Try this recipe for your other loved one: Your best friend who loves you no matter what you look like in the morning: Fido also deserves High Polyphenol (antioxidants) and Oleic Acid (anti-inflammatory) Doggy treats:  High quality extra virgin olive oil is extremely beneficial for overall canine health including coat, skin and joint wellness. Give your bestest friend a healthy snack too!

Ingredients

• 1 cup organic rolled oats
• 1 cup of Rice flour
• 1 tablespoon organic mint, finely chopped
• 1/2 cup nonfat dry milk
• 1/2 teaspoon sea salt
• 2 large organic eggs
• 1 cup organic, high-oleic, high polyphenol olive oil & peanut butter blended, made with our Organic, Coratina, Hojiblanca, or Picual – (you can use either chunky or smooth peanut butter)
• 1/2 cup + 1 tablespoon cold water, or enough to make the dough come together.

Directions:
Make the olive oil peanut butter using the recipe above. Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. Cut and mold to your desired consistency and size. Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough.
To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4″. Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.
Yield: about 42 larger (3 1/2″ dog-bone) biscuits, 60 smaller (round) biscuits. Enjoy!!!!!

GREAT FOR BUTTERNUT SQUASH SOUP AS A PRESENTATION BOWL FOR GUESTS TOO!!!!

Ingredients:

• 2 butternut squash (One for the roasting and meat. The other for the bowl)
• 2 Tbsp Butter Infused Vegan Dairy Free Extra Virgin Olive Oil or you can use our Wild Mushroom & Sage Extra Virgin Olive Oil
• 1 yellow onion, chopped
• 1/2 tsp kosher salt
• 8 large sage leaves, finely chopped
• 1/2 cup whole milk ricotta cheese
• 1/2 cup plain Greek yogurt
• 1/2 cup grated parmesan cheese
• 1/2 tsp ground black pepper

Instructions:
Preheat oven to 425. Line a baking sheet with parchment paper.
Slice the stems off the butternut squash and cut each squash in half lengthwise. Scoop out and discard the seeds and stringy goop. (I find that my ice cream scoop is perfect for this.)

Place the squash halves cut side down on the lined baking sheet. Roast until the cut side of the squash is tender when pierced with a fork, 35-45 minutes. Remove from oven and turn the cut sides up. Set aside until cool enough to handle. Keep the oven on.

In the meantime, drizzle the pan or skillet with the olive oil on med/high heat. Add the onion and salt and saute until browned at the edges, about 15 minutes. Stir in the chopped sage and saute another 30 seconds. Remove from the heat and set aside.

Once the squash has cooled a bit, scoop the insides out into a large bowl. With a fork or potato masher, mash the roasted squash. Add the cooked onions and sage, ricotta, Greek yogurt, parmesan, and pepper. Stir to thoroughly combine. Scoop the mixture into the two remaining un-cooked squash halves and return to the oven until the tops begin to brown, about 20 minutes.
Enjoy!

This is one easy, healthy, quick dinner that makes you look like a culinary chef:

Quickly sear both sides of salmon fillets in our blood orange olive oil until slightly brown.

Sprinkle with cracked black pepper and sea salt. Layer on a slice of lemon.

Place the fillets in a glass corning wear dish in a pre-heated oven, uncovered on 400 deg. for 12-15 min.

Finally, the last 2–4 min, splash on our pomegranate or blackberry ginger balsamic vinegar
(don’t let the vinegar burn), remove them from the oven and let them sit the last few minutes
in their own juices (they will continue to cook for a little while longer).

Of course I like my tomatoes better when they are in season. However, when you roast them,
it pulls out all the flavors.

Next, slice a tomato into thick sections, spread on some pesto of choice, sprinkle our fig
balsamic on top and add some grated pecornio cheese.

Bake in the same oven, top rack with the salmon until the cheese melts and browns up slightly 12-15 min.

ENJOY!!!! 30 MIN GOURMET MEAL FOR ALL.