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.

Ingredients:

• 1/4 cup flour
• 1 tsp kosher salt
• 2 large eggs, beaten
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
• Grated parmesan for serving (optional)

Directions:
Preheat oven to 450. Coat avocado slices in the flour, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

Ingredients: (Yields 8 cups)

• Enough Extra Virgin olive oil to sauté your herbs
• 1 onion
• 2 garlic cloves, crushed
• 1 fennel bulb, chopped
• 1 Parmigiano Reggiano rind
• 2 bay leaves
• 1/2 teaspoon thyme
• 1 teaspoon whole black or white peppercorns
• 1/2 parsley bunch, stems and leaves

Directions: (This is Easy!)

1. 1. Heat 2 to 3 tablespoons of olive oil in a large soup pot. When hot, add the onion, garlic, and fennel. Cook over moderate heat until the vegetables have softened and are beginning to brown. The more caramelized the vegetables are, the deeper the flavor of your broth will be.
   2. Add 2 quarts of water and the rest of the ingredients. Bring to a simmer and simmer for at least one hour, more if you have time. Strain the broth before use or just remove the rind.

Here are five ways to use Parmesan broth:

1. 1. Chicken or Turkey, plus any other vegetable-based soups or stews
   2. Pots of beans. Parmesan broth goes especially well with white beans and greens, like escarole or kale.
   3. Risotto-so creamy you will love it and won’t get enough
   4. Braising, from vegetables to chicken legs to short ribs
   5. Stuffing with plenty of fresh herbs

Ingredients:

• 2 tablespoons Ultra Premium Extra Virgin Olive Oil
• 1 onion, chopped
• 8 ounces shrimp, shelled and deveined
• 8 ounces fresh mushrooms, sliced
• 2 cloves of garlic
• 1 diced tomato
• 1/4 cup all-purpose flour
• 1/4 cup Heavy Cream
• 1 teaspoon salt
• Pepper to taste
• 2 cups milk
• ¼ cup of white wine
• 2/3 package spaghetti
• 1/4 cup grated Parmesan cheese

Directions:
Cook spaghetti in a large pot of boiling salted water until al dente. Drain well with cool water. Toss your noodles into a mixing bowl & Top with our Lemon olive oil, garlic olive oil, herbs de Provence or the Tuscan Infused Olive Oil until well coated.

Over a medium-low heat, add olive oil, garlic, mushrooms, tomato & onion stir until onion is soft and caramelized. Combine flour, cream, salt, milk, and white wine in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens. Add in your shrimp, stir until well coated and remove from the heat after 5 min.

Pour sauce into the bowl containing the noodles and mix well.
Sprinkle the Parmesan cheese on top of the mixture and serve with some crusty bread.

Another Holiday Appetizer or just because it’s getting colder…

Ingredients:

• 2 cups low-salt chicken broth
• 1 cup water
• 3 Large Chicken Breasts
• 2 large peeled carrots diced thinly
• ½ cup of chopped kale
• 3 tablespoons fresh lemon juice
• 2 large eggs, lightly beaten
• 1 cup hot cooked long-grain rice
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• ½ teaspoon minced or garlic powder
• 2 tablespoons Myer Lemon Infused Olive Oil
• 6 lemon slices

Preparation:
Heat the broth and water in a medium saucepan over medium-high heat while adding in the garlic, lemon juice, carrots, kale, lemon olive oil & pepper.

Gradually add hot broth mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly.

Reduce the heat and let simmer while braising 3 chicken breasts until brown on each side and done. Dice up the chicken and add to your broth. Keeping the heat low and at a simmer, stir in your rice & pepper.

Ladle soup into bowls; serve with lemon slices.

TWO BITE SALAD IN AN EDIBLE BOAT:

Peel your endive leaves and place them on a platter in a circular pattern. Put them back into the fridge to stay cool & crisp.

In a separate bowl blend in chopped cranny smith apples, our White Cranberry Pear balsamic vinegar & Blood Orange Olive Oil or a Peppery Ultra Premium Extra Virgin Olive oil and cracked black pepper to marinade for an hour. Toss in some crumbled blue cheese, bacon, diced red and yellow sweet peppers & crushed walnuts.

Spoon in the mixture into the larger spoon end of the endive leaf and serve. Easy!! and very tasty!!

Ingredients:

For the sauce:
¼ cup Black Berry Ginger balsamic vinegar
3 OZ. Blood Orange Olive Oil
2 Tbsp soy sauce
¼ cup honey
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt & a few grinds black pepper
For the cauliflower:
One large head cauliflower
½ cup flour
½ cup milk of choice

Instructions:

For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, use parchment paper to catch the caramelization run off and just toss in the trash.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.

Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Easy 30 min.

Website: Cupcakes and Kale Chips

Time for some “Comfort Food”, but this is healthier than burgers and fries.

Ingredients:

• 2-3 bunches of fresh Kale rinsed and de-ribbed
• 1 can of Cannellini beans rinsed and drained
• ½ quart of chicken broth low sodium
• 1 large purple onion or of choice
• 2 celery sticks chopped finely
• 2 whole diced kielbasa sausages
• 2 garlic cloves
• 1 oz. of our Tuscan infused olive oil
• 2oz. Serrano Chili pepper infused honey vinegar
• Sea Salt & pepper to taste

After sautéing the sausages, garlic, onion & celery, add all ingredients to your slow cooker and cook for 6 hrs. You can use chicken instead of the Kielbasa sausages if you prefer, but add in a little smoked meat for that rich flavor.

Enjoy!!