Ingredients:

• ¼ diced red onion
• 1/4 cup diced red, yellow & orange sweet peppers
• 1 cup diced mango
• 1/4 cup chopped green spring onion
• 1/4 cup chopped cilantro
• Dash of coarse ground pepper & sea salt (optional)

SALSA PREPARATION:
Dice all ingredients above into 1/4″ pieces (peel the mango). Add 4 tablesp. of Serrano Chili Pepper infused Honey vinegar, Honey Ginger infused vinegar and Jalapeno white balsamic. Let marinade for 2-3 hrs. Heat all ingredients in the microwave or on stovetop for two to three minutes after working with your sword fish or Mahi Mahi.

MAHI MAHI or SWORDFISH PREPARATION:
Not much to this, really. Lightly salt and pepper the Mahi Mahi or sword fish on both sides. Add in an extra virgin olive oil or flavor infused olive oil of choice (we used the Persian Lime olive oil) in an electric skillet or stove top pan. Depending on size of your filets, grill six to eight minutes per side over med-high heat. Make sure not to overcook; fish should still be moist when you poke it with a fork, and flake easily.
Plate with salsa on top or load into a soft or hard taco.

Like most fish, Mahi Mahi is an extremely good source of protein and contains healthy omega-3 fatty acids. In addition, Mahi Mahi is an excellent source of selenium, an antioxidant thought to have cancer protecting qualities, and vitamins B3 and B6. However, since Mahi Mahi can contain moderate levels of mercury (similar to that of tuna), it should be limited during pregnancy to about one serving per week.

Ingredients:

• 1/2 lb. of good quality pasta (Linguine, fettuccini, spaghetti, etc.)
• 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person)
• 2 cloves of Garlic sliced
• 1 Tablespoons Fresh Parsley chopped
• 1 Tablespoon Fresh Basil chopped
• Pinch of Crushed Red Pepper
• Pinch of Black Pepper
• 1 cup of vegetable stock
• 1/2 cup Red Apple Balsamic Vinegar
• 1 cup of your favorite white or red wine
• Sprinkle of grated Romano Cheese
• 2-3 Tablespoons Extra Virgin Olive Oil (we used Tuscan and Harissa)

Instructions:

1. Place a large stock pot on stove to cook pasta per directions on the box
2. Finely chop parsley and basil
3. Chop garlic
4. Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead. Do not use them!
5. As soon as the pasta water is ready, add the pasta and set your timer per instructions. Rinse your pasta set to the side and work on your broth.
6. Place a large sauté pan on the stove, add in the wine, vegetable broth, balsamic, olive oil and garlic (after briefly sautéing the garlic), bring to a boil, and reduce heat. Add in the pasta and clams.
7. Cover with a lid allowing the clams to steam open.
8. Sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.

For those with Diabetes or who may be lactose intolerant to full whole milk products, Greek yogurt is naturally richer and has a creamier texture than regular yogurt. The good bacteria (live, active cultures) found in yogurt will digest the lactose for you.

Greek yogurt also tends to have a variety of probiotics, which are good for digestion, as well as, almost twice the amount of protein as peanut butter.

Paired with blackberries, peaches, blueberries or our Thai Lemon Grass Mint, frozen Greek yogurt turns out fresh and tasty, it’s a great way to satisfy your sweet frozen treat craving while staying healthy.

Freeze any fresh fruit. Place in blender with 1 cup of Greek yogurt and blend together. But as an added intense flavoring, add in 1-2 oz of any of our Aged Balsamic Vinegars. Not all at once but a few splashes at a time.

You can also freeze your yogurt for a stiffer blend. I like it creamy though.

In a Tupperware bowl add in:

• 2 cups of low sodium chicken broth
• 1 Tbsp. of our Thai Spice Blend (garlic, onion, Hot curry, ginger, fennel & fenugreek)
• 4-5 chilis
• 1-2 Tbsp. Persian Lime olive oil
• Baby corn
• Cracked pepper and citrus sea salt
• 4 chicken breast
• 2 Tbsp. of soy or teriyaki sauce
• 2 oz. of Thai Lemongrass mint aged balsamic vinegar
• 1 lemon cut up
• Flat Leaf Parsley

Let all marinade over-night. Remove Lemon slices and chilis.

When ready to cook, pull out the chicken breasts from the marinade and sauté with the Persian lime olive oil until crisp on both sides, scoop out the baby corn and 1-2 cups of liquid marinade and continue to sauté until chicken is done and liquid is reduced.  Lower the heat.  Throw away remaining marinade.

When done and ready for plating, layer chicken with a new small batch of the Persian lime olive oil, Thai Lemongrass mint & soy sauce blend.  Garnish with lemon, chilis and/or Parsley.  Eat as your entrée alone or with a side of couscous, rice, quinoa of your choice.

35 min.  ENJOY!!!!!

Wash your fish, towel dry to remove dampness.

Heat your skillet on med/high heat.

Toss in 3-4 garlic cloves, chopped scallions, fresh or dried dill and the Persian lime olive oil.

Toss together until slightly browned.

Coat the salmon or sea bass on both sides and let brown for about 3-4 min on each side.

Reduce heat, cover and work on your corn salsa. I usually just turn off the skillet and it holds in the heat and steams for a while.

Plate and layer with the juices from the fish & our new white Lemongrass mint aged balsamic vinegar. Devine.

Corn salsa:

• 2 cups of yellow or white shoe peg sweet corn in a sauce pan with 2 tbl spoons of our vegan butter olive oil.
• Add in diced tomatoes, juice from two limes, cilantro & onion (or use fresh salsa).
• Bring to a low simmer (not boiling) and reduce heat.
• Add a dash of smoked hickory or smoked citrus sea salt and cracked pepper to taste.

35 min. ENJOY!!!!

Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with our Harissa infused olive oil.

• 2 Tbs. Harissa olive oil
• 2 medium leeks, white and light green parts thinly sliced (2 cups)
• 3 Tbs. tomato paste
• 3 Tbs. creamy peanut butter
• 1 ½ Tbs. chili paste
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. ground turmeric
• ¾ tsp. ground cumin
• 2 medium sweet potatoes, peeled and sliced ¼-inch thick (5 cups)
• 3 ½ cups low-sodium vegetable broth
• 3 oz. spinach leaves, thinly sliced (2 packed cups)
• Lemon wedges, for garnish

Directions:

1. Heat your skillet to medium-high heat. Add in oil, garlic, leeks & sweet potatoes. Sauté 5 to 7 minutes.
2. Add all into your slow cooker. Stir in tomato paste, peanut butter, chili paste, garlic, turmeric, and cumin; Add broth, and 1 1/2 cups water, and simmer over medium-low heat for 2-4 hrs, or until sweet potatoes are tender.
3. Blend mixture with an immersion blender, adding more water if soup is too thick. Bring soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges.

The spice responsible for curry powder’s golden color, turmeric is an ancient Indian treatment for digestive disorders and arthritis. Turmeric boasts extraordinarily potent anti-inflammatory properties. Because inflammation is a problem in virtually every disease process, including arthritis, cancer, and heart disease, curcumin is the subject of extensive cutting-edge research.

Ingredients:

• 4 medium sweet potatoes, skin-on, scrubbed
• 1 Tbsp extra virgin olive oil (for sautéing garlic, onions and kale)
• 1 clove garlic
• chopped 1/2 medium onion
• chopped 1 cup chopped kale (dinosaur or Tuscan)
• 3/4 cup shredded cheddar cheese (jack, Muenster or fontina)
• 1 large chicken breast chopped
• 1 can of drained black beans
• 2 Tbsp. Vegan butter olive oil, Tuscan, Persian or Garlic for Blending
• ½ cup of spicy salsa
• Salt and pepper to taste

Sweet potatoes, beans and Kale are high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium & Fiber.

Directions:
Pierce scrubbed sweet potatoes several times with a fork. I cheat: Place in Microwave for 2 potatoes or until done. Let cool before cutting in half length wise.

While sweet potatoes cool, heat the olive oil in a large frying pan over medium heat. Add the chicken, garlic and onion and cook for 3-4 minutes, until they begin to soften. Add the kale and cook, stirring occasionally, for 7-8 minutes, until kale is wilted, but not done completely.

Remove from pan and transfer to a mixing bowl. Use a spoon to scoop out the cooked flesh (you may need to leave a thin layer of flesh close to the skin to keep the skin from tearing). Place scooped-out sweet potato flesh into the mixing bowl with the Chicken, garlic, onion, bean, salsa & kale mixture and set the skins aside (you’ll use them later).

To the bowl, add most of the cheese (reserve a few pinches to top the sweet potatoes). Add in our Vegan butter olive oil, Persian lime or Garlic, use a fork to mash the whole mixture together. Season with salt and pepper to taste.

Divide the mixture between the empty sweet potato skins and top each with a pinch of the shredded cheese and place the stuffed sweet potatoes on the baking sheet. Bake for 18-20 minutes, or until the cheese on top begins to bubble and brown. Serve immediately.

Makes 4 servings. You can use regular potatoes also and add chili, turkey or anything else you enjoy.

Ingredients:

• 3 tablespoons Garlic olive oil
• 2 pounds beef stew meat, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 4 cups of low salt beef stock
• 6 oz Pomegranate Balsamic Vinegar
• 1 cup of red wine
• 3 ounces tomato paste
• 1 tablespoon sugar
• 1 teaspoon dried thyme
• 1 teaspoon basil
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 pounds potatoes, cutup (approx.. 4 large Idaho)
• 1 large onion, chopped
• 2 cups carrots, cutup
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

Directions:
Heat olive oil in your skillet on medium-high heat. Working in batches if necessary, add the beef (do not crowd the skillet, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Add garlic, onion, potatoes and carrots then sauté 1 minute. Transfer all to a slow cooker crock pot.

Add beef stock, Pomegranate Balsamic Vinegar, red wine, tomato paste, sugar, basil, thyme, Worcestershire sauce and bay leaves. Stir to combine. Cover and let heat to a simmer for 2-3 hrs.

Discard bay leaves. Sprinkle with parsley and serve.

Some corn muffins would be perfect with this dish.

Personally, I would have added in broccoli, snow peas or spinach, but my husband doesn’t like anything “green in color”. Little does he know…… Boil your Fettuccine in boiling water after adding salt & a splash of EVOO in the water for about 12 min or until done, but still a little firm. Rinse with cold water to remove the starch. Save your water in case you need to thicken your sauce. Set to the side (I added more extra virgin olive oil to keep from sticking).

Line or just coat your skillet with an EVOO of your choice. I used the garlic infused olive oil. Sauté half of a sweet onion, 4 garlic cloves, 2 large diced mushrooms and add Italian/Mediterranean spices and herbs to taste. Dice up partially frozen chicken breasts, approx.2-3. Then add into your veggies and herbs. Brown your mixture for about 15 min. until all is done and tender.

Add in low salt Fettuccine white sauce (half and half) with Vodka red sauce, with a cup of white wine. Let simmer and thicken. Add in several teaspoons of Marscarpone Cheese, along with, cheddar and any other cheese of your choice. Toss in your pasta and reduce heat to warm.

Dice up some cherry tomatoes and throw in with added herbs. Layer (finishing oil) some of our Porcini Mushroom Olive Oil after plating. 40 min. Enjoy.

Chicken-with-Mushroom-Red-Wine-Pan-Sauce

Ingredients:

• 2 boneless, skin-on chicken breasts
• 2 Tbsp. Vegan Butter Olive Oil
• 1 Tbsp Porcini olive oil
• ½ pound mushrooms
• 2 shallots, finely chopped
• 1 cup Red Apple Balsamic Vinegar
• salt and pepper, Herb to taste

Preparation:

Preheat oven to 375 degrees.

In a medium sauté pan heat Vegan Butter olive oil over medium-high heat. Season chicken breasts with salt and pepper and any other herbs you enjoy.

Sauté chicken breasts, skin side down first, until golden brown, about 4 minutes per side. Transfer chicken breasts to a baking sheet and bake until cooked through, about 12 minutes depending on thickness (160 degrees on a meat thermometer).

Meanwhile, pour off all but 1 tablespoon of fat from sauté pan. Add onions and mushrooms; season with salt and pepper. Sauté until browned, about 5 minutes. Add Red Apple Balsamic Vinegar and simmer until reduced by half. Remove from heat, put half of the mushroom sauce on each plate and top with a chicken breast and drizzle the Porcini Olive Oil onto the chicken breasts.