Foil wrapped & grilled vegetables using our garlic olive oil & lavender balsamic vinegar w/ black pepper. (keep them still slightly crunchy, but don’t throw away the vitamin rich juices);

Oven baked shell-off shrimp after marinading in our red cayenne chili pepper olive oil and the honey ginger balsamic vinegar w/ heavy sprinkling of old bay seasoning and one tblsp. of Sauer’s barbecue sauce for 15 min. massage it into the shrimp. Place in the oven for 17 min on 350 deg. tossing 2-3 times to even out the cooking of the shrimp. I use a glass corning ware dish so I can see each shrimp is cooked. (Sweet, spicy and a bit hot, but not too hot).

All Plated atop a bed of 5 grain rice simmered to perfection not using water, but low sodium chicken broth & half and half of our butter and wild mushroom and sage olive oil. Fork fluffing as the water is absorbed to make it creamy like risotto. Plate each and drizzle on the marinade.

Eat healthier!!!! ENJOY.

Get ready for your healthier sides for Grilling time:

Ingredients:

• 2-3 large Avocados
• 1 Cauliflower head
• 3-4 Hard Boiled Eggs
• 1 Red Onion
• Celery stalks or baby bok choy
• 3 Garlic Cloves
• 1/2 cup of sweet and dill pickle relish blend
• 3 tablespoons whole grain Dijon Mustard
• 1oz. Sicilian Lemon Balsamic Vinegar or the Serrano Honey Vinegar
• ¼ cup of our NEW WILD FERN LEAF DILL INFUSED OLIVE OIL
• Salt and Pepper to taste
• Chives for Garnish

Directions:
Diced up the Avocados and break apart the Cauliflower florets and garlic cloves. Place cauliflower on a cookie sheet and sprinkle on some of our olive oil with salt and pepper.

Roast in the oven on 375 for approx. 25 min. Let cool. Mash up the garlic and cauliflower. Place the mash into a mixing bowl with the avocados & all other vegetables and toss with the Mustard, pickles, balsamic vinegar and infused olive oil. Easy.

As a leftover: Spread on whole wheat toast for a quick morning snack or for lunch, add in some tuna and eat with Pita chips.

Ingredients:

• tbsp olive oil + more to toss the veggies with
• 2 med sweet yellow onion
• 2 tsp minced garlic
• 2-3 med zucchini
• 2-31 med yellow squash
• 2-3 med potatoes
• 2-3 tomatoes squash
• casserole or fresh salsa
• salt & pepper
• 2 eggs
• 1/2 cup of milk
• 1 small pint of sour cream
• 2 tsp Italian seasonings (or whatever spices you like)
• 1 c shredded Italian cheese (I used parmesan & cheddar)

Directions:
Preheat oven to 400º.  Add 1 tbsp olive oil to pan and over medium heat, sauté chopped onions and minced garlic. Cook until soft and translucent. Pour them into your 8×8″ glass dish and spread them out to cover bottom.
Using my mandolin I thinly sliced the squash, zucchini and potato.

I tossed them with about 3 tsp of olive oil, 2 tsp of your spices and salt and pepper. Gently toss to coat them. Now start stacking them vertically in rows, alternating them in a pretty pattern.

Pour over your veggies the blend of milk, sour cream and 2 beaten eggs.

Cover with foil and bake for 30 minutes then remove foil and sprinkle with cheese – however much you like really.

Remove foil and bake another 15-20 minutes until cheese is bubbling and nice and gold.

OPTIONAL: Top with crushed croutons and crumbled bacon for the last 15 min to get nice and crispy.

45-50 min. DELICIOUS AS A LEFT OVER WITH SCRABBLED EGGS IN THE MORNING.

Ingredients:

• 2-5 thick bone in Pork Chops depending on your guests
• Fresh herbs (Sea-salt, pepper, Garlic & Onion powder)
• Your Favorite Barbecue sauce with and added kick of our Red Cayenne Chili Oil and our Maple balsamic Vinegar (or you can make your own)
• 1- ½ cups of cubed Papaya (approximately 1 ½ cups)

Directions:
Toss your chops in a gallon baggie with the fresh herbs and smoky chipotle olive oil.
Sauté or pan-sear the chops on both sides on med to high heat until crisp (approx. 4 min on each side). Remove the chops and place into a glass corning wear dish and roast for another 12 min. on 385 deg.

Slather with barbecue sauce and papaya cubes and roast the top for another 6 min increasing your oven heat to 410 deg. for the last 6 min. to caramelize the sauce and the sweet papaya.

Plate your chops onto a bed of fresh greens, lettuces or roasted root vegetables. Sprinkle your favorite olive oil and balsamic pairing onto the lettuces, place chop on top and serve.

Pick it up with your fingers and eat it like a well aged rib. Make eating fun to eat!!!!! While eating healthier!

The walnuts and strawberries are happy to roast together. Early in the season, sometimes strawberries aren’t quite sweet enough. But, don’t add sugar (roast them in balsamic and our blood orange olive oil).

Ingredients:
Salad:

• 1 pint fresh strawberries, washed, patted dry, tops removed, cut in halves
• 2 tbsp Blood Orange olive oil
• sprinkle freshly ground pepper
• 2 cups walnut halves, toasted
• 1 oz fresh goat cheese or feta, crumbled
• 3 cups baby spinach, washed and patted dry
• ½ pint of Cherry tomatoes

Instructions:

1. Preheat oven to 400. Line a rimmed baking sheet with parchment paper and set aside.
2. Take half of the strawberries and lay them on half of the baking sheet, drizzle with olive oil, salt, pepper and balsamic. With your hands move them around a bit to make sure they’re all olive oiled.
3. On the other half of the baking sheet place the walnuts.
4. Roast in the preheated oven for 10 minutes. Let them cool.
5. Assemble the salad starting with the spinach then half of the roasted and fresh strawberries, half of the walnuts, half of the cheese and dressing as desired.

Makes 2 servings.

YES!! I have been waiting for that sunshine to comeback. Here is a re-created dish that I ate at the #Merroir this past Sunday (because it was so tasty, light & just darn good). RE-CREATED FROM MY VISIT AT THE MERROIR (MERWA-ESSENCE OF THE SEA) PAN SEARED SCALLOPS ATOP A COOL BLACK EYED PEA SALAD-TAPAS STYLE:

Ingredients:

• 1 can of drained black eyed peas
• 2 tablespoons of minced garlic (reserve one for searing your scallops in our Herbs de Provence Olive Oil)
• ½ red onion
• 1 Roma tomato
• 1 cucumber
• 1 strip of pork belly diced fine
• Chopped cilantro or parsley to taste
• Sea salt and cracked black pepper

Directions:
Toss all together with our Persian lime olive oil & Honey Ginger Balsamic vinegar
Let marinade for one hr. or more (over- night is always best).
Top your cool salad with fresh pan seared scallops 3-4 to a plate. ENJOY!!!

1. Preheat oven to 450 degrees. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Be careful not to lose your liquor from the oyster.
3. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and garlic. Add a dash of hickory smoked sea salt, a high polyphenol extra virgin olive oil or one of our flavored infused olive oils, such as the garlic, butter, Tuscan, etc. and process until finely chopped but not pureed, about 10 seconds. (optional: I have used stuffing instead of bread crumbs with extra sage and mushrooms).
4. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Add a splash of hot sauce or our Serrano Chili Pepper infused honey vinegar or the Sicilian Lemon Balsamic. Sprinkle Asiago cheese on the top of each shell with smoked paprika.

Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until cheese has melted and browned on top. Serve hot.
EASY AND WONDERFULLY DELICIOUS!! 40 min.

Oven Roasted Corn on the Cob:

Shuck, wash & soak. Place on grill plate & roast for 40 min, baste with our vegan diary free butter olive oil and smoky chipotle, turn and sprinkle on some smoked paprika. OMG!!!!!! I ate 3 ears by myself, but then I ate a pickled beet salad with feta, avocados and other root vegetables & spinach. Both are deliciously healthy for you.

Let’s all keep up the good work!!!!!!

Sweet Peppers, peppers and more peppers.  They are so easy, versatile and deliciously healthy for you.

Stuff sweet peppers with your favorite tuna salad(w/ chickpeas), prosciutto or a quinoa medley and then sauté them in one of our olive oils just enough to roast them to warmth.

Plate them and then set to the side an assortment of balsamic vinegars for your guests to choose from.  Easy snack!!!!!!

These are a quick, healthy snack!

Ingredients:

• 1 1/4 pounds cashew nuts
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 tablespoon each of our NEW Rosemary Fused and Vegan Butter Olive Oil

Directions:
Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.

Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Serve warm.

Health Benefits:
Heart-Protective Monounsaturated Fats Not only do cashews have a lower fat content than most other nuts, approximately 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels. Triglycerides are a form in which fats are carried in the blood, and high triglyceride levels are associated with an increased risk for heart disease, so ensuring you have some monounsaturated fats in your diet by enjoying cashews is a good idea, especially for persons with diabetes.