Category: Recipes

• 4 boneless, skinless chicken breasts
• 1 tablespoon Urban Accents Chicago Steak & Chop seasoning blend
• 1 tablespoon Urban Accents Herbes de Provence seasoning blend
• 1/4 cup + 1/2 cup Tuscan Herb Olive Oil, seperated
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• 3/4 cup chopped onion
• 1 tablespoon minced fresh garlic
• 1 1/2 cups frozen peas
• 3/4 cup chopped fresh parsley (if using dried parsley, only use 1/2 cup)
• 3 tablespoons flour
• 2 cups chicken broth
• 3 cups half & half
• 2 containers of refrigerated biscuit dough

Directions

Enjoy! 

• 2 ahi tuna steaks
• 2 tablespoons Toasted Sesame Oil
• 1 tablespoon Dill Extra Virgin Olive Oil
• 1 tablesooon Lemon Extra Virgin Olive Oil
• 1 zucchini, sliced thin or made into “zoodles”
• 1 avocado, sliced
• 1 cup green onions, sliced
• Blackberry Ginger Dark Balsamic Vinegar
• 1 tablespoon seasame seeds
• For the marinade:
  • 1 tablespoon fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon Toasted Sesame Oil
  • 1 teaspoon ground ginger (fresh ginger would be MUCH better but I had ground ginger on hand – if using fresh, a little goes a long way)
  • 1/2 teaspoon freshly ground black pepper

Directions

Enjoy! 

• For the meatballs:
  • 1 pound ground beef
  • 1 clove garlic, minced
  • 1/2 cup shredded mozzarella
  • 1/4 cup freshly shredded Parmesan (plus a little more for serving)
  • 2 tablespoon freshly chopped parsley (I did not have this on hand, so I used 1 tablespoon dried parsley)
  • 1 large egg, beaten
  • 1 teaspoon Himalayan Sea Salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Tuscan Herb Extra Virgin Olive Oil
• For the sauce:
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-oz.) can crushed tomatoes
  • 1 tsp. dried oregano
  • Himalayan Sea Salt, to taste
  • Freshly ground black pepper, to taste

Directions

In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, Himalayan Sea Salt, and freshly ground black pepper. Form into 16 meatballs.

In a large skillet over medium heat, heat Tuscan Herb Extra Virgin Olive Oil. Add meatballs and cook, turning occasionally, until golden on all sides (about 10 minutes). Remove from skillet and place on a paper towel-lined plate.

To the same skillet, add onion and cook until soft (about 5 minutes). Add garlic and cook until fragrant (about an additional minute). Add tomatoes and oregano and season with Himalayan Sea Salt and freshly ground black pepper.

Add meatballs back to skillet, cover and simmer until sauce has thickened (about 15 minutes). Garnish with shredded Parmesan before serving.

RECIPE ADAPTED FROM: https://www.delish.com/…/r…/a25238990/keto-meatballs-recipe/

Enjoy! 

• 1/4 cup Toasted Sesame Oil
• 1/4 cup Garlic Extra Virgin Olive Oil
• 1 tablespoon Urban Accents Fisherman’s Warf seasoning blend
• 1 bag Fusia Teriyaki Stir Fry (Aldi brand (purple bag) – by the frozen foods)
• 1 bag Freemont Fish Market Jumbo Frozen Shrimp (chicken is also a good substitute for this recipe)
• 1 head fresh broccoli, chopped
• 2 cups fresh sugar snap peas (or 1 of the small bags at Aldi – in the fruit/vegetable refrigerated display)
• 1 cup chopped green onions
• 1 cup cashews
• 2 cups diced pineapples
• 1/2 cup shredded coconut
• Coconut White Balsamic Vinegar, for finishing

Directions

Thaw shrimp and remove tails, rinse well. Heat both Garlic Extra Virgin Olive Oil and Toasted Sesame Oil over medium-high heat in a wok or large skillet. Add shrimp and season with Urban Accents Fisherman’s Warf seasoning blend and sautee for about 2 minutes.

Add bag of frozen stir fry (be sure to remove the teriyaki sauce pouch). Stir so the shrimp and oils are distributed throughout the frozen vegetables and noodles. Cover and let cook for about 3 minutes. Uncover and add fresh broccoli and sugar snap peas. Stir again and recover, cooking about 3 more minutes. After the vegetables are steamed, add teriyaki sauce pouch and stir to coat everything evenly.

Once plated, add green onions, pineapple chunks, cashews and shredded coconut to your liking. Drizzle with Coconut White Balsamic.

Enjoy! 

• 1/4 cup Stonewall Kitchen Chipotle Aioli
• 2 teaspoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon Cranberry Pear White Balsamic Vinegar
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 1 pound premade pizza dough
• 1/2 pound corned beef, sliced thin
• 3/4 cup sauerkraut, drained
• 1/2 pound Swiss cheese, sliced thin
• 1 egg whisked with 1 tablespoon water
• 1/2 tablespoon caraway seeds

Directions

Preheat oven to 425° Fahrenheit. Line a baking sheet with aluminum foil.

In a small bowl, whisk together the Stonewall Kitchen Chipotle Aioli, ketchup, sweet pickle relish, and Cranberry Pear White Balsamic Vinegar. Add Himalayan Sea Salt and freshly ground black pepper to taste. Set aside.

Dust a flat surface with flour. Roll out the pizza dough into a large rectangle, so the dough is about 1/4 – 1/2” thick. Let it sit for 5-10 minutes to rise.

Spread the Chipotle Aioli mixture down the middle of the bread (about 4” wide), leaving the top and bottom 2” without. Lay the sliced corned beef on top. Top that with the drained sauerkraut and then top with the sliced swiss cheese.

Brush the top and bottom sections that are not covered with the egg and water mixture. Fold them over the fillings and secure the sides. With a lightly floured, sharp knife, cut the sides of the bread that are not covered with filling at a diagonal to make strips that are about 1” wide. Starting at the top of the bread, cross one strip over the filling at a diagonal. Then, cross the top strip of the other side over to start the braid. Continue to do so until all strips have crossed (like a braid) and the bread is covering the fillings. Try to ensure you have as few holes in the top as possible.

Brush the top and sides of the bread with the remaining egg mixture. Sprinkle the top with caraway seeds.

Bake for 25-30 minutes, or until the bread has become a golden brown and the cheese has begun to bubble through the cracks. Remove from oven and let cool for 5-10 minutes. Slice and serve warm.

Enjoy! 

• 1oz Tattersall Gin
• .5oz Prairie Cucumber Vodka
• 1oz Tattersall Blueberry Liqueur
• .5oz Lemon Juice
• .5oz Simple Syrup
• 2oz Sparkling Water

Directions

Measure and combine Tattersall Gin, Prairie Cucumber Vodka, Tattersall Blueberry Liqueur, Lemon Juice and Simple Syrup into a cocktail shaker filled with ice. Shake vigourously and strain into a Collins glass over fresh ice. Finish with seltzer water.

Garnish with fresh blueberries, cucumber, lemon wheel and a sprig of fresh dill.

Enjoy! 

• 1/4 cup Honey Meadows Raw Honey
• 1 cup ricotta
• 1 baguette, sliced thin
• 6 basil leaves, thinly chopped
• 2 tablespoons brown sugar
• 8 slices Neuske’s Applewood Smoked Bacon
• 2 tablespoons Chiquitita Extra Virgin Olive Oil
• Fresh peaches, sliced thin
• Blackberry-Ginger Balsamic Vinegar, for drizzling

Directions

In a frying pan, heat Chiquitita Extra Virgin Olive Oil on medium heat. Add bacon and sprinkle with brown sugar. Cook to your liking, cool and chop candied bacon small.

In a small bowl, mix together ricotta and honey, set aside.

On a baking sheet, spread out baguette slices. Spread a small dollop of honey ricotta on each baguette. Top with a slice of peach. Sprinkle with candied bacon; toast in the oven at 350 degrees for about 10 minutes.

Once toasted, remove from oven; sprinkle with freshly chopped basil and drizzle with our Blackberry-Ginger Balsamic Vinegar.

Enjoy! 

• Hawaiian Sweet hot dog buns, package of 8
• Nathan’s Beef Franks, package of 8 (heated)
• 1 roma tomato, sliced thin
• Stonewall Kitchen Caramelized Onion Mustard
• Claussen Dill Pickle Spears, 8
• Marconi Sport Peppers, 16
• Celery Salt
• For the Jalapeno Pickle Relish:
  • 2 cups finely chopped cucumber
  • 1/2 cup finely chopped white onion
  • 3/4 + 1/4 teaspoon Himalayan Sea Salt
  • 1/2 cup Jalapeno White Balsamic Vinegar
  • 1 tablespoon cup granulated sugar
  • 1 teaspoon corn starch (dissolved in 1 teaspoon water)

Directions

For the pickle relish, toss cucumber and onion with 3/4 teaspoon Himalayan Sea Salt in a fine strainer set over a bowl, drain 3 hours. Discard liquid and wrap cucumber and onion in a kitchen towel (not terry cloth), squeezing out as much liquid as possible. Bring Jalapeno White Balsamic Vinegar, sugar, and 1/4 teaspoon salt to a boil in a small saucepan, stir until sugar is completely dissolved. Bring to a boil until reduced to about 1/2 cup (3-4 minutes). Add cucumber+onion mixture and simmer, stirring for about 2 minutes. Stir in cornstarch mixture, then stir into relish. Continue to simmer and stir for about 1 minute. Transfer relish to a bowl and chill, uncovered, until cold (about 1 1/2 hours).

Assembly: place 1 hot dog in a Hawaiian Sweet hot dog bun. Top with Stonewall Kitchen Caramelized Onion Mustard. Place two thinly sliced tomatoes on one side of the hot dog. On the other side of the hot dog, place a pickle spear. Down the center of the hot dog, spoon a generous amount of Jalapeno Pickle Relish. On top of the relish, place two sport peppers. Finish with a sprinkle of celery salt.

*Makes 8 hot dogs

Enjoy! 

• Naan Flatbread (I buy mine at Aldi)
• 1/2 cup Stonewall Kitchen Bourbon Bacon Jam
• 2 tablespoons Chiquitita Extra Virgin Olive Oil
• 4 thinly sliced pieces of prosciutto
• 1/2 cup crumbled Feta Cheese
• 1 cup arugula
• 2 tablespoons Traditional Balsamic Vinegar

Directions

Preheat oven to 400 degrees.

Place the flatbread on a baking sheet. Spread the Stonewall Kitchen Bourbon Bacon Jam on top of the flatbread. Drizzle the Chiquitita Extra Virgin Olive Oil over the jam. Place the prosciutto slices across the top. Sprinkle with feta. Toast in the oven for about 5 minutes.

Remove from oven, top with arugula and drizzle with Traditional Balsamic Vinegar.

Enjoy! 

• Wind and Willow Chipotle Cheddar Dip Mix
• 1 cup mayo
• 1 cup sour cream
• 2 cups bread crumbs
• 4 boneless, skinless chicken breasts
• 4 tablespoons Garlic Extra Virgin Olive Oil

Directions

Preheat oven to 375 degrees. In a baking dish, drizzle Garlic Extra Virgin Olive Oil on the bottom of the dish. Set aside.

In a small mixing bowl, combine Wind & Willow Chipotle Cheddar Dip Mix, sour cream and mayo. Set aside.

Pour bread crumbs in a seperate, medium bowl. Brush chicken breasts with a generous amount of Chipotle Cheddar dip, coat evenly with bread crumbs and place in the prepared baking dish. Bake at 375 degrees for 45 minutes.

*Makes 4 chicken breasts

Enjoy!