Category: Recipes

In a large frying pan, heat the butter and add the fresh sage leaves, gently frying them for 2-3 minutes (or until crispy and fragrant); remove the sage from the pan and set aside.

Add the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil and diced shallots to the pan; sauté for about 8 minutes, stirring occasionally. Add the minced garlic and cook for another minute or so.

Meanwhile, cook the pasta separately according to the package instructions. Reserve 1 cup of pasta water!

In the frying pan with the sauteed shallots and garlic, add the tomato paste, pumpkin puree, oregano, red pepper flakes, and Jacobsen’s Italian Sea Salt and freshly ground black pepper. Cook for 3 minutes or until the mixture begins to slightly darken in color. Then, add the vodka; stir it into the sauce and cook for 5 minutes. Slowly pour in the heavy cream and stir until everything combines into a smooth, silky sauce.

Stir in the cooked, drained pasta along with 4 Tbsp of the starchy pasta water, simmering the sauce for a couple of minutes. If the sauce is too thick, add a little more pasta water. Add additional Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.

Top the pasta with the fried sage, grated Deer Creek The Stag cheddar cheese, freshly ground Jacobsen’s Italian Sea Salt and freshly ground black pepper, and additional red pepper flakes.

Enjoy!

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut your acorn squashes in half and scoop out the seeds with a spoon.

In a small bowl, mix the Hot Honey, melted butter, cinnamon, and Jacobsen’s Italian Sea Salt until smooth. Place the squash halves cut-side up on the prepared baking sheet; brush the hot honey glaze all over the insides. Roast squash halves for about 30-40 minutes (or until fork tender).

Once the squash is removed from the oven, allow to cool for a couple minutes. Then into each half, crumble the creamy goat cheese, sprinkle on the cranberries and toasted pecans, and drizzle with a little more Stock Market Rosemary Extra Virgin Olive and Stock Market Maple Dark Balsamic Vinegar. Garnish with fresh rosemary sprigs.

Enjoy!

In a medium saucepan, bring 3 cups water and 2 cups granulated sugar to a boil. Add cranberries and stir to coat. Stir for about 2 minutes.

Use as desired!

Enjoy!

Preheat the oven to 375°F and line a baking sheet with parchment paper. In a medium mixing bowl, toss together the chopped butternut squash, apples, 2 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil, cinnamon, nutmeg, and allspice. Spread mixture out on prepared baking sheet and bake for about 20 minutes or until the squash and apples are tender.

Line another baking sheet with parchment paper and arrange the sliced baguette. Drizzle with Stock Market Madagascar Black Pepper Extra Virgin Olive Oil and season with Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper, to taste. Toast baguette slices in the oven for about 10 minutes or until crispy.

While the baguettes are toasting, combine chopped cranberries, toasted chopped pecans, and thyme leaves in a small bowl; set aside.

Once baguettes are done, spread room temperature goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture. Sprinkle with the chopped pecans and dried cranberry mixture, then drizzle with Stock Market Maple Dark Balsamic Vinegar.

Enjoy!

Add chicken to the bottom of a slow cooker, drizzle with Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, season with cumin, garlic powder, chili powder, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; top with the diced tomatoes with green chilies. Cook on low for 4-6 hours. Once cooked, shred chicken and allow it to remain in sauce.

Bring a large pot of water to boil (add a little Jacobsen’s Italian Sea Salt and Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil to the pot as well).  While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. Use a small paring knife to cut out a jack-o-lantern face in each pepper. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender.  Remove from water and set aside to cool.  

Preheat the oven to 350F. In a large bowl, combine the cooked rice, lime juice, and chopped cilantro – followed by the prepared shredded chicken, cheddar cheese, black beans, and PS Seasoning Multi-Tool Steak Seasoning blend; mix until combined. Fill each pepper with the chicken and rice mixture and top with extra shredded cheese; replace pepper top back on top. Bake for 30 minutes or until cheese is melted and pepper is done to desired tenderness. 

Enjoy!

Preheat your oven to 375F. Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

In a mixing bowl, combine the chopped mushroom stems, cream cheese, cooked sausage, Parmesan cheese, minced garlic, parsley, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; mix well until combined. Spoon the filling into each mushroom cap, pressing down slightly to pack it in.

Drizzle Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil on a baking sheet. Place the stuffed mushrooms on the prepared sheet, spacing them out evenly. Press a small olive into the center of each stuffed mushroom to create the “pupil” effect.

Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.

Allow to cool slightly before serving. Place a 1/4 tsp of Stonewall Kitchen Tomato Herb Bruschetta Spread.

Enjoy!

Break the block of feta cheese into chunks and add to a food processor. Pulse a few times to break it down. Add the pumpkin puree, whole milk plain Greek yogurt, and Stock Market Rosemary Extra Virgin Olive Oil to the food processor. Blend until the mixture starts to become smooth (scrape down the sides as needed).

Add 1 Tbsp of Mike’s Hot Honey, fresh thyme leaves, and a few cracks of Jacobsen’s freshly ground black pepper. Blend again until completely smooth and creamy (about 3 minutes). Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the dip to firm up slightly.

Before serving, bring the dip to room temperature for about 15 minutes. Top with chopped walnuts, an additional drizzle of Mike’s Hot Honey, and fresh thyme sprigs. Serve with Rustic Oven sourdough.

Enjoy!

In a large bowl, gently combine the ground turkey, Panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 tsp chopped sage, 1 tsp dried thyme, Jacobsen’s Himalayan Sea Salt, and Jacobsen’s Freshly Ground Black Pepper. Use your hands to gently bring everything together until just combined (overmixing can lead to tough meatballs).

Preheat oven to 375F. Using your hands, form the mixture into meatballs. Place the meatballs on a plate or baking sheet lined with parchment paper. You should get about 20 meatballs. Bake the meatballs for about 15-20 minutes (or until meatballs reach an internal temperature of 165F).

In a large skilled, heat the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil over medium heat. Add 1 cup of chopped yellow onion and cook until softened and translucent, stirring occasionally to prevent burning. Add 2 cloves minced garlic and cook for another minute, until fragrant. Stir in the pumpkin puree, chicken broth, heavy cream, 1/4 cup grated Parmesan cheese, 2 Tbsp chopped sage, 1 tsp dried thyme, and nutmeg. Whisk everything together until smooth and well combined. Bring the sauce to a simmer; then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally and allowing to thicken. Season the pumpkin and sage sauce with Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.

Place the cooked meatballs into the skillet with the sauce. Garnish with freshly chopped parsley and additional grated Parmesan.

Enjoy!

In a small bowl, mix together nutmeg, cinnamon, garlic powder, onion powder, smoked paprika, Jacobsen’s Italian Sea Sat, Jacobsen’s freshly ground black pepper, Season both sides of each chicken thigh evenly with this mixture.

Heat Stock Market Ginger & Black Garlic Extra Virgin Olive Oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for about 4 minutes per side (until crispy and golden brown and internal temperature reaches 165F); remove from pan and set aside.

In the same skillet, sauté the onion until translucent. Then add minced garlic and sauté another minute or so; add the apple cider, brown sugar, soy sauce, Worcestershire sauce, Stock Market Garlic Kraut Mustard, chopped rosemary, chopped thyme, and ginger paste. Stir and simmer for 5 minutes.

Add sliced apples to the skillet, then return the chicken thighs to the pan to rewarm. Spoon some glaze over the chicken.

Enjoy!