Category: Recipes

• 1 quart Grillos Pickle Spears, drained + diced
• 4 green onions, finely chopped
• 1 large jalapeno, finely diced
• 8oz whipped cream cheese
• 2/3 cup sour cream
• 1/2 cup Greek yogurt
• 1 packet Lambs & Thyme Ranch dipping blend
• 2 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil
• 1 cup shredded cheddar cheese
• 1/2 cup bacon, cooked & finely diced
• 2 Tbsp fresh dill, chopped
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Fritos Scoops, for serving

Directions

Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust Jacobsen’s Himalayan Sea Salt and freshly ground black pepper as desired. Cover and chill until ready to serve. Serve with Fritos Scoops!

Enjoy!

Directions

Dip a martini glass in simple syrup and then in crushed graham cracker crumbs; set aside.

In a cocktail shaker filled with ice, add Chay Vanilla Vodka, Licor 43, lime juice, simple syrup, and a splash of half & half – shake until outside of shaker is cold. Strain over the prepared martini glass; garnish with a lime wheel.

Enjoy!

• 3lb pork tenderloin, cut into bite-sized chunks
• 1 fresh pineapple, peeled & cut into chunks
• 1 large red onion, cut into big chunks
• 1 red bell pepper, cut into big chunks
• 1 orange bell pepper, cut into big chunks
• 1 yellow bell pepper, cut into big chunks
• 1 pkg Urban Accents Santa Fe BBQ Dryglaze
• 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil
• 2 Tbsp Stock Market Olive Wood Smoked Extra Virgin Olive Oil
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Stock Market Denissimo Dark Balsamic Vinegar, for finishing
• Fresh cilantro, roughly chopped.
• Metal or soaked bamboo skewers

Directions

In a gallon sized Ziplock bag, combine pork chunks, Urban Accents Santa Fe BBQ Dryglaze, Stock Market Garlic Extra Virgin Olive Oil, and Stock Market Olive Wood Smoked Extra Virgin Olive Oil; remove as much air as possible before sealing the bag. Move the pork around inside the sealed bag so everything combines; refrigerate for at least an hour.

• 2 10oz pkg Dalla Terra Pasta Sea Salt Canneroni, prepared according to package instructions
• 4 cups broccoli florets, chopped
• 15oz (1 can) chickpeas, drained and rinsed
• 1 1/2 cups fresh blueberries
• 1 cup English cucumber, diced
• 1 cup shredded carrots
• 3/4 cup dried cranberries
• 1/2 red onion, diced
• 1/2 cup sunflower seeds, roasted and toasted
• 1/2 cup apple, diced & tossed in lemon juice
• 1/2 cup Stock Market Lemon Extra Virgin Olive Oil
• 1/3 cup fresh lemon juice
• 1 1/2 Tbsp Stock Market Sicilian Lemon White Balsamic Vinegar
• 1 Tbsp Stock Market Creamy Garlic Mustard
• 1 Tbsp pure maple syrup
• 2 cloves garlic, minced
• 1/2 Tbsp poppy seeds
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

In a large bowl, combine cooked (and cooled) Dalla Terra Pasta Sea Salt Canneroni, chopped broccoli, chickpeas, blueberries, diced cucumber, shredded carrots, diced apples, diced red onion, dried cranberries, and sunflower seeds.

Enjoy!

• 5 English cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2-1 tbsp sugar
• 3/4 tbsp rice vinegar
• 1 tbsp Momofuku chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp minced garlic (optional)

Directions

• 1 prepared angel food cake
• 3 cups mixed fresh berries (raspberries, blackberries, blueberries)
• 3 Tbs granulated sugar
• 1/3 cup rosé wine
• Vanilla ice cream, for serving
• Dark chocolate balsamic glaze, for drizzling

Directions

Enjoy!

• 2 small beets
• 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil, plus a little more for drizzling
• 2 15oz can chickpeas, drained (but keep the liquid too)
• 3 tsp baking soda
• 2 cloves garlic, minced
• 1/2 cup tahini
• 1 lemon, juiced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Candied walnuts, for finishing
• Mini cucumbers, for serving
• Carrots, for serving
• Celery, for serving
• Radishes, for serving
• Pita bread, for serving

Directions

Preheat the oven to 400F. Wash the beets; remove any leaves and stems from the top of the beets. Drizzle the beets with Stock Market Garlic Extra Virgin Olive Oil, season with Jacobsen’s Italian Sea Salt and freshly ground black pepper. Wrap the prepared beets in tin foil and place it on a small sheet pan; roast for about 60 minutes or until fork tender.

Enjoy!

• 3 pounds beef chuck roast, cubed into large chunks
• 1 cup beef broth
• 3 chipotle peppers in adobo
• 4 cloves garlic, minced
• 2 small onions, chopped + divided
• 1/4 cup fresh lime juice
• 4 Tbsp Stock Market Chipotle Extra Virgin Olive Oil
• 2 Tbsp Stock Market Neapolitan Herb Dark Balsamic
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp ground cloves
• 1 1/2 tsp Jacobsen’s Himalayan Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper
• 2 bay leaves
• 1 lime, cut into wedges
• 3 radishes, sliced thin
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• Corn tortillas, for serving
• Flavor & Fire Cantina Salsa, for finishing

Directions

In the bowl of your slow cooker, place the cubed beef chuck roast and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper.

In a blender, add the beef broth, chipotle peppers in adobo, minced garlic, chopped onion (from 1 onion), lime juice, Stock Market Neapolitan Herb Dark Balsamic, Stock Market Chipotle Extra Virgin Olive Oil, cumin, oregano, and ground cloves and blend until smooth. Pour the sauce over the top of the prepared beef roast in the slow cooker. Add the bay leaves, cover, and cook on low for 8-9 hours (or on high for 4-5 hours) until the beef is very tender.

Once cooked, remove the beef and using two forks, shred it; return the beef to the sauce in the slow cooker.

Serve in a warm corn tortilla topped with chopped onion, chopped cilantro, sliced radishes, sliced avocado, a lime wedge, and a little Flavor & Fire Cantina Salsa!

Enjoy!