Category: Recipes

• 1/3 cup Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
• 1/4 cup Stock Market Maple Dark Balsamic Vinegar
• 1 Tbsp Stonewall Kitchen Maple Maine Champagne Mustard
• 1 Tbsp maple syrup
• 1 clove garlic, finely minced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Ingredients for Salad

• 1 bag arugula
• 2 Granny Smith apples, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 1 beet, roasted and chopped
• 1 cup goat cheese, crumbled

Directions

In a medium-sized bowl, assemble your salad by adding the arugula, sliced apples, thinly sliced red onions, dried cranberries, chopped roasted beets, toasted pecans, and goat cheese crumbles. 

In a mason jar, add Stock Market Madagascar Black Pepper Extra Virgin Olive Oil, Stock Market Maple Dark Balsamic Vinegar, Stonewall Kitchen Maple Maine Champagne Mustard, maple syrup, minced garlic, and Jacobsen’s Italian Sea Salt, and freshly ground black pepper to taste. Put the lid on the mason jar, shake together, and pour over your salad.

Enjoy!

Ingredients

• 6 eggs, room temperature
• 1 1/2 cups pickled beet juice
• 3 Tbsp mayo
• 1 1/2 Tbsp Greek yogurt
• 1 1/2 tsp curry powder
• 3/4 tsp Stonewall Kitchen Maine Maple Champagne Mustard
• 1 garlic clove, minced
• 1/2 Tbsp fresh dill, chopped (plus a little more for garnish)
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 1 pickled beet, finely diced
• Mike’s Extra Hot Honey, for finishing

Directions

Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking.

Once eggs are cooled peel off shells. Cut eggs in half lengthwise. Remove egg yolks to a small bowl; set aside. In a larger bowl, add the pickled beet juice and cut eggs (make sure to submerge them as much as possible so they are completely covered with the beet juice; allow to marinate for about 20 minutes or until the white part is completely dyed a bright purple/magenta color. Remove from beet juice and pat dry with a paper towel.

In the small bowl with the egg yolks, add mayo, Greek yogurt, Stonewall Kitchen Maine Maple Champagne Mustard, curry powder, chopped dill, minced garlic, Jacobsen’s Italian Sea Salt and freshly ground black pepper. Mix until smooth and uniform. If dry add a touch more mayo. Spoon or pipe egg yolk filling into each dyed egg white. Garnish with diced pickled beets, additional chopped dill and a drizzle of Mike’s Extra Hot Honey.

Enjoy!

• 1 lb ground beef
• 2 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
• 1/4 cup red onion, diced
• 2 Tbsp Halladay’s Harvest Barn Buffalo Blue Cheese Burger Blend
• 4 large flour tortillas
• 1 1/2 cups shredded cheddar cheese
• 1 cup blue cheese crumbles
• 1/4 cup Stock Market Buffalo Ranch Aioli Squeeze, plus a little more for serving
• 1/2 cup green onions, chopped
• 4 wooden skewers

Directions

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, combine ground hamburger and Halladay’s Harvest Barn Buffalo Blue Cheese Burger Blend seasoning.

In a medium frying pan, heat Stock Market Madagascar Black Pepper Extra Virgin Olive Oil over medium heat; add chopped red onion and sauté until translucent; add prepared ground hamburger and cook through.

On each tortilla, spread 2 Tbsp of Stock Market Buffalo Ranch Aioli Squeeze, followed by a layer of seasoned ground beef and onion mixture, cheddar cheese, and blue cheese. Roll the tortillas tightly and then slice them into pinwheels. Skewer the pinwheels onto a wooden skewer so they don’t fall apart while baking (about 4 pinwheels per skewer).

Lay the skewered pinwheels on prepared baking sheet and sprinkle with additional cheddar cheese. Place in the oven just until the cheese on top is melted; remove from oven, drizzle with Stock Market Buffalo Ranch Aioli Squeeze and sprinkle with chopped green onion.

Enjoy!

• 1 pkg Dalla Terra Tagliatelle Pasta
• 2 large eggs
• 1 large egg yolk
• 3/4 cup finely grated Parmesan cheese (plus a little more for serving)
• 5 slices Nueske’s Applewood Smoked bacon, roughly chopped (or pancetta)
• 2 Tbsp Stock Market Sicilian Biancolilla Extra Virgin Olive Oil
• 2 cloves garlic, crushed and roughly chopped
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 1/2 cup fresh parsley, roughly chopped

Directions

In a large mixing bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; set aside.

In a large frying pan, heat the Stock Market Sicilian Biancolilla Olive Oil, add in the chopped bacon and fry until just about cooked through; add in the garlic and continue frying until golden. Remove the bacon and garlic from the pan and onto a paper towel.

Bring a large pot of salted water to a boil. Cook the Dalla Terra Tagliatelle Pasta to package instructions (make sure to cook it just to al dente). Add the cooked pasta into the frying pan with the bacon grease (DO NOT DRAIN THE PASTA WATER – we will need a little bit at the end), swirl the pasta around in the bacon grease to coat well.

Slowly add the pasta to the large mixing bowl with the egg/Parmesan mixture; swirl the pasta in the mixture continuously until the mixture starts to form a creamy sauce. Add in about 2 Tbsp of pasta water and swirl the pasta around a bit more; add in freshly chopped parsley and swirl again.

To serve, top with additional freshly grated parmesan and Jacobsen’s freshly ground black pepper.

Enjoy! 

• Naan Flatbread (I buy mine at Aldi)
• 2 Tbsp Stock Market Hot Pepper Bacon Jam
• 2 tsp Stock Market Olive Wood Smoked Extra Virgin Olive Oil
• 2 thinly sliced pieces of prosciutto, broken into smaller chunks
• 1/2 cup crumbled blue cheese
• 1 cup butternut squash, cubed & roasted
• 1/4 apple, sliced thin
• 1/2 yellow onion, sliced thin
• 1 Tbsp Stock Market Butter Extra Virgin Olive Oil
• 2 Tbsp apple cider
• 1 Tbsp brown sugar
• 1/4 apple, sliced thin
• 6 sage leaves
• Stock Market Maple Dark Balsamic Vinegar, for finishing

Directions

Preheat oven to 400F. Line a baking sheet with parchment paper and lay down the flatbread. Drizzle the flatbread with Stock Market Olive Wood Smoked Extra Virgin Olive Oil and spread the Stock Market Hot Pepper Bacon Jam on top. Layer the butternut squash cubes, apple slices, and prosciutto; set aside.

In a small frying pan, heat the Stock Market Butter Extra Virgin Olive Oil and apple cider. Add in the sliced onions and fry until just about translucent; add the brown sugar and continue sauteing until caramelized.

Spread the prepared onions on top of the prepared flatbread along with the crumbled blue cheese. Toast in the oven for about 7 minutes.

While the flatbread is toasting, add the sage leaves to the frying pan, allow them to crisp up. Once cooked, remove the flatbread from the oven, top with crisp sage leaves and drizzle with Stock Market Maple Dark Balsamic Vinegar.

Enjoy!