Category: Recipes

Directions

To cook the orzo, bring a pot of salted water to a boil, add a little Milanese Gremolata Extra Virgin Olive Oil to the water to help the orzo from sticking to each other. Cook orzo according to package directions until al dente; drain and rinse under cold water to cool.

To assemble the salad, combine cooled orzo, tomatoes, cucumber, onion, feta, arugula, dill, and parsley in a large bowl. Drizzle with Milanese Gremolata Extra Virgin Olive Oil, Sicilian Lemon White Balsamic, and the juice of one lemon; toss until combined. Season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste.

Serve immediately or for best flavor, refrigerate for about 30 minutes to allow the flavors to all meld together. Toss again before serving!

Enjoy!

Directions

To marinade the steak, place steak cubes with Garlic Extra Virgin Olive Oil, Black Mission Fig Balsamic, and 2 Tbsp PS Seasoning Bacon Bleu Burger Blend seasoning in a zip lock bag; marinade in the fridge for 3 hours.

When ready to assemble your kabobs, preheat your grill. Then start by wrapping each cube of marinated steak with a half strip of bacon. To assemble the kabobs: alternate a bacon wrapped steak cube, a Baby Bella mushroom, a yellow baby potato, and a chunk of red onion. Season the assembled kabobs with additional PS Seasoning Bacon Bleu Burger Blend seasoning blend on all sides; grill until you’ve reached your desired doneness. 

When serving, garnish with freshly chopped parsley, blue cheese crumbles, and an additional drizzle of Black Mission Fig Dark Balsamic.

Enjoy!

• 2 lbs carrots, peeled & sliced in half lengthwise
• 3 Tbsp maple syrup
• 2 Tbsp Olive Wood Smoked Extra Virgin Olive Oil
• 2 Tbsp Urban Accents Smoky Brown Sugar Veggie Roaster
• 1/2 cup toasted hazelnuts, roughly chopped
• 3 oz goat cheese, crumbled
• 1 Tbsp fresh rosemary, finely diced
• 1 Tbsp fresh thyme
• 1 Tbsp fresh parsley, roughly chopped
• 1 Tbsp fresh chives, finely diced
• Maple Dark Balsamic, for finishing
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Directions

Preheat the oven to 425F. Peel the carrots (slice the larger ones in half length wise). Place the carrots on a baking sheet lined with parchment paper. Drizzle with the maple syrup, Olive Wood Smoked Extra Virgin Olive Oil and the Urban Accents Smoky Brown Sugar Veggie Roaster seasoning blend. Roast the carrots for about 20 minutes (until they are fork tender).

Toast the hazelnuts while the carrots roast by placing the hazelnuts in a skillet over medium heat and toasting for about 5-8 minutes (or until fragrant); stirring mostly the whole time. Then transfer the hazelnuts to a baking sheet and using a towel, rub them to remove their outside papery skin.

When the carrots are finished roasting, immediately top with the crumbled goat cheese cheese, toasted hazelnuts and freshly chopped herbs. Finish by drizzling with Maple Dark Balsamic.

Enjoy!

• 3 5oz cans lump crab meat
• 1/2 tsp Stonewall Kitchen Traditional Pub Style Mustard
• 1 tsp Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil
• 2 tsp Fitch & Fennel Kick in the Pants seasoning blend
• 1 tbsp lemon juice
• 1/2 cup mayo
• 8oz Pepper Jack cheese, shredded
• 8oz cream cheese, softened

Directions

Preheat oven to 350F.

In a medium size bowl, mix together the cream cheese, half the shredded cheese, mayo, lemon juice, Fitch & Fennel Kick in the Pants seasoning blend, Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil, and Stonewall Kitchen Traditional Pub Style Mustard. Gently fold in the lump crab meat.

Spread in a shallow baking dish and top with remaining shredded cheese. Bake for 30 minutes until top is golden and cheese is bubbling.

Serve with crackers of choice or sliced French bread pieces.

Enjoy!

• ▢1 tablespoon butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups frozen peas
• 1 cup fresh baby spinach
• 4 cups vegetable broth
• 1 tsp fresh thyme
• 1/2 cup heavy cream
• Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic; cook until the onion is transparent (about 3 minutes or so).

Add the peas, spinach, vegetable stock, and fresh thyme; bring to a simmer and cook for 5 minutes.

Blend the soup with an immersion blender; continue to simmer for 15 minutes or so. When ready to serve, stir in heavy cream and drizzle with Madagascar Black Pepper Olive Oil. Season with Himalayan Sea Salt and freshly ground black pepper.

Enjoy!

• 2 cups sweet potatoes, peeled and chopped
• 1 cup beets, peeled and chopped
• 1 Tbsp Madagascar Black Pepper Extra Virgin Olive Oil
• 1 Tbsp Urban Accents Parmesan Mediterranean Veggie Roaster
• 1/2 cup roasted sunflower seeds
• 2 strips bacon, chopped
• 2 Tbsp Honey Meadows Raw Honey
• 1 cup cooked quinoa
• 1 tsp ginger paste
• 1 lemon, juiced
• 3 Tbsp tahini
• 4 Tbsp plain Greek yogurt
• 4 Tbsp soy sauce
• 1 bag chopped kale, ribs removed and massaged with a little Madagascar Black Pepper Extra Virgin Olive Oil
• 2 Honeycrisp apples, cored and sliced
• 1/4 cup pomegranate arils
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Freshly ground black pepper, to taste

Directions

Heat oven to 400ºF. Toss the sweet potatoes and beets in the Madagascar Black Pepper Extra Virgin Olive Oil and Urban Accents Parmesan Mediterranean Veggie Roaster. Spread on a parchment-lined baking sheet. Roast until fork tender (about 20-25 minutes).

In a small skillet, heat Honey Meadows Raw Honey, sunflower seeds, bacon and ginger paste together. Stir constantly, until honey begins to bubble and seeds turn light golden brown. Spread onto a piece of parchment and allow to cool.

In a small bowl, whisk together lemon juice, soy sauce, tahini, and Greek yogurt. Blend until smooth, set aside.

To assemble the buddha bowls, place kale at the bottom, top with quinoa followed by sweet potatoes, apple slices and a drizzle of the prepared tahini dressing.  Sprinkle with the sunflower bacon mixture. Garnish with pomegranate seeds.

Enjoy!

Directions

Directions

• 2 pears, sliced into 1/2 inch quarters (seeds and stems removed)
• 8 oz Brie cheese, cut into 1/2 inch cubes
• 2 cups baby arugula
• 1/4 cup walnuts, chopped
• Denissimo Fine Aged Balsamic Vinegar, for drizzling
• Toothpick skewers

Directions

Take a small toothpick skewer and assemble by starting with a cube of pear, followed by a few pieces of arugula (fold them so they assembles on the skewer easier), and then a cube of brie. Place skewer on a serving platter and repeat until all cheese and pears are used up.

Gently press a few pieces of chopped walnuts onto the brie cheese so that they stick. Drizzle Denissimo Fine Aged Balsamic Vinegar over the top of the prepared skewers.

Enjoy!