Category: Recipes

• 1 lb ground lamb
• 1/2 cup Panko bread crumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp Jacobsen’s Italian Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper
• 1 Tbsp fresh parsley chopped (plus a little more for garnish)
• 1 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil

Directions

Preheat oven to 375F. Line a baking sheet with parchment paper, set aside.

In a large bowl, mix together the ground lamb, bread crumbs, egg, garlic powder, cumin, paprika, freshly chopped parsley, Jacobsen’s Italian Sea Salt, and freshly ground black pepper until combined.

Using a small cookie scoop, portion out 18 equal-sized meatballs (about 1.5 Tbsp each). Using your hands, roll out each scoop into a ball and place them onto the prepared baking sheet. Drizzle with Cilantro & Roasted Onion Extra Virgin Olive Oil. 

Bake for about 18-20 minutes or until browned (internal temperature should be at 160F). Serve warm with our tzatziki sauce!

Enjoy!

• For the baguette:
  • 1 French baguette, cut into 1/2 inch diagonal slices
  • 1-2 Tbsp Tuscan Herb Extra Virgin Olive Oil
• For the cream cheese & yogurt layer:
  • 8oz plain cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp Jacobsen’s Italian Sea Salt, plus more to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
• For the sauce layer:
  • 1 cup Stonewall Kitchen Classic Pizza Sauce
• For the cheese layer:
  • 1 cup shredded Italian cheese blend
  • 1/4 cup grated Parmesan
  • 1/4 tsp dried oregano
  • 18-20 pepperoni slices
• For topping:
  • 8 basil leaves, sliced into ribbons
  • Mike’s Hot Honey

Directions

Preheat oven to 400F.

Place sliced baguette on a baking sheet. Drizzle with Tuscan Herb Extra Virgin Olive Oil and bake for 8-10 minutes or until slightly golden around the edges. Remove from oven and set aside.

In a medium bowl, mix together the cream cheese, Greek yogurt, Jacobsen’s Italian Sea Salt, garlic powder and dried oregano until well combined (should be a creamy consistency).

Remove from the oven and drizzle with Mike’s Hot Honey and top with basil ribbons. Use your prepared crostini for dipping!

Enjoy!

• 1 package Frontier Soups Butternut Squash & Lentil Soup Mix
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1 medium yellow onion, chopped
• 4 cups butternut squash, diced
• 8 cups vegetable broth
• 1/2 cup orange juice
• Fresh chives, for garnish

Directions

In a 4-quart pot, sauté chopped onion in Garlic Extra Virgin Olive Oil for 10 minutes. 

Stir in contents of soup mix, butternut squash, and vegetable broth.

Bring to a boil, reduce heat, and simmer covered for 45 minutes.

Stir in orange juice. Garnish with chopped fresh chives.

Enjoy!

Ingredients

• 1 large carrot, cut into 1/2 inch pieces
• 1 medium red onion, cut into 1/2 inch pieces
• 1/2 red bell pepper, cut into 1/2 inch pieces
• 1/2 yellow bell pepper, cut into 1/2 inch pieces
• 1/2 orange bell pepper, cut into 1/2 inch pieces
• 1 zucchini, quartered and cut into 1/2 inch pieces
• 1 large beet root (or 3 small beets), peeled, quartered, and cut into 1/2 inch pieces
• 1/2 butternut squash, peeled and cut into 1/2 inch pieces 
• 8 Brussels sprouts, cut in half
• 8 small yellow potatoes, left whole
• Balsamic Glaze:
  • 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
  • 2 Tbsp Neapolitan Herb Dark Balsamic Vinegar
  • 2 Tbsp Red Wine Vinegar
  • 2 tsp Stock Market Creamy Garlic Mustard
  • 2 tsp fresh thyme, finely chopped
  • 2 Tbsp fresh Italian parsley, finely chopped
  • 5 garlic cloves, minced
  • 1 tsp Jacobsen’s freshly ground black pepper
  • 1 tsp Jacobsen’s Italian Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper, to taste
• 1/2 tsp Jacobsen’s Italian Sea Salt, to taste
• 1/4 cup Italian parsley, for finishing

Directions

Enjoy! 

Ingredients

• 5oz wide wheat noodles (knife cut)
• 2 Tbsp Cayenne Chili Pepper Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 2 green onions, sliced (keep green and white parts separate)
• 3 tsp red chili flakes
• 1 tsp white sesame seeds (untoasted)
• 1/3 tsp red chili powder
• 1/2 tsp chicken bouillon powder
• 2 tsp dark soy sauce
• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp brown sugar
• 2 tsp Toasted Sesame Oil

Directions

Enjoy! 

Ingredients

• 2 yellow peaches, pitted and sliced
• Peach White Balsamic Vinegar, for finishing
• 2 Tbsp green onion, diced
• Jalapeno Peach Glaze
  • 1/2 cup peach preserves
  • 1 Tbsp Jalapeno Extra Virgin Olive Oil
  • 1 tsp soy sauce
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic, minced
  • 1/2 tsp Jacobsen’s Sea Salt
  • 1/8 tsp freshly ground Jacobsen’s Tellicherry Peppercorns
  • 1/8 tsp red pepper flakes
• Chicken
  • 2 pounds boneless, skinless chicken thighs
  • 2 tsp Finch + Fennel Piri Piri Spice Blend
  • 1 Tbsp Garlic Extra Virgin Olive Oil
  • 1 Tbsp Jalapeno Extra Virgin Olive Oil
  • 1 medium jalapeno pepper, thinly sliced

Directions

To make the Jalapeno Peach Glaze, combine glaze ingredients in a medium bowl; mix until incorporated and set aside.

To prepare the chicken, pat dry and season both sides with Finch + Fennel Piri Piri Spice Blend. In a large nonstick skillet over medium heat, add Garlic and Jalapeno Extra Virgin Olive Oils. Once hot, add chicken thighs. Cook chicken for 5 minutes. Then, flip chicken over, reduce heat to medium-low, and cook for an additional 5 minutes (or until the chicken reaches an internal temperature of 165°F). Once chicken is cooked, remove from heat and transfer the chicken to a plate; cover to keep warm.

In the same skillet, raise the heat back up to medium and add sliced jalapenos; cook for 3 minutes. Add the sliced fresh peaches in with the jalapenos; cook for an additional 3 minutes (or until the peaches have softened).

Pour the prepared peach glaze into the skillet with the cooked peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze. Add the cooked chicken thighs back to the skillet. Spoon glaze over the top of the chicken and cook for about 1-2 minutes (or until the chicken is hot again).

Once plated, drizzle with Peach White Balsamic Vinegar and a little diced green onion.

Enjoy! 

Ingredients

• 1 15oz Yellow Box Cake Mix
• 1 cup water
• 1/3 cup Lemon Extra Virgin Olive Oil
• 3 eggs
• 1 1/2 8oz containers extra creamy cool whip topping, thawed
• 1 cup blueberries
• 1 container strawberries, halved

Directions

Prepare cake mix according to directions (substituting the Lemon Extra Virgin Olive Oil for the vegetable oil). Pour into a greased 9×13″ baking dish and bake according to directions. Once done, let cool completely.

Once cooled, top with extra creamy cool whip (as the frosting) and arrange blueberries and halved strawberries in the shape of an American flag.

Enjoy! 

• 1 Naan flatbread (I always get mine at Aldi)
• 1 Tbsp Lemon Extra Virgin Olive Oil
• 1 Tbsp Blueberry Dark Balsamic Vinegar
• 1/2 cup blueberries
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shaved parmesan cheese
• 1/4 cup ricotta cheese
• 5 large basil leaves, roughly chopped

Directions

Preheat oven to 400 degrees.

Drizzle the Lemon Extra Virgin Olive Oil over the flatbread. Smash half of the blueberries and spread them out over the crust as well. Sprinkle the shredded mozzarella cheese and shaved parmesan cheese over the top. Spread the remaining blueberries over the top as well. Scatter heaping teaspoon-sized spoonfuls of ricotta randomly over the flatbread.

Bake for about 10-15 minutes (or until cheese starts to brown). Scatter basil over the pizza during the last few minutes of baking.

Remove from oven and slice. Season with Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Blueberry Dark Balsamic Vinegar.

Enjoy!