Category: Recipes

Ingredients

• 1/2 stick of butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream (or half&half)
• 3/4 cup Madagascar Black Peppercorn Extra Virgin Olive Oil, dividied into 1/2 cup & 1/4 cup
• 2 cups freshly grated Parmesan cheese
• 1/2 teaspoon Himalayan Sea Salt
• 1/2 teaspoon Urban Accents Fisherman’s Warf seasoning blend
• 1/4 teaspoon ground nutmeg
• 1/2 cup freshly chopped parsley
• Freshly ground black pepper, to taste
• 12 jumbo shrimp, cooked (I typically remove the tails before sauteing but it’s not necessary)
• 1 head of broccoli, chopped
• Dalla Terra Sea Salt Tagliatelle Pasta

Directions

Bring a pot of SALTED water to a boil and cook Dalla Terra Pasta according to directions, set aside (SAVE 1/2 CUP OF THE PASTA WATER FOR LATER).

In a sauce pan on medium heat, melt the 1/2 stick of butter and saute garlic. Add the 1 1/2 cups heavy cream and freshly grated parmesan and whisk constantly (watch carefully so it does not burn).

In a seperate frying pan, add 1/2 cup of the Madagascar Black Peppercorn EVOO to the pan and heat on medium-high. Add the broccoli and saute until slightly tender (I still like it a bit crisp). Make sure you are still watching the sauce! Add the shrimp to the frying pan as well as Himalayan Sea Salt and a 1/2 teaspoon of Urban Accents Fisherman’s Warf seasoning blend. Saute until warm.

Going back to the sauce pan, add the ground nutmeg, 1/4 cup Madagascar Black Peppercorn EVOO, Himalayan Sea Salt and 1/4-1/2 cup of the pasta water. Continue whisking until a nice, creamy sauce consistency is present. Pour the sauce into the frying pan with the broccoli and shrimp and stir. Add the pasta and toss together. Finish with freshly chopped parsley.

*Makes 2 plates of pasta

Enjoy!

Ingredients

• 3/4 cup uncooked wild rice blend (my favorite brand is Lundberg Wild Rice blend – you can find this at Charlie’s County Market)
• 1 cup chopped yellow onion (from about 1 small onion)
• 1 cup diced carrots (from 2 medium)
• 1 cup diced celery (from 2 – 3 stalks)
• 8 Tbsp butter, diced
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth
• 1/2 tsp of each dried thyme, marjoram, sage and rosemary
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• Urban Accents Heartland Pepper & Garlic seasoning blend
• 1/4 cup Milanese Gremolata Extra Virgin Olive Oil
• 1/2 cup Wild Mushroom & Sage Extra Virgin Olive Oil
• 1 Quart Half & Half
• 1 tsp lemon zest (or lemon juice)

Directions

Prepare rice according to directions listed on package (I LOVE my rice cooker). While the rice is cooking, place chicken in a baking dish and drizzle Milanese Gremolata Extra Virgin Olive Oil over the top. Season with Urban Accents Heartland Pepper & Garlic seasoning blend, Himalayan Sea Salt and freshly ground black pepper. Bake at 375 degrees for 30 minutes.

While the rice and chicken are cooking, heat 1/2 cup Wild Mushroom and Sage Extra Virgin Olive Oil over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, season with Urban Accents Heartland Pepper and Garlic seasoning blend. Add minced garlic during last 30 seconds of sauteing.

To crockpot, add chicken broth, thyme, marjoram, sage, rosemary and season with Himalayan Sea Salt and freshly ground black pepper to taste. Once chicken is done cooking, remove from oven; let cool and then cube. Increase the crockpot heat to medium-high, add chicken cubes, cooked rice, and onion/carrot/celery blend.

Pour in half & half and 8 Tbsp butter (you can also add what’s left of the remaining can of chicken broth). Stir in lemon zest and continue to cook on medium-high for one hour, then turn to low for an additional 3-4 hours.

Enjoy!

Ingredients

• 1/2 cup Neapolitan Herb Dark Balsamic Vinegar
• 1/3 cup freshly squeezed lemon juice
• 3/4 cup Rosemary Extra Virgin Olive Oil
• 1 Tablespoon freshly minced garlic
• 2 Tablespoons freshly chopped parsley
• 1/2 teaspoon Himalayan Sea Salt
• 1 pinch freshly ground black pepper
• 1 1/2 pounds steak (whatever your favorite cut is)
• 2 Tablespoons butter (optional)

Directions

In a small bowl, whisk together all ingredients. Place steaks in a ziplock bag and pour marinade over the top. Seal bag and place in the refrigerator for AT LEAST two hours (preferably overnight).

Grill until desired temp is reached and serve with butter and more chopped parsley (if desired).

Enjoy!

Ingredients

• 1 onion, chopped
• 2 bell peppers, chopped
• 2 zucchinis, chopped (or 1 large zucchini)
• 1 cup mushrooms, sliced
• 1/2 cup Garlic Extra Virgin Olive Oil
• 2 tsp dried oregano
• 2 tomatoes, diced
• 1/4 oz fresh cilantro, chopped
• 1 lime
• 8 flour tortillas
• 2 cups mozzarella cheese
• Baklouti Green Chili Extra Virgin Olive Oil, for finishing
• Arugula
• Stonewall Kitchen Roasted Garlic Aioli
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees. In a large bowl, toss together 3/4 of the onions, peppers, zucchini and mushrooms in the Garlic Extra Virgin Olive Oil. Add dried oregano and toss again. Line a baking sheet with aluminum foil and spread veggies across it. Season with Himalayan Sea Salt and freshly ground black pepper to taste. Roast in the oven for about 15-20 minutes.

While the veggies are roasting, prepare the pico de gallo by placing the remaining 1/4 of the chopped onion, diced tomatoes and chopped cilantro in a bowl. Halve lime and squeeze over the bowl to taste. Toss well and season with Himalayan Sea Salt and freshly ground black pepper to taste. Set the pico aside.

When the veggies are done roasting, remove from oven and set aside. To make the quesadillas butter one side of each tortilla. Heat frying pan on the stove to a medium heat. Place one tortilla (butter side down) on the frying pan. Put about 1/4 shredded mozzarella cheese down, then 3/4 cup roasted veggies and then top with another 1/4 cup shredded mozzarella. Place another tortilla on top (butter side up this time). Cook about 3 minutes and then flip, cooking another 3 minutes on the reverse side (stove tops will vary so watch closely to prevent burning tortillas). Once the tortillas are cripsy and mozzarella is melted, remove from heat. Slice quesadilla and drizzle Baklouti Green Chili Extra Virgin Olive Oil over the top. Serve with pico, Stonewall Kitchen Roasted Garlic Aioli and arugula.

*Makes 4 quesadillas

Enjoy!

Ingredients

• 1 cup granulated sugar
• 2 cups water
• 2 cups fresh mint leaves
• 2 cups Pinhook Bourbon
• Fresh mint leaves, for garnish
• Crushed ice

Directions

For the simple syrup: Add the sugar and water to a pot and bring to a boil. Boil for about 4 minutes, wisking until all sugar is dissolved. Add mint and boil for about 3 additional minutes, remove from heat and let steep for about a half hour. After the mint has finished steeping, remove the leaves. Put the simple syrup into a jar (or other sealable container) and place in fridge to cool.

Once the simple syrup is cooled, you can assemble the cocktail! Fill a 12oz glass with crushed ice, add 2 ounces of bourbon and fill remaining with simple syrup. Garnish with a fresh mint leaf.

*Makes about 6 Mint Juleps

Enjoy! 

Ingredients

• 2 cups of kale, ribs removed, chopped
• 2 cups mixed greens
• 1/2 cup sliced strawberries
• 1/2 cup blueberries
• 1/2 cup goat cheese, crumbled
• 1/4 cup Strawberry Dark Balsamic Vinegar
• 1/4 cup Basil Extra Virgin Olive Oil
• Maple Candied Pecans:
  • 1 cup pecans, whole
  • 2 tablespoons butter, melted
  • 1 tablespoon Urban Accents Vermont Grill Dryglaze

Directions

For the Maple Candied Pecans: Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and spread pecans on top. In a small bowl, mix butter and dry glaze. Pour over pecans and toss to coat well. Bake for 20 minutes, stirring halfway. Set aside to cool.

For the salad: Toss kale and greens in a large serving bowl. Top with candied pecans, goat cheese, strawberries and blueberries. Drizzle with Strawberry Dark Balsamic Vinegar and Basil EVOO.

Enjoy! 

• 3 cups baby spinach
• 1 small head of Romaine, trimmed and leaves left whole
• 4 large hardboiled eggs, peeled and halved
• 1 large cucumber, sliced thin
• 1 medium zucchini, cut into quarters
• 2 large tomatoes, cut into large slices (or 2 cups cherry tomatoes)
• 1/2 pound fresh green beans, washed and trimmed (par boiled and cooled)
• 2 pounds new potatoes, boiled in Himalayan Sea Salt water just until fork tender (and cooled)
• 2 teaspoons capers
• 1/2 small red onion, sliced thinly (about 1/2 cup)
• 1 cup Delizia Lemon Stuffed Manzanilla Olives
• Fresh Italian Parsley, chopped (for garnish)
• Fresh ground pepper, to taste
• 1 pound cooked and cooled salmon (grilled chicken, steak or seared tuna would also be DELICIOUS)
• For the Dressing:
  • 1/4 cup freshly grated parmesan
  • 3 tablespoons Oregano Fine Aged Balsamic Vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon Stonewall Kitchen Traditional Pub Style Mustard
  • 1/2 teaspoon fresh ground pepper
  • 2 medium garlic cloves, crushed
  • 1/2 teaspoon Himalayan Sea Salt
  • 1 cup of Lemon Extra Virgin Olive Oil

Directions

For the dressing: Add the vinegar, lemon juice, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

For the salad: In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

*Serves 6 as a meal (or up to 10 as a side)

Enjoy! 

Ingredients

• 3/4 cup Wild Mushroom & Sage Extra Virgin Olive Oil
• 1/4 cup Black Cherry Fine Aged Balsmic Vinegar
• 1 tsp ground mustard
• 1 garlic clove, minced
• Himalayan Sea Salt & freshly ground black pepper, to taste
• 2 large Portobello mushrooms, washed and stems removed
• Sicilian Biancolilla Extra Virgin Olive Oil, for cooking (or any of our straight EVOO)
• 1/4 of medium sized red onion, sliced
• 1/2 cup crumbled goat cheese
• Arugula
• 2 brioche buns

Directions

Combine Wild Mushroom & Sage Extra Virgin Olive Oil, Black Cherry Fine Aged Balsamic Vinegar, ground mustard, minced garlic, salt & pepper in a mason jar (or other sealing container). Shake well.

Place mushrooms and a 1/2 cup of the marinade into a zip-lock bag. Shake to mix and coat mushrooms. Place in the refrigerator to marinate for 1 hour. When the mushrooms have finished marinating, preheat your oven to 400 degrees F and line a baking sheet with aluminum foil (this makes clean up SUPER EASY). Place mushrooms (cap side down) on the baking sheet and place in the oven. Bake for about 10 minutes. Flip mushrooms over and bake for an additional 10 minutes.

While the mushrooms are baking, prepare the onions by heating 1-2 tablespoons of the Sicilian Biancolilla Extra Virgin Olive Oil in a large skillet. Add sliced onions and sautee for about 10 minutes or so, stirring occassionally. During the last few minutes of cook time for the mushrooms, place brioche buns on a baking sheet and toss them in the oven to toast (keep an eye on these so they don’t over toast).

When mushrooms have finished baking, remove buns and assemble! Bottom bun – mushroom cap – crumbled goat cheese – caramelized onions – argula – top bun.

*Makes 2 Portobello burgers!

Enjoy! 

Ingredients

• 1 15oz Dark Chocolate Box Cake Mix
• 1 1/3 cup water
• 1/3 cup Chiquitita Extra Virgin Olive Oil
• 3 eggs
• 1/2 cup + 1 cup Sugarlands Shine Dark Chocolate Mocha Sippin’ Cream, divided
• 1 8oz container cool whip topping
• 3/4 cup mini chocolate chips (or shaved chocolate)

Directions

Prepare cake mix according to directions (substituting the Chiquitita Extra Virgin Olive Oil for the vegetable oil); in addition, add 1/2 cup Sugarlands Shine Dark Chocolate Mocha Sippin’ Cream to the batter. Pour into 9×13″ baking dish and bake according to directions. Once done, let cool completely.

Once cooled, poke holes throughout cake (about 1 inch apart). Pour Sugarlands Shine Dark Chocolate Mocha Sippin’ Cream over cake. Place in fridge to set, soak up and get cold. When ready to serve, top with cool whip and mini chocolate chips.

Enjoy! 

Ingredients

• 3 Tablespoons Persian Lime Extra Virgin Olive Oil
• 2 teaspoons lime juice
• 1 Tablespoon Honey Meadows Raw Honey
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 6 fresh strawberries, sliced
• 1 bag Spring Mix lettuce
• 1/4 cup Roasted almonds, slivered
• 1/2 cup goat cheese crumbles
• 1 1/2 cups grilled chicken, cubed (Anne actually used a leftover Rotisserie chicken – SUPER EASY)
• Strawberry Dark Balsamic Vinegar, for finishing

Directions

Mix Persian Lime Extra Virgin Olive Oil, lime juice and Honey Meadows Raw Honey together well for the dressing.

Place strawberries, Spring Mix lettuce, almonds, goat cheese crumbles and chicken in a large bowl and toss well. Drizzle with dressing and toss again. Season with Himalayan Sea Salt and freshly ground black pepper. Finish with a drizzle of our Strawberry Dark Balsamic Vinegar over the top!

Enjoy!