Category: Recipes

• 1 small pie pumpkin
• 2 Tbsp Butter Extra Virgin Olive Oil
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1/4 cup pepitas, roasted
• 1/4 cup walnuts, chopped & roasted
• 2 burrata balls
• 2 Tbsp grated parmesan
• 2 Tbsp Stonewall Kitchen Basil Pesto
• 1 Tbsp Denissimo Balsamic Vinegar
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Tellicherry Peppercorns, to taste

Directions

Preheat oven to 350F. To prepare the pumpkin, scrape out the seeds. Cut the pumpkin into three wedges. Drizzle with Butter Extra Virgin Olive Oil and season with freshly ground Jacobsen’s Himalayan Sea Salt and Tellicherry Peppercorns. Bake for about 40 minutes or until fork tender.

Using a spoon, remove the cooked pumpkin from the skin. Place in a small bowl and smash until smooth. Add Garlic Extra Virgin Olive Oil and mix well. Transfer to a serving dish, and add burrata on top, followed by grated parmesan, roasted pepitas and walnuts, and pesto. Finish with Denissimo Balsamic Vinegar and serve.

Enjoy!

• Meatloaf
  • 1 lb ground chuck
  • 2/3 cup quick oats
  • 1 1/2 tsp Jacobsen’s Italian Sea Salt
  • 1/4 tsp Jacobsen’s Tellicherry Peppercorns
  • 1 Tbsp Butter Extra Virgin Olive Oil
  • 3 Tbsp onions, diced small
  • 1 egg
  • 2/3 cup milk
  • 3-4 slices Kraft cheese
• Sauce
  • 1-2 Tbsp brown sugar
  • 1 tsp yellow mustard
  • 1/2 cup ketchup

Directions

Preheat oven to 300F. In a small pan, heat Butter Extra Virgin Olive Oil over medium heat. Add the diced onions, cook until translucent.

In a small bowl, combine brown sugar, mustard, and ketchup. Mix well and set aside.

In a medium bowl, mix together ground chuck, oatmeal, Jacobsen’s Italian Sea Salt, freshly ground Jacobsen’s Tellicherry Peppercorns, prepared onions, egg, and milk. Put half of the mixture into the bottom of a loaf pan (we LOVE USA Pan’s meatloaf pan), layer 3-4 cheese slices, followed by the rest of the meatloaf mixture. Top with prepared sauce. Bake for 1 hour; serve warm. In the Stock household, this dish is best enjoyed with cream style sweet corn and mashed potatoes! 

Enjoy!

• 1 1/2 cups whole milk ricotta
• 1 tsp lemon juice
• 1/8 tsp Jacobsen’s Tellicherry Peppercorns, freshly ground
• 1 + 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil
• 1 Tbsp grated parmesan cheese
• Jacobsen’s Himalayan Sea Salt, to taste
• 1 bag (1 lb) mini bell peppers, cut in half lengthwise (seeds and stems removed)
• 1 1/2 Tbsp PS Seasoning Multi Tool Ultimate seasoning blend
• Black olives, sliced
• Mike’s Hot Honey, for finishing

Directions

Preheat oven to 500° F.

Toss the sliced mini sweet bell peppers in a bowl and coat with 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil, Himalayan Sea Salt and PS Seasoning Multi Tool Ultimate seasoning blend. Transfer the peppers (skin-side down) on a baking tray lined with parchment paper. Cook for 10-12 minutes until the peppers are wilted (but not too soft). Set aside and allow to cool for a bit.

In a small mixing bowl, combine ricotta, lemon juice, freshly ground Jacobsen’s Tellicherry Peppercorns, 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil, and grated parmesan; mix well until light and fluffy. Season with Jacobsen’s Himalayan Sea Salt (to taste).

Spoon ricotta mixture (about 1 Tbsp) into each of the open cavities of the mini bell peppers (repeat until all peppers are filled). Sprinkle an additional pinch of the PS Seasoning Multi Tool seasoning blend over the ricotta followed by a generous drizzle of Mike’s Hot Honey. Garnish with sliced black olives to create spooky faces! Serve warm.

Enjoy!

• 3 Tbsp + 3 Tbsp cup Tuscan Herb Extra Virgin Olive Oil
• 1 small yellow onion, chopped small
• 1 green bell pepper, chopped small
• 1 yellow bell pepper, chopped small
• 14.5oz can diced tomatoes
• 1 garlic clove, minced
• 1 lb ground beef
• 3 cups beef broth
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic powder
• Freshly ground Jacobsen’s Tellicherry Peppercorns, to taste
• Freshly ground Jacobsen’s Pink Himalayan Sea Salt, to taste
• 3/4 cup Jasmine rice, cooked

Directions

In a medium soup pot, heat the Tuscan Herb Extra Virgin Olive Oil over medium heat. Add diced onions and bell peppers and cook until they start to soften. Add garlic clove and sauté for about another minute; remove cooked onion/bell pepper mixture and from the pot and set aside for later. 

In the now empty pot, heat the other 3 Tbsp Tuscan Herb Extra Virgin Olive Oil on medium heat. Add ground beef to the pan and season with freshly ground black pepper and Himalayan sea salt; break apart the meat and cover the pot with a lid, allowing to cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies; add the can of diced tomatoes (with the juice). Close the lid and keep cooking until the beef is mostly done.

Once the meat is cooked, mix in tomato taste and then pour in beef stock. Season with oregano, basil, garlic powder, Himalayan Sea Salt and freshly ground black pepper; mix well and lower the heat to low. Close the lid (but leave a crack for the heat to escape). Allow to simmer for about 20 minutes. Add cooked rice and stir to combine. Replace lid and allow soup to simmer for an additional 10 minutes. 

Enjoy!

• 1 8oz block of cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup Old School Brand Apple Butter
• 1 heaping Tbsp Stonewall Kitchen Bourbon Pecan Caramel Sauce
• 1 Tbsp chopped pecan pieces
• 2 large apples, sliced
• 1 package graham crackers, broke into smaller pieces
• 1 Tbsp crushed graham cracker crumbs, for topping

Directions

Using a hand mixer, beat softened cream cheese and powdered sugar until smooth. Add the Old School Brand Apple Butter and Stonewall Kitchen Bourbon Pecan Caramel Sauce, beat well. Fold in pecan pieces and refrigerate for at least one hour so it can firm up.

Before serving, top with crushed graham cracker crumbs. Serve with sliced apples and graham crackers.

Enjoy!

In a cocktail shaker filled with ice, shake the M Toasted Marshmallow Cream Liqueur and Bird Dog Smores Flavored Whiskey, strain into prepared glass. Top with Reddi-wip and then marshmallows. Toast marshmallows with a lighter if desired. Garnish with milk chocolate pieces.

• 2 boneless, skinless chicken breasts, cooked and cubed
• 2 cups grilled corn, shucked, cooked, and cut from the cob (about 3–4 cobs of corn)
• 1/3 cup mayo
• 1/4 cup feta cheese, crumbled
• 2 Tbsp fresh cilantro, chopped (plus a little more for garnish)
• 2 Tbsp lime juice
• 1/2 tsp garlic, minced
• 2 Tbsp PS Seasoning Elote Loco street corn seasoning blend
• 1/4 cup red onion, diced
• 1/4 cup cotija cheese, crumbled (plus a little more for garnish)
• 2 cups Jasmine rice, cooked
• 1/2 cup black beans
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 lime, cut into wedges
• 2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
• 2 Tbsp Jalapeno White Balsamic Vinegar
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

In a large bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, PS Seasoning Elote Loco street corn blend, red onions, and cotija cheese in a large bowl.  Stir to combine.

To prepare the bowls, place jasmine rice in the bottom of a dish. Top with the elote street corn mixture, black beans, cherry tomatoes, avocado, and a lime wedge. Garnish with additional chopped cilantro and cotija cheese. Drizzle with Cilantro & Roasted Onion Extra Virgin Olive Oil and Jalapeno White Balsamic Vinegar.

Enjoy!

• 1 large cucumber, unpeeled
• 2 cups plain full-fat Greek yogurt
• 2 large garlic cloves, minced
• 2 Tbsp Dill Extra Virgin Olive Oil
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh dill, minced
• 3/4 tsp Jacobsen’s Italian Sea Salt

Directions

Using a food processor, grate the whole cucumber. Use a cheesecloth to squeeze out the extra liquid in the shredded cucumber.

Combine the shredded and drained cucumber, yogurt, garlic, Dill Extra Virgin Olive Oil, lemon juice, and Jacobsen’s Italian Sea Salt together in a large bowl.

Cover and refrigerate overnight (or for at least 2 hours).

Serve chilled with pita bread, vegetables, or our Mediterranean Lamb Meatballs! Store in an airtight container for up to 5 days.

Enjoy!

• 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!