Category: Recipes

• 2 10oz pkg Dalla Terra Pasta Sea Salt Canneroni, prepared according to package instructions
• 4 cups broccoli florets, chopped
• 15oz (1 can) chickpeas, drained and rinsed
• 1 1/2 cups fresh blueberries
• 1 cup English cucumber, diced
• 1 cup shredded carrots
• 3/4 cup dried cranberries
• 1/2 red onion, diced
• 1/2 cup sunflower seeds, roasted and toasted
• 1/2 cup apple, diced & tossed in lemon juice
• 1/2 cup Stock Market Lemon Extra Virgin Olive Oil
• 1/3 cup fresh lemon juice
• 1 1/2 Tbsp Stock Market Sicilian Lemon White Balsamic Vinegar
• 1 Tbsp Stock Market Creamy Garlic Mustard
• 1 Tbsp pure maple syrup
• 2 cloves garlic, minced
• 1/2 Tbsp poppy seeds
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

In a large bowl, combine cooked (and cooled) Dalla Terra Pasta Sea Salt Canneroni, chopped broccoli, chickpeas, blueberries, diced cucumber, shredded carrots, diced apples, diced red onion, dried cranberries, and sunflower seeds.

Enjoy!

• 5 English cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2-1 tbsp sugar
• 3/4 tbsp rice vinegar
• 1 tbsp Momofuku chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp minced garlic (optional)

Directions

• 1 prepared angel food cake
• 3 cups mixed fresh berries (raspberries, blackberries, blueberries)
• 3 Tbs granulated sugar
• 1/3 cup rosé wine
• Vanilla ice cream, for serving
• Dark chocolate balsamic glaze, for drizzling

Directions

Enjoy!

• 2 small beets
• 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil, plus a little more for drizzling
• 2 15oz can chickpeas, drained (but keep the liquid too)
• 3 tsp baking soda
• 2 cloves garlic, minced
• 1/2 cup tahini
• 1 lemon, juiced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Candied walnuts, for finishing
• Mini cucumbers, for serving
• Carrots, for serving
• Celery, for serving
• Radishes, for serving
• Pita bread, for serving

Directions

Preheat the oven to 400F. Wash the beets; remove any leaves and stems from the top of the beets. Drizzle the beets with Stock Market Garlic Extra Virgin Olive Oil, season with Jacobsen’s Italian Sea Salt and freshly ground black pepper. Wrap the prepared beets in tin foil and place it on a small sheet pan; roast for about 60 minutes or until fork tender.

Enjoy!

• 3 pounds beef chuck roast, cubed into large chunks
• 1 cup beef broth
• 3 chipotle peppers in adobo
• 4 cloves garlic, minced
• 2 small onions, chopped + divided
• 1/4 cup fresh lime juice
• 4 Tbsp Stock Market Chipotle Extra Virgin Olive Oil
• 2 Tbsp Stock Market Neapolitan Herb Dark Balsamic
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp ground cloves
• 1 1/2 tsp Jacobsen’s Himalayan Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper
• 2 bay leaves
• 1 lime, cut into wedges
• 3 radishes, sliced thin
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• Corn tortillas, for serving
• Flavor & Fire Cantina Salsa, for finishing

Directions

In the bowl of your slow cooker, place the cubed beef chuck roast and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper.

In a blender, add the beef broth, chipotle peppers in adobo, minced garlic, chopped onion (from 1 onion), lime juice, Stock Market Neapolitan Herb Dark Balsamic, Stock Market Chipotle Extra Virgin Olive Oil, cumin, oregano, and ground cloves and blend until smooth. Pour the sauce over the top of the prepared beef roast in the slow cooker. Add the bay leaves, cover, and cook on low for 8-9 hours (or on high for 4-5 hours) until the beef is very tender.

Once cooked, remove the beef and using two forks, shred it; return the beef to the sauce in the slow cooker.

Serve in a warm corn tortilla topped with chopped onion, chopped cilantro, sliced radishes, sliced avocado, a lime wedge, and a little Flavor & Fire Cantina Salsa!

Enjoy!

• Stock Market Chiquitita Extra Virgin Olive Oil, in your Prepara Olive Oil Sprayer
• 6 croissants
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup strawberries, chopped
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1 Tbsp vanilla extract
• 1 tsp lemon zest
• 1 cup Finch & Fennel Lemon Curd
• Powdered sugar, for finishing

Directions

Preheat your oven to 350F. Using your Prepara Olive Oil Sprayer filled with Stock Market Chiquitita Extra Virgin Olive Oil, spray a 9×13 baking dish.

Slice the croissants into halves and layer them evenly in the prepared baking dish. Sprinkle the blueberries, raspberries, blackberries, and strawberries evenly over the croissant layers; set aside.

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and lemon zest until the mixture is combined and smooth. Pour the prepared custard mixture evenly over the layered croissants and berries; gently press down to ensure the croissants absorb the custard; let it sit for at least 15 minutes at room temperature, allowing the croissants to fully soak in the custard (you can also prepare this ahead of time and put it in the refrigerator overnight).

Place the baking dish in the preheated oven and bake for about 30 minutes or until the top is golden brown and the custard is set around the edges; allow the bake to cool for 10 minutes or so. Dust with powdered sugar and dollop with Finch & Fennel Lemon Curd right before serving!

Enjoy!

Directions

Fill a rocks glass with ice; add Bird Dog Blackberry Whiskey, Liquid Alchemist Strawberry Puree, and lime juice; mix with a bar spoon. Top with Twig’s Sour Soda and garnish with a fresh strawberry.

Enjoy!

Directions

To make the Chamomile Honey Simple Syrup, bring 1 1/2 cups water, 1 cup sugar, and 1/2 cup Savannah Bee Orange Blossom Honey to a boil. Whisk to combine and allow sugar and honey to dissolve. Remove from heat and add the Stock Market Chamomile Herbal Tea (in a disposable tea bag filter) ; allow to steep for five minutes. Strain into a mason jar. 

In a cocktail shaker, add Drumshanbo Sardinian Citrus Gin, Chamomile Honey Simple Syrup, and lemon juice, Fee Brothers Grapefruit Bitters, and the egg white; DRY SHAKE for 30 seconds. Add ice to the cocktail shaker and shake again until cold. Strain over a martini glass; garnish with a lemon wheel.

Enjoy!

Directions

To make the Rosemary Simple Syrup, bring 1 cup water and 1 cup sugar to a boil. Whisk to combine and allow sugar to dissolve. Remove from heat and add the fresh rosemary; allow to steep for five minutes. Strain into a mason jar. 

Fill a wine glass with ice; add Ten Head Meadow Cut Gin, Rosemary Simple Syrup, and orange juice, mix a little with a bar spoon; top with sparkling wine. Garnish with an orange wheel and a rosemary sprig.

Enjoy!