Category: Recipes

Ingredients

• 2 cups of kale, ribs removed, chopped
• 2 cups mixed greens
• 1/2 cup pomegranate seeds
• 1/2 cup goat cheese, cumbled
• 1/4 cup Black Mission Fig Dark Balsamic
• 1/4 cup Chiquitita Extra Virgin Olive Oil (or any of our straight EVOO)
• Maple Candied Pecans
  • 1 cup pecans, whole
  • 2 tablespoons butter, melted
  • 1 tablespoon Urban Accents Vermont Grill Dryglaze

Directions

Preheat oven to 300°F. Line a baking sheet with parchment paper and spread pecans on top.

In a small bowl, mix butter and dryglaze. Pour over pecans and toss to coat well.

Bake for 20 minutes, stiring halfway. Set aside to cool.

Toss kale and greens in a large serving bowl. Top with candied pecans, goat cheese and pomegranate seeds. Drizzle with the Black Mission Fig Dark Balsamic and Chiquitita EVOO.

Enjoy! :)

Ingredients

• 2 cups flour
• 1/2 cup Lemon Extra Virgin Olive Oil
• 1 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 3 large eggs, at room temperature
• Juice from 1 lemon
• Zest from 1 lemon
• 1/2 teaspoon Himalayan Sea Salt
• 1/2 cup milk

Directions

Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners (or forgo the liners and using your Misto, spray each muffin cup with EVOO); set aside. Whisk the flour, lemon zest, baking powder, salt and poppy seeds in a medium bowl; set aside.

In a large, separate bowl, whisk eggs, sugar, Lemon Extra Virgin Olive Oil and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon until just combined (do not over mix). Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes (until edges are golden).

*Makes 18 muffins

Enjoy! :)

Ingredients

• 1/4 cup Maple Dark Balsamic Vinegar
• 1 tablespoon Stonewall Kitchen Maine Maple Champagne Mustard
• 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil
• 1/4 cup dark brown sugar
• 1 teaspoon Himalayan Sea Salt
• 1/4 teaspoon black pepper
• 1 8-10 pound half ham shank, fully cooked
• 2 pounds pearl onions

Directions

*Cook onions in large pot of boiling ,salted water for about 2 minutes; drain. Trim root ends off and peel. Do a day ahead. Cover and refrigerate.

Preheat oven to 325°F. Combine Maple Dark Balsamic Vinegar, Sicilian Biancolilla Extra Virgin Olive Oil, Stonewall Kitchen Maine Maple Champagne Mustard and brown sugar in a bowl (this will be the glaze for the ham). Remove onions from the refrigerator and transfer them to a 11x7x2-inch glass baking dish. Add 2/3 cup of the balsamic glaze, 1/2 cup water and season with salt and pepper; rub the mixture all over the ham. Cover with foil.

Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern so the glaze can really bake into the ham. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.

Baste ham with some of glaze. Continue to roast the ham and the onions until they are both a deep brown color and fully glazed (I brush the ham about every 10 minutes with the glaze), about 30 minutes longer.

When ham is ready, transfer to a large platter. Transfer the onion mixture to a serving bowl.

*The onions MUST be prepped the day before. The onions are optional. 

Enjoy! 🙂

Ingredients

• 6 eggs, room temperature
• 1/4 cup Stonewall Kitchen Habanero Mango Aioli (Roasted Garlic, Chipotle and Horseradish Aioli are also great in this recipe)
• Salt & Pepper
• Crumbled bacon, cilantro leaf, parsley leaf, paprika, dill sprig, or (my FAVORITE) French’s Original Crispy Fried Onions for garnish (optional)

Directions

Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking.

Once eggs are cooled peel off shells. Cut eggs in half lengthwise. Remove egg yolks to a small bowl. Add Habanero Mango Aioli, salt and pepper. Mix until smooth and uniform. If dry add a touch more aioli. Spoon or pipe egg yolk filling into each white. Garnish and serve.

Enjoy!

Ingredients

• 1 pound boneless skinless chicken breasts (or chicken thighs)
• 2 tablespoons Peach White Balsamic Vinegar
• 1 tablespoon Jalapeno White Balsamic Vinegar
• 2 tablespoons Chiquitita Extra Virgin Olive Oil (or any of our straight EVOO)
• 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
• Juice from 1 lemon
• 1/2 teaspoon Himalayan Sea Salt
• 1/2 teaspoon cracked black pepper
• Fresh chopped parsley, for garnish (optional)

Directions

Place all ingredients in a gallon-sized Ziploc bag and close. Make sure the bag is properly sealed and massage marinade into the chicken. Place the bag into the refrigerator for an hour (or up to 24 hours). This also works as a great freezer meal meat prep! If freezing, place bag in freezer to use at a later time. 🙂

Grill over medium heat until cooked through, about 5 minutes on each side. Remove from grill and garnish with fresh chopped parsley.

Enjoy! 🙂

Ingredients

• 1 16 ounce box of Small Shells pasta
• 2 pints of grape or cherry tomatoes, halved
• 2 8 ounce packages of Mozzarella Pearls
• 1/2 cup Tuscan Herb Extra Virgin Olive Oil (Basil is also REALLY GOOD)
• 1/2 cup 18-year Aged Traditional Balsamic Vinegar

Directions

Cook pasta to al dente. Drain and set aside to cool.

Combine pasta, tomatoes, mozzarella and olive oil in a large bowl. Using a kitchen or herb scissors, cut the basil in half length wise and then in small strips over the pasta mixture. Mix or toss well. Add the balsamic vinegar, mix again.

Refrigerate 1 hour and serve chilled.

*Add more protein to this dish by adding chopped pepperoni or salami!

Enjoy! 

Ingredients

• 1 pound Boneless, Skinless Chicken Breasts
• 1 cup chicken broth
• 1 cup Stonewall Kitchen Bourbon Molasses Barbecue Sauce
• 1/4 cup Honey Ginger Balsamic Vinegar
• 1 tablespoon Stonewall Kitchen Maine Craft Ale Mustard
• 1 tablespoon Honey Meadows Raw Honey
• 2 cups coleslaw mix
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 8-10 slider rolls

Directions

Place chicken breasts in crock pot with 1 cup chicken broth. Season with Himalayan Sea Salt and freshly ground black pepper. Cook on high for 4 hours (or low for 6 hours).

When chicken is cooked, drain the broth and shred chicken using two forks until it has all been shredded into bite size pieces. Toss with the Stonewall Kitchen Bourbon Molasses Barbecue Sauce until it is well coated.

In a medium bowl, whisk together the Honey Ginger Balsamic Vinegar, Stonewall Kitchen Maine Craft Ale Mustard and Honey Meadows Raw Honey. Add the coleslaw mix and toss. Add Himalayan Sea Salt and freshly ground black pepper to taste.

Line the bottoms of the slider rolls on your work surface. Top each with about 2 ounces of pulled chicken and 2 tablespoons coleslaw. Place the top bun on each and serve with additional sauce if desired.

Enjoy! 

Ingredients

• 1 1/2 pound Brussels sprouts, trimmed and cut in half length wise
• 5 strips of Neuske’s Applewood Smoked Bacon, cut in 1 inch pieces
• 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil (or any straight Extra Virgin Olive Oil)
• Himalayan Sea Salt and Freshly Ground Black Pepper
• 1 Tablespoon Maple Fine Aged Balsamic Vinegar

Directions

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves (they will get nice and crispy when roasted). Add the pieces of bacon, extra virgin olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned (and the bacon is cooked). Toss once during roasting.

Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Serve hot.

Enjoy! 

Ingredients

• 8 teaspoons Moroccan Mint Green Tea
• 2 quarts of water
• 1/2 cup sugar (I used rock sugar but white sugar also works)
• Prairie Cucumber Vodka
• Fresh Mint, for garnish (optional)

Directions

Place 8 teaspoons of Moroccan Mint Green Tea into a diffuser (I think the disposable paper bags are easiest but any large diffuser will work).

Bring 1 quart of water to a boil on the stove. Once boiling, remove from heat and place the diffuser of Moroccan Mint Green Tea inside. Set timer for 5 minutes.

Once timer is done, remove the tea diffuser and set aside. Add 1/2 cup of sugar and mix until dissolved. Add 1 quart of COLD water and place into a pitcher. Place the tea in the refrigerator to chill.

Once tea is chilled and ready to be served, add 2 ounces of Prairie Cucumber Vodka to a glass with ice. Add 6 ounces of the tea and stir. Garnish with fresh mint!

Enjoy! 

Ingredients

• 8-12 sea scallops
• Neuske’s Applewood Smoked Bacon (I use 1 piece of bacon per scallop)
• Urban Accents Vermont Maple Grill DryGlaze
• 2 Sweet Potatoes
• Chives, finely chopped
• Sicilian Biancolilla Extra Virgin Olive Oil (or any of our straight EVOO), in a Misto Olive Oil Sprayer 
• Fine Aged Maple Balsamic Vinegar

Directions

For Sweet Potato Puree:
Place a medium pot of water on the stove and bring to a boil. Peel 2 sweet potatoes and roughly chop, boil until they are very soft and drain. Add one tablespoon Urban Accents Vermont Maple Grill DryGlaze to potatoes and use a potato masher or fork to smash the potatoes into a smooth consistency, set aside.

For Scallops:
Heat oven to 400 degrees. Rinse each scallop with cool water and pat dry with paper towels.

Wrap each scallop with one slice of raw bacon (you can use a water-soaked toothpick to hold it in place if needed). Using your misto, spray each scallop/bacon piece with our Sicilian Biancolilla Extra Virgin Olive Oil and generously season with the remaining DryGlaze seasoning packet on all sides. Place on a foil or parchment paper-lined baking sheet. NOTE: Let sit at room temperature for at least 10 minutes for glaze to form!

Bake on the top rack for approximately 4-12 minutes or until bacon is crisp and scallops are firm. Garnish with chives, finish with a little Fine Aged Maple Balsamic Vinegar and serve over the sweet potato puree.

Enjoy!