Category: Recipes

Ingredients

• 2 cups of kale, ribs removed, chopped
• 2 cups mixed greens
• ½ cup chopped apples
• ½ cup dried cranberries
• ½ cup goat cheese, crumbled
• ¼ cup Maple Dark Balsamic Vinegar
• ¼ cup Chiquitita Extra Virgin Olive Oil
• 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, stirring halfway. Set aside to cool.

Toss kale and greens in a large serving bowl. Top with candied pecans, goat cheese, apples and dried cranberries. Drizzle with the Maple Dark Balsamic and Chiquitita EVOO.

Enjoy!

Ingredients

• 3 cups Stonewall Kitchen Peppermint Hot Chocolate Mix
• 12 cups HOT water
• 2 cups Sugarlands Shine Peppermint Moonshine
• Marshmellows (optional)
• Whipped cream (optional)
• Candy cane (optional)

Directions

Add hot water and Stonewall Kitchen Peppermint Hot Chocolate Mix to a crock pot. Whisk until smooth. Add Sugarlands Shine Peppermint Moonshine, mix well.

Top with marshmellows, whipped cream and/or candy cane.

*Fills a 6 quart crock pot.

Enjoy!

Ingredients

• 1 jar Stonewall Kitchen Sloppy Joe Sauce
• 3 Tbsp Basil Extra Virgin Olive Oil
• 1.5 lbs ground beef
• 1 medium yellow onion, chopped
• 1 Tbsp Urban Accents Chicago Steak + Chop Seasoning Blend
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 6 brioche buns

Directions

Heat oil in a skillet over medium-high heat. Add chopped onion. Saute until translucent. Add ground beef. Season with Urban Accents Chicago Steak + Chop Seasoning Blend and Himalayan Sea Salt and freshly ground black pepper, to taste. Stir and cook until meat is browned, drain off fat.

Add Sloppy Joe Sauce. Reduce heat and simmer uncovered for about 10 minutes. Serve hot on slightly toasted brioche buns.

*Makes 6 sandwiches

Enjoy!

Ingredients

• 2 whole butternut squash, halved lengthwise, seeds removed (acorn squash is also really good with this recipe)
• 2 Tbsp Butter Extra Virgin Olive Oil
• 3.5 Tbsp Urban Accents Vermont Maple Grill Dryglaze, divided
• 1 celery stalk, diced
• 1 yellow onion, diced
• 4 cups white mushrooms, diced
• 2 granny smith apples, cored, peeled & diced
• 1 cup dried cranberries, rehydrated in warm water & drained
• 1.5 cups Quinoa, cooked according to package directions
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Tellicherry Peppercorns freshly ground, to taste
• 1/4 cup pecan halves, toasted
• 1 Tbsp fresh parsley, chopped
• Maple Fine Aged Balsamic Vinegar, for finishing

Directions

Preheat the oven to 400°F and prepare a baking sheet with parchment paper.

Cut both butternut squash in half and rub the cut side with 1 Tbsp of the Butter Extra Virgin Olive Oil. Sprinkle cut sides of squash with 2.5 Tbsp Urban Accents Vermont Maple Grill Dryglaze. Bake for 45 minutes.

While the squashes are baking, sauté celery, onion, mushrooms, apples and 1 Tbsp DryGlaze in 1 Tbsp Butter Extra Virgin Olive Oil for 5 minutes on medium heat.

Once the squash are done baking, remove them from the oven and spoon out most of flesh into a bowl. Combine the squash flesh with quinoa, cranberries and mushroom-onion-celery-apple mixture.

Add Himalayan Sea Salt and freshly ground black pepper to taste.

Refill the squash with stuffing mixture. Top with toasted pecans and bake for another 10 minutes. Garnish with freshly chopped parsley and a drizzle of Maple Fine Aged Balsamic Vinegar.

*Makes 4 servings

Enjoy!

Ingredients

• 3 cod filets
• 1/2 cup Milanese Gremolata Extra Virgin Olive Oil
• 1 tablespoon Urban Accents Fisherman’s Warf seasoning blend
• 1 cup Quinoa, cooked according to package instructions
• 1 lemon, halved and juiced
• 1/2 cup fresh parsley, chopped
• 1/4 cup Garlic Extra Virgin Olive Oil
• 5 cherry tomatoes, halved
• Fresh California blend veggies, steamed
• Sicilian Lemon White Balsamic Vinegar, for finishing
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste

Directions

In a medium frying pan, heat Milanese Gremolata Extra Virgin Olive Oil on medium heat. Add cod filets and season with Urban Accents Fisherman’s Warf seasoning blend as well as Himalayan Sea Salt and freshly ground black pepper, to taste.

While the cod is cooking, cook quinoa according to package instructions. Once quinoa is done, toss with the Garlic Extra Virgin Olive Oil, lemon juice and freshly chopped parsley.

Once the cod is ready, place prepared quinoa on a plate and the cod fillets direcly on top. Finish with the halved cherry tomatoes and a light drizzle of Sicilian Lemon White Balsamic Vinegar. Serve with steamed vegetables.

*Makes 1 serving

Enjoy!

Ingredients

• 1 limeade concentrate
• 1 lemonade concentrate
• 2 – 2 liter bottles of white soda
• 1 container of rainbow sherbet
• 3 cups Grays Peak Meyer Lemon Vodka

Directions

Combine all ingredients in a punch bowl.

Enjoy!

Ingredients

• 1 15oz Box Spice Cake Mix
• 1 1/3 cup water
• 1/3 cup Chiquitita Extra Virgin Olive Oil
• 3 eggs
• 1/2 cup + 1 cup Sugarlands Shine Pumpkin Spice Latte Sippin’ Cream, divided
• 1 8oz container cool whip topping
• 1 Tbsp Pumpkin Pie Spice

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 Pumpkin Spice Latte Sippin’ Cream to the batter. Pour into greased 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 Pumpkin Spice Latte Sippin’ Cream over cake. Place in fridge to set, soak up and get cold. When ready to serve, top with cool whip and sprinkle with pumpkin pie spice.

Enjoy!

Ingredients

• 1 Tablespoon Urban Accents Honey Vanilla Fruit Griller seasoning blend
• Butter Extra Virgin Olive Oil (in a Misto Olive Oil Sprayer)
• 1/2 cup Stonewall Kitchen Bourbon Pecan Caramel Sauce
• 2 apples, sliced in half length-wise and decored
• Vanilla ice cream

Directions

Place 1/2 cup Stonewall Kitchen Bourbon Pecan Caramel Sauce in a small cast iron skillet. Place on a medium-heat grill and stir occasionally until it is hot and completely melted.

Spray the inside of each apple with the Butter Extra Virgin Olive Oil (in the Misto Olive Oil Sprayer). Sprinkle with Urban Accents Honey Vanilla Fruit Griller and place inside down on the grill. Grill for about 10 minutes or until the apple is soft and caramelized. Don’t forget to stir the caramel sauce!

Once apples are done, remove from grill and place in a small serving bowl. Put a scoop of vanilla ice cream on top and finish with the hot Stonewall Kitchen Bourbon Pecan Caramel Sauce.

*Makes two servings

Enjoy!

Ingredients

• 1 Tablespoon Urban Accents Heartland Pepper & Garlic seasoning blend
• 1/2 cup Rosemary Extra Virgin Olive Oil
• 1/2 cup Maple Dark Balsamic Vinegar
• Stonewall Kitchen Maple Pumpkin Butter
• 1 Tablespoon fresh thyme
• 2 bone-in pork chops

Directions

In a small bowl, whisk together the Rosemary Extra Virgin Olive Oil and Maple Dark Balsamic Vinegar. Add 1 Tablespoon Urban Accents Heartland Pepper + Garlic and whisk vigorously. Place the pork chops into a Ziplock bag, add the marinade and seal – marinade the pork chops overnight.

Set the grill to medium-high. Before grilling, make sure to allow the marinade to drip off before placing on the grill (the balsamic vinegar has a lower smoke point so you don’t want it to burn). Grill until the internal temperature of the pork chop reaches 140 degrees.

While the pork chops are grilling, prepare the Stonewall Kitchen Maple Pumpkin Butter. Place 1/2 cup of the pumpkin butter in a dish with 1 Tablespoon fresh thyme. Mix well.

Once the pork chops are done, remove from the grill and serve with pumpkin butter.

*Makes two servings

Enjoy!

Ingredients

• 1 small tomato, chopped
• 1 cup fresh spinach leaves
• 1 small red onion, slivered
• 1 cup baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 2 Tablespoons Sicilian Biancolilla Extra Virgin Olive Oil
• Himalyan Sea Salt, to taste
• Freshly cracked black pepper, to taste
• Urban Accents Heartland Pepper & Garlic seasoning blend, to taste
• 1/2 cup Butter Extra Virgin Olive Oil
• 1/2 cup Cranberry Pear Balsamic Vinegar
• Tuscan Herb Extra Virgin Olive Oil
• 1/2 cup Italian bread crumbs
• 2 boneless, skinless chicken breasts
• Dalla Terra Pumpkin Spice Pasta
• Freshly shaved Parmesan

Directions

Preheat your oven to 375 degrees. In a small baking dish, drizzle Tuscan Herb Extra Virgin Olive Oil at the bottom of the dish. Place the boneless, skinless chicken breasts at the bottom of the dish; drizzle with more Tuscan Herb Extra Virgin Olive Oil and season with Urban Accents Heartland Pepper & Garlic seasoning blend, Himalyan Sea Salt & black pepper. Coat with Italian bread crumbs and bake in the oven for 25-30 minutes.

Fill a medium pot with water and add about 2 teaspons of Himalayan Sea Salt. Bring water to a boil.

While chicken is baking and waiting for the water to boil, heat 2 Tablespoons Sicilian Biancolilla Extra Virgin Olive Oil in a large skillet. Add slivered red onions and saute for 3 minutes. Add mushrooms and sautee another 5 minutes. Add spinach and garlic and sautee until wilted. Add tomatoes and sautee another minute. Remove from heat.

Add Dalla Terra Pumpkin Spice pasta to the boiling water. Cook according to package directions.

Remove chicken from the oven. Place pasta in a bowl and toss with Butter Extra Virgin Olive Oil and Cranberry Pear Balsamic Vinegar.

Divide the dressed pasta between two plates. Place sauteed vegetables on top. On top on the vegetables, place a chicken breast and top with freshly grated Parmesan.

*Makes two servings

Enjoy!