Category: Recipes

Ingredients

• 2 yellow peaches, pitted and sliced
• Peach White Balsamic Vinegar, for finishing
• 2 Tbsp green onion, diced
• Jalapeno Peach Glaze
  • 1/2 cup peach preserves
  • 1 Tbsp Jalapeno Extra Virgin Olive Oil
  • 1 tsp soy sauce
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic, minced
  • 1/2 tsp Jacobsen’s Sea Salt
  • 1/8 tsp freshly ground Jacobsen’s Tellicherry Peppercorns
  • 1/8 tsp red pepper flakes
• Chicken
  • 2 pounds boneless, skinless chicken thighs
  • 2 tsp Finch + Fennel Piri Piri Spice Blend
  • 1 Tbsp Garlic Extra Virgin Olive Oil
  • 1 Tbsp Jalapeno Extra Virgin Olive Oil
  • 1 medium jalapeno pepper, thinly sliced

Directions

To make the Jalapeno Peach Glaze, combine glaze ingredients in a medium bowl; mix until incorporated and set aside.

To prepare the chicken, pat dry and season both sides with Finch + Fennel Piri Piri Spice Blend. In a large nonstick skillet over medium heat, add Garlic and Jalapeno Extra Virgin Olive Oils. Once hot, add chicken thighs. Cook chicken for 5 minutes. Then, flip chicken over, reduce heat to medium-low, and cook for an additional 5 minutes (or until the chicken reaches an internal temperature of 165°F). Once chicken is cooked, remove from heat and transfer the chicken to a plate; cover to keep warm.

In the same skillet, raise the heat back up to medium and add sliced jalapenos; cook for 3 minutes. Add the sliced fresh peaches in with the jalapenos; cook for an additional 3 minutes (or until the peaches have softened).

Pour the prepared peach glaze into the skillet with the cooked peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze. Add the cooked chicken thighs back to the skillet. Spoon glaze over the top of the chicken and cook for about 1-2 minutes (or until the chicken is hot again).

Once plated, drizzle with Peach White Balsamic Vinegar and a little diced green onion.

Enjoy! 

Ingredients

• 1 15oz Yellow Box Cake Mix
• 1 cup water
• 1/3 cup Lemon Extra Virgin Olive Oil
• 3 eggs
• 1 1/2 8oz containers extra creamy cool whip topping, thawed
• 1 cup blueberries
• 1 container strawberries, halved

Directions

Prepare cake mix according to directions (substituting the Lemon Extra Virgin Olive Oil for the vegetable oil). Pour into a greased 9×13″ baking dish and bake according to directions. Once done, let cool completely.

Once cooled, top with extra creamy cool whip (as the frosting) and arrange blueberries and halved strawberries in the shape of an American flag.

Enjoy! 

• 1 Naan flatbread (I always get mine at Aldi)
• 1 Tbsp Lemon Extra Virgin Olive Oil
• 1 Tbsp Blueberry Dark Balsamic Vinegar
• 1/2 cup blueberries
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shaved parmesan cheese
• 1/4 cup ricotta cheese
• 5 large basil leaves, roughly chopped

Directions

Preheat oven to 400 degrees.

Drizzle the Lemon Extra Virgin Olive Oil over the flatbread. Smash half of the blueberries and spread them out over the crust as well. Sprinkle the shredded mozzarella cheese and shaved parmesan cheese over the top. Spread the remaining blueberries over the top as well. Scatter heaping teaspoon-sized spoonfuls of ricotta randomly over the flatbread.

Bake for about 10-15 minutes (or until cheese starts to brown). Scatter basil over the pizza during the last few minutes of baking.

Remove from oven and slice. Season with Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Blueberry Dark Balsamic Vinegar.

Enjoy!

• 1 lb ground beef
• 1 egg
• 1 Tbsp Halladay’s Harvest Barn Buffalo Blue Cheese Burger Blend
• 4 Tbsp Terrapin Ridge Farms Buffalo Ranch Garnishing Sauce
• 1 cup blue cheese crumbles
• 2 cups spring mix
• 1 tomato, sliced
• 1 onion, sliced
• 4 brioche buns
• 2 Tbsp Garlic Extra Virgin Olive Oil, for frying

Directions

In a medium size bowl, combine ground beef, egg, and Halladay’s Harvest Barn Buffalo Blue Cheese Burger Blend. Mix well. Form into 4 patties.

On your grill or frying pan, cook burger to your preferred doneness. If using a frying pan, heat Garlic Extra Virgin Olive Oil until hot before cooking the burger patties.

To assemble, place burger patties on brioche buns. Top with spring mix, tomato slice, onion slice, blue cheese crumbles and Terrapin Ridge Farms Buffalo Ranch Garnishing Sauce.

Enjoy!

• 1 cup dry white wine (a nice Sauvignon Blanc is PERFECT for this)
• 1/3 cup heavy cream
• 2 Tbsp Stonewall Kitchen Maine Maple Champagne Mustard
• 2 Tbsp Stonewall Kitchen Traditional Pub Style Mustard
• 2 shallots, chopped
• 2 cloves garlic, minced
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 Tbsp Milanese Gremolata Extra Virgin Olive Oil
• 2 Tbsp fresh thyme leaves
• 1 Tbsp Stock Market French Herb Infused Sea Salt
• 2 Tbsp butter
• 1/3 cup freshly grated Parmesan cheese
• 1/2 bunch kale, chopped + ribs and stems removed
• Fresh parsley, chopped

Directions

In the bowl of your slow cooker, combine the dry white wine, heavy cream, both mustards, shallots, garlic, and a little Himalayan Sea Salt and freshly ground black pepper.

Rub the chicken breasts with the Milanese Gremolata Extra Virgin Olive Oil, fresh thyme and Stock Market French Herb Infused Sea Salt. Place the chicken breasts directly in the slow cooker, add the tabs of butter on top.

Cover the slow cooker and cook on low for 4-6 hours (or on high for 2-3 hours). When there is about 30 minutes left of cooking, add the parmesan and kale, toss gently to combine. 

Serve the creamy mustard sauce over top of the chicken. Garnish with freshly chopped parsley and additional parmesan. This chicken is AMAZING with mashed Yukon Gold potatoes!

Enjoy!

• 3 cups ripe pineapple, chopped
• 1/4 cup cilantro, finely chopped
• 2 Tbsp jalapeno, finely diced
• 1 large red pepper, finely diced
• 1/3 red onion, finely diced
• 2 Tbsp lime juice
• 1/4 tsp ground cumin
• 1/4 tsp Himalayan Sea Salt
• 1 Tbsp Golden Pineapple White Balsamic Vinegar
• 1 Tbsp Jalapeno White Balsamic Vinegar
• Tortilla chips, for serving

Directions

In a large bowl, gently fold all ingredients together until well combined. Allow the salsa to rest for a few minutes before serving so all the flavors can meld together. Toss again before serving.

Enjoy!

• 8 flour tortillas
• 4 Tbsp butter
• 1 cup fresh pineapple, diced
• 3 cups cooked chicken breast, cubed
• 4 cups shredded Monterey Jack cheese
• 3 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 1 jalapeno, sliced
• 1 cup fresh cilantro, chopped
• 3 Tbsp PS Seasoning Pineapple Sriracha Wing Sauce, and a little extra for serving
• Sour cream, for serving

Directions

In a bowl, toss together cooked chicken, diced pineapple, Cilantro & Roasted Onion Extra Virgin Olive Oil, PS Seasoning Pineapple Sriracha Wing Sauce, fresh cilantro, Himalayan Sea Salt and freshly ground black pepper.

Warm a frying pan over medium heat. Butter 1 side of each of the tortillas. Place 1 tortilla butter side down in the frying pan, sprinkle 1/2 cup shredded cheese followed by 3/4 cup chicken mixture, and then an additional 1/2 cup shredded cheese. Top with another tortilla (butter side up). Place lid over frying pan to allow the cheese to melt. Flip over when the bottom side is browned.

To serve, place on plate and slice in quarters. Garnish with fresh jalapeno, sour cream, additional cilantro, and PS Seasoning Pineapple Sriracha Wing Sauce.

Enjoy!