Category: Recipes

• 1 pkg Dalla Terra Pasta Sea Salt Canneroni
• 1/2 lemon, juiced
• 1/2 cup Stonewall Kitchen Basil Pesto
• 1/4 cup mayo
• 2 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 5 cups baby spinach
• 1 English cucumber, chopped 
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, halved
• 1/2 cup red onion, sliced THIN
• 1 cup shaved parmesan 
• 8oz mozzarella pearls
• 1/2 cup fresh basil leaves, chopped
• Denissimo Dark Balsamic Vinegar, for finishing

Directions

Cook Dalla Terra Pasta to package directions; allow to cool completely before assembling the pasta salad.

In a medium bowl, start by combining the lemon juice, Stonewall Kitchen Basil Pesto, mayo, Stock Market Milanese Gremolata Extra Virgin Olive Oil, Jacobsen’s Italian Sea Salt, and freshly ground black pepper; mix until smooth. Add the rest of the ingredients to the prepared sauce and and stir gently to incorporate.

When ready to serve, drizzle with Stock Market Denissimo Dark Balsamic Vinegar.

Enjoy!

• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 small red onion, diced
• 1 bunch of cilantro, diced
• 1 can black eyed peas, drained + rinsed 
• 1 can black beans, drained + rinsed 
• 1 can of yellow corn, drained
• 1 can of white corn, drained 
• 2 avocados, chopped
• 1 can of sliced black olives, drained
• 1 mango or peach, diced
• 1 cup feta cheese

Ingredients for Dressing

• 3 limes, juiced
• 1/2 cup Stock Market Jalapeno Extra Virgin Olive Oil
• 1/4 cup Stock Market Pineapple White Balsamic Vinegar
• 1/3 tsp Spice House Taco Seasoning 
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 3 Tbsp Mike’s Hot Honey 
• 3 Tbsp granulated sugar

Directions

In a medium bowl, whisk together all dressing ingredients; add all cowboy caviar ingredients to the same bowl; fold together so the dressing is evenly dispersed. 

Serve with taco chips!

Enjoy!

• 1/3 cup blood orange oil 
• 1/4 cup cinnamon pear balsamic vinegar
• 1 Tbsp Stonewall Kitchen Maple Maine Champagne Mustard
• 1 clove garlic, finely minced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Ingredients for Salad

• 1 bag of spinach & arugula mix
• 2 pears, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup dried cranberries
• 1/3 cup toasted walnuts
• 1 cup feta or goat cheese 

Directions

In a medium-sized bowl, assemble your salad by adding spinach & arugula mix, sliced pears, thinly sliced red onions, dried cranberries, toasted walnuts, and feta or goat cheese. 

In a medium mixing bowl or a mason jar, add blood orange olive oil, cinnamon pear balsamic vinegar,  Stonewall Kitchen Maple Maine Champagne Mustard, garlic, and Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste. Put the lid on the mason jar, shake together, and pour over your salad.

Enjoy!

• 2 Tbsp Stock Market Cayenne Extra Virgin Olive Oil
• 1 large egg, lightly beaten
• 1/4 tsp Jacobsen’s freshly ground black pepper
• 1/2 cup mayonnaise
• 1/4 tsp Jacobsen’s Italian Sea Salt
• 2 Tbsp flat-leaf parsley, finely chopped
• 2 green onions, minced
• 1 Tbsp Stonewall Kitchen Maine Maple Champagne Mustard
• 1 Tbsp Worcestershire sauce
• 1 tsp Finch & Fennel Here Fishy Fishy seasoning blend
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 3 cans (15oz) Polar Fancy Lump Crab Meat – I SWEAR BY THIS BRAND
• 1 cup Panko breadcrumbs, divided into two equal portions
• 2 Tbsp red bell pepper, minced
• Lemon wedges, for serving

Directions

Rinse the canned lump crab meat and place on a paper towel, removing as much liquid as possible; set aside.

In a medium mixing bowl, combine the mayonnaise, egg, Stonewall Kitchen Maine Maple Champagne Mustard, Worcestershire sauce, Finch & Fennel Here Fishy Fishy seasoning blend, garlic powder, paprika, Jacobsen’s Italian Sea Salt and freshly ground black pepper; whisk until smooth and fully combined.

Add the lump crab meat, half of the Panko breadcrumbs, chopped green onions, diced bell pepper, and finely chopped parsley; gently fold everything together, be careful to keep the large crab pieces intact as much as possible. Divide the mixture into six uniform mounds, then shape each into a round patty (like a burger); press each one lightly into the remaining breadcrumbs to coat. Transfer the shaped crab cakes onto a plate and refrigerate for about 20 minutes (to help them firm up a bit).

Heat the Stock Market Cayenne Extra Virgin Olive Oil in a large skillet set over medium heat. Once hot, cook the crab cakes for 3-4 minutes per side, or until each is deeply golden and crispy. Transfer the cooked crab cakes to a serving platter; finish with a squeeze of fresh lemon and serve with remoulade sauce.

Enjoy!

Directions

Directions

To make the Mint 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 mint; allow to steep for five minutes. Strain into a mason jar. 

Fill a rocks glass with ice; add Infuse Spirits Habanero Mango Vodka, Mint Simple Syrup, lemon juice, and Thomas Henry Mystic Mango Mixer – mix a little with a bar spoon. Garnish with a lemon wheel and fresh mint.

Enjoy!

Directions

Fill a collins glass with ice; set aside.

In a cocktail shaker, add the Driftless Glen Lemon Vodka, Finch & Fennel Lemon Curd, and lemon juice; shake well and strain into prepared glass – top with lemon sparkling water and garnish with a lemon wheel.

Enjoy!

Directions

To make the Rosehips 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 Stock Market Rosehips Wellness Tea; allow to steep for five minutes; strain into a mason jar – ALLOW TO COOL COMPLETELY!

In a cocktail shaker, add the egg white, Empress Rose Elderflower Gin, grapefruit juice, lemon juice, and Rosehips Simple Syrup; shake well (this is a dry shake). Open the shaker and add ice – shake again to chill. Strain into martini glass and garnish with a petite size rose head (just to be cute and extra).

Enjoy!