Category: Recipes

Ingredients

• 1 Salmon fillet (I buy mine at Aldi – they are THE BEST)
• Dill Extra Virgin Olive Oil
• Fresh parsley, chopped
• 1 Lemon, sliced
• Fresh asparagus, ends trimmed
• 1/2 tsp. Urban Accents Fisherman’s Favorite seasoning blend
• 1/2 tsp PS Seasoning Citrus Smash seasoning blend
• Jacobson’s Himalayan Sea Salt, to taste
• Jacobson’s freshly cracked pepper, to taste
• Sicilian Lemon White Balsamic
• Aluminum foil

Directions

Preheat your grill. While preheating, double layer aluminum foil. Drizzle Dill Extra Virgin Olive Oil over the foil, lay down your salmon fillet. Lay the trimmed asparagus next to the fillet. Drizzle more Dill Extra Virgin Olive Oil over the salmon and asparagus (be generous). Lay the lemon slices over the top. Sprinkle with freshly chopped parsley and finish with Urban Accents Fisherman’s Favorite seasoning blend, PS Seasoning Citrus Smash seasoning blend, Jacobson’s Himalayan Sea Salt and Jacobson’s freshly cracked black pepper. Fold the foil up and wrap to seal.

Place your foil pack on the grill and allow to cook for about 20 minutes (checking periodically). Once the salmon flakes easily, its ready! Serve with our Sicilian Lemon White Balsamic.

Enjoy! 

Ingredients

• 1 16-oz loaf day old brioche
• 1/2 cup Stonewall Kitchen Strawberry Jam
• 3 stalks rhubarb, leaves trimmed, and chopped into 1/2 inch pieces
• 1 cup plus 3 tablespoons granulated sugar, divided
• 1 tablespoon Butter Extra Virgin Olive Oil, for baking dish
• 2 cups heavy cream
• 1 cup half and half
• 4 large eggs
• 1/4 cup Sugarlands Shine Strawberry Dream Sippin’ Cream (plus a little extra for serving)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Directions

Preheat the oven to 350°F and place the baking rack in the center of the oven.

Slice the brioche in half lengthwise, as if you were making a large sandwich or making a layer cake. If the bread is especially lofty, you may consider slicing it into three layers, about 1 inch thick each. Spread the Stonewall Kitchen Strawberry Jam between the layers of bread, then reassemble the brioche. Cut into 1 inch crosswise pieces, then crosswise again, until you have cubes of jam filled bread.

Toss the rhubarb in 2 tablespoons of sugar.

Prepare a 9″x13″ baking dish by spraying the dish with the Butter Extra Virgin Olive Oil (using your Misto Olive Oil Sprayer) and sprinkling with 1 tablespoon of sugar. Arrange the brioche in the baking dish, and nestle the rhubarb in the nooks and crannies. Scatter the remaining rhubarb over the bread.

In a medium bowl, whisk together the remaining cup of sugar with the heavy cream, half and half, eggs, Sugarlands Shine Strawberry Dream Sippin’ Cream, vanilla and cinnamon. Pour over the bread and rhubarb and let it sit in the the refrigerator for at least 30 minutes, periodically pressing the bread so that it gets evenly saturated.

Place the baking dish in the oven and bake for about 50 minutes, or until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit for 10 minutes. Serve warm with more Sugarlands Shine Strawberry Dream Sippin’ Cream!

Enjoy! 

*Recipe adapted from: https://kitchenconfidante.com/rhubarb-bread-pudding-recipe

Ingredients

• 2 lb pork tenderloin, cubed
• 2 Tbsp Urban Accents Tacos Al Pastor Seasoning Mix
• 1 cup pineapple juice
• 1/2 cup lime juice
• 2 Tbsp Persian Lime Extra Virgin Olive Oil
• Fresh pineapple, chopped in small cubes
• Fresh cilantro, chopped
• Urban Accents Salsa Verde
• 1 white onion, diced
• Queso Fresco
• Jalapeno White Balsamic Vinegar, for drizzling
• Lime wedges, for garnish

Directions

In a large pot, combine pork cubes, Urban Accents Tacos Al Pastor Seasoning Mix, pineapple juice, lime juice, and Persian Lime Extra Virgin Olive Oil. Add just enough water to cover the pork.

Bring to a boil, then reduce heat and simmer on low for 60-90 minutes or until most of the liquid has evaporated. Stir occassionally.

Increase heat to med-high and cook for an additional 10-20 minutes stirring and flipping for an added crust.

To serve, place cooked pork cubes in corn tortillas and top with fresh pineapple, cilantro, Urban Accents Salsa Verde, diced onions, queso fresco and finish with a drizzle of Jalapeno White Balsamic Vinegar. Garnish with a lime wedge.

Enjoy! 🙂

Ingredients

• 1.5 cups halved cherry tomatoes
• 3 cloves garlic, minced
• 1/3 cup Tuscan Herb Extra Virgin Olive Oil (Garlic or Basil EVOO is also delicious)
• Himalayan Sea Salt
• Freshly ground black pepper
• Pinch red pepper flakes
• 1 large wheel brie
• Denissimo Fine Aged Balsamic Vinegar, for drizzling
• 1/4 cup thinly sliced basil, for garnish
• 1 baguette, sliced, for serving

Directions

In a large bowl, combine cherry tomatoes and garlic, then toss with Tuscan Herb Extra Virgin Olive Oil. Season to taste with Himalayan Sea Salt, freshly ground black pepper and red pepper flakes.

Place brie in a cast iron skillet then top with tomato mixture. Place over campfire (or on a hot grill), and cook until brie is melted, about 20 minutes. (Just because the brie isn’t oozing, doesn’t mean it’s not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside.)

Drizzle with Denissimo Fine Aged Balsamic Vinegar and garnish with basil. Serve warm with baguette slices.

As seen on: https://www.delish.com/…/a208…/campfire-caprese-brie-recipe/

Enjoy! 🙂

Ingredients

• 1-2 pound salmon filet (skin removed)
• 3-5 tbsp. Urban Accents Jamaican Jerk Burger Starter
• 1 cup panko style bread crumbs (divided into two half cups)
• 2 tbsp. black sesame seeds
• 2 tbsp. sesame seeds
• 1 tbsp. Arbosana Extra Virgin Olive Oil
• 3 pretzel buns
• 3 pineapple rings
• 2-3 cup broccoli slaw mix (or your favorite slaw mix)
• 2-3 tbsp. Honey Ginger White Balsamic Vinegar
• Freshly ground black pepper, to taste
• Himalayan Sea Salt, to taste
• Stonewall Kitchen Siracha Aioli

Directions

Light the grill and allow to heat up.

Dice salmon into tiny pieces. Gently combine salmon, 1/2 cup panko, and Urban Accents Jamaican Jerk Burger Starter in a large bowl. Form three patties, making sure to keep the sides solid and not cracked. Place remaining panko on a plate with both black and white sesame seeds. Roll patties in panko and seeds to coat the entire surface.

Double layer aluminum foil with edges turned up so the oil does not drip off on the grill. Place foil on the grill and heat Arbosana Extra Virgin Olive Oil. Add the patties and cook until crispy brown on both sides – approximately 2-4 minutes per side. Remove patties from grill and let cool slightly.

Toss slaw mix, Honey Ginger White Balsamic Vinegar, freshly cracked pepper and Himalayan Sea Salt together, set aside.

Lightly brush pineapple rings with Arbosana Extra Virgin Olive Oil. Grill for 2-3 minutes per side – just long enough to make distinct grill marks, set aside.

Lightly toast buns and assemble burgers (bottom bun, patty, pineapple ring, slaw, dollop of aioli & top bun).

*Makes 3 burgers!

Enjoy! 🙂

Ingredients

• 1/2 cup Olive Wood Smoked Extra Virgin Olive Oil
• 1 rack of baby back ribs
• Urban Accents Kansas City Classic Rub
• 1/2 cup Stonewall Kitchen Bourbon Molasses Barbeque Sauce
• 3/4 cup water

Directions

Remove membrane from the rack of ribs (tip: Tuck a fork under the membrane and pull up, then pull off with hands). Rub the Olive Wood Smoked Extra Virgin Olive Oil into the ribs (both sides). Season ribs liberally with Urban Accents Kansas City Classic Rub. Rub seasoning into both sides of the ribs.

Place the steam rack inside of the Instant Pot. Add water and coil the ribs inside. Cover & seal. Pressure cook using the “meat/stew” setting for 30 minutes. When cooking finishes, turn the pot off and allow to sit and release naturally for 5 minutes. After 5 minutes, release remaining pressure by opening the valve.

Preheat your oven to broil. Line a large baking sheet with aluminum foil. Open the Instant Pot and carefully transfer ribs from Instant Pot to the baking sheet – they will want to fall apart so be careful. Coat both sides with Stonewall Kitchen Bourbon Molasses Barbecue Sauce. Place on middle rack of the oven.

Watch carefully – when the sauce begins to brown/carmelize (approximately 5 minutes). Remove and cool for 5 minutes.

Enjoy! 🙂

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 teapsoon pure vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon Himalayan Sea Salt
• 1 egg, beaten with 1 Tablespoon water for the egg wash
• 5 ounces sweetened coconut flakes
• 3 Tablespoons Stonewall Kitchen Mimosa Jam

Directions

Preheat oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer can be used), cream together the butter and sugar on medium speed until combined. Add the vanilla and mix.

Add the flour and salt and mix on low speed until the dough starts to come together. Flatten dough into a round disk, wrap in plastic and chill in the refrigerator at least 30 minutes (or up to 3 days).

Roll dough into 1-inch balls. Dip each ball into the egg wash then roll in the coconut. Place on prepared baking sheet about 2-inches apart. Press an indentation in the top of each cookie with your thumb or the back side of a measuring spoon. Place 1/4 teaspoon Stonewall Kitchen Mimosa Jam on each cookie.

Bake 16-18 minutes or until the coconut begins to brown and the cookies are golden brown around the edges. Remove from oven and cool on baking sheet 10 minutes.

Remove to wire rack and cool completely.

*Makes about 2 dozen cookies

Enjoy! 🙂

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! 🙂