Category: Recipes

Ingredients

• 2 Russet potato wedges, each cut into 6 equal wedges
• Herbes de Provence Extra Virgin Olive Oil
• 1 Tablespoon Urban Accents Herbes de Provence spice blend
• 1 pinch paprika, or to taste
• Himalayan Sea Salt & ground black pepper, to taste

Directions

Preheat the oven to 425˚F. Line a baking sheet with parchment paper.

Toss potato wedges, Herbes de Provence Extra Virgin Olive Oil, Urban Accents Herbes de Provence spice blend, paprika, Himalayan Sea Salt, and freshly ground Black Pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

*Makes 2 servings

Enjoy! :)

Ingredients

• 4 walleye fillets (really any fish would work, I had walleye on hand but perch would also be delicious!)
• 2 eggs, beaten
• Wild Fernleaf Dill Extra Virgin Olive Oil, for frying
• 1 Tablespoon Urban Accents Fisherman’s Warf spice blend
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 pinch Himalayan Sea Salt, or to taste
• 2 cups crushed saltine crackers
• 1/2 cup all-purpose flour
• 1 lemon cut into wedges, optional

Directions

Place the beaten eggs a bowl and set aside. Combine the flour, Urban Accents Fisherman’s Warf seasoning blend, garlic powder, Himalyan Sea Salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the Wild Fernleaf Dill Extra Virgin Olive Oil in a large skillet or frying pan over medium-high heat to 375 degrees (be sure not to heat the oil too high or your coating will burn).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

*Makes 4 fillets!

Enjoy! 🙂

Ingredients

• 1 canning jar or similar glass container with lid
• 1/2 cup course Himalayan Pink Sea Salt
• 1/2 cup Extra Virgin Lemon Olive Oil

Directions

Place the sea salt in the canning jar. Pour the Lemon Olive Oil over the salt and seal.

To use: Spoon a small amount into your hands, gently rub and rinse off with warm water. Dry thoroughly.

Happy Pampering! 🙂

Ingredients

• 1 jar Stonewall Kitchen Spicy Corn Relish
• 1 can black beans – 15 ounce, rinsed and drained
• 4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
• 1 avocado, peeled, pitted & diced
• 3/4 cup cherry or grape tomatoes, quartered
• 2 Tablespoons fresh cilantro, chopped

Directions

Place all ingredients in a serving bowl. Toss and serve at room temperature. Enjoy as a salad or as a salsa with chips.

*Makes 6 servings

Enjoy! 

Ingredients

• 3 cups half & half
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 Tablespoons Vodka (optional – helps mitigate iciness)
• 4 large egg yolks
• 1 ½ cups heavy cream
• 1/3 cup Lemon Extra Virgin Olive Oil
• 1/4 cup lemon zest

Directions

Combine the half and half, salt and lemon zest in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined.

Strain the lemon zest from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined.

Pour the tempered egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Lemon Extra Virgin Olive Oil, and whisk to combine.

Cover, and freeze for a minimum of 2 hours or overnight.

**Try finishing with a drizzle of Raspberry Balsamic Vinegar before enjoying! 

Ingredients

• 2 cups shelled edamame
• 1/3 cup toasted shelled pumpkin seeds
• 1/2 cup Ultra Premium Extra Virgin Olive Oil (I used Sicilian Biancolilla)
• 2 cloves garlic
• 1/3 cup grated pecorino (optional)
• Himalayan Sea Salt to taste

Directions

Pulse all ingredients in your food processor or blender until creamy and thick.

The pesto can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches (chicken pesto sandwich), a dip, over zucchini noodles, pasta (it is AMAZING over Dalla Terra Pasta’s Hot Red Pepper Tagliatelle with grilled chicken) or with fresh veggies, crackers or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy and tasty bite!