Category: Recipes

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!

• 1 bag Plentiful Pantry Thai Mango Pasta Salad
• Jacobsen’s Sea Salt, to taste
• 1/2 cup hot water
• 3 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
• 1 Tbsp Blenheim Apricot White Balsamic Vinegar
• 2 carrots, julienned (about 3/4 cup)
• 1 medium red bell pepper, diced
• 1 medium English cucumber, peeled and quartered
• 1 mango, diced
• 1/2 small red onion, thinly sliced
• Fresh cilantro, roughly chopped

Directions

In a small bowl, combine dressing mix with hot water. Stir well to dissolve and let stand for 15 minutes. Add Cilantro & Roasted Onion Extra Virgin Olive Oil and Blenheim Apricot White Balsamic Vinegar, stir until emulsified. Set dressing aside.

Bring 1 quart water to a boil. Add a dash of Jacobsen’s Sea Salt and a little Cilantro & Roasted Onion Extra Virgin Olive Oil to the boiling water (this will help the pasta from sticking together). Add pasta to boiling water and cook for 4-5 minutes (DO NOT OVERCOOK – you want the pasta al dente). Drain pasta and rinse under cold water.

Toss dressing pasta and remaining ingredients together. Chill for 1 hour before serving. Garnish with fresh cilantro before serving.

Enjoy!