Category: Recipes

• 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!

• 6 eggs, hard boiled
• 1 dozen fresh shrimp, medium size
• 1 Tbsp Chipotle Extra Virgin Olive Oil
• 1/2 lemon, squeezed
• 2-3 Tbsp Stonewall Kitchen Chipotle Aioli
• 1 Tbsp sweet pickle relish
• 1-2 tsp Urban Accents Mesa Rosa Chipotle Seasoning Blend
• 1/4 tsp garlic powder
• 1 Tbsp fresh dill, chopped (plus a little more for garnish)
• Jacobsen’s Sea Salt, to taste
• Jacobsen’s Freshly Ground Pepper, to taste

Directions

Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

In the medium bowl with egg yolks, add Stonewall Kitchen Chipotle Aioli, sweet pickle relish, garlic powder, sea salt and freshly ground black pepper. Taste after each ingredient is added, adjust to your liking.

In medium sized pan on medium/high heat, add Chipotle Extra Virgin Olive Oil. Pat shrimp dry with a paper towel, add Urban Accents Mesa Rosa Chipotle seasoning blend, stir until well coated.

Sauté shrimp until done (if raw), or until slightly charred. Half-way through cooking, add about 1 tsp of lemon juice to shrimp.

To plate, scoop egg mixture evenly into egg white cups (or use a piping bag for a cleaner look). Top with one sauteed shrimp.

Garnish with a little additional sprinkle of Urban Accents Mesa Rosa Chipotle seasoning blend and a sprig of fresh dill.

Enjoy!

• Green Goddess Salad Dressing:
  • 2 lemons, juiced (about 1/3 cup)
  • 1/4 cup Basil Extra Virgin Olive Oil
  • 1/4 cup Lemon Extra Virgin Olive Oil
  • 2 Tbsp A Premium White Balsamic Vinegar
  • 1 cup basil leaves
  • 1 cup baby spinach leaves
  • 2 cloves garlic
  • 1 small shallot
  • 1/3 cup freshly shaved parmesan 
  • 1 tsp Jacobsen’s Himalayan Sea Salt
  • 1/4 cup walnuts
• Salad
  • 1 head of green leaf lettuce, chopped (about 4-5 cups)
  • 1/2 cup green pepper, diced
  • 1/2 cup English cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup red onion, diced
  • 1 cup feta, crumbled
  • 1 cup edamame, thawed
  • 3/4 cup radishes, shaved thin
  • 1/4 cup sunflower seeds
  • 1 avocado, sliced

Directions

In a food processor, combine all dressing ingredients. Blend for 30-40 seconds or until dressing is creamy and well blended, set aside.

To prepare the salad, combine all ingredients (except feta and avocado) in a large bowl, toss well. Add the dressing and using wooden spoons, toss well to coat. Transfer dressed salad to a serving platter or salad bowl. Top with sliced avocado and crumbled feta.

Enjoy!

• 1 baguette, sliced thin and at an angle
• Madagascar Black Pepper Extra Virgin Olive Oil
• 4 2oz balls of burrata (we use BelGioioso)
• 4 cups Brussel sprouts, diced
• 4 Tbsp dried dates, diced
• 4 Tbsp pistachios, roasted & crushed
• Jacobsen’s Himalayan Sea Salt, to taste
• Espresso Dark Balsamic Vinegar

Directions

Preheat oven to 350F. Spread out the diced Brussel sprouts on a cookie sheet. Drizzle with Madagascar Black Pepper Extra Virgin Olive and season with Jacobsen’s Himalayan Sea Salt. Bake for about 10 minutes (watch so they don’t burn). Remove from oven and set aside.

Slice each burrata ball into 5 slices. Lay out the baguette slices on a cookie sheet. Drizzle with Madagascar Black Pepper Extra Virgin Olive Oil. Top each baguette with 1 slice of burrata, 1 Tbsp roasted Brussel sprouts, 1 tsp diced dates and 1 tsp roasted pistachios. Bake at 350F for 7 minutes; remove from oven.

To plate, arrange crostinis on a serving platter. Sprinkle with Jacobsen’s Himalayan Sea Salt and drizzle with Espresso Dark Balsamic Vinegar.

Enjoy!