Category: Recipes

• 1 Naan flatbread (I always get mine at Aldi)
• 1 Tbsp Stock Market Garlic Extra Virgin Olive Oil
• 1 half of a small apple, thinly sliced 
• 1/4 cup Parmesan, shaved
• 1/4 cup mozzarella cheese, shredded
• 2 slices cooked bacon, chopped
• 1/2 cup blue cheese, crumbled
• 1 tsp fresh thyme
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Stock Market Maple Dark Balsamic Vinegar, for finishing

Directions

Preheat oven to 400 degrees.

Drizzle Stock Market Garlic Extra Virgin Olive Oil over the flatbread; followed by (in this order): shredded mozzarella, sliced apple, cooked bacon, blue cheese crumbles, shaved Parmesan, and fresh thyme.

Bake for about 10-15 minutes (or until cheese starts to brown). Remove from oven, season with Jacobsen’s Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Stock Market Maple Dark Balsamic Vinegar.

Enjoy!

Directions

Enjoy!

Directions

• 7 medium Gala apples, peeled, cored, & chopped
• 1 Tbsp Stock Market Butter Extra Virgin Olive Oil
• 1/4 cup granulated sugar
• 2 Tbsp light brown sugar, packed
• 2 + 2 tsp ground cinnamon, divided
• 1 (15oz) box yellow cake mix
• 1 stick unsalted butter, sliced into 1/2 Tbsp
• 1/2 cup quick cooking oats
• 1/2 cup Finch + Fennel Bourbon + Butter Caramel Sauce
• 1/4 cup Ole Smoky Salty Caramel Whiskey
• Vanilla Bean Ice Cream, for serving

Directions

Grease the bottom of your slow cooker with Stock Market Butter Extra Virgin Olive Oil; spread out the chopped apples evenly. 

In a small bowl, combine granulated sugar, brown sugar, and 2 tsp of cinnamon. Sprinkle this mixture over the layered apples. Drizzle the Finch + Fennel Bourbon + Butter Caramel Sauce over the top.

In a medium bowl, combine the yellow cake mix, quick cooking oats, and 2 tsp of cinnamon; evenly spread this over the seasoned apples in the crockpot. Distribute the butter pats over the top followed by a drizzle of Ole Smoky Salty Caramel Whiskey.

Cover the crockpot with the lid and cook on high for 2-3 hours (or on low for 4-6 hours) or until the edges are set and the cake is cooked through. Check the cake periodically to prevent burning. 

Serve with a scoop of vanilla bean ice cream and an additional drizzle of Finch + Fennel Bourbon + Butter Caramel Sauce.

Enjoy!

• 1 English cucumber, coarsely grated and squeezed as dry as possible (I do this in a paper towel)
• 2 cups plain full-fat Greek yogurt
• 2 garlic cloves, minced
• 2 Tbsp Stock Market Sicilian Biancolilla Extra Virgin Olive Oil
• 2 Tbsp fresh mint, finely chopped
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust Jacobsen’s Himalayan Sea Salt and freshly ground black pepper as desired. Cover and chill until ready to serve. Before serving, drizzle with additional Stock Market Sicilian Biancolilla Extra Virgin Olive Oil and more chopped mint. Serve with fresh veggies, pita bread, kettle chips, or as a sandwich spread!

Enjoy!

• 1/3 cup flour
• 1/2 tsp garlic powder
• 1/4 + 1/4 tsp Jacobsen’s Italian Sea Salt, divided
• Stock Market Spicy Calabrian Pesto Extra Virgin Olive Oil
• 3 large eggs
• 1/2 cup panko bread crumbs
• 1/2 cup Italian style bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 Tbsp Finch + Fennel Italian Seasoning
• 1/2 tsp garlic powder
• Jacobsen’s freshly ground black pepper, to taste
• 2 zucchinis, cut into 3 inch sticks

Directions

Preheat oven to 425 degrees. Drizzle Stock Market Spicy Calabrian Pesto Extra Virgin Olive Oil lightly over a baking sheet, set aside.

Prepare your dredging station with three shallow dishes. In your first dish, combine the flour, garlic powder, and 1/4 tsp Jacobsen’s Italian Sea Salt. In your second dish, whisk the eggs. In your third dish, combine both bread crumbs, Parmesan, Finch + Fennel Italian Seasoning blend, garlic powder, 1/4 tsp Jacobsen’s Italian Sea Salt, and a pinch of Jacobsen’s freshly ground black pepper. Take each zucchini stick and coat it lightly in the flour mix; then dip it into the beaten egg; followed by rolling it generously in the Parmesan breadcrumb mixture. Arrange the coated zucchini sticks in a single layer on the prepared baking sheet. Drizzle LIGHTLY with additional Stock Market Spicy Calabrian Pesto Extra Virgin Olive Oil.

Bake zucchini sticks for about 20 minutes or so, flipping them halfway through, until golden brown and crispy. Serve hot with your favorite dipping sauce like: Stock Market Buffalo Ranch Aioli, Savannah Bee Company Honey BBQ Sauce Mustard, or Stonewall Kitchen Classic Pizza Sauce!

Enjoy!

• 4 boneless skinless chicken breasts
• 2 cups pretzels, crushed
• 1/2 cup + 2 Tbsp flour, divided
• 2 large eggs
• 1/4 cup + 1 cup milk, divided
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• PS Seasoning King Shallot seasoning blend, to taste
• 2 Tbsp Stock Market Leek Extra Virgin Olive Oil
• 2 Tbsp butter
• 1 cup cheddar cheese, shredded
• 2 Tbsp Stock Market Smokey Onion Mustard
• 2 Tbsp fresh parsley, chopped

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In three medium size bowls, place the crushed pretzels in one, 1/2 cup flour in another, and the eggs with 1/4 cup milk in the last; whisk the eggs and milk until combined.

To coat the chicken breasts, season each breast with Jacobsen’s Himalayan Sea Salt, freshly ground black pepper and PS Seasoning King Shallot seasoning blend. Start by dredging each breast in the flour (making sure to shake off the excess). Then, dip each breast in the egg mixture; followed by pressing each into the crushed pretzels (make sure there is an even coating).

In a large skillet, heat the Stock Market Leek Extra Virgin Olive Oil over medium-high heat. Add the chicken breasts to the pan and cook until golden brown on both sides (roughly 3-4 minutes per side). Then, transfer the chicken to the prepared baking sheet and bake in the preheated oven for about 20 minutes or so (or until the chicken is cooked through and the internal temperature reaches 165 degrees).

To make the Smokey Onion Mustard Sauce, start by melting butter in a medium sauce pan over medium heat. Add in the 2 Tbsp of flour and whisk to combine; cook for about 1-2 minutes (or until the mixture is lightly browned and bubbly – creating a roux). SLOWLY add in the milk, whisking constantly until the mixture thickens and begins to simmer. Reduce the pan heat to low and stir in the shredded cheddar cheese; allow to melt and mix until smooth. Add the Stock Market Smokey Onion Mustard and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste. 

Once the chicken is cooked, remove from the oven and allow a few minutes to rest. When ready to serve, drizzle with the prepared Smokey Onion Mustard Sauce and garnish with freshly chopped parsley.

Enjoy!

• 1 Naan flatbread (I always get mine at Aldi)
• 3 Tbsp Stock Market Lemon Extra Virgin Olive Oil
• 1 Tbsp fresh lemon zest
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 shallot, finely diced
• 1/4 cup freshly grated mozzarella cheese
• 1/2 cup Shaved Parmesan cheese (plus a little more for finishing)
• 1/2 cup whole milk ricotta
• Finch & Fennel The Original Blend seasoning, to taste
• 1 8oz ball of burrata cheese, torn apart
• 1 lemon, VERY thinly sliced (seeds removed)
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Mike’s Hot Honey, for finishing
• 1 handful of fresh basil, roughly chopped
• Stock Market Sicilian Lemon White Balsamic Vinegar, for finishing

Directions

Preheat oven to 400 degrees.

In a small bowl, combine the Stock Market Lemon Extra Virgin Olive Oil, minced garlic, lemon zest, thyme leaves, chopped shallot, Jacobsen’s Himalayan Sea Salt, and Jacobsen’s freshly ground black pepper; spread out over the flatbread. Sprinkle the grated mozzarella cheese, shaved parmesan cheese, dollops of ricotta, and pieces of the burrata ball over the top. Arrange the thinly sliced lemons evenly on the prepared flatbread; dust the top with a little Finch & Fennel The Original Blend seasoning blend.

Bake for about 10-15 minutes (or until cheese starts to brown). Remove from oven and scatter the chopped basil over the flatbread. Drizzle with Mike’s Hot Honey (if desired) and season with Jacobsen’s Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Sicilian Lemon White Balsamic Vinegar.

Enjoy!

Directions

Enjoy!

Directions

In a small bowl mix together navel orange chunks, grapefruit chunks, red onion, green onions, 2 Tbsp of the Stock Market Blood Orange Extra Virgin Olive Oil and Stock Market Orange Vanilla White Balsamic; set aside.

Prepare the pistachio topping, by combing chopped nuts in a small bowl with melted butter and 1 Tbsp of the parsley; stir and then add butter mixture; stir well.

Arrange the arugula evenly on a serving platter; set aside.

For the scallops, heat a medium frying pan to medium-high heat. Add a Tbsp of Stock Market Blood Orange Extra Virgin Olive Oil to hot pan; add scallops (make sure they are not touching each other); season with Urban Accents Fisherman’s Favorite seasoning blend. Leave scallops to sauté until the underside is browned and crisp (about 2-4 minutes); using a tongs, gently turn them over and cook for another 2 minutes or so. Place the seared scallops on the prepared serving platter. Pat the nut mixture on top of each scallop. Spoon the orange and grapefruit salad all around the scallops. Garnish with freshly chopped parsley. Serve immediately.

Enjoy!