Category: Recipes

Roughly chop cucumbers, green onions, green chiles, garlic cloves, green bell pepper, basil, parsley, and dill. Set aside one or two cucumber slices for topping at the end.

Add cucumbers, green onions, green chiles, garlic cloves, and green bell pepper to blender or food processor. Blend until semi-smooth (a couple larger chunks are okay).

Add the basil, parsley, dill, vegetable stock, Baklouti Green Chili Extra Virgin Olive Oil, Red Wine Vinegar, lime juice, Himalayan Sea Salt, and freshly ground black pepper to blender (or food processor). Use the liquefy setting (or if your blender doesn’t have this option, place on high until you’ve reached desired consistency). Chill for about 4 hours.

Top with red chili pepper flakes to taste, along with any additional salt or pepper needed. Add a spoonful of ricotta, an extra drizzle of Dill Extra Virgin Olive Oil, cucumber slices and fresh dill.

Enjoy!

Tear two pieces of aluminum foil to about 14-16″ (I suggest using heavy-duty foil or doubling up).

Divide the cut cobs of corn, zucchini, bell peppers, garlic, onion, shrimp, Chorizo, spices and Cilantro & Roasted Onion Extra Virgin Olive Oil between the two sheet of aluminum foil.

Bring the outside side edges together, roll slightly and crimp the sides to form the foil packets.

Cook the packets on a grill for about 10 minutes, rotating occasionally.

Remove from the grill and let cool slightly. Top with fresh cilantro, a lime wedge and cotija cheese!

*Makes 2 foil packs

Enjoy!

Preheat oven to 350 degrees.

Using your Misto, spray a loaf pan, making sure to coat all sides with olive oil.

In a medium bowl, mix flour, sugar, Himalayan sea salt, baking soda, baking powder, garlic powder and dill – set aside.

In a separate large bowl, whisk together Dill Extra Virgin Olive Oil, milk, eggs and lemon zest. While stirring the “wet” ingredients, slowly add the dry ingredients, continuing to mix the whole time.

Once batter is mixed well, gently fold in the grated zucchini (make sure it is patted dry) and shredded cheddar cheese.

Bake for 45 minutes to 1 hour (or until toothpick comes out clean).

Enjoy!

Heat Garlic Extra Virgin Olive Oil in a large pot over medium-high heat. Season with Himalayan Sea Salt and freshly ground black pepper. Let sear until golden brown on bottom (about 3 minutes or so) then flip and sear on reverse (about 2 minutes).

While beef is searing, add 1 1/2 cups of the beef broth, ketchup, soy sauce and Worcestershire sauce to the crock pot, whisk vigorously. Once beef is done searing, place in crock pot on low heat. Add carrots, celery, onion, garlic, rosemary, thyme and two bay leaves. Cook for about 7 hours on low heat.

After beef is cooked, remove from crock pot and shred. Return the beef to the crockpot with remaing beef broth and uncooked barley. Cook for an additional hour on low heat.

When ready to serve, top with fresh parsley!

In a medium sauce pan poach shrimp for 2-3 minutes in a low boiling water with salt and half of a lemon.  Strain and cool shrimp and cut into bite sized pieces. In a medium bowl put shrimp, lemon and lime juice and Urban Accents Spicy Corn on the Cob Seasoning Blend and marinate for 20 minutes.

In a large bowl add shrimp, peppers, onion, cilantro, and stir together. Add in avocado and fold in until all ingredients are well combined.

Serve chilled with chips.

Fill a mason jar (or mule mug) with ice. Add Oma’s Cherry Vodka, lime juice, two dashes bitters and ginger beer. Stir well.

Garnish with fresh blueberries and Stonewall Kitchen Bada Bing Cherries.

Bring a large pot of water to a boil. Add Hepp’s Himalayan Sea Salt and corn. Cook for about 5 minutes, then remove from water and pat dry. Heat Butter Extra Virgin Oilve Oil in a frying pan on high heat. Add ears of corn and sear on a couple sides. Remove from heat and let cool.

Once the ears of corn have cooled, cut the kernels off the cob and transfer to a medium bowl. Stir in tomatoes and feta cheese. Add Basil Extra Virgin Olive Oil, A-Premium White Balsamic Vinegar and freshly chopped basil leaves. Season with additional sea salt and freshly ground black pepper as desired.