Ingredients: 1 whole ham, bone in or boneless, spiral cut works too 1 cup Vermont Maple Balsamic Vinegar 2 tbsp. dijon mustard or whole grain mustard 1 oz. Salmon Rub 1. Preheat oven to 300 degrees. 2. Score your ham, with cross hatch pattern do not go to deep but deep enough where the flavor will penetrate the ham. If you are using a spiral ham disregard this step. Add a little orange juice in a pan set the ham in the pan and cook for 1-1/2 hours. 3. Reduce the balsamic by half on the stove top, be careful not to scorch. Once reduced, mix together mustard & maple balsamic. 4. Remove ham from oven, turn heat up...
1/3 cup Drizzle Pomegranate Balsamic 1/4 cup Drizzle Ultra Premium Olive Oil of your choice (we reccommend Basil) 1 Tbs Dijon mustard 2 teaspoons sea salt Instructions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process. Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature...
4 cups rolled "old fashioned oats" not instant 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup dark brown sugar 1/2 cup maple syrup 1/2 cup Drizzle Whole Fruit Fused Blood Orange Olive Oil 3/4 teaspoon sea salt Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large...
1 pound fresh wild salmon fillet(s) 1 bunch of thin, tender asparagus, woody stems discarded, 1 pound pasta cooked al dente 1 thinly sliced shallot 1 clove minced garlic 1/2 cup crisp, dry white wine 2 cups heavy cream 5 tablespoons Drizzle Wild Fernleaf Dill Olive Oil 3 tablespoons fresh squeezed lemon juice 1 tablespoon fresh dill salt and fresh ground pepper to taste Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the...
