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Blood Orange Granola

  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...

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Grilled Salmon & Asparagus with Wild Fernleaf Dill Cream Sauce

      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...

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Balsamic BBQ Sauce

Balsamic BBQ Sauce    1 c. Drizzle Balsamic Vinegar (Try…Espresso, Black Cherry, Sicilian Lemon, Ripe Peach, etc)    ¾ c. ketchup    1/3 c. brown sugar    1 clove fresh garlic, minced    1 tbsp. Worcestershire sauce    1 tbsp. Mustard    ½ tsp. Smoked Sea Salt    ½ tsp. Smoked Cracked Pepper  Combine all ingredients in a small saucepan and stir until all of the ingredients are incorporate and mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Keep warm, serve with chicken, burgers, or steak.    

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Pineapple Balsamic Coleslaw

Pineapple Balsamic Coleslaw 1 (16-ounce) bag 3-color slaw mix 1 teaspoon orange zest 1/2 cup fresh orange juice 2 tablespoons Drizzle Pineapple Balsamic 2 tablespoons mustard 1 teaspoon sugar Roasted Garlic Sea Salt Ground black pepper 1/3 cup Drizzle Extra Virgin Olive Oil In the container of an electric blender, combine the orange zest, orange juice, Pineapple Balsamic, mustard, sugar, Roasted Garlic Sea Salt, and pepper and process until smooth. With the blender running, add the Drizzle Olive Oil in a slow, steady stream. Add the dressing to the coleslaw mix, tossing gently to coat. Cover and refrigerate until ready to use.  

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