1 (12 oz) can black beans
1 (16 oz) can white corn
¼ c cilantro, chopped
½ c green bell pepper, chopped
1 medium red onion, chopped
4 medium tomatoes, chopped
1 jalapeño, chopped
1 T Drizzle Cilantro & Roasted Onion Olive Oil
3 T lime juice
1 t Sea Salt
1 t garlic powder
Directions
1. Drain and rinse the corn and beans. Add cilantro, green pepper, onion, tomatoes and jalapeño. Blend well.
2. Drizzle with olive oil and lime juice. Add spices. Stir.
3. Refrigerate 2-4 hours. Serve with tortilla chips.
1/4 cup Drizzle Persian Lime Olive Oil 1/4 cup unsalted butter 3/4 cup Sour Cream 2 cups miniature marshmallows 1/2 lb white chocolate morsels 3 tablespoons fresh lime juice finely grated zest of two limes, about 1 tablespoon 1 cup granulated sugar Grease an 8" x 8" square baking pan. Combine sugar, lime zest, Drizzle Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased...
Ingredients2 trimmed, thinly sliced fennel bulbs2 tablespoons finely chopped flat leaf parsley4 tablespoons Drizzle Milanese Gremolata Olive Oil2 tablespoons freshly squeezed lemon juice1 teaspoon sea saltfresh ground pepper to taste1/3 cup finely shaved Pecorino Romano3 Cups mixed baby greens for presentation - optionalInstructionsPlace the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly...
Ingredients:4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed2 tablespoons Drizzle Harissa Olive Oil1 teaspoon paprika (optional)1/2 teaspoon fine sea saltDirections:Preheat the oven to 275 degrees F.In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parhment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.
Recipe Courtesy Rachel Bradley
