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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

Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2" dice 1 large shallot, minced 2 medium cloves garlic, minced  1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Drizzle Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt  Grits  2 1/2 cups shrimp stock 1/2 cup heavy cream  3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and freshly ground pepper 3 tablespoons Drizzle Fused Baklouti Chili Olive Oil Sauce 1 tablespoon  3 tablespoons flour1/2 cup shrimp stock  1 tablespoon tomato paste 1 cup heavy cream1 tablespoon Drizzle...

Salad1 sweet or sour baguette  (torn in to pieces)2 pounds sweet, juicy heirloom tomatoes, diced 1"1/2 cup pitted olives, 1/2 cup torn basil leaves1/4 cup torn flat leaf parsley leaves8 oz. mozzarella fresca 1/4 cup freshly grated Pecorino 2 tablespoons Drizzle Basil Olive OilDressing 1/3 cup Drizzle Basil Olive Oil3 tablespoons Drizzle Oregano White Balsamic1 teaspoon flat leaf parsley, finely chopped2 garlic cloves super finely minced fresh ground pepper1/2 teaspoon of sea saltPreheat the grill or your broiler.  Toss the torn bread with Basil Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.Arrange the bread on a nice platter or in a large bowl.  Make the dressing...