March 28, 2016
1 Doz Hard Boiled eggs, cooled and shelled
2 TBSP INFUSED Black Truffle oil
3 TBSP Mayonnaise
3 TBSP Sour Cream or Creme Fraiche
2 tsp Dijon Mustard
1/2 tsp Black Truffle Salt or Sea salt
1/4 Cup Minced Chives for garnish
No video available
Inspired by Food & Wine Magazine - Melissa Clark, Dinner in One.
4 cloves garlic, minced or finely grated
2 tsp Kosher salt
2 tsp Garam Masala or other aromatic spice blend
1 tsp Black Pepper
4 Bone-in, center-cut pork chops (12 oz each)
2 TBSP INFUSED Harissa Olive Oil
3 TBSP Butter
1 large Shallot, thinly sliced
2 cups Fresh or unthawed frozen English peas
1 cup Radishes, thinly sliced
1/4 cup water
1/4 cup fresh cilantro, flat-leaf parsley, or mint
1 tsp freshly grated lemon zest
to taste Flaky sea salt
1 jalapeno
2 oz Peach Jalapeno non-alcoholic drink mix
1 oz INFUSED Peach White Balsamic Vinegar
4 oz Sparkling mineral water
Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
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