Ingredients:
| 1/4 Cup | INFUSED Persian Lime Olive Oil |
| 1/4 Cup | INFUSED Jalapeno White Balsamic Vinegar |
| 1 TBSP | Lime Juice, freshly squeezed |
| 1 tsp | Ground Mustard |
| 1 tsp | Dried Oregano |
| 1/2 tsp | Sea Salt |
Directions:
Combine INFUSED Jalapeno White Balsamic Vinegar, lime juice, mustard, oregano and sea salt, then slowly whisk in INFUSED Persian Lime Olive Oil.
Adjust lime juice level and other seasonings as needed before serving. Highly recommended for any salad with avocados!
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
Recipe Credit: Eating Well.com
Photo Credit: Rachel Marek
Position racks in upper and lower thirds of oven: preheat to 450°F.
Wipe mushrooms clean and trim stems flush with caps. Score a 1/4-inch X across the cap of each mushroom. Place the mushrooms in a large bowl. Add oil, garlic powder, salt and pepper; toss until the oil is absorbed. Arrange the mushrooms, stem-side down, on a large rimmed baking sheet. Roast on the lower rack until browned and very soft, 18 to 20 minutes.
When the mushrooms are done roasting, remove them from the oven and turn the broiler to high. Turn the mushrooms stem-side up on the pan and use the bottom of a mason jar or sturdy glass to flatten each mushroom. Drizzle with vinegar and sprinkle with Parmesan. Broil on the upper rack until the mushrooms are crisped on the edges and the cheese has melted, 2 to 4 minutes.
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