Ingredients:
| 1 Cup | All-Purpose Flour |
| 1/2 Cup | Whole Wheat Flour |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 1 tsp | Cinnamon (optional) |
| 6 TBSP | INFUSED Butter Olive Oil |
| 2/3 Cup | Sugar |
| 2 Large | Eggs, lightly beaten |
| 1 Cup | Very Ripe Bananas (about 2), mashed |
| 1/2 Cup | Walnuts or Pecans, toasted and chopped (optional) |
Directions:
Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil.
Combine the wet ingredients, and fold in lightly beaten eggs.
Mix in the bowl with the dry ingredients until just incorporated - do not over mix.
Scrape the batter into a pan and spread evenly.
Bake at 350 degrees until golden, probably about 50 to 60 minutes - a toothpick should be able to be inserted in the center and come out clean.
Let cool in the pan on a rack for 5 to 10 minutes before cutting.
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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)
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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 |
INGREDIENTS:
2 lg Sweet Potatoes
1 TBSP + 3 tsp INFUSED Chili-Lime Sea Salt
6 TBSP INFUSED Persian Lime Olive Oil, divided
½ cup Pumpkin Seeds
2 cans Black Beans, drained and rinsed
2 TBSP INFUSED Tex-Mex Taco Seasoning Blend
¼ cup Green Onions, minced
¼ cup Fresh Cilantro, roughly chopped (substitute parsley)
8 Flour tortillas
Heat oven to 425 degrees.
Peel and cut sweet potatoes into French Fries. Toss with 2 TBSP INFUSED Persian Lime Olive Oil and 1 TBSP INFUSED Chili-Lime Sea Salt. Place on baking sheet and bake for 15 minutes.
Toss pumpkin seeds with 1 TBSP INFUSED Persian Lime Olive Oil and 1 tsp INFUSED Chili-Lime Sea Salt. Spread evenly on a second baking sheet and bake for 2 minutes – watching carefully not to burn.
In a small bowl, mix together sour cream, 1 TSBP INFUSED Persian Lime Olive Oil and remaining 2 tsp INFUSED Chili-Lime Sea Salt. Stir until well blended.
In a large saucepan, heat remaining INFUSED Persian Lime Olive Oil. Add black beans, INFUSED Tex-Mex Taco Seasoning Blend, and green onions. Cook for 5 min or until thoroughly heated.
To assemble tacos: Heat flour tortillas in a microwave for 15 seconds. Remove and build tacos in the following order: Black beans, sweet potatoes, Chili-Lime Cream. Garnish with toasted pumpkin seeds and fresh cilantro.
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