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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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:
1 1/2 pounds Flat iron
1 tsp Smoked paprika
3 cloves Garlic, minced
to taste Kosher salt
To Taste Freshly ground black pepper, to taste
3 1/2 TBSP INFUSED Baklouti Fused Olive Oil, divided
1/2 large Red bell pepper, cut into strips
1/2 large Yellow bell pepper, cut into strips
1/2 large Green bell pepper, cut into strips
1 medium Red onion, cut into wedges
1 package Flour/corn tortillas
8 Green Lettuce Leaves (optional)
Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Coat the steak with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side. Let rest 5 minutes.
Season bell pepper and onion strips with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions.
Warm tortilla until sof. Add meat, peppers and optional lettuce leaves. Serve with guacamole and sour cream.
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