1⁄4 cup INFUSED Garlic Olive Oil
1⁄4 cup INFUSED Chipotle Olive Oil
2 cans (15.5 oz) Black Beans, rinsed and drained
1 1/2 tsp Salt
1/2 tsp Ground Cumin
2 TBSP Fresh Lime Juice, plus more if desired
1/4 cup Fresh chopped cilantro, plus more for garnish (optional)
Add the black beans, Garlic Olive Oil, Chipotle Olive Oil, salt, cumin, lime juice, and cilantro to the blender. Blend until smooth. (a few tablespoons of water may be needed) If the dip is too thick, add a bit more water or lime juice, little by little, to thin it out.
Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips or pita bread.
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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 |
Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.
Whisk INFUSED Lavender Dark Balsamic and Lavender Infused Honey in pan. Cook for 1 minute until mixture begins to thicken. Add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)
Remove and garnish with parsley.
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