Ingredients:
| 1/4 Cup | Whole Queen Green Olives |
| 1 Cup | Red Onion, finely chopped |
| 4 oz | Sundried Tomatoes, chopped |
| 3 oz | Fresh Spinach, roughly chopped |
| 1/4 Cup | Feta Cheese, crumbled |
| 3 TBSP | INFUSED Spicy Calabrian Pesto Olive Oil |
| 4 6oz | Skinless Salmon Fillets |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Preheat oven to 375 degrees F.
Cover a baking sheet with foil and set aside
In a large bowl, mix Whole Queen Green Olives, onions, sundried tomatoes, spinach, and feta cheese.
Cut salmon in the center horizontally to create a pouch. Rub each fillet with INFUSED Spicy Calabrian Pesto Olive Oil along the inside and outside. Season well with salt and pepper. Fill cavity with stuffing mixture.
Arrange fillets on baking sheet and bake until salmon is cooked through - about 30 minutes.
Serve hot over rice.
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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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