March 28, 2016
1 Doz Hard Boiled eggs, cooled and shelled
2 TBSP INFUSED Black Truffle oil
3 TBSP Mayonnaise
3 TBSP Sour Cream or Creme Fraiche
2 tsp Dijon Mustard
1/2 tsp Black Truffle Salt or Sea salt
1/4 Cup Minced Chives for garnish
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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.
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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