• 1/4 cup diced habanero chile peppers.
• 1 medium mango
• Juice from 1 lime
• 1/4 cup red onion, diced
• 1 teaspoon dried cilantro
• 1 pound medium to large fresh shrimp, peeled and de-veined.
• 1 tablespoon Lemon extra virgin olive oil
• 1 tablespoon Mango Pulp Vinegar
• 1 tablespoon Habanero Mango Chicken Rub
• 4-6 wooden skewers, soaked in water for at least 30 minutes

 This refreshing crunchy salad makes an elegant side, but it's hearty enough to be an entree when paired with a crusty artisan bread.

We love it served warm or try it raw!

Ingredients

• 2 firm medium pears
• 3 tablespoons Herbs Provence Extra olive oil
• 1 large fennel bulb, halved, cored and thinly sliced
• 4 cups shredded or thinly sliced cabbage
• 1/4 cup water
• 3 tablespoons Pear White Balsamic Vinegar
• 1 teaspoons honey
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 3/4 cup crumbled or sliced Gorgonzola cheese (about 4 ounces)
• 1/2 cup chopped walnuts, toasted

Directions

1. Peel and core pears; cut into 1/2-in. slices. Toss with 1 tablespoon of pear vinegar. Set pears aside.
2. In a large skillet, heat oil over medium-high heat. Add fennel; sauté until crisp-tender, 2-3 minutes.
3. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer.
4. Add pears, water, vinegar, honey, salt, and pepper to skillet, gently combining ingredients. Cook until liquid evaporates, 6-8 minutes.
5. Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts.
6. Serve warm or at room temperature.

This simple marinade creates tender, flavorful pieces of chicken perfect for tacos or topping salads.

Ingredients

• 2-4 Chicken Breasts
• 1 tsp Smoky Citrus Salt
• 2 Tbsp Tex Mex Extra Virgin Olive Oil
• 2 Tbsp Key Lime White Balsamic Vinegar
• Chopped Cilantro and sliced limes to garnish

Directions

1. Place the chicken in a ziploc bag. Sprinkle with salt, Olive Oil, and vinegar. Seal the bag and massage to coat. Allow to rest 30 minutes to 1 hour at room temperature before cooking.
2. Heat a large skillet over high heat. Place the chicken in the hot pan and sear each side until golden brown, about 3 minutes. Turn the heat down to medium-low, cover, and finish cooking until juices run clear, about 20 minutes.
3. Transfer to a cutting board and allow to rest for at least 5 minutes before slicing and enjoying on salads, in tacos or burritos, or along with some roasted veggies.

Ingredients

• 1 pound Organic Spaghetti pasta  dry
• 1 cup sliced black olives
• 2 cups grape tomatoes halved
• 2 zucchini diced
• 1 red onion thinly sliced
• 3/4 cup grated Parmesan cheese

Dressing

• 1/2 cup Tuscan Herb Extra Olive Oil
• 1/4 cup White Balsamic Vinegar
• 1 tablespoon Milan Bread Dipping Herb Mix

Directions

1. Cook pasta according to directions. Drain and cool to room temperature.
2. In a jar with a lid, mix the olive oil, vinegar, and herb mix. Shake well and sit for 30 minutes.
   
3. Toss all ingredients in a large bowl.
4. Cover bowl with plastic wrap and place in the fridge to marinate for 1 hour.
5. Season to taste with salt and pepper.
6. Serve cold.

Ingredients

• 12 large Hard Boiled eggs
• 2 tablespoons Mayonnaise
• 2 tablespoons Spicy Chipotle Garnishing Squeeze
• 1 teaspoon Mustard
• 1/8 teaspoon Salt
• Dash of Pepper
• Garnish with Chopped Bacon, Piri Piri Seasoning, and Chive

1. Slice eggs in half lengthwise, carefully remove yolks.
2. Mash yolks with mayonnaise and Spicy Chipotle Sauce.
3. Add mustard, salt, and pepper; stir well.
4. Spoon yolk mixture into egg whites.
5. Garnish each egg with chopped bacon, Piri Piri Seasoning, and chive and plate the eggs. Chill to let set.

• 1 bunch Asparagus
• 1 Tbsp Blood Orange Extra Virgin Olive Oil
• 1/2 tsp Smoky Citrus Salt
• 1/2 lb very thinly sliced Prosciutto (or Bacon)

• 1/4 cup White Balsamic Vinegar
• 2 Tsp Smoky Onion Mustard
• 1/4 cup Blood Orange Extra Virgin Olive Oil

1. Preheat the oven to 350°F.
2. Season asparagus with olive oil and salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of prosciutto. Arrange on a baking sheet.
3. Bake until asparagus turns bright green and prosciutto crisps slightly, about 10 minutes.
4. Meanwhile, make the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in the olive oil. Add salt taste.
5. Arrange the asparagus on a serving platter and drizzle with dressing.

               A recipe for those who love hot and fried chicken!

Ingredients
• 1 whole fryer, cut up
• 1 to 1 1/2 cups of Jalapeno Lime Grape Seed oil

For the Milk Bath you’ll need
• 1 cup of whole milk or buttermilk
• 2 large eggs
• 1 tablespoon Nashville Hot Chicken Seasoning

For the flour mix
• 2 cups all purpose flour
• 1 tablespoon Nashville Hot Chicken Seasoning

1. Fill your Dutch oven or cast iron skillet with approximately 2" of oil and heat to 350 degrees.

2. Make the milk bath and flour mixes. In one bowl, whisk together the milk, eggs and 1 tablespoon of Nashville Hot Chicken Seasoning (this will be the milk bath).

3. In a second bowl, mix together the flour and 1 tablespoon of Nashville Hot Chicken Seasoning.

4. Dredge the chicken in the flour mix, then dip in the milk bath, then in the flour mix again, shake off the excess after each step.

5. Carefully lower the chicken into the hot oil. Be sure to only fry a few pieces at a time so that the chicken isn't crowded in the pan. Partially cover and cook until one side begins to brown. Turn the chicken and cook until golden brown.

6. For optimum food safety use a thermometer and make sure that the internal temperature of your cooked chicken reaches at least 165°.

7. Remove the cooked chicken from the oil and drain on a wire rack or paper towels. Cook in batches until all is done.

 Also use as a rub for grilled chicken.  My reaction to our first grilled chicken taste test - Oh my! Simply amazing!

Thank you Leite's Culinaria, Inc for the photo.