• 6 oz Apple Pie White Balsamic Vinegar (approximately 3/4 cup)
• 4 oz caramel vodka (approximately 1/2 cup)
• ice for cocktail shaker
• JQ Dickinson Dark Chocolate Caramel Sauce (for the rim)
• Crushed Graham Crackers (for the rim)
• apple slices (for garnish)

Directions

1. Add caramel sauce to a small plate, and add crushed Graham crackers to another small plate.
2. Dip glass rims in caramel, then into crackers to coat the rim.
3. Add Vinegar and vodka to a cocktail shaker with ice cubes.
4. Shake to chill and strain and pour into prepared martini glasses.
5. Garnish with apple slices and serve chilled.

Notes
Recipe makes approximately 10 oz, so the size of your glasses will determine how many drinks it makes. Recipe can also easily be doubled (depending on the capacity of your cocktail shaker).

Ingredients

•  8 ounces bacon chopped
• 5 pounds Brussels sprouts outer leaves removed and cut in half
• 1 tablespoon Bacon Extra Virgin Olive Oil
• salt & pepper as desired
• 1/4 cup Maple Balsamic Vinegar

Directions

1. Preheat oven to 400 degrees F. Add chopped bacon pieces to baking sheet and bake for about 15 minutes.
2. While bacon is cooking, toss Brussels sprouts in olive oil and salt and pepper to taste. After 15 minutes of cooking, remove bacon from oven and add Brussels sprouts to the baking sheet. Toss with the bacon and continue cooking for 30-40 additional minutes until the sprouts are golden brown.
3. When sprouts and bacon are done, remove from oven and transfer to a serving dish. Cover with balsamic and serve hot.

 Ingredients:

• 2 Tablespoons Koroneiko Extra Virgin Olive Oil - divided
• 1 medium onion, thinly sliced
• 1 LB ground turkey
• 1/4 cup Dried Tomato Flakes
• 1/2 cup pitted Kalamata olives, coarsely chopped
• 2 Tablespoons Greek Seasoning
• 1/2 cup crumbled feta cheese
• 1 cup shredded part skim mozzarella cheese - divided
• 1/4 cup Parmigiano-Reggiano, grated
• 6 sheets phyllo, defrost if frozen

 Directions:

1. Heat oven to 375 F. Brush or spray a 9x9 in baking pan with olive oil or cooking spray.
2. Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté until softened.
3. Add ground turkey and cook until meat is cooked through.
4. Add tomato flakes, olives, and Greek Seasoning to the meat, stir to combine.
5. In a separate bowl, combine feta and 1/2 cup of the mozzarella cheese, set aside.
6. Lay phyllo out on a work surface and cut to lay flat in baking pan. Any small pieces can be placed side by side to make up a layer of the lasagna.
7. Brush each phyllo layer with olive oil and place 1/3 of the sheets in the bottom of the baking dish, laying them one on top of the other.
8. Spoon 1/2 of the meat filling evenly over the phyllo and sprinkle 1/2 of the cheese mixture on top of the meat.
9. Layer another 1/3 of the phyllo (brushed with olive oil) on top of the cheese and repeat with the meat and cheese.
10. Brush remaining phyllo with olive oil and place on top of the layers - tuck any loose sides down into the side of the baking dish to keep them from burning.
11. Sprinkle remaining mozzarella cheese and Parmigiano-Regiano cheeses on top of the phyllo and bake in the oven until crisp and golden - about 25 - 30 minutes.

Ingredients

• 1 salmon fillets (about 5 oz)
• 1/2 medium thinly sliced onion
• 4 cloves garlic thinly sliced
• 1/2 medium green bell pepper thinly sliced
• 1/4 cup milk
• 2 Tablespoons Blackened Seasoning
• Pinch of Sea Salt
• Pinch of Cracked Black Pepper
• 1 cups cooked pasta of your choice (try on of ours!)
• 1 tablespoons Dill Lemon extra virgin olive oil
• 2 tablespoons Parmesan cheese
• 2 teaspoons fresh Cilantro

Directions

1. Cook pasta as per package directions
2. Add 1-2 teaspoons olive oil to a medium nonstick skillet and warm over medium heat
3. Add onions, bell pepper and garlic and stir fry until crisp
4. Remove vegetables and set aside
5. Add 1 teaspoons oil to the skillet and turn up to medium high
6. Liberally pat the salmon with Blackened seasoning and place the fillets into the hot skillet
7. They will smoke and if outside is browning too rapidly lower the heat to medium to allow the inside to cook
8. Once the fillets are blackened flip them over
9. Drain pasta and add 1 teaspoon olive oil and stir
10. Heat the milk in a small saucepan until scalding and pour into the hot drained pasta
11. Add 1 teaspoons of blackened seasoning to pasta
12. Once salmon is blackened on both sides spoon pasta onto serving plates top with fried vegetables
13. Break up the salmon into bite sized pieces and spoon over the top of the pasta and sprinkle Parmesan and cilantro on top

Ingredients

• 3 6" whole wheat pitas or 1 12" thin crust pizza
• 9 oz lean ground meat - you can use ground turkey or chicken if you prefer.
• 3 tablespoons Burger Blast seasoning
• 1/2 cup jar Marinara Pasta Sauce
• 1 cup shredded cheddar cheese
• 1/2 medium red onion, sliced
• 1 plum tomato, sliced

Directions

1. Preheat oven to 425 degrees
2. On medium high heat, combine meat and seasoning in a skillet.
3. Cook until meat is browned. If meat becomes dry add about 1/4 cup water to the mixture
4. Place 3 whole wheat pitas (or thin prepackaged pizza crust) on a cookie sheet and spreading each pizza with marinara sauce leaving an edge on the pita.
5. Divide seasoned, cooked meat and spread evenly on each pizza
6. Divide cheese and sprinkle evenly over each pizza
7. Bake in oven about 8 - 10 minutes until cheese melts and pita is crispy
8. Divide red onions plus tomatoes and place evenly over each pizza.

Fall means roasted veggies--what better then potatoes and squash!  Perfect as a side dish or for your next Meatless Monday!

Ingredients

• 1 pound butternut squash cut in 1 inch pieces
• 1 pound potatoes cut into 1 inch pieces
• ½ cup Rosemary Extra Virgin Olive Oil
• 1/4 cup of Meyer Lemon White Balsamic Vinegar
• 1 ½ tablespoons rosemary
• 3 garlic cloves sliced
• Salt and pepper to taste

Directions

1. Cut the potatoes and soak them in water for 20 minutes
2. Peel the squash and cut.
3. Preheat oven at 400 degrees Fahrenheit
4. Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
5. In a large bowl, mix all the ingredients including the potatoes making sure everything is coated well.
6. Put the mixture in a baking dish that is large enough so that it is in one layer
7. Pour ¼ cup hot water in the corner of the pan tilting it so the water spread across the whole bottom of the baling dish.
8. Cover with aluminum foil and roast for 20 minutes
9. Lower the temperature to 320 (160) and roast for until potatoes are cooked at soft, for about 1 hour. Check the fluid levels while roasting and add a bit of hot water if needed.

Gluten Free, Vegan

• Soft: Burrata, Mozzarella, Brie, Humboldt fog
• Semi-Soft: Stilton, Roquefort, Gorgonzola, Fontina
• Semi-Hard: Manchego, Swiss, Provolone, Comte
• Hard: Cheddar, Parmesan, Pecorino, Asiago

• Bread/Crackers: Baguette, Ciabatta, Bread Sticks, Crostini, Multigrain Crackers, Water Crackers, Parmesan Crisps
• Fresh fruits: Raspberries, Tangerines, Pear, Grapes, Olives, Pickles
• Dried fruits: Apricots, Figs
• Nuts: Almonds, Marcona Almonds, Cashews
• Spreads: Jam, Confit, Chutney, Honey
• Garnish: Rosemary or other fresh herbs

 Just in time for Oktoberfest!  The cabbage cooks for a long time, until it is very tender and sweet.  You as a side with your favorite pork dish!

 Ingredients

• 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
• 2 tablespoons Bacon Extra Virgin Olive Oil
  
• 1 small onion, thinly sliced
• 2 tart granny smith apples, peeled, cored and sliced
• About 1/3 cup Apple Pie White Balsamic Vinegar
• ¼ teaspoon ground allspice
• Salt
• freshly ground pepper to taste

Directions

1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
2. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion.
3. Cook, stirring, until just about tender, about three minutes.
4. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
5. Drain the cabbage and add to the pot.
6. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste.
7. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time.
8. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.