Cranberry Spice Cocktail

2oz. Vodka 3oz. Cranberry Pear White Balsamic Vinegar 3oz. Cranberry Juice Splash of Cinnamon Liqueur Slice of pear Couple of cranberries Add the first 3 ingredients to a shaker. Shake vigorously and pour over ice. Add a splash of Cinnamon Liqueur. Garnish with a pear slice and a few cranberries.

Smokey Cauliflower and Corn Chowder

6 cups of cauliflower florets (fresh or frozen) 3 tablespoons of Smoked Olive Oil 1 medium onion chopped 2 cloves of garlic, finely chopped 3 cups chicken broth 2 cups frozen corn salt and pepper to taste Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender. Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes. Using an immersion blender, puree cauliflower mixture. (Or cool slightly. Transfer mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to pan.) Stir in corn, season to taste with salt and pepper and warm through. If soup is too thi

Low Carb Faux Mashed Potatoes (Pureed Cauliflower)

1 large head of cauliflower salt, as needed 3 tablespoons Mushroom Sage Olive Oil 2 ounces cream cheese 1⁄4teaspoon black pepper Wash the cauliflower and break into florets. Boil the florets in salted water until very tender. Drain very well. In a large bowl, add the cauliflower, cream cheese, black pepper and olive oil. Using an emersion blender, puree the cauliflower and mix well. Check for salt and season as needed. You can garnish this with fresh chives or parsley if desired to add some color.

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts 3 tablespoons Joe and Son’s Wild Mushroom and Sage or Herbs de Provence Olive Oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preheat oven to 400 degrees F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 25 to 30 minutes, or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

Blood Orange Mashed Sweet Potatoes

Quick and flavorful, these sweet potatoes go great with turkey, pork or ham, and even with lamb, too. 2 1/2 to 3 pounds sweet potatoes 2 tablespoons Joe and Son’s Cinnamon Pear Dark Balsamic 1/4 teaspoon salt 1/4 cup Joe and Son’s Blood Orange Olive Oil 1 tablespoon Pumpkin Pie Spice 1/4 cup dark brown sugar Cut sweet potatoes into large chunks. Boil until tender; drain and peel. Put the sweet potatoes in a large bowl and add the balsamic vinegar, salt, pumpkin pie spice, brown sugar and olive oil. Mash or beat until well blended. Taste and adjust seasoning as needed.

Spiced Cranberry Relish with Tangerine Balsamic

1 12-oz. bag fresh or frozen whole cranberries 1 cup sugar 1/4 cup Joe and Son’s Tangerine Dark Balsamic Vinegar 1/2 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice pinch salt 3/4 cup water Combine all ingredients in a medium pot over medium-high heat. Cover and bring to a light boil. Tilt lid so a bit of air can escape and reduce heat to medium-low and cook for 20-22 minutes, or until cranberries break down and a thick sauce forms. Allow to cool before serving. Serve over cheesecake, with your cheese platter or of course with turkey. Use it as a glaze for poultry and meats. We know that cranberry sauce goes with turkey. But it also goes with chicken, pork and beef. Try baking chicken

Cranberry Pear Balsamic Glazed Butternut Squash

1 two pound butternut squash peeled, seeded and diced in to 1” pieces (about 3 cups) 1/3 cup Cranberry Pear White Balsamic 1 tablespoon Wild Rosemary Olive Oil Sea salt and fresh cracked pepper to taste Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Herb Roasted Turkey with Gravy

1small onion, peeled and finely chopped 2 tablespoons fresh chopped sage 1⁄2cup fresh flat-leaf parsley, chopped 1 sprig of rosemary, leaves removed and chopped finely 2 tablespoons fresh chopped sage 1/4 cup Mushroom Sage Olive Oil, plus more extra virgin olive oil, for oiling pan 2 tablespoons Eureka Lemon Olive Oil 1teaspoon salt, plus more as needed 2 (2—2 1/2 lb) boneless turkey breast, skin on fresh ground black pepper 3 tablespoons all-purpose flour 1⁄4 cup Comice Pear White Balsamic 2 cups chicken broth salt and pepper Preheat the oven to 450 degrees F. Oil a roasting pan with Mushroom Sage Olive Oil and set it aside. In a small food processor, add the sage, parsley, thyme, rosemary

Quick and Easy Spicy Peanut Chicken

1/4 chicken broth 1 tablespoon cornstarch 1 tablespoon sugar or stevia 2 tablespoons soy sauce 1/4 cup Honey Ginger White Balsamic 2 tablespoons Baklouti Green Chili Olive Oil 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces 2 garlic clove, finely chopped 1 medium red bell pepper, cut into 3/4-inch pieces 1 cup raw broccoli florets 1/3 cup dry-roasted peanuts 2 medium green onions, sliced on an angle (about 2 tablespoons) Mix broth, cornstarch, sugar, soy sauce, balsamic vinegar; set aside. Heat wok or 12-inch skillet over high heat. Add Cayenne Chili Olive Oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 3 minutes or until chicken is no longer pink in

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