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.
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.
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 desi
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
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, bro
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 o
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 ma
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 s