Mushroom Sage and Red Apple Chutney

This chutney is fantastic served over a wheel of brie, on a crostini smeared with a Stilton or Blue Cheese, over pork chops, pork tenderloin, chicken, or turkey. 6 tablespoons Mushroom Sage Olive Oil 3 large yellow onions, roughly chopped 2 large granny smith apples, peeled, cored, and cut into medium cubes 3⁄4 cup Red Apple Balsamic Vinegar 1⁄2 cup light brown sugar kosher salt, to taste black pepper, to taste In a 12-inch (or larger) skillet, heat oil and add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the oni

Korean Style Shredded Pork

1 (4 pound) boneless center cut pork loin, trimmed of excess fat 4 garlic cloves, coarsly chopped 1 yellow onion, sliced 2-3 tablespoons Sriracha Sauce 2 tablespoons brown sugar or Stevia 1/4 cup Joe and Son’s Dark Toasted Sesame Oil 2 tablespoons soy sauce 1/2 cup Joe and Son’s Honey Ginger White Balsamic Vinegar Place the roast in the removable crock of a slow cooker. In a bowl, combine remaining ingredients and pour over pork. Cook on LOW for 8 hours or HIGH for 4 hours, or until the internal temperature of the roast at the thickest point reaches 145°F and shreds easily. You can also cook the pork in a Dutch oven low and slow for 2 1/2—3 hours at 275°F. Once cooked through, transfer to a

Black Bean Corn Salad

CLICK HERE TO WATCH HOW IT IS MADE>> 1 (15 oz) can black beans, drained and rinsed 2 cups frozen whole kernel corn, thawed and drained 1/3 cup sliced green onions 1/2 cup diced red bell peppers 1/4 teaspoon ground cumin Salt and pepper to taste 3 tablespoons Joe and Son’s Persian Lime Olive Oil* 3 tablespoons Joe and Son’s Grapefruit Balsamic Vinegar* Combine black beans, corn, green onions and bell peppers in a large bowl. Combine the Persian Lime Olive Oil and Grapefruit Balsamic Vinegar with the cumin, salt and pepper into a jar. Close tightly and shake vigorously. Pour over the corn salad and stir well. Serve at room temperature. This is best made the day before and refrigerated over

Blood Orange Olive Oil Cranberry Muffins

1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 4 large eggs 2 tablespoons Cranberry Pear White Balsamic Vinegar 2 tablespoons whole milk 3/4 cup Blood Orange Olive Oil 1 cup coarsely chopped cranberries decorative sugar, for garnish Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, and eggs large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture, the chopped cranberries and stir just until blended. Fill the muffin tin almost to the top of

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