2/3 cup creamy peanut butter 1/3 cup water 1/4 cup brown sugar (or stevia for low carb) 3 tablespoons reduced sodium soy sauce (divided) 1 tablespoon fish sauce 3 tablespoons red curry paste 2 tablespoons Honey Ginger White Balsamic 4 tablespoons Cayenne Chili Olive Oil (divided) 2 tablespoons minced garlic (about 6 cloves) 1 onions (medium, thinly sliced) 12 ounces boneless skinless chicken breasts (about 2 breasts, cut into 1/2-inch) 1 red bell pepper, diced 10 ounces fresh sliced mushrooms 1/2 cup unsalted dry roast peanuts (chopped, plus additional for serving) 1/2 cup chopped fresh cilantro (plus additional for serving) In a medium bowl, whisk together peanut butter, water, brown sugar,
1 1/2 pounds large sea scallops, tendons removed Salt and pepper 3 tablespoons Persian Lime Olive Oil Tangerine-Lime Vinaigrette (recipe follows) 1 15 oz bag of arugula Place scallops on rimmed baking sheet lined with clean dish towel or paper towels. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Sprinkle scallops on both sides with salt and pepper. Heat half of the Persian Lime Olive Oil in a large nonstick skillet over medium-high heat. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Flip scall
Jazz up your corn on the cob with these tasty toppings to your plain old corn on the cob! CHILI LIME 2 teaspoons kosher salt 4 tablespoons Chipotle Olive Oil 4 tablespoons Persian Lime Olive Oil 4 tablespoons chili powder GARLIC AND CRACKED PEPPER 1 tablespoons kosher salt 1 tablespoon coarse ground pepper 8 tablespoons Garlic Olive Oil PARMESAN AND HERB 4 tablespoons grated parmesan cheese 1/2 cup Tuscan Herb Olive Oil salt and pepper to taste
1 cup arugula greens 1 cup radicchio greens 1 cup chopped red cabbage 1/2 chopped red onions 1/4 cup dried cranberries or cherries 1/4 cup toasted walnuts 1/4 cup crumbled blue cheese 1/4 cup Joe and Son’s Red Apple or Black Cherry White Balsamic 1/4 cup Joe and Son’s Herbs de Provence Olive Oil salt and pepper to taste Combine all ingredients into a bowl except for oil and vinegar. In a tight fitting jar, combine Red Apple White Balsamic with Herbs de Provence Olive Oil, salt and pepper. Shake to combine. Pour over salad and toss. Serve. This beautiful red salad is perfect for the holidays or Valentine's Day!