Mexican Quinoa Bowl

CLICK HERE TO WATCH A VIDEO ON HOW IT IS MADE! Black Bean and Corn Salad recipe 1 cup quinoa salt and pepper 1 tblsp Persian Lime Olive Oil 1 package of store-bought grilled chicken strips 2 cups cabbage slaw 3/4 cup cubed cucumbers 3/4 cup cherry tomatoes sliced in half Vinagrette 1/4 cup Grapefruit White Balsamic 1/4 cup Persian Lime Olive Oil 1/2 teaspoon salt 1/2 teaspoon pepper Make the Corn and Black Bean Salad. Find recipe here. Cook the quinoa in salted water according to the package instructions. Once it is cooked, stir in 1 tablespoon of Persian Lime Olive Oil. In a bowl, layer the cooked quinoa, cabbage slaw, Black Bean and Corn Salad, chicken, chopped cucumbers, and tomatoes. In

Easy No-Bake Mini Cheesecakes with Black Cherry Balsamic Compote

Cheesecake: 8 ounces cream cheese, softened 1/3 cup sugar 1 cup sour cream 2 teaspoons pure vanilla extract 8 ounces prepared whipped topping, thawed 2 tablespoons Eureka Lemon Olive Oil Nilla Wafers cupcake liners Cherry Balsamic Compote: 2 cups frozen or fresh pitted sweet cherries 1/2 cup sugar 1/4 cup Black Cherry Dark Balsamic Vinegar Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream, Eureka Lemon Olive Oil, and vanilla until just combined. Fold in the whipped topping. Chill in the refrigerator. Meanwhile, in a saucepan over low heat, add cherries, Black Cherry Dark Balsamic Vinegar, and 1/2 cup sugar until it thickens and co

Chicken Piccata

CLICK HERE TO WATCH VIDEO >> Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a lemony sauce of capers, and either white wine or chicken stock. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire. 2 boneless, skinless chicken breasts, butterflied and cut in half horizontally 1/4 cup all-purpose flour sea salt and freshly ground pepper 6 tbsp Eureka Lemon Olive Oil 1/4 cup dry white wine or chicken stock 3 tbsp Sicilian Lemon White Balsamic 2 tbsp brined capers, drained 1 tbsp chopped fresh parsley Season chicken with salt and pepper. Dredge chicken in flour and shake of

Peach Cobbler with Crumble Topping

3 tbsp Peach White Balsamic 1 1/2 tbsp cornstarch 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced, or 2 cans sliced peaches 1/2 cup light brown sugar plus and additional 1/4 cup 2/3 cup all-purpose flour 2/3 cup old fashioned style oats 1/2 cup sliced almonds 1 tsp ground cinnamon 1/4 tsp salt 1/2 cup Butter Olive Oil, plus more for pan Preheat the oven to 350 degrees F. Grease an 8 by 8-inch glass baking dish with Butter Olive Oil. Set aside. For the filling: In a medium bowl, whisk together the Peach Balsamic, 1/2 cup brown sugar and cornstarch until smooth. Gently toss with peaches until the fruit is coated. Pour the fruit mixture into the prepared pan. For the topping: In

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