• 3 large eggs
• ¾ cup granulated sugar
• ½ cup vanilla olive oil
• ½ cup whole milk
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt

Directions:

1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper
2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.

Ingredients:

• 2wild salmon fillets approximately 6 oz. each
• Olive Oil for basting

Honey Ginger Glaze

• 2 tbs. honey
• 1 tbs. honey ginger balsamic
• 3-4grinds of Sea Salt
• 1tbs of Pine Nuts

Directions:

1. Preheat your grill to medium. (300-350 degrees).
2. Whisk the glaze ingredients together in a small bowl.
3. Pat the wild salmon fillets dry with a paper towel, then lightly baste with Extra Virgin Olive Oil.
4. Sear skin side up for about 3-4 minutes (once they will release from grill easily), then flip to skin side down. Baste the tops with the glaze, and grill to desired doneness.
5. Heat a skillet over high heat. Once hot drop in the pine nuts and toss rapidly. It will only take a few seconds to toast them. Immediately sprinkle over the grilled salmon.
6. Serve with your choice of sides.

Ingredients:

1 tbsp soy sauce
½ cup honey ginger balsamic (divided)
1 pound chicken breast, sliced an angle into bite-size pieces
2 tbsp coconut oil (divided)
2 cloves garlic, minced
1 sweet onion, halved and sliced
3 bell peppers (red, yellow, orange) all seeded, quartered and sliced
2 cups broccoli florets
Sea salt
Pepper
4 cups cooked brown jasmine rice

Directions:

1. In a medium bowl, toss the chicken with soy sauce and 2 tbsp. honey ginger balsamic vinegar.  Marinate at room temperature for 15 minutes.
2. Heat 1 tbsp. coconut oil in a large wok or skillet pan on high heat.  Add garlic, onion, and bell peppers.  Cook for 4 to 5 minutes.  Add the broccoli and continue to cook another 2 minutes.  Transfer to a plate.
3. Heat the skillet again ad add remaining coconut oil. Add the chicken and stir fry about 4 minutes or until the chicken is cooked.  Add remaining honey ginger balsamic vinegar and return vegetables to skillet and toss to heat.  Taste and season with salt and pepper as desired.  Serve over brown jasmine rice.

Honey Ginger Switchel (also called ginger water or haymaker’s punch)

Serves: 12

Ingredients:
1 Thumb size knob fresh ginger, sliced
1/2 cup Honey Ginger Balsamic
1/2 Cup Lavendar Honey
2 Quarts water
Fresh lavender sprigs for garnish
Fresh lemon slices for garnish

Directions:
Mix first 4 ingredients in a large glass bowl or jar and refrigerate for at least 24 hours.
Strain through a fine mesh sieve, transfer to a jar and close tightly until ready to use.
Serve over ice, garnished with fresh lavender and lemon slices.

Did you know that Shepherds Pie is traditionally made with lamb, not ground beef? Because shepherds herd sheep, not cows! Either way is delicious, but here is a recipe using lamb shoulder and our flavors of the month!

• 1 lb of fresh strawberries – halved
• 8 oz of fresh mozzarella balls
• 3 C of shredded basil
• 3 Tblsp Basil EVOO
• 2 Tbslp Strawberry DBV
• 1 tsp white sugar
• Salt and pepper to taste

• Combine cut strawberries, mozzarella balls and basil leaves in medium size bowl or arrange on plate. Mix together Basil EVOO, Strawberry DBV, sugar salt and pepper and toss with salad or drizzle over top. Great and refreshing side salad for a sunny spring day!

• 3 cups old fashioned oatmeal
• 1 cups sliced almonds
• 1cup chopped pecans
• 1cup chopped walnuts
• 1cup craisins or raisins
• 1/2cup pure maple syrup
• 1/3cup Vanilla Olive Oil
• 1/4cup brown sugar firmly packed
• 1teaspoon kosher salt
• 1/2teaspoon ground cinnamon

• Preheat oven to 300 degrees F.
• In a large bowl, combine oatmeal, all nuts, and craisins.
• In a smaller, separate bowl, whisk together maple syrup, olive oil, brown sugar, salt, and cinnamon. Pour over oatmeal mixture and stir until well combined.
• Coat a large rimmed baking sheet with a little olive oil and spread mixture out into a single layer.
• Bake for 45 minutes. Remove from oven at 15 minute intervals and stir. Mixture will be golden brown and well toasted when done.
• Cool completely. Store in jars or other airtight container.

• 12 oz of spiral pasta (or pasta of your choice)
• 7oz jar of sundried tomatoes, chopped
• 2 cups cooked chicken, shredded
• 1 C cherry tomatoes, halved
• 2 large handfuls of baby spinach
• 1 red onion, sliced
• 3 oz crumbled feta cheese

Dressing

• 1/3 C Sundried Tomato, Parmesan and Garlic Olive Oil
• 2 Tblsp Italian Herb Dark Balsamic Vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

• Cook pasta as instructed. Drain and rinse under cool water. Let cool.
• Mix dressing ingredients well.
• Transfer pasta to large bowl and add spinach, tomatoes, onion, and chicken. Pour dressing over top and combine. Sprinkle feta cheese on top prior to serving! Enjoy!

• 1 pound butternut squash cut in 1 inch pieces
• 1 pound sweet potatoes cut into 1 inch pieces
• ½ cup Rosemary Olive Oil
• 1/4 cup of Maple Balsamic Vinegar
• 1 ½ tablespoons rosemary, dried or freshly minced 
• 3 garlic cloves sliced
• Salt and pepper to taste
• fresh garden herbs to top (parsley, rosemary, basil etc)

• Peel the squash and sweet potatoes and cut into cubes.
• Preheat oven at 425 degrees Fahrenheit
• Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
• Mix together oil, vinegar, rosemary, garlic, salt and pepper in small bowl. Pour over and mix well with potato and squash pieces until thoroughly coated.
• Put the mixture in a baking dish that is large enough so that it is in one layer. Pour water into dish so there is a thin layer across the bottom.
• Cover with aluminum foil and roast for 20 minutes
• Lower the temperature to 320 and roast until potatoes are cooked at soft, for about 1 hour. Add water as needed.
• Serve topped with sprinkled fresh herbs 

• 1 can of yellow corn
• 1 can of black beans
• 1 can of diced tomatoes with green chiles
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion
• 2 ripe avocados
• 1 bunch of cilantro, chopped
• ¼ C Roasted Chile Olive Oil
• ¼ C Jalapeno Lime White Balsamic Vinegar

• Combine all ingredients in large bowl. Add salt and pepper or other spices as desired! Serve with tortilla chips and enjoy!