• 2 Tbsp butter
• 1/2 C Herbs de Provence olive oil
• 4kg (3 pounds) whole chicken
• 2 tsps dried thyme
• 2 tsp dried rosemary
• Salt
• Black pepper
• 3 cloves of garlic, unpeeled
• 3 large carrots, cut into short sticks
• 4 large yellow potatoes; quartered
• 1 lemon, half cut in tiny wedges and the remaining half in slices
• 3 celery sticks, cut into short sticks
• 3 tsps cornstarch

• Preheat oven to 350 degrees Fahrenheit.
• Wisk together Herbs de Provence olive oil, thyme, rosemary, salt and pepper. Set aside 2 Tblsp of the mixture. Season entire chicken with mixture.
• In a pot (ideally stove and oven proof), melt butter and a teaspoon over low-medium flame. Brown the chicken on all sides until golden brown.
• Remove the chicken from pot and stuff the cavity with garlic, carrots and lemon wedges.
• Transfer the chicken to the pot (breast side up). Toss the remaining vegetables with extra olive oil and herbs mixture. Add veggies to pot with chicken, surrounding the bird. Cover the pot with a lid and transfer to the preheated oven.
• Roast the chicken for an hour or until the juice runs clear when you prick the thickest part of the chicken with a fork.
• Remove the chicken from the pot onto a plate and remove the content of the cavity (except for the lemon wedges) back to the pot. Cover the chicken with an aluminum foil while resting.

• 4 medium sweet potatoes, cut lengthwise into wedges
• 1/3 C of Pumpkin Spice Dark Balsamic Vinegar
• 3 Tblsp Butter EVOO
• Sea salt to taste
• 1 tsp cinnamon

• Preheat oven to 400 degrees F. Mix together the pumpkin spice balsamic vinegar, butter olive oil and cinnamon and toss with potato wedges. Arrange on baking sheet lined with parchment paper. Sprinkle with sea salt and roast for 45 minutes or until tender and balsamic has caramelized.

• 12 oz marshmellows
• 7 C crisp rice cereal
• 3 Tblsp Blood Orange EVOO

• Lightly grease a 13-by-9-inch baking pan with cooking spray or use extra blood orange EVOO.
• Melt marshmallows and olive oil together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and fold in cereal, gently turning the mixture until completely coated. Press into prepared pan using fingers or spatula. Place in refrigerator for at least 1 hour before cutting into squares.

• One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
• 2 tablespoons Myer Lemon Olive Oil
• Salt and fresh ground black pepper
• 1 to 2 teaspoons of Dill Olive Oil, plus more for serving
• 1 lemon, sliced
• 1/2 cup dry white wine

• Preheat oven to 325 degrees F.
• Lightly oil and season both sides of the salmon with salt and pepper.
• Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
• Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon about 12 to 30 minutes, depending on the thickness of the fillets; the salmon will begin to flake. Check the salmon after 10 minutes to see its progress.
• Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Sprinkle some more fresh herbs on top and serve!

Ingredients:

10 Strawberries (halved or quartered)

3 cups of your favorite spring greens / lettuce

Goat cheese crumbles (optional)

¼ C chopped pecans or walnuts (optional)

Chocolate Strawberry Vinaigrette

⅓ cup Strawberry EVOO

½ cup Chocolate Dark Balsamic Vinegar

2 Tbs fresh lemon juice

1 garlic clove minced

1 ½ tsp salt

½ tsp pepper

Directions

Combine all vinaigrette ingredients except olive oil in a blender. While blending on low, add Strawberry Olive Oil slowly until combined. Pour over salad ingredients to your liking! Enjoy!

Ingredients:

3 lbs of pork ribs

Marinade
1 C Roasted Garlic EVOO
1 1/2 cups Chocolate Dark Balsamic Vinegar
2 garlic cloves (minced)
salt and pepper

Dry Rub
1 Rack of pork ribs
2 tbsp chipotle powder
2 tbsp paprika

1 tbsp cumin
1/2 tsp cayenne Pepper
salt and pepper to taste

Directions:

1. Combine marinade ingredients and place in ziplock bag with pork rib meat for 24 hours.
2. Preheat oven to 325 degrees F
3. Arrange ribs in a 9x13in baking dish
4. Mix dry rub ingredients together. Remove ribs from marinade and blot dry; discard remaining marinade. Cover ribs with rub mixture.
5. Cover baking dish with lid or tin foil and bake for 2 hours or until tender.
6. Once tender, remove from baking dish and put on broiler safe baking sheet so the fat is exposed.
7. Turn oven to broil and baste ribs with extra marinade mixture that was put aside. Broil for about 3-4 minutes. Baste one more time then serve alongside your favorite mashed potatoes and veggie!

Ingredients:

1 ½ C All purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ C granulated white sugar

¼ C Strawberry EVOO

¼ C milk

1 lemon (zest and juice of)

½ tsp vanilla extract

2 eggs

2 C fresh strawberries (halved)

Directions

1. Preheat the oven to 350F. Spray a 9″ cake pan with baking spray (or use butter and flour).
2. In large bowl, combine the sugar, olive oil, milk, vanilla extract, lemon zest, and lemon juice. Mix until combined.
3. Add in the eggs to wet ingredients and beat until smooth. Add in the flour, baking powder, baking soda, and salt. Beat on medium until the batter is light and fluffy. Pour into your prepared cake pan.
4. Half the strawberries and arrange them on top of the cake, starting in the center and working your way out until the entire top is covered.
5. Bake the cake for about 45-55 minutes uncovered. Check cake at 45 min by inserting a toothpick or clean knife in the center. If it comes out clean, take it out, if it is still wet and jiggy, put cake back in for another 5-10 minutes.

• 1 bacon, chopped
• ¾ C yellow onion, chopped
• 5 tblsp Bourbon Dark Balsamic Vinegar
• ¼ C brown sugar
• 2 tblsp maple syrup

• Cook bacon pieces on medium heat until crisp. Remove from pan. Keep 3 tablespoons of bacon fat in the pan to form a thin layer on the bottom. Add the onion to the pan and sauté for 10 minutes or until translucent. Add the bourbon balsamic vinegar to the pan, scraping up the browned bits from the bottom as you stir. Stir in brown sugar and maple syrup until well-combined and just boiling. Add the reserved bacon back to the pan and continue cooking.nWhen the mixture is syrupy and begins to glisten, remove from heat and place in a food processor. Pulse mixture for 15 to 30 seconds. The more you process, the smoother the jam. Put in jar and refrigerate; will last up to 1 week.

Here is a yummy recipe for your snacking needs! 

Ingredients

• 1 can of chickpeas
• 1/3 C tahini
• 3 Tblsp Harissa Olive Oil
• 1 tsp salt
• 2 garlic cloves
• Juice of 1 lemon

Directions

Place drained chickpeas, tahini and garlic in food processor and blend. Add Harissa Olive Oil, salt and lemon juice to the mixture until fully incorporated. Serve with fresh vegetables, pita bread or use a sandwich spread!