Instructions:
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 A beautiful hummus, packed with nutrients. We love it topped with a smattering of pomegranate seeds for a festive holiday touch. Serves 6-8. 1 (16 ounce) can chickpeas 1-2 cloves garlic 3 tbs tahini 2 tbs fresh lemon juice 1 tbs. Premium Gold White Balsamic 1 cup baby arugula (or watercress, or baby spinach) 1/3 cup Italian parsley leaves 3 tbs fresh chives 2 tbs fresh basil or tarragon leaves 2-4 tbs. Fresh Dill, Gremolata, Basil or Fior Fiore EVOO (start with two, but if your hummus is too thick, add more) Salt + Pepper Drain the chickpeas, reserving the liquid (aquafaba). Add 6 tablespoons of aquafaba into the bowl of a food processor, along with the remaining ingredients. Process the hummus until it’s very smooth, about 1-2 minutes. If too thick, add 1-2 tablespoons more of aquafaba, and/or a bit more EVOO. You want your hummus to be smooth and creamy, but not loose. Transfer the hummus to a large serving bowl and top with a drizzle of EVOO, more fresh herbs, olives, or pomegranate seeds.  INGREDIENTS
1/2 c each: Diced onions, diced carrots, diced celery Mushroom & Sage EVOO 1 cup Turkey Stovetop Dressing 1 lb. Sausage (mild, hot, or combo) 1 Egg 1/2 tsp. baking powder DIRECTIONS: * Preheat oven to 350 degrees * Sauté vegetables in 2 tablespoons of Mushroom Sage EVOO until tender. Set aside. * In a medium mixing bowl, mix stuffing mix with 3/4 cup hot water. Gradually mix in sausage (uncooked) until blended. * Stir in veggie mix, egg, & baking powder. Add a good drizzle of Mushroom & Sage, then mix to combine. * Drop by rounded spoonfuls onto a foil-lined baking sheet, cover with foil, then bake for 15 minutes. * Remove foil, drizzle Mushroom & Sage EVOO, and bake for an 15 additional minutes before serving.  INGREDIENTS * 1 bag Tortilla Chips * 12 ounces fresh cranberries, rinsed and drained * 1/3 cup granulated sugar * 2 jalapeños, ribs and seeds removed, minced * 1/4 cup cilantro, finely chopped * 1/4 cup green onions, finely sliced * 2 tablespoons Cranberry Pear Balsamic * 2 tablespoons Jalapeno Lime Balsamic DIRECTIONS: * Pulse cranberries in your food processor until finely chopped (do not puree!!) * In a medium bowl, add the cranberries and sugar. Stir to combine. * Add the jalapeños, cilantro, green onions, Cranberry Pear Balsamic and Jalapeño Pear Balsamic. Stir to combine. * Cover the bowl and store in the refrigerator for at least 30 minutes to let the flavors combine. * Serve this delicious cranberry salsa with tortilla chips!  Filled with our Mushroom & Sage EVOO, herbs and sweet cranberries, our stuffed mushrooms taste like Thanksgiving in every bite. Makes 12. 12 whole mushrooms about 2 inches in diameter 1/4 cup Mushroom & Sage Olive Oil, divided 1/4 cup shallots or onion, finely diced 1/4 cup dried cranberries, diced 2 cloves garlic minced 3 tablespoons fresh parsley finely chopped 1/2 cup panko breadcrumbs 1/4 cup parmesan cheese fresh grated 1/2 teaspoon Tuscan Herb Spices Salt + Pepper, to taste Cinnamon Pear, Fig or Aged Dark Balsamic Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems. Heat a skillet over medium heat. Add 2 tablespoons Mushroom & Sage Olive Oil. Add the shallots, cranberries, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes. In a medium bowl, mix the mushroom mixture with the breadcrumbs, parmesan cheese, and seasonings. Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Drizzle the remaining two tablespoons of Mushroom & Sage Olive Oil on top of the stuffed mushrooms. Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.) Bake at 375 degrees for 25 minutes. Remove foil and bake 10 more minutes, until golden and bubbling. Drizzle with Cinnamon Pear, Aged or Fig Dark Balsamic! |