CAULIFLOWER PUMPKIN BISQUE ‰ÛÒ VEGAN! åÊ Here‰Ûªs a beautiful start to a Thanksgiving meal.åÊ Your guests will be impressed and you‰Ûªll giggle about how simple this was to put together! 2 heads of cauliflower ‰ÛÒ leaves removed and cut into medium sized florets 1 Tablespoon Beyond The Olive Smoked Olive Oil 1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil salt white pepper 6 cups water 1 Jar ‰ÛÒ Salsaology Pumpkin Mole 1 teaspoon Thyme 1 å_ teaspoons Sage Put cauliflower florets in a bowl and toss with both olive oils.åÊ Sprinkle salt and pepper over and stir. Lay out on baking sheet. Bake at 350 degrees for 45 minutes.åÊ Cover in foil and continue baking for another 10.åÊ...
Light, quick and different.åÊ We interchange our ingredients for maximum creativity on your end.åÊ Your guests will think you are brilliant... then they'll ask where you got the amazing balsamic and salt!åÊåÊ Salt on fruit?åÊ Sounds crazy - but try it for pumped up fruit flavor.åÊåÊ INGREDIENTS 1 Honeydew Melon 1 Cantaloupe 4åÊtablespoons Peach White Balsamic OR Lemon White Balsamic 3 tablespoons mint leaves, thinly sliced 1 1/2 tablespoons basil leaves thinly sliced Sriracha Sea Salt oråÊ Asian Ginger Sea Salt - a pinch or 2 to taste 1 Avocado, sliced åÊ PREPARATIONåÊ Using a melon baller - scoop out both melons into a large serving bowl.åÊ Gently mix in the basil, mint and balsamic.åÊ Finish with sliced avocado on...
Simple, fast, wholesome and delicious. A perfect rainy day lunch that's not too heavy. Ingredients 1 cup chicken or vegetable broth 1 cup water 1 T tomato paste å_ cup long grain rice 1 green onion ‰ÛÒ diced into å_ inch pieces 1 T diced mint leaves 1 t Aleppo pepper 1/3 tåÊVenom pepper sea salt (optional) å_ cup chopped zucchini cut into å_ inch pieces 1 cup raw, peeled and washed frozen shrimp å_ cup lemon juice Salt to taste French feta crumbled ‰ÛÒ approximately 1 tablespoon per bowl Minced parsley to garnish over feta Add chicken broth, water, tomato paste and rice to a sauce pan. Heat to a low simmer. Add mint, onion, pepper and pepper salt....
Our favorite Mexican restaurant in Montrose is the place for comfort food .åÊ We always start out with a giant bowl of creamy carrot soupåÊand quesadillas.åÊåÊThis is a perfect Fall recipe - make a big batch and freeze some for later.åÊ It's good for the soul and tummy! Ingredients 2 tablespoonsåÊArbequina extra virgin oliveåÊoil2 cups chopped red onionsåÊ1/2 teaspoon ground cumin1åÊteaspoon chili powder8 cups chopped carrots7 cups vegetable or chicken broth1/2 cup sour cream1/4 cup lime juice1/4 cup freshåÊfinely mincedåÊcilantro leaves1 teaspoon salt or to tasteåÊFresno Chili Olive Oil to drizzle and finish1/4 cup crumbledåÊcojito or feta cheese to finish each bowl DirectionsHeat the oil in a large, heavy Dutch oven over medium-high heat.When hot, add the onions, the cumin...
