1 cup couscous
1 cup chicken broth
2 tsp. Gourmet Blends Tuscan Herb Olive Oil
2 cups loosely packed spinach
2 cloves garlic, minced
1 cup sliced cauliflower
2 tsp. butter
Sea Salt and Pepper to taste
1/4 cup slivered almonds
Ingredients for Curry Emulsion
1/2 to a full can of coconut milk (13 oz. can)
1.5 tsp. Sriracha
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. sea salt
1/4 tsp. curry powder
1. Rinse and dry scallops. Set to side.
Whisk together all curry emulsion ingredients using 1/2 can of coconut milk. This can be made ahead of time and stored in the fridge.
2. Preheat oven to 425°.
3. Toss the cauliflower slices with a conservative drizzle of olive oil, in the oven for 20 minutes.
4. Cook couscous (the same as you would cook rice) with chicken broth.
5. While couscous and cauliflower are cooking, heat 2 tsp. of olive oil over medium heat. Add minced garlic and cook 1 minute. Add spinach, and stir through olive oil until just wilted. Remove from heat.
6. Toss couscous with spinach in its olive oil. Add cauliflower and slivered almonds.
7. Heat butter in skillet on medium-high heat. Salt and pepper the dry scallops. Add to pan and cook approximately 90 seconds on each side until golden crust achieved on both sides.
8. Top couscous with scallops and drizzle with curry emulsion and enjoy!
This recipe was brought to you by: gingersnaps.com
• 4 slices of English muffins
• 4 Eggs
• 2 pieces of avocado
• 50 ml (10 tsp.) of mayonnaise
• 2 pieces of tomato
• 8 leaves of lettuce
• 12 slices of bacon
& Salt to taste
1.To make the avocado spread, peel and mash 2 avocados with a fork and mix it with 50 ml of mayonnaise. Season the spread with salt and pepper.
2. At medium to low heat, fry the 4 eggs using Gourmet Blends Roasted Green Onion Olive Oil. Next, fry the 12 slices of bacon until crispy and drain on paper towels.
Slice the 2 pieces of tomatoes and toast the 4 slices of English muffins.
3. Spread the avocado mayonnaise in between the toasted muffins. Arrange 2 leaves of lettuce at the bottom along with 2 to 3 slices of tomato. Sprinkle some pepper.
4. Add the fried eggs on top of the tomatoes. Add 3 slices of bacon and arrange evenly. Top it with some more avocado spread before putting another slice of English muffin.
This recipe was brought to you by Callum. When he is not creating content online, he’s in the kitchen experimenting with different flavours and food combinations.
• 2 eggs
• 1/4 cup canola oil or Gourmet Blends Blood Orange Olive Oil
• 1 cup packed brown sugar
• 1/2 cup applesauce
• 1 1/2 cups skim milk (or whatever milk you like)
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 tbsp. ground cinnamon
• 3 cups old fashioned rolled oats
• 2 tsp. baking powder
• 1 tbsp. Gourmet Blends Dark Chocolate Balsamic Vinegar
Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)
1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
2. In a large bowl, whisk the eggs, oil, vinegar and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
4. Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.
This recipe was brought to you by: thewholesomedish.com
• 6 oz chopped or finely diced salmon (raw or canned works. See notes for specifics)
• 1/3 cup butternut squash (pureed or mashed)
• 2 eggs
• 3 -5 tbsp coconut flour
• 1 rosemary sprig or 1 tsp dried herb of choice
• 1/4 tsp regular or smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic (minced)
• 1/4 tsp curry powder (optional)
• 1 tsp honey (optional – omit if whole30)
• 1 tbsp Gourmet Blends Roasted Green Onion Olive Oil or butter/ghee for cooking
1. First clean and slice up your raw salmon if you are using fresh versus canned. Remove any extra skin.
2. Place in bowl and then add in the your eggs and coconut flour. Mix well. Finally add in your herbs, squash, and seasonings. squash options You can used canned squash to make a fast prep. Or simply cut squash in half, remove seeds, and place in a microwave safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with blender, that’s another option.
3. Mix well into a batter. If batter is too runny, add 1 tbsp more coconut flour. Form into 8 small balls or roll into larger 5-6 balls. Lay them on parchment paper.
Press them into patties/cakes so they are around 1 inch thick.
4. Now turn on your skillet to medium high. Add your butter or olive oil.
Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
5. Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
I used 6 oz fillet (skinned) of sizzlefish coho salmon. Feel free to use canned but it will cook faster, so watch the patties when cooking.
These are freezer friendly and great to make for meal prep or party prep.
If you are using Canned, you might need to add an extra egg for binding.
This recipe was brought to you by: cottercrunch.com
• 2 cups all-purpose flour
• ½ tsp salt
• 10 tbsp unsalted butter
• 2 tbsp shortening
• 6 tbsp cold water (plus a little more if needed…)
• 1 cup lentils, rinsed
• 2¼ cup chicken broth
• 2 tbsp yellow curry powder
• ½ tsp turmeric
• ¼ tsp pepper
• 2 carrots, peeled and chopped
• 1 potato, peeled and cubed
• 2 tsp. Gourmet Blends Herbes de Provence Olive Oil
1. Bring a pot of the chicken broth to a boil and add lentils (may choose to soak overnight prior to cooking).
2. Add the curry, turmeric, and pepper.
3. Cook the lentils covered for 1 hour on a low boil (medium heat should be fine, as long as it slightly boils).
4. Add the chopped carrots and potatoes and continue to cook for 20 more minutes.
In the meantime, prepare the crust by adding all ingredients to a bowl and using a pastry blender to cut the butter and shortening into the flour until you have a uniform, crumbly mixture.
5. Add the water 1 tbsp at a time and stir with a fork.
Add just enough water to gather the dough in a ball with your hands without it falling apart too much, then wrap in plastic wrap and chill in the refrigerator for 1 hour.
6. Roll a fistful of dough out on a floured surface to a circle of about 8 or 9-inches diameter and transfer to a greased baking sheet.
7. Preheat the oven to 425 degrees F.
8. Spoon 1-2 tbsp of filling over one half of the pie, about ½ inch away from the edge.
Close the other side over the pie, and wet your finger and use the water to seal the edges.
Then, turn the edges over back onto the pie, and seal by pressing a fork all the way around the edge.
9. Bake for 25-30 minutes, until golden brown.
Credit: This recipe was brought to you by mysanfranciscokitchen.com
• 1 tbsp Gourmet Blends Tuscan Herb Olive Oil
• 5 eggs
• 8 turkey breakfast sausages fully cooked
• 2 tbsp all-purpose flour
• 8 oz can of 8 Pillsbury crescent rolls
• 2 oz cheddar cheese shredded
• 1 egg beaten for egg wash
• salt and pepper to taste
1. Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
2. Beat the 5 eggs in a bowl. Heat the olive oil in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
3. Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
4. Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
5 Brush each roll with the egg wash, then sprinkle with some salt and pepper.
6. Bake for 15 minutes or until golden brown.
Credit: This recipe was adapted from jocooks.com
2 Fillets Organic Chicken Breasts
1 (almost ripe) Mango
1/2 cup Sriracha Mango Balsamic
1 cup Puréed Mango
1 Chopped Shallot
Cilantro for garnish
1 Garlic Clove
Season Chicken with sea salt, juice of 1 lime, fresh black cracked pepper and garlic. Set to side. Pour 1/2 cup Sriracha Mango Balsamic, puréed mango and shallot into bowl and mix until it becomes a thick and chunky dressing. Set to side.Throw chicken on the grill, once it’s done, plate it and slice it. Pour dressing overtop, plate with white jasmine rice and chopped mango, garnish with cilantro and enjoy!
Burrata Salad with Peaches:: Pickled Peppers and Pea Tendrils Beauty
Super Creamy Burrata
1 banana pepper or cubanelle pepper, seeded and thinly sliced into rings
2/3 cup Champagne vinegar
2 teaspoons kosher salt
2 tablespoons red wine vinegar
2 tablespoons minced shallot
2 tablespoons Tuscan Herb Olive Oil
2 tablespoons grapeseed oil
Two 6-ounce balls of burrata cheese, patted dry and halved
1/2 cup small mint leaves
8 cups pea tendrils (4 1/2 ounces)
1 cup small purslane sprigs
1 large, ripe yellow peach, pitted and cut into 12 wedges
1/2 yellow peach
MAKE THE PICKLED PEPPER Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.
MEANWHILE, MAKE THE DRESSING In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.
MAKE THE SALAD In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.
The drained pickled pepper rings can be refrigerated for 1 week.
Pair this salad with a minerally, strawberry-scented rose.
This tasty recipe was brought to you by: Food&WIne
Blood Orange Olive Oil Cake
3 blood orange
1 cup Caster Sugar
4 tablespoons buttermilk
2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarb soda
1 pinch salt
2/3 cup of Blood Orange Olive Oil
Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.
This delicious recipe was brought to you by: NYT
Fish Tacos with Homemade Pico de Gallo
4 thick Fillets of Cod
1 Ripe Tomato or 5 Roma Tomatoes
1 Serrano Pepper
1 Jalapeño Pepper
1 Small Chopped Onion
1 Chopped Avocado
1 tbsp. of minced Garlic
1 bunch of Chopped Cilantro
Sazon (1 pkt)
Black Cracked Pepper
Pinch of Sea Salt
1/2 cup Coconut Oil
Flour (Pour 2 cups of flour on a plate and set next to, but not to close to, the pan with Coconut Oil inside. You’re going to need it right before you begin cooking the fish)
For the Pico de Gallo:
Throw onion, tomatoes, peppers, garlic, cilantro, avocado, salt and pepper into bowl and gently mix. Squeeze lemon overtop. Put in fridge.
For the Fish:
Cut cod into small sections and season with Sazon and pepper. (Do not add salt to the fish until the meal is completely ready to eat. Sazon is pretty salty on its own. Taste it first then add salt if necessary)
Pour Coconut Oil into pan with flame on medium-high. Completely coat fish with flour then place fish into pan, being sure not to overcrowd.
Cook on each side for 4-5 minutes or until golden brown. Take out of pan and set aside.
Warm up your tortillas directly on the flame or in the oven.
Dress your tortilla with cod, cabbage, and pico de gallo and enjoy! Squeeze a lemon or lime overtop for some added zest!
*If possible, get all of your ingredients from your local farmers market. The fruits and produce and veggies at the farmers market are almost ALWAYS the freshest and tastiest 🙂