Recipes

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges ⅓ cup Cinnamon-Pear Balsamic Vinegar 2 Tablespoons Butter Extra Virgin Olive Oil ¾ teaspoon kosher salt or sea salt Heat oven to 400 degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic Vinegar and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without...

3 15.5 oz. cans garbanzo bean, drained ⅓ cup Chipotle Extra Virgin Olive Oil ⅓ cup lemon juice ¼ cup Toasted Sesame Seed Oil 2 large cloves garlic 1 Tablespoon ground cumin 1 teaspoon salt to to taste Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita.

2 Chicken breasts diced or cubed ½ medium onion diced or chopped 1 Medium tomato diced or chopped 2 cups cheddar/spicy jack cheese Cilantro to taste RisingHy Habanero Hot to taste Saute chicken over high heat in sauce pan until tender. Add RisingHy Habanero Hot to taste and toss. Turn off heat and set aside. Place a tortilla in a saucepan on medium heat. Add half of all ingredients and spread evenly. Place second tortilla on top of ingredients. Cook three(3) minutes. Flip over and cook and additional three(3) minutes or until cheese is melted. Enjoy! Don’t forget to use...

½ lb. of stale french bread, sourdough, baguette, or bread of choice 4 seeded and chopped tomatoes 1 peeled, seeded and chopped cucumber 1 cup chopped red onion ½ cup basil EVOO ¼ cup Red Wine Vinegar 1 teaspoon salt ¼ teaspoon ground black pepper Tear bread into 1” pieces and combine in a large serving bowl with tomatoes, cucumber and red onion. In a small bowl, whisk together Basil EVOO, Red Wine Vinegar, salt and ground black pepper. Pour onto the salad and toss well. Let stand about 20 minutes before serving. Makes 4 servings.