Ingredients:

• 2 large ripe avocados
• 1 small plum tomato
• 1 small red onion
• 1 bunch cilantro
• 2 Tbsp lime juice
• 2 Tbsp  Persian Lime Olive Oil
• A pinch of  Himalayan Sea salt

Directions:

1. Mash the avocados in a medium sized bowl. Dice and rinse the tomato to get rid of all the seeds, dice the onion, coarsely chop the cilantro, and add them all to the avocado.
2. Pour in the lime juice and olive oil and mix together. Add sea salt to taste
3. This will keep in the fridge in an airtight container for up to 2 days.

This recipe is perfect if you are having a brunch and can't think of what else to make that will really WOW your guests! Or if you just love a simple yet elegant breakfast!

Ingredients:

• 6 croissants 
• 1 jar of Cranberry Compote 
• 1 block of Brie 

Directions:

Preheat oven to 350 F.

Place croissants on a cookie sheet. Spread the cranberry compote on the top of the croissant. Place two slices of brie on top. 

Bake for 5-10 minutes or until the cheese is melted. Serve immediately and enjoy!

• 1 Jar Bella Cucina Tomato Jam
• 1 teaspoon Worcestershire sauce
• 1/2 tablespoon lemon juice
• 1 teaspoon horseradish (adjust to taste)
• Lemon for Garnish

• Combine all ingredients in a small bowl and adjust to your taste. 
• Cut the lemon in sections and place them in a decorative bowl or individual glasses for fun.

This hit the spot this morning:

Ingredients:

This recipe is simple, delicious, and perfect for game days!

Ingredients:

• 18 whole mushrooms
• 1 tablespoons  Garlic Olive Oil
• 1 package (8 oz) cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon onion powder
• Garnish with Basil or Parsley (optional)

Directions:

1. Preheat oven to 350 F.
2. Take stems out of mushrooms, chop about 1/4 of them.
3. Heat oil over medium heat and add chopped mushroom stems. Stir and heat until most of the moisture is gone. Then add cream cheese, parmesan cheese, pepper, cayenne pepper, and onion powder. Stir until smooth. 
4. Fill each mushroom cap with a spoonful of filling and place on a cookie sheet.
5. Bake for 20 minutes.
6. Add Garnish Enjoy!

Perfect for an appetizer, or as an entrée with grilled veggies, this recipe is perfect for those hot summer nights!

Ingredients:
For Marinade:

• 1/4 cup Persian Lime Olive Oil
• 2 Tablespoon  Blueberry Balsamic Vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon  Himalayan Pink Salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced

Shrimp:

• 1 lb. raw, shelled and deveined, 16/20 count shrimp

Chipotle Avocado Dipping Sauce

• 1/2 cup mayonnaise
• 1 avocado
• 1/2 – 1 chipotle pepper in adobo sauce (depending on how spicy you like it!)
• Juice of half a lime

Directions:
1. Whisk all marinade ingredients together and set aside.
2. Once shrimp are cleaned and deveined, place in glass container or plastic bag and cover with
marinade. Let marinate for 20-30 minutes.
3. While marinating, combine ingredients for dipping sauce in blender or food processor. Chill
in fridge until shrimp are ready to serve.
4. Once shrimp has marinated, thread on skewers and grill over medium heat 3-5 minutes until
pink.
Serve shrimp at once with chilled dipping sauce.

Perfect for last minute entertaining, toasts are topped with a sweet and tangy mascarpone cheese and a blueberry compote with hints of balsamic vinegar and fresh basil, a delicious flavor combination.

Ingredients

TOASTS:

• 18 (1/4-inch thick) french baguette slices
• 1 Tbs. Persian Lime Olive Oil

• 1 cup fresh blueberries
• 1 Tbs. Blueberry Aged Balsamic Vinegar
• 1 tsp. sugar

TOPPING:

• 12 Tbs. mascarpone cheese
• ½ tsp. kosher salt
• ¼ tsp. freshly cracked black pepper
• 2 Tbs. thinly sliced fresh basil leaves (or chopped strawberries) for garnish

Instructions

TOASTS:

• Preheat oven to 375F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.

BALSAMIC BLUEBERRIES:

• Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.

TOPPING:

• Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with balsamic blueberry mixture and fresh basil/strawberry.

--- adapted from Blueberry Highbush Council

Ingredients

• 1/2 pound calamari tubes only (I used frozen)
• 1 teaspoon Spicy Italian Herb Blend
• 1/2 cup fresh lemon juice
• 3 tablespoons Lemon Infused Olive Oil
• Freshly cracked pepper
• 1 tablespoon fresh parsley minced (optional)
• 1 Head of lettuce (optional)

Instructions

• Clean calamari tubes well and pat dry. 
• In a shallow dish, lie whole calamari tubes in a single layer. Cover with fresh lemon juice. Cover with plastic wrap and place in the refrigerator for 40 minutes.
• Heat grill to high heat.
• Remove calamari tubes from the refrigerator and drain lemon juice and brush with Oil.
• Adjust grill to a medium temperature.
• Place calamari tubes on the grill for 2-3 minutes per side do not overcook. Calamari should be white and firm.
• Remove from grill to a cutting board. Cut calamari into rings and place into a medium mixing bowl. Toss with cracked pepper, herb blend and finely chopped parsley.
• Serve immediately on a bed of lettuce.