Raspberry, Honey and Butter Infused Sheet Pancake

Tracey Wilkinson


  • Extra Virgin Olive Oil (any variety)
  • 2 cups buttermilk
  • 1/2 cup of fresh Raspberries (garnish)
  • 2 large eggs (beaten)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons Butter Infused Olive Oil
  • 2 cups all purpose flour (spooned and leveled)
  • 3 tablespoons local honey (use another tablespoon for drizzle)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Himalayan Sea Salt


  • Preheat oven to 425ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Coat the parchment and sides of the pan with Extra Virgin Olive Oil (use a mister if possible). Set aside.
  • Whisk the buttermilk, eggs, vanilla, and 1 1/2 tablespoons butter oil in a medium bowl until combined. In a separate large bowl, whisk the flour, honey, baking powder, baking soda, and salt. Add the milk-egg mixture and stir until combined.
  • Scrape the batter into the prepared baking sheet, smoothing into an even layer with a spatula.
  • Bake until the pancake is lightly golden and springs back in the center when poked, 11 to 13 minutes. Remove from oven and heat the broiler to high. Brush the remaining 1 1/2 tablespoons Butter Infused Olive Oil onto the pancake. Broil until golden brown, 1 to 2 minutes, rotating halfway.
  • Cut into 12 slices, drizzle with the additional honey, garnish with Raspberries and serve warm.

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Mediterranean Chicken for Mike's Birthday

Tracey Wilkinson

Mike's Birthday is today and to keep him healthy, we are having this delicious chicken dish!


  • Extra virgin olive oil, for skillet (any variety)
  • 1 ½ pounds whole boneless skinless chicken breast, cut into 4 fillets
  • 2 tablespoons lemon juice, divided
  • Kosher salt and fresh cracked black pepper to taste
  • 4 to 6 ounces feta cheese, crumbled
  • 1 red bell pepper, diced
  • ¼ cup black olives, pitted and sliced
  • ½ cup vegetable broth
  • 2 tablespoons fresh parsley, chopped


Heat the oven to 375 degrees F.

Pour enough olive oil into an oven proof skillet to generously coat the bottom. Heat the oil over medium heat until the oil shimmers, about 2 to 3 minutes. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper.

Carefully place the chicken breasts into the pan starting with the end closest to you to avoid splattering hot oil on yourself. Allow the chicken breasts to brown without moving them, so that a nice golden-brown crust forms, about 3 to 4  minutes.

When the chicken is a nice golden color turn it over, drizzle the chicken directly with 1 tablespoon of lemon juice. Top each breast fillet with feta cheese, peppers, and black olives. Pour the vegetable broth around the chicken breasts and drizzle the chicken breasts with remaining lemon juice. Place the skillet in the preheated oven for 10 to 15 minutes or until juice runs clear.

To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!

--- Adapted from TheMountainKitchen

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Sweet Potato, Black Bean & Quinoa Buddha Bowl

Beth MacLeod

This recipe is perfect for using up any pre-roasted vegetables in your fridge, and can be made completely ahead of time – perfect for a busy weeknight meal!


For Buddha Bowl:

  • 4 cups cooked quinoa
  • 2 cans black beans, rinsed
  • 4 cups cubed sweet potato
  • 3 peppers, any color, sliced
  • 2 cups asparagus, chopped into 2” pieces
  • 1 large sweet onion, sliced
  • 1 Tbs. Garlic Olive Oil
  • Cilantro for garnish

For Cilantro Dressing:

  • 1/2 cup fresh cilantro leaves
  • 1/2 cup any Single Varietal Extra Virgin Olive Oil
  • 2-3 Tbs. Traditional Balsamic Vinegar
  • 1-2 cloves garlic, minced
  • Juice of 1-2 limes (to taste)


  • Preheat oven to 450°
  • Mist or toss all vegetables, separately, in olive oil.
  • Place sweet potatoes on a baking sheet and roast for 25-30 minutes, until soft but not mushy.
  • Peppers and onions can be roasted together on a baking sheet, 25-35 minutes, until slightly browned.
  • Roast asparagus on a baking sheet for 5-7 minutes, until just tender when pierced with a fork.
  • While vegetables are roasting, prepare dressing.  Combine all ingredients in a small food processor or blender, blend on high until all ingredients are combined, and taste for preference, adding more lime juice if preferred.
  • For the black beans, once they have been rinsed and drained, heat Garlic Olive Oil in pan, add black beans, stirring to coat, and saute for 2-3 minutes until warm.

To Assemble:

  • Layer 1 cup quinoa on bottom of bowl, then place 3/4 cup black beans on top.  Arrange 1 cup of roasted squash around the bowl. Divide all remaining vegetables into fourths, adding equal amounts to each bowl.
  • Once all vegetables have been added, add the cilantro dressing and a sprig of cilantro garnish to the top.
  • This can be eaten either warm or cold, and honestly, it tastes just as great if you just put it all into a big bowl and mix it all together!  

Makes 4 servings

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