Main Courses

White Bean & Chicken Chili

Ingredients: 1 TBSP Citrus Habanero Olive Oil 1 Onion, Chopped 3 Cloves Garlic, Crushed 1 4 oz Can, diced Jalapeño 1 4 oz Can, Green Chili 2 Tsp ground Cumin 1 Tsp dried Oregano 2 (14.5 oz) cans Chicken Broth 3 C Cooked, Chopped Chicken Breasts 3 (15 oz) cans White...

Pan-Seared Filet Mignon with Fig Balsamic and Gorgonzola Cheese

Feel like preparing something special for the holidays but don’t want to spend hours in the kitchen? With our fig balsamic, you don’t need to create a complicated, multi-ingredient sauce to achieve a deep, rich flavor. Ingredients: 4 (5-6 ounce) filet mignon...

KC’S Orange Salmon With Toasted Almonds On Asparagus

Ingredients: 2-4 Alaskan red (sockeye) salmon fillets MARINADE 1/4 cup blood orange olive oil 1/4 cup Persian lime olive oil 2 tbs sesame oil 1 tbs cilantro 2 tbs minced garlic 2 tbs grated fresh ginger ORANGE-MANGO MOJO 1 whole naval orange 3 tbs mango balsamic...

Easy Crock Pot 3-Ingredient Balsamic Chicken

Ingredients: 2 pounds boneless, skinless chicken breasts 1 (16 ounce) jar chunky salsa 1/2 cup Pinetop/Gilbert Traditional Balsamic Vinegar “Mamma” Directions: Add chicken breasts to the slow cooker, pour salsa and balsamic on top. Cover and cook on high 4 hours or...

Coconut Curry Butternut Squash Soup with Spicy Olive Oil

As the fall temperatures get cooler, we always seem to remember how nothing satisfies better than a warm bowl of soup. And why settle for something bland and out of the can when you can really get into the season by making soup from scratch? Ingredients: ¼ cup plus...

Apricot Balsamic Glazed Pork Tenderloin

INGREDIENTS: 1 cup Apricot Balsamic Vinegar 2 tablespoons lemon juice 1 teaspoon herbes de provence kosher salt & freshly ground black pepper 1.25 pound pork tenderloin, trimmed of excess fat & silverskin DIRECTIONS: 1. Take the pork out of the fridge. Preheat...