Ingredients4 tablespoons UP Extra Virgin Olive Oil1 Red Bell Pepper – cut into thin strips1 Green Bell Pepper – cut into thin strips1 Yellow Bell pepper – cut into thin strips5 large cloves or garlic minced1/2 teaspoon red pepper flakes1 teaspoon fresh thyme leavessalt pepper to taste1 pound Spanish Chorizo sausage sliced into ¼ inch slices1 pound boneless skinless chicken thighs cut in stripsOne large tomato diced or one 14 oz can diced1 cup Spicy Red Piri-Piri Pepper stuffed Gordal olives drained, halvedOne medium onion choppedShrimp – 16 jumbo shrimp, shell onSmoked Paprika – 2 teaspoons1 teaspoon saffron1 pound Valencia RiceChicken broth – 6 cupsLemon wedges DirectionsHeat the broth in…

Creamy, smooth, healthy, refreshing, interesting, delicious. 2 cups fresh whole blueberries, washed1 teaspoon grated lemon zest2 tablespoons lemon agrumato (fused) olive oil1 cup whole milk yogurt1/2 cup honey Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze. More to read:Answers to questions about medical cannabis and mental healthBenefits of Taking CBD Oil During the…

Wild Mushroom Empanada Filling Ingredients1 cup zucchini finely diced1/2 pound assorted wild mushrooms, cleaned and coarsely chopped1 shallot minced2 large cloves garlic, minced3 tablespoons Organic Wild Mushroom & Sage Olive Oil1 large egg, beaten1/4 cup bread crumbs1/4 cup grated Pecorino RomanoFreshly ground pepper to tasteSea salt to taste DirectionsHeat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.Add the…

1 Turkey about 12 pounds For The Brine1 1/2 cups kosher salt2 1/2 gallons cold water Roasting3 tablespoons Mushroom Sage Extra Virgin Olive Oil1 tablespoon freshly ground pepper1/2-3/4 cups chicken stock, as needed DirectionsPlace Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan.…