Baked Codfish. Drizzled Tuscan Oil, seasoned with Garlic and Herb and Pennsylvania Pepper. Finished our new Ceriello Salt Magic. Easy Peasy.

What to do:

Get a 1 lb. Codfish - Publix

1 medium red onion - Publix

1 or 2 squash - Publix

Garlic and Herb Seasoning 2 TBLSP - The Olive Fruit

Pennsylvania Pepper 2 TBLSP - The Olive Fruit

Tuscan Herb EVOO - The Olive Fruit

2 OR 3 pinches of Ceriello Salt Magic Sea Salt (do not overdue)! It's just a finishing salt - The Olive Fruit

Here we go!

Set oven to 400

Chop Onion and Squash, put into flat baking pan around the edges. We used Pyrex.

Drizzle Tuscan Oil on veggies

Add Pennsylvania Pepper

Cook in oven 15 to 20 mikes or until squash starts to brown.Take out oven

Set oven on broil, 500

Put a little Tuscan Oil in the center of the pan.

Add Codfish.

Add Garlic and Herb Seasoning liberally along with more Pennsylvania Pepper.

Back into the oven on broil 20 mikes.

KABOOM!

Finish with Salt Magic. Do not overdue

Sweet!

Blackberry chipotle pork chops with blueberry compote, garlic mash, & Neapolitan broccoli

Ingredients

Pork chops:

1-2lbs boneless pork chops

Terrapin ridge blackberry chipotle sauce

Blueberry compote:

1 cup blueberries

Juice from 1/2 a lime

3tbs. Granulated sugar

1/4 cup water

Garlic Mash:

1lb of gold potatoes peeled

Salt to boil and taste

4tbs butter

2/3 cup Greek yogurt

4 garlic cloves

Broccoli:

Frozen or fresh broccoli

Garlic infused oil

Neapolitan balsamic vinegar

 ◦ Poke pork chops with fork to tenderize, place in baking dish and pour black berry sauce over chops, cover and marinate for 30min-1hr

 ◦ While marinating combine blueberries

 granulated sugar, juice from 1/2 a lime, and water to a sauce pain. Simmer until blueberries are soft. Mash blueberries into sauce. Once a glaze consistency strain sauce into a fine strainer. Set a aside

 ◦ Peel and soak potatoes in cold water and salt for 30min. boil until soft. Strain potatoes. Add butter , Greek yogurt, as much garlic as you want, and salt. Blend with an electric mixer for smoother consistency.

 ◦ Heat bbq or pellet grill to 450 degrees. Add pork chops to grill and grill for 30 min flipping at 15min. Internal temp should be 145 degrees.

 ◦ Boil broccoli until tender.  Strain broccoli. Add to a skillet  with garlic olive oil and Neapolitan balsamic vinegar. Cook until liquid has reduced

 ◦ Plate your mash, broccoli, and chops. Finish with a drizzle of blueberry compote and enjoy !

Crock Pot Chili

No salt

2 to 2 1/2 lb ground beef

1/4 cp Neapolitan Herb Dark Balsamic

1/4 cp Garlic EVOO

2 tblsp Melgararo Medium EVOO (Spanish)

2 tblsp Tuscany bread dip seasoning

2 tblsp Pennsylvania Pepper

3 to 4 tblsp Chili powder- Publix

3 tblsp molasses - Enterprise Farmer Market

( substitute - Brown sugar)

1 can Rotel spicy chilies - Publix

3 to 4 Cans Dark kidney beans- Publix 15.5 Oz.

(Drain 2 cans) Publix

1 can crushed tomatoes 28 Oz. No salt - Publix

1 whole Vidalia chopped

1 whole green bell pepper chopped

You can feed your whole crew with this! 8 to 10 folks at least. Good stuff!

And then.......POMEGRANATE BALSAMIC GRILLED RIB EYE
Pomegranate Balsamic Grill Sauce
1/3 cup Pomegranate Balsamic
1/4 cup Infused Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt
Instructions
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.