Dressings & Sauces

For all the folks who can't have garlic and love a little heat! Ingredients: 6 tablespoons Serrano Honey Specialty Vinegar 3/4 teaspoon salt 1/4 teaspoon ground black pepper  9 tablespoons Garlic Premium Extra Virgin Olive Oil Directions: Combine all ingredients and shake until fully mixed. Drizzle on Salad or Veggies  

Ingredients: 5 tablespoons Cascadian Raspberry White Balsamic Vinegar 5 tablespoons Herbes de Provence Olive Oil 1/2 clove garlic (crushed and finely chopped) 1/8 teaspoon black pepper 1/4 teaspoon Himalayan Sea Salt Directions: Combine all ingredients in a cruet and shake until well blended.

So, this parsley is over a week fresh because of my herb savor.  It really does work!  Also love the little buds on my Olive Tree...spring might really be here! Ingredients: 3 cups parsley (packed) 1 cup Romano cheese (shredded) 1/2 cup pepitas 1 tablespoon lemon juice 2 garlic cloves (roughly chopped) 1/2 teaspoon Himalayan Sea Salt 1/2 cup Premium Extra Virgin Olive Oil Directions: Place the parsley, Romano cheese, lemon juice, garlic cloves and salt in a food processor. Pulse until the parsley is finely chopped. Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor...

If you are going to use pineapples on your Ham?  Try this. Ingredients: 4 cups chopped Pineapple 6 oz. Franklin Raw Honey 6 tablespoons Pineapple White Balsamic Vinegar 2 ¼ teaspoon Butter Premium Extra Virgin Olive Oil  Directions: Crush Pineapples. Heat Pineapples and honey and in a large pot till boiling. Boil 30 seconds, stirring constantly. Remove from heat and skim off foam from top. Stir in oil and balsamic vinegar. Ladle quickly into mason jars. Wipe lids and seal tightly. You can make this ahead of time and use as a glaze on your ham.