Appetizers

Ingredients : 3 Cups Original Chex 2 Cups Whole Wheat Chex 3 Cups Corn Chex 1 Cup Pretzels 1 Cup Peanuts 1 Cup Roasted Almonds 1/2 Cup L.O.V.E.'s Wild Dill Olive Oil 1 Tbsp. Fine Salt 1 tsp. Garlic Powder 1/4 Cup Worcestershire Sauce Preparation: Place all of the dry ingredients in a large crock pot. Mix the wet ingredients in a small bowl until well combined, then drizzle evenly over the dry ingredients in the crock pot. Carefully toss the mixture to coat the dry ingredients. Cook on low for about 3 hours, stirring every once in a while to prevent burning. Let cool completely on a baking sheet. Enjoy!

Ingredients: 4 Fresh Pita Breads 4 Tbsp. LOVE's Italian Pesto Olive Oil Kosher Salt ​ Instructions: Pour some Italian Pesto Olive Oil into your medium sized pan- enough to coat the bottom. While that is heating, use a knife to cut your pita bread into bite sized crisps. Your oil is ready once it begins to ripple. Place one layer of pita pieces into the frying oil. Cook until toasty, then flip. Once done, place on a baking sheet and sprinkle Kosher Salt liberally. Repeat until all pitas are crunchy crisps. Enjoy as a snack on their own, or for dipping in hummus or soups!

Ingredients: ½ Cup L.O.V.E.’s Black Cherry Balsamic Vinegar ½ Cup sugar 20 fresh cherries (pitted) Honey Round of brie Croissant pastry dough One French baguette Instructions: Pre-Heat Oven to 350 degrees. Boil in a sauce pan L.O.V.E.’s Black Cherry Balsamic Vinegar with sugar and all of the cherries for 10-15 minutes until reduced. (Should be a syrup/jam consistency). Let reduction cool in refrigerator. In a baking dish lay out the croissant pastry dough and squeeze some honey in the middle. Pour a little bit of the cherry reduction on top of the honey. Lay the brie on top. Grab the sides of the pastry dough and completely wrap the brie on all sides. Before closing the pastry over the top, squeeze more honey on the top of the brie and add more cherry reduction. Close up the pastry so that the brie is completely enclosed. Bake in the oven at 350 degrees for 25 minutes (until golden brown on top). Top with more cherry reduction and a few fresh cherries before serving with a fresh baguette. *This recipe is great with any of our Dark Balsamics…just match the fresh fruit to the fruit in the balsamic (i.e. Strawberry Vinegar with fresh strawberries instead of cherries)*

Pepper Ingredients: 8-10 Banana Peppers (seeded and sliced into rounds) 1/2 Cup Whole Wheat Flour 1/2 Cup Seasoned Panko 1 Large Egg 1/4 Cup Milk Salt & Pepper To Taste L.O.V.E's Picual EVOO for frying ​Dipping Sauce Ingredients: 1 Tbsp L.O.V.E' s Harissa EVOO 1/4 C. Sour Cream Salt & Pepper to Taste Fried Pepper Instructions: Make the egg mixture by combining the egg and milk. Place your flour in one bowl with the salt and pepper to taste. Place your Panko in another bowl. Then take your sliced banana peppers and do the "dip"~ dip them in the egg wash, then the flour, then the egg wash, then the Panko. Heat your oil to 350 °. Deep fry until golden brown. ​Dipping Sauce Instructions: Whisk the ingredients together in a bowl. Dip your fried peppers and enjoy!

Ingredients: 3 Lbs. Fresh Strawberries 2 Cups Granulated Sugar ⅓ Cup Lemon Juice 3 Tbsp. L.O.V.E.'s Strawberry Balsamic Vinegar 1 Tbsp. Fresh Cracked Black Pepper 1 Jalapeño Pepper (depends on how spicy you want it, omit if you do not want it spicy) Instructions: First, wash your strawberries and hull them. Slice them into halves or quarters- depending on your preference. Use a heavy bottomed pot, and add strawberries, lemon juice, strawberry balsamic, and sugar to the pot. Bring to a boil over medium heat and stir occasionally. About 30 minutes in, add the jalapeno pepper, diced very small. Reduce to a simmer and cook for another 30 minutes. Once it is almost set, add the fresh cracked pepper to the pot and mix well. Once set, place into mason jars and enjoy once cooled, or place in the freezer. You can also can this recipe using traditional strawberry jam canning methods. This is DELICIOUS served over Brie cheese! Refrigerate after opening. Enjoy!

Ingredients: 6 oz. Filet Mignon 8 Tbsp. L.O.V.E.'s Arbosana Olive Oil 6 slices of Pepperidge Farms Seedless Jewish Rye Bread 2 Tbsp. Mayonnaise 2 Tbsp. Hot Horseradish 6 Fresh Garlic Cloves Kosher Salt Directions: First, cut the crust off of the rye bread, and then cut each slice into 4 squares. Place about 2 Tbsp. of the Arbosana Olive Oil into a large frying pan to get hot, and then line the pan with the bread squares. Quickly flip the bread squares so all of the oil is absorbed. Fry each side on high for about 2 minutes until the bread is crispy. Once crispy, sprinkle with kosher salt and set aside to cool on a baking sheet. Do this for all of the bread slices. Next, you will cook the filet mignon in the same pan. Add 2 Tbsp. of the Arbosana Olive Oil to the pan and sauté the filet until cooked Medium, or Medium Rare; whichever you prefer- but well-done does not work well for this dish. Once cooked, set the filet on a cutting board to rest. While that is resting, mix up 2 Tbsp. of cold mayonnaise with 2 Tbsp. of horseradish in a small bowl, and peel the garlic cloves but do not slice. Once the filet is cooled, slice it with a sharp knife into very thin slices. To plate the dish, place the bread squares on the plate, a pile of filet and 2 peeled garlic cloves. Then instruct how to eat the dish: First, rub a garlic clove on the cooled fried bread, add 2 slices of steak, and then top with a dollop of the cold mayonnaise/horseradish mix.