Five Element Salad Posted on 26 Sep 16:54 , 0 comments

Five Element Salad
(Serves 4)

For the toasted walnuts
½ cup walnuts
A pinch of cayenne
¼ tsp salt
1 tbsp maple syrup

For the roasted root vegetables

1 ½ cups of root vegetables, cut into in ½’ dice (we used sweet potatoes and butternut squash)
1 tbsp olive oil
Pinch of salt
Sliced red onion

For the salad
4 cups of arugula
Supreme 2 blood oranges
Shaved ginger
Raw red onion

For the beets
4 small beets
3 tbsp olive oil
Pinch of salt

For the dressing
1 tbsp. Chai Pear Element Shrub
2 tbsp. olive oil
1 tbsp. blood orange juice
Pinch of salt
1 tbsp of the olive oil that the beets were cooked in

Preheat the oven to 400°F
In a cast iron pan and toast the walnuts in the salt, maple syrup and cayenne over a medium heat for 2 -3 minutes.

Put the diced root vegetables in a roasting pan and drizzle the olive oil over them, stir them to make sure they’re covered with the oil.
Roast the vegetables for 25 minutes, stirring occasionally to stop them from sticking.

In the meantime wash and dry the arugula and lay it on a large platter.

Make the dressing. Combine the shrub with the oil and whisk until it is emulsified. Place the toasted walnuts on top of the leaves. Then add the roasted root vegetables.

Arrange the blood oranges on top of salad. Pour over the dressing over the salad and serve.

Recipe and photo reprinted with the permission of Charlie Berkinshaw

Soba with Roasted Brussel Sprouts, Shiitake and Blackstrap Vinegar Posted on 9 Aug 12:42 , 0 comments

This recipe was created by Mary Beth Clark.  Ms. Clark is a renowned chef, recipe creator, culinary educator, author, consultant and the founder of the International Cooking School of Italian Food and Wine.  Foodlyn gifted a bottle of Blackstrap Vinegar made by Spoiled Rotten Vinegar to Ms. Clark.  We anxiously awaited feedback from her about this award-winning product.  Imagine our excitement and delight to find this outrageously creative and delicious recipe posted on her website!  Learn more about her description of this product and other suggestions for use on her website


Ingredients - Roasted Brussel Sprouts and Shiitake Mushrooms

  • 6 ounces (170 g) brussel sprouts
  • 4 ounces (115 g) fresh shiitake mushrooms or other mushrooms
  • Salt to taste
  • 3 tablespoons (44 ml) extra-virgin olive oil
  • Water

Ingredients - Buckwheat Soba

  • 8 ounces (230 g) dried buckwheat soba or sweet potato and buckwheat soba
  • Shiitake mushroom broth (directions below)
  • Blackstrap Vinegar
  • Toasted sesame oil (optional)
  • Lightly toasted sesame seeds
  • Fresh coriander sprigs

Preparation - Roasted Brussel Sprouts and Shiitake Mushrooms

  1. Preheat the oven to 400-degrees F/200 C
  2. Rinse the brussel sprouts and mushrooms under cool running water. Drain
  3. Cut each brussel sprout in half and then immerse in a bowl of cool water to add moisture
  4. Remove the mushrooms stems from the caps. Reserve the mushroom caps
  5. Put the stems in a small pan and reserve for making broth
  6. Drain the raw brussel sprouts
  7. Arrange the brussel sprouts and mushroom caps in separate roasting dishes. Season to taste with salt. Drizzle with olive oil then toss to coat. Spread out for even roasting
  8. Pour a spoonful or two of water into the bottom of each dish, just to barely coat the bottom to prevent burning
  9. Place the roasting dishes in the center of the preheated oven and roast for 15-minutes
  10. Remove the dishes from the oven. Toss the brussel sprouts and turn over the mushroom caps. Return to the oven and roast for another 15-minutes. Check dishes and remove from the oven or roast for an additional 5-minutes (based on your preference)
  11. Remove from the oven. When cool to the touch, slice or quarter the brussel sprouts and mushrooms

Preparation - Mushroom Broth

  1. Pour 1 cup of water into the small pan holding the mushroom stems
  2. Simmer over low heat for 20-minutes creating a light broth
  3. Remove the stems and discard
  4. Reserve the broth

Preparation - Soba

  1. Bring lightly salted water to a rolling boil in a pot
  2. Add the soba noodles, a few at a time, keeping the strands separate, submerge
  3. Cook the soba according to the manufacturer's instructions (usually 3 to 7 minutes depending on the ingredient content and brand) or your preferred texture
  4. Drain in a colander. Run cold water over to stop the cooking. Drain and the put into a bowl

Serve this dish either warm or at room temperature.  If serving this dish warm, reheat the reserved mushroom broth first.  Pour the broth over the boiled and drained soba noodles.  Arrange the soba on individual dishes in undulating strands or swirls.  Nestle the roasted brussel sprouts and mushrooms in the soba. Drizzle with Spoiled Rotten Vinegar Blackstrap Vinegar.  Add a few drops of toasted sesame oil (optional).  Sprinkle toasted sesame seeds over top and garnish with sprigs of fresh coriander.

Recipe and photo reprinted with the permission of Mary Beth Clark

Yummy Roasted Acorn Squash Posted on 9 Aug 12:37 , 0 comments

Not only is this dish incredibly delicious, it's healthy too!  Enjoy!


  • 1 medium acorn squash
  • 1 tablespoon Simply Ghee Maple Cinnamon Ghee
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste


  1. Wash and dry the squash
  2. With a chef's knife cut the squash in half starting at the stem end. Insert the knife until you've cut through the hollow center. Continue cutting around the squash until you end up at the stem
  3. Insert the knife or use your hands to split the squash apart
  4. Scoop out the seeds and place the acorn squash right side up in a baking pan
  5. Place the rack in the bottom third of the oven, then preheat the oven to 375-degrees
  6. Add a tablespoon of Simply Ghee Maple Cinnamon Ghee in a small bowl
  7. Mix in the spices to the ghee. Add salt and pepper to taste and blend in the bowl. Divide in half and rub spice mixture onto each half of the acorn squash
  8. Place in the oven. Roast squash for 45-60 minutes. When done, the halves will be nice and brown around the edges and caramelized. When you insert a knife into the flesh of the squash it will pierce all the way through

Right before serving, finish the roasted acorn squash with a little more Simply Ghee Cinnamon Ghee and season to taste.

Recipe and Photo reprinted with the permission of Simply Ghee

Chai Pear Peach Salad Posted on 7 Aug 16:40 , 0 comments

Chai Pear Peach Salad

One of my favorite salads for summer and something that is great to bring to a BBQ. As a bonus, the shrub (vinegar) will preserve the fruit and keep it from turning color.

2 oz Chai Pear Element Shrub

Mix ingredients together and drizzle of freshly cut peach and sliced red onions.

Recipe and photo reprinted with the permission of Charlie Berkinshaw

Roasted Carrots Posted on 7 Aug 11:22 , 0 comments

Roasted Carrots

Try these bright, roasted carrots glazed in our Pineapple Turmeric Shrub, olive oil, sesame oil and lemon juice, garnished with fresh mint and toasted sesame seeds.

Equally delicious are carrots roasted in olive oil and then you add a little of our Lemon Mint Element Shrub & Maple syrup about a minute before you serve them.

Eggplant with Honey Posted on 6 Aug 13:59 , 0 comments

This recipe mixes savory with sweet, french fried eggplant with a honey drizzle. Once you have tried this recipe, I suggest you try different vegetables with different honeys and see which you like. In this recipe, we suggest our Orange Blossom Honey as the drizzle. But, we think Wildflower Honey would be nice, too.


  • One eggplant cleaned and sliced into 1/2 in thick rounds
  • 2 cups of milk
  • 2 cups of flour seasoned to taste with salt, pepper, cayenne, and paprika
  • Olive or Peanut Oil
  • Bee Wild Orange Blossom or Wildflower Honey


  1. Soak eggplant in milk for a couple of hours
  2. Heat 1/2" to 3/4" oil in a cast iron skillet or frying pan on medium high
  3. Put seasoned flour on a plate
  4. Flour both sides of eggplant and shake off the excess
  5. Fry eggplant in oil until golden brown
  6. Remove from oil and set on paper towel to absorb excess oil
  7. Place eggplant on serving platter, sprinkle with finish salt, and drizzle with honey

Recipe and photo reprinted with the permission of John Wright of Bee Wild Buzz

Arugula Salad with Flamin' Raspberry Vinaigrette Posted on 6 Aug 11:45 , 0 comments

If you love beets, this will quickly become a favorite recipe in your weekly rotation.  Created by our friends at Eat This Yum! it is both healthy and incredibly delicious.  Note: Beets can be roasted the day before you serve the salad.


  • (4) medium-sized beets, peeled and sliced into 1/2 inch rounds
  • (6) cups of fresh arugula
  • (4) ounces of soft fresh goat cheese, coarsely crumbled
  • 5-ounces of Eat This Yum! Flamin Raspberry Preserve
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil, plus 2 Tablespoons for beets
  • Salt and pepper to taste


  1. Preheat oven to 375-degrees
  2. Place salad plates in freezer
  3. Toss sliced beets in bowl with 2-Tablespoons olive oil, salt and pepper
  4. Place beets on sheet pan lined with parchment paper and roast until tender (approx 20-30 minutes). Remove beets from oven and let cool
  5. For vinaigrette, combine 5-ounces of Eat This Yum! Flamin Raspberry with white wine vinegar
  6. Slowly whisk in olive oil
  7. Toss arugula with cooled beets and goat cheese
  8. Divide onto four chilled plates and drizzle with vinaigrette
  9. Season with salt and pepper to taste

Makes 4 servings

Recipe and Photo reprinted with the permission of Eat This Yum!

Sauteed Kale with Bacon Marmalade Posted on 6 Aug 08:19 , 0 comments

We are obsessed with kale.  OBSESSED.  We thought the love affair would end when the trend spiked so dramatically a few years ago.  But, we're still unabashedly in love.  This recipe combines our love for kale with our love for bacon.  That's right....BACON.  We think you'll love this recipe as much as we do.


  • (4) bunches of kale
  • 1/2 cup Eat This Yum! Bacon Marmalade
  • 1/4 cup olive oil
  • 1/2 juiced lemon
  • (2) cloves of minced garlic
  • Salt and pepper to taste


  1. Remove stems from kale and chop roughly
  2. Rinse kale thoroughly in water
  3. Heat olive oil in large skillet
  4. Saute minced garlic until light golden brown
  5. Add kale and saute until slightly wilted
  6. Toss kale in bowl with 1/2 cup Eat This Yum! Bacon Marmalade
  7. Add lemon juice
  8. Season with salt and pepper

Recipe and photo reprinted with the permission of Eat This Yum!

Broccolini Italian Sausage with Balsamic Caramelized Onions Posted on 6 Aug 08:14 , 0 comments

This is a hearty and healthy dinner that your family and friends will think is a very complicated recipe.  But you can pull it together in a flash.  We make it whenever we can find broccolini in the market in season. We always keep Italian sausage in the freezer and jars of Eat This Yum! Balsamic Caramelized Onions in the pantry. Make this dish as a main course or a side dish.  Serves 2 as a dinner portion or 4-6 as a side dish.



  1. In a large pot bring 8 cups of water to a boil
  2. Remove end of stems from broccolini
  3. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking
  4. Drain in a colander and set aside. Roughly chop when cooled
  5. Heat olive oil in large skillet and cook links of Italian sausage until done
  6. Slice Italian sausage in 1/2 rounds
  7. Remove links from skillet, drain off most of the fat and saute onion and garlic until translucent
  8. Add broccolini and sausage to onions and garlic and toss until all ingredients are warm
  9. Add a few tablespoons of Eat This Yum Balsamic Caramelized Onions and toss into mixture
  10. Season with salt and pepper and serve

Recipe and photo reprinted with the permission of Eat This Yum!

Rice and Lentils with Ras el Hanout Posted on 4 Aug 15:30 , 0 comments

Great as a side dish or as a whole meal. It’s a beautiful and aromatic dish, no one will believe you it was that easy to make!


  • 1.5 cup basmati rice, soaked in cold water for half an hour
  • ½ cup black lentils
  • 1 large onion, chopped
  • 3-4 tsp Ras el Hanout, or to taste
  • Olive oil
  • 1 red pepper
  • 2 tomatoes
  • 1 Tbsp tomato paste
  • 2-3 garlic cloves
  • Salt


  1. Use a blender (or a knife) to finely chop and mix the red pepper, tomatoes, tomato paste, garlic, and about 2 tbsp olive oil
  2. Cook the lentils in a pot with boiling water and salt for 15 minutes, drain the water and add a tbsp of olive oil. The lentils need to be cooked but still firm to bite
  3. Heat some olive oil in a separate pot and saute the onion until it’s slightly brown. Add the Ras el Hanout and mix
  4. Add the rice and fry with the chopped onion for 5 minutes
  5. Add the red paste that you made in step 1, and mix until the rice is thoroughly covered
  6. Add 2.5 cups water and bring to a boil. When water is boiling cover the pot and lower the heat. Cook for 20 minutes
  7. Turn heat off and add the lentils and mix. Cover again and let it sit covered for 20 minutes

Recipe and Photo reprinted with the permission of Romi Hefetz

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