In a large pan, add olive oil, onion, garlic and sliced chorizo- sauté for 2-3 minutes. Add kale and continue to sauté until soft. Set aside. In a large soup pot, add chicken stock, tomatoes, beans, chili flake, cayenne pepper, Spanish Fiesta salt, and pepper. Add onion, kale, chorizo mixture and simmer for 15 minutes.…

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Units Ingredients
4.50 oz. package of Heritage Farms Spanish Style Chorizo- sliced thin
64 oz. chicken stock (2 32 oz. boxes)
2 T olive oil
1 small yellow onion
4 garlic cloves- minced
2 14.5 oz. cans fire roasted diced tomatoes
4 cps. Chopped kale 9leaves stripped from rib
2 15 oz. cans Cannellini Beans
1 T Spanish Fiesta salt
1 t chili flake
½ t cayenne pepper
Salt and pepper to taste.

Use half of the blood orange oil in the mix, pour the other half in an iron skillet or baking dish. Gently warm oil on stove top then pour in mixture. Bake for 20-30 minutes until edges are slightly browned. Serve warm.

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Units Ingredients
Heat oven 350
1 ½ cps. Self rising corn meal
¼ cp. Blood Orange Olive Oil
½ cp. Self rising flour
¼ cp. Coarsely chopped dried
¼ cp. Sugar
cranberries
1 tbl. Honey
¼ cp. Coarsely chopped pecans
1 cp. Milk
¼ tsp. orange extract
2 eggs
Units Ingredients
1 cp. orzo pasta prepare as directed, drain, rinse, and let cool.
1 pt. grape tomatoes sliced in half
1 clove garlic finely chopped/minced
3 stalks celery chopped
½ cp. parsley rough chopped
1 shallot sliced thin
1 cp. feta cheese crumbles
1 tsp. Italian herb blend
1 7.5 oz. jar roasted artichokes (drain)
½ tsp. salt/pepper
¼ cp. sliced organic kalamata olives
Combine with Greek Koroneiki olive oil.

Directions: Sautee chicken in oil until almost done with garlic, sea salt and pepper in a large pan. Add pine nuts, artichokes, then stir in fresh baby spinach. Continue to stir just until spinach is wilted. Drain pasta and lightly toss with a little more Italian Herb oil. Add pasta to pan with chicken, thoroughly…

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Units Ingredients
2 lg. cloves of garlic- diced1 pkg. boneless breast of chicken- slice thin on bias
Sea salt / pepper to taste
½ cp. Pine nuts
1 small jar roasted artichokes- drain
2 packages of baby spinach