Category: Recipes

All you need: 1 (1 lb.) pork tenderloin, trimmed ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1 teaspoon honey ½ teaspoon dried

3 pints (14.5 ounces each) canned peaches (homemade in light sugar syrup or store-bought canned peaches in 100% juice) 4 cups tonic ¾ cup lemon juice 6 cups bourbon 2

1 tablespoon Fustini’s Single Varietal olive oil 2 tablespoons butter 6 salmon fillets – skinless and boneless salt and pepper ½ cup white wine ½ cup apple juice 3 tablespoons

All you need: Pesto 4 oz. plain goat cheese, room temperature ¼ cup packed fresh basil leaves 2 tablespoons Italian flat-leaf parsley Juice of 1 lemon 1 teaspoon

2 ¼ pounds mixed ripe tomatoes, different shapes and colors 1 tablespoon fresh oregano 1 tablespoon fresh basil  8 ounces fresh mozzarella ¼ cup red onion, thinly sliced 2

1 ½ cups agave nectar 4 cups water 3 cups lime juice 8 cups sparkling water 1 organic English cucumber,  sliced into thin rounds 1 lime, sliced in

1 cup cake flour ⅓ cup almond flour ½ teaspoon baking powder ½ teaspoon baking soda Pinch kosher salt 1 ½ sticks butter – soft 1 cup sugar

All you need: Juice of 2 limes ¼ cup chopped cilantro 2 tablespoons chopped mint 2 tablespoons agave nectar 1 tablespoon white wine vinegar ¼ teaspoon salt 1 small jicama, peeled

½ cup tequila blanco ⅓ cup lime juice and one lime wedge  (about 2 limes) ¼ cup agave nectar Combine all ingredients in a mason jar, shake vigorously

All you need: 2 eggs, beaten ½ cup Dijon mustard1 tablespoon honey 1 ½ cup honey wheat pretzel braids 1 pound boneless, skinless chicken tenders Dressing ¼ cup stone ground mustard ¼ cup