Garlic-Sesame Spinach Salad
Ingredients 4-5 garlic cloves, minced 3 tablespoons O&V Toasted Sesame Oil * 2 tablespoons O&V Lime Ginger vinegar * 1 tablespoon soy sauce or tamari 3 cups (5-6 oz) spinach
Ginger & Truffle Salmon Packet
Ingredients 2 tablespoons O&V Truffle Soy Sauce * 1 tablespoon honey 1 tablespoon O&V Honey Ginger vinegar * ½ teaspoon fresh cracked pepper ½ teaspoon red chili flakes (more to
Veggie Shepherd’s Pie
Ingredients 2 russet potatoes (approximately 1 lb), peeled and diced 2-3 tablespoons O&V Unflavored EVOO or vegan butter * ¼ cup milk or almond milk or vegetable stock 2-3
Roasted Broccoli with Panko Gremolata
Ingredients 2 tablespoons Italian parsley, finely chopped 2 tablespoons rosemary, finely chopped 2 large cloves garlic, peeled and grated 1 tablespoon lemon zest 2 teaspoons fresh lemon juice, divided ½ cup
Creamy Black Garlic & Mushroom Pasta
Ingredients 2 tablespoons O&V Roasted Garlic oil * ¼ cup thinly sliced shallots 16 oz sliced mushrooms (cremini or a combination of your favorite mushrooms) 2 tablespoons O&V Tuscan
Mediterranean Tuna Salad
Ingredients 4 slices of baguette pieces, lightly grilled, or crostini 1 can (5 oz) of tuna in water, drained 1/8 cup O&V Red Wine vinegar 1 ½ tablespoons lemon
Balsamic Chocolate Truffles
Ingredients 8 oz semi-sweet chocolate at least 60% cacao, chopped ¼ cup cream 4 teaspoons O&V Aged Balsamic or O&V Blood Orange Balsamic vinegar * ¼ - ½ cup
Cajun Paprika Spicy Chicken
Ingredients 2 lb boneless chicken breasts (cut each breast in half to increase surface area) ½ cup plain, low fat Greek yogurt 3 tablespoons O&V Cajun Paprika Rub
Sprouted Lentil & Carrot Salad
Ingredients 2 cups matchstick carrots (See Chef Note) 1½ cups sprouted lentils (See Chef Note) ½ cup pitted O&V Kalamata olives, sliced * 4-6 pitted dates, chopped (optional) ¼ cup
Salmon with Mustard Sauce
Ingredients 1lb salmon fillet with skin ¼ cup Lemon EVOO + 2 tablespoons * ½ shallot, thinly sliced 1 tablespoon chopped fresh dill 1 ½ teaspoon O&V Mustard Dill Dip