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16 ounce bag of dry lentils  1 medium onion, chopped  5 stalks of celery, chopped  4  bouion cubes chicken or vegetable  1 polish sausage, cut into chunks 1 tablespoon of Garlic EVOO 1 teaspoon of Cayenne EVOO (optional) 6 cups of water Directions: In a Iron skillet, pour the garlic EVOO, cayenne EVOO chopped onions and celery. Cook for 5 minutes. In a large Sauce pan pour the dry lentils, bouion, cooked onions and celery and polish sausage. Add the 6 cups of water. Cover pan and cook on low for 45 minutes to an hour. Lentils should be tender....

To add some heat you can add Cayenne EVOO or Baklouti EVOO as well. This chili is absolutely delicious! 1/2 Cup Ultra Premium Extra Virgin Olive Oil 2 cups of chopped red onion (1 medium) 1 tablespoon of chili powder 2 teaspoons of ground cumin 2 teaspoons dried oregano or 1 scant tablespoon chopped fresh oregano add salt to your taste 2 cups of drained can corn or thawed frozen corn 1 (28 ounce) can of crushed tomatoes 1 3/4 cups of cooked kidney beans or canned beans drained and rinsed 1 3/4 cups of cooked black beans or canned...

500 g of pork tenderloin 2 cups of baby carrots 2 cups of baby potatoes 1 apple, sliced 1 tablespoon of Neapolitan Dark Balsamic Vinegar 1 tablespoon of Dijon Mustard 1 tablespoon of Maple Dark Balsamic Vinegar I clove of garlic, crushed Instructions: Place baby carrots and baby potatoes in bottom of slow cooker, followed by the pork tenderloin and then the apple slices. In a small bowl, combine Neapolitan Dark Balsamic, Dijon Mustard, Maple Balsamic Vinegar and Garlic. Whisk together. Pour over top of contents of the slow cooker. Cook 6 to 8 hours Original Recipe from Food &...

2 cups of Semolina 1 tablespoon of baking powder 1 1/2 teaspoon of baking soda 1/2 teaspoon of salt 1 cup of cane sugar divided 2 eggs 1 1/4 cups of buttermilk 3/4 cup of UP Extra Virgin Olive Oil 1 teaspoon of vanilla zest of 1 lemon 4 medium size ripe apricots, pitted and cut in half 2/3 cup of honey 3/4 cup of Mango White Balsamic Instructions: Preheat oven to 350 degrees F.  Line the bottom of a 13" by 9" rectangular baking pan with parchment paper and grease the sides and paper with a table spoon of...

1 pound of cheese tortellini 1 cup of cherry tomatoes, halved 1/2 a red onion, diced 1 large cucumber, peeled and diced 1/2 cup of canned artichoke hearts, roughly chopped 1/2 cup of Kalamata olives, sliced 1/2 cup of feta cheese 1/3 cup packed fresh basil leaves, finely chopped Greek Dressing:  1/2 cup of Ultra Premium Extra Virgin Olive Oil or Tuscan Herb EVOO 1/3 cup of Sicilian Lemon White Balsamic 3 teaspoons of garlic minced 1 teaspoon of dried oregano 1 teaspoon of basil 1/2 teaspoon of dried thyme 1 tablespoon Dijon mustard season with sea salt to taste...