Ingredients: 9oz Cod For The Sauce: 2 Tbsp Tuscan Herb EVOO 4-6 Garlic Cloves 1 TBS Mediterranean Rub Ground Pepper 1 tsp Citrus Dill Sea Salt 14oz Coconut Milk ½ Cup Seafood Stock or Chicken Stock 2 Tbsp Dry White Wine 2 Tbsp Meyer Lemon Balsamic 1 Tbsp Corn starch + 2 Tbsp Water 1 Cup Shredded Parmesan 1 Cup Chopped Kale Directions: In a medium skillet at medium to high heat, sear the cod straight from the freezer for 5 minutes on each side. In the same skillet, add the Olive Oil. Once...

Ingredients: 1 lb brussel sprouts 4-5 slices maple bacon chopped 2 tbsp Maplewood Smoked Bacon EVOO Sweet Applewood BBQ Rub For the glaze 3 tbsp Bourbon Balsamic Vinegar 1 tbsp maple syrup Candied Pecans 1/2 cup toasted and chopped pecans 2 tbsp brown sugar 2 tbsp Bourbon Balsamic Vinegar Directions: Toss halved Brussel sprouts in maple bacon evoo and sweet applewood bbq rub Lay the Brussels face down on a foiled baking sheet and layer the chopped bacon on top Bake at 400 for 20 mins or...

Crust & Crumb Topping: 2 1/2 cups all-purpose flour 2/3 cup granulated sugar 1/2 tsp Vanilla Bean Sea Salt 1 Cup +1 TBS Basil Genovese EVOO ¼ Cup brown sugar ½ Cup old-fashioned oats 1/2 cup toasted pecans, finely chopped Filling: 2 cups strawberries, coarsely chopped 3 TBS Strawberry Balsamic 6 large fresh basil leaves, finely chopped 2 tbsp fresh lemon zest 1 ¼ Cup Raspberry Peach Champagne Jam (In store) Directions: Preheat the oven to 350 F. Line a 9×13-inch pan with foil, and grease...