Ingredients: 1 cup dried adzuki bean 1 cup dried cannellini beans 1 cup dried black turtle beans 2 cups french cut green beans small red onion (chopped) 2 tomatoes (chopped) or sun-dried or both 1/2 cup Italian Salad Dressing prepared to package directions using Spriana Four Leaf Traditional Balsamic and Unfiltered Olive Oil 1-2 tsp [...]

Preserved Meyer Lemon Parsley Quinoa Cakes with Goat Cheese and Grilled Seasonal Vegetables Ingredients: Cakes: 2 cups cooked and cooled quinoa 2 large eggs, beaten or 1/2 teaspoon xanthan gum 1/2 cup finely chopped onion or chives 1/2 cup lemon brine and 1/4 cup water 1/3 cup chopped parsley or 1 TBLS dried 1/3 cup [...]

Ingredients: 2 cups cooked quinoa 1 cup chopped walnuts or your favorite! 4 garlic cloves, minced or 1 tbsp dried,minced 1/4 cup chopped parsley, fresh or dried 1/2 cup parmesan cheese 2 tablespoons Spriana Traditional Balsamic Vinegar 3 tablespoons Academia Barilla Extra Virgin Olive Oil 10 large Basil leaves, chiffonade 1/4 teaspoon pepper, crushed if [...]

Fresh Tomato Soup with Beluga Lentils, Cucumber Confit and Tuscan Basil Oil Ingredients: 2 cups cooked beluga lentils, cooled Confit: 1 large cucumber,diced 1 med red onion, diced 1 Tbsp Spriana Roasted Garlic Sea Salt Soup: 6 large tomatoes, seeded and diced (about 6 cups) 1/4 cup Spriana Four Leaf Traditional Balsamic 1 cup ice [...]

We are using Flour City Pasta’s, Basil,Tangerine and Lemon Grass Orzo. YIELD 4 servings PREP TIME Minutes to Prepare: 20 COOK TIME Minutes to Cook: 20 Instructions 1. Heat Oil and add spice mixture. Stir and take off heat. 2. Combine balsamic, soy sauce and lemon juice. Taste for desired sweetness. Add oil mixture and [...]