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Balsamic Honey Mushrooms

Ingredients >

2 tablespoons extra virgin olive oil
500 g chestnut mushrooms
60 ml De Nigris Bold & Fruity Balsamic Vinegar
1 tablespoon honey
3 cloves garlic, minced
Salt and pepper to taste
1 tablespoon fresh chopped parsley, for garnish

Prep >

Heat olive oil in a large frying pan over a medium high heat. Cut mushrooms in half. Sauté and toss mushrooms in pan for five minutes. Mix De Nigris Balsamic Vinegar, honey, and garlic in a small bowl. Pour over mushrooms and reduce heat to simmer for five minutes stirring often. Add salt and pepper to taste. Garnish with fresh parsley.

Spicy Skillet Shrimp >

Ingredients:
2 tablespoons extra-virgin olive oil
1 large sweet onion, finely chopped (about 1 cup)
2 medium jalapeño peppers, seeded and finely chopped (about 1/4 cup)
4 garlic cloves, minced
Coarse salt and freshly ground pepper
One 28-ounce can diced tomatoes, with their juices
One 6-ounce can tomato sauce, homemade or store?bought (about 3/4 cup)
1/2 teaspoon crushed red pepper flakes
Finely grated zest of 1 large lemon (about 2 tablespoons)
2 1/2 pounds large shrimp (18 to 20 count), peeled and deveined
1 cup tender fresh garden peas or thawed frozen peas (optional)
Steamed long-grain white rice (optional), for serving

Prep >
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the jalapeños and garlic and continue to cook for 1 minute longer. Season the vegetables with salt and pepper.

Add the tomatoes with their juices, tomato sauce, red pepper flakes, and lemon zest to the skillet and stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer and continue to cook until the mixture has thickened, 15 to 20 minutes.

Place the shrimp on top of the tomato mixture and cook until opaque and pink in color, about 8 minutes longer. If you like, stir in the peas and serve over a bed of rice.

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Garlic whole roasted cauliflower

Ingredients:
• 1 Medium Head Cauliflower leaves removed
• 3 Tbsp Olive Oil
• 4-5 Garlic Cloves minced
• Salt and ground pepper to taste
• 1 Tsp Dried Chives
• 1 Tsp Dried Basil
• 1 Tsp Oregano
• 1/3 Cup Vegetable Broth
• Optional: fresh chopped parsley

Prep:
Instructions:
• Preheat your oven to 400F.
• In a small bowl, whisk the Olive Oil with garlic and seasonings.
• Brush the Cauliflower all over with the garlic Oil mixture, then place it into a dutch oven pot or baking dish. pour in the broth, then place the lid on and then transfer it to the oven.
• Roast in toven for 30 mins, then take lid off & bake for additional 10-12 minutes.

Notes:
• You can either set your oven to roast or bake. You will get a crispier cauliflower if roasted as opposed to baking only. You may also bake it for the first 30 minutes then roast for the additional 12-15 minutes.

* Vegatable Dishes

Honey Butter Old Bay Shrimp >

Ingredients:
3 tbsp. Honey
4 tbsp. Butter
1 lb. Large shrimp
2 tbsp of Old Bay seasoning

Prep:

> Salt & Pepper the Shrimp
> Create a Marinade for the Shrimp out of Honey & Old Bay Seasoning
> Place the Shrimp in a bowl and then pour over the marinade and toss until all the Shrimp are completely covered. Cover the bowl and then place it fridge for at least 2 hrs,
> Cut off a Quarter pack of butter and fry on a high heat ...until the butter really starts browning; then add the marinated Shrimp to the pan.
> Fry until golden brown

Serve with Brown Rice & Sugar Snap Peas

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