Recipes

Lemon Basil Vinaigrette

Prep Time: 5 minutes

  • 1/4 cup Lemon-Basil Syrup

  • 3/4 cup Olive Oil

  • 1/2 tsp Dijon Mustard

  • 1/2 tsp Salt

  • Dash of Pepper

Mix all of the ingredients into a glass jar or bottle with a tight lid. Shake to mix together, and serve! Store this dressing in the fridge. Take it out before use and let it sit on the counter for 15-20 minutes, until it becomes a liquid again.

Sweet Glazed Salmon

Yield: 4 servings Prep Time: 15 minutes Cook Time: 5 minutes

Total Time: 1 hour 20 minutes

  • ¾ tsp Olive Oil, divided

  • 1 Clove Garlic, Minced

  • ¼ cup Soy Sauce

  • 3 tbsps (1.5 ounces) Lime-Mint Syrup

  • ¼ tsp Sea Salt, plus more for garnish

  • ¼ tsp Black Pepper, plus more for garnish

  • ¼ tsp Red Pepper Flakes

  • 4 (6-ounces) Fillets of Salmon

  • 1 tbsp Olive Oil

Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Sauté garlic in hot oil until just beginning to brown. Mix together sautéed garlic, lime-mint syrup, soy sauce, 1/2 teaspoon olive oil, sea salt, black pepper, and red pepper flakes in a bowl; pour into a large resealable plastic bag. Add salmon fillets to the bag, turning to coat with marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons of marinade and discard the remainder. Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet; pour reserved marinade over the salmon. Cover and cook, occasionally spooning liquid in the pan over fillets, until salmon is browned and flakes easily with a fork, 2 to 3 minutes per side. Garnish salmon with sea salt and black pepper.

Orange-Cinnamon Creamy Vinaigrette

Prep Time: 5 minutes

  • 1/4 cup Orange-Cinnamon Shrub Syrup

  • 1/2 cup Mayonnaise

  • 1/3 cup Dijon Mustard

  • Salt and Pepper To Taste

Mix all of the ingredients into a bowl or container. Whip to mix together, and serve! Add more salt and pepper to taste. Store this dressing in the fridge.

Pork Chops with Apple SYRUP Glaze

Yield: 6 servings Prep Time: 20 minutes Cook Time: 25 minutes

Total Time: 45 minutes

  • 6 (6-ounce) Boneless Center-Cut Pork Chops

  • 1 tbsp Vegetable Oil

  • 1 tbsp Butter

  • 3 Cloves Garlic, Minced

  • ¼ cup Apple Cider Vinegar

  • 2 cups Apple-Pear Syrup

  • 1 tsp Dijon Mustard

  • 1 tsp Minced Rosemary

  • 1 pinch Red Pepper Flakes

  • Salt and Pepper To Taste

Season pork chops with salt and black pepper. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and the pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove the pan from the heat; transfer the pork chops to a plate. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple-pear syrup and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.