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EASTER RECIPES!

EASTER RECIPES! 21

I had so much fun with my daughter-in-law, Caroline, preparing this abundant Spring feast! These recipes are perfect for Easter lunch or dinner or any Spring celebration you want to share with family or friends. INFUSIO Olive Oils and Balsamics add amazing flavor profiles and allow you to turn beautiful ingredients into chef-worthy creations. From my family to yours, Happy Easter, Happy Spring and enjoy this beautiful food!

full meal

 

Caroline and Suzanne
Alan and Suzanne

 

CRISPY PROSCIUTTO RICOTTA CROSTINI

 

Crustini
  • 1 pint full-fat ricotta cheese
  • 2 tablespoons INFUSIO Tuscan Olive Oil
  • Sea salt and freshly ground black pepper
  • 4 thin slices Prosciutto de Parma
  • 12 crackers (Raincoast Crisps or toasted slices of baguette)
  • INFUSIO Vanilla Fig Balsamic

Place the ricotta in a small mixing bowl. Add the INFUSIO Tuscan Olive Oil plus sea salt and pepper. Stir to combine. Set aside.

Place a saute pan on medium high heat. When hot, add the prosciutto in a single layer. (No oil is needed since the prosciutto has enough fat.) Crisp for about 2 minutes, then turn and crisp the other side. Watch the heat so the prosciutto doesn’t burn. Remove and set aside.

Arrange crackers or toast points on a serving platter. Spread the ricotta onto each cracker. Break off a piece of the crispy prosciutto and place on top of the ricotta. Drizzle a small amount of INFUSIO Vanilla Fig Balsamic on top and serve.

 

FENNEL BLOOD ORANGE SALAD

fennel blood orange salad

Slice the fennel bulbs and place into a shallow serving bowl. (Save a few of the leafy ends for garnish and set aside.) Drizzle INFUSIO Blood Orange Olive Oil over the fennel and season generously with sea salt and pepper.

Slice the blood oranges and Cara Cara oranges by cutting off each end with a sharp knife, then cutting off the peel and pith. Slice the flesh into rounds and place decoratively onto the fennel. Drizzle a small amount of INFUSIO Black Cherry Balsamic over the fennel and oranges. Then top with shaving of Pecorino Romano and garnish with the leafy fennel tops.

 

ROSEMARY LAMB CHOPS WITH POMEGRANATE GLAZE

finished lamb chops

  • 12 single rib lamb chops
  • Sea salt and freshly ground pepper
  • ¾ cup extra virgin olive oil
  • 10 cloves garlic
  • 2 tablespoons fresh rosemary (or 1 tablespoon dried)
  • 1/3 cup INFUSIO Pomegranate Balsamic 

Season the lamb chops on both sides with sea salt and freshly ground pepper. In a food processor, combine olive oil, garlic and rosemary and pulse to combine. Pour marinade over the lamb chops and marinate for 30 minutes or as long as overnight.

lamb cooking

Heat a large saute pan on high heat. When hot, add a little olive oil to coat the bottom of the pan. Remove the lamb chops from the marinade and place in a single layer on the hot pan.  Pan fry for 2-3 minutes, then turn and sear the other side for another 2-3 minutes. Remove from pan and set aside onto a serving platter.

Heat the INFUSIO Pomegranate Balsamic in a small saucepan. When it starts to bubble, remove from heat and spoon over the lamb chops. Serve immediately.

lamp chops served

 

BASIL PARSLEY PESTO PASTA

pesto

Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile.  I like to make large batches and store in glass jars.

  • 2 cups organic basil leaves, loosely packed
  • ½ cup organic flat-leaf parsley, loosely packed
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup toasted organic pine nuts
  • ¾ cup organic extra virgin olive oil
  • 1 garlic clove, minced
  • A pinch red chili flakes
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound pasta
  • INFUSIO Basil Olive Oil

Set aside a water bath - small bowl filled with water and a large handful of ice.

Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.

Remove immediately and plunge leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.

Add the remaining ingredients and puree until smooth. (Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use.) Makes about 2 cups.

Prepare pasta per package instructions, drain, and place into a large serving bowl. Drizzle the hot pasta with INFUSIO Basil Olive Oil, then add the pesto and gently stir until well coated. Taste for seasoning and add more salt, pepper or red chili flakes to personal preference. Garnish with fresh basil or parsley and serve.

 

ROASTED MEYER LEMON ASPARAGUS

asparagus

Preheat oven to 400 degrees. Trim ends of asparagus and place onto baking sheet. Drizzle with INFUSIO Meyer Lemon Olive Oil and season with sea salt and pepper. Place into the oven and roast for 10-15 minutes, depending on the thickness of the asparagus.

Remove from oven and grate lemon zest over the asparagus, then squeeze lemon juice over the top. Season again with sea salt and pepper and serve immediately.

 

WHITE PEACH PECAN YOGURT PARFAIT

parfait

  • 1 pint plain full-fat Greek yogurt
  • INFUSIO Peach White Balsamic
  • Sugared pecans (or toasted pecans)
  • Pinch of Maldon salt
  • Mint sprigs, for garnish

Place yogurt into small serving bowls. Top with INFUSIO Peach White Balsamic, then a handful of sugared pecans. Add a pinch of Maldon salt flakes, garnish with a sprig of mint and serve. 

GUT RENEW Cookie Dough Protein Ball Recipes

GUT RENEW Cookie Dough Protein Ball Recipes 11

GUT RENEW COOKIE DOUGH PROTEIN BALLS

These no-bake protein balls taste just like your favorite cookie dough treats, but with only a fraction of the guilt! Adjust these recipes to your taste preference - so many wonderful ways to enjoy GUT RENEW in a smoothie or a healthy snack!

GUT RENEW CHOCOLATE CHIP COOKIE DOUGH PROTEIN BALLS

¾ cup organic almond of peanut butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1/4 cup organic coconut flour

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

2-4 tablespoons unsweetened organic almond milk or coconut milk

¼ cup dark chocolate chips or cacoa nibs

Combine all ingredients and roll into small balls. Store in air-tight container in refrigerator or freezer.

GUT RENEW ALMOND JOYOUS COOKIE DOUGH PROTEIN BALLS

3/4 cup almond butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1 tablespoon unsweetened organic cocoa powder or cacoa powder

½ cup toasted slivered almonds

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

2-4 tablespoons unsweetened almond or coconut milk

¼ cup shredded coconut

Combine all ingredients, except shredded coconut, in a bowl. Roll into small balls. Coat each ball in shredded coconut. Store in air-tight container in refrigerator or freezer.

 

GUT RENEW OATMEAL RAISIN COOKIE DOUGH PROTEIN BALLS

3/4 cup organic peanut butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1/3 cup rolled instant oats, toasted

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

½ teaspoon cinnamon

2-4 tablespoons unsweetened almond milk

¼ cup raisins

 

Combine all ingredients and roll into small balls. Store in air-tight container in refrigerator or freezer.

 

SUZANNE MAHONEY’S CORNED BEEF & CABBAGE 0

1 organic beef brisket

¼ cup pickling spices

1 onion, cut into quarters

Drizzle of olive oil

2 cans beer (Alan uses gluten-free beer)

4 carrots, cut on diagonal in 4 pieces

3 potatoes, quartered

1 cabbage, quartered

Yellow mustard

Generously rub the pickling spice on all sides of the brisket. Place the onion pieces into a slow cooker and drizzle with olive oil. Place the seasoned brisket on top of the onions. Pour the beer into the slow cooker (careful not to knock the spices off the meat). Cover and slow cook on low for about 3 hours.

Remove the lid and add the carrots, potatoes and cabbage. Cover and continue cooking for another 3-5 hours until the corned beef shreds easily and the vegetables are tender.  To serve, placeindividual pieces of corned beef with cabbage, onion, carrots and potatoes into shallow serving bowls and cover each with a spoonful of sauce. Pass the yellow mustard! Happy St. Patrick’s Day!

FAMILY COOKING SHOW 48


We had such a fun family cooking night with Caroline and Leslie! Here are the recipes for my Killer Cauliflower Soup, plus Caroline’s Spiced Chicken with Quinoa and Leslie’s Thumbprint Almond Cookies! 

  

  


 

KILLER CAULIFLOWER SOUP

 

I love to feed Alan delicious, steamed cauliflower covered in butter and garlic! One of my favorite vegetable side dishes. Here’s a version of my amazing (she said modestly) Cauliflower Soup that I made with the leftover steamed cauliflower – DELICIOUS!!!

1 head cauliflower
10 cloves garlic
1 stick (8 tablespoons) butter
Sea salt and freshly ground black pepper
Chopped parsley, for garnish
1/3 cup extra virgin olive oil
10 shallots, thinly sliced
3 cups chicken broth, preferably homemade

Steamed Cauliflower with Garlic Butter:

Wash and trim the head of cauliflower. Place the cauliflower in a covered pot fitted with steamer over boiling water and steam until tender when pierced with a fork, about 30 minutes. Remove cauliflower from the pot and set aside on a serving platter.

While the cauliflower is steaming, in a small saucepan, melt the butter and add the chopped garlic. Bring the butter to a low boil and allow the garlic to infuse into the butter for 4-5 minutes. Spoon the garlic butter over the cauliflower, then season with sea salt, pepper and garnish with chopped parsley.  Cut into quarters and serve with your favorite meal or follow the directions below to make a delicious soup! Sometimes Alan and I eat half of the cauliflower for our meal and then I make soup with the other half the next day.

Cauliflower Soup:

Heat a medium-size stock pot on high, then add olive oil and the shallots. Saute for about 10 minutes until translucent. Add the Steamed Cauliflower with Garlic Butter, making sure to get all the delicious garlic butter and bits into the soup pot. Break the cauliflower into smaller pieces with a wooden spoon as it sautes in the oil with the shallots. Cook for about 5-7 minutes. Add the broth and bring to a boil, then reduce heat to low for about 5 minutes. Using an emulsion blender, puree the soup, leaving some small chunks for texture. Season again with sea salt and pepper. Spoon into bowls and serve.


 

CAROLINE’S SPICED CHICKEN WITH QUINOA

 

In under an hour, you can blow your family away with this easy weeknight dinner! The flavorful thighs with skin and bones make the broth so rich and delicious!!!  This tender, delicious fall off the bone chicken dinner is a winner!

8 chicken thighs, with bone and skin
Sea salt and freshly ground black pepper
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard
1 teaspoon ground ginger
2 teaspoons dried thyme
½ teaspoon cayenne
¼ cup extra virgin olive oil
1 onion, thinly sliced
4 cups chicken broth
Chopped mint and parsley, for garnish
3 cups green beans, trimmed and chopped
2 cups tri-colored quinoa, prepared per package instructions

Season the chicken thighs liberally with sea salt and pepper on both sides. Sprinkle all the spices in an even layer on both sides.

Heat a large saute pan on high. When hot, add the olive oil, then place 4 of the thighs in a single, layer skin side down. Sear the skin for about 3 minutes until they are deep golden. Turn over and sear the other side for another 3 minutes. Remove thighs from pan and set aside. Repeat with remaining 4 thighs, searing on both sides, then set aside.

Add the sliced onions to the pan, scraping any bits from the bottom of the pan to incorporate the flavors into the onions. Saute until the onions are golden, about 10-15 minutes. Add the chicken back to the pan, nestling into the onions. Pour broth over the chicken and bring to a boil. Reduce heat to low, cover and let the thighs cook for at least 45 minutes until they are fork tender and the meat easily releases from the bone.

Add the green beans and cover again for 5-7 minutes, until green beans are bright green and tender.

To serve, place a mound of fluffy quinoa into a shallow bowl. Place one chicken thigh on top, then spoon over the delicious broth, onions and green beans over the chicken.  Finish with a generous handful of freshly chopped parsley and mint.

Serve immediately. Serves 8.


 

LESLIE’S THUMBPRINT COOKIES

 

A healthier treat than conventional cookies, Leslie made these with gluten-free cookies with ground almonds! Delicious! You can buy almond meal or simply place almonds into a food processor and pulse until ground.

¾ cup ground almonds
4 tablespoons salted butter
½ cup maple syrup
Raspberry jam
Semi-sweet chocolate chips
Shredded Coconut

Place a small saucepan with the butter on medium heat until melted. Add the almond meal and the maple syrup. Stir until combined. Turn off the heat.

Using your hands, form the almond mixture into silver dollar-size cookies and place onto a baking sheet lined with parchment paper. Using your thumb, press a small indent into the center of each cookie.

Get creative with your fillings! Try a spoonful of Raspberry Jam or fill with a few dark chocolate chips. Add shredded coconut or any combo of the above!

Place the baking sheet under the broiler until golden and toasty, about 5 minutes. Keep a good eye so they don’t burn.

Allow to cool for a few minutes before serving.

LADY ALICE MEETS JACK DANIEL’S BAKED APPLES

LADY ALICE MEETS JACK DANIEL’S BAKED APPLES 6

 

I have always loved making baked apples, especially in the Fall. I saw Caroline making these on her Instagram (@carolinesomers) with the addition of Jack Daniel’s Whiskey and WOW, they are amazing! These are a great choice for those who are allergic to gluten and eggs. And for the dairy-free crowd, you can use vegan butter and vegan ice cream. Delicious!!!

Here’s the recipe:

When Lady Alice met the rugged Jack Daniels, he melted into her and she would never be the same!

These baked apples bring all the flavors of fall into one spectacular dish, with warm brown sugar cinnamon infused with Jack Daniels for a sweet caramel sensation that will knock your socks off!

6 Lady Alice apples (or favorite baking apple)
1 stick butter, softened
¾ cup brown sugar
1 tablespoon cinnamon
2 teaspoons vanilla
A pinch of salt
¼ cup of Jack Daniel’s Whiskey
Drizzle of honey
Vanilla ice cream (or Van Leewan Honeycomb if you can find it!)

Preheat oven to 400 degrees.

Core apples and place into baking dish. Combine butter, brown sugar, cinnamon and salt and stuff into apples. Pour Jack Daniel’s over the apples and into bottom of baking dish. Drizzle apples with honey. Bake uncovered, for about an hour. Keep in a warm oven until ready to serve. Spoon drippings over the apples and serve warm with ice cream. 

 

finished baked apples with ice cream

 

closeup of backed apples

CAROLINE’S WATERMELON NAPOLEON

CAROLINE’S WATERMELON NAPOLEON 10

CAROLINE’S WATERMELON NAPOLEON

What a fabulous combination of flavors and unique way to serve watermelon! Thinly sliced pieces of watermelon are stacked with whipped ricotta, then layered with red onion, fresh basil and a drizzle of INFUSIO Basil Olive Oil and Traditional Balsamic. Finished with some toasted, salty pistachios – this will WOW your friends and family!

  • 3 ½-inch slices of seedless watermelon
  • 1 cup ricotta
  • Sea salt and freshly ground black pepper
  • 10 basil leaves, chiffonade + extra sprigs for garnish
  • 5 thin slices red onion
  • Drizzle of Infusio Basil Olive Oil
  • Drizzle of Infusio Traditional Balsamic
  • Handful of pistachios, toasted and salted

Remove the rind from the watermelon. Attempt three uniform slices (about 3x5 inches each) by using a guide to cut the melon (Caroline used a small plastic container and cut around it). Set aside.

Lightly whisk the ricotta with sea salt and freshly ground pepper until fluffy. Add the thinly sliced chiffonade of basil and gently stir to combine.

On a serving plate, place one slice of watermelon, then spoon over the whipped ricotta in an even layer. Top with the next piece of watermelon. Add another layer of ricotta. Top with the last piece of watermelon. Arrange the red onions on top. Drizzle with a bit of INFUSIO Basil Olive Oil and INFUSIO Traditional Balsamic. Season with more sea salt and freshly ground pepper. Lastly, garnish with fresh basil leaves and a handful of salted pistachios.