Recipes –

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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




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.








We never think of eating pot roast in the summer, but this version is lighter with fresh tomatoes and baby potatoes! The seasoning couldn’t be easier with my INFUSIO Tuscan Sea Salt Rub!

  • ¼ cup extra virgin olive oil
  • 4-lb. chuck roast
  • 2 tablespoons INFUSIO Tuscan Sea Salt rub
  • 2 large yellow onions, sliced 
  • 1-2 leeks, tops and bottoms trimmed then thinly sliced
  • 2 cloves garlic, smashed
  • Freshly ground black pepper 
  • 4 carrots, chopped into 2-inch pieces 
  • 3-4 tomatoes, seeded and roughly chopped 
  • 10 shitake mushrooms, coarsely ground in food processor
  • 3-4 cups chicken stock, preferably homemade
  • 1 teaspoon sugar (optional)
  • Pinch red chili flakes
  • 10-15 small red potatoes 

Heat a large heavy bottomed pot with lid. Drizzle a little olive oil onto both sides of the meat. Cover generously with INFUSIO Tuscan Sea Salt Rub and a little extra ground black pepper. Add olive oil to the hot pan, then place the meat into the pot. Sear for about 3 minutes, then turn the roast over and brown the other side for another 3 minutes. This helps you create bits on the bottom of the pan. Remove the meat from the pot and set aside.

Add the onions and leeks and saute until lightly browned, about 5 minutes. Add a little more olive oil if necessary and add the garlic cloves, carrots and tomatoes.  Saute another 2-3 minutes. Add the ground mushrooms and saute 1 minute longer. Add the chicken stock and scrape up any bits on the bottom of the pan to intensify the flavor of your sauce. Add a touch of sugar and a pinch of red chili flakes (both optional). Bring to a boil, then immediately turn down the heat to low. Add the roast back to the pot, cover and let simmer for about 2 hours.

Add the small red potatoes and simmer for another 90 minutes, until the sauce is thickened and the meat is fork tender.

Serve in shallow bowls with ladles of the delicious sauce.



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!

Zannie's Lemon Herb Chicken

Zannie's Lemon Herb Chicken 8

1) Drizzle a 5 lb chicken with olive oil 2) Slice the top a head of garlic and rub all over 3) Squeeze a lemon, then toss it inside the cavity 4) Liberally sprinkle with sea salt 5) and freshly cracked black pepper 6) add oil, onions, garlic, and lemon slices 7) cover with fresh tarragon, sage, rosemary, and thyme 8) top with lemon slices and butter 9) roast at 350 degrees for 120 minutes
Images of Suzanne preparing the chicken


Many of us plan elaborate meals for the holidays, but get stuck on ideas for starters! Here are some delicious first courses that are loaded with flavor using INFUSIO Olive Oils and Balsamics. Served in the right portions, these decadent tastes will delight the palate without spoiling the appetite for the main course. INFUSIO products are available at


    Lightly toast the bread. Place a small piece of prosciutto onto the bread. Top with ricotta. Drizzle with INFUSIO Vanilla Fig and garnish with a tiny mint leaf.




    Lightly toast the bread. Spoon a bit of burrata onto the toast point. Add a cherry tomato. Season with sea salt and freshly ground black pepper. Drizzle with a bit of INFUSIO Basil Olive Oil. Garnish with a sprig of fresh basil.





    • ¼ cup extra virgin olive oil
    • 4 tablespoons butter + 2 tablespoons butter
    • 6 shallots
    • 1 head cauliflower, chopped
    • Sea salt and freshly ground black pepper
    • 2-3 cups chicken broth, preferably homemade
    • 1/4 cup pine nuts, toasted
    • INFUSIO Tuscan Olive Oil

      Peel and thinly slice the shallots. Place a stock pot onto the stove on medium high heat. Add the olive oil and 4 tablespoons of butter. Add the shallots and saute. Once they start getting golden, reduce the heat to medium low and let them continue to get a deep golden color. Don’t rush it – this can take 30-40 minutes. Once they are done, remove the crispy shallots from the pan and set aside to use as a garnish.

      Using the same pan with the flavor of the shallots, turn the heat up to high. Add a touch more olive oil and the 2 tablespoons butter. Add the cauliflower to the pot. Season with sea salt and freshly ground black pepper. Saute the cauliflower for about 10 minutes, until it’s well coated in the oil and butter. Add 2 cups chicken broth, cover and bring to a boil. As soon as it’s boiling, test the cauliflower for doneness by piercing with a fork. When it’s soft and easily pierced with a fork, turn off the heat and puree with an immersion blender (or transfer to a blender or food processor and blend).  If the soup is too thick, add more broth to get the right consistency.

      Taste for seasoning. Adjust salt and pepper and add more butter, as desired. Serve in demitasse cups with crispy fried shallots, toasted pine nuts. Lastly, drizzle with INFUSIO Tuscan Olive Oil.



      Preheat oven to 350 degrees. Place the butternut squash onto a baking sheet and drizzle with olive oil. Season with sea salt and freshly ground pepper. Roast in the oven until golden and cooked through, 30-40 minutes.


      Place a saute pan on high heat. Add the pancetta and saute until the fat renders out and the pancetta becomes crispy, about 20 minutes. Pour off most of the fat, then return the pan to low heat. Add a drizzle of INFUSIO Black Cherry Balsamic just to warm.

      Place the baby spinach into a salad bowl. Drizzle a small amount of INFUSIO Blood Orange Olive Oil and toss until lightly coated. Season with sea salt and freshly ground black pepper.  Place dressed spinach onto serving plates. Top with the roasted butternut squash. Using a slotted spoon, add a spoonful of the crispy pancetta. Drizzle a very small amount of INFUSIO Black Cherry Balsamic over the salad. Garnish with toasted pecans.