Recipes

BLOOD ORANGE & PISTACHIO OLIVE OIL CAKE 0

Here is the recipe for the beautiful Mother’s Day Cake Caroline whipped up for me. Best Mother’s Day ever and this cake is out of this world! The sublime taste of INFUSIO Blood Orange Olive Oil with the crushed pistachios is amazing. Try this – and it’s easy to make. Your guest will be impressed. I was!

BLOOD ORANGE & PISTACHIO OLIVE OIL CAKE

1 cup sugar
2 blood oranges (or 1 large orange)
3 large eggs, at room temperature
1 ½ cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup whole milk
¾ cup INFUSIO Blood Orange Olive Oil
2/3 cup toasted salted pistachios, crushed
Powdered sugar, for garnish
Basil leaves, for garnish
Whipped cream, for serving

Preheat the oven to 350 degrees. Using the INFUSIO Blood Orange Oil, lightly oil a 9-inch round springform or cake pan. Line the bottom with parchment paper and coat with a little more oil. Set aside.

To prepare the blood oranges, first zest with a Microplane, avoiding the white pith. Set aside the zested blood oranges to use as a garnish.

In the bowl of a stand mixer, add the sugar and the blood orange zest. Using your hands, crumble the zest into the sugar to infuse the flavor.

In another small bowl, combine the flour, baking powder, and salt. Whisk until combined.  

Add the eggs to the sugar and zest, and beat on high with the whisk attachment until light and fluffy, about 5 minutes. The volume of the eggs should triple. Lower to medium, then add the milk. Gradually add the INFUSIO Blood Orange Olive Oil until combined. Turn down to low and add the flour mixture, until just blended. Remove the bowl from the mixer and fold in the pistachios, reserving a nice handful for the top. Pour the batter into the prepared pan and sprinkle with the pistachios.

Bake on the center rack for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool on a rack for 20 minutes, or more. Remove the cake from the springform pan and place onto a platter.

For garnishes, supreme the zested blood oranges by carefully cutting off all the remaining skin and white pith. Slice into discs, through the equator of the blood oranges.

To serve, dust the top of the cake with powdered sugar and arrange the basil leaves and blood oranges around the cake. Cut the cake into slices and top with lightly sweetened whipped cream and a few pistachios. Place a basil leaf and blood orange slices on each plate. Lastly, drizzle the cake with a tiny bit of INFUSIO Blood Orange Olive Oil.

INFUSIO SHOW 12/14/22 2

Here are some wonderful recipes from Caroline. Brighten up your holiday starter, salad and side dishes with delicious INFUSIO Olive Oils and Balsamics!

BAKED CAMEMBERT WITH PISTACHIO & POMEGRANATE

This decadent appetizer starts off your holiday meal with a festive, melty, creamy hot cheese infused with pomegranate and pistachios. Serve with crackers or toast points for an absolute knock out!

• 1 whole Camembert (or Brie)
• 2 tablespoons INFUSIO Pomegranate Balsamic
• Toasted pistachios
• Pomegranate seeds
• 1 baguette, sliced and lightly toasted
• Fresh rosemary, for garnish
• Fresh sage, for garnish

Preheat oven to 350 degrees.

Place the wheel of cheese into a small cast iron skillet or oven-proof serving dish. Score the top of the cheese by piercing through the top skin of the cheese with a knife in a crisscross pattern. Drizzle INFUSIO Pomegranate Balsamic over the score marks.

Place into the oven for 10-12 min, or until the center of the cheese is soft and gooey. Meanwhile, arrange the herb garnishes onto a heat-proof serving board with the toast points, leaving a spot for the container with the warm cheese. 

When cheese is hot, carefully remove skillet from oven and place onto the serving board. Top the hot cheese wheel with a handful of pistachios and pomegranate seeds. Serve immediately while the cheese is warm and gooey.

FRISEE SALAD WITH PEAR, BLEU CHEESE & HAZELNUTS

This beautiful winter salad is as pretty as it is delicious! Use a variety of colored pears to decorate with hues of green, red and brown. The kiss of the INFUSIO Vanilla Fig Balsamic pulls it all together. It’s the perfect salad course for Christmas dinner.

• 8 oz. pancetta, cubed
• 1-2 heads frisee (or red leaf, butter or green leaf)
• 3 pears (1 each Bosc, D’Anjou, Ranier), thinly sliced
• 6 oz. St. Agur blue cheese (or Roquefort)
• INFUSIO Herbs de Provence Olive Oil
• INFUSIO Vanilla Fig Balsamic
• Sea salt & freshly cracked black pepper
• Handful of cracked hazelnuts, toasted

Heat a heavy-bottomed skillet on medium high heat. Add the pancetta and allow the fat to render out while it becomes golden and crisp. When uniformly cooked, remove pancetta from the rendered fat and set aside to drain on paper towels.

Place the lettuce into a salad bowl and drizzle with INFUSIO Herbs de Provence Olive Oil. Season and sea salt and freshly ground pepper. Arrange onto serving dishes, then place the pears around the edges. Evenly distribute the pancetta among the salads, then top with crumbles of cheese. Drizzle thin ribbons of INFUSIO Vanilla Fig Balsamic over the top of the salads. Lastly, garnish with toasted hazelnuts and serve.

FESTIVE WILD RICE
 

This festive rice dish makes the perfect side to a holiday roast, turkey or duck! It’s colorful, flavorful and dresses up the plate. The chopped herbs really brighten the flavors and the INFUSIO Blood Orange Olive Oil adds a subtle citrus note. Make enough for leftovers!

• 8 oz. wild rice, prepared per package instructions
• 2 garnet yams, cubed
• Extra virgin olive oil
• Sea salt & freshly ground black pepper
• ¼ cup dried cranberries
• INFUSIO Blood Orange Olive Oil
• 1 bunch basil, stemmed and thinly sliced
• 1 bunch tarragon, stemmed
• 1 bunch Italian parsley, chopped

Prepare rice and set aside.

Preheat oven to 350 degrees. Place the cubed yams onto a baking sheet and drizzle with olive oil, sea salt and pepper. Roast in the oven for about 40 minutes, or until toasty. Set aside.

Place the warm rice into a serving bowl. Add the roasted yams and cranberries. Drizzle with INFUSIO Blood Orange Olive Oil, sea salt and pepper and toss until well combined. Add the fresh herbs and toss to combine.

GUT RENEW Protein Mug Cakes 2

Looking for a healthier option for cake that can be made in about 5 minutes??? Try these delicious GUT RENEW Protein Mug Cakes for a sweet treat, loaded with protein and low in sugar and carbs. We know GUT RENEW is wonderful for smoothies, but here are some recipes to use it as a baking mix for some decadent treats.  These mug cakes whip up in minutes, then watch them rise out of your favorite coffee mug in about a minute! Plus, try Violet’s easy, no-bake fudgy treat!

GUT RENEW is available at SuzanneSomers.com!

CHOCOLATE PEANUT BUTTER NUGGET PROTEIN MUG CAKE
 

2 scoops Chocolate GUT RENEW Superfood Protein Formula
1 tablespoon coconut flour
2 tablespoons coconut sugar
½ teaspoon baking powder
1 tablespoon cocoa powder
1 egg (or flax egg alternative for vegans)
¼ cup almond milk
2 tablespoons dark chocolate or cacao chips
½ GUT RENEW Snack Bar – Peanut Butter Crisp, cubed
Coconut oil, for greasing

Combine GUT RENEW Superfood Protein Formula, coconut flour, coconut sugar, baking powder, cocoa powder, egg, and almond milk in a bowl and stir until well combined. Stir in the chocolate chips and GUT RENEW Peanut Butter Crisp Snack Bar chunks.

Microwave for 60-90 seconds, or until the cake rises and just begins to recede. Top with melted chocolate chips or a little peanut butter, if desired. 

CARROT CAKE PROTEIN MUG CAKE

2 scoops Original GUT RENEW Superfood Protein Formula
1 tablespoon coconut flour
2 tablespoons coconut sugar
½ teaspoon baking powder
1/8 teaspoon ground cinnamon
A touch of ground clove and ground nutmeg
¼ cup finely grated carrot
1 egg (or flax egg alternative for vegans)
3 tablespoons almond milk
¼ teaspoon vanilla extract
Coconut oil, for greasing
Greek yogurt, for topping

Combine GUT RENEW Superfood Protein Formula, coconut flour, coconut sugar, baking powder, cinnamon, clove, nutmeg, carrot, egg, almond milk, and vanilla in a bowl and stir until well combined.

Grease a coffee mug or large ramekin with coconut oil. Spoon batter into coffee mug.

Place into microwave on high for 60-90 seconds, or until the cake rises and just begins to recede. Remove from microwave and top with a spoonful or Greek yogurt.

GUT RENEW FUDGY TREAT

¼ cup + 2 tablespoons dark chocolate chips or cacao chips (if using unsweetened, add sweetener of choice, to taste)
1 tablespoon coconut oil
½ cup almond meal
2 scoops Chocolate GUT RENEW Superfood Protein Formula

Grease a ramekin with coconut oil and set aside. Place chocolate or cacao chips with coconut oil into a heat proof bowl. Microwave in 15 second intervals until melted. Add almond meal and GUT RENEW and stir to combine. Place into the ramekin. Eat immediately, or chill for 30 minutes for a firmer set.

Fall Salads with INFUSIO Gift Sets 0

It’s Fall and a wonderful time to cook with the produce from the season! Here are Caroline’s wonderful Fall Salad Recipes that she and my darling son, Bruce, made on the show last night. INFUSIO Gift Sets are a great way to try several of the incredible infused olive oils and vinegars in my INFUSIO line! They also make spectacular gifts for the holidays. 

HOLIDAY SPINACH SALAD

½ butternut squash, peeled and cubed

2 tablespoons extra virgin olive oil

6 thin slices prosciutto

5 oz. baby spinach

Pecorino cheese, thinly shaved  

1/3 cup pomegranate seeds

1/3 cup toasted hazelnuts

INFUSIO Meyer Lemon Olive Oil

INFUSIO Pomegranate Balsamic

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees. To roast the butternut squash, place cubes onto a baking sheet and drizzle with a little olive oil, sea salt and freshly ground black pepper. Roast in oven for about 20 minutes, turning once with a spatula to cook evenly. Remove from tray and set aside. To crisp the prosciutto, place the slices in a single layer onto a baking sheet. Drizzle with a little olive oil then place into the oven for about 7 minutes, or until crisp. Remove from tray and set aside.

To assemble the salad, place clean spinach into a large salad bowl. Top with the roasted butternut squash. Gently toss with INFUSIO Meyer Lemon Olive Oil to taste, plus sea salt and freshly ground black pepper. Over the top, drizzle INFUSIO Pomegranate Balsamic, then garnish with pieces of crispy prosciutto, shavings of pecorino, toasted hazelnuts and pomegranate seeds. Serve immediately.

SHAVED BRUSSELS SPROUTS & KALE SALAD

2 cups Brussels sprouts, thinly sliced

1 bunch kale, thinly sliced

1/3 cup freshly grated Parmigiano Reggiano

INFUSIO Basil Olive Oil

INFUSIO Vanilla Fig Balsamic

Sea salt and freshly ground black pepper

1/3 cup toasted pine nuts

Place shaved Brussels sprouts and thinly sliced kale into a bowl. Gently toss with INFUSIO Basil Olive Oil to taste, plus sea salt and freshly ground black pepper. Add freshly grated Parmesan and toss to combine. Drizzle INFUSIO Vanilla Fig Balsamic over the top and garnish with toasted pine nuts. Serve immediately.

HONEYCRISP APPLE & GORGONZOLA SALAD

4 oz. pancetta, cubed

1 Honeycrisp apple, cut into matchsticks

4 oz. bleu cheese (St. Agur or Gorgonzola), crumbled

1 head Frisee

INFUSIO Herbs de Provence

INFUSIO Peach White Balsamic

Sea salt and freshly ground black pepper

Place the pancetta into a small heavy pan on medium high heat. Allow the fat to render out of the pancetta as it crisps, about 7 minutes. Remove pancetta from pan with a slotted spoon and set aside. Place the frisee into a large bowl and gently toss with INFUSIO Herbs de Provence Olive Oil to taste, plus sea salt and freshly ground black pepper. Top with the sliced apples, crispy pancetta, and crumbles of bleu cheese. Drizzle with INFUSIO Peach White Balsamic and serve immediately. 

QUINOA VEGETABLE SALAD

2 cups tri-colored organic quinoa

6 asparagus stalks, chopped

1 bunch broccolini, chopped

INFUSIO Blood Orange Olive Oil

INFUSIO Black Cherry Balsamic

Sea salt and freshly ground black pepper

¼ cup dried cherries

½ cup finely chopped parsley, basil, tarragon

Prepare quinoa per package instructions. Place the cooked quinoa into a serving dish and set aside. Steam the asparagus and broccolini until just tender. Set aside to slightly cool. Add vegetables to the quinoa and gently toss with INFUSIO Blood Orange Olive Oil to taste, plus sea salt and freshly ground black pepper. Drizzle with INFUSIO Black Cherry Balsamic, then garnish with freshly chopped herbs and dried cherries. Serve immediately.

Violet's GUT RENEW Smoothie Recipes 12

Here are the recipes for my granddaughter Violet’s awesome GUT RENEW Smoothies! I can’t decide which is my new favorite! In case you missed the show, here’s the link!

Mint Chocolate Chip GUT RENEW Smoothie

8 oz. unsweetened coconut milk (or more for desired consistency)
1 frozen banana
2 tablespoons almond butter
2 scoops Chocolate GUT RENEW
4-5 drops peppermint extract
1 handful unsweetened cacao chips
5 ice cubes

Blend until smooth.

PSL – Pumpkin Spice Latte GUT RENEW Smoothie

8 oz. unsweetened almond milk (or more for desired consistency)
1 frozen banana
2 tablespoons almond butter
2 scoops Original GUT RENEW
2 tablespoons canned pumpkin
2 teaspoons cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground clove
¼ cup pecans
5 ice cubes
Coconut cream, for garnish
Cinnamon stick, for garnish

Blend until smooth. Take the top layer of coconut cream from a can of Thai coconut milk and spoon into a swirl on top of smoothie. Garnish with a cinnamon stick.

Mocha Chip GUT RENEW Smoothie

1 frozen banana
4 oz. brewed coffee
4 oz. unsweetened almond milk (or more for desired consistency)
2 scoops Chocolate GUT RENEW
1 handful unsweetened cacao chips
2 tablespoons chocolate almond butter (or almond butter)
5 ice cubes

Blend until smooth.

June 2022 Summer INFUSIO Recipes 20

Happy to back in the kitchen with Caroline, making some easy and amazingly delicious recipes for the summer. My Mushroom Soup has never tasted better since I added extra layers of flavor with INFUSIO Provence Sea Salt Rub and Olive Oil. The Tuscan Chicken Cutlet is the fastest, easiest way to wow your family and friends. Comes together in minutes and the flavors will knock you out! Caroline made two beautiful salads that can be made in advance and served at room temperature for those hot summer nights – Grilled Apricot & Heirloom Tomato Caprese Salad and a gorgeous Farro Summer Salad, fresh, flavorful and FABULOUS! INFUSIO Sea Salt Rubs and Olive Oils and Balsamics will have you cooking like a chef!

MUSHROOM SOUP

MUSHROOM SOUP

4 cups shitake mushrooms
¼ cup extra virgin olive oil
5 shallots, thinly sliced
1 tablespoon INFUSIO Provence Sea Salt Rub
2 tablespoons butter
4 cups organic chicken broth, preferably homemade
Sea salt and freshly ground black pepper

For Garnish:

2 tablespoons extra virgin olive oil
1 tablespoon butter
4 shitake mushroom tops, thinly sliced
2 teaspoons INFUSIO Provence Sea Salt Rubs
Sour cream
INFUSIO Herbs de Provence Olive Oil

For the soup:

Remove the stems from the mushrooms (discard or set aside to flavor a future batch of chicken stock.) Roughly chop the mushrooms and place into a food processor. Pulse until they are uniformly chopped.

Place a saucepan or small stock pot on medium heat. Add the olive oil and the shallots and saute until the shallots are lightly golden, about 10 minutes. Add the chopped mushrooms, INFUSIO Provence Sea Salt Rub and butter. Saute for about 10 minutes.  Then add chicken broth and when hot, lower the heat and simmer about 10-15 minutes. Puree the soup using an immersion blender, or transfer back to food processor and pulse until blended. Adjust seasoning, adding more sea salt and pepper, to taste.

For the garnish:

Heat a saute pan over medium heat. When hot, add a little olive oil and butter, then the sliced mushrooms. Sprinkle with the INFUSIO Provence Sea Salt Rub. Saute until the mushrooms are crispy and golden.

Ladle the soup into bowls. Garnish with a dollop of sour cream, a few of the crispy mushrooms and finish with a drizzle of INFUSIO Herbs de Provence Olive Oil.

TUSCAN CHICKEN CUTLETS

TUSCAN CHICKEN CUTLETS

2 organic chicken cutlets, pounded to about ½” thick
2-3 tablespoons INFUSIO Tuscan Sea Salt Rub
¼ cup extra virgin olive oil
INFUSIO Vanilla Fig Balsamic

Season the chicken cutlets liberally on both sides with INFUSIO Tuscan Sea Salt Rub. Place a large saute pan on medium high heat. When hot, add olive oil, then the chicken cutlets in a single layer. Cook for about 3 minutes, then flip and cook the other side for another 3 minutes. Add the INFUSIO Vanilla Fig Balsamic over the chicken and into the pan to warm and coat the chicken. Place chicken onto serving plates and serve immediately.

GRILLED APRICOT & HEIRLOOM TOMATO CAPRESE SALAD

GRILLED APRICOT & HEIRLOOM TOMATO CAPRESE SALAD

3 ripe apricots
Extra virgin olive oil
1/2 teaspoon INFUSIO Tuscan Sea Salt Rub
3-5 Heirloom tomatoes
1 large ball Bufala Mozzarella
INFUSIO Basil Olive Oil
INFUSIO Peach White Balsamic
INFUSIO Traditional Balsamic
Sea salt and freshly ground black pepper
Fresh basil leaves

Slice the apricots in half and remove the pit. Drizzle the apricots on both sides with olive oil and a little sprinkling of Tuscan Sea Salt Rub. Using a grill pan or a grill, place the apricots onto the heat and allow to slightly char on both sides. Remove and set aside.

Slice the tomatoes in different shapes – some as ½” slices across the equator, other as wedges. Arrange the tomatoes into a serving dish. Add the grilled apricots. Break the bufala mozzarella into 6-8 sections and arrange with the tomatoes and apricots. Drizzle with INFUSIO Basil Olive Oil, Peach White Balsamic and Traditional Balsamic. Season with sea salt and freshly ground black pepper. Garnish with fresh basil leaves.

FARRO SUMMER SALAD

FARRO SUMMER SALAD

1 package farro
1 bunch Italian parsley, finely chopped
1 bunch mint, finely chopped
4 green onions, sliced thinly on the diagonal
8 baby bell peppers, seeded and finely diced
Juice of ½ lemon
INFUSIO Meyer Lemon Olive Oil
INFUSIO Pomegranate Balsamic
Sea salt and freshly ground black pepper

Prepare farro according to package instructions. Drain and set aside in a serving dish. Salad may be served warm or at room temperature. Add the fresh herbs, onions, baby bell peppers, lemon juice and INFUSIO Meyer Lemon Olive Oil. Season generously with sea salt and freshly ground black pepper. Gently toss to combine. Finish by drizzling with INFUSIO Pomegranate Balsamic and serve.