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INFUSIO SHOW 12/14/22

INFUSIO SHOW 12/14/22 1

 

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!

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

 Salad

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

 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 1

carrot cake

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
 peanut butter nugget

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

carrot cake 2

 

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

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

all salads

 

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

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

honey apple crisp

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

Violet Smoothie

 

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

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!

Caroline and suzanne in the kitchen with the food they've made

 

MUSHROOM SOUP

 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

mushrooms

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.

suzanne and alan

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

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.

apricots grilled

 

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.

tomato and peppers

 

apricot salad

FARRO SUMMER SALAD

summer salad complete

 

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.

farro ingredients

salads with infusio olive oils

 

 

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.