Recipes from the Infusio Lunch

 Suzanne and Family

Here are the recipes for the beautiful lunch Caroline made using my brand new Infusio Sea Salt Rubs and Infusio Olive Oils and Balsamic Vinegars. These products make gourmet cooking so easy! Incredible flavors! I was so happy to see my brother Dan, my sister-in-law Mardi, and my darling niece Erin and her husband Steve. Family is everything! The Infusio line is available only at YOU WILL LOVE THESE INCREDIBLE FLAVORS!!



Makes 8 chops

Season all sides of the lamb chops with a thin layer of Infusio Tuscan Sea Salt Rub. Heat a saute pan on medium high, then add a few tablespoons of olive oil to coat the bottom of the pan. Add the chops in a single layer. Cook for approximately 2 minutes on the first side, then turn over when they are nicely seared and crusty. Cook for another 2 minutes on the other side. Turn the chops on their side to crisp the fat for another minute or two. Remove from pan and set aside.

In a small sauce pan, heat a few tablespoons of Infusio Pomegranate Balsamic. As soon as it bubbles, turn off the heat and spoon over the lamb chops as a glaze. Serve immediately.

Pork Chops in Pan

Pork Chops on Plate



Makes 8 pieces

Heat a saute on medium high, then add a little olive oil. Add the prosciutto in a single layer and fry on both sides until crisp. Remove and drain on paper towels until cool. Crumble into pieces and set aside.

To make the toast points: Drizzle Infusio Basil Olive Oil on the baguette slices. Toast in an oven until lightly golden brown.

To assemble: Place a small amount of burrata on each toast point. Season with sea salt and freshly ground black pepper. Drizzle with Infusio Basil Olive Oil and Vanilla Fig Balsamic. Top with the crumbled prosciutto and serve immediately.

Prusciotto and baguette

 Pork Chops and Bruscetto




Serves 4

To make Crispy Shallots: Place olive oil into a large saute pan over high heat. Add the shallots and toss in the olive oil until well coated. Turn the heat down to medium/low and cook for about 30 minutes, until golden brown and a little crispy. Season with sea salt and set aside.

To make chicken breasts: Preheat the oven to 350 degrees. Season the chicken breasts on both sides with Infusio Herbs de Provence Sea Salt Rub. Heat a large saute pan on medium high, then add olive oi. Add the chicken breasts, skin side down in a single layer. Cook for about 3 minutes until skin in seared and a nice crusty brown. Turn the chicken and cook the other side for 3 minutes. Remove from pan and place onto a baking sheet (or cook in the saute pan if it’s oven safe). Place into a preheated oven and finish cooking for about 5 minutes. Remove from oven and set aside for 5-10 minutes before slicing. Slice on the diagonal.

To assemble salad: Place shredded brussel sprouts and kale into a large bowl. Toss with Infusio Meyer Lemon Olive Oil, sea salt and freshly ground black pepper. Add dried cherries and pistachios and toss until well coated. Place the salad onto individual serving plates. Arrange 3-4 slices of chicken on top. Drizzle the salad and chicken with Infusio Black Cherry Balsamic. Garnish with crispy shallots and serve.

Chicken with Sea Salt Rub

Chicken Salad Completed



Serves 4

Spoon a good quality vanilla bean ice cream into serving dishes. Drizzle with about a tablespoon of Infusio Peach White Balsamic. Garnish with toasted pine nuts and a sprig of fresh mint. Serve immediately.

Ice cream sundae


Suzanne, Caroline, and Bruce


Suzanne and Dan

Bruce and Dan


Muchas gracias. ?Como puedo iniciar sesion?


Gonna try these recipes real soon. Happy New Year and thank you for sharing

Sherron O Conway

Hello! I am an avid fan and starting Somersizing in 2007, when I lost about 40 pounds! I have never put the weight back on, but now have developed a little extra padding around my middle. So, back to Somersizing I go! I’m just wondering what sweeteners work with Somersizing since I see Somersweet is no longer available. Thanks!

Kathe Vergason

It was so fun watching your family cook this awesome meal. I I love all your recipes and past books. Looking forward to receiving my order of herb salts and balsalmic vinegars. Thanks for being you and sharing.

Yvonne Powers

I see all the family resemblance! Beautiful. Thank you for sharing.


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