June 2022 Summer INFUSIO Recipes – SuzanneSomers.com

June 2022 Summer INFUSIO Recipes

June 2022 Summer INFUSIO Recipes


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 


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.

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.



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.





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


summer salad complete



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



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Comments 20
  • SuzanneSomers.com

    Dale – you can find it here: https://www.suzannesomers.com/blogs/recipes/chicken-piccata

  • Dale

    Where’s the chicken piccata recipe insta says find it here in recipes

  • Celia Libby
    Celia Libby

    Could you post Suzanne’s chicken stock recipe please

  • Willa Frolich
    Willa Frolich

    Caroline PLEASE make these recipes easier to print. I’m sure I’m not the only older person who has this problem.
    Love to watch you and Suzanne cook together! I follow both of you.
    Thanks so much

  • Red B
    Red B

    Thank you for these. LOVE your cooking shows.

  • Donna McKay
    Donna McKay

    Really love the cooking shows. I always miss the recipe for the stock could you post it please. Love all your products and enjoy learning about all the supplements. Thanks

  • Lisa M
    Lisa M

    Happy Birthday Al! Suzanne i have been enjoying your recipes for a long time now.. Always impressive..

  • Janeen  Humphreys
    Janeen Humphreys

    Can’t wait to try the recipes. Mushroom soup looks delicious.

  • Debbie

    Thank you for the recipes and can’t wait to order and receive these products you used in these delicious looking dishes❣️

  • Cheryl

    How big of a package of farro did you use? 16 oz? Thanks!

  • Cheryl

    Thank you for the recipes! Can’t wait to make this 💗💗💗

  • Janeen

    Hi Suzanne yes i agtee your recipes are great. A sample kit of smaller bottles of oils and vinegars would be nice. Do you sell them separatly. happy birthday Al. My boyfirend has the same birthday!

  • Mary

    I appreciate the recipes so much. They are always winners.

  • Patricia Abraham
    Patricia Abraham

    Thank you for taking the time to write this all out for us!

  • Karin Finkel
    Karin Finkel

    Love you it’s cooking show the recipes absolutely great

  • Nancy Fallone
    Nancy Fallone

    Love all your shows especially when you and Caroline cook together. Your recipes are amazing and so easy to follow. You and your family are a blessing to me and bring such joy and happiness during these past few years of uncertainty. I’ve read many of your books but am truly enjoying your book 365 days of inspiration. Thank you for being so real and honest. Wish Al a very happy 86th birthday and tell him he looks 20 years younger. 🎂

  • Barbara

    I really enjoy watching your cooking shows. Happy Birthday to Al! Thank you for sharing your recipes. You have a lovely family.

  • Patty

    Is there a recipe for the stock? Also thank you for sharing your wisdom, kindness and love in every thing you do for the human race!!

  • Victoria

    Thankyou for the recipes!!

  • Barbara Morandi
    Barbara Morandi

    I just had a thought. If Suzanne could creat a cookbook using her spices and oils and vinegars. Then the cook book could be packaged with samples of her products. That way , customers could taste and use the product and hopefully continue with regular sized products! Just a thought. I love these programs! I did copy the recipes from today. Thank you for everything!

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