Recipes – Page 2 –


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 


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





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




  • 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

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.



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




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.




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.




  • 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. 

GUT RENEW Cookie Dough Protein Ball Recipes

GUT RENEW Cookie Dough Protein Ball Recipes 11


These no-bake protein balls taste just like your favorite cookie dough treats, but with only a fraction of the guilt! Adjust these recipes to your taste preference - so many wonderful ways to enjoy GUT RENEW in a smoothie or a healthy snack!


¾ cup organic almond of peanut butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1/4 cup organic coconut flour

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

2-4 tablespoons unsweetened organic almond milk or coconut milk

¼ cup dark chocolate chips or cacoa nibs

Combine all ingredients and roll into small balls. Store in air-tight container in refrigerator or freezer.


3/4 cup almond butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1 tablespoon unsweetened organic cocoa powder or cacoa powder

½ cup toasted slivered almonds

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

2-4 tablespoons unsweetened almond or coconut milk

¼ cup shredded coconut

Combine all ingredients, except shredded coconut, in a bowl. Roll into small balls. Coat each ball in shredded coconut. Store in air-tight container in refrigerator or freezer.



3/4 cup organic peanut butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1/3 cup rolled instant oats, toasted

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

½ teaspoon cinnamon

2-4 tablespoons unsweetened almond milk

¼ cup raisins


Combine all ingredients and roll into small balls. Store in air-tight container in refrigerator or freezer.



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!


We had such a fun family cooking night with Caroline and Leslie! Here are the recipes for my Killer Cauliflower Soup, plus Caroline’s Spiced Chicken with Quinoa and Leslie’s Thumbprint Almond Cookies! 






I love to feed Alan delicious, steamed cauliflower covered in butter and garlic! One of my favorite vegetable side dishes. Here’s a version of my amazing (she said modestly) Cauliflower Soup that I made with the leftover steamed cauliflower – DELICIOUS!!!

1 head cauliflower
10 cloves garlic
1 stick (8 tablespoons) butter
Sea salt and freshly ground black pepper
Chopped parsley, for garnish
1/3 cup extra virgin olive oil
10 shallots, thinly sliced
3 cups chicken broth, preferably homemade

Steamed Cauliflower with Garlic Butter:

Wash and trim the head of cauliflower. Place the cauliflower in a covered pot fitted with steamer over boiling water and steam until tender when pierced with a fork, about 30 minutes. Remove cauliflower from the pot and set aside on a serving platter.

While the cauliflower is steaming, in a small saucepan, melt the butter and add the chopped garlic. Bring the butter to a low boil and allow the garlic to infuse into the butter for 4-5 minutes. Spoon the garlic butter over the cauliflower, then season with sea salt, pepper and garnish with chopped parsley.  Cut into quarters and serve with your favorite meal or follow the directions below to make a delicious soup! Sometimes Alan and I eat half of the cauliflower for our meal and then I make soup with the other half the next day.

Cauliflower Soup:

Heat a medium-size stock pot on high, then add olive oil and the shallots. Saute for about 10 minutes until translucent. Add the Steamed Cauliflower with Garlic Butter, making sure to get all the delicious garlic butter and bits into the soup pot. Break the cauliflower into smaller pieces with a wooden spoon as it sautes in the oil with the shallots. Cook for about 5-7 minutes. Add the broth and bring to a boil, then reduce heat to low for about 5 minutes. Using an emulsion blender, puree the soup, leaving some small chunks for texture. Season again with sea salt and pepper. Spoon into bowls and serve.




In under an hour, you can blow your family away with this easy weeknight dinner! The flavorful thighs with skin and bones make the broth so rich and delicious!!!  This tender, delicious fall off the bone chicken dinner is a winner!

8 chicken thighs, with bone and skin
Sea salt and freshly ground black pepper
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard
1 teaspoon ground ginger
2 teaspoons dried thyme
½ teaspoon cayenne
¼ cup extra virgin olive oil
1 onion, thinly sliced
4 cups chicken broth
Chopped mint and parsley, for garnish
3 cups green beans, trimmed and chopped
2 cups tri-colored quinoa, prepared per package instructions

Season the chicken thighs liberally with sea salt and pepper on both sides. Sprinkle all the spices in an even layer on both sides.

Heat a large saute pan on high. When hot, add the olive oil, then place 4 of the thighs in a single, layer skin side down. Sear the skin for about 3 minutes until they are deep golden. Turn over and sear the other side for another 3 minutes. Remove thighs from pan and set aside. Repeat with remaining 4 thighs, searing on both sides, then set aside.

Add the sliced onions to the pan, scraping any bits from the bottom of the pan to incorporate the flavors into the onions. Saute until the onions are golden, about 10-15 minutes. Add the chicken back to the pan, nestling into the onions. Pour broth over the chicken and bring to a boil. Reduce heat to low, cover and let the thighs cook for at least 45 minutes until they are fork tender and the meat easily releases from the bone.

Add the green beans and cover again for 5-7 minutes, until green beans are bright green and tender.

To serve, place a mound of fluffy quinoa into a shallow bowl. Place one chicken thigh on top, then spoon over the delicious broth, onions and green beans over the chicken.  Finish with a generous handful of freshly chopped parsley and mint.

Serve immediately. Serves 8.




A healthier treat than conventional cookies, Leslie made these with gluten-free cookies with ground almonds! Delicious! You can buy almond meal or simply place almonds into a food processor and pulse until ground.

¾ cup ground almonds
4 tablespoons salted butter
½ cup maple syrup
Raspberry jam
Semi-sweet chocolate chips
Shredded Coconut

Place a small saucepan with the butter on medium heat until melted. Add the almond meal and the maple syrup. Stir until combined. Turn off the heat.

Using your hands, form the almond mixture into silver dollar-size cookies and place onto a baking sheet lined with parchment paper. Using your thumb, press a small indent into the center of each cookie.

Get creative with your fillings! Try a spoonful of Raspberry Jam or fill with a few dark chocolate chips. Add shredded coconut or any combo of the above!

Place the baking sheet under the broiler until golden and toasty, about 5 minutes. Keep a good eye so they don’t burn.

Allow to cool for a few minutes before serving.




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