Ingredients

• Honey Orange Chicken:
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup fresh squeezed orange juice
• ¼ cup olive oil
• 1 tablespoon Stoli Ohranj vodka
• 1 tablespoon Stoli Sticki vodka
• 2 tablespoons honey
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced fine
• 6 chives, minced fine
• ½ teaspoon grated orange zest
• 1/8 teaspoon cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• ½ red onion, cut into large chunks
• 1 red, yellow or orange bell pepper, cut into large chunks
• Cucumber-Orange-Cilantro Salsa:
• ½ large orange, chopped fine
• ½ cucumber, diced fine
• 1 tablespoon chopped fresh cilantro
• 6 chives, minced fine
• 1/2 jalapeno, minced fine
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Honey Orange Chicken:
2. Cut chicken into large chunks and set aside.
3. Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
4. Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
5. Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
6. Preheat a grill or grill pan over medium-high heat.
7. Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
8. Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
9. Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
10. Cucumber-Orange-Cilantro Salsa:
11. In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
12. Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
13. Serve on top of grilled chicken skewers or on the side.

Ingredients

• 1 shot Stoli Ohranj vodka
• 1 shot Stoli Sticki vodka
• 2 tablespoons honey
• 1 tablespoon Orange blossom water
• 1 teaspoon vanilla extract
• 10.5 fl oz Sparkling lemon spring water
• Orange slices, for garnish
• Edible flowers, for garnish

Instructions

1. Add vodka, honey, orange blossom water and vanilla into a cocktail shaker and mix together with a tall spoon.
2. Add ice and sparkling lemon spring water and close lid securely.
3. Shake gently until mixed together.
4. Serve in cocktail glasses over ice, garnish with orange wedges and edible flowers.

Ingredients

• 4-6 chicken breast cutlets
• 4-6 thin slices of Italian Prosciutto
• 12 fresh sage leaves
• 4-6 slices of Provolone or Fontina cheese
• 2-3 tablespoons of olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 cloves of garlic, sliced plus 1 clove minced (for sauce)
• 1 bunch of asparagus
• ½ cup chicken broth
• ½ cup dry white wine (Pinot Grigio or Pinot Gris)
• juice from half a lemon, plus 1 tablespoon zest for garnish
• 1 tablespoon butter
• lemon wedges and additional torn sage leaves for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Spread out the chicken cutlets flat in a large baking dish, and season with sea salt and pepper, to taste.
3. Layer on top of each chicken breast a slice of prosciutto, two sage leaves, and a slice of provolone or fontina cheese, then fold over the chicken in half and secure with a toothpick to secure.
4. Heat 1 tablespoons of olive oil in a large sauté pan over medium-high and sauté chicken breasts approximately 1-2 minutes per side until golden brown.
5. Remove the chicken and juices from pan and place back into the baking dish and roast in the oven for another 15 minutes until cooked through. You might want to baste the chicken in its juices once or twice to make sure the chicken doesn’t dry out in the oven.
6. Meanwhile, slice 2 cloves of fresh garlic, mince 1 clove and set aside. Trim the ends off the asparagus and blanch in boiling salted water in a large pot for about 1 minute. Drain, place asparagus in a baking dish and drizzle with a tablespoon of olive oil, a sprinkle of sea salt and pepper and sliced garlic. Place in oven and roast for about 10-15 minutes until fork tender and slightly browned (be careful not to overcook or the asparagus will get dark and mushy – aim for tender yet crisp and green).
7. In the same sauté pan for the chicken, heat another tablespoon of olive oil. Sauté the additional clove of minced garlic for about 1 minute until lightly golden and soft. Add the chicken broth, white wine, lemon juice and bring to a boil, then lower the heat to a simmer. . Let sauce reduce to about half, then add 1 tablespoon of butter, swirling in to finish the sauce.
8. When chicken and asparagus are done roasting, plate them and top off with the lemon butter wine sauce.
9. Garnish with lemon wedges, torn sage leaves, lemon zest, and salt and pepper to taste. Serve with a side of cooked orzo or pasta, crusty bread or a green salad with a lemon vinaigrette and a dry white wine, such as Pinot Grigio.

Ingredients

• 2 cups Fingerling potatoes, peeled and cut into quarters or chunks
• 1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
• 4 tablespoons extra-virgin olive oil, divided
• 6 garlic cloves, sliced or chopped fine
• 1 teaspoon dried red pepper flakes
• 1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
• 1 can white cannellini beans, drained and rinsed
• 2 1/2 cups chicken broth
• 1/2 cup water
• 1 tablespoon dried minced onion
• 2 tablespoons white wine vinegar
• Sea salt and freshly ground pepper, to taste
• 1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
• Crusty bread or garlic bread, for dipping

Instructions

1. Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
2. Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
3. At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
4. Meanwhile, measure out your liquids and dry seasonings and set aside.
5. Chop the garlic.
6. Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
7. Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
8. Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
9. Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
10. Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
11. Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
12. Season with salt and pepper to taste.
13. Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
14. Delicioso!

Notes

Ingredients

• SPICED MOROCCAN BURGERS
• 1 pound ground beef or lamb
• 3/4 cup seasoned bread crumbs
• 1 large egg, beaten
• 1/4 cup mint, chopped
• Sea salt and freshly ground black pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ancho chile powder
• 1 tablespoon dried minced onion
• 3 garlic cloves, minced
• 2 tablespoons garlic herb infused oil, for basting
• 1/2 cup Mina Harissa Green Harissa Pepper Sauce
• 2-4 sun dried tomatoes, for garnish
• 1/2 cup crumbled feta cheese, for garnish
• 1/4 cup fresh mint, chopped for garnish
• Dash of smoked paprika, for garnish
• GRILLED PITA BREAD
• 2-4 pieces of pita or flatbread
• 1-2 tablespoon garlic herb infused oil
• Sea Salt, for garnish
• Smoked paprika, for garnish

Instructions

1. Preheat a grill pan over medium high heat.
2. In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
3. Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
4. To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
5. Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
6. Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
7. To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
8. Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.

Ingredients

• CITRUS HONEY CHICKEN
• 1/4 cup organic wildflower honey
• freshly squeezed juice from half of a large navel orange (about 1/4 cup)
• 1 tablespoon soy sauce
• 1 tablespoon citrus Ponzu sauce
• 1 tablespoon Sriracha (asian hot sauce)
• 1/2 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon black and white sesame seeds
• White pepper, freshly ground, to taste
• 1 tablespoon canola oil
• 1 can water chestnuts, diced
• 4-5 boneless, skinless chicken thighs, cut into medium-size chunks
• TOASTED ALMOND FARRO
• 1 box Tuscan Fields Organic Farro Perlato
• 1 orange, peeled and sectioned
• 1/2 cup almonds, toasted
• 2 green onion, sliced for garnish

Instructions

1. CITRUS HONEY CHICKEN WITH TOASTED ALMOND FARRO
2. To make the Citrus Honey marinade, add the first ten ingredients into a large mixing bowl and stir together well.
3. Add the chicken pieces, stirring to coat, then cover with plastic wrap and let marinate in the refrigerator for up to one hour.
4. Meanwhile, rinse farro in a colander under cold water and then cook in salted boiling water for approximately 20 minutes, drain and set aside.
5. Toast almonds in a saute pan over medium heat for about 5-7 minutes until lightly browned.
6. Peel and section oranges and slice the green onions.
7. Once chicken is done marinating, heat 1 tablespoon of oil in a large saute pan or wok over medium-high heat.
8. Add the water chestnuts and saute for a few minutes.
9. Remove chicken pieces from marinade, shaking off extra sauce and set marinade aside (do not discard).
10. Add chicken to the saute pan and cook for approximately 8-10 minutes until chicken is no longer pink and starts to brown.
11. Pour the reserved marinade into the pan with the chicken and water chestnuts and stir thoroughly, cook for another few minutes on medium-low heat to let the sauce thicken a little bit.
12. To serve, make a bed of farro on to each dinner plate. Top with the chicken and water chestnut sauce mixture.
13. Garnish with toasted almonds, sliced green onions, fresh orange slices, and additional white pepper to taste.