You’ll love the extra flavor that comes from a marinade made with lemon olive oil and white balsamic!

Ingredients
Two pounds waxy skin potatoes, cut in half (or quarters if large)
Marinade
1/2 c. Tubby Olive Lemon Olive Oil
5 cloves fresh garlic, minced
3 T. Tubby Olive White Premium Balsamic
1/2 c. chicken stock or water
2 t. Sea salt
Fresh ground pepper to taste
Finely chopped fresh parsley

Directions
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6.

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1 c. + 1 t. Flour
1/2 +1/8 t. Baking powder
1/2 +1/8 t. Sea salt
1 Large egg
3/4 c. + 2 t. Sugar
1/4 c. + 3 T. Whole milk
1/4 c. + 2 T. Tubby Olive Lemon Olive Oil
1 lb. Strawberries, hulled and sliced
2 T. Granulated sugar
1 T. Tubby Olive Strawberry Balsamic Vinegar
1-1/2 c. Heavy cream, chilled
3 T. Powdered sugar

Preheat oven to 350. Line a quarter sheet pan with parchment paper and coat with olive oil. Place flour in medium bowl and whisk in baking powder and salt. Place egg and sugar in stand mixer and mix on medium speed for 5 minutes until mixture is thick and pale yellow. Scrape bowl and beat on med-high another five minutes. In small bowl, combine milk and olive oil. While still beating, add half of milk mixture to the egg and sugar, then half the dry mixture. Repeat with remaining ingredients, dry, then milk mixture. Pour batter into pan and spread in even layer. Bake for about 15 minutes until tester comes out clean. Leave in pan and cool completely on rack. Use a glass to cut out round shapes. Can be kept at room temp. for up to four hours or refrigerated for three days (or frozen).

Combine strawberries, sugar, and balsamic in a bowl and let marinate for 15 minutes. Mix whipping cream and powdered sugar in a bowl and whip to medium-firm peaks.  Generously spread a circle of cake with whipped cream. Place on plate, add some strawberry mixture. Spread more whipped cream on bottom of next circle and place on top of strawberries. Add some whipped cream on top and add a few strawberries to finish. Serves 4.

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2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Tubby Olive Lemon Olive Oil
1 cup whole milk yogurt
1/2 cup Savannah Bee or your favorite honey

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries until simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
Makes 12.

Creamy, smooth, healthy, refreshing, interesting, delicious!

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Ingredients:

Directions:
Preheat oven to 350.  In a greased casserole dish, place zucchini and tomatoes. Sprinkle the garlic, chopped basil, sea salt and pepper over the vegetables, top with shredded Parmesan cheese.  Drizzle with olive oil and balsamic.  Bake for 25-30 minutes or until zucchini is cooked to desired tenderness. Serves 4.

Photo and recipe modified from ifoodreal.com.

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