This is the BEST nut and seed snack EVER!
One of our favorite snacks has always been Ina Garten’s Rosemary Cashews. But given our love for Pumpkin Seeds, we made this snack mix even better!
In a large bowl combine:
4 Tbps minced rosemary leaves
1 tsp cayenne pepper
4 tsp light brown sugar
4 tsp kosher salt
2 Tbsp unsalted butter
Spread and equal amount of Cashews and Stoger Roasted and Salted Pumpkin Seeds on a large cookie sheet. Bake at 350 degrees for 5-10 minutes until very warm. Toss with the above mixture. Absolutely addicting. Spicy, Sweet, Salty, Delicious.

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Replace two Tablespoons of your cooking oil with Stöger Oils; Cherry Seed, Hazelnut or Pumpkin Seed. You may find this is your secret ingredient!!

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1/3 cup soy sauce
1/3 cup rice vinegar
1 Tbsp Pumpkin Seed Oil
1/2 Tbsp Chile Seed Oil
1/3 cup thinly sliced scallions (green parts only)
Whisk together and spoon liberally over grilled meat, fish or Asian dumplings. Try mixing it into ground beef or pork, stir-fry and serve over noodles or use as a stir-fry sauce with sliced chicken and vegetables.

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2 Tbsp soy sauce
2 tsp rice vinegar
1 tsp Cherry Seed Oil
2 Tbsp brown sugar
Mix well and put to good use!
Glaze chicken, pork or salmon during grilling. Coat meat in a skillet or drizzle over scallops. One of our favorite uses is as an Asian dipping sauce for potstickers. To spice it up, add a tsp of Chile Seed Oil!

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4 Tbsp hazelnut oil
½ cup chopped pecans
1 bunch sage
1 cup white wine
½ cup pure maple syrup
2 pounds butternut squash ravioli
Pour hazelnut oil in large skillet and heat over med-high heat. Add pecans and sage leaves. Stir fry nuts and leaves in oil until they both begin to crisp. Add wine and continue to cook for a few minutes until alcohol burns off (you will start to smell the sage and nuts again and not just alcohol). Add maple syrup, stir well and remove from heat.
Drop butternut squash ravioli in boiling salt water and cook for 6 minutes. With about 1-2 minutes of cooking time left, return the skillet to heat and heat on high. Add ravioli and toss. Season with salt and pepper. Delicious!

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Local heirloom tomatoes (orange ones and ones that are red/brown) (2.5-3 lbs)
Submitted by: Tom Kennedy
Local cucumber (medium sized)
Local small white onion or use 1/3 of regular sized onion
tomato seed oil
Local fresh parsley
Local red sweet pepper (medium size)
1 clove of garlic
Heavy Cream
chile seed oil

Set your blender to “chop” setting do not puree because you want a little texture to the soup.
Blend-1/2 cup parsley, onion and peeled cucumber together and set in bowl.
Blend tomatoes and pepper and add to the bowl
Using a garlic press, press 1 clove of garlic into the contents of the bowl and stir
Add +- 3 teaspoons of tomato seed oil to the bowl and stir.

Cover and refrigerate at least 10 minutes no longer than 24 hours because the key is freshness-serve in chilled bowls with a splash of heavy cream on top and in the center of the cream a drizzle of chile seed oil for color and spice!

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Toss your fruit and drizzle your soft cheeses with hazelnut oil!

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2 heads cauliflower, chopped into large bite size pieces
1 bottle hazelnut oil
Kosher salt
1 Tablespoon dried oregano
1 pound angel hair pasta
grated Asiago cheese

Drop cauliflower into boiling salt water and cook for 10 minutes. Remove from water and set aside. Heat 4 Tablespoons hazelnut oil in a large skillet over medium-high heat. Add cauliflower, 1/2 tablespoon kosher salt, and oregano to the skillet and toss until cauliflower begins to brown. Boil pasta for 3-4 minutes. Remove pasta from water and add to skillet. Turn off heat and toss pasta with cauliflower. Sprinkle with Asiago cheese and remaining hazelnut oil.
So easy and so good, the whole family will love this!

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Toss your steak tips in hot mustard and pumpkin seed oil for an outstanding marinade!

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submitted by: Malinda Gallagher
Drizzle hazelnut oil over fruit salad to bring out all of the flavors. Enjoy!

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