Yield : 8-10 cups Servings : depends on the size of your salads-6 to 10 servings perhaps Prep Time : 20m Cook Time : 0m Ready In : 0m
1/2 cup Smude Premium Cold Pressed High Oleic Sunflower Oil
1/4 cup Pear Infused White Balsamic Vinegar (I use the Alessi brand in the green bottle-found it in my local grocery store-very affordable for those on a tight budget)
1 Tablespoon pure honey
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sea salt
2 larger pears (I use Danjou or Bartlet, use whatever you prefer. I bought one a bit riper to add more flavor to the dressing, and one a little firmer for slicing on the salad.) Wash completely, remove blemishes, leave skin on pear
3/4 cup pecan halves (raw, roasted or candied-any one tastes great on this salad) OR if you prefer, pecan chips (can be found in the baking aisle; then just sprinkle them on your salad.)
3-4 cups fresh spinach AND 3-4 cups chopped romaine leaves (or use the lettuce of your choice-a spring mix would be great too)
To make dressing: cut one pear in half, remove seeds, place in blender or food processor with Smude sunflower oil, pear infused vinegar, honey, pepepr and sea salt. Blend on highest speed for 1-2 minutes (needs to be completely smooth). Put dressing in a bowl or salad dressing jar (I have a food grade squeeze bottle I picked up from the restaurant supply store. It was inexpensive to buy and helps to make your dressing go a lot farther) and refrigerate.
Slice remianing pears into 1-2 inch strips. NOW if you are feeding a crowd and don’t want to bother with individual salads, put all the greens, pecans and pear strips into a large serving or salad bowl and sprinkle some of the pear vinaigrette dressing on and toss lightly. Use enough dressing to cover ingredients lightly. Serve immediately…….OR……….put out the number of salad bowls or plates you need on the counter. Place your greens on the plate, pear slices and pecans. Sprinkle with dressing (this is where the squeeze bottle for dressing works nicely and it is a lot faster) and serve (or if need be you could refrigerate the salads for a little while).
Servings : 2 Prep Time : 20m Cook Time : 15m Ready In : 0m
1 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
1 Tablespoon honey
1 teaspoon balsamic vinegar
1/4 -1/2 teaspoon hot chili sauce (add more if you prefer more heat)
1 small garlic clove, minced
2 Tablespoons Smude Lime Flavored Cold Pressed High Oleic Sunflower Oil (1 Tablespoon is for the dressing, the other Tablespoon for the meat)
1- 8 oz. New York strip steak or boneless skinless chicken breast
4 cups torn romaine lettuce (could sub 4 cups shredded cabbage mix)
4 Tablespoons salted peanuts
Rub 1 Tablespoon Smude Lime Flavored Sunflower Oil into steak or chicken, sprinkle each side very little with sea salt; set aside.
In a small bowl, combine lime juice, soy sauce, honey, balsamic vinegar, hot chili sauce, and minced garlic. Use a wire whisk to blend ingredients completely. Then slowly whisk the remaining 1 Tablespoon of Smude Lime Flavored Sunflower Oil into the blended ingredients; set aside.
In a medium skillet, over medium to medium-high heat, cook steak or chicken breast for approximately 6-8 minutes on each side or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145 degrees; medium 160 degrees; well done 170 degrees). Remove from pan and place on cutting board. Let stand 5 minutes.
Divide romaine lettuce between two plates. Slice beef and arrange on top of romaine lettuce. Sprinkle with peanuts.. Drizzle with dressing and serve.
1/4 cup Smude’s Brand Lime Flavored Premium Cold Pressed Sunflower Oil
2 teaspoons lime juice (fresh squeezed or re-constituted)
2 teaspoons honey
1 teaspoon crushed chili pepper (increase amount if you want them hotter, or choose a hotter pepper)
1 teaspoon dry minced garlic (could use fresh)
1 teaspoon dry minced onion (could use fresh)
2 teaspoons balsamic vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon sea salt
6 large chicken wings or 1 pound of boneless, skinless chicken breasts or bone-in breasts with skin on
In a small bowl, whisk all ingredients until blended smoothly, creating your chili-lime marinade. Place chicken in a gallon freezer bag or air tight covered container you like to use to marinate meats. Pour chili-lime marinade over chicken, remove air and seal tight. Turn several times to be sure chicken pieces, whether wings or breast pieces are coated. Continue to turn every 6 hours. The longer you marinate them, the better the flavor, so best if marinated 24-36 hours.
We like to grill all year long, no matter how cold. So if grilling chicken breasts, preheat grill to medium-high, and grill directly on rack until done. Cook time depends on thickness of breast. If unsure, check with a knife. If grilling chicken wings, place foil over the top rack. This helps to prevent flare ups from fat dripping off. You could also brown the wings on direct heat, and then turn one burner off, and place the wings on that side. The burner on the other side can be at medium high to high heat. I would say wings on the grill would take about 30-35 minutes if they are large. If you are making wings and want to bake them in the oven, preheat oven to 375 degrees (I set my on convection bake). Now I love to use stoneware, I have many pieces from Pampered Chef. I started using these when I had an old stove that baked unevenly, and the outside would be burnt and yet the middle wasn’t done. I found that stoneware bakes and browns more evenly, so you can keep it in the oven until food is done to your liking. Even though I have a new stove, I still use my stoneware faithfully. For this recipe, I used my rectangle stoneware cookie sheet. If your stoneware is seasoned, no need to spray it. If it is not seasoned, rub or mist Smude’s Brand Suflower oil on your pan. If not using stoneware, use a flat pan with short sides, like a cookie sheet that doesn’t burn easily. Place chicken wings on sheet spread apart, and bake at 375 degrees for 45 minutes. If wings are small, adjust baking time accordingly. Boneless, skinless chicken breasts take much less time.
Do not cover when baking so chicken can brown. When chicken is done, remove and serve. Double the recipe if making a larger batch of chicken. Serve wings as an appetizer or along side a mixture of greens with a nice light dressing (check out all the wonderful dressing recipes in our “Recipes Section”. If a chicken breast, slice and serve on top of greens, then drizzle with dressing. Add your own toppings, perhaps rings of sweet vidalia onion or red onion, grape tomatoes or slices of ripe romas, etc.
2 Tablespoon Italian red wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon Balsamic vinegar
1 teaspoon lemon juice, fresh or reconstituted is fine
1 to 2 teaspoons granulated sugar
1/2 teaspoon Italian seasoning (I typically use McCormik)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (or your choice of salt)
2/3 cup Smude Brand Premium Cold Pressed High Oleic sunflower oil
1 clove fresh garlic, minced or 1/2 teaspoon dry minced garlic
1/3 to 1/2 cup shredded Parmesan cheese (depending on how thick you like it) Grated parmesan could be used in place of shredded if you prefer; I just prefer shredded.
*OPTIONAL – substitue 2/3 cup Smude Brand Italian Infused High Oleic sunflower oil for sunflower oil, garlic and Italian seasoning.
Place Italian red wine vinegar in a glass bowl. Using a wire whisk, whisk in Dijon mustard, balsamic vinegar, lemon juice, sugar, Italian seasoning, sea salt and black pepper until smooth. Gradually whisk in Smude Brand sunflower oil until mixture thickens and oil does not separate (if oil is poured in too quickly and not gradually the oil will separate from the other ingredients). Stir in garlic, then Parmesan cheese . Refrigerate. Place your favorite salad greens in a large bowl, perhaps some sweet sliced onions if you like, and chill. When you are ready to eat, stir dressing, drizzle on top of greens and toss. Top with Jo’s buttery crouton made with Smude Brand sunflower oil. Enjoy! Dressing will store in refrigerator 5-7 days.
By Janel Wiese
6-8 kale leaves (remove the ribs from the center of each leaf and cut into 1-1/2 to 2 inch pieces)
1 teaspoon Smude Cold Pressed High Oleic Sunflower Oil
Sea Salt (to taste)
Preheat oven to 375 degrees. Place kale pieces in bowl, sprinkle with Smude Cold Pressed High Oleic Sunflower Oil. Toss well. Add a little sea salt now and toss well or sprinkle it on the leaves once it is on your baking sheet. Place kale on baking sheet (I use my baking stone, it cooks evenly). Bake about 10-12 minutes depending upon your oven. Should be crispy and dark green (occasionally some edges will be brown). Eat warm or let cool and enjoy.
3 large peaches or 2 large mangos (or some of each), peeled, diced medium small (use sharp knife)
2 teaspoons fresh lime juice (keeps fruit from turning brown)
1-1/2 Tablespoons Smude Premuim Cold Pressed Virgin High Oleic Sunflower Oil (also helps to keep fruit from turning brown)
1/2 cup fine chopped red onion
1/2 cup fine chopped red bell pepper (could use green pepper for variation of taste and color)
1 jalapeno pepper, seeded and finely chopped (if you like it hotter, use 2 jalapeno peppers)
1 or 2 teaspoons cilantro, finely chopped (optional-I don’t use cilantro as my family dislikes it)
1/4 teaspoon sea salt
I used a manual food chopper for everything but the peaches and mangos. This made it fast and easy to make. Put peaches/mangos in a bowl. Sprinkle lime juice all over and stir well, but very gently. Then sprinkle Smude Premium Cold Pressed Virgin High Oleic Sunflower Oil over the fruit/lime juice mixture. Again stir well, but very gently. Gently stir in red onion, bell pepper, jalapeno pepper, sea salt and cilantro (optional). Serve immediately or store in air tight container in refrigerator (I actually used a glass jar). It stayed fresh about 3-4 days without getting brown.
1 garlic clove, sliced in half
1 tsp dijon mustard
1 Tblsp balsamic vinegar
Splash of soy sauce
Sea salt and freshly ground black pepper (to taste)
3 Tblsp Smude Virgin Premium Cold Pressed Sunflower Oil
3 cups mixed greens
Rub the inside of a large wooden bowl with the garlic clove. Discard it or save for another use.
Put the mustard in the bowl, and whisk in the balsamic vinegar and soy sauce (a french secret!) vigorously for about 10 seconds to get a creamy consistency. Season with sea salt and pepper to taste.
Drizzle in the sunflower oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify.
Lay the salad greens on top of the dressing and toss just before serving.
1 cup Smude's Cold Pressed Virgin High Oleic Sunflower Oil
1/2 cup White Balsamic Raspberry Blush Vinegar
3-4 Tblsp raspberry jam or preserves ( I used my mother's raspberry freezer jam, you can also use frozen or fresh raspberries)
1 1/4 tsp onion powder
3/4 tsp sea salt
Blend all ingredients in blender on high for 1 minute to 2-3 minutes. Store in refrigerator, shake well before sprinkling on your salad.
Great on leaf lettuce, spring mix or even spinach. Add dried cranberries or fresh raspberries. Sliced almonds or pecans. Thin slices of red onion if you like onion. Add some grilled chicken breast to make it a meal. And, of course, top it with melt-in-your-mouth croutons made with Smude's sunflower oil. A great side salad or add some protein and make it your meal.
1/2 Cup Smude Premium Cold Pressed Virgin Sunflower Oil
1 stick butter (1/2 cup)
Soften butter at room temperature. Put in mixing bowl, and whip by hand with a wire whisk until smooth.
Slowly whip Smude sunflower oil into the whipped butter, until smooth. Mixture will be somewhat runny. Put in a covered air-tight container and refrigerate to harden (spread will have the consistency of tub margarine). will be spreadable immediately when removed from the refrigerator. So velvety smooth, it will melt as it hits your warm toast, baked potato, etc. This spread can get somewhat runny if it sits out too long, especially during those warm summer months. No problem, just refrigerate until it hardens again. Smude Premium Cold Pressed Virgin sunflower oil has 1 gram saturated fat, no cholesterol and no sodium per Tbsp. Butter has 7 grams of saturated fat, 30 milligrams cholesterol and 90 milligrams sodium per Tbsp. This spread is a healthy alternative to plain butter. It has an amazing buttery taste with much less saturated fat, much less cholesterol and much less sodium per Tbsp. Give it a try...you will love it!
1 cup Smude Premium Cold Pressed Virgin Sunflower Oil
1/2 cup white distilled vinegar
1/4 to 1/2 cup fresh grated onion
1 tsp. celery seed
1/2 tsp. garlic
1 cup ketchup
1/2 cup granulated sugar
Juice of a lemon
1/4 tsp. dry mustard
1/4 tsp. salt
Beat with wire whisk until blended (this can be done using a food processor or blender). Store in air tight container and refrigerate.
Dressing can be thick. Add small amounts of water if desired.
1/2 cup Smude Premium Cold Pressed Virgin Sunflower Oil
5 Tblsp Soy OR Teriyaki Sauce
4 Tblsp Worcestershire Sauce
4 Tblsp Red Wine Vinegar
2 Tblsp Lemon Juice
1 tsp Pepper
2 tsp Dry Mustard
1 tsp Minced Parsley (optional)
In a medium bowl, mix together the first five ingredients. Stir in the pepper, dry mustard, and parsley if using. Marinate the chicken breasts, for as long as you want, turning the chicken breasts over several times. The longer the breasts are in marinade, the deeper the flavor. Serving makes approximately 2 cups of marinade.
Yield : 2 cups
Marinate the chicken breasts, for as long as you want, turning the chicken breasts over several times. The longer the breasts are in marinade, the deeper the flavor. Serving makes approximately 2 cups of marinade.
Can either be grilled or placed in an oven at 350 degrees for 30-40 minutes.
Prep Time : 5m Cook Time : 0m Ready In : 60m
1 1/3 cup Smude Premium Cold Pressed Virgin Sunflower Oil
2/3 cup distilled vinegar, red wine, or rice vinegar
1/4 cup granulated sugar
1/2 tsp seasoned salt
1/4 tsp. black ground pepper
3/4 tsp. minced onion
3/4 tsp. minced garlic
1 1/2 tsp. McCormick Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
Mix ingredients together and blend on high for one minute. Shake well before using. Refrigerate.