Redstone Pink Himalayan Sea Salt

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Lemon Greek Shrimp Salad

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Lemon Greek Shrimp Salad Yum
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Thaw the shrimp in a colander using cold water, allow to sit occasionally rinsing. Combine the romaine, tomatoes, olives, and cucumber in a salad bowl. In a small mixing bowl, place the garlic, Redstone Sicilian Lemon White Balsamic, oregano, and Redstone Pink Himalayan Sea Salt and Peppercorn Seasoning, whisk until thoroughly combined. While whisking, stream the Traditional Robust Redstone Extra Virgin Olive Oil into the vinegar mixture, whisking vigorously; set aside. Cut the thawed shrimp into thirds and place in salad bowl with the lettuce. Crumble the feta over the lettuce and shrimp. Pour the dressing over and mix until the salad is evenly coated. Serve immediately.
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Bacon Wrapped Scallops with Chipotle Mayo

Chipotle Scallops? Yes, please! This is a great appetizer, snack, or can even be made into an entree. Smokey Chipotle Mayo adds a great kick to this dish.

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Bacon Wrapped Scallops with Chipotle Mayo Yum
Recipe Notes

Heat the broiler. Wrap each scallop in a piece of bacon and secure with a toothpick.

Place the bacon wrapped scallop onto a baking sheet, drizzle them with butter olive oil and sprinkle Redstone Salt and Spice Blend. Cook them under the broiler for about 10-15 mins until the bacon is cooked through, turning once.

Combine the mayo with Redstone Chipotle Olive Oil and a dash of black pepper.

 

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Butternut Squash Soup

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Hearty and super easy to make.  You can even freeze it and just microwave for a warm bowl of soup on a chilly day. The product used in this recipe is our signature Redstone EVOO, Redstone Maple Balsamic, and Redstone Coconut Balsamic.

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Butternut Squash Soup Yum
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Recipe Notes

Heat large pot over medium heat.  Add Redstone EVOO, shallots, and garlic.  Salute for 2 minutes stirring frequently.  Add butternut squash, curry powder, and ground cinnamon, season with Redstone salt and pepper to taste.  Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, Redstone Maple Balsamic.  Bring to low goal over medium heat until squash is tender.  Puree in blender until smooth.  Taste and adjust seasonings.  Serve hot with garnish.  Optional: Chili garlic paste or toasted pumpkin seeds.

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