Apricot + Toasted Sesame


The J. Olive Co. Blenheim Apricot White Balsamic might just be my new favorite over the Cranberry Pear! I am obsessed with it and currently on bottle #2 for the month. This pairing of course screams Asian food, like in our “Fried Rice” Turkey Bowl. But do not let this combo scare you from trying it in other recipes. The Orange Glaze Fish has just a hint of the Toasted Sesame, but doesn’t scream “Asian” flavor. I’ve used the apricot balsamic drizzled on cantaloup for a sweet bite like dessert and used the dressing from the Sweet and Sour Broccoli Salad on a Turkey Burger Bowl with grapes, feta, walnuts, and spinach. Try this combo with any veggie you would like to stir fry like we did the Garlic & Apricot Balsamic Broccolini. You could also substitute the Apricot Balsamic for Cranberry Pear Balsamic.


Orange Glaze Fish


This glaze is super simple and comes together in minutes. Start with your fish of choice (pictured here Haddock), either grill, pan fry or bake your fish seasoned with salt and pepper.


  • 2 mandarin oranges, halved slices
  • 1 garlic clove, minced (or sprinkle of garlic powder)
  • 1 tbs minced onion (or sprinkle of onion powder)
  • green onions for garnish



  1. Peel and chop orange slices.
  2. Add oranges, onion, garlic, salt and butter olive oil to sauce pan over medium heat.
  3. Allow to cook and brown a bit or until onions are translucent.
  4. Turn heat up to med-high, allow pan to get sizzling hot, then add  J. Olive Co. Blenheim Apricot White Balsamic.
  5. Add 1 tsp J. Olive Co. Toasted Sesame Oil
  6. Stir and allow balsamic to reduce down a little. Sauce will not be super thick. Drizzle glaze and oranges over top of fish, garnish with green onions.
  7. Served here pictured with a quick saute of spinach with 1/2 tsp toasted sesame oil, drizzle of apricot balsamic, and dash of salt.

Sweet and Sour Broccoli Salad


Great for a large party side! But if you are just making it for your family, just half the recipe to make a smaller batch.

Tip: If you are preparing this for a meal prep or planning on keeping in the fridge a few days, wait to add the romaine. All other ingredients will hold up and soak up the yummy juices, but the romaine will get soggy!

Servings: 10-12


*If making a half batch use 1/4 cup red wine vinegar, 1/4+ Apricot Balsamic, 1 tsp sesame seed oil, 2 tbs soy sauce. If you want more liquid, just eyeball it! Nothing wrong with a little more dressing 😉

Crunchy topping: Mix together and add to a pan.

  • 1/2 c raw, pre-rinsed quinoa (you can find pre-rinsed or rinse yourself)
  • 1/4 c sliced almonds
  • 1/4 c chopped walnuts

Spray pan with cooking spray, over low-medium heat. Add nut mixture, drizzle with butter olive oil, pinch of salt. Watch closely and stir until nuts begin to brown lightly, about 3-4 minutes. Remove from heat and cool.

Salad mix

  • 1 head Chopped romaine
  • 1/2 bag coleslaw mix
  • 4 green onions chopped
  • 2 crowns of broccoli chopped


  1. Toss with crunchy topping, dressing, and serve immediately.
  2. Optional topping: Tablespoon of chow mein noodles

Chicken & Waffles


Sweet and savory is one of my favorite combinations. What better way to combine the two than with a recipe re-vamp of chicken and waffles! Here I am using the CK Chicken Tender recipe and a new Sweet Potato Waffle recipe.

Chicken tenders:

  • 2 pounds of chicken tenders
  • 1-2 eggs for egg wash
  • 1/2 cup rice flour
  • 1/4 cup almond flour
  • 1//4 cup parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • Olive oil for cooking


  1. Mix all dry ingredients in shallow bowl for dredging chicken through.
  2. Whisk eggs in separate bowl.
  3. Dip tenders in egg wash, then dredge to coat through breading.
  4. Pre-heat olive oil in large pan over medium heat.
  5. Cook tenders for about 4 minutes on each side. Do not crowd the pan too much.
  6. Add more oil to the pan and cook tenders in batches.

Sweet Potato Waffles

  • 3 cups baked sweet potatoes
  • 1 whole egg
  • couple of dashes of garlic powder
  • couple of dashes of onion powder
  • 1/2 cup Kodiak Waffle Mix
  • pinch of salt
  • unsweetened almond milk
  • optional add in: dash of red pepper flakes and 1/2 tsp of sesame seed oil


  1. Bake sweet potatoes, about 3 medium size potatoes. You could possibly use canned pumpkin puree but you may need more Kodiak Cake Mix.
  2. Mix all ingredients in a mixing bowl. Consistency should look more like mashed potatoes and not a lot of liquid. Use the almond milk as needed if you need more liquid.
  3. Pre heat waffle maker to medium-high heat. Once ready, spray both sides with cooking spray and add about 1/4 cup-1/2 cup of sweet potato waffles mix.
  4. Close waffle maker and cook for about 3 minutes or until most of the steam stops coming out.

Peach Glaze


  1. Add ghee and frozen peaches to medium sauce pot, over medium to high heat and cook peaches down about 7 minutes.
  2. Once peaches are cooked and soft enough to smash, add the liquid and allow to simmer.
  3. Allow the liquid to reduce down about 7 minutes. While simmering, smash some of the peaches to help thicken the glaze. The glaze will thicken more once it cools down a bit.

“Fried Rice” Turkey Bowl


Servings: 6


  • 1 pound ground turkey or chicken
  • 1/2 cup frozen chopped onions
  • 16 oz frozen mixed vegetables or frozen peas and carrot mix
  • chopped green onions for garnish
  • 2 eggs
  • 1 cup cooked rice — any kind



  1. Heat 1 tbs of olive oil over medium heat in a large saute pan.
  2. Add meat and onions to the pan. Cook until juices run clear and the meat is mostly cooked through. Doesn’t have to be completely finished.
  3. Drain juices from pan and return pan back to stove top.
  4. Add frozen veggies to the pan, defrost and cook veggies through. About 4 minutes.
  5. Once veggies look defrosted you can make a hole is the mixture to scramble the eggs. Whisk the eggs first, then add to the pan. Scramble and the combine with rest of meat-veggie mixture.
  6. Add cooked rice to the pan.
  7. Mix together the rest of the ingredients, then pour over the pan:
  • 1/2 tbs J. Olive Co. Toasted Sesame Oil
  • 3 tbs J. Olive Co. Blenheim Apricot White Balsamic vinegar
  • 4 tbs low sodium soy sauce
  • 1 tbs Sesame seeds

Finish with more salt if preferred. Garnish with chopped green onions.

Garlic and Apricot Balsamic Broccolini


Serving: 2-3


  • 1 bunch of fresh broccolini (or broccoli florets or green beans)
  • 2 garlic cloves, minced



  1. Heat 1 tbs of olive oil over medium heat, in a large saute pan.
  2. Add trimmed broccolini (or sub veggies) to the oil and continuously stir fry for 3-4 minutes.
  3. Add minced garlic, allow to cook another 1-2 minutes.
  4. If you need to soften veggies more, add 2-3 tbs of water and cook a little longer.
  5. Allow the pan to become sizzling hot again, then add to the pan (mixed together) 2 tbs J. Olive Co. Blenheim Apricot White Balsamic vinegar, 1 tsp J. Olive Co. Sesame Seed Oil, and red pepper flakes to taste.
  6. Dash with kosher salt to taste.
  7. Serve immediately. This dish is best right out of the pan!

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