Savory and rich and great for grilling! For this month's pairing, Black Mission fig Balsamic and Wild Mushroom & Sage Olive oil, I went with marinades and barbecue sauce! I absolutely love roasted or grilled mushrooms. Marinate veggies in this pairing for an easy side dish to any meal. First up, I did a twist on Mushroom "Steak and Eggs," and second I made a barbecue sauce for CK Turkey Sausage Meatball Kabobs! Mushroom "Steak and Eggs" Fresh

• 2 Portobello mushroom steak caps
• Onion ring slices
• Bell pepper ring slices
• Parmesan cheese

Directions 1: Preheat oven to 400 degrees. 2: Marinate mushroom caps for 30 minutes in :

• 1/4 cup J. Olive Co. Black Mission Fig Balsamic
• 2 tbs J. Olive Co. Wild Mushroom & Sage Olive oil

3: Place mushroom caps (bottoms up) on baking sheet. 4: Season marinated mushroom caps to taste with kosher salt. 5: Top mushroom caps with bell pepper slices, onion slices and sprinkle of parm cheese. 6: Season to taste with:

• kosher salt
• Garlic powder
• Black pepper

7: Top off with drizzle of Wild Mushroom and Sage Olive oil. 8: Bake at 400 degrees for 15 minutes. Then broil on high for 5 minutes to brown tops.

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Turkey Sausage Meatball Kabobs

Kabob Ingredients

• About 18 CK Turkey Sausage Meatballs (recipe below)
• 1 red bell pepper, thick chopped pieces
• 1 green bell pepper, thick chopped pieces
• 2 onions, thick chopped pieces
• Baby portobello mushroom caps

Barbecue sauce ingredients:

• 1/3 cup J. Olive Co. Black Mission Fig Balsamic
• 1 tbs J. Olive Co. Wild Mushroom & Sage Olive oil
• 8 oz tomato sauce
• 1 tbs low sodium soy sauce

CK Turkey Sausage meatballs: Fresh

• 2 pounds ground turkey (93/7) or ground chicken
• 1/4-1/2 cup minced raw onion – I mince mine in my mini food processor
• 1/2 cup grated parmesan cheese

Pantry

• 2 tsp minced garlic (I used dried minced)
• 1 tsp caraway seeds
• 1 tsp rubbed sage
• 1/4 tsp black pepper
• 2 tsp paprika
• red pepper flakes (optional)
• 1 1/2 tsp kosher salt

Directions 1: Preheat grill to about 450 degrees. 2: Rough, thick chop all veggies and add to mixing bowl. Toss veggies in a drizzle of Mushroom & Sage Olive oil and kosher salt to taste. Set aside. 3: Mix CK Turkey Sausage meat and form into about 18 meatballs (about the size of a golf ball). 4: Assemble skewers with 3 meatballs per skewer (using metal skewers or water soaked wooden skewers):

• Mushroom cap
• bell pepper
• onion
• meatball
• repeat

5: Cook on grill for about 5-6 minutes per side. Total cook time about 12-15 minutes. 6: While kabobs are cooking, cook barbecue sauce. Add to a sauce pan tomato sauce, soy sauce, balsamic and oil and simmer over medium to high heat for about 5-6 minutes or until thickens slightly. 7: Baste kabobs with barbecue sauce as they cook on the second side.