Make this one your own.

Pasta noodles

Cherry tomatoes

Spinach

Baked Chicken

Sassy Sundried Tomato & Parmesan Garlic Olive Oil

Ty says "It was really amazing and gave me my pasta fix without the guilt."

~Courtesy of Ty Swire

Yam Yam Pasta

Garlic, minced

Red Onion

Green Bell Pepper

Turkey Ground Meat

Roma Tomatoes

Basil, Oregano, Fresh Rosemary

Salt, Pinch of Sugar

2 tsp of Tostitos spinach dip.

~Courtesy of Ana Joseph

Chicken Breast, grilled

Baby Spinach

Boiled Eggs

Green Grapes

Carrots, chopped

Strawberries

Blueberries

Apples

Blackberries

Cheddar Cheese, grated

Pecan, Almonds, Walnuts, optional

Croutons

Have fun and Add what you Like!

 Dressing:

Sassy Raspberry Gourmet Blend White Balsamic and Sassy Meyer Lemon Olive Oil

Parmesan cheese, grated

Honey

Honey Mustard

Salt & Pepper

~Courtesy of Shane Swire & Ty Swire

Easy recipe.

Drizzle Sassy Oils and Vinegar: Butter Olive Oil, Italian Herb Olive Oil, and Garlic Cilantro Balsamic Vinegar over green beans, garlic, and cherry tomatoes.

Then roasted in skillet on top of the stove.

~Courtesy of Vicki Broussard

This recipe is easy and versatile and a lot of fun to change depending on your mood.

We hope you try it and give us feedback on your version. We are always on the lookout for great imaginative recipes to try.  

2 onions sliced in slivers

Sassy Flavored Olive Oil (what's your mood?)

6 pods cooled roasted garlic paste (recipe below)

1 large can Chicken Broth

1-pint heavy whipping cream (optional)

3 large russet potatoes, peeled and chopped

Tabasco sauce, paprika, salt and pepper to taste

Saute onions and meat (optional) in your choice of Sassy Olive Oil until well done.  Add roasted garlic paste and mix well.  Slowly incorporate the Chicken broth and heat to a slow boil.  Add potatoes and cook until potatoes are soft. Reduce heat and slowly add whipping cream (optional).

Simmer for about 30 minutes.

The great thing about this recipe is its versatility!  You can include a variety of meats into the soup for a hearty easy meal.

Suggested meats; just add when you saute the onions to incorporate the flavor of the meat.

Sausage

Ham

Ground beef

Chicken

Canadian Bacon

Additions you can include:

Cheese

Parsley, Chive, Green Onions for Garnish

Bacon

Sour Cream

Roasted Garlic

   Preheat oven to 375 degrees F

   Peel outer layer of skin from pods

   Cut top to expose cloves

   Place each pod on a separate sheet of aluminum foil. 

   Pour Sassy Olive Oil thoroughly over each pod.

   Add salt  and pepper to each.

   Wrap each pod in aluminum foil on baking sheet.

   Bake for 30 - 45 minutes.

   Garlic cloves should be squeezable from the pod and very soft.

   Squeeze cloves into small bowl and mash until pasty.

 --Courtesy of Sassy Oil & Vinegar

Use gluten free pizza crust.  Topped with chicken/jalapeno sausage, pineapple, purple onions & pepper jack cheese.

Used Sassy Parmesan, Garlic & Rosemary Olive Oil instead of Regular Oil.

—Courtesy of Emily Brown

Mixed greens, spinach, avocados, purple onions, strawberries, and feta cheese. Drizzle with Sassy Bacon Olive Oil and Sassy Tangerine Balsamic Vinegar.  Try substituting another Sassy Balsamic Vinegar as well as adding nuts and anything else you like in your salads.  Very versatile.

—Courtesy of Vicki Broussard

1 (18.25 ounce) package lemon cake mix

4 eggs

1/2 cup Meyer Lemon Olive Oil

1 (3 ounce) package instant lemon pudding mix

1 cup water

2-3 Tbs poppy seeds

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans. I used an individual Bundt pan and 1 loaf pan.

In a large bowl, mix together the cake mix, eggs, olive oil, pudding mix, water, and poppy seeds.  Spread batter into two greased pans.

Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

-Courtesy of Sassy Oil & Vinegar

Use Sassy Italian Herb Olive Oil to make Olive Garden's Chicken Scampi.

Mix Sassy Bacon Olive Oil and Sassy Tangerine Balsamic Vinegar. Drizzle on fresh green beans and mushrooms.

 —Courtesy of Vicki Broussard

Boil one package of Sassy Pasta, drain.

Chop red onion, cucumber, tomatoes, ham (or meat of preference).  Add black olive slices.

 Mix grated Parmesan cheese, Sassy Olive Oil, Sassy Balsamic Vinegar and your choice of seasonings in bowl until well blended.

Add to other ingredients.

Experimenting is easy with this recipe. Refrigerate about an hour.

Serve cold.

—Courtesy of Sassy Oil & Vinegar

Preheat over to 350.

Uncooked, shell on medium to large shrimp, white or yellow onions, garlic, butter, Sassy Olive Oil & Balsamic Vinegar of choice.

Melt butter in baking pan. Place all ingredients into melted butter. Drizzle your choice of Sassy Flavored Olive Oil (I like Citrus Habanero, Italian Herb, Roasted Garlic, Chipotle, Lemon Pepper,  Parmesan Garlic & Rosemary). Choose your favorite! 

Bake until done, about 30 minutes, stirring occasionally.

Another secret we do is to drizzle Sassy Balsamic Vinegar over about 5 minutes before taking out of oven. (Some favorites are Garlic Cilantro {goes well with Chipotle}, Lemon {goes well with Roasted Garlic OO}, Smoked or Traditional {goes well with anything}.

 —Courtesy of Sassy Oil & Vinegar

New Potatoes. You can use Sassy Sundried Tomato Parmesan Garlic Olive Oil or try Parmesan Garlic Rosemary Olive Oil.

You can even be creative and try any other Sassy Oil you have in your pantry!

Sauté fresh vegetables with Seasoning Blend and Sassy's Bacon Olive Oil, Italian Herb Olive Oil, and some Italian Seasoning.

—Courtesy of Vicki Broussard

 4 oz cream cheese

1 tsp of oregano & basil

Sassy Rosemary Olive Oil

minced onion

2 cloves of garlic

A little Parmesan

Drizzled them with Sassy Garlic & Cilantro Balsamic Vinegar

- Courtesy of Emily Broussard

We used 3 inch wooden skewers. You can find these at SW Bar Needs. 

Cherry tomatoes, mozarella, fresh basil. Skewer rotating each ingredient.

Drizzle with your choice of Sassy Olive Oil & Balsamic Vinegar.

Makes a great appetizer.

—Courtesy of Sassy Oil & Vinegar

Gluten free trout.  Gilled with Sassy Smoked Balsamic Vinegar & Citrus Habanero Olive Oil.  Try this with Red Snapper or your fish of choice.

--Courtesy of Peter Broussard & Emily Brown

Melt a little butter in pan.

Add Sassy White Balsamic Vinegar with butter.

Place seasoned Halibut in pan and cook until done.

Butter & Balsamic will carmelize to drizzled over cooked filets.

--Courtesy of Tommie Townsley

Depending on the amount you want to make, use ingredients proportionately.

Chopped peeled cucumber, garlic, Sassy Italian Herb Olive Oil, Sassy Italian Pinot Noir Wine Vinegar, and Sassy Lemon Balsamic Vinegar. Add fresh cilantro, parsley, dill and/or fresh herbs of choice. Add a little sea salt and honey or sweetner. Place all ingredients in blender or food processor and blend until smooth..

-Courtesy of Sassy Oil & Vinegar

Mix Sassy Spanish Olive Oil and Sassy White Coconut Lime Balsamic Vinegar until well blended. Pour over fruit. Remember that a little goes a long way.

- Courtesy of Sassy Oil & Vinegar

Large Head Cauliflower, Trimmed into Small Florets

1/4 Cup Parmesan Cheese, Grated
1 Tbs. Italian Seasoning (I used a mixture of seasonings like I do for dipping bread)
3 Cloves Garlic, Minced
3 Tbs. Olive Oil, Sassy Sundried Tomato & Parmesan Garlic Olive Oil

                                                         Salt & Pepper to taste

Preheat oven to 400°
In a large mixing bowl, combine cauliflower, Parmesan cheese, Italian seasoning, garlic, olive oil, salt and pepper.  Toss until ingredients are well combined and cauliflower is coated.
Line in a single layer, on a rimmed baking sheet and bake on the top rack for 30-40 minutes.

-Courtesy of Michelle Miller

 Slice fresh cabbage about 1 inch thick. Sprinkle with Tony's seasoning, Sassy's Parmesan, Garlic & Rosemary Olive Oil & Sassy's Chili Balsamic Vinegar. Broil on high for 5 minutes on each side.

-Courtesy of Barbara Byler

Fresh tilapia seasoned with parsley, red pepper, and paprika. Then drizzled Sassy's Persian Lime Olive Oil and baked in the oven. The asparagus were seasoned and drizzled with Sassy Roasted Garlic Olive Oil and SassyGarlic Cilantro Balsamic Vinegar and also baked in the oven. Great combination of oils and vinegar.

- Courtesy of Vicki Broussard