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Olive Oil Granola ~~ TOTAL YUMMAGE!

3 c old-fashioned rolled oats
1 c raw pumpkin seeds, hulled
1 c raw sunflower seeds, hulled
1 c raw coconut chips
1 ¼ c raw pecans, coarsely chopped
¾ c pure maple syrup (b grade)
½ c extra virgin olive oil
½ c packed light brown sugar
1 tsp coarse salt
½ tsp. cinnamon or ¼ tsp nutmeg (optional)
1 c dried sour cherries (optional

Preheat oven to 300F
Place the everything except spices in a large bowl. Mix until well-combined. Spread mixture in an even layer on a cookie sheet. Bake, stirring every 10 minutes or so. Granola will get toasty and golden brown. Depending how hot your stove is it takes around 45 minutes.
Remove and taste as you might want to sprinkle more salt. Add any dried fruits, switch out the nuts, butterscotch or carob/chocolate chips, add millet seed or any other seed BUT keep the syrup, olive oil and salt. I personally added dehydrated mango and chopped raisins to mine. I added them in with 10 minutes to go. I did use less coconut as well. Whatever you decide it will be delicious and a great healthy snack!!
You can store the granola in an airtight container for about a month.

Greek Naan Pizza w/Tzatziki Sauce – DIVINO EVOO’s,

This recipe originally was posted by Damn Delicious BUT I’ve put my touch or it and it is AMAZING!!
INGREDIENTS:
I use Naan “sheets”
Eggplant – I grill this w/DIVINO Garlic EVOO then chop in chopper. Use as much eggplant as you like.
1/2 c Fresh (or frozen) sauteed spinach. I use fresh baby spinach with DIVINO Tuscan Herb EVOO sauteed.
1/2 c julienne sun-dried tomatoes
1/2 c chopped, pitted Kalamata olives
1 c crumbled/chunked feta cheese
1 c shredded fresh mozz cheese
1 TBSP Dill, fresh and finely chopped.

TZATZIKI SAUCE
1 c Greek Plain Yougart
2 TBSP EVOO
1 English Cucumber, finely diced
2 cloves garlic, minced
1 TBSP chopped fresh dill
1 TBSP Squeezed Lemon Juice
1 TSP Lemon Zest
1 TSP Mint, fresh and chopped
Salt & Pepper to taste

Make sauce FIRST and put in frig to mingle. Oh my goodness . .you’re going to be so happy!!
Preheat oven to 400 F. I use a padded cookie sheet.
Assemble, eggplant first, then sauteed spinach. BTW I do add the SDT to spinach while still in pan. Distribute on pie, olives and cheeses on top.
Bake 8 – 10 or till you can’t wait any longer.
Serve immediately, it’s hot. Use a pizza cutter after you give it time to stand Add sauce as desired!!! ENJOY!! What a Covid fav!!!

Zucchini Fritters w/Avocado Dill Sauce or a Twist?

Zucchini Fritters w/Avocado Dill Sauce
A twist add squares of Feta Cheese (ohh goodness)

1 large Zucchini
2 cloves Garlic – peeled, minced
¼ c Basil, fresh if possible
¼ c Oregano (or/both I sub fresh baby spinach (YUM) – cut up into bit sized pieces)
2 TBSP Extra Virgin Olive Oil (at least)
½ tsp. Onion Powder
1 TBSP Lemon peel/zest
2 Med Eggs Fresh are best
¼ c Flour ( I use Whole Wheat or Multi)
1 tsp Salt

Avocado Sauce w/Dill
1 Ripe Avocado
½ tsp Onion powder
½ TB EVOO
½ c Dill (fresh, finely cut
1 Pinch Salt

Instructions:
Using the large holes of a box grater, grate zucchini. Please zucchini in a colander set in the sink and toss with 1/w tsp salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. I make these so often I use cheesecloth and then just rinse each time.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder salt and pepper. Mix well to combine. Slowly add flour, stirring so nu lumps form.
Heat 2 TBSP of EVOO in large saute pan over medium high heat until the oils almost sizzles. It bubbles – and you CAN DO THIS BUT IT’S GOTTA BE EVOO FOR REAL!!.
Cook fritters until golden, 2 – 3 minutes . . lower heat (med.) Turn fritters and continue cooking until golden and crispy.
Sauce – put ingredients in bowl and mix! No brainer . . .

Carrot Cake/Muffins with EVOO

This recipe was shared through Women In Olive Oil. I’ve made these MANY time . .mostly large muffins. I freeze the extra! Watch the time depending on what your making, And they are VERY dense but fluffy!
By Taghreed Salam
Origin: Palestine
Ingredients
• 1 cup sugar
• 1 1/2 c “light” EVOO***
• 4 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla
• 2 tsp cinnamon
• Pinch nutmeg
• Pinch odor cloves
• 1 cup walnuts
• 3 cups grated carrots
*** By this she means a delicate, sweet EVOO. I’ve used a couple from EveryDay Ranch. DO NOT FALL FOR LABELING — IF IT’S SAY LIGHT IT CAN NOT BE EXTRA VIRGIN AS WELL!!!

Directions
Mix together sugar, oil and eggs.
Mix together dry ingredients: flour, baking powder, salt, cloves and cinnamon.
Add the dry matter mixture to the eggs mixture, sugar and oil.
Add grated nuts and grated carrots and mix a little.
Grease pan or tray, then put the delicious carrot cake mixture and enter a preheat oven at 400ºF 200ºC for an hour.
Go out and leave to cool, then serve.

Vegetarian Eggplant Naan Pizza with Cilantro Jalapeno Pesto

Pair homemade cilantro jalapeno pesto with roasted eggplant and you have a vegetarian naan pizza that will blow your mind!
Prep Time14 mins
Cook Time16 mins
Total Time30 mins

Ingredients
The pesto
• 1 cup chopped cilantro
• 1 large garlic clove minced
• 1 tablespoon minced seeded jalapeno pepper
• 2 teaspoon fresh lime juice
• pinch of salt and pepper
• 1/4 cup extra-virgin olive oil

The Pizza
• 1 medium eggplant cut into 1/3-inch slices
• 1 tablespoon extra-virgin olive oil
• 1/2 (ea.) teaspoon kosher salt & freshly ground black pepper
• 2 pieces naan whole wheat or regular, store-bought or homemade
• 1/4 teaspoon red chile flakes
• 2 ounces fresh mozzarella thinly slice
The Pesto: In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno, lime juice, salt and pepper. Pulse to roughly chop. With the motor running, slowly pour in the olive oil. Blend until smooth.
The Pizza: Preheat the broiler. Set the rack 2 to 3 inches from the heat source.
1. Lay the eggplant pieces on a baking sheet lined with foil. Brush both sides of eggplant with extra virgin olive oil and season with salt and pepper. (Grilled eggplant is how I did mine)
2. Place eggplant under the broiler and cook until golden brown, 2 to 3 minutes per side. Watch it carefully so it doesn’t burn! Let cool on baking sheet for about 5 minutes.
3. Lower the oven rack to the middle setting and turn the oven to 425 degrees F. Place the naan pieces on an ungreased baking sheet.
4. Divide the pesto between the pieces of naan and spread evenly. Top with eggplant, overlapping the pieces slightly. Sprinkle with dried red chile flakes and top with mozzarella.
5. Place the pizzas in the oven and cook until cheese is melted and naan are starting to brown, 8 to 10 minutes. Remove from the oven and let rest for about 5 minutes. Cut into strips and serve.
Nutrition Serving: 0.5Pizza | Calories: 413kcal | Carbohydrates: 38g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 810mg | Potassium: 303mg | Fiber: 5g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 0.5mg
Original Recipe: Cookin Canuck /www.cookincanuck.com

DIVINO Pomegranate Balsamic Vinegar, Goat Cheese w/Red Onion Mary Ellen of ?

And I have Mary Ellen to thank for this one. Unfortunately I didn’t write down on my note where she is from.

So this is a simple and quick on too
Goat cheese cut and placed on a plate
Finely chopped Red Onion
Finely chopped fresh Cilantro
DIVINO Pomegranate Balsamic Vinegar drizzled all over the top!

When Mary Ellen told me about this she used creamed cheese but goat cheese is delicious as well!!

This isn’t the best picture but we had all ready been sampling by the time I remembered!

DIVINO “Hot” Habanero Balsamic Vinegar w/sliced Strawberries & Blue Cheese Karen of West Chester, PA

This was shared with me by Karen of West Chester, PA. Thanks, she even sent a picture!

Simple and easy –
Strawberries sliced with crumbled blue cheese and a drizzle of DIVINO “Hot” Habanero Balsamic Vinegar.

I had told her that the first time I tried the Habanero Balsamic I did the same but with goat cheese. Both are amazing and worth checking out!

And the journey begins

The journey has been cancelled for the time being. Need to regroup and re-book! More to come . . .hopefully very soon.

Roasted Cashew Quinoa w/DIVINO Classic Balsamic Creme Glaze and . . ..

This isn’t a “recipe” but what I put together. Actually had this salad in Maine and they used a peanut-ginger dressing. It was so delicious I wanted to make it my own with DIVINO products.

Quinoa
Shredded Cabbage – I used purple cabbage . . .looks great.
Julienned Red Bell Pepper
Bermuda Onion – sliced
Cucumber – sliced
Carrot – sliced
Edamame
Snap Peas
Green Onion – sliced
Cilantro
Garnashed with unsalted cashew pieces

The dressing was all DIVINO products . .
Organic Classic Creme Glaze add finely shredded fresh ginger
Coconut Balsamic Vinegar
Red Pepper EVOO
Lime EVOO
1 TBSP of PB powder. I wisked this up to taste and it tasted AWESOME!

The 2nd time I made the dressing I used less Coconut Balsamic and more PB powder.