Recipe from Veronica Food
1/2 cup Chipotle Olive Oil
1/2 cup Pineapple White Balsamic
2 tablespoons grainy mustard, or Dijon
1 tablespoon sea salt
cracked black pepper to taste
Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor.
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake.
6 medium potatoes
1/2 cup of Wild Mushroom Sage Olive Oil
2 teaspoons kosher salt
fresh ground pepper to taste
(optional) 1 cup of grated cheddar cheese
Cut potatoes into wedges or fries. Pour the olive oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.
Bake for 20 minutes or until edges are golden brown. If adding cheese – sprinkle the cheese and bake until cheese is melted.