Saturday, June 29, 2013

4th of July!

Happy Independence Day!! Like all of our holidays, we are celebrating with a coupon. So here you go!

We are featuring some new artwork for sale! Come see the photography of Jaye and Brian Bliss. Their photos are absolutely stunning!

And I was grilling chicken the other day with the Citrus Habanero Olive Oil and had a little bit left over. So I decided to make this chicken salad just for you! It's a one bowl dish. Just chop everything and toss!

Fireworks Chicken Salad

2-3 grilled chicken breasts
1 can black beans
1/4 cup Piquillo Pepper Tapenade
1/2 cup frozen shelled edamame, thawed
1 yellow or orange pepper, diced
1 tsp Greek Sea Salt or Himalayan Pink Mineral Salt
Extra Citrus Habanero Olive Oil for drizzling

Chop or shred your chicken. Place in a large bowl. Rinse and drain the black beans and add them. Stir in the edamame and the bell pepper. If it needs a little extra spice, drizzle with a little bit more of the Citrus Habanero Olive Oil. Stir in the Piquillo Pepper Tapenade and sprinkle with the salt.


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