Ingredients: 2 lbs. fresh salmon filet, skin removed 2 ½ T. Blood Orange Extra Virgin Olive Oil 3 T. Tangerine Balsamic Vinegar 2 T freshly grated ginger root 1 T minced garlic Freshly ground black pepper Sea salt Directions: Preheat oven to 400°.  Coat bottom of a 9×13 glass or ceramic baking dish with 1 T. Blood Orange EVOO. Place salmon in baking dish and rub the remaining Blood Orange EVOO into the salmon to coat.  Rub the Tangerine Balsamic Vinegar into the salmon. Sprinkle with grated ginger, garlic and crushed black pepper. Bake approximately 20 minutes until just flaky. ...

Ingredients 4 beef tenderloin steaks, cut ¾” thick (4 oz. each) ½ teas. fresh coarsely ground black pepper 1 pkg. (5 oz.) mixed baby salad greens 1 medium red or green pear, cored, sliced into wedges ¼ C. dried cranberries ¼ tsp. sea salt ¼ C. coarsely chopped pecans, toasted ¼ C. crumbled goat cheese (opt.)   Honey Mustard Dressing ½ C. prepared honey mustard 2-3 T. water 1 ½ tsp. Blood Orange Extra Virgin Olive Oil 1 tsp. Pomegranate Balsamic Vinegar ¼ tsp. fresh coarsely ground black pepper ¼ tsp. sea salt Season beef steaks with pepper.  Heat large...