PRIMALOIL Triple Omega Blend 3-6-9, Extra Virgin & Certified Organic

Leafy Greens and Artichokes with Aromatic Salad Dressing

• 8 cups leafy salad greens
• Halved cherry tomatoes
• 1 can drained artichoke hearts, coarsely chopped
• ½ cup PRIMALOIL®
• 3 to 4 tablespoons balsamic or other favorite vinegar
• Dijon mustard, to taste
• 1 teaspoon raw honey (optional)
• 1 clove finely minced garlic (optional
• ¼ teaspoon dried basil
• 1 tbsp minced fresh parsley
• 2 teaspoons minced red onion
• Salt and pepper, to taste

In a salad bowl, mix salad greens, tomatoes and artichoke hearts. Set aside. Using a wire whisk, blend all remaining ingredients together to completely emulsify; spoon desired amount over the greens. Store the remaining in the refrigerator.

Sweet Potato Fries with Roasted Pecans

• 3 tablespoons PRIMALOIL®
• 1 tablespoon balsamic vinegar
• 2-3 teaspoons Sucanat or Coconut Palm Sugar
• ¼ teaspoon cinnamon, or to taste
• 4 medium sweet potatoes, cut into French-Fry shapes
• 1 tablespoon melted Grass-Fed Organic Ghee or Organic Coconut Ghee
• Salt and pepper, to taste
• ½ cup chopped, roasted pecans

Preheat oven to 400 degrees F. Whisk together PRIMALOIL®, balsamic vinegar, Sucanat or coconut palm sugar, and cinnamon. Set aside. Toss cut sweet potatoes with melted ghee, salt and pepper. Transfer to a parchment-lined baking sheet. Bake for 30-45 minutes, or until tender. Remove from oven; drizzle with PRIMALOIL® and vinegar mixture. Sprinkle with roasted pecans.

More ideas for using PrimalOil®:

• Stir into ricotta, cottage or cream cheese; add garlic and herbs like chives or parsley.
• Blend with feta cheese, cherry tomatoes, chopped red onion and slivered basil; spread over bread or spoon over pasta, vegetables or grilled chicken.
• Make delicious pesto: In a food processor, combine 2 cups fresh basil leaves, ½ cup walnuts or pine nuts, 1/3 cup PRIMALOIL®, 2 or 3 cloves chopped garlic, ½ cup grated parmesan or Romano cheese, and salt and pepper to taste. Pulse to combine.
• Use PRIMALOIL® in a variety of salad dressings with lemon, lime, favorite vinegar, mustard, dried or fresh herbs, garlic and onion, etc.
• Blend with fresh parsley or cilantro; drizzle or spread over roasted, steamed or sautéed vegetables.
• Add to a green smoothie, or any favorite smoothie.
• Blend with sour cream or Greek yogurt; stir into chicken or shrimp salad, or potato salad.
• Drizzle over sliced tomatoes and cucumbers, fresh mozzarella cheese, olives and a sprinkling of fresh herbs like parsley, chives and basil.
• Blend with softened butter and spread over toast, bagels, pancakes, waffles, biscuits and more.
• Try it in tabouli.
• Make a dip for bread: Combine 1/3 cup PRIMALOIL® with ¼ teaspoon dried basil, 1 teaspoon fresh, finely minced rosemary (or ¼ teaspoon dried), salt, and a pinch of cayenne pepper or red pepper flakes.
• Combine cucumbers, bell peppers, tomatoes, and red onion; add lemon juice and PRIMALOIL®, salt and pepper.
• Make hummus: In a blender or food processor, combine 1 can drained garbanzo beans (reserve ¼ cup liquid from can), 3-4 tablespoons lemon juice, 1-2 tablespoons tahini, 2 tablespoons PRIMALOIL®, chopped garlic and salt to taste. Blend to desired consistency, adding a little reserved liquid if needed.