Ingredients:

• 1-ounce vanilla infused vodka
• ½ ounce Grand Marnier
• 1½ ounces Battenkill Dairy chocolate milk
• Thin strip of orange zest to garnish

Directions:

Place all ingredients except the orange zest in an ice filled cocktail shaker, secure the lid and shake for about 30 seconds. Strain into a coupe or martini glass and float the orange zest on top.

Ingredients:

• One 6 ounce can of small black pitted olives drained
• One 10 ounce jar of small pimento stuffed green olives drained (save the brine for dirty martinis!)
• ¼ cup extra virgin olive oil
• 2 cloves of garlic minced
• 2 tablespoons of capers drained
• 2 tablespoons of grated lemon zest
• 2 tablespoons of red wine vinegar
• 1 tablespoon of Italian seasoning
• 1 pinch of red pepper flakes

Directions:

Combine all ingredients in a mixing bowl and stir well to combine. Refrigerate for at least 2 hours stirring the mixture 4 or 5 times. Remove from the refrigerator 15 minutes before serving and stir again.

Serve these yummy olives along with purchased marinated mushrooms and drained Italian giardiniera for an impressive olive platter. Giardiniera is a blend of pickled vegetables you can find in most supermarkets – my fave is Mezzetta brand.

This recipe will yield about 20 to 24 meatballs, but you can easily double the ingredients if you want more!

Ingredients:

Meatball Ingredients:

• 2 tablespoons of flax seed
• 5 tablespoons of water
• 12 ounces plant based meatless ground. I prefer to use Impossible Plant Based Burger Ground in this recipe
• ½ cup plain whole wheat dry breadcrumbs
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 2 teaspoons of lemon juice
• 2-3 tablespoons of extra virgin olive oil

Tikka Masala Sauce Ingredients:

• 1 medium onion finely chopped
• One 14 ounce can of tomato sauce
• One 13.5 ounce can of coconut milk
• ¼ cup water
• 1 teaspoon of salt
• 1 & ½ teaspoons of minced garlic
• 2 tablespoons of agave nectar
• 1 tablespoon grated fresh ginger
• 1 & ½ teaspoons of garam masala seasoning
• 1 & ½ teaspoons of cumin
• 1 teaspoon of turmeric
• 1 teaspoon of coriander
• 1 teaspoon of chili powder
• 2 tablespoons of extra virgin olive oil

Directions:

For the Meatballs: Mix the flaxseed and water together in a small bowl and set aside for a few minutes to thicken. Place the plant-based ground mix and the bread crumbs in a large bowl and mix with scrupulously clean hands. Add the flax seed and water mixture, garlic, salt, and lemon juice and continue to mix until well blended. Shape the mixture into 1-inch round balls. Heat the olive oil in a large skillet over medium heat and cook the meatballs in batches moving them about in the oil to brown as much surface as possible. When cooked through remove from the skillet and drain on a paper towel lined plate.

Tikka Masala Sauce: Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes or till soft. Stir in the spices and salt and cook for another minute. Add the tomato sauce and simmer for 10 minutes. Stir in the coconut milk and agave nectar and simmer for another 5 minutes. Adjust the seasoning with more salt if needed and add the meatballs and simmer for a few minutes until heated through. Remove from the heat and transfer to a heat proof serving dish or chafing dish and serve.