Simply Beyond Foods' Recipe

Asparagus & Fennel Salad with Citrus Segments.

  • 1 bundle of asparagus thoroughly
  • 1 bulb of fennel
  • 1 blood orange
  • 1 grapefruit
  • 1 orange
  • 1 tangerine
  • 1 lime
  • 1 sprig of fresh dill
  • 2 pound container of fresh arugula
  • 1 shallot
  • salt(optional)
  • 1 Cup ice
  • 1 Cup water
  • 2 medium/large mixing bowls

1 bottle of Simply Beyond Organic Fruit Vinegar Pomegranate Spray
Wash and rinse vegetables. Use a Japanese mandolin to shave fennel, then submerge shaved fennel in ice water. Gently peel then blanch asparagus for two minutes in boiling salt water. After two minutes, remove asparagus and place in ice bath for one to two minutes( asparagus should be al dente slightly firm, not mushy). Use paring knife to peel and separate citrus segments. Small dice 1 TBS of fresh shallot, and chop entire sprig of fresh dill. In a medium to large bowl, add citrus segments, diced shallots and chopped dill, mix thoroughly by hand. Place asparagus on plate then top with fresh arugula, citrus segment mixture and finish with 4-5 pumps of Pomegranate Organic Fruit Vinegar Spray

Organic Herb's Receipe

Garlic, Rosemary & Thyme Marinated Lamb

  • 2 racks of lamb(pre-sliced)
  • Pinch of salt and pepper
  • 1 bottle of Simply Beyond Spray-On Herbs Rosemary
  • 1 bottle of Simply Beyond Spray-On Herbs Thyme

One pack of Simply Beyond Organic Fresh Frozen Herbs Chopped Garlic Place lamb on platter. Spray 4 pumps of each Simply Beyond Rosemary and Simply Beyond Thyme to both sides of lamb. Add a pinch of salt and pepper to both sides of lamb. Rub 1 Tbs of Simply Beyond Fresh Frozen Chopped Garlic to both sides and let marinate for 1hour in refrigerator. After hour, remove the lamb from cooler and preheat non-stick sauce pan. Place lamb in sauce pan and sear two minutes each side until cooked medium . Serve with your choice of vegetables and or starches.