Preheat oven to 350 degrees. Mix Cake Mix, Olive and Lemon Vinaigrette and eggs together until well mixed. Add Blueberries and use spoon to gently incorporate. Place in Bundt Pan and bake for 1 hour or until done.
Let cool, sprinkle powdered sugar on top and garnish with fresh Lemon Slices.
Serve with a dollop of fresh Whipped Cream
Cook Pasta according to package directions, drain and rinse under cool water.
Place Shrimp in large bowl, squeeze juice of one lemon over and add contents of Garlic Essence, retaining garlic cloves, dice cloves and add to shrimp, mix to incorporate, set aside.
Slice second lemon into thin slices, chop Parsley and set aside.
Pour wine into large skillet and boil for 5 minutes to reduce by half
Add Shrimp mixture and cook until shrimp are pink
Add Asparagus, Parsley and Lemon Slices, stir to incorporate. Mix 2 teaspoons Gluten Free Flour with a few tablespoons water and pour into Shrimp mixture, cook for 2 minutes to thicken sauce.
Serve over cooked pasta.
Cook pasta al dente, according to package directions. Mix all ingredients together to incorporate.
Serve Cold.
Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.
Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.
Posole traces its roots to the Aztec Culture and is a ritually significant, traditional pre-Colombian soup made with hominy. Posole is a perfect meal for a family event or a party! Serve the basic soup in a large container or leave the pot simmering on the stove.
In bowls at the dining table have:
Serve each person a bowl of Posole and let them add the other ingredients as desired. It is fun and delicious, especially on a cold, rainy day. Enjoy!
