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TM ELIXER Salad Dressing

 - 3 Tbsp. Lemon juice
 - 1/4 Cup Extra virgin olive oil
 - 2 tbsp. Worcestershire
 - 1 tsp. minced garlic
 - 1 tsp. TM ELIXER
 - 1/8 tsp. pepper
 - 1 1/2 tsp. Red wine vinegar
  • Whisk all ingredients well except oil.
  • Slowly drizzle in EVOO ( Olive Oil) while constantly whisking.
  • Dressing is good for all types of salads. 
  • Left overs when placed in the fridge will solidify alittle and that is ok let stand room temperature for 15minutes.
  •  Shake it up and Enjoy!
  • For a creamy option add a tablespoon of sour cream or plain greek yogurt!
Roasted TM ELIXER Potato Salad
-  red potatoes, cut into 1-inch cubes
-  medium onion, chopped
-  4 hard-boiled large eggs, sliced
 - 6 bacon strips, cooked and crumbled
-  1 cup mayonnaise
-  1/2 teaspoon TM ELIXER
 - Sprinkle of paprika and parsley for garnish
  • Place the potatoes in a greased 15x10x1-in. baking pan.
  • Bake, uncovered, at 400° until golden brown and tender, stirring occasionally, 25-30 minutes.
  • Cool for 20 minutes.
  • Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, TM ELIXER. Toss to coat. Cover and refrigerate for several hours or overnight.
  • If desired, sprinkle with paprika and parsley.






Sheet Pan Shrimp and Vegetables with Rice 
-2 tablespoons olive oil
-1 tablespoon minced garlic (about 3 garlic cloves)
-1 pound raw medium shrimp, peeled and deveined
-1 cup sliced mushrooms
-1 medium zucchini, cut diagonally into 1/2-inch slices (about 1 cup)
-1 medium-size red pepper, cut diagonally into 1/2-inch slices (about 1 cup)
- 1/4 cups sliced red onion
 - 1/4 tsp. TM ELIXER
- lemon, cut into quarters
- 1/4 tsp. kosher salt
- 1/2 teaspoon black pepper
-   2 cups cooked rice
parlsey garnish
  • Preheat broiler with rack about 6 inches from the heat
  • Stir together olive oil, garlic, TM ELIXER shrimp and mushrooms in 2 separate bowls. Combine zucchini and yellow squash, and onion in a third bowl. Toss each with one-third of oil mixture.
  • Heat a rimmed baking sheet in the oven, 2 minutes.
  • Add zucchini, pepper, onion, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.
  • Add mushrooms, and bake until mushrooms are draining well, about 5 minutes.
  • Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes.
  • Remove from oven, and sprinkle with salt and pepper. Squeeze juice from roasted lemon over vegetables; stir to combine.
  • Cook rice according to package directions. Divide rice, shrimp, and vegetables among 4 plates. Garnish with parsley.

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