Collaborations

Happy and Healthy Thanksgiving!

We teamed up with Grateful Plate this Thanksgiving to bring you an awesome healthy cocktail and side pairing! Tis the season to be grateful and GLO-ing!

Holiday Glo Cocktail
For one serving:
1oz Cranberry Juice
2oz Apple Juice
2 Shakes Cinnamon
1.5 Art in the Age Snap (can substitute for Whiskey)
A Few Dashes of Orange Bitters
Served Over Ice

For four servings:
4 oz Cranberry Juice
8 oz Apple Juice
8 Shakes Cinnamon
6 oz Art in the Age Snap (can substitute for Whiskey)
A Few Dashes of Orange Bitters
Served Over Ice

Roasted Root Vegetables with Herb Oil & Splash of Balsamic

1 Rutabaga, peeled and chopped into medium dice
1 Turnip, peeled and cut into medium dice
3 Parsnips, peeled and cut into half moons
2 Carrots, peeled and cut into half moons
2 Tablespoons Herb Oil *
2 Tablespoons Balsamic Vinegar
2 teaspoons Herbs De Provence
Pinch of Sea Salt

Directions
Preheat oven to 375*F.  

Place all vegetables into a large mixing bowl, mix with herb oil, balsamic and dried herbs. Toss to combine.

Pour vegetables into a 9x13 inch ovenproof casserole and roast, uncovered, for 15 minutes.  

After 15 minutes, stir your vegetables and roast another 15 minutes or until vegetables are soft.  

Herb Oil Recipe
½ Bunch Parsley, cleaned
½ Bunch Basil, cleaned
½ Bunch Oregano, cleaned
1 Tablespoon Sea Salt
2 Cups Olive Oil

Directions
Add all ingredients to a high power blender.  Blend for 30=60 minutes or until all fresh herbs are mixed with the olive oil.  

Keeps in your refrigerator for 1 week.