Hasselback Herb Potatoes with Essential Oils

Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.

Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!

When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices.

Add a little fresh parsley for a pop of color, and sprinkle on some parmesan cheese for the final touch! Don’t wait too long to get a bite of this delicious potato!

Hasselback Herb Potatoes

  • Servings: 6–8
  • Time: 10–15 minutes active; 30–40 minutes inactive
  • Difficulty: Easy
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Ingredients:

Potatoes:

  • 2–3 lbs. (1–1.5 kg) small potatoes
  • Salt
  • Black pepper
  • Olive oil

Herb Butter:

  • 1/3–1/2 cup (80–120 ml) melted butter (can use olive oil or a mixture of butter and olive oil)
  • 2 drops rosemary essential oil
  • 2 drops basil essential oil
  • 2 drops thyme essential oil
  • 2 drops lemon essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil
  • 1/4 tsp. (1.5 g) salt
  • Pinch of cayenne pepper

Additional Ingredients:

  • Fresh minced parsley for garnish
  • Parmesan cheese for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Slice along each potato in 1/16-inch (2 mm) intervals, making sure to only slice a little more than halfway through the potato. It is easiest to start cutting on one end, then when you get to the middle, rotate the potato and continue cutting from the other end toward the middle again.
  3. Place the sliced potatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil.
  4. Roast the potatoes in the oven for about 30–40 minutes, until tender on the inside and crispy on the outside.
  5. While the potatoes are roasting, mix together the herb butter.
  6. Once the potatoes are done, pull them out of the oven, and brush the herb butter mixture evenly over the potatoes and in between the slices.
  7. Sprinkle potatoes with fresh parsley and parmesan cheese, if desired.
  8. Serve immediately, and enjoy!

Note: The herb butter may seem pretty strong if tasted on its own, but it tastes just right when combined with the potato.

Essential Oil–Infused Italian Dipping Oil

Treat your guests well at your dinner party with this classic Italian appetizer—now infused with essential oils! Aside from the amazing flavor these oils bring to this dish, they also provide added health benefits.

This appetizer also makes a great refreshment at an essential oil class! Just pre-slice the bread, and add the essential oils to the olive oil; then allow your guests to add a little olive oil, balsamic vinegar, and other additions to condiment cups to accompany their slice of bread.

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Essential Oil–Infused Italian Dipping Oil

  • Servings: 4–8
  • Time: 2–5 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) balsamic vinegar
  • 1 drop basil essential oil
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil
  • Optional additions: crushed garlic, crushed red pepper flakes, grated parmesan cheese

Instructions:

  1. Combine all ingredients in a glass dish.
  2. Let sit for 1 hour to allow the flavors to blend.
  3. Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!

Margherita Garlic Bread with Basil Essential Oil

Want to add a little class to your dinner tonight? Try this Margherita Garlic Bread. This simple dish is packed with flavor! Add a salad, and you have an easy and satisfying dinner.

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Margherita Garlic Bread with Basil Essential Oil

  • Servings: 10–15
  • Time: 15 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 loaf artisan or french bread, cut into 1″ (2.5 cm) slices
  • 1 stick butter
  • 1 tsp. (3 g) garlic powder
  • 5–8 drops basil essential oil
  • Tomato slices
  • Mozzarella cheese slices
  • Fresh basil leaves, for garnish

Instructions:

  1. Melt the butter; add the garlic powder and basil essential oil.
  2. Brush butter mixture onto the bread slices with a pastry brush until saturated, or spoon butter on to lightly cover each slice of bread.
  3. Add sliced tomatoes and cheese to each slice of bread.
  4. Broil for 2 minutes or until cheese is melted and edges of bread are golden brown.
  5. Garnish with fresh basil leaves, and serve immediately.


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Sparkling Limeade

Enjoy this refreshing drink as you bask in the sunshine this summer!
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Sparkling Limeade

  • Servings: 4–6
  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (120 ml) lime juice (from about 3–4 limes; add water to reach 1/2 cup if needed)
  • 1/2 cup (100 g) sugar
  • 1–2 drops lime essential oil
  • Chilled sparkling water or club soda (regular water also works if you don’t like carbonation)

Instructions:

  1. Stir the lime juice in with the sugar in a small saucepan, and bring to a simmer over medium heat. Lower the heat, and cook, stirring frequently, until the sugar is completely dissolved. Remove from heat, and pour into a glass dish.
  2. Add lime essential oil. Cover, and refrigerate until chilled.
  3. Mix about 2 Tbsp. (30 ml) of the limeade concentrate with 1 cup (240 ml) of chilled sparkling water in a glass cup. Taste, and add more water if you want a lighter flavor.
  4. Serve with ice.

Flavor Variations:

  • Basil Limeade: Add 1 toothpick of basil essential oil with the lime essential oil, and use basil leaves for garnish.
  • Rosemary Limeade: Add 1 toothpick of rosemary essential oil with the lime essential oil, and use fresh sprigs of rosemary for garnish.

Note: The essential oil flavor will get stronger the longer the limeade sits. Add the basil or rosemary essential oil right before serving.

Extra Ideas:

  • Use frozen berries instead of ice cubes and garnish.
  • Try substituting liquid stevia for the sugar to make it healthier. No need to heat it up either—just mix and serve.

Parmesan Pesto Tomatoes

These Parmesan pesto tomatoes make a delicious appetizer or side dish for any meal!

Parmesan Pesto Tomatoes

  • Servings: 2
  • Time: 5 minutes active; 20 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 2 medium tomatoes
  • Salt to taste
  • 4 tsp. prepared pesto (see recipe below)
  • 4 tsp. grated Parmesan cheese

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Remove stems from tomatoes, and slice tomatoes in half.
  3. Place tomatoes on a baking dish (cut side up).
  4. Sprinkle tomatoes with salt.
  5. Spread 1 tsp. of pesto on top of each tomato half.
  6. Sprinkle Parmesan cheese over the pesto.
  7. Bake tomatoes for 20 minutes or until the Parmesan is nicely melted and tomato is warmed.
  8. Serve immediately.

Spinach-Basil Pesto

  • Servings: Yield=1–1 1/2 cups
  • Time: 20 minutes active
  • Difficulty: Moderate
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Ingredients:

  • 1/4 cup olive oil, divided
  • 2 garlic cloves, minced
  • 2 cups spinach leaves, tough stems removed
  • 1/4 cup pine nuts (almonds or walnuts can be used instead if needed)
  • 2 Tbsp. lemon juice
  • 2 drops lemon essential oil
  • 1 drop basil essential oil
  • 1/3 cup Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Heat a little bit of olive oil in a saucepan over medium heat. Add the minced garlic, and sauté for 2 minutes.
  2. Pack the spinach in the bottom of your blender. Press the spinach down as much as possible. Add pine nuts, sautéed garlic, olive oil, lemon juice, and essential oils on top of the spinach in the blender.
  3. Blend the ingredients together by using the pulse setting on the blender and pausing to scrape the sides as needed.
  4. Add Parmesan cheese, salt, and pepper, and blend in.
  5. Serve with noodles, chicken, Parmesan tomatoes, or anything else you desire!

Mediterranean Chicken Lettuce Wraps and Tzatziki

Check out this healthy version of a Greek pita! However, if you like the bread, just assemble the ingredients into a pita, including the lettuce. The leftover tzatziki also makes a fantastic vegetable dip!

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Mediterranean Chicken Lettuce Wraps

  • Servings: 4–6
  • Time: 20–30 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. olive oil
  • 2 chicken breasts, sliced into strips
  • 1/4 cup balsamic vinegar (A combination of red-wine vinegar and lemon juice tastes great too!)
  • 1–2 drops basil essential oil
  • 1–2 drops oregano essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop black pepper essential oil
  • Salt to taste
  • Butter lettuce or iceberg lettuce leaves
  • Grape tomatoes, halved
  • Feta cheese, crumbled
  • Tzatziki (see recipe below)
  • Red onion, sliced thin
  • Kalamata olives, pitted and chopped

Instructions:

  1. If making the tzatziki, mix it now so that it can chill while you make the chicken and prepare the wraps.
  2. Heat olive oil in a saucepan over medium heat. Add chicken breast strips, and allow to cook.
  3. In a glass dish, combine the balsamic vinegar, essential oils, and salt. Mix until well incorporated.
  4. Flip the chicken, and begin to cook on the other side. Pour balsamic vinegar mix over the chicken, and continue to sauté until the chicken is fully cooked.
  5. Prepare the lettuce and other toppings.
  6. Assemble the lettuce wraps by placing the chicken and other toppings inside the lettuce leaf like you would assemble a taco.
  7. Serve immediately.

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Tzatziki

  • Servings: 2 cups
  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 Tbsp. olive oil
  • 1 Tbsp. white vinegar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 cup plain Greek yogurt, strained
  • 1/2 cup sour cream
  • 1 cucumber, peeled, seeded, and diced small
  • 1–2 drops dill essential oil

Instructions:

  1. Mix olive oil, vinegar, garlic powder, salt, pepper, and 1 drop dill essential oil together.
  2. Add Greek yogurt and sour cream. Mix until well incorporated.
  3. Mix in cucumber, and add more dill essential oil to taste.
  4. Refrigerate for an hour, ideally, before serving to allow flavors to mix.

Note: This also makes a great vegetable dip!

Spinach-Basil Pesto with Chicken and Pasta

Here’s a recipe for our pasta-loving friends! But, even if you don’t like pasta, don’t let that stop you from trying this delicious spinach-basil pesto! This pesto is also great with chicken, tilapia, quinoa, or bread and in any other basil pesto dish.

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Spinach-Basil Pesto Chicken Pasta

  • Servings: 4–6
  • Time: 20 minutes active
  • Difficulty: Easy
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Ingredients:

  • 8–12 oz. pasta of choice
  • 1/4 cup olive oil, divided
  • 2 garlic cloves, minced
  • 2 cups spinach leaves, tough stems removed
  • 1/4 cup pine nuts (almonds or walnuts can be used instead if needed)
  • 2 Tbsp. lemon juice
  • 2 drops lemon essential oil
  • 1 drop basil essential oil
  • 1/3 cup Parmesan cheese
  • Salt and pepper to taste
  • 2–3 chicken breasts, cooked and sliced or cubed

Instructions:

  1. Boil water in a pot, and cook pasta according to the directions on the package.
  2. Heat a little bit of olive oil in a saucepan over medium heat. Add the minced garlic, and sauté for 2 minutes.
  3. Pack the spinach in the bottom of your blender. Press the spinach down as much as possible. Add pine nuts, sautéed garlic, olive oil, lemon juice, and essential oils on top of the spinach in the blender.
  4. Blend the ingredients together by using the pulse setting on the blender and pausing to scrape the sides as needed.
  5. Add Parmesan cheese, salt, and pepper, and blend in. Note: If you wish to freeze any of this pesto, you will want to freeze it before adding the Parmesan cheese.
  6. Combine or layer pasta, chicken, and spinach-basil pesto, and enjoy!

Extra Idea:

For additional flavor, marinate the chicken for 30–60 minutes before cooking in 1/4 cup olive oil, 2 Tbsp. lemon juice, 2 drops basil essential oil, 3 drops lemon essential oil, and a small handful of fresh basil leaves cut up.