Crystal Hollingsworth

[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”595″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15

[vc_row][vc_column width=”1/3″][vc_single_image image=”455″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_column_text] INGREDIENTS ½ stick unsalted butter 2 oz. unsweetened baking chocolate 3 tablespoons Fort Myers Blood Orange Olive Oil 1 cup granulated sugar ½ teaspoon vanilla extract 2 large eggs ⅛ teaspoon salt 2 tablespoons cocoa powder ⅓ cup all-purpose flour INSTRUCTIONS Preheat oven to 350 degrees. Line an 8-inch square

[vc_row][vc_column width=”1/3″][vc_single_image image=”450″ img_size=”medium”][/vc_column][vc_column width=”2/3″][vc_column_text] Ingredients 4 cups non-fat plain yogurt 2 avocados, peeled, pitted and diced 4 tablespoons fresh lime juice (about 2 limes) 1/4-cup packed fresh cilantro or parsley 1 garlic clove, minced 1/4 teaspoon chili powder, or to taste 1 tablespoon Fort Myers Olive Oil (Garlic, Lime, Varietal, or Baklouti Green Chili depending

[vc_row][vc_column width=”1/3″][vc_single_image image=”447″ img_size=”medium”][/vc_column][vc_column width=”2/3″][vc_column_text] INGREDIENTS 1 large head of Broccoli sliced into 1 inch thick steaks 4 garlic cloves, thinly sliced 1 teaspoon salt and pepper Red pepper flakes 2 tablespoons parmesan Lemon zest from half a lemon, Or Fort Myers Lemon Olive Oil 3-4 tablespoons Fort Myers Garlic Olive Oil (Or any varietal