I simply cannot get enough of my Sorrento Orange infused olive oil lately. I love it.
The way it smells ~ the aroma.
The way it tastes ~ the flavor.
The way it looks ~ the optical impression.
The way it feels ~ the slick deliciousness across the lips.
And, when paired with basil ~ purple basil ~ life has entered into the realm of heaven on earth.
Without much of a recipe, this ultra simple lunchtime treat suits me well and satisfies my heavenly desires for the day. Or, for at least a few hours.
Sorrento Orange and Purple Basil Simplicity
2 c. shredded cauliflower, or “riced” cauliflower
1 c. shredded kale (or other greens)
4-6 oz. grilled chicken breast, sliced
Himalayan sea salt and freshly ground pepper
1-2 Tbs. Sorrento Orange Olive Oil
1 Tbs. fresh purple basil, minced
In a microwave safe bowl, heat the cauliflower rice for 3-4 minutes, until soft. **Warning, cooked cauliflower is rather stinky. So, if others are bound to be around, have a delightful candle ready. You won’t smell a thing as you devour the aroma of Sorrento Orange, but not everyone can be so lucky.
While still warm, stir in remaining ingredients to both wilt the kale and thoroughly coat everything in Sorrento Orange deliciousness.
Bask in the aroma, the flavor, and the sight. Yum!
Please feel free to enjoy more AIP recipes at The Phoenix Helix Recipe Roundup