top of page


melon caprese.jpg

Melon Caprese Salad

Serves 4-6 people

1  Ripe Cantaloupe

8 oz  Mozzarella Pearls 

5 oz  Sliced Prosciutto

Fresh Basil Leaves

OMV Vinaigrette -

1/3 cp Other Mother Red Wine Vinegar OR Turmeric & Honey Shrub

1/4 cp Balsamic Vinegar

1/3 cp Extra Virgin Olive Oil

Himalayan Sea Salt, to taste


Scoop melon into balls.  Cut prosciutto slices in half and pinch in middle of square to form flowers. Arrange melon balls, mozzarella pearls and prosciutto flowers in shallow dish.  Scatter fresh basil leaves torn roughly to same size.  At serving time, top with well shaken OMV vinaigrette.



peach pico.jpg

Peach Pico de Gallo / Summer Salsa

Serves 6-8 people

4  Large Garden Fresh Tomatoes

2  Medium Peaches, On the Firmer Side

1  Sweet Onion

1  Bunch Fresh Cilantro

Peppers, To Taste!  / Mild - Anaheim, Medium - Jalapeno, Hot - Cilantro

2-3 Cloves Garlic, Minced

Other Mother Red Wine Vinegar

Extra Virgin Olive Oil

Pinch of Himalayan Sea Salt, To Taste


Dice tomatoes, peaches, onion and peppers on the small side.  Finely chop cilantro, with herb scissors if possible -- include stems.  Add vinegar and oil (in turn).  Mix and taste as you go.  Sprinkle with salt and serve!



Roasted Parmesan Squash

Roasted Parmesan Squash

Serves 6-8 people

2  Large Yellow Squash

2  Large Zucchini

1  Pint Grape Tomatoes

1/2 cup Parmesan Cheese

Other Mother Red Wine Vinegar

Extra Virgin Olive Oil

Italian Herbs (Fresh or dried)

Sprinkle of Garlic Powder

Himalayan Sea Salt & Ground Black Pepper, to taste


Slice squashes, halve tomatoes, and layer into casserole dish.  Sprinkle first layer with olive oil, vinegar, herbs, spices and cheese.  Repeat with second layer adding remaining parmesan to top.  Cover with foil and bake in oven at 400 F for approximately 35 minutes or until golden brown.  Drizzle vinegar over veggies as they cool for a probiotic boost. 


Buon Appetito!    


Gilbert's Fire-Roasted Tomato Salsa

Gilbert's Fire-Roasted Tomato Salsa

1/4  cup plus 1 Tbsp Extra Virgin Olive Oil

1/2  Onion, Peeled and Chopped

2 lbs  Roma Tomatoes, Blackened

4 tsp  Roasted Garlic, Finely Minced

1/2 cup  Fresh Chopped Cilantro

2 Poblano Peppers, Blackened, Peeled, Seeded, Stemmed

1/4 cup  Other Mother Red Wine Vinegar

1 Tbsp Salt

1 tsp sugar


Heat a tablespoon of olive oil in a saute pan over medium heat until lightly smoking, add the onion and saute until caramelized, about 10 minutes.  Transfer the onion, half the blackened tomatoes, and garlic to a food processor or blender, and pulse until finely chopped.  Add cilantro and poblanos, pulse to mix.  Peel and dice remaining tomatoes.  Fold them into sauce along with vinegar, olive oil, salt and sugar.


Enjoy over tacos, eggs or anything your heart desires!

  Recipe provided by Gilbert Gonzalez.

Chicken Pasta Toss

Chicken Pasta Toss

Serves 6-8 people

5-6  Chicken Thighs, Boneless

3 cups  Pasta, Farfalle or Penne

2 cups  Fresh Green Beans

2 cups  Grape Tomatoes, Red and Orange

1 cup  Feta with Tomato & Basil

3-4 Tbsp  Fresh Chive, chopped

3-4 Tbsp  Fresh Basil, chopped

1/2 cup  Other Mother Red Wine Vinegar

1/3 cup  Extra Virgin Olive Oil

Himalayan Sea Salt & Ground Black Pepper, to taste


Season chicken, then cook in a skillet with a splash of olive oil until golden brown.  Chop into bite size pieces.  While chicken is browning, cook desired pasta in salted boiling water, adding in green beans during the last 7-8 minutes of cooking.  Combine chicken, pasta, green beans, halved tomatoes, chopped herbs and feta in large bowl.  Drizzle vinegar, oil, salt and pepper over all.


Toss and Voila!   


Slow Cooker Carnitas

Slow Cooker Carnitas

Serves 6-8 people.

3-4 lbs  Pork Shoulder

2 tsp  Cumin                                 

2 tsp  Salt

1 tsp  Chili Powder                      

1/2 tsp  Black Pepper

Pinch of Red Pepper Flakes

Leaves from 3 Sprigs Mexican Oregano

1 tsp  Minced Garlic                    

1 Large Lime, Juiced

3 Tbsp  Other Mother Red Wine Vinegar


Coat crock with cooking spray.  Combine dry spices and rub into pork pieces.  Place pork in crock.  Combine remaining ingredients and pour over pork.  Cook on high for 4-5 hours.  Should be tender enough to shred using two forks. 

Serve on corn or flour tortillas.  Add in toppings as preferred — shredded cheddar, pico de gallo, chopped cilantro, guacamole, shredded cabbage, lime juice, chopped serrano or jalapeño peppers.

Red, White and Blueberry Shrub Syrup

Red, White and Blueberry Shrub Syrup

Makes 15 servings.

1 cp  Other Mother Red Wine Vinegar

1 cp  Sliced, Packed Strawberries, Pitaya, Blueberries

3/4 cp  Coconut Sugar or to taste

Combine berries and sugar.  Mash well, cover and refrigerate several hours or overnight, if time allows.  Add vinegar.  Stir well and return to fridge 3-5 days to allow flavors to mingle.  Strain contents.  Pour 1 oz shrub syrup over ice and dilute with 6 oz water.  Sparkling water adds a nice zing. 

Garnish with speared slice of fresh fruit.  Enjoy!

Ginger & Honey Shrub Punch

Ginger & Honey Shrub Punch

Makes 1 gallon.

1 cp  Other Mother Red Wine Vinegar

1 cp  Local Honey

1/2  cp  Grated Ginger Root


Peach Slices

Combine ingredients in gallon container.  Add water to complete gallon.  Place in refrigerator to steep overnight.  Flavors will continue blending for several days.  When desired flavor combination is reached, strain ginger root and serve over ice topped with a fresh peach slice.

Enjoy an antioxidant, probiotic-filled refreshing drink!

If you live in or near Texas, then you know how blazing HOT it can be!  Here's our answer to beating the heat!  Try making a batch of OMV Sparkling Blackberry Shrub.  This crowd pleaser is not only probiotically good for you, it is radically refreshing too.  But don't feel like you have to stop with blackberry!   Really, you can use any fresh fruit you can get your hands on. 

Enjoy and stay cool!

Sparkling Blackberry Shrub Drink

Sparkling Blackberry Shrub Drink

Makes 15 servings.

1 cup   Blackberries

1 cup   Coconut Sugar or to taste

3/4 cup   Other Mother Red Wine Vinegar

Topo Chico


Combine berries and sugar.  Mix well, cover and refrigerate over night.

Next day add vinegar.  Stir well and return to fridge for 3-5 days to allow flavors to blend fully.  Strain contents.  Pour 1 oz shrub mixture over ice and add 6 oz Topo Chico.  Enjoy!

I'm so excited to be sharing my Mom's spinach salad recipe with you.  My mom, Bettye, has always been one of my heroes!  She was that mom -- the one that opened her home to all your friends, cooked more food than she needed for a crowd, had a story that applied to every life situation, and generally loved extravagantly.  I'm not really certain how much she enjoyed cooking, but she definitely cooked often.  Mom's spinach salad was a staple on our family table for just about every holiday meal.  Imagine my delight to find out that my own family loved this salad as much as I did.  Carry on a favorite or create you own tradition.  Good food makes life taste better! 

Bettye's Famous Spinach Salad

Bettye's Famous Spinach Salad

Makes 8-10 servings.


8 oz  Mushrooms, sliced

8 oz  Baby Spinach

8-10 Slices Bacon, crispy cooked and crumbled

2 lg  Avocados, cubed


¼ cp  Other Mother Red Wine Vinegar                ¼ cp  Sugar

¼ cp  Avocado Oil or Olive Oil                            ¼ cp  Soy Sauce

2 Tbsp  Yellow Mustard                                       ⅙ cp  Worschestershire


Combine all dressing ingredients; whisk until sugar is dissolved.  Dress salad immediately before serving to minimize spinach wilt.  Toss well to coat salad ingredients evenly.  Enjoy!

bottom of page