Walnut & Apple Bruschetta

Tracey Wilkinson

Grab some apples and enjoy this delicious treat!

Ingredients:

  • 6-8 ounces gorganzola cheese (crumbled)
  • 2 teaspoons Roasted Walnut Oil
  • 1 loaf ciabatta bread, sliced about 1/2 inch thick
  • Himalayan Sea Salt and pepper
  • 2 Apples, sliced
  • 10 Sprigs fresh thyme
  • 1/3 cup raw walnuts
  • Honey, for drizzling
  • Gravenstein White Balsamic Vinegar, for drizzling

Instructions

  • Preheat your oven to 400 degrees F.
  • Place the bread on a baking sheet and brush with walnut oil on both sides.
  • Place the bread in the oven for about 2-3 minutes per side or until lightly toasted.  Remove from the oven and place on a decorative serving tray.
  • Place apple slices on the ciabatta bread.
  • Sprinkle crumbled cheese to taste.
  • Season with salt and pepper.
  • Top with thyme and walnuts.
  • Drizzle with honey and balsamic.
  • Serve and enjoy!

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Cucumber and Crab

Tracey Wilkinson

Ingredients

  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 Teaspoon Champagne Aged Balsamic
  • 1 Tablespoon of Light Mayonnaise
  • 1 English cucumber sliced 2-inches thick
  • 1 Lime Juiced
  • 4 oz Lump Crab Meat
  • 1tablespoon chopped fresh cilantro
  • ¼ teaspoon Himalayan salt to taste and ground Pepper

For Garnish:

  • Chopped Green Onion
  • Lemon wedges

Instructions

  1. In a medium bowl, combine oil, balsamic, crab, mayonnaise, lime juice, cilantro, salt and fresh pepper
  2. Gently toss
  3. Cut 2” Cucumber wedges and place a spoonful the crab mixture on top
  4. Garnish serving plate with green onion and lemon wedges
  5. Serve and Enjoy

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Warm Fig and Goat Cheese Crostini

Tracey Wilkinson
Ingredients:
  • 4-6 figs, sliced
  • 4 oz goat cheese
  • 1/2 baguette sourdough bread (or whichever kind you prefer!)
  • Extra Virgin Olive Oil (Try our Picholine)
  • Buzz 10 honey
  • Himalayan sea salt
  • 1-2 sprigs of fresh rosemary (Rosemary Trees)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice the baguette into about 1/2 inch thick pieces. Generously drizzle olive oil over each piece and sprinkle on a bit of fine sea salt for taste. Rigorously rub in the olive oil and salt with a sprig of rosemary. If pieces of it come off on the bread, all the better. Spread enough goat cheese over each piece of bread to cover it. Use as much as you’d like  
  3. Bake for about 5 minutes on the top rack of the oven, or until the bread has become golden and the cheese soft. Remove from the heat and drizzle on EVOO. Top with slices of fig and drizzle on honey.
  4. Serve immediately.

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Roasted Pumpkin Seeds

Tracey Wilkinson

Ingredients:

  • 2 cups pumpkin seeds, raw, from about 2–3 large pumpkins
  • 4 cups water, plus 1 Tbsp salt
  • 2 Tbsp of Extra Virgin Olive Oil
  • Dash of Himalayan salt for roasting, additional if necessary

Directions:

  1. Preheat oven to 300 degrees then coat baking sheet with 1 tbsp Extra Virgin Olive Oil (use a mister if needed).
  2. Remove seeds and remove as much of the strands from the seeds as possible.
  3. Add seeds and salted water into a large saucepan then bring to a simmer over medium heat.
  4. Let pumpkin seeds simmer for about 10 minutes, drain water then pat seeds dry. Place seeds in a small mixing bowl, drizzle with remaining Extra Virgin Olive Oil of your choice then sprinkle with a little dash of salt.
  5. Spread pumpkin seeds on baking sheet then bake for about 40–45 minutes, stirring frequently until the seeds are lightly browned and dry.

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Baked Sweet Potato Skins with Chipotle Lime Aioli

Tracey Wilkinson

Enjoy this as a healthy snack.

Ingredients:

For the Baked Sweet Potatoes

  • 6 Medium Sweet Potatoes
  • https://www.shopevoo.com/collections/all/single-varietal1 tbsp. Extra Virgin Olive Oil (any selection)
  • 1 tsp. Himalayan Salt

 For the Sriracha Lime Aioli

  • 1 cup Mayonnaise/Veganaise
  • 1 Clove Garlic
  • 1 tsp. Chipotle Extra Virgin Olive Oil
  • 1 tbsp.  Persian Lime Extra Virgin Olive Oil

Directions:

For the Baked Sweet Potatoes

  1. Preheat oven to 450 degrees F.
  2. Wash and then Peel away thin strips of the potatoes.
  3. Add the potato skins to a baking sheet and brush oil; then sprinkle with salt. Bake for 20 minutes.

For the Chipotle Lime Aioli

  1. Combine all the ingredients in a mini food processor and pulse until smooth and creamy.

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