Tzatziki in Ten

Tracey Wilkinson
Ingredients:
  • 2 cups full-fat plain Greek yogurt
  • 4 garlic cloves, peeled and minced
  • 1 English cucumber, seeded and grated (about 1 cup)
  • 1 tablespoon chopped fresh dill (not dried dill)
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon  Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper

Directions:

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Basil Pesto with Serrano Honey Balsamic

Tracey Wilkinson
Yes, Serrano Honey...
Ingredients
  • 3.5 oz Basil
  • 1 teaspoon Serrano Honey Balsamic Vinegar
  • ½ cup pine nuts
  • ¼ cup of extra virgin olive oil
  • ½ teaspoon of Himalayan Sea Salt
Instructions
  1. Place washed and dried fresh basil leaves, pine nuts, vinegar and salt into a food processor and pulse until everything is chopped.
  2. Slowly add the olive oil and process until smooth.
  3. Use it as a pasta sauce, salad dressing, or spread onto bread.

 

 

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Salsa Verde with a few of our Favorites

Tracey Wilkinson
Ok…I am in search of Papalo Leaves. Had to use cilantro instead and still delicious.  If anyone finds someone local who grows these fresh…let me know.  Thanks!

 

Instructions:

  •  cups tomatillos (chopped)
  • 1 avocado (peeled and chopped)
  • 2 teaspoons Serrano Honey Balsamic Condimento
  • 1 teaspoon Chipotle Extra Virgin Olive Oil
  • 2 tablespoons Garlic Extra Virgin Olive Oil
  • 1/2 lime
  • 2 tablespoons leaves (papalo or cilantro, chopped)
  • Himalayan Sea Salt (to taste)

 Directions:

  1. Combine the tomatillos, papalo, avocado, Serrano, garlic, chipotle and lime juice in a blender and mix well. Taste and add salt.

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Serrano Honey and Garlic Oil Vinegarette

Tracey Wilkinson1 comment

For all the folks who can't have garlic.

Ingredients:

  • 6 tablespoons  Serrano Honey Balsamic Vinegar
  • 3/4 teaspoon  Himalayan salt
  • 1/4 teaspoon ground black pepper 
  • 9 tablespoons  Garlic extra-virgin olive oil

Directions:

  1. Combine all ingredients and shake until fully mixed
  2. Drizzle on Salad or Veggies

 

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Vinaigrette with Herbes de Provence and Cascadian Wild Raspberry

Tracey Wilkinson
Ingredients:
  • 1/4 cup Herbes de Provence Extra Virgin Olive Oil
  • 1/4 cup Cascadian Wild Raspberry White Balsamic Vinegar
  • 2 tablespoons water
  • Dash Spicy Italian Blend (to taste)
  • 2 teaspoons fresh Thyme
  • 1/2 teaspoon dijon mustard

Directions:

  1. In a small bowl, whisk together all ingredients.
  2. Transfer to a jar with a tight-fitting lid to chill until ready to use.

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Herbes de Provence & Cascadian Wild Raspberry Dressing

Tracey Wilkinson
Ingredients:
  • 5 tablespoons Cascadian Raspberry Condimento
  • 5 tablespoons  Herbes de Provence Extra Virgin Olive Oil
  • 1/2 clove garlic (crushed and finely chopped)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon Himalayan Sea Salt

Directions:

  1. Combine all ingredients in a cruet and shake until well blended.

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Raspberry & Lemon Vinaigrette

Tracey Wilkinson
Ingredients:
  • 5 tablespoons Raspberry Condimento
  • 5 tablespoons  Eureka Limonito Extra Virgin Olive Oil
  • 1/2 clove garlic (crushed and finely chopped)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon Himalayan Sea Salt

Directions:

  1. Combine all ingredients in a cruet and shake until well blended.

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Dressing with Arbequina

Tracey Wilkinson

New harvest coming soon.  Used the last of my Arbequina on this dressing today.

Ingredients:

  • 3/4 cup extra-virgin olive oil (Arbequina was used for my recipe but any variety will taste fantastic)
  • 1/3 cup Champagne Balsamic Vinegar
  • 1 teaspoon Pink Himalayan Sea Salt (or two…I like sea salt)
  • 1 Tablespoon of Spicy Italian Roasted Garlic Blend

Directions:

  1. Combine all ingredients into a cruet and shake until fully mixed.
  2. Drizzle over salad, pasta or your favorite veggies.

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Parsley Pesto

Tracey Wilkinson

So this parsley is over a week fresh because of my herb savor.  It really does work!  Also love the little buds on my Olive Tree...spring might really be here!

Ingredients:

  • 3 cups parsley (packed)
  • 1 cup Romano cheese (shredded)
  • 1/2 cup pepitas
  • 1 tablespoon lemon juice
  • 2 garlic cloves (roughly chopped)
  • 1/2 teaspoon  Himalayan Sea Salt
  • 1/2 cup  Extra Virgin Olive Oil

Directions:

  1. Place the parsley, Romano cheese, lemon juice, garlic cloves and salt in a food processor. Pulse until the parsley is finely chopped.
  2. Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
  3. Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.

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Dill with Piri Piri Pepper

Tracey Wilkinson

Ingredients

  • 2 cloves garlic, minced
  • ½ cup dry white wine or chicken stock (Chardonnay of course)
  • 2 tablespoons lemon juice
  • 1 tablespoon of  Wild Fern Dill Extra Virgin Olive Oil
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon Dijon mustard
  • ½ cup heavy cream (or I substituted with 1 part Mayonnaise and 1 part Sour Cream)
  • 2 tablespoons Extra Virgin Olive Oil (any varietal)
  • pinch Piri Piri pepper

Instructions

  1. Add garlic, wine or chicken stock, dill olive oil, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Reduce heat and whisk in mustard and heavy cream. Continue to cook until it thickens, making sure to whisk the entire time. Remove from heat and Whisk in remaining oil. Add Piri Piri pepper.

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