Fruit Plate

Tracey Wilkinson
Get your antioxidants all in one!
Ingredients:
  • 1 cup strawberries (sliced)
  • 1 Mandarin Orange (peeled and separated)
  • 1/4 cup blueberries (optional)
  • 3 tbs Dark Chocolate Aged Balsamic
  • 3 tbs Manzanillo Extra Virgin Olive Oil

Instructions:

  • Toss fruit together and place on plate
  • Mix Vinegar and Oil, drizzle on fruit and serve.

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Breakfast before Bows Smoothie

Tracey Wilkinson

Breakfast before bows 🌿 made with raspberry balsamic. Fresh fruit and almond milk 😋 Visit us today from 11 am to 4 pm in Franklin (5 Main Street) and Northborough (269 West Main Street)

#fruitsmoothie #breakfastmadeeasy 

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Rosemary & Cinnamon Pear Scones

Liza MacLeod

Ingredients

Scone:

  • 2 1/2 cups all purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoons  Himalayan Pink Sea Salt
  • 1/2 teaspoon ground nutmeg (fresh)
  • 2 tablespoons unsweetened dried cranberries (chopped)
  • 1 teaspoon fresh rosemary (minced)
  • 2 tablespoons  Rosemary Olive Oil
  • 6 tablespoons unsalted butter (chilled and diced)
  • 1 cup half-and-half, plus 2 tablespoons more for brushing on top
  • 1 teaspoon vanilla bean paste

Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon freshly ground nutmeg
  • 2 to 3 tablespoons water

Optional Toppings

  • 2 tablespoons  Cinnamon Pear Balsamic Vinegar
  • Fresh rosemary leaves

Directions:

  • Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
  • Cut butter, using a fork to mash until it looks like a course meal. Whisk together the half and half, rosemary olive oil, vanilla bean paste, and butter and stir into the flour mixture.
  • Shape the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and chill in freezer for 10 minutes. 
  • Put the dough onto a lightly floured surface. Roll the dough out into a circle about 7 inches in diameter and 3/4 inch thick. Cut into 8 equal wedges. 
  • Place scones on baking sheet. Lightly brush tops with half-and-half and bake until puffed and light golden brown, about 14 to 16 minutes. Let cool. 
  • Whisk together all ingredients for the glaze, adding water a little at a time until desired consistency. Dip the tops of the scones in glaze. 
  • Drizzle with balsamic and sprinkle rosemary leaves on top. Let glaze set completely before serving. 

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The Spicy Nanette

Tracey Wilkinson

From Nanette - a new customer came in yesterday and gave us this recipe and we had to post:

Ingredients:

  • 1 slice sourdough bread (toasted, if you want)
  • 1/2 avocado (mashed or sliced)
  • 1/2 tomato (diced)
  • 1 egg (soft boiled or poached)
  • 1 pinch of Himalayan Sea Salt & 1 pinch of red pepper flakes
  • 1 teaspoon  Chipotle Extra Virgin Olive Oil

Directions:

  • Toast the sourdough bread (sliced thin)
  • Mash/slice the avocado (skin removed)
  • Layer all ingredients on the toast and drizzle oil on top
  • Serve and enjoy!

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Yogurt and Maple --- Easy and healthy Breakfast

Tracey Wilkinson

This is a fast breakfast idea with our Vermont Maple Balsamic.  My version is not as pretty but it is always yummy!

Ingredients:

  • 1 Cup of Plain Yogurt
  • 1 Tbs. of Vermont Maple Aged Balsamic (Switch up with Strawberry, Blueberry, Dark Chocolate, Espresso)
  • 1 Tbs. of Granola
  • 1/2 Cup of Fresh Fruit (optional)

Directions:

  1. Combine Yogurt with Granola and Fresh Fruit in a small glass
  2. Drizzle Aged Balsamic (or mix)
  3. Enjoy!

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