Raspberry Basil Quinoa Salad

Liza Macleod1 comment

Ingredients:

  • 1 cup of cooked quinoa (according to package)
  • 4 tbsp slivered almonds
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tbsp  Basil Olive Oil
  • 2 tbsp  Single Varietal EVOO (any fruity oil of your choice)
  • 1 tbsp  Raspberry Balsamic Vinegar
  • 1 tbsp  Buzz 10 Local Honey
  • Fresh ground salt and black pepper
  • 1 cup fresh raspberries
  • 1/2 cup of fresh blueberries
  • 8 tbsp crumbled goat cheese
  • Mint & Walnuts (optional) for garnish

Directions:

  1. In a small bowl mix together the olive oil, balsamic, honey, salt and pepper. Set aside for dressing.
  2. In a salad bowl toss together quinoa, almonds and basil. Pour the dressing into the boss and toss until well combined. Add in goat cheese and raspberries and gently fold the salad. 
  3. Garnish with mint and walnuts
  4. Serve immediately. Enjoy!

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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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Marinade to Make you Sparkle

Tracey Wilkinson

Ingredients: 

  • 1/4 cup  Extra Virgin olive oil (any selection)
  • 1/4 cup  Raspberry Aged balsamic vinegar
  • 2 cloves garlic
  • 1 teaspoon prepared horseradish
  • 1 tablespoon shallots
  • 1 tablespoon fresh basil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon  White Truffle Oil 

 Directions:

  1. Combine all ingredients in glass or plastic container. Add steaks and marinate 24 hours.
  2. Sear steaks on hot grill then turn fire down to cook on low heat. Spoon remaining marinade over steaks as they cook.

 

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