Seafood Stuffed Avocado

Tracey Wilkinson
This was delicious! 
.
Ingredients
  • 4 avocados, sliced in half length-wise and pitted
  • 8 ounces chopped cooked shrimp
  • 3.25 ounces flaked fresh cooked crab
  • 1 cup finely shredded Cheddar
  • 1/2 cup finely diced Vidalia onion
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Milanese Gremolata Infused Olive Oil
  • 1/4 teaspoon seafood seasoning
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, Olive Oil, and eggs; mix well.
  3. Spoon the mixture equally on top of each avocado half.
  4. Place in baking dish (without toppling them over) and bake 25 minutes or until heated through.
  5. Serve immediately.

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Millet Pomegranate-Quince Balsamic Salad

Tracey Wilkinson
Ingredients: 
  • 1 cup uncooked millet, rinsed and drained
  • 3 cups vegetable broth
  • 2 green onions, chopped
  • Mint or Basil Leaves for garnish
  • 1/4 cup Arbequina extra-virgin olive oil
  • 2 tablespoons  Pomegranate-Quince balsamic vinegar
  • 1/2 teaspoon fine Himalayan Sea Salt
  • 1/4 teaspoon ground black pepper
  • 3 tomatoes sliced (Cherry Tomatoes are great too)
  • 1/2 Green Squash (diced)
  • 1/2 Yellow Squash (diced)
Instructions:
  1. Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes.
  2. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes.
  3. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
  4. Add squash (I like mine uncooked), green onions and tomatoes to millet, toss gently.
  5. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. 
  6. Garnish with Mint or Basil leaves

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Watermelon Summer Salad

Liza MacLeod

Ingredients:

  • 1 1/2 cups of watermelon
  • 3 cups of arugula 
  • 1/4 cup of walnuts
  • 1/4 cup of sliced red onion
  • 1/4 cup of feta cheese
  • 2 tablespoons  Extra Virgin Olive Oil
  • 2 tablespoons  Traditional Dark Balsamic Vinegar

Directions:

  1. De-rind the watermelon and then cut into 1 inch cubes. Place in a large salad bowl. 
  2. Add arugula, walnuts, sliced red onion, and feta cheese
  3. Top with Olive Oil and Balsamic then enjoy!

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Serrano Honey and Garlic Oil Vinegarette

Tracey Wilkinson

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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Champagne and Spicy Italian Blend Pasta Salad

Tracey Wilkinson

Ingredients:

  • 16ounces Bow Tie pasta (cooked to al dente and drained)
  • 8 ounces grape tomatoes (container, halved)
  • 8 ounces Feta cheese (optional)
  • 1 Green Bell Pepper (diced)
  • 1/2 Cup Extra Virgin olive oil
  • 1 Teaspoon Spicy Italian Blend
  • 1/4 Cup Champagne balsamic vinegar

Directions:

In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve!

 

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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

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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Deconstructed Salad Idea from Sarah with Saba

Tracey Wilkinson

Sarah Mabardy came into our little shop today and explained she was making a deconstructed salad.  Hope you enjoy the Saba Sarah!

Ingredients...It feels a little more constructed :-) 

  • Kalamata Olives (halved)
  • Pepperoni (or salami slices)
  • Nuts (I like almonds)
  • Heirloom tomatoes sliced in quarters (or Campari or Cherry sliced in half)
  • A combination of Radicchio, Spinach, Basel or Spring Lettuce Mix
  • Mozzarella (all sizes) including Bocconcini
  • Drizzle of Picual Extra Virgin Olive Oil
  • Drizzle of Saba Balsamic Vinegar
  • Pinch of Spicy Italian Roasted Garlic Blend
  • 1 Hard Boiled Egg (sliced)

Try with a few sweet bites of fruit tossed in.  Like

  • Nectarines
  • Strawberries
  • Peaches
  • Cherries
  • Plums
  • Raspberries (I love raspberries)

Arrange all ingredients on a large platter or board, drizzle Oil, Balsamic and sprinkle a pinch of the Blend.  Enjoy!

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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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