Pumpkin-Coconut Bisque

Tracey Wilkinson

Ingredients: 

  • 1 ½ tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 3 garlic cloves (minced) 
  • 3 cups solid-pack pumpkin (canned) 
  • 2 cups vegetable broth (low-salt) 
  • 2 teaspoons sugar 
  • ½ teaspoon ground allspice 
  • 1/2 teaspoon crushed red pepper (dried) 
  • 1 1/2 cups unsweetened coconut milk (divided) 
  • pepper 
  • salt 
  • pepitas (for garnish) 

Directions: 

  • Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes. 
  • Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes. 
  • Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper. 
  • Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve. 

--- Adapted from Lizzie Fuer 

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Apple Arugula Walnut Salad with Rosemary Vinaigrette

Tracey Wilkinson

Ingredients

For the vinaigrette

  • Juice of 2 lemons (a little over 1/3 cup)
  • 1/3 cup Extra Virgin Olive Oil (any variety)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • pinch of  Himalayan salt and pepper
  • 1 teaspoon finely minced fresh rosemary

For the salad

  • 1 16-ounce container of arugula
  • 1 medium honey crisp apple, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnuts

Directions

  1. Place all ingredients for the vinaigrette in a jar then shake well to combined.
  2. In a large bowl, toss together arugula, apple, red onion, pomegranate seeds and walnuts, then add your dressing to preference. Toss to combine then top with freshly cracked black pepper.
  3. Serve immediately.

--- adapted from Juli

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Roasted Butternut Squash and Apple Bisque

Tracey Wilkinson2 comments

Fall is my favorite time of year...this Bisque is Delish! Freeze for lunch :-)

Yields: 2 quarts

INGREDIENTS

  • 3 lbs butternut squash, peeled and cubed
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 6 red apples, quartered
  • 2 tablespoons  extra-virgin olive oil (any variety)
  • 1 large white onion, sliced
  • 4 garlic cloves, thinly sliced
  • 4 cups apple cider
  • 4 cups vegetable stock
  • 2 parsley leafs
  • 1 bay leaf
  • Pinch nutmeg
  • Pinch cinnamon

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Mix together the squash, carrot and apple and spread across two baking pans. Roast until well browned (about 40 minutes). Set aside.
  3. In a pot, heat oil. Then, add onion and garlic. Lower heat to medium and cook until slightly browned and translucent (about 10 minutes).
  4. Add roasted squash, carrot and apple to saucepan. Pour in apple cider, vegetable stock, thyme and bay leaf and return to medium-high heat. Simmer until all vegetables are soft. Discard bay leaves.
  5. Puree (using a blender or an immersion blender) and taste for seasoning, adding a pinch of nutmeg and cinnamon.
  6. Garnish with parsley leafs

Adapted from Boston Chefs

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Watermelon Fiesta!

Tracey Wilkinson
What to do with all of those mint leaves in the garden?  Watermelon Fiesta!
  • Watermelon, mint leaves and feta with fresh squeezed lime juice and LIME OLIVE OIL!
Recipe by Tracy Manousaridis~Pilotte

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Summer Blue!

Tracey Wilkinson
Thank you Tracy. . . Summer Blue!
  • Blueberries, cucumbers (fresh from the garden!), mint leaves and feta with WHITE BALSAMIC PEACH!
Recipe by Tracy Manousaridis~Pilotte

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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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Lobster Bisque

Tracey Wilkinson

INGREDIENTS

  • 2 lobster tails (chopped)
  • 1 1/2 tablespoons Infused  Butter Olive Oil
  • 2 large shallots, chopped
  • 1 to 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 to 2 cloves garlic, peeled and crushed
  • 1/2 cup  Sherry Reserva Balsamic, cognac, or brandy
  • 1 tablespoon tomato paste
  • 1 teaspoon roughly chopped tarragon
  • 4 cups lobster stock or clam juice
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons cornstarch
  • Salt and white pepper, to taste
  • White  truffle oil, to garnish
  • Sauteed lobster meat, to garnish (optional)

INSTRUCTIONS

  • Open and rinse the lobster under cold water.
  • In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
  • Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
  • Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
  • Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
  • Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
  • Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
  • Serve with toasted French bread or crackers.

 

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Clam Chowder with Butter Oil and Rosemary

Tracey Wilkinson

Boy it got cold so fast...had to bring my Herbs and Olive Trees inside.  I needed this "Chowda" today!

Ingredients:

  • 1 cup onion, diced
  • 1 cup celery, diced (optional…Mike doesn’t like celery 😊)
  • 2 cups diced potatoes, skin-on
  • 2 to 3 (6.5 ounce) cans clams, juice reserved
  • 1 teaspoon Himalayan Sea Salt
  • 1/4 cup Extra Virgin Butter Oil
  • 1/2 cup + 2 tablespoons Breadtopia Spelt
  • 3 cups Almond Milk
  • 1 cup Whole Milk
  • Drizzle of Champagne Balsamic (I know it sounds weird but adds a little potato salad tart)
  • Garnish with Rosemary or Basil

Directions:

  • Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  • Make white sauce when veggies are done simmering. In another large saucepan, add butter oil, flour, mixing well with a whisk.
  • Add both Milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired.
  • Drizzle with balsamic and garnish.

Serve with crusty sourdough bread.

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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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Quinoa and Butternut Squash Salad

Tracey Wilkinson

INGREDIENTS

  • 1 cup dry quinoa
  • 2 cups chicken broth (no Salt Added)
  • 2 tbsp. Extra Virgin Arbequina Extra Virgin Olive Oil
  • ¼ tsp each  Himalayan Sea Salt and pepper
  • 1 small butternut squash, cubed
  • 1/2 Package Trill Granola (crumpled)
  • 3/4 cup Pomegranate seeds
  • 4 cups chopped kale leaves
  • ½ cup crumbled feta cheese

 FOR THE DRESSING:

  • 2 tbsp Pomegranate-Quince Balsamic Vinegar
  • ¼ cup Arbequina Extra Virgin Olive Oil
  • 1 tbsp Vermont Maple Balsamic Vinegar (optional)
  • 1 tsp Dijon mustard
  • Pinch of Himalayan Sea Salt

INSTRUCTIONS

  1. Preheat the oven to 375 F.
  2. Cook quinoa in broth according to package directions.
  3. Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender when pierced with a fork.
  4. Meanwhile combine dressing ingredients in a small bowl or jar and whisk until well combined.
  5. Place kale in a large bowl and pour half the dressing on. Massage leaves for about 2-3 minutes until softened. Next add cooked quinoa, squash, pomegranate seeds and feta cheese and mix until ingredients are equally distributed.
  6. Pour desired amount of remaining dressing over the salad and mix.
  7. Place salad in fridge for at least 30 minutes to allow flavors to come together.

 

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