Apple and Walnut Fall Flavored Salad

Tracey Wilkinson

Salad

Ingredients:

  • 1 apple (cored and sliced thin)
  • ¼ cup dried cranberries
  • ¼ cup walnut (crushed or halved)
  • 16 oz baby spinach

Instructions:

  • Combine all ingredients and toss gently
  • Drizzle the Poppy Seed dressing to taste

Dressing

Ingredients

  • 1/4 cup Gravenstein Apple Balsamic
  • 1 small shallot
  • 1 to 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 cup Roasted Walnut Oil

Instructions:

  • In a medium bowl, add the Balsamic.
  • Peel the shallot and grate it directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.
  • Whisking the dressing steadily, pour the oil into the dressing in a slow stream. Continue whisking until completely combined.
  • Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

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Blenheim Apricot White Chicken Chili

Liza MacLeod

This white chicken chili is the perfect fall dish. The heat from the Baklouti Olive Oil pairs perfectly with the sweetness from the Blenheim Apricot Balsamic. A fun twist on a traditional meal that the whole family will enjoy!

Ingredients:

  • 1 tablespoon Baklouti Chili Olive Oil
  • 1 ½ cups chopped onion
  • 1- 2 chopped green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 3 15-ounce cans great northern beans, rinsed
  • 4 cups reduced-sodium chicken broth
  • 4 cups diced cooked skinless turkey, or chicken
  • 2 tablespoons Blenheim Apricot White Balsamic
  • Lime wedges (for garnish)

Directions:

  1. Heat oil in a large pot or Dutch oven over medium-high heat.
  2. Add onion; cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in chiles, oregano, cumin and cayenne.
  4. Cook, stirring occasionally, for 5 minutes.
  5. Stir in beans and broth; bring to a simmer.
  6. Cook, stirring occasionally, for 20 minutes.
  7. Add turkey (or chicken) and vinegar; cook for 5 minutes more.
  8. Garnish with a lime wedge and serve.

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Quinoa Asparagus and Feta Salad

Liza MacLeod

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 pound asparagus (ends trimmed)
  • 2 scallions (thinly sliced)
  • 1/3 cup of cooked chickpeas
  • 1 lemon
  • 1 Tbsp   Champagne Vinegar
  • 4 Tbsp  Lemon Olive Oil
  • 1/4 cup fresh tarragon leaves (chopped)
  • 1 Tbsp fresh mint leaves (chopped)
  • Salt and pepper to taste
  • 1 cup feta cheese (crumbled)

Directions:

  1. In a small saucepan combine quinoa and water and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, until tender and white spirals are around each grain. Remove pan from heat, and allow the quinoa to cool. 
  2. Prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. 
  3. Bring another small pan of water to a boil. Add asparagus and cook until crisp and tender, about 4 minutes. Drain asparagus and plunge it into the ice water bath. Remove the asparagus and pat dry. 
  4. Zest the lemon and cut the lemon in half. Combine the zest and juice from half the lemon in a small bowl. Add the vinegar, olive oil, tarragon and mint. Whisk to combine. 
  5. In a medium bowl, combine the asparagus, quinoa, scallions, chickpeas and feta. Toss with the dressing and serve.

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Simply Salmon Salad

Liza MacLeod

Ingredients:

Marinade/Dressing

  • 3 tablespoons  Extra Virgin Olive Oil (any varietal)
  • 2 tablespoons  Sicilian Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon fresh dill
  • 1 tablespoon capers (small)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon onion powder
  • 1 tablespoon Aioli or Mayonnaise 
  • 1/2 teaspoon dried Italian Seasoning (with a dash of crushed red pepper)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Salmon Filets
  • 5 tablespoons  Blackberry Ginger Balsamic (divided)

Salad

  • 4 cups romaine lettuce chopped (or baby spinach)
  • 1/2 cup Fennel (sliced thin)
  • 1 hard boiled egg (sliced)
  • roasted asparagus

Directions:

  1. Cover salmon filets in blackberry ginger balsamic and allow to sit in the fridge for at least 30 minutes. 
  2. In a small bowl, whisk together olive oil, lemon vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt and pepper.  Set aside.
  3. Season salmon with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat. Sear salmon on both sides until crispy and cooked to your liking. The salmon should start to fall apart when a fork is inserted. 
  4. While salmon is cooking, prepare all salad ingredients into a large bowl. Top with fennel, sliced egg, asparagus, mayonnaise and finally capers.
  5. Place salmon over the salad and drizzle with dressing. Enjoy!

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Persian Lime Salad

Liza MacLeod

Ingredients:

  • 2 seedless cucumbers (cubed)
  • 1 pint cherry tomatoes (sliced in half)
  • 1 container of Spring Mix Salad
  • feta cheese (to taste)
  • 4 scallions (diced)
  • 4 tablespoons  Persian Lime Olive Oil
  • 1 tablespoon  Local Honey
  • 1 fresh lim
  • dash of salt to taste
  • 1/2 cup chickpeas
  • 1 avocado (diced)

Directions:

  1. Place all the vegetables in a large serving bowl. 
  2. Combine the olive oil, honey, salt, pepper, and lime juice to a small separate bowl and whisk. 
  3. Stir the dressing into the vegetables and toss to combine. 
  4. Add the chickpeas and avocado slices. Enjoy!

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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 Wilkinson

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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