Spicy Dark Chocolate Chili

Liza MacLeod

Ingredients:

  • 2 large onions
  • 2 Tbsp  Baklouti Green Chili Olive Oil
  • 1 lb ground beef
  • 1/3 cup  Dark Chocolate Balsamic Vinegar
  • Himalayan Sea Salt and black pepper
  • 6 tomatoes, diced
  • 4 cups assorted canned beans rinsed and drained
  • 1 ½ cups tomato juice
  • 2 Tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 bay leaf

Directions:

  1. Dice the onions and sauté them in the olive oil in a frying pan over medium heat until translucent.
  2. Add the ground meat and begin to brown it. Once the meat is broken up and beginning to brown, add the balsamic and season to taste with salt and pepper. Cook until the juices have evaporated, and the meat is evenly browned.
  3. Add the tomatoes, beans, tomato juice, chili powder, paprika, cumin, and bay leaf. Stir to combine.
  4. Bring to a boil, turn down the heat to medium-low, and simmer, uncovered, for 25-30 minutes. Remove the bay leaf before serving.

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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 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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