Raspberry Basil Quinoa Salad

Liza Macleod

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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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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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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Bright and Zesty - Pomegranate Salad

Tracey Wilkinson

Ahhh...some clean eating.

Ingredients:

  • 1/2 cantaloupe
  • 2 cups salad leaves (mixed)
  • 1 tablespoon Picholine extra-virgin olive oil (high in anti-oxidants)
  • Himalayan Sea salt (to taste)
  • Pepper (to taste
  • 1/4 cup Pomegranate seeds
  • 2 tablespoons Pomegranate Aged Balsamic Vinegar
  • parmesan cheese (Fresh)

Directions:

  1. Peel and deseed the melon. Cut it into bite sized pieces
  2. Place the washed salad leaves in a bowl and dress them with the Extra Virgin Olive Oil, salt and pepper.
  3. Arrange the salad on 4 plates, arrange the melon on the salad.
  4. Sprinkle over the pomegranate seeds.
  5. Drizzle each plate with balsamic syrup and use a potato peeler to top each salad with a little Parmesan.

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Beet, Goat Cheese And Blood Orange Salad

Tracey Wilkinson
Ingredients:
  • 2-3 medium sized red beets
  • 2-3 medium sized golden beets
  • 1/2 cup of walnuts
  • 1 small container of micro greens
  • small package of goat cheese (about 6 oz)
  • one shallot, sliced thin
  • 1/2 blood orange, sliced, for garnish
Blood orange balsamic vinaigrette dressing
  • 1/2 blood orange
  • 1 teaspoon Franklin Honey
  • 1 tablespoon Vanilla Aged Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 375 F 
  2. Scrub beets and remove greens
  3. Place on a sheet of tin foil and drizzle generously with olive oil, then cover with another sheet and fold the edges in to create a foil packet
  4. Place in the oven and cook for about an hour, or until beets are tender
  5. Blend all the ingredients for the dressing and refrigerate. Prep other ingredients by slicing shallots, crushing walnuts and peeling and slicing blood orange half for garnish

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Tomato, Cucumber and Onion Salad

Tracey Wilkinson

Ingredients

  • 3 Diced Tomatoes (seeds removed)
  • 3 Diced Cucumbers
  • 1 Diced Red Onion
  • 3 Chopped Radishes 
  • 1/2 cup Gravenstein Apple Balsamic
  • 1 teaspoon of cracked pepper
  • 2 teaspoons of Himalayan salt
  • 2 Sprigs of diced flat leaf parsley (more if wanted)
  • 1 cup of water
  • 1/4 cup of Picholine Extra Virgin Olive Oil or other robust olive oil

Directions

  1. Mix ingredients well
  2. Let it chill & Serve

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    Cara Cara Orange & Vanilla Fennel Salad

    Tracey Wilkinson

    For the absolutely lovely couple in today...my customers teach me something new everyday!

    Ingredients:

    • 2 bulbs of fennel
    • 3 red navel oranges (cara cara)
    • 1/3 cup of  Chiquitita extra virgin olive oil
    • 2 tablespoons  Cara Cara Orange with Vanilla Balsamic
    • Salt and pepper

    Directions:

    1. Cut the stalks from the fennel bulbs. Cut the bulbs in half and remove the fibrous root core. Slice the bulbs and stalks very thinly. Also, chop up some of the green fronds.
    2. Use a knife to cut off the skin from the red naval oranges, and then slice as thin as you can.
    3. Layer the oranges on plates then add the fennel on top. Just before serving, make a vinaigrette by whisking the olive oil, vinegar, salt and pepper. Pour the dressing over the salad.

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    Zippy Dinner Fruit Salad with Cara Cara Orange Vanilla

    Tracey Wilkinson

    Dinner Fruit Salad...who knew?  Enjoy this zesty salad with or as your dinner option.

    Ingredients:

    • ¼ cup  Cara Cara Orange Vanilla Aged Balsamic Vinegar
    • 10 oz cherry tomatoes, halved
    • 6 oz blueberries
    • 2 peaches, pitted and sliced
    • 1 avocado, diced
    •  Koroneiki Extra Virgin Olive Oil
    • salt and pepper
    • basil leaves

    Directions:

    1. In a small pot bring white balsamic vinegar to a boil. Boil until reduced by half. Pour into a small glass bowl to cool.
    2. In a bowl or shallow platter combine cherry tomatoes, blueberries, peaches, and avocado. Sprinkle with salt and pepper. Drizzle with reduced Cara Cara Orange Vanilla balsamic vinegar, Koroneiki Extra Virgin Olive Oil, and garnish with torn basil leaves.

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