Recipes — gravenstein apple
Tiara Phaboonheuang
Grilled Romaine Salad with Bacon, Goat Cheese & Green Apple Vinaigrette
Ingredients: 3 Romaine Hearts 12 pieces Thick cut bacon ½ tsp. Smoke Garlic Backdraft seasoning 5 oz. Goat cheese, crumbled ¼ cup Basil Infused Olive Oil ¼ cup Green Apple Balsamic ¼ tsp. Dijon mustard Directions: Fry bacon in a large skillet. Remove bacon and crumble into smaller chunks and set aside. Set aside the bacon fat. Slice each Romaine heart in half and set aside Heat your grill up over high heat - you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it Using a basting brush,...
Tiara Phaboonheuang
Roasted Cabbage with Honey Ginger Balsamic
Ingredients:
1 3lb
Red cabbage
2 Tbsps.
Liquid Gold Medium Intense Extra Virgin Olive Oil (your choice)
2-3 Tbsps.
Honey Ginger White Balsamic Vinegar
Sea Salt & Black Pepper
Directions:
Preheat oven to 450 degrees.
Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
Recipe adapted from Martha Stewart.com
Tiara Phaboonheuang
Butternut Squash & Apple Soup
Ingredients: 1 Medium yellow onion, chopped 1 Celery rib, chopped 1 Carrot, chopped 2 Tbsp. Butter 1 Butternut squash, peeled and chopped, seeds discarded ½ cup Green Apple White Balsamic 3 cups Vegetable stock 1 cup Water LG Butternut Squash Seed Oil for drizzling Pinches of nutmeg, cinnamon, aleppo pepper, salt and pepper Directions: Heat a large pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown. Add...
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