Peach Blackberry Salad with Blackberry-Basil Vinaigrette

Peach Blackberry Salad with Blackberry-Basil Vinaigrette

For best results, prepare the vinaigrette the day before serving to give the flavors time to fully develop.

Prep time: 20 minutes
Cook time: n/a
 Serves 4

Vinaigrette Ingredients:

½ c. extra virgin olive oil
¼ c. champagne vinegar
1 t. Dijon mustard
3 T. honey, preferably local
4-5 large blackberries, rinsed
1 T. fresh basil, roughly chopped
 Sea salt and black pepper, to taste

Ingredients:

2 c. baby spinach
2 c. baby arugula
2 large ripe peaches, sliced
1 c. blackberries, washed and patted dry
½ c. walnuts, roughly chopped
4 oz. goat cheese, crumbled
 Fresh basil sprigs, for garnish

Directions:

  1. Add the olive oil, vinegar, Dijon mustard, honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer to an airtight container and store in the refrigerator until ready to serve.
  2. Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with sliced peach, fresh blackberries, walnuts, and goat cheese.
  3. Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top. Serve immediately with remaining vinaigrette on the side. Enjoy! 

Roasted Garlic Hummus

Roasted Garlic Hummus


To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.

Prep time: 10 minutes
Cook time: 40 minutes
 Serves: 4

Ingredients:
1 large head garlic
3 T. extra virgin olive oil, divided
115-oz. can chickpeas, rinsed and drained
3 T. fresh lemon juice
1/3 c. tahini
3 T. water
1 t. ground cumin
½ t. cayenne pepper
Sea salt, to taste

To serve:
Fresh vegetables: Tomatoes, cucumbers, carrots, and/or celery
Kalamata olives
High-quality extra virgin olive oil
 Smoked paprika, for garnish

Directions:

  1. Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
  2. Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container.  
  3. Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
  4. Transfer to a serving dish and drizzle with high-quality extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives. Enjoy! 

Sweet & Sour Pork Chops with Peppers & Pineapple

Sweet & Sour Pork Chops with Peppers & Pineapple


Prep time: 10 minutes
Cook time: 20 minutes
 Serves: 4

Ingredients:

2 T. extra virgin olive oil, divided
4 boneless pork chops, approximately 1/2” thick
Sea salt and black pepper, to taste
¼ c. balsamic vinegar
¼ c. real maple syrup
3-4 garlic cloves, minced
2 t. dried rosemary, chopped
½ t. crushed red pepper flakes
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
2 c. fresh pineapple chunks
3 large green onions, diced
 ¼ c. fresh parsley, chopped

Directions:

  1. Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Heat one tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and sear on both sides, approximately 1-2 minutes per side. Season with salt and black pepper, to taste, on each side while cooking.
  3. Remove from heat and transfer the browned pork chops to the prepared baking sheet. Place in the pre-heated oven to roast until cooked through, approximately 12-15 minutes.

    Tip: Check for doneness after 10 minutes and adjust final cook time accordingly. (An instant-read thermometer inserted at the thickest point should read 140°F when ready. The internal temperature will continue to rise another 5°F while the pork chops rest).
  4. Once the pork chops are in the oven, combine the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small saucepan over medium heat. Season with salt and black pepper, to taste, and cook, stirring occasionally, until slightly thickened, approximately 4-5 minutes. Reduce heat to low and continue to simmer, stirring occasionally, until ready to serve.
  5. Meanwhile, add the remaining olive oil and the sliced peppers to the skillet used to sear the chops and place over medium-high heat. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 6-8 minutes.
  6. Add the pineapple and continue cooking until heated through, approximately 2-3 minutes. Stir in the green onion and parsley, and remove from heat.
  7. Remove pork chops from oven. Cover loosely and let rest for 5 minutes. To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple. Enjoy! 

Green Bean Salad with Tomatoes & Feta

Green Bean Salad with Tomatoes & Feta



This versatile salad combines garden fresh herbs and veggies with the delicious salty flavor of Feta cheese. As an added bonus, it takes less than 20 minutes to put together and can be enjoyed either warm or cold.

Prep time: 10 minutes

Cooking time: 7 minutes

Serves 4-6


Ingredients:

1½ lbs. fresh green beans, tips removed and cut in half
1 pint grape tomatoes, washed and cut in half
1 T. fresh basil leaves, finely chopped
1 T. fresh parsley leaves, finely chopped
3 T. extra virgin olive oil
2 T. sherry vinegar
Sea salt and black pepper, to taste
 1 c. Feta cheese, crumbled


Directions:


Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.

Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.

 Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.


No Bake Chocolate Peanut Butter Cookies

No Bake Chocolate Peanut Butter Cookies


 Tip: Use Hershey’s 100% cocao “Special Dark Blend” for best results with this recipe.

Prep time: 10 minutes
Chill time: 30 minutes
 Yields 15 cookies

Ingredients:

½ c. sugar-free peanut butter
6 T. unsalted butter, room temperature ( vegan butter can be substituted ) 
1/3 c. real maple syrup
1 t. real vanilla extract
2 T. dark unsweetened cocoa powder
1/8 t. salt
 1½ c. quick cook oats

Directions:

  1. Line a large baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
  2. Add peanut butter, butter, maple syrup, and vanilla extract to a microwave-safe bowl. Cover and place in microwave for 1 minute at 50% power. Remove from microwave and stir vigorously until smooth.
  3. Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.
  4. Add oats, one-half cup at a time, and stir until oats are completely coated.
  5. Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet. Place in freeze for a minimum of 30 minutes to set.
  6. Remove from freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape. Enjoy! 
 
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