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So far Chelan Fresh has created 397 blog entries.

Superfood Crunch Salad with a Honey Dijon Vinaigrette

2019-07-11T19:29:05+00:00

This crunch holiday salad is packed with healthy antioxidants, Omega 3s and micronutrients! YIELD: 4-6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon minced shallot 3 tablespoons apple cider vinegar 1/4 cup neutral tasting oil, such as grapeseed or canola Salt and pepper 1 bunch of curly kale, sliced into thin shreds 1/2 of a head of Napa cabbage, sliced into thin shreds 1 cup of spinach leaves, sliced into thin shreds 1 large Granny Smith apple, cored and sliced thin 1/2 cup pomegranate seeds 1 celery stalk, sliced crosswise 1/4 toasted [...]

Superfood Crunch Salad with a Honey Dijon Vinaigrette2019-07-11T19:29:05+00:00

Stuffed Acorn Squash

2018-10-11T02:39:41+00:00

YIELD: 6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 3 small acorn squash 2 teaspoons, plus 1 tablespoon of olive oil 2 tablespoons of pure maple syrup 1 cup of wild rice medley 2 1/2 - 3 cups unsalted or low sodium vegetable stock 1/2 small onion, diced 1 shallot, diced 2 celery stalks, diced 1/4 cup white wine (optional) 1 tablespoon fresh thyme leaves, plus sprigs for garnish 1 medium Gala apple, cored and diced 1/4 cup dried cranberries 1/2 cup toasted pecans, chopped Salt and pepper METHOD Roast the squash; preheat the oven to 400 degrees fahrenheit, cut [...]

Stuffed Acorn Squash2018-10-11T02:39:41+00:00

Pear and Gorgonzola Flatbread

2018-10-11T02:39:47+00:00

YIELD: Two 8” or one 12” flatbread, serves 6-8 people as an appetizer Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 (16oz) prepared whole wheat pizza dough 2 tablespoons olive oil, plus more for brushing on crust 2 large sweet onions, thinly sliced (about 5-6 cups) 2 tablespoons balsamic vinegar 1 large Bosc pear, firm but ripe, thinly sliced 1/2 cup crumbled gorgonzola cheese 2 teaspoons fresh thyme leaves, plus more for garnish 1/4 cup walnut halves, roughly chopped Salt and pepper METHOD If you have a pizza stone, place it in the middle of the oven, preheat to 400 degrees [...]

Pear and Gorgonzola Flatbread2018-10-11T02:39:47+00:00

Raw Vanilla “Cheesecake” with sautéed Pears and Salted Caramel Sauce

2018-10-11T02:39:53+00:00

This dessert does not require baking and can be made ahead, making it an easy addition to your holiday table. YIELD: One 9 inch spring form pan, 8-10 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS Crust: 1 cup walnuts (almonds can also be used) 1/2 cup pecans 1 cup Medjool dates, pitted Pinch of salt Filling: 3 cups raw cashews, soaked for 6-8 hours, drained and rinsed 1 cup full fat coconut milk 1/2 cup fresh lemon juice 2/3 cup coconut oil, melted 1/2 cup agave syrup 1/2 cup maple syrup, or honey (or use 1 cup of agave instead) [...]

Raw Vanilla “Cheesecake” with sautéed Pears and Salted Caramel Sauce2018-10-11T02:39:53+00:00

Autumn Skillet Roast

2018-10-11T02:40:00+00:00

This dish is a dressed up version of roasted vegetables and perfect for the holidays, with a crispy layer of shredded Brussel sprouts and leeks on top. YIELD: 6-8 servings Recipe Development and Photography: Williams-Raines INGREDIENTS 1 lb parsnips, peeled and thinly sliced crosswise 1 lb sweet potatoes, peel and thinly sliced crosswise 1 large firm Anjou pear, thinly sliced 1 cup of unsalted or low-salt vegetable stock 3 tablespoons of olive oil, divided 2 garlic cloves, thinly sliced 1 1/2 tablespoons of fresh Rosemary, chopped 1 1/2 tablespoons of fresh thyme leaves 10 oz brussel sprouts, thinly sliced 1 large [...]

Autumn Skillet Roast2018-10-11T02:40:00+00:00

Roasted Butternut and Apple Soup

2019-08-16T16:40:04+00:00

YIELD: 4-6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 butternut squash, 1 1/2 - 2 pounds 1 large apple, Fuji, Gala or similar variety, peeled and diced 1-2 tablespoons of olive oil 1 cup of white onion, diced 1/2 cup of leeks, white part only, cleaned and sliced 2 cups of low sodium vegetable stock (gluten free if desired) 2 cups of water 3 whole fresh sage leaves 2 springs of fresh thyme 1 cup of milk, regular or non-dairy such as almond or soy 2 teaspoons white balsamic vinegar 1 tablespoon of pure maple syrup Optional garnishes; roasted [...]

Roasted Butternut and Apple Soup2019-08-16T16:40:04+00:00

Pear and Fontina Quesadilla with Caramelized Onions

2018-10-11T02:40:13+00:00

YIELD: 4 servings (half a quesadilla per person) Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 large whole wheat tortillas or wraps 4 slices of fontina cheese (about 4 ounces) 1 large pear, ripe but firm 2 cups thinly sliced sweet onions (1 large or 2 medium onions) 2 tablespoons of high heat oil, such as grapeseed or avocado oil Pinch of salt and pepper METHOD Heat a large skillet over medium high heat, add the oil, onions and a pinch of salt and stir occasionally until the onions begin to brown slightly. Turn the heat down to medium low and [...]

Pear and Fontina Quesadilla with Caramelized Onions2018-10-11T02:40:13+00:00

Gluten Free Apple Pumpkin Muffins

2018-10-11T02:40:21+00:00

These muffins are kid friendly and make a great healthy and convenient on-the-go breakfast or after school snack. They also freeze well so you can stock up for the busy school days ahead. YIELD: 12 muffins Recipe Development and Photography By: Williams-Raines INGREDIENTS Muffins: 1 cup of all purpose gluten free baking mix (I used Bob’s Red Mill All Purpose Baking Mix) 1/2 cup of almond flour or meal (alternatively, you can use more baking mix) 1/3 cup of old fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 3/4 cup pumpkin puree 1/2 [...]

Gluten Free Apple Pumpkin Muffins2018-10-11T02:40:21+00:00

Breakfast Grain Bowl with Caramelized Pears

2018-10-11T02:40:25+00:00

YIELD: 4-6 servings for grains, 2-3 servings for pears Recipe Development and Photography By: Williams-Raines INGREDIENTS      Grains: 1/2 cup uncooked steel cut oats 1/4 cup uncooked millet 3 tablespoons uncooked quinoa 2 cups of water Pinch of salt Pears: 1 Pear, ripe but firm 1 1/2 tablespoons coconut sugar or brown sugar 1 tablespoon of butter, ghee or coconut oil 1/3 cup canned coconut milk, full fat 1/4 teaspoon of ground cinnamon 1/4 teaspoon of pure vanilla extract Chopped nuts for garnish (optional) METHOD To Make the Grains: The night before; combine the oats, millet, and quinoa in a fine [...]

Breakfast Grain Bowl with Caramelized Pears2018-10-11T02:40:25+00:00

Chicken Waldorf Salad

2019-07-11T19:29:17+00:00

YIELD: 2-4 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 (5 oz) chicken breast, cooked and diced 1 large apple, cored and diced 1/2 cup red seedless grapes, sliced in half 1/4 walnuts, chopped 1/4 cup of celery, diced 2 tablespoon of sunflower seeds 1/2 cup of mayonnaise or non-dairy mayonnaise 1/4 cup non-fat plain yogurt, or non-dairy yogurt Salt and pepper METHOD In a medium bowl, combine the chicken, apples, grapes, walnuts, celery and sunflower seeds. In a small bowl, mix the mayonnaise and yogurt together until smooth. Add the mayonnaise mixture to the salad and stir gently until [...]

Chicken Waldorf Salad2019-07-11T19:29:17+00:00

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