Cherry Bruschetta Topped Goat Cheese Toasts

2019-07-11T19:43:51+00:00

Yield: 8 toasts (4 servings)  INGREDIENTS Topping: 2 cup chopped heirloom tomatoes 1 cup chopped cherries 2 tablespoons basil Toasts: 4 slices bread, cut in half and toasted 1/2 cup ricotta cheese 1/4 cup goat cheese black pepper 1 tablespoon olive oil 1 tablespoon balsamic vinegar salt DIRECTIONS Toss tomatoes with cherries and basil and set aside. In a small bowl, mix together the ricotta cheese with the goat cheese until well blended. Season with black pepper. To assemble, spread about 1 tablespoon of cheese on each toast half and top with heaping spoonful of tomato/cherry mixture. Drizzle with olive oil [...]

Cherry Bruschetta Topped Goat Cheese Toasts2019-07-11T19:43:51+00:00

Pickled Cherries

2018-10-11T02:35:35+00:00

YIELD: one 32 oz. mason jar or two 16 oz. jars Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 cups red wine vinegar 1/2 cup water 1 cup granulated sugar 1 tablespoon black peppercorns 1 1/2 teaspoons kosher salt 1 pound dark red cherries, rinsed and pitted 1 small orange 1 bunch of fresh thyme (about 5-8 sprigs) METHOD With a vegetable peeler, remove the outer peel of the orange in stripes, careful not to get any of the white pith with it. Set aside. Combine the vinegar, water, sugar, peppercorns, salt and 2 or 3 stripes of orange peel. Bring [...]

Pickled Cherries2018-10-11T02:35:35+00:00

Summer Grain Salad of Farro, Cherries and Baby Arugula

2019-07-11T23:39:08+00:00

Baby arugula packs a nutrition punch with loads of vitamin K in a single serving, not to mention a host of minerals and omegas as well. These greens also have a bold and bitter flavor which makes them a perfect match for sweet summer fruit. Bring this salad to your next picnic or BBQ for a flavor-packed, nutritious dish to share with friends and family. YIELD: 4-6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 1/2 cups uncooked farro (spelt or wheat berries can substituted) 1 bunch of Josie’s Organics Baby Arugula 1 lb. sweet red cherries, washed, pitted and [...]

Summer Grain Salad of Farro, Cherries and Baby Arugula2019-07-11T23:39:08+00:00

Easter Bunny Pear Salad

2018-10-11T02:37:59+00:00

YIELD: 4 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS Salad: 2 Bosc or Bartlet pears, peeled, cored and halved 4 cups of water 1 1/3 cup sugar Half of a lemon 2 inch piece of ginger Dried fruits, nuts, or candy of your choice for the bunny face (pictured: dried mango strips for ears, golden raisins for eyes, white chocolate chips for nose and sliced almonds for teeth) 1 (5 oz.) container of cottage cheese 6 cups of a shredded cabbage and carrot mix  Dressing: 1 tablespoon chia seeds 1 tablespoon honey 1 tablespoon apple cider vinegar Juice of one [...]

Easter Bunny Pear Salad2018-10-11T02:37:59+00:00

Apple Sweet Potato Latkes

2018-10-11T02:38:34+00:00

YIELD: 4-6 latkes (recipe is easily scaled up) Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 cups peeled and shredded sweet potato (about 1 large sweet potato) 1 cup peeled and shredded tart apple, such as Granny Smith (about 1 large apple) 2 tablespoons shallots, finely minced 3 tablespoons oat flour 1 teaspoon ground coriander 1 egg, or substitute a flax egg (1 tablespoon of ground flaxseed mixed with 2 tablespoons of water) Salt and pepper to taste 2 tablespoons of high heat oil, such as grapeseed or avocado oil, divided Chunky apple sauce Sour cream, or substitute non-dairy cashew cream [...]

Apple Sweet Potato Latkes2018-10-11T02:38:34+00:00

Apple, Walnut and Blue Cheese Triangles

2018-10-11T02:38:50+00:00

YIELD: 12 pieces Recipe Development and Photography By: Williams-Raines INGREDIENTS 12 sheets of phyllo dough 1/4 cup walnuts, chopped 1/2 cup Medjool dates, pitted and chopped 1 cup Gala apple, peeled, cored and diced 1/2 teaspoon fresh lemon juice 1 teaspoon honey pinch of freshly grated nutmeg 6 oz. crumbled blue cheese or gorgonzola 1/4 teaspoon fennel seeds, crushed (optional) Melted butter or baking spray for brushing dough METHOD For frozen phyllo dough defrost in the refrigerator overnight or follow the package instructions for defrosting. Preheat the oven to 375 degrees Fahrenheit. Combine the walnuts, dates, apples, lemon juice, honey, nutmeg, [...]

Apple, Walnut and Blue Cheese Triangles2018-10-11T02:38:50+00:00

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

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

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