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

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

Apple Pear Fennel Salad

2018-10-11T02:40:48+00:00

This crisp fruit salad is bursting with tart, sweet, and nutty fall flavors! Try it along side an intensely flavored stew or soup for a refreshing palate cleanser. YIELD: 4 servings as a side salad Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 1/2 tablespoons fresh squeezed lemon juice 1 teaspoon lemon zest 1 teaspoon white wine vinegar 2 teaspoons honey 1 tablespoon of shallots, minced 3 tablespoons of olive oil 1 small fennel bulb 1/4 cup fennel fronts, roughly chopped 1 large or 2 small Granny Smith apples 1 Anjou or Bosc pear, ripe but firm 1/2 cup dried figs, [...]

Apple Pear Fennel Salad2018-10-11T02:40:48+00:00

Roasted Pears stuffed with Quinoa

2018-10-11T02:41:12+00:00

YIELD: 6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1/2 cup uncooked quinoa 3/4 cup low sodium vegetable stock or water 2 tablespoons of shallots, minced 1 tablespoon of high heat oil such as coconut oil, safflower oil, or ghee 1 clove of garlic, minced 1 teaspoon of fresh rosemary, chopped 1/4 cup dried cranberries 2 tablespoons of hazelnuts, roasted and chopped, plus more for garnish Zest of 1 lemon 1/2 cup feta cheese - optional 3 ripe but firm pears Salt and pepper METHOD Pre-heat oven to 350 degrees Fahrenheit. Make the quinoa; rinse and drain the quinoa thoroughly [...]

Roasted Pears stuffed with Quinoa2018-10-11T02:41:12+00:00

Honey and Thyme Roasted Pear Crostinis

2018-10-11T02:41:23+00:00

YIELD: 20-25 crostini, serves roughly 6-10 people as an appetizer Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 baguette, about 9 ounces 8 ounces of goat cheese 2 pears, ripe but firm 2-3 tablespoons of mild flavored honey 2 tablespoons fresh thyme leaves, plus a few sprigs for garnish Flaked sea salt or kosher salt Olive oil (preferable in a spray bottle) METHOD Preheat the oven to 350 degrees fahrenheit To make crostini rounds; slice the baguette crosswise into 1/2 inch rounds, on a diagonal for a nice presentation if desired, place in a single layer on a cookie sheet, spray [...]

Honey and Thyme Roasted Pear Crostinis2018-10-11T02:41:23+00:00

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