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Spinach Salad with Warm Bacon Vinaigrette & Grilled Peaches

  • 5 slices bacon
  • 1 large shallot
  • ¼ cup Dash ‘N Drizzle peach white balsamic vinegar
  • 2 firm, ripe peaches*
  • ½ Bermuda onion, thinly sliced, pole to pole
  • 3 handfulls (about 4-5 ounces) baby spinach
  • Salt and pepper to taste
  • Grape seed or other mild oil to brush peaches

Place skillet on medium heat.

Add bacon to skillet and cook until crisp. Remove to a paper towel lined plate.

Add Shallots to skillet and lower heat to medium-low, and cook, stirring occasionally
until tender, about 5 minutes. (You can take this a step further and increase the depth of flavor by caramelizing the shallots… cook over low heat for approximately 30 minutes.)

While shallots are cooking, cut the peach into ½ inch wide slices.

Brush the peaches lightly with oil and season with salt. Cook for 1-2 minutes per side, or until dark grill marks appear.

Remove shallots from heat. Stir in vinegar and pepper to taste.

Place spinach in large bowl and scatter onion on top. Pour dressing over the top, add bacon and peaches and toss well to coat.

Serve and enjoy!

Serves 2

*Note: try to find freestone peaches… they are much easier to cut up than cling peaches!

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Grilled Pork Tenderloin Steaks with Arugula Salad with Goat Cheese, Grilled Peaches & Peach White Balsamic Dressing

Ingredients:

  • 8 cups arugula (3 large handfuls), washed and dried
  • 2 Ripe but firm peaches (freestone if available)
  • 1 small Bermuda onion, sliced pole to pole
  • 2 oz fresh goat cheese
  • Optional: ¼ cup toasted hazelnuts, roughly chopped
  • Grape seed oil or other mild flavored oil to brush peaches, or just use cooking spray.
  • 1 pork tenderloin approx ¾ lb

Marinade:

  • ¼ cup olive oil
  • 1/8 cup Dash N Drizzle white peach balsamic vinegar
  • 2 Tbsp white balsamic, white wine or apple cider vinegar
  • 1 small shallot, grated using the large holes on a box grater
  • 1 medium garlic clove, grated using a rasp, or the small holes on the box grater
  • 1 tsp finely chopped fresh rosemary
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Mix all ingredients in plastic bag.

Dressing:

In a small bowl, mix all ingredients and whisk to combine.

Slice tenderloin in half crosswise to create two steaks. Pound out to ¾ inch thickness and score a criss cross pattern on the surface. Place pork pieces in plastic bag with marinade and manipulate bag to coat pork thoroughly with marinade. Let rest at room temperature for 45 minutes, turning bag occasionally.

Pre-heat grill or grill pan to medium high heat. Oil the surface of the grates, or grill pan.
Remove pork from marinade after 45 minutes and place on preheated grill or pan.
Grill for approx 3-4 minutes per side, or until it reaches an internal temperature of 135-140 degrees.

Remove from heat and let rest 10 minutes before slicing. Slice into ½ inch slices across the grain.

Place marinade in small pan and heat until reduced to a thick syrup.

Slice peaches into ½-3/4 inch wide wedges. Spray with non stick spray, or brush with oil, sprinkle with salt and place on grill.

Cook over medium high heat 1-2 minutes on each side. Just enough to get nice grill marks.

While pork is cooking. Place arugula in large bowl, crumble goat cheese and add to bowl. Add onion and nuts, if using. Toss in grilled peaches. Add dressing and toss to coat well.
Place salad on serving plates, add pork, fan out pork and drizzle with pan juices.

Serve and and enjoy!

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Olive Oil Apple-Pear Spelt Cake

Batter

  • 1 1/2 cups spelt flour
  • 1 cup rice flour
  • 3/4 cup maple syrup
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoon cinnamon
  • 4 ounces applesauce or 1 egg slightly beaten
  • 1 ripe banana mashed
  • 1/3 cup extra virgin olive oil
  • 1/4 to 1/2 cup almond milk
  • 1/2 cup chopped walnuts (optional)

Topping

  • 3 apples, peeled and cored
  • 3 pears, peeled
  • 1 Tablespoon “butter” olive oil
  • 1 Tablespoon cinnamon pear balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon tapioca flour
  • 1/3 cup maple syrup or sugar

Preheat oven to 350 degrees. Spray 9 x 13 inch oven proof glass baking dish with non-stick spray. Combine batter ingredients in a large bowl using 1/4 cup milk. If batter is too dry, add more milk, a little at a time, until batter is firm but not loose or watery. Spread batter in baking dish.

Cut apples and pears into small cubes yielding approximately 3 cups. Toss with remaining topping ingredients. Let sit for 5 minutes and drain liquid. Spread topping on batter and bake for 30 – 40 minutes or until tester comes out clean in center. Set aside to cool. Serve with ice cream, non-dairy coconut ice cream, or coconut whip below.

Coconut Whip

  • 1 15 ounce can organic coconut milk
  • 1 teaspoon vanilla
  • 1/8 to 1/4 cup honey or maple syrup

Chill coconut milk in the freezer for 15 minutes or more, careful not to freeze. Separate out the coconut cream and transfer to medium bowl. Add honey and vanilla. Whip with a hand mixer for 3 minutes until thickened. Refrigerate for several hours to thicken more.

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Blood Orange Roasted Beets over Wilted Greens

Preheat oven to 400 degrees. Wash and trim beets and set aside beet greens. In a heavy skillet, e.g. cast iron, drizzle beets with EVOO. Cover pan with foil and roast approximately 1 hour or until a knife easily goes through the center of beets. Set aside.

Meanwhile, cut stems from beet greens into 1 inch pieces and add to a sauté pan with crushed garlic. Sauté on medium heat until stems begin to soften, being careful not to burn the garlic. Coarsely chop greens and add Roasted Garlic sea salt and pepper to taste. Continue to sauté until greens are wilted. Remove from heat and add Blood Orange olive oil, lemon zest and raisins. Toss and cover for 5 minutes for raisins to soften.

Peel beats with the edge of a knife and slice into thin discs. On a serving platter, sprinkle a layer of wilted beet tops and cover with rows of roasted beets. Drizzle more Blood Orange olive oil on top and finish with a drizzle of Cranberry vinegar. Garnish with walnuts pieces and goat cheese.

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Garlicky Brussels Sprouts with Pomegranates & Chestnuts

 

  • 1 Brussels sprout stalk (approx. 50 sprouts)
  • 1 large leek, chopped
  • 1/4 cup + 2 Tablespoons Garlic olive oil
  • 1/2 Tablespoon Roasted Garlic sea salt
  • 3 ounces pancetta bacon
  • 1/2 cup chestnuts, chopped
  • Seeds from one-half of a pomegranate
  • Fig balsamic vinegar to drizzle
  • Sea salt and pepper to taste

Preheat oven to 400 degrees. Trim sprouts from the stalk and cut in half. In a large bowl, toss sprouts with 1/4 cup Garlic olive oil, Garlic sea salt and pepper. Add more oil if needed to throughly coat. Add plain sea salt if desired. Place sprouts on baking sheet face down and roast for 20-30 minutes or until softened and browned on the bottom. Top leaves of sprouts will also brown and dry resembling parchment paper which adds to the texture and taste of the dish, although be careful not to burn sprouts. Transfer to a bowl.

Place chopped leeks on same baking sheet along with chestnuts. Toss with remaining oil, sea salt and pepper to taste and roast for 15 – 20 minutes or until leeks are soft and just start to caramelize. Meanwhile, in a heavy skillet, cook bacon until crisp and let drain on paper towels.

Toss sprouts with leak-chestnut mixture and add pomegranate seeds. Transfer to serving dish or platter and drizzle with Fig balsamic vinegar. Top with crumbled pancetta. Serve.

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Herb Roasted Butternut Squash over Wilted Arugula

  • 2–3 cups cubed butternut squash
  • 2–4 Tablespoons Tuscan herb olive oil
  • 2-3 gloves garlic
  • 1/2 of red onion, sliced thin
  • 1 bunch arugula
  • 1/2 cup pecans
  • 1 Tablespoon maple syrup
  • Dijon vinaigrette (recipe follows)
  • Aged balsamic vinegar to drizzle
  • Optional: crumbled goat cheese or feta

Preheat oven to 400 degrees. Split butternut squash in half and scoop out seeds and stringy fiber. Peel each half with a vegetable peeler and cut into cubes of similar size.

Place squash on a baking sheet and drizzle with 2 Tablespoons of olive oil. Toss to evenly coat, adding more oil if needed. Press garlic through garlic press and toss with squash (or sprinkle with Roasted Garlic sea salt). Salt and pepper to taste and toss again. Roast in the oven for approximately 20 minutes, or until tender. Some pieces will be caramelized from roasting in the pan.

Meanwhile, toss maple syrup and walnuts in a heavy skillet on medium heat until syrup bubbles but does not burn. Remove and cool.

In large bowl, toss arugula and onions with a light coating of the Dijon vinaigrette. Place hot-out-of-the-oven squash on top of arugula and toss.

Greens will unevenly wilt for nice texture. Top with pecans and add optional crumbled cheese. Finish with a drizzle of your best aged balsamic vinegar. Serves 6 – 8

Jeff’s Shaken-not-Stirred Dijon Vinaigrette

  • 1 part lemon juice or flavored balsamic vinegar
  • 2 Tablespoons Dijon mustard for each lemon used
  • 2 parts extra-virgin olive oil (use your best olive oil)
  • Salt and pepper to taste

Pour juice or vinegar into a glass jar with lid. Add salt and pepper and shake to “melt” salt. Add Dijon mustard and shake vigorously until thoroughly mixed. If mustard is not fully incorporated, whisk with a fork. Add olive oil and shake until blended. Note: Use less olive oil if you like more acidic taste.

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