Salade de chèvre chaud au miel
This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number ...
Read more→This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number ...
Read more→Camembert Grape Salad with Honey Vinaigrette 1/4 cup honey1/4 cup red wine vinegar1/2 cup olive oil2 Tbsp orange juice1 Tbsp poppy seeds3/4 lb. seedless grapes3/4 lb. sliced fresh figs (apricots, plums or nectarines)4 oz. ...
Read more→Mediterranean Grain Salad 1 cup Castelvetrano olives (halved)1 tsp Dijon mustard1 cup Farro2 cups Butternut squash (cut in 1/2″ cubes)3 tbsp Lemon juice1 tbsp Honey1 cup Walnuts (toasted)2 cups Baby kaleExtra virgin olive oilPecorino ...
Read more→Make this simple yet elegant dish and you’ll swear you’re enjoying a mild fall day in Oregon! Use figs that are slightly under-ripe for the best grilling result.
Read more→Slightly sweet, light and fluffy with little pockets of goat cheese, these biscuits are the perfect complement to summer’s fresh strawberry harvest.
Read more→Here’s a delicious blue cheese dip that can also easily be turned into a salad dressing with a little thinning by adding a little cream or half and half. Our favorite blues to use ...
Read more→Humboldt Fog®, fresh sliced pears, toasted pecans, and a simple vinaigrette over mixed baby greens are a classic addition to any dinner.
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