Salads and such!
Peppery Apple & Candied Pecan Salad w/ Cinnamon Pear Balsamic
4 cups arugula
4 cups baby spinach
1 apple, sliced thin (I like ambrosia)
1 cup candied pecans or walnuts (see below)
3/4 cup crumbled feta (or 1/2 cup crumbled blue cheese)
1/4 cup thinly sliced red onion
2 tbsp NOOC Cinnamon Pear Dark Balsamic (or Vermont Maple works too!)
2 tbsp NOOC Madagascar Black Pepper Olive Oil
1 tsp dijon mustard
Salt & Pepper to taste
Shake dressing in a small jar and toss with salad ingredients!
1 cup unsalted raw nuts
3 tbsp white or raw sugar
2 tbsp water
In a nonstick frying pan on med high heat, dissolve sugar in water . Add nuts and toss to evenly coat. Once water has evaporated, turn down heat to medium low and stir constantly until nuts are browning and caramelized. *do not leave unattended as they will burn easily!
A fresh, light Thai-tasting meal featuring Nelson Olive Oil Co Japanese Toasted Sesame Oil and Honey Ginger White Balsamic. Click the link to access the chicken/tofu recipe and remember the ground hot chilies are ALWAYS optional! Keeps for about 3 days in the fridge.
2 tbsp NOOC Mild EVOO (I used Arbequina),
1 tbsp soy sauce or tamari
Black pepper to taste.
1/2 arugula & 1/2 baby spinach
Fresh mandarin orange slices
Thinly sliced red onion
Toasted or candied slivered almonds
Toasted sesame seeds
Cucumber, diced (optional)
Toss and serve!
We LOVE this summery salad! Peach season is short and sweet so make the most of it!
1-2 ripe peaches, each peach cut in 8 wedges and removed from the stone
½ c nuts of your choice, preferably in smaller pieces than “whole”
¼ c feta cheese, crumbled (you can also use blue cheese)
1 green onion, finely sliced
Fresh greens (or spinach) and/or arugula (about 1 handful per person)
¼ c + 1 tsp NOOC Herbes de Provence Olive Oil
¼ c NOOC Peach White Balsamic Vinegar
¼ tsp Dijon Mustard
Salt & fresh ground pepper to taste
Heat BBQ on High until HOT
Toss peach wedges in 1 tsp of Herbes de Provence Olive Oil & grill them on each side for 2-3 minutes, remove from heat and spread on a plate to cool
Blend the remaining Herbes de Provence Olive Oil, Peach Balsamic, Dijon, S&P for the dressing
For the candied nuts…
1 c nuts of your choice (I prefer smaller-than-whole pieces, slivered almonds are my favourite!)
3 T sugar (I use raw but white or brown are also fine)
2 T water
Put water, sugar and nuts in a large frying pan and combine over MED-HIGH heat. Stir CONSTANTLY scraping the bottom of the pan with a flat wooden spatula (essential!). When all the water has evaporated, turn the heat down to MEDIUM and continue the scraping and stirring. NOW, this is where the magic will (or won’t!) happen. You’ll notice that there will be a dry, white coating on the pan, don’t stop here! Keep on doing what you’re doing and you’ll notice it will start to form a syrupy consistency. Keep going until all the white is gone and the nuts are lightly coated slightly darkened. They’re done! Dump them immediately on to a cool baking sheet in a single layer to cool. Loosen with your hands while sprinkling on your salad. Store the rest in an airtight container for later.
This is a way healthier way to "candy" your nuts and seeds. There are so many oil and vinegar combinations I can't narrow it down to one! You can really use whatever you fancy, it will work the same. BUT, a couple of my favourites combos are Harissa & Mango or Olive Wood Smoked & Vermont Maple
Toss seeds or nuts in a large bowl with NOOC Flavoured Olive Oil of your choice and a pinch of sea salt.
Spread in a single layer on a baking sheet
Roast for about 10 min or until just turning brown (keep a close eye, this can go south quick!)
Remove from oven, put back in the large bowl and toss with the NOOC Balsamic Vinegar of your choice.
Return to baking sheet in a single layer and finish roasting pumpkin seeds for another 5 min or until crackling. (Again, they can burn fast so keep an eye!)
Remove and let cool (about 10 min).
Enjoy warm, cold as a snack or on top of soups or salads.