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Image by Ayesha Firdaus

Seasonal Recipes

Delightfully Simple. 

Fall Salad

Simple Harvest Salad

- Be Creative and Make It Yours - 

 Salads should be simple. That’s where this quick, easy-to-toss-together salad comes into play. Pairing this simple salad with a creamy soup will be an idea meal.

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 Fall Salad Ingredients:

  • Mixed Greens – that contains arugula, kale, spinach and, for added benefit mustard greens.

  • Carrots -Sliced or Shredded 

  • 1/2 Small Lemon, Juiced

  • Crunchy Pecans 

  • Cranberries 

  • Pear – any variety will work.

  • Apple – Honeycrisp, Golden Delicious or Fuji.

  • Chopped Bacon – crisp, smoky bacon adds textural contrast and a salty, flavorful bite.

  • Feta Cheese – feta is tangy, rich and slightly salty. The fat content also adds buttery richness!

 

For the Vinaigrette:

  • Apple Cider – cider is made from fermented apple juice which gives it a tangy, buttery taste. It makes for the perfect base to an Autumn-inspired salad.

  • Apple Cider Vinegar – acidic vinegar helps to cut through fat and balance sweetness.

  • Minced Shallots – shallots are more delicate, softer and less abrasive than onions. You'll find that the flavor of a shallot is mellower and better suited for salads.

  • Honey – sticky and sweet, honey brings together the dressing and layers in sugary richness.

  • Extra Virgin Olive Oil – olive oil just adds a bit of fat to make this salad as decadent as possible.

Borscht soup

Borscht Soup

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Borscht is typically a winter soup but this soup can be eaten year around, usually made with sour flavors and topped with a dollop of sour cream.  It was usually made by combining meat or bone stock with sautéed or boiled vegetables. 

 

Popular ingredients may include cabbage, carrots, onions, potatoes and/or tomatoes. Sometimes it's puréed; sometimes it's not. Sometimes there's meat (e.g., beef); sometimes there's not.

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Note: The soup is best made a day ahead, giving the flavors time to meld.

 

Borscht Soup Ingredients:

  • Extra virgin olive oil or rice bran oil

  • 1 (1 1/4 pound) slice bone-in beef shank with a lot of meat, or 1 pound beef stew meat, excess fat trimmed

  • 1 large onion, chopped (about 1 1/2 cups)

  • 8 cups beef broth or beef stock, divided

  • 4 large beets (about 1 1/2 pounds), peeled and chopped

  • 4 carrots (1 pound), peeled and chopped

  • 1 large russet potato (6 ounces), peeled and cut into 1/2-inch cubes

  • 2 cups thinly sliced cabbage

  • 3/4 cup chopped fresh dill, divided

  • 3 tablespoons red wine vinegar

  • 1 tablespoon of lemon juice

  • 1 tablespoon of butter

  • 1 cup sour cream

  • Salt and freshly ground black pepper to taste

Borscht soup
Image by Elvie Lins
Image by Elvie Lins

Chickpea and Baby Beet Salad

 

Chickpea & Beetroot Sales Ingredients

  • 1 bunch baby beetroot

  • 1 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1/4 tsp Dijon mustard

  • 1 garlic clove, peeled and halved

  • 80g baby spinach leaves

  • Can chickpeas, rinsed and drained

  • 16 ounce can corn or frozen corn 

  • 1 small red onion, cut into thin wedges

  • 100g reduced fat fetta

 

Vinaigrette:

  • 1 lime, zested and juiced 

  • ¼ cup olive oil 

  • 1 green onion, sliced

  • 1 small garlic clove, minced, or more to taste

  • ¼ teaspoon ground cumin

  • ¼ teaspoon chili powder

  • ¼ teaspoon salt, or more to taste

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