Apple Cranberry Crumble

Hello happy olive oil users! Happy Columbus Day!

We are pleased to announce that this past month's First Friday was a great success. And we are looking forward to next month's event very much. I hope that everyone who attended had a good time and that even more people come next month. Looks like the Next one will happen on the 7th of November. Hope to see you there!

So, onto your coupon.

I also have a recipe for you! I borrowed my sister in law's kitchen and made a little mess. This is very lightly sweetened, so it's great for a lighter dessert, or a really healthy breakfast too. Feel free to substitute another fruit Balsamic for the Cranberry if you don't have it. I recommend the Red Apple, Black Walnut, Honey Date or maybe even the Chocolate...

Apple Cranberry Crumble

6 medium apples

1 1/2 cups dried cranberries

2 cups granola

1 cup hot water

3 tbsp Cranberry Balsamic

Flaky sea salt

2 tbsp Blood Orange Olive Oil, plus a little for the pan.

Preheat the oven to 350 degrees. Dice the apples and mix in a large bowl with the cranberries and the granola. Toss with the olive oil.

Use the little bit of extra olive oil to grease a 9 or 10in glass or deep sided pie pan. Spread the crumble mix inside. Stir the Balsamic and hot water together and pour evenly over the crumble.

Bake for about 20-30 minutes. Stir it around about halfway through to keep it moist.

Top with whipped cream if you like, or maple syrup is really good too (for breakfasts)!

Cranberry Chickpea Salad

We just started carrying a new product. Soom brand Tahini and Chocolate Tahini. It's the best Tahini I've ever had. So many ideas for it. So I used it to tossed this quick chickpea salad together for lunch the other day. Everything I found was pre-diced, so it was easy enough to assemble even without countertops. Still waiting on that. Soon, I'll have a kitchen soon.

I'm tired of take out. I need to make food again.

Cranberry Chickpea Salad

2 cans chickpeas
1/2 cup diced carrots
1/2 cup diced green pepper
1/4 cup dried cranberries
1/4 cup shelled edamame
4 tbsp chopped parsley
3 tbsp Cranberry Balsamic
1/2 cup Soom Tahini
Salt and pepper to taste

Rinse and drain the chickpeas. Stir everything together in a big bowl and enjoy your meal!

The tahini makes it so creamy. I am starting to see lots of ideas for this!

Turkey Cutlets with Cranberry Cream Sauce and Chocolate Pasta

I wanted to do something savory with the chocolate pasta. And, of course, it's cranberry time. And turkey...The rest just put itself together. I think it's a pretty good job!

This recipe is going out with the Newsletter. Go get this month's coupon!

Turkey Cutlets with Cranberry Cream Sauce
      and Chocolate Pasta

2 turkey cutlets
1/2 tsp nutmeg
4 tbsp Persian Lime Olive Oil, divided
2 tsp Toasted Onion Sea Salt, divided
2 tbsp Cranberry Balsamic
1/2 cup sour cream
2 tbsp cream cheese (optional)
3/4 cup heavy cream or milk
1 cup (6-10) shaved brussels sprouts
1/2 cup sundried cherry tomatoes, halved
1 tbsp minced garlic
4 slices thick cut bacon
Chocolate Pasta

Preheat your oven to 375 degrees. Spread 1 tbsp of the oil over each cutlet and place them on a baking sheet. Sprinkle with the nutmeg and the Toasted Onion Salt. Bake for 45 minutes to an hour. If you are measuring with a thermometer, the internal temperature should be 165.

Take them out of the oven and let them cool. Slice thinly on a diagonal and set aside.

Prepare the pasta according to the directions, enough for 4 servings. Rinse well. Cook the bacon until is it nice and crispy and crumble it. Set those aside.

Heat the other 2 tbsp of olive oil in a sauce pan and add the garlic and the cherry tomatoes. Saute for 1-3 minutes. Add the cream or milk and the Cranberry Balsamic and bring to a light simmer. Put in the sour cream and stir to combine. Then add the cream cheese if you are using it. Simmer for another minute or two, the sauce should be nice and thick.

Sprinkle in the salt and the brussels sprouts, saving a little bit for garnish. Stir in some of the bacon, saving some of that for garnish too. Remove from the heat.

Arrange some pasta and turkey slices on each plate. Top with the sauce, a bit of brussles sprouts and bacon and a couple whole cherry tomatoes.

Enjoy!

Asparagus with Cranberries and Lemongrass

For some reason, it never occurred to me that cranberries and lemongrass might go well together. Its like mushrooms and pumpkin. So good.

Asparagus with Cranberries and Lemongrass

1 large bunch asparagus, trimmed
2 tbsp vegan butter
1 tbsp Cranberry Balsamic
1/4 cup cranberries, if using frozen, thaw
Salt and Pepper
1 tbsp lemongrass paste*

Melt butter in a pan over medium-high heat. Add the cranberries and cook for 5 minutes.

Add the asparagus, lemongrass paste and Cranberry Balsamic. Season with salt and pepper to taste. Cook for another 10minutes.

I will probably drizzle a little more Cranberry Balsamic before serving.

*Lemongrass paste is available at most grocery stores in the produce section. I find it easier to use than whole stalks. If you have to use the stalks, thinly slice 1 and add it at the beginning with the cranberries.

Cranberry Mayo

I love sandwiches. I make lots of other food, but the sandwich is my favorite form of food. As a child, I could make a sandwich out of any meal, much to my parent's horror. And I knew that I had found the guy to for me when I was on a date and watched him make a sandwich out of spaghetti. I married that one.

So the leftovers sandwich is my favorite part of Thanksgiving.

You need to start with the bread. To cram the most stuff on, I suggest a round kaiser or long roll. I used a small potato roll for this sandwich, it is only a little bit for breakfast.

On the bottom, start with cranberry sauce. Then some stuffing. If this was a larger roll, I'd put potatoes on too. Give it a nice wedge of turkey and a dollop of Cranberry Balsamic Mayo.

Sandwich heaven.

Cranberry Mayo

2 tbsp Mayo

1 tsp Cranberry Balsamic

Stir it together.

I suggest making a bunch of this ahead and refrigerating it until needed. The ratio works out the same however much you make, but taste test it! Make sure you like it. Add a little more balsamic if you want to!

It's your sandwich, go wild!

Turkey Trio: one day, three turkeys

Okay, it isn't really three turkeys. But it is three turkey breasts. And I did make them all last night.

I was only going to make a Lemon Pepper, and a Spanish Rosemary one, but I threw in a surprise one too.

I only made turkey breasts, but these recipes can work for a whole turkey with no problem. Since the size of your turkey decides your cooking times, I am not going to give you that part of the recipe. The USDA recommends that you heat your meat to a minimum of 165 degrees. I really suggest you invest in a good meat thermometer.

12o'clock: Lemon Pepper, 4o'clock Cranberry Lemon, 9o'clock Rosemary Butter

Lemon Pepper Turkey

Rub Lemon Pepper blend all over the outside of your turkey. For the breast I used 1 tbsp. For a whole turkey, it should be less than 4 tbsp, unless you want to rub the inside too. You could lift the skin of the turkey and rub it underneath the skin instead. If you do that, I suggest that you brush the skin with butter.

Slice a lemon in half and slip it inside your bird. I placed some lemon slices on top as well before roasting. I liked the way that looked for presentation.

Cook to 165 degrees.


Cranberry Lemon Bonus Turkey

Gently pull the skin away from the breast of the turkey. Lift it, but don't rip it. Massage 1-2 tbsp Meyer Lemon Olive Oil under the skin. Slice one lemon in thick slices. Slide them under the skin. If you have any bits left over, you can put them inside the turkey.

Brush the top with Cranberry Balsamic.

The balsamic burns quickly, so tent a sheet of foil over the turkey, cover it, or rub the inside of the turkey with the Cranberry Balsamic and brush the outside 20 minutes before the end of your cooking time.

For even more cranberry, try putting some fresh cranberries under the skin as well as lemon slices, and inside the turkey as well.

Cook to 165 degrees.


Spanish Rosemary Butter Turkey

Let 1 stick of unsalted butter(8 tbsp) come to room temperature. Stir in 2 tsp Marsala Rosemary Sea Salt. Mix until well combined.

Pull the skin up from the turkey breast. Be careful not to rip. Rub the infused butter under the skin, saving about 1 tbsp. Rub the remaining tbsp on the outsides.

Cook to 165 degrees.

A plate full of choices