Featured Recipes
Asparagus Salad with Goat Cheese and Bacon
Ingredients
- 4 cups asparagus, trimmed into bite-size pieces
- 2 cups fingerling potatoes
- 2 Tablespoons bacon, cooked and chopped
- 1/4 cup almonds, toasted and chopped
- 4 ounces baby spinach, washed
- 1/2 cup Stonewall Kitchen Strawberry Balsamic Dressing
- 2 Tablespoons pickled red onion
- 1/4 cup goat cheese, crumbled
- Salt and pepper
Directions
- Bring a medium pot of salty water to a boil. Prepare a medium bowl of ice water and set aside. Cook the trimmed asparagus in the boiling water just until tender, about 2-3 minutes. Transfer immediately to ice water and allow to cool completely. Once cooled, allow to drain thoroughly.
- Place the fingerling potatoes in a separate medium pot and cover with cold water. Add 1 Tablespoon salt and bring to a simmer. Check potatoes for doneness by piercing with a cake tester or toothpick, they should be firm, but provide very little resistance. Drain potatoes and allow to cool in a single layer. Once cooled, slice in half length-wise and reserve.
- In a large bowl place the blanched asparagus, cooked potatoes, bacon, almonds and spinach. Add dressing and carefully fold together to combine.
- Divide into four bowls and garnish each salad with pickled red onions and goat cheese. Season with salt and pepper to taste and serve right away.
BBQ Chicken Salad
Ingredients
- 2 - 3 Chicken Thighs (around 3 oz)
- 1/2 cup Finch and Fennel Sweet Heat Honey Habanero BBQ Sauce
- 1/2 cup Finch and Fennel Sweet and Savory Bourbon Grillin‘ Sauce
- 1/2 cup Corn
- 1/2 cup Watermelon
- 1/2 cup Baby Tomatoes
- 1/2 cup Feta
- 1 Avocado
- 2 - 3 Heads of Romaine Lettuce
Dressing Ingredients
- 1/2 cup Finch and Fennel Sweet and Savory Bourbon Grillin‘ Sauce
- 3 Tbsp Apple Cider Vinegar
- 1 tsp Worcestershire
- 1 - 3 Tbsp Honey
- 6 Tbsp Olive Oil
Toppings
- Cilantro
- Basil
- Green Onions
Directions
- In a bowl, marinate chicken thighs in 1/2 cup F+F Sweet Heat Honey Habanero BBQ Sauce and 1/2 cup F+F Sweet and Savory Bourbon Grillin‘ Sauce. Set it aside and let it marinate in the fridge overnight, if possible, or for at least two hours.
- On high heat, sauté the corn until it develops some color. Set aside and let cool for the salad.
- Cut the watermelon into bite-sized pieces. Chop up baby tomatoes, feta, and slice avocado.
- Chop up the lettuce and place it in a separate bowl from the other items.
- Make the salad dressing by whisking together 1/2 cup F+F Sweet and Savory Bourbon Grillin‘ Sauce, apple cider vinegar, Worcestershire, honey, and olive oil, until they are emulsified.
- Grill the chicken, or bake it in the oven at 375 F for 20 - 25 minutes, or until the internal temperature reaches 165 F. Let the chicken cool for 15 minutes before slicing.
- Assemble the salad with all prepared items and toss with salad dressing.
- Serve and enjoy!
Spicy Honey Mustard Steak Salad
Ingredients
- For the croutons-
- 1 (1-pound) Boule, cut into 1/2-inch cubes
- 1/4 cup Stonewall Kitchen Roasted Garlic Oil
- 1/4 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
- For the dressing-
- 1/2 cup Stonewall Kitchen Spicy Honey Mustard
- 2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
- 2 Tablespoons tamari (or soy sauce)
- 1/2 Tablespoon minced garlic
- 2 Tablespoon honey
- 1 Tablespoon vegetable oil
- For the salad-
- 4 cups romaine lettuce, cut into bite size pieces
- 1/2 cup shaved radishes
- 2 cups arugula
- 1 pound steak (such as rib eye, flank or New York strip) grilled or broiled and chilled
- 4 ounces Gorgonzola cheese, crumbled
Directions
- For the croutons- preheat oven to 350°F. In a medium bowl toss all ingredients. Place on a foil lined and greased baking pan. Bake 20-30 minutes until the croutons are crispy and golden brown.
- For the dressing- in a small bowl whisk together the Spicy Honey Mustard, Roasted Garlic oil, tamari, garlic, honey and oil. Set aside.
- Place salad greens in a large salad bowl. Slice steak into thin strips and add to the salad. top with cheese and croutons. Drizzle dressing over all to lightly coat. Toss and serve immediately.
