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Apple Walnut Cous Cous Salad

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Apple Walnut Cous Cous Salad
Serves: 4-6 servings
 
Ingredients
  • 2 cups uncooked Israeli pearl couscous
  • 1 granny smith apple diced
  • ½ red onion diced
  • ¼ cup chopped flat leaf parsley
  • ¼ cup F. Oliver’s Orchard Ripe Red Apple Balsamic Vinegar
  • ½ cup F. Oliver’s Meyer Lemon EVOO
  • 1 clove crushed garlic
  • 2 teaspoons, divided Canandaigua Centenntial Rub
  • ½ cup chopped walnuts
Instructions
  1. Cook couscous according to package directions, adding 1 tsp. of Canandaigua Centenntial Rub to cooking liquid. Set aside to cool.
  2. While couscous is cooking, whisk together Orchard Ripe Red Apple Balsamic Vinegar, Meyer Lemon EVOO, 1 tsp. Canandaigua Centenntial Rub and garlic.
  3. Once couscous has cooled, toss with vinaigrette and stir in apple, red onion and parsley.
  4. Top with chopped walnuts. Serve chilled or at room temperature.
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Fresh Bright Basil Lemon Cake with Farmstand Strawberry Mascarpone Mousse

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Fresh Bright Basil Lemon Cake with Farmstand Strawberry Mascarpone Mousse
 
Ingredients
  • Fresh Bright Basil Lemon Cake*
  • 8 ounces mascarpone cheese (or whipped cream cheese)
  • 1 ½ Tablespoons confectioner’s sugar
  • 4 ounces heavy cream, whipped to soft peaks
  • 2 Tablespoons F. Oliver’s Farmstand Strawberry Balsamic Vinegar
  • 1 pint fresh strawberries, sliced
  • 1-2 Tablespoons F. Oliver’s Sweet Spiced Sugar
Instructions
  1. In a medium bowl, mix mascarpone cheese and confectioner’s sugar until combined,
  2. Gently mix in Farmstand Strawberry Balsamic Vinegar until well incorporated.
  3. Fold in whipped cream
  4. To serve:
  5. Place a slice of cake on the plate, top with a dollop of mascarpone mousse and ¼ cup strawberries. Sprinkle with Sweet Spiced Sugar, and enjoy!
  6. Alternately, slice cake into thirds and layer with mascarpone mix and strawberries, and sprinkle with Sweet Spiced Sugar.
Notes
*Substitute ½ of the oil called for in a boxed lemon cake with F. Oliver’s Fresh Bright Basil EVOO
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