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Apple Walnut Cous Cous Salad


Apple Walnut Cous Cous Salad
Serves: 4-6 servings
  • 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
  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.


Raspberry-Chipotle Grilled Pork Chops

Firing up the grill for the 4th of July? Try this recipe! The fruitiness of the Raspberry Treat Balsamic Vinegar pairs perfectly with smoke and spice of the Smoky Chipotle EVOO. This recipe also works beautifully with chicken. 


Raspberry-Chipotle Grilled Pork Chops
Serves: 4 servings
  • 4 bone-in pork chops
  • ½ c F. Oliver’s Raspberry Treat Balsamic Vinegar
  • ½ c F. Oliver’s Smoky Chipotle EVOO
  • F. Oliver’s Empire Butcher’s Rub
  1. Place chops in single layer in a 9x13 glass dish or a gallon re-sealable plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto the pork chops. Allow chops to marinate at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chops half way through marinating.
  2. Once marinated, warm grill. Remove pork chops from marinade and place on a plate or cutting board. Season each side of chops with Empire Butcher’s Rub.
  3. Grill chops until internal temperature reaches 145 degrees Fahrenheit, about 4 minutes each side.
  4. Allow chops to rest for 5 minutes before serving.