Posted on

Herbed Couscous Salad

Herbed Couscous Salad
Herbed Couscous Salad
Print
Herbed Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Salad, Side Dish
Ingredients
  • 1 1/2 cups water
  • 1 cup quick cooking couscous
  • 3 tbsp Snowdon House Lemon Verbena Vinegar
  • 1 tbsp fresh ginger
  • 3/4 tsp salt
  • 3/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil
  • 6 tbsp fresh chopped spearmint & parsley
  • 1/4 cup chives
  • 1/2 cup dried red pepper
  • 1/2 cup dried apricots
Instructions
  1. Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.

  2. Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps. 

  3. Stir the remaining ingredients in a bowl and pour over the couscous salad.

  4. Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.


Products in this recipe

Posted on

Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad
Print
Parsnip Poutine with Creamy Tzatziki Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Appetizer, Salad, Side Dish
Ingredients
Dressing
  • 1/2 English Cucumber split in half and remove seeds
  • 1/2 cup cream cheese
  • 25 mL Snowdon House Dillicious Dip
  • 2 Tbsp Snowdon House Lemon Verbena Vinegar
  • 1 Tbsp olive oil
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1 Tbsp lemon juice
  • Freshly ground pepper to taste
Poutine
  • 4 large parsnips
  • 3 tbsp olive oil
  • 2 tbsp rosemary
  • 1 tsp cumin
  • 1 English cucumber diced
  • 1/2 cup fresh parsley
  • 1/4 cup kalamata olives
  • 1 can rinsed & drained lima beans
  • 1/4 cup feta cheese crumbled
  • 2 tbsp toasted pumpkin seeds
  • salt and pepper to taste
Instructions
Dressing
  1. Place all ingredients in food processor and process until creamy. This can be done ahead of time.

Poutine
  1. Preheat oven to 425F

  2. Peel parsnip and cut into 3 x 1/4 inch, even sized fries.

  3. Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.

  4. While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.

  5. To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.


Products in this recipe

Posted on

Barley Salad with Crunchy Vegetables

Barely Salad

 

Barely Salad
Print
Barley Salad with Crunchy Vegetables
Course: Main Course, Salad
Ingredients
  • 250 grams cooked barley
  • 1.5 tbsp lemon juice
  • A handful of mixed herbs – mint, coriander & parsley
  • 6-8 fresh garden peas
  • 1 carrot diced
  • 1/2 red onion
  • 6-8 yellow beans
  • Olive oil
  • 2 tbsp mayonnaise
  • 1/2 tsp dried chilli flakes
  • 1/4 garlic clove crushed
  • 1 tbsp Snowdon House Crabapple Vinegar
Instructions
  1. Place the cooled cooked Barley in bowl. Add the lemon juice and seasoning.

  2. Whisk 1 tablespoon olive oil with 1 tablespoon Crabapple Vinegar, mayonnaise, chilli and garlic.

  3. Toss all ingredients.

 


Products in this recipe

Posted on

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

 

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Print
Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Servings: 16 Crostini
Ingredients
  • 1 One baguette cut into 16 slices 1/4- 1/2 inch thick slices
  • 2 cloves garlic cut in half
  • 2-3 tbsp olive oil
  • 1/2 pound chicken
  • kosher salt and freshly ground pepper
  • 1/2 bottle Snowdon House Apricot & Bay Infused Vinegar
  • 1/4 cup Snowdon House Apricot and Mango Brie Topper
  • 16 pieces curly endive Frisee washed and dried
Instructions
For the Crostini:
  1. Position a rack 6 inches from the broiler and turn the broiler to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. 

  2. Brush the garlic side with oil and season with salt. Broil until the bread is browned one to 2 minutes. Flip and broil on other side.

For the Topping:
  1. Marinate your chicken in the Apricot and Bay infused Vinegar overnight.

  2. Place your chicken in a fry pan with all the liquid from marinating. Cook chicken gently until it is no longer pink, remove from fry pan and place on plate.

  3. Continue to reduce the vinegar till it is quite thick it may take an additional 10 minutes after the chicken is cooked.

  4. Place chicken on top of baguette. Once the vinegar is thick add the brie topper to it and place on top of Chicken and serve.


Products in this recipe

Posted on

Snowdon House Kale Salad

Strawberry & Fir Infused Vinegar for Beet Muhammad

 

Snowdon House Kale Salad
Print
Snowdon House Kale Salad
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad, Side Dish
Ingredients
  • 1/2 cup coarsely chopped toasted pecans
  • 2 bunches chopped kale
  • 4-5 thinly sliced radishes
  • 1/2 cup chopped cranberries
  • 1 chopped granny smith apple
  • 2 ounces chopped goat cheese
  • 2 tbsp olive oil
  • 1/4 cup Snowdon House Fruit Infused Vinegar of your choice
  • 1 1/2 tsp honey
  • Salt and pepper to taste
Instructions
  1. Toss kale, radishes, cranberries, pecans, and apple in large bowl. Crumble goat cheese over the top.

  2. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey, salt and pepper. Drizzle over kale mixture.

Posted on

Quinoa Salad

Snowdon House Quinoa Salad

 

Snowdon House Quinoa Salad
Print
Snowdon House Quinoa Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Ingredients
  • cups quinoa
  • tbsp extra-virgin olive oil
  • 1 large red onion, quartered lengthways and sliced crosswise
  • 4 oz arugula, trimmed and sliced
  • 4 oz Gouda, diced
  • 3 medium celery stalks, sliced
  • 1 large apple, cut into ½ inch dice
  • 1 cup walnuts, chopped
  • 1 cup diced fennel
  • ¾ cup dried cranberries
  • 3 tbsp Snowdon House Vinegar
  • Black pepper to taste
Instructions
  1. Wash the quinoa for about 10 seconds, using your fingers. Transfer it to a 3-quart pot and put 2½ cups of water and ½ tsp. of salt into the pot, bring the water to a boil. Simmer for about 15 minutes over medium low heat.

  2. Drain the quinoa, put it back in the pot, cover it, let it rest for 5 minutes, then fluff the quinoa.

  3. Heat 2 tbs. of olive oil while the quinoa cooks, add the onion and a pinch of salt, cook for 6-8 minutes.

  4. Add Snowdon House Vinegar and toss with the onion for 1 minute. Remove from hear and let it cool to room temperature.

  5. In a large bowl, mix all of the listed ingredients except for the olive oil, Snowdon House Vinegar, and pepper.

  6. In a small bowl, whisk 3 tbs. of extra-virgin olive oil with Snowdon House Vinegar, ½ tsp. of sea salt, and a couple of grinds of pepper. Add this dressing to the salad mixed in the large bowl, and then season the salad with salt and pepper.

 

 

Posted on

Douglas Fir Spinach Salad

Douglas Fir Spinach Salad

Douglas Fir Spinach Salad
Print
Douglas Fir Spinach Salad
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad
Ingredients
  • 1 bag spinach
  • 2 ripe mangos sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 ripe avocado sliced
  • 1 handful pecans
  • 2 tbsp Snowdon House Douglas Fir Infused Vinegar
Instructions
  1. Place washed spinach in large bowl.

  2. Place mangos, blueberries, avocado, pecans, raspberries in bowl with 2 tablespoons of Snowdon House Douglas Fir Infused Vinegar and toss.

  3. You may add more Infused Vinegar if you choose.

 


Products in this recipe