Recipes

Makes 1 dozen biscuits

Ingredients

1 cup whole wheat flour
1 cup barley flour
½ cup rolled oats
½ teaspoon baking powder
½ teaspoon salt
½ cup cheddar cheese, shredded
¼ cup apples, chopped fine
¹⁄₃ cup applesauce
¼ cup walnut oil

Directions

Preheat oven to 350°F. In a large bowl sift together the dry ingredients, flours, oats, baking powder and salt. In another mixing bowl whisk together the wet ingredients; cheese, apples, applesauce and oil. Slowly incorporate the dry goods into the wet a little at a time, stirring as you go. Form the dough into a ball and knead lightly. Roll out dough on lightly floured surface and cut with a dog biscuit cookie cutter. Place the biscuits on a baking sheet lined with parchment paper and bake for 15 minutes or until golden brown. Cool and let stand to harden overnight. Store in an airtight container in the refrigerator for up to three weeks.

Serves 4

INGREDIENTS

1 head of butter leaf lettuce (or mesclun mix), leaves roughly torn
1 to 2 tart apples, seeds removed, chopped medium
2 oz, Oregon sweet blue cheese, crumbled by hand
3 pieces thick-cut bacon, cooked and chopped
1 medium red onion, sliced in rounds
Red Wine Vinaigrette, recipe follows
Salt and freshly ground pepper

PREPARATION

In a large bowl, combine all ingredients up through vinaigrette. Next, add just enough vinaigrette to coat lettuce leaves. Season to taste with salt and pepper and mix well. Serve immediately.

Red Wine Vinaigrette

Makes ¾ cup

INGREDIENTS

1 shallot, chopped fine
1 teaspoon Dijon mustard
¼ cup Pinot Noir red wine vinegar
¼ cup walnut oil
¼ cup olive oil

PREPARATION

In a small bowl, combine shallots, Dijon and red wine vinegar. Next, drizzle in oils until emulsified.

Serves 6

INGREDIENTS

15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish

PREPARATION

Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste

PREPARATION

In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
3-4 cloves fresh garlic
Zest of 2 limes
1 jalapeño pepper, chopped and deseeded (optional)
Juice of 4 limes
Juice of 1 lemon
½ cup walnut oil or olive oil
1 tablespoon cumin
Salt

PREPARATION

In a blender, or with a handheld food processor, combine cilantro, garlic, lime zest, lime juice, lemon juice, jalapeño pepper and oil with a little salt and blend until smooth.

Serves 8

INGREDIENTS

2 cups fresh sage leaves
1 cup dried cranberries
½ cup pecans, toasted
1 cup Walnut or Pecan oil
Salt

PREPARATION

Place all ingredients in a food processor and blend until everything is incorporated.
Season with salt to taste.