Harvest Salad Nicoise (with Salmon)

Harvest Salad Nicoise (with Salmon)

Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad.  So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon! 

From the Kitchen of Terri Bergman

Harvest Salad Nicoise (with Salmon)

SERVES: 4
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
4-6 cups Fresh Salad Greens
4 Hard Boiled Eggs (10 min boil)
1 ½ Cups of petite potatoes
2 Cups of String Beans, ends snapped, keep long
2 Cups of Butternut Squash, peel and cubed, 1” cubes
1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper)
2 Pcs. Of Salmon
Olive Oil – Balsamic Vinegar
Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)

For the Dressing:
1/3 Cup Olive Oil (great quality)
¼ Lemon squeezed
1 tsp Dijon Mustard
*optional 1 – 2 Tbsp Champagne Vinegar
**optional chopped parsley/fresh basil
Salt & pepper 

For the Aioli Dressing:
½ C Mayonnaise
1 tsp of the
Amazing Herbes (that’s it!)

For the Garnish:
Chopped Parsley 
Chopped Basil 
Amazing Heat (especially over the eggs)

DIRECTIONS
Preheat Oven to 400 degrees, convection.

In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside. 

On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center.  Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)

Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!

Peel boiled eggs, and half or quarter for salad plates.

Prepare 2 Dressings: Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.

Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.

Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side.  Is you would like, garnish plates with extra chopped parsley and basil.  

My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious.  However, you can make ahead and chill away.  Just delicious also!

This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!

Swedish Meatballs; the Amazing Anna!

Swedish Meatballs; the Amazing Anna!

From the Kitchen of Terri Bergman

Swedish Meatballs; the Amazing Anna!

SERVES: (20 small meatballs) approx. 6 servings
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!)
½ C heavy cream
2 tsp butter
1 onion, finely minced
2/3 pound of ground beef
1/3 pound of ground pork
1 egg
1 Tbsp **
Amazing Rub (brown sugar based house seasoning)
½ tsp black pepper
1 tsp. ***
Pummull Spice (just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!)
1 tsp. Dijon Mustard

For the Sauce: 2 Ways!
Quickie:
2 cups Beef Broth
1 Can condensed Cream of Mushroom (gluten free if required)
1 tsp Dijon Mustard
½ C heavy cream
2 Tbsp Worcestershire sauce
½ C sour cream optional

Traditional:
2 cups Beef Broth
1 C heavy Cream
½ Sour cream
1 tsp Dijon Mustard
to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water

For the Garnish:
Chopped fresh Parsley
coarse ground black pepper
Cranberry Sauce

DIRECTIONS
Preheat the oven to 350 degrees

Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.

Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.

To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes. 

Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender. 

These can be served immediately or set in cooler for the next day.  Holds wonderfully.

Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce! 

Now that is part of the tradition! ENJOY!

Hasselback Butternut Squash with Quinoa (and Ginger)

Hasselback Butternut Squash with Quinoa (and Ginger)

Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season.  Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here,  we have prepared meatless,  but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate!
*Hasselback is a technique, where the squash is cut about one half through into thin slices

From the Kitchen of Terri Bergman

Hasselback Butternut Squash with Quinoa (and Ginger)

SERVES: 4 (generous entrée servings)
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
2  Medium to small butternut squashes
Olive Oil
Balsamic Vinegar
Amazing Rub

For the Filling:
1 cup Quinoa 
2 cups vegetable stock (or water)
1 cup baby peas
Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!)
Olive oil, salt pepper to taste

DIRECTIONS
Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.

Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.

STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!

Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes. 

This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent,  if you have it.  

**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!

Set aside for an additional 5 minutes – ready to stuff Squash Bowls.

ADD MEAT IF YOU LIKE, for flavor or a heartier meal.  My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!

Amazing Roasted and Herbed Whole Chicken

Amazing Roasted and Herbed Whole Chicken

So let’s do 2 for a now and later!

From the Kitchen of Terri Bergman

Amazing Roasted and Herbed Whole Chicken

SERVES: 6 each whole chicken
LEVEL: Presto!

INGREDIENTS
Base

2  5 pound whole chickens, often sold in 2 packs

For the Filling/Cavity:
1-2 Lemons quartered

For the Seasoning:
4 Tbsp Amazing Rub (2 front/2 back)
2 Tbsp of
Amazing Herbes (herb blend Mediterranean)
2 Tbsp of softened butter

For the Sauce:
2-3 cups chicken stock
1 Tbsp of corn starch

DIRECTIONS
Rinse and dry 2 whole chickens. Take the quartered fresh lemons and place in cavity. In a large shallow roaster, place the chickens fronts facing down and season with butter, Amazing Rub and Amazing Herbes.

*If you like this is a great place and time to roast potatoes, squash and whole onions at the pan bottom!

Set oven hot to 375 degrees and convention if you have that option. 

Roast uncovered for 35 minutes.

The backs should be browned and at this point, turn chickens front side up, use a little butter or oil to brush on fronts, and sprinkle with Amazing Rub

Bake 30 minutes in the still hot oven (375) and then reduce the heat to 325 degrees and continue to cook for 40- 60 additional minutes, covered with foil. That’s about a 2 hr cook time, but I like roasted chicken falling apart tender – and that is what this timing delivers! Let your oven do the work!

Remove from oven, set for 10-15 minutes, the juices make a great sauce, remove top oil/fat, add stock, bring to slow boil, add ½ cup water and corn starch.  Should be nice and smooth and very flavorful!

If you want to get decadent you could add wine or cream – 

This is a fun way to make a meal for now, and have a glorious spare for chicken salad, fajitas, soup, pot pie…I could go on and on!  ENJOY!

The Amazing Sweet n’ Savory Spiced Nuts

The Amazing Sweet n’ Savory Spiced Nuts

These Walnuts (using English or Black Walnuts) are perfectly coated, a little sweet, a little spicy, with a delicious crunch! Use for a salad, YES – on their own, delicious! (Make for gifts!)

WARNING; Absolutely addictive!

From the Kitchen of Terri Bergman

The Amazing Sweet n’ Savory Spiced Nuts

SERVES: 8-10
LEVEL: Presto!

INGREDIENTS
Base

4 Cups Walnuts whole or halves

Sauce
4 tablespoons of the Amazing Rub
2-3 tablespoons of Brown Sugar,
optional for sweeter taste
1 large egg white

DIRECTIONS
Parchment Sheet and baking spray

Preheat oven to 350 Convection, place parchment paper on a sheet pan with baking spray.

Whisk egg white in a large bowl until frothy then add and coat walnuts. Add Amazing Rub and any additional brown sugar desired and toss to coat.

Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes total time.  Loosen nuts from pan, then cool completely. ENJOY!

WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!

Hilltops Black Walnut Salad

Hilltops Black Walnut Salad

The walnuts are falling along with the leaves…let celebrate with a fall flavored salad.

From the Kitchen of Terri Bergman

Hilltops Black Walnut Salad

SERVES: 6
LEVEL: Presto!

INGREDIENTS
Apple Balsamic Dressing
:
1/2 cup Olive Oil
¼ cup Apple Cider
¼ Balsamic Vinegar
2 Tbs pure maple syrup
¼ tsp
Pummull Spice
Salt/Pepper to taste


Salad Mix:
10 cups of torn red oak lettuce
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
6 Stilton or Goat cheese rounds/slices
1 Tbls Amazing Rub (for  Black Walnuts)
½ c *Spicy Candied Black Walnuts, broken
(to candy*dip in egg white wash, roll lightly in Amazing Rub and baked in hot oven for 5-7 minutes

DIRECTIONS
FOR DRESSING:  Whisk apple cider, maple syrup, balsamic vinegar in medium bowl to blend.  Gradually whisk in oil until mixture thickens.  Season to taste with Pummull Spice, salt and pepper.  (Dressing can be prepared 3 days ahead.  Cover and refrigerate.  Re-whisk before using.)

FOR SALAD:  Toss greens, apples, walnuts in large bowl to combine.  Toss with enough dressing to coat.  Divide salad equally among plates. Garnish with Stilton or goat cheese round, a few walnuts. 

Amazing Eggplant Parmesans

Amazing Eggplant Parmesans

Inspiration is the Bounty of Fall, glorious purple eggplants!

You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash!  For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.

From the Kitchen of Terri Bergman

The Amazing Eggplant Parmesans

SERVES: 6-8

INGREDIENTS
1 Large Eggplant
1 Tbls Balsamic Vinegar
2 tsp of The Amazing Rub
Olive Oil
1 cup Pizza or Marinara Sauce
1 Tbsp Amazing Herbes
1 cup Mozzarella cheese +/- Brie Slices
½ cup Parmesan cheese
Basil leaves (optional)
Roasted Red/Yellow Peppers and Mushrooms, optional

DIRECTIONS
Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8   ¾” thick slices.  Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both).  Place Eggplant slices on sheet and brush each side with balsamic vinegar.  Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes.  (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!

Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice.  Add The Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.

If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)

Bake topped eggplant slices 5-7 additional minutes in oven, remove.  Optional if in season – garnish with fresh Basil leaves if desired.  Enjoy!

Bounty Burgers

Bounty Burgers

Great seared outside, moist and delicious inside…perfect to add minced olives, peppers and more but the base for an Amazing Americana Burger.  Set the table with these delicious Bounty Burgers over the Summer Holiday celebrations!

From the Kitchen of Terri Bergman

Bounty Burgers

INGREDIENTS
1 lb. Ground Beef
1 egg white
1 tsp Worcestershire sauce
1 tsp Mustard
1 Tbls Ketchup
1 grated Onion
½ tsp Hot Sauce
5 tsp Amazing Rub

DIRECTIONS
Combine Ground Beef, egg white, Worcestershire Sauce, Mustard, Ketchup, Onion, Hot Sauce and 1 tsp Amazing Rub (reserve 4 tsp to season patties). 
Combine all ingred., shape into burger patties and sprinkle each side with the remaining Amazing Rub (approx ½ tsp each side).

Grill for approximately 5 Minutes each side – remove from heat and let rest a few minutes.  Dress and serve…Delic!