Peach Salad with Fruited and Spicy Sausage Balls & Lively Maple Vinaigrette

Peach Salad with Fruited and Spicy Sausage Balls & Lively Maple Vinaigrette

From the Kitchen of Terri N. Bergman

Melt in your mouth Peaches, super ripe Strawberries, poppin Blackberries sit atop a bed of fresh greens and chopped Mint! Now let’s have fun and add Stilton Cheese in a wedge, toasted Pecans and the finale KB’s own Fruited and Spicy Sausage balls skewered in a row! Dress this salad with a light Vinaigrette with a touch of sweetness from Maple Syrup…yes we have arrived.  Enjoy this beautiful and delicious Salad as a lunch or as a deck eating and wine drinking dinner! Not into the Sausage Balls, well add a second cheese (Brie)  more fruit (Blueberries) and a little garnish of compote! Equally delish!

SERVES: 2
LEVEL: Easy – assembly

INGREDIENTS:
2 large handfuls of fresh salad greens
1 large handful of chopped mint leaves

1 ripe Peach, sliced but not peeled
8 large strawberries hulled and halved 
Small wedge of Stilton Cheese halved
½ Cup Toasted Pecans
6 KB’s Fruited and Spicy Sausage Balls

In two large salad bowls/platters place a handful of salad greens, and divide chopped mint leaves if available. Place half of the sliced fruits on each plate, sm. wedge of Stilton, add Pecans and Sausage Balls. I like to put the sausage balls on a skewer for presentation, either fresh Rosemary or wooden spear. 

The dressing is not tossed but drizzled over the salad once it is composed.

MAPLE VINAIGRETTE:
½ C Olive Oil
¼ C Rice Wine Vinegar

1 tsp Dijon Mustard
1 Tbsp of Maple Syrup
Squeeze fresh lemon if available
½ Tsp of Amazing Heat 
Salt n Pepper 

Shake or whisk together and drizzle over salad.  Add salt n pepper to individual salads per taste.

Check out our recipe for:
Fruited and Spicy Sausage Balls

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

From the Kitchen of Terri Bergman

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!

CATEGORY: Main Event or Side Salad/Luncheon
SERVES: 4 Dinner Salads or 6 Luncheon Salads
LEVEL: Presto, easy!

INGREDIENTS:
1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds
2 Tbsp Olive Oil
1 Tbsp The Amazing Rub
20 Large Shrimp, Cooked and Shelled
2 Tbsp Corn Starch
1 Tbsp Amazing Heat
1 Cup Blueberries
1 Cup Toasted and Salted Whole Pecans
8 Cups Spring Fresh Salad Greens
*Optional 1 cup chopped fresh mint/or basil

INSTRUCTIONS:
Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)

Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.

Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.

Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans.  Dress with House Maple Vinaigrette, Salt and Pepper to taste.

MAPLE VINAIGRETTE:
1/8 C Maple Syrup
1/8 C Rice Wine Vinegar
¼ Light Vegetable Oil (could use Olive Oil also)
1 Tbsp Lemon Juice
1 tsp Amazing Heat (or house seasonings)
¼ Pummull Seasoning (or Cinn)

Stir or shake together and add salt and pepper directly to salads

Broiled Grapefruit Brunch Salad

Broiled Grapefruit Brunch Salad

From the Kitchen of Terri Bergman

Broiled Grapefruit Salad aka Amazing Brunch Salad

Yes, this salad has it all. The great sweet and spicy taste of warm broiled grapefruit on a bed of fresh greens, crispy chopped bacon, blue cheese and an egg done so pretty it should be in pictures!(oh wait, it is!) Finish this salad with a drizzle of the best Olive Oil, drizzle of Honey and just because we are being decadent here, I like a little bit of Lime Cilantro Seasoned Greek Yogurt. You add the salt’n pepper and this dish is your complete Brunch on a plate! It also works for Lunch and Dinner!

CATEGORY: Brunch
SERVES: 2
LEVEL: Easy, there it is!

INGREDIENTS

Broiled Grapefruits:
1 Ruby Red large Grapefruit (halved and sectioned, or peeled and segmented)
2 tsp of Amazing Rub (Brown sugar based)
½ tsp of Pummull Spice (House Cinnamon blend)

Sprinkle the Grapefruit with seasonings and broil watching closely. It takes about 5-7 minutes as the fruit will release juices, slowing the caramelizing down a little. Set Fruit aside when done.

Salad:
4 Cups of Fresh mixed greens
3 chopped green onions
4 Crisp Bacon slices (try the Amazing Bacon recipe below note)
4 Tbsp crumbled Blue Cheese
4 Tbsp Greek Yogurt (or Mayo) with lime juice and chopped cilantro 
2 Gently cooked sunny side up eggs
2 Tbsp Olive Oil
1 Tbsp Honey
Salt n Pepper to taste

Assemble greens on 2 plates, add broiled grapefruit sections, bacon, blue cheese, egg to each plate. Drizzle with Olive Oil, Honey and garnish with chopped green onions and Lime/Cilantro Yogurt or Aoli. Best served with grapefruit and eggs warm.

Amazing Bacon is great to prepare in advance and make salads, sandwiches and snacking great!

1 lb of THICK sliced bacon, arrange slices on parchment paper on a large baking sheet. Sprinkle up side with Amazing Rub, Cook for 18 mins in a 400 degree oven. Pull out baking sheet, flip each piece of bacon and sprinkle with Amazing Heat…3 more minutes and out of oven, onto paper towels and onto delicious!

French Onion Soup

French Onion Soup

From the Kitchens of Terri Bergman

French Onion Soup (with Julia’s lead and Terri’s Nod!)

This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below! 

However you slice it, this is a bowl of deliciousness!

Category: Luncheon
Serves: 6-8
Level: Intermediate – You got this!

INGREDIENTS:

For the SOUP
6 C thinly sliced yellow onions
2 Tbsp Oil
2 Tbsp Butter
2 tsp The Amazing Rub Seasoning (Sugar/salt/spices)
2 Tbsp Corn Starch
7 C Beef Stock
½ C White Wine

For the Garnish
12 oz. Swiss Cheese finely sliced/chopped
4 oz. Parmesan Cheese grated
3 Tbsp Cognac
For the Croute
8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!)
4 Tbsp Olive Oil for drizzling
1 Tbsp The Amazing Herbes

In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes. 

To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked.       I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience.  If you don’t have this blend, I would say a little Oregano and Sage….

Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).

Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.

Here it is, super flavorful, melting onions and toppings. 

Lunch – perfect! Start of dinner – perfect! 

Enjoy!