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!
LEVEL: Easy – assembly
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.
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
From the Kitchen of Terri Bergman
Enjoy this simple summer treat for lunch or any meal on a steamy, hot day like it is in Ohio!
Cooked asparagus and sweet potatoes, hard boiled eggs, garnished with red peppers or anything else you like and drizzled with homemade Kitchen’s Bounty Lemon Dressing:
fresh squeezed lemon juice
The Amazing Herbes
It’s that simple!
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!
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
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.
Stir or shake together and add salt and pepper directly to salads