Parmesan Avocado Dip
Avocado sizes will vary, which will result in different thicknesses of the dip/dressing. Just play it by eat and to taste with adding a little bit of water at a time until you get the consistency you want for how you want to eat it. Enjoy!
1/2 cup (120 ml) oil
1/2 cup (120 ml) water
1 cup (225 g) mayonnaise
1 medium (1 medium) avocado , peeled, seeded and cut into chunks
Zest of 1 lime
2 tablespoons (30 ml) fresh lime juice
1 cup (120 ml) chopped cilantro
2 cloves (2 cloves) garlic , minced
1 teaspoon (5 ml) black pepper
1/2 teaspoon (2.5 ml) kosher or sea salt , or to taste
3/4 cup (75 g) freshly grated parmesan
1 teaspoon (5 ml) sugar
1/2 teaspoon (2.5 ml) chili flakes
- Combine all the ingredients in a blender (oil, water, mayonnaise, avocado, lime zest, lime juice, cilantro, garlic, black pepper, salt, parmesan, sugar, and chili flakes) until everything is smooth.
- Adjust to your preferred consistency if needed by adding a little bit of water at a time.
- If you're serving as a dip, add some chips and veggies to the side for dipping. Or toss it into your favorite salad greens and all your favorite salad toppings for an awesome salad.
Apple Herb Stuffing
A delicious and easy stuffing recipe to whip up throughout all of the colder months. It will especially shine next to the star of the Thanksgiving table- your Organic Prairie Turkey!
6 cups torn chunks French, sourdough or country loaf, torn into bits
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg
- Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
- Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
- Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.
Our Favorite Turkey Brine
A traditional water-based brine is a mixture of water, salt, sugar and aromatics — like herbs, spices and citrus peel — that infuses turkey with moisture, seasoning and flavor.
1 fresh turkey
3 cups apple cider
2 cups packed brown sugar
2 gallons cold water
3/4 cup kosher salt
Peel of 3 large oranges, cut into large strips
4 rosemary sprigs, leaves stripped
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
- Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
- When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
- Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.
Honey Pear Crostini With Melted Brie
Make this easy-to-prepare dish special with the once-a-year treat of local Orcas Pears. Grown locally at Midnights Farm, this is the perfect way to showcase their sweetness, coupled with creamy cheese and the slight crunch of a fresh baguette or bread.
2 large Orcas pears (or other)
1 tbsp honey
1 tbsp balsamic vinegar
1/4 stick of unsalted butter
1 loaf of fresh bread. We love Barn Owl bakery.
4 oz brie cheese
2 oz. crumbled bleu cheese (optional)
Directions (Roasted Pears)
- Preheat oven to 375 degrees and add cast iron pan
- Halve and core the fruit carefully, but leave the peel on.
- Melt the butter in the pan.
- Place the pears with the cut side facing down in the hot pan and roast 20 minutes. Add in your bread at this time too.
- After 20 minutes, flip in the pan, drizzle with balsamic vinegar, and roast for additional 5 minutes.
- Remove the pan from the oven, drizzle each half with honey, and let rest for a few minutes.
- Cut bread. Make even 1" slices.
- Remove skin from pear and slice thin
- Add pear to bread and top with brie and honey (to taste)
Appeltaart (Dutch Apple Tart)
2 cups all-purpose flour
2 large eggs, beaten, divided
¾ cup butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 pounds tart Washington apples - peeled, cored, and sliced
½ cup sultanas or raisins
¼ cup white sugar
1 tablespoon ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
- Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
- Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
- Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
- Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
- Brush remaining beaten egg over dough
- Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.
I MADE IT
- No notes for this one