Archive for November, 2016

Holiday Open House Recipes – with Provender

Posted on: November 21st, 2016

Hi friends,

Here are the recipes from our Holiday Open House provided by Chef Chris Greber of Provender. To learn more about what Chef Chris does, please visit



Charred Cauliflower w Toasted Pine Nuts & Currants

1 head Cauliflower, cut into florets
8oz pine nuts(or sliced almonds), toasted
1/2 c currants(or any dried fruit)
1 bunch parsley, chopped finely
2 cloves garlic, minced
1 c Harvest Ultra Premium Olive Oil, divided
3/4 c Harvest balsamic vinegar

– Preheat oven to 450° and place baking sheet in oven while it preheats.
– Coat cauliflower with a couple tablespoons of of oil and two healthy pinches of sea salt. Carefully pour onto got baking sheet placing it back in the oven on the bottom rack. Do not disturb this pan for at least 6 minutes so it can caramelize.
– While cauliflower cooks, place vinegar in a small saucepan with garlic and currants. Bring to a light simmer over medium-heat, then remove from the heat. This will plump the dried fruit and allow the garlic to bloom a bit. Once it’s cooled a bit, add the parsley, toasted nuts, a bit of salt and pepper and all the oil. Stir to combine.
– Pour cauliflower in a serving bowl and spoon nut and currant oil over it.

Citrus Wheat Berry Salad

1 1/2 c wheat berries
1/2 c Cara-Cara Orange Vanilla white balsamic vinegar
2 Tbsp honey
1/2 c golden raisins
1/2 c currants
1/2 medium red onion, finely diced
3 stalks celery, finely diced
1/2 c lemon fused olive oil
1 Tbsp lemon zest
1 c almonds, roasted, roughly chopped
Handful parsley, finely chopped
Handful mint, finely chopped

– Put wheat berries in a saucepan and cover with water. Bring to a boil over medium-high heat, then turn down to low for a simmer. Cook for 45 minutes or until the wheat berries are soft but still toothy.
– While they cook, whisk vinegar, honey and dried fruit in a small saucepan. Bring to a boil then remove from the heat to allow them to steep.
– When wheat berries are done, drain off any excess water then pour them into a large bowl with red onion and celery. Toss with the oil and lemon zest, add vinegar mixture, almonds, parsley, mint, and season with sea salt and black pepper.
– Let it stand at room temperature for at least an hour to allow the flavors to soak and meld.

Sparkling Cider and Vinegar Poached Pears

5-7 ripe pears, pealed
1 750 ml bottle sparkling apple cider
2 c Harvest Cranberry-Pear white balsamic vinegar
1/2 c sugar
2 cinnamon sticks

– Place pears in stock pot with sugar and cinnamon sticks. Pour half of the bottle of cider and the 2 c vinegar over pears. If that doesn’t cover, add a bit more cider and water.
– Heat to just under a simmer. Liquid should not simmer.
– Cook for 30 minutes. Spoon out pears. You can add a bit of sugar to the liquid and reduce to a syrup if desired. Serve pears w mascarpone cheese or whip cream.

Help with Holiday Cooking

Posted on: November 15th, 2016

Hello Harvest friends!

Is anyone starting to get a little stressed out about the upcoming holidays? Thanksgiving is right around the corner and I know many of us struggle to find the time to prepare the traditional meal. In a perfect world, there would be more hours in the day and we’d all have time to create everything from scratch while still getting 8 hours of sleep and waking up refreshed ready to greet the day and our guests.

It’s a nice thought, right? But I think the reality is that the night before Thanksgiving we all scramble picking up last minute supplies, thawing the turkey, prepping the stuffing and baking pies…only to wake up at the crack of dawn to finish preparations for the big meal.

This year, I have a few suggestions to make things easier. The night before Thanksgiving has long been known as a drinking night and I encourage you to imbibe and enjoy safely! A tradition in our household has become chili as our night before meal, which can in turn provide leftovers for the day after meal. With the crazy hours I work around the holidays, I do my best to get things ready ahead of time and make sure I leave meals around for my family to enjoy.

Stop in the store and pick up our Mesquite Steakhouse Chili Starter ($4.50 from Urban Accents). All you need to do is brown some ground beef and onions and throw in some tomatoes and tomato paste. This is a mild chili mix so there are no worries about it being too spicy for the kids. And for those of us who enjoy the extra kick…just add a dash of Chipotle or Baklouti Green Chili Olive Oil to your own serving. All of this can be easily prepared while enjoying a glass of your favorite wine or craft beer…and I do speak from experience.

For the big day, make it easy on yourself and check out our Gourmet Gobbler Turkey Brine & Rub Kit ($13). This kit includes everything you need for a deliciously moist bird. It includes the brining bag and spices and easy to follow instructions. After that, you just drizzle with olive oil (perhaps Wild Mushroom & Sage or Butter?) and sprinkle the provided rub over the turkey. Then you just roast and wait to enjoy! If brining isn’t your thing, no problem. For just $4.50 we have the Herb Peppercorn Roasting Rub.

I guarantee you’ll be thankful you had the extra time to spend with your family and friends!

Lastly, a few tips on finishing things…looking for the perfect addition to your cranberry sauce recipe? Try a splash of our Cranberry Pear Balsamic or the new (and wildly popular) Cara-Cara Orange Vanilla. Serving hot cider? Add Cinnamon Bear Balsamic for a yummy warming treat. Our Black Currant and Lavendar Balsamics and our Roasted Almond Oil also provide the flavors of fall to add a unique spin to your traditional dishes.

What’s your favorite way to use Harvest products this holiday season? Email me at to let me know.