One taste and you will understand why...with a touch of wonderful sweetness, it is the flavors of the fresh local fruits that truly shine through. It is a perfect topping to a tart frozen yogurt or addition to flavorless seltzer water.
I have not yet opened the maple wild blueberry because I am saving that for when the weather is warmer and the Fro-Yo is back in the freezer. I have, however, dived right into the blood orange. I loved the idea of mixing it with a savory dish to see the outcome. I used it the other night to sweeten some tofu but I was too hesitant with the syrup and too over zealous with other ingredients that the flavor got lost. I will try again very soon.
What was a success was my attempt at a simple vinaigrette.
As I was shopping at the Winter Market yesterday, I over heard the farmer from NorthStar Farm, MA explaining the best way to eat brussels sprout leaves. "Roll the leaves and cut with a sharp knife, add walnuts and cranberries..or whatever you have and toss with a vinaigrette. Homemade is best, but if you have a store bought one it will work, I guess."
I have never had a brussels sprout leaves, so this had to become the new veg of the week. I cannot find much about them online, but I am going to assume they are as good a source of Vits K, A and B as well as iron, much like the sprouts themselves. I also agreed that a homemade vinaigrette was a much better way to go..but what to use? Oh yeah..how about blood orange syrup!? Yes!
So here is the recipe for Blood Orange Ginger Vinaigrette as well as a great brussels sprout salad..
Salad:
1 bunch brussels sprout leaves (NorthStar Farm, MA)
1/4 chopped walnuts
1/4 dried cranberries
1 diced carrot (Winter Moon Farm, Hadley MA)
1 raw golden beet (Winter Moon Farm, Hadley MA)
Vinaigrette:
1/4 olive oil
1/4 The Stand Blood Orange Syrup
2 tbsp White wine vinegar
1 sm shallot
1/2 tsp fresh grated ginger
dash of salt and pepper
Toss all the chopped salad ingredients into a bowl.
Add all the ingredients for the vinaigrette into a blender and mix. You can hand whisk as well, but remember to finely chop the shallot! I found this dressing to be extremely well-balanced and packed with real flavor. I always find store brand dressings to be either 1. too salty; 2. too acidic. Not the case here. Not to mention the combination of the blood orange syrup and ginger is just out of this world delicious!
Add a few tablespoons of the vinaigrette to the salad. You will make more than you need for this salad. Keep the rest in a container to liven up your next salad!
Cover the salad and place in the refrigerator. Tip: the longer you let the flavors marinate, the better this dish will taste! I took a small bite last night after prepping and it was tasty..this morning even better! By the time I chow down on this tonight or tomorrow it will surely be amazing!
For more purchasing or general information about The Stand, check out the website: http://thestandny.com/ or follow on twitter thestandny. There are many other products to check-out from this brand new and exciting local business! Hopefully we will be seeing these products at the local Farmers Markets in MA this Summer!
Enjoy!
~L
As I was shopping at the Winter Market yesterday, I over heard the farmer from NorthStar Farm, MA explaining the best way to eat brussels sprout leaves. "Roll the leaves and cut with a sharp knife, add walnuts and cranberries..or whatever you have and toss with a vinaigrette. Homemade is best, but if you have a store bought one it will work, I guess."
I have never had a brussels sprout leaves, so this had to become the new veg of the week. I cannot find much about them online, but I am going to assume they are as good a source of Vits K, A and B as well as iron, much like the sprouts themselves. I also agreed that a homemade vinaigrette was a much better way to go..but what to use? Oh yeah..how about blood orange syrup!? Yes!
So here is the recipe for Blood Orange Ginger Vinaigrette as well as a great brussels sprout salad..
Salad:
1 bunch brussels sprout leaves (NorthStar Farm, MA)
1/4 chopped walnuts
1/4 dried cranberries
1 diced carrot (Winter Moon Farm, Hadley MA)
1 raw golden beet (Winter Moon Farm, Hadley MA)
Vinaigrette:
1/4 olive oil
1/4 The Stand Blood Orange Syrup
2 tbsp White wine vinegar
1 sm shallot
1/2 tsp fresh grated ginger
dash of salt and pepper
Toss all the chopped salad ingredients into a bowl.
Add all the ingredients for the vinaigrette into a blender and mix. You can hand whisk as well, but remember to finely chop the shallot! I found this dressing to be extremely well-balanced and packed with real flavor. I always find store brand dressings to be either 1. too salty; 2. too acidic. Not the case here. Not to mention the combination of the blood orange syrup and ginger is just out of this world delicious!
Add a few tablespoons of the vinaigrette to the salad. You will make more than you need for this salad. Keep the rest in a container to liven up your next salad!
 |
| Vinaigrette.. |
 |
| Brussels Sprout Leaves Salad..so colorful! |
Cover the salad and place in the refrigerator. Tip: the longer you let the flavors marinate, the better this dish will taste! I took a small bite last night after prepping and it was tasty..this morning even better! By the time I chow down on this tonight or tomorrow it will surely be amazing!
For more purchasing or general information about The Stand, check out the website: http://thestandny.com/ or follow on twitter thestandny. There are many other products to check-out from this brand new and exciting local business! Hopefully we will be seeing these products at the local Farmers Markets in MA this Summer!
Enjoy!
~L
No comments:
Post a Comment