New Recipes with Our Fall Flavors

 You Asked… We Delivered!

A few weeks ago, we excitedly announced the arrival of our much-anticipated fall flavors: Pumpkin Seed Olive Oil, Butternut Squash Seed Olive Oil, Red Apple Balsamic Vinegar and Pumpkin Pie Spice Balsamic Vinegar. We promised some new and super easy ways to use our new flavors.  Chef Melissa has two mouth-watering recipes that take full advantage of this season’s vegetables and fruits.

Spaghetti Squash Salad with Grilled Chicken

 

4 grilled chicken breasts, sliced

One spaghetti squash

1/4 cup Leaning Ladder Roasted Pumpkin Seed Olive Oil

1/4 cup Leaning Ladder Red Apple Balsamic Vinegar

4 rounds of goat cheese

Salt and pepper to taste

 

Cut spaghetti squash in half and remove seeds. Drizzle each half with the Leaning Ladder Pumpkin Seed  Olive Oil, salt and pepper. Place cut side down on baking sheet and add 1 cup water to the pan. Roast for 45 minutes at 400 degrees. Allow to cool and remove pulp from squash by shredding with a fork. Divide squash onto four plates, stacked in mounds. Top each mound with a round of goat cheese. Drizzle each stack with Red Apple Balsamic Vinegar and top with grilled chicken breast.

 

Leaning Ladder Waldorf Salad

2/3 C dried cherries

1/2 C mayonnaise

3 T sour cream

3 T Leaning Ladder Aged  Red Apple Balsamic Vinegar

2 T Leaning Ladder Roasted French Walnut Olive Oil

1 tsp sugar

4 Granny Smith apples, cored, cut into 1/2-inch cubes

1 1/3 C very thinly sliced celery

1 1/3 C red seedless grapes, halved

Boston lettuce leaves

Ladder Balsamic Mixed Nuts (recipe below)

Directions:

Whisk mayonnaise and next four ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper. Arrange lettuce on platter. Spoon salad over. Top salad with Leaning Ladder Balsamic Mixed Nuts.

 

Balsamic Honey Roasted Mixed Nuts with Dried Fruit

 

Ingredients

2 cups mixed nuts

1 T Leaning Ladder Butter Olive Oil

2 T honey

1 T Leaning Ladder Vermont Maple Balsamic Vinegar

1/8 tsp cayenne pepper

1 T sugar

1/2 tsp salt (Kosher or Sea)

1/2 C dried cherries or cranberries

Directions:

Preheat the oven to 350. Line a sheet pan with parchment paper. In a sauce pan, add olive oil, honey, balsamic vinegar and cayenne pepper. Toss in nuts and stir to coat. Lay the nuts on the sheet pan in a single layer and put them in the oven for 10 minutes.

In a separate bowl mix  sugar and salt. Set aside.

After 10 minutes, take the nuts out of the oven and stir; the glaze should be thickening. Put back into the oven for 5 more minutes. Add dried cherries. Sprinkle the sugar salt mix over the nuts and cool.

We hope you enjoy our new flavors of the season!

Your Leaning Ladder friends,

Susan and Bridget