Posts in category Episodes – All

Harris Ranch Watermelon Lemonade

Harris Ranch Watermelon Lemonade

Screen Shot 2015-09-18 at 4.14.45 PM

Yields: 3 quarts

Ingredients:

  • 12 cups watermelon cubes
  • 1/2 cup raspberries
  • 2 cups water
  • 1/2 cup pomegranate juice
  • 2/3 cup sugar
  • 1 cup lemon juice

Method:  Place watermelon, raspberries, pomegranate juice and water in blender.  Cover and blend until smooth.  Strain into a pitcher.  Stir in sugar and lemon juice until sugar dissolves.  Refrigerate until chilled, about 1 hour

Erasmo Rodriguez, Harris Ranch Executive Chef

Blackberry Spinach Salad

Blackberry Spinach Salad

blackberry-spinach-feta-salad

 

 

 

 

 

 

6 cups Fresh Baby Spinach
1 cup Fresh Blackberries
1 cup Cherry Tomatoes, halved
1 Green Onion Sliced
2 tablespoons Chopped Walnuts, Toasted (almonds can be substituted)
2 tablespoons Olive Oil
1 tablespoons Balsamic Vinegar
2 ½ teaspoons Honey
1 Garlic Clove, Minced
1 teaspoon Dijon Mustard
¼ teaspoon Salt
¼ teaspoon Pepper
2/3 cup Crumbled Feta Cheese (optional)

1. In large bowl, combine spinach, blackberries, tomatoes, onions and walnuts.
2. In a small bowl whisk the rest of the ingredients, except feta. Drizzle over salad and toss
3. Sprinkle with cheese

Note: Boysenberries would also be delicious with this recipe.

The Best Black Eyed Peas

The Best Black Eyed Peas

black eyes peas

Ingredients

  • 4 slices Gluten Free bacon, diced
  • 1 medium onion, chopped
  • 1 shallot, diced
  • 1 smoked ham hock
  • 1 (16-ounce) package dried black-eyed peas, washed
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 2 tablespoons brown sugar
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 4 cups water

Directions

In a large stockpot, cook the bacon until almost crisp. Add in the onion and shallot, and saute until tender. Add the black eyed peas, diced tomatoes, brown sugar, salt, chili powder and pepper, then stir to coat the peas. Then add the ham hock, parsley and water. Cover and cook over medium heat for  1 1/2 -2 hours, stirring occasionally, or until the peas are tender and the ham hock is starting to break apart. Add additional water during cooking if necessary. Carefully remove the ham hock from the peas, and separate the meat from the bone. Add the meat back to the peas, and stir to combine. Taste for seasoning, add more salt and pepper if needed. Serve with a dash of hot sauce if desired.

KC Pomering, G-Free Foodie

Spicy Green Beans with Cashews

Spicy Green Beans with Cashews

Ingredients

  • 2 tablespoons olive oil
  • 1 pound fresh green beans, trimmed
  • 1/4 cup cashews, coarsely chopped
  • 2 tablespoons Gluten Free chili-garlic sauce
  • 1/2 cup water
  • salt, as needed

Directions

Heat olive oil over medium-high in a large skillet. Add the green beans and cashews and cook, stirring often, about 4-5 minutes. Add the water and saute until it evaporates, about 1 minute. Add the chili- garlic sauce to the pan and cook, stirring often, until beans are coated, about 1 minute. Season with salt and serve.

Credit: KC Pomering, G-Free Foodie