Thursday, August 23, 2012

Cucumber Mint Caprese with Balsamic Fig Glaze

Cucumber Mint Caprese - A new twist on a classic appetizer salad!
This simple recipe takes the traditional Caprese salad to Pacific Northwest heights.  By placing a thin slice of fresh lemon cucumber on the bottom, and swapping out the basil for a mild leaf of pineapple mint, we leave room for the bold taste of balsamic vinegar muddled with fresh green figs.

3 fresh green figs
1 tbsp. balsamic vinegar
1 large cucumber (any variety)
2 or 3 heirloom tomatoes
Fresh mozzarella cheese and/or goat cheese
Large mint or basil leaves.

Slice the cheese, cucumbers and tomatoes equally for your caprese layers.  Muddle the insides of the figs with the balsamic vinegar to spread on top of the finished layers.  Olive oil can be drizzled for a subtle additional flavor!  Serve and enjoy.

©2012 Seattle Seed Co.

Sunday, August 5, 2012

Kale with Garlic & Raisins


4 cups (or more) of chopped kale. Curly kale works best but any will work.
2-3 tablespoons of raisins (can use dried cranberries too!)
Balsamic vinegar
1/2 cup of coarsely chopped walnuts (optional, but delicious)
1-2 cloves of coarsely chopped garlic
Olive oil (or other oil for frying)

Cooking instructions:

Place oil in a saute pan on low heat while preparing your ingredients. Soak raisins in just enough balsamic vinegar to cover the raisins.  Once oil has warmed up, increase heat and toss in chopped garlic and walnuts and allow to brown while stirring.  Add chopped kale and stir until covered in oil and the kale turns bright green.  Add plump balsamic raisins and stir to mix all ingredients.  Serve and enjoy!

©2012 Seattle Seed Co.