Black Bean Salsa

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa  Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Black Bean Salad.

Deb Abbott Platter

Black Bean Salsa
 
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Ingredients
  • ¼ cup Kricklewood Farm Sunflower Oil
  • 1 large can of black beans drained and rinsed well under cold water
  • 1 large English cucumber, peeled, seeded and finely diced
  • 1 large orange or red pepper, seeded and finely diced
  • ½ medium red onion finely diced
  • 1 large garlic clove finely minced
  • Juice of one lime (2 tbsp)
  • 1 tsp red pepper flakes
  • ½ tsp sea salt
  • ¼ cup fresh cilantro finely chopped
Instructions
  1. Combine all the ingredients in a large bowl and toss well.
  2. Serve at room temperature as an appetizer or salad

 

Sunflower Oil Hummus

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Hummus and a Black Bean Salad!  Here is the recipe for the Hummus.

Deb Abbott Platter

Sunflower Oil Hummus
 
Author:
Ingredients
  • ¼ cup Kricklewood Sunflower Oil
  • 1 large can chick peas drained and rinsed well under cold water
  • 1 large clove of garlic finely minced
  • 1 tsp fresh lemon juice
  • 2-3 tbsp water
Instructions
  1. Combine the chick peas, garlic, Sunflower Oil and lemon juice to a food processor bowl. Pulse the mixture and gradually addin the water until ou have the consistence that you like.
  2. Scrape the mixture into a bowl and top wthi a splash of Kricklewood Farm Roasted Chili Infused Sunflower Oil
  3. Serve with pita bread and cut up vegetables as a dip, or use as a burger topping.

 

Marinated Feta Cheese

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Marinated Feta Cheese:

Deb Abbott Platter

Marinated Feta Cheese
 
Author:
Ingredients
  • ½ cup Kricklewood Cold Pressed Sunflower Oil
  • 1 cup of Milkhouse Dairy Sheep Milk Feta diced into small bite size pieces
  • 1 tbsp crushed red peppercorns
  • 1 small bunch of fresh mint leaves finely sliced (chiffonade)
Instructions
  1. Mix all of the ingredients in a bowl and let sit in the fridge for one day.
  2. Serve at room temperature with crackers

 

Quinoa Taboulleh Salad

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Tabloulleh Salad.

Deb Abbott Platter

Quinoa Taboulleh Salad
 
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Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • ½ cup Kricklewood Cold Pressed Sunflower Oil
  • 1 cup quinoa, rinsed well
  • ½ teaspoon kosher salt plus more
  • 3 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon hot pepper flakes
  • Freshly ground black pepper
  • 2 large cucumbers (not peeled) seeded and finely diced
  • 1 pint cherry tomatoes finely diced
  • ⅔ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint
  • 3 scallions, thinly sliced
Instructions
  1. Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered for 15 minutes. Fluff with a fork.
  2. Whisk Sunflower Oil, lemon juice and garlic in a small bowl. Season dressing to taste with salt and pepper and hot pepper flakes.
  3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Drizzle dressing over mixture and combine until dressing has been incorporated throughout the salad.

 

 

 

Lemon Infused Poached Tuna

This is an absolutely fabulous tuna recipe! Though quick and easy to prepare, the results look as if you slaved over the stove all day!

Lemon Infused Poached Tuna
 
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Recipe type: Entree
Cuisine: Continental
Serves: 4 servings
Ingredients
  • 2 cups Kricklewood Farm Lemon Sunflower Oil
  • 12oz Fresh Albacore Tuna (Sliced into ¾")
  • 1 tablespoon Fresh Rosemary
  • 2 Bay Leaves
  • 4 thick slices Lemon (Cut into ½)
  • 2 teaspoons Sea Salt
  • ½ teaspoon Freshly Cracked Black Pepper
Instructions
  1. Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan.
  2. Place sliced Albacore Tuna on top and cover with Lemon Sunflower Oil. Season with Sea Salt and cracked Black Pepper.
  3. Cook over low heat for about 8 to 10 minutes. Lemon Sunflower Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch.
  4. Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness.

 

Beet, Parsnip and Radish Slaw

Thanks to Deb Abbott for contributing this recipe of her delicious Beet, Parsnip and Radish Slaw. Great any time of year and especially during BBQ season!

beet-parsnip-radish-slaw

Beet, Parsnip and Radish Slaw
 
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • ⅓ cup Kricklewood Sunflower Oil
  • 1 small orange
  • 1 medium lemon
  • 2 Tbs. finely chopped shallot
  • 1 tsp. Kricklewood Farm honey; more to taste
  • Sea salt
  • Freshly ground black pepper
  • 3 medium beets, peeled, quartered, and cut into a julienne
  • 1 medium parsnip, peeled and cut into a julienne
  • 5 medium radishes, trimmed and cut into a julienne
  • ¼ cup snipped chives
Instructions
  1. Finely grate the zest from the orange and the lemon. Squeeze enough juice from the lemon to measure 2 Tbs.
  2. In a large bowl, whisk the zests, lemon juice, shallot, honey, and 1 tsp. salt; let stand for about 10 minutes to mellow the shallots.
  3. Whisk in the oil in a slow stream and add a generous pinch of pepper.
  4. Add the beets, parsnip, radishes, and chives, and toss to combine.
  5. Season to taste with more salt, pepper, lemon juice, or honey. Serve right away for a refreshingly crunchy slaw or let sit for up to 2 hours for the beets to soften a bit.

 

Buttery Lemon Sunflower Oil Squares

Kricklewood Farm Lemon Sunflower Oil Bar

Buttery Lemon Sunflower Oil Squares
 
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Author:
Recipe type: Dessert
Serves: 24 bars
Ingredients
  • 4 tablespoons Kricklewood Farm Lemon Sunflower Oil
  • 1 cup (1/2 lb.) butter, at room temperature
  • ½ cup plus 2 tablespoons powdered sugar
  • 2⅓ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 4 large eggs
Instructions
  1. In a bowl, with an electric mixer at medium speed, beat butter and ½ cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
  2. Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
  3. Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining ⅓ cup flour, baking powder, lemon sunflower oil, and eggs to blend. Pour onto hot crust.
  4. Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
  5. Let cool completely in pan, then cut into 24 bars.

 

BBQ Chicken Kabobs With Lemon and Roasted Pepper Sunflower Oil

BBQ Chicken Kabobs With Lemon and Roasted Pepper Sunflower Oil
 
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A quick and tasty dish for BBQ season. Serve with a side of Chili Oil Oven Roasted Potatoes.
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Recipe type: Entree
Serves: 2 servings
Ingredients
  • 3 tablespoons Kricklewood Farm Lemon Infused Sunflower OIl
  • 3 teaspoon Kricklewood Farm Roasted Pepper Infused Sunflower Oil
  • salt and freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breast halves
Instructions
  1. In a small bowl, whisk together the Lemon and Roasted Pepper Sunflower Oil.
  2. Cut chicken breast in into 1½ inch square pieces
  3. Marinate chicken in Sunflower Oil for up to 2 hours in the refrigerator.
  4. Preheat the grill for medium-high heat.
  5. Thread chicken onto skewers,
  6. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear. Drizzle lemon and roasted pepper oil over the chicken and salt and pepper to taste.

 

Spicy Oven Roasted Sweet Potato Fries

Spicy Oven Roasted Sweet Potato Fries
 
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Spicy oven roasted sweet potatoe fries are a delicious appetizer or side dish, especially when served with a spicy mayonnaise for dipping.
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Recipe type: Appetizer or Side Dish
Serves: 2 portions
Ingredients
  • 1 lbs sweet potatoes, peeled and cut into ¼-inch wide shoestrings (2-3 sweet potatoes)
  • 4 Tbsp. Kricklewood Farm Roasted Chili Sunflower Oil
  • 4 tsp. finely chopped sage leaves
  • Sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 350˚ F.
  2. Toss sweet potatoes in a large bowl with Kricklewood Farm Roasted Chili sunflower oil, salt and pepper, to taste.
  3. Transfer potatoes to oiled baking pan and bake for 20 min.
  4. Turn potatoes after first 10 min.
  5. Serve hot with mayonnaise drizzled with Kricklewood Farm Roasted Chili sunflower oil.