Appetizers & Snacks

Here are some delicious Appetizers & Snacks that use Hudson Valley Cold Pressed Oils

Lemon and Sunflower Oil Hummus

Directions:

Add garlic and chick peas in a food processor. Then add the sunflower oil and lemon juice. Adjust the consistency with the reserved chick pea liquid. Add salt and pepper to taste. When finished you can drizzle sunflower oil on top.

Variation:

Red Pepper Hummus:
Roast 1 Red pepper. Peel skin and clean leaving no seed. Add to food processor.

(Serves 4)

Ingredients:

One 15-ounce can chickpeas (garbanzo beans) drained, reserve liquid

Juice of 1 lemon

1/8 cup sunflower oil (plus extra for drizzling

1 medium clove of garlic

Salt & pepper to taste

Butternut Squash Soup

Directions:

Heat 2 oz of sunflower oil on medium heat. Sweat onions and carrots until carrots get some color. Add apples and caramelize. Add butternut squash and cook until slightly brown. Then add thyme, chicken broth and cook until squash is soft. Set aside to cool. Once cool, puree in a blender season with salt, pepper, lemon juice and Worcestershire sauce.

When ready to serve, heat up soup and garnish with crème fraiche, sunflower seeds and sunflower oil.

(Yields 6 cups)

Ingredients:

2 oz sunflower oil

2 small yellow onions chopped

2 medium carrots

1 whole butternut squash (or 1# diced)

1 granny smith apple, peeled, cored and chopped

1 tsp thyme

4 cups chicken broth

Salt and pepper to taste

Lemon Juice to taste

Worcestershire Sauce to taste

Crème Fraiche (garnish)

Sunflower Seeds (garnish)

Sunflower Oil (garnish)

Chicken Quesadilla with Caramelized Onions & BBQ Sauce

Directions for Caramelized Onions

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with sunflower oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. Cook for 30 minutes to an hour more, stirring every few minutes. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes, lower the stove temperature. Once finished, set aside.

Directions for Quesadilla

Heat up 1 Tbsp of sunflower oil in a large sauté pan. Add chicken. Cook until golden brown. Remove from pan with a slotted spoon and dry out on a paper towel to remove any excess oil.

Assemble the Quesadilla by laying out 4 tortillas. Spread your favorite BBQ sauce of the tortilla. Add caramelized onions, chicken & cheese. Add another tortilla on top.

Heat up 2 Tbsp of sunflower oil on medium heat in a large sauté pan. Gently place quesadillas in pan and cook each side until lightly brown. Remove from pan onto paper towels dry absorb any excess oil. Season with salt.

Place quesadillas on a sheet pan and cook for about 5 minutes in 350 degree oven to melt the cheese inside.

Serve with Sour Cream.

(Serves 4)

Ingredients:

2 medium onions, halved and sliced

2 chicken breasts, small dice

2-4 Tbsp sunflower oil

8- 8inch flour tortillas

4 oz shredded cheddar (or other cheese or your choice)

Favorite BBQ sauce

1 cup sour cream

Focaccia with Caramelized Onions,
Roasted Tomatoes, Arugula & Feta

Directions to make Focaccia

Thaw the pizza dough. Place the pizza dough in a bowl with a little oil on the bottom to prevent sticking. Cover the bowl with a hand towel and place in a warm spot. Let the dough thaw and rise. This will take several hours. You can take the dough out of the freezer and place in refrigerator overnight for a quicker process the next day.

Pre-heat oven to 375 degrees. When the dough has risen, flour your rolling surface. Roll out the dough with a rolling pin and place on a sheet pan (pre greased with oil) or pizza stone. If your dough is not fully covering your pan, you may place a hand towel over the dough on the pan and let it re-rise. I recommend placing on top of the stove top where it is warm from the oven preheating. Once dough has risen in the pan, using your hands, spread the dough to the edges of the pan.

In a small bowl, combine some sunflower oil with a pinch of salt and pepper. With a basting brush, brush the oil mixture lightly onto the dough. Bake in the oven for 8-12 minutes. Time will vary depending in the size of the dough and what you are baking it on. You are looking for a very pale color crust (not brown).

When the dough is ready, remove from oven. Spread evenly, your caramelized onions, roasted tomatoes and feta cheese onto the dough, leaving about 1 inch crust on the edges. Before returning to the oven, baste the crust with more oil mixture. Heat in over for about 5-10 minutes or until crust is almost golden brown. Add the arugula to the top and cook another 2 minutes.

Directions for Roasted Tomatoes

Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan or sheet pan. Arrange tomatoes, cut sides up, in pan with salt and pepper. Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 30-45 minutes. Remove from oven and transfer to a bowl.

Directions for Caramelized Onions

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with sunflower oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. Cook for 30 minutes to an hour more, stirring every few minutes. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes, lower the stove temperature. Once finished, set aside.

Note on recipe:

Focaccia is just like pizza and can have many different varieties of toppings. Experiment and have fun with it. You can make it as light or hearty as you want it to be.

(Serves 4)

Ingredients:

1 frozen pizza dough (or you can make it yourself)

1 cup sunflower oil (approximate measurement-will use for 3 items)

2 medium caramelized onions (recipe below)

1 dozen roasted grape tomatoes (recipe below)

1 cup arugula (washed thoroughly)

½ cup of feta cheese

Salt & Pepper to taste

Roasted Tomatoes:

Sunflower Oil for greasing pan

6 large grape tomatoes, halved lengthwise

¾ teaspoon salt

½ teaspoon black pepper

Mixed Greens with Green Apples, Walnuts,
Gorgonzola and Raspberry Vinaigrette

Directions to make Vinaigrette

Whisk together raspberry vinegar and sunflower oil until combined. Add remaining ingredients. This recipe may yield more than you need for your salad. Keep refrigerated and mix together before adding to salad.

Assemble Salad

Preheat oven to 350°F. Spread the nuts in an even layer on the baking sheet. Place in oven and roast for 5 minutes. Stir nuts around and put back in oven for another 3 minutes. When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet. Do not cool the nuts on the tray they were baked on or you will risk scorching them.

Core and slice granny smith apple. You can leave skin on.

In a bowl combine mixed greens and raspberry vinaigrette. Add the vinaigrette a tablespoon at a time to adjust to your taste. When finished mixing greens, add crumbled gorgonzola, sliced apples and toasted nuts.

(Makes Approx 4 Servings)

Ingredients:

6 oz mixed greens (washed thoroughly)

1 granny smith apple

1-2 oz gorgonzola cheese

1/3 cup toasted walnuts

Raspberry Vinaigrette (recipe below)

Raspberry Vinaigrette

(Yields approx. 1 cup)

½ cup sunflower oil

½ cup raspberry balsamic vinegar

¼ cup sugar

2 tsp Dijon Mustard

¼ tsp oregano

Salt & Pepper to taste

Spinach Salad with Beets, Goat Cheese,
Candied Walnuts & Lemon Vinaigrette

Directions to make Vinaigrette

Whisk together lemon juice and sunflower oil until combined. Add remaining ingredients. This recipe may yield more than you need for your salad. Keep refrigerated and mix together before adding to salad.

Roasted Beets

Heat the oven to 400°F.

Slice off the beet leaves close to the tip of the beet, leaving you enough to grip. Scrub the beets thoroughly, and then wrap them loosely in foil. No need to dry the beets before wrapping.

Transfer the wrapped beets to a baking sheet. Roast for approximately 1 hour. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.

Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.

Cut beets into a medium dice.

Candied Walnuts

Add all ingredients to a medium non-stick pan over medium heat.

Cook over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.

Transfer immediately onto a sheet of parchment paper and separate the nuts right away with a utensil. Please do not use your hands for separating. The sugar will be very hot and can cause burns.

Once the coating hardens (approximately 8 minutes), you can transfer the nuts to a bowl.

Assemble salad

In a bowl combine baby spinach and some lemon vinaigrette. Add the vinaigrette a tablespoon at a time to adjust to your taste. When finished mixing spinach, add diced beets, candied walnuts, and goat cheese. When adding the goat cheese, use a fork to break apart cheese in its wrapping and add to salad.

(Makes Approx 4 Servings)

Ingredients:

6 oz baby spinach (washed thoroughly)

2 medium red beets

2-4 oz goat cheese

Candied walnuts (recipe below)

Lemon Vinaigrette (recipe below)

Candied Walnuts:

1 cup walnut halves/pieces

¼ cup white granulated sugar

1 Tbsp unsalted butter

Lemon Vinaigrette

(Yields approximately 1/3 cup)

Juice from 1 lemon (need 1/8 cup juice)

1/4 cup sunflower oil

1 tsp Dijon mustard

1 tsp sugar

Salt & Pepper to taste

Pinch of dry thyme

Oh So Good Granola

Directions:

Preheat oven to 300 degrees F.
In a separate bowl, add the oil, honey, vanilla and cinnamon. Heat in microwave for 30 seconds and then whisk until well-combined. Pour over dry mixture and stir to coat thoroughly.
Add in almonds. Spread on a baking sheet coated with nonstick cooking spray and bake for 25 minutes. Stir mixture about every 10 minutes. When mix reaches a golden brown color, it’s done.
Allow granola to cool on baking sheet—break up large pieces as needed—and store in an airtight container for up to 1 month.

Notes:

Other ingredients can be added such as dried fruit, other nuts, seeds, etc.

This granola is so yummy; you can eat it as a snack, add milk for cereal, and makes a great topping for yogurt or ice cream.

(Makes Approx 6 Cups)

Ingredients:

6 cups of rolled oats

1/2 cup Sunflower Oil

1/2 cup honey

2 teaspoons vanilla

2 teaspoons cinnamon

2 cup almonds, chopped or sliced

1/4 teaspoon salt

Zucchini Chocolate Chip Muffins

Directions:

Preheat oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, and chocolate chips. Fill muffin pan cups 2/3 full.

Bake for approximately 20 minutes. Use a toothpick to test. If the toothpick comes out clean, they are done.

(Makes 12 muffins)

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt 1 egg, lightly beaten

1/2 cup sunflower oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup miniature semisweet chocolate chips

Pineapple Mango Salsa

Roasting Peppers:

-Preheat oven to 500 degrees. Line a baking sheet with aluminum foil.
-Arrange the whole peppers in a single layer on the baking sheet. Bake for 30 to 40 minutes, until the skins are completely wrinkled and charred, turning occasionally to promote even roasting.
-Remove the pan from the oven, transfer the peppers to a bowl, and cover tightly with foil or plastic wrap. Keep covered until the peppers are cool enough to handle, at least 30 minutes.
-Remove the skin from each pepper by rubbing the skin lightly beneath your fingers. Discard the stem and seeds. Cut the peppers into quarters lengthwise and dice.

Note: The same can be achieved by grilling the peppers. Once the outside is charred, remove and transfer to bowl and cover with plastic. Follow the same as above.

Once the peppers are finished and diced, combine all the ingredients in a bowl. Place in the refrigerator for about 1 hour. In that time, flavors will incorporate and you can adjust seasoning as needed.

(Makes 5 Cups)

Ingredients:

2- Poblano Peppers, roasted and diced

2 cups Pineapple, diced

2 cups Mango, diced

2 Beef Steak Tomatoes, diced

1 medium Red Onion, diced

½ bunch fresh Cilantro, chopped

Juice from 3 limes

½ cup Sunflower Oil

Salt and Pepper to taste