Sautéed Kale in Olive Oil with Plum Amazins and Honey Dijon Almonds

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1 DIRYVILLE 1/4 cup Honey Dijon lmonds 2 Tbsp. Pacific Sun Tehama County Blend olive oil 4 garlic cloves, minced 1/4 cup Plum mazins 1 bunch kale 1/2 to 1 teaspoon red pepper flakes Salt and pepper to taste Yield: Serves 2 design by terri buchner Sautéed Kale in Olive Oil with Plum mazins and Honey Dijon lmonds dd the olive oil to the pan and swirl it around. dd the garlic and sauté for 30 seconds; the pan should already be hot, so it won t take long for the garlic to begin to brown. dd back the chopped nuts, the Plum mazins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water. Sprinkle a little salt and red pepper flakes on the greens. Toss to combine and serve.

2 Honey lmond Granola DIRYVILLE 2 cups old-fashioned oats 3/4 cup whole almonds, chopped 1/2 cup sweetened flaked coconut 1/2 cup Bakers bits walnuts 1/3 cup (packed) brown sugar 1 1/2 teaspoons ground allspice 1 teaspoon ground cinnamon 1/4 cup (1/2 stick) unsalted butter 2 tablespoons rrowsmith s honey 1 cup Plum mazins, each cut crosswise into thirds Yield: 6 cups Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. dd Plum mazins; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. Store airtight at room temperature.

3 Sugar & Spiced Nuts DIRYVILLE 4 Tablespoon butter 4 Tablespoon brown sugar 1 teaspoon cayenne pepper 4 Cups nuts (walnuts, pecans, almonds) Melt butter and brown sugar for 1-2 min, add pepper, stir well to mix, then add chopped and toasted nuts. Cook additional 2 min but keep heat on med low-mainly to coat well. Turn onto parchment paper to cool. Yield: 4 Cups

4 DIRYVILLE Sautéed Pears with Honey, Pistachios, Creme Fraiche & Blueberry Balsamico 1/2 cup (packed) dark brown sugar 1/2 cup orange juice 3 tablespoons honey 6 medium Kitchel Family Organics ripe pears, peeled, cored, cut lengthwise into 8 wedges 1/4 cup crème fraîche 1/3 cup pistachios, coarsely chopped 2 tablespoons local honey drizzled over the top 2 tablespoons blueberry balsamic Yield: 4 servings In a large sauté pan on medium heat, add first 3 ingredients until sugar dissolves. dd pear slices; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Cook until the pears are tender which shouldn t take long for ripe pears. If they are unripe that is fine too, they will just take longer to soften. Serve with lightly salted and toasted chopped pistachios, a spoonful of crème fraîche, a drizzle of honey and blueberry balsamic.

5 DIRYVILLE Chocolate Bark 8 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup walnut bits, pecans, Jalapeño Smokehouse lmonds, pistachios 1 cup chopped D Noir Prunes Yield: 24 pieces Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10- inch rectangle on the paper. Turn the paper face down on the baking sheet. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the nuts and chopped prunes over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

6 DIRYVILLE Caramel Bark 3 cups granulated sugar 1/4 cup water 2 cups lmonds, walnuts, pecans, and pistachios 1/2 teaspoon coarse sea salt Yield: 24 pieces In a medium size sauce pan add sugar and water stir to combine. Turn heat to high, when sugar starts to dissolve occasionally swirl the pan and brush down sides with a wet pastry brush, until a deep amber color forms, 5-6 minutes. Remove from heat and pour onto a sheet tray lined with a silpat (non-stick reusable mat). Sprinkle the nut and sea salt over the caramel let it cool and harden before breaking into pieces.

7 Lemon Olive Oil Cake with Lavender and Honey Glaze DIRYVILLE 1 tablespoon butter 3 cups plus 2 tablespoons flour 4 eggs 1 cup sugar Zest of one whole lemon Yield: 1-10 inch bundt cake ¾ cup Pacific Sun Eva s Blend Olive Oil 2/3 cup milk 1 tablespoon lemon extract or liqueur 1 tablespoon baking powder ¾ cup local honey 3 sprigs Dusty Way Plant Farm lavender Preheat oven to 325. Grease an 11-cup bundt pan with butter and dust with 2 tablespoons flour. Set prepared pan aside.with an electric mixer on medium-high speed, beat eggs and sugar together until pale yellow, about 1 minute. dd remaining 3 cups flour, lemon zest, oil, milk, and extract and stir with a wooden spoon until well combined. dd baking powder and stir until thoroughly combined. Spoon batter into bundt pan, and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely in its pan. Meanwhile heat the honey and lavender sprigs in a small saucepan over medium-low heat for about 7 minutes. Remove from heat, remove lavender sprigs, and once the cake is cool, remove from pan and drizzle the honey over the top of the cake.

8 DIRYVILLE Mediterranean Salad 3 tablespoons Pacific Sun Meyer Lemon Olive Oil, plus 1/4 cup 2 cloves garlic, minced 1 (1-pound) box Israeli couscous (or any small pasta) 3 cups chicken stock 2 lemons, juiced 1 lemon, zested 1/2 teaspoon salt Yield: 6 servings 1/2 teaspoon freshly ground black pepper 1 cup chopped fresh basil leaves 1/2 cup chopped fresh mint leaves 1/2 cup Plum mazins 1/4 cup Jordan almonds, toasted and roughly chopped 1/4 cup Toasted and chopped pistachios 1/4 cup kalamata olives In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. dd the garlic and cook for 1 minute. dd the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add the fresh herbs, Plum mazins, almonds, pistachios and olives. Toss to combine and serve.