Beet, Orange & Chevre Salad with Lemon-Chive Oil

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The perfect salad for Summer!
Instructions
  1. Prepare Lemon-Chive Oil; In blender or bowl of food processor with knife blade attached, puree all ingredients 30 seconds or until chives are finely chopped, scraping sides of blender occasionally with rubber spatula.
  2. Prepare Beet, Orange & Chevre Salad: Preheat oven to 375°. Rinse beets under cold water and pat dry. Rub beets with oil, salt, and pepper. Wrap individually in foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pie
  3. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently. Remove peel and white pith from oranges. Turn each orange on its side and cut into ¼-inch-thick slices.
  4. To serve, line large serving plate with spring mix, and place orange slices, beets, and onion over spring mix. Drizzle with Lemon-Chive Oil and top with cheese and pine nuts.

Apple, Bacon & Cheddar Stuffed Mushrooms

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Your guests will be raving about this flavorful and elegant appetizer for days after your next dinner party!
Instructions
  1. Preheat oven to 350°. Carefully separate stems from mushroom caps. Place caps, gill side up, on rimmed baking pan. Coarsely chop stems; set aside. Stir together butter, and brandy and pour into mushroom caps. Sprinkle caps with 1 teaspoon salt, and &
  2. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently.
  3. In large skillet, cook bacon over low heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain and cool. Discard all but 2 tablespoons bacon fat. Coarsely chop bacon; set aside.
  4. Add garlic, and onion to pan with bacon fat. Cook over medium heat 5 minutes or until onion is soft. Add chopped mushroom stems and cook, stirring occasionally, 5 to 6 minutes or until most of the moisture has evaporated. Stir in apple; cook 3 minutes. Re
  5. Stir remaining ½ teaspoon salt, ¼ teaspoon pepper, pine nuts, bacon, breadcrumbs, ¼ cup Cheddar cheese, Parmesan cheese, and thyme into apple mixture. Stuff mushrooms with filling and top with remaining ¼ cup Cheddar cheese. Bake 5 min