Growing up in Pasadena, California, we used to love going to Clearman's Northwoods Inn for a delicious meal. The salads were served family style; we loved the tangy, tart yet savory preparation of the Purple Cabbage Slaw. This is our Drizzle take on an iconic salad!
1⁄2 cup Drizzle Extra Virgin Olive Oil
1⁄2 cup Drizzle Barrel Aged Red Wine Vinegar
3 tablespoons sugar
salt to taste
1 teaspoon Drizzle Salmon Rub
1⁄4 teaspoon black pepper
1⁄2 head purple cabbage, very thinly sliced
Combine oil, vinegar, sugar, salt, spice blend, and pepper and in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
1/2 cup Drizzle Butter Olive Oil1/2 cup honey 1/2 teaspoon ground cinnamon1/2 teaspoon salt3 cups old-fashioned rolled or steel cut oats1 cup sliced almonds1 cup raisins or other dried, chopped fruit optional Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.Whisk together the Drizzle Butter Olive Oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. Spread the oats out onto the prepared baking sheet. If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway...
Crock Pot Glazed Corned Beef 1 bay leaf1 medium onion, sliced 2-3 strips fresh orange peel ( about 2 inches each)3 whole cloves1 small onion, quartered1 large carrot, coarsely chopped1 stalk celery, coarsely chopped1 1/2 cups water 1 (3 to 4 pound) corned beef, preferably round or rump cut Glaze 3 tbsp thawed orange juice concentrate 3 tbsp Drizzle Cara Cara Orange Vanilla Balsamic 3 tbsp honey 1 tbsp Dijon mustard1/2 tsp mustard seeds Combine all ingredients except corned beef and Glaze in Crock Pot. Add corned beef with fat side up. Cover and cook on low for 10 to 12 hours or until fork tender or on High for 5 to 6 hours. Using a slotted spoon, transfer corned beef and...
Approx 1.5 lbs of golden potatoes Handful of fresh chopped dill (about 2 tablespoons) About half a cup of sour cream 1 Tablespoon of Drizzle Extra Virgin Olive Oil 2 Tablespoons of Drizzle Wild Fernleaf Dill Olive Oil 1 tsp. of garlic powder Sea salt Fresh ground pepper Extra fresh chopped dill to garnish Directions: 1.) Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm. 2.) Transfer to a large bowl. Mash with fork or potato masher. Add 1 tbsp. of Extra Virgin Olive Oil and 2 tbsp. of Wild Fernleaf Dill Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or...
Ingredients 2 cups Semolina1 tablespoon Baking Powder1½ teaspoon Baking Soda½ teaspoon Salt1 cup cane sugar, divided 2 Eggs1¼ cups Buttermilk¾ cup Drizzle Extra Virgin Olive Oil 1 teaspoon Vanillazest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half⅔ cup honey¾ cup Drizzle Apricot White BalsamicInstructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined. Add the olive oil, lemon zest, and vanilla...
