Recipe
Oils play an important role from integral ingredients to tasty topper.
PUMPKIN SEED BALSAMIC VINAIGRETTE
INGREDIENTS » 4 Tbsp extra virgin pumpkin seed oil » 2 Tbsp organic balsamic vinegar » 2 tsp organic dijon mustard » 2 tsp local honey » 1 tsp fresh thyme leaves » Sea salt and ground mixed peppercorns, to taste Combine all ingredients in a small bowl, jar, or shaker with a whisk ball. Whisk with a fork or small whisk until combined and emulsi- fied. Drizzle over grilled veggies or a fresh green salad with chopped pear and toasted nuts.
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>> Walnuts Although they’re native to the cen- tral and eastern areas of the U.S., black walnut trees are often used in landscaping in the Inland North- west. The husks of these walnuts are poisonous to animals, can be toxic to humans and are very difficult to re - move. This may be why black walnut extract and walnut oil is so expensive to buy! But with a little time and in- tention, you can harvest (or forage!) those precious nuts and press your own rich, flavorful oil. Walnut oil has a smoke point of 225F (107C), usable only for cold dishes. >> Sunflower and poppy seeds Even though our summers are shorter than a lot of growing seasons, they are brimming with sunny days. Sunflowers and poppies turn their pretty faces towards the sun and grow big and strong in its warmth. With a smoke point of 450F (232C),
Sunflower oil is suitable for high heat cooking and frying, and wonder- ful for baking. Poppy seeds yield 45- 50% oil that is high in vitamin E and tastes delicious. With a low smoke point around 300F (150C), this oil is best for dressings, low heat or even as a nutritional supplement. Extracting oil from seeds does re - quire an oilseed press. Home press- es can range from manual set ups for $70-$80 to electric extractors for $400. How much you invest in a press can depend on what you’re able to grow, what product you have ac- cess to and how comprehensive you want your DIY pressed oils program to be. For a comprehensive, thought- ful exploration of this topic, check out Bevin Cohen’s book, The Com- plete Guide to Seed & Nut Oils. N
WALNUT OIL VINAIGRETTE
INGREDIENTS » 2 Tbsp aged sherry vinegar » 1 Tbsp organic dijon mustard » 1 medium garlic clove, minced » 1/3 cup extra virgin walnut oil » 1 tsp maple syrup » Sea salt and ground mixed peppercorns, to taste Combine all ingredients in a small bowl, jar, or shaker with a whisk ball. Whisk with a fork or small whisk until combined and emulsi- fied. Drizzle over grilled or fresh veggies. Use as a glaze for roasted or smoked chicken.
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