~ Purple Coneflower (Echinacea)
RASPBERRY SPINACH SALAD
~ Make vinaigrette ahead so flavor melds for this lovely summer lunch or supper.
8 cups baby spinach
1 cup coarsely chopped macadamia nuts
1 - 1 1/2 cup fresh raspberries
3 peeled and thinly sliced kiwi fruit
Place spinach in large chilled salad bowl (glass looks great). Add 1/2 cup macadamia nuts, 1/2 of the raspberries and 1/2 of the sliced kiwi. Toss with vinaigrette as needed. Top with remaining macadamia nuts, raspberries, and kiwi. Serve with side slice of Vermont Cheddar Walnut Pie (8 servings)
2 cups raspberry vinegar
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
2 Tbsp. Dijon mustard
4 Tbsp. fresh chopped tarragon (2 Tbsp. dried)
1/2 cup maple syrup
pinch coarse salt
freshly ground pepper to taste
Combine raspberry vinegar, mustard, tarragon, maple syrup and salt & pepper. Slowly whisk in both olive & vegetable oil. Allow to rest before serving.
WHITE CHEDDAR WALNUT PIE
1 pre-baked (9-inch) cooled pie crust
4 organic eggs
1/3 cup heavy cream
12 oz. grated aged white Cheddar cheese
6 thinly sliced scallions
dash Tabasco sauce
coarse salt & freshly cracked pepper to taste
1/2 - 3/4 cup chopped toasted walnuts
- Preheat oven to 350 degrees.
- Beat eggs and place in double boiler with cream, grated cheese and scallions. Cook over simmering water, stirring constantly, until mixture is creamy and cheese melted. Remove fro heat and cool slightly. Season with salt & pepper and dash of Tabasco.
- Pour mixture into pie shell and bake in preheated oven for 10 minutes. Sprinkle top of pie with walnuts and continue baking for 20-30 minutes or until knife inserted in center comes out clean and top i slightly browned.
- Serve at room temperature beside Raspberry Spinach Salad. (6-8 servings)