Recipes

Arugula Lobster Salad

  • 4 cups of baby Arugula
  • 2 (1-1/4 pound) lobsters, cooked, meat removed from the shell)
  • 2-3 TBS candied walnuts
  • 1 pink grapefruit, peeled and sliced into segments
  • 1 avocado, cut up
  • 1 cup sliced hearts of palm (we use about 1/2 of a 15 ounce can, drained)
  • yellow grape tomatoes (amount you prefer)
  • Trixies Zippy Apple Cider Vinaigrette 

Place all ingredients in a bowl and toss with desired amount of dressing.  Serves two

 

Roasted Beet Salad

  • 4 cups Romaine Lettuce or Baby Spinach
  • 1 avocado peeled and sliced or chopped
  • 1/4 cup walnut pieces (either candied or plain)
  • 2 Beets (red or golden), peeled and cut into dice size pieces
  • 1-2 TBS Olive oil (to roast the beets)
  • Goat cheese (to taste)
  • Trixie's Zippy Apple Cider Vinaigrette

For the Roasted Beets: Put the cubed pieces of beets on a baking dish.  Drizzle with about 1-2 tablespoons of olive oil.  Toss to coat.  Place in a 425 degree preheated oven and bake for approximately 20-25 minutes.  Remove from oven and let this cool.  While the beets are cooling, combine the remaining ingredients, add the warm beets, toss with dressing and enjoy! 

 

Southwestern Salad

  • 4-6 cups Romaine lettuce, washed and torn
  • 1 avocado peeled and chopped
  • 1 (15 ounce) can of salad cut hearts of palm (optional) 
  • red or yellow grape tomatoes 
  • 1 (8 ounce) can of corn
  • chopped red onion
  • 2 TBS nuts optional (we like Fresh Gourmet honey roasted sliced almonds)
  • 4 oz shredded monterey jack cheese 
  • 2 boneless, skinless grilled chicken breasts
  • 1 (8 ounce) can black beans, rinsed, and drained
  • Trixie's Honey Lime Cilantro Dressing

Place all ingredients in a bowl.  Toss with Trixie's Honey Lime Cilantro dressing.  Chicken can be omitted and/or replaced with cooked shrimp, salmon, or another protein.

 

Asian Style Salad

  • 4-6 cups of Romaine lettuce or fresh baby spinach
  • 4 oz pea pods
  • 1 green onion (scallion) sliced
  • yellow grape tomatoes
  • 1 (8 oz) can mandarin oranges, drained well
  • 4 strips of cooked bacon, chopped
  • crunchy asian style noodles
  • 1/4 cup candied pecans or almonds
  • 2 grilled (boneless, skinless) chicken breasts
  • Trixie's Asian Lemon Ginger Dressing

Place all ingredients in a bowl and mix together.  Toss with Trixie's Asian Lemon Ginger dressing.  

 

Antipasto Salad

  • 6 cups of Romaine lettuce
  • Grape tomatoes
  • 1/2 pound ham, cut into small pieces
  • 1/2 pound genoa salami, cut into small pieces
  • 1/2 pound provolone cheese, cut into small pieces
  • sliced cucumber
  • Trixie's Italian Vinnie Dressing

Place all ingredients in a bowl and mix it together.  Toss with Trixie's Vinnie dressing

 

Antipasto salad 

Antipasto salad 

Arugula Lobster Salad 

Arugula Lobster Salad 

Romaine lettuce, roasted beets, walnuts and sliced avocado with Zippy Apple Cider Vinaigrette

Romaine lettuce, roasted beets, walnuts and sliced avocado with Zippy Apple Cider Vinaigrette

Southwest salad 

Southwest salad 

Asian Style Salad

Asian Style Salad

 

Pork Tenderloin with Trixie's Yellow Gravy

  • 3 lb pork tenderloin
  • 1/4 cup Stonewall Kitchen Roasted Garlic and Onion Jam
  • 1/3 cup white wine (any kind will do- I used Pinot Grigio
  • 1 teaspoon dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried sage
  • salt and pepper to taste 
  • 1/3 cup honey
  • 1/4 teaspoon red pepper flakes (or more to taste) 
  • 1/4 cup Trixie's Zippy Apple Cider Vinaigrette
  • fresh chopped parsley (for garnish)
  • Cornstarch (to thicken) 

Preheat the oven to 350 degrees.  Place the pork in a baking dish.  Combine the remaining ingredients (except parsley for garnish and cornstarch), and pour over the pork.  Cover with foil and bake for approximately 30 minutes or until internal temperature reads at least 145 degrees with a rest time of about 3 minutes once you pull it from the oven.  Remove meat from the pan, and after letting it rest, slice it and place on a platter.  Take the remaining liquid in the pan, pour into a pot, place on the stove, and using either cornstarch mixed with water, or flour dissolved in water, add to the pan drippings to make a gravy. Pour on top of the pork once the gravy is thickened to your liking. Garnish with fresh chopped parsley.  

 

 

Trixie's Zippy Apple Cider Vinaigrette used in this delicious pork recipe makes a nice alternative to using in a salad. 

Trixie's Zippy Apple Cider Vinaigrette used in this delicious pork recipe makes a nice alternative to using in a salad.