Ingredients
2 Apples peeled, cut into thin strips or grated
2 Carrots grated finely
2 tbsp Chopped dill
2 tsp Dill Olive Oil (if you are not a dill fan, you can use Basil Olive Oil, Lemon Olive Oil, Blood Orange Olive Oil, Persian Lime Olive Oil…the possiblities are endless)
3 tbsp Heavy cream (use Coconut Milk to make it Dairy Free)
Salt and pepper to taste
2 tsp Sicilian Lemon White Balsamic (or you can use Apple White Balsamic)
Add dried blueberries or raisins if desired
Add chunks of pineapple if desired
Directions: 1. Sprinkle the apples with the lemon Balsamic 2. Mix apples with carrots, dill and cream 3. season with salt and/or sugar to taste
Preparation:
Preheat oven to 275 degrees. In a large bowl, toss kale with Harissa Olive Oil, paprika and salt. Arrange kale leaves in a single layer on a baking sheet lined with parchment paper. Bake until crisp and beginning to turn golden brown at the edges, 20-25 minutes.
Published in Appetizers & Side Dishes
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
Serves 6-8
Published in Appetizers & Side Dishes
Tagged under
More in this category: « Tangerine Dark Balsamic Roasted Beets Balsamic Apricot Bacon Wraps Stuffed with Almonds »
