By Troy Johnson
This is an easy, quick and delicious recipe. Try to find a good, local, raw honey, rather than box store honey. It browns beautifully and tastes just as good the next day or cold!
- 1/4 cup smooth Dijon mustard
- 1/4 cup good quality honey
- 1/8 cup Fresh Harvest Garlic olive oil
- 2-3 pounds chicken thighs (or legs)
- Salt (optional)
- 2-3 sprigs rosemary (or a generous sprinkling of dried rosemary)
- Freshly ground black pepper to taste
Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken and/or sprinkle with fresh or dried rosemary.
Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven; use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
Sprinkle some freshly ground black pepper over the chicken before you serve.
Save the juices to garnish the chicken.
Option: make a gravy by mixing together a tablespoon or flour with a bit of water to make a paste and whisk it into the juices over medium heat in a skillet. Add more paste as needed. This will make a luscious gravy for the chicken or on rice, etc.
By Troy Johnson
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium butternut squash, peeled, seeded and diced into chunks (about 2 1/2 cups)
- 1 white onion, diced
- 3 tbsp. Fresh Harvest Butternut Squash Seed Oil
- ¼ teaspoon sage, or more to taste
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- ½ teaspoon cayenne, or more to taste
- A pinch of ground cinnamon and nutmeg
- ½ cup coconut or almond milk
- Optional garnishes: Fresh Harvest organic toasted pumpkin seed oil and, sour cream and toasted pumpkin seeds. (See photo above).
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, Butternut Squash seed oil, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.
By Troy Johnson
- 3+ Tbsp. Fresh Harvest Butter Olive Oil
- 1/3 cup of high quality popcorn kernels
- A 3-quart covered saucepan
- Salt to taste
Heat the 3 Tbsp. Butter Olive oil in a 3-quart saucepan on medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud – it’s fun to do with the kids.) Waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts again, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns. Drizzle a bit more Butter Olive Oil on the popcorn and toss with some salt (optional). Serve immediately.
Option: you can air-pop the corn as well and drizzle with the Fresh Harvest Butter Olive Oil & salt. (We do it like this: drizzle, toss, drizzle, toss, salt, toss, and serve.)