4 large tart apples, cored and sliced
1 c. brown sugar
½ tsp. Cathy’s Ginger Cinnamon Chipotle spice
1/8 c. butter
Cathy’s Ginger Infused Grapeseed Oil
Preheat your oven to 350°.
Layer apple slices into a glass oven pan
Add brown sugar, sprinkle with Cathy’s Ginger Cinnamon Chipotle spice. Slice butter into small pats and place on top. Drizzle the top with Cathy’s Ginger Infused Grapeseed Oil.
Bake for one hour.
Baked apples can be eaten as a dessert or side dish. It can also be used as a warm topping for ice cream.
10 Brussels sprouts
15 stalks of asparagus
small head of broccoli
1 sweet potato
Frozen bag of edamame
Cathy’s Ginger Garlic with Shallots
Cathy’s Ginger Balsamic Vinegar
Bag of spring mix lettuce
Dried cranberries or red grapes
Preheat oven to 375°.
Cook 1/3 of bag of shelled edamame in microwave drain and let cool.
Cut the Brussels sprouts and broccoli into bite size pieces. Spray pan with non-stick spray and place vegetables on pan.
Do not roast potato yet. Spray again and add sea salt and pepper to taste. Add Cathy’s Ginger with Garlic and Shallots. Roast in over for approximately 20-25 minutes. Remove from oven and set aside.
Chop potato into small pieces, spray with non-stick spray. Add salt, pepper and Cathy’s Ginger Garlic with Shallots to taste and roast in oven for 30 minutes.
Meanwhile cut the vegetables into bite size pieces and wash a small bag of spring mix lettuce. Dry well and toss together along with sesame seeds and dried cranberries or red grapes. When potatoes are done add to salad and drizzle Cathy’s ginger balsamic to taste.
Start with organic spring mix lettuce, grapes, chayote, beets, celery, carrots, daikon radishes, mission figs, toasted almonds and tofu.
Mix together these ingredients or whatever you have in the house and sprinkle with Cathy’s Ginger Balsamic Vinegar.
This salad be served with Greek Pita.
Courtesy of Vegetarian Times.
Click on the image for a larger version.
Shout out in “Vegetarian Times.”
One pineapple cut into wedges or rings.
1 Tsp. Cathy’s Ginger Cinnamon with Chipotle Spice
Approx. ¼ c. Canola Oil
¼ c. Granulated brown sugar
You can make this on the grill or in the oven. If you are using the oven, it should be set on broil.
Grease a shallow pan with canola oil. Add the pineapple steaks and sprinkle a little more oil over them. Sprinkle half of the Tsp. of Cathy’s Ginger Cinnnamon with Chipotle spice on the pineapple. Broil about 8-10 minutes or until they start to brown. Turn the pineapple steaks over, add the other half of the spice and sprinkle more oil over them. Cook another 8-10 minutes until the other side is beginning to brown.
Remove from the oven and sprinkle with the brown sugar. Serve warm.
Not only does it taste great, it makes the whole house smell fabulous.
This recipe makes an interesting side dish with BBQ pork ribs, Chinese food or any time you want to add some fruit to your meal. It could also be used to accompany a dessert or it can stand alone as a dessert. For dessert purposes or for people who want a little less fire, use Cathy’s Ginger Pumpkin Spice.
Come see Cathy’s Ginger Spices this weekend at some holiday events. We will have some samples of our products so you can taste how incredible they are.
Saturday, December 13, 2014 from 10 a.m. to 4 p.m. we will be at the McDonogh School Holiday Bazaar. McDonogh School is located at 8600 McDonogh Rd. (off Reisterstown Rd.) in Owings Mills, MD 21117.
Sunday, December 14, 2014 from 1-4 p.m. we will be at the Meyerberg Senior Center for their Holiday Craft Show and Sale. Meyerberg Senior Center is located at 3101 Fallstaff Rd., Baltimore, MD 21209.
2 Tbsp. Cathy’s Ginger Pumpkin Spice (or to taste)
2 Tbsp. Brown Sugar
Get a variety of Farmers Market Apples. 6 each of two kinds will work.
Peel and cube and place in a large pot. Bring to boil and let cook approximately 10 minutes or until apples are soft.
Add Cathy’s Ginger Pumpkin Spice and brown sugar. Mix together and either mash with immersion blender or in a food processor. You can enjoy either chunky or smooth, warm or cold. It’s yummy!
1c. whole wheat couscous
2 c. watermelon, cubed
1-2 tsp. Cathy’s Ginger Basil with Mint
Cook 1 cup of whole wheat couscous according to package direction. We recommend using organic vegetable broth. Let cool completely when done and fluff with a fork. Meanwhile cut up about 2 cups of watermelon and about 15 grapes or any other fruit you like. Mix in with cooled couscous. Add 1-2 teaspoons of Cathy’s Ginger Basil with Mint. Toss and enjoy as a Vegan entree or as a side.
Today is opening day for the brand new Horseshoe Casino in downtown Baltimore. If you get thirsty while you are there, grab a Cathy’s Ginger Lemonade or Ginger Lemonade Ice Tea at the Mallow Bar inside the casino and say hello to our friends Nikki and Trey.