Thanksgiving – Balsamic Roasted Potato Wedges

4 large yellow-fleshed potatoes or sweet potatoes (2 pounds total), scrubbed well

3 tablespoons Roasted Walnut Oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons Traditional 18 year Balsamic Vinegar

Put oven rack in lower third of oven and preheat oven to 450°F. Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with Walnut oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 2 tablespoons vinegar, roast until vinegar has a turned into a glaze, about 3 minutes.

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Banana Bread

Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of SOOC Butter Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)

In a separate bowl blend together:
6 tablespoons SOOC Butter Extra Virgin Olive Oil
2/3 cup sugar
2 large eggs, lightly beaten

Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated – do not over mix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before taking out of pan to cool completely on the rack.

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Ginger’s Dark Chocolate Balsamic & Walnut Oil Chicken Breast Salad

3 to 4 fresh chicken breasts
1 cup dark chocolate balsamic vinegar
1 cup walnut oil
1 sweet onion
Fresh spinach
Chopped walnuts
Feta cheese
Fresh berries (blueberries, raspberries, strawberries)

Directions:

Take chicken breasts and add ¼ cup of dark chocolate balsamic and ¼ cup of walnut oil. Set aside in refrigerator for a few hours.

Next, place 2 tablespoons of walnut oil into a frying pan over low heat. Add a few handfuls of fresh spinach. Wilt the spinach on low heat until it is the consistency you prefer (wilted but not too soft). Place the spinach on 3 or 4 plates. Top each salad with chopped walnuts, 1/8 cup chopped sweet onion, and 2 tablespoons feta cheese.

While building the salads, grill the marinated chicken breasts. Chop the grilled chicken breasts into cubes and add to the salads. Finish with a vinaigrette for the salad with 2/3 cup dark chocolate balsamic and 1/3 walnut oil. Top with your favorite fresh berries.

The vinaigrette is also very delicious enjoyed with vanilla ice cream and fresh berries!

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