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Cranberry Harvest Turkey Salad


Dressing Ingredients:

  • 2 tablespoons Heirloom Balsamic Vinegar

  • 1 1/2 teaspoons Dijon mustard

  • 1 garlic clove minced

  • 1/4 cup olive oil

  • 1/4 teaspoon Kosher salt

  • 1/8 teaspoon coarse ground black pepper

Salad Ingredients:

  • 1-pound baby arugula

  • 2 cups turkey breast cooked and chopped

  • 6 ounces gorgonzola crumbles

  • 1/3 cup dried cranberries

  • 1/2 cup walnut halves


Balsamic Vinaigrette Dressing:

  • Add the vinegar and mustard to a bowl and whisk well.

  • Slowly pour in the olive oil while whisking vigorously to combine them.

  • Add in salt and pepper and whisk together a final time.


  • Add the arugula to a large serving platter or into four plates.

  • Add on the remaining ingredients, then dress with the dressing just before serving.

Apple, Goat Cheese, and Pecan Pizza

  • Ingredients

  • 1 (1-pound) six-grain pizza crust

  • Cooking spray

  • 3 cups thinly sliced Fuji apple (about 8 ounces)

  • 1 cup (4 ounces) crumbled goat cheese

  • 2 tsp. chopped fresh thyme

  • 1 tbsp. Bistro Blends Extra Virgin Olive Oil with Meyer Lemon

  • 2 tsp. Dijon mustard

  • 1 1/2 tsp. honey

  • 2 cups baby arugula

  • 3 tbsp. chopped pecans, toasted

  • Bistro Blends Heirloom Balsamic Vinegar


  • Preheat oven to 450°.

  • Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

  • Combine oil, mustard and honey in a medium bowl, stirring with a whisk. Add arugula, toss gently to coat. Sprinkle pecans evenly over pizza, top with arugula mixture and drizzle with Heirloom Balsamic Vinegar. Cut pizza into 6 wedges and serve warm.


Asparagus with Balsamic Tomatoes



  • Cook asparagus in boiling water 2 minutes or until crisp-tender.

  • Drain.

  • Heat olive oil in a large skillet over medium-high heat.

  • Add tomatoes and garlic; cook 5 minutes.

  • Stir in vinegar; cook 3 minutes.

  • Stir in salt.

  • Arrange asparagus on a platter; top with tomato mixture.

  • Sprinkle with cheese and pepper.

Balsamic & Parmesan Roasted Cauliflower


  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)

  • 2 tablespoons Bistro Blends Balsamic of choice

  • 2 tablespoons Bistro Blends extra-virgin olive oil

  • 1 teaspoon dried marjoram

  • 1/4 teaspoon salt

  • Freshly ground pepper to taste

  • 1/2 cup finely shredded Parmesan cheese


  • Preheat oven to 450°F.

  • Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.


Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

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