Treats & Appetizers | Northern Canola Growers Association

Roasted Smash Carrots with Boursin Cheese & Maple Nut Brittle

Ingredients

1.5 pounds of Carrots, chopped into 1" pieces
2 tbsp Canola oil
1/2 tsp salt
Pepper to taste
1/2 block Boursin cheese, room temperature
1 cup Arugula

Maple Nut Brittle

1/4 cup Pepitas
1/4 cup Walnuts, chopped
3 tsp Maple Syrup
1/4 tsp Salt
1 tbsp fresh Rosemary, chopped

Carrot Drizzle

3 tbsp Maple Syrup
2 tsp Canola oil
Pinch of Salt
1/4 tsp Red Pepper Flakes

Recipe

Preheat the oven to 425 degrees. Add the carrots to a sheet pan, drizzle with the canola oil and season with salt and pepper. Place the carrots in the oven for 25 minutes, tossing halfway. After 25 minutes, remove the carrots from the oven and use a flat-bottomed cup to smash them. Drizzle the top with canola oil and place them back in the oven for 10-12 minutes.
While the carrots roast, make the brittle. Heat a pan over medium heat, then add the pepitas and the walnuts. After about 2 minutes, add the maple syrup, salt and fresh rosemary. Stir until the nuts and honey are combined and they begin sticking together, about 3-4 minutes. Spread the mixture and flatten onto a piece of parchment paper and place in the freezer for 10 minutes.
Make the drizzle. Add the maple syrup, canola oil, salt and red pepper flakes to a small bowl. Whisk to combine.
Remove the carrots from the oven, add the arugula to the sheet pan and toss.
Spread the Boursin onto a plate. Top with the carrots, then break apart the brittle and add to the top. Drizzle with the maple drizzle & enjoy!

Cheese and Walnut Pizza

INGREDIENTS

3 large red onions, sliced thin
1 cup Gorgonzola de dulche (or gorgonzola or blue cheese), sweet and soft
1/ 2 cup walnut, slightly chopped
1 pizza crust
3 tablespoons canola oil
Salt and pepper

INSTRUCTIONS

Step 1: Preheat oven to 475F

Step 2: Roll out dough.

Step 3: Sauté onions in canola over medium heat for about 40 minutes, or until caramelized.

Step 4: Place on crust, top with crumbled cheese and nuts.

Step 5: Bake about 15 to 20 minutes or until done.

Note: Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove. Set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

To watch a video of this recipe being prepared follow this link: http://www.monkeysee.com/play/19646-Snack-Recipes-Cheese-and-Walnut-Pizza-

Garlic and White Bean Puree

Servings per recipe: 24

INGREDIENTS
2 Tbsp. Canola oil
1 each Garlic clove, finely chopped
1 pinch Red Pepper flakes
1 tsp. Thyme
1 tsp. Sage
2 cups Cannellini beans, cooked
Salt and Pepper to taste

INSTRUCTIONS
Place the canola oil, garlic, red pepper flakes, and herbs in a medium saute pan. Cook over low heat for 5 minutes. Add the beans, salt, and pepper to taste. Cook over medium-low heat for about 5 minutes, or until the flavors meld. Place in a food processor and process until smooth. If the mixture seems dry, add a little water and canola oil to achieve a creamy texture. Keep warm until service.

Gingersnaps

Servings per recipe: Makes 36 cookies.

INGREDIENTS
1/2 cup Canola oil
1 cup sugar
1 egg
1/4 cup molasses
1 3/4 cups all purpose flour
2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar

INSTRUCTIONS
Beat Canola oil with sugar. Whisk in egg and molasses.
Add flour, ginger, cinnamon, baking powder, baking soda and salt.
Stir until dough is moist.
Place sugar in a shallow pan.
Using 1 teaspoon dough per cookie, shape dough into a ball. Roll in sugar.
Bake on lightly oiled cookie sheets at 375F for 12 to15 minutes.
Let cool on cookie sheets or racks.

HINT: To tell if cookies will be puffy or chewy: puffy equals more flour; chewy equals more eggs, fat, and sugar.

Pesto Alla Trapanese

Servings per recipe: 6 to 8

INGREDIENTS
1 cup blanched almonds
6 cloves garlic
1/2 cup parsley, leaves only
1 cup basil
3/4 cup Cold Pressed Canola Oil
1 1/2 lb. tomatoes, peeled, seeded, chopped; about 4

INSTRUCTIONS
1. Grind almonds, garlic, and herbs in the food processor. Beat in the oil, gradually. Transfer to a bowl and fold in the tomatoes.

2. Season with salt and pepper.

Adapted from Joyce Goldstein,as presented at Healthy Kitchens, Healthy Lives Conference.