Recipes

Everyday Granola Posted on 09 Mar 10:27

Everyday Granola

INGREDIENTS:
     - 3 cups oats
     - 1 cup of walnuts or almonds
     - 1 cup of pecans (or favorite nut)
     - 1 cup of brown sugar
     - 1/2 tsp of sugar
     - 1 cup of CabernayZyns
     - 1 cup of dried bananas (or favorite dried fruit)

INSTRUCTIONS:

  1. Combine first 5 ingredients in large bowl and mix together with 1/2 cup of agave syrup, 1/4 cup of vegetable oil, and big splash of vanilla extract
  2. Bake in 300 degree oven uncovered for around 30 minutes.
  3. Remove from oven and mix in 1 cup of CabernayZyns and 1 cup of dried
    bananas.
  4. Continue to bake for another 10 minutes.
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Oatmeal CabernayZyn™ Cookies Posted on 09 Mar 10:18

Oatmeal CabernayZyn Cookies

INGREDIENTS:
     - 1 1/4 cups butter, softened
     - 2 cups brown sugar
     - 2 eggs
     - 1 tsp vanilla
     - 2 1/4 cups all purpose flour
     - 1 tsp baking soda
     - 1 tsp salt
     - 2 tsps cinnamon
     - 3 cups quick cook oats
     - 1/2 cup CabernayZyns

INSTRUCTIONS:

  1. Cream butter and sugar until fluffy. Add eggs and vanilla. Mix flour, soda, salt and cinnamon together and fold into the sugar/butter creamed mixture. Add oats and CabernayZyns and stir together.
  2. Chill dough and then form into 2-inch cookies.
  3. Place cookies on a greased cookie sheet.
  4. Bake in 375 degree oven for about 8-10 minutes.
  5. Cool cookies for a few minutes before cooling on a cookie rack.
  6. Delicious right from the oven or can be reheated after freezing.
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Kale CabernayZyn™ Salad Posted on 09 Mar 10:01

Kale CabernayZyn Salad

INGREDIENTS:
     - 8 oz CabernayZyns
     - 1 bunch organic Kale (chop in ribbons)
     - 1 cup organic arugula
     - 2 roasted organic beets (diced)
     - 1/2 cup good feta cheese
     - 1/2 cup toasted walnuts
     - course grind black pepper to taste

INSTRUCTIONS:
Toss with the following dressing:
     - 3 tbsp of olive oil
     - 1 1/2 tbsp of fresh lemon juice
     - dash of honey
     - 1 pinch of salt, pepper, and ground mustard

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Baked Cauliflower with ChardonayZyns™ & Capers Posted on 07 Mar 12:55

Baked Cauliflower with ChardonayZyns

INGREDIENTS:
     - 1 large head of cauliflower, cut into 2" florets
     - Olive oil, salt, and pepper
     - 3 garlic cloves, chopped
     - 2 tablespoons capers
     - 3/4 cup breadcrumbs
     - 1/2 cup chicken broth
     - 1/3 cup ChardonayZyns
     - 1 tablespoon Champagne vinegar
     - 2 tablespoons chopped parsley and basil

INSTRUCTIONS:

  1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and roast about 45 minutes. Set aside and let cool.
  2. Brown garlic in saucepan and then cook capers until they pop. Add breadcrumbs and cook until they are golden. Set aside.
  3. Add chicken broth to saucepan. Bring to a boil. Add ChardonayZyns and Champagne vinegar and cook until almost all liquid is absorbed.
  4. Transfer cauliflower to a serving bowl. Toss in ChardonayZyn mixture and then top with breadcrumbs mixture and herbs.
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ChardonayZyn™ Slaw Posted on 07 Mar 12:39

 ChardonaZyn™ Slaw

INGREDIENTS:
     - 1 1/2 cups shredded red cabbage
     - 2 carrots, shredded
     - Florets from 1/2 of a cauliflower
     - 1 apple, thinly sliced
     - 1/2 cup ChardonayZyns
     - 1/4 cup dried cranberries

INSTRUCTIONS:
1. Mix all above ingredients together in a bowl.
2. Top with following dressing:
     - 1/4 cup chopped walnuts, toasted
     - 1 cup of freshly squeezed orange juice
     - 1/4 cup olive oil
     - 2 tbsp of chia seeds
     - 1 tsp of salt
     - 1/2 tsp pepper

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CabernayZyn™, Apple, & Seed Muesli Posted on 23 Feb 15:34

CabernayZyn™, Apple, & Seed Muesli

 INGREDIENTS:
     - 1/2 cup sunflower seeds
     - 1/4 cup pumpkin seeds
     - 3 cups buckwheat flakes
     - 3 cups rice flakes
     - 3/4 cup of your favorite nut
     - 1 cup CabernayZyns
     - 1/2 cup dried apple
     - 1/2 cup dried dates

INSTRUCTIONS:

  1. Toast sunflower seeds, pumpkin seeds, and the nuts on the stove for a few minutes.
  2. Once toasted, mix in all other ingredients and store in airtight container.
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