Special Event One Bite Recipes

Special thanks to everyone who joined us at our Special Private Sale Events last week in Wasilla and Anchorage. We love seeing the faces of our community coming out to support local business. We’re especially grateful to our Cooking School Staff who always serves up tasty one bites to the crowds. This year was no exception, and because we know you were probably too busy scooping up deals to remember to grab the recipes, we’ve posted them here. We hope you enjoy them as much at home as we all did at our events!!

Alligator Pear Salad

Serving size 4

2 cups Avocado, diced into small pieces

2 cups fresh corn kernels, cut from the cob

¼ cup Walnuts, roasted and chopped

¼ cup lemon juice, freshly squeezed

¼ cup light Greek yogurt

1 Tablespoon Agave nectar

Salt and Pepper to taste

Garnish with fresh sprouts.

Alligator Pear Salad

The best part about this salad seems at first to be the clever name: what looks like a pear dressed in alligator clothing? An avocado, of course! Simple enough, but it’s the flavor that WOWs you. In with the mild avocado goes crisp cut corn, a crunch of walnuts, and the refreshing blend of cool yogurt and brilliant lemon, making this a lovely and satisfying salad for all ages. One time saving tip for cutting corn kernels from the cob is to use a bundt pan to rest the ear of corn on so that as you cut, it catches the kernels and keeps the mess contained!

Truffled White Bean & Kale Dip

serving size: recipe yields about 4 cups

2 Tablespoons Olive oil

2 cups Tuscan kale, finely chopped

2 Tablespoons Shallots, minced

1 Tablespoon Garlic, minced

1 Tablespoon fresh thyme, minced

½ teaspoon cumin

salt and pepper to taste

2- 19 ounce cans cannellini beans, drained

2 Tablespoons extra virgin olive oil

2 Tablespoons white Truffle oil

salt and pepper to taste

  1. Heat a medium size skillet to medium high heat. Add the olive oil to the hot pan.
  2. Once the oil is hot, add the kale, shallots, garlic, thyme and cumin to the pan and sauté until the kale has wilted. About 3 min.
  3. Now season the kale with salt and pepper to taste.
  4. Set the kale aside to cool.
  5. In a food processor, add the cannellini beans and process. While processing, slowly drizzle the additional olive oil and truffle oil. Stop the processor immediately after adding the last bit of oil. Make sure not to over process this mixture as it may turn bitter. The final consistency should still have some texture to it.
  6. Remove the mixture to a mixing bowl. Gently fold in the cooled kale and serve.

Serve with your favorite crackers, cut fresh vegetables or wedges of toasted Alaska Flour Company Barley Flat bread.

Garnish with toasted Parmesan bits, and Alaska Pure Sea Salts.

White Bean and Kale Dip

For a quick but satisfying appetizer, turn to one of our delicious dips. This one takes bean dip up a notch with sophisticated pairings that are simple to make thanks to the help of a food processor to speedily bring the flavors together.

Caramelized Onion and Squash Dip

serving size: recipe yields about 6 cups

¼ cup vegetable oil

1 ½ teaspoon ground cumin

1 ½ teaspoon ground coriander

½ # butternut squash, deseeded and cut into 1-2 inch pieces

Salt and pepper to taste

¼ cup olive oil

2 cups yellow onion, small diced

2 Tablespoons garlic, minced

1 Tablespoon fresh thyme, minced

salt and pepper to taste

¼ cup Balsamic Vinegar

salt and pepper to taste


Garnish with crispy sage leaves and AK Alder Smoked Sea Salt.

  1. Set the oven to 425 degrees.
  2. In a large bowl combine the vegetable oil, cumin, coriander.
  3. Toss in the cut butternut squash and coat thoroughly.
  4. Place squash in a roasting pan, spreading the squash evenly into 1 layer. Sprinkle the squash with salt and pepper and cook at 425 degrees for 40-50 min, or until the squash is nice and tender. (depending on your oven, it is a good idea to toss and move the squash around halfway through the cooking process)
  5. While the squash is roasting, Heat a medium sauté pan to medium high heat.
  6. Add the olive oil to the hot pan. When the oil is nice and hot add the onions and sauté nice and browned. This should take about 5-8 min. Once the onions have browned, add the garlic and fresh thyme.
  7. Cook for about 2 min. Add salt and pepper to taste.
  8. Once the squash is done, place the squash in a food processor with the caramelized onions and process until nice and smooth.
  9. Add the balsamic vinegar and process until combined. Season with salt and pepper to taste.

Serve with Alaska Flour Company Barley flour flat bread.

Butternut Squash Dip with Balsamic

Smooth and sweet with a tangy splash, this dip has something special while maintaining a scoop-able texture just right for crisp veggie slices, your favorite hearty grain chip, cracker or homemade flat bread.

Blueberry White Chocolate Cookies

1 cup butter

½ cup white sugar

¾ cup soft brown sugar

1 egg

2-1/4  cups flour

1tsp. baking soda

1 cup blueberry infused Craisins

1 cup white chocolate Callebaut callets

With your mixer fitted with the flat beater, cream butter and sugars until almost white. Add egg and mix well. Add baking soda and flour. Mix until completely combined. Stir in Craisins  and chocolate callets. Drop dough by teaspoons onto cookie sheet and bake at 350 degrees for 12 minutes.

White Chocolate Blueberry Cookies

An instant favorite, these Chef Lucy originals are especially amazing when eaten still warm from the oven. As the blueberry essence permeates your palate, the creamy smoothness of the white chips sets in until finally, you realize how perfectly soft and buttery the cookie itself really is!
Crumble Topping for your favorite fruit pies
1 cup cold firm butter cut into cubes
2-1/2 cups flour
1 cup rolled oats
Process in food processor until mixture looks like breadcrumbs.
Sprinkle evenly on top of fruit in a pie crust.
Bake at 350 degrees for  20 minutes or until browned.
(This is enough for 2 regular sized pies)
Delicious with Rhubarb, fall Apple, Wild Alaska Blueberry or any of your favorite fruit pie fillings.
Crumble Topping
If you had a chance to see the Vitamix in action at our Sale Event, then you probably had a chance to taste the delicious Curried Carrot Soup from the Vitamix Recipe Collection. It’s amazing watching fresh cut carrots and onions turn into smooth, hot, vibrant soup in just six minutes. This is a must try recipe in the Professional Series 750 Blender. All you do is measure, dump, select the hot soup button and press go! So easy and soooo fast, not to mention pretty. Yummmm!
Vitamix Recipe

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