The winter blues can help you add a whole lot of flavor to light dishes! Try these recipes to lighten up while still enjoying the best ingredients.
Spicy Sweet Blue Toast
Serves 4 Appetizer Portions or 2 Lunch Portions
This appetizer also makes the perfect light lunch when served with an arugula salad. It’s heart healthy, with avocadoes and walnuts contributing omega 3s, the “good” kind of fat. Using whole grain bread gives the body carbs to fuel a workout, but stays away from over processed white flour. The Glacier Wildfire Blue is a bit spicy, which pairs perfectly with the sweet drizzle of honey.
4 slices whole grain bread, toasted
1 avocado, sliced thinly
1 ripe pear, cored and sliced thinly
2 tablespoons Glacier Wildfire Blue, crumbled
¼ cup walnuts, chopped and toasted
Pinch of salt
Freshly ground pepper, to taste
2 tablespoons
Di Bruno Bros. White Truffle Honey
Lay the toast on a serving plate and place avocado slice alternating with a pear slice to create a fan shape. Repeat with each slice of toast. Season with salt and pepper. Top each toast with blue cheese and walnuts and drizzle with white truffle honey.
Winter Blue Baby Kale Salad
Serves 4
Blue cheese dressing is classically delicious on a salad, but it’s heavy and high in fat. Swap the real deal – crumbled blue cheese for a more intense flavor, add fresh seasonal citrus and greens and you’ve got a hearty, healthy salad that will help you whittle away those winter pounds.
¼ cup
Di Bruno Bros. Barrel Aged Balsamic Vinegar
3 tablespoons
Di Bruno Bros. Fruttato Extra Virgin Olive Oil
Salt and pepper, to taste
4 cups baby kale or 1 bunch kale, stems removed and chopped, washed and dried
2 blood oranges (or naval oranges), peeled and segmented
2 ounces
Gorgonzola cheese (or
your favorite blue)
6 teaspoons Dried Cranberries
¼ cup honey roasted pecans
Di Bruno Bros. Whole Grain Flatbread, for serving
To make dressing, combine balsamic vinegar and olive oil in a jar, screw top on and shake vigorously until combined. Season kale with salt and pepper and toss with dressing. Place in serving bowl and let stand at room temperature for 30 minutes to allow kale to slightly wilt. Top with orange segments, and Sprinkle cranberries and pecans on top, just before serving. Serve with flatbreads.
Drop the blues and embrace the flavor!
