Category: Winter

Apple Rose Tarts

Bake up a bouquet of these sweet roses for Valentine’s Day with our red skinned apples such as our Crimson Topaz, Querina, Empire or Cameo. A jam glaze gives them an extra rosy hue and shine. Makes 1 Dozen Roses […]

Asian Chicken Lettuce Wraps

This recipe is fresh and delicious wrapped in Terhune Orchards Boston lettuce leaves. You can use the ground chicken in the recipe or substitute ground turkey for your own taste preference. We have both available from Griggstown Farm in our farm store. […]

Barley Risotto with Butternut Squash

One pot risotto is perfect for a cool evening meal but this dish has a twist using healthier pearled barley instead of Arborio rice. Butternut squash and Parmigiano-Reggiano add a rich flavor. […]

Cheesy Winter Squash Gratin

You can make this cheesy squash gratin with any winter squash. Mix and match a few different varieties or use your favorite. Whether you use a mix of squash or just one kind, remove the skin and slice the pieces all the same size so they cook evenly. […]

Cornbread Dressing (Stuffing) with Fennel & Sausage

Terhune Orchards fennel adds flavor to this seasonal dish. Since stuffing is traditionally put inside a bird to cook, this is more properly called dressing but regardless of terminology, it will wow guests at your thanksgiving table just the same. Cooking the cubes of cornbread helps dry it out and provide a crisp and flavorful side dish. […]

Crisp Winter Apple Salad

Our tender head lettuces, spinach and kale can all be used to make this colorful salad with a bit of crunch and tang from apples, dried fruits and nuts. […]

Green Pancakes with Lime Butter

  Ingredients: FOR THE BUTTER Leaves from 2 stems cilantro 1 medium clove garlic 2 limes ¼ teaspoon kosher salt ½ teaspoon ground white pepper ¼ teaspoon crushed red pepper flakes 8 tablespoons (1 stick) unsalted butter (see NOTES) FOR THE PANCAKES Water 8 to 10 ounces baby spinach leaves, washed Olive oil, for frying 4 tablespoons ½ stick) unsalted butter 1 bunch scallions 1 or 2 jalapeño peppers 1 cup self-rising flour (see NOTES) 1 ¼ tablespoons baking powder 1 large egg, plus 2 egg whites ½ teaspoon kosher salt 1 teaspoon ground cumin ⅔ cup low-fat milk   [...]

Irish Beef Stew

This beef stew is great for St. Patrick’s day if you don’t prefer Corned Beef, but it’s also great for a cozy winter night. […]

Kale Citrus Salad

We harvest fresh kale all year at Terhune Orchards and this recipe makes wonderful use of citrus that is at its prime in the winter months. […]

Lemon Arugula Salad

In the winter, citrus lightens this dish and gives it a fresh flavor. Ingredients: 1 lemon (or substitute other citrus such as grapefruit or orange) 1/2 tsp. sugar 1 pkg. (5 oz.) arugula 2 tbsp. extra virgin olive oil 2 oz. Parmesan cheese, shaved Directions: With paring knife, cut top and bottom off lemon. Cut peel and pith away from lemon; then, into small bowl, cut segments from between membranes. Cut each segment in half. Squeeze 1 tablespoon juice from pulp. Sprinkle sugar over lemon segments; let stand at least 10 minutes. In large bowl, toss arugula with oil, lemon [...]

Mulled Wine

This festive mulled wine is perfect for a cocktail party or holiday buffet. Our Chambourcin is a medium body red, dry wine with a clean finish, taste of cherry, plum and blackberry, full of fruity notes with a dry Chianti character. […]

Roasted Butternut Squash with Cider Vinaigrette

A healthy side dish made interesting with flavorful apple cider. Ingredients: 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices 1 medium red onion, cut into wedges 3 tbsp. olive oil, divided kosher salt freshly ground black pepper 1 c. apple cider 1 1/2 tbsp. whole-grain mustard 1 tbsp. red wine vinegar 2 tbsp. chopped fresh flat-leaf parsley Directions: 1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to [...]

Spinach and Egg Drop Soup

You’ll be surprised how easy this soup is to make. After adding the egg, the broth thickens into a hearty bowl of nutritious soup. Ingredients: 1 tablespoon extra virgin olive oil ½ shallot thinly sliced 1 tablespoon peeled and julienned ginger 2 cloves garlic, chopped 4 cups vegetable broth Pinch sea salt, to taste Pepper, to taste 2 eggs, lightly beaten 1 bunch Terhune Orchards spinach Handful of chopped green onions Parsley, for garnish ¼ teaspoon sesame seeds, for garnish Directions: Heat the olive oil in a deep pot over medium heat and add the shallot and ginger, stirring for [...]

Spinach Pesto

The flavor of fresh spinach adds a mellow earthly flavor to Pesto – a classic fresh Italian sauce traditionally prepared with basil. […]

Sweet Potato and Apple Gratin

The combination of sweet potato and apple is a natural for the Holiday table. The apple adds natural sweetness and lightens the traditionally rich version of candied sweet potatoes. Serves 6 […]

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