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Orchard Recipes

Strawberry Salad Recipe

Strawberry Basil Salad

A Perfect Pair: Strawberry Basil Salad with Goat Cheese and Cider Fresca Strawberry Basil

Spring has sprung, and our Cider Fresca Strawberry Basil is back in full bloom! To help you make the most of this delightful beverage, we’re sharing a delicious recipe that pairs beautifully with the cider: Strawberry Basil Salad with Goat Cheese. This fresh, flavorful dish is perfect for enjoying in the sunshine while sipping on our limited-release cider.

Ingredients

  • 6 cups mixed greens
  • 2 cups fresh strawberries, sliced
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup crumbled goat cheese
  • 1/4 cup sliced almonds, toasted
  • Balsamic glaze, for drizzling

Instructions

  1. In a large salad bowl, combine the mixed greens, sliced strawberries, and chopped basil leaves.
  2. Toss the salad ingredients gently to mix.
  3. Top the salad with crumbled goat cheese and toasted almonds.
  4. Drizzle the salad with balsamic glaze, as desired.
  5. Serve the salad immediately, alongside a glass of Cider Fresca Strawberry Basil.

 

Our Strawberry Basil Salad with Goat Cheese is the perfect companion for our refreshing, fruity, and aromatic Strawberry Basil Cider. Enjoy this delicious pairing at your next picnic, barbecue, or springtime gathering. 

Can’t wait to try it? Be sure to join us at the taproom on April 7th for our Cider Fresca Strawberry Basil release party, where we’ll have live music, tasty strawberry basil-themed menu items, and the introduction of our new Strawberry Basil Lemonade Frozen.

But don’t forget: our Cider Fresca Strawberry Basil is a limited release, so make sure to savor every sip while it’s still available! Find it on draft in our Taproom and Texas watering holes and in 4-packs in Texas Retail and our Online Store. Cheers to the taste of spring! 🍓🌿

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Orchard Recipes: Hatch Potato Salad

Orchard Recipes: Hatch Potato Salad

Summer and Hatch season are both winding down. This labor day, spruce up your Potato Salad with the heat of these mild and flavorful chilis and some bacon, you know, for good measure. We like to pair this dish with Silver Tip. The crisp dry-cider holds up to the bold flavors in these taters.

Servings: Ten 1 Cup Servings

Ingredients:

4 Medium Russet Potatoes Cubed
6 Bacon Strips 1 Cup Roasted Hatch Green Chiles Diced
2 Green Onions
1/2 Cup Mayonnaise 2 Tsp Red Wine Vinegar
3/4 Tsp Kosher Salt
1/2 Tsp black pepper
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Heaping Tbsp Parsley Minced
1 Clove garlic minced

Instructions Roasted Green Chilis You want to use roasted green chilis. You can buy them pre-roasted or do it yourself on the stove top or oven. Dice potatoes into 1″ Cubes. You can leave the skin on or off – your preference. Toss into boiling and salted water for about 15 minutes. You want them to uphold some of their shape, but some to be slightly mushy to help add to the creamy consistency. Drain the water, place potatoes in a bowl, and let cool with your chiles and bacon. Add the potatoes to the bowl. Stir aggressively. You want them to mush up a bit, while leaving some of it still in the 1″ chunks.