From the Orchard

  Flora and Vino celebrated National Date Nut Bread day by creating a unique 1-Bowl Tahini Date Nut Bread using the Fruit Bliss Deglet Nour Dates. Many of the Date-Nut bread recipes she found called for coconut oiland wanting a less oily loaf; shedecided to replace the oil with tahini instead! Brilliant! Check out the ingredients for 1-Bowl Tahini Date Nut Bread below and visit Flora and Vino’s blog post for the full recipe. INGREDIENTS 1 flax egg (1 TBS flaxseed + 3 TBS filtered water) 1½ cups pitted dates, chopped into small pieces (heaping) + more for topping ½ cup runny tahini...

  We are so happy to have partnered with Rhubarbarians to create this amazing Vegetarian Stuffing Muffin recipe. She used the Fruit Bliss Tart Cherries to bring a bit of tart sweetness to the savory muffins. Nothing says Thanksgiving like stuffing, and now our Tart Cherries can be a new twist on this holiday staple. Check out the ingredients for Vegetarian Stuffing Muffins with Apples and Fruit Bliss Tart Cherries below and visit Rhubarbarians’s blog post for the full recipe. INGREDIENTS 8 Tbsp salted butter (1 stick) + more for greasing pans 3 cups finely diced yellow onion (about 1 medium) 1 1/2 cups finely diced celery...

  Caroline’s Cooking created an incredible wild rice salad dish using the Fruit Bliss Tart Cherries, Turkish Apricots, and Deglet Nour Dates. The wild rice salad with rehydrated fruit and a lemon vinaigrette is a hearty salad perfect for potlucks or lunch during the week. It has a satisfying crunch and our organic dried fruit balances the tangy homemade dressing. Please visit Caroline’s Cooking website for the wild rice salad with rehydrated fruit and a lemon vinaigrette recipe. We love Caroline’s creativity playing with exotic flavors and taking people on a culinary adventure with food. Thank you Caroline for making this wonderful wild rice salad...