​Northfield Olive Oils and Vinegars

Winter Panzanella
For the croutons:
1 cup Butter infused Olive Oil
8 teaspoons finely chopped garlic
8 teaspoons finely chopped fresh thyme or 4 tsp of dried thyme
4 large loaves of  French bread cubed
1 ½ cups grated Parmesan, plus more for garnish
1 tsp. Rosemary Sea Salt and freshly ground black pepper
For the salad:
4 small red onion, sliced thinly lengthwise
¾ cup sherry wine vinegar
1 tsp Pink Himalayan Sea Salt
12 cups peeled, seeded, and diced butternut squash
2 cups plus 5 tablespoons Rosemary Olive Oil
4 tablespoon chopped fresh sage
Freshly ground black pepper
2 pound Brussels Sprouts trim and quartered
2 cup fresh Italian Flat Leaf parsley
​Preheat oven to 400 degrees F.  Heat the butter infused olive oil in a large skillet over moderate heat. Add the garlic and thyme, and immediately add the bread cubes (may have to do these in sections for the larger group). Toss to coat well. Add most of the grated Parmesan and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.  Soak the sliced onion in the sherry wine vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with the 5 Tbsp of olive oil, sage, sea salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. (Again, we may have to do this in several sections) Let cool.
Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in remaining 2 cup olive oil. Season with pepper. In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
Note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

​​Corn & Chickpea Salad with Honey-Mustard Sherry Vinaigrette
1 bag of frozen corn
1 (15oz can) of Chickpeas
8 scallions thinly using most of the green stem
4 tsp. sherry vinegar; more to taste
1 tsp. honey
1/2 tsp. Dijon mustard
1/8 tsp. Fleur de Sel sea salt
Pinch freshly ground black pepper
3 Tbs. Herb de Provence olive oil
Boston Bibb lettuce
Sliced Almonds (optional)
In a large bowl combine corn, chickpeas, scallions. In a separate small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.
Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined.
Taste and add a little more vinegar if you prefer a sharper vinaigrette. Pour over corn and chickpeas stir until coated. This is great over Boston Bibb lettuce and topped with sliced almonds.