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TCHO Recipes - Savory

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Strawberry Cacao Nib Salad with Vanilla Bean Vinaigrette

Strawberry Cacao Nib Salad with Vanilla Bean Vinaigrette

For Vanilla Bean Vinaigrette:

¼ to ½ vanilla bean, scraped

2 Tbsp. white balsamic vinegar

4 Tbsp. extra virgin olive oil

1 tsp. honey*

½ teaspoon fresh ground black pepper (or to taste)

¼ teaspoon salt

For Salad:

8 Cups spinach

1 Cup fresh strawberries, thinly sliced

1 Avocado, diced

½ Cup cucumber, thinly sliced

½ Cup honey roasted almonds

½ Cup TCHO Roasted Cacao Nibs

4 Ounces soft goat cheese, crumbled

Vinaigrette Directions:

Split vanilla bean in half and scrape out the seeds.

Whisk vinaigrette ingredients together or shake in a small jar.

Taste and adjust to taste by adding more honey or salt and pepper. Set aside until ready to serve. 

Salad Directions:

Toss spinach with sliced strawberries, avocado, cucumber, almonds, and goat cheese in a large bowl.

Drizzle with vinaigrette and toss to coat.

Sprinkled cacao nibs on top.

Serve immediately.

Turkey Day Reprise Open-Face Sandwich

Ingredients
Fresh Cranberry-Orange Sauce

12 ounce bag fresh cranberries
1 cup sugar
1 cup orange juice
1/2 teaspoon orange zest

Sandwich
1 loaf Ciabatta bread, cut into 1/2 inch slices
1 lb. turkey, thinly sliced
3 cups sweeter cooked squash, such as kabocha or butternut (optional)
1 1/2 cups extra-thick TCHO Drinking Chocolate

Directions
Fresh Cranberry-Orange Sauce
1. Mix cranberries, sugar, orange juice and orange zest in pot.
2. Cook on medium temperature and stir until berries begin to pop.
3. Remove from heat.
4. Serve as delicious hot side dish or chill in refrigerator for use in Turkey Day Reprise Sandwich.

Extra-Thick TCHO Drinking Chocolate
1. Scoop 18 tablespoons of TCHO Drinking Chocolate crumbles into tall container.
2. Add 6 tablespoons hot water.
3. Blend with immersion blender until completely smooth.

Sandwich Assembly
1. Heap turkey on Ciabatta.
2. Top with cooked squash and cranberry sauce, to taste.
3. Drizzle drinking chocolate on top.
4. Serve as open-face sandwich for snack or add an extra piece of Ciabatta on top for a more hearty sandwich.

 

PB&J Sandwich Goes Foodie

Ingredients
1 Pan de Mie (or preferred type of bread), cut into 1/3 – 1/2 inch slices
1 1/2 cups hazelnut butter
1 1/2 cups fruit jam
4 bananas, peeled and cut into 1/4 inch slices
8 ounces TCHO Pro “Fruity 68%” Dark Chocolate Discs

Directions
1. Spread hazelnut butter and fruit jam onto bread.
2. Chop “Fruity” chocolate into dime-to-quarter size pieces.
3. Melt chocolate in double broiler. Alternatively, place chocolate in microwave for 30 second intervals, stirring after each interval, until completely melted.
4. Generously coat hazelnut butter and jam with melted TCHO “Fruity”.
5. Place cut banana onto melted chocolate. For open-face sandwiches to be served immediately, place banana on each slice of bread. Otherwise, place on every other piece of bread and top with another piece of bread.
6. Enjoy as the best brown-bag lunch sandwich or as an impressively playful take on the ol’ classic at a party.