The stores in town are busting out the Christmas trees and the lights. The holiday bazaars have started and so has the shopping. Down at the farm life is a little bit slower.
This time of year we are embracing fall, even if the coldness feels a bit more like winter. We are enjoying the beautiful color on the fall leaves, the reds and oranges are just beautiful here this time of year. Along with the fall beauty we are embracing seasonal foods. Not that that is a new thing here on the farm but the season is new!
That means lots of cranberries, pumpkin and squashes and apples! Its also the season of sharing with friends and family! What better way than to make a dish to take and share at gatherings with friends and family?!
My favorite food at gatherings is usually the snacks or appetizers, aside from dessert of course ;) Little bites of yummy goodness! We decided to spice up a favorite treat of ours, turkey pinwheels, with some tea.
Our Coastal Cranberry Spice was the perfect blend for this recipe but you are welcome to use any fruit tea that you enjoy as well as just plain cranberry sauce.
We used tea in place of cranberry sauce not only because it adds to the depth of the flavor but it also utilizes different herbs that come with different qualities and nutrition. Its super yummy and we think you will love it!
What is your favorite holiday appetizer? Let us know in the comments below!
Tea Infused Turkey Pinwheels
6 Whole Wheat Tortillas
Deli Sliced Roasted Turkey
1.5 TBL Cranberry Tea (We used our Coastal Cranberry Spice Herbal Blend)
6 oz of Hot Water
12-15 leafs of Romain Lettuce
1 - 8 oz container of Cream Cheese (We love Nancy’s Brand filled with Probiotics)
1 TBL Pure Maple Syrup
1.) Steep the tea in 6 oz of water for 10-15 minutes. Strain and set aside until cool.
2.) Once tea has cooled add steeped tea, cream cheese and maple syrup to food processor. Blend until everything is well incorporated.
3.) Spread 1/4 c. cream cheese mixture on one whole wheat tortilla making sure it is thin and even over the entire tortilla.
4.) Place two turkey slices down the middle of the tortilla with cream cheese.
5.) Place 2-4 leaves of romaine lettuce over the turkey.
6.) Roll tortilla tightly and slice in about 2 in. pieces. Top with steeped tea leaves for a little bit of flare.
If you loved this recipe, good news! There is more to be had :) Below are 9 more recipes for our readers in our free cooking with tea e-book!
Grab Our Free
Great tea also needs a great treat! Here are five whole foods recipes to fill your tea time table with this week.
#1 Sourdough Chocolate Zucchini Muffins by St. Fiacre's Farm
Grow an abundance of zucchini like we did this summer and have some stashed in the frige? Here is a great way to use it up, or you can always head to your local organic produce section. Grab the recipe here. They are sourdough and whole wheat to boot.
Do you have a favorite, whole food, tea time treat? We would love to check it out. Please send us the link via email.
Thanks for joining us down on the farm, see you at tea time next week!
Preserving Zucchini (freezing shredded zucchini) from Life Between the Kitchen and the Coop
Salt and Vinegar Zucchini Chips by Sugar Free Mom
Dehydrating Zucchini for Winter Use by Learning and Yearning
Fermented Zucchini Pickles from the Fermented Food Lab
Blueberry Banana Zucchini Bread from Made to be a Mamma
Zucchini Brownies from Crazy for Crust
Zucchini Breakfast Casserole from Simply Recipes
Side Dish Recipes
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes from Cooking Classy
Zucchini Tots from 31 Daily
Main Dish Recipes
Zucchini Stuffed Shells with Italian Sausage from Yellow Bliss Road
Zucchini Season Italian Sausage Boats from The Beautiful Life
Zucchini Pad Thai from Eat. Drink. Love
Zucchini Meat Loaf by Diet Taste
Mexican and Zucchini Beef from Low Carb Yum
Garlic Margherita Chicken and Zucchini from Healthy Fitness
Chicken Parmesan Zucchini Boats by The Wholesome Dish
Sourdough Chocolate Zucchini Muffins
2.) Mix your raw honey and sourdough starter. After butter is cooled add that to this mixture.
3.) Add your eggs and vanilla, give it a good mix.
4.) Next are the dry ingredients; flour, baking soda, cocoa powder, sea salt and blend in well until dry ingredients are incorporated. If its a little wet its ok to add more flour, the thickness of your sourdough starter will affect how much flour to put in.
5.) Add your zucchini and blend well.
6.) Add chocolate chips if you have them and blend in. This recipe is great without them but chocolate chips make everything that much better!
7.) Bake muffins at 400 degrees for 22 minutes, mini loaves for 33 minutes and full size loaves at 45 minutes. Check to see if they are done with a toothpick. If it comes out clean your good to go. Happy eating and don't forget the tea, we might suggest some Peppermint Patty with this.
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