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Recipes

Buttermilk Potato Salad

7/30/2019

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  • 8-10 Red potatoes, cut into quarters and placed in water before cooking
  • ½ small red onion, small dice
  • 2 ribs Celery, small dice
  • 2 tbsp Parsley, chopped fine
  • 1 tsp  salt
  • 1 tsp white wine vinegar
  • ½ cup Plain yoghurt or Sour cream
  • ⅓ cup Buttermilk
  • ½ teaspoon black pepper, fresh ground
 
Combine all ingredients except potatoes to make dressing. Place potatoes in large pot with enough water to cover. Bring to a simmer and cook until tender. Drain and cool 10 minutes. Combine with dressing and chill for 20 minutes before service.
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Holiday Cranberry Salad

7/30/2019

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  • 1 bag of fresh cranberries (1lb.)
  • 1 cup powder sugar (add to taste)
  • 1 sm (20 oz.) can crushed pineapple
  • 1 cup chopped walnuts
  • 1 pint fresh whip cream (whipped)
 
In food processor crush cranberries (wash and drain first) then place in and in bowl add above ingredients and fold until well mixed.  Taste and add more powder sugar if you wish. 
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Black Quinoa Salad

7/30/2019

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  • 1 cup black quinoa
  • 2 cup water
  • 15-20 cherry tomatoes (halved)
  • 1 small avocado (cut in cubes)
  • 3/4 cup of sunflower seeds
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt

​Bring 2 cups water to boil. Add quinoa and reduce to a simmer, covered, for 15-20 min. Once water is completely absorbed, spread quinoa on sheet pan to cool, then refrigerate in a salad bowl. Combine with remaining ingredients and adjust seasoning.

 
Serve with grilled vegetables and salsa verde
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Cobb Salad

7/30/2019

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The important thing to remember about this Cobb salad is that the romaine lettuce gets treated differently and with much more care. It needs to be carefully washed, trimmed, drained and stored before cutting, and it should not be chopped into pieces. The whole head can either be cut into 2-3 equal sized cylinders, or the stem end can be cut to unlock the individual whole leaves. It makes for crisper lettuce that is not bruised, and the presentation is more dramatic.

serves 2-3 depending on the size of the head of romaine
  • 1 head romaine lettuce; washed, trimmed, drained, but do not chop
  • 2 oz high quality blue cheese cheese, cut into tiny wedges
  • 1 oz high quality blue cheese, crumbled…add to vinaigrette later
  • 4 oz chicken breast, seasoned and grilled or sautéed
  • 1 ea fresh local tomato, cut into wedges
  • 2-3 slices Italian pancetta, baked or fried to a light crisp
  • 1 ea avocado, peeled and sliced
  • .75 oz fresh lemon juice, divided
  • 1 ea hard cooked egg, peeled and cut into wedges
               
Make a vinaigrette with…
  • 1 oz red wine vinegar
  • 3.5 oz olive oil
  • Salt and pepper to taste

​You can combine these ingredients all together with the vinaigrette and chopped lettuce if you like, but I prefer a more contemporary or deconstructed approach. A Cobb has some many great ingredients that the arrangements and flavor combinations are endless.
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​Roasted Moroccan Carrot Salad

7/30/2019

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Serves 8
  • 2lb large carrots, cut into ¼ coins or oblique shape
  • ¼ cup canola oil
  • ½ cup extra virgin olive oil
  • 1 12 oz can chick peas, rinsed
  • Zest and juice of 1 orange
  • ¼ cup golden raisins
  • ¼ cup dark raisins
  • 1 shallot, thinly sliced
  • 1 tsp ground cumin
  • ¼ tsp cayenne
  • ¼ tsp ground coriander
  • 2 tbsp chopped cilantro
  • Salt/pepper to taste

Toss carrots in canola oil, cumin, cayenne, coriander and salt/pepper. Roast in 350 oven for 10-15 min or until just brown on the edges. Allow to cool. Place orange juice and shallots in mixing bowl. Whisk in olive oil to make vinaigrette. Add chopped orange zest and adjust seasoning with salt and pepper. Combine carrots, raisins and chickpeas, toss with vinaigrette and serve.

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​Fennel and Blood Orange Salad with Frisee

7/30/2019

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Serves 4-6
​
  • 1 head Frisee (baby curly endive), washed and carefully torn and dried on a clean towel
  • 1 fennel bulb, trimmed sliced paper thin on a mandolin
  • 2 blood oranges, peeled and cut into supreme sections
  • 1 blood orange, juiced
  • 1 tbl sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 3 oz Extra virgin olive oil
  • Salt and pepper to taste
 
Prepare a vinaigrette by whisking together the sherry vinegar, sugar, blood orange juice, Dijon, salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the fennel and frisee generously in the vinaigrette and plate up with height and volume. Garnish with blood orange sections.
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503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214
  • Specials
    • Weekly Specials
    • Support Local
  • Deli/Catering
    • Daily Menu
    • Catering Menu
    • Recipes
    • Holiday Dinner Menu
  • Departments
    • Meat >
      • Winter Meats
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    • Wholesale
  • Careers
  • Shop
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    • In Store