I asked friend and Seattle freelance chef Olaiya Land to help me with the creation of several salads to pair with our ciders. She pulled flavor notes from each of our ciders and I pulled recipes that I wanted to reference. When we came together in my kitchen to start creating, we approached each salad, cider and ingredients with what can we add to make this an unexpected recipe. I wanted salads that were simple and came together with ease for the cook at any skill level. Chicken, green beans, corn and tomatoes at the height of summer are my favorite. Potatoes are a must in any recipe where I serve our Apricot Cider. When Olaiya looked at this list of ingredients, she said, “Curry?” We quickly mixed together a dressing with curry, sampled it with the ingredients and a smile appeared on both our faces. We prepared the salad and it was perfect.

Go to the recipe 'Green Bean Chicken Salad & Curry Vinaigrette'...

A perfect salad for the day when you want the meal to taste like you had hours to spend in the kitchen but you had only 20 minutes. Olaiya had a special trick to make this simple salad outstanding – it’s takes 4 to 5 minutes and it makes everyone ask, “What did you do these almonds?” Spinach from the Farmer’s Market or boxed from the grocery store, tossed with grilled chicken or pulled from a rotisserie chicken; it all comes together with dressing and almonds that are candied like a brittle.

Go to the recipe 'Apple Spinach Salad & Crispy Almonds'...

Grains and cider are a match made in heaven, and grain salads are healthy and easy to prepare. In this salad the farro and mushrooms are such an earthy combination especially with the toasted walnuts. The first time I made this my chives were blooming in the garden and they were beautiful in this salad, but snipped chives will do most of the year. The juice from the mushrooms blended with the lemon juice balances all of the flavors in this hearty salad.

Go to the recipe 'Farro Salad with Asparagus & Mushrooms'...

This salad was a collaboration of Olaiya Land and Sharon Campbell. Both agreed that the Cherry Cider and Salmon are a match and we thought arugula would work as the greens and that’s how we started. Cider reduction is something that I make frequently, but not with our Cherry Cider. Olaiya had this idea for the dressing and the cider became intense and rich. When the toasted coriander seeds were added to the cherry reduction and shallots it became marvelous. The dressing holds up perfectly to the strong flavors of salmon, hazelnuts and arugula, but it wasn’t until the creamy texture of the avocado was added that this salad became elegant.

Go to the recipe 'Arugula Smoked Salmon & Hazelnuts with Cherry Cider Dressing '...

We grow beans on the farm as well as all of our tree fruit. Every fall I have pounds of beans to cook with all year. The giant white ones are my favorite and I love them in salads. The day that Olaiya and came up with this salad, we had the beans and the tuna and needed crunch with the fennel and celery and then the tarragon came, but it was still missing something. I had an Ashmed’s Kernal (apple that we grow for cider) in my refrigerator. It was slightly past its prime but the acid and sugar blend made it the perfect apple for this salad. They are hard to come by but Pink Ladies make an excellent choice for this salad.

Go to the recipe 'White Bean & Tuna Salad with Apple & Fennel '...

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