Tour de Farms 2019 Recipes, by Brie

Tour De Farm Recipes

from the Kitchen of Brie & Carmel

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 Almond-Coconut Poppyseed Granola

Yield: 4 cups


1 cup slivered almonds

3 cups old fashioned oats

2 tablespoons poppyseeds

1/2 teaspoon salt

1/2 cup honey

2 tablespoons coconut oil

1 tablespoon butter

1/4 teaspoon vanilla extract

¼ teaspoon almond extract (optional)


1.   Preheat oven to 350˚F.

2.   Pour the oats, salt, and poppyseeds into the bowl with the almonds and stir to combine.

3.   In a small pot, combine honey, butter, and coconut oil, and heat until melted together, stirring occasionally. Remove from heat and add the vanilla and almond extract.

4.   Pour the honey mixture over the oat mixture, and stir so that they are evenly coated.

5.   Pour the oat mixture evenly onto a Silpat or parchment lined baking sheet.

6.   Bake for 10 minutes, and then stir and spread back to an even layer. Return to the oven for 5 more minutes, and stir. Repeat this process until granola is light golden brown all around.

7.   Pour the granola and onto a piece of wax paper or another baking sheet, stir up and once more and let cool at room temperature.

8.   After it cools completely, break the granola into clusters and store in an airtight container.


Lime Honey and Herb Vinaigrette

Yield: 1 cup


3 limes, zested

¾ cup freshly squeezed lime juice (8-10 limes)

3 tablespoons local honey

1 tablespoon Dijon mustard

¼ cup roughly chopped cilantro

¼ cup roughly chopped basil

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped mint

4 sprigs thyme, leaves

½ cup safflower or grapeseed oil (or any light salad oil)

Salt and pepper, to taste


1.     Place zest, juice, honey, and Dijon into a blender. Blend on medium speed.

2.     Add herbs and blend on low speed.

3.     While blender is running, slowly drizzle in oil.

4.     Taste and add salt and pepper until you are satisfied.