Summer Recipes Inspired by our Bobbi Boots

Orange & Pomegranate Salad by The Mediterranean Dish
Recipes Inspired by our Bobbi Boots

After last week's research into delicious summer cocktails, we've decided to keep the dining theme going with an exploration into recipes inspired by the colors of our Bobbi boot!  All recipes are either vegetarian or can be adapted for vegetarians. 


Orange & Pomegranate 

Orange & pomegranate salad by The Mediterranean Dish

This zesty and colorful dish is a bright addition to any meal! Its simple to make, but there are a few tips and tricks to make it so beautifully presented.  We recommend reading the original blog post for all the details. Click here to read. 

Ingredients & Method

  • 1 1/2 oz thinly sliced red onions (about 1 cup)
  • 25 fresh mint leaves, chopped
  • 6 Navel oranges, peeled, sliced into rounds
  • Pinch kosher salt
  • Pinch sweet paprika
  • pinch ground cinnamon
  • Seeds (arils) of 1 pomegranate
Dressing, mix together: 

Make the dressing. In a small bowl, mix together the lime juice, olive oil, honey and orange blossom water. Set aside. Place the sliced onions in a bowl of ice-cold water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.

Prepare a serving platter. Sprinkle half the amount of chopped mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top. Drizzle or spoon the dressing over the orange pomegranate salad (You can add as little or as much as you want of the dressing.)

Finally, top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.


Beetroot & Pink Bobbi

Roasted Beet & Peach Salad by The Roasted Root

This may be the perfect summer salad. Bright, fresh, just the right bit of sweet… we love it!

Roasted Root beet and peach salad

Ingredients & Method

  • 3 cups small beets roasted and chopped (about 1.5 )
  • 1 peach pitted and sliced
  • 1 pluot pitted and sliced
  • 5 ounces mixed greens
  • 3 tbsps balsamic vinegar
  • 2 tbsps walnut or olive oil
  • 1 tsp stone-ground mustard
  • 1 tsp honey
  • 1/3 cup to ½ blue cheese crumbled*
  • ¼ cup walnuts roasted and chopped

Preheat oven to 400 degrees F.

Wash and scrub the beets well. Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).  Chop the beets and set them aside.

In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.

In a large salad bowl, add the mixed greens and toss with the desired amount of dressing. Add the peach and pluot slices, roasted beets, and toss again.

Serve salad with roasted walnuts and crumbled blue cheese on top!


Earthy Brown Bobbi

Viennese Torte 

This torte is fantastic as is, or you can jazz it up by slicing in half and filling with berries and or buttercream, or covering with an indulgent dark icing.  Recipe from Katey’s mom. 

    viennese torte

    Ingredients & Method

    • 55 grams unsweetened chocolate
    • 3 tbsp oil
    • ¼ tsp salt
    • ½ cup hot strong coffee
    • 1 cup sugar
    • 1 egg
    • ¼ cup buttermilk
    • 1 tsp soda
    • 1 tsp vanilla
    • 1 cup flour (optional, use gluten free flour blend)

    Melt chocolate, oil, salt, and coffee. Cool and then place in the mixing bowl.  Add sugar, egg, buttermilk, soda, and vanilla and blend well.  Add flour and blend well (about 3 minutes or so). Bake in greased and floured 8” pan for 30 min at 175C.  Cool in pan and then cool on a rack.


    • Split cake in half and then spread filling (Melt ½ c raspberry/apricot jam with 2 tbsp water) onto the bottom half
    • Sprinkle top with powdered sugar
    • Or melt 140 grams semisweet chocolate with 4 tsp shortening or coconut oil and spread onto the cake top
    • Serve with mixed berries


          Mustard Yellow & Black Bobbi

          Hyacinth's Yellow Rice

          This fragrant rice comes from Dani's mom, Hyacinth. It is great on its own, or serve as a side dish!

          Hyacinth's Yellow Rice

          Ingredients & Method

          • 2 1/2 cups of Basmati rice
          • 1 tsp ground cinnamon or 1 cinnamon stick crushed
          • 4 cardamoms
          • 4 cloves
          • 1/2 cup raisens
          • 1/2 cup cashew nuts
          • 1 tsp turmeric
          • 1/2 tsp salt
          • 4 tablespoons of any cooking oil

          Cook your rice.  When ready, strain, and set aside.
          Heat a frypan over medium heat.  Once hot, add oil, cinnamon, cardamom, and cloves.  Stir, then add turmeric and salt.  Stir for another two minutes.  Lastly, add the sultanas and cashew nuts, firing until they are golden brown.

          Add cooked rice to the pan & mix ingredients together & enjoy!

          Black Bobbi

          Dani’s “Healthy” Dark Chocolate Bar

          This easy dark chocolate snack is Dani’s go-to when she craves something sweet 

          Ingredients & Method

          • 4 tablespoons of coconut oil.
          • 1 teaspoon of cocoa powder. 
          • 2 teaspoons of almond butter 
          • Squeeze of honey/maple syrup or rice malt syrup (add more if you want it sweeter.)

          “Mix all ingredients together over low heat on the saucepan. Be sure to watch as it can easily burn. Get a baking tray/baking paper. Pour the contents of the pot over the baking paper and smear it around the paper. Here is where you can get creative... I generally just sprinkle some crushed nuts. But you could use, cacao bits, frozen berries, swirl through some peanut butter, cut up little jelly lollies. Put in the freezer. It generally will set in around 30 mins-60 mins.”



          Alpine Green & Black Bobbi

          Garlicky Greens from 101 Cookbooks

          This bright green side dish can be made with any greens you have on hand such as silverbeet, kale, spinach. As Heidi at 101 Cookbooks notes, this garlicky greens dish can be served on its own as a side dish, or add in some eggs for an omelet or frittata, or puree and add into a dip. 

          101 Cookbooks Garlicky Greens

          Ingredients & Method

          • 1 large bunch of kale, chard
          • 2 tbsps extra-virgin olive oil
          • fine grain sea salt
          • 5 cloves of garlic, crushed and chopped
          • 1/4 cup Parmesan cheese (opt)
          • crushed red pepper flakes

          De-stem and rinse the greens. If using spinach, de-stemming is not necessary.

          Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple of big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.


            Stay Merry everyone! 

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