Incorporating fresh tea with savory ingredients can make a festive meal for all to enjoy this season. Delve into the warm scents of the season with these easy tea recipes, ideal for fall entertaining.
Gingersnap Chai Latte
Ingredients
- ½ cup water
- 1 Republic Chai Tea bag
- ½ cup steamed milk
- 1 Tbs. molasses
- 1/4 vanilla bean, scraped
- Foamed milk
- Gingersnap cookies (optional)
Preparation
- Heat fresh, filtered water to a rolling boil.
- Place the Chai tea bag in a standard sized tea mug, add heated water and steep for 3-5 minutes.
- Remove tea bag, stir in steamed milk, molasses, and vanilla bean.
- Top with foamed milk and serve with gingersnap cookies.
Autumn Salad
Ingredients
Salad:
- 1 large butternut squash, peeled, seeded, and cut into 1½ inch cubes
- 1 tbsp. Stir Fry Oil
- 1 tsp. five spice
- 1 cup canned garbanzo beans
- 1 bag arugula
- ½ apple, thinly sliced
- ¼ cup pumpkin seeds (toasted in skillet for 3 minutes)
- ¼ of a medium red onion, finely chopped
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese (optional)
- 1 tbsp. chopped fresh parsley
- salt and freshly ground pepper to taste
Dressing:
- 1 clove garlic, finely minced
- ¼ cup lemon juice
- 3 tbsp. well-stirred tahini
- 2 tbsp. Hibiscus Vinegar
- 2 tbsp. olive oil
Preparation
Squash:
- Preheat oven to 400°F
- Toss prepared butternut squash in Stir Fry Tea Oil and five spice
- Place on baking sheet and spread out in a single layer
- Roast for 30 minutes, tossing occasionally, until just tender and golden brown
Dressing:
- Whisk together the garlic, lemon juice, tahini, Hibiscus Vinegar, and olive oil
- Season with salt and freshly ground pepper to taste
Salad:
- Combine the squash, garbanzo beans, onion, apples, parsley and arugula in a mixing bowl
- Add the dressing to taste, and toss carefully
- Sprinkle toasted pumpkin seeds, chopped parsley, cranberries and goat cheese (if using) over the top of salad
- Serve immediately
