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On this Recipe Wednesday, we get a taste of Asheboro.

“A Taste of Asheboro and Randolph County,” a fundraiser for the Randolph Community College Foundation to raise money for student scholarships will be held on Tuesday, Oct. 14, at 105 Worth in Asheboro.

For the event, restaurants from around the county will provide bite-size portions for guests to sample. There will also be a wine auction and a pottery auction.

Today, we’ll be getting a sneak peek at some great dishes at The Table.

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Avocado Smash
2 ripe or over ripened avocado
Juice of 1 lime
1tsp Southwestern Toasted Cumin and 4-Chili seasoning blend by Home Appetit
1 tsp fresh cilantro, chopped

Rest of the sandwich: Grilled Chicken, Roasted Tomato, Avocado, BLT with Fresh Mozzerella
2 slices any bread, I will be using The Table house made multi-grain
Oven roasted cherry tomatoes
1 cooked chicken breast
2 slices cooked Applewood smoked bacon
2 slices of fresh mozzarella cheese

Housemade Vegetable Stock
1 cup Extra Virgin Olive Oil
2 whole carrots, unpeeled with ends
1 red onion, skin on, quartered
1 sweet onion, skin on, quartered
Tops from 1 bunch of celery
4 zucchini ends
5 whole peeled garlic cloves
4 dried bay leaves
1/2 cup fresh sage
1/2 cup fresh rosemary
1/2 cup fresh Italian parsley
1 tsp each kosher salt and course ground black pepper
1 Cup dry white wine
8 qts cold water

Add all ingredients, except white wine, to a large stock or soup pot, beginning by pouring olive oil to coat the bottom of the pot. Cook on High heat 5-10 minutes. Stir, reduce heat to Medium and cook another 10 minutes. Add wine and stir, scraping browned bits from the bottom of the pot. Reduce wine for another 10 minutes. Then add water. Simmer for 30 minutes. Strain. Use as base for any vegetable soup.

Baked Apples with Oatmeal Porridge and Granola

6 apples (Gala or Fuji), bottoms sliced so apples stand
1 fresh lemon, halved
4 tablespoons unsalted butter
6 tablespoons light brown sugar
1 teaspoon ground cinnamon
Pinch ground black pepper
1 cup apple cider or natural apple juice
1 1/2 cups cooked steel cut oatmeal, prepared according to package directions, warm
1/2 cup quinoa, grain blend, warm
Already prepared granola

Preheat the oven to 375 degrees F.
Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large “bowl,” including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside.

Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the brown sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish along with any leftover melted butter mixture. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer.

Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes.
While the apples are baking, prepare the oatmeal and quinoa. Combine oatmeal and quinoa, along with reseserved chopped apples and cook for a few minutes. Divide the oatmeal porridge among the baked apples. Top each apple with a drizzle of reduced apple cider sauce and sprinkle with granola.

Sweet and Spicy Walnuts

1 cup walnuts
1 tablespoon butter
2 tablespoons maple syrup
¼ teaspoon ground cayenne pepper
1/4 teaspoon cinnamon
1/8 tsp cloves
sea salt to taste
1 egg white
2 tbsp water

Preheat Oven to 350 degrees F
Combine dry ingredients in a medium bowl. Stir until mixed well and no lumps. In a small bowl, whisk egg whites and water until just foamy. Place walnuts in a large bowl. Pour egg white mixture over walnuts and mix. Pour spice mix over walnuts and mix. Place on baking sheet and bake for 10-15. Melt 1 tablespoon of butter. Remove walnuts from over, carefully stir in melted butter and maple syrup. Return to oven to bake until just caramelized, approximately 10 more minutes. Remove and let cool.

Compose a Salad that will contain the Sweet and Spicy Walnuts

Roasted Root Vegetable Salad with Blue Cheese, Sweet and Spicy Walnuts, Cranberry Balsamic Vinaigrette
Red and Green leafy lettuce mixture
Oven Roasted Beets
Oven Roasted Sweet Potatoes
Diced Granny Smith Apples
Crumbled Blue Cheese
Dried Cranberries
Sweet and Spicy Walnuts

Combine first 4 ingredients in a large bowl. Pour 2 tablespoons of vinaigrette over ingredients and toss to combine. Place greens in a salad bowl. Top with blue cheese, dried cranberries, and walnuts. Can add grilled chicken, fried chicken, and/or bacon.