January 2nd, 2011 § § permalink
INGREDIENTS
1 pound apples, peeled, cored and chopped fine
¾ cups apple cider
1 cup brown sugar
1 teaspoon lemon juice
½ cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon fresh nutmeg, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts
DIRECTIONS
In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.
Preheat oven to 350°F.
Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center.
Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.
Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Brown sugar butter glaze, chopped walnuts, flax seeds
July 29th, 2011 § § permalink
Ingredients
1 cup maple syrup
¼ cup blueberry puree
1 teaspoon grated ginger
Directions
In small saucepan over medium-low heat, add maple syrup and ginger and warm through.
October 13th, 2010 § § permalink
INGREDIENTS
2 liters seltzer water
2 cups lime simple syrup (1 cup sugar, 1 cup water, 2 T lime zest)
2 cups fresh blueberries
Fresh mint leaves for garnish
PREPARATION
Smash blueberries in a medium sized mixing bowl. In a pitcher, add seltzer, lime simple syrup and smashed blueberries. Pour rickey over ice and blueberries and garnish with fresh mint.

June 23rd, 2011 § § permalink
Makes 6-9 popsicles
Ingredients
1 cup fresh blueberries
1 cup cream
1 cup vanilla yogurt
½ cup honey
Directions
Blend up all the ingredients and pour into popsicle molds and place in the freezer for at least 6 hours. If you do not have popsicle molds pour into wax paper cups and freeze for about 1 hour. After the hour, place popsicle sticks into the middle of the cups and continue to freeze for 6 hours.
January 2nd, 2011 § § permalink
INGREDIENTS
¾ cups brown sugar
½ cup (¼ stick) butter
¼ cup heavy whipping cream
½ teaspoon vanilla
Pinch of salt
DIRECTIONS
In a medium sized sauté pan, over medium heat, add ingredients until warm and sugar has dissolved.
Remove from heat and drizzle over pop tarts.
October 13th, 2010 § § permalink
INGREDIENTS
Corn
Cilantro
Red peppers
Lime juice
Scallions
Corn chips
Avocado
Salt
PREPARATION
Chop all ingredients and combine in bowl. Serve with corn chips

January 2nd, 2011 § § permalink
Ingredients
1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, cold and cut into small pieces
2 egg yolks
2 tablespoons ice water
Directions
In a large bowl, combine flour, cornmeal, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add egg yolks and ice water (don’t add all at once, add 1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.
Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Recipe Property of Martha Stewart
January 2nd, 2011 § § permalink
Ingredients
2 tablespoons butter
1 tablespoon almond paste
1 teaspoon vanilla
½ cup dried cherries, chopped
½ cup roasted almonds, chopped fine
Pinch of salt
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing of pop tarts
Directions
Preheat oven to 350°F. In a small bowl, combine all ingredients. Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.
Suggested Crust: Whole Wheat, plain, cornmeal
Suggested Topping: Chopped almonds, flax seeds
April 20th, 2011 § § permalink
Makes ½ gallon of ice cream
Ingredients
2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact
Directions
Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.
Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.
April 20th, 2011 § § permalink
Makes one baguette
Ingredients
¼ cup basil
¼ cup fresh parsley
1 clove garlic
2 tablespoons melted butter
¼ cup olive oil
Salt
Baguette, sliced
Parmesan cheese
Directions
Pre-heat oven to 350° F. In a blender combine the basil, parsley, garlic and chop. Add the melted butter oil and salt and blend until smooth. With a pastry brush, brush the bread with the herb mixture, making sure to get all over the entire side of the slice. Place on a baking sheet and sprinkle with a little parmesan. Bake for about 10 minutes or until golden brown on top.
July 29th, 2011 § § permalink
Makes 6-8 cakes
Ingredients
1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger
Directions
In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.
July 29th, 2011 § § permalink
Makes ½ cup
Ingredients
½ stick butter, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated
Directions
In a small bowl combine all ingredients and mix well. Spread on warm muffins.
April 20th, 2011 § § permalink
Makes one Pitcher
Ingredients
2 cups ginger-beet syrup (ginger, beets, sugar)
2 cups fresh lemon juice
water
Directions
To make the ginger beet syrup place ½ cup freshly grated beets, 1 cup sugar, 1 cup water and 1 tablespoon freshly grated ginger in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!
February 16th, 2013 § § permalink
Makes 1 pitcher
Ingredients
¼ cup tarragon leaves, chopped fine
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 medium beet, scrubbed
6 oranges, peeled IceSeltzer water
Directions
In a medium sauce pan combine the tarragon, ginger, sugar and water. Bring to a boil while stirring to dissolve all the sugar. Reduce heat and simmer for about 8-10 minutes. Take of the heat and set aside to cool completely. Strain. Juice the beet and the oranges in a juicer, you will need to have at least two cups of juice. In a large pitcher filled with ice, place the ginger syrup, beet-orange juice and stir well, fill with seltzer to taste.
October 13th, 2010 § § permalink
INGREDIENTS
1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste
PREPARATION
In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through and combine with cooked pasta. Meanwhile, in a blender, add basil, lemon juice and olive oil and puree, taste for salt. Drizzle pasta salad with basil sauce.

April 23rd, 2011 § § permalink
Serves 15
INGREDIENTS
15 medium red, yellow and blue potatoes, cut into thin wedges
2 tablespoons olive oil
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper
DIRECTIONS
Preheat oven to 425°F.
Mix potatoes, olive oil, and chives in a big mixing bowl and sprinkle with salt and pepper.
Place on a cookie sheet and bake for 30 minutes or until soft, yet crisp.
December 3rd, 2011 § § permalink
Makes 12-15 pies
Â
Ingredients
Basic Pie Crust Dough Recipe (follows)
4 medium pears or apples, peeled, cored and chopped fine
2 tablespoons fresh herbs of choice, thyme. lemon thyme, basil, roseamry
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw
Directions
Pre-heat oven to 400° F.
In a small mixing bowl, combine all ingredients and mix well. Roll out dough, and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture on the dough on one side, and fold over.
Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown.
PIE CRUST DOUGH
Ingredients
1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water
Directions
Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
June 23rd, 2011 § § permalink
Serves 6
Ingredients
2 cups jersey peaches, peeled, pitted and chopped
½ cup water
½ cup honey
Directions
In a medium sauce pan place the peaches, honey and water and bring to a boil. Reduce heat and simmer on low for about 2 minutes. Take off heat and allow to cool. Once cool, blend into a smooth puree. Place into popsicle molds and freeze for 6-9 hours.
October 11th, 2010 § § permalink
Makes ½ Gallon
INGREDIENTS
1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water
PREPARATION
In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well.
Serve over ice with lavender wand.
Lavender Lemon Sugar Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried
PREPARATION
In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.
*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.


October 11th, 2010 § § permalink
Makes 1 Gallon
INGREDIENTS
2 cups lemon sugar syrup, recipe below
2 tablespoons lemon zest
2 cups lemon juice (20 big juicy lemons)
12 cups water
PREPARATION
In a one gallon pitcher combine lemon sugar syrup, lemon zest, lemon juice, and water, stir well.
Serve over ice with lemon wedge.
Lemon Sugar Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tablespoons lemon zest
PREPARATION
In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.
*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

October 11th, 2010 § § permalink
Here’s your chance to get creative.
Blueberry Lemon Sparkle
Just add mashed blueberries to sparkling lemonade recipe
Raspberry Mint Lemon Sparkle
Just add mashed raspberries and chopped mint to sparkling lemonade recipe
Tropical Mango Limeade
Just add pureed mango to limeade recipe
Waterme-lemonade
Just add pureed watermelon to lemonade recipe
Blackberry Fizz Lemonade
Just add mashed blackberries to sparkling lemonade recipe
Ginger Grapefruit-ade
Substitute 1 cup of grapefruit juice for 1 cup lemon juice and add grated fresh ginger to lemon sugar syrup and finish with sparkling lemonade recipe
Cherry Lemonade
Just add mashed cherries to lemonade recipe
Spiced Lemonade
Just add grated fresh ginger, cinnamon stick and cloves to lemon sugar your syrup and finish with lemonade recipe


October 11th, 2010 § § permalink
Makes ½ Gallon
INGREDIENTS
1 cup lime sugar syrup, recipe below (see note*)
2 tablespoons lime zest
½ cup lime juice (10 to 15 juicy limes)
7 cups water
PREPARATION
In a half gallon pitcher combine lime sugar syrup, lime zest, lime juice, and water, stir well.
Serve over ice with lime wedge.
Lime Sugar Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tablespoons lime zest
PREPARATION
In a medium saucepan, over medium-low heat, add sugar, water and lime zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.
*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.
January 2nd, 2011 § § permalink
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons yellow onion, chopped superfine
1 clove garlic, chopped superfine
1 cup brown mushrooms, chopped fine
¼ cup red pepper, chopped fine
Salt
Pepper
1 tablespoon each of fresh chives, parsley and thyme, chopped fine
¼ cup parmesan cheese, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts
DIRECTIONS
In a medium sized sauté pan, add butter and olive oil. Sauté onion until translucent, about 5 minutes.
Add garlic, mushrooms, red pepper and cook, stirring occasionally, 7 to 10 minutes. Season with salt and pepper, remove from heat and add fresh herbs and parmesan cheese. Let cool before using to fill pop tart.
Preheat oven to 350°F.
Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center.
Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.
October 11th, 2010 § § permalink
Serves 15
INGREDIENTS
5 chicken breasts, sliced and pounded into 30 – 2 inch flat strips
½ cup all purpose flour
2 large eggs, beaten
2 cups panko bread crumbs
3 tablespoons fresh chives, chopped fine
3 tablespoons fresh parsley, chopped fine
1 teaspoon salt and a pinch of pepper
30 wooden bamboo skewers
PREPARATION
Preheat oven to 425° F
Thread chicken strips onto tips of bamboo skewers
In 3 separate mixing bowls place flour, eggs and breadcrumbs (season eggs with the salt and pepper)
Mix the fresh herbs with the breadcrumbs until well mixed.
Dredge chicken with flour and then dip in egg mixture and then coat with the bread crumbs until evenly coated. Arrange chicken on flat lightly greased cookie sheet
Place in preheated oven and bake for approx. 15 minutes on each side, flipping once for even cooking.
October 13th, 2010 § § permalink
INGREDIENTS
Crumble topping
1 stick butter, cut in small pieces
1 cup whole-wheat flour
3 teaspoons cinnamon
1 cup rolled oats
1 teaspoon nutmeg
½ cup brown sugar
chopped nuts/seeds, optional
½ tsp vanilla extract
PREPARATION
Preheat at 375ËšF.
Combine all ingredients for topping. Sprinkle fruit with sugar and place in ramekin, top with crumble. Bake for 15 minutes.

January 2nd, 2011 § § permalink
INGREDIENTS
2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water
DIRECTIONS
In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
January 2nd, 2011 § § permalink
Ingredients
¼ red onion, chopped fine
1 cup apples, chopped
2 teaspoons caraway seeds
1 teaspoon brown sugar
1 teaspoon salt
¼ cup Manchego cheese, shredded
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts
Directions
In a bowl, combine all ingredients and use to fill savory pop tart.
Preheat oven to 350°F.
Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.
Suggested Crust: Whole Wheat, plain
Suggested Toppings: Caraway seeds
April 20th, 2011 § § permalink
Makes one Pitcher
Ingredients
2 cups rhubarb syrup (rhubarb, sugar)
2 cups fresh lemon juice
water
Directions
To make the rhubarb syrup place ½ cup fresh rhubarb chopped, 1 cup sugar and 1 cup water in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!
October 11th, 2010 § § permalink
Serves 15
INGREDIENTS
15 medium Yukon gold, yellow and blue potatoes, cut into thin wedges
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper
1-2 tablespoons olive oil
PREPARATION
Preheat oven to 425° F.
Mix potatoes, olive oil, and fresh herbs in a big mixing bowl and sprinkle with salt and pepper.
Place on a flat cookie sheet and bake for 30 minutes or until soft, yet crisp.
October 11th, 2010 § § permalink
Makes 1 Gallon
INGREDIENTS
2 cups lemon juice (20 big juicy lemons)
1 tablespoon baking soda
2 cups lemon sugar syrup, recipe below (see note*)
2 tablespoons lemon zest
6 cups water
6 cups sparkling water
PREPARATION
In a one gallon pitcher combine lemon juice, baking soda, lemon sugar syrup, lemon zest, and water, stir well.
Serve over ice with herb sugared lemon wedge.
Lemon Sugar Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tablespoons lemon zest
PREPARATION
In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.
*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

July 29th, 2011 § § permalink
Makes 12 muffins
Ingredients
1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup fresh summer fruit
Coarse sugar
Directions
Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.
In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in fruit and mix well. Combine together the flour and fruit mixtures a little at a time until thick but still smooth. Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean.
April 20th, 2011 § § permalink
Serves 6
Ingredients
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
¼ cup fresh spinach juice
1 teaspoon salt
½ cup parmesan, grated fine
½ cup pecorino Romano, grated fine
¼ cup ricotta cheese
Butter
Directions
Mound flour on a work surface, preferably wooden, and make a well in center. Add egg, spinach juice and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.
Roll pasta:
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll out into flat sheets.
In a medium mixing bowl combine the three cheeses and mix well. To assemble ravioli cut the fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.
Strain and dollup with butter.
October 11th, 2010 § § permalink
Makes 1 Large Pitcher
INGREDIENTS
1½ cup of sugar
1 pint of strawberries, hulled and quartered
10 lemons, halved and seeds removed
1 tablespoon lemon zest
¼ cup fresh basil leaves , chopped fine
15 -20 cups of water
PREPARATION
Juice the lemons with a hand juicer, set aside.
In a medium wooden bowl mash the strawberries, sugar, zest and basil until a smooth paste forms.
Combine lemon juice, strawberry paste and water in a large pitcher, use a handheld blender to get it smoother or serve chunky for kids!
June 23rd, 2011 § § permalink

Makes 6-9 popsicles
Ingredients
1 pint fresh strawberries, stems removed and chopped
1⁄3 cup honey
1⁄3 cup water
4 egg yolks
1 cup cream
1 cup milk
1 tablespoon orange zest
1⁄3 cup fresh orange juice
1 teaspoon vanilla extract
Directions
In a medium sauce pan place the strawberries, honey and water and bring to a boil. Reduce heat and simmer on low for about 10 minutes. Take off heat and allow to cool, once cool, blend into a smooth puree. Whisk together egg yolks, cream, and milk and place it in a sauce pan to heat on low medium heat whisking for about 5 minutes or until a custard-like texture begins to form, remove from heat and set aside to cool. In a bowl combine the strawberry puree, the custard mix and the orange juice, zest and vanilla until well mixed. Place into popsicle molds and freeze for 6-9 hours.
June 23rd, 2011 § § permalink
Serves 6
Ingredients
Zest of 1 lime
Juice of 2 limes
¼ cup fresh mint leaves, chopped fine
½ cup raw sugar or regular sugar
2 cups watermelon cubed into ½ inch cubes
Directions
In a mixing bowl combine the lime zest, mint, lime juice, and sugar and whisk until all sugar is incorporated. Place the watermelon cubes in a large bowl and pour the juice and zest mixture over the cubes. Toss together and place in a zip lock freezer bag and freeze for about 2-3 hours. Pop into your mouth and enjoy!
December 3rd, 2011 § § permalink
Makes 1 Large Pitcher
Ingredients
1/4 cup fresh parsley
1/4 cup fresh basil
3 tablespoons fresh lemon thyme leaves
zest of 1 lime
zest of 1 lemon
1 cup turbinado sugar or white sugar
1 cup water
2 cups citrus juice: tangerines, lemons, limes, oranges
Directions
Combine the herbs, zest, sugar and water in a medium saucepan on high heat and bring to a boil.  Reduce heat and allow to simmer for about 6 minutes.  Take off heat and allow to cool.  Blend the mixture and then strain out all the leaves.  It will be a vibrant green color.  In  a large pitcher combine the syrup, the lemon juice and ice, fill with selzer water, stir and garnish with a few thyme leaves.
Makes 1 Large Pitcher
Ingredients
1/4 cup fresh parsley
1/4 cup fresh basil
3 tablespoons fresh lemon thyme leaves
zest of 1 lime
zest of 1 lemon
1 cup turbinado sugar or white sugar
1 cup water
2 cups citrus juice: tangerines, lemons, limes, oranges
Directions
Combine the herbs, zest, sugar and water in a medium saucepan on high heat and bring to a boil.  Reduce heat and allow to simmer for about 6 minutes.  Take off heat and allow to cool.  Blend the mixture and then strain out all the leaves.  It will be a vibrant green color.  In  a large pitcher combine the syrup, the lemon juice and ice, fill with selzer water, stir and garnish with a few thyme leaves.
February 16th, 2013 § § permalink
Serves 8 -12
Ingredients
3 tablespoons olive oil
½ yellow onion, chopped small
2 cloves garlic, chopped fine
2 carrots, chopped medium
2 celery ribs, sliced thin
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh parsley leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh rosemary leaves
1-2 bay leaves
2 teaspoons salt, plus more to taste
6 cups vegetables stock
1 cup cannellini beans, pre cooked or canned
1 (15 oz) can fire roasted diced tomatoes
6 cups vegetable stock
1 small piece of parmesan rind
1 cup ditalini pasta (or small pasta)
1 cup fresh English peas
1 cup fresh spinach leaves, chopped
Soy Nut Pesto*
Freshly Grated Parmesan
Directions
In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Next add the carrots, celery and fresh herbs. Season with salt.  Add the beans and the tomatoes and stir well. Add the stock and the Parmesan rind and decrease heat to a simmer and cook until vegetables are almost soft, about 20 minutes.  Add the pasta and cook about five minutes. Then add the peas and cook about five minutes more. Add the fresh spinach turn off heat and keep covered for 8 minutes. Stir. Serve soup drizzled with herb pesto and freshly grated Parmesan cheese.