Apple Walnut Butter

January 2nd, 2011 § 0 comments § 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

Blueberry Ginger Maple Syrup

July 29th, 2011 § 0 comments § 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.

Blueberry Rickey

October 13th, 2010 § 0 comments § 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.

Blueberry Rickey

Blueberry Vanilla Cream Yogurt Pops

June 23rd, 2011 § 0 comments § 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.

Brown Sugar Butter Glaze

January 2nd, 2011 § 0 comments § 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.

Corn Salsa with Chips

October 13th, 2010 § 0 comments § 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

Corn Salsa with Chips

Cornmeal Crust

January 2nd, 2011 § 0 comments § 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

Dried Cherry Almond Cream Filling

January 2nd, 2011 § 0 comments § 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

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § 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.

Garlic Herb Bread (kid friendly)

April 20th, 2011 § 0 comments § 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.

Ginger Carrot Wholegrain Pancakes

July 29th, 2011 § 0 comments § 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.

Ginger Spice Butter

July 29th, 2011 § 0 comments § 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.

Ginger-Beet Lemonade

April 20th, 2011 § 0 comments § 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!

Ginger-Beet Orange Sodas

February 16th, 2013 § 0 comments § 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.

Heirloom Tomato and Pesto Pasta Salad

October 13th, 2010 § 0 comments § 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.

Heirloom Tomato and Pesto Pasta Salad

Herb Oven Baked Fries

April 23rd, 2011 § 0 comments § 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.

Herbal Pie Pockets

December 3rd, 2011 § 0 comments § permalink

Makes 12-15 pies

 

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.

Jersey Peach Popsicle Bites

June 23rd, 2011 § 0 comments § 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.

Lavender Lemonade

October 11th, 2010 § 0 comments § 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.

Lavender Lemonade

Lavender Lemonade

Lemonade

October 11th, 2010 § 0 comments § 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.

Lemonade

Lemonades – Creative Ideas

October 11th, 2010 § 0 comments § 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

Lemonade - Creative Ides

Lemonade - Creative Ides

Limeade

October 11th, 2010 § 0 comments § 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.

Mushroom Herb Filling

January 2nd, 2011 § 0 comments § 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.

Panko Herb Crusted Chicken Skewers

October 11th, 2010 § 0 comments § 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.

Pick Your Own Fruit Crisp

October 13th, 2010 § 0 comments § 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.

Pick Your Own Fruit Crisp

Plain Pie Crust

January 2nd, 2011 § 0 comments § 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.

Red Onion Apple Caraway

January 2nd, 2011 § 0 comments § 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

Rhubarb Lemonade

April 20th, 2011 § 0 comments § 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!

Roasted Herbal Potatoes

October 11th, 2010 § 1 comment § 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.

Sparkling Lemonade

October 11th, 2010 § 0 comments § 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.

Sparkling Lemonade

Spicy Summer Fruit Muffins

July 29th, 2011 § 0 comments § 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.

Spinach & Three Cheese Ravioli (kid friendly)

April 20th, 2011 § 0 comments § 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.

Strawberry Basil Lemonade

October 11th, 2010 § 0 comments § 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!

Strawberry Creamsicles

June 23rd, 2011 § 0 comments § permalink

053

Makes 6-9 popsicles

Ingredients

1 pint fresh strawberries, stems removed and chopped
13 cup honey
13 cup water
4 egg yolks
1 cup cream
1 cup milk
1 tablespoon orange zest
13 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.

Watermelon Mint Lime Cubes

June 23rd, 2011 § 0 comments § 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!

Winter Herbal Citrus Soda

December 3rd, 2011 § 0 comments § 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.


Winter Herbal Pasta E Fagoili Soup with Fresh Pesto

February 16th, 2013 § 0 comments § 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.

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