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

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

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

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

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