Recipes

Serves 6

Ingredients

3 tablespoons butter, melted
1 cup milk
1 cup whole-wheat flour
¼ teaspoon salt
2 eggs, beaten
¼ cup turbinado sugar (white sugar is okay as well)
Raspberries
Blueberries
Blackberries
Strawberries
Creme fresh
Sugar, coarse or regular
Powdered sugar

Directions

In a large bowl toss together whatever berries desired and sprinkle with sugar and let stand. Whisk together melted butter, milk, flour, salt and eggs until smooth and refrigerate for about 30 minutes or until cold! Heat a large crepe pan or non stick skillet to medium high heat and brush with a combination of butter and oil until greased lightly. Pour a little batter (about ¼ to ½ cup) into the pan and cook, flipping once when the bottom side is cooked brown. There will be some small bubbles as when cooking a pancake. The process should take a few minutes total for each crepe and varies with the heat of the pan. Place a spoon full of creme fresh on the crepe and spread into a thin layer. Spoon the berries onto the crepe and fold the sides together to form a crepe or roll. Sprinkle with powdered sugar and serve.

Serves 4-6

Ingredients

Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds cranberry beans, shelled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
4 links of herbal chicken sausage, sliced 1 inch thick
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish

Directions

Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the cranberry beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs, seasonings and sausage, stir well. Cook about 5-8 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.

Serves 4-6

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Makes several bubbly drinks

Ingredients

½ cup fresh blueberries (smashed) or fresh apricots (chopped)
3 tablespoons fresh tarragon leaves
½ cup raw or unprocessed sugar
½ cup water
Cava, champagne or prosecco
Blueberries for garnish

Directions

In a medium saucepan combine the apricots or blueberries, tarragon, sugar and water and bring to a boil. Reduce heat and simmer for about 15 minutes. Take off heat and let stand for about 3-4 minutes. Strain and set in the refrigerator to cool. In a champagne class, pour 1-2 ounces of the herbal fruit syrup and fill with bubbly.

Serves 6

Ingredients

2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper
Whole wheat puff pastry

Directions

Preheat oven to 375°.

In a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper. Place puff pastry on a lined baking sheet, either on a large square or small squares. Spoon mixture into tart and bake in oven for 10 minutes or until golden brown. Serve warm.