October 11th, 2010 § § permalink
Makes 20 Bites
INGREDIENTS
Lime marmalade, recipe below
10 each prosciutto slices, sliced thin and cut in half
½ cup cilantro leaves
1 ripe honeydew melon, skin removed, sliced in 2 to 3†long slices
PREPARATION
To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed by a slice of melon and then wrap the prosciutto around the melon.
Serve immediately.
Lime Marmalade
INGREDIENTS
2 limes
½ cup sugar
½ cup water
1 teaspoon salt
PREPARATION
Zest limes and set aside.
Remove and discard the white part (pith) of the lime and segment into supremes or just the lime “meatâ€.
In a heavy bottom saucepan, bring the lime zest, sugar, water, lime “meat,†and salt to a boil.
Let boil on a low rolling boil for about 20 minutes or until reduced by half.
Take off heat and allow to cool to room temperature (it will thicken as it cools).

October 11th, 2010 § § permalink
Serves 6
INGREDIENTS
6 each chicken breasts, pounded flat
Zest and juice of 2 lemons
Salt and pepper
Lemon thyme Asiago pesto, recipe below
PREPARATION
Marinate chicken breasts in lemon juice, zest, salt and pepper for approximately 30 minutes.
Grill and drizzle with lemon thyme Asiago pesto.
Serve immediately.
Lemon Thyme Asiago Pesto
Makes 1 ½ cups pesto
INGREDIENTS
4 garlic cloves
½ cup pine nuts
2 to 3 cups chopped fresh lemon thyme
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of 1 lemon
½ cup grated Asiago cheese
Salt and pepper
PREPARATION
Mix all ingredients with a hand held mixer or food processor until smooth.

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 6 servings
INGREDIENTS
2 cups cherry tomatoes, halved
2 cups cooked orzo pasta
½ cup chopped calamata olives
½ cup chopped green onions
½ cup chopped fresh marjoram
1 teaspoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
½ cup crumbled feta cheese
PREPARATION
Mix together all ingredients except cheese and let stand for at least 30 minutes.
Just before serving, add cheese and mix gently.

October 13th, 2010 § § permalink
Makes 6 servings
INGREDIENTS
6 each apricots, plums, and peaches, cut in half
2 tablespoon sugar
1 teaspoon salt
Herbed meringue, recipe below
Demerara sugar (optional)
PREPARATION
Preheat oven to 425Ëš.
Toss stone fruit with sugar and salt, and roast for 5 minutes.
Reduce oven to 200Ëš.
Once oven temperature has reduced, spoon rosemary meringue atop roasted plum halves, thyme meringue atop roasted apricot halves and tarragon meringue over roasted peach halves, sprinkle each with demerara sugar (if using) for added texture and bake for 35 to 40 minutes or until dry.
Serve warm.
Herbed Meringue
Makes 6 individual meringue shells
INGREDIENTS
¼ teaspoon salt
3 egg whites
6 tablespoons sugar
1 tablespoon chopped tarragon
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
PREPARATION
Add the salt to the egg whites and beat until foamy, gradually add the sugar and whip until stiff peaks form.
Separate meringue into three equal parts and fold in herbs to create three separate herb meringue bases.

October 13th, 2010 § § permalink
Makes 1 serving
INGREDIENTS
3 tablespoons strawberry syrup, recipe below
Juice of 1 lime
3 tablespoons roughly chopped mint
1 cup chilled sparkling water
PREPARATION
In a tall glass muddle strawberry syrup, lime juice and mint.
Fill glass with ice and sparkling water, stir well and serve.
Strawberry Syrup
INGREDIENTS
¼ cup fresh strawberries, mashed
½ cup sugar
¼ cup water
PREPARATION
Combine all ingredients in a medium heavy bottom saucepan.
Bring to a gentle boil, reduce heat and simmer for 5 minutes.
Blend and cool till ready to use.

October 13th, 2010 § § permalink
Serves 6
INGREDIENTS
3 to 4 medium zucchini, shredded on box grater
3 teaspoons sea salt
1 tablespoon olive oil
½ cup fresh basil, chopped fine
INGREDIENTS FOR TOPPING
½ cup fine bread crumbs
½ cup Asiago cheese, grated fine
1 tablespoon chopped basil
1 tablespoon olive oil
PREPARATION
Preheat oven to 400Ëš.
Place shredded zucchini into a colander and with sprinkle.
Let moisture drain from zucchini for 30 minutes and then squeeze out any excess liquid.
In a medium sized mixing bowl combine zucchini, olive oil and chopped basil.
Pack zucchini mixture into a shallow ceramic baking dish.
Meanwhile, in a separate small mixing bowl combine bread crumbs, grated Asiago cheese, chopped basil and olive oil.
Sprinkle bread crumb topping over the zucchini mixture and bake for 30 to 35 minutes or until brown.
Serve immediately.
