Chilled Tomato Soup

August 8th, 2011 § 0 comments § permalink

Ingredients

8-10 medium heirloom tomatoes, chopped
4 cloves garlic, chopped fine
½ cup fresh basil leaves, chopped
Juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 teaspoons sea salt
4 tablespoons heavy cream
6 large basil leaves
Garden caviar (recipe follows)

Directions

Puree all ingredients in a food processor until smooth. Push mixture through sieve to remove seeds and stems. Chill for at least 3 hours. Before serving, take 1 tablespoon of cream and gently pour it on top of the soup and add one large basil leaf to the top of each soup, gently spoon some of the garden caviar on top of the basil leaf for garnish.

Garden Caviar
Makes 1 cup

Ingredients

1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Directions

In a mixing bowl combine all ingredients and mix well, let stand at room temperature for at least 10 minutes.

Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Garden Caviar

August 8th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Directions

In a mixing bowl combine all ingredients and mix well, let stand at room temperature for at least 10 minutes.

Ger-Nis Cobb Salad With Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 slices turkey bacon, cooked crispy and crumbled
1 cups turkey breast, cooked and cubed small
4 hard boiled eggs, chopped small
1 cup blue cheese crumbles
1 avocados, ripe but firm, cubed small
1 red peppers, chopped small
1 medium red onion, chopped small
1 cups cherry tomatoes, quartered
2 cups ice berg lettuce, chopped small
2 cups romaine lettuce, chopped small
Salt & pepper
¼ cup fresh chives, chopped superfine
Creamy Herbal Ranch Dressing (recipe follows)

Directions

The key to the perfect cobb is the uniform small chop. Your cuts must be constant to optimize flavors. Once all the items are chopped or crumbled etc to a consistent shape and size, combine the lettuces in a large bowl and mix well. Season with salt & pepper. Lay them in a shallow oblong serving dish, making sure it’s flat and even, perhaps with a slight mound at the center. Arrange the items one by one in a neat line across the dish, like stripes on a flag. Garnish with chopped chives. When ready to serve let each person grab their goods and drizzle the dressing on each salad.

Creamy Herbal Ranch Dressing
Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Heirloom Squash & Chili Mint Salad

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

5 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
3 tablespoons olive oil
2 teaspoons lemon zest
1 tablespoon lemon juice
2 cloves garlic, chopped superfine
1 -2 teaspoons fresh red chili, deseeded and chopped superfine
3 tablespoons pine nuts, toasted
Salt

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.

Lavender Fairy Dust

August 8th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

Lavender Orange Herbal Iced Tea With Orange Twists

August 8th, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

¼ cup fresh lavender flowers
1 tablespoon orange zest
½ cup orange juice
3 tablespoons lemon juice
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 earl grey tea bags
Ice
Water
Orange Twists for garnish

Directions

In a medium saucepan combine the flowers, sugar, orange zest, orange juice, lemon juice and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture and allow to cool. Pour the syrup in a large pitcher filled with ice and add water! Garnish with orange twists.

Lavender Peach Doughnuts Bites Tossed with Lavender Fairy Dust

August 8th, 2011 § 0 comments § permalink

Makes 30 bites

Ingredients

2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
¼ cup plain white Greek yogurt
¼ cup fresh peach puree
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying
Lavender Fairy dust for dusting (recipe follows)

Directions

In a large bowl mix together the flour, almond flour, baking powder, baking soda, lavender, and salt. In a separate bowl, whisk the milk, yogurt, peach puree, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and gently mix until it is smooth and a little elastic. To fry the doughnuts, fill a pan up to 3″ of canola oil. Heat the oil until it reaches 375ËšF. Drop spoonfuls of the doughnut mixture into the hot pan. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so. Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar. (Wait until the hot oil runs off the donut before dusting.)

Lavender Fairy Dust
Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

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