February 16th, 2013 § § permalink
Makes 1 pitcher
Ingredients
2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water
Directions
In a medium sauce pan combine the mint, ginger, sugar and water. Bring to a boil while stirring to dissolve all the sugar. Reduce heat and simmer for about 5-10 minutes. Take of the heat and set aside to cool completely. Strain. In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.
February 16th, 2013 § § permalink
2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water
*Rosemary Pixie Dust
Directions
Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir. Pour into a glass and place a tiny pinch of *Rosemary Dust over the top of the glass.
*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.
February 16th, 2013 § § 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.
June 26th, 2011 § § permalink
Makes 1 cup
Ingredients
2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper
Directions
In a medium or small bowl whisk together all ingredients until smooth and emulsified. Toss together with salad or use as a marinade for chicken or fish.
June 26th, 2011 § § permalink
Serves 4-6
A lovely savory way to enjoy peak berries and even more enjoyed alongside a glass of cold sparkling white or rose wine!
Ingredients
4 cups baby spinach leaves
1 medium or small red onion, halved and sliced thin
10 medium strawberries, quartered
1 cup Bulgarian feta, crumbled
1 cup almonds, toasted and sliced or chopped
Strawberry Almond Vinaigrette (recipe follows)
Directions
In a large salad bowl gently mix the spinach, red onion, and strawberries. Add the feta and almonds and again mix gently. Drizzle with the dressing and again gently toss together
Strawberry Vinaigrette
Makes 1 cup
Ingredients
2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper
Directions
In a medium or small bowl whisk together all ingredients until smooth and emulsified. Toss together with salad or use as a marinade for chicken or fish.
June 26th, 2011 § § permalink

Makes 1 soda
A lovely and seasonal option for sugary sodas, kids and adults won’t be able to refuse this sweet delightful drink that will forever be reminiscent of summer to your palette.
Ingredients
2-3 ounces strawberry puree (recipe follows)
Seltzer water
Ice
Directions
In a glass filled with ice combine the strawberry puree depending on sweetness either 2 or 3 ounces and fill with seltzer water. Stir well and garnish with a strawberry.
*to make the strawberry puree take 1 cup of strawberries, hulled and chopped, ½ cup turbinado or unprocessed sugar and ½ cup water and bring to a boil. Take of heat and cool. Blend in a blender until smooth.