“Kwalitys” Chickpeas

Serves 4 to 6
INGREDIENTS
3 tablespoons canola oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1½-inch piece of fresh ginger, minced
4 fresh or 6 frozen curry leaves, torn into pieces (optional)
2 red onions, finely chopped
3 fresh hot green chiles, slit the length of the chile
1½ teaspoons salt, or to [...]

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Almond, Black Cherry Chocolate Dipped Ice Cream Sandwich

Makes 6 sandwiches
Ingredients
12 Almond cookies
1 cup Black Cherry Ice Cream
9 ounces bitter sweet dark Chocolate
Directions
Place a scoop of ice cream on a almond cookie and place another cookie on top, squeeze down to make a sandwich. Place in freezer on a lined baking sheet for at least 30 minutes. After 30 minutes, chop [...]

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Apple Cider Sidecar

Makes 1 drink
INGREDIENTS
1 oz apple brandy or apple jack
1 oz lemon juice
1 ounce Cointreau (triple sec, orange Curacao or Grand Marnier)
1 oz apple cider
1 dash cinnamon
Apple slices, for garnish
PREPARATION
Place first 5 ingredients in a shaker filled with ice. Shake vigorously for about 10 seconds. Strain into a chilled martini style glass or glass where the [...]

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Apple Walnut Butter

INGREDIENTS
1 pound apples, peeled, cored and chopped fine
¾ cups apple cider
1 cup brown sugar
1 teaspoon lemon juice
½ cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon fresh nutmeg, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts
DIRECTIONS
In a saucepan over medium heat add ingredients and [...]

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Apricot Baklava

Serves 6
Ingredients
1 cup walnuts, chopped fine
1 cup apricots, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla
2 cups apricot syrup (recipe follows)
1 package whole-wheat Phyllo pastry (white can be substituted)
1 stick butter, unsalted and melted
Directions
Pre-heat oven to 350°F.
In a mixing bowl, mix the filling mixture ingredients (walnuts, apricots, and sugar) until well combined and [...]

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Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

Serves 6
Ingredients
10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)
Directions
In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off [...]

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Artichoke Pesto with Parmesan Tortilla Chips

Serves 8
INGREDIENTS
For Dip
2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt
For Tortilla Chips
4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese
PREPARATION
Preheat oven to 450°F.
Place the [...]

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Artichokes with Lemon Aioli Dip

INGREDIENTS
4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette
DIRECTIONS
Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in [...]

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Baby Artichokes with Lemon Vinaigrette

Serves 4
INGREDIENTS
12 baby artichokes, trimmed and halved lengthwise
¼ cup extra-virgin olive oil, plus additional for serving
¼ cup freshly squeezed lemon juice
4 garlic cloves, halved lengthwise
3 sprigs fresh thyme
Coarse sea salt or kosher salt
½ teaspoon whole black peppercorns
Chopped parsley
DIRECTIONS
Combine water, the oil, lemon juice, garlic, thyme, 1 teaspoon salt, and peppercorns in a medium sauce pan.
Add [...]

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Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Serves 10 to 12
Ingredients
9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe [...]

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Beet Stem Cake

“I don’t see why a person couldn’t add a handful of diced pears, cubed apples, you name it – maybe even swiss chard. This recipe is easy to use and creates a cake that tastes of Christmas. It also has worked a treat as a breakfast slice, instead of a granola bar. Somehow I believe that if my great-Grandma saw me using beetroot in cake, she’d be very pleased. In regard to this recipe, I did find that the batter needed a little longer time in the oven.”
Aloha!
Courtesy of Anna Lissiman

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Bell Pepper Spicy & Dirty Martini

A spicy, dirty, yet fresh tasting variation of the dirty martini, alive and filled with a daily dose of vegetables!

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Berenjena Rellena (Stuffed Eggplant)

Serves 8
INGREDIENTS
2 medium eggplants
4 tablespoons olive oil
4 cloves garlic, chopped
2 tomatoes, chopped
1 medium red onion, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
1 cup breadcrumbs
1 teaspoon cumin seeds, toasted
½ teaspoon cinnamon
Salt and pepper
Juice of 1 lemon
Serve with chunk of bread
PREPARATION
Preheat oven to 400°F.
Cut the eggplants in half and brush with olive oil and sprinkle [...]

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Black Cherry Ice Cream

Makes 4 cups
Ingredients
2 cups heavy cream, whipped to thick consistency
1 cup sugar
1 tablespoon lemon juice
2 cups ripe black cherries halved
Directions
Make sure the heavy cream is whipped to a thick consistency and mix in sugar and lemon juice and fold in cherries. Freeze by using an ice cream maker or by the hand method, beating [...]

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Blueberry & Lemon Thyme Sorbet

Makes about 5 cups
Ingredients
2 cups water
2 cups sugar
½ cups fresh lemon thyme leaves
2 cups fresh blueberries
Zest and juice of 1 lemon
½ cup heavy cream
Directions
Make simple syrup in a medium saucepan by combining the sugar and water and lemon thyme. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, allow cooling. [...]

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Blueberry Macaroons with Lemon Buttercream

Makes 1 dozen macaroons
Ingredients
For the outer shells…
1 cup powdered sugar
½ cup almonds, finely ground (grind in spice grinder or use almond flour)
3 egg whites (stored at room temperature for 6 hours prior)
Pinch of salt
¼ cup sugar
2 tablespoons condensed blueberry puree
1 tablespoon minced dried blueberries
For the lemon buttermilk cream
¼ cup buttermilk
¼ cup lemon juice
2 teaspoons lemon [...]

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Caramel Sauce

Makes ¾ cup
Ingredients
¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk
Directions
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to [...]

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Cauliflower Tabouli with Lemon Olive Oil Dressing

Ingredients

1 head of cauliflower, cut up in pieces
¼ cup lemon juice
3 tablespoons of olive oil
1 teaspoon sea salt
3 medium tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 cup cucumbers, seeded and diced
¼ cup hemp seeds
2 bunches of flat parsley, finely chopped
1 handful of mint leaves, finely chopped

Directions

Put the cut cauliflower in the food [...]

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Cava melon Sangria

Makes 1 pitcher
Ingredients
1 cup honeydew melon, balled
1 cup cantaloupe, balled
½ cup galia melon, balled
½ cup basil, chopped
½ cup mint, chopped
¼ cup honey
Juice and zest of one lemon, lime and orange
2 bottles cava or an effervescent white wine
Directions
Muddle basil, mint, honey, zest and juice and combine with wine and melons. Let stand in the refrigerator for [...]

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Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

Serves 4
INGREDIENTS
2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Kosher salt
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced
DIRECTIONS
Peel celery root with [...]

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Chicken Breast & Chard with Thyme, Garlic, White Wine & Lemon

Serves 1-2
INGREDIENTS
1-2 servings chicken breast, boneless, skinless
Salt
Pepper
1 teaspoon lemon zest
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
2 tablespoons thyme leaves
1 cup chard, chopped
DIRECTIONS
Preheat oven to 400°F.
Season the chicken breasts with salt and pepper and lemon zest. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold [...]

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Chipotle Herb Glaze

This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!

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Citrus Aioli

Makes approximately ½ cup
Ingredients
3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper
Directions
Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream [...]

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Classic Garlicky Caeser Salad

Serves 8
INGREDIENTS
2 heads of romaine lettuce, roughly chopped
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 clove garlic, chopped
1 teaspoon freshly ground pepper
1½ teaspoons anchovy paste or 4 whole anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
1⁄3 cup extra virgin olive oil
Salt
1⁄3 cup Parmesan cheese, grated
DIRECTIONS
In a large serving bowl, place chopped romaine lettuce.
Meanwhile, to make [...]

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Creamy Asparagus Soup

Serves 6-8
Ingredients
3 tablespoons butter
1 medium yellow onion, chopped
1 medium shallot, chopped
2 cups asparagus stems
1 tablespoon fresh lemon thyme leaves
4 cups vegetable broth (preferably onion-herb or neutral based)
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup heavy cream
Salt
Black pepper
Directions
In a large skillet, over medium high heat, add butter. Cook the onions and shallots for a few minutes [...]

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Crispy Okra Salad (Kararee Bhindi)

Serves 4
INGREDIENTS
Canola oil
1-pound okra, stemmed and thinly sliced lengthwise
½ small red onion, thinly sliced
1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
¼ cup chopped fresh cilantro leaves
Juice of ½ lemon
1 teaspoon kosher salt
1½ teaspoons chaat masala
DIRECTIONS
Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add a third of the okra, [...]

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Cucumber & Gazpacho Granita Ice Bites

Makes 20-25 bites

Ingredients

1 cucumber, sliced semi thin
1 cucumber, peeled and chopped
1 cup chopped tomato
¼ cup white onion, chopped
1 clove garlic, chopped
1 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons salt

Directions

On a [...]

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Detox Shots

Makes one shot
Beet Basil Shot
½ cup fresh beets, 1 cup fresh basil leaves, ¼ cup orange juice
Grapefruit Parsley & Lemon-Thyme
¼ cup grapefruit juice, ½ cup fresh parsley leaves, ½ cup fresh lemon-thyme leaves
Lemon Ginger Mint
¼ cup lemon juice, ½ inch chunk fresh ginger, ½ cup mint
Cucumber Parsley Mint
½ cucumber, ½ cup [...]

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Easy Blender Hollandaise Sauce

Makes 1 cup of sauce
Ingredients
3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
1⁄8 teaspoon cayenne, or a few dashes Tabasco sauce
10 tablespoons unsalted butter (if using salted butter, skip the added salt)
Directions
Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there [...]

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Eggplant Caviar with Mint Yogurt Sauce

Serves 8
Ingredients
1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces Greek Yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice
Directions
Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined [...]

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Fava Bean Puree Costini with Mint and Pea Shoots

Serves 6
INGREDIENTS
3 pounds fava beans
2 cloves garlic, chopped
2 tablespoons fresh mint, chopped
¼ cup extra virgin olive oil
2 tablespoons water
Juice of ½ lemon
Salt
Pea shoots, for garnish (optional)
Baguette, for serving
DIRECTIONS
Prepare a large bowl of ice water and set aside.
To prep and cook fava beans, pull on the stem of the pod and pull to open. If a [...]

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Fava Bean Salad with Lemon, Mint and Pecorino Shavings

Serves 6
INGREDIENTS
For the salad
3 pounds fava beans
1 red onion, cut in half and sliced thin
3 cups arugula
3 tablespoons extra-virgin olive oil
Juice and zest of 1 lemon
Salt
Freshly ground pepper
For the pecorino lemon zest
¼ cup fresh mint
1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked
DIRECTIONS
Prepare a large bowl of ice water and set aside.
To [...]

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Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

Serves 6
Ingredients
¼ cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
Olive oil
Pinch of dried crushed red pepper
2 large garlic cloves, chopped
2 cups fresh summer shelling beans, shelled and cooked until tender
1 small fennel bulb sliced thin
2 tablespoons fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
2 [...]

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Frozen Beet Orange Sherbet Sandwiches

Makes 6 sandwiches

Ingredients

2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)

Directions

In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for about 3-5 minutes until tender but still [...]

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Ginger Cardamom Pear Jam

INGREDIENTS
1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), [...]

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Grape Leaves

Makes 24
INGREDIENTS
2 (1 lb) jars grape leaves or pack of 12
2 carrots, peeled and grated
2 cups cooked basmati rice
¼ cup feta cheese, crumbled
sautéed with onions and garlic
cooled Salt and pepper, to taste
5 scallions, roughly chopped
Yogurt Sauce, recipe below
PREPARATION
Preheat oven to 450˚F. In a large pot of boiling water, blanch grape leaves for 1-2 minutes to [...]

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Greek Style Baklava

Serves 6-8
Ingredients
For the filling
1 cup walnuts, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla
For the pastry
1 package phyllo pastry
1 stick butter, unsalted and melted
For the syrup
1 cup sugar
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup tablespoons honey
1 teaspoon vanilla
Directions
Pre-heat oven to 350°F.
In a mixing bowl, mix the filling mixture ingredients until well [...]

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Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette

Serves 4
INGREDIENTS
6 large or 8 medium celery stalks
1⁄3 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
½ teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny smith apple
¼ cup finely chopped celery leaves
DIRECTIONS
Peel away and discard any tough fibers from [...]

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Grilled & Stuffed Cuttlefish

Serves 4
Ingredients
4 medium cuttlefish, cleaned and kept whole
½ cup fresh shelling beans, cooked
½ cup fresh tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
½ cup breadcrumbs
¼ cup pecorino cheese, finely grated
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons plus 1 tablespoon fresh pesto
Salt and pepper
Lemon wedges
Directions
Chop the tentacles up and toss together in a mixing bowl [...]

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Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

Serves 6
Ingredients
4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt
Directions
Pound the [...]

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Grilled Chicken Pillards with Cucumber and Melon Herb Salsa

Serves 6
Ingredients
4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ [...]

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Grilled Chicken with Lemon Thyme Asiago Pesto

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 [...]

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Grilled Eggplant Rolls with Tomatoes and Zucchini Mint Salsa

Serves 6-9
Ingredients
2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta
Directions
Lay the eggplant down [...]

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Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

Serves 6-9 (makes 6-9 sausages)
INGREDIENTS
For the Sausage
2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
1⁄3 cup fresh mint leaves
1⁄3 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
1⁄3 cup pomegranate seeds, [...]

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Grilled Lamb Chops with Orange Mint Pomegranate Salsa

Serves 4
INGREDIENTS
8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper
PREPARATION
Prepare grill and place salt and pepper on [...]

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Heirloom Squash & Chili Mint Salad

Serves 2
Ingredients
2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
Directions
In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and [...]

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Heirloom Tomato & Watermelon Salad with White Balsamic Vinaigrette

Serves 4
Ingredients
8-12 heirloom tomatoes, various varieties
8-12 pieces seedless watermelon sliced ½ inch thick and in wedges
2 cups feta cheese, sliced in sticks or wedges
12 fresh basil leaves, chifonade
White balsamic vinaigrette (recipe follows)
Baby arugula (garnish)
Directions
On individual serving plates create a stacked salad using the heirloom tomatoes, watermelon and feta. Sprinkle basil chifonade all over and [...]

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Herb Mashed Cannellini Beans

Serves 6
INGREDIENTS
10 cloves garlic (skin on)
1 fresh rosemary sprigs
3 fresh thyme sprigs
Extra virgin olive oil
Salt
2 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
1¾ cups chicken broth
Freshly ground pepper
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
DIRECTIONS
Preheat oven to 400°F. In aluminum foil, add garlic cloves and herb sprigs and [...]

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Herbal Berry Antioxidant Smoothie

Makes 2-10 ounce smoothie
INGREDIENTS
¼ cup fresh or frozen blueberries
¼ cup fresh or frozen raspberries
¼ cup fresh or frozen strawberries
¼ cup fresh or frozen blackberries
½ cup pomegranate juice
¼ cup lemon juice
¼ cup honey
1 cup fresh mint leaves
1 cup water
1 teaspoon salt
DIRECTIONS
Place all ingredients into a blender and blend until smooth.

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Herbal Lemony Iced Tea (Italian Style with Prosecco)

Makes 1 pitcher
Ingredients
1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco
Directions
In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat, cool and blend, strain. [...]

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Herbal Lemony Iced Tea (Italian Style with Prosecco)

Makes 1 pitcher
Ingredients
1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco
Directions
In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat cool and blend, strain. [...]

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Herbal Ouzo Lemonade

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
1⁄3 cup water
1⁄3 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs [...]

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Herbed Calamari with Chive Blossom Garlic Aioli

Serves 6-8
Ingredients
Vegetable oil for deep frying (about 2 cups)
¼ cup lemon juice
½ cup buttermilk
1 pound squid with tentacles, cleaned and sliced into thin rings
½ cup flour
½ cup cornmeal
½ cup breadcrumbs (fine)
1 tablespoon fresh mint, chopped superfine
1 tablespoon fresh chives, chopped superfine
1 tablespoon fresh parsley, chopped superfine
1 teaspoon sea salt
1 teaspoon black pepper, ground fine
Chive Blossom [...]

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Herbed Lamb Kabobs with Garlicy Mint Yogurt

Serves 6
INGREDIENTS
2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)
DIRECTIONS
Mix the lamb, the [...]

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Herbed Tomato Salsa

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté [...]

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Honey Lavender Fritters With Fig Compote

Makes about 20 -25 fritters
Ingredients
1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)
Directions
In a large bowl whisk together the [...]

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Hongos y Ajo (Mushrooms & Garlic)

Garlicky mushrooms make a simple yet elegant appetizer.

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Indian Lemonade

Makes 1½ Quarts
INGREDIENTS
3-inch piece fresh ginger, peeled and coarsely chopped
41⁄3 cup water
2 cups sugar
1 cup lemon, lime, or Key Lime juice, or any combination
DIRECTIONS
Combine the ginger and 1⁄3 cup water in a blender, and process to a paste. Strain through a very fine strainer or stainer lined with cheesecloth, and set this ginger essence aside. [...]

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Italian Antipasti Plate

Serves 10
Ingredients
2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili [...]

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Italian Antipasti Plate

Serves 10
Ingredients
2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili [...]

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Julienne of Snap Pea Salad with Mint, Lemon Pecorino

Serves 6
INGREDIENTS
1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup pecorino cheese (optional)
Salt
Freshly ground pepper
DIRECTIONS
In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

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Lahori Chicken Curry with Whole Spices & Potatoes

Serves 4
INGREDIENTS
A 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
¾ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
1½ medium onions, roughly diced
5 garlic cloves
A 2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
A 1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole [...]

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Lavender Buttermilk Fried Chicken

Serves 4-6
Ingredients
For the brine
1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and [...]

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Lavender Buttermilk Fried Chicken

Serves 4-6
Ingredients
For the brine
1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and [...]

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Lavender Fig Compote

Makes 1 cup
Ingredients
1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine
Directions
Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. [...]

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Lavender Lemonade

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 [...]

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Lavender Lemonade

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

Directions

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 [...]

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Lemon Bars with Pecan Crust

Makes 24 squares
INGREDIENTS
For the crust
1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
1⁄8 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar
For lemon layer
4 eggs, at room temperature
1 2⁄3 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
2⁄3 freshly squeezed lemon juice
2⁄3 cup flour
Confectioners’ sugar, for dusting (optional)
DIRECTIONS
Preheat the [...]

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Lemon Cake with Mint Honey Cream

Serves 6-8
INGREDIENTS
For cake batter
4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs
For mint honey cream
1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine
DIRECTIONS
Preheat oven [...]

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Lemon Verbena Basil Cava Cooler

This exotic and intoxicating cooler will wow you and it stronger than it tastes so look out!

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Lemon Zest-Thyme Butter

Makes ½ cup butter

Ingredients
1⁄3 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt
Directions
In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients [...]

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Lemonade

Makes 1 Gallon
INGREDIENTS
2 cups lemon sugar syrup, recipe below
2 tablespoons lemon zest
2 cups lemon juice (20 big juicy lemons)
12 cups water
PREPARATION
In a one gallon pitcher combine lemon sugar syrup, lemon zest, lemon juice, and water, stir well.
Serve over ice with lemon wedge.
Lemon Sugar Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tablespoons lemon zest
PREPARATION
In a medium saucepan, over [...]

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Lentil and Bulgur Salad (Green Lentils)

Serves 6
INGREDIENTS
2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden [...]

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Lentil Salad with Creamy Yogurt Dressing

Serves 4 to 6
Ingredients
For the salad
6 cups water
11⁄3 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced [...]

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Local New Jersey Strawberry Jam

Makes 2 cups
Ingredients
2 cups fresh strawberries, hulled and chopped
1 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water
Directions
Bring all ingredients to a boil in a small sauce pan, continue to boil a few minutes, around 3-4 and then reduce heat to a simmer and let reduce by half until desired consistency, [...]

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Local New York Blackberry Jam

Makes 2 cups
Ingredients
2 cups fresh blackberries
1 cup sugar
3 fresh bay leaves
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup red wine or water
Directions
Bring all ingredients to a boil in a small sauce pan, continue to boil a few minutes, around 3-4 and then reduce heat to a simmer and let reduce by half until desired consistency, [...]

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Mango Lassi

Serves 4 to 6
INGREDIENTS
3 cups plain yogurt
Juice of ½ lemon
1 cup canned mango pulp (preferably Ratna Alfonso brand)
½ cup cold water
20 ice cubes
¼ cup sugar, or to taste
DIRECTIONS
Combine all ingredients in a blender, and process until the yogurt is frothy and the ice is is crushed into small pieces. Taste for sugar. Serve in tall [...]

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Maple Roasted Carrots

Serves 4
Remember, to shorten the roasting time of any root vegetable you can pre-steam it. For even speedier cooking, you can use bagged baby carrots.
Ingredients
2 pounds carrots, peeled and sliced into 1-inch diagonals ½-inch thick
3 tablespoons maple syrup
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon unsalted butter or extra-virgin olive oil
Directions
Adjust an oven rack to the [...]

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Meatballs with Pomegranate Sauce

Makes 30 mini meatballs
INGREDIENTS
½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below
PREPARATION
Preheat oven [...]

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Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

Serves 3-4
Walnut meat
Ingredients
1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa
Directions
Take the [...]

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Mint Butter

Makes ½ cup butter

Ingredients

1⁄3 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. [...]

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Mixed Greens with Herbed Vinaigrette

Serves 8
INGREDIENTS
1 shallot, minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
Salt
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil (neutral flavor oil)
1 teaspoon fresh thyme leaves, chopped fine
1 tablespoon fresh basil leaves, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
8 cups (about ½ pound) mesclun (mixed baby greens)
Freshly ground pepper
PREPARATION
In a large mixing bowl, whisk [...]

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Not-so-dull Dal

Serves 6
INGREDIENTS
3 tablespoons canola oil
2 teaspoons cumin seeds
3 dried red chiles
Pinch asafetida (optional)
1 medium red onion, halved and thinly sliced
1 jalapeño (cored and seeded to make more mild), finely chopped
1 tablespoon kosher salt
2 garlic cloves, peeled and finely chopped
1½ cups washed masoor dal or yellow split peas (channa dal)
6 cups water
Juice of ½ lemon
DIRECTIONS
Heat the [...]

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Orange Sherbet

Makes 4 cups
Ingredients

1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk
Directions

In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.

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Orzo Marjoram Pasta Salad

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 [...]

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Panko Crusted Asparagus Spears with Citrus Aioli

Serves 8
Ingredients
2 tablespoons lemon juice
2 tablespoons citrus champagne vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon salt
2 bunches (about 12 pieces per) asparagus, ends trimmed
1 cup white Japanese-style breadcrumbs (Panko)
Directions
Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In a small mixing bowl, whisk together the lemon juice, vinegar, olive [...]

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Parathas Stuffed with Potato, Chiles, and Cilantro

Makes about 12 Parathas
INGREDIENTS
1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour
Salt
1 to 1¼ cups water
1½ pounds boiling potaotes, boiled in their skins until tender (25 to 30 minutes) and cooked
½ cup very finely chopped red onion
1 fresh hot green chile, very finely chopped
1½ tablespoons very finely chopped [...]

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Parsley Chive Butter

Makes ½ cup butter
Ingredients
1⁄3 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh parsley, chopped fine
¼ cup fresh chives, chopped fine
1 teaspoon maldon salt
Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, [...]

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Pasta Basil Pine Nut Pesto over Zucchini

Makes 1 cup (sauce)
Ingredients
3 fresh basil leaves, tightly packed
½ cup of spinach
5 tablespoons olive oil
4 tablespoons flax oil
4 tablespoons white miso
½ tablespoon garlic, minced
½ teaspoon salt, use less at first
½ cup pine nuts
Directions
Put the basil and salt in the food processor. Pulse a few times to begin chopping the basil leaves.
Once the basil is chopped [...]

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Pea & Lemon Risotto with Mint Butter

Serves 6
Ingredients
5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
Mint Butter (Recipe follows)
Directions
In a medium sized saucepot, heat chicken broth until warm and keep simmering on a separate burner while making risotto. [...]

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Pear and Cranberry Galette

Makes 1 large Galette
INGREDIENTS
For the Pastry:
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
14 tablespoons unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons ice-cold sweet wine
For the Galette Filling:
6-8 pears, cored and cut in wedges, ½-inch thick
¾ cup fresh cranberries
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 [...]

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Pear Ginger Pot Pie Pockets

A quick take on the pot pie, somewhere in the middle between a hot pocket and a pop tart but perfect for a quick sweet and spicy snack.

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Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

Serves 6-8
INGREDIENTS
For the Pastry:
1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine
For the Gallette
6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of [...]

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Peruvian Ceviche

Ceviche is the national dish of Peru, with records of the dish ranging back over 2000 years. Recipes for ceviche are diverse throughout the world and there is a great deal of argument about where ceviche originated and which country and culture has the “best “recipes. What we know of Peruvian ceviche and Peruvian seafood in general is that it is fresh, simple and clean and has been influenced over the years by the Asian culture that has been predominant in Peru. There are a couple of distinguishing characteristics when it comes to Peruvian ceviche, and besides for fresh parsley in addition to fresh cilantro the distinguishing marks are what it is served accompanied with; cold sweet potato, cold corn on the cob and of course the Peruvian staple Cancha or toasted cornnuts.

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Peruvian Pisco Sour (Peru)

Many of our products this time of year are coming from Peru including the mangoes, in light of this we thought we would add a little mango & basil to our pisco sours and top it off with some ginger bitters!

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Pico de Gallo

Makes approximately 2 cups
INGREDIENTS
1 medium red onion, chopped fine
½ jalapeño, seeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
2 medium tomatoes, flesh removed, chopped fine
Juice of 2 lemons
Dash of cumin
2 teaspoons maldon salt
PREPARATION
In a medium-sized mixing bowl, combine all ingredients and let stand for 3 minutes. Strain and serve.

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Pistachio Tarragon Pesto Chicken Skewers

Serves 8
Wine Pairing: Syrah
Ingredients
½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in [...]

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Polenta Cake with Summer Stone Fruit

INGREDIENTS
1½ cup (6 ounces) all purpose flour
¼ cup yellow cornmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
6 tablespoons butter
1 cup granulated sugar
1 teaspoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
½ cup buttermilk
PREPARATION
Preheat oven to 350˚F. Combine dry ingredients. Cream butter, sugar, lemon zest until fluffy. Add eggs one at a time, mix until [...]

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Pomegranate Glazed Grilled Eggplant with Feta and Mint

Serves 4.
INGREDIENTS
1 medium eggplant, sliced into 1 inch sliced of the whole eggplant
Salt
½ cup pomegranate syrup
½ cup feta cubed into bite size pieces
½ cup fresh mint leaves torn into little bits
PREPARATION
Prepare a grill to medium heat. Sprinkle eggplant with salt and brush with pomegranates syrup. Grill on both sides until the eggplant has grill marks [...]

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Puff Pastry Pear Tart

Serves 8
INGREDIENTS
1 tablespoon unsalted butter, softened
¼ cup sugar in the raw
½ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
1 sheet frozen puff pastry, thawed
2 Bosc pears, peeled, cored, quartered and sliced thin
¼ cup sugar
2 tablespoon unsalted butter, cut in cubes
Juice and zest of 1 lemon
DIRECTIONS
Preheat oven to 375°F and lightly butter a baking sheet. Set aside.
Sprinkle a [...]

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Quince and Apple Tart with Half White Flour Crust

Serves 4 to 6
INGREDIENTS
For the crust
2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water
DIRECTIONS
Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.
Add butter, and blend 15 to 20 [...]

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Quinoa Apple Salad with Curry Dressing

Serves 4
Martha Stewart
INGREDIENTS
¼ cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
¼ teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1⁄8-inch-thick wedges
¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
DIRECTIONS
Preheat oven [...]

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Raw Asparagus & Arugula Salad

Serves 6
INGREDIENTS
1 bunch asparagus, sliced at an angle
1 bunch arugula or rocolla (about 2-3 cups) chopped
½ cup parmesan, grated finely
¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon salt
Ground black pepper
DIRECTIONS
In a large mixing bowl, combine the asparagus, arugula and parmesan, and mix well. Drizzle the olive oil [...]

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Roasted Brook Trout with Fennel and Black Grapes

Serves 4
INGREDIENTS
2 fillets brook trout, rainbow trout, or other super fresh trout
1 bulb fennel
Sea or kosher salt
Freshly ground white pepper
½ teaspoon fennel seeds
Zest of 1 lemon, juice of half
1 tablespoon canola oil
½ cup black grape puree, recipe follows
½ cup black grapes
Extra virgin olive oil
Maldon sea salt
DIRECTIONS
Preheat oven to 450°F.
Make sure trout has been cleaned of [...]

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Roasted Brussel Sprouts

Serves 4
INGREDIENTS
1 lb brussel sprouts, trimmed and cut in half lengthwise
Extra virgin olive oil
Lemon juice
Salt and pepper
PREPARATION
Preheat oven to 400°F.
Remove any undesirable outer leaves on the brussel sprouts and discard. Parboil the brussel sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through. Strain the [...]

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Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Serves 6
INGREDIENTS
1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)
1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half
2 tablespoons chopped garlic
Juice of one lemon
¼ cup olive oil
Sea Salt course
Cracked Black Pepper
Olive Tapenade (recipe follows)
PREPARATION
Mix beans, tomatoes and garlic in a large salad bowl. Dress with olive [...]

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Rustic Rye Apricot & Cherry Gallette

Makes 1-2 inch gallette
Ingredients
1 cup dark rye flour
1 cup flour
1 tablespoon turbinado sugar
1 teaspoon salt
1½ sticks unsalted butter, cold and cubed
1 tablespoon apricot puree
1 tablespoon apple cider vinegar
1 cup ice water
10 apricots, sliced
1 cup cherries, pitted and halved
½ cup raw suconat sugar
2 tablespoons lemon juice
Directions
Mix together the flours turbinado sugar and salt, cut in the [...]

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Sage & White Bean Crostini

Serves 5-6, Appetizer Portions
INGREDIENTS
½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced
PREPARATION
Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil [...]

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Santorini Chicken Soulvaki

We wanted to bring you a little taste of Oia, so here are a few recipes for the wonderful Santorini foods that one can experience on the unforgettable Greek isles.

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Santorini Shrimp

We wanted to bring you a little taste of Oia, so here are a few recipes for the wonderful Santorini foods that one can experience on the unforgettable Greek isles.

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Santorini Shrimp

Serves 6
Ingredients
Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta
Directions
Pre-heat broiler to 400°F. In a preheated [...]

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Santorini Tzaziki

We wanted to bring you a little taste of Oia, so here are a few recipes for the wonderful Santorini foods that one can experience on the unforgettable Greek isles.

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Santorini Tzaziki

Makes 2 cups
Ingredients
1 medium sized cucumber, peeled out but not deseeded and chopped fine
1 cup Greek Yogurt
2 cloves garlic, chopped fine
½ cup fresh dill, chopped
½ cup fresh mint, chopped
Juice of 2 lemons
Salt and pepper
Directions
In a small bowl mix together the cucumber and yogurt until combined. Stir in the garlic, fresh herbs and the lemon juice [...]

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Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

Serves 6
INGREDIENTS
1 pound pasta dough, cooked
For lobster sauce
2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper
For salad
1 bulb fennel
Juice of 2 lemons
Kosher salt
1 [...]

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Seafood Spaghetti with Herbed Lemon Cream Sauce

INGREDIENTS
1 tablespoon olive oil
2 tablespoons butter, plus 1 additional tablespoon of butter
5 cloves garlic, chopped fine
2 shallots, chopped fine
1 tablespoon lemon zest
1 teaspoon chili flakes
3 squid bodies (calamari) cleaned and sliced into thin rings
½ pound shrimp, peeled, deveined and tails removed
½ pound baby scallops
2 teaspoons salt
1 cup fresh parsley, chopped fine, stems removed
¼ cup fresh [...]

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Shaved Spring Vegetable and Apple Salad

Serves 6 to 8
Ingredients
½ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chives, chopped
2 tablespoons fennel fronds, chopped
2 red apples (gala, winesap, or red delicious), shaved paper-thin
2 fennel bulbs, trimmed, cored and shaved paper-thin
6 large or 8 small radishes, trimmed and shaved paper-thin
4 large or 6 small sunchokes, peeled [...]

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Shaved Summer Squash Salad with Chili and Mint and Toasted Pine Nuts

Serves 6-9
Ingredients
4-5 Summer Squash, cut into ribbons (using a mandolin)
1 cup fresh mint leaves, chopped
¼ cup olive oil
1 tablespoon lemon zest
2 cloves garlic, chopped superfine
2 tablespoons fresh red chili, deseeded and chopped superfine
4 tablespoons pine nuts, toasted
Directions
In a mixing bowl mix together the squash, garlic, lemon juice and mint. Drizzle olive oil and lemon juice [...]

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Shrimp & Asparagus Risotto with Parsley Chive Salt Butter

Serves 6
Ingredients
1 cup fish stock
1½ cups asparagus stock (made from the asparagus ends and water)
1½ cups asparagus spears (about 1½ bunches)
1 tablespoon butter
1 tablespoon olive oil
2 medium shallots, chopped fine
1 pound medium shrimp, peeled and deveined
1 cup long grain brown rice
½ white wine
1 cup grated parmesan
Parsley Chive Salt Butter (recipe follows)
Directions
In a medium-sized saucepot combine [...]

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Shrimp Remoulade

Serves 8
Ingredients
For the Old Bay Steamed Shrimp
4 tablespoons Old Bay Seasoning
1 cup vinegar
1 cup water
2 pounds shrimp, in shells
For the Remoulade Sauce
1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tablespoons minced garlic
½ cup Creole mustard (such as Zatarain’s)
¼ cup chopped parsley
½ cup ketchup
½ tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
Salt [...]

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Shrimp Scampi Masala

Serves 6 to 8
INGREDIENTS
¼ cup lemon juice (from about 1 lemon)
2 teaspoons kosher salt
2 pounds large or extra-large shrimp, peeled and deveined
12 scallions (white and light green parts only), thinly sliced
1 cup fresh cilantro, chopped
½ teaspoon ground peppercorns
8 ounces capellini or angel hair pasta or thickly sliced rustic Italian bread (grilled, toasted, or broiled if [...]

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Smoked Spiced Eggplant

Serves 4 to 6
INGREDIENTS
1 large eggplant
3 tablespoons canola oil
1-inch piece fresh ginger, peeled and finely chopped
1 large red onion, finely chopped
1 teaspoon salt, or to taste
2 garlic cloves, ground to a paste in a mortar and pestle
1 tablespoon unsweetened shredded coconut (optional)
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
2 ripe [...]

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Smokey Eggplant Mousse

One of the truly most decadent dishes I have ever tasted in Israel is the many versions of eggplant mousse. A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form. I am not the biggest fan of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted. But even so, I am willing to try anything (except liver), and so I did. To my amazement, I fell in love with eggplant made into a mousse. There is something so luxurious about the texture and taste. There are several different version of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paparika. I guess the point to all of this is don’t underestimate the mousse and certainlyy let’s keep eating baba ganoush, but don’t overlook a smokey eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

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Snap Pea & Mint Salad

Serves 6
INGREDIENTS
1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup parmesan cheese (optional)
Salt
Freshly ground pepper
DIRECTIONS
In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

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Snow, Snap and Shelling Peas with Fennel, Lemon & Spring Herbs

Serves 6
INGREDIENTS
1½ cups snow peas
1½ cups snap peas
1 cup fresh peas
1 fennel bulb, shaved
Zest of one lemon
Juice of one lemon
3 tablespoons extra virgin olive oil
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
Maldon salt
DIRECTIONS
In a steamer pan steam snow peas and snap peas for a few minutes, add the fresh peas and steam for another [...]

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Solo Fish Dinner of Mackeral, Fennel Olive & Herbs with Lemony Spring Potatoes

Serves 1-2
Ingredients
1 small whole mackerel, cleaned and deboned if possible
Salt/pepper
1 small fennel bulb, sliced thin
¼ cup calamata olives, pitted and sliced
1 lemon (half sliced and the other juiced)
Baby spring potatoes, cut in half
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
½ cup cherry tomatoes halved
Tin foil
Directions
Preheat over to 400°F. Season the mackerel with salt and [...]

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Spaghetti Squash with Parsley Pesto

Serves 6
INGREDIENTS
1 medium spaghetti squash
½ cup walnuts or peacans, toasted
2 garlic cloves
2 cups fresh parsley leaves
¼ to ½ cup extra virgin olive oil
Juice and zest of one lemon
½ cups Asiago cheese, grated
Salt and pepper to taste
PREPARATION
Preheat oven to 375°F.
With a knife, slice three to four little slits into each squash so it won’t explode while [...]

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Sparkling Lemonade

Makes 1 Gallon
INGREDIENTS
2 cups lemon juice (20 big juicy lemons)
1 tablespoon baking soda
2 cups lemon sugar syrup, recipe below (see note*)
2 tablespoons lemon zest
6 cups water
6 cups sparkling water
PREPARATION
In a one gallon pitcher combine lemon juice, baking soda, lemon sugar syrup, lemon zest, and water, stir well.
Serve over ice with herb sugared lemon wedge.
Lemon Sugar [...]

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Spicy Moroccan Cauliflower Latke with Preserved Lemons and Mint Marmalade

These are Moroccan inspired latkes with a tangy mint sauce adds interest and an exotic twist.

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Spicy Roasted Red Pepper Basil Calzone

Makes 4-6 calzones
Ingredients
1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup [...]

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Spring Daisy

Makes 1 drink

Ingredients

Ice
2 ounces cucumber infused gin
1 ounce strawberry rhubarb syrup
1 ounce herbal syrup (parsley mint)
1 ounce lemon juice
1 teaspoon lemon zest
Lemon slices

Directions

In a shaker filled with ice, place all ingredients and shake vigorously. Pour into a low-ball glass and place a lemon slice like a lid over the drink.

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Spring Pea & Mint Ravioli with Sweet Pea Flowers

Serves 6
INGREDIENTS
1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough
For the sauce
1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter
Sweet Pea Flowers, for garnish
DIRECTIONS
Mix and mash all [...]

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Spring Pea Risotto with Prosciutto and Basil & Mint Butter

Serves 6
INGREDIENTS
For the pea risotto
5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
For the basil & mint butter
2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 [...]

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Spring Vegetable Minestrone with Herb Pesto

Serves 6
INGREDIENTS
For spring vegetable minestrone
3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can [...]

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Spring Vegetable Minestrone with Herb Pesto

Serves 6
Ingredients
For spring vegetable minestrone
3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can [...]

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Stir Fried Carrots with Cumin and Lime

Serves 4 to 6
INGREDIENTS
2½ tablespoons canola oil
2 teaspoons black mustard seeds (optional)
A 1-inch piece fresh ginger, peeled and cut into a fine julienne
½ fresh hot green chile, minced
3 whole dried red chiles
1 teaspoon cumin seeds
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1½ pounds carrots, peeled and grated on the large holes of [...]

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Strawberry Rhubarb Tartlets with Honey Crème Fresh

Makes 6 tartlets

Ingredients

Sweet Pie Dough (1 recipe- for one large tart)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
⅓ cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup crème fresh
¼ cup honey

Directions

Preheat oven to 375° F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out [...]

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Strawberry-Lemon Thyme Rhubarb Tartlets with Honey Creme Fresh

Makes 6 tartlets.
INGREDIENTS
Sweet Pie Dough (1 recipe for one large tart) (add 2 tablespoons fresh lemon thyme)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
¼ cup fresh lemon thyme leaves
1⁄3 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup créme fresh
¼ cup honey
DIRECTIONS
Pre heat oven to 375°F. Place the pie dough into 6 little [...]

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Summer Sausage and Herb Cassoulet

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 [...]

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Sweet Corn Aioli

Makes 2 cups
Ingredients
2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt
Directions
In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, [...]

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Tapenade Aioli

Makes 1 cup
Ingredients
¼ cup kalamata olives, pitted and chopped
2 cloves garlic, chopped
2 tablespoon capers, drained
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper
¾ cup mayonnaise
Directions
In a mixing bowl mix together all ingredients until smooth. Serve atop a herby beef burger!

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The Beet Bloody Mary

Makes 1 pitcher of bloody mary mix

Ingredients

5 red beets, washed and scrubbed
3 carrots, washed and scrubbed
1 large bunch parsley
2 cups water
1½ tablespoons fresh horseradish, grated
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka

Directions

Using a juicer, juice the beets, carrots and parsley. [...]

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The Gentle Bloody Mary

Makes 1 pitcher of bloody mary mix
Ingredients
4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka
Directions
In a [...]

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The Puebla Cocktail

INGREDIENTS
Cilantro
¼” strip of fresh jalapeño pepper
¾ oz lemon juice
¼ oz agave nectar
3 oz jalapeño-infused tequila
PREPARATION
Muddle the cilantro in your mixing glass with jalapeño pepper, lemon juice and agave nectar. Fill glass with ice. Add tequila. Shake vigorously. Strain over ice into rocks glass. Garnish with a sprig of cilantro and serve.
© Recipe courtesy of Justin [...]

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The Spicy Bloody Mary

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
2 tablespoons worcestershire sauce
1½ tablespoons fresh horseradish grated
2 cloves garlic, pressed through a garlic press (juiced)
2 tablespoons Ger-Nis Tabasco
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka

Directions

In a large pitcher combine [...]

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Tomato Macaroons with Lemon Olive Oil Savory Buttercream

Makes 1 dozen macaroons
For the outer shells…
1 cup powdered sugar
½ cup almonds, finely ground (grind in spice grinder or use almond flour)
3 egg whites (stored at room temperature for 6 hours prior)
Pinch of salt
¼ cup sugar
2 tablespoons tomato powder (recipe follows)
1 tablespoon dried basil
For the lemon olive oil cream
¼ cup extra virgin olive oil
¼ cup [...]

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Tomato White Wine Fish Sauce

Ingredients
1 pint cherry or plum tomatoes
1 cup white wine
1½ cup fish stock
2 tablespoons fresh parsley leaves, chopped
1 lemon juice and zest
Directions
Heat a large sauté pan on a medium-high heat, add 1 tablespoon olive oil, tomatoes and a pinch of salt. Let tomatoes roast in the pan until the skins begin to burst, 5-7 minutes. A [...]

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Traditional Hollandaise Sauce

Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
½ cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the [...]

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Vanilla Cake

Makes one cake
INGREDIENTS
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ pound (2 sticks) unsalted butter
2 cups sugar
5 eggs
1½ teaspoons vanilla
1¼ cups buttermilk
Lemon curd, for filling
Basic Buttercream, for frosting
DIRECTIONS
Preheat oven to 350°F.
Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, [...]

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Warm Lentil Salad with Coconut and Tomato

Serves 4
INGREDIENTS
2½ tablespoons canola oil
1 tablespoon black mustard seeds (optional)
1 teaspoon yellow split peas
1 teaspoon cumin seeds
2 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1⁄8 teaspoon asafetida (optional)
1 fresh hot green chile, cut corsswise into thin slices
1 red onion, sliced
1½ teaspoons salt, or to taste
2 tablespoons unsweetened shredded coconut [...]

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Water Cress Salad with Lemon Vinaigrette

Serves 4 to 6
INGREDIENTS
2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces
For vinaigrette
1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper
DIRECTIONS
Place the prepared watercress in a large bowl and refrigerate until cold.
Combine the mustard and lemon juice in a [...]

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White Balsamic Vinaigrette

Makes 2 cups dressing
Ingredients
¼ cup white balsamic vinegar
2 tablespoons lemon juice
½ cup blended oil (canola based)
½ shallot, minced
Salt and pepper to taste (about ½ teaspoon of each)
Directions
In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.
*Recipe property of Polo Dobkins

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Whole Wheat Linguini with Parsley Lemon Almond Pesto & Roasted Almonds

Serves 2
INGREDIENTS
¼ pound whole-wheat linguini, cooked
2 cups fresh parsley leaves
2 cloves garlic
¼ cup almonds, raw
1 tablespoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt
½ cup almonds, whole and roasted
DIRECTIONS
Cook the pasta as per pasta directions. In a blender place parsley, garlic, almonds, lemon zest, lemon juice and olive oil, and blend until smooth. Season with [...]

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Wild Mushroom Ravioli with Porcini Cream Sauce

Serves 6
INGREDIENTS
For ravioli
¼ cup dried porcini mushrooms
1 tablespoon olive oil
1 small shallot, chopped fine
2 cloves garlic, chopped fine
2 cups mixed mushrooms, chopped fine
Salt and pepper
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
½ cup fresh ricotta cheese
¼ cup grated Pecorino cheese
2 tablespoons heavy cream (optional)
Fresh pasta sheets
For sauce
1 [...]

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Wild Ramp-Basil Pesto & Whole Wheat Paperadelle

Serves 6-8
INGREDIENTS
¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
1 pound whole wheat paperadelle cooked
DIRECTIONS
In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets [...]

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Zucchini Cakes

from Culinary Herb Center Class- A Night of Mezzes with Miriam Restaurant

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