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Tag Archives: honey

Honey Sriracha

10 Tuesday Jun 2014

Posted by cosmohippiechef in appetizer, dips, DIY, dressing, gluten-free, homemade gifts

≈ Leave a comment

Tags

chilies, garlic, honey, limes

DSCN3853Food:

Honey Sriracha– makes about 2 ½ c.

Inspired and Adapted from bon appétit

1 lb Fresno chile (red jalapeno)

3 garlic cloves

1 T. real salt

1/4c. apple cider vinegar

1/4c. fresh lime juice

2 tsp. local honey

Plus 1/2c. local honey

Directions:

1. Pulse chilies, garlic, and salt in the food processor to a fine paste. Transfer to a half pint mason jar, cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 2 days (I think mine sat out for 3 or 4!)

2. Transfer chile mixture to the blender, add fresh lime juice, apple cider vinegar and 2 tsp. local honey, blend until smooth. Transfer to a clean pint Mason jar and cover with cheesecloth again, let sit at room temp for 1-2 more days. After those two days, add remaining 1/2c. local honey. Mix well and store the fridge for at least a day. Eat!

DSCN3827DSCN3832DSCN3837DSCN3840Nutrition:

Usually during the summer time I take a break from this section of my blog, mainly so I can spend more time with friends in the sunshine. I hope you are doing the same.

Love:

I’ve been struggling between two areas of my life lately, my work life and my home life. Last year I worked my toosh off and my sweet house, my sweet husband and my well-being got no love. So this year I vowed to work a little less and spend a little more time on my personal space, but as you know things don’t always go as planned. The first part of this year was a mixed bag of stuff, some good -10 year anniversary trip, having friends in town, exciting work projects, some not so good- very sick (expensive) kitty and losing my wonderful grandpa (still can’t fully grasp this). I know we all have stuff, but February, March and April kicked my butt and here we are half way through the year!

I needed a break. So needless to say I took no extra jobs or worked on my blog last month but that doesn’t mean I wasn’t still playing in the kitchen (and around the house!).

I’m a sucker for spicy food and the balance of sweet and spicy in this Honey Sriracha is out of this world! There is nothing like homemade hot sauce, the flavor is so fresh and this recipe is ridiculously easy. I have served it on eggs, over rice and veggies and like pictured above on apples/cheese and crackers, holy yum!

In order to self preserve and spend more time with my sweetie working on our love shack my post might be a little farther in between, they might. I’m planning on only attending the farmers market every other week (trust me this will be hard for me) this season and investing in a CSA with BUG Farms. Some times taking a step back and slowing down can be a good thing. ENJOY!

DSCN3850

 

 

 

 

 

Gluten-Free Coconut Cornbread Trifles w/ Fresh Starwberries, Lemon Curd and Coconut Whip Cream

09 Friday May 2014

Posted by cosmohippiechef in cake, dessert, gluten-free

≈ 4 Comments

Tags

coconut, coconut milk, gluten free, honey, lemon, mint, seasonal, strawberries

Processed with VSCOcam with f2 presetFood:

Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16

Coconut Cornbread muffins:

1 ½ c. corn flour

½ c. coconut flour

1/3 c. unsweetened coconut flakes

½ c. local honey

½ tsp. xantham gum (not vital)

1 T. baking powder

½ tsp. salt

1/3 c. coconut oil

¼ c. ghee (clarified butter)

2 local eggs

½ c. creamed coconut

7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)

½ tsp. coconut extract

Directions:

Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.

1.  Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.

Lemon Curd:
Adapted from Alton Brown

5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)

Directions:

1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Fresh strawberries:

4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt

Directions:

1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.

Vanilla Coconut Cream:

Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt

Directions:

Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.

Putting it all together:

1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!

875

888Love:

This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!

This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!

Here are some tips and tricks:

1. The lemon curd can be made up to two weeks ahead.

2. The coconut cornbread muffins can be made a day ahead.

3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.

4. Buy organic strawberries and let that be the last step before putting these trifles together.

5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!

I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!

889926

 

 

Persimmon Date Bars- For Sadie

26 Tuesday Nov 2013

Posted by cosmohippiechef in cookies, dessert, gluten-free, vegan

≈ 3 Comments

Tags

coconut oil, dates, fruit, gluten free, honey, lemon, oats, persimmons, seasonal, vegan, walnuts

DSCN3582Love:

I am dedicating this post to my dear friend and fellow TBC (Tall Bitches Club) Sadie. A couple of weeks ago I got an unexpected package delivered to my house, when I brought it inside and saw Sadie’s return address I thought it was one of her cool paintings (that came later!) but then I saw the word “Perishable” all over the box, it was a whole box of persimmons from the tree in her backyard in California! I was speechless (hard to believe, I know) and excited beyond believe, a whole BIG box of persimmons, do you know how much these babies are at the grocery store? A lot! It took me just a bit to come up with the perfect recipe for Sadie and her family, so in the meantime we enjoyed them for breakfast. These bars are completely decadent and sweet but there is a little a secret… they are totally gluten-free and vegan! This means everyone can enjoy them, including my thoughtful amazing friend Sadie. I’m lucky to have her in my life and you’ll be lucky to have this recipe. ENJOY!

About Sadie:

1. Sadie is sweet, tender and soft spoken but if you mess with her she’ll kick your butt!

2. The story about how her and her husband JD met and fell in love is one of my favorite stories, and when I hear the song “At Last” by Etta James I instantly think about them.

3. She’s not only a terrific friend but she’s a TERRIFIC MOM to some of the sweetest, most polite and loving little girls you’ll ever meet.

4. She’s the kind of friend who just knows when you are having a bad day and will sent a “you doing okay friend?” text. I miss her tons.

IMG_4235Food:

DSCN3563Persimmon Date Bars makes 18 bars

Filling-

2 T. local honey

3 large persimmons, diced

1 1/2 c. Medjool dates, pitted and chopped

1 lemon, zest and juice

DSCN3610Crust-

2 1/2 c. oats flour (I grind oats in my blender to make the flour)

1 c. walnuts, chopped

1/2 c. sucant (or any sugar you have)

1 c. coconut oil

2 tsp. cinnamon

1 tsp. real salt

DSCN3567Directions:

1. Pre-heat the oven to 375 degrees. Place a small saucepan over medium heat, add all of the filling ingredients except the lemon zest and cook until tender and soft, about 10-15. Stir a few times to make sure the fruit doesn’t stick to the pan. Take the fruit of the heat and let cool just a bit, add the lemon zest.

2. Line your glass baking (9×13) dish with parchment or rub it down real well with coconut oil. I have done both, I think the parchment might work the best. In a medium bowl add all of the crust ingredients except the coconut oil, you can either cut in the coconut oil with a pastry cutter or your fingers. The last time I made these I accidentally melted the coconut oil, they turned out fine.

3. Spread half to 3/4 of the crust mixture evenly in your prepared baking dish, next spread the filling mixture over the crust. Finish with the remaining crust mixture, distribute evenly.

4. Bake 40-50 minutes, until golden brown on top. Let cool completely, (you can place them in the fridge to speed up the process!) and then slice into 18 bars. EAT!

*Note: I keep mine in the fridge, use a sharp knife when slicing them and be careful pulling out the first one.

DSCN3615DSCN3617DSCN3584Nutrition:

Persimmons:

1. Improves weight loss- lots of fiber

2. Protect and nourish eyes- contain vitamins A, C & K

3. Improves digestive system- they help you poop!

4. Cancer fighting- neutralizes free radicals

5. Detoxify the body- they help clean out the colon

Homemade Spiced Apple Cider Pumpkin Syrup

17 Thursday Oct 2013

Posted by cosmohippiechef in breakfast, DIY, Drinks, gluten-free, seasonal, vegan

≈ 2 Comments

Tags

apple cider, cinnamon, gluten free, honey, local, pumpkin, seasonal, vanilla, vegan

DSCN3500Food:

Homemade Spiced Pumpkin Syrup

2 c. local apple cider (farmers market) or water

1 c. fresh pumpkin puree (fresh pumpkin puree is easy, find out how here and here)

1/2 c. local honey (if vegan use pure maple syrup)

2 cinnamon sticks

4 cardamom pods, lightly crushed

1/2 vanilla bean, split and insides scraped out

4 whole cloves

Celtic salt or Pink Himalayan, a healthy pinch

1 inch nob of ginger, peeled and sliced (not pictured because I forgot!)

DSCN3475Directions:

1. Place all of the ingredients in a small saucepan and bring to a boil, turn heat down to medium low heat for 40-45 minutes until thick and bubbly and reduced by half.

DSCN34782. After 45 minutes let the mixture cool for just a bit and strain through a fine mesh strainer, be sure to push the pumpkin through the strainer and then scrape it off the under side of the strainer.

3. Pour into your favorite glass container and let it cool completely before you store it in the fridge.

DSCN3485DSCN3494Love:

This time of year everyone (including me) go nuts for all things pumpkin! Pumpkin cookies, Pumpkin doughnuts, Pumpkin risotto, and the all to favorite Spiced pumpkin lattes! It seemed silly to me to buy a spiced pumpkin creamer that is full of high fructose corn syrup and hydrogenated oils, so I set out to make a spiced syrup I could feel good about adding to my local fair trade coffee and homemade cashew milk lattes on the weekends. This syrup is just the right amount of sweetness from the honey and spice from the spices, using fresh pumpkin and apple cider gives it that extra depth of flavor. Plus, you feel like a total rockstar that you just made your own syrup! I think this would be great on pancakes and waffles, try it and let me know. ENJOY!

Aristocratic Apples- Eat Local Chellenge

07 Monday Oct 2013

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Side dish

≈ Leave a comment

Tags

apples, butter, gluten free, honey, local, seasonal, tart dried cherries

DSCN3394

Food:

Aristocratic Apples serves 6

recipe adapted from Nourishing Traditions

8 large tart apples (I used HoneyCrisp from S&R Fruits in Alpine, Ut)

1 c. dried tart cherries (Farmers Market), soak in warm water

1/2 tsp. saffron (I found some last year at the Farmers Market, ask around you might have a friend who grows it) dissolve in 2 T. water

6 T. butter (local, I found at Liberty Heights Fresh)

6 T. local honey (I use Clifford Farms)

1 t. real salt (local)

DSCN3388

Directions:

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

To Serve: I will be serving ours over Drake Family Farms Goat Yogurt and walnuts I found at the farmers market.

Nutrition:

Saffron- Disease prevention, detoxification, anti-depressant, digestive properties, cell formation and repair, heart disease and blood pressure and optimum health. It also helps soothe coughs and relieves colds.

Love:

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!

Peach Date Smoothie

13 Friday Sep 2013

Posted by cosmohippiechef in breakfast, dessert, DIY, Drinks, gluten-free, seasonal, vegan

≈ 3 Comments

Tags

dates, fruit, gluten free, hemp seeds, honey, local, nuts, peaches, seasonal, vegan

DSCN3245Food:

Peach Date Smoothie serves 2

4-6 fresh local peaches, (I like S&R Fruits, they are located on the north side of the market) peeled, pit removed and chopped

6 Medjool dates, pit removed, chopped (Whole Foods)

4 T. hemp seeds (optional, Whole Foods)

1 vanilla bean, insides scraped (Tony Caputo’s, save the pod for flavoring sugar or syrup) or 1 tsp. vanilla extract

1 c. fresh nut milk or milk of choice (Winder Dairy or Real Foods Raw milk are nice options)

1 tsp. cinnamon

1 T. local honey (I like Clifford Farms)

1 c. ice

DSCN3243

Directions:

1.    Place everything BUT the ice in your high speed blender, blend for 60 seconds or until the dates are well blended. Then add ice and blend again.  Serve in two frosty glasses and ENJOY!

Love:

I was kindly asked again by the Downtown SLC Farmers Market to come up with a peach recipe for their upcoming newsletter, I didn’t even have to think twice about this one. The mister and I have been enjoying this smoothie for the last couple of weeks. It’s a great treat to have after the market on Saturday afternoon with lunch. I am trying to eat as many peaches as I can right now before there gone, I highly recommend you do the same! See you at the market on Saturday.

Corn Pudding and Cashew Vanilla Cream

05 Thursday Sep 2013

Posted by cosmohippiechef in dessert, gluten-free, vegan

≈ Leave a comment

Tags

cashews, corn, gluten free, honey, nuts, vanilla, vegan

DSCN3250Food:

Corn Pudding and Cashew Vanilla Cream serves 6

2 1/2 c. fresh cashew milk (soak 3/4 c. cashews in water overnight, drain, rinse, place soaked cashews in blender with 3 c. water and blend until smooth. Place in a glass jar and store in the fridge.)

1/2 c. local honey (I use Clifford Farms, farmers market), if vegan use maple syrup

3 T. non-gmo cornstarch

6 peppercorns

1 fresh vanilla bean, cut in half and scraped (Caputo’s Market)

2 ears of local corn (farmers market)

pinch of real salt (local)

2 T. ghee, if vegan use coconut

DSCN3217Directions:

1. Start by cutting the kernels off the cobs, then cut the cobs in pieces. Place the kernels, cob pieces, 2 c. of the cashew milk, a pinch of salt, peppercorns and scraped vanilla bean (save the insides for the cashew vanilla cream) in a wide saucepan. Over medium heat bring the milk to a boil stirring occasionally, as soon as it starts to come to a boil turn the heat down to a simmer for 10-15 minutes.

2. Pull the cob pieces and the vanilla bean out of the milk mixture, pour the rest of the ingredients into a blender and blend until smooth. Strain the corn mixture through a fine mesh strainer into a bowl, push the mixture through the strainer as well as you can. Discard the solids.

3. Rinse out the saucepan and pour the strained corn milk mixture back into the saucepan over medium heat, add the honey and whisk until dissolved. In a small bowl whisk the cornstarch into the remaining 1/2 c. cashew milk  until dissolved. Whisk the cornstarch mixture into the corn milk mixture. Continue to cook over medium heat until the starch begins to thicken, about 5 minutes. Whisk in the butter. Let cool and then ladle into ramekins. Wrap each pudding so a skin doesn’t form on top. Place in the fridge until well chilled.

DSCN3222DSCN3224DSCN3227DSCN3229DSCN3233Cashew Vanilla Cream

1 1/2 c. cashews, soaked for 4 hours or overnight, drained and rinsed

1/4 c.- 1/3 c. water

1/4 c.- 1/3 c. maple syrup

inside of scraped vanilla bean

pinch of real salt

Directions:

1. Place the soaked, drained and rinsed cashews into your blender or food processor, pulse to break down the nuts. Next add the pinch of salt and inside of scraped vanilla bean, start the motor of whatever machine you are using. While motor is running add the maple syrup and then the water. You want it smooth but not runny. Place in the fridge until chilled. Use this to garnish the Corn Pudding!

DSCN3236Love:

This dessert is gluten-free, dairy free and totally indulgent! Sweet corn is a summer staple during the summer and an it seems that grilled corn was all the rage this year, but I couldn’t pass up this recipe when I was perusing last years fall issue of Edible Wasatch. I thought this was a great recipe to transition from summer to fall, it’s not to sweet and a creative way to extend that sweet summer corn just a bit longer.

DSCN3241

Peach Honey Coconut Ice Cream

25 Tuesday Jun 2013

Posted by cosmohippiechef in dessert, DIY, gluten-free, homemade gifts, seasonal

≈ 3 Comments

Tags

coconut milk, fruit, gluten free, honey, lemon, local, peaches, seasonal

DSCN3062Love:

Well, I think it is safe to say it is summer! My lack of posting recipes is beacuse I am busy having lots of fun (follow me on intstagram @cosmohippiechef for extra food pics and adventures). Time to break out your ice cream makers and get busy making homemade ice cream, like this Peach Honey Coconut. You are probably thinking peaches? I haven’t seen peaches at the farmers market yet? You are right, I used my canned peaches that I canned last summer. After taking inventory of my canning pantry I realized I need to start using up those goodies I spent all that time last summer preserving. So I started with my canned peaches, this ice cream is creamy and lightly sweetened with local honey. This recipe makes a lot of ice cream so you’ll be stocked up for a while. One of my most important tips is, make sure the liquid mixture is cold before you pour it into the ice cream machine! You are ready to rock and roll, hurry and make a batch of this and then get back to soaking up summer. Enjoy!

Food:

Peach Honey Coconut Ice Cream- makes a lot!

2 c. whole milk (organic)

1 c. canned coconut milk (full fat)

1 quart size canned peaches, liquid drained

3/4 c. honey (local, I use Clifford Family Farms and I get it at the farmers market)

2 eggs, (local, I use Clifford Family Farms and I get it at the farmers market)

juice of one lemon

pinch of salt (I like Real Salt, local or Celtic Gray Salt)

Directions:

1. Using your standing mixer, crack and beat the two eggs until creamy and the color has changed to a lemony pale yellow, about 5 minutes. Turn the mixer down and add the honey slowly, it will stick to the sides so turn the mixer off and scrape down the sides and mix again.

2. Next, with the mixer on low add the whole milk and coconut milk. Add the lemon juice and a healthy pinch of salt.

3. Pour the drained peaches into food processor and pulse them down until they are saucy and no longer have any chunks. Add the pureed peaches to the milk mixture, stir to combine.

4. Place this mixture into the fridge overnight or at least 4 hours, this step is very important. You want your mixture to be very cold when adding it to the ice cream machine. I had to process mine in two batches, I have made the mistake of poring it all in at once and had major spillage!

5. Process according to your manufactures directions. Freeze for a couple of hours and then EAT!

*optional- I toasted unsweetened coconut flakes in a dry saute pan until lightly toasted and fragrant. Sprinkle on top of your ice cream.

DSCN3047DSCN3048DSCN3052DSCN3053DSCN3056DSCN3061

Here are some of my other favorite homemade ice creams:

Homemade Chocolate Ice Cream

Rhubarb Strawberry Buttermilk Ice Cream

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