Tag Archives: seasonal

Bruschetta- Summer Fave

20 Wednesday Jul 2011

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This wonderful, easy recipe is actually my creation, but I have to say that it is a hybrid of a recipe from the cookbook ‘Small Plates, Appetizers as Meals’ by Marguerite Marceau Henderson (who is actually a SL local). No matter who I make this recipe for they always end up loving it. I have made it with roasted peppers in place of the tomatoes and I’ve also tried it with fresh and roasted tomatoes, just this last July 4 I added artichokes to the mix. So whatever your preference I’m sure it will be amazing. Enjoy!

-Bruschetta- (measurements are exact but pretty close)

2-4 cloves of garlic, minced
2 shallots or a small onion, diced
1-2 T. capers, liquid drained
1/2 olives, chopped (I think I used a kalamata olive mix)
1/2 c. basil, chopped
8 Roma tomatoes, chopped (I have roasted the tomatoes to add more flavor, in the above pic I used roasted tomatoes in olive oil from Tony Caputo’s)
8 oz artichokes in olive oil, chopped (I got my at Caputo’s but you can totally used canned)
1 t. salt (I like Celtic gray salt)
1/4 tsp. fresh ground pepper
1/3 c. balsamic vinegar
1/3 c. olive oil

1. Place the first 7 ingredients in a bowl.
2. Mix the balsamic vinegar, olive oil, salt and pepper in a bowl. (A little trick I do is put pour the balsamic in first and then slowly whisk in the olive oil. I think it mixes better that way.)
3. Pour the wet mixture over all the other ingredients and mix well.
4. Marinate in the fridge for at least an hour. Serve.

Can be served with:

Sliced baguette (I love Crumb Brothers, or Volkers)
Over grilled fish or chicken
Or made into a sandwich w/ fresh sliced Mozzarella (when I do this I use the roasted bell peppers in place of the tomatoes)

Day 3 Juicing

20 Wednesday Jul 2011

Posted by in Drinks, Uncategorized

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-Breakfast Blend-

Kale
Blueberries
Watermelon

-Mid Morning or Late Afternoon Blend-

Apples
Carrots
Beets
Beet Greens
Ginger

-Lunch and Dinner-

These two will most likely be just like yesterdays blends. I’ll check in later and let you know how we felt today… stayed tuned!*

*UPDATE*

Day three was for sure the hardest day for Master William and me, seriously we wanted to eat each other. It didn’t help that we went to visit his dad (Big Bill) for his birthday last night and Billy’s mom had bought a chocolate cake for all of us to share. NO CAKE FOR US! We powered through.

On a positive note we feel great, my skin is glowing and Billy has lost 8.5 pounds (he weights himself at the gym, I have know idea about me because we don’t own a scale). The goal really was to give our digestive systems a break, gain energy and Billy wanted to see if it would help reduce his sugar cravings. We’ll see…

Day 2 Juicing

20 Wednesday Jul 2011

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I picked these beauties out of our garden today and I’m going to use them for a late night juice for my sweetie. Day 2 is going well, Billy was a little cranky this morning and this evening that’s why we are going to have an extra juice tonight. Surprisingly I am doing better than yesterday, my energy is good and no headache! Billy and I both agree dinner is the hardest time of the day but for the most part we are doing great. One day at a time. I did the same juice blends as yesterday, the only thing I did different was I added onion and garlic to lunch and dinner- DELISH.

DIY Popsicles- Hurray For Summer

18 Monday Jul 2011

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Last summer I picked up some Popsicle molds to make our own (less sugary) Popsicles. Not to mention that Billy is always wanting a ‘treat’ after dinner and I wanted to make something I could feel good about us having. Well, they were a hit. We had a get together planned with our friends this weekend (Nate & Alisa, and JD & Sadie) whom all have kids (Soren & Jude and Olive & Adelae) and I was in charge of dessert, so Viola Popsicles! I knew the kids would love them. Everyone including the adults loved this treat, I also made sure to pick up some molds for my friends to make their own with the kids, and from what I was told that is the first thing Soren wanted to do the following morning, YAY! These are easy and you should try your own creations, our friend Brittany said she pours flavored yogurt into hers for her kids-great idea! Enjoy!

-Chocolate Almond Butter Popsicles- (this recipe comes from Elana’s Pantry)
2 banana’s
1/4 c. almond butter
1/4 c. water (I used 1/2 water)
2 T. cacao powder (raw chocolate)
1 T. vanilla
1/4 t. stevia (I used 1 T. agave)

1. All the ingredients go into your vita mix or blender (I used a blender). Mix well and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

-Sour Orange Popsicles-
3/4 c. fresh squeezed orange juice (I used my juicer, I needed 2 oranges)
3/4 c. fresh grapefruit juice (again I used the juicer, needed 2 grapefruit)
1 c. Whole Foods Blood Orange Soda
1/4. c. fresh lime juice
1/4 c. agave

1. Mix all the ingredients in a bowl and chill in the fridge for about an hour, then pour mixture into molds and freeze. Freeze until ready.

-Watermelon Lime Popsicles– (I made these for our week of juice fasting)
2 1/2 c. fresh watermelon juice (I used my juicer)
1/2 c. fresh lime juice (used my juicer)

1. Mix these two ingredients together and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

Sweet and Sour Cucumber and Red Onion Pickles

12 Tuesday Jul 2011

Posted by in DIY

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I love pickled anything! When I was a kid I used to drink the pickle juice straight from the jar, I don’t partake in that practice anymore but the love for pickled anything still remains. Last summer I pickled radishes and beets, this summer I started with this recipe for sweet and sour cucumbers I found in the July issue of Sunset Magazine. They also have a few other recipes for pickled carrots, green beans and jicama I might just have to try out. But for now, try these yummy cucumbers. Enjoy!

 All the goods, time to get started!
 I love this picture! Those cucumbers are swimming in pickled goodness.
This is what I used my cucumbers on. Salmon cakes over greens topped w/ the sweet and sour cucumber and red onion pickles.
-Sweet and Sour Cucumber and Red Onion Pickles-
1 1b. Persian or English cucumbers, ends trimmed (I used Wyomatoe cucumbers)
1/2 medium red onion, halved lengthwise (I used two small purple onions I got at the Farmer’s Market)
1 stalk fresh lemongrass
1/2 sugar (next time I make these I may use less sugar, I like a more sour brine)
2 tsp. sea salt (I like grey Celtic salt)
1 tsp. freshly ground coriander seeds
1/8 tsp. pepper
3/4 c. Champagne vinegar (I used apple cider vinegar)
1. Slice cucumber and onion very thinly on a mandoline or w/ a knife, rinse onion and drain. Put both in a medium bowl. Peel tough outer layer from lemongrass and smash core with the meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl. (I used the back of my knife and just tossed the whole stalk into the bowl)
2. Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least an hour, stirring gently a couple of times. serve cold. Keeps chilled up to a day.

Sun Tea- Cosmo Hippie Chef Alert!

06 Wednesday Jul 2011

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When I was a kid my parents would make sun tea in the back yard during the summer. I’m not sure why I loved seeing that ice tea decanter sitting in the sun, but I just thought is was neat. So now that I have my own backyard it’s time to make sun tea! It is easy, the sun does all the work and it is cool and refreshing on a hot day. Plus you can make whatever flavor of tea you like. Enjoy!

-Sun Tea-

Glass decanter
7 tea bags, your choice (I used Plum Berry green tea)
handful of mint (I used lemon balm, Thanks Erin Bean)
14 c. water (that is what my decanter holds)
hot sunny day

1. Start by putting the mint in the bottom of the decanter and muddle just a bit w/ a wooden spoon.
2. Next add in the tea bags and water, place the lid tightly on the decanter.
3. Then place the water, tea and mint filled jar somewhere in your yard where it will get the most sun all day, leave it out all day.
4. At the end of the day bring it in and let cool just a bit and then place the jar in the fridge to chill.
5. Serve when cold.

Cherry Rhubarb Jam

27 Monday Jun 2011

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I found the recipe for the jam in Sunset Magazine. I have to say my first batch didn’t turn out, probably because I followed their recipe with no regard for the pectin that I was using. Super bummer. So I followed the ingredient list but merged it with the directions for the pectin I was using. So my recommendation is that you find a recipe you like and follow the directions or merge like I did. Second batch: SUCCESS!

Pizza on the Grill- A Summer Favorite!

27 Monday Jun 2011

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I can’t believe it has taken me a week to updates last weeks meals. Blame it on summer, it’s just so busy!

 I got my charcoal grill nice and hot! Onions were up first, then I brought them in the house and chopped them up and tossed them in a bowl in anticipation of the other veggies.
 Next: grill the asparagus! (fresh from the farmer’s market)
 Next: grill the oyster mushrooms and the baby shitake’s. (fresh from the farmer’s market)
 All the grilled veggies chopped up with a Wyomatoes tomato and some fresh basil.
 Grill the prepared pizza dough (I picked it up from Whole Foods), just 1-2 minutes each side. Keep an eye on it!
 Top the grilled pizza dough w/ DIY Pizza Sauce (recipe is on the blog), then the grilled veggie mix.
 Next: Beehive ‘Fresh’ Cheese, then I slide the whole pizza w/ the foil underneath back on the grill. Put the lid to the grill on the grill just long enough for the cheese to melt. I usually have Billy help me pull the pizza of the grill and back on the cookie sheet.
 Take the pizza back in the house and slice it up. Doesn’t this look amazing?!
Here’s Master William enjoying one of his favorite summer meals. He’s my biggest food fan.

Rhubarb Coffee Cake- Thanks Mom

20 Monday Jun 2011

Posted by in cake, dessert

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When I was a kid my parents had a pretty good size garden and rhubarb was one of the items that grew in that garden. Well, I loved the sour taste of anything back then and still do, so when I saw rhubarb at the Farmer’s Market this week I just knew what I had to make my moms Rhubarb Coffee Cake. This is one of those recipes that just takes me back and it was perfect for the Slow Food Potluck this weekend and also for my father-in-law Big Bill for father’s day. Thanks for the recipe mom, Enjoy!

-Rhubarb Coffee Cake-

1 1/4 c. brown sugar (I used 3/4 c. agave)
1/2 c. butter (I used Earth Balance butter, that’s just what I had in the fridge)
1 egg
1 tsp- 1 T. vanilla (I used 1 T.) *update- 5/12/12 added 1 tsp. almond extract
2 c. flour (I used organic whole wheat pastry flour) *update- 5/12/12, 1c. whole wheat pastry flour, 1/2c. almond meal, 1/2c. coconut flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2-3 c. rhubarb (I used 2 c.) outer layer peeled and diced
*optional 1/2 c.- 1 c. nuts (I used 1/2 c. sliced almonds)

-Topping-

1/2 c. sugar (I used organic sugar cane)
2 tsp. Cinnamon

Preheat oven 375 degrees

1. Cream together butter and brown sugar (or agave). Beat in egg and vanilla.
2. Mix dry ingredients, flour, salt, and baking soda. Add half of the dry ingredients to the creamed mixture and mix to combine. Next, add all of the buttermilk and mix to combine. Add remaining dry ingredients, stir in and mix completely.
3. Stir in rhubarb and nuts (if using).
4. Butter a 13×9 baking dish and pour the batter into the buttered dish. Mix the topping ingredients together in a bowl and spoon over the prepared batter.
5. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool a bit before cutting into it.

Pea and Kale Puree w/Nu Nooz Pasta and Scallops- Pea’s the Season

04 Wednesday May 2011

Posted by in Fish, pasta

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 Peas, kale, mint, chives, scallops and dry Nu Nooz Pasta
 Pureed steamed peas, kale, mint, garlic, olive oil, salt and pepper
 Sauteing the scallops
VOILA! Finished dish- MMM
-Pea and Kale Puree w/ Nu Nooz Pasta and Scallops-
2 c. petite frozen peas (reserve 1/4 cooked peas for garnish)
1 bunch of kale (mine came from my friend Gwen Crist garden, thanks Gwen)
3 cloves of garlic, chopped
2 T. fresh mint chopped (reserve a little for garnish)
1 T. chives, chopped
2 c. dry Nu Nooz pasta
8 large scallops
2 T. olive oil
1 T. coconut oil
salt and pepper
1. Bring a medium pot of salted water to a boil over med-high heat. When water comes to a boil toss in the peas and cook for 2 min. Use a slotted spoon to remove the peas from the boiling water and toss in a strainer reserving the boiling water for the kale and pasta.
2. Next toss the kale into the boiling salted water for just 2 min, use the slotted spoon to remove the kale just like the peas and place into a strainer to cool.
3. Cook the pasta in the same salted boiling water you used for the peas and kale. Cook pasta according to the directions. When the pasta is done drain the pasta and the water and set aside.
4. In a food processor place the peas, mint, garlic, kale (squeeze out any remaining water), olive oil, salt and pepper. Process until smooth. Set aside. (Check the salt and pepper to taste)
5. Heat a saute pan over medium heat, add the coconut oil and let melt. When the oil is melted add the scallops to the pan and salt and pepper them. Cook for two minutes and turn over and cook on the other side, be sure to salt and pepper that side as well- cook another 2 minutes or until done. (Be careful not to over cook)
6. Toss the pasta with some of the puree, spoon on a little and add more to coat real well. Divide into two bowls, add the scallops and garnish with the reserved peas, mint and chopped chives. ENJOY!