April showers brought May flowers..here are a few recipes to enjoy along with them!
Rose Syrup Spritzers
- 1/2 c. lemon juice
- 1 1/2 c. granulated sugar
- 1 c. rose petals
- sparkling water
Put the lemon juice, sugar and 1 1/2 c. water in a small saucepan. Heat to a boil and simmer uncovered for 10 minutes. Ad the rose petals and simmer for 10 minutes more. Strain the petals from the syrup. Allow the syrup to cool. Add several teaspoons of rose syrup to a glass of ice and fill the remainder with sparkling water. Save the extra syrup in a glass jar with tight fitting lid in the refrigerator. Delightful added to iced tea as well.
Spinach Salad With Raspberries
- 6 c. baby spinach leaves
- 1/3 c. feta cheese or goat cheese
- 1/3 c. sliced almonds
- 1 c. fresh raspberries
- 2 Tbsp. raspberry vinegar
- 2 Tbsp. raspberry jam
- 1/2 tsp. dijon mustard
- 1/2 tsp. honey
In a salad bowl, combine spinach, cheeses, nuts and raspberries. In a small bowl whisk together the rest of the ingredients. Drizzle the dressing over the salad and toss well.
Chicken Breast Florentine
- 1 c. olive oil
- 1 tsp. oregano
- 1 tsp. minced garlic
- 2 tsp. minced rosemary
- 4 organic skinless, boneless chicken breasts
MIx the oil and herbs in a small bowl and whisk well to combine. Marinate the chicken in a shallow dish for 24 hours.
- 2 tsp. olive oil
- 2 tsp. minced shallots
- 1 tsp. minced garlic
- 1 c. white wine
- 1/2 c. cream
- 1/4 c. parmesan cheese
- 1 c. fresh spinach leaves, cut into strips
- 8 oz. angel hair pasta
- salt and peper to taste
Remove chicken from marinade. Heat a pot of salted water to a boil. Saute in olive oil in a hot skillet until cooked through and lightly browned on both sides. Add to the skillet the shallots, garlic, wine, cream, cheese, spinach and salt and pepper to taste. Simmer until the sauce is blended and the spinach is wilted, 3-5 minutes. Cook pasta in salted water. Drain and add sauce over top.
- 4 c. organic all-purpose flour
- 2 Tbsp. granulated sugar
- 2 Tbsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 1 c. (2 sticks) cold unsalted butter, cut into small pieces
- 1 1/4 c. buttermilk
- 1 c. currants
- 1 large organic egg, lightly beaten
- 1/4 c. granulated sugar for dusting
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, granulated sugar,baking powder, baking soda, and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants, being sure to handle the dough lightly. Turn out onto a floured surface and roll to 1″ thick. Using a 2 1/2″ biscuit cutter, cut into rounds and place on the baking sheet. Re-roll the scraps gently and repeat. Lightly brush the top of each scone with beaten egg and dust with sugar, Bake 20-25 minuted until golden brown. Serve with fresh butter and preserves.
Blueberry Salad Toss
- 8 c. fresh salad greens
- 2 c. fresh blueberries
- 1 c. shredded Monterey Jack cheese
- 1/2 c. sliced almonds, toasted
- 1/2 c. sunflower kernels
Place all ingredients in a large bowl and toss gently.
- 1/2 c. olive oil
- 1/3 c. honey
- 1/4 c. minced onion
- 3 Tbsp. red wine vinegar
- 1 1/2 tsp. mustard
- 1 1/2 tsp. poppy seeds
Place all ingredients except poppy seeds into a blender and process until smooth. Stir in poppy seeds and drizzle over salad.
- 5 plum tomatoes, seeded and chopped
- 1/2 c. chopped red onion
- 1 jalapeno pepper, seeded and minced
- 1 Tbsp. lime juice
- 1 garlic clove, minced
- 1/4 tsp. salt
- 1/4 c. minced cilantro
Combine all ingredients in a small bowl and refrigerate until serving.
Artichoke Spinach Lasagne
- 1/2 c. chopped onion
- 4 garlic cloves, minced
- 1 Tbsp. olive oil
- 1 (14 1/2 oz. )can vegetable broth
- 1 tsp. dried rosemary
- 1/4 tsp. nutmeg
- 1/4 tsp. pepper
- 1 can (14 1/2 oz. artichoke hearts
- 10 oz. fresh or frozen spinach (thaw and squeeze dry)
- 1/2 c. sliced fresh mushrooms
- 12 no-cook lasagne noodles
- 3 c. shredded mozzarella cheese
- 1 c. crumbled feta cheese
- 1/8 tsp. garlic powder
- 1/8 tsp. each oregano, parsley, basil
- 2 c. favorite alfredo sauce (fresh or store-bought)
Saute onion and garlic in oil for 2-3 minutes until tender. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in the Alfredo sauce. Spread 1 c. of sauce into greased 13″ x 9″ baking dish. Top with three noodles and 3/4 c. mozzarella cheese. Repeat the layers three times. Top with remaining sauce and cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley and basil. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 15 minutes longer until heated through. Allow to stand for 10 minutes before cutting.
This recipe is easy and delicious. Perfect as a light summer lunch!
Broccoli White Bean Salad
- 1 large bunch broccoli
- 1 can cannellini beans, drained (or prepare fresh)
- 1/2 small red onion, sliced very thin
- 1 Tbsp. fresh lemon juice and 1 Tbsp. lemon zest
- 2 tbsp. olive oil
- 1/4 tsp. red pepper flakes
- 3/4 c. shaved Pecorino romano cheese
- Fresh ground black pepper to taste
Cut the broccoli florets into 1″ pieces. Peel and cut the stems into 1/4″ pieces. Bring a pot of salted water to boil and blanch the florets for 3-4 minutes. Drain with a slotted spoon and place into an ice-water bath. Repeat with the stems, cooking for 2-3 minutes and removing to ice-water bath. In a large bowl, combine the broccoli, beans, onion, lemon juice and zest, oil and red pepper flakes. Stir to combine; season with salt and pepper. Top with cheese.
- 4 c. cooked organic brown rice
- 1 c. fresh (or frozen) garden peas
- 4 scallions with tops, sliced
- 1 (8 oz.) can water chestnuts
- 1 head of Chinese cabbage (reserve a few larger leaves), chopped
- 1/2 lb. cooked shrimp (opt.)
Combine all ingredients in a large bowl. Make dressing.
- 5 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 1 1/2 Tbsp. sesame oil
- 1/4 c. salad oil
- 1 Tbsp. mustard
Add all ingredients to a small bowl (or jar with tight fitting lid). Whisk (or shake) well. Line a bowl with the reserved cabbage leaves and fill with the salad mix. Pour dressing over salad and toss well. Refrigerate overnight before serving.
These are perfect as a lunch for one or as a brunch for a group!
Baked Egg in Tomato
- 1 firm ripe tomato (or one per person for brunch)
- salt and pepper to taste
- 1 tsp. finely chopped onion per tomato
- 1/4 tsp. chopped parsley per tomato
- 2 tsp. finely chopped ham per tomato (opt.)
- 1 slice bread, crust removed per tomato
- 1/2 Tbsp. butter per tomato
- 1 organic egg per tomato
- 1 Tbsp. grated swiss or cheddar cheese per tomato
Cut a thin slice from the stem end of the tomato and gently remove the seeds. alt and pepper the inside of the tomato. Mix the onion, parsley and ham and spoon into the tomato. Toast and butter the bread slice(s). Place the toast into a small oven proof dish and set the tomato on top. Break the egg into the tomato and sprinkle with cheese. Bake at 400 degrees until the egg is set and the cheese is melted and browned.
Raspberry Walnut Ice Cream
- 10 oz. fresh or frozen (partially thawed) organic raspberries
- 2 strips lemon zest
- 1 Tbsp. lemon juice
- 2/3 c. sweetened condensed milk
- 1 c. walnuts finely chopped
- 1 c. heavy cream, whipped
Place the raspberries, lemon zest and lemon juice in a blender. Blend on high for 20 seconds until smooth. While blending on low, remove cover and add milk in a steady stream. Fold the walnuts into the whipped cream. Fold the whipped cream mixture into the raspberry mixture. Pour into a 9×13 pan and freeze 2-3 hours (or until firm). Alternately, use an ice cream freezer to and process according to directions.
Sweet Orange Rolls
- 1 pkg. active dry yeast
- 1/4 c. very warm water
- 1 c. sugar
- 1 tsp. salt
- 2 eggs
- 1/2 c. sour cream
- 1/2 c. melted butter
- 3 1/4 c. flour
- 3 tbsp. grated orange rind
Dissolve yeast in warm water. Using a mixer, add 1/4 c. sugar, salt, eggs, sour cream, and 6 tbsp. of butter to the yeast. Gradually mix in 1 1/2 c. flour. Beat until smooth. Knead in the rest of the flour. Let rise until doubled 2-3 hours. Punch down and knead lightly for one minute. Divide the dough into two pieces. Roll each piece into a 12″ diameter circle. Combine the rest of the sugar and the orange rind. Spread each circle with 1 Tbsp. butter and sprinkle with 1/2 the sugar mixture. Cut each circle into 12 equal triangle shaped pieces and roll up from the wide end towards the point. (As a crescent roll.) Place point side down into a greased rectangular pan. Cover and let rise one hour. Bake at 350 degrees for 20 minutes until lightly browned. Pour warm topping over immediately.
- 2/3 c. sugar
- 1/2 c. sour cream
- 2 Tbsp. orange juice
- 1/2 c. butter
Combine all ingredients in a small saucepan and bring to a boil. Boil 4 minutes, stirring constantly. Remove from heat and allow to cool until just warm.
Memorial weekend is approaching. Celebrate all our veterans have sacrificed for us…and try a few of these with your picnic menu.
Easy Lemon Pie
- 1 (6 oz) can lemonade concentrate
- 1 (8 oz.) tub Cool Whip (Real whipped cream will curdle.)
- 1 small can fat-free sweetened condensed milk
- 1 pre-made graham cracker pie crust
Combine lemonade concentrate and sweetened condensed milk until well combined and smooth. Fold in cool whip. Pour into the graham cracker crust and refrigerate for one hour (or freeze) until firm.. (May substitute limeade or pink lemonade.)
Chopped Vegetable Salad
- A large handful each of fresh assorted garden vegetables: green/wax beans, snap peas, baby beets, mushrooms, carrots, broccoli, cauliflower, summer squash, small new potatoes, bell peppers, artichoke hearts, avocado etc.
- 1 tsp. garlic
- 2 tsp. shallots
- 1/2 tsp. Italian seasoning
- 1/2 c. olive oil
- 1/2 c. red wine vinegar
- 1/4 tsp. sugar
- 1/4 tsp. salt
- pinch of pepper
Blanch the beans, peas, broccoli, carrots, cauliflower for two minutes in boiling water. Drain and rinse well with cold water. Drain and cut all vegetables into bite-size pieces. Cook the beets until just tender, peel and slice thick; add to vegetable mix. Cut the remaining vegetables into bite size pieces and add to others. Combine the rest of the ingredients to make a dressing. Add half of the dressing to the salad, cover and refrigerate for at least 6 hours for flavors to combine. Add more dressing before serving if desired.
Crock Pot Baked Beans
(These take a while to simmer but they’re worth it!)
- 2 lbs. dried cranberry or navy beans
- 1/2 onion, peeled with two cloves stuck in it
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. powdered ginger
- 1/2 tsp. blackpepper
- 1/4 lb. salt pork or bacon
- 1/3-1/2 c. molasses
- 1/2-3/4 c. dark brown sugar (depending how sweet you like your beans)
- 1 1/2 c. real maple syrup
Boil the beans with the baking soda for 5 minutes. Let soak, covered, until the skins wrinkle when blown on. Drain the beans, saving the water. Add the beans and all of the other ingredients to a large crock pot and stir to combine. Add enough reserved bean water to cover and cook on “high” until the beans are tender and the sauce has thickened (about 5 hours).
Roasted Corn and Black bean Salsa
- 2 c. frozen corn, thawed and undrained
- 1/4 c. chopped sweet red pepper
- 1/4 c. chopped green pepper
- 1/4 c. vegetable oil
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- dash salt
- 1 Tbsp. fresh minced cilantro
- 1 can (15 oz.) black beans, drained and rinsed
In a small bowl, combine the corn and peppers. In another bowl, whisk oil and spices until combined. Drizzle the oil over the corn and pepper mix and toss to coat. Spread the vegetable mixture on a baking sheet and roast at 425 degrees for 10-15 minutes until the peppers are just tender. Cool slightly. Transfer to a serving bowl, stir in the black beans and the cilantro. Serve with corn chips. (Too hot to turn the oven on? Use a cast-iron skillet on the stove-top or grill to roast the corn and peppers. it’s delicious!)
Maple BBQ Sauce
- 2 large onions, chopped fine
- 2 1/2 Tbsp. olive oil
- 2 1/2 Tbsp. Worcestershire sauce
- 1 Tbsp. dijon mustard
- 1 1/4 c. ketchup
- 2 1/2 c. chicken broth
- 3/4 c. cider vinegar
- 1/2 c. plus 2 Tbsp. real maple syrup
Combine all of the ingredients in a heavy saucepan and bring to a boil. Simmer, stirring occasionally, until the sauce has thickened and reduced to about 3 1/2 cups (about one hour). Remove from heat, cool and store covered in the refrigerator for one week.
Every Friday I host our ladies’ fellowship, this was our menu this week for celebrating two birthdays. Use the freshest organic ingredients and these recipes are perfect for any special summer get-together!
Strawberry Cream Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin (vegan gelatin is fine)
1 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
To make the frosting: Beat the margarine, cream cheese, confectioners’ sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
Spread remaining whipped cream on cake top. Top with quartered strawberries.
Flatbread Pizza Salad
- 1 (12″x14″) organic flatbread such as pita, ciabatta etc.
- 2 tsp. olive oil (for grilling)
- 3 Tbsp. olive oil (for dressing)
- 1 tsp. lemon juice
- 1 tsp. red wine vinegar
- 2 c. arugula leaves (may substitute spinach)
- 1/4 c. olive tapenade (may substitute pesto)
- sliced green olives
- 1/4 c. roasted red pepper, cut into strips
- 1 0z. parmesan (or feta) cheese
- 1/4 tsp. salt
- cracked pepper
Brush the flatbread with 2 tsp. olive oil. In a bowl or jar, combine the 3 Tbsp. olive oil, lemon juice, vinegar with salt and pepper. Whisk or shake until combined. Toss with arugula (or spinach) in a bowl. Place the flatbread on a heated grill and cook just until golden brown, about one minute on each side. Remove from the grill and spread with the arugula/dressing mixture. Top with the remaining ingredients and serve.
Sun-Dried Tomato Hummus
- 1 cup sun-dried tomatoes, soaked in boiling water for 10 minutes and chopped. (If using tomatoes in jar, save oil to use.)
- 1 (15 ounce) can chickpeas, rinsed and drained (If using dried beans, save water from cooking to thin hummus if needed.)
- 1 garlic clove
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 tablespoon soy sauce
- 1 1/2 tsp. cumin
- 1/2 teaspoon ground red pepper
- 1 pinch salt
In food processor, add all ingredients except tomatoes.Process until smooth.Place in a small dish and add tomatoes mixing evenly.
Serve with fresh vegetables.
When summer fruits are in season, we harvest and freeze as many as possible for eating all year long. I make this punch using our organic frozen fruit (unthawed) when fresh isn’t available.
White Grape Juice Sangria
2 c. white unsweetened organic grape juice
1 peach, pitted and cut into 8 wedges
1 nectarine, pitted and cut into 8 wedges
1 cup blackberries or blueberries
1 cup raspberries
16 ounces sparkling water
In a large pitcher, combine the white grape juice, peach, nectarine, blackberries or blueberries, and raspberries. Cover and refrigerate for at least 1 hour or overnight.
Pour the juice into 4 large glasses. Spoon some of the fruit into each glass. Divide the sparkling water among the glasses and serve.
Green Pea Pesto
Makes 1 1/4 c. (4 servings)
1 cup fresh green peas ( I use sugar snap peas)
1/2 cup packed flat-leaf parsley
3 fresh mint leaves
1/3 cup pine nuts – lightly toasted
1/2 cup grated Parmesan cheese
1 1/2 tsp. minced garlic
1 teaspoon lemon juice
1 teaspoon salt
1/4 tsp. black pepper
1/3 cup extra virgin olive oil
POUR boiling water over the peas and stand for 2 minutes, then drain. PLACE the peas, parsley, mint, pine nuts, parmesan, garlic, lemon juice, salt and pepper in a food processor and drizzle in the olive oil as you blend until well combined.