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ROASTED BALSAMIC RADICCHIO

Ingredients

1 head of radicchio

3 Tbsp Olive Oil

1 Tsp chopped thyme

Balsamic Vinegar (for drizzling)

Preparation

  1. Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

  2. Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

  3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

 

Pesto

Ingredients

1 cup garlic scapes, sliced crosswise

½ cup loosely packed basil

¼ cup walnuts, sunflower seeds or pine nuts

¼ cup parmesan cheese

Juice of one lemon

Salt, pepper and hot pepper seeds to taste

Preparation

  1. Place the scapes in a food processor and pulse for 30 seconds

  2. Add your choice of nuts or seeds and pulse for 30 seconds.  Scrape down the sides of the bowl

  3. Add the olive oil and process on high for 15 seconds

  4. Add the parmesan cheese and pulse until all ingredients are combined

  5. Add the basil and lemon juice

  6. Add salt, pepper and/or hot pepper seeds and serve over pasta

 

BALSAMIC VINAIGRETTE

Ingredients

½ cup balsamic vinegar

½ cup olive oil

¼ cup soy sauce

¼ cup honey

2 TBSP garlic powder

 

Preparation

Place all ingredients in a mason jar, shake and serve over 44 gourmet lettuce mix

‘Spicy’ Chicken Salad

Ingredients:

Chicken Breast

Chinese 5 Spice

Olive Oil

Lemon Zest

To prepare Chicken:

Pound the chicken so that it is very thin

Rub both sides of the chicken with olive oil

Sprinkle both sides generously with the Chinese 5 spice

Grate the lemon zest on both sides

Pan sear or grill the chicken until juices run clear

 

For the Salad

Ingredients:

Gourmet lettuce mix

Sliced radishes and turnips

Hard boiled egg

Shredded cheese (I prefer mozzarella for this one)

Ranch dressing (recipe to follow or store bought)



 

Buttermilk Ranch Dressing

Ingredients:

1 Cup Mayo

½ Cup Sour Cream

¼ Cup Buttermilk

1 Tbsp Parsley

1 Tbsp Dill

1 Tbsp Fresh grated garlic

1 Tsp Worcestershire Sauce

1 Tsp chopped onion

Blend all ingredients together and store in refrigerator

 

Buttermilk Pancakes

Ingredients:

1 ½ cups buttermilk pancake mix

3 ½ tsp baking powder

1 tsp vanilla

1 egg

1 ¼ buttermilk

3 tbsp melted butter

Directions:

Place dry ingredients in large mixing bowl

Make a well in the center of the dry ingredients

Crack egg into well then add remaining ingredients

Mix with a whisk careful not to over mix Note * not looking for a perfectly smooth batter lumps are just fine

 

Cook on a griddle and serve

 

MINT ICED TEA

Ingredients:

Tea bags

Mint

Agave nectar

Directions:

Brew tea according to packaging (I like to set it outside in the sun)

While brewing add a few sprigs of fresh mint

Remove mint once tea is finished brewing and add agave nectar to taste

KALE SALAD

Ingredients for salad

  • 1 cup couscous

  • 1 small bunch of kale, tough ribs removed and chopped into small pieces

  • Fine sea salt

  • 1 can (15 ounces) black beans, rinsed and drained

  • ½ cup thinly sliced green onions

  • ½ cup lightly packed chopped fresh cilantro and/or parsley

  • ½ cup oil-packed sun-dried tomatoes, chopped, reserve oil for dressing

  • ⅓ cup crumbled feta cheese (optional)

  • 1 to 2 medium jalapeños chopped

Cumin-lime dressing

  • ¼ cup oil reserved from sun-dried tomatoes

  • 3 to 4 tablespoons fresh lime juice (about 2 medium limes)

  • ¾ teaspoon ground cumin

  • ½ teaspoon fine sea salt

  • 3 TBSP red wine vinegar

​

  1. Cook couscous according to packaging - once cooked add 2TBSP butter and 1tsp sea salt

  2. Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the cooked couscous, beans, onions, cilantro, sun-dried tomatoes, feta and jalapeñoa. Set aside.

  3. To prepare the dressing, combine the olive oil, 3 tablespoons of lime juice,red wine vinegar the cumin and salt in a cup or jar. Whisk until blended. Pour all of the dressing over the salad and stir until the salad is evenly coated. Taste, and add another tablespoon of lime juice and/or more salt, if necessary. For best flavor, let the salad rest for about 15 minutes before serving.





 

GRAPEFRUIT AND MINT MARGARITA

Ingredients

2 shots White tequila

2 Limes fresh squeezed

½ shot Triple sec

½ cup Pink grapefruit juice

1 sprig fresh mint

Mix all ingredients together and serve over ice

Want a skinny version?  Replace ½ cup grapefruit juice with seltzer water and squeeze in the juice of a fresh grapefruit

 

VANILLA CUSTARD

Ingredients

2 cups milk

½ cup sugar

1/4 vanilla bean

4 TBSP flour

4 egg yolks

Directions

  1. Mix all but the egg yolks together in a saucepan on low heat

  2. Continuously stir, careful to scrape the bottom of the pan so not to have the milk burn

  3. Continue to stir until milk comes to a low boil

  4. Add egg yolks

  5. Mix for 1 minute

  6. Remove from heat and allow to cool in refrigerator.

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