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  1. Herbed Tarragon Butter

    Ingredients

    — 1/2 cup butter, softened
    — 1/4 cup fresh tarragon leaves, chopped
    — 1/8 teaspoon lemon juice
    — Dash salt and pepper

    Directions
    1. In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

  2. Lemon-Basil Frozen Yogurt

    TOTAL TIME: Prep: 20 min. + chilling Process: 20 min. + freezing YIELD: 3 cups.

    Ingredients

    >> 6 cups (48 ounces) plain yogurt
    >> 1 cup fresh basil leaves, thinly sliced
    >> 1/2 cup sugar
    >> 1/2 cup chopped walnuts, toasted
    >> 4 teaspoons grated lemon zest

    Directions

    1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon zest.
    2. Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

  3. Lemon Balm, Camomile and Lavender Tea

    Boil or steep fresh lemon balm, camomile and lavender (dried leave and flowers) for 5-10 minutes and cool and enjoy iced or hot! The tea is very relaxing!

  4. SOCCA BREAD

    The base of socca bread is a 1 – 1 ratio of chickpea flour to warm water. This mixture, once whisked together, will need to rest at least 15 minutes, and up 12 hours, covered.

    You can prepare your socca with just salt and pepper for seasoning, or for added flavor add a smidgen of various spices like thyme, rosemary, cumin, red pepper flakes, garlic powder, zaatar, etc. There are no rules to the spices, simply use what you love, or will pair well with the accompanied dish.

    Today, I added red pepper flakes for a little heat along with a dash of cumin and garlic powder. I tore my socca apart and ate it with a side of hummus. A simple and satisfying snack!

  5. Rosemary Shortbread Cookies

    2/3 cup granulated sugar
    2 ½ sticks sweet butter
    2 T finely minced fresh rosemary needles
    2 ½ cups all-purpose flour
    2 T granulated sugar (for sprinkling)

    1. In a food processor with a metal blade, process the sugar for several minutes until the texture of the sugar becomes very fine. With the processor on, add the butter in small pieces and process until smooth and creamy. Scrape down sides of bowl; add rosemary and flour and process just until mixture turns to crumbly bits.
    2. Scrape out food processor bowl onto a lightly floured surface. Mash together into a ball. Knead until mixture just holds together.
    3. Divide the dough into 2 equal parts. Pat each piece of dough into a flat disk; wrap well and refrigerate until cold, approximately 1 to 2 hours.
    4. Preheat oven to 300 degrees
    5. Roll the dough out on a well-floured surface to a ½-inch thickness. Cut out cookies using a plain round or fluted 2-inch cookie cutter and place on cookie sheets. Sprinkle the tops of the cookies with granulated sugar.
    6. Bake for 40-50 minutes, until cookies are pale gold in color. (Start checking at 35 minutes) Cookies should not be brown. Remove from oven and transfer cookies to wire racks to cool. Store completely cooled cookies in an airtight container.

    Yield: 3-4 dozen
    Will keep: 1 month at room temperature.

  6. Simple Tomato Salad

    Ingredients
    — Tomatoes, sliced
    — Basil, chopped
    — Oil
    — Vinegar
    — Cheese (Buffalo Mozzarella or Feta)
    — Salt and Peppter

    Directions:
    Slice Tomatoes
    Add basil and cheese
    Add oil and vinegar
    Add salt and pepper to taste

  7. Lavender + Lemon Balm Popsicles

    Ingredients

    ** 4 cups water
    ** 5-6  whole fresh lavender flowers
    ** 1 small handful fresh lemon balm
    ** 2-4 tbsp honey

    Instructions
    1. Bring the water to a boil, then pour over the lavender and lemon balm in a quart sized jar.

    2. Steep the tea for 10-15 minutes, then strain out the herbs with a fine mesh sieve
    and stir in the honey to your desired sweetness.

    3. Let the tea cool down a bit (you can add a few ice cubes if you’re impatient like
    me), then pour it into a popsicle mold. Freeze for several hours or overnight.