Ingredients:
* 2 tablespoons high quality olive oil
*2-3 medium Vadalia onions (to taste)
*3 generous bunches of leafy greens. You can stick to one kind or mix it up! Stem if needed and chop them coarsely.
*1/2 teaspoon salt
freshly ground pepper to your taste
*optional ideas:
-stir in a little crumbled feta cheese at the end
- eat with pieces of good bread
_serve over rice or pasta
Directions:
1.) Place a large heavy skillet over medium heat. After about a minute, add one tablespoon of the oilve oil and swirl to cover your pan. Add the onions and turn the heat to high - saute for 2 min. Now reduce the heat to medium, stirring often,for another 5 minutes to get the onions where they are soft and translucent.
2.) Now you want to add your greens in two or three batches, sprinkling them very lightly with some of the oil with the addition of each new batch. As they are cooking, turn the leaves with tongs, bringing the wilted leaved up to the top.
3._When you are satisfied that all your greens are wilted to your liking , grind a nice amount of black pepper over them and serve either hot or cold.
Ingredients:
* 1 small watermelon (5-6 lbs.)
*salt
*a half a cup olive oil
*1/4 cup balsamic vinegar
*black pepper (freshly ground is nice!)
*4 cups loosely packed arugula leaves
*2/3 cup slivered blanched almonds
*10 red radishes, sliced thin
Directions:
1.) Peel that mellon! Cut off both ends so that you can stand it upright on the cutting board. Now comes the hard part. You need to cut off the rind. Use a large knife and work carefully from the top to the bottom - one slice being your aim. You are going to use the white of the rind as your guide and continue until you have peeled the entire mellon. Good for you!
Keeping in mind that you want to reserve the rounded pieces and the heart of the watermelon, cut the rest of the flesh into two inch pieces.
Now salt the pieces and use the olive oil to brush one side of each piece,
2.)Heat a large skillet over medium heat. Once hot, and working in batches, place the watermelon slices. oil side down, on the hot skillet, and leave for about 45 seconds. With tongs or a spatula remove the slices, heated side up, to a chilled plate.
3.)Put the reserved heart of the mellon and the rounded pieces in a sieve over a bowl and smash with a stiff whisk, forcing the juice into the bowl. Measure 1 cup of juice.
4.)In a saucepan, combine the vinegar and watermelon juice. Bring to a boil over medium high heat, reduce the heat to medium and simmer,, uncovered, for 15 min.
5.) Pour the reduced juice into a serving bowl and whisk in the remaining 1/4 cup oil. Season to taste with salt and pepper. Add the arugula, almonds, scallions and radishes and toss well. Gently mound the arugula salad over the watermelon slices and serve.
Ingredients:
*2 tablespoons butter
*3 leeksfinely chopped
*salt and pepper to taste
*2 medium parsnips (peeled and thinly sliced)
*1 quart chicken stock
*2 large bunches of watercress, cut up
Directions:
1). In a medium saucepan over medium heat, melt butter. Add leeks and a pinch of salt. Cover and cook for three min.
2). Add the parsnips and cook, stirring often, for three min. more.
3).
4). In a blender, puree the mixture in batches until smooth and uniform. Taste for seasoning and add salt and pepper as needed. Return the soup, bring to a boil, and ladle into bowls.
Ingredients:
*1 and a half cups watercress (stems removed)
*3 Tablespoons fresh chives, choppped
*1 half cup cream cheese
* 3/4 cup (or to taste) cucumbers, peeled and sliced thin.
Directions:
Spread cream cheese over bread and layer as you like with chives. watercress, and cukes. Cut into small squares and serve.
Ingredients:
Check out these websites for great LAVENDER recipes!
Directions:
http://lavendergardening.blogspot.com/2008/06/lavender-sugar-cookies.html
http://www.lavenderbeefarm.com/sweetwinelavendercookies.shtml
http://www.lavenderbeefarm.com/lavendersmokebundles.shtml
Ingredients:
2 butternut squashes, peeled, seeded and cut into small pieces
3 tablespoons olive oil
1 1/2 cups barley
1 onion, finely chopped
2 cloves garlic, finely chopped
1/3 cup white wine
1/2 cup vegetable stock
3 tablespoons sour cream
4 fresh sage leaves, chopped
1/2 cup grated parmesan cheese>br>
Salt and freshly ground black pepper
Directions:
Preheat oven to 400 F. Place the squashes in a roasting pan, drizzle about half of the oil on and toss to coat. Season well with salt and pepper. Roast in the oven for about 30 minutes, turning once or twice until tender. While squash is in the oven, cook barley in boiling water for about 25 minutes until tender. Drain and set aside. Heat the remaining oil in a large pan, adding the onion and garlic. Fry gently for about 5 minutes until soft. Stir in the drained barley, pour in the wine and stock, and let it bubble gently for about 5-10 minutes, stirring occasionally, until most of the liquid is absorbed. Stir in the sour cream, sage, and Parmesan cheese, then fold in the squash pieces. Season to taste with salt and pepper and serve.
Ingredients:
1 cup plain yogurt
1 1/2 tablespoons confectioners' sugar
1/4 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1 tablespoon finely chopped mint leaves
Directions:
Place the yogurt in a bowl and beat in the sugar and spices until well blended. Fold in the mint and chill. Excellent served with all fruits, or over a fruit salad.
Ingredients:
*snow (preferably a storm!) , children, many good books, a warm quilt and a cozy cat (optional)
*3 squares of semisweet cooking chocolate
*2 cups all purpose flour
*1 cup sugar
*1 tsp. baking soda
*1 tsp. baking powder
* a bitty pinch of salt
*2 large eggs (duck eggs are nice if you have them)
*1/4 cup soft butter, cut into small bits
*1 tsp. vanilla
*1 1/2 cups plain yogurt
*2 bags of chocolate chips (just to be sure)
Take out:
1 1/2 cups chocolate chips for batter
2 cups chocolate chips (for frosting)
*2 tablespoons vegetable oil (for frosting)
Directions:
Preheat your oven to 350 degrees.
Grease a 9 1/2" x 3" tube pan.
Cut up the 3 squares of semisweet cooking chocolate (keeping an eye out for any children or husbands who may wander into your kitchen looking for a nibbble already!).
Melt slowly over low heat in a heavy pan or a double boiler. Set aside to cool.
In a medium sized boul mix dry ingredients:
2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
a bitty pinch of salt
In a big big bowl mix your wet ingredients:
2 eggs
1/2 cup soft butter cut into little bits
1 1/2 cups plain yogurt
your cooled semisweet chocolate
Slowly add add dry ingredients to wet ones, stirring with a spoon.
Now add in your cup and a half of chocolate chips to this mixture. Keep using your spoon!
Pour batter into greased pan and place in preheated oven.
Bake 45 min. or until cake tester comes out clean.
Let your cake cool a half an hour before turning onto plate.
While you are waiting for you cake to cool make your frosting.
FROSTING:
In heavy pan, put in your 2 cups of chocolate chips and your 2 tablespoons of vegetable oil. Slowly heat and melt. Stir all the time! YUM! When your cake is cool you have a nice frosting to drizzle over the top! Let it snow mamma! What do you care?!
Ingredients:
4 tablespoons butter, softened
2/3 cup sugar
2 eggs, beaten
2 cups sifted all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cooking apples, peeled, cored and finely chopped
1/3 to 2/3 cup chopped walnuts (to taste)
1/2 to 1 tablespoon grated lemon peel
Directions:
Preheat the oven to 350 .
Cream the butter with the sugar until light and fluffy.
Beat in the eggs.
Sift together:
flour, baking powder, baking soda, and salt, and add alternately with the chopped nuts to the creamed butter mixture.
When these ingredients are well combined,stir in the nuts and the lemon peel.
Spread the batter into a lightly greased 9x5x3" loaf pan and bake in the center of the oven for 45 to 55 minutes. Cool on a wire rack.
Ingredients:
6 cups combined salad greens, such as Boston lettuce, romaine, green and red leaf lettuces, iceberg, escarole, watercress
1 cucumber, peeled, seeded, and sliced
3 scallions, including some of the green tops, chopped
2 cups each of julienne strips of cold cooked ham and chicken or turkey
3/4 pound Swiss cheese, cut into julienne strips
3 hard-boiled eggs, quartered
3 tomatoes, cut into wedges
12 pitted black olives
1 1/2 cups Garlic Vinaigrette
Directions:
In a large salad bowl combine the salad greens, cucumber, and scallions and toss. Arrange the ham, poultry, and cheese on top. Arrange the eggs, tomatoes, and olives decoratively on top. Serve with the dressing seperately in a dish on the side.
Ingredients:
1 bunch (about 3/4 pound) broccoli, cut into florets
4 ounces blue cheese, crumbled
Zest ofone lemon
1/4 cup fresh lemon juice
3/4 cup salad oil or rice vinegar
1 teaspoon salt
1 cup sour cream
3 large tomatoes, cut into wedges, OR use cherry tomatoes
Salad greens
Directions:
Cook the broccoli by steaming until just tender, about 4 minutes. Let cool and set aside.
In an enamel or stainless steel bowl combine well the blue cheese, lemon zest, lemon juice, oil and salt and stir into the sour cream. In a salad bowl pour about half of the dressing over the florets, toss gently, and chill for 2-3 hours. Just before serving, arrange the florets and tomatoes on salad greens on a chilled platter and serve with the remaining dressing.
Ingredients:
4 slices of Bacon
2 heads of Kale or Swiss Chard, chopped or broken into smaller pieces (other lettuce can also be used, such as romaine, Boston, escarole, or
spinach)
1/2 onion, finely chopped
2 cloves of garlic, minced
1/2 cup cooked chick peas (this is optional, and can be replaced with 3 hard-boiled eggs, chopped)
4 tablespoons balsamic vinegar>br>
Salt and freshly ground black pepper
Zest of one lemon
Directions:
In a skillet cook the bacon until crisp. Drain the bacon on paper towels and crumble it. Set aside. Remove the fat from the skillet, leaving a coating remaining. To this, add the chopped onion, and cook gently until transparent. Add the garlic and chopped greens, keeping the greens moving so as not to overcook. A tablespoon of water can be added to provide some steam for wilting. While greens are still in pan, drizzle with the balsamic vinegar and stir to coat. Add the chick peas, drained if from a can. Wilt the greens until they are just softened, but not to the point of being mush. Remove from pan and stir in crumbled bacon. Season to taste with salt and pepper. Sprinkle with lemon zest. Serve immediately.
Ingredients:
1/4 pound dried apples or peaches
1/4 pound dried apricots
1/4 pound dried, pitted prunes
1/4 pound dried pears
4 cups water
1/2 cup sugar
Juice of 1 lemon
1/2 stick cinnamon
1 tablespoon arrorwroot, mixed with 3 tablespoons water
Heavy cream
Several sprigs mint
Directions:
In an enamel or stainless steel saucepan soak the fruit in the water for 1 1/2 hours. Add the sugar, lemon juice, and cinnamon stick, bring the liquid to a boil, and simmer it until the fruit is tender, for 15-20 minutes. Stir in the arrowroot paste and heat until the soup is thickened, for about 1 minute. Chill the soup. Remove the cinnamon stick and serve with a pitcher of cream. Garnish with mint leaves.
Ingredients:
1 pint mayonaise
1/4 pound Berkshire Blue Cheese
1/2 cup evaporated milk
juice of 1 lemon
1 tsp garlic salt
1 tbsp balsamic vinegar
Directions:
Mix all ingredients except cheese thoroughly.
Crumble cheese, combine, and shake vigorously in a jar.
ENJOY!
Ingredients:
3 1/4 cups fresh Raspberries (or Blueberries)
1/4 cup Lemon Juice
1 (3 oz.) package of liquid Pectin
1 cup light corn syrup
4 1/2 cups white Sugar
Directions:
Wash and mash the berries. In a 4 quart saucepan, add the berry mash and lemon juice. Slowly stir in pectin. Mix thoroughly. Set aside for 30 minutes, stirring occasionally to dissolve the pectin. Add syrup slowly, mixing well. Warm mixture to 100 degrees (using candy thermometer). Let set for 10-15 minutes. Stir occasionally. Pour into jars and seal. Refirgirates for one month, freezes for one year. Makes 7-8 ounce jars.
Ingredients:
This one is simple, but SO good, all those people who claim that they don't care for arugula will thank you...
fresh arugula
olive oil
salt & pepper
shaved padano cheese
Directions:
In a salad bowl, spritz the arugula with olive oil and add salt & pepper.
Sprinkle with shaved padano (or shaved parmesan) liberally.
Toss and serve.
Enjoy!
Ingredients:
*2 medium cucumbers
*1 cup plain yogurt
*10 leaves fresh mint
*nonstick spray for the honey spoon
*2 teaspoons honey
1/4 teaspoon salt
Directions:
1.) Peel the cucumbers, then cut then down the center lengthwise. Use a spoon to scrape out the seeds.
2.) Cut the cucumbers into large chunks.
3.) Place the cucumbers in the blender with the yogurt, mint, honey, and salt and puree until smooth.
4.) Serve cold and enjoy!
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