This past weekend, me, my honey and a group of friends headed up to our CSA (Eatwell Farms) for Strawberry Days which resulted in carting home about 21lbs of fresh berries. I needed some new strawberry recipes, stat. I found a few wonderful coc ktail recipes (here and here) that were simple and didn’t require a lot of prep, perfect. My version is below. Tastes like summer.
2-3 strawberries, washed
4-5 basil leaves, washed
1/2 meyer lemon (can sub regular lemon)
1/4 tsp honey
1/2 – 1 tsp of rose water (optional but highly recommended if you have some on hand)
2 oz vodka
Special Equipment: muddler
Remove stems of strawberries and cut in half. Place into cocktail shaker or tall glass, add basil leaves and smash using muddler. Squeeze meyer lemon juice into the glass, then add honey, vodka, and rose water. Stir vigorously. Fill your drinking glass with ice cubes. Pour strawberry vodka mixture into glass and add club soda. Pour this mixture back into the original mixing glass/cocktail shaker, then back into drinking vessel to mix. Done. Time to enjoy. Cheers!
It’s strawberry season! One of my favorite ways to enjoy strawberries for the rest of the year is to freeze them so they can be tossed into smoothies and yogurt. Freezing them is a super simple process, check out the directions here. Here is a great recipe for a sweet, fairly healthy, strawberry treat. Use fresh or frozen berries for this.
Super easy and delicious vegetarian recipe adapted from Project Domestication. I’ve made with the pea shoots and with spinach, both delightful. What would you add? Peanuts, cilantro, diakon radish…
1-2 bundles of soba noodles
3-4 carrots cut into ribbons (vegetable peeler or a mandolin work)
large bunch of pea shoots or spinach, chopped
1 green garlic, chopped (set aside about 1 tsp for dressing)
1 avocado cut into chunks
2 tbsp soy sauce or tamari (gluten free soy sauce)
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp sunflower oil
1 tsp honey
2 tbsp sesame seeds, toasted
salt and pepper to taste
Cook soba noodles according to package directions and set aside. Place a pan on medium low to low heat, add a bit of sunflower oil, then add pea shoots or spinach and cook until barely wilted. Add in green garlic, cook briefly, turn off heat and set aside. Mix together dressing. In a large bowl or pan, add soba noodles and 1/3 dressing, toss to coat. Add carrots, spinach, remaining dressing and mix well. Plate and add avocado. Done and done.
I had a bit of Earl Grey ice cream in the fridge from Bootleg Creamery and decided chocolate sauce would be the perfect pairing*. I found this simple recipe from Tyler Florence and decided to make it vegan cause we had no dairy in the house. The addition of coconut/almond milk and coconut oil give it a slight coconut taste. YUM. Perfect for drizzling on ice cream (yup), into coffee, on strawberries, or spooning directly into your mouth. Enjoy!
8 oz bittersweet dark chocolate, chopped
1 tbsp coconut oil
1 cup coconut/almond milk
Gently warm coconut/almond milk with the coconut oil on low heat. Once oil has melted, add chopped chocolate and stir continuously until chocolate is almost 100% melted, pull from heat and continue to stir until no chocolate chunks remain. Let sauce cool to room temp. If you don’t finish it in one sitting, keep in airtight jar in fridge for up to 7 days.
We recently received Tarragon in our CSA and having no plan to put it into a meal we happened upon this recipe for a tarragon buck vodka cocktail (very spring). I think it was fate. Our version is below. Cheers!
Place sprig of tarragon into your palm and slap it, then gently rub the tarragon onto the inside of a lowball glass. Fill glass with ice, add vodka, vermouth, ginger ale, tarragon sprig and about half the juice of the lemon. Stir. Enjoy.
Do you have a great tarragon recipe you love? Or a spring cocktail recipe? Please share!
My honey and I have been working hard to get through all the items in our CSA recently but it is so hard to eat all the cabbage. While searching for a marinade for chicken, I stumbled upon this incredible Cilantro Garlic Ginger dressing/marinade recipe and set some aside for creating this cabbage salad. Enjoy!
1/2 cup green cabbage, chopped (napa would be good too)
1/2 cup red cabbage, chopped
1 medium/small carrot, chopped
1/4 Diakon radish, chopped (regular radish would be fine)
1 tangerine, peeled and segments separated (chopped mango would also be good)
1/2 avocado, chopped
Dressing – full recipe here, slightly tweaked version below.
1/2 clove garlic or 1/2 stem of green garlic, chopped
2 tbsp cilantro leaves
1/2 tsp tamari soy sauce
1/8 – 1/4 tsp fresh ginger, grated or chopped
1/2 lemon, juiced
dash of ground cumin
1 tbsp olive oil
1-2 tbsp rice vinegar
Throw all dressing ingredients into a small food processor, blender or magic bullet. Whiz until thoroughly blended. Put all the salad ingredients into a bowl, add dressing and toss to coat. This salad would be great with chicken, beef, tofu or nuts.
This cake is amazing. And it’s gluten free. I’ve made it twice so far this year and people always rave about it. I think all my soaping has really upped my baking skills. Check out the recipe over at Bon Appetit. Try a few of my recommendations below.
HIGHLY RECOMMEND: replace 1 tbsp of sugar meant for sprinkling the top of the cake before baking with about 1/4-1/2 tsp really good sea salt (or fleur de sel or lavender infused) or leave it out all together.
add about 1-2 tbsp of bourbon to the whipped cream/mascarpone topping (you could do vanilla instead of the bourbon – 1/2 tsp).
I was feeling the urge to bake over the weekend but since my man didn’t want cookies lying around the house we decided to make granola instead. This is a combo of two recipes found here and here. Super tasty! Why do I ever buy granola?
1 1/2 cups rolled oats
1/2 cup raw, unsalted almonds, whole or chopped (I left them whole)
1/4 cup raw, unsalted walnuts
2 cups coconut flakes (not the sweetened stuff)
1 tbsp of sesame seeds (all we had – you could easily add more)
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon salt
1/4 cup local honey
1/4 cup olive oil
1/2 teaspoon + a little extra vanilla extract
1/2 cup + some extra, mixed dried fruit (we had goji berries, raisin, cherries, blueberries and cranberries + pepitas)
1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. Mix the oats, nuts, sesame seeds, cinnamon, cardamom, and salt in a large bowl. Heat honey gently over the stove (if you have a microwave, zap it for 15 secs). Add olive oil and vanilla to the honey and stir to combine. Combine the honey mixture with the oat mixture. Stir so that everything is evenly coated.
3. Spread the mixture on the baking sheet and bake for about 35 minutes until the edges brown. Add fruit mix and bake for an additional 5 min. Allow to cool completely, break into chunks and store in mason jars or container of choice.
That’s it! Fantastic with yogurt and fruit or by itself as a snack.
This facial was created with normal skin in mind but would definitely be lovely for oily, combination or even dry skin. Strawberries are filled with Vitamin C which plays a vital roll in your skins production of collagen and it helps combat free radicals that can damage and age skin. Watermelon has a high water content so its great for re-hydrating skin. It also contains A, B and C vitamins. Our skin needs Vitamin A to maintain a healthy moisture balance and repair itself. Topically Vitamin A has been shown to reduce signs of aging. While B vitamins have been shown to tone skin and give it an instant glow.
Facial Recipe: Gently mash 2 strawberries with about 1/4 cup of watermelon. Add 1 tsp. to 1 tbsp. of honey to help bind together (for dry skin you may want to add 1/4 tsp jojoba or olive oil). Apply mixture to clean damp skin and leave on for 10-15 min. Rinse with lukewarm water, follow with lavender flower water and light moisturizer.
Beverage Recipe: Follow recipe above but instead of honey add 8 oz of sparkling water or good quality ginger beer (booze optional).