Broccoli Bacon Salad – great for picnics! 1 clove garlic, minced 1/4 cup mayonnaise 1/4 cup sour cream 2 tsps cider vinegar 1 tsp sugar, honey or agave 4 cups finely chopped broccoli crowns 1 cup celery, chopped into small pieces 3 slices cooked bacon, crumbled 3 -4 tbs dried cranberries Salt and pepper to […]
Cherry and Goat Cheese Appetizer – great for picnics 2 cups fresh cherries, pitted and halved ½ cup mint or lemon balm leaves, thinly sliced Crackers of choice 4 oz goat cheese ¼ cup chopped, roasted cashews or pistachios Combine goat cheese and pistachios. In a separate bowl combine cherries and mint. Slather goat cheese/nut […]
Sweet Pea Hummus 2 cups garbanzo beans, cooked – you can use canned, rinse them well 1 ½ cup lightly cooked green peas 3 tbs sesame tahini 2 tbs lemon juice 2-3 cloves chopped garlic 1 tbs olive oil 2 tsp lemon zest 1 tbs minced Italian parsley ½ tsp red pepper flakes (optional) Salt […]
Stuffed Apricots I found fresh organic apricots at the store and served this as a salad course. Very easy to make and a great way to enjoy this delicious fruit which is available for a short time every summer. Take a freshly washed apricot, 1 per person, halve and remove pit. Fill center with goat […]
Easy Rhubarb Pie I got this recipe from my good buddy and fellow herbalist Teresa Koby. Teresa teaches some very interesting classes on herbs and nutrition at the Center for Integrative Botanical Studies with classes in Denver and Boulder. Check her out at www.integrativebotanical.com. 1 unbaked 9 inch pie shell 3 cups (one pound) diced […]
Candied Walnuts 1/2 cup sugar 1 cup raw walnut halves salt, pepper, you can add chili powder, cumin, coriander, cinnamon for more flavor. Preheat oven to 350°F. Lay walnuts out on a baking sheet in a single layer. Roast for 5-7 minutes. Remove from oven and cool. Prepare a rimmed baking sheet by lining it […]
Sesame Orange Dressing 2 tbs frozen orange juice concentrate 1 tbs soy sauce 1 tbs herb or rice wine vinegar 3 tbs toasted sesame oil 1 -2 tbs agave or honey, according to taste. Combine in blender or shake vigorously in a covered jar.
Baby Greens with Berries, Walnuts and Goat Cheese This will be my first course on Easter Sunday, a great spring salad. I always make it with strawberries, but use any fresh fruit you wish. You can also serve it with a simple balsamic dressing, but the sesame orange is quite yummy. 3 cups washed baby […]
Roasted Cauliflower and Broccoli – 4 servings I like both of these veggies in creamed soups and in raw salads. I wasn’t enthused about having the usual cooked version until I tried them this way. Easy and delicious, even the kids like it. You can do it with just broccoli or cauliflower or both. Make […]
Pear Salad with Leeks and Goat Cheese Serves 8 2-3 leeks, washed thoroughly and finely chopped 1 clove garlic, minced 1 tsp fresh ginger, minced 4 pears, halved and cored 8 ounces fresh goat cheese Olive oil 8 cups baby greens, spinach or arugula Balsamic vinaigrette – recipe follows Preheat oven to 350 degrees. Sauté […]
Crispy Chorizo Quesadillas with Guacamole– easy and delicious! Serves 8-10 for appetizers, 3- 6 for a main course. 6 flour tortillas 1lb cooked chorizo sausage, get the kind that looks like ground beef in the meat department, cook in sauté pan. 3 scallions, thinly sliced 12 oz freshly grated pepper jack cheese or other cheese […]
Immune Boosting Soup This is a great soup to have on hand if everyone around you seems to be sick. You can give some to them and have some for yourself. Remember to wash those hands, wipe down commonly used surfaces like keyboards, light switches, TV controls and telephones with diluted vinegar, eat lots of […]