Tropical Granola

Ingredients               

6 cups rolled oats
1 cup shredded unsweetened cocoanut
1/2 cup orange blossom honey
1 stick unsalted butter- melted
1/2 tsp fine sea salt
2 cups raw cashews
1 cup dried pineapple- cut in small pieces
1 cup dried papaya- cut in small pieces
1/3 cup flax seeds


In large bowl toss oats, cashews, butter, honey, cocoanut and salt together then spread evenly on parchment lined baking trays.

Bake at 350F for 15min or until golden brown. During cooking time toss mixture to evenly cook the oats and nuts, the outside edges tend to brown first.

Remove from oven and allow to cool completely then toss in bowl with dried fruit and flax seeds.

Place in airtight container cereal will keep for 1 month.

Enjoy!!

Chocolate Chip Cookies

Ingredients                 Makes 24


2 1/4 cup flour
1 tsp baking soda
1 tsp fine sea salt
3/4 cup cane sugar
3/4 cup dark muscovado sugar
2 sticks unsalted butter- softened
1 vanilla bean -split and scraped
2 farm fresh eggs
2 1/2 cups dark chocolate chips
* add chopped walnuts if you like, just replace 1 cup of the chocolate chips


In mixer fitted with paddle attachment mix on medium speed, butter, sugar and vanilla seeds. Then add eggs one at a time scraping down sides after each addition. * don't crack your eggs into the mixer you could get shell in the dough. So crack them in a small bowl or measuring cup then add one at a time.



 In bowl mix dry ingredients together flour, salt, baking soda then on low speed slowly add dry ingredients to butter and eggs. Once the dry ingredients are incorporated add in chocolate.





Heat oven to 350F

Spoon batter on to parchment lined baking tray and bake until cookies are set on the outside and lightly golden brown around the edges about 12-18 min




Enjoy!!

Peanut Butter Puffed Wheat Squares

Ingredients          Makes 15 Squares 

3 tbsp flax seeds
3 tbsp sesame seeds
1 cup smooth peanut butter
3 tbsp unsalted butter
6 cups puffed wheat
14oz marshmallows

Method

Ingredients

Melt butter over medium heat add marshmallows stir constantly until melted. Then add seeds and peanut butter stir 3 times then quickly pour in puffed wheat * its ok the peanut butter isn't fully mixed into the marshmallows the mix will seize up if you try to completely stir it in so don't, it will be fine.
Adjust heat to low and mix puffed wheat until evenly coated then press into buttered 9/13 pan.
Allow to cool then turn out on a cutting board and cut into squares

Marshmallows melting

Stirring all the ingredients together

Enjoy!!

Press mix into prepared pan

Sour Cream Cupcakes with Violet Icing

                     Makes 18

Sour Cream Pound Cake


1 tsp vanilla extract
5 farm fresh eggs
11/2 cup  organic cane sugar
1 3/4 sticks butter*organic- soft room temp

1 cup sour cream

2 cups unbleached cake flour- sifted
* may sub all purpose flour
1 tsp baking soda
1/2 tsp fine sea salt

In large mixing bowl whisk together dry ingredients and set aside.

In mixer fitted with paddle attachment cream butter, vanilla and sugar until light and fluffy. Next add in eggs one at at time mixing well after each addition and scraping down the sides.
 Once eggs are fully incorporated add 1/3
 of dry ingredients then alternate with the sour cream.
Gently mixing after each addition and finishing with the flour mix.   Once batter is ready pour into lined muffin tins filling 3/4 the way.

Place in 350F oven and bake for 20-25min when cupcakes are done the top should spring back to the touch and a toothpick when inserted into the center should come out clean with a few little crumbs.

Remove from the oven and place on cooling racks until completely cool about 1hr

Then decorate with violet icing, flowers or sprinkles

Violet Icing

6 drops violet essence* add more or less to your liking

2 sticks unsalted butter softened 

2 cups powdered sugar - sifted

1 tbsp milk

2 drops lemon juice

1/2 tsp fine sea salt

 * tip you could also add a touch of blue food color for a nice hue to your icing


Beat butter in mixer with paddle attachment then slowly add in sugar 1/2 cup at a time then add rest of ingredients. If  mix is too dry add a little more milk to help soften or if its too wet then add a little more sugar until it looks like a spreadable icing
Enjoy!!

San Marzano Tomato Sauce

Ingredients        Serves 4-5

1 small onion- finely chopped * i used a sweet yellow but any kind works
4 leaves dry basil
1 bay leaf -fresh or dried
2 cans san marzano tomatoes - pureed* i highly recommend buying this type of canned tomato it makes a huge difference in your sauces flavor, yes they are a bit more expensive but worth the extra $1 or so

Method
Add the diced onion to the olive oil and on low heat gently cook until translucent about 15 min. Then add in the herbs and canned tomatoes. Season with 1 tsp sea salt and some fresh ground black pepper then simmer gently for about 20-30 minutes or until sauce has thickened slightly.* if sauce becomes too thick thin out with a touch of water 


*Adjust seasoning with more salt and pepper to taste

Fregola Sarda with Burgundy Spinach & Marinara Sauce

Ingredients          Serves 4-5       

1 Pkg Fregola Sarda
1 lemon- zested
Extra Virgin Olive Oil - to taste
Espelette Pepper * may sub crushed pepper flakes or any fresh chile chopped
Sea Salt & black pepper
2 hand fulls Burgundy spinach* may sub regular spinach or arugula

Marinara Sauce



In large pot of salted boiling water cook pasta until al dente about 11-13min eat one to test.
Drain Fregola then in large bowl toss with olive oil,  lemon zest and the espelette pepper flakes to taste* they are hot so be careful!!

Next place pasta in serving bowls and top with a few nice leaves of spinach then top with marinara sauce.

Enjoy!!

                

Quinoa, Cauliflower and Orange Salad with a Curry Vinaigrette

Ingredients                   Serves 4  


Salad
1 cup Quinoa * i like red the best
1 cup Almonds-toasted with sea salt & olive oil
2 Oranges - cleaned & segmented
1 tbsp Cilantro - roughly chopped
1 Jalapeno- sliced thinly or chopped * may omit
1 cup Raw Cauliflower florets -sliced












Vinaigrette

1 med yellow onion- sliced
1 shallot - sliced
1tbsp- ginger minced
1 garlic clove minced
2 tsp quality curry spice
1/3 cup extra virgin olive oil
1/4 cup rice, white wine or white balsamic vinegar
* i used yuzu vinegar

In large heavy bottomed saute pan heat 2 tbsp olive oil on med heat. Saute onions until fully cooked about 10min. Then add ginger and garlic saute 2 min then add curry spice saute 1 min. Now add vinegar stir to deglaze pan now turn heat off. Let stand 4 min to cool then stir in olive oil and season with salt and pepper.
set aside

Butter lettuce from my garden

In large pot add quinoa and water follow directions on the bag some differ from others. Its very difficult to over cook quinoa so once you have your quinoa and water on a simmer add 2 tsp sea salt and cook until the water evaporates if quinoa is still crunchy and has not fluffed up with a little white sprig showing add 1 more cup of water and continue to cook. Keep cooking this way until the grain is no longer really crunchy it will be a little firm but not crunchy then its still a little raw. Once cooked cool down
                                                     


 In large bowl add all ingredients and toss to combine. Add a squeeze of lemon juice and sea salt and fresh cracked pepper to taste

Enjoy