Sizzling Summer Garden Fresh Gazpacho
Edible Garden Gazpacho 2 garlic cloves, peeled 3 ripe garden tomatoes, rough chopped 1 English cucumber, peeled 1 yellow or orange bell pepper, seeded and diced ½ sweet Vidalia onion, finely diced 3 tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar Juice of ½ of lemon ½ teaspoon
Cauliflower “Potato” Salad
Cauliflower “Potato” Salad 2 pounds steamed cauliflower florets (about 2 heads) 2 tablespoons sour cream 2 tablespoons avocado mayo 2 tablespoons mustard 1 teaspoon apple cider vinegar 2 celery stalks, diced 2 green onions, diced 2 hardboiled eggs, chopped 1 teaspoon fresh thyme, chopped Sea salt and pepper to taste In
Fresh Ricotta and Pistachio Pesto on Crisps with Fresh Strawberries
Fresh Ricotta and Pistachio Pesto on Crisps with Fresh Strawberries Homemade Buttermilk Ricotta Cheese 2 cups organic whole milk 1 cup organic buttermilk 1 cup organic cream ½ teaspoon kosher sea salt 1/2 fresh squeezed lemon 1 tablespoon white balsamic vinegar In large saucepan, bring milk, buttermilk, cream
Berry Berry Lettuce Wraps
Berry Berry Lettuce Wraps 8-12 butter/Bibb lettuce leaves 1 cup blackberries 1 cup blueberries 1 cup diced peaches Creamy Sauce: ¼ cup Lemon Fig Fresca sheep’s milk cheese ¼ cup fresh buttermilk 1 tablespoon local honey 1 tablespoon Strawberry-Lavender Shrub/vinegar Zest from one lemon 1 cup pecans, toasted Add fruit to a
Jackfruit Tacos
Jackfruit Tacos 2 cans green jackfruit in water, drained, rinsed and chopped 2 tablespoons avocado oil 1 red onion diced 3-4 garlic cloves, minced 1 chipotle pepper in adobo sauce 1 tablespoon adobo sauce ½ cup water or veggie broth 1 teaspoon honey 1 lime, juiced 1 teaspoon cumin 1 teaspoon