Alligator

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Ingredients:

• 2 ounces Midori melon liqueur
• 4 ounces orange juice
• ice

Steps:

• Fill glass to halfway with ice
• Add the Midori and orange juice and stir

Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Barley and Bean Salad

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Ingredients:

• 1 cup raw barley rinsed and cooked
• 1 15 ounce can small white beans rinsed and drained or any other beans
• 1 15 ounce can chickpeas rinsed and drained
• 1 medium cucumber peeled seeded and chopped
• 1/4 cup minced red onion
• 1/2 cup chopped red bell pepper
• 1 medium carrot shredded
• 2 tablespoons fresh parsley minced
• 1/2 cup prepared Italian dressing I used Good Seasons

Steps:

• Mix all together in medium bowl Serve Refrigerate leftovers

Basil Jelly

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Ingredients:

• 3 cups apple juice
• 1 1/2 cups firmly packed crushed fresh basil leaves
• 2 tablespoons cider vinegar
• 2 drops green food coloring
• 3 1/2 cups sugar
• 1 6 ounce packet liquid pectin

Steps:

• Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes
• Strain liquid into large saucepan and add the other 2 cups of apple juice
• vinegar
• and green coloring
• stirring to blend
• Bring to a hard boil
• and stir in sugar and pectin and return to a hard boil
• stirring constantly
• and cooking until jelly point is reached
• Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon
• Pour mixture into sterilized half-pint jars you will need 3-4
• leaving 1/2 of headroom at the top
• Attach lids and bands
• and process for 15 minutes in a water bath canner
• When cool
• check the seals
• Refrigerate promptly any that do not seal properly
• and remove bands from the others and store in a cool
• dry area

BBQ Grilled Squash and Zucchini

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Ingredients:

• 1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
• 5 -10 medium squash or 5 -10 medium zucchini

Steps:

• Oil the grill surface or spray with Pam Preheat grill to medium
• Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
• Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
• When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
• Cook until heated completely through and done to you liking I like serving them hot but tender-crisp

Blueberry Upside-Down Cake

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Ingredients:

• 4 tablespoons butter melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar packed
• 1 1/2 cups blueberries wild Maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk room temperature

Steps:

• Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
• In a medium bowl whisk together flour baking powder and salt
• In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
• Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
• Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Bulgar With Peas and Mint

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Ingredients:

• 1 cup Bulgar wheat before soaking
• 1 1/2 cups boiling water
• 1 garlic clove finely chopped
• 2 cups lightly packed mint leaves chopped from about 1 bunch
• 1 cup parsley leaves lightly packed chopped
• 1 cup fresh peas or frozen and thawed
• 1 lemon zest of
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt

Steps:

• In a large bowl combine bulgur and water cover and set aside until water is absorbed about 30 minutes
• Add garlic mint parsley peas zest juice oil and salt and toss until combined Serve cold or at room temperature

Callaloo Real Trini Stylecaribbean

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Ingredients:

• 1 bunch dasheen leaves root vegetable of the Caribbean or tarrow root
• 15 okra soft tips cut into 1 inch pieces
• 2 stems chives chopped coarsely
• 1 onion medium sliced
• 1 sprig thyme stem and leaves
• 1 bunch celery chopped roughly
• 1 garlic clove crushed
• 1 whole hot pepper
• 1 pimentos chopped
• 2 1/2 cups coconut milk freshly squeezed coconut milk powder or frozen can be used
• 1/4 lb salted pork tail adding pig tail is optional Boil out salt 30 mins in water until tender and cut in to 1inch pieces
• 1 teaspoon sugar
• 2 teaspoons salt

Steps:

• Separate leaves from stems Thoroughly wash leaves and strip the stems Tear leaves apart with hands into smaller pieces Chop stems into about 2 inches length
• Add all the ingredients into a medium pot over medium heat Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink
• Taste and season with salt amp; pepper if necessary
• When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients If not add a little warm water to bring to a soup consistency
• Remove from heat and allow to cool for 15 minutes Remove the pork tails before blending
• Using a hand blender blend the callaloo until all the ingredients are pureed
• Store in a clean pot with pork tails and reheat before serving
• Serve with rice stewed Caribbean chicken potato salad boiled provisions cole slaw pigeon peas and macaroni pie

Cherry Tomatoes With Ginger Dressing

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Ingredients:

• lemon
• 2 tablespoons lemon juice
• 4 cms piece fresh ginger I think you could use minced ginger from a jar here too
• 500 g cherry tomatoes halved
• 4 green shallots finely chopped
• 1 teaspoon caster sugar
• 1/4 cup olive oil

Steps:

• Peel rind thinly from lemon using a vegetable peeler
• Cut rind into thin strips
• Combine rind and juice in small pan
• Boil covered for 2 minutes
• Peel and cut ginger into wafer thin slices
• Cut slices into thin strips
• Combine rind mixture ginger and remaining ingredients in a bowl
• Mix well
• Serve

Citrus Haricots Verts

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Ingredients:

• 1 bunch fresh French haricots vert or 1 bunch green beans washed
• 2 tablespoons olive oil
• 1 garlic clove minced
• 1 teaspoon finely grated orange zest
• 2/3 cup water
• 1 navel orange segmented without membrane
• 1 red grapefruit segmented without membrane
• 1 teaspoon sugar
• 2 tablespoons cold butter
• salt and pepper

Steps:

• Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
• Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans

Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Cucumbers in Dill Cream

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Ingredients:

• 1 1/2 cups sour cream
• 1/3 cup chopped fresh dill
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 4 dashes hot red pepper sauce or to taste
• 2 cups thinly sliced white onions 3 medium
• 1 lb seedless cucumber thinly sliced with peel 4 cups

Steps:

• Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
• Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
• Sprinkle remaining 1 T dill over top and serve cold

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

Frosty Summer Watermelon Cooler

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Ingredients:

• 2 frozen bananas
• 2 cups seeded watermelon
• 1 cup apple juice

Steps:

• In a blender pour the apple juice and add the frozen bananas
• Add the chunks of watermelon
• Blend on high until the consistency of a drink

Ginger-Grapefruit Juice Granita

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Ingredients:

• 4 large red grapefruits or 4 cups bottled grapefruit juice
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons finely grated peeled fresh ginger
• 3/4-1 cup Splenda granular

Steps:

• Juice the grapefruit or place the juice in a bowl
• Add lime juice and ginger
• Whisk in 3/4 cup Splenda to start
• adding more or less depending on the sweetness of the grapefruit; whisk well to dissolve
• Pour into a 9 square metal cake pan and freeze for at least 4 hours
• stirring every thirty minutes until entirely frozen
• To serve Scrape surface with a large metal spoon Mound into serving dishes and garnish with either lime slices or grapefruit sections

Grilled Garlic Scapes

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Ingredients:

• 1 lb garlic scape
• olive oil
• salt
• pepper

Steps:

• Cut scapes into pieces about 2 inches longamp; place onto a large sheet of foil wrap
• Sprinkle liberally with olive oil; season to taste with saltamp; pepper
• Bundle up the foilamp; grill for about 10 minutes or until softamp; golden

Hummus, Tomato and Olive Pasta Salad

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Ingredients:

• 11 ounces elbow macaroni or medium shells
• 10 ounces cherry tomatoes cut into quarters
• 1 large zucchini grated
• 1/4 small onion grated
• 3 ounces black olives pitted and chopped
• 4 tablespoons hummus
• 4 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 2 teaspoons finely grated lemons rind of
• 2 tablespoons chopped fresh parsley

Steps:

• Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
• To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
• Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours

Ice Cream Crumble

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Ingredients:

• 8 Oreo cookies crumbled not crushed
• 1/4 cup chocolate chips
• 1/2 cup blanched almond rough chop
• 1 cup whipping cream very cold
• 1 teaspoon Amaretto or rum extract
• 1/4 cup fresh orange juice
• 1 quart rum-raisin ice cream softened
• 2 tablespoons blanched almonds finely grated

Steps:

• Lightly toast almonds and allow to cool
• Place crumbled cookies into bowl along with chips and almonds Toss with 3 tbls orange juice Reserve rest of juice
• Whip cream using very cold bowl and beaters to soft peaks Add Amaretto and rest of orange juice and beat just until firm peaks start to form
• Scrape all the cream over the cookies and set aside Put ice cream in the same bowl cream was in and beat by hand until soft
• Fold in cookies and cream Place in serving dish or individual cups and dust with grated almonds Freeze and serve

Iced Coffee With Ice Coffee Cubes

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Ingredients:

• 64 ounces fresh brewed coffee or however much your coffee pot makes your favorite flavored is good too
• 64 ounces fresh brewed coffee or however much your coffee pot makes same kind as you made the first time
• sugar or Splenda sugar substitute
• cream

Steps:

• Brew regular strength coffee and freeze it in ice cube trays
• Fill tall glasses with the coffee cubes and pour regular strength coffee over them
• Add sugar or cream if desired

Iced Red Tea

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Ingredients:

• 4 cups boiling water
• 8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
• 2 cups cold water
• 1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best

Steps:

• Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice

Ina Garten's Roasted Vegetable Torte Barefoot Contessa

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Ingredients:

• 2 zucchini cut into 1/4 inch slices
• 1 red onion cut in half lengthwise and sliced
• 1 garlic minced
• olive oil
• kosher salt
• fresh ground pepper
• 2 red bell peppers halved cored and seeded
• 2 yellow bell peppers halved cored and seeded
• 1 eggplant unpeeled cut into 1/4 -inch slices 1 1/2 pounds
• 1/2 cup freshly grated parmesan cheese

Steps:

• Preheat the oven to 400 degrees
• Cook the zucchini onions garlic and 2 tablespoons olive oil in a large saut pan over medium heat for 10 minutes until the zucchini is tender Season with salt and pepper
• Brush the red and yellow peppers and eggplant with olive oil season with salt and pepper and roast on a baking sheet for 30 to 40 minutes until soft but not browned
• In a 6-inch round cake pan place each vegetable in a single overlapping layer sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables
• Begin with half of the eggplant then layer half of the zucchini and onions then all of the red peppers then all of the yellow peppers then the rest of the zucchini and onions and finally the rest of the eggplant
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper Place a 6-inch flat disk another cake pan or the bottom of a false-bottom tart pan on top and weight it with a heavy jar Place on a plate or baking sheet it will leak and chill completely
• Drain the liquids place on a platter and serve at room temperature

Low Fat Lemon Zucchini Bread

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Ingredients:

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini grated and tightly packed
• 1/4 cup canola oil
• 1 egg lightly beaten
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt drained
• cooking spray

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

Maggie's Stuffed Tomato

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Ingredients:

• 1 medium tomatoes
• 1/4 cucumber seeded and chopped
• 1 tablespoon fresh cilantro chopped
• 2 tablespoons fresh basil chopped
• 1/4 cup cottage cheese low-fat or non-fat are fine
• 1/8 teaspoon salt or to taste
• 1/8 teaspoon black pepper or to taste
• 1/8 teaspoon paprika or to taste

Steps:

• Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top Do not discard removed portion
• Use a spoon to remove any seeds remaining inside the tomato so that the result is not too runny
• and pour out any remaining liquid
• then use a knife to remove any seeds attached to the removed portion
• and then chop that portion into small pieces and set aside
• In a small bowl
• combine all ingredients except for the now hollow tomato
• and spoon the mixture into the tomato If served in a small bowl
• its fine if some overflows
• If desired
• garnish with small sprig of cilantro and another dash of black pepper fresh ground is best or a dash of paprika
• Enjoy

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Mango Strawberry Snow Cones

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Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Mayonnaise by June

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Ingredients:

• 2 eggs
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2-1 teaspoon dry mustard
• salt and pepper

Steps:

• Beat all ingredients together with a whisk
• Place into saucepan and heat stirring at all times until boils

Melon Gelato Normal or Gluten Free Version

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Ingredients:

• 500 g melon cantaloupe peeled and chopped
• 100 ml soy cream or single cream
• 1 egg white whisked to firm peaks
• 60 g sugar

Steps:

• Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
• Blend the melon with the sugar until very smooth and frothy
• Add the cream and blend further
• Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
• I have made this ice cream without the egg white sucsessfully

Navratan Raita

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Ingredients:

• 1 cup yogurt beaten till smooth
• 1/4 cup beetroot boiled and finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup cucumber finely chopped
• 1/4 cup red capsicum finely chopped
• 1/4 cup onion finely chopped
• 2 green chilies finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon mint leaf finely chopped
• salt
• pepper
• red chili powder
• 2 tablespoons almonds blanchedskin removed and thinly sliced lengthwise

Steps:

• Put the yogurt in a lare bowl
• Add to it the beetroot carrot capsicum onion green chillies cucumber and chopped mint and corriander leaves
• Mix well
• Cover
• Refrigerate until ready to serve
• Add salt pepper and red chilli powder just before serving
• Mix well
• Garnish with almonds
• Serve with a spicy curry and rice

Peach-Mango Popsicles

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Ingredients:

• 1 cup mango puree from peeled fruit
• 1 cup ripe peach puree from peeled fruit
• 1/4 cup water
• 2 tablespoons sugar
• lime juice or lemon juice
• 6 -8 popsicle sticks

Steps:

• Puree fruit by placing sliced fruit in food processor and processing until smooth
• Combine fruit pures in a medium bowl Heat water and sugar stirring until sugar dissolves Add to pures with lime or lemon juice to taste
• If you have popsicle molds fill them leaving some room at the top to allow for expansion set the lids in place and insert the sticks through the holes
• If you dont have popsicle molds fill small cups or empty yogurt tubs about 3/4 full stretch plastic or foil across the top and make a small slit to insert sticks Freeze until firmly set 3 to 4 hours To remove the pops first remove the lids or wrap then squeeze the sides of the molds twisting them slightly to dislodge the pop If necessary rinse the outside of the molds under hot water first

Pom Julep

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Ingredients:

• 4 mint leaves
• 1 mint sprig to garnish
• 1 tablespoon honey syrup
• 2 tablespoons 100% pomegranate juice
• 3 tablespoons grapefruit juice
• ice cube

Steps:

• honeysyrup-mix 2 parts honey with 1 part hot water stir to dissolve and cool
• Bruise 4 mint leaves with honey syrup in a bar mixing glass
• Add pomegranate juice grapefruit juice and ice and shake; strain into a chilled cocktail glass or over more ice
• Garnish with mint sprig

Raspberry Lemonade

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Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves

Red-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Roasted Plum Tomatoes and Garlic

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Ingredients:

• 8 plum tomatoes halved
• 12 garlic cloves sliced
• 4 tablespoons olive oil
• 3 bay leaves
• salt and pepper
• 3 tablespoons fresh oregano

Steps:

• Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
• Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
• The tomatoes should be soft and charred around the edges

Sheila Luskins Summer Succotash Salad

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Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Spaghetti Alla Caprese

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Ingredients:

• 1 lb spaghetti
• 2 fresh tomatoes diced
• 1 lb fresh mozzarella cheese diced
• 1/2 cup extra virgin olive oil
• 1 teaspoon fresh oregano
• 4 leaves fresh basil
• salt

Steps:

• Cook the spaghetti in salted boiling water until al dente about 6 minutes While the spaghetti is cooking begin to make the sauce
• Mix the tomatoes and mozzarella in a large bowl
• Add the best available extra-virgin olive oil oregano basil leaves and salt to taste
• When the spaghetti is ready remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water
• Mix well and serve immediately

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Spinach Salad With Strawberries and Caramelized Pecans

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Ingredients:

• 2/3 cup whole pecans
• 1/3 cup sugar
• 1/4 cup water
• 6 ounces baby spinach leaves washed and patted dry
• 2 cups strawberries washed hulled and sliced
• 3 ounces chevre goat cheese crumbled I used French feta instead
• 1 shallot sliced thinly
• 3 tablespoons extra virgin olive oil
• 2 tablespoons strawberry jam sweetened with fruit juice slightly warmed
• 2 tablespoons white balsamic vinegar
• fresh coarse ground black pepper

Steps:

• CARAMELIZED PECANS In a small saucepan combine the sugar and water Heat and stir on low until the sugar is dissolved
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown Watch boiling process carefully Please be careful not to burn yourself
• Arrange the pecans in a single layer on a lightly greased baking sheet
• Drizzle the simple syrup over the pecans Stir to coat Allow to stand 20 minutes or so to cool and harden Chop coarsely once cooled
• STRAWBERRY DRESSING Combine all dressing ingredients in a tight fitting jar with a lid and shake well Yield 1/2 cup
• SALAD Meanwhile arrange the washed spinach leaves on six individual salad plates Top with pecan mixture strawberries cheese and shallots Serve dressing on side

Strawberry Galette

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Ingredients:

• 3/4 cup heavy cream
• 1/3 cup fresh basil loosely packed fresh chopped
• 2 tablespoons sugar
• 3/4 cup mascarpone cheese
• 2 cups vegetable oil
• 18 -24 large fresh basil leaves
• 1/4 cup granulated sugar for sprinkling
• 2 1/2 cups all-purpose flour plus more
• all-purpose flour for surface
• 1 1/8 teaspoons salt
• 1 teaspoon sugar
• 1 cup unsalted butter cold cut into small pieces
• 1/3 cup ice water plus 2 tablespoons
• 1 lb strawberry hulled
• 1/4 cup sugar plus
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon unsalted butter cold cut into small pieces

Steps:

• Make the basil cream
• Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
• Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
• Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
• Cover and refrigerate until ready to serve up to 24 hours
• Make the fried basil Heat oil in a deep skillet to 325 degrees
• Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
• Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
• Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
• Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
• Preheat oven to 350 degrees
• On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
• Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
• Refrigerate for 15 minutes
• Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
• Dot berries with butter
• Bake until crust is golden brown 40 to 45 minutes
• Transfer to a serving plate Serve warm with basil cream and fried basil

Summer Pudding With Rum Whipped Cream

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Ingredients:

• 2 cups fresh strawberries hulled and sliced
• 1 1/2 cups sugar
• 3 cups fresh raspberries divided
• 2 cups fresh blueberries
• 2 tablespoons framboise eau-de-vie raspberry brandy
• 1 1 lb brioche bread or 1 1 lb egg bread
• 1/2 pint cold heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon dark rum

Steps:

• Combine the strawberries
• sugar
• and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes
• Add 2 cups of raspberries and all the blueberries and cook
• stirring occasionally
• until the mixture reaches a simmer
• Cook for one minute
• Off the heat
• stir in the remaining raspberries and the framboise
• Slice the bread in 1/2-inch-thick slices and remove the crusts
• In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish
• ladle about 1/2 cup of the cooked berry mixture
• Arrange slices of bread in a pattern this will become the top when its unmolded and then add more berry mixture to saturate
• Continue adding bread
• cutting it to fit the mold
• and berries
• Finish with bread and cooked berries
• using all of the fruit and syrup
• Place a sheet of plastic wrap loosely over the pudding
• Find a plate approximately the same diameter as the inside of the mold and place it on top
• Weight the mold with a heavy can and refrigerate
• Remove the weight after 6 to 8 hours
• Cover the pudding with plastic wrap and refrigerate overnight
• Just before serving
• run a knife around the outside of the pudding and unmold it upside down onto a serving plate
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
• When it starts to thicken
• add the sugar
• vanilla
• and rum
• Continue to whip until it forms stiff peaks
• Serve pudding in wedges with cold rum whipped cream

Summer Squash Bake

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Ingredients:

• 2 lbs summer squash green yellow can use both
• 1/2 cup chopped onion
• 1/4 cup butter melted
• 3/4 cup reduced-fat sour cream
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 eggs lightly beaten
• 1 cup shredded cheddar cheese
• 3/4 cup crushed Ritz cracker DIVIDED measure after crushing

Steps:

• Preheat oven to 375 Lightly grease a 9 sqaure casserole dish; set aside
• Slice or dice the squash and steam/boil it for about 10 minutes or until very tender Drain very very well
• Return the cooked drained squash to the pot and mash it with the onion
• butter
• and rf sour cream until fairly smooth
• Stir in the salt
• garlic powder
• pepper
• eggs
• cheese and 1/2 cup ONLY of the crushed crackers
• Pour the mixture into prepared baking dish
• Evenly sprinkle with remaining 1/4 cup crackers crumbs
• Bake at 375 for about 30 minutes or until bubbly and lightly brown

Summertime Melon Smoothie

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Ingredients:

• 2 small honeydew melon peeled seeded and chopped
• 1 cup yogurt
• 2 cups milk
• 2 tablespoons honey
• 2 teaspoons sugar
• ice cube bunch of them

Steps:

• Put all ingredients into blender mix
• Blend less time for thicker fruitier smoothie
• Blend longer and faster fora smoother smoothie
• You may add some cold water if too thick and give it a blend
• Garmish glass by slicing half way through a chunk or thick slice of melon and stick on glass rim
• ENJOY

Tangy Bang'n Mango Salsa

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Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic coarsely chopped
• 1 cup olive oil
• salt
• freshly-ground black pepper
• 2 green zucchini quartered lengthwise
• 2 yellow zucchini quartered lengthwise
• 6 asparagus spears trimmed
• 12 cherry tomatoes
• 1 red bell pepper quarteredseeded
• 1 yellow bell pepper quarteredseeded
• 1/4 cup basil chiffonade
• 1/4 cup coarsely-chopped flat leaf parsley
• 2 tablespoons olive oil
• 1 lb israeli couscous
• vegetable stock heated

Steps:

• In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
• Season with salt and pepper
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
• Preheat the grill
• Remove the vegetables from the marinade and grill the vegetables until just cooked through
• Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
• Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
• Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
• Serve at room temperature

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Troppo Ice Blocks

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Ingredients:

• pineapple
• banana
• jackfruit
• soursop
• mango
• rambutans
• lychee
• pommelo
• star fruit
• passion fruit
• guava
• papaya
• oranges or orange juice

Steps:

• Peel and core the fruits over a bowl to catch the juice
• Cut the fruit into bite-size pieces and place in the bowl
• Stir the fruit together and spoon the mixture into plastic cups until 2/3 full
• Squeeze enough oranges for the juice to cover the fruit
• Insert a wooden stick into the centre
• Freeze overnight in the freezer

Yellow Tomato Soup With Goat Cheese Croutons

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Ingredients:

• 3 lbs yellow tomatoes halved and seeded about 9 medium
• 2 tablespoons olive oil divided
• 4 garlic cloves minced divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary minced
• 1 teaspoon fresh thyme minced
• 1 large onion chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 12 slices baguette 1/2 inch thick
• 1 tablespoon olive oil
• 2 tablespoons prepared basil pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

Steps:

• Heat oven to 400F
• Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
• Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
• Process tomatoes in a blender until pureed in batches if needed Set aside
• In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
• Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
• While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
• To serve ladle soup into bowls and top each serving with 2 croutons

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift