Iced, Iced Baby...

Raspberry Lemon-Thyme Iced Tea

Serves 6

Ingredients

2 earl grey tea bags

2 raspberry tea bags [I used Stash's Wild Raspberry]

1/2 cup fresh lemon thyme, rinsed

6 cups boiling water

1 tsbp sugar

3 lemons; 1 juiced and 2 sliced for garnish

ice cubes, for chilling and serving

Note: You may find it helpful to tie the thyme up with kitchen twine before steeping. When it comes time to pour the steeped tea into your pitcher, you just pull the string out - no mess, no fuss, just time for a tall glass of iced tea. If you don't have any twine, you can use a double mesh stainless-steel strainer as you transfer liquid to pitcher... obviously this could make more of a mess, so it is wise to do so over a sink. [I tried the previously mentioned "mesh method" last week and oops! we had a lovely sticky mess all over the dining room table, so trust me - use a sink.]

Directions

1. In a large ceramic bowl, combine tea bags, thyme, and boiling water.

2. Steep for at least 10 minutes and up to 30 minutes. You may refrigerate tea to speed up the process.

3. Fill pitcher with half a tray of ice cubes. Remove tea bags and thyme from bowl. Then carefully pour cooled mixture into prepped pitcher. Add lemon juice and sugar and stir with wooden spoon.

4. Top the pitcher off with a few slices of lemon.

Serve over ice and garnish glass with lemon wedge, if desired.

Hope you enjoyed all the pictures! As you can probably see, I couldn't wait to have a glass [or three] before taking the close-ups... it was soooo muggy out. Twas the perfect accompaniment to a hot summer's day... Enjoy!

Eat Your Radish Sprouts!

Romaine Salad with Radish Sprouts and Avocado

Verdant, crunchy and a little bit spicy - this salad hits all the right notes. When tending my root veggies, I would always dread the thinning process. It seemed like such a waste to throw little seedlings aside, even if they were composted... I grew food to eat food, after all. Thinning is the process of removing plants to allow for others to grow in a row or area. By thinning radish sprouts, you allow for the radishes to fully develop to maturity by weeding out the competition. But save these little gems [as well as thinnings from beets, lettuces, and carrots] for eating, as I found out, they are an amazing addition to salads!

Serves 2-3

Ingredients

1 romaine heart, chopped
1 small white onion, halved and sliced
1 avocado, halved, pitted, peeled and diced
1 cup of radish sprouts
1/4 cup walnuts
1 cup croutons (I absolutely love Vermont's Olivia's Croutons Butter & Garlic combo - YUM!)

Note: Make sure to wash all lettuces thoroughly to rid leaves of dirt, bugs and bacteria. I have a large salad spinner that I absolutely love and use constantly throughout the year. They are remarkably easy to use and clean, and you can get a large salad on the table in less than 10 minutes. Radishes will have a bit more dirt on their roots, but give them a bath in a bowl of cold water and the grit will fall to the bottom.
Directions

1. In a large shallow bowl, combine romaine, onion and radish sprouts. Top salad with avocado, walnuts and croutons.

Serve with your favorite dressing. Vidalia Onion or Poppyseed would both be lovely.

Oat Couture

Home-made Oatmeal

This batch will last you an entire month, so go ahead and experiment with new toppings daily. Creating your own custom breakfast each morning will feel special and even helpful when you’re pressed for time. When in doubt, think to Go Nuts or Spice Things Up! My favorite combos are chopped pecans & a drizzle of maple syrup or fresh-from-the-garden blackberries with a sprinkle of granulated Stevia.

Makes about 28 servings

Ingredients

3 cups quick oats
4 cups rough milled oats (I use Silver Palate brand)
1/2 cup flax seed
1/3 cup brown sugar
1/2 tsp fine sea salt
1/4 tsp fresh ground nutmeg
3 tsp cinnamon

Note: Find or purchase a see-through container with tight fitting lid for easy storage and use. If it's on the counter and in plain sight, you'll always know there's a easy & healthy option for breakfast. Make sure it can hold 2 quarts and designate a stainless steel measuring cup for portioning the oatmeal. Each serving is roughly 1/3 cup dry mix.

Directions

1. In a food processor or blender, add 1 cups quick oats, 1 cup rough oats, flax seed, sugar, salt and spices. Pulse until blended and oatmeal is mostly powdered.

2. Pour mixture into a prepped storage container and combine with the remaining oats.

Everyone likes their oatmeal consistency a little different, but generally the ratio is 2 parts water per 1 part oatmeal.

The Fennel Club

Roasted Fennel

If you have yet to try fennel, this is an excellent way to enjoy its' sweet, nutty flavor. Fennel is readily available year-round, but its' unique flavor is especially welcome during spring months. Make sure to rinse well with cold water and remove their unmistakably flamboyant stalks and fronds before use.

Serves 4-6

Ingredients:

2 large fennel bulbs, cored and quartered, then sliced into 1/2" strips
1 garlic clove, peeled and crushed (add more if using plain olive oil)
3 tbsp herb infused olive oil
1/2 tsp freshly ground pepper
1 tsp coarse sea salt

Note: I highly reccomend using Tuscan Herb Olive Oil from LeRoux.

Directions:

1. Preheat oven to 400 degrees. On a large rimmed baking sheet, toss fennel strips, garlic and olive oil. Season with salt and pepper. Roast fennel, tossing occasionally, til golden and slightly caramelized, about 30-40 minutes. Fennel should be cooked, but still have a bit of texture to it.

Serve alongside pan-seared scallops or atop pork chops. Enjoy!

One Humble Pie

Pumpkin Pie

Ingredients

Makes one 9-inch pie

3/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp freshly grated nutmeg
2 eggs
15 oz. 100% pumpkin puree
1 cup unflavored rice milk

Pate Brisee or Pie Dough, preferably homemade

Note: Use non-dairy spread to make dough and the pie is completely Dairy-Free.

Directions

1. Preheat oven to 400 degrees. In a large bowl, combine dry ingredients. Add eggs, and using a handheld mixer, beat for 15 seconds. Add pumpkin puree and blend for an additional 30-45 seconds on low, until smooth in texture. Then, stir in rice milk by hand. It should be the consistency of applesauce. Set aside.

2. Roll pie dough into a 12-inch circle on a lightly floured surface. (I use a few sheets of wax paper.) Transfer pastry into a 9-inch glass or ceramic pie dish.  Gently press down and against the side. Trim edge, leaving about a 1-inch overhang. To create a classic crust, use one index finger to push from inside the pie's edge, while pinching the outer edge with the thumb and index finger of your other hand. If the dough has softened, chill for 10 minutes in the fridge.

3. Place pie crust onto a baking sheet. Pour pumpkin mixture into pie shell.

4. Bake for 15 minutes. Then, reduce heat to 350 degrees and continue baking for 50 minutes more. Pie is done when cake tester inserted near center comes out clean. Cool on a wire rack.

To serve, top with non-dairy whipped topping and enjoy!

Dairy-Free
Vegetarian