Category Archives: Recipes

What To Make With Garlic Scapes – Garlic Hummus and Other Recipe Ideas

by

2

Garlic Scape Hummus - A refreshing spring treat.

Garlic Scape Hummus – A delicious and healthy treat.

If you planted garlic last fall, you may have discovered that you have some strange looking spiral shoots emerging from the center of your plants.  Or maybe you are part of a CSA, and included with your last bunch of spring lettuces and sugar snap peas, you also received garlic scapes, and you have no idea how to use them.  Don’t worry – you aren’t alone.

Earlier this week as we strolled through the garden, we noticed that the garlic scapes were among us.  Honestly, I think this happened overnight – caused by all the rain and humidity that we have had.  On Friday our garlic looked normal, and the very next evening, we were cutting the brand new garlic scapes.

Garlic scapes snapped off from our plants at The Farm.

Garlic scapes snapped off from our plants at The Farm.

What are garlic scapes?  These are what most would consider to be the flower stalk of hardneck garlic plants.  If left on, they eventually form small bulbs that can be planted to grow more garlic, but it takes several years for them to become large enough to use. When garlic scapes appear, in Ohio typically mid-June, most gardeners cut or snap them off at the base to allow the plant’s strength to focus on the actual garlic bulb rather than the scape.  This in theory is to promote larger garlic during harvest time.  You can pick the scapes when they first appear, and they will be tender and delicious.  The longer that you wait, the more intense heat and flavor they produce.  We usually pick ours when there is one loop on the scape.

You can use the scapes in any recipe that you want to add that garlic flavor to.  You can think of it more like a green onion, when compared to large bulb onions. Below are several recipe ideas and don’t forget – if you aren’t ready to use them right away, freeze them for later use – before the real garlic is ready to be picked!  And of course, if you didn’t get your garlic planted this year, you can always find them at the local farmer’s market when they are in season.

Garlic Scape Recipe Ideas

Freeze your garlic scapes for use throughout the summer.

Freeze your garlic scapes for use throughout the summer.

1. Chop them to use in a salad as a topping, like you would a scallion.

2. Sautee them and use them in your stir-fry or pasta dishes. – We cut them in two inch increments.

3. Roast them with a little olive oil – the same way you do asparagus. Hint – you can even knot them together for easy turning.

4. Use them to make Garlic Pesto – Just add in 1/2 pound of scapes with your standard pesto recipe.

5. Make Garlic Butter – Soften 1/4 cup of butter and mix in chopped garlic scapes to your preferred taste.

6. Add them to soups and stews.

7. Use in your favorite dip/sauce – puree your scapes in your food processor for a smooth texture.

8. Add to your guacamole and salsas in place of garlic bulbs.

9. Top your pizza with finely chopped scapes and you will be amazed at the flavor it provides.

10. Garlic Scape Hummus

Place all ingredients into a food processor and blend until you reach the desired thickness.

Place all ingredients into a food processor and blend until you reach the desired thickness.

Ingredients:

2 cans of chick peas (garbanzo beans), drained
1 cup tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes
salt to taste
curry (optional) to taste

**You can cut this recipe in half for a perfect portion size for 2 people to share.

Garlic Scape Hummus served with crackers for a delicious and healthy snack!

Garlic Scape Hummus served with crackers for a delicious and healthy snack!

Instructions:

Place the ingredients in a food processor and pulse until a thick paste forms. If it is too thick you can slowly add water to thin it out.  Salt and add curry (optional) to taste.  You can serve and eat immediately, however, if you let it sit overnight, the flavors meld and it tastes even better.  Serve with your favorite pita chips, crackers or as a dip with veggies.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Whole Wheat Blueberry Muffin Recipe – Get Ready For Blueberry Season!

by

8

Homemade blueberry muffins - a healthy and delicious snack

Homemade blueberry muffins – a healthy and delicious snack

School let out for the summer this week, and you know what that means. The kids are going to raid the cabinets in search of something to eat at all hours of the day, and night!  We try very hard to have healthy snack options in the house, but it is amazing what they can find in the back of the pantry or in the bottom of the freezer when there is nothing ‘good’ to eat within their immediate eyesight.

Soon it will be time to pick fresh blueberries from our bushes.

Soon it will be time to pick fresh blueberries from our bushes.

Everyone loves our homemade granola bars, but I try to use what’s in season at the farm to add variety and spontaneity to our recipes.  Blueberries have begun to bloom and we are awaiting our first batch to pick.  You can’t go wrong with a Blueberry Muffin recipe – even the little ones love them.  However, we have made them quite a bit healthier by using whole wheat flour, applesauce in place of vegetable oil, and honey instead of white sugar. We make them from scratch which takes only 10 minutes to prepare and 20 minutes to bake.  Yes, it is a little longer than the open the bag and add milk/water variety, but don’t worry – the kids don’t know that they are ‘healthy’ and they think the muffins are ‘the best ever’.

Whole Wheat Blueberry Muffin Recipes

Ingredients:

IMG_2684

After mixing the ingredients, fold in a cup of fresh blueberries.

1 large egg
1/2 cup milk
1/4 cup applesauce
1 1/2 cup whole wheat flour
1/2 cup honey
2 tsp baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest (optional)
1 cup blueberries

Instructions:

Fill muffin cups 2/3rds full - Hint - use a large self-releasing scoop for easy filling of the tins.

Fill muffin cups 2/3rds full – Hint – use a large self-releasing scoop for easy filling of the tins.

1. Heat oven to 400 degrees F

2. Line muffin cups with paper lines or grease muffin pan well.

3. Beat egg – then stir in milk and applesauce.

4. Mix in remaining ingredients except for the blueberries.  Don’t over mix – batter should be lumpy.

5. Fold blueberries into the batter.

IMG_2704

Add a glass of milk and these muffins not only make a great snack, but also a great breakfast!

6. Fill muffin cups 2/3 full. **I use a large self-releasing large scoop to easily add the batter to each cup eliminating any mess.

7. Bake for approximately 20 minutes, or until golden brown.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Homemade Barbecue Sauce Recipe – In Just 5 Minutes…No Simmering Required

by

8

Quick and easy homemade barbecue sauce - ready in 5 minutes.

Quick and easy homemade barbecue sauce – ready in 5 minutes.

I have to admit that I became quite panicked this past weekend when we had planned a family get together and discovered that the canning pantry was empty of the homemade barbecue sauce that we canned last fall.  I had no idea that we had gone through all of the jars between using it in recipes around the house and of course, giving them away to family and friends.

So instead of fighting the crowds at the store on a holiday weekend just to purchase barbecue sauce, I scavenged through our cabinets to see what I could throw together.

IMG_2612

Adding the quick and easy barbecue sauce to the chicken made for no leftovers.

Normally, when we can our own barbecue sauce, we will use fresh ingredients from the garden.  Since it isn’t time to harvest bushels of tomatoes or pull bunches of onions out of the soil, we had to use the next best thing, ingredients that are commonly found around the house.

We were lucky enough to have a jar of our homemade hot and spicy ketchup on hand that I could use instead of store-bought ketchup – but either would work fine. What I ended up with was a barbecue sauce that is very similar in taste to that of the Sweet Baby Ray’s barbecue sauce.  And yes, I was very happy with that!

INGREDIENTS:

IMG_2595

Instead of traditional ketchup, I used our hot and spicy ketchup that we canned last fall.

3/4 cup Honey

3/4 cup Molasses

1-1/4 cups Ketchup

1/2 cup Red Wine Vinegar

1 tablespoon Worcestershire Sauce

2-1/2 teaspoons Ground Mustard

2 teaspoons Smoked Paprika

1-1/2 teaspoons Kosher Salt

1 teaspoon Black Pepper

**For those who don’t have or prefer not to use honey – eliminate the honey and molasses and use 1 – 1/2 cups of Dark Brown Sugar and add 1/2 cup of water.

INSTRUCTIONS:

Simply mix all ingredients with a whisk until all the spices are incorporated.

Simply mix all ingredients with a whisk until all the spices are incorporated.

Mix all ingredients into a bowl and whisk until spices are incorporated into the liquid.  You can use this sauce immediately or refrigerate or freeze.  Makes approximately 4 cups.

I placed my extra barbecue sauce in small 3/4 cup glass jars, froze, and then sealed them with the food saver for use later in the summer.

You can also use this sauce as a marinade, dipping sauce, or just eat it directly off of the spoon – it is THAT good!

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Cucumber, Onion and Cayenne Salad – Use Greek Yogurt For A Healthier Version

by

2

Cucumber, Onion and Cayenne Salad - the perfect side dish to your summer get togethers

Cucumber, Onion and Cayenne Salad – the perfect side dish for your summer get-together

As the picnics, parties, and family get-togethers begin this summer, its always good to add a new recipe to the collection.  I don’t know about you, but it seems like each year, I either bring or get asked to bring the same recipe over and over.  I am sure I could make my pasta salad recipe in my sleep, but sometimes its nice to have something different.  This cucumber, onion and cayenne recipe is great for putting together quickly – literally taking just 5 minutes to prepare the night before, and it’s ready to go the next day.

My Dad and I have been making this recipe for years.  I actually call him every spring just to make sure that I have the ingredients ‘just right’.  I even called him this week – not for tradition’s sake, but because I honestly need the reminder for the exact amount required for each ingredient, since I am more of a ‘throw it together’ and ‘see how it tastes’ type of cook.   Dad doesn’t know it , but I replace the mayonnaise for greek yogurt to make it a little healthier.   And yes, he still loves it!!!

Cucumber, Onion and Cayenne Salad

Adding greek yogurt to the cream mixture makes this dish a little healthier.

Adding greek yogurt to the cream mixture makes this dish a little healthier.

INGREDIENTS: 

1 LARGE cucumber

1 LARGE sweet onion

1/4 cup red wine vinegar

1 single serving container of greek yogurt (original recipe calls for 1/4 cup of mayonnaise)

8 oz sour cream

1/4-1/2 teaspoon cayenne pepper powder

Slice cucumber and onions into bite size pieces.

Slice cucumber and onions into bite size pieces.

INSTRUCTIONS: 

1. Peel and slice your cucumber – I usually cut the cucumber lengthwise and end up with ‘half-moon’ slices for easy eating.

2. Slice onion into slivers

3. In a small bowl, combine vinegar, yogurt, sour cream and cayenne pepper.

4. Pour over cucumber and onion mixture.

After slicing cucumbers and onions, mix the cream mixture in and refrigerate over night for the best flavor.

After slicing cucumbers and onions, mix the cream mixture in and refrigerate over night for the best flavor.

5. Refrigerate for a few hours for the flavors to meld  (I prefer to make it the night before when time allows)

***If you taste test this recipes right after you make it and you think you need to add more cayenne pepper — be aware!!! The cayenne pepper will get stronger as the flavors blend.   There have been many times that I have added extra – only to find out the next day that only a brave few could tolerate the heat.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Shaved Asparagus Pizza Recipe

by

2

IMG_2315

Grilled Asparagus Pizza

So you don’t know what to do with all that fresh asparagus that is in season right now?  Have you roasted it with olive oil and garlic the last few times and need a new idea?  You can always pickle and can asparagus, but if you are looking for a fresh way to add this tasty vegetable as part of your main dish – this is the recipe for you!

Pizza is a ‘go to’ staple in our house.  This time of year we are on the run constantly and at the end of a long spring day, pizza is just too easy to resist.  In order to make our meals a little healthier and add a little twist to our pizza night, we decided to use our fresh ingredients straight from the garden for this recipe.  Feel free to add other ingredients to make your own version!

Shaved Asparagus Pizza Recipe

Ingredients:

Shave the asparagus with a standard vegetable peeler.

Shave the asparagus with a standard vegetable peeler.

1 recipe of your favorite pizza dough (Old World Garden Pizza Dough Recipe)
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound shredded mozzarella
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced
1 lemon (optional)

Instructions:

1.Preheat your oven to 475 degrees F

2. To prepare asparagus – Hold a single asparagus spear by its tough end, lay it flat on a cutting board.  Use a vegetable peeler to create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks.

Toss asparagus with olive oil, salt and pepper. Add red pepper flakes for an extra kick!

Toss asparagus with olive oil, salt and pepper. Add red pepper flakes for an extra kick!

**Some pieces will be unevenly thick or too thin to peel (the tip of the stalk).  The mixed thickness gives the pizza a great variety of  texture. Discard tough ends.

3. Toss peelings with olive oil, salt and pepper in a bowl.

4. Roll your pizza dough out on a 12 inch pan or pizza stone.  You can use a standard round pizza pan, square one, or keep your dough in an oblong shape – whatever you chose!

5.  Sprinkle pizza dough with Parmesan  then mozzarella cheese.

Shaved Asparagus Pizza

Shaved Asparagus Pizza

6. Pile asparagus on top.  **I added a little red pepper flakes here for some added flavor.

7. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred.

8. Remove from the oven and immediately sprinkle with scallions, lemon juice and lemon zest.

9. Slice and eat!

Enjoy!!!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Canned Strawberry Lemonade Concentrate – With Home Made Strawberry Daiquiri Mix Recipe Too!

by

4

Strawberry Lemonade Concentrate - canned and ready to be mixed for a nice refreshing summer time drink!

Strawberry Lemonade Concentrate – canned and ready to be mixed for a nice refreshing summer time drink!

Nothing signifies spring time better than the taste of fresh picked strawberries.  Strawberry recipes are popping up everywhere – jams, jellies, pies, cakes and all sorts of desserts.  Instead of letting those extra strawberries go to waste, how about   making your own strawberry drink recipes.

As summer approaches, there are a lot of events to host and attend. Memorial Day, graduation parties, end of the season sports banquets, Independence Day, and of course those ‘out of this world’ family reunions.  What a great way to use fresh ingredients in everything, including your drinks.  So prepare early and it will not only save you time, but you’ll have the satisfaction that you made something from fresh ingredients.

Strawberry Lemonade Concentrate Recipe

Ingredients

One lemon yields about 4 tablespoons of juice - roll lemon or place in microwave for 15 seconds before juicing.

One lemon yields about 4 tablespoons of juice – roll lemon or place in microwave for 15 seconds before juicing to get all the juice out of the lemon.

6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice
6 cups sugar (or 4 cups agave nectar)

Instructions: 

1. If you are canning this recipe – begin to prepare your jars, lids and water for the hot water bath process.  If not, proceed to step 2.

2. In a food processor or blender puree strawberries.  You might have to do it in batches to make sure that all the strawberries have been pureed.
Heat liquid to 190 degrees Fahrenheit making sure the mixture does not boil.

Heat liquid to 190 degrees Fahrenheit making sure the mixture does not boil.

3. Transfer strawberry puree to a stainless steel saucepan over medium heat. Add lemon juice and sugar while stirring to combine.

4. DO NOT boil the liquid - Using a thermometer,  heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar, it will get to the desired temperature rather quickly, so keep your eye on the thermometer. If you use agave, the heat will rise even quicker.

5. Once the temperature reaches 190 degrees F, remove the pan from the heat source.

If Canning: ladle mixture into jars leaving 1/4 inch head space. Wipe rim, add hot lids and tighten rings just finger tight. Process in a water bath canner at a boil for 15 minutes.  Makes 6-8 pint jars or 3 quart jars

If Freezing: let mixture cool.  Stir and add mixture in 1/2-1 cup increments to a freezer safe container.

TO  DRINK:

Mix one part concentrate with one part water, lemon-lime soda, or ginger ale. Adjust concentrate to suit your taste.

Strawberry Daiquiri Mix Recipe

And of course, when you put the words strawberry and drink together, most people think of a Strawberry Daiquiri.  It makes me think of being somewhere nice, warm and tropical.  For now, Ohio will do!  There is nothing better than knowing you made your own Daiquiri and didn’t use a bottled mix or a bagged drink where you have to squeeze your beverage into a glass.  From start to finish, this recipe took 5 minutes – and next time it will even be shorter since the mix is already prepared!

Strawberry Daiquiri Mix

Homemade Strawberry Daiquiri - A quick and easy summer time drink

Homemade Strawberry Daiquiri – A quick and easy summer time drink

2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1/2 cup water
1/4 cup fresh squeezed lime juice

To Make the Daiquiri you will need: 
1 1/2 cups of ice
2 fresh strawberries
3 tablespoons rum (white or brown)

Instructions: 

1. In a small saucepan combine the water and the sugar over medium heat. Stir until sugar dissolves.

2. Combine sugar syrup, lime juice, and strawberries in a blender and puree until smooth.

**You can store this mixture in the refrigerator for several days or use immediately.

3. Combine ice, strawberries, rum, and 1/4 cup of the daiquiri mix into a blender.  Blend until smooth.

Pour into a glass – add a straw and garnish with a strawberry

**If you like your daiquiri a little thicker just add more ice.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Peach Habanero Salsa Recipe and Canning Instructions- Celebrating Cinco de Mayo With a Twist

by

4

Peach Habanero Salsa - the sweetness mixed with the heat is irresistible!

Peach Habanero Salsa – the sweetness mixed with the heat is irresistible!

With May finally here, it is time to celebrate!  Not only has the weather changed, but things are starting to take shape at the farm.  We have been working hard to catch up from the ever lasting winter and now we can step back and enjoy it (just for a few minutes though – there is more work to be done).

In honor of Cinco de Mayo, I am sharing a twist on the traditional salsa recipe.  With peaches ripening in the south, it is a perfect time to try something new as you celebrate with your family and friends.  You can’t beat the sweet taste of the peaches mixed with that unexpected kick of the habanero peppers. It’s just enough heat so you know it is there.  Of course….if you are feeling dangerous – add more peppers or keep the seeds.  Just be sure to have enough cold beverages on hand!

Peach Habanero Salsa Recipe

Habanero Peppers from the garden.

Habanero Peppers from the garden.

Ingredients

1 c white vinegar

12 c chopped pitted peeled peaches

2 1/2  c chopped red onion

2 habanero peppers, seeded and chopped

2 red bell peppers, seeded and chopped

1 c loosely packed finely chopped fresh cilantro

Cilantro started from seed...just cut and it's ready to use.

Cilantro started from seed…just cut and it’s ready to use.

1/4 cup honey (or substitute agave nectar or white sugar)

2 cloves of minced garlic

1 Tbsp ground cumin

1 tsp cayenne pepper

Instructions:

Cut up ingredients and add them to the vinegar and peaches.

Cut up ingredients and add them to the vinegar and peaches.

In a nonreactive pot add vinegar. Chop peaches and add to vinegar to prevent browning.  Add remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened – about 10 minutes. Remove from heat.  If you do not plan to can this recipe, let cool and serve.  Prepare canner, jars and lids. Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa.

If canning:  Prepare canner, jars and lids.  Process in water bath canner 15 minutes. Will make approximately 8 pint jars.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Refrigerated Asparagus Salad – A No-Cooking, Quick and Easy Spring Side Dish

by

3

Asparagus side salad - a great dish to add to any meal, at any time!

Asparagus side salad – a great dish to add to any meal, at any time!

As spring progresses we look forward to the first garden crop to emerge in our area, Asparagus.  This will be the first year that we can harvest a few stems of our asparagus that we planted last year from crowns.  We are excited to have added this crop to our garden collection, and look forward for the many years of harvesting.

In the mean time, we have found a great spring recipe that adds a different twist than on how we traditionally prepare asparagus. Honestly, I have always been very happy roasting asparagus in the traditional way with olive oil and a little kick of garlic.  However, as strange as it may sound, this time of the year, I needed to have a quick cool casserole ready to eat at any time in the refrigerator.  Right now, no one in our house is eating dinner at the same time – unless it is 9 pm.   We are hard at work on various farm projects, attending baseball games, and volunteering at the school.  We are lucky if any two of us are in the house at the same time, unless it is bed time.

So what better way to have a healthy dinner prepared than to have it ready to go.  Since grilled or roasted asparagus doesn’t taste so good cold or refrigerated, we have found a unique way to use up that great spring crop.  Who knew that you didn’t have to ‘cook’ asparagus???  Plus, the best part is, it only takes 5 minutes to make, then you put it in the refrigerator and forget it – until dinner time!

After snapping of the ends, cut asparagus until small pieces including the leafy end.

After snapping of the ends, cut asparagus until small pieces including the leafy end.

Ingredients:
1 bunch pencil asparagus
1 small red onion, finely diced
1 cup coarsely grated pecorino cheese
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon Kosher salt

Directions:
1. Snap the ends of the asparagus off and discard.

Pericona cheese being shredded over the salad.

Pecorino cheese being shredded over the salad.

pecorino

2. Cut the remaining asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.

3. Add the red onion and pecorino and toss to combine.

4. Dress with the vinegar, olive oil and salt and toss again. The dressing may seem heavy, however the vinegar will sort of “cook” or tenderize the asparagus.

Only 5 minutes to prepare - just place it in the refrigerator to enjoy later!

Only 5 minutes to prepare – just place it in the refrigerator to enjoy later!

5. Place in the refrigerator for at least an hour before serving, allowing the flavors to meld and the asparagus to become tender.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Berry Banana Smoothie Recipe- Quick, Easy And Healthy Alternative To A Milkshake

by

2

Healthy alternative to a milkshake - Berry Banana Smoothie

Healthy alternative to a milkshake – Berry Banana Smoothie

As the temperatures reached close to 80 degrees yesterday, I have to admit, a cool milkshake sounded refreshing – minus all of the fattening calories of course! It has been a long and drawn out winter here in Ohio, and it was nice to see the local ice cream shops beginning to open their doors for the first crowds of the year. Summer must be around the corner – oh wait – it is only supposed to reach 50 degrees today!  Gotta love Ohio weather! So, instead of the not-so-healthy milkshake – how about a refreshing smoothie filled with fresh fruit!

With fresh berries coming into season soon, it will be a perfect time to freeze those extras that you aren’t quite ready to use before they go bad.   Just wash, core, cut and freeze.  Whenever you are ready for that milkshake — take a few minutes to make this delicious smoothie instead.  Not only is it refreshing – but a great healthy choice snack!

Berry Banana Smoothie Recipe

Spring is a perfect time to freeze fresh berries for use later in the summer!

Spring is a perfect time to freeze fresh berries for use later in the summer!

INGREDIENTS:

1 cup frozen berries

1 cup natural orange juice

1 individual size (6-8oz) yogurt

1 banana

Ice – amount based on preference

Place all ingredients into a blender and add ice for a cool refreshing treat!

Place all ingredients into a blender and add ice for a cool refreshing treat!

INSTRUCTIONS:

First place berries in a blender.  Then add orange juice, yogurt (I typically use vanilla or berry flavors), and a sliced banana.  Pulse until well blended.  Add ice as desired until desired consistency is reached.

Enjoy!!!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter

Strawberry Salsa Recipe – Refreshing Sweet Heat Taste To Spice Up Spring!

by

7

Strawberry Salsa - The perfect sweet heat recipe for spring!

Strawberry Salsa – The perfect sweet heat recipe for spring!

Its perfect over grilled chicken!

Served over grilled chicken!

Fresh chopped strawberries

Fresh chopped strawberries – the star of the recipe!

Mix ingredients thoroughly and enjoy!

Mix ingredients thoroughly and enjoy!

Here is a great little spring-time twist on traditional salsa!

Since strawberry season is right around the corner here, and our local market is already filled with fresh berries from the south – we decided to mix up our traditional salsa recipe using strawberries and avocados.

The taste is a perfect blend of sweet and savory flavors – with a nice finish of warm heat!

Better yet – with the weather finally warming up enough to get some ‘serious’ work done outside – this is a quick and easy recipe  to whip up – taking just a few minutes  from start to finish.

Ingredients:

  • 1 cup finely chopped strawberries
  • 1/4 cup finely chopped peeled avocado
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely chopped jalapeño pepper
  • 1/4 teaspoon Agave Nectar, honey or white sugar

Instructions:

Gently mix all ingredients in a medium sized bowl. Serve immediately.  You can make this a couple of hours before serving, but if you let sit too long, it will develop a liquid base.

Serve with cinnamon tortilla chips, or over top of grilled chicken, pork, or fish for a sweet and savory addition to your meal.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter