This week's Recipes ...
Click here for last week's recipes

(See Weekly Order page for individual  basket contents)
Green Leaf Lettuce FL
Romanesco Cauliflower FL
Cilantro FL
Roma Tomatoes
Red Kale FL
Cilantro FL
Black Arkansas Apples
Red Seedless Grapes  
Black Sapote FL
Healthy Recipes Collections
click here
Healthy Juicing Recipes
Click here for Juicing Recipes
Friday January 20th 2017
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
Reduce High Blood
 - DASH - diet click here
                            Recipes Celebrating Florida's Amazing Diversity of Fruits and Vegetables

Savory Wilted Lettuce Salad

2 heads leaf lettuce
1 tsp Smoked Salt or regular sea salt
pepper, to taste
1/2 cup kombucha vinegar or 1/4 cup apple cider vinegar
1/2 cup broth or water
1-2 tablespoon honey
1/4 cup expeller pressed coconut oil or other neutral fat
1/2 cup finely chopped white or red onions

Wash your lettuce leaves well and slice into ribbons. 1/2-1in wide is best. Spin to remove the water from the leaves if
necessary. Perfectly dry isn't necessary but if they are too wet the salad won't wilt when you add the hot dressing,
In a frying pan heat the coconut oil on medium high heat and add the onion to it. Cook till the onion is beginning to turn
brown and crisp. This only takes a couple of minutes.
While the onions are cooking measure out the broth and kombucha vinegar. I just put them both into a 1 cup glass
measuring cup. Then add the honey to that mixture. If necessary add enough water to bring the mixture up to 1 cup.
Sprinkle the 1 tsp of salt and (optional) pepper on the lettuce and lightly toss to distribute them throughout.
When the onions are ready add in the broth and vinegar mixture and bring to a boil.
Pour the hot mixture over the lettuce and then toss till evenly coated and the salad is wilted. Serve right away.

Leaf Lettuce In Cream

1 cup heavy cream or half-and-half (regular milk just doesn’t seem to work with this - the heavy cream version is my
favorite, but half-and-half will do in a pinch!)
¼ cup sugar
¼ cider vinegar
1 head romaine lettuce, chopped into bite size pieces (I like to chop mine quite small)
½ sweet onion, sliced into thin rings and the rings then cut in half
salt and pepper

Clean the romaine, if needed, and cut into small pieces.
Slice the onion and toss it with the lettuce.
Salt and pepper the salad (yes, you put the salt and pepper directly on the lettuce and onion, not in the dressing - don’
t ask me why…it’s just how my mother did it and it works!)
In a 2 cup measuring cup, pour in the heavy cream or half-and-half.
Stir in the sugar and whisk well until the sugar is dissolved.
Whisk in the vinegar, whisking until the mixture thickens just a bit.
Pour the dressing over the lettuce and onions and toss well.
Serve immediately.


For the slaw:
¾ cup shredded cole slaw mix (3/4 green container)
2 teaspoons fresh lime juice
⅓ teaspoon honey
2 teaspoons chopped cilantro

For the shrimp:
6 large peeled and deveined shrimp
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon olive oil

For the lettuce wraps:
2 leaves of green lettuce
½ avocado, thinly sliced (optional topping)
1 jalapeno, very thinly sliced (optional topping)
Extra cilantro, chopped (optional topping)

Assemble the slaw first so that the flavors can be marrying together while you finish everything else.
Combine the shredded cole slaw mix, lime juice, honey, and cilantro in a bowl - stir well until everything is completely
mixed together. Season to taste with salt and pepper. Set aside
Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp
out on a plate and season liberally on both sides with this seasoning mix
Heat a skillet over medium-high heat with 1 teaspoon of olive oil
When hot, add the shrimp to the skillet and sear on both sides until cooked through
To assemble, add half the slaw to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and
sprinkle of cilantro on top


10 oz. small pasta, cooked to al dente
1 c. sour cream
2 Tbsp. white vinegar
1 (1 oz.) packet, Ranch seasoning/dressing mix
2-3 roma tomatoes, diced
6-7 slices bacon, cooked crisply, cut into pieces (Optional/or Vegan substitute)
4 large, green leaf lettuce leaves, torn into pieces
Fresh ground pepper, if desired

Cook pasta according to package directions. Drain pasta, and rinse under cold water to stop cooking. Let sit in sink to
drain and cool. In a large bowl, add the sour cream, vinegar, and ranch seasoning. Whisk together to combine. Toss in
cooled pasta. Add tomatoes, bacon pieces, and lettuce pieces. Toss together to coat with the dressing. Serve right
away or refrigerate until ready to serve. Top with fresh ground pepper, if desired.

Pasta with Romanesco Cauliflower (Vegetarian or Vegan)

1-2 heads of Romanesco cauliflower – cut into florets (or one bunch broccoli or head of cauliflower – cut into bite-sized
1 lemon (zest & juice)
Olive oil
Crushed red pepper to taste (I used a lot – like – 2 TBS – but use it at your own discretion)
1-4 garlic cloves – chopped
1/2 lb pasta (cooked)
Cheese (grated Parmesan or other hard cheese or vegan alternative or a TBS or so of nutritional yeast) – quantity
totally up to you


Cook pasta according to directions, drain & set aside.

Meanwhile – boil the Romanesco florets for about 3 minutes.  Scoop out about 1 cup of the hot veggie water & set
aside.  Drain & plunge the Romanesco into cold water to stop it from cooking too much.

Heat 1-2 TBS olive oil in a large saute pan.  Add the crushed red pepper, garlic & lemon zest.  Cook for about a
minute & then add the Romanesco.  Heat through.

Add some cheese & some of the hot veggie water.  Stir to combine.  Season with S&P.  Add more cheese if you like.

Add the pasta & some of the lemon juice.  Stir to combine & then adjust seasonings – maybe adding more cheese (or
nutritional yeast) or S&P or lemon or crushed red pepper.

Serve!  Add more cheese if you desire.


1 head romanesco
1 onion, diced (we used yellow)
2-3 garlic cloves, minced
1 tablespoon olive oil
1-2 tablespoons curry paste (we used red, but yellow or green would work also)
1 can coconut milk
salt to taste
2 stalks green onion, thinly sliced
2 tablespoons cilantro, chopped

Cut the romanesco into florets, trying to keep them a similar size for even cooking. In a large saute pan, heat the olive
oil over medium heat. Cook the onion until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Throw in the romanesco and saute until tender, 3-5 minutes. (The romanesco will still have a little bit of a crunch to it,
which is how we like it. However, if you like your romanesco softer, you'll need to cook it longer, up to 20 minutes).

Pour in the coconut milk and curry paste and stir to combine. Bring to a simmer and cook until the romanesco is soft,
about 8 minutes. Season to taste with salt. Serve and garnish with green onions and cilantro if desired.

Creamy Cauliflower Sauce

8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or
until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10
minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking
liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth,
adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending
on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Cilantro Sauce

1 Cup Cilantro
1/4 Cup Broken Cashew
2 Clove Garlic
1/4 Tsp Tamarind Paste
1/4 Cup Honey - you may use any sweetener of choice
2 Tsp White Vinegar
1 Tsp Balsamic Vinegar
1 Tsp Cumin Powder
Pepper - as per taste
Salt - as per taste

Place all the ingredients into a blender or food processor and pulse/blend to form a smooth sauce.Transfer to serving
bowl or keep in fridge in an air-tight jar for up to a week.


1 head of cauliflower
1 lime
2 cloves of garlic
1 handful chopped cilantro


Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only
have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from
the processor and place into a pan. Process the remaining cauliflower repeating the steps.
Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly.
When cauliflower is slightly toasted, and garlic cooked, remove from heat. Toss with cilantro and juice from the whole


3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a
couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for
another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as
possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your
hands to shape 6 small "tortillas" on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until
completely set. Place tortillas on a wire rack to cool slightly.
Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2
minutes on each side. Repeat with remaining tortillas.

Vegan Crunchy Baked Eggplant Bites

1 medium size eggplant, sliced ⅜" thick (try to get a longer, skinnier eggplant rather than a shorter, wider one)
½ cup all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon italian seasoning
½ cup flax seeds (or flax meal)
1 cup water
1.5 cups panko bread crumbs
olive oil spray
Prego® Farmers' Market Classic Marinara

Prep: Slice the eggplant ⅜" thick.
Spread the eggplant in a single layer on paper towels. Sprinkle both sides generously with salt and let sit for 10
minutes. This draws out excess moisture. After 10 minutes, you will see beads of condensation drawn out. Pat dry with
a paper towel.
Make the flax seed "egg" replacement. In a small bowl, combine the flax seeds with water. Allow to sit for 10 minutes
until thickened and gelatinous.
In another small bowl, combine the flour, salt, pepper and italian seasoning. Stir to combine.
In another small bowl, add panko bread crumbs.
Preheat oven to 375 degrees with the oven rack in the middle.
Breading and Cooking the Eggplant
Set up your dredging station: bowl of flour mixture, flax seed mixture, panko, baking sheet.
Take 1 slice of eggplant. Dip it in the flour so it is coated, shake off excess. Then dip it in the flax seed liquid. Then dip
it in the panko bread crumbs, pressing to adhere. Then place it on the baking sheet.
Repeat with all the eggplant.
Spray the top of the breaded eggplant with olive oil spray, and sprinkle with salt.
Bake in the oven for 45 minutes, turning the eggplant half way through, until crispy and golden brown.
Serve warm with Prego® Farmers' Market Classic Marinara as a dipping sauce.
Leftovers will keep refrigerated in an airtight container for 1 week.


2 large eggplants (roughly 1-1/2 lb), cut into ⅝ inch cubes
1 tsp olive oil
1 onion, finely diced
4 cloves garlic, peeled and crushed
1 tsp cumin
½ tsp cayenne pepper
½ tsp salt
¼ tsp ground chilli
1 400g / 14oz can diced tomatoes
1 cup vegetable stock
1 medium carrot, peeled, cut in half and finely sliced
3 tbsp tomato paste
2 400g / 14oz can chickpeas
Cilantro for topping

Heat olive oil in a cast iron pan and saute onion and garlic for 5 minutes.
Add the spices and stir to coat.
Add the diced tomatoes, stock, eggplant, carrot and tomato puree. Simmer for 15 minutes.
Add the chickpeas, salt and pepper. Simmer for another 5 minutes.
If the stew is still quite liquid, leave it on the stove uncovered for a few more minutes.
Serve the stew on brown rice or couscous. Cilantro for topping

Eggplant Fries with Marinara Sauce

1½ pounds Italian eggplant (about 2 medium)
1 tablespoon kosher salt
For the Breading
1½ cups rice flour
1 tablespoon sea salt, divided (we used a Sicilian sea salt)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dry oregano
1 teaspoon dry basil
Vegetable or canola oil for frying

For Serving
Prepared Marinara Sauce

About an hour before frying, trim ends of each eggplant then slice the long way into four or five thick slices. Leave
skins on. Turn and slice again into strips. I got about 30 fries per eggplant. Lay them out flat on your cutting board or
counter and sprinkle both sides with the tablespoon of kosher salt. Then let sit for an hour. This will draw out any
bitterness. After the hour, place in a bowl and cover with cold ice water. In a large bowl, mix the flour, 1 teaspoon of
the sea salt, garlic powder, onion powder, oregano and basil. Place a large pot on the stove and fill half way with the
oil. Heat to 345 degrees F using a candy thermometer. This seems like an odd temperature but you actually drop
down to 325 degrees F as you fry which is what you want.
Preheat the oven to 300 degrees F. This will be used to keep the fries hot as you cook each batch. Drain the ice water
from the eggplant but do not pat dry. While still wet dredge them all in the rice flour mixture and then place on a tray.
Cooking in batches, fry for about 4-5 minutes or until they just start to brown. They will not get dark amber like a
French fry would but more of a light golden color. Using a spider or strainer, remove to a tray with paper towels and
generously sprinkle with the remaining sea salt. Let the oil get back to 345 degrees before starting the next batch. As
each batch is cooked, place on a pan and hold in the oven until all the fries have been cooked. Enjoy with marinara
dipping sauce.

Marinated Eggplants and Tomatoes

2 large eggplants
2 large tomatoes
5 garlic cloves, pressed
½ cup Italian parsley, finely chopped
½ cup fresh dill, finely chopped
1 tsp kosher salt
1 tsp freshly ground black pepper
3-4 Tbsp olive oil

Rinse eggplants and tomatoes. Dry with paper towel, slice to about ⅜ inch (about 10mm) thickness. Set aside.
Preheat a large skillet. Add 1 tablespoon of olive oil. Place about ⅓ of sliced eggplants on the skillet in one layer and
cook over medium heat for about 6 minutes, until golden brown. Flip eggplant slices on the other side and continue
cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil
when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all
eggplant slices are cooked, 2 large eggplants are usually cooked in 2-3 batches, depending on the size of the skillet
you are using. Take a pinch of pressed garlic and, using your fingers, spread it all over each of the eggplant and
tomato slices. Set aside.
Now take a medium size pot with a lid, spread a pinch or two of pressed garlic all over the bottom and sprinkle some
chopped dill and parsley. Now start layering of the eggplants and tomatoes. Place a layer of eggplant slices making
sure they don't overlap (well, some overlapping is fine). Sprinkle a pinch of two of salt over eggplants, then grind some
black pepper, to your taste. Finish the layer by sprinkling some dill and parsley. No do the same with the tomatoes.
Repeat until all vegetables are layered in the pot. Top with salt, pepper and chopped dill and parsley. Cover with with
the lid and keep at room temperature for 4 hours before serving. Marinated eggplants and tomatoes can be
refrigerated for up to 7-8 days.

Bacon Wrapped, Cream Cheese Filled, Roma Tomatoes

10 Roma tomatoes
1 8-ounce tub cream cheese (Or Vegan Option)
1 pound package bacon (Or Vegan Option)
3 Tablespoons Olive oil
1/2 teaspoon red pepper flakes
Salt and pepper (1/2 teaspoon each)

Preheat oven to 375 F.
Cut Roma tomatoes in half lengthwise.
Scoop out inside with spoon and place open side up on baking sheet.
Sprinkle lightly with olive oil and salt and pepper.
Fill inside with cream cheese.
Wrap each tomato with one strip of bacon and hold together with toothpick.
Sprinkle tomatoes with red pepper flakes.
Bake in preheated oven at 375 F for 45min.

Marinated Flank Steak Tacos with Pico de Gallo

For the tacos:
4 tbsp olive oil
1 tbsp apple cider vinegar, or white vinegar
1 packet McCormick Organics Fajita Seasoning Mix
2 lbs flank steak
16 corn tortillas

For the pico de gallo:
1 cup diced white onions
4 large jalapeño peppers, seeded and diced
6 cups plum tomatoes, diced (about 3 1/2 )
3/4 cup chopped cilantro, about 1/2 bunch
juice of 2 limes, about 3 to 4
1 1/2 tsp salt

To marinate the flank steak
Combine 2 tbsp of the olive oil, the apple cider vinegar and the packet of McCormick Organics Fajita Seasoning Mix in
a large ziplock bag or in a baking dish.
Add the flank steak and toss with marinade until fully coated.
Seal and refrigerate for 8 hours or overnight. If short on time, any amount of marinating time is better than none!
To make the tacos
Remove marinated flank steak from refrigerator and let it come to room temperature, about 10 to 20 minutes.
When ready, heat a large cast iron skillet or saute pan with the remaining 2 tbsp olive oil over medium-high heat.
When pan is piping hot, remove the flank steak from the marinade and place in pan.
Sear flank steak by cooking each side for 5 to 10 minutes, depending on the thickness of the meat, making sure to
only turn the steak once. Cooking 5 minutes will be on the rare side, 10 will be well done.
Once the steak is done, transfer to a large plate or cutting board and let it rest for 5 more minutes.
To serve, slice steak thinly against the grain and place in warm corn tortillas. Top it with some fresh pico de gallo,
extra cilantro and you're good to go!
To make the pico de gallo
Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add
the salt.
Mix ingredients together and taste. Add more salt if necessary.
Cover and refrigerate until needed.


1 large eggplant, sliced into 1 inch rounds
1 tbs. salt
¼ cup balsamic vinegar
¼ tsp. salt
black pepper to taste
Spinach Cashew Cheese
1 cup defrosted spinach, drained of excess moisture
⅓ cup cashew cheese
½ tsp. garlic powder
¼ tsp. salt
black pepper to taste
Tomato Salad
6 roma tomatoes, chopped
2 garlic clove finely chopped
¼ red onion, finely chopped
¼ cup Italian parsley, chopped
1 tbs. sherry or balsamic vinegar
pinch of salt
black pepper to taste

Slice eggplant into 1 inch round steaks. Liberally cover with salt and allow to sit in strainer, 30 minutes to an hour.
Wash salt off eggplant. Place eggplant steaks in a flat container with a lid. Add balsamic vinegar, salt and pepper and
shake to cover eggplant steaks. Let sit in marinade 30 minutes. Preheat oven to 400. Make cashew cheese from raw
cashews that have been soaked for 2+ hours. See recipe. Press all the extra liquid out of the spinach using a strainer
or cheesecloth Once spinach is dry, add it to the cashew cheese Add salt, pepper, and garlic powder Combine
thoroughly Place parchment paper on a baking sheet. Lay balsamic eggplant steaks in on the baking sheet. Bake at
400 for 20 minutes Take out of oven and carefully cover with spinach mixture. Bake 10 minutes. While eggplant is
baking, make the tomato salad
Chop the tomatoes into small cubes Chop garlic, red onion and parsley. Combine in bowl. Add sherry vinegar, salt and
pepper. Taste. Add additional seasonings you like.
Let the tomato mixture sit out while eggplant is baking. Remove eggplant from the oven, top with tomato salad and



Spaghetti for one (a bundle about the diameter of a dime)
2 tablespoons good extra virgin olive oil
5 sprigs lacinato kale (droopy kale is fine), very finely chopped
Pinch red pepper flakes
Salt and freshly ground pepper
1 large garlic clove, finely chopped
Juice of 1 lemon wedge
2 tablespoons grated Parmesan cheese

Cook the pasta al dente according to package directions.

When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the kale, red pepper flakes to
taste, and season with salt and pepper. Cook and stir for 3 or 4 minutes, until the kale starts to get a bit crisp. Add the
garlic and cook, stirring, for another minute. Add drained pasta, lemon juice, and Parmesan cheese, and stir to
combine. Serve immediately.

TIME: 15 minutes – MAKES: Serving for 1 (Double or quadruple the recipe as needed, puling the extra kale on top at
the end)

Kale Falafel

1 15 oz Can Chickpeas
2 Cups Kale, packed
Juice from 1 Lemon
2 Cloves Garlic
¼ Cup Chickpea Flour
3 Tbs Extra Virgin Olive Oil
¼ Tsp Cumin
½ Tsp Smoked Paprika
¼ Tsp Red Pepper Flakes
¼ Tsp Salt

Start by preheating the oven to 350 degrees F.
Rinse and drain your can of chickpeas. (If using home-cooked chickpeas, you'll need 1 and a ½ cups.) When done,
set aside.
Assemble your food processor. Add the cloves of garlic by themselves, and process until the cloves are minced.
Then, add the kale greens, and process until they're finely chopped.
Then, add everything else - chickpeas, lemon juice, chickpea flour, EVOO, spices - and process until a sort of "meal"
is formed. Be careful not to overprocess - you'll want to see small chunks of chickpeas in the meal!
Scoop out the falafel mix using an ice cream scoop (or by hand) and form little patties with your hands. I made 10, but
it will depend on the size you make your falafels.
On a baking sheet lined with parchment paper, bake falafels in the oven for about 20 minutes (may vary depending on
the size of your falafels).
When done, let cool. This is a very important step - the falafel will be very fragile when they're first out of the oven.
For a crispier falafel, sauté in a pan on medium-high heat with a little olive oil until browned. If not, enjoy as is!


5-6 cups of cauliflower florets (about 3-4 cups when "riced')
3 tbsp curry powder or curry seasoning
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooked.

preheat oven to 400F.
In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender
but not overcooked. slightly under cooked.
Remove and set aside.
While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is "riced." See
picture in post.
Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
Next add in your broth, milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.
Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all
cooked. .
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seed crackers crumbles.. (Cilantro)

Kale Salad With Apples and Cheddar
-4 cups very finely chopped or slivered curly kale or Russian kale
-2 tablespoons coarsely chopped toasted almonds
-1 apple, cut in 1/4-inch dice
-1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
-2 tablespoons fresh lemon juice
-Salt and pepper to taste
-1 very small garlic clove, puréed
-5 tablespoons extra virgin olive oil

To prepare the salad combine the kale, almonds, apple and white cheddar in a large bowl.Whisk together the lemon
juice, salt, garlic and olive oil in a smaller bowl. Add to the salad and gently massage the dressing into the kale using
your hands. This will help to break down the kale and make it easier to eat.

Apple Butter

5 pounds tart apples of your choice (Arkansas Black)
3 cups sugar
1/3 cup cider vinegar
3 tbsp water
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Cut the apples in quarters. Don’t peel or core them; a lot of natural pectin, the material that thickens jams and jellies,
resides there, and you want it. We’ll deal with peels and seeds later. Pile them into the Instant Pot, or into a pressure
cooker or a Dutch oven, and add two cups of sugar. If you’re using an IP or other pressure-cooker vessel, or even a
slow-cooker, add the listed amount of vinegar and water; if a Dutch oven, go up to about 1/2 cup each.

In the IP, cook the apples on “steam” for 20 minutes, with a natural steam release.This will be enough to completely
cook the apples to the point they’re soft, brown, and start to disintegrate. On the stovetop, bring to a boil over medium
high heat, then quickly lower to medium low and simmer, covered, for about 45 minutes to an hour, until apples reach
the same stage.

Using a food mill with its medium plate, or a chinois, or in a pinch a colander, press the pulp into a Dutch oven. Add
the remaining sugar and spices; simmer for an hour or so over very low heat, until the apple puree thickens and
darkens more.

I’m not certain but what you could do this on the slow-cook function in the IP. I was otherwise using the IP, so I didn’t,
plus I had significantly more puree than it would hold.

Process 15 minutes in a water-bath canner, or freeze in pint containers. Keeps 2-3 weeks, opened, in the fridge.

Black Arkansas Apple Gourmet Smoothie

1-1/4 cups plain yogurt
1 large Black Arkansas apple, cored and chopped
¼ cup lightly toasted walnuts
1 or 2 Medjool dates, pitted
1 teaspoon cinnamon
3 – 4 dashes Black Walnut Bitters

Place all ingredients, in the order listed, into a blender or Vitamix and blend until smooth. Pour into two short glasses
and serve.

PB and Grapes Wrap

2 tablespoons natural-style peanut butter
1 whole grain wrap bread (about 9 inches in diameter)
½ cup halved red seedless grapes
½ teaspoon honey
Pinch of ground cinnamon

Spread the peanut butter onto the center of the wrap bread. Sprinkle the grapes on top and press down lightly so they
adhere to the peanut butter. Drizzle with the honey and sprinkle with cinnamon. Roll the wrap up burrito-style. Makes 1

Grape Chutney

Red seedless grapes-2 cups
Panch Phoran (Indian five spice)-1 tsp
Fresh crushed ginger-1/2 inch
Brown sugar-1/2 cup
Oil-1 tbsp
Water-2-3 tbsp
Salt-1 tsp

Wash the grapes and cut them in half. In a pot heat the oil and add the “panch phoran".
Once it crackles lower the heat and add the ginger.Stir for about half a minute. Add the grapes,brown sugar,salt and
water. Cover and cook on medium heat for about 15-20 minutes or until the grapes are fully cooked.
Mash it all up with a masher. Taste the seasonings. Allow to cool.Store in the refrigerator for a week. Enjoy.


1 cup water
5 whole cloves
3⁄4 cup red wine vinegar
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon allspice berries
2 bay leaves (preferably fresh), lightly torn
24 large red seedless grapes
4 ounces blue cheese, cut into 24 cubes

Combine the water, vinegar, coriander seeds, mustard seeds, allspice, cloves and bay leaves in a small saucepan.
Bring just to a boil, then reduce the heat to medium-low and simmer for 1 minute. Put the grapes in a heatproof bowl
and add the warm pickling mixture. Let cool, then cover and refrigerate for at least 2 hours. When you are ready to
serve, drain the grapes and dry on paper towels. Spear a pickled grape and a cube of cheese onto the end of small
decorative picks. The snacks will stand upright if you don’t fully pierce the cheese cube.
Arrange them on a platter or tray and serve.

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

olive oil
kosher salt
fresh thyme sprigs
good rustic bread, sliced into 1/2-inch thick pieces
olive oil
fresh ricotta

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves
over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to
burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact. Meanwhile, heat a grill or
grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced
sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs
look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Black sapote is a unique tropical fruit.  It’s often called “chocolate pudding fruit” because the pulp is the color and
texture of chocolate pudding.  It’s a type of persimmon native to Central America. They grow in Florida, and you can
find them at farmer’s markets from December-March.  


1 ripe black sapote
1 can full-fat coconut milk, refrigerated at least 24 hours
3 tablespoons cocoa powder
2-4 tablespoons powdered sugar, to taste
1/4 teaspoon vanilla or coconut extract
pinch of salt
coconut chips or shaved chocolate, optional

Place a large metal bowl and the beaters from a hand-held mixer in the freezer for at least 30 minutes. Slice the black
sapote in half.  Remove the seeds and the membrane around the seeds.  Use a spoon to scoop out the pulp. Remove
the coconut milk from the refrigerator, being careful not to shake it.  Open the can. Use a spoon to scoop out the firm
coconut cream from the top, usually about half a cup.  Leave the liquid at the bottom and reserve it for another use.
Combine the black sapote, coconut cream, cocoa powder, powdered sugar, vanilla and salt in the cold metal bowl.  
Beat with a hand-held mixer on low for 30 seconds.  Slowly increase the speed and continue beat until the mixture
becomes very smooth and light, about 3 minutes.  Top with coconut chips or shaved chocolate, if desired.  Best eaten
within 24 hours.

Black Sapote Bread

1 ripe black sapote
½ stick of butter, melted (equal to ½ cup)
1 egg, beaten
2 teaspoons vanilla extract
1 teaspoon baking soda
pinch of salt
1½ cups of all purpose flour
¾ cup sugar

Cut the black sapote in half. Using a spoon, scoop out the soft fruit into a medium sized bowl and remove the seeds.
Add the melted butter to the black sapote and mash together with a fork.
Next, stir in the sugar, vanilla, and egg. In a separate bowl, mix together the flour, baking soda, and salt. Then pour it
into the bowl with the black sapote and mix together with a fork until it's well blended. Pour into a greased bread pan
and bake at 350 degrees for one hour. (You can use one regular sized bread pan or two mini bread pans.) Let it cool,
then enjoy!

Black sapote and red wine gravy

1 tbsp olive oil
1 large clove of garlic (or 1 med and 1 small clove), sliced finely
1 tsp salt
1 cup black sapote pulp
cup red wine
freshly ground black pepper to serve

Heat a frypan over medium heat and add olive oil. Once oil is moderately hot, add garlic and cook for 30 seconds, just
enough to release aroma but not brown. Immediately add black sapote pulp and salt and squash around pan, mixing
into oil/garlic mix. Keep stirring and squashing black sapote pulp for another 1 to 2 minutes until the gravy becomes a
bit more liquid and smooth in appearance. Add the red wine and cook for another 1 to 2 minutes until the wine is
incorporated and the gravy is bubbling slightly. Mix in any juices drained off resting meat and cook for another 30
seconds or so. Serve gravy separately, or spoon over meat and finish with a grind of fresh black pepper. Serves 2 to 3
Gift Certificates
Click here