Mediterranean Beef Pinwheels

Mediterranean Beef Pinwheels

Mediterranean Beef Pinwheels

1 beef Flank Steak (1-1/2 to 2 pounds)

Beef Marinade:

1/3 cup lemon juice

2 tablespoons vegetable oil

2 tablespoons dried oregano leaves

Filling:

1/3 cup olive tapenade

1 cup frozen chopped spinach, thawed and squeezed dry

1/4 cup crumbled low-fat feta cheese

Vegetables:

4 cups grape or cherry tomatoes

1/2 teaspoon salt

 

Place steak between 2 pieces of plastic wrap.  Using smooth side of meat mallet, pound steak to 1/2-inch thickness.  Place steak in large food-safe plastic bag or large baking dish.  Combine marinade ingredients in small bowl.  Pour marinade over steak; turn to coat.  Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally. Preheat oven to 425°F. Line shallow baking pan with parchment paper.  Remove steak from marinade.  Reserve remaining marinade; cover and refrigerate.  Place steak on cutting board so grain is running top to bottom.  Spread tapenade on steak.  Arrange spinach evenly on tapenade and sprinkle with feta.  Starting from side closest to you, roll the steak tightly to form a log.  Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Cut log between string into 6 equal pieces, leaving string in place.  Place pieces, cut-side up, on baking pan.  In a medium bowl, combine reserved marinade and tomatoes, toss to coat.  Arrange tomato mixture around pinwheels.  Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F.  Let stand 5 minutes before serving.

Blue Apple Nut Oatmeal

Blue Apple Nut Oatmeal

Blue Apple Nut Oatmeal

 

1â…” cups water

¼ teaspoon cinnamon

â…“ cup old-fashioned rolled oats

1 cup frozen blueberries

1 apple, chopped or grated

2 tablespoons chopped walnuts

 

In a saucepan, combine water with cinnamon and oats. Simmer about 5 minutes, until oatmeal is creamy. Stir in blueberries, apples, and nuts.

 

Yield: 2 servings

Calories: 174

Fat: 6.3g

Fiber: 7.6g

Carbs: 29g

Fall Cheese Platter

Fall Cheese Platter

Fall Cheese Platter

2 medium apples, chopped (2 C.)

2 C. cranberries

1 medium red bell pepper, chopped (1 C.)

1 small onion, finely chopped (1/4 C.)

3/4 C. packed brown sugar

1/2 C. golden raisins

1/2 C. white vinegar

1 1/2 tsp. finely chopped gingerroot

1 clove garlic, finely chopped

 

16 slices (1 oz. each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 C. hazelnuts, (filberts)

Crackers

 

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.  Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Vanilla Panna Cotta with Raspberry Sauce

Vanilla Panna Cotta with Raspberry Sauce

Vanilla Panna Cotta with Raspberry Sauce

12 oz heavy whipping cream (organic, with no added ingredients if you can find it)

2 oz milk

3 T. sugar

1 whole vanilla bean, split (or 1/2 tsp. vanilla bean paste)

3/4 to 1 tsp. gelatin (powder)

(water, to soften gelatin)

Raspberry sauce

 

1 C. fresh or frozen raspberries

2 T. sugar

 

Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.  Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into molds, ramekins, or small containers which have been rinsed with water (according to Manu, this will help the panna cotta to release afterwards.) Refrigerate to set for at least 4 hours, but preferably overnight. Meanwhile, make the raspberry sauce by placing the berries and sugar in a small pot, over medium high heat for about 8 minutes. Remove from heat, and taste for sweetness, adding more sugar if desired. Press through a sieve to remove seeds and keep sauce to serve on/with the vanilla panna cotta. When ready to serve, unmold each vanilla panna cotta onto a serving plate, and drizzle the raspberry syrup on top or as desired. If you are wanting to do the same decor on the plate as I did, put the syrup in a plastic condiment bottle and make swirls on the plate.

Cheddar and Bacon Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich

8 slices applewood-smoked bacon (6 oz)

6 ounces Cheddar cheese, at room temperature (about 1 C. grated)

4 slices (from a medium to large loaf) country bread, sliced 1/2 inch (12 mm) thick

1/4 Granny Smith apple, peeled, cored, and sliced 1/16 inch thick

2 T. unsalted butter (1 oz), at room temperature

 

Preheat the oven to 325°F (163°C). Arrange the bacon in a single layer on a rimmed baking sheet. Bake, turning it once after 10 minutes, until crisp, about 20 minutes total, depending on the thickness. Transfer the bacon to paper towels to drain. Divide half the cheese between 2 slices bread and then divide the apple slices between them. Place 4 slices cooked bacon on each sandwich, top with the remaining cheese, and sandwich with the remaining bread slices. Spread the outside of each sandwich with 1/2 T. butter per slice of bread. (You can cover and refrigerate the sandwiches for an hour or so before heating them.) Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until the sandwich is golden brown and the cheese has melted, 3 to 4 minutes per side, pressing down with a spatula to flatten the sandwiches. (If the bread looks golden and done but the cheese hasn’t completely melted, arrange the sandwiches in a single layer on a baking sheet and finish them in the still-warm oven.) Transfer the grilled cheese sandwiches to a cutting board and cut them in half or, if you prefer, into bite-size pieces (about 8 per sandwich). Arrange the grilled cheese on a plate or platter and serve.

 

Yield: 4 servings

Calories: 453

Fat: .5g

Fiber: 1.2g

Rødgrøt med Flote (Red Fruit Pudding)

Rødgrøt med Flote (Red Fruit Pudding)

Rødgrøt med Flote (Red Fruit Pudding)

If fresh fruit is unavailable, use canned or frozen raspberries and currants.  Don’t forget to allow enough time for the pudding to chill and set.  Serves 5 to 6, with sweetened whipped cream.

 

1 C. fresh red currants (cranberries can be substituted in a pinch)

1 C. red raspberries

1 C. sugar

1/8 tsp. salt

1 stick cinnamon

1 C. water, divided

3 T. potato flour or cornstarch

 

Combine fruit, sugar, salt, and cinnamon with 1/2 C. water and cook in a covered pan over medium-high heat for 15 to 20 minutes.  Allow mixture to cool, then strain fruit carefully to remove the seeds, reserving the juice.  Return juice to heat.  In a separate bowl, stir remaining 1/2 C. water into the potato flour or cornstarch to make a smooth paste.  Add paste to the hot juice and stir constantly until the pudding is thick.  Pour into sherbet glasses or a glass bowl and allow to chill thoroughly.

Apple and Cheddar Quiche

Apple and Cheddar Quiche

Apple and Cheddar Quiche

2 large apples (cored and cut into bite sized chunks)

1 C. apple cider

4 strips bacon (cut into 1 inch pieces)

6 sheets phyllo (thawed as directed on package)

1/4 C. olive oil

1/2 tsp. rosemary (chopped)

1 C. strong cheddar (grated)

4 eggs (lightly beaten)

1 C. half and half

 

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 T.. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.

Onion Gratin

Onion Gratin

Onion Gratin

4 large yellow onions, peeled and sliced into 1/4 inch slices

olive oil

salt and pepper to taste

1 tsp. thyme, chopped

1 C. of heavy cream

1/4 C. of white wine

1/4 C. of parmigiano regginao (parmesan), grated

 

Spread the onion slices out in a baking dish and drizzle them with olive oil. Season with salt and pepper and sprinkle with the thyme. Bake in a preheated 375F/190C oven for 15 minutes. Meanwhile heat the heavy cream and wine in a saucepan until it starts to bubble on the edges. Transfer the onions to a baking dish and spoon the cream onto. Cover in foil and bake for another 25 minutes. Remove the foil and sprinkle the cheese on top. Increase the temperature to 450F/230C and bake until golden brown, about 5 minutes.

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

 

1 T. olive oil

1 medium onion (diced)

4 cloves garlic (chopped)

1/2 tsp. red pepper flakes

1 C. vegetable broth (or chicken broth)

2 (15 ounce) cans white beans (drained and rinsed) (or 3 C. cooked beans, from 1 C. dry)

4 sprigs thyme (or 1/2 tsp. dry)

2 sprigs rosemary (or 1/2 tsp. dry)

2 sprigs oregano (or 1/2 tsp. dry)

1 bay leaf

salt and pepper to taste

1/2 C. vegetable broth (or chicken broth)

1/4 C. kalamata olives (pitted and coarsely chopped)

1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)

1/2 lemon (juice)

 

Heat the oil in a pan. Add the onion and sauté until lightly golden brown, about 10-12 minutes. Add the garlic and pepper flakes and sauté until fragrant, about a minute. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes. Remove the herbs and mash half of the beans. Add as much broth as needed to get the beans to your desired consistency.

Mix in the olives and the spinach. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice

Grilled Alaska Salmon with Crisp Garlicky Chickpeas

Grilled Alaska Salmon with Crisp Garlicky Chickpeas

Grilled Alaska Salmon with Crisp Garlicky Chickpeas

Nonstick oil spray or olive oil

4 C. (2 ounces) baby arugula

4 watermelon radishes, trimmed and thinly sliced

4 (4-ounce) Alaska salmon fillets, frozen

1/2 C. extra virgin olive oil

1 (15-ounce) can chickpeas, drained, rinsed, and patted dry

2 tsp. dried oregano

2 tsp. garlic, minced

1 tsp. kosher salt

3 T. freshly squeezed lemon juice

2 tsp. lemon zest

Freshly ground pepper

 

Heat your grill to 400ºF. Divide washed arugula and watermelon radishes between 4 plates and set aside. Rinse seafood under cold water to remove any ice glaze and pat dry with paper towel. Tear an 18-inch-wide sheet of foil, so that it’s 4 inches longer than the fish. Spray-coat the dull side of foil and place seafood on foil, if using skin-on fillets, place skin-side down first. Brush both sides of fish with oil. Bring sides of foil together and fold over several times to seal; roll up ends to form a packet. Place packet on grill, seam-side down, and cook for 8 to 10 minutes. Remove packet from grill; open and add salt and pepper to taste. Crimp foil loosely to close and return packet to grill, seam-side up. Cook an additional 8 to 10 minutes. Remove from heat just as soon as seafood is opaque throughout. Place one salmon fillet on each plate atop the arugula. While the fish is cooking, heat the oil in a medium skillet over medium-high heat. Add the chickpeas, oregano, garlic, and salt. Cook the chickpeas, stirring occasionally, until crispy and starting to crackle, about 8 to 10 minutes. Remove from heat and use a slotted spoon to divide chickpeas among the 4 plates of salmon. Whisk lemon juice and zest into remaining oil in pan, then drizzle heaping T. or so over the salmon and arugula on each plate. Season with freshly ground pepper and additional salt if needed and serve.

Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound)

3 medium mangos, peeled, cut in half

Olive oil

2 medium poblano peppers

1/2 tsp. ground black pepper

1 large red onion (about 11 ounces), cut into 1/2-inch thick slices

1 C. radishes, thinly sliced (about 1 bunch)

2 T. chopped fresh cilantro

Vinaigrette:

3 T. fresh lime juice

3 T. water

1 to 2 serrano peppers

3 T. olive oil

 

Brush mangos lightly with oil. Place mangos and poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Set mangos aside. Cook’s Tip: To peel and halve mangoes, remove thin slice from one end so mango stands upright. Working from top to bottom, remove peel with sharp paring knife in thin strips. Cut down lengthwise along each side of flat pit to cut in half. Press black pepper evenly onto beef steak. Brush onion slices lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak and onion, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally. Keep warm. Meanwhile, prepare Vinaigrette. Cut grilled mangos into 3/4-inch pieces. Combine 1/2 C. mango, lime juice, water and serrano peppers in food processor container. Cover; process until smooth. With motor running, slowly add oil through opening in cover, processing until well blended. Season with salt, as desired. Set aside. Cook’s Tip: For less heat, remove seeds from Serrano peppers.  Remove and discard skins, stems and seeds from poblano peppers; cut into 3/4-inch pieces. Carve steak into slices. Cut onion slices in half. Place beef, remaining mango pieces, onion, peppers and radishes on serving platter. Season with salt, as desired. Drizzle salad with vinaigrette; toss lightly to coat. Sprinkle with cilantro.

Crustless Skillet Pizza

Crustless Skillet Pizza

Crustless Skillet Pizza

2 pounds lean ground meat

2 tsp. sea salt

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. black pepper

2 C. sugar-free pizza sauce

3 C. semi-hard cheese of choice (mozzarella, cheddar) divided

1 C. bell pepper chopped

1/2 C. red onion diced

6 large white mushrooms sliced

1 C. black olives sliced

 

Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine meat, oregano, salt and pepper together. Spread meat mixture evenly on 12″ cast iron skillet, spreading to the walls of the skillet. Bake meat patty for 25 minutes.  When meat is cooked, remove from oven. The meat patty should slightly shrink in size.  Spread pizza sauce directly on top of the meat, making sure to get the outside of the patty. Cover the pizza sauce with 2 C. of cheese, followed by toppings. Top with additional 1 C. of cheese and return to oven for another 15 minutes or until vegetables are tender and cheese is bubbling.  Remove from oven and let sit for 10 minutes. Cut slices and enjoy immediately.

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

1/2 C. keto marinara low carb, sugar free version

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

1 C. mozzarella cheese or 1/2 C. mozzarella and 1/2 C. cheddar for more flavor

1 T. parsley

 

Preheat oven to 375F. Slice zucchini in half and hollow them out with a spoon. Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5-

10 minutes, flip and turn oven to broil, and broil for one 1 minute. Meanwhile, chop the part you scraped out of the zucchini up and set it aside. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, and petite diced tomatoes, 1 C. zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes. If not already in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

ABM Picnic Pumpernickel Bread

ABM Picnic Pumpernickel Bread

ABM Picnic Pumpernickel Bread

 

1 1/8 C. warm water

1 1/2 T. vegetable oil

1/3 C. molasses

3 T. cocoa

1 T. caraway seed (optional)

1 1/2 tsp. salt

1 1/2 C. bread flour

1 C. rye flour

1 C. whole wheat flour

1 1/2 T. vital wheat gluten (optional)

2 1/2 tsp. bread machine yeast

 

Directions In the bread machine pan, place all the ingredients in the order recommended by the manufacturer.  Set the Basic cycle and press Start.

 

Yield: 12 servings

Calories: 181

Fat: 2.6g

Carb: 34.8

Fiber:

Dr. Fuhrman’s Famous Anticancer Soup

Dr. Fuhrman’s Famous Anticancer Soup

Dr. Fuhrman’s Famous Anticancer Soup

6-8 medium zucchini

1 1/ cups mixed dry split peas, lentils, and beans

6 cups water

5 pounds carrots or 5-6 cups carrot juice

2 bunches organic celery or 2 cups celery juice

4 medium onions

3 leek stalks, sliced lengthwise to unravel and rinse

2 bunches kale, collards, or other greens, chopped, tough stems and center ribs cut off and discarded

1/2 cup raw cashews

8 ounces mushrooms (shiitake, cremini, and/or oyster), chopped

2 tablespoons VegiZest or other no-salt seasoning blend

1 teaspoon Mrs. Dash or other no-salt spice blend

 

Place the zucchini, beans, and water in a very large pot over low heat and cover. Juice carrots and celery and add to pot. Blend onions, leeks, and kale in a high-powered blender with some of the soup liquid. Remove the partially cooked zucchini from the pot. Add it and the cashews to the blended onions, leeks, and kale. Blend mix in batches until thick and creamy and return to the pot. Add the seasonings and mix thoroughly. Add the chopped mushrooms and simmer until beans are soft (about one hour). Note: Juice carrots and celery in a juice extractor. Freshly juiced organic carrots maximize the flavor of this soup.

Garbanzo Guacamole

Garbanzo Guacamole

Garbanzo Guacamole

11/2 cups cooked garbanzo beans or 1 (15-ounce) can, no salt added, drained

2 cloves garlic

1 tablespoon lemon juice

1 avocado, peeled and cubed

11/2 fresh green chili peppers, minced

1 cup chopped tomato

3/4 cup chopped green onions

1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

2 tablespoons chopped cilantro

 

In a food processor, puree beans and garlic with lemon juice. Add avocado and chili peppers, pulsing until mixture is fairly smooth with some small chunks. Remove to bowl and stir in tomato, green onions, liquid aminos, and cilantro. Serve with raw vegetables or refrigerate in an airtight container for up to 4 days.

 

Yield: 3 servings

Calories: 261

Fat: 11g

Fiber: 13.1g

Carbs: 35g

IQS Green Minx Dressing

IQS Green Minx Dressing

IQS Green Minx Dressing

 

1 large avocado

1 large handful of fresh cilantro, including stalks (or you can use parsley, chives, or basil, or a combo)

1 large handful of chopped lettuce

1 small zucchini

2 cloves garlic

2 T. apple cider vinegar

1/4 tsp. each of sea salt and freshly ground black pepper

 

Process all the ingredients in a blender or use an immersion blender and a large mixing bowl. Thin, if required, with a little water.  If you use avocado, this will keep for 3–4 days in the fridge, or it can be frozen for 1–2 months in a freezer-proof airtight continuer, as long as the dressing is totally puréed (lumps make the dressing icy). To use, simply thaw in your refrigerator or in a bowl of cold water. Whisk to bring everything back together and serve cold!

Roasted Tomato and Goat Cheese Soup

Roasted Tomato and Goat Cheese Soup

Roasted Tomato and Goat Cheese Soup

 

In this recipe, pungent tomatoes are balanced by goat cheese for a rich fall soup. Goat cheese can seem pricey because, unlike cows, goats roam instead of graze in one spot. Due to their independent nature, goats can’t be put into factory farms, which are cheap for farmers but hard on the environment. Most goat farms are small, family-run, and often highly sustainable operations. Find out about your local goat farm’s practices and use their cheese in recipes like this, where a little goes a long way.

12 ripe tomatoes

2 cloves garlic, peeled and smashed

1 yellow onion, coarsely chopped

1 T. honey

2 sprigs fresh rosemary

2 T. balsamic vinegar

4 T. olive oil

Salt and freshly ground black pepper

1 dried bay leaf

1/4 C. fresh goat cheese

 

Preheat the oven to 42 5 °F. Core and quarter the tomatoes and scoop out the seeds, reserving the seeds and cores for the stock. In a large bowl, toss the tomatoes with the garlic, onion, honey, rosemary, 1 T. of the vinegar, 3 T. of the olive oil, and a dash of salt. Spread the mixture on a baking sheet and roast for 40 minutes, stirring occasionally. Remove the rosemary and set aside. Combine the tomato scraps, bay leaf, and 1 C. water in a pot and bring to a boil over high heat. Decrease the heat and simmer, uncovered, for 15 minutes. Strain the stock into a bowl and discard the solids. Rinse the pot and return the stock to the pot. Add the roasted tomatoes. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, for 5 minutes. Let the soup cool for 10 minutes, then pour into a blender. Add the cheese and blend until smooth. With the blender running, add the remaining 1 T. olive oil. Season to taste with salt. Garnish the soup with the remaining 1 T. balsamic vinegar and a few grinds of pepper and serve.

Garlic Butter Mushroom Pork Chops

Garlic Butter Mushroom Pork Chops

Garlic Butter Mushroom Pork Chops

2 bone-in pork chops

1/2 tsp. salt

1/4 tsp. black pepper

1 T. olive oil

4 T. unsalted butter divided

5 medium baby Bella mushrooms sliced

3 garlic cloves minced

1/4 C. water or chicken stock

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. smoked paprika

 

In a cast iron skillet, heat up olive oil over medium heat. Season pork chops on both sides with salt and pepper. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F. Remove pork chops onto a plate and set aside. Place two T. of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Sauté, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan. Add remaining 2 T. of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes. Serve.

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

1 C. grits

4 C. water

Cheese

 

Butter

4 eggs

3 C. stinging nettle very lightly packed

olive oil

salt and pepper

 

Cook grits to package directions, mine called for 1 C. grits to be rinsed, then placed into 4 C. boiling water and simmered for 30 minutes.  I add cheese to mine; I like sharp cheese like Beecher’s Flagship, but I encourage you to find your favorite local cheddar.  Stir in a little butter and salt and pepper to your taste.  In the meantime, fry or poach four eggs.  I like mine over easy, but poached eggs would be fantastic on this.  Rinse the stinging nettle.  I used tongs to transfer mine to a salad spinner, rinsed in the basket and spun it around until dry.  Heat olive oil in a large pan, then dump nettles in.  Watch out for stingers!  If I were to cut the leaves off first, I would use gardening gloves to hold them while I removed the leaves after washing.  Heat leaves until just wilted and plate as shown.

California Spot Prawns with Thai Seasoning

California Spot Prawns with Thai Seasoning

California Spot Prawns with Thai Seasoning

3 1/2 T. fresh lime juice

2 T. grapeseed or vegetable oil

2 T. light brown sugar

2 kaffir lime leaves or 1-inch-wide strips of lime zest

1 stalk of lemongrass, bottom 6 inches only, peeled and minced

1 T. minced fresh ginger

1 tsp. Asian fish sauce

16 large California spot prawns or shrimp (about 1 pound), shelled and deveined

1/2 medium seedless cucumber, peeled and coarsely shredded

1/2 C. plain whole-milk yogurt

1 tsp. minced shallot

1/4 tsp. ground coriander

Pinch of cayenne pepper

2 small garlic cloves, minced

2 T. finely chopped mint

3 T. very finely chopped cilantro

1 tsp. finely grated lime zest

Salt and freshly ground pepper

1 Charentais melon or 1/2 cantaloupe, rind removed, melon sliced 1/2 inch thick

2 Hass avocados

3 T. minced red onion

1/2 tsp. minced hot chile

 

In a medium bowl, combine 2 T. of the lime juice with the grapeseed oil, brown sugar, lime leaves, lemongrass, ginger and fish sauce. Add the shrimp and toss, then refrigerate for 2 hours, stirring occasionally. Meanwhile, squeeze the cucumber to remove as much liquid as possible. Transfer to a small bowl and add the yogurt, shallot, coriander, cayenne, half of the minced garlic, 1 T. of the mint, 1 T. of the cilantro and 1/2 tsp. of the lime zest. Season with salt and pepper and refrigerate for 1 hour. In a medium bowl, toss the melon slices with 1/2 T. of the lime juice and the remaining 1 T. of mint and 1/2 tsp. of lime zest; season with salt and pepper. Refrigerate until chilled. In another medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 T. of lime juice and 2 T. of cilantro. Season with salt and pepper. Preheat a grill. Drain the shrimp well. Grill over high heat, turning once, until browned, about 4 minutes. Transfer the shrimp to a platter and serve with the yogurt sauce, melon and avocado puree.

Pantry Friendly Chicken with Lemon Basil Sauce

Pantry Friendly Chicken with Lemon Basil Sauce

Pantry Friendly Chicken with Lemon Basil Sauce

3 tablespoons olive oil, divided

1 tablespoons distilled white vinegar

1/4 (.4 oz) packet ranch dressing mix (optional)

pasta, cooked al dente

2 (12.5-ounce) cans chunk chicken, drained

2 garlic cloves, chopped

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1 cup low-salt chicken broth

1 cup spinach (canned, fresh, or dehydrated)

1/2 cup chopped fresh basil or 1 tablespoon dried basil

salt

pepper

 

In a small bowl, make a sauce for the pasta by whisking together 1 tablespoon of the oil, the vinegar, and the ranch dressing mix (if using). Add to the cooked pasta and stir to combine. Set aside. Heat the remaining 2 tablespoons olive oil in a wide, heavy skillet over medium-high heat. Add the chicken and sauté until browned. Add the chicken to the bowl of pasta. Leave the juices in the pan. n same skillet, reduce heat to medium, add the garlic to the pan and sauté for 2 minutes. Add the lemon juice and lemon zest. Stir until well blended. Add the chicken broth and spinach; simmer until reduced to sauce consistency, about 8 minutes. Stir in the basil and season to taste with salt and pepper.  Spoon the warm sauce over the chicken and pasta and serve.

Rhubarb & Pistachios over Thick Yogurt

Rhubarb & Pistachios over Thick Yogurt

Rhubarb & Pistachios over Thick Yogurt

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light-colored honey that won’t dull the rhubarb’s bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight.

 

4 stalks rhubarb, ends and leaves trimmed

1/2 tsp. cardamom

1/4 tsp. ground nutmeg

Pinch of salt

1/2 C. light-colored honey

1 tsp. vanilla extract

1 tsp. rose water

2 C. Greek-style yogurt, or 4 C. regular yogurt, drained overnight and refrigerated (yogurt Cheese)

1/2 C. pistachios, coarsely chopped

 

Cut the rhubarb into 1 -inch pieces and put in a small saucepan with ‘A C. water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water.

To serve, put 1/2 C. of yogurt in each bowl and top with a few T. of the rhubarb. Scatter a few T. of pistachios over the top.

Lemonade with Lemon Balm and Lemon Verbena

Lemonade with Lemon Balm and Lemon Verbena

Lemonade with Lemon Balm and Lemon Verbena

Although you can experiment using all sorts of different fresh herbs, this combination makes for a relaxing tonic, as both lemon balm and lemon verbena are known for their calming properties.

6 fresh lemon balm leaves

4 fresh lemon verbena leaves

Juice of 4 lemons, plus 1 thinly sliced lemon

4 C. water Honey or organic dry sugar to taste

Pinch of salt

Combine all of the ingredients except the lemon slices in a blender, starting with a modest amount of sweetener. Blend until the herbs are pulverized, about 5 seconds, then taste and adjust the sweetness. Chill for an hour, or serve immediately over ice, garnished with a slice of lemon. The lemonade is best drunk within two days.

Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

1 head cauliflower, cut into florets

2 leeks, cut into rings

1 yellow onion, diced

2 cloves garlic

2 tb olive oil

1 1/2 tsp salt

1/2 tsp black pepper

1 medium russet potato, diced

3 c vegetable stock

1/2 c unsweetened coconut milk

1 tb dry thyme leaves (or 1 tsp fresh)

1 tsp paprika (optional garnish)

1/4 tsp nutmeg (optional garnish)

 

1/4 C. hazelnuts

1 clove garlic, minced

2 C. dandelion greens

2 T. Parmesan Cheese

1/2 tsp salt

1/3 C. olive oil

 

To make the pesto, place the hazelnuts in a dry skillet and toast over medium-high heat for 5 minutes, until golden. Transfer to a dry kitchen towel and rub together to remove their skins. Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the dandelion greens, Parmesan and salt and continue processing. Add the olive oil in a single stream while the machine is running until the ingredients come together into a creamy paste. The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To make the soup, preheat the oven to 375°F. Toss together the cauliflower, leek, onion, garlic, olive oil and ½ tsp. of the salt. Transfer to a baking sheet and roast for 25 minutes, until golden. Then place the roasted vegetables in a large pot. Add the potato, chicken stock, coconut milk, thyme leaves, remaining 1 tsp. salt and the pepper. Bring the liquid to a boil over medium-high heat. Reduce the heat to medium, cover and simmer for 10 minutes, until all the vegetables are tender. Purée the soup in a blender. Serve with the pesto.

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

1 C. corn grits or corn meal

4 C. water or broth

2 T. olive oil

4 C. of soft, tender greens

6 eggs

Salt to taste

 

1 lb. Roma tomatoes, diced into ¼-inch pieces

1 T. garlic, peeled and minced

½ C. chopped fresh basil

½ C. extra-virgin olive oil

¼ C. balsamic vinegar

1 T. cracked black pepper

1 tsp. salt

 

Bring water or broth and salt to boil in a large pot over high heat. Once the liquid is boiling, slowly add the corn meal, stirring constantly with a whisk to keep lumps from forming. When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking. Remove the cooled polenta from the pan, slice off 6 ¼-inch slices.

Heat the olive oil in a large pan over medium-high heat. Add polenta patties, fry until golden brown on both sides, about three minutes per side. Remove to a plate and keep warm. Raise the heat to medium-high again, add 1 T. of oil to the pan and sauté the greens until wilted and tender. Heat 2 inches of water just to a boil in a medium fry pan and add one tsp. of white vinegar, then reduce heat to low. Crack eggs into the water and poach until desired doneness, about two to three minutes for soft yolks. Using slotted spoon, remove the eggs from water, being careful not to break the yolk. Place one polenta patty on each plate. Top with the greens, then the poached egg. Pour salsa over all. Serve the salsa warm or cold. Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper, and salt in a bowl. The salsa is best when used immediately. Variations: Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Sprinkle parmesan cheese over all and bake in a 350° oven until warm. Top the polenta patty with sautéed spinach, Roma tomato salsa and a poached egg.

Berry Grown-Up Sauce (Spiced Berry Coulis)

Berry Grown-Up Sauce (Spiced Berry Coulis)

Berry Grown-Up Sauce (Spiced Berry Coulis)

 

Great as a sweet coulis accompaniment to desserts or spooned over yogurt.

 

2 C. frozen berries

1 T. brown rice syrup

1 tsp. finely grated fresh ginger

1/2 tsp. grated orange zest

1 star anise, finely crushed

1/4 tsp. ground cinnamon

 

Combine all the ingredients in a small saucepan and bring to a boil. Lower the heat and simmer for 5-10 minutes. Serve warm or cool. Store in a clean glass jar in the fridge for up to 2 weeks. Makes about 2 cups

Chia and Quinoa Parfait

Chia and Quinoa Parfait

Chia and Quinoa Parfait

 

1/2 C. cooked quinoa

3 T. chia seeds

1 T. flaxseeds (linseeds)

1 2/3 Milk, almond milk or coconut milk

2 tsp. of raw cacao powder

1/2 C. full-fat unsweetened thick Greek-style yoghurt

1/2 C. no sugar added fruit coulis, Berry Grown-Up Sauce, or chopped frozen berries

Handful of frozen berries

 

Mix the quinoa, chia seeds, flaxseeds, milk and cacao powder well, then put in the fridge for 1-2 hours. To serve, layer with the yoghurt and coulis in a pretty glass and whack the berries on top.

Prosciutto-Wrapped Basil Shrimp

Prosciutto-Wrapped Basil Shrimp

Prosciutto-Wrapped Basil Shrimp

20 large frozen peeled deveined shrimp, thawed

1 T. chopped fresh basil

1 tsp. extra-virgin olive oil

1/2 tsp. lemon zest

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/8 tsp. freshly ground black pepper

10 (about 4 oz.) very thin slices prosciutto

Cooking spray

8 lemon wedges, for serving

 

Preheat broiler. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each. Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

 

Serving Size: 5 Shrimp

Calories: 99

Fat: 5g

Fiber: 0g

Homemade V-8

Homemade V-8

Homemade V-8

6 lb. of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped

2 C. chopped organic white or yellow onion

2½ C. chopped organic celery

1 C. chopped fresh parsley (stems are fine)

2 T. honey

2 tsp. salt

1 tsp. cumin powder

6 drops hot sauce, such as Tabasco or Sriracha

Splash or two of Worcestershire sauce

Freshly ground pepper to taste

 

Put all the ingredients in a large stainless-steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes. If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a countertop blender, then put it through a food mill. For a smoother and more delicate juice, go straight to the food mill. A sieve might work but it would probably take forever. Next time I’ll try using my hand blender instead of the countertop blender. Update: The hand blender worked well. Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge. I tried freezing some in a small plastic freezer container but haven’t defrosted it yet. I’ll let you know how it comes out when I do.

 

Update: When I defrosted the frozen tomato juice it had separated some, so that you could see teeny bits of tomato. It tasted okay but looked a little odd. I put it in the blender, and that made it all bubbly and sort of orange, though after sitting in the fridge for a while it settled down.

 

For long term storage, this juice would probably fare better if canned in glass jars using the instructions below. If you use the frozen juice in a recipe, I’m sure it would work fine.

 

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F (I love my digital kitchen thermometer). Do not boil. Add 2 T. lemon juice or 1/2 tsp. citric acid to each quart jar. Add 1 T. lemon juice or 1/4 tsp. citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a water-bath canner.

Lemon Ricotta Sheet Pan Pancake

Lemon Ricotta Sheet Pan Pancake

Lemon Ricotta Sheet Pan Pancake

2 eggs

1/3 C. granulated sugar

2 T. finely grated lemon zest

1 tsp. vanilla

3 T. butter, melted

¾ C. milk

2cups Original Bisquick™ mix

¾ C. whole milk ricotta cheese

 

1 ½ C. heavy whipping cream

3 T. powdered sugar

1 T. orange-flavored liqueur, such as Grand Marnier®

3 C. mixed fresh berries (blueberries, raspberries or sliced strawberries)

1 tsp. lemon zest

 

Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In medium bowl, mix all Pancake ingredients except ricotta with whisk until blended. Stir in ricotta; pour batter into pan, and spread evenly. Bake 15 to 17 minutes or until golden brown and top springs back when touched in center. Meanwhile, in medium bowl, mix whipping cream and powdered sugar, whip to soft peaks with hand mixer. Add liqueur; whip to medium peaks and refrigerate until ready to serve. Spread whipped cream mixture over baked pancake. Spoon berries on top of whipped cream, and garnish with lemon zest; serve immediately

Wild Halibut with Coconut Sauce

Wild Halibut with Coconut Sauce

Wild Halibut with Coconut Sauce

1 ½ C. full-fat coconut milk (usually a full can’s worth)

¾ C. fish stock, chicken stock or bottled clam juice

3 T. fresh lime juice

2 T. minced peeled fresh ginger

3 cloves of garlic, minced

1 ½ tsp. fish sauce

a little heat: a pinch of crushed red pepper, 1 T. of minced fresh chili pepper or a little Siracha sauce

6 T. chopped fresh cilantro leaves and tender stems, divided

6 T. finely chopped green onions, divided

Sea salt and freshly ground black pepper to taste

6 wild halibut fillets, about 4-6 oz. each (or mahi-mahi or true cod fillets)

 

Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.) In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 C. to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and pepper. Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Brush each piece of fish all over with 1 T. of sauce and season with salt and pepper to taste. Cover sauce to keep warm. Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve. Note: I buy fish stock in the freezer section of Whole Foods. Some markets make it in-house and you might find it frozen in the seafood department or with other frozen stocks in the freezer section.

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

8 tablespoons unsalted butter, softened

4 ounces cream cheese, softened

1/4 cup heavy cream

1 1/2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon coarse salt

 

2 tablespoons unsalted butter

1/2 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped carrot

1/2 teaspoon coarse salt

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1 ounce (about 1/4 cup) fresh grated Parmesan cheese

1 heaping cup shredded cooked chicken meat

1 large egg

1 tablespoon water

 

In a food processor, add butter, cream cheese and cream – process until smooth and combined. Add flour and salt – pulse mixture just until combined. Scoop mixture out onto a lightly floured surface and use your hands to finishing bringing the dough together. Evenly divide dough into 2 pieces, then flatten each into a disk – cover both with plastic wrap and chill for at least 30 minutes. In a medium skillet, melt butter over medium-high. Stir in onion, celery and carrots – season with salt, then cook until the vegetables begin to soften, about 3 to 4 minutes. Stir in flour and cook for 1 minute. Add chicken broth – cook, stirring, until the mixture thickens, about 2 minutes. Stir in cooked chicken and Parmesan cheese – remove from the heat and scoop mixture into a bowl. Place into the refrigerator to quickly cool down. Preheat oven to 375 degrees. Remove dough from the refrigerator. On a lightly floured surface, roll out each piece to a large circle. Using a bowl, about 5″ across, cut out as many circles as you can. Gather all dough scraps, reroll and cut out as many circles as you can once more. Remove chilled filling from the refrigerator and place roughly 1/4 cup of the filling on one side of a dough circle. Lightly wet the edges of the dough with the water, then fold the unfilled side over to form a half circle – seal the edges together with a fork. Repeat process until all the filling and dough circles have been used. Place the assembled pies onto a large baking sheet lined with parchment paper. Place into the refrigerator and chill for 10 to 15 minutes. In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Remove pan from the refrigerator and prick the top of each pie twice with a fork. Brush the egg wash over each individual pie. Place pan into the oven and bake until golden brown, about 18 to 25 minutes. Remove and let cool 5 minutes before serving.

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

 

1/4 cup (78 ml) white wine vinegar

2 teaspoons Dijon mustard

1 ½ teaspoons honey

Small pinch of salt and black pepper

¾ cup (177 ml) light flavored olive oil

 

20 jumbo shrimp, peeled and deveined

Salt & ground black pepper

Lime or lemon zest

Lettuce of your choice

8 slices bacon, cooked

4 hard boiled eggs, cut into wedges

2 avocados, peeled and sliced

16 cherry tomatoes, halved

Blue cheese crumbles

 

To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside. Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers. To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.

 

Yield: 4 servings

Calories: 496

Fat: 34g

Fiber: 9g

Apricot Salsa with Lemon Verbena

Apricot Salsa with Lemon Verbena

Apricot Salsa with Lemon Verbena

2 jalapeno chiles

2 scallions

6 C. diced pitted just-ripe fresh apricots, peaches, or nectarines

1 T. minced peeled fresh ginger (from a 1-inch piece)

1/2 tsp. sugar

1/2 tsp. coarse salt

1/4 C. fresh lemon verbena or cilantro, coarsely chopped

2 T. thinly sliced and halved red onion

Toasted flour- or corn-tortilla wedges, for serving

 

Roast jalapenos and scallions over the flame of a gas burner, turning with tongs, until lightly charred, 2 to 3 minutes. (Or roast under broiler, turning as needed.) Place fruit in a bowl. Halve jalapenos; remove and discard ribs and seeds. Finely chop jalapenos and scallions and add to bowl. Stir in ginger, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.

Zucchini-and-Pepper Gratin with Herbs and Cheese

Zucchini-and-Pepper Gratin with Herbs and Cheese

Zucchini-and-Pepper Gratin with Herbs and Cheese

3 large zucchini (about 1 1/2 pounds), 1 finely diced

Kosher salt

1/4 C. extra-virgin olive oil

1/4 small onion, finely diced

1 garlic clove, minced

1 tsp. tomato paste

1 medium red bell pepper, finely diced

1 medium yellow bell pepper, finely diced

1 large tomato-peeled, seeded and finely diced

Piment d’Espclcttc (see Note)

1 T. chopped mint

1 T. chopped oregano

1 T. chopped basil

2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)

 

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry. Meanwhile, heat 2 T. of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d’Espelette. Stir in the mint, oregano and basil. Preheat the oven to 400°. Heat the remaining 2 T. of olive oil in a large skillet. Season the zucchini slices with salt and piment d’Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm. Note: Piment d’Espelette is a spicy ground red pepper from the Basque region of France. It’s available at specialty food stores.

Clove Pink Panna Cotta

Clove Pink Panna Cotta

Clove Pink Panna Cotta

1 T. Powdered Gelatin

2 ½ C. Whole Milk

¾ C. Heavy Whipping Cream

1/3 C. Honey

2 T. powdered clove pink or rose petals

2 T. sugar

1 tsp. freshly squeezed lemon juice Pinch of salt

Handful clove pink petals for garnish, optional

 

In a small bowl, combine gelatin with 3 T. warm water. Set aside for 10 minutes. In a saucepan, combine milk and cream and heat over medium-high heat until bubbles form around the inside of the pan. Stir in gelatin mixture and set aside to cool. When milk mixture is cool, whisk in honey, pink petals, sugar, lemon juice, and salt. Pour milk-gelatin mixture into a medium bowl and set over a larger bowl of ice. Gently stir until it starts to thicken. Pour into 6 small serving bowls or ramekins, cover, and refrigerate until set, about 3 hours or overnight. Serve chilled and garnish each bowl with clove pink petals if using.