Tag Archives | Summer 2008 Recipes


3 pints ripe strawberries, size does not matter
2 cups sugar
½ cup light corn syrup
1 vanilla bean, split in half
½ cup water

Cut the tops off the strawberries and wash thoroughly. Place all berries in a baking dish, long and flat. Sprinkle the sugar on top of the berries, add the corn syrup, vanilla bean and water.

Place uncovered in a 200 degree oven and let cook about 6 hours then remove and flip all berries over and replace in oven. Cook for another 4-6 hours until berries have reduced in size due to drying out and releasing their liquid. Reserve all liquid for plating. Remove berries from oven and let cool.

Panna Cotta
1 cup cream
6 tablespoons fruit liquid
½ cup gelatin
1 ½ cups créme fraiche

Roasted strawberries, plus remaining liquid for topping

Heat cream and 6 tablespoons of fruit liquid, bringing to a slight boil and remove from heat immediately. Whisk in the gelatin and créme fraiche. Strain and cool in one vessel or in individual non-stick cups or any glass or ceramic ramekin.

Spoon berries with liquid over the panna cotta and enjoy!

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Summer and fall months are unusually good to tomatoes, letting them ripen until the fruit is so full of sugar it requires no background on which to rest. To me, salad greens upstage the tomato
itself, often the main star of the dish. I’ve been known to bite into a tomato or two and eat them straight up, as one would an apple. Or at times, I’ll sprinkle a little Maldon sea salt onto it, and relish every bite—the sweet and the salty in one taste.

However, most people think me funny for allowing my summer tomatoes to be divas all on their own. Sometimes, I’m asked if I’ve run out of mixed greens. I’ll say no and then find myself greeted by a confused look. Why just the tomatoes?

Well, for those who cannot imagine the tomato without its leafy friends, this simple salad should do the trick. Mixed herbs, tomatoes, and red onions are soaked in a solution of apple cider vinegar and sugar, then all tossed together with the best balsamic and extra virgin olive oil you can find, and sprinkled with crushed black pepper and sea salt.

This is one of my favorite recipes to make … Read More

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3 cups seedless red watermelon
½ cup red or yellow watermelon, diced
1 cup small seedless grapes (if large cut
in half )
2 peaches, small slices
2 oranges, peeled and segmented, save
all juice
Juice of 1 lime
Juice of 1 lemon
¼ cup brandy
3 tablespoons honey, preferably local
½ cup mint leaves
4 cups Champagne or Prosecco

Puree 3 cups watermelon in a blender and strain the juice into a pitcher or punch bowl. Add diced melon, grapes, peach slices, orange segments and orange, lime and lemon juice. Mix well.
Stir in brandy and honey until honey dissolves. Add mint leaves. Pour in Champagne or Prosecco and serve.

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Olive Oil Cake

This is an incredibly moist and deliciously chewy cake. It’s perfect for dessert, with your afternoon tea or even at breakfast.

3 eggs
2 cups organic sugar
1 cup extra virgin olive oil
1½ cups organic milk
4 tablespoons fresh lemon juice (about the juice of 1 lemon)
1 tablespoon fresh lemon zest
2 cups whole-wheat flour
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda

Preheat oven to 350 degrees and grease a 9-10-inch round spring-form pan. Beat together the eggs and sugar. Add oil, milk, lemon juice and zest, and beat until smooth and consistent in color and texture. In a separate bowl, mix together flour, baking powder, nutmeg, soda and salt.

Add the dry mixture into wet mixture and beat until mixed but not so long that the dough becomes tough. Pour into the greased pan. Bake at 350 for 50 minutes.

Allow to cool in the pan, then remove and let the cake cool completely.

Serve with fresh local raspberries or sorbet.

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Fresh Pesto

3 cloves garlic
½ cup pine nuts
¼ cup extra virgin olive oil (you can cut this in
half and half with chicken broth)
Juice of one lemon
3 cups loosely packed fresh basil, stems removed
½ cup grated Parmesan cheese
2 teaspoons coarse sea salt
Dash of pepper

In a food processor, pulse garlic, pine nuts, olive oil and lemon juice until smooth. Add basil, Parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.

For an appetizer or light lunch, serve spread onto whole grain baguette slices topped with slices of fresh yellow peppers. Or toss with a whole grain linguini pasta for a healthy dinner. For added color, try tossing in sliced sundried, tomatoes.

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Vegan Chocolate Mousse

Courtesy of Lisa Ruoff, Eco-Goddess Edibles

1 ½ cups chocolate chips (dark for vegans, semi-sweet or milk for
1 package tofu (soft and organic)
Dash of vanilla
Maple syrup or raspberry sauce optional

Heat chocolate chips on double boiler until melted. Mix tofu in food processor or blender and then slowly add in the melted chocolate. Finish with blending in vanilla and syrup or raspberry sauce. Refrigerate in individual cups for at least a few hours before serving.

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Balsamic Kale & Parmesan Salad

Courtesy of Lisa Ruoff, Eco-Goddess Edibles

6 cups kale, washed and cut into small pieces (organic and local,
of course!)
½ – ¾ cup balsamic vinaigrette dressing, depending on personal
½ cup grated parmesan cheese (preferably non-GMO)
½ cup toasted walnuts optional

Toss the kale with balsamic dressing and refrigerate overnight. After marinated, toss the kale with the parmesan cheese and top with toasted walnuts. Serve with a dollop of loving intention.

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Pan-Seared Scallops with Smoked Tomato Broth

8 tomatoes, cored and quartered
Kosher salt and freshly ground black pepper, to taste
8 ounces hickory wood chips, soaked in water for one hour
Extra virgin olive oil
4 fingerling potatoes, sliced into ⅛-inch coins
Kernels from two ears of white or yellow corn
6 sea scallops, rinsed and patted dry, then refrigerated
½ ounce Parmigiano-Reggiano, shaved
1 cup Napa cabbage, julienned
2 tablespoons white wine vinegar
2 tablespoons chopped Italian parsley
Chives, finely minced, for garnish

Heat grill. Season tomatoes with salt and pepper, and loosely wrap in aluminum foil so they are sitting in a foil bowl. Leave an opening in the foil so the smoke will penetrate the tomatoes. To smoke the
tomatoes on a stove top, be sure you have a good fan for ventilation.

Drain the wood chips and place in a heavy skillet, turning heat to high. The steam will start to burn off, and the chips will begin to char. Shake the pan a few times to expose the chips to the heat.

When a steady amount of smoke has started to appear, place the foil bowl with the tomatoes on top of the wood chips. Cover with another pan or pot. … Read More

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Peach and Mizuna Salad with Ricotta, Fried Capers and Aged Balsamic

Chef Coffey advises choosing fruit that is ripe, but not overly soft for this savory take on peaches and cream.

Peaches, sliced into ¼ inch thickness
Extra virgin olive oil
Mizuna or substitute mixed baby lettuces or greens such as mâche, arugula or frisee
Good quality ricotta, available at specialty food stores or farmers’ markets
Capers, fried in hot oil, then drained on paper towel
Aged Balsamic vinegar (Aceto Balsamico)

Toss peaches in large bowl with salt and olive oil. Add mizuna and toss again. To serve, mound the mizuna and peaches in the center of each of four salad plates and add the ricotta around the salad. Sprinkle with fried capers and a drizzle of Balsamic.

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Peach Gelato

Courtesy of Dava Parr, Fresh & Wyld

Serves 4

I created this recipe last year at the end of peach season. It is truly a scrumptious way to enjoy peaches on a hot August day. This year, I am going to have plenty of 3-pound bags of peaches frozen as soon as they start dropping from the trees. This recipe only takes 5 minutes to make and is best eaten right after it is made.

3 pounds frozen peaches, semi-peeled and de-stoned
½ cup raw honey or agave nectar
1 teaspoon lemon juice
½ cup plain organic whole milk yogurt

Put the frozen peach pieces in a food processor with the sweetener and pulse briefly. Add the lemon juice and yogurt and pulse until the mixture is smooth.

If not serving right away, empty the food processor into a small container and freeze for 20 to 30 minutes before serving. If the gelato freezes solid, simply pulse it briefly again in food processor before serving.

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