Category Archives: Recipes

Summer Salad: The Classic Caprese

The perfect Summer day should have the perfect summer dish.

vine ripened tomoatoes

Fresh Mozz

Basil from the herb garden

Slice.  Stack.  Arrange.  Drizzle with olive oil and S & P.  Add balsamic vinegar if you have it.  I didn’t so I left it off…still delicious!

My Conservatory Herb garden with Cayenne Pepper Plant in the Middle!

My Detox Salad

I keep making and eating this salad.  I just can’t stop.  It’s not anything complicated to prepare, and I thought it was time to share.

I use an entire bag of watercress, and then dress it with: olive oil, 1 whole squeezed lemon, crushed chili peppers, fennel seed, and salt and pepper. If I have goat cheese, I add that in because I think it’s delicious.

No matter how I am feeling, this crazy little detox salad seems to fit the bill and make me feel great.

It’s zesty, alive, and cleansing.

Roasted Butternut Squash Soup with a Kick

Ingredients:

1 butternut squash                                                                                                                                2 Gala apples                                                                                                                                          1 red onion                                                                                                                                      *Approx. 4 cups of chicken stock                                                                                            *Knob of butter                                                                                                                                  *¾ cup cream                                                                                                                                        Olive oil                                                                                                                                            Mild curry powder                                                                                                                        Salt and pepper                                                                                                                                    1 red chili, diced                                                                                                                                    Spring onion

Preheat your oven to 375 degrees or gas mark 6.  Peel your butternut squash, halve, and then remove its guts.  Cut into chunks no bigger than a square inch.  Core your apples but feel free to leave the skins on.  Then chop the apple and red onion.  Fill a casserole dish or baking tray with your squash, apple, and onion.  Drizzle with olive oil.  Add salt and pepper and roast for 45 minutes to an hour. Melt your knob of butter in a pot, then add chicken stock and diced chili to let simmer.  Add the contents of your roasting pan to the pot.  Add curry powder. Let simmer 20 to 30 minutes.  Depending on the size of your blender, you may need to mash the contents of your pot a bit.  Add cream and blend or puree. Add salt and pepper to taste. Serve with a drizzle of olive oil and some chopped spring onion.

Serves 4 to 6

*For the vegan alternative: eliminate the butter and cream, substitute vegetable stock for chicken stock.