Fresh

So I guess by now you’ve heard that Jennifer had her twins. A boy and a girl, how perfect is that? We wish them all the very best and in honor of their safe arrival I thought it might be fun to celebrate.

Hot Pink and Blue Bow Ties

Thanks to astray recipes for this one

Yield 4 servings

Measure Ingredient

½ pounds Bow tie pasta

1 can (16 oz) Julienne beets, drained

1 bunch (large) watercress

1 cup Walnuts, coarsely chopped

1 cup Crumbled blue cheese (4 oz)

To taste Salt and pepper

1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well. 2. Meanwhile, rinse the beets under cold water, drain and spread out on paper towels to drain well. Cut off and discard the tough bottom 3-4 inches of watercress stalks. Chop the leafy tops coarsely and measure out about 1 1/2 cups. Place in a large serving bowl. 3. In a large frying pan, toast the walnuts over medium heat, shaking the pan often, until lightly browned, 3-4 min. Add to the bowl. 4. Add the pasta to the serving bowl. Sprinkle with the blue cheese and beets and toss. Season with salt and pepper to taste and toss well. Serve warm or at room temperature.

Blue Lemonade

Thanks to About.com for this recipe

This will catch people’s eyes. It’s bright and fun, and made with blueberries and blackberries. Don’t settle for run-of-the-mill pink lemonade, try something new this summer.

INGREDIENTS:

4 cups water

1 1/2 cups sugar

6 lemons of juice and zest

1/2 cup blackberries

1/2 cup blueberries

PREPARATION:

Heat 2 cups of water with sugar, until sugar dissolves. Continue to heat for 5 minutes or so until it starts to thicken up. Add the rest of the water, zest and juice. Let cool to room temperature. Put the blueberries and blackberries in a blender and puree.

Stir berries into the lemonade and let sit for 2 hours at room temperature. Strain lemonade and chill before serving.

Dandy

Thanks to Santa Banta.com for this Recipe

Ingredients:

* 20 Blackberries

* 2 measures Lime Juice

* 6 measures Apple Juice

* 2 measures Strawberry Syrup

* Cracked Ice

* Blackberries and Mint sprigs, to decorate

Method:

1. Put the apple juice, strawberry syrup, lime juice and the blackberries in a food processor with some cracked ice and process until smooth.

2. Pour into 2 tall glasses. Decorate each with a blackberry and a mint sprig.

Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don’t use it with carbonated beverages.

Frances’ Secret Lavender Chocolate Chip Cookies! (Well, Pink and Blue Mixed Together makes Purple right?)

Thanks to Happy Valley Lavender Farm for this recipe

… try and resist these straight from the oven … Makes approx 3 dozen

* 1/2 cup real butter

* 1/2 cup brown sugar

* *** 2 Tbsp. dried Sweet Lavender flowers (3-4 Tbsp. fresh flowers) Please make sure you go to your local Health Food Store and request edible or culinary lavender, do not use lavender from and for sachets or potpourri.

* 1 large egg

* 2 Tbsp. milk

* 1 tsp. vanilla extract

* 1 cup oatmeal

* 1 1/2 cups white flour

* 3/4 tsp. baking powder

* 1 generous cup good chocolate chips

Bowl 1: Blend butter, sugar & Lavender until smooth. Add egg, milk & vanilla in next.

Bowl 2: Blend oatmeal, flour, and baking powder together; add in your chocolate chips to this dry mix.

Blend both mixes together to form soft dough.

(If it is too sticky, add a bit more flour.)

Place by teaspoons onto baking tray.

Set oven @ 350° F

Bake 10 minutes for soft cookies, 15 mins for crisp ones.

OPTIONAL: Add 3 or 4 pieces of crystallized ginger finely chopped OR zest of one orange. OR: 1 cup nuts, raisins, coconut OR dried sweetened cranberries.

FOR A CHOCOLATE dough base: Add ½ cup of cocoa powder in with flour & sugar and decrease the chocolate chip amount slightly.

Posted on February 25th, 2008 by Ruth
Filed under: Beverages, Dairy, Fruit, Nuts, Pasta, Sweets