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Recipes from Lasso the Moon's Gatherings and other family favorites.

Taking a Class, Seminar or Workshop at Lasso the Moon Alpaca Farm
is about the "total experience". Your day in the beautiful surroundings of the north Georgia Mountains, begins with with hot beverages and homemade Kuckin, scones or pecan rolls as we introduce you to alpaca fiber and the art of felting. We will work up an appetite, so a Yummy farm fresh gourmet style lunch, served family style, will offer a welcome break in the action. Fuzzy alpaca kisses and a Gallery/ Farm store in the Studio above our birthing barn for your shopping pleasure as well as Lampwork glass demonstrations are all part of the experience.

Felting Classes
2017
Schedule of Classes

"Over the Moon Baked Beans"

A sweet and hearty baked bean recipe

1 can of black beans
1 can of kidney beans
1 can of pinto beans
1 can of baked beans
1 can of roasted tomatoes, drained
1/2 cup of brown sugar
1/2 cup of barbecue sauce
1/2 cup of ketchup
1 large onion, diced
1 tsp of liquid smoke
1/2 tsp of ground pepper
1 tsp of mustard

Preheat oven to 350 degrees. In large bowl, mix all ingredients. Transfer mixture to desired baking pan(s). Bake for one hour.

For a printable Version, Click Here!

"Cilantro Lime Slaw"

Very light and refreshing summer slaw.

1 head of Savoy cabbage
4 scallions
1/2 bunch of fresh cilantro, torn
1/2 cup of sour cream
1/2 cup of mayonnaise
1 and 1/2 tbsp of sugar
2 limes
Kosher salt and freshly ground pepper

Shave the cabbage with a sharp knife or mandolin so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.

Make he dressing by combining the sour cream, mayonnaise, sugar and zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss.

For a printable version, click here.

"Herb Rolls"

OMG - buttery herb encrusted yeast rolls!

1 pkg of 24 frozen Parker rolls
1 tbsp of favorite dried herbs mixed (sage, basil, oregano, etc - - work well)
1 stick of butter (not margarine)

Melt the butter in saucepan, add herb mixture and stir. Grease a deep bunt pan and pour the frozen Parker rolls in the pan. Using a brush, coat the butter and herb mixture on the rolls. Set on top of stove with towel over them to rise over night. Bake in oven at 375 for @ 20 min. Turn upside down on plate and serve warm.

For a printable version, click here.

"Pecan Sweet Rolls"

Gooey, sweet heaven.

1 pkg of 24 frozen Parker rolls
1 stick of butter (not margarine)
1 box of vanilla or butter scotch pudding mix (NOT instant)
1/2 cup of brown sugar
1 cup of pecans, chopped

Grease a deep bunt pan and coat the bottom with the chopped pecans. Pour the frozen rolls evenly over the pecans. Melt the butter and pour over the rolls. In a baggy, mix the dry pudding mix and brown sugar and pour the dry mix over the rolls. Cover and let rise over night. Bake in oven at 375 for @ 20 min. Turn upside down on serving plant and serve warm.

For a printable version, click here.

"Seafood Souffle"

Fluffy, buttery and cheesy!

(make a day ahead) 1/4 lb sliced velvety cheese
1 cup of shaved Guyere, Swiss, cheddar, Mozzarella (any combo to taste)
1 1/2lb cooked shrimp
6 slices cubed bread
4 well beaten eggs
1/2 cup melted butter
2 cups milk or ( cup of heavy cream and 1/2 cup of milk)
1/2 tsp. salt
1/2 cup sliced, caramelized onion
1/2 tsp. dry mustard
1 can crab meat

Place bread cubes in bottom of buttered casserole dish, add cheese, shrimp & crabmeat. In bowl add milk to eggs & butter then add dry ingredients. Pour over casserole, cover and place in refrigerator over night. Bake at 350 F for about 1 hour. ( spinach & mushrooms or chicken & ham may be substituted)

For a printable version, click here.

"Moon Bean Salad"

Hearty cold bean salad with loads of flavor.

1 can of large butter beans, drained and rinsed (or frozen and steamed)
1 bag of Edamame (soy beans), peeled and steamed
1 can of black beans, drained and rinsed
1/2 red onion, shaving thin and diced
1/2 package of Garlic Herb Dry mix Salad Dressing
2 Tbsp of Olive oil

Combine all ingredients and refrigerate. Serve cold.

For a printable version, click here.

"Apricot white Chocolate Ice Box Bear Claw Cookies"

Sweet and crunchy cookies, put dough in the freezer and pull out as needed.

2 1/2 cups of sifted all-purpose flour
1 tsp salt
1tsp pure vanilla extract
1/3 cup sliced pistachios (or sub pecans)
1/3 cup sliced white chocolate (or use chips)
3/4 cup granulated sugar
1 cup unsalted butter, room temp
1/4 cup diced dried apricots
1 large egg

In a medium bowl, cream butter and sugar with mixer on med speed. Add egg and vanilla and beat to mix. Add flour and salt and beat on low to mix. Fold in white chocolate chips, diced dried apricots and pistachios (or pecans). Place dough in fridge for an hour to firm. Place dough on clean floured surface and roll this into a long tube. Wrap dough in wax paper and twist ends closed. Freeze overnight. Preheat oven to 350 degrees. let dough stand at room temp for 15 minutes. Slice log into 1/4 inch thick rounds. Place about 1 inch apart on cookie sheet. Bake for 8 - 10 min.

For a printable version, click here.

"Moon Garden Tomato Salad"

This recipe works best when you have tomatoes plucked fresh from the garden.

4 slicing tomatoes
1 tbsp chopped fresh basil
1/2 cup of crumbled blue cheese or sliced fresh mozzarella
Fresh ground pepper
Sea Salt
A nice aged Balsamic Vinegar
Olive Oil

Slice tomatoes, sprinkle with fresh basil and cheese. Add pepper and salt to taste, Sprinkle with Balsamic Vinegar and Olive Oil (options- ad fresh diced peppers from garden or thin sliced onion).

For a printable version, click here.

"Easy Chicken Apple Pecan Salad"

Ahhh, the wonderful things you can do with rotisserie chicken.

1 rotisserie chicken
1/2 cup of pecans
1/2 cup of seedless grapes, sliced
1 apple diced
1/2 cup of mayonnaise
1/2 pouch of Italian Seasoning Dry Dressing mix
Salt and Pepper to taste
1/2 Red onion diced
1 Tsp of dried mustard

Combine ingredients in a bowl and refrigerate for a few hours. Serve in sandwiches or on a bed of Spinach and Arugula.

For a printable version, click here.

"Brussels Sprouts even my Father N' Law will eat"

Toasty, glazed Savory Sweet.

1 bag of fresh Brussel sprouts
1/4 cup of pecans, toasted
1 tbsp of maple syrup
2 tbsp of olive oil
4 slices of cooked bacon, chopped or cooked, drained sausage
Salt and Pepper to taste

Slice brussels (like cabbage) into ribbons. Pour 1 tbsp of the Olive oil in skillet and add brussels sprouts. Stir and let soften (ad a tbsp of water if needed) . Turn up heat and slightly brown the brussels. Turn down heat, add the toasted pecans, bacon/sausage, pepper, salt and syrup as well as the other tbsp of olive oil, Stir and coat. Serve warm.

For a printable version, click here.

"Watermelon Parfait"

Way to easy, fun, cold and juicy!

1 large seedless watermelon
1 large container of french vanilla yogurt

Slice watermelon into chunks. Use a blender or food processor to make smooth. Pour into freezer bags and lay flat in freezer over night. Let thaw slightly, then mash with a fork. Place in cups alternately with vanilla yogurt and serve.

For a printable version, click here.


"Garden Fresh Gazpacho"

Lots of chopping and dicing, but if you make enough you can freeze it and use it as a fabulous marinara base!

1 Cucumber, peeled and diced
4 large ripe tomatoes
1/2 cup Bell/banana and/or hot peppers (to taste)
2 Cloves of garlic
1 tsp Lemon juice
1 tsp Lime juice
1/2 Sweet onion, diced
3 tbsp Red wine or balsamic vinegar
1/2 tsp Salt
Black pepper to taste
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1 tsp chopped fresh cilantro
1/4 tsp Cayenne pepper (optional)

Simply combine all ingredients, and leave chunky or put in a food processor or blender for a smoother version. If using a blender or processor, leave out the fresh herbs and combine last. Top each bowl served, with coutons and a dab of sour cream, serve cold.

For a printable version, click here.

"Moon Spinach Grill"

Our favorite way to eat spinach.

1 bag of fresh baby spinach
1/4 cup of pecans, toasted
1/2 cup of dried cranberries or cherries
2 tbsp of olive oil
Salt and Pepper to taste

Place olive oil in skillet, add pecans to toast. Add spinach and cranberries/cherries to soften, stir until Spinach is soft. Add pepper/salt to taste and serve warm.

For a printable version, click here.

"Moon Mtn Morning Honey Corn Pudding"

Just a lovely texture and flavor.

4 eggs
1/2 cup butter, melted
1 TBSP sugar
2 TBSP Brown Sugar
3 TBSP Jack Daniels Whiskey
1/2 cup of cottage cheese
3/4 cup of caramelized onions - optional
1/2 cup of sharp cheddar cheese
3/4 cup of Mountain Morning Pancake Mix (made right here in Blairsville, Ga at the old, authentic, Logan Turnpike Mill - loganturnpikemil@windstream.net)
2 cans of white shoepeg corn (or four fresh ears cooked and shaven)
1 cup of milk with 1TBSP lemon juice or buttermilk
1/2 tsp ground nutmeg
Salt and Pepper to taste

Beat eggs, add buttermilk, whisky, sugars and cottage cheese, butter and mix well. Add salt/pepper, nutmeg and pancake mix, stir. Fold in corn, cheddar cheese and onions. Place in deep baking dish and in preheated 350 degree oven for @ 50 min.

For a printable version, click here.

"Sweet Potato Biscuits"

Our good friend Teddy's favorite

3 cups of flour
2 heaping tblsp of baking powder
1 tsp of salt
1 cup shortening
2 cups mashed, cooked sweet potatoes
1/2 cup sugar
1/4 cup buttermilk
1/2 tsp cinnamon
1/2 tsp nutmeg

Sift together flour, baking powder, salt, cinnamon and nutmeg. Cut in shortening with fork or pastry cutter. Combine warm sweet potatoes and sugar, mixing well. Add milk. Combine sweet potato and flour mixtures. Blend well. Place on floured surface and roll to desired thickness or about 1/2 inch thick. Cut with biscuit cutter. Bake on lightly greased sheet at 400 degrees for 10 min.

For a printable version, click here.

"White Chocolate Creme Brulee" (to die for!)

4 cups of heavy cream
3/4 cup granulated sugar
6 ounces of white chocolate, chopped in small pieces
3/4 cup of egg yolks (about 10 large lightly beaten)
5 tablespoons granulated sugar

preheat oven to 300&Mac251;F. In a saucepan over medium heat, combine the cream and 3/4 cup sugar. Bring to a simmer, stirring frequently to prevent the sugar from burning. Place chocolate in a bowl. Pour the hot cream over the chocolate and whisk gently until all the chocolate melts. Slowly, add the warn cream mixture to the eggs, stirring constantly. Make sure that the liquid is not too hot before you add it or the yolks will cook too quickly. Pour mixture through a fine strainer. Carefully fill 6-once remekins with the mixture to just under the rim. Place the ramekins in a baking pan. Fill the pan halfway with warm water. Bake for about 45 minutes or until just set. The custard should jiggle slightly when shaken. Cool in the refrigerator for two or more hours. Sprinkle with sugar to coat the top, and caramelize the sugar with a hand-held kitchen torch until brown and bubbly.

For a printable version, click here.

"Summer MTN Salad"

A mountain of yummy summer goodness

1/2 head of cabbage sliced and chopped
1 bag Organic Baby Spinach
1 can of Organic Mandarin Oranges
1/4 red onion, shaving thin and diced
8 Fresh Strawberries, sliced
Fresh Button Mushrooms, sliced
Hand full of Crunchy Chow Mein Noodles
1/4 cup of sliced almonds
Oil/balsamic vinegar and pepper to taste

Combine all ingredients and refrigerate. Serve cold.

Click here for printable recipe

"Yummy Cheesy Quiche"

My favorite quiche to make for class lunches

3 eggs beat
1 small cartoon of heavy whipping cream
1 tsp yellow mustard
1 tsp of cayenne pepper
1/2 tsp salt
Black pepper to taste
3/4 cup of caramelized onions
1/2 cup of sharp cheddar cheese
1/2 cup of grilled or woked broccoli, seasoned to taste
1/2 cup of Amish Swiss Cheese
1 pkg of Organic Maple and Apple Chicken Sausage - sliced and browned in skillet
Pie Crust

-Broccoli can be substituted with spinach, asparagus and/or mushrooms.

Grill/brown your sausage, broccoli and sweet onions. Place crust in bottom of deep dish pie pan, poke with fork and bake in oven until lightly browned. Once cool, make a layer of the broccoli, caramelized onions and sausage on crust. Top with cheeses. Make another layer and top that with cheese (save a few sprinkles of cheese to put on top of quiche after you pour the batter in). Beat eggs, heavy cream, mustard, cayenne and black peppers and salt. Gently pour over the goodies in the pie pan. Sprinkle with cheese. Bake with crust cover for 35 min at 350. Test center, remove crust cover and finish until wooden toothpick comes out of center clean.

Click here for printable recipe

"Ultimate Comfort Food Meatballs"
(great for freezing in small batches to pull out for a quick dinner - choice of sauces, both work well with these meatballs)

Ingredients:
1 lb of ground beef
1lb of ground veal
1lb of ground turkey
2 cloves of garlic, minced
2 eggs
1 tbsp worchestershire sauce
1tbsp terriaki sauce
1/2 cup of shredded, chopped carrots
1 cup grated Parmesan cheese
1 cup panko
1 cup of MTN Morning Pancake Mix
1 1/2 cup of warm water
1 cup olive oil
Sale & pepper to taste

Mix all ingredients together, form into balls. Brown in a large iron skillet. May take 3 or 4 batches to brown. Spread on cookie sheet and bake for 20 minutes at 350.

Red Sauce:
2 cans organic roasted tomatoes
1 jar of favorite premade sauce
1/2 cup of honey
1/2 cup of red wine
1 tsp of basil
1 cup of fresh grilled mushrooms

Orange Sauce:
3 Tbsp butter
1 Tbsp Olive Oil
1/4 cup chopped roasted peppers
1/8 tsp crushed red pepper flakes
1 Tbsp white wine
4 tsp cornstarch
1 cup orange juice
1/2 cup reduced -sodium free range organic chicken broth
1 Tbsp honey
1/2 tsp grated orange peel
1 Tbsp minced fresh basil
1 Tbsp chopped pistachios

Directions:
In a large skillet, heat butter and oil over medium heat. Add the red pepper and pepper flakes; cookand stir for 2 -3 minutes. Add wine and cook for 1 minute.
In a small bowl, whisk cornstarch, orange juice, chicken broth, honey and orange peel until blended. Stir into pan. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Stir in basil and meatballs, Sprinkle with Pistachios.

For a printable version, click here.

"LMAs Call Me Crazy Rum Cake"

Ingredients:
For the Cake:
1 cup candied pecans ( pan roasted in butter, with a sprinkle of magic dust added at end (oh and what you ask is magic dust?) Well that is 1/2 cup of brown sugar mixed with a 1/2 cup of boxed dry butterscotch pudding mix, the kind you have to cook, not instant).
1 and 3/4 cup all purpose flour
1/4 cup of cornstarch
1/2 tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
4 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, at room temp.
3 tblsp + 1/2 cup olive oil divided
1 and 1/2 cup instant vanilla pudding mix
4 eggs (or 3 duck eggs)
3/4 cup of dark rum
1 tsp vanilla extract
1/2tsp of butterscotch extract

For Me Crazy:
2 shots of rum
1/2 cup of OJ

For the Syrup:
1/2 cup of unsalted butter
1 cup of pure cane sugar
1/2 cup of brown sugar
1/4 cup of water
3 tbsp of fresh OJ
1 cup of dark rum

Directions:

1. Preheat oven to 375 degrees F. Grease and flour bundt pan . Sprinkle with the candied pecans.
2. Open the rum and pour some in a glass, add OJ and ice…take a few, two three, four sips.
3. In a medium bowl, wisk together the flour, cornstarch, baking powder, spices and salt
4. Using an electric mixer on medium speed, cream together the butter and sugar for 3 minutes. Add the flour mixture and 3 tbsp of olive oil and mix on low speed for two minutes should look like wet sand. Add the pudding mix and mix again on med low speed until combined.
5. Add more rum to glass and take a few more sips.
6. In a medium bowl, wisk together the eggs, milk, rum remaining 1/2 cup of olive oil, vanilla and butterscotch extracts. Add the egg mixture to the dry ingredients and beat on med until thoroughly combined, about 2 to 3 min.
7. Pour the cake batter into the prepared bundt pan and bake for 50 to 6O min, or until a tester inserted into the center of cakes come out clean.
8. Dont for get to take a few sips
9. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium sized saucepan over med heat. Once it is melted, add the sugars and the water. Boil for 5 minutes , stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to med heat for 30 seconds.
10. Time for another sip!
11. When the cake comes out of the oven, immediately pour about one third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep in to the cake. Let it set for 5 minutes.
12. Invert the cake onto a serving platter. Using a fork or skewer, poke holes all over the cake, the top, sides and around the inside. Donot be shy with the holes. Slooooooowly pour the remaining rum syrup over the top of the cake.
13. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temp for up to 5 days.
14. Bottoms up!!!
For a printable version, click here.

"Cat Head Biscuits
and Honey Butter"

Ingredients:
2 cups all purpose flour
2 Tbsp sugar
3 tsp baking powder
1 tsp salt
1/4 cup shortening or lard
1/4 cup unsalted butter
3/4 cup mild with squirt of lemon juice

Directions:
1. Heat oven to 400. in large bowl, mix flour, sugar, baking powder and salt. Cut i shortening and butter , using a pastry blender until mixture looks like fine crumbs. Stir in milk until dough leaves sides of bowl.
2. Grab a rather big handful of dough and hand flatten and shape to about 3/4 inch thick and 4 inches round using a a lightly floured surface to shape them. Less handling is better. On ungreased cookie sheet, place biscuits 1 inch apart for crusty side.
3. Bake 10 - 12 minutes. I like to melt some butter and brush on tops for a golden brown top.
Serve with local honey drizzled over the tops while still warm.

Honey Butter:
Sstir together 1/2 cup softened butter, 1 tbsp honey and 1/8 tsp ground cinnamon. I usually make a bunch of this at once, roll it in a log and freeze for future use.

For a printable version, click here.

"Creamy French Toast"

Ingredients:
8 slices of sourdough bread
4 eggs
2tbsp organic cane sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup of milk with tsp of lemon
1/2 cup cottage cheese
1 cup of french vanilla yogurt

Beat eggs. Mix all ingredients except bread into egg mixture.. Heat skillet. Soak bread for a few minutes. Cook to desired brown.

Best served with organic maple syrup and fresh berries.

Make extra and use for super yummy ham & swiss sandwiches!

For a printable version, click here.

Cauliflower, Pear Melt

For the Cauliflower
1 head cauliflower
1/4 extra virgin olive oil
2 tsp mustard powder
2 tsp smoked paprika
sea salt & ground pepper

Dressing
3 tbsp of Asian pear & clove jelly or hot pepper jelly, or honey mustard dressing. Basically a dressing or jelly of your choice. I like the Asian pear the best, but it is homemade from our farmers market here in Blairsville, GA.

For the Sandwich Build

4 tbsp salted butter
8 slices of sourdough bread
8 ounces Garlic bread cheese, Aged white cheddar or Gruyere shredded
3 pears thinly sliced

Preheat oven to 450 degrees. Place cauliflower stem side down on counter and slice into one half inch thick steaks. In a bowl wisk together the olive oil, mustard powder, paprika, salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 min. Carefully flip the cauliflower, return to oven and roast until golden, another 10 min.

Melt 2 tblsp butter on a griddle over med-low heat. Spread some of the jelly/mustard on 4 slices, top each with some cheese, roasted cauliflower, sliced pear, more cheese and another piece of bread. Grill until crispy on outside and gooey in the middle about 3 to 5 min.

For a printable version, click here.

Nutmeg Scalloped Potato Gratin - wonderful as a side with grilled meats

Ingredients
1 1/2 cups heavy cream
3 bay leaves
3 garlinc and chive soft cheese spread triangles
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling
1 cup mozzarella cheese

Directions
Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
Add soft cheese triangles and melt.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan & mozzeralla over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

For a printable version, click here.

Watermelon-Cucumber Salad

Ingredients
1/2
thinly sliced red onion
4 cups diced watermelon handful of thinly sliced mint
1/4 cup chopped cashews
1/4 cup olive oil
juice of 1/2 lemon
crumbled goat cheese

Directions
Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

For a printable version, click here.

TURKEY ZUCCHINI POPPERS

INGREDIENTS
1 lb ground turkey or chicken
2 cups zucchini, grated and water squeezed out (approx 2 medium sized zucchini)
2 green onions, sliced
4 TBSP cilantro, minced
1 tsp of nutmeg
1 cup permasean cheese, schreded
1/2 tsp pepper

DIRECTIONS
Preheat oven to 400 degrees F
Mix raw ground meat with zucchini, green onion, cilantro, garlic, cheese, nutmeg, salt, and pepper.
Drizzle a little coconut oil or olive oil onto a baking sheet.

Roll meat mixture into about 1 to 1 1/2 inch meatballs, grill in hot skillet until browned, turning to brown all sides. To finish place on the greased pan and bake in oven at 350 for 7 min. Make great sandwiches or sub for meatballs and red sauce.

For a printable version, click here.

Green Bean Blue Cheese Salad

Ingredients
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup blue cheese, crumbled
1/4red onion, thinly sliced
1/2 cup olive oil
4 tablespoons balsamic vinegar
1/2 cup pecan pieces, toasted
salt and pepper to taste

Directions
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.

In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.

For a printable version, click here.

Curried Cashews, Chickpea, fig and Cauliflower warm salad


Ingredients
Curry the Cashews.
1 tbsp of grade B pure maple syrup
2 tbsp of curry powder
2 cups of roasted unsalted Cashews
~wisk together syrup and curry, spread evenly on cashews. Roast in cast iron skillet or oven until crispy. These are so yummy you will want to save half to just snack on.

2 tbsp olive oil
1 tbsp curry
1 sweet onion caramelized
1 head of cauliflower roasted until soft with browned edges
1 can of chickpeas
1/2 cup of figs diced

Directions
Mix above ingredients. Bake until well heated, sprinkle with cashews and serve.

Alternatively, I sometimes substitute eggplant for the cauliflower and roasted garden fresh tomatoes for the figs.

For a printable version, click here.

Stawberry, Nasturtium Salad & Balsamic- Carmel dressing

Salad Ingredients

1 cup of sliced stawberries
2 cups of baby spinach
1/2 cup of candied roasted pecans (once roasted add 2 tbsp of brown sugar and toss until coated and candied)
1 cup of sliced fresh button mushrooms
1/2 cup of very thinly sliced red onions
1 handfull of fresh mint leaves (if desired)
1/2 cup of Nasturtium leaves sliced.
5 Fresh hole nisturshum flowers

Salad Directions
Toss all ingredients except the flowers. Top the salad with the flowers as edicble decoration.

Caramel Salad Dressing Ingredients
I cup heavy cream
1/2 cup granulated sugar
2 tbsp  water, plus more for brushing
4 tbsp balsamic vinegar
1 lemon juiced
1/2 tsp salt

Directions
Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.

In a large high-sided saucepan over med-high heat, dissolve the sugar with 2 tblsp of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipping in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown @ 8 to 9 min. Remove pan from heat and carefully add the hot cream to the sugar mix a few tbsp at a time The liquid will bubble up dramatically. Stir the sauce and cook for 1 min. Add the vinegar, lemon juice and 1/2 tsp of salt. Mix well. Pour into a heatproof bowl. Can be made several weeks in advance either in refrig or on counter. Heat to serve.

For a printable version, click here.

Lasagna Roll- Ups

Lots of prep work, but a huge hit. I usually make a meat version and vegetarian version and freeze several casserole dishes of them. Makes at least two casseroles. This is pretty labor intensive, so I usually double and make 4 to 6 to freeze

Veggie insides (add a little of all or mix to taste)
1 large eggplant, peeled, diced, spread on cookie sheet, sprinkle with salt and pepper and roasted in oven until tender.
1 large sweet onion, slowly caramelized
1 cup of Grilled mixed mushrooms button, oyster, baby bella
1 zucchini, julienned, salted and peppered to taste, cooked until tender
4 cups of spinach or mixed greens, salted & peppered to taste, cooked until tender

Meat
1 lb of ground sausage (I use locally raised and produced ground sausage)
Cook until crumbled and lightly browned. Remove excess grease with a paper towel. Add 2 tbsp of grade B pure maple syrup and while stirring constantly cook and coat sausage until lightly caramelized

Noodles
2 boxes of brown rice lasagna noodles cooked until just slightly underdone, cool and mix with 2 tbsp of olive oil to keep separated.

Ricotta mix (combine)
1 cup of Tuscan herbed parmesan, shredded
1 large container of ricotta cheese
2 tsp of dried basil
salt & pepper to taste
1 egg whisked first

Sauce (slow cook while preparing all other ingredients)
2 medium whole sweet tomatoes, chunked
1 can of tomato paste
2 cans of diced tomatoes
1 box of organic tomato bisque soup
1/4 cup of honey
1/4 cup of red wine
4 garlic cloves - crushed
1 tsp of dried bail
1 tsp of dried oregano

Assembly
1 cup of shredded mozzarella
1 cup of shredded Tuscan parmesano Romano
1 package of fresh balled mozzarella, sliced
Basil leaves, fresh chopped

Grease pans, Coat bottom of pan with some sauce. Lay individual noodle out on work surface.
Coat the noodle with ricotta mix. Sprinkle with desired veggies and or meat. Be careful not to overload on any one thing and spread across whole noodle evenly. Sprinkle with shredded mozzarella and shredded Parmesan. Gently roll and place in pan. Coat each rollup with more sauce. If freezing the rollups I usually stop here. Place plastic wrap across the top layer so it is touching everything and no air can enter, cover with several tinfoil layers and label. Freeze up to 6 months. When ready to eat, thaw, then top each roll with a fresh slice of mozzarella and bake until bubbling and cheese has melted. Sprinkle with chopped fresh basil leaves and serve.
For a printable version, click here.

Blueberry Lemon Rocket Moon Energy Balls

Ingredients
2 cups of roasted, unsalted cashews
2 tbsp of grade B maple syrup
1 cup dried Blueberries
1/2 cup of unsweetened shredded coconut plus additional for rolling
3/4 cup of chopped dates
1 to 2 tbsp fresh lemon juice
1 tsp lemon zest plus additional for rolling
1/2 tsp pure vanilla extract
Pinch of fine sea salt

Directions
Coat the roasted cashews in the maple syrup and roast again until fragrant. Let cool completely. Once cool place coconut and cashews in food processor, mix until becomes a course meal. Add chopped blueberries, dates, lemon zest, lemon juice, vanilla extract and salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers. Taste test and add more lemon juice if necessary. Roll into small balls. Roll the balls into additional coconut and lemon zest. Store in airtight container in the fridge for up to 2 weeks or vacuum pack and freeze for up to 6 months.

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Curry Chicken Salad

1 roasted chicken cut into small chunks

1/2 cup of yogurt

2 tbsp curry powder

1 tsp olive oil

1/2 chopped figs

1/2 cup julienned carrots

1/2 cup thinly sliced red onion.

Directions

Mix all ingredients, and chill over night.
Let come to room temp before serving.

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Lavender, Pecan & Green Tea Cookies with
Almond, butter cream cheese frosting

2 1/2 cups of sifted all-purpose flour
1 tsp salt
1tsp pure vanilla extract
½ cup of candied pecans
(roasted in pan with a little butter and brown sugar to taste)
3/4 cup granulated sugar
1 cup unsalted butter, room temp
1 large egg

2 Tbsp Milk

2 tbsp of lavender buds

2 tbsp of matcha green tea

In a medium bowl, cream butter and sugar with
mixer on med speed. Add egg, vanilla and beat
to mix, add milk and mix . Add Matcha Green Tea & Lavender and mix. 
Add flour and salt and beat on low to mix. Fold in  pecans.
Place dough in fridge for an hour to firm. Place dough on
clean floured surface and roll this into a long tube.
Wrap dough in wax paper and twist ends closed.
Freeze overnight. Preheat oven to 350 degrees.
let dough stand at room temp for 15 minutes.
Slice log into 1/4 inch thick rounds.
Place about 1 inch apart on cookie sheet.
Bake for 8 - 10 min.

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Almond, butter cream cheese frosting:

½ cup butter

8 ounces of cream cheese

3 cups confectioners sugar

1 teaspoon almond extract

1-teaspoon vanilla extract

Beat softened butter and cream cheese until well blended

Add powder sugar and extracts. Beat until creamy

Frost cookies once cooled.