Freshly Juiced Jalapeño Bloody Mary

Freshly Juiced Jalapeño Bloody Mary

My garden went bonkers last year, especially in the tomato department. I’ve made salsas, sauces, sliced them, diced them and cooked with them every which way you could possibly think of.

But the one thing I didn’t do with them was juice them. Until the idea of the ultimate Bloody Mary came to me…fresh tomato juice, I mean just juiced tomato juice. Can you imagine?

Using my very favorite juicer, the Breville Fountain, (and if you didn’t know already, Williams-Sonoma is the place to find this fine appliance), I began juicing the tomatoes. This particular Breville Fountain has a dial on it so you can bring down the speed on the juicer, so for soft fruits like tomatoes, I dialed it down to a 1. Perfect.

I added some jalapenos from my garden as well. Then the lime went in. With everything juiced, it was time to season it up!

Horseradish, Himalayan pink salt, celery salt, freshly ground smoked pepper, a little Worcershire, garlic and onion powder…then add a fresh sprig of rosemary, speared with olives and cocktail onions, a crisp piece of bacon and of course, the mandatory celery stalk and voila, the Ultimate Bloody Mary!

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Print Recipe
Freshly Juiced Jalapeño Bloody Mary
Course Drinks
Servings
serving
Ingredients
Course Drinks
Servings
serving
Ingredients
Instructions
  1. In a shaker, mix together well all ingredients except the garnishes. Pour into a tall ice filled glass, garnish as you like and enjoy!
Recipe Notes

Garnishes (as many as you like): celery stalk with leaves, crisp bacon, rosemary stalk, olives, cocktail onions

Spicy Compound Butter

Spicy Compound Butter

Print Recipe
Spicy Compound Butter
fresh compound butter in a hinged-lid jar next to a bulb of garlic
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
fresh compound butter in a hinged-lid jar next to a bulb of garlic
Instructions
  1. In a small bowl, whip together all ingredients using an electric beater or do it by hand.
  2. Once everything is well combined, place it in a sealed container and keep in the fridge till ready to use.
Recipe Notes

Makes enough for about 8 ears of corn.

Pasta Salad Primavera

Pasta Salad Primavera

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Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  3. Add remaining ingredients and mix well.
  4. Add pasta to bowl and toss lightly.
Recipe Notes

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big green salad.

Late Summer Berry Bee Pollen Smoothie

Late Summer Berry Bee Pollen Smoothie


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Late Summer Berry Bee Pollen Smoothie
This delicious and FILLING smoothie is just what you need to kick off these hot summer days! When it's so dang hot, it's hard to have the motivation to cook - enter: SMOOTHIES. Smoothies are magic. It's no secret we LOVE and ADORE smoothies, so much so we even developed our own ridiculously delicious and actually-good-for-you protein powder! Give this recipe a try and see how creamy and sweet and mildly tart this meal in a glass is!
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Instructions
  1. In a blender, pour half the nut milk.
  2. Then add remaining ingredients (banana through protein powder).
  3. Pour remaining nut milk on top, secure lid onto blender, and blend until smooth.
  4. If too thick, add more nut milk. If too thin, add more frozen berries until you get desired consistency.
Chicken Radish Salad

Chicken Radish Salad

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Chicken Radish Salad
Chicken Radish Salad
Course Main Dish
Cuisine Low-Carb
Servings
Ingredients
Course Main Dish
Cuisine Low-Carb
Servings
Ingredients
Chicken Radish Salad
Instructions
  1. In a large bowl mix all ingredients together, adjusting the yogurt to your liking, salt and pepper to taste.
  2. Serve on a bed of lettuce, or in pitas, or wraps.
Zesty Shrimp and Squash Kabobs

Zesty Shrimp and Squash Kabobs

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Zesty Shrimp and Squash Kabobs
Zesty Shrimp & Squash Kabobs
Course Main Dish
Cuisine Autoimmune
Servings
Ingredients
Course Main Dish
Cuisine Autoimmune
Servings
Ingredients
Zesty Shrimp & Squash Kabobs
Instructions
  1. Heat grill to medium heat.
  2. In a large bowl, toss all the ingredients and thread each ingredient onto large skewers.
  3. Place skewers on the grill and cook for 5 to 10 minutes on each side until shrimp is opaque and cooked through and vegetables are tender.
  4. Serve warm.