Mimi's White Pizza on Top This! Pizza Crusts

Mimi’s White Pizza: by Kerry Rock

Use either white or wheat crust.  This recipe is for one (1) pizza

Ingredients:

1 wood grilled Pizza crust

Olive Oil (for brushing)

Sliced Provolone cheese (about 6-8 slices)

1 large thickly sliced Vidalia onion (caramelized)

1 15 oz can of artichoke hearts (drained and chopped)

4 oz shredded mozzarella cheese

Heat oven to 400

Slice onion and caramelize in a frying pan with a little olive oil, adding about a tsp of sugar once it starts to brown.  When nicely browned and caramelized remove from heat and set aside.

Lightly brush the pizza crust with olive oil, and cover crust with the sliced provolone cheese.  Evenly distribute the chopped drained artichoke hearts over the provolone and then add the caramelized onions over the artichokes.  Sprinkle the shredded mozzarella on top.  Place your pizza on a stone, or cookie sheet  (avoids mess) and place in oven to bake for 15 to 20 minutes or until cooked to your liking.  For an extra crispy crust place pizza directly on oven rack

Gimme Gimme A Breakfast Cupcake!!

With just one morning left until Christmas I could not resist adding one more savory cupcake post to the list. This is one that will make everyone happy on a busy Christmas morning as a quick fix before a day of feasting. Behold the Sausage Pancake Cupcake Topped with Egg & Cheese (for the frosting!)

 This is a very simple and easy breakfast to make and the cupcake part can be made the night before and just reheated in the morning. Either in the toaster oven or dare I say microwave...


What is needs for 8 servings:
1 lb of Fortuna's Maple Link Breakfast Sausage
Pancake Batter
8 eggs (fried or poached)
8 Slices of Cheese ( preferably cheddar)

Pancake Recipe:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons granulated white sugar

1 large egg, lightly beaten

1 cup milk 

2 tablespoons unsalted butter, melted

Plus extra melted butter for greasing the pan.

 In a large bowl whisk together the flour, baking powder, salt and sugar.  In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough

For the Sausage I use the Fortuna's Maple Breakfast Sausage. I will cut it up into bite sized pieces about 1/4 inch thick and cook in a fry pan or cast iron skillet and then set aside  the skillet for the eggs.

 Using a greased muffin tin fill the cups about 1/3 full with the pancake batter and then add 5-6 pieces of sausage into each tin and cover with more batter to fill the cups 1/3 of the way up the tin. Bake the cupcakes at 400* for 12- 15 minutes or until golden brown and the batter is cooked inside. 

 Years ago I received some rings from Williams Sonoma for egg frying and they have been a great addition to my kitchen since. I use the rings to make perfectly formed eggs for sandwiches and even pancake molds. I suggest that you use these to fit the egg on top of the cupcake so it will not slide off easily. The other option to cooking the egg would be to poach the eggs. The eggs are held into position on top of the cupcake by the sliced of cheese. The cheese should slightly melt from the warmth of the cupcake and egg on top. 

 Great breakfast for a cold winter morning before heading out for some adventures outside!

If it is made in a muffin tin it is made for me!!

www.thekitchn.com

  Cheddar cheese cornbread with broccoli florets baked right inside!! Oh how nice! Have it on the side of some warm and hearty chili or with some slow roasted turkey with gravy and mashed potatoes. Yum!

 Making cornbread muffins with sour cream keeps them moist and adds a slightly different tangy taste to the cakes and are best served warm.

Sour Cream Cornbread Muffins: makes 12 muffins

(adapted from Land O'Lakes Recipe)

1/4 cup of Sommermaid butter at room temperature
3 tablespoons of granulated sugar
1/2 cup of Cabot Sour Cream
1/2 cup of Milk
2/3 cup of Kenyon Mill Cornmeal
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of baking soda

1/2 cup of shredded Atwell's Gold Cheese - or Sharp Cheddar
12  Broccoli Florets

www.thekitchn.com

Directions:

 Preheat the oven to 425*f. In a large mixing bowl cream together the the  butter and sugar beating at medium speed. Slowly add one egg at t time afer the following is fully incorporated. Stir in sour cream and milk. Once combined add all remaining ingredients.

 Grease the muffin tins with butter and dust with flour. Spoon into the each tin about a quarter inch of cornbread batter. Place a broccoli floret standing upright into the batter and top with more batter to cover the top of the broccoli. Top with a sprinkling of cheese and bake for 15 to 18 minutes or until the tops are golden brown and the muffin center is full cooked.

Oh... Ah... The Savory Cupcake

 I love cupcakes! For some reason there is no guilt in consuming a cupcake in my mind. It is as if the are absent of all calories fat and anything else that is not good for you. The smaller the get the better the are!

 Recently I have been wandering into the world of the savory cupcake. Oh how amazing it is! Having your breakfast, lunch and dinner even snack is just amazing.When entertaining it is a great way to present side dishes and small bites for cocktail parties. If you have children it can be a creative way to get them to eat something that normally would never make it's way onto the fork and the envy of all the other lunch boxes at school.

 Tomorrow will be the official day of winter here in the northern hemisphere; however, the cold weather came much earlier. Nevertheless, cold nights is the best for baking and with all of the holiday cookies, cakes and pies making the guestly appearances at the office, home, and everywhere else it is good to find some less sweet to bake. Lately i have been finding different dinners to bake into the small mold of the muffin tine. So far I have been successful with Turkey Meatloaf with Mashed Potato Topping, Lazy Man's Lasagna, Eggs in a Ham Cup, Sausage and Pancake Bites and the list go on...

Turkey Meatloaf with Whipped Mashed Potato Topping

Turkey Meatloaf:

2  cups of stale bread ( broken apart) or 1 cup of Panko bread crumbs

2 cups of milk

1 yellow onion diced

5 cloves of garlic chopped

2 lbs of Misty Knoll Ground Turkey ( can be substituted for Ground Beef)

1 tablespoon of Italian Seasoning (Oregano, Basil, Marjoram, Rosemary, & Thyme)

2 large eggs

1/4 cup of tomato paste

Salt & Pepper to taste

Baking Spray

Mashed Potato Topping:

5 RI Royal Creamer Potatoes washed and cut evenly into 1" pieces

1 1/2 cup of milk

1/4 cup of butter

Salt & Pepper to taste

Garnish

Shredded Parmesan or other Sharp Cheese

Chopped Parsley

 Preheat oven to 400* and grease the muffin tins. 

 In a large bowl combine all of the meatloaf ingredients. Combine by hand until all ingredients are fully combined. Once all ingredients are combined divided the meatloaf mixture into 8 equal parts and place into the muffin tins flattening the tops of meatloaf. 

 Bake at 400* for 45 minutes

In a large pot of cold salted water add the potatoes and bring to a boil.. Boil the potatoes until tender and can be pierced with a fork. Once cooked drain the potatoes and mash the potatoes with milk and butter. 

 Once the meatloaf is cooked you top the cupcakes with the warm mashed potatoes sprinkle with garnish and serve! 

Lazy Cold Mornings and Yummy Fall Breakfast

There is something about cold Sunday mornings in November that I just love, having a crackling fire the crisp air out doors and the warm sun shining through the windows. There is nothing better than a lazy morning with warm coffee or hot chocolate slippers and the smells of cinnamon and maple syrup coming from the kitchen.  

 If you have friends or family for the holidays or even just visiting for the night Egg Nog French Toast with Gala Apples & Cranberry compote is a flavorful and easy dish to make. All of it can be made a day ahead and then baked and warmed up in the morning to greet your guests. 

Egg Nog French Toast with Gala Apples & Cranberry Compote

Makes 8 servings:

Ingredients for French Toast:

4 cups of Munroe Dairy Egg Nog

4 Large Local Brown Eggs

1 teaspoon of ground nutmeg

1 teaspoon of ground cinnamon

1 tablespoon of maple syrup or bourbon (optional)

1 Loaf of hearty white bread sliced into 8 slices and then halved (16 pieces,) remove end heel crusts

Cranberry & Gala Apple Compote (recipe below)

Powdered Sugar

 In a large flat bottom bowl whisk together the egg nog, eggs, nutmeg, cinnamon, and either syrup or bourbon. In a greased glass baking dish (13x9,) lay the bread flat not layering pieces. Pour the Egg Nog mixture over the bread, cover and refrigerate for at least 6 hours (can be refrigerated over night.)

 Preheat the oven to 400°f. Place the glass baking dish on the rack and bake for 20 minutes or until the tops are golden brown and puffy. Serve each plate with two pieces of French toast topped with warm compote and a dusting of powdered sugar.

Ingredients for Cranberry & Gala Apple Compote:

Makes 6 cups:

2 cups Carlson Orchard Cider

6 tablespoons of Maple Syrup or Light corn Syrup

8 tablespoons of Butter separated in half

3 Gala Apples cored, peeled & diced into ½” pieces

2 cups of fresh cranberries

½ cup of sugar, plus 2 tablespoons

In a large sauce pan combine the first three ingredients and bring to a boil stirring to combine all of the ingredients. Boil over high heat for 6- 8 minutes or until it is reduced by half. Transfer to a heat safe bowl.

 In a clean large sauce pan melt the remaining butter over medium heat. Add the apples and sauté for about 2 minutes. Add the cranberries and ½ cup of sugar. Stir over medium heat until the cranberries skin begins to pop. Add the cider mixture combining all the ingredients and remain sugar. Boil until it has reduced to a syrup consistency. Spoon over French toast and serve warm.

 Left over can be kept in fridge and used with many fall dishes. 

Fortuna's Sausage Bake

 Welcome, November! The nights are coming earlier and the weather has gotten colder. When you step outside there is the smell of the fallen leaves and of chimney smoke lingering in the air. Warm comforting foods have taken the place of the summer salad and the last of the garden harvest are being brought in from the field. 

 A sausage bake is a flavorful and easy dish that takes minimal work and watching. It is perfect for those nights that you have book reports to work on, science projects to construct, and sports to practice. Just toss all the ingredients in a casserole dish or dutch oven put in the oven and let it go. 

Fortuna's Sausage Bake

Serves 4 

1.5 lbs of Fortuna's Sausage (Sweet, Hot, or Tuscano) cut into 2" pieces

4 Medium Potatoes (Red or White) Cut into 2" pieces

4 Ribs of Celery cut into 2" pieces

2 Medium Yellow Onions cut into 2" pieces

2 Green Peppers cut into 2" pieces

3 Tablespoons of Olive Oil

Salt & Pepper to Taste

Zest from 2 lemons (optional)

 Preheat oven to 375 degrees. In a large casserole dish or dutch oven combine all of the vegetables and toss with the seasoning and olive oil to coat evenly. Add the sausage on top cover and place in the oven to bake for 20- 25 minutes. After 20 - 25 remove the cover and toss the veggies also piercing the sausage with a fork or knife. Keep the cover off and bake for another 20 - 25 minutes. Remove from oven and let stand for 5 to ten minutes. Serve with warm bread and enjoy. 

Pizza Pockets - Great For the Lunch Box or After School Snack!

Makes 6   Ingredients: 1cup of Supreme Shredded Mozzarella Cheese 1 package of Italian Corner Pizza Sauce 1 package of Geppeto's Pizza Dough Portioned into six   Preheat oven to 375°    Defrost and portion the pizza dough into six even balls. Pound the dough out and roll into six small disks. Spoon desired amount of sauce onto each disk spreading evenly with the back of a spoon. Sprinkle the mozzarella cheese over the sauce. Fold the dough over the filling in half. Pinch the edges with you fingers and brush the tops of the dough with olive oil and sprinkle with cheese.    Place the pockets on a lined cookie sheet and bake for 10 to 15 minutes or until golden brown on top.   Pockets can be baked ahead and refridgerated for lunches or frozen.         Recipe by Lindsay Armstrong Mitchell

Warm & Hearty Tortellini with Spinach and Fortuna's Sausage

 

  Rhode Island has a great Italian community that is passionate about food. Federal Hill in Providence has restaurants and specialty stores up and down the street and on the back streets. The best pasta that one can buy comes from the Constantino Family at Venda Ravioli.    My freezer will always have the basic staples of cheese ravioli, tortellini, cavatelli, and lobster ravioli (for the short notice dinner party!) Pasta dinners are great easy meal options that offers amazing flavor and variety to the dinner table. 

  Below I have one of my staple tortellini dishes that I make during the colder nights of fall and winter. The Fortuna's Sausage from Westerly, Rhode Island has such great flavors in it that you will not have to add any spice to the dish. If you want to add heat use the hot sausage instead or mix the different flavors together. 

Makes 6

Ingredients:

1 package of Venda Tri Color Tortellini

1 rope of Fortuna's Tuscano Sausage

1 package of Fresh Whole Spinach (cut)

2 cups of crushed Tomatoes

1/4 grated Parmesan cheese

2 tablespoons of Extra Virgin Olive Oil

 Bring a large pot of salted water to a boil and add the Venda Tortellini. Once the tortellini are floating to the top strain and set aside.

 Cut the Sausage out of the casing and set aside. Rinse the Spinach and cut or tear into one in ch pieces.

 In a large skillet warm the olive oil. Once the pan is warm add the Tuscano Sausage and brown. Once the sausage is cooked all the way through you can add the tomatoes and spinach. Once spinach has wilted add the tortellini and toss to incorporate all the ingredients.

 Top with grated Parmesan cheese and serve!

 Tortellini can be substituted for ravioli.  

Warm and Cozy Butternut Squash Carbonara

Photo Credit: Closet Cooking

  Last week Fall finally came to New England the cool crisp air pushing out the end of summer. Autumn in New England is amazing the tree come ablaze with color, trees are full of apples, and the nights are crisp and cool just waiting for a fire to bring warmth. This is also the time of year were kitchen come alive with the smells of spices mingling savory flavors of squashes, roasts, and pies baking!
  Last year a good friend of mine had told me all about a great butternut squash carbonara she had at a local restaurant Bacaro. The two of us had tried our hardest to dissect the contents and preparation of the tantalizing gift from heaven. After a year of searching I have found this recipe on the blog Cooking Closet, it truly is amazing and super easy to whip together. Since discovering it I have made it a few times and each time it has gotten rave reviews!

Butternut Squash Carbonara

(makes 2 servings)
Printable Recipe

Ingredients:
1/2 pound pasta (I prefer Orecchiette)
6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1 clove garlic (chopped) (I used 3)
1 tablespoon sage (chopped)
pepper to taste (fresh ground)

1/4 teaspoon of cinnamon
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano (or asiago)

Directions:
1. Start cooking the pasta.
2. Fry the bacon in a pan.
3. Drain most of the fat from the pan but reserve some to cook the squash.
4. Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.
5. Mix the egg yolk, heavy cream, cinnamon and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the pasta to the pan and toss.
8. Remove the pan from the heat and wait for the sizzling to stop.
9. Add the egg mixture and toss to coat.
10. Add a bit of the pasta water and toss to mix and coat.
11. Garnish with more sage & serve

Back to School...

 Driving to work this past Tuesday my attention was distracted by a the gleam of a bright yellow school bus that i saw from the corner of my eye. I could hardly believe what I saw with a full week left of August my heart just sank for those little kids gazing out the windows into the cold grey rain.
  Lately I have noticed a trend in making art out of the school lunch. Parents are making sandwiches into farm animals and fruit and veggies become more exciting than any rubbery fruit snack I had ever seen before. The Today Show featured one of my favorites, Giada De Laurentis, making fun and tasty looking mac & cheese cupcakes, wagon wheel pasta & mini meatball sandies.

 The Japanese Bento Box has officially made it mainstream here in America and both kids and parents having been stepping up the creativity of not just the lunch box but, what goes inside the lunch box as well. Below aer just a few of the really cool lunches that I have fund scattered about the web.

The Lunch Lady

Sandwich Fun!

Halloween Scare

The last 26 days of Summer...

 There are just 26 days left until the equinox marking the end of summer and the beginning of the fall season. These next 26 days are my most favorite days of the year! The humidity is beginning to clear, the nights are cool enough to turn of the air conditioning and open your windows, and the garden harvests are overflowing.

The Coolest Popsicle Molds! from Growing your Baby

 It is August and with it comes all of the summer heat and humidity. Often I turn to the freezer to find something to cool me off however, most of the frozen treats in there are loaded with sugar and not all to healthy for you. While I was coming home from Ogunquit, Maine a quick stop was made at the Stonewall Kitchen Store/ Mecca to stock up on sauces, jams, jellies, salsa and oh so much more! I also found some popsicle molds and have now been going popsicle crazy making all different kinds of frozen treats. Some of them are just with juice others have fruit added, I have even been using some Stonyfield yogurt in them too!
 They have been a great way for me to use up some fruit before it goes to waste or that last bit of yogurt or milk left in the bottle. There are six molds to the tray that I have and I often will make six different pops for myself. Of course it takes me less than six days to go through them all but, they are such a great treat after a long walk in this summer heat!


The Coolest Popsicle Molds! : Growing Your Baby

Fresh Summer Corn, Shrimp & Chicken Cake with a Thai Twist

Recipes 4 Every Kitchen

 During the day I find myself staring into the depth of my computer screen searching for inspiration on what to make for that nights dinner, or dreamily thinking of the next dinner party I am going to throw. Recipes 4 Every Kitchen is a wonderful blog to get some quick and easy ideas from. In fact just the other day when I was there I found this wonderful recipe for savory cakes made with corn, shrimp & chicken!!!!! I would have never thought to add chicken and shrimp together but, it was AMAZING and I will do it again and again.
 There are a few easy changes that I made to the original recipe like using fresh corn and yellow onion (I did not have the green like the recipe called for...) We had them over some Olivia's Spring Mix; however, they would also make an awesome sandwich or if made bite size a great appetizer. Thinking of that maybe I will add them to the menu for this weekend!


Ingredients:
2 chicken breasts, skinless boneless
9oz/250g raw shrimp, peeled & deveined 
1 egg white
1 clove of garlic, minced
1-3 tbsp Thai red curry paste (the more you use the hotter it is, I used 3tbsp :)
2oz/50g fresh Panko breadcrumbs
4 ears of fresh native corn
2 tbsp fresh cilantro, chopped
4 green onions (spring onions), sliced
2 tbsp sunflower or canola oil
1 lime, cut in wedges to serveSweet Chili Sauce:
4 tbsp sweet chili sauce
1 tsp soy sauce
1 tsp Asian fish sauce
2” piece cucumber finely chopped
Directions:
Preheat oven to 400°F/200°C and line a large baking sheet with aluminum foil for easy cleanup.

1. Roughly chop the chicken breasts and place in the bowl of a food processor. Add the shrimp, egg white, garlic and curry paste. Process until finely chopped.

2. Transfer the mixture to a large bowl and add the breadcrumbs, corn, cilantro and green onions and mix well.

3. Using wet hands, shape the mixture into patties (The orginal recipe called for 16 but, I made 8.)

4. To make the chili sauce: mix the 3 sauces together in a bowl and then add the cucumber (if using). Set aside.

5. Heat oil in a large skillet set over medium high heat. Add the patties a few at a time and cook for 1-2 minutes per side, until golden brown.

6. Bake the cakes for 18- 20 minutes. Transfer to a platter and serve over some Olivia's Spring Mix with lime wedges and the sweet chili sauce .

Yummy Chicken Salad in Native Tomato Cups

Willow Tree Chicken Salad is on Sale this month at $.50 off a container!!!


 Usually at this time of year it is so HOT that I have a very hard time wanting to turn on my oven and I am often looking for some cool dinner alternatives. Lucky for me Willow Tree Chicken Salad is a favorite in my house and is guaranteed to always be a hit. To bring it from a traditional lunch dish to a dinner dish is really quite easy!
 One of my favorites is to use some of Rhode Island's local fresh tomatoes as a cup to hold the jazzed up salad. It looks great when entertaining friends and is so easy that you can make just one for a personal treat. For the tomato all you will need to do is cut off the top and core out the center with a pairing knife or melon baller. Serve over a bed of fresh Olivia's Spring Mix and enjoy!!


 Here  are few suggestions that I have to jazzing up your chicken salad (and almost all of the ingredients can be delivered on the Cowtruck!!)

 Waldorf Chicken Salad:


1 Container of Willow Tree Chicken Salad
1 Rib of Celery Chopped 
1/4 of a Red Onion Chopped
1/2 of a Red Yankee Apple Chopped
2 cups of Seedless Red Grapes Chopped 
1/4 cup of Chopped Walnut (Pecans make a great substitute.)


Combine all ingredients in a bowl, cover and keep refrigerated.

Curried Chicken Salad:


1 Container of Willow Tree Chicken Salad
1 Rib of Celery Chopped 
1/4 of Red Onion Chopped 
1/2 cup of Golden Raisins or 2 cups of Green or Red Grapes halved
1/4 Sliced Almonds
1 tablespoon of Yellow Curry Powder
1 dash dried Nutmeg powder
1 dash of dried Cinnamon


Combine all ingredients in a bowl, cover and keep refrigerated.


Orange & Cranberry Chicken Salad:


1 Container of Willow Tree Chicken Salad
1 Orange peeled and chopped
1 Rib of Celery chopped
1 cup of dried Cranberries
1/4 of a chopped Red Onion


Combine all ingredients in a bowl, cover and keep refrigerated.








   

Misty Knoll Farm

 I am excited to have Misty Knoll Farms Ground Turkey available as one our products!!

 Misty Knoll Farm is a family owned and operated farm located in New Haven Vermont where the turkey's and chicken run free and happy. All of the fowl on the farm are raised without any antibiotics or byproducts in their feed. They are also a member of North East Family Farms!
 This truly is some of the best ground turkey I have ever had. Since I first tried it I  have been thinking about all of the delicious things I can make with it; Turkey Shepard's Pie, Turkey & Sweet Potato Hash, Turkey Burgers, Turkey Chili...

Misty Knoll Farms Turkey Burger with Fresh Baby Spinach and Narragansett Creamery Feta!!

6 Burgers

1lb Misty Knoll Ground Turkey - all nautral

1/2 cup of Narragansett Creamery Feta Cheese

1 cup of chopped fresh spinach

1/4 Red Onion finely chopped

1 egg white

a dash of garlic powder

a dash of Siracha Sauce (optional but, I like a little heat to my food!)

Salt & Pepper to taste

In a bowl combine all of the ingredients blending together by hand. Once all

the ingredients are combined form burgers by hand into flat round patties,

The burger patties can be cooked on the grill for for 3 minutes each side.

Serve on a toasted bun and add a fresh leaf of lettuce and tomato for garnish!

Recipe by Lindsay S. Armstrong

Blueberry Cornbread!! Yummy!!!

Blueberry Cornbread: from The New Moosewood Cookbook by Mollie Katzen

Ingredients:

Butter  for the pan

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or Stonyfield Plain Yogurt 

1 egg

1/4 cup sugar or honey

3 tablespoons melted butter 

1 1/2 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.
Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan.
Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. You can pour the batter into muffin tins for muffins, just watch your baking time it will take closer to 15 minutes. 
 Serve the cornbread warm with butter for breakfast or with a scoop of French Vanilla Ice Cream for dessert! I like the latter personally ;)

Cooling Cucumber Gazpacho

 This morning I found a great posting on Kitchen Bloody Kitchen for a Cucumber Wasabi Gazpacho (pictured above,) and I thought how lovely and cooling this we be on these hot summer days that we have been having. I am thinking that this will be a great addition to dinner for tomorrow!
 I have made a few adjustments to the given recipe... Here is what I am thinking

Gazpacho:

1 English Cucumber (skinned)

1 Stalk of Celery

1 cup of Stonyfield Plain Yogurt

1 Tablespoon of Olive Oil

1 Tablespoon of Cilantro Chopped

Sea Salt & Pepper to taste

Garnish:

½ cup Diced Green Pepper

½ cup Diced Grape Tomatoes

¼ cup Diced Red Onion

1 Diced Jalapeno Pepper

Juice of 1 Lime

For rimming the glass:

Zest of Lime

2 Tablespoons of Sea Salt

• In a food processor or blender combine the Gazpacho ingredient all together. Blend until the consistency is smooth. Refrigerate until ready to serve, can be made 24 hours in advance

•   In a separate bowl combine the peppers, tomatoes, and onion. Add the juice of the lime and let sit refrigerated for at least one hour.

• In a separate dish combine the lime zest and sea salt. Use the mixture to rim the glass before adding the gazpacho.

• Serve in chilled rocks glass rimmed with the lime salt. Gently ladle in the gazpacho and top with the chopped vegetable medley. Grab a spoon and enjoy!