Category Archives: Food & Drink’s

Italian Parsley and Toasted Hazelnut Pesto

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This pesto is a not only tasty but healthy too.

 Parsley contains calcium, iron and potassium, antioxidant vitamins A and C. It contains extremely high levels of lutein and zeaxanthin.  Scientific research suggests it may help protect against macular degeneration.  It is also high in vitamin K, which strengthen the bones.
Hazelnuts are high in vitamin E and B vitamins, including folate.  Vitamin E maintains healthy skin, hair and nails.  B vitamins are important in cell and energy metabolism. They are also rich in potassium, calcium and magnesium. The minerals help regulate blood pressure.

Parsly Hazelnut Pesto

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 Start by toasting the Hazelnuts.  Then put all ingredients in to a food processor or blender and blend well

Recipe – about 1 1/2 Cups

  • 2 Cups OG Italian Parsley Leaves
  • 1 Cup OG Toasted Hazelnuts
  • 3/4 Cup Og Extra Virgin Olive OIl
  • 3/4 Cup Asiago Cheese or Parmesan
  • 2 Cloves OG Garlic
  • 1 Tablespoon Fresh Lemon Juice
  • 1/4 Teaspoon Sea Salt or to taste
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Feta Vinaigrette

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This is a great simple dressing for any of your summer salads

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Put all ingredients in food processor or blender and blend well then put into a bottle

Recipe - Makes 2 Cups

  • 1/2 Cup Feta Cheese
  • 1 Cup OG Extra Virgin Olive Oil
  • 1/4 Cup White Balsamic Vinegar
  • 1/4 Cup Champagne Vinegar
  • 3 Cloves OG Garlic
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Roasted Red Bell Pepper & Toasted Walnut Pesto

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This is a flavorful Pesto packed with nutrition with the walnuts, red bell peppers, raw garlic, and lemon juice.  It is really nice with toasted pita bread, crackers, pasta, crostinis etc.  I recommend trying it on toast for breakfast.

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Start by toasting the Walnuts

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While Walnuts are toasting roast the Red Bell Pepper

Mix all ingredients in a food processor or blender and serve or refrigerate

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Recipe - About 2 cups

  • 1 Large or 2 Small OG Red Bell Peppers
  • 2 Cups OG Raw Walnuts
  • 1/3 Cup Toasted Walnut Oil
  • 1 1/2 Cup Asiago or Parmesan Cheese ( parmesan is much more mild)
  • 3 Cloves OG Garlic
  • 2 Tablespoons Fresh Squeezed OG Lemon Juice (about 1 Lemon)
  • 1 Tablespoon Balsamic Vinegar
  • 1 1/2 Teaspoons Paprika
  • 1 Teaspoon Sea Salt or to taste
  • Dash of Cayenne Pepper
  • Dash of Black Pepper
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Thyme Simple Syrup

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Using fresh herbs when making your own Simple Syrup can be fun and DELICIOUS!  Thyme is a pretty versatile herb it pairs well with most Liquors i.e. Bourbon’s, Gin or Vodka and goes great with most fruit especially Berries.

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Using a sauce pan bring water to a boil

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Add the sugar,  turn to simmer and stir until sugar is completely dissolved.

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Add Fresh Thyme turn heat off and stir

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Recipe: Makes 2 Cups

  • 2 Cups of Purified Water
  • 2 Cups Organic Cane Sugar
  •  8-10 Sprigs of Fresh OG Thyme

Potato Cheddar & Roasted Pepper Soup

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This soup will satisfy your comfort food cravings while keeping the calories down.    Potatoes have zero fat, sodium and cholesterol, more potassium than a banana and high in Vitamin C, Fiber and Iron.

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Start by peeling the Potatoes and cut into cubes

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Place the Potatoes in Filtered Water on high heat, bring to a boil, reduce heat to medium and cook for 10-15 minutes or until Potatoes are tender.  Test the Potatoes with a fork and keep an eye on them so as not to over cook.

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While Potatoes are cooking dice the Onion and mince the Garlic ( or use a Garlic press) add to sauté pan with Olive Oil and sauté until soft.

 Add Wine and cook until reduced (A syrupy consistency) when done turn off heat

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You can roast the Peppers at the same time you are sautéing the Onions & Garlic to save time just make sure to keep an eye on everything.  Or you can wait until the Onions are done if you prefer.

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Dice the Peppers and set aside

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Take half of the Potatoes and some water then puree in food processor or blender

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Pour pureed Potatoes back in the pot and add the low-fat Milk and Cheese, cook until Cheese is melted.

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Add the remaining ingredients and Voila!  Yummm!

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Recipe
  • 10 Cups Filtered Water
  • 4 Large OG Russet Potatoes
  • 1 OG Red Bell Pepper
  • 1 OG Yellow Bell Pepper
  • 1 OG Poblano Pepper
  • 2 Cups OG Frozen Corn
  • !/2 OG White Onion
  • 3 Cups OG Cheddar Cheese
  • 2 Cups OG Low Fat Milk
  • 3 Cloves OG Garlic
  • 1/4 Cup Dry White Wine
  • 3 Tablespoon OG Extra Virgin Olive OIl
  • 1/2 Teaspoon Black Pepper
  • 1 1/2 to 2 Tablespoons Sea Salt or to Taste
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Greek Style Lemon Feta Roasted Potatoes

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This dish is incredibly easy to make and well worth the baking time.  A great dish to bring to parties or pair with a basic Greek salad or with mixed greens.

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Chop the Potatoes into small cubes and place in cold Filtered Water

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Make the Marinade, measure all ingredients, mince Garlic and Shallots

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Mix the Marinade with the Potatoes in a 9′ by 14′ inch glass baking dish

Place in 400 degree pre heated oven on middle rack

Bake for 30 minutes and stir then bake for 30 more minutes

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While Potatoes are baking roast the Red Bell Pepper

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Mix the Feta mixture by breaking the Feta up with a fork then stir in remaining ingredients

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When the potatoes have cooked the full hour take out of the oven

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Mix in the Feta Mixture well

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Place on the very top rack in your oven and bake for 20 more minutes.

You can also make the day before and bake the last 20 minutes when you plan to eat them.  You might need to bake for 30 minutes to get them hot enough

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Mince the Italian Parsley and sprinkle on top of individual servings

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Enjoy!!!

Recipe – 4 -6 Servings

  • 5 Medium Sized OG Red Potatoes

Marinade

  • 1/4 Cup OG Extra Virgin Olive Oil
  • 1/4 Cup OG Fresh Lemon Juice (about 2 /12 Lemons)
  • 1/4 Cup Dry White or Rose` Wine
  • 3 Cloves OG Garlic
  • 2 OG Shallots
  • 1 Tablespoon Fresh OG Oregano
  • 1/2 Teaspoon OG Thyme
  • 1/2 Teaspoon OG Lemon Pepper
  • 1/4 Teaspoon OG Black Pepper
  • 1 Teaspoon Sea Salt

Feta mix

  • 1/2 Cup Feta Cheese
  • 1 Roasted Red Bell Pepper
  • 2 Tablespoons OG Fresh Lemon
  • 1 to 2 Tablespoons OG Fresh Oregano Leaves
  • 2 Tablespoons OG Extra Virgin Olive Oil

* Italian Parsley minced and sprinkle on top.  This adds a really great fresh flavor to it!

Cilantro Mint Pesto

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This is a different take on pesto with its cilantro flavors and a hint of mint.  It is a perfect summer spread.

Cilantro mint pesto

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Put everything in a food processor or blender except Olive Oil then blend while slowly adding Oil

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Recipe – About 1 1/2 Cups

  • 2 Cups OG Cilantro Leaves
  • 1/2 Cup OG Mint Leaves
  • 1 Cup OG Raw Almonds
  • 1/2 Cup Asiago or Parmesan Cheese
  • 3/4 Cop Expeller Pressed Grapeseed Oil
  • 2 to 3 Cloves OG Garlic
  • 1/4 Teaspoon Sea Salt or to Taste
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