Watermelon Slushy

Need a refreshing beverage during those hot summer days? Cool down with a frozen watermelon drink.

Ingredients

4 cups half-inch cubed seedless watermelon

½ cup Organic Sugar,Chefs Shelf

2 TB lime juice

Directions

Puree all ingredients in blender.  Pour into a 9”x13” dish and place in freezer.  Stir with fork every 30 minutes until slushy.  Freezing time may take up to 2.5 hours.

Lemon Ice Cream

Enjoy this refreshing ice cream on the very hottest summer day!  Makes 6 cups of ice cream. 

Ingredients

2 ½ cups whole milk

1 ¾ cups Organic Sugar, Chefs Shelf

1 cup whipping cream

6 TB fresh lemon juice

2 tsp. lemon zest

Directions

In a large bowl, whisk together all of the ingredients until the sugar is dissolved.  Pour mixture into ice-cream maker; follow manufacturer’s instructions. 

Pineapple and Grain Cereal or Yogurt

This crunchy fruit-blend is loaded with good things for you!  Prepare ahead of time and freeze for up to 3 months.

Ingredients

8 cups whole bran cereal

6 cups low-fat granola

4 cups wheat and barley nugget cereal

7 cups seven-grain-and-sesame medley cereal

2 cups Sweet Tropic Pineapple, Chefs Shelf

Directions

Combine all ingredients.  Cover and store for 2 weeks or freeze for 3 months.  Serve over cold milk or your favorite yogurt.

Honey BBQ Sauce

Summertime is here! It’s time to get outside and start grilling. Try this Honey BBQ Sauce and add flavor to your chicken or ribs.

Ingredients

2 cups ketchup

¼ cup brown sugar

2 tablespoons Savory Crusting Spice, Chefs Shelf

2 tablespoons Worcestershire sauce

¼ cup honey

1 tablespoon cider vinegar

1 tablespoon Tabasco sauce

Directions

In a large saucepan over medium low heat, combine all of the ingredients and slowly bring to a boil. Reduce the heat and gently simmer for 10 to 15 minutes. Brush onto your grilling meats.

Sweet Spiced Cashews Snack

This is a great on-the-go snack or lounging poolside.  Enjoy!

Ingredients

1 egg white

1 tsp. water

5 cups Organic Raw Cashews, Chefs Shelf

¾ cup Organic Sugar, Chefs Shelf

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground allspice

½ tsp. salt

Directions

Grease a 15x10x1-inch baking pan; set aside.  In a large bowl, combine egg white and water.  Add nuts; toss to coat.  In a small bowl, combine sugar, cinnamon, nutmeg, allspice and salt.  Sprinkle sugar mixture over nuts; toss to coat.

Spread the cashews in the greased pan.  Bake at 325 for 20 minutes.  Spread on wax paper to cool.  Store in airtight container.

Beef and Chicken Herb Rub

This herb rub will add extra flavor to your favorite grilled chicken or beef.

Ingredients

1 Tbs. dried basil

1 Tbs. dried Organic Greek Oregano,Chefs Shelf

1 Tbs. dried thyme

2 Tbs. dried Organic Spanish Rosemary, Chefs Shelf

1 tsp. coarse sea or kosher salt

½ tsp. Organic Malabar Black Pepper, Chefs Shelf , coarsely ground

2 Tbs. olive oil

Directions

In a small bowl, stir together all of the ingredients.  Coat each piece of beef or chicken with olive oil.  Rub the herb mixture on all sides of the beef or chicken; rub well enough to cause some friction.  Grill.

Cashew Asparagus

This veggie selection is a terrific side dish; served over rice, it’s an entrée.  Enjoy!

Ingredients

1 pound asparagus spears

1 ½ cups fresh button mushrooms

1 medium red onion, cut into thin wedges

½ cup red sweet pepper, chopped

1 Tbs. butter or margarine

1 tsp. corn starch

¼ tsp. Organic Malabar Black Pepper, Chefs Shelf, ground

2 Tbs. teriyaki sauce

1 Tbs. water

2 Tbs. Organic Raw Cashews, Chefs Shelf

Directions

Cover and steam asparagus for 2 minutes.  Add mushrooms, onions and sweet peppers; cover and steam for 2 to 5 minutes more – until vegetables are crisp-tender.  Remove from heat.

In a saucepan, melt butter; stir in corn starch and black pepper.  Add teriyaki sauce and water.  Cook and stir until thick and bubbly.  Add vegetables to saucepan; gently toss to coat vegetables.  Top with cashews.

Italian Dressing, Creamy

This creamy dressing is delicious poured over your favorite fresh garden vegetables or pasta.  Punch up the taste with our Organic Greek Oregano from celebrity chef Ben Vaughn's collection. Its sure to please!

Ingredients

¾ cup mayonnaise or salad dressing

¼ cup sour cream

2 Tbs. white wine vinegar

1 clove garlic, minced

¼ tsp. dry mustard

¼ tsp. dried basil, crushed

¼ tsp. Organic Greek Oregano, Chefs Shelf

1/8 tsp. salt

 

Directions

In a small bowl, stir together all of the ingredients.  Serve immediately or cover and store in refrigerator for up to 2 weeks. 

Tropical Iced Green Tea

This refreshing tea with a tropical pop will compliment any summer day.

Ingredients

12 cups water

1/8 cup Tropical Sugar, Chefs Shelf

12 bags green tea

Sliced strawberries

Sliced limes

Orange peel strips

Ice cubes

Directions

In a large sauce pan, combine water and sugar.  Bring to boil.  Reduce heat and simmer covered for 5 minutes.  Remove from heat.  Add tea bags; cover and let stand 3 minutes.  Remove tea bags and discard.  Transfer to a 2-gallon pitcher or punch bowl.  Cover and cool several hours.  Serve over ice and add fruit.

Happy Memorial Day!

                                                 Happy Memorial Day Weekend! 
                                                       
Long weekends such as Memorial Day means cookouts, spending time with family and friends, and the anticipation that summer is almost here!  How will you be spending your memorial day weekend?  We're looking forward to cooking some good BBQ and relaxing on the patio with an iced cold beverage (margarita for me)!

I wanted to share one of my favorite dishes that I will be preparing this weekend for my Memorial Day cookout!  If you're looking for something delicious, and at the same time isn't time consuming try making Zesty Italian Pasta Salad.  It's simple to make and can feed a large group of your hungry friends and family.

This has to be one of my favorite summer salads (so yummy)! You can make it with plain noodles or with tri-colored noodles; pretty bow pasta. I prefer colored noodles because they add a little more color to the dish. You can make this salad with all your favorite veggies! If there is one you don't like; you can leave it out it's up to you. Some like to add cheese or pepperoni but I prefer just veggies. So whatever your preference is, go crazy!

Ingredients                          

• I pkg colored noodles1-2 medium tomatoes
• 1 small red onion
• 1/2 cup green pepper
• 1/2 cup yellow pepper
• 1/2 cup red pepper
• 1 can black olives
• 1 small cucumber
• 1 small bunch of broccoli
• 1 bottle Zesty Italian dressing
• 1 tsp of eSutras Sea Salt
• 1 tsp of Chefs Shelf Organic Black Pepper
• 1 tsp of Chefs Shelf Chili Powder
• 
  

This weekend we're having a MEMORIAL DAY SALE!  Use promo code "remember14" at checkout to receive 20% off your entire purchase this weekend! Promo code will be valid through Monday, May 26th!

Have a fun and safe weekend, everyone!

Dilled Garden Salad

Make a fresh vegetable salad to accompany any meal. You can find many of the ingredients right in your own garden.

Ingredients: Salad

2 medium Tomatoes, cut into bite-size pieces

1 small Cucumber, thinly sliced

1 small Red Onion, thinly sliced

½ cup pitted Black Olives

4 ounces Mozzarella Cheese, ½ inch cubes

Ingredients: Dressing

1/4 cup Chefs Shelf Extra Virgin Olive Oil

2 tablespoons White Wine Vinegar

2 tablespoons fresh Dill Weed, chopped

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Pepper

Directions:

Combine tomatoes, cucumber, red onion and black olives in a bowl and set aside. In another bowl, whisk dressing ingredients together. Pour dressing over the vegetables and toss. Refrigerate for 4 hours. Stir in cheese before serving.

Potato-Crusted Halibut

This dish is a perfect choice for both Halibut lovers, and for those just starting to enjoy fish.  The light flavor and texture of Halibut is complimented by a deliciously-flavored potato crust.

Ingredients

4 skinless Halibut fillets; 6 to 8 ounces each; ¾ to 1 inch thick

½ cup mayonnaise

1 Tbsp. Dijon mustard

½ tsp. Mustard Ground, Chefs Shelf

2 Tbs. drained capers

¼ cup chopped chives

salt and pepper

¾ pound potatoes peeled and coarsely grated

¼ cup olive oil

Directions

Mix mayonnaise, Dijon mustard, ground mustard, capers and chives.

Pat Halibut dry, sprinkle with salt and pepper. Spread mayonnaise mix over the top of each piece of fish.

Divide equal amounts of potatoes over each piece of Halibut, press into mayonnaise mix; approximately ½ inch high layer of potato.

Heat olive oil in a non-stick skillet over medium/high heat.  Gently place Halibut crust side down on skillet.  Brown potatoes for 6 to 8 minutes; do not move fish until potatoes are browned.

Carefully transfer fish to baking sheet, crust side up.  Bake at 400 degrees for 4 to 6 minutes.  Fish is done when flakey.

Summery Lemon Poppy Seed Scones

Light, tender scones are a pleasant choice for a summer-time treat. This recipe yields 10 to 12 delicious, lemony scones. Enjoy!

Ingredients: Summery Scones 

2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 Tbs. sugar
4 tsp. grated lemon rind
4 tsp. Organic Dutch Blue Poppy Seed, Chefs Shelf
 1/3 cup butter, cut up
½ cup buttermilk
1 egg, slightly beaten  

Directions 

Combine first 7 ingredients; cut in butter with a pastry blender until crumbly. Add buttermilk and egg; stir until moist.

Place dough onto a lightly floured surface; knead 5 or 6 times. Divide dough into 10 to 12 portions. Roll/pat into desired scone shape. Place scones 1inch apart onto a lightly greased baking sheet.

Bake at 425 degrees for 10 to 13 minutes, or until scones are golden brown.  

Ingredients: Lemony Icing 

4 Tbs. lemon juice
1 cup powdered sugar  

Directions 

Combine lemon juice and sugar; drizzle over warm scones.

Very Vanilla Cupcakes

This recipe will yield 20 to 25 very vanilla cupcakes

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter, softened
• 1 cup sugar or the sweetener of your choice
• 2 eggs
• 1 cup milk
• 2 teaspoon vanilla

Directions

• 1 pre-heat oven to 375 Fahrenheit
• 2 cream together butter, sugar and vanilla. Beat in eggs.
• 3 add flour, baking powder and salt
• 4 add milk and beat well
• Divide evenly among pans and bake for 15 - 18 minutes. Let cool in pans

Winter Chili

Here's a recipe you can use for Cincy chili. Originating in Cincinnati this chili is unique for it's use of allspice, cinnamon, and chocolate.

Ingredients

(Serves 6, about 4 hours cook time)

• 1 quart cold water
• 2 lbs ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Raw Cocoa Powder
• 1/4 cup Coromandel Chili Powder
• 1 tsp cayenne
• 1 tsp Ground Cumin
• 2 tbsp cider vinegar
• 1 whole bay leaf
• 1 1/2 tsp Sea Salt

Directions

• Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
• Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
• Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.