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.