Summer Fruit Recipes Continued...

Here are some of the other recipes I promised :) and a great way to celebrate summer!



Raspberry Quick Jam
(This is different then my Jar Jam)

1 Pint of fresh raspberry's
Juice of 1/2 lemon (Myers if you have it)
1 Tble of Raw Sugar
2 tsp of corn starch

serves 4-8 that depends on you :)


Cook it down until it is thick & sticky
will last for about 1 week in fridge

Blackberry Tart

2 Pints of Blackberry's
1/4 C. water
1/2 Juice from Lemon
1 Tble of corn starch
Pinch of sea salt
1/4 C of Honey (clover or honeysuckle)
1/4 C Crystallized Ginger
1 egg white

1 Frozen Puff Pastry

First thaw your puff pastry on a cookie sheet lined with parchment paper.
Mix Water & Corn Starch in a shaker and shake until all lumps are gone.
Mix into a cooking pot Honey, Lemon Juice and Salt, mix, add your starch mix.
Set your temp. at a low/med heat,
Add Blackberry's and stir being careful not to mash bring to a boil and reduce to 1/2 the liquid.
Mix egg white with 1 Tble spoon of water or milk and brush around the outside of the pastry as if you were making a frame for the Blackberry's
Pop in the oven for 3-5 min., sprinkle with ginger inside the egg wash, top with blackberry mixture and bake another 15-20 minutes, until pastry puffs and edges are goldenlicious!

*You can use butter but I find puff pastry is already loaded with it and not needed, you most likely will have soggy pastries.

serves 6-8

Preheat and Bake at 400 degrees for apx. 20 min.

Blackberry Mojito

I Love Mojitos because they are refreshing and this is a great drink that does not even need alcohol, of course where's the fun in that?

Place 6-8 Blackberry's in a glass,add less then a tablespoon of raw sugar, add 3-6 leaves of fresh mint and a squeeze of 1/2 lime. Top with crushed ice 1/2 way up the glass.
(if you have a wooden pestle use that if not use a wooden spoon)
Muddle, meaning to smash it all into a mushy mess
now add more crushed ice to the top, add a jigger or two of plain rum(clear)
top off the glass with soda water, sparkling water (plain or lime)
Sprig of mint to garnish

serves one


Strawberry Yogurt Dessert

6 oz of Greek yogurt (plain non fat)
5 oz sliced strawberry's
Drizzle of your favorite Honey across the top
sprinkle with lavender flowers and shave some dark chocolate with a micro planer

serves one



These recipes are created by Ms. Foodie H.Valentine
unless other wise noted.

My Pick For Top Six Fruits Of The Summer

Ms. Foodies Top Six Fruits Of The Summer

When I think of summer I think of Hot days, Warm summer nights, BBQ, Fireworks, Iced Cold Beer, Growing Gardens & of course Amazing Fruit!

I love Strawberry's just about any way I can get them, fresh, frozen, sliced, smashed & pureed. Going out to pick strawberry's in a garden patch was fun when I was little but getting to eat them of course was the big treat. This is one of those favorite fruits, I'd rather buy then grow. What else I love about this fruit is that, strawberry's go with just about anything dessert and no matter how many I eat, I never grow tired of them. Who doesn't love cold fresh Watermelon on a hot summer day? This is one of those fruits you can eat till you burst and then just call it lunch. When the weather is screaming hot and past the 90's watermelon is the way to go. When I was a manicurist we used to get fresh basil leaves and San Fransisco sour dough bread with a baby sweet watermelon ( super sweet seedless) Cut a slice of bread open like a sandwich, slice 1 inch watermelon wedge and top with basil. That my friend is a watermelon sandwich, easy on the budget too. I do like to grow those baby sweet watermelons, they grow right next to my cantaloupe, don't take that much room and are to die for!! Two more berries are another biggy for the summer and I do love all berries. I would have to say though, for just the summer months I pick Blackberry's & Raspberry's because after September you can really only find them frozen. They are one of those fruits that as much as I love them I have a hard time with them in smoothies because of so many seeds. I would rather capture the flavor of summer with these little berries in homemade jams or berry cobblers. Speaking of pastries, let's not forget a homemade summer Peach pie.......Al Mode please! Peaches, I love the name, the look, the smell and the juice running down my arm from a fresh picked peach. My new favorite thing to do with the not so luscious store bought peaches, is soak them in a little bit of salt water, fresh cut rosemary, squeeze some myers lemon juice and let them soak for about 30 min. Then pat dry and rub some EVOO infused with rosemary (or finely chopped fresh) and Grill, yes grill on the BBQ. I think that is much better with a pork loin then baked apples, judge for yourself and let me know. When you think of peaches do you also think of Nectarines? I know I do, I love the flavor and the texture unlike peaches my lips don't get soar after I eat one because they have smooth skin unlike fuzzy peaches. For me, this is summer and that is why I chose these as my six favorite summer fruits. Of course I'd also like to share some of my cool down recipes with you; see below and more to follow in the next few days.

I'd love to hear what fruits remind you of summer so, please post your thoughts, take the polls or write me in a e-mail.

Thank you,
Ms. Foodie


Strawberry Watermelon Slush
aka Cali-Cooler (Adult Beverage Version)


1 Pint or 3/4 blender full of fresh strawberries
5 Big chunks of fresh Watermelon
Blend to puree
Now add Crushed or Cube Ice
Top with Tequila Gold
Blend until smooth
Serve over more crushed ice
and a squeeze of lime wedge
* if you have a sprig of mint
add that to the top for flavor and color

serves 4 (in my blender)

Compost....It's What Your Vegetable Garden Want's

Compost.....It's What Your Vegetable Garden Want's

Rich compost is also what your veggie garden needs. I remember Martha Stewart back in the early 90's showing people how to compost. I never heard of making your own dirt before. Then again, I guess I never really thought about where dirt came from either. I tried to find this video because I thought it was great and I wanted to post but no luck. So I did some searching and found out there are a lot of people with many opinions and some people I feel have no clue what they are even saying! Again, I'm not an expert in this field but I will claim to have GREAT SOIL "Black Gold" and really isn't that one of the main reasons to compost? Another reason is to be "green" and have less waste in our landfills also if you love planting and gardening in the long run it will save you money too. I have bought many different brands of compost, my favorite for vegetable gardens would have to be Miracle Grow. What I don't like is that for the price you pay, I still find rocks & bark in them. I do not like peat moss because it is a water hog and that waste water in a garden. I know people love to compost there weeds, why? Now I have a garden with even more of a weed problem and more work for me, no thank you.

I do compost my weeds but I have a separate compost for them, I also have a lot of land to do that. I use that compost to fill in holes and just trow behind bushes. If you live in a house where you don't have much land I would say buy a compost bin but if you have 1/4 of an acre or more compost right in the dirt and cover with black plastic or a tarp. People love there little red compost worms I know but I let mother nature take her course and save little money in the process. You can find the tools you will need, tips and how I compost weeds at the bottom of this blog.


How I Compost For My Vegetable Garden Only:

Pick an area away from your view and windows.
Dig a hole about 1-2 feet
Start small until you get the hang of it and your compost can "cook"
I started with 2-3 feet wide
Take some small bark and plain old dirt mix with some grass clippings & throw it on the bottom of your hole (few inches worth) add enough water to cover the bottom
Take your food waste NOT meat or dairy and throw on top of your bark/dirt mixture
Now take some more plain old dirt, throw it on top and mix with the end of your shovel as if your chopping it with a knife
Add some "brown matter" such as paper towels, cardboard (soak with water before throwing it in), lint from your laundry (most clothes are cotton), paper from your shredder, news paper tore up into strips, tiny sticks/twigs, the cardboard from your t.p rolls & paper towels (soak in water for 2 min). Whack it again with a shovel to mix but don't turn the soil at this time yet.
Add a lot of water to get it started at least 5 gallons or so, let the water soak down
Now cover with more plain old dirt and cover that with a tarp, holding it down with stakes or heavy rocks.

LET IT COOK & KEEP IT MOIST


OK, so you've started your compost...Now what?

Next you will want to stock up on your green matter. I reuse plastic bags from the produce and bulk food isle's or if I am going to wait to compost for a few days I have a plastic tub with an air tight lid.

Here is a list of everything I can think of that my family puts in for
"green matter."

Ms. Foodies Green Matter:

Coffee grounds w/filter (any type)
Tea leafs or tea bags (if you are getting worms take out staple)
Eggshells for calcium (you can rinse or not)
Watermelon, Honeydew, Cantaloupe rinds
Mango seeds and skin
Papaya peel & seeds
All citrus peels including key limes
Coconut shells (very good compost matter)
Potato peels any kind
Any kind of left over clipping from veggies and fruits, even the tops of pineapples
Skins off garlic, onions, tomatillos etc...
Seeds from bell peppers (they will grow in compost, just recompost the sprouts)
Avocado rinds (I throw my seeds away, I don't know why)
Shells from any kinds of nuts
Nuts that are old, stale, rancid
Moldy fruits and veggies
Corn cob, husk and silk
Soggy salad (if it has a bunch of creamy dressing just wash off with plain water)
Dryer lint (I keep this with the brown or green matter)
Pickles, Olives and even old Relish
Fresh Herbs that have went bad in the fridge or the parts you don't use
Juice Fruit & Vegetable
Pulp from juicing if your not going to use it
Baby food fruit and veggie puree
Apple sauce


Ms. Foodies Brown Matter:

Cardboard tore up and soaked down before adding to the pile (make sure there is no tape too)
shredded paper, try not to use paper with dyes (you will eat this eventually)
brown or tan paper egg cartons or trays
Paper bags (wet down)
dead flowers and flower clippings (if fresh you an put with "green matter"
straw, grass clippings, sticks/twigs
old or left over mulch (no peat moss)
wood chips
tall grasses that have no seeds (cheat grass, fox tails etc..)
grocery receipts (if you no longer need them)
newspaper
if your not using worms you can throw in a little sand especially if you have clay type soil

Now that your all set up and you're collecting all your "G&B matters" this is what you do next....

Maintaining Your Compost and Using Your "Black Gold"

Pull off the cover on your compost
Mix in the dirt on top the first few times, after 4 or 5 times of composting just scape the dirt off to the side and use to recover
After two weeks or so start digging down to the bottom and mix all that you have added, even the bark
Do Not add your matters yet, you need to turn and aerating mixture you already have cooking
Add about a gallon of water
Now add your green and brown matter together, if there is a lot of brown matter leave some for a top layer
Next chop it up with your shovel, it should look like a muddy mess or muddy pig slop
Pour in about another gallon or so of water
Now is the time, if you have extra cardboard (make sure it's wet) and B matter
Now cover with dirt, you can wet the top or not, I do both.
If you find your running out of space, make your hole wider
As long as it is cooking and breaking down, you'll be fine
After about a month of this you will have "Black Gold"
If you have little bugs in your soil, place it on a tarp or in a wheel barrow and the sun will kill them off. Don't worry once you have these little helpers you will always have them.
You can also start a few holes if you don't want to work hard turning soil, while your adding to one hole you can take from the other.


Tools You Will Need:

a shovel with a sharp tip even if it is banged up (as long as you can dig a hole and mulch your G&B matter)
a dirt area that gets a lot of sun APR. 3x5x1-2 ft (deep)
a water hose that reaches the area if your lucky or like I have to do 5 gallon buckets, pails or carboy aka water jug
starting out use a lawn trash bag or thick black plastic to cover area as you grow wider you can buy a tarp
a pitch fork when your compost is deep or really wide (for aerating)




Ms. Foodies Compost Tips:


Turning your compost a lot in the hot days will keep the smell away and will also help the compost "cook" faster therefore producing "Black Gold" faster without worms
Using Enzyme fruits such as pineapple, papaya, fruit juice etc...Will really help "cook" and break down G matter faster (so I believe)
You will have bugs in your compost, I have little white looking ants and they are amazing how fast they turn my matter into soil
I don't want to babysit red worms, if I go away for a week or more I don't want to worry about my worms either.
If you have to use a compost bin, chances are you will need worms and I'm not sure if you can use everything I have listed in my "green matter." I also know it will have to be done a bit different.
I think my way of composting is for the over worked, tired, lazy, impatient or A.D.H.D. type of humans.
I get a lot of freezing and a little snow where I live. In the months I can't dig holes without ground warmers, I use great big 55 gallon trash cans for my green waste only. I do not collect brown matter at this time.
If you can't afford one of those big cans use smaller trash cans or dig a deep hole and throw it all in. The freezing will keep it from smelling really bad but once it starts to thaw...you better be on the ball or the critters will have a field day.
You can always be a seasonal composter at least your doing better then most at living "green"
You could start a neighborhood compost if you live by a private owned dirt lot or if one person wants to be the house you come compost at.
Ask grocery stores if they can give you rotten fruit or veggies (unless there is some government rule on that)
Have your child start their own compost business if you have more then enough soil for you, I think it would pay better then a lemonade stand.

If Your Grandma Doesn't Know What It Is...DON'T EAT IT

A long time ago I went to my great grandmas house and she told me that there is nothing sweeter then a tomato off a vine you grew, that had been warming in the sun. Some how that stuck with me for all these years and still today. I loved going to her vegetable garden with her,pull a few weeds... snap off some sugar peas and pluck a tomato to munch on like an apple, right there in the soft sweet soil. I loved going to her house because it always smelt like delicious food. Homemade cookies, pies, soups, stews you name it, that woman was always cooking, chopping or baking something. So because of those memory's, I decided a long time ago to start getting back to basics.
I have started making my own salad dressings again because it is really easy to do and very cost affective. It amazes me at all the crap company's can put into things to save on cost and to preserve shelf life; at the expense of the human race who consumes this "junk." I have been reading ALL labels lately, even in the spice mixes I use and those little "flavor packets." I am so shocked about the things that are in some of the most simple recipes. I heard someone once say "if your grandma does not know what it is, don't put it in your mouth". What a great idea! So now even more then before, I have really looked at what is in my favorite foods; asking how could I make it from scratch? I cut out soda pop over ten years ago, not to say I never have a soda but it is rare. I used to eat fast food at least once a day back when I was a manicurist but I stopped that too. Of course when I became a Realtor I would eat at many sit down nice restaurants; even though it was not fast food I knew there was still a lot of fats & sugars in my foods.


Sodium Nitrite ~ Did you know that this is added to meats to preserve the color of the meat as well as helping stop the growth of bacteria. Of course studies are now showing that after cooking it at high temperatures, which is what we do to this meat; Has been shown to promote cancer... We all know good ol' Monosodium Glutamate ~ aka "MSG" This is used as a "flavor enhancer" unfortunately it causes sever headaches that feel like a migraine, for some people. Why not just stick to salt, Sea salt is great because a little goes a very long way. How about everyone's new favorite to talk about? Trans Fats ~ a "non heart healthy" choice that can lead to heart disease, heart attack, kidney failure, not to tasty. After reading that, it is amazing how much I love my meat and dairy. So then you come to Olestra ~ I'm sorry it even sounds nasty, I never got into this "synthetic fat" great now they want me to eat liquid plastic? I am not saying that is what it is, I'm just saying no bag of fake fat potato chips is going to make me want to eat it when I know rest of my fat I consume will come out of me in the lovely form of diarrhea. I might as well be on the laxative diet. Not only that but Olestra also blocks your vitamin intake that come from your fruit and veggies. Another one I never fell for was that "fake sugar stuff" yukkk I can taste Aspartame ~ a mile away and now there is another new one Acesulfame-K ~ I really hate this one because all my old favorite chewing and bubble gum's use it because they think the flavor will last longer. I no longer chew those gum's for that reason alone. I have always said that there will be proof of cancer because of fake sugar and for Aspartame there finally is. Now Acesulfame-K is right behind. It is easy to know when your cold pressed olive oil has turned rancid but oils with Propyl Gallate ~ added to help oil from spoiling is worse in my opinion because it gives it years and years of shelf life. Come on people, I'd rather have to keep my EVOO in a dark bottle refridgerated. I have never understood why people want to eat blue food coloring (like ink in a pen) especially when you can buy veggie dye colors made by Mother Nature. Food Colors Blue 1 & 2 Red 3, Green 3 and Yellow 6 are your big no no's. Why have they not been banned yet by the FDA I have no idea, there is not flavor to them just color. Then again I can't believe they still bleach eggs because people won't eat them if they are brown. As much as I love my maraschino cherries, I'd rather see then without dyes so I can live tumor free. Last but not least the three big W's, White Flour, White Sugar and White Salt. There are better choices out there, you don't have to shut the door on all of it, just know what you are putting in your mouth & body and please READ LABELS!

Ms. Foodie

What To Grow In Your First Herb Garden

So you've been dreaming of walking outside and clipping your own herbs to cook with for the day but there is one problem....You don't have an herb garden and you don't know where to start. Ms. Foodie to the rescue, here I come. I am no Martha Stewart but I can grow herbs and I am a great cook!

First you need to ask yourself some questions, before you go and plant a bunch a herb garden :

1 What is the cost to grow herb vs buying herbs based on your family’s consumption?
2 How much will you have to plant to get your yield per year?
3 How well will this herb grow in your area?
4 Do want to plant for fun or is it really for the cooking you do?



TOP TEN LIST OF HERBS TO GROW FOR BEGINNERS


Basil ~ There are many Basil's but the ones I find to grow well are Sweet Italian, Lemon and Cinnamon. They grow well in warm sunny weather and not super cold but I have found they like a little shade because where I live my summer can be blistering hot and it is very dry. Eat the leaf or use the stems to infuse in sauces or pasta water.


Chives ~ I love garlic and onion, I found chives to grow better by directly seeding into the garden. They say no harvest is recommended during the first year because it is giving the young plants time to establish. I say grow the whole package and be selective when trimming, not to buzz cut the plant. If in the second year you have to many, pot and give as gifts.Chives are best used fresh as for most herbs but you can freeze successfully. I found dried chives loose all flavor, so I don't bother. Chop the whole stem in pieces.


Thyme ~ Lemon and Garden (regular), this is the cutest little pant I have seen. With protection they can survive the winter. I usually buy the plant and transplant after last frost, I like to keep a few plants because you find they go well in so many dishes. You clip a little piece of the stem and zip your fingers from top to bottom to clean stalk of baby leaves.

Rosemary ~ Is on my list because I love this stuff! I would not say I have full bushy plants but I have very tender wonderful smelling stalks of rosemary. You can use this fresh, frozen or dried. I use it for many things, cooking, marinades infusing Olive Oil, Sparkling water, Salt, I put it in my bath and my body lotions.

Sage ~ There are many different sages out there but not all are for eating! The sage that you see growing in the wild is usually the same sage you use for "smudge sticks" to burn. The one you eat has silvery leaves and is easy to grow, it produces a lot so unless you have areas where you just like to look at these plants I would start small. You can use fresh, frozen or dried because it is so strong, use a little at a time not to overpower your dish. You cook with the leaf.

Sweet Marjoram ~ Marjoram is a tender and very aromatic, it also is a small plant. I like to also buy this plant at my nursery. Marjoram is a close relative to oregano and marjoram can be used any where oregano can be used. I use this fresh dried or frozen. I love this mixed with Lavender and Rosemary for keeping in linen closets.


Dill ~ Has come along way and is not used just for pickling anymore! I love fresh sprigs in my salad's especially my smoked salmon salad. Use fresh or dried, the only time I freeze is when its already in a sauce.



Parsley ~ is not just for decor on a plates at a restaurant anymore. Flat leaf parsley is used in salads, pesto's, soups, sauces and tossed into vegetable dishes. I love this herb fresh or frozen only, dried parsley is out of date for me. You can still chew on it to freshen your breath but I'd rather not risk green in my teeth, Thank you.


Summer Savory ~ I have never really grown this herb but I hear it is easy to grow and can be directly seeded into the garden. It is like Cilantro where you have to pinch the growing points of this plant to encourage it to grow wide. Savory is used either fresh or dried.


Cilantro ~ Also known as the Coriander Leaf Cilantro is much more versatile to me then most Americans give it credit for. People hear the word and think "Mexican Food" yes this is true but it is also used in Thai and Indian cooking as well. Like Savory, Parsley, Basil and Dill you must pinch the tops to make them grow wide, rather then grow up in a stalk. You can tell the difference between parsley and cilantro right away by the smell. I love this fresh or frozen only but then again I have never thought of drying because of the dishes I make.


The above list comes from my personal experience and what other herb growers have shared with me.

Before planting in your area consult your local nursery because they usually have great tips and can let you know what grows best where you live

Remember there are hundreds of herbs out there to grow and experiment with try at least one new one a year.


TIPS FROM MS. FOODIE:

I recommend for most of your already picked herbs that you are not going to finish using try to freeze them rather then drying.You will also find that the herbs cut very well while frozen, such as Cilantro, Basil and Parsley. I also like to puree in a blender with a little bit of spring water and freeze in ice cube trays, it is easy to store, fast to use and very handy. I have also froze my unused fresh veggies before they go bad and I loose them. This even works on whole tomatoes for sauces but watch out those little tomatoes freeze into rock hard balls, so don't drop on you glass dishes!

Herbs bruise easily so, unless your knife is razor sharp try using scissors. Sometimes I find it faster and it creates a job for a little helper in your kitchen.

Get more Vitamins and Antioxidants in your body; dress up your same old salad and add herbs. Your family will love their same old favorite with a twist and you will love the added benefits.

Did you know that herbs have fads? Like color on your walls herbs too go in and out of popularity. Keep that in mind when your making that meatloaf, add some fresh Rosemary for that cancer fighting punch!

Thanks for Reading and Bon Appetit,

Ms. Foodie

Herbs, Fresh, Dried, Gound & Homegrown

One day I was watching Martha Stewart with my mom and Martha said "if you don't have fresh herbs, don't bother making this dish." My mom did not like Martha after that and I just fell out of my seat laughing. I understood what Martha was saying but it was the way she delivered her message that made her sound "over the top."

I will have to agree somewhat with Martha that in this day and age, it is so easy to find fresh herbs so why not use them. I love fresh over dried for many of my recipes especially Basil, even though I can buy fresh sage I still use dried. There are spices such as cumin, paprika, cayenne, file' and turmeric I always use in the dry form. When I'm using cinnamon, coriander (leaves aka cilantro) clove, nutmeg, fenugreek and star anise I do grind those myself.

By no means am I an expert in spices and herbs but I find I use many more different types of spices to cook with then most people do. Fenugreek is a great example, if you don't cook Indian dishes chances are you have never hear that spice. Fenugreek is one of those spices that have many different names such as: Foengreek, Greek Hayseed, Goat's Horn, Cow's Horn, Bird's Foot and there is also Methi Fenugreek Leaves. I love Fenugreek seeds milled, then used as a dry rub with other spices for my root vegetables and potatoes. I have started growing the seeds I buy at the store for there leaves to cook with because I could not find them at any markets. I use them for sauces and even in my salads. Then there is the little black seeds you see on some Persian breads, they are called Nigella. Some people think Nigella are Black Sesames but they are not at all, they even have a different shape then a Sesame, it is more like Black Cumin. I love mixing Nigella seeds crushed with Chinese 5 spice (dry rub) and rubbing it on my chicken, then coating the whole chicken with honey before I roast it.
I love to buy Green Cardamom pods and add the pod to flavor my black tea with honey.

Growing fresh herbs is truly wonderful because you can take what you need. The air around your herb garden smells amazing unless your growing a bunch of chives, onions & garlic. Your not paying a lot of money for herbs that will rot or wilt in your fridge, of course you can compost.
The things I love to plant the most are Rosemary, Italian Basil, Lemon Basil, Cinnamon Basil, Clove Basil, Chocolate Basil, Lemon Thyme, Thyme, Cilantro, Chives, Mint, Lemon Mint (Balm) and my new favorite Pineapple Sage!

How I Became A Foodie!

Welcome and thank you for being a lover of food too.

As far back as I can remember I have always been a foodie! Mom said I came out into this world with my fist in my mouth ready to eat and the first words out of my mouth were "FEED ME, I'm Hungry." Of course I know she is teasing me but I do love to eat and cook all kinds of foods. It is also one of my most favorite things to talk about!
I love sharing recipes and trying new things. I will admit savory cooking is one of my favorite things and I'm not much of a pastries chef but I still try. When I discovered Food Network I was hooked. The only people I ever saw on cooking shows were mostly on PBS Julia Childs being one of my favorite. She was always so nice and funny to watch, she never came across as a know it all. Then of course there was Martha, wow she could do everything...perfectly I may ad. "Bam!" who doesn't love Emeril Lagasse, Wolfgang Puck, Martin Yan, Tyler Florence, Bobby Flay, Alton Brown, Daisy Martinez (founded by Rachal Ray), Ina Garten, Jamie Oliver, Ming Tsai, Lidia Matticchio Bastianich, and the two cooks I'm compared to the most my beloved Paula Deen and Rachal Ray!

These are the people who inspire me to write a cookbook named "Foodielicious", talk about cooking and blog my foodielicious heart out. I'm also looking at starting a specialty store online but for now...Let's cook!

One of my simplest and most asked for salad is:

Israeli Salad

1 Orange Sweet Pepper
6 Small Capri Tomatoes
1/2 English Cucumber
10 Large Spanish Green Olives
1 Tablespoon of EVOO (Extra Virgin Olive Oil)
S-n-P (salt and pepper) I usually don't need salt because the Olives are salty enough

You will need a super sharp knife for this salad.
The key to this salad is everything needs to be chopped so small it's almost minced.
Refrigerate for 30 minutes to marry the flavors and You are done.

You can change the veggies around but this is the quick and simply Delicious one for me.
My friends love purple onion in this recipe but I think after and hour or so most of the veggies start to taste like onion.


Hope you enjoy and Bon Appetit!