Citrus Organics Citrus Water

1/2 gallon purified water

1/2 cucumber unpeeled

1 orange

1 lemon

1 lime

1/2 bunch of fresh mint washed (individual leaves)

Cut all citrus and cucumber into slices 1/2 thick and tear all mint leaves from stems.

Fill clear glass pitcher 3/4 way to top and then add all citrus, cucumber and mint.

Stir to help infusion of flavors and enjoy.

**Will stay in refrigerator up to 4 days.

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Pumpkin Walnut Bread

A great moist and spicy bread that is delicious with a cup of your favorite tea or for dessert with a scoop of vanilla bean ice cream or large scoop of fresh ginger infused whipped cream.

3 1/3 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1  1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2/3 cup vegetable shortening

2 cups mashed or pureed Pumpkin

4 eggs slightly beaten

2  2/3 cups sugar

2/3 cups milk

1 cup chopped walnuts

Preheat oven to 350 F Grease and flour 9x5x3 inch loaf pan.

combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves  and toss them together with a fork or whisk. In a large bowl combine, sugar, pumpkin,eggs, milk, and walnuts. Add the combined dry ingredients to the wet ingredients and stir with a large spoon just until the batter is blended, the flour should be incorporated so there are no lumps, but there will be small bits of shortening that will disappear during baking.

Divide batter equally between pans and bake for about one hour or until skewer inserted in center come out clean. Remove the loaves from the oven, and cool in the pans for5 minutes before turning out onto a rack to cool completely.

** Ginger Whipped Cream: instead of adding sugar to the whipped cream while beating add simple syrup infused with fresh ginger. It is delicious!!

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Spicy Italian Meatball Soup

This is  heart warming and twist on the traditional Italian Peasant soup known to most as Minestrone. The fresh herbs always give a natural and exhilarating lift to any foods. In this soup… as in cooking in general… you will want the vegetables to be cut or chopped in a uniform size.

1/2 bunch Swiss Chard …chopped

1 large carrot..scrubbed and chopped

1 celery stock..chopped

1 onion….chopped

3 garlic cloves ….chopped

2 Tablespoons Olive Oil

1 cup Fresh Organic Baby Spinach… chopped

1/2 cup green cabbage…chopped

1 large sweet potato..scrubbed w/ skin on…chopped

2 medium creamer.. white rose or purple potato …chopped

1/2 Gala or other sweet apple…chopped

1 fresh tomato or  canned (prefer San Marzano) 28 ounce

fresh Basil

Fresh mint

1/2 teaspoon Cinzia’s Citrus Organic Spice

1/2 teaspoon Course Sea Salt or Pink Himalayan

1/4 teaspoon Black Pepper

Saute in Le Cruset or large pot the olive oil… onions… carrots…celery and apple for 2 minutes till translucent. Then add garlic and saute till flavors are released..1 minute then add the potatoes..(sweet and white) and saute till coated with oil and starting to sear (about 3 minutes) stirring to coat evenly. add the Swiss Chard.. Cabbage and Baby Spinach and 1/2 of the fresh herbs…stir till coated.

Add salt and pepper and Citrus Organic Spice Rub to the mixture and stir to coat evenly. Add 4 cups of vegetable, chicken stock  or water and stir to incorporate.

*Adjust seasoning at this time..add more salt pepperor spice etc. to taste if needed.

Let come to a boil for 2 mins and then turn down to a simmer about 15-20 minutes or until the potatoes are tender but not mushy!

Laddle into large soup bowls and add the Turkey Meatballs then the fresh herbs to the top.

Turkey Meatballs

8 0unces Ground Turkey

1/2 teaspoon Citrus Organics Spice Rub

1/4 teasoon Sea Salt

1/4 teaspoon Pepper

Blend together and form into tiny balls (the size of a quarter)

Saute in 2 Tablespoons Olive oil until golden brown on all sides..

Make sure they are uniform in size to insure proper doneness. They should cook for about 7 -8 minutes on med/ high flame shaking pan back and forth occasionally. For quicker and more  tender meatballs you may sear meatballs on each side and then when they turn golden brown add a tablespoon of water and invert the lid and they will steam. If doing this you must turn down the flame after you add the water and let simmer for another 3 mins or so.

*These may be added to your soup or soup can be served vegetarian style as well.

 

 

 

 

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Mast-o-Khiar Yogurt Dip

If you can’t find dried rose petals, simply leave them out. The dip will be different but still delicious!

2 medium garlic cloves, peeled
1/2 teaspoon fine grain sea salt
2 cups / 480 ml Greek yogurt
3 tablespoons chopped fresh dill
a dozen fresh mint leaves, chopped
1 medium cucumber, seeded & finely diced
great quality extra-virgin olive oil
1/3 cup walnuts, deeply toasted
2 teaspoons crushed dried rose petals
3 tablespoons chopped dried cranberries

On a cutting board, sprinkle the garlic cloves with the salt, then mash/chop into a paste with a knife. In a small bowl combine the garlic paste with the yogurt, dill, and mint. Cover and refrigerate until ready to serve. When you’re all set -stir in the cucumber, and salt to taste. Spoon into a favorite dish and serve drizzled with the olive oil, sprinkled with the walnuts, rose petals, and dried cranberries.

Serves 6-8.

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“Cook Like a Restaurant Chef” series with Cynthia DiMatteo

Come to our Chef Series led by Cynthia DiMatteo who moved in from Santa Barbara. She is a food writer, blogger, culinary instructor, recipe developer and former owner of restaurants (Augustine’s, Gourmet Ole and Ocotillo) and catering company- California Treats.

In these series, you learn to make the sophisticated dishes you enjoy in restaurants while learning to use sustainable ingredients and make the process simple and the food delicious using your time in the kitchen efficiently.  In this class, Cynthia will teach you how to make:

Lavender/Mint Tarrantini

Tangerine Halibut with toasted Coconut Asparagus and Parmesan Mash

Rustic Fresh Fruit Cobbler

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Heirloom Tomato Tarte Tatin

This gorgeous, golden and rustic Tarte Tatin is as wonderful in the winter as in the summer. Use tomatoes from your garden or beauties from your local Farmers Market. Try a variety of colors..shapes and sizes. This is a stunning and heart warming Tarte Tatin. Add a dollup of creamy Greek yogurt, creme fraiche or chopped fresh herbs!

2 medium yellow onions, chopped

2 Tablespoons extra virgin olive oil

1 1/2 pounds/24 ounce small tomatoes ( mix of heirloom cherry and early girls)

scant 1/2 teaspoon fine grain sea salt

2 teaspoons balsamic vinegar

1 bit of flour

zest of one lemon

1 pie crust..(regular or rye is suggested)

1 egg whisked with Tablespoon water

Preheat oven to 400%F/ 205C

While the oven is warming, use a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil. Cook, stirring regularly, until all the onions are deeply golden brown and caramelized, 10-15 minutes. Remove from heat

While onions are cooking, cut any larger early girl tomatoes in half. I typically leave the cherry tomatoes whole. Add the caramelized onions along with the salt and balsamic vinegar. Transfer to a 10 or 11 inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a Tablespoon or two with flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomatoe mixture-tucking in the sides a bit.

Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the onion until the crust is deeply golden brown and the tomatoes are bubbling a bit at the sides, 25-30 minutes.

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Spicy Asian Turkey and Lemon Verbena Salad..Tangerine Dressing

This salad is so easy and healthy to throw together..just 7 minutes and you should be “manga..ing” …as the Italians would say…a delicious and tasty lunch or light dinner.

8 ounces Ground Turkey

1//2 cup Garbanzo Beans..rinsed and drained

1/2 cup pear shaped tomatoes

Fresh Organic Spinach Leaves

Cabbage ( white or red or combination of both)

1 Tablespoon each of:Fresh Tarragon, basil and Lemon Verbena

1/2 teaspoon CITRUS ORGANICS SPICE RUB (Search recipe on this site)

1/2 teaspoon Soy Sauce

1/2 Tablespoon Toasted Sesame Oil

1/4 teaspoon Kosher Salt

1/4 teaspoon Fresh Ground Pepper

Saute Turkey in medium skillet with  sesame oil at high heat. Add soy sauce and salt and pepper stir till medium brown.

While Turkey is browning chop the cabbage and Baby Organic Spinach in shreds with knife. Rinse pear tomatoes and garbanzo beans in colander..drain and set aside. Gently tear or chop fresh Tarragon, Basil and Lemon Verbena..set aside.

Place Cabbage and Spinach in big individual salad bowls or plates  in a mound..

add the garbanzo beans, Gala apples (chopped) on the greens and then add Turkey , dollop of sour cream (or plain Greek yogurt for fewer calories) and a drizzle of Tangerine Sesame Dressing and sesame oil as well. Finally, sprinkle with black toasted sesame seeds and Balsamic Glaze.

***Turkey may be substituted with Shrimp.. Chicken.. Steak or Tofu if you prefer.

 

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