Food Fridays: Earthly Delights

One of my favorites spots here on the Cape to eat is Osterville’s Earthly Delights – I have been every day and become quite friendly with the owners Tommy and Mary.  Their organic iced coffee (with your choice of a variety of creamers – from coconut milk to organic half and half) along with one of Mary’s organic muffins (selection changes daily) is a great way to start off the day.  For lunch I highly recommend the turkey Reuben or if you are feeling healthy the kale salad wrap is fantastic.

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I also got the inside scoop that anytime there is a celebrity around town (like Blythe Danner or Tory Burch) they tend to frequent Earthly Delights as its one of the few organic places around known for fresh squeezed juices and smoothies.

Mary’s delicious muffins range from gluten free multi berry/peach to flax seed banana chocolate chip (just to name two of my favs)…  I don’t have the exact recipes but found this gluten free choc/banana recipe on Beard & Bonnett which I plan on trying asap:

Choc muffins

Banana Chocolate Chip Muffins

3/4 cup dark brown sugar 6 Tbsp. butter softened 6 Tbsp. ground golden flax seed 1 tsp. g-free vanilla extract 2 eggs 2 cups Better Batter g-free all purpose flour or other g-free baking mix 1 tsp. salt 1 tsp. baking soda 3 ripe bananas, mashed 1/2 cup semi-sweet chocolate chips 1/2 cup chopped pecans

Preheat the oven to 350° F and line a muffin pan with paper liners.

Beat the sugar, butter, ground flax, vanilla, and eggs together in the bowl of an electric mixer until smooth and creamy.

Combine the flour, salt, and baking soda together in a separate bowl and stir with a whisk to combine. Add the dry ingredients to the creamed sugar mixture, 1/2 cup at a time, mixing after each addition until completely combined. *The batter will be stiff at this point. Beat the bananas into the batter with the mixer on low speed. Fold the chocolate chips and pecans into the batter. Fill the prepared muffin cups 3/4 of the way full with the batter.

Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Happy Friday!!

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Food Friday: Huckleberries and Pot Pies

Jackson Hole is very close to Idaho and around this time of year the States famous huckleberries are in season.  We have been visiting Wyoming in the summers for a few years now but for some reason had never had the chance to try a huckleberry product, so yesterday was the day – after a long hike through the park we stopped by Dornans, fabulous outdoor dining in the park with unreal view of the Tetons, to try and find some huckleberry ice cream.  There is a small stand outside the restaurant where I had the chance to dig in – it was of course everything I thought it would be, delicious – similar to a blueberry but sweeter with a more dynamic flavor.  If you ever have the chance I highly recommend trying fresh huckleberries or just head right to the ice cream!

HUCKLEBERRY ICE CREAM

Another first for this year was the beginning of new family tradition – a food throwdown.  We decided it would be a fun way to mix things up a bit especially while we have the whole family together on vacation along with other close family friends – so we hosted our first annual family cook-off where each couple enters with their version of a designated entrée judged by area chefs.  This years entrée selection was Pot pie.  We have some serious foodies in this group so I had a feeling things were going to get a little over the top.

Here are some pictures from our cook-off:

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This gem was the overall winner – baby heirloom roasted vegetable pot pie in a beautifully decorated sour cream crust.  The entrants presentation was perfection served on a simple dish with burlap and a rustic bunch of organic carrots greens and all.

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Here is the recipe for the winning entrée:

Sour Cream Crust:

2 1/4 cups flour
1/2 tsp salt
3/4 cup (6 ounces) butter
1 egg
2 tablespoons sour cream
Sift flour and salt onto a board or into a bowl and make a well in the center. Break the butter (which should be firm but not too cold) into small pieces and put in the well with the egg and sour cream.  Work quickly with the fingers to blend the flour and ingredients until they form a soft ball of dough.  If necessary, add a little more sour cream (use no more than 1/4 cup in all) to bind dough.  Form into a ball, wrap in wax paper or foil, and chill in the refrigerator for 30 minutes.
Vegetable Filling:
 The entrants recipe was actually a “secret recipe” but based on the ingredients used this is filling I think most closely resembled it, you can find the recipe here (I think this couple added in morels and fava beans):  http://www.foodnetwork.com/recipes/ina-garten/vegetable-pot-pie-recipe/index.html
Happy Friday!!

Food Friday: Jackson Whole Grocer

Hope everyone had a great 4th!!

One of my favorite places here in Jackson to grab a quick bite to eat for a quiet breakfast or after a long hike is actually at the Jackson Whole Grocer.  They have a fantastic Smoothie and Tonic/Juice bar as well as healthy freshly made prepared foods.

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My favorite green juice is the Clean Machine, made from active greens to revitalize and cleanse: Kale, carrot, cucumber, lemon, with your choice of parsley or wheatgrass, I also add some ginger to mine.  This can easily be made at home with an extra strength blender or a vitamix, once ingredients are blended just strain and drink!

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If I’m looking for something a little more substatial I go for the Blue Lips with spinach: Blueberries, spinach, banana, almond milk, blueberry-pomegranate juice.  This along with a bowl of oatmeal is my go to breakfast treat.

When looking for something decadant, especially after a long hike I love the Banff Express: Banana, espresso, almond butter, Kakow chocolate syrup, almond milk.  YUM!

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After a day of all these healthy drinks by cocktail hour I’m ready to dig in to my husbands delicious pimento cheese dip!

Would love to hear about some of your favorite smoothie and go to juice recipes!


Camp Snacks

This a little off topic but as a Mom of two young boys who are currently attending summer camp I found First Bites founder Caren Gremonts Huffpost article “Obesity’s Officially a Disease, so why was my child diagnosed as a ‘healthy eater’?” a fascinating post.  It’s a quick read about how camps (and of course our schools are guilty as well) provide snacks like oreos, graham crackers, cheetos, etc and offer these as “nutritious” options for our children to snack on.  I am all for balance in a child’s life but packaged processed desserts disguised as healthy snack options seems misguided to say the least.

If anyone is interested in healthy snack options for kids and lunch box ideas, below is a list of blogs I frequent for suggestions:

100 days of real food:  http://www.100daysofrealfood.com/

Weelicious:  http://weelicious.com/

Kath Eats Real Food:  http://www.katheats.com/

First Bites:  http://www.firstbites.org/

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Happy snacking!


Homemade Blueberry Lemonade

While reading The Glossy Life this morning, I came across this lovely recipe for homemade blueberry lemonade and now I can’t wait to concoct this treat for my Memorial Day festivities this weekend.

Ingredients

2 cups water

2 cups sugar

2 cups lemon juice (at least 12 fresh lemons)

zest of one lemon

one cup fresh blueberries

Combine the water and sugar in a pan over high heat. Bring the mixture to a strong boil, stirring on occasion. Once the sugar has dissolved, continue to boil for an additional two minutes. Remove from the heat and stir in lemon juice and lemon zest. This is the syrup that will serve as the base of your lemonade. Let sit for at least a half hour.

While the syrup is cooling, you’re going to want to reduce your blueberries down on the stove. Place a cup of blueberries in a pan with one cup of water, one cup of sugar and the juice of half a lemon. Bring the mixture to a boil, reducing the heat once the sugar has melted and allow it to simmer for 15 minutes.

Once the mixture has reduced down and is a deep shade of purple, pour it through a fine mesh strainer and into a bowl. The end result is a sweet fruity syrup that you’ll use to flavor your lemonade base.

The proportions for mixing up the lemonade remain the same whether you’re making a single glass or a bottle (like I did). Fill your bottle (or again, your glass) a third of the way with the lemon syrup. Add water and ice until full. Stir in several spoonfuls of the blueberry syrup–the more you add, the deeper the color and stronger the flavor. Serve cold with a lemon slice at a BBQ this weekend–the perfect welcome to the long-awaited summer days!

memorial day beverage

Recipe and images are courtesy of The Glossy Life.


Happy Cinco de Mayo!

If you’re not celebrating the Kentucky Derby today, then you are most definitely celebrating Cinco de Mayo!

The Perfect Margarita

1.5 oz Tequila

2 tsp 100% Pure Agave Nectar

1 oz Fresh Squeezed Lime Juice (approx 1/2 lime)

Lime to garnish

Ice

Salt (optional)

Mix everything together, swirl or stir to dissolve Agave nectar, add enough ice to fill your glass, then shake and serve. Garnish with a lime wheel or wedge and salt the rim of your glass.
The Perfect Virgin Margarita
1 cup of limeade
2 tsp of 100% Pure Agave Nectar
1/4 cup of Lime flavored italian soda
Lime to garnish
Ice
Salt (Optional)
Same directions as above… Mix everything together, swirl or stir to dissolve Agave nectar, add enough ice to fill your glass, then shake and serve. Garnish with a lime wheel or wedge and salt the rim of your glass.
Make sure to pair these delicious cocktails with a delicious dessert.  My mouth has literally been watering since I saw these margarita cupcakes!
I’m not much of cook, so I will most likely buy these from my local bakery, but if you are feeling inspired, then click here for the recipe!
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Kentucky Derby!

Is everyone else just as excited as I am about the Kentucky Derby this weekend? When I was young, I used to go to the Derby with my family and I was always completely enamored by the beautiful red roses overflowing everywhere and all of the sophisticated ladies in their elaborate hats.  Though I haven’t been to the actual Derby in years, I still enjoy a toast to the most exciting two minutes of sports complete with mint juleps and my finest headwear.

For those of you hosting a Derby party at home.  Please try my absolute favorite Mint Julep recipe!


Classic Mint Julep

1 scant ounce of minted simple syrup (see below for details)

2 cups of crushed ice

2 ounces of Kentucky bourbon

Fresh mint for garnish

Minted Simple Syrup

1 cup of water

1 cup of sugar

1 bunch of mint

In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Take pan off heat, add mint leaves, and steep 15 minutes. Strain, then refrigerate syrup until cold, about 3 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)

Add the minted simple syrup to a silver mint julep cup, then add 1 cup of crushed ice, bourbon and a splash of water.  Add enough of the remaining ice to almost fill the cup.  Stir well and garnish with mint sprigs.  Recipe courtesy of Epicurious.

Make sure to serve your mint juleps in lovely silver cups!

carven dress, mui mui shoes,

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Coral Kentucky Derby Hat // Valextra Isis Gioiello Clutch // Carven Lace and Silk Organza Dress // Mui Mui Pink Bow shoes