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Entries in recipe (93)

Wednesday
Nov302011

recipe: leftover pie shake

photo by: rick photo by: Josep Ma. Rosell

If you find yourself with an abundance of pie, why not try a—insert favorite pie name here—milkshake?

Combine ice cream and milk in a blender. Blend until creamy then drop in a slice of pie. Don’t be afraid to spike it—rum or cordials would be a nice compliment.

Like most milkshakes, toppings are key—try freshly whipped cream, sprinkles, fruit chunks, nuts…or, think outside the box and layer mixings for a parfait!

photo by: gemsling photo by: MyLifeStory

Special thanks to adam for this inspiration.

Tuesday
Nov292011

sugar & olives

Sugar & Olives is in its third year of serving ‘farm to family’ style, and its tucked away location draws a steady and curious crowd.

The converted factory space sits on a side street in Norwalk, Connecticut, and without a sign or any evidence that it’s a restaurant, it has become a local favorite for private dining, cooking classes and a swanky spot to sit, eat and enjoy some tasty food.

Want to know where your food is from? Just ask and they’ll tell you—or look it up on the iPad menu. Each guest gets one so they can choose their meal, and search for more information as they wish.

Vegetables, fruit, poultry, shellfish, dairy and eggs are gathered from farms within CT, while grains and other items are sourced regionally from the Hudson Valley to Vermont. Sweet and savory as the name Sugar & Olives implies, with a focus on flavor and simplicity, allowing each item to shine.

The sustainable build-out and best practices of this small shop has earned it three stars with the Green Restaurant Association. The efforts to keep a tiny footprint include waste reduction, pre- and post-consumer composting, recycling, a water filtration system with zero plastic water bottles on the premises, and a rain barrel to boot.

Special thanks to jennifer and cristina, store manager west hollywood, for the inside scoop!

Friday
Nov252011

recipe: cristina's smoothie

photo by: anathea1 frozen banana
2 tblsp lecithin
2 tblsp cold pressed flax oil
1 tblsp bee pollen
8 oz aloe juice
8 oz unfiltered apple juice
1 packet of Green Vibrance
optional: 1 tblsp coconut oil

hints:
1. to blend it well, let the banana thaw a smidge.
2. if you’re not a banana lover, substitute with frozen grapes, strawberries, blueberries or ice.
3. other optional ingredients: protein powder or kale leaves.

Thanks to cristina, store manager west hollywood, for this submission.

Tuesday
Nov222011

recipe: spicy turkey tacos

photo by: Paul Lowry Shred leftover turkey and season with your favorite spices—cumin, coriander, cayenne, salt and pepper—any of these could work very well.

Quickly saute in a hot skillet with a little canola oil and top with the usual suspects—lettuce, diced tomatoes, onions and guacamole.

Or plan ahead and stock up on peach salsa, wild rice and cilantro when shopping for the
big meal.

Special thanks to Adam for this inspiration.

Friday
Nov182011

steven's raspberry mojito

6-8 fresh raspberries
8-10 fresh mint leaves
2 tsp sugar or simple syrup
3 tbsp fresh lime juice, or the juice of one lime
2 oz light rum
6 oz club soda
ice

In a glass, muddle together mint leaves, raspberries and sugar until it’s smooth and smells like a summer vacation. Add lime juice and rum, stir well.

Add plenty of ice, then top off the glass with club soda—or sparkling wine if it’s an extra special occasion. Add a few fresh raspberries and a sprig of fresh mint as garnish before serving.

If serving a crowd, increase the amounts of mint, raspberries, lime, sugar and rum, muddle them in a cocktail shaker. Pour that mixture into glasses then top each with ice and club soda.

Thanks to steven, visual merchant georgetown, for this submission.