Month: March 2019

Rosebud Salad

Rosebud Salad Ingredients: Pistachios, blueberries, pasta, 1 can tuna(fresh is better), 1/4 cup olive oil, 1 large red onion, olives to taste, grape tomatoes to your liking, a handful of spinach, lemon juice, lemon zest, pepper, and love. Directions: Place cooked pasta into a bowl. Add ingredients above and toss! Then place pasta onto a beautiful plate and decorate with roses! Roses are edible and add a unique taste to my creation.

Peacock Salad

Peacock Salad Ingredients: Romaine lettuce, blueberries, watercress, pistachios, sunflower seeds, carrots, cranberries, rosebuds, red peppers, anchovies, cheese, limes, peppercorn dressing, and balsamic dressing. Directions: Be creative. Put your heart into it. Measure to your OWN taste. Use items you LOVE.    

Almond Flour Cupcakes

  Ingredients: 2 eggs, 1/4 tsp vanilla extract, 1/4 tsp salt, 1/4 cup honey, 1/2 cup butter milk, 1/2 cup water, 1 1/2 cup almond flour, 1/4 cup baking soda, 1/2 cup cocoa powder, and 1/4 cup olive oil. Frosting: 1 pkg cream cheese, 1 cup confectioners sugar(to taste), vanilla(to taste), 1/2 cup butter and whipping cream( about 1/3 cup). Condiments: Blueberries, raspberries, strawberries, walnuts, rose petals, and butterflies. Directions: Combine wet and dry items. Mix ingredients until combined, but don’t over mix. Place mixture into cupcake tin with ice cream scoop. Bake for 20 minutes.  

Mediterranean Pasta

  Ingredients: 1/2 pkg spaghetti, 1 1/2 cups spinach, 1 cup of olives, freshly made tomato sauce, garlic, basil, olive oil to taste, anchovies to taste, salt, and pepper! Directions: Combine wet and dry ingredients. Let simmer for 30 minutes. Add olives and spinach last. Drain pasta and plate. Top pasta with sauce and add grated cheese to your liking. This is soo good! The olives and anchovies can replace salt as it is flavorful! Cheers!

Scallop & Kale Pho

  Ingredients: Scallops, cashews, carrots, kale, broccoli, red peppers, Pho noodles, vegetable stock, olive oil, sesame oil, carrots, garlic, scallions, fish sauce, love, and homemade red pepper chili sauce. Directions: Combine scallions, cashew nuts, olive oil, sesame oil, and carrots. Cook approximately 5 – 10 minutes. A wok is recommended. I didn’t use a one. Add broccoli, kale, and fish sauce. Cook for 5 minutes. Then, add vegetable broth. Let simmer for 15 minutes. Cook Pho noodles for 6 minutes.  This depends on the directions. I don’t like over cooked vegetables, so I recommend adjusting the timing to your liking! I also season to taste, and so there can be soo many different versions. The recipe calls for a 40 minutes cook time.  Pan sear the scallops last, so they are tender and hot! Top the noodles with broth and scallops!