Our Recipes

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 Ingredients: 

• 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
• 4 cloves of garlic, skins removed
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 Tbs sliced or slivered almonds, roasted
• 3 Tbs grated Parmigiano-Reggiano cheese
• 2 lemons zested and juiced
• 2 tsp Smoked paprika
• Pinch of cayenne pepper
• ¼ cup of Olive oil

· Salt and freshly ground black pepper, to taste

Directions:

1.  Preheat the oven to 450 degrees.
2. Rub the peppers with oil and save the remainder of the oil for the pesto. Place the whole peppers on a sheet pan and place in the oven for 20-30 minutes, until the skins begin to wrinkle, and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with plastic wrap and set aside for 20 minutes, or until the peppers are cool enough to handle. Once cooled remove the stem, seeds and skin.
3. Place the garlic in bowl of food processor and pulse 3 time. Add the Parsley and pulse 3 times.
4. Add remaining ingredients except oil. Process for 5 seconds and with the food processor running slowly drizzle in the olive oil until a coarse paste forms and adjust for seasoning and taste. (salt, pepper, lemon juice etc.)

This is a simple yet fresh pesto. Easily adjusted to meet your own palette's liking.

Use as a sauce on grilled chicken, steak, pasta or a crostini.

Top with the cheese of your choice (this sauce really likes Feta, Goat or even Blue Cheese if using it on beef.

Have fun and enjoy!

Ingredients: 

• 3 Tbsp EVO (extra virgin olive oil)
• 6 cups diced French bread
• 1/2 tsp Lowery Seasoned Salt
• 2 large beefy tomatoes cubed
• 1 English cucumber cubed and seeded not peeled
• 1 red bell pepper diced
• 1 yellow red pepper diced
• 1/2 red onion diced
• Fresh basil to taste (about 2 oz Thai basil is best)

 Directions:

1. Toast bread to almost crunching and set aside
2. In a large bowl mix all other ingredients
3. Toss in bread and add vinaigrette dressing (about 4 oz) and toss
4. Vinaigrette Dressing:
5. ¼ cup champagne vinegar
   2 Tbsp Spicy brown mustard
   1 tsp fresh oregano
   1 clove garlic minced
   ¼ tsp black pepper
    
6. Mix all ingredients in a bowl with a whip
   Stream ½ cup of extra virgin olive oil into the mix
   Add 2 Tbsp fresh lemon juice for a Lemon vinaigrette

  Ingredients:

• 2 Hothouse Cucumbers Peeled and seeded
• 3 red bell peppers seeded
• 4 plum tomatoes cubed
• 1 red onion
• 4 garlic cloves minced
• 46 oz V8 juice
• Juice of 1 large lemon
• 1/4 cup red wine vinegar
• 1/4 cup virgin olive oil
• 1/2 Tbsp Kosher salt
• 1 tsp freshly ground pepper

Directions:

1. Chop all veggies into 1-inch cubes
2. Save a cup of each veggie for garnishing the soup before serving
3. Put in separately each of the veggies into a food processor and pulse until it is coarsely chopped. 
4. Do not over process
5. Combine the processed veggies into a large bowl and add the garlic, V8 juice, vinegar, olive oil, salt and pepper. 
6. Mix well and chill before serving.

(The longer you let it sit, the more the flavor develops)

Garnish with fresh chopped veggies and serve!

Ingredients: 

• 4 oz. Heavy cream
• Pinch of pepper
• 2 Tbsp sugar
• 12 oz strawberry yogurt
• 2 pints of strawberries washed and sliced

Directions:

Add all ingredients to a blender and blend until a creamy smooth consistency.

Garnish & Enjoy!

Ingredients:

• 4 oz CRISCO
• 4 oz BUTTER 
• 5 YOLKS 
• 2 CUPS SUGAR
• 2 C FLOUR
• 1 ½ TSP BAKING SODA
• *Add buttermilk to flour mix interchangeably. A little at a time 
• 2 C BUTTERMILK
• Add
• 3.5 OZ COCONUT
• 1 ½ TSP VANILLA EXTRACT 
• Slowly fold in 
• 5 EGG WHITES MED WHIPPED

Directions:

Bake at 350 40 to 45 minutes

CREAM CHEESE ICING:

1/2 lb. Butter

1 Cup Powdered Sugar

1.5 lbs. cream cheese

  Ingredients:

• 2 cups sugar 
• 8 oz butter (1/2 lb) 
• 3 eggs 
• 4 cups flour 
• 3 tsp baking powder 
• 4 tsp almond extract 
• 3 oz sliced almonds with skins 

Directions: 

1. Cream sugar and butter together in mixing bowl 
2. Incorporate eggs 1 at a time 
3. Add baking powder to flour and mix well then add 1 cup at a time to mixer 
4. Add extract and almonds until incorporated 
5. Place dough on your workspace and dust space with flour 
6. Roll dough into a log then cut into 4 pieces 
7. Roll each into a log about 2 hand widths 
8. Place logs onto baking sheet lined with parchment paper 
9. Flatten logs slightly 
10. Brush top of logs with milk and sprinkle with sliced almonds 
11. Bake at 350 for 20 to 25 minutes Let cool Slice about finger width on the bias

ENJOY!