Herbal Honey Vodka Sparkler

Herbal Honey Vodka Sparkler

This recipe was inspired by 3 things. Mainly my sister who makes this with 1T of dried lavender, but also the heat wave that’s hitting Seattle right now and the huge rosemary bushes I have in the backyard. YEAH for free ingredients!

This is a refreshing cocktail that isn’t too sweet and has an interesting herbal flavor. It’s a fun and unique drink to share at a party, and makes a great hostess gift. You can also experiment with different woody herbs; like thyme, oregano or marjoram.

1 C Vodka*

1T Honey

2 5in pieces of Rosemary (4 extra pieces if you want to garnish the glasses)

Seltzer water and ice

Combine vodka, honey and rosemary in a covered container. Let it sit for at least 5 hours, preferably over night. Place ice in a glass, pour 2oz in each glass and add 5oz of seltzer water, or to taste. Garnish with a rosemary sprig and enjoy!

Serves 4

*After trying several vodkas at a tasting I found Luksusowa, a Polish potato vodka, to be my favorite.

Curried Corn and Cilantro Salad

An easy healthy salad for a hot day. For this no cook corn salad, be sure to use very fresh corn; otherwise the salad may be too starchy.

2 Ears sweet corn (I’ve also used organic frozen white corn kernels)

2T Yellow curry sauce

1 Red or orange bell pepper, diced

1T Cilantro, finely chopped

Optional-a few dashes of hot sauce, kinda depends on how spicy the curry sauce is, I used Trader Joe’s yellow curry sauce and needed to add about 5 dashes of Tapatio.

Remove the kernels from the cob, and place the kernels in a large bowl. Add all of the other ingredients and toss to combine. Taste and adjust seasoning with hot sauce and salt.

Breakfast for Dinner: Poached Eggs

Poached eggs for dinner is not only a fast and easy meal, but it’s also cheap and filling. And their are endless ways of eating poached eggs. My favorite right now is to place a layer of tortilla chips on a plate and cover that with spinach. Place 2 poached eggs on top of the spinach and smother in warm salsa verde or a green chili sauce and a sprinkle of cheese.

Fill a small sauce pan with 2 inches of water, bring to a simmer and add 1 T of white vinegar (red will work but it will tint the eggs whites). Carefully place a cracked egg into the simmering water. Cook it to the desired doneness. Lift out with a slotted spoon.

-Poached egg salad: Toss bitter greens (arugula, frisee, spinach etc) with an acidic vinaigrette and place a poached egg on top. Add cooked bacon, tomatoes, croutons, or other vegetables.

-Serve a poached egg over garlic roasted vegetables with a baguette

Tomato Goat Cheese Fondue

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I have big plans for this tomato. When it gets ripe enough I’m going to cut a little off of the top, and a little off of the bottom, so it can stand up. I’ll scoop out the inside of the tomato, leaving the sides intact. I will add about half of the tomato innards back to the tomato shell. Then I’ll season the inside with a little salt and pepper, and top it off with a healthy spoonful of goat cheese, and drizzle it with a little olive oil. I will bake it in a 400 degree oven until the cheese is melted and the tomato has softened, about 20 minutes. I will place it in a small bowl, sprinkle it with fresh chopped basil or thyme. Then I will eat it using toasted frechbread to scoop out the lovely, tomatoey, cheesy goodness. Serve this with a big salad for a light dinner, or serve it as an appetizer