Sweet Onion Marmalade

This gorgeous marmalade is so simple to make.. It’s sweet its savory its perfect!

Ingredients

1 medium sweet or yellow onion

2 Tablespoons sugar

2 Tablespoons organic butter

1 teaspoon molasses

1 teaspoon balsamic vinegar

1/2 teaspoon sea salt

Directions

1. Dice the onion and set aside.

2. In a skillet, on medium heat, add the butter and sugar and cook for 1 minute. Then add the balsamic, molasses and sea salt. Stir and cook for another minute. Then place the diced onion into the mixture, set on medium low heat, cover and cook for 20-25 minutes until the onions are tender.

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Fresh Guacamole with Cayenne Pepper and Fumée De Sel

This gorgeous Guacamole pairs so perfectly with Fumée De Sel. Which is a Chardonnay and Oak Smoked Organic Fleur De Sel. Being a simple dip to put together, it is perfect for Entertaining or snacking.

Ingredients

2-3 Avocados

1 teaspoon Cilantro, chopped

1/2 teaspoon Fresh Lime Juice and Zest

1/2 teaspoon Garlic, pressed

1/2 teaspoon Fumée De Sel

1/4 teaspoon Cayenne Pepper

Directions

1. Combine all ingredients in a medium bowl and press with a potato masher.

Serve with veggie or blue corn tortilla chips.

Simple and delicious!

Fresh Lemon Curd

This Fresh Lemon Curd is a smooth, melt in your mouth blend of a few simple ingredients. Not only a delectable taste but also a perfect gift!

Ingredients

Zest of one Lemon

1/2 cup Raw Sugar

5 Tablespoons Butter

3 Eggs, beaten

1/2 cup Lemon Juice (Juice from 3-4 lemons)

pinch of Sea Salt

Directions

In a medium bowl cream together the butter, sugar, sea salt and lemon zest. Then, place the bowl over a pot with simmering water to cook the mixture. While whisking continuously begin to add in the egg yolks a little at a time. Then, begin to slowly incorporate the lemon juice. Increase the heat of the simmering water and continue to whisk for about 10-15 minutes until the curd has thickened. Set aside to cool then refrigerate until ready to use.

Brie Cheese and Spinach Dip

Brie Cheese.

When I was first introduced to this unique cheese, years ago, by my European raised fiance, I was honestly terrified.

Cheese  to me was not supposed to be covered with a white edible “wrapper” , nor was it supposed to smell and look funny, and to taste it I was expecting to have to plug my nose and allow my body to digest it as quickly as possible.

However, This cheese to my discovery was absolutely phenomenal! I was completely not expecting to well… Eat the whole thing. And the only remark from my fiance…”One bite huh?”

Now that Brie is a part of our almost daily lives, I have come up with many creative ways to enjoy it, this recipe came from what we just happened to have in the fridge that day and I was craving something gooey, warm and yummy! So this is what I came up with.

*Ingredients:

2 Cups Organic Fresh Spinach

1 Cup Organic Sour Cream

1 Cup Brie (Of course..)

1/4 Cup Grated Parmesan

1/2 Cup Chopped Artichoke Hearts

1/2 Teaspoon Sea Salt

Pinch of Chili Flakes

*You notice there are no measurements along with the ingredients because it was truly…

Directions:

…A little bit of this, a little bit of that, a pinch of this and a pinch of that! Put it in the oven 350 for 25-30 minutes and Whaa la!

Deliciousness!

Chicken and Kale Pasta in an Herb Cream Sauce

Pasta… One of the most satisfying dishes ever! It is hearty, fulfilling and so versatile. With this delicious combination of ingredients I have chosen I know you will adore this dish as much as we did.

Ingredients:

2 Large Organic Chicken Breasts, cut into cubes

2 Large stems of Organic Kale, rinsed well and chopped

1/2 packet of your favorite Pasta (I chose Organic Spaghetti because I love to twirl it on my fork.)

1/2 C Organic Cream

2 T Olive Oil

Bunch of Oregano and Chives

Some Parsley and chive stems for garnish

Sea Salt and Pepper

Directions:

Bring a large amount of salted water to a boil and cook pasta to al dente. (Reserve some of the pasta water.)

In a medium to large pan heat your olive oil and cook your kale till it is soft and wilted. Then remove the kale and set aside.

Salt and pepper both sides of the cubed chicken then place your chicken to the pan you used to cook the kale, you may need to add a bit more olive oil if there in none left over from the kale.

Allow the chicken to brown on both sides, about 3-4 minutes per side.

Then add the cream and herbs to the chicken and simmer the mixture for about 8 minutes.

Taste test to see if you need to add more salt and/or pepper.

When you are ready to serve add a little of the reserved pasta water to the cream mixture to thin it out a bit. Then add your kale and mix it together.

For plating, place some pasta on your plate then spoon the chicken mixture on top and garnish with parsley and chive stems.

Simple and delicious.

Bon Appetite!

Trio Basil Pesto

Although, we live in a little condo we still have managed to make an almost complete garden on our 2’8″x 9’1″ porch… Our “Garden” consists of: Lavender, Grape Vines, Thyme, Camomile, Parsley, Chives, Tomatoes, Strawberries, Fig and Avocado Tree, Oregano, Red Bell Peppers, Rosemary and finally 3 different types of Basil (Cinnamon, Lemon and Sweet).

So, I decided to use all 3 types of Basil in this pesto and it turned out so flavorful and delicious!

Ingredients:

1/2 C of each Basil (Cinnamon, Sweet and Lemon)

1/4 C Pine Nuts, toasted

1/3 C Garlic infused Extra Virgin Olive Oil

1/3 C Parmesan Cheese, grated

1 t Pink Himalayan Salt

1/2 t Fresh ground Black Pepper

Directions: Combine all ingredients in a blender or food processor except for the olive oil, as you begin to blend slowly add in the olive oil. Blend to your desired consistency. If you want the pesto smoother add a little more oil.

This pesto is lovely on Crostinis, Pasta or Pizza!