green planet blog.
To go with those tacos, and again, happy National Taco Day (10/4)!!!
From What Would Brian Boitano Make?
- 4 cups cubed watermelon
- 2 tablespoons sugar
- 3 limes, 2 juiced and 1 cut into wedges for garnish
- 8 ounces tequila
- 5 ounces Triple Sec, divided
- 3 tablespoons kosher salt
- 1 teaspoon chili powder
- In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
- In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.
We love these chocolate mustaches on a stick, perfect for wedding favors, and fun for the ever popular wedding photo booth! Learn how to make them here: http://www.sweetasthepunch.com/how-to-make-a-chocolate-mustache/. For an even better taste, and to make things a bit more local, check out local chocolatiers and chocolate makers like Ger Dan Chocolates of Rolesville, Escazu Artisan Chocolates in Historic Oakwood, and Videri Chocolate Factory in downtown Raleigh. You 'mustache' (must ask) these folks if they might be able to make a mustache for you :)
For those of us who make regular trips to the farmers' market, it's hard not to notice the plethora of apples available this time of year. Apples are an excellent source of vitamins and nutrients, and are so delicious dried. If you've ever had a dried apple, you know they are tasty, portable, and an awesome healthy snack. So, this year, we encourage you to dry your own. Here's how!
Recipe adapted from PickYourOwn.org
- Apples - any quantity (Roma typically yield 2 cups of dried apples for each 5 lbs of fresh.)
- Plastic zipper (Ziploc) type bags
- 1 large pot and Large slotted spoon (if you want them peeled first)
- An Oven
Instructions: How to Make Dried Apples from Fresh Apples
Kale Salad with Pinenuts, Cherries, and Parmesan
Recipe adapted from bon appetit
Tonight, we're catering a farm to table dinner for one of our fabulous customers! We purchased the ingredients for this meal as locally as possible, and we couldn't be more excited! The menu below is similar to what we're offering tonight. Date night this weekend? This menu is sure to impress!
Recipe by Jamie Oliver
It's not quite Halloween yet, but we just couldn't help posting a drink recipe to help you (and us) start getting into the holiday mood. This recipe comes from Death & Co., a small prohibition style bar in NYC.
- 1.5 ounces Old Weller 107 Bourbon
- 0.5 ounce East India Solera Sherry
- 0.5 ounces fresh lemon juice
- 0.5 ounces Simple Syrup
- 1 teaspoon pumpkin butter such as American Spoon Fruit or Stonewall Kitchen
- 2 dashes Angostura bitters
- Cinnamon stick for garnish
- Add bourbon, sherry, lemon juice, simple syrup, pumpkin butter, and bitters to a cocktail shaker. Fill with ice. Shake well and strain into an ice-filled rocks glass. Garnish with cinnamon stick.
Take a look at this wedding cake, made almost entirely of . . . donuts! Thanks to Pam's Custom Cakes for sharing! Pam is a stay at home mom who's always coming up with clever cake ideas. Checkout her blog at pamscustomcakes.blogspot.com.
How to Freeze Winter Squash
Adapted from www.pickyourown.org
Winter squash will keep for many months (4 to 8 months) in a cool, dry environment, like a basement, but some people prefer to store it in the freezer, in a form that is ready eat or use in cooking.
Directions for Freezing squash
Ingredients and Equipment
- Fresh winter squash - any quantity. Approz. one medium sized squash per 2 to 3 servings
- Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.
- 1 Large pot of boiling water
- 1 large bowl
- 1 sharp knife
Roasted Beet Salad
Adapted from NY Times Recipes for Health
- 1 large or 2
- small bunches beets
- 1 1/2 tablespoons
- red wine or sherry vinegar
- 1 teaspoon
- balsamic vinegar
- 1 teaspoon
- Dijon mustard
- Salt and freshly ground pepper to taste
- 1 small garlic clove, minced orput through a press
- 5 tablespoons
- extra virgin olive oil
- 1 tablespoon
- chopped fresh herbs, such as parsley, tarragon, chives, dill