Green Living Arizona

Mar 16, 2012 5:40 PM


Heirloom Tomato Salad

Serves 4


2 lbs. assorted heirloom tomatoes
1 5-oz. container washed baby spinach
1/4 cup finely diced red onion
1-2 oz. gorgonzola cheese, crumbled
4 sliced crisp cooked bacon, crumbled

1 cup mayonnaise
1 cup buttermilk
1 tablespoon dried parsley
2 teaspoons garlic powder
1 teaspoon dried chives
1 teaspoon dried oregano
1/2 teaspoon salt

Whisk all dressing ingredients together and set aside to allow flavors to blend. Slice tomatoes about 1/4-inch thick. Place large handful of spinach on each salad plate and place tomato slices on top. Sprinkle onion, cheese and bacon over tomatoes and drizzle with dressing.

Recipe Courtesy of New Frontiers Natural Marketplace

Beet Salad

Serves 4

3-4 medium red and yellow beets
1 lbs arugula
1 lb goat cheese

Place red and yellow beets in separate pans to be baked. Add water to pans, covering of beets. Bake beets 2 hours or until tender. Let cool, then peel. Cut beets into one-inch pieces.

Honey Lime Dressing
2 oz olive oil
1 oz sesame oil
1 tbsp fresh ginger, peeled and chopped fine
2 tbsp apple cider vinegar
cup Gulden's spicy brown mustard
1 cups lime juice
cup red bell peppers, diced
cup cilantro, rough chop
1 tbsp kosher salt
tsp coarse ground black pepper
1 cups honey

Place all ingredients, except olive oil and sesame oils, in a blender. Blend ingredients slowly adding combined oils to emulsify dressing.
Combine red and yellow beets and toss in dressing. Lay arugula in individual serving dish, and add beets. Top with goat cheese.

Recipe provided by Tryst Cafe

Zucchini bread French toast with black garlic butter and blackberry compote

2 loaves

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups zucchini, grated
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Black garlic butter
1 oz of black garlic
1 stick of soft unsalted butter

Whip ingredients together.

French toast batter
2 cups heavy cream
1/4 cup egg yolks, whipped
1 tablespoon vanilla extract
1teaspoon cinnamon
1 teaspoon allspice
2 tablespoons brown sugar

Blackberry compote
1/2 cup water
1/3 cup sugar
1 1/2 tablespoons fresh lemon juice
3 or 4 whole allspice
3 cups fresh or frozen blackberries (1 1/2 pints)

Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice.
Pur e 2 cups blackberries with all of syrup in a blender. Force pur e through a fine sieve into a bowl to remove seeds. Stir remaining cup berries into sauce.

French toast directions

Cut two 2-inch thick slices of zucchini bread and place in batter for approx. 2 minutes. Remove and allow excess batter to drain off. Place into a medium heated saut pan with melted unsalted butter, cook for approx. 2 min on each side or until golden brown. Remove from pan, place on a plate, and top with black garlic butter and blackberry compote, garnish with fresh blackberries and powdered sugar. Enjoy!

Recipe courtesy of Tubac Golf Resort& Spa


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