Pineapple Sage Cupcakes

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You Will Need: 3/4 c. milk 1/4 c. unsweetened pineapple juice, reserved from can of pineapples 1/3 c. unsweetend pineapple chunks, crushed or cut into very small pieces 4 tbsp. pineapple sage, chopped into small pieces 1 c. butter, softened 1 c. sugar 4 large eggs 1 1/2 c. all purpose flour 2 c. whole
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Pineapple-Sage Salsa

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You Will Need: 1 Cup fresh pineapple, chopped 2 Small tomatoes, chopped 1/2 Green pepper, chopped 1 Green onion, chopped 1/2 Jalepeno, seeded and chopped 1 Tablespoon Pineapple Sage 1 Lime, zest and juice Salt and pepper to taste Instructions: Combine ingredients in a medium bowl and let sit in the refrigerator for about an
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Pineapple Sage Tea – Hot or Iced

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Servings: 2 You Will Need: 1⁄2cup pineapple juice, for ice cubes, optional for iced tea 1⁄2cup packed fresh pineapple sage leaf 1⁄4cup local honey 1lemons or 1 lime Instructions: Freeze pineapple juice in ice cube trays if making iced tea. Bring 1 quart bottled water just to a boil and pour over the sage leaves.
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Pineapple Sage Cake

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Servings: 1 loaf or 4 mini-loaves You Will Need: 1 cup butter, at room temperature 1 cup granulated sugar 1/4 cup honey 5 eggs 2 tablespoons chopped pineapple sage leaves (the small, new leaves are best) 3 tablespoons coarsely chopped pineapple sage flowers, if available 1 teaspoon grated lemon zest 4 tablespoons well drained crushed
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Rosemary Grilled Lamb Chops with Mint Apple Sauce

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Servings: 8 lamb chops You Will Need: Sauce ½ cup packed apple mint leaves 3 sprigs flat leaf parsley, leaves only 1 Granny Smith apple, cored and sliced ⅓ cup olive oil 1 tbsp lemon juice Lamb Chops 1 rack of lamb ¼ cup olive oil 3 cloves garlic, minced 2 tsp fresh rosemary, finely
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Mint Chocolate Chip Cookies

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You Will Need: 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed fresh mint, roughly chopped 1/2 cup firmly packed dark brown sugar 1/2 cup granulated sugar 1 egg, at room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine sea salt heaping 1/2 cup semisweet
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Mint Cacao Smoothie

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Servings: 1-2 You Will Need: 1 cup almond milk (or other nut milk)* 2-3 Medjool dates (or 5-6 regular dry dates) 1 peeled and cubed frozen banana 2 TBSP raw cacao powder 1/4 tsp cinnamon pinch of vanilla (either from the pod or pure extract) 1 TBSP chia seeds few fresh chocolate mint leaves Instructions
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After-Dinner Mint

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You Will Need: 1/2 cup dark chocolate chocolate mint leaves Instructions: Melt 1/2 cup dark chocolate (bars work fine), and dip in fresh chocolate mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to
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Endive and Fennel Gratin

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Servings: 6 You Will Need: 5 endives (about 2 pounds), halved, leaves separated 1 medium fennel bulb, thinly sliced 2 garlic cloves, thinly sliced ¼ cup (½ stick) unsalted butter, cut into pieces Kosher salt, freshly ground pepper ¾ cup heavy cream 2 ounces Parmesan, finely grated 2 ounces white cheddar, finely grated Instructions: Preheat
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Radicchio and Citrus Salad with Preserved Lemon

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Servings: 4 You Will Need: Preserved-Lemon Purée ¼ preserved lemon, seeds removed, chopped 6 tablespoons mild miso (such as white or yellow) ¼ cup olive oil 3 tablespoons honey 2 tablespoons fresh lemon juice Salt Salad And Assembly ⅓ cup blanched hazelnuts 4 oil-packed anchovies 1 garlic clove Salt ¼ cup olive oil 2 tablespoons
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Roasted Endives with Thyme

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Serves: 4-5 You Will Need: 4-5 Endives 2 tablespoons olive oil, divided 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons fresh minced thyme 3-4 tablespoons toasted bread crumbs Instructions: Preheat oven to 425˚. Slice the Endives in half lengthwise and toss with 2 teaspoons olive oil, salt and pepper. Place in a roasting pan
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Purple Kale and Pansy Salad

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Servings:4 You Will Need: 1 bunch kale, I used purple kale fresh basil leaves, both green and purple varieties fresh sprigs of thyme fresh mint leaves fresh parsley 1/2 small red onion, halved and thinly sliced 2-3 Tbsp sunflower or pepita seeds edible flowers like snapdragons or pansies for garnish tangerine poppy seed vinaigrette juice
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Pansy Pear Gorgonzola Bruschetta

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You Will Need: 1 loaf hearty multi-grain bread or Baguette 3 -4 tablespoons olive oil 8 oz. soft Gorgonzola 5 ripe pears Honey to drizzle on pears Handful washed and dried pansies Instructions: 1. Preheat oven to 400° 2. Slice bread on the diagonal into 1/2″ slices (about 12 – 14 slices). If slices are
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Pansy Cookies

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You Will Need: 4 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter 2 cups granulated sugar 2 large eggs, slightly beaten 2 teaspoons pure vanilla extract 1 large egg white 3 dozen edible pansies, stems trimmed 1/2 cup sanding or granulated sugar Instructions: Line two baking
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Creamy Asparagus and Shrimp Pasta

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Servings:4 You Will Need: 1 pound asparagus 1/2 pound linguine 4 tablespoons unsalted butter, divided Coarse sea salt 1 pound peeled, deveined shrimp 3 tablespoons minced garlic (2 to 3 cloves) 2 tablespoons minced chives, divided 1/2 cup half and half 1/2 cup grated Pecorino cheese 4 chive blossoms Freshly ground pepper Instructions: Fill a
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Grilled Potato Salad with Black Garlic Vinaigrette

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Servings: 4 You Will Need: 24 oz = 1 ½ lbs baby potatoes 4 cloves black garlic 4 T oil ¼ tsp salt pepper 1 T rice wine vinegar 1 T chives with chive blossoms 2-3 T fresh dill, cilantro, Italian parsley or tarragon. Dill Cream: 1 Cup sour cream 2 T fresh dill 2
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Chive Blossom Vinegar

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You Will Need: Chive Blossoms, thoroughly rinsed Vinegar of choice Instructions: Fill your resealable jar halfway full with chive blossoms and pour vinegar all the way to the top. Seal, shake, and transfer to a windowsill or somewhere out of the way to sit. Let sit for one week, shaking once or twice a day,
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Creamy Coconut & Nasturtium Soup

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You Will Need: 2 cups nasturtium leaves 3 large garlic cloves peeled and de stemmed 1 cup light coconut milk 1 pinch sea salt optional 1 tsp black pepper Instructions: Set burner on low. In a saucepan place coconut oil and garlic and let cook for 3 minutes or until fragrant add nasturtiums and constantly
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Strawberry Nasturtium Salad Dressing

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Servings: 4 You Will Need: 1 pint sliced strawberries 1/3 cup nasturtium blossoms 2 tablespoons champagne vinegar 2-3 tablespoons sugar Instructions: Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are. See recipe in oldfashionedliving.com
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