4/29/2010 - food and drink recipes

food used from Farmers' Market at the Garden - radishes (greens were sauteed to have with leftover spaghetti), strawberries, sweet potatoes, kale, milk, mint


radishes dipped in baba ganoush from Casa Grill


strawberries


Sweet Potato, Corn, and Kale Chowder - Clean Food by Terry Walters - p.48
We used 1/2 chicken and 1/2 veg. stock, instead of all veg. stock. We also used milk from Evergreen Farm, instead of rice milk. Drizzled olive oil on top. (I'm not sure why Jason used the cheap stuff when we have expensive stuff for exactly that purpose.) This was so good that I'd put it up against any similar creamy soup/chowder that we have had at nice restaurants/wine dinners, etc... 

Crystal Rum and Tonic - I made this in one of my cow glasses and J said I could increase the rum to 2 oz. and also increase the mint.
1 oz Prichard's Crystal Rum
A slice of lime
A sprig of fresh mint
Your favorite tonic
Pour your tonic over ice.  Squeeze in the lime and add fresh mint.  Serve in a tall, cool glass full of ice.

PAMA Mojito - It's going to be hard to top this one.

Ingredients:

• 1 oz. PAMA Pomegranate Liqueur
• 1 oz. Premium White Rum
• 1/2 oz. Lime Juice
• Club Soda
• Simple Syrup
• Mint Leaves

Instructions:

Muddle 2 tablespoons of simple syrup and 6 to 12 mint leaves. Fill glass with ice and add PAMA, rum and lime juice. Top with a splash of club soda. Garnish with mint leaves and pomegranate seeds.