Garlic and Rosemary Grilled Zucchini

Fresh Zucchini Slices                     5 pounds

Chopped Garlic                               1/4  cup

Fresh Rosemary Leaves               2 Tablespoons Chopped

Extra Virgin Olive Oil                    1/4  cup

Ground Black Pepper                    1 Tablespoon

Kosher Salt                                      1 Teaspoon

1) Slice zucchini into 1/2 inch slices (diagonally.)

2) combine all other ingredients to make marinade, then add marinade to

     the zucchini. Let them sit for at least 2 hours in the marinade.

3) Grill zucchini slices on medium heat for about 2 minutes on each

    side. Instead   of grilling, you can also saute them at this time as well.

Roasted Sweet Potato Salad (serves 12)

Fresh Sweet Potatoes (diced)      1 pound

Red Bell Peppers                            3/4 cup

Chopped Onions                             3/4 cup

Fresh Rosemary Leaves               2 Teaspoons Chopped

Craisins                                            3/4 cup

Extra Virgin Olive Oil                    3 Tablespoons

Ground Black Pepper                    1 Teaspoon

Kosher Salt                                      3/4 Teaspoon

Balsamic Vinegar                            1/4 cup

Ground Cumin                                1/2 Teaspoon

Dijon Mustard                                 1 Tablespoon

Honey                                               1 Tablespoon

Fresh Garlic (minced)                    1 Teaspoon

Toasted Almond Slices                   1 Tablespoon


1) In a baking pan, combine the diced sweet potatoes,  olive oil, rosemary, and cumin. Stir to mix well. Bake in a 425 degree oven for about 18-20 minutes until the potatoes are fork tender. At this point, cool down the potatoes in the refrigerator. 

2) In a small bowl, combine craisins, red pepper strips, and onions then set this aside

3) For the dressing, combine vinegar, honey, mustard and fresh garlic. Whisk together untill all ingredients combined. At this point, combine cooked sweet potatoes, dressing, vegetables and mix well. Garnish with toasted almonds.This salad can be served slightly warmed, or cold!




Summer Tomato and Cucumber Salad with Mint (serves 8)

Tomatoes                                           4 each

Cucumbers                                         3 each

Red Onions                                         1 each

Fresh Mint Leaves                           1/2 cup

Red Wine  Vinegar                            1/4 cup

Extra Virgin Olive Oil                       3 Tablespoons

Ground Black Pepper                        1 Teaspoon

Kosher Salt                                         1 Teaspoon

Sugar                                                   1 Tablespoon


1) Peel and slice cucumbers in 1/4 inch slices. Cut each tomato in half, then slice each half into 4 equal wedges. Cut onion in half, and then slice into thin strips. Chop mint leaves into very fine ribbons.

2) In a mixing bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate for at least 1 hour, stirring occasionally.

3) Gently toss the tomatoes, onions, mint, and olive oil  with the marinated cucumbers. Season with black pepper if needed.



Homemade Willow Springs Pickles (serves 12)

Fresh Pickling Cucumbers                   12 each

Kosher Salt                                             1/2 cup

Brown Sugar                                           1/4 cup 

Slice Yellow Onions                                1 cup

Chili Peppers                                           2 each

Fresh Garlic Cloves                                6 each

Fennel Seed                                            1 Tablespoon

Mustard Seed                                         2 Teaspoon

Fresh Dill                                                1/2 cup chopped

Sugar                                                       1 Tablespoon

White Vinegar                                        4 cups

Water                                                      4 cups


1) Heat up all ingredients except cucumbers and fresh dill on a stovetop. Bring this to a slow simmer while stirring, and cook for about 5 minutes.Then cool this liquid down in the refrigerator, this is called your brine.

2) Once the brine is cooled down, add the cucumbers and fresh dill. You may need to weigh them down, as some might float to the top.

3) Keep these pickles refrigerated and covered for 8 days in the brine, and then they are ready to use.


Summer Cantaloupe Smoothie Garnished with Fresh Mint (makes 6 cups)

Fresh Cantaloupe                                    1 each

Lowfat Vanilla Yogurt                            1/2 cup

Honey                                                        1/4 cup 

Fresh Mint Leaves                                  1 cup


1) Trim off the skin and de-seed the cantaloupe. Cut it into small chunks, and place in the freezer until slightly frozen (about halfway). 

2) Place the melon, mint, honey and yogurt into a blender and puree untill smooth. You may add a small amount of milk or water to thin it out if it is too thick . Garnish each smoothie with a sprig of fresh mint









































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