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makes 1 cocktail Ingredients: · 3 oz bourbon 1.5 oz cranberry and blood orange simple syrup (recipe below) 2 oz ginger beer Instructions: Combine and shake, pour over large round ice cube, garnish with star anise and cranberry Cranberry & Blood Orange Simple Syrup · 1 cup sugar 1 cups water 1 blood orange, sliced handful of cranberries halved Instructions: Combine sugar and water in pot over medium heat. Stir until sugar has dissolved. Add fruit and let high simmer for 15 minutes. Remove from heat, place on cooling rack and let cool. Store in refrigerator. Adapted from: http://www.northdixiekitchen.com/powerball-cocktail/

Ingredients: · 1 cup sugar · ¼ cup finely minced, peeled ginger · 1 bottle dry sparkling wine · ½ teaspoon pomegranate molasses Directions: 1. Combine the sugar, 1 cup water and the ginger in a medium saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved. 2. Remove from heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger. 3. Pop open the bubbly and grab some champagne flutes! Divide the pomegranate molasses between the glasses. Add 2 tablespoons of the ginger syrup to each. Top with the bubbly. 4. Enjoy!

Ingredients: · 1 Lb. frozen spinach, thawed, squeezed completely dry, chopped · 1 Lb. feta cheese block, crumbled · 8 green onions, white and green parts, sliced thin · 1 T. + 1 tsp. chopped fresh dill · ¼ C. parsley, chopped · 4 cloves garlic, minced · ½ tsp. crushed red pepper (optional) · 1 package phyllo sheets · 1 stick butter, melted · Salt and Pepper, to taste Instructions: 1. In a bowl, combine the spinach, feta, green onions, dill, parsley, garlic, and red pepper (if using); stir well to combine. 2. Lay phyllo dough flat and brush gently with butter. Repeat this with 2 more layers so there are 3 layers total. Cut the phyllo into 6 equal squares. 3. Place a scant tablespoon of the mixture onto the phyllo squares, and fold one end of the square over to form a triangle; press the edges together. Repeat this process with all of the phyllo until the spinach feta mixture is gone. 4. Place the phyllo triangles on a baking sheet and brush the tops lightly with butter. Bake in a preheated 325 degree oven for 35-45 minutes, or until light brown and crispy. * Note, if you notice that the top is getting too brown, flip over and cook on the other side.

Ingredients 1 recipe buttermilk biscuits 2 cup shredded Monterey jack cheese 1 green onion, chopped ½ cup mayonnaise ½ pound small shrimp, cooked & peeled ½ teaspoon fresh dill, chopped Method: To cook the shrimp: Place in small baking dish with olive oil and 1 clove minced garlic and cook at 375 for 5-10 minutes, or until pink. Make the biscuits (recipe below) Preheat oven to 350 degrees. Coat a mini muffin pan with cooking spray. Use about 1 tablespoon biscuit dough, press into bottom and up sides of pan. In a medium bowl, mix the cheese, green onion, mayo, shrimp and dill. Place one tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes or until golden and bubbling. For the Biscuits: Ingredients: 2 cups flour 1 tablespoon baking powder 1 tablespoon kosher salt 3 ounces butter 1 cup buttermilk Method: Mix dry ingredients together in a bowl. Cut butter into small pieces. Rub into flour mixture. Add buttermilk and mix until just incorporated. Roll out onto floured board and cut out biscuits. If only baking biscuits, place on parchment lined sheet tray. Bake at 400 for 9 minutes. If making shrimp puffs, follow baking instructions above.

Ingredients 1 ¾ cup flour 1 tablespoon baking powder 1 tablespoon fresh rosemary, chopped ½ teaspoon salt ¼ teaspoon ground pepper 1 cup milk 1 tablespoon sour cream 1 tablespoon olive oil 1 large egg 3 ounces goat cheese Instructions Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray. In a large bowl, combine flour, baking powder, rosemary, salt & pepper. Make a well in the center of the mixture. In a separate bowl, whisk together milk, sour cream, olive oil and egg. Stir in goat cheese. Pour into well in the flour mixture and stir until moistened. Spoon batter into prepared muffin tins, about ¾ full. Bake for 18 to 20 minutes or until golden. Cool for 2 minutes and remove from pans. Muffins can be stored frozen for up to 2 weeks. Makes 2 dozen muffins

Ingredients: For the crust: 1 1/4 cup Flour 1 stick COLD unsalted butter, cut into cubes 1/2 tsp. sea salt 3-5 Tb. ice-cold booze (whiskey, brandy, vodka) For the filling: 10 oz. ricotta, softened 1 large egg 1 bunch fresh basil 2-3 marconi sweet peppers (or red bell peppers) cut into thin rings 1 Tb. honey Salt and pepper Directions: Preheat the oven to 350 degree F. For the Crust: Add the flour, butter and salt to a food processor, and pulse until chopped into small pellet-like pieces. Pour the booze over ice to chill, then strain the ice and add 1 tablespoon at a time, pulsing the mixture, until in just comes together. Form into a disk, wrap in plastic and refrigerate for at least 30 minutes. Once the dough has chilled, flour a work surface and a roll it out into a large 11 inch circle. carefully fold it over the rolling pin and move to a tart pan. Lower the crust into the pan, don’t stretch. Fit the crust down into the edges, then crimp off the excess dough over the top of the pan. Mix the softened goat cheese and egg until smooth. Then spread evenly at the bottom of the tart. Lay a single layer of fresh basil leaves over the goat cheese. Then layer the red peppers over the basil leaves, overlapping. Drizzle the honey over the top and sprinkle with salt and pepper. Bake the tart on the lowest rack for 35 minutes, until the crust is baked through and the red peppers and honey look “candied” and glossy. Cool for at least 15 minutes before cutting.

Ingredients: · 4 ounces prosciutto · 1 bag prunes aka dried plums · ¼ cup honey · ½ teaspoon lavender · Fried Sage Leaves to garnish For the Orange Cashew Cream: · 1 cup cashews (soaked overnight) · 1/3 cup coconut oil · 1 orange, zested · ½ teaspoon vanilla · 2 teaspoons orange juice Directions: 1. Put all of the cashew cream ingredients into a blender or food processor and process until smooth. Set aside. 2. Mix honey and lavender together and set aside. 3. In a small frying pan, heat some oil and fry sage leaves until crispy. Place on paper towels and set aside. 4. Fill each prune with cashew cream. Then wrap with prosciutto. Place on a platter then drizzle with honey. Garnish with sage leaves and enjoy!

Ingredients: · 3 ounces cream cheese softened · 1 cup grated Sharp Cheddar Cheese · 1 cup grated Monterey Jack cheese · ½ cup mayonnaise · ½ teaspoon salt · ¼ teaspoon pepper · ¼ teaspoon garlic powder · 2-3 Tbsp. jarred pimentos · 1 tsp. grated onion · Cracked black pepper to taste · For spicy: Add hot sauce to taste Method: 1. With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended.

For the Eggplant Slices: 2 eggplants Olive oil, as needed Salt, to taste For the Quinoa filling: 2 cups quinoa, cooked 2 tablespoons olive oil 1/3 cup chopped fresh parsley 1/3 cup chopped fresh mint 1/4 cup pine nuts 1/2 red onion, finely chopped 2 tsp red wine vinegar 1 clove garlic, minced Salt & Pepper to taste For the Tahini & Lemon Sauce: 2 tbsp tahini juice from 1/2 lemon 1 tsp honey or agave 1 clove garlic, minced ½ cup yogurt Salt & Pepper to taste Method: Heat a grill to medium high heat or alternatively preheat the oven to 400 degrees. Slice the eggplants length wise into ¼” thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for approximately 3 minutes per side until golden and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side. Once done, cover with plastic wrap and let sit until ready to roll. Once the couscous is cool, stir in the parsley, mint, pine nuts and chopped onion. Season with salt & pepper. In a small bowl whisk together the olive oil, red wine vinegar and garlic and then pour over the quinoa and stir. In a bowl whisk together the tahini, lemon juice, honey and garlic. Stir in the yogurt and season with salt & pepper. To assemble the rolls place 1 to 2 spoonfuls of the quinoa at the wider end of the eggplant slice and roll up. Repeat with the remaining slices. Secure with toothpick if necessary. To serve drizzle the rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.

Ingredients: 1 bundle Asparagus, trimmed 1 package Phyllo Dough, thawed ½ cup Olive Oil 1 cup Mayonnaise ½ cup Roasted Red Peppers Directions: Preheat oven to 375 degrees. Lay phyllo dough out on surface, covering with a damp towel. Start with one sheet, lay flat and brush with olive oil. Layer with another sheet and brush with olive oil. Repeat with 4 layers of phyllo. Cut into 2 pieces, lengthwise. Roll one piece asparagus 2-3 times, then trim with a knife and place on a rimmed baking sheet. Repeat with phyllo and asparagus until all asparagus has been rolled in phyllo. Lightly brush olive oil over the tops of the phyllo pastry and sprinkle with parmesan cheese and paprika. Bake until phyllo is crispy and golden, about 10-20 minutes. In a small food processor, blend the mayonnaise and roasted red peppers until combined to make a sauce. Enjoy!

Ingredients: · 3 tablespoons olive oil · 2 medium eggplants, diced · ½ white onion, chopped · ½ red onion, chopped · 6 garlic cloves, minced · 1 chipotle pepper in adobo, minced · ½ teaspoon ground black pepper · 1 teaspoon kosher salt · 1-2 tablespoons preserved lemon Directions: 1. Heat olive oil in a large skillet over medium heat. Add eggplant, onions and garlic. Saute until eggplant starts to soften, about 10 minutes. 2. Add chipotle chile, pepper and salt. 3. Cook until dark and thick and serve warm, topped with preserved lemons. Enjoy!

Ingredients: · 1 baguette, sliced into rounds · 6 ounces bleu cheese · Honey, to drizzle For the Tomato Hibiscus Jam: · 1 pint cherry tomato, cut in half, and crushed slightly · 2/3 c. sugar · ½ tsp. salt · 4 dried hibiscus flowers or 1 tablespoon hibiscus powder · ½ orange, zested · 2 T. rice vinegar For the Candied Tangerines: · 1 cup sugar · 1 cup water · 4 tangerines, sliced and seeds removed. Method: 1. Preheat oven to 350 degrees. 2. Candy the tangerines by boiling sugar and water together until clear. Add tangerines, reduce heat to medium-low and let cook for 15 minutes. Remove from heat and let stand in syrup for 8 minutes. Place tangerines on a drying rack and let dry. Drain and reserve syrup for a later use. 3. Combine the tomatoes, sugar and salt in a large pan and let sit for 5-7 minutes. Then add the vinegar and turn heat to med and let the tomato mix come to a rolling simmer – then add the hibiscus. Let continue to reduce until thick. Reduce heat to very low then add the orange zest and let simmer for 5 minutes. Take off heat and let cool. Check seasoning. 4. While jam is reducing, dip each slice of bread into olive oil and place on a baking sheet lined with parchment or a silicone liner. Sprinkle with finishing salt. Bake in oven for about 15 minutes or until lightly browned. Remove from oven and set aside. 5. To assemble the bruschetta: Place a smear of tomato jam on bread, top with bleu cheese, a drizzle of honey and a twist of orange. Enjoy!