Tuesday, October 28, 2014

Pink Grapefruit and Blueberry Salad with Blueberry Yogurt Dressing


For the salad
Baby Spinach   one bag (rinsed and dried)
1 pink grapefruit
1 cup fresh blueberries
1/2 cup feta cheese crumbles
Optional:  3/4 cup toasted or candied walnuts

For the dressing
1/2 cup blueberries
Juice of one lemon
2 Tablespoons yogurt (plain or blueberry)
2 Tablespoons Rose's Lime cordial (or use lime juice and increase the honey)
1 Tablespoon honey
2 Tablespoons apple cider vinegar
2 large basil leaves
2 large mint leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup canola oil

For the salad:  lay out 6 to 8 pretty glass plates or bowls.
Put a handful of spinach on each.   Distribute blueberries and grapefruit among the plates.  Drizzle dressing over each salad.
Sprinkle with feta and walnuts.

For the dressing:   Combine all ingredients except the canola oil and yogurt in the blender.
With motor running, drizzle in the canola oil.
Add yogurt and blend briefly.

The White Oak Inn
Yvonne Martin
The Ohio Broad
Pin It

Monday, October 27, 2014

Simple Salad with Orange Vinaigrette

A lovely light salad with the freshest ingredients!


Simple mixed greens
Fresh blackberries or fresh raspberries

Orange Juice
White Wine Vinegar
Grated orange peel
Olive Oil


For the dressing:
Whisk first four ingredients into a small bowl to blend.
Whisk in olive oil.   Season to taste with freshly ground black pepper.

Plate salad greens and top with the most lovely berries you can find.
Drizzle dressing over the top.

 Chambered Nautilus Bed and Breakfast Inn
 Joyce Schulte
The Seattle Broad
Pin It

Apricot Mint Soup
This soup can be made using fresh or canned apricots and also works well with peaches.
This is a fairly rich soup.....so a little goes a long way!


For fresh apricots:
2 cups peeled and pitted apricot halves
1 cup sugar
1 cup water
Simmer until apricots are tender


Use two small (14 oz) cans of apricots in heavy syrup  (do not drain)

Then add:
1 cup half and half
1 Tablespoon lemon juice
6 to 8 mint leaves

Place all of the ingredients in a blender and blend until smooth

Chill well

Serve in punch cups of fruit nappies*  (*small fruit bowls).   Garnish with sprigs of mint.
This makes about 4 cups or 8 half cup servings.

  The White Oak Bed and Breakfast
 Yvonne Martin
The Ohio Broad
Pin It

Pineapple Soup

This lovely soup is both non-dairy and vegan
Serves 8 (4 6oz servings)


1 large pineapple
1 13.5 ounce can of coconut milk (not lite)
Blueberries and raspberries to top
Mint sprig (optional)

Peel, core and cut pineapple fruit into chunks.
Place cut pineapple in food processor.
Shake coconut milk can well (can do this to the beat of any favorite song) and empty into food processor.
Blend until all the coconut is liquefied.
Pour into container and store overnight.
In the morning, pour servings into fruit bowls and float a few berries on top.  Add mint sprig if you wish.

--- Chambered Nautilus Bed and Breakfast Inn
 Joyce Schulte 
The Seattle Broad
Pin It