"Going Green!" @ Meredith's

Tea on the Green - Jill

Guy Fieri, Food Network

Yields 4 servings (will want to double recipe)

16 ounces green tea, freshly brewed and cooled

2 ounces lime juice, freshly squeezed

2 ounces simple syrup, infused with lime zest

8 ounces gold rum

Ice

4 lime wedges dipped in sugar

Directions

In a cocktail shaker, mix tea, lime juice, simple syrup and rum. Fill ice tea glasses with ice, pour in the
cocktail mixture and garnish with sugared limes.



Roasted Asparagus Bruschetta – Megan

Sara Moulton, Cooks at Home

Serves 6 (may want to make one and a half or double)

1 pound medium asparagus spears

2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Six 1/3 inch thick slices rustic country bread, cut from a six-inch high loaf

1 garlic clove, halved

¼ pound Parmigiano-Reggiano

2 T. balsamic vinegar

2 T. white truffle oil

Preheat oven to 450 degrees. Break off the tough ends of the asparagus and discard. Peel the stalks
halfway up the length and arrange the stalks in one flat layer over the bottom of a roasting pan or
baking sheet. Drizzle the olive oil over them and sprinkle with salt and pepper. Roast in the middle of
the oven until just tender, about 10 minutes. Cool and cut in half crosswise.

Preheat a grill pan over medium-high heat until very hot. Grill the bread until lightly toasted, turning
often. Rub one side of each slice with the cut garlic clove while still hot. Shave large paper-thin slices
of cheese off the wedge, making enough slices to cover all of the bread slices. Cover the bread with
cheese. Toss the asparagus with vinegar and half of the truffle oil. Season with salt and pepper. Top
each slice of bread with asparagus, mounding in the center, and drizzle with remaining truffle oil. Serve
at room temperature.



Artichoke Pancakes with Goat Cheese - Jamie
The Olives Table, 101cookbooks.com

Makes 16 little (or 8 large) pancakes

6 canned artichoke hearts

4 lemons, cut in half

6 large eggs

1/2 cup water

2/3 cup all purpose flour

2 teaspoons kosher salt

1 teaspoon black pepper

4 large egg whites

2 tablespoons olive oil

6 tablespoons crumbled goat cheese

2 tablespoons sour cream

Chopped chives for garnish

Preheat the oven to 350 degrees.

Place the artichoke hearts, eggs, and water in a blender or a food processor fitted with a steel blade
and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the
mixture forms a thick paste.

Whip the egg whites in a dry copper or stainless steel bowl until they hold stiff peaks. Gently fold into
the artichoke mixture.

Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter
(about 2 tablespoons per pancake), a few at a time, into the hot oil. When the edges begin to stiffen,
turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an oven
proof plate.

Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop
of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes.
Sprinkle chives on top.



Mixed Greens with Pears and Raspberries – Marcie

The Complete Cooking Light Cookbook

Makes 6 servings (may want to make one and a half)

2 C. torn spinach

2 C. Boston lettuce

2 C. curly endive

2 C. coarsely chopped or sliced pear (about 2 medium)

1 C. fresh raspberries

3 T. raspberry vinegar

2 T. apple juice

1 T. extra-virgin olive oil

1 T. honey

1/8 t. salt

1/8 t. black pepper

Combine first five ingredients in large bowl, toss gently. Combine vinegar and remaining five ingredients
in a small bowl, stir well with a whisk. Divide salad among individual plates, drizzle with dressing.



Red Pesto Ravioli on Baby Spinach Bed – Meredith

www.101cookbooks.com

1 pound fresh cheese raviolis

12 plump, chewy sun-dried tomatoes (about 2 ounces)

2 medium cloves garlic

a couple big pinches of red pepper flakes

1/3 cup extra-virgin olive oil

1 teaspoon fresh thyme

1/8 teaspoon salt

1/4 cup walnuts or pine nuts, lightly toasted

3 handfuls of baby spinach tossed with olive oil and a big pinch of salt

2/3 cup oven-roasted cherry tomatoes (optional)*

A bit of crumbled goat cheese

Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain,
but reserve about one cup of the hot pasta water (important!).

In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper
flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add
the walnuts, and pulse a few more times - see photo. Set aside.

Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-
dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed
to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like -
it's really a matter of personal preference at this point.

Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top
with the cherry tomatoes and a bit of crumbled goat cheese.

Serves 2 - 4.

*To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in
a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a
few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated.
Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are
shrunken and sweet.



Pistachio White Chocolate Chip Cookies - Kelly

Garrett McCord, www.vanillagarlic.com

Makes 6 dozen (may want to halve)

1 cup of unsalted butter, room temperature

1 cup of sugar

1 cup of dark brown sugar, packed

2 eggs

2 tablespoons of milk

2 teaspoons of vanilla extract

2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of kosher salt (regular salt will suffice)

1 cup of rolled oats

1 1/2 cups of coarsely chopped pistachios, raw and unsalted

1 1/2 cups of white chocolate chips

Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes. Add
the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to
ensure even mixing.

In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry
ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl
once or twice to ensure even mixing.

Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined
cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a
baking rack to cool completely.



Fresh Lime Pie - Brennan

John Phillip Carroll, Pie Pie Pie

Form and bake crumb crust as directed (below). Put the egg yolks and cornstarch in a medium, heavy-
bottomed saucepan and whisk together briskly for 1 minute. Add the lime juice, salt, zest and sugar and
whisk until all ingredients are blended and smooth.

Cook over moderate heat, whisking constantly and taking care to reach all over the bottom of the panas
you whisk, for 8 to 10 minutes, or until the mixture thickens slightly and comes to a boil. As it cooks, it
will increase somewhat in volume and the surface will look foamy; this will subside as the mixture boils.
Remove from the heat, add the butter, and continue whisking, off the heat, for about 1 minute. Set
aside to cool for about 20 minutes, stirring once or twice. Pour the lime custard into the prepared crust,
spreading it evenly.

Using a spatula, generously spread whipped cream/Cool Whip topping in swirls over the custard to
reach the top of the crust – swirl peaks on top. Keep pie refrigerated prior to serving.

Gingersnap Crumb Crust:

1 ½ C. crushed gingersnap cookies (about 30 cookies)

2 T. sugar

Pinch of salt

½ C. (1 stick) unsalted butter, melted

Pulverize cookies in a food processor (or finely crush in a plastic bag with rolling pin). Combine crumbs,
sugar and salt in a medium bowl, stir and toss with a fork. Add the butter and stir vigorously until
blended and all the crumbs are moistened. Alternately, you may combine the ingredients in a food
processor and whirl until blended. With your fingers, press crumb mixture into 9-inch pie pan. Before
filling, bake in a pre-heated 325 degree oven for 8-10 minutes. Cool completely.