Blueberry Marscapone Cookie Bites

By admin | July 15, 2011

makes 20-25 cookie bites or one whole pie (see below)

1 pint blueberries

1/2 cup sugar

1/2 cup water

8 oz marscapone cheese

1/2 cup agave nectar

1 Tbsp vanilla extract

1 Tbsp lemon juice

gingersnap cookies

1) Combine blueberries, sugar and water in a sauce pan. Simmer 20 minutes then chill until it thickens.

2) Combine marscapone, agave nectar, vanilla and lemon juice until smooth. Refrigerate until firm.

3) To serve, top each cookie w/ a dollop of the marscapone mixture, then spoon on a bit of the blueberry syrup.


Process gingersnaps (about 20) in a food processor until you have crumbs. Add melted butter (about 1/2 stick), stir then press that mixture into a pie pan and refrigerate. Once the crust is set, spoon in the chilled marscapone mixture, and top with the chilled blueberry syrup.  Refrigerate for two hours before serving.

Blueberry Granita

By admin | July 15, 2011

After a bountiful harvest of blueberry picking with the kids, I’ve been using blueberries in everything.

This sweet frozen dessert packs a ton of flavor!

1 cup blueberries, 1 cup sugar, 1/2 cup lemon juice, 1 cup water, 1 cup Red Rock Gingerale (cuz it’s spicy!). Puree in a blender.

Freeze in a pie pan occasionally scraping w/ a fork for 3 hours.

Peaches with Ginger Marscapone

By admin | June 21, 2011

Nana, Kidlet and Babyzilla went peach picking with me and we came back with a ridiculous booty of sweet Georgia peaches. What I didn’t know about peaches is that even if they’re hard when you pick them, by day 2-3 they will have softened up. These peaches were beautiful and picture perfect when we picked them, just hard. I was relieved to learn they soften all on their own with having to stick them in a paper bag or sunny window.  Then they were so amazingly juicy and succulent that I had to stand over the kitchen sink to eat them!  They tasted like sunshine and were a joy to eat.  Even Babyzilla ate them and he (oddly) isn’t a fan of fresh fruit.

For a recent class, I served up some of these delicious beauties at a recent What’s Cooking? class at Sevananda Natural Foods Market.  I simply washed and roughly chopped them into a bowl.  I wanted marscapone cheese for the dessert, but there wasn’t any in the store, so I used neufchatel instead.  Marscapone would’ve been better — milder flavor — but the neufchatel worked.

Last summer I grilled the peaches and made a similar dessert.  These peaches were so sweet and wonderful I decided not to do a thing to them.

8 peaches, washed and cut into large cubes

1/2 cup turbinado sugar

1 cup water

2″ piece of fresh ginger, peeled and grated (or ground cinnamon with a splash of vanilla extract, which is what we used in class)

8 oz Marscapone or Neufchatel cheese

Combine water and sugar and simmer until it begins to reduce, forming a simple syrup.  Add the ginger or other spices and continue reducing until the surface of the syrup is covered with bubbles.  Remove from heat.  It will thicken as it cools.

Combine cheese and half of the ginger syrup in a bowl and stir together until combined.  Stick the bowl in the freezer for about 10 minutes.

Place cut peaches into individual glasses like martini glasses.  Place a scoop the firm chilled, cheese mixture on top of the peaches. Drizzle with the warm ginger syrup and serve immediately.

Leftover Makeover: Pasta with Corn, Basil & Mozzarella

By admin | June 21, 2011

Based on the last few recipes I’ve whipped up I ended up with an abundance of fresh corn and basil, some spinach tortellini, some mozzarella, and a half a bottle of low sodium V8 juice (of all things).  Well turns out if you throw it all together it makes a might fine summer supper.  Quick and easy, especially if the pasta is already cooked off.

1 lb tortellini, cooked according to package directions

corn kernels from 2 ears of corn, or 1/2 of a 12 oz bag of frozen corn, thawed

2 cups tomato juice (or 1 cup of water and 1 cup of tomato sauce)

4-6 oz fresh mozzarella, cubed

fresh basil, torn, to taste

salt and pepper to taste

Cold pressed extra virgin olive oil

Combine cooked pasta, tomato sauce and corn in a pot and simmer just until the ingredients are heated through.  Distribute mozzarella and basil amongst serving bowls.  Sprinkle with black pepper and olive oil. Ladle tomato/pasta mixture into each bowl, stir and serve.

Pesto Toretllini a la Caprese

By admin | June 21, 2011

Ok that sounds really fancy, but this is a super simple dish which resulted from me simultaneously craving pesto tortellini (my favorite pasta shape) and a caprese salad with fresh mozzarella.  Turns out if you throw it all together it’s doubly delish.  Here I’m serving it cold, as a salad, but it works perfectly well as a hot pasta dish, just toss in the cheese at the end. This makes a large amount, so you could serve it as an entree if you’re having company over, or halve the amount for dinner for 4.

2 lbs dried spinach tortellini (Barilla was the brand I used, but you can use fresh from Butoli or whatever you prefer)

16 oz of fresh mozzarella

8 oz pesto

2 pints grape tomatoes, halved

1 bunch fresh basil leaves, torn

salt, pepper, Cold pressed extra virgin olive oil

Dice the mozzarella into 1-2″ squares. Transfer to a bowl and gently stir in the pesto and season with salt and pepper.  Refrigerate 20 minutes or so until the cheese takes on the pesto flavor.

Cook pasta according to package directions in salted water until tender. Drain and rinse with cold water.  Toss pasta in a bowl with 1 Tbsp olive oil to keep it from sticking and refrigerate.

To make the salad, combine the chilled pasta with the pesto-infused mozzarella, tomatoes and fresh basil.  Drizzle with olive oil and serve.