Page 1

ISSN 2333-2166 1 Favorite recipes FROM YOUR KITCHEN to our pages • SPRING 2014

Fresh now !




Fresh now ! 16


In this issue: Dinner in a Jiff! - Spinach Pasta with Lemon Cream Sauce - Best Recipes Test Kitchen.........6 Breakfast on the Go! Smoothies - Gina Weinzierl...........................................................8 Lunch Recipes Chicken Pesto Burger - Drew Maresco.............................................................................................10 Egg Salad Sandwich - Drew Maresco...............................................................................................12 Cajun Grilled Shrimp Po’ Boys - Melanie Stansbury.........................................................................14 Fresh Now! Spring Greens - Ashley Horst.............................................................................16 Appetizers Bacon Wrapped Green Beans - Best Recipes Test Kitchen................................................................24 Apricot & Swiss Chard Salad - Rebecca Gould .................................................................................26 Belgian Endive with Cherry Chicken Salad - Rebecca Gould ............................................................28 Dinner Recipes Quick Springtime Pasta - Drew Maresco..........................................................................................30 Dijon Salmon with Fennel - Drew Maresco......................................................................................32 Shrimp Pasta - Cathy Jarriel-Rooks..................................................................................................34 Springtime Spinach, Artichoke with Grilled Chicken - Cathy Jarriel-Rooks......................................36 Sauteed Fish with Caper Wine Sauce - Demetrius Means................................................................38 Beef & Broccoli Stir-Fry - Demetrius Means.....................................................................................40 Beverage Recipes Pineapple Banana Smoothie - Best Recipes Test Kitchen.................................................................42 Sparkling Raspberry Lemonade - Best Recipes Test Kitchen............................................................44 Sparkling Lemonade - Best Recipes Test Kitchen.............................................................................46 Dessert Recipes Peach Cobbler - Best Recipes Test Kitchen................................. 48 Pineapple Upside-down Cake - Best Recipes Test Kitchen......... 50 Bananas Foster - Melanie Stansbury......................................... 52 Mango Sorbet - Drew Maresco.................................................. 54 Lemon Cookies - Best Recipes Test Kitchen................................ 56 The Spice Rack: Cardamom - Katie Clark..................... 58


SPRING is in the AIR


Welcome to Our First Issue! It seems like a blink of an eye, when I sat down with my team and announced the launch of the print magazine. Despite the name of the website we never were an actual “magazine.” The original goal was just a magazine-like website loaded with all sorts of great recipes submitted by myself, friends and family. It seemed as more recipes were posted, more and more people asked when the print issue was coming out. My response was always, “It’s coming soon”. Well, it’s finally here! Welcome to the first ever issue of BestRecipes Magazine. In putting this together, there've been many ups and downs. In spite of it all, it's been a blast and nothing short of a miracle. I’m being completely honest, I haven’t found many things to be as rewarding as making this magazine for you! It’s spring, and that means it’s time for fresh greens and citruses. A time where we get ready for summer, but still get to enjoy the fresh air and beautiful atmosphere that spring brings. We’ve aimed our focus on some great seasonal recipes that we’re sure you’re going to love! The goal of our magazine is to bring the best recipes from all around to you. You can always share your favorite recipes with us (original recipes of course!). Our team will try it and if we love it as much as you do, we’ll share it right here on our pages! -Drew Maresco Founder & Editor in Chief


LEMON Cream Sauce with PENNE & Spinach

7 ½ Box Penne Pasta (1 lb. box) 3 to 4 Handfuls of Baby Spinach 1 Tablespoon Olive Oil 1 Cup of Heavy Whipping Cream 1 Clove of Garlic, peeled 1 Lemon Zest of One Lemon Salt and Pepper, to taste

Serves 2-3 Cook pasta according to package instructions. One minute before the noodles are done, add spinach. This will seem like a lot of spinach, but it won’t be once it cooks down. Once the spinach is wilted, drain immediately. While noodles are boiling get started on the sauce. In a medium saucepan over medium-high heat, heat olive oil and add garlic and cook until fragrant (about 1 minute). Add the lemon zest, wait about 30 seconds, then add cream. Reduce the sauce to about half, then add the salt, pepper and lemon juice. Finally, add noodles and spinach to the sauce and stir until well-combined. Top with fresh Parmesan cheese and enjoy!


SMOOTHIES Protein ½ -1 Cup Baby Spinach 1 Banana Frozen or Fresh 1 Tablespoon Vanilla or Chocolate Protein Powder 2 Tablespoons Peanut Butter 1 Tablespoon Almonds 1 Cup Unsweetened Almond Milk (or regular milk of choice) Ice

Vitamin C

1 Peeled Orange 1 Banana 1 Teaspoon Fresh Ginger 1 Tablespoon Honey 1 Handful of Dried Goji Berries ½ Lime, juiced ½ Lemon, juiced 1 to 1½ Cup(s) Water Ice

Substitute any kind of nut in the recipe with your favorite. Cashews • Walnuts • Almonds For thicker smoothies use almond milk or regular milk instead of water Place all ingredients in a blender and mix until smooth. Serve immediately and enjoy! For a quick “Breakfast on the Go”, you can prep all your ingredients and freeze in zip bags. When ready, pour the contents of the freezer bag into the blender, add your liquid and blend away!


1 Banana 1 Tablespoon Chia Seeds 1 Tablespoon Hemp Seeds 1½ Cups Water (or almond milk makes it thicker) 2 Tablespoons Walnuts ½ Cup Frozen Mixed Berries ½ Cup Spinach or Kale

Green Monster

1 Frozen Banana

½ - 1 Cup of Spinach or Kale 2 Tablespoons Chia Seeds ½ Teaspoon Cinnamon 1 - 1 ½ Cup(s) water ½ Avocado



chicken Pesto BURGER 1 lb. Chicken Breast, ground 6 Tablespoons Pesto, good quality* Salt and Pepper, to taste Provolone Cheese (or substitute Mozzarella) Ciabatta Buns Optional Toppings Tomatoes Spinach

In a medium mixing bowl, combine chicken breast with 2 tablespoons of pesto, salt and pepper. Don’t over mix or your burgers will be tough. Mix just enough to combine the ingredients. Preheat your grill or skillet to medium-high heat. Divide the ground chicken into 4 equally shaped patties. Oil your grill or skillet well, add your chicken patties and cover with aluminum foil sheet or grill cover. They need about 6 minutes on each side and will reach an internal temperature of 160° F with an instant-read thermometer. You don’t want undercooked poultry! Add a slice of provolone just before removing from grill. Put about a tablespoon of pesto on each bun, add the chicken burger, a slice of tomato (optional) and a couple spinach leaves (optional). Enjoy! *See our website,, for recipes on making homemade pesto.



Egg SALAD Egg Salad


6 Hard-boiled Eggs, peeled


1 Tablespoon Relish


3 Tablespoons Mayo

Bread of choice

2 Teaspoons Dijon Mustard 1 Pinch Rosemary, crushed 2 Tablespoons Green Onion, green part only Pinch of ground Pepper


Method Mash eggs with a fork until you reach the desired consistency. Add remaining ingredients and mix. Allow the egg salad to sit for at least 15 minutes in refrigerator. While the egg salad sits, cook the bacon and wash the spinach. Makes 3-4 Sandwiches


Cast of Characters: 1 lb. Shrimp, peeled and de veined 1 ½ Teaspoon Cajun Seasoning 2 Teaspoons Olive Oil 4 Hoagie Rolls ½ Cup Romaine Lettuce, shredded 1 Tomato, thinly sliced 1 Red Onion, thinly sliced

Method to the Madness: Preheat olive oil in a large skillet over medium-high heat. 
In a large bowl, toss shrimp with cajun seasoning. Add shrimp to the skillet and cook 2 minutes on each side, or until done. Cut open hoagie rolls, (Toasted and buttered, optional). Layer with lettuce, tomato, onion, shrimp and top with tartar sauce. Serves 4

Tarter Sauce Cast of Characters: 1 Cup of Mayonnaise 1 Tablespoon Lemon Juice 1 Tablespoon Worcestershire Sauce 1 Tablespoon Sweet Pickle Relish 1 Tablespoon Onion, Minced Method to the Madness: In a small bowl, mix together mayonnaise, worcestershire sauce, sweet pickle relish and minced onion. Stir in lemon juice. Refrigerate for at least 1 hour before serving. Serves 6


Cajun Grilled SHRIMP Po' Boy


Fresh now ! GREENS

Written by Ashley Horst

Spring Baby Lettuce Spring Baby Lettuce comes in a variety of forms: Red Oak Leaf, Green Oak Leaf, Red Romaine, Green Romaine, Tango and Lollo Rossa. These brilliant greens and reds make a beautiful base in a variety of salads. Red Oak is tender, yet crispy and bares a vibrant wine color. Green Oak is also crisp and tender, but has a green hue, as its name indicates. Red and Green Romaine lettuce are similar in flavor to one another; however Red Romaine bares more of a dark burgundy color, unlike its counterpart. Tango, as its name depicts, has a bit of a tangy flavor. The leaves are curly, but uniform. Lollo Rossa has ruffled leaves that are adorned in a deep wine color. However, the interior of the leaves are green. This lettuce has a mild but pleasant flavor.


Spinach Swiss Chard Swiss Chard is available in different varieties. The veins of the leaves can be reddish-purple or yellowish. The stalks come in red, yellow or even white and are usually adorned with green leaves. Swiss Chard is pungent to the taste. It has a light salty and bitter flavor. This plant can make a good addition to vegetable lasagna or an omelet.

Spinach can be eaten raw or cooked. Healthy raw spinach will have a beautiful, vibrant green appearance. However, once cooked, it will become more of a forest green. Spinach has a flavor similar to lettuce, earthy and mild. However, if cooked too long it can become bitter. Spinach can be boiled, but should be removed from heat right after the leaves wilt. Raw spinach can go well in a salad with goat cheese, strawberries (or dried cranberries), sliced almonds and a sweet vinaigrette dressing. It can also be a nice addition to lasagna, as a layer.

Watercress Watercress is an ancient vegetable that has a strong peppery flavor and a bright green hue. It is often eaten raw. Watercress usually pairs well with chicken or salmon. It can also make a great addition to various soups.


Butter Lettuce Butter Lettuce bares a beautifully sweet taste and it has a delightfully crunchy texture. It is a wonderful addition to salads; especially when topped with vinaigrette. It’s also great in sandwiches or used as a wrap for tuna salad or chicken.

Mustard Greens There are various types of this plant. Often they appear in an emerald green color. However, not all are green. Some have other shades including a wine hue. The textures of the leaves are sometimes flat and other times more crumpled. The leaf edges also vary. All types are vibrant and add beauty to a variety of dishes. However, the more commonly purchased Mustard Green is called Mizuna and bares a strong, peppery flavor. Mustard greens can be tasty when sautĂŠed. They may simply be eaten with a little salt, pepper, lemon juice and olive oil. Mustard greens also pair well with many pastas and salted meats.

Fresh now ! GREENS

Red Leaf Lettuce This loose leaf lettuce has green and burgundy colored leaves. It has a similar flavor to romaine lettuce: tender and refreshing. It’s usually eaten in raw form. But, it can also be steamed, grilled or sautéed. Red Leaf Lettuce pairs well in a sandwich or in a variety of stews.

Collard Greens These dark, leafy greens have smooth, broad leaves. When steamed, Collard Greens pair well with brown rice and black-eyed peas. They can also be used as a filling for vegetable rolls (sushi).


“Baby Lettuce Heads .” Scarborough Farms. N.p., n.d. Web. 20 Jan. 2014. <http://>. “How to Cook Watercress.” LIVESTRONG. N.p., n.d. Web. 20 Jan. 2014. <http://www.>. “Red Leaf Lettuce: Nutrition. Selection. Storage. .” Fruits & Veggies More Matters. N.p., n.d. Web. 20 Jan. 2014. < red-leaf-lettuce-nutrition-selection-storage>. “Spinach.” The World’s Healthiest Foods. The George Mateljan Foundation, n.d. Web. 20 Jan. 2014. < php?tname=foodspice&dbid=43>. “Swiss Chard.” The World’s Healthiest Foods. N.p., n.d. Web. 20 Jan. 2014. <>. “The World’s Healthiest Foods.” Collard Greens. N.p., n.d. Web. 20 Jan. 2014. <http://>. “The World’s Healthiest Foods.” Mustard Greens. N.p., n.d. Web. 20 Jan. 2014. <>. “Why This Is Our Favorite Lettuce.” The Kitchn. N.p., n.d. Web. 20 Jan. 2014. <http://>.

Fresh now ! FRUIT


Written by Ashley Horst

Strawberries Strawberries are another popular fruit. They are sweet and juicy.

Mangoes Mangoes are wonderful, fresh- tasting and juicy. A ripe mango will appear yellow, orange or reddish in color. However, if a mango is green, it has not ripened yet. These fruits are great in smoothies, fruit salads or simply eaten plain. The flavor can be mildly tangy with a beautiful rich sweetness.

However, contrary to popular belief, strawberries are not really berries. They are actually considered “accessory fruit.” These little delights are best chosen when fully red, plump, small, and firm. Stay away from berries that have not ripened; they will not continue to ripen after being picked. Strawberries are excellent by themselves or dipped in chocolate. They also go well over baby greens with goat cheese, pecans and a sweet balsamic dressing.

Barbados Cherries This fruit often has a round shape, but can also be oblate in appearance. The glossy skin appears bright red or orange. They have a juicy bite. The inside of the cherry is seedy. If eaten plain, the seeds can be separated in the mouth and spit out. However, if used in a recipe, these seeds will need to be pitted. Barbados Cherries make a great topping, as a puree, over various desserts or sliced bananas. They can also be eaten plain or simply stewed with sugar.

Pineapples Pineapples are one of the more sought after tropical fruits. These delightful fruits are bursting with sweet juicy flavor. The outside of a pineapple is scaly and bares a crown of leaves. The perfect pick is one that appears greenishbrown or yellow in color. The leaves will be a bluish-green. The pineapple should be free of bruises or soft spots. Stay away from pineapples that have a musty or sour odor. Like most fruits, pineapples are delicious as a finger food. However, they also go nicely in a fruit salad or on a pizza. Try making a homemade “Hawaiian” Pizza with pineapple and ham.



Limes Some limes are sweet and some are sour. However, in the United States, the sour limes are more frequently seen. When picking a lime, find one that has a nice firm feel and a gorgeous deep green shade. Add these delicious fruits to water or simply spritz onto an avocado. Also, they are excellent in mojitos, or in a homemade limeade (sugar/cane juice, lime juice and sparkling water).

Oranges need no introduction, as they are a typically a popular fruit. However, what many may not know is that a ripe orange doesn’t have to actually be bright orange in color. Oftentimes the vibrant orange hue comes from a dye. An organic, ripened orange can actually appear slightly brown or partially green. Oranges are delicious, juicy, tangy fruits. They come in many shapes and sizes. The best way to choose an orange is to feel it. It should be firm and heavy in comparison to its size. These satisfying fruits are excellent eaten plain or juiced. Fresh orange juice is tasty when added to sautéed onions and ginger, as a topping for salmon or tuna. Orange chunks make a great addition to fruit salad.



Honeydews are sometimes mistaken as “green cantaloupes.” However, cantaloupes and honeydews are two different melons.

Apricots are similar to peaches. However, they are smoother to the touch. The flavor is sweet, but with a mild tartness. Choose apricots that are a golden- orange color. Stay away from those that have a yellow or pale hue. A ripe apricot will be slightly soft.

Honeydews have a cream- colored rind and the inner fruit is a pale green hue. The melon tastes mildly sweet and refreshing. It can be excellent mixed with watermelon, cantaloupe and lemon-lime soda, for a refreshing summer drink. It can also compliment chicken salad with grapes and walnuts.

Slice up apricots for a topping on cereal, oatmeal or pancakes. Apricots can also make a nice addition to various salads.

“Apricots.”The World’s Healthiest Foods. N.p., n.d. Web. 11 Feb. 2014. <>. “Barbados Cherry.” Barbados Cherry. N.p., n.d. Web. 11 Feb. 2014. <>. “Healthy Eating.” Healthy Eating. N.p., n.d. Web. 11 Feb. 2014. <>. “Lemon/ Limes.”The World’s Healthiest Foods. N.p., n.d. Web. 11 Feb. 2014. <>. “Mango fruit nutrition facts and health benefits.” Nutrition And N.p., n.d. Web. 11 Feb. 2014. <>. “Oranges.”The World’s Healthiest Foods . N.p., n.d. Web. 11 Feb. 2014. <>. “Pineapple.”The World’s Healthiest Foods. N.p., n.d. Web. 11 Feb. 2014. <>. “Strawberry Plants .org.” Strawberry Plants org RSS. N.p., n.d. Web. 11 Feb. 2014. <>.


WHOLE SPELT PIZZA ______________________________________________________ Crust

Olive Oil Sauce


1 Cup Whole VitaSpelt® Flour

½ Cup Olive Oil

½ Cup Red Onion, sliced thin

¾ Cup White VitaSpelt® Flour

2 Tablespoons Dried Oregano

Handful of Escarole, optional

1 Tablespoon Sugar

4 Cloves of Garlic, minced

1 ½ Fresh Mozzarella Balls

Salt, to taste

Salt, to taste

3 Slices of Cooked Bacon, crumbled

¾ Cup Warm Water 1 Packet of Active Dry Yeast

In a medium mixing bowl, add ¾ cup warm water and sugar, sprinkle in the dry active yeast and let it sit for about 5 minutes. Then add flour and salt. Knead the dough about 5-10 minutes until the dough becomes smooth. Place dough into a well-oiled bowl, cover bowl with towel to avoid drying out. Refrigerate a couple of hours or overnight (If overnight covering will need to be more airtight). Divide the dough into two equal parts and roll each into a ball. Prepare your toppings and your olive oil sauce mixture in advance to your assembly time. Preheat oven to 500° F for 30 minutes prior to baking. Pull the dough out of refrigeration and let rest one hour (dough will double in size). When your dough is ready you will need to lightly flour your hands. Roll your dough out into about a 12” circle. Continue to pull and roll the dough out and dust as needed with more flour, if it is too sticky. Leave a nice edge for crust. Lightly flour the pizza stone or baking sheet and slide your dough onto it. Drizzle as much of the olive oil sauce you want, as evenly as possible, over the dough. A little goes a long way. Assemble and layer as you like. The beauty of pizza is that you customize to your liking. *We did find that we liked the purple onion for color and we needed to add more than we would have ever thought. We found out that you can’t have too much onion. Bake approximately 10 mins.


Whole SPELT PIZZA Made With Our Favorite Organic Flour!



Bacon Wrapped GREEN BEANS 16 Ounces Fresh Green Beans 12 Ounce Package of Bacon Seasoned Pepper to taste

Preheat oven to high broil. Wrap bacon around 6-7 beans to make small bundles and lay on a roasting pan or baking sheet. Continue wrapping green beans until you have used all the ingredients. Brush or drizzle olive oil on the green beans to help the seasonings stick.

Place the pan in the oven and watch carefully. This usually takes approximately 10 minutes. Keep close attention on these; it's easy to burn the green beans in a broiler. Youâ&#x20AC;&#x2122;re looking for tender green beans and fully- cooked bacon.

Serve immediately and enjoy!



Salad with Vidalia Vinaigrette Salad/Side Dish/Vegan



2 Cups (uncooked) Quinoa

1/2 Medium Vidalia Onion

2 Teaspoons Olive Oil

1/3 Cup Pure Maple Syrup

1 Bunch of Swiss Chard, rinsed and dried

1/3 Cup Red Wine Vinegar

24 Dried Apricots

2 Teaspoons Dijon Mustard

1 Cup Sliced Almonds

½ Cup Olive Oil

Directions Prepare quinoa according to package directions, and set aside to cool. While quinoa is cooking, prepare Vidalia Vinaigrette by adding onion to a food processor (or blender) and pulse until finely chopped. Add maple syrup and pulse again until incorporated.  Add red wine vinegar, Dijon mustard and olive oil and process until dressing is smooth (approx. 1 minute). Dice dried apricots by cutting in half vertically and then in half again horizontally. Rinse swiss chard and pat dry before giving it a rough chop. In a medium sauté pan, heat olive oil over medium heat.  Add chopped swiss chard and sauté until just wilted (approx. 2-3 minutes) Add sautéed chard to quinoa and toss gently.  Add diced apricots and toss again to incorporate. Pour 1 cup (or less to taste) Vidalia vinaigrette over quinoa/chard/apricot mixture and toss to coat evenly. Salt and pepper to taste, top with sliced almonds, and serve warm or chilled.


Recipe Description Plump, sweet apricots combine with earthy swiss chard in this delightful quinoa salad. The Vidalia Vinaigrette adds a perfect warm and tangy zest to round out this healthy spring salad. Serve alongside grilled chicken for a light spring supper or in heaping bowls for a truly satisfying vegan meal.


BELGIAN Endive with Cherry CHICKEN salad Salad/Side Dish/Lunch

Ingredients 2 Heads Belgian Endive 1 Medium Chicken, boneless, skinless 3 Celery Stalks 3 Green Onions 1/3 Cup Dried Cherries 1/3 Cup Mayonnaise Salt and Pepper, to taste

Directions Poach chicken by laying the clean and trimmed chicken breast in the bottom of a small saucepan. Cover with water about 1” above surface of the chicken. Bring to boil over medium high heat.  Once full boil is achieved, turn heat to low, cover pot, and simmer for 10 minutes.  Remove chicken from pan and set aside for 5 minutes to cool. While chicken is poaching, cut bases off endive heads and separate the largest leaves (small ones will be discarded or reserved for later use). Arrange leaves on a platter and set aside. Dice celery and green onion.  Measure dried cherries and mayonnaise. Once chicken has slightly cooled, chop it into small cubes and combine with other ingredients (mayo, celery, onion and cherries) in a small mixing bowl.  Salt and pepper to taste. Fill each endive leaf with a spoonful of the cherry chicken salad and serve immediately or cover with plastic and refrigerate until ready to serve.


Recipe Description Tender poached chicken combines with sweet cherries and peppery endive in this delightful appetizer/side dish. Serve these alongside a bowl of soup for a light spring lunch or by themselves for a delightful appetizer.

Author Bio Rebecca Gould is a stay- at- home mother of two little girls and wife to a Navy doctor in training. Faith, food and blogging are her passions and she pours her heart and recipes out at




1 Tablespoon Olive Oil 2 Garlic Cloves, crushed 14 Ounce Can Tomatoes, diced Handful Fresh Basil Leaves, chopped 14- Ounces Spaghetti Noodles 9 Ounce Jar Marinated Artichoke Hearts, cut into bite size pieces Handful Parmesan, freshly grated Handful Parsley, chopped 2 Tablespoons Tomato Paste, optional adds more tomato flavor

Heat the olive oil in a large saucepan. Add the garlic and cook for 1 minute until lightly browned. Pour in the diced tomatoes, then stir in the basil. Bring to a boil, then lower the heat and leave to simmer for 10 minutes. While the sauce simmers, boil the spaghetti noodles according to the package instructions. Drain the spaghetti and reserve a little of the cooking water in a separate container, then return the noodles to the pan. Add the artichokes to the tomato sauce until heated through, then pour over the spaghetti. Stir in the parmesan, most of the chopped parsley and a little of the cooking water if the sauce looks dry. Serve immediately with parmesan and parsley sprinkled over the top.




Ingredients 2 Pounds Salmon 3 Tablespoons Fresh Parsley, finely chopped 3 Cloves of Garlic, pressed 2 Teaspoons Dijon Mustard ½ Teaspoon Salt ¹/₈ Teaspoon Black Pepper, fresh ground 2 Tablespoons Lemon Juice, fresh squeezed 1 Bundle of Asparagus, rinsed and cut

Instructions Combine all ingredients, except for salmon and asparagus, in a small bowl. Cut your salmon into even pieces. Roll out your parchment paper and cut enough parchment to wrap each piece of salmon and asparagus. Lay a small bed of asparagus on each piece of parchment and place salmon on top. Drizzle one or two tablespoons olive oil mixture over the salmon and fold the parchment closed. You can staple the bags closed if you have any problems keeping it closed. Bake on a rimmed baking sheet in a 450° F oven for about 12-15 minutes.


Shrimp PASTA 1 Pound Large Shrimp, peeled and deveined 8 Ounces Pappardelle Pasta or pasta of choice 2 Cloves Garlic, minced 2 Tablespoons Extra Virgin Olive Oil 5 Tablespoons Butter ¼ Cup Parmesan Cheese ¼ Cup Dry White Wine ½ Lemon 3 Spring Onions for Garnish (Green Tops Only)

Cook pasta according to package directions. Sauté shrimp (approx. 2-3 minutes on each side) in a large skillet, in extra virgin olive oil and 1 tablespoon of butter on high heat, then add minced garlic. When shrimp is cooked through, remove and add ¼ cup dry white wine. Reduce slightly. Add the other 4 tablespoons of butter until melted and squeeze in half of lemon. Lay cooked shrimp on the pasta pouring the lemon butter sauce over the dish. Sprinkle with parmesan and green onions. Salt and pepper to taste.



Spinach & Artichoke PASTA

10 Ounces Bow Tie Pasta 1 Pound Chicken Breast, boneless, skinless Non-Stick Cooking Spray 3-4 Handfuls Baby Spinach Âź Â Cup Butter 3 Cloves Garlic, chopped 14- Ounce Can Artichoke Hearts, rinsed and chopped 2 Tablespoons Parsley, fresh chopped 2 Tablespoons Pecorino Romano, grated Salt & Pepper, to taste


Take chicken breasts, salt and pepper both sides, grilling until the juices run clear. Let chicken rest for 10 minutes. Meanwhile, cook bow tie pasta in salted water. Save ½ of pasta water for thickener. Place baby spinach in the pasta so it can wilt. Melt butter in saucepan with garlic cloves and artichoke hearts for 3 minutes. Slice chicken into long ½- inch slices. Pour artichoke sauce over pasta and spinach, toss with grated pecorino romano. Add pasta water if needed. Arrange chicken on top. Add more cheese, if desired. Serve hot and enjoy!



FISH in Wine SAUCE with capers

Ingredients Types of fish that can be used in this recipe: Tilapia, Sole, Dover Sole, Orange Roughy and White Fish. 2 Pounds Fish 1 Clove Garlic, pressed or finely chopped 2 - 3 Tablespoons Olive Oil or Ghee Butter 2 Tablespoons Small Capers 1 Cup White Wine 2 to 3 Tablespoons Butter Salt and Pepper, to taste

Prepare fish Sprinkle salt and pepper on fish, and preheat (medium-high heat) your sautĂŠ or fry pan. Add olive oil or ghee butter in pan and sautĂŠ fish until they start to get firm and white. Take fish out of pan then turn heat on high. Pour white wine in pan to deglaze then turn heat down to medium high. Add butter a tablespoon at a time whisking vigorously to start the emulsion. Add capers and return fish to pan to reheat. Spoon sauce over fish and serve.



BEEF & Broccoli Stir-Fry Ingredients 16- Ounce Skirt Steak, Cut In Bite Size Pieces Across The Grain 2 Medium Onions, medium chopped 1 Tablespoon Garlic Cloves, finely chopped 1 Tablespoon Fresh Ginger, finely chopped 2 Tablespoons Light Soy Sauce 2 Tablespoons Dark Soy Sauce 3 Tablespoons Oyster- Flavored Sauce 8 Cups Broccoli Florets 1 Tablespoon Cornstarch 1 Capfull Chinese Rice Wine 2 Tablespoons Vegetable Oil ½ Teaspoon Salt 1 Teaspoon Sesame Seed Oil

In medium-size bowl, combine cut meat, light soy sauce, dark soy sauce, Chinese rice wine, sesame seed oil and cornstarch to marinade for 12 minutes or overnight. Take broccoli and blanch in salt water for 5 minutes. Cool down in cold water, then set aside. Preheat wok or frying pan to high, add oil, onions, ginger, garlic and stir fry for two minutes. Then add meat and sear both sides. Pour Oyster- flavored sauce in stir fry for a minute then add broccoli. You may need to add a little bit more Oyster- flavored sauce and a bit of water to prevent from thickening too much. Simmer for 3 to 5 minutes. Serve over steamed rice and enjoy!



PINEAPPLE Banana Smoothie 1 Medium Banana 1  Cup Fresh Pineapple ½ Cup Coconut Milk 1  Teaspoon Vanilla Extract 1  Cup Ice 1 Tablespoon Honey, optional

Place all ingredients in a blender and mix until smooth. Serve immediately and enjoy!



sparkling Raspberry


2 Cups Simple Syrup * See below 1 Cup Lemon Juice, fresh squeezed (About 4 large lemons) 6 Ounces Fresh Raspberries 1 Liter Lemon Lime Tonic Water (or club soda)

*Simple Syrup Heat 1 cup of sugar and 1 cup of water in a small saucepan on medium until sugar dissolves. Pour into a heat-safe container to cool. Once cooled, mix simple syrup and lemon juice together. Raspberry Lemonade Using the same saucepan, heat the raspberries until they begin to breakdown, stir constantly. Mash the berries with the backside of your spoon. Bring the berries to a light simmer and remove from heat. Strain the berries to remove seeds. Reserve the juices. Fill your serving glass with about a tablespoon of raspberry sauce, and about half way with lemon mixture, top off with tonic water. Stir lightly and enjoy.


Sparkling LEMONade 1 Cup Lemon Juice, fresh squeezed (About 4 large lemons) 2 Cups Simple Syrup 1 Liter Lemon Lime Tonic Water (Or club soda) Simple Syrup 1 Cup Hot Water 1 Cup Sugar

Mix hot water and sugar together until sugar dissolves. Pour into a heat-safe container to cool. Once cooled, mix simple syrup and lemon juice together. Fill your serving glass about half way with lemon mixture and top it off with tonic water. Stir lightly and enjoy.



Peach COBBLER Fruit Layer

Topping Layer

5 Tablespoons Tapioca

½ Cup Sugar

5 Cups Fresh Peaches, Sliced or Canned if Preferred

1 Tablespoon Cornstarch

¾ Cup sugar ¼ Teaspoon Cinnamon ¼ Teaspoon Nutmeg

Crust Layer ¼ Cup Butter, softened ½ Cup Sugar 1 Cup Flour ¾ Cup Milk 1  Teaspoon Baking Powder ½ Teaspoon Salt

Cinnamon, to Taste Nutmeg, to Taste ¼ Cup Boiling Water


Stir ingredients for the fruit layer in a medium mixing bowl. Coat a medium- sized skillet in butter and pour in the peach mixture. In a separate bowl, combine ingredients for the crust layer (batter will be slightly lumpy). Pour over peach mixture. For the topping layer, mix sugar, cornstarch, cinnamon and nutmeg, evenly coating the crust layer. Pour the boiling water over the top evenly and place in the oven. Place a toothpick in the batter and cook for an hour and ten minutes or until toothpick comes out clean and peaches are cooked through.


Pineapple UPSIDE DOWN cake Caramel Sauce:


¾ Cup Packed Dark Brown Sugar

2 Cups Flour

4 Tablespoons Butter

2 ½ Teaspoons Baking Powder


¼ Teaspoon Salt

1 Small, Ripe Pineapple, Trimmed, Cored, and Cut Into ¼ -inch-thick Slices

8 Tablespoons Butter, At Room Temperature

6- Ounce Jar Maraschino Cherries

¾ Cup Sugar 1 Teaspoon Vanilla Extract 2 Large Eggs ₂/₃ Cup Sour Cream

Preheat the oven to 350° F Caramel: In an 8-inch skillet, combine the brown sugar and butter. Cook over medium heat, stirring often until the mixture is smooth. As soon as bubbles appear, remove from heat. Lightly place pineapple rings into caramel sauce with the maraschinos in the center of the rings. Cake: Sift the flour, baking powder, and salt together. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue mixing until fluffy and the color is lighter (approximately 3 minutes). Add the vanilla and the eggs, one at a time, briefly mixing after each egg. Sprinkle in about half of the flour mixture on low speed until mixed. Add the sour cream and mix thoroughly. Gently add in the remaining flour and finish mixing. Spoon the batter into the skillet, gently spreading evenly. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean (about 45 mins). Immediately run a paring knife around the edge of the skillet. Set a flat serving plate on top of the skillet and invert the cake. Let the inverted pan rest for about 10 minutes to let the topping settle. Gently remove the skillet and serve the cake warm or at room temperature.



Bananas FOSTER (alcohol free)

53 Cast of Characters: ¼ Cup Butter ₂/₃ Cup Dark Brown Sugar 3 ½ Tablespoons Lemon Juice ½  Teaspoon Vanilla Extract ½  Teaspoon Banana Extract ½  Teaspoon Ground Cinnamon 3 Bananas, peeled and sliced lengthwise and crosswise 1 Pint Vanilla Bean Ice Cream Method to the Madness: Melt butter in a large, deep skillet over medium heat. Stir in sugar, lemon juice, vanilla extract, banana extract and cinnamon. When mixture begins to bubble, place the bananas in the pan. Cook until bananas are hot, 1 to 2 minutes. Immediately vinilla icecream on top or aside. Serves 4


MANGO Sorbet


2 Fresh Mangoes ½ Cup Simple Syrup

Peel and dice mangos. Place mango pieces in blender add simple syrup and blend until smooth. Pour into 8x8 glass pan (glass helps speed the freezing process) and place in freezer for one hour. After the first hour pull out the mango mixtures and scrape with a fork. Return to freezer for another hour. After the second hour itâ&#x20AC;&#x2122;s going to start looking really icy. Give it one mix scraping with the fork and return to freezer for one more hour. After the third hour it should be ready to serve (depending on your freezer). If not let it freeze just a little while longer.

Simple Syrup 1 Cup Hot Water 1 Cup Sugar

Mix hot water and sugar together until sugar dissolves



Lemon COOKIES 2 Cups Flour 1½ Teaspoon Baking Powder ½ Teaspoon Salt 1 Cup Granulated Sugar ½ Cup Unsalted Butter, Room Temperature 2 Eggs, Room Temperature 1 Teaspoon of Lemon Extract 4 Teaspoons Lemon Zest ½ Teaspoon Vanilla Extract ½ Cup Powdered Sugar, Sifted

In a medium mixing bowl, combine flour, baking powder, and salt. Cream butter, sugar, and lemon zest together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add lemon and vanilla extracts, and mix again until smooth. Next, add the flour mixture. Mix just until the dough comes together. Chill the dough for approximately. 30 minutes before continuing. Preheat your oven to 350° F. Roll dough into ¹/⁸ cup balls, then roll in powdered sugar until well coated. Arrange 2" apart on a parchment-lined baking sheet. Bake for 10-12 minutes.


the spice rack

CARDAMOM Basil, Garlic, Oregano...we all have these spices, and know (more or less) how to use them, right? But outside the staple spices, there are hundreds of spices that most people never have a chance to experiment with. One of those spices is cardamom.

Cardamom is actually sometimes referred to as the “queen of spices” and some consider it to be the third most valuable spice, third only to vanilla and saffron. It is most often used in countries such as Pakistan, Egypt, and nepal, however, the largest producer of cardamom is Guatemala, followed by India. Uses: Cardamom is an extremely versatile ingredient. It is often used in drinks, like tea and coffee, but in savory dishes, breads, and occasionally, desserts. I mean, how many spices can you use in both sweet and savory desserts? Not a ton that I know of. It’s great to use in bread, because it can be used to help increase yeast activity (have some old yeast you aren’t sure is as good as it once was? No problem! Just throw in a dash of cardamom.) While cardamom can be used in a variety of dishes, here are a few foods and other spices that it pairs quite nicely with: Cinnamon • Vanilla Chile Peppers • Saffron Chocolate • Apples Pistachios • Bananas • Citrus Chicken • Ground beef Squash • Lentils

Cardamom is a very strong spice. You aren’t going to want to use it in the same proportion that you would use a spice like cinnamon or nutmeg. I’ve made the mistake of doing that, and take it from me -- a little bit goes a long way (unless you only want to taste the Cardamom). Cardamom tends to be a bit pricier, but it does go along way, and has a shelf-life of about three to five years. To have it keep at its maximum potential, it is best stored in a cool, dark cupboard that is away from direct heat or sunlight (so don’t keep it right next to your stove!) It’s not just specifically for food, either! Cardamom has a wonderful scent, and could be used in potpourri, or just boiled in hot water on a stove to make the kitchen smell wonderful. Egyptians were thought to use it in perfumes and to whiten their teeth. Personally, I love ingredients that can double for non-food purposes, too!

59 Health Benefits: Using cardamom not only enhances the flavor of dishes, but it can do wonderful things for a person’s health as well. While there are many health-related properties to cardamom, here are a few that stood out to me: Digestive problems: Cardamom can lend aid in the digestive system, by helping with common problems like nausea, heartburn, and bloating. Blood Pressure: Cardamom has been shown to help lower blood pressure Anti-inflammatory Depression Halitosis (aka, bad breath) Detoxifier: Next time you think about doing a body cleanse or detox, consider adding cardamom to that regiment. It can help clear out the kidneys, bladder, etc., and help rid the body of excess salt. Cardamom can be used in so many ways, and it is definitely one everyone should have in their spice cabinet. My husband introduced me to this spice after we got married when he made Afghan Rote. It’s a traditional recipe used in Afghanistan, and it’s absolutely delicious. Here is that recipe. Even if you think 30 pieces sounds like a lot, it goes very fast!

Afghan Rote Makes 30 pieces 1 Package Dry Yeast 1/2 Cup Warm Water 1/4 Cup Butter 1 Cup Sugar 3 Cups Flour 1 1/2 Teaspoons Baking Powder 1/2 Teaspoons Ground Cardamom 1 Egg 1/2 Cup Oil

Mix warm water and yeast (dough doesn’t have to rise). Add wet and dry ingredients and mix thoroughly. The dough will look and feel like cookie dough. Grease your pan, if your pan needs it. Press out dough onto pizza pan or cookie sheet. I used a baking stone. Score dough with fork in perpendicular directions. Top with poppy seeds according to your preference. Bake for 30 minutes at 350° F. Allow it to cool, and cut it into squares to serve.

Poppy Seeds

By Katie Clark of


Quality Fair Trade Organic Coffee The Righteous Bean is a family-owned coffee roastery. We take great pride in producing an exceptional selection of fair trade, organic coffee. We are committed to providing outstanding customer service. As a family and business we stand behind our coffee and our cause. We strive to please your palate with each and every cup of The Righteous Bean you experience. Through the continued support of our customers we are all working toward protecting our environment. It is our goal to impact the world, one cup at a time. We roast each and every batch of coffee with great pride. Our staff is committed to quality of our coffees and to guaranteeing our customers the finest experience with The Righteous Bean.

DESSERT COFFEE 4 Cups Righteous BeanTM Brewed Coffee Cinnamon Sugar Mix (Âź Cup Sugar & 1 teaspoon Cinnamon) 1 Tbalespoon Chocolate Syrup Whipped Cream Pour coffee into serving mugs allowing room for ingredients and topping. Add chocolate syrup into each mug and one to two teaspoon(s) of cinnamon sugar mix, stir to combine. Top with whipped cream and sprinkle more cinnamon sugar, if desired. Serve immediately and enjoy!

BestRecipes Spring 2014  

The Spring issue of BestRecipes featuring great recipes from your kitchen to our pages.