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View printable version of this recipe View all Field-Fresh Recipes LADIES LUNCHEON Serves 4 Strawberry Lemonade: 1 lb. strawberries, chopped 1 can frozen lemonade concentrate 1 bottle sparkling water Make lemonade according to package instructions. Puree strawberries in blender with 1 C. of the lemonade. Mix into the rest of the lemonade. To serve, fill glasses with ice, pour 2/3 full with strawberry and lemonade mixture, top off with sparkling water. Garnish glasses with fresh strawberries if desired. Asparagus Scones: 3/4 lb. fresh asparagus 2 C. organic unbleached flour 2 Tbsp. organic cane sugar 1 Tbsp. baking powder 1 tsp. sea salt 4 Tbsp. butter 3/4 C. plus 2 Tbsp. half and half 1 C. shredded cheddar cheese 1/2 tsp. cayenne pepper 1/4 tsp. fresh ground pepper Steam asparagus. Cut off tips and reserve, chop the remaining asparagus. Pre-heat oven to 375 degrees. In a large mixing bowl combine the flour, sugar, baking powder and salt. Cut in butter to the size of small peas. Stir in the chopped asparagus, cheese, spices and 3/4 C. of the half and half. Turn dough out onto a floured surface. Knead into 2 rounds. Cut each round into 8 pieces. Place scones on baking sheets. Brush with the remaining 2 Tbsp. half and half. Press an asparagus spear onto the top of each scone. Bake until puffed and golden brown. Baked Salmon with Avocado and Fresh Blackberries: 1 lb. salmon fillet 2 Tbsp. olive oil 1 clove garlic, minced 1/4 C. fresh grapefruit juice 1 Tbsp. honey 1 Tbsp. fresh basil 4 C. butter lettuce leaves 4 C. frisse lettuce, torn 1 C. fresh blackberries 1 avocado, pitted, peeled and sliced 1/2 C. wanuts, coarsley chopped Pre-heat oven to 375 degrees. Rinse salmon and pat dry. Place on baking sheet. Drizzle with olive oil, season with salt and pepper. Bake 10-12 minutes until medium doneness. Remove from oven, cover loosely with foil and let rest. In a small bowl whisk together the olive oil, garlic, grapefruit juice, honey and basil. Season with salt and pepper. Combine butter lettuce and frisse. Divide among 4 serving plates. Divide salmon into 4 portions and place on top of the greens. Garnish with the blackberries, avocado slices, and walnuts. Drizzle with the dressing. Grocery List: Butter lettuce Frisse lettuce Avocado Fresh basil Blackberries and strawberries Grapefruit Asparagus Garlic White wine vinegar and olive oil Sparkling water Frozen lemonade concentrate Salmon Organic unbleached flour and walnuts Organic cane sugar and honey Butter Half and half Chedder cheese Baking powder and cayenne pepper |
