Pssst...the kitchen is OPEN

First up and available next Tuesday September 25th:Portobello Mushroom and Fresh Basil Lasagna, and a Kale and Peanut Salad

Ok, here's the deal. The lasagna is made with organic whole wheat pasta, organic tomatoes, fresh basil, and portobello mushrooms...and no meat. All the cheeses used are organic as well. The serving size is a generous single portion. $10

The kale salad (I know, I had the same reaction but I can't believe how good this stuff is!) is mixed with bell peppers, carrot, and a sprinkle of peanuts all tossed in a sweet/sour peanut vinaigrette. $6

I have another great salad option which is avocado and watercress with an apple and soy sauce dressing. This one is so good my girls wouldn't stop eating it...ate the whole thing...nothing leftover. $6

Lasagna + Salad = $15

One Half Pan Lasagna (5 portions) = $35

One Whole Pan Lasagna (10 portions) = $50 

Orders in by Friday evening for pick up (Grayton or Sandestin) or drop off (Sandestin) Tuesday a.m.

Reheating Instructions (just the lasagna..):

- Cover with foil and place in preheated 350º oven for 25 minutes or so if it's been refrigerated; 45 minutes to an hour if frozen. Just keep an eye on it and monitor progress.

You can email me to place your order gregatchley@me.com

Update on Tuesday, September 27, 2011 by Happily Ahimsa

So far so good. Sounds like most everyone has happy tummies this evening...that is, for those whose food wasn't eaten by the designated pick-up person (initials "N.G.").

Working on items available Thursday Sept. 29th.

 Stay tuned!

Putting the Dehydrator to work...finally!

So, a few months ago, ok almost a YEAR ago, we got this new dehydrator in an effort to make some truly healthy and raw food. The first attempt didn't go so well. We tried doing something with okra. I guess in the right knowledgeable hands in can be amazing. This wasn't the case for us. The okra went straight in the garbage and the new dehydrator became a resident of the garage.

Yesterday we were inspired to give it another shot and managed to produce these awesome Kale Chips. Based on this success, I'm thinking the okra deserves a second chance. After pondering what went wrong it became apparent we took them out too soon. Lesson: when dehydrating veggies, don't get in a hurry.

Something tasty with honey from J.M. Hirsch...

It’s time to think beyond the bear bottle. Because honey comes in way more forms than just plastic squirt bottles. My favorite? Honey in the comb, pure and simple.

Honeycomb and Brie English Muffin Pizzas

This recipe calls for just a touch of heat under the broiler. It’s just enough to soften the Brie and honeycomb, one of the most splendid food combinations.

Start to finish: 15 minutes
Servings: 4

1 tablespoon olive oil
1 medium red onion, thinly sliced
1 clove garlic, minced
½ teaspoon dried thyme
Salt and ground black pepper
4 large whole-wheat English muffins
6 ounces Brie, thinly sliced
Honeycomb

Heat the oven to broil.

In a medium skillet over medium-high heat, heat the olive oil. Add the onion, garlic and thyme, then sauté for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.

Split each English muffin in half and arrange cut side up on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.

Top each muffin half with a bit of Brie, then spoon a bit of the onion mixture over each. Place under the broiler for another minute.

Transfer the halves to serving plates, then top each with a spoonful of honeycomb. Serve immediately.

I'd like to know this Elizabeth...

Even More Basil Cocktails: Strawberry, Lemon, and Vodka

It seems as if Elizabeth picked up on a trend this week. Basil cocktails are everywhere! Crisp lemon and tequila, strawberry puree with flavored vodka and more below.

Here are two more recipes for cocktails with basil. We're especially intrigued by the idea of pairing strawberries and basil, especially Thai basil. We'd love to see what that licorice and anise taste would be like with sweet strawberries.

This first recipe is from fondue restaurant chain The Melting Pot. They say that the addition of natural herbs in cocktails also mirrors the strong trend of "going organic" and "going green" that's so prevalent in our society. Perhaps - what do you think? We do agree with them when they say that using herbs in drinks helps us make a natural transition from cooking fresh to trying new cocktails; the herbs are like a bridge for us.

Strawberry Basil Lemonade
1 16-ounce glass

3 strawberries - de-stemmed
5 basil leaves
1.5 ounce Smirnoff Strawberry Vodka
1 ounce Island Oasis Strawberry Puree (or just pureed strawberries)
Fill (approximately 4 oz.) Lemonade

Muddle 3 strawberries - de-stemmed, with the five basil leaves and Smirnoff in a 16-ounce glass. Mix Strawberry Vodka, and Island Oasis Strawberry Puree in mixing glass or martini shaker. Add ice, shake for 15 seconds and pour into glass. Fill with lemonade and stir.

Garnish with extra strawberry and basil.

Here's a second basil recipe that also sounds delicious. This comes from CORZO tequila, and it's interesting to think about basil and tequila - strong flavors! The drink recipe was created by CORZO mixologist Ian Lanwhrmier, and we also like the simplicity and straightforwardness of the cocktail. Look for another recipe from Lanwhrmier later today; we like his style!

CORZO Lemon Basil Cocktail
1 serving

2 parts CORZO Silver
1 part premium triple sec
1/2 lemon
3 basil leaves
1/2 part simple syrup
Club soda

Muddle lemon, basil and simple syrup in a chilled glass. Add ice, triple sec and CORZO Silver. Top with club soda. Garnish with a lemon wheel.

(Images: The Melting Pot and CORZO)

Easy Breakfast Recipe: Breakfast Banana Split

A banana split — for breakfast? Oh yes! This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning! Can you guess what's in it?

BlockNo, ice cream isn't involved. (Ice cream for breakfast — that seems best saved for birthdays, eh?) To make this banana split you pile scoops of thick Greek yogurt on top of a ripe banana, then drizzle warm jam (instead of chocolate sauce!) and add some almonds and berries. Of course, a cherry on top would be the ideal finishing touch (I was all out).

I can't take credit for this brilliant little breakfast — the idea came in a press release from Julia at The Fresh Ideas Group; she was suggesting it as a use for one of her client's products, Santa Cruz Organic Fruit Spreads. I ended up using raspberry jam from Jamie Oliver's line, and of course you could use really any jam or preserve you like. Or I suppose you could even use melted unsweetened dark chocolate if, you know, you really want some extra antioxidants with your breakfast!

It just so happens, too, that today is National Banana Split Day. We are a little bemused by this ‐ really, who comes up with these holidays? — but I'll take any chance I get to have a banana split.

This is such a simple idea it hardly needs a recipe, but here's one just so you can see what I did.

Breakfast Banana Split
makes 1 serving

1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves
2 tablespoons sliced almonds or other nuts
Handful fresh berries or cherries

Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!

More Banana Treats from The Kitchn