Roasted Cauliflower

This makes a delicious side dish and the leftovers make an excellent addition to a toss salad. I couldn't find my photo of the cauliflower in the pan or plate, but I have included one of the leftovers on a toss salad.This recipe is easily doubled for "leftovers on purpose." I got the original recipe here.

1 head cauliflower
2-3 cloves garlic peeled and minced
Lemon juice from half a lemon
Grapeseed Oil (or oil of your choice)
Coarse ground salt and pepper (I use Wildtree Rancher Steak Rub)
Parmesan cheese (I skipped this because I didn't have any on hand, but know it would be a tasty addition!)

Method: Preheat oven to 400 degrees. Cut cauliflower into florets and place single-layer into oven-proof baking dish. Toss the minced garlic and salt and pepper or steak rub in with cauliflower florets. Squeeze lemon juice over top and drizzle with Grapeseed oil.

Bake uncovered for 25-30 minutes or until cauliflower is fork-tender and cauliflower tops are lightly browned. Remove from over. Sprinkle with Parmesan cheese (if using) and serve immediately.

Well, I thought I had a photo of the roasted cauliflower, but here it is as leftovers on top of a salad.

Yogurt Honey Muffins

These were absolutely delicious and healthy enough I didn't mind serving them to the children for breakfast or a snack. This was one of the rare times I followed the recipe (almost) to a T.

Ingredients:
4 Tablespoons butter
5 Tablespoons honey
1 cup plain yogurt (I do not use non or low-fat anything)
1 egg
grated rind of lemon
1/4 cup fresh-squeezed lemon juice
1 cup all purpose flour (I always use unbleached)
1 cup whole wheat flour
1&1/2 teaspoons baking soda
pinch of grated nutmeg

Method: Preheat oven to 375 degrees. Grease a 12-muffin pan, or use paper liners.

In a saucepan, melt the butter and honey together. Remove from heat and set aside to cool slightly. In a large bowl, beat together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Sift together dry ingredients and fold into the yogurt mixture just to blend. Fill prepared muffin pan. Bake for 20-25 minutes or until tops spring back lightly when touched. Allow to cool in pan 5 minutes before transferring to a wire rack. Serve warm or at room temperature. 

Lemon Ginger Honey Tea (Immune support and cold assist)

We've already experienced our first colds of the season at the Harlow Homestead. I've made several rounds of this tea. I enjoy it, but it takes lots of encouragement to get the rest of the family to drink it. Adjust ingredients to desired strength/taste. You only need three ingredients. Fresh Ginger Root, Honey and Fresh Lemon.

Grate about 1 inch of the ginger root. (I keep one in the freezer.) A micro-planer works well for grating this.
Juice one lemon (I also use the micro-planer and add a little lemon zest.)
Honey to taste.

Boil water. Meanwhile, put the grated ginger, juice of lemon and honey into a thermos. Add boiling water and steep for about 20 minutes. Pour through strainer into cup. Enjoy (or according to my husband, tolerate.) The original recipe came from this link.

Best Butter Trick Ever!

Eeek! Butter?! Really? Actually, yes. Besides Grapeseed oil; butter and lard are staple ingredients in my kitchen. I have much less fear of using pure animal fat or a pure dairy product than I do processed chemicals without the fat. So, if butter is in your refrigerator too, you won't want to miss this trick!

Soften a stick of butter (or 1/4 cup of your homemade butter.)
Add a few teaspoons of grated lemon zest
I also added a teaspoon of Wildtree's Dill Dip Blend
Roll up in wax paper and put back in fridge to harden
Cut off slices and put on top of your cooked favorite vegetable or meat to make its own sauce or rub on steak, chicken or other meat and grill!

I sauteed zucchini and summer squash in this butter and it was oh so delicious!  

(I also did this with Wildtree's Chipotle Lime Rub and we rolled our sweet corn in it! YUM!!!)

You can use any combination of fruit zests and seasoning blends.

Lemon Lavendar Tea

Another summertime favorite

For a half-gallon of tea, brew 2 family-sized (or 6 regular) black tea bags in 16 oz of boiling water. I use Luzianne decaffeinated black tea.) Add a few sprigs if fresh lavender and a few sprigs of fresh lemon balm. Brew together for a total of 30 minutes or more. Pour over ice into pitcher. Add a fresh sliced lemon. Delish!