Spring Tea Recipes from May 24, 2011

Pico de Gallo

submitted by Corrie Hoff

6 Roma tomatoes, chopped

½ cup red onion, chopped

1/2 Cup fresh cilantro, chopped

2 Serrano or Jalapeño chilies, seeded and minced

1 Clove garlic, minced

2 Tbsp. freshly squeezed lime juice

Salt and pepper to taste

Simply combine all ingredients and mix well. let stand for at least 1 hour, or even overnight in the fridge. Remember, the longer the better. The flavors really get a chance to permeate throughout.

Strawberry Chocolate Chip Scones

submitted by Shannon Smith

1 1/2 Cups All purpose organic flour

2 Tablespoons sugar or sucanat

2 1/4 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

6 Tablespoons butter, preferably organic

1 large egg yolk

½ cup buttermilk, organic

½ cup strawberries, organic

½ cup chocolate chips

½ cup almonds chopped (optional)

Directions:

Preheat oven to 425 and cover a baking sheet with parchment paper

In a large bowl sift together all of the dry ingredients. Cut in butter with a pastry blender, until it resembles a coarse meal.

In a smaller bowl whisk together egg yolk and buttermilk. Add wet ingredients into dry ingredients and stir until dough starts to pull together.

Fold in chocolate chips and strawberries and roll out onto a floured surface.

Pat dough into a large square and cut into squares again, then triangles

Place on cookie sheet and place in oven and bake for 12-15 minutes

Once cooled place in sandwich bags, or all in gallon bag.

To serve: Reheat in microwave or toaster oven.

Blueberry Lemon Scones

submitted by Shannon Smith

4 cups flour plus 1 Tablespoon for the blueberries
2 Tablespoons sugar
2 Tablespoons baking powder
2 teaspoons salt
3/4 pound of cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1 teaspoon vanilla
1 cup dried blueberries
zest of one lemon

For the glaze:

1 cup confectioner’s sugar
2 Tablespoons fresh lemon juice
1 teaspoon vanilla

Put the dry ingredients in the bowl of the mixer.  Stir together.  Add the diced butter on low speed.  Mix until the butter is in pea sized pieces.  Combine the cream, lemon zest, vanilla and eggs in a measuring cup and slowly pour into the butter flour mixture.  Combine until just blended.

Toss the dried blueberries with 1 Tablespoon flour (this helps the berries distribute evenly throughout the batter).  Add to the mixture and combine.

Turn the dough out onto a flour surface.  This is a very sticky dough.  Roll out to desired thickness and using a cookie cutter or knife cut into shapes.

Put them on the parchment lined cookie sheet and bake for about 20 minutes at 400 degrees.

Let them cool completely before you glaze them.  To make the glaze, whisk the confectioners sugar with the lemon juice and vanilla until smooth.  Add a little more sugar or some cream to get the correct consistency.

Glaze the scones.

Cowboy Caviar

submitted by Charity Lynch

1-15 ounce can shoe peg corn, drained (frozen works too)

1-15 ounce can black beans, drained

1 avocado, peeled and diced

2/3 cup cilantro, chopped

2-3 green onions, chopped

3-4 roma tomatoes

1/4 cup olive oil

1/4 cup red wine vinegar

2 garlic cloves, crushed

3/4 teaspoon salt

1/8 teaspoon ground pepper

1 tablespoon ground cumin
In a medium bowl, combine corn, black beans, avocado, cilantro, green onions and tomatoes.

In a small bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and cumin. Add to the vegetable mixture and toss to coat.

Serve with tortilla chips or toasted pita chips.