Basil Pesto

Not sure what to do with all your fresh basil? Summer is coming to a close make the most of the your fresh basil and turn it into Pesto. By portioning out your pesto and freezing it you can enjoy it all year round. Basil Pesto:  •3 cups fresh basil leaves...

Jayme’s Tailgate Ceviche

Makes 6 cups serves 12  Ingredients 1 c. Fresh lime juice plus 4 extra tablespoons  2 lbs unpeeled shrimp (41/50 per pound or 60/80) 1 white onion chopped small 2/3 c. Chopped fresh cilantro save a few sprigs for garnish  1 c. Ketchup  4-5...

Balsamic Basil Vinaigrette Salad

Pack your lunch this week. Buy local, layer it up, & top it with Jayne Burton Arnold’s Balsamic Basil Vinaigrette.  Salad Ingredients:  *Spiralized zucchini  click here to buy a Spiralizer *Matchstick carrots *Purple cabbage *Spinach ...

Jayme Burton Arnold’s MISOYAKI COD “kamaneshi style”.

INGREDIENTS: *3-4 pieces of cod *1 c. Bok choy *1 c. Chopped Broccoli  *1/4 c. Matchstick carrots *4 chopped Mushrooms (any kind-shiitake rocks.)  *1/4 c. Green Onions  *1 Tbsp. Soy sauce  *1 Tsp. Coconut oil *1 1/2 c. Brown rice (which we will use...

Banana Fro Yo

Jayme Burton Arnold’s Vegan Ice Cream Alternative: Banana Fro Yo  Ingredients:  *3 frozen bananas  *1 small 6 oz. container of Coconut Dream Vanilla or Almond Dream Vanilla                   (found in...