What Fine Marble

Palmer de Provence

A classic Arnold Palmer with a French countryside twist!

Ingredients
- Ice
- black tea
- lemonadeLavender Simple Syrup
- 1 cup water
- 1 cup white sugar
- 1 tablespoon fresh lavender blossoms

InstructionsLavender Simple Syrup
1. Combine water, sugar, and lavender blossoms in a small saucepan.
2. Bring the mixture to a boil, stirring until the sugar dissolves. Simmer for one minute.
3. Strain the syrup into a glass jar & seal. Stone in the refrigerator.Assembly
1. Pour equal amounts lemonade + black tea into a glass with ice.
2. Stir in simple syrup until desired taste is reached

Mojito

Ingredients
- 1 cup fresh mint leaves
- 1 quart club soda
- 1 large lime, cut into 10 wedges
- 1/4 cup fresh squeezed lime juice
- fresh mint for garnishOptional:
- 1 3/4 cups white rum
-simple syrup or sugar to tasteOptional mix-ins:
- 1/2 lb kumquats
- 10 0z calamansi puree
- 1/2 lb muddled strawberries
- 1/2 Ib muddled raspberries.
- 10 oz peach puree

Instructions1. In a large pitcher, combine the halved kumquats and mint leaves.2. Using a large wooden spoon, vigorously muddle the mixture.
Pour in the calamansi puree, rum, and club soda and squeeze in the lime wedges.3. Fill the pitcher with ice and serve. Garnish with fresh mint, if using.Alcohol Alternatives:
- tequila (mojito blanco)
- Lanique (rose mojito)
- gold rum + raw sugar
- dark rum
- coconut rum (cojito)

Ratatouille

IngredientsVegetables:
- 2 eggplants
- 6 Roma tomatoes
- 2 yellow squashes
- 2 zucchinisHerb Seasoning:
- 2 tbs fresh basil, thinly sliced
- 1 tsp garlic, minced
- 2 tbs chopped fresh parsley
- 2 tsp fresh thyme
- 4 tbs olive oil
-salt & pepper to tasteSauce:
- 2 tbs olive oil
-medium white onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded & diced
- 1 yellow bell pepper, seeded & diced
- 28 oz. crushed tomatoes
- 2 tbs fresh basil, thinly sliced
- salt & pepper to taste
- Optional: red pepper flakes

Instructions1. Preheat oven to 375F.2. Using a sharp knife or mandolin, slice the vegetables into 1/16 inch rounds. Set aside.3. Make the sauce: Heat the olive oil in a 12-inch oven safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until softened (about 10 minutes). Be sure to not burn the garlic, or the dish will have a rather bitter flavour. Season with salt and pepper, then add crushed tomatoes and stir until fully incorporated. Add red pepper flakes if desired. Remove from heat and add the basil. Spread the sauce into an even layer in the pan with a spatula.4. Arrange the vegetable slices vertically in a repeating pattern in the sauce. Season with salt and pepper.5. Make the herb seasoning: In a small bowl mix the garlic, basil, parsley, salt, pepper, and olive oil until well combined. Spoon the mixture over the vegetables.6. Cover in foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the vegetables are soft.7. Serve hot as a main or side dish. Toreheat, cover in foil and bake at 350 for 15 minutes for best results.

Pasta Alla Carlotta

Sicilian Pasta alla Norma with the heat of Arrabbiata!

Ingredients
- 1 medium eggplant, sliced into thin rounds
- 1/2 small yellow onion, diced
- 15 oz crushed tomatoes
- 1 lb rigatoni
- 2 cloves fresh garlic, minced
- salt, pepper, and red pepper flakes to taste
- Optional: Freshly grated Parmigiano-Reggiano for serving

Instructions1. Bring salted water to a boil and prepare pasta according to box instructions. Drain several minutes before "al dente" to allow the pasta to finish in the sauce.2. In a large sk

Vegan Penne alla Vodka

Ingredients
-Optional:
-Optional mix-ins:
-

Instructions

Blueberry Muffins

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Choco-nut "Mounds" Cookies

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Rainbow Cookies

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Triple Chocolate Fudgy Brownies

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Cannolis

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Mini Red Velvet Cheesecake

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Stolle-n the Show

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Tarte aux Fruits

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Jacqueline's Apple Pie

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Tarte aux Pommes

Ingredients
-1 10-inch pie crust
-4 lbs. crisp cooking or eating apples
-1 tsp lemon juice
-2 Tb granulated sugar
-1/8 cup Calvados (apple brandy), rum, or cognac
-1/8 cup bourbon or whiskey
-1 Tb vanilla extract
-1/2 cup granulated sugar
-3 Tb butter
-cinnamon, nutmeg, ginger, allspice, clove, and salt to taste

Instructions1. Preheat oven to 375°F. Quarter, core, and peel the apples. Cut enough to make 3 cups into even 1/8 inch lengthwise slices and toss them in a bowl with the lemon juice and sugar. Reserve them for the top of the tart.2. Cut the rest of the apples into rough slices. You should have about 8 cups. Place in the pan and cook, covered, over low heat for about 20 minutes, stirring occasionally, until tender. Then beat in the ingredients at the left. Raise heat and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon.3. Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in a spiral, concentric circles, or as illustrated at the beginning of this recipe.4. Bake in upper third of preheated oven for about 30 minutes, or until the sliced apples have browned lightly and are tender. Slide tart onto s cooling rack and spoon or paint over it a light coating of apricot glaze. Serve warm or cold.5. Optional: Add fresh whipped cream or a vanilla ice cream of your choice!

Carrot Cake

Ingredients
-Optional:
-Optional mix-ins:
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Instructions

Fantôme Cake

IngredientsOptional:

Instructions