Wednesday, September 10, 2014

Best Mojito Ever!

One of my favorite summer cocktails is a classic Mojito and I have tried experimenting with different recipes and not quite finding the flavor I'm looking for. I've tried using only the freshest organic limes along with fresh mint from my container garden, great rum etc...only to be unimpressed. But recently I was looking for a way to use up the bounty of my summer mint plant and being out of fresh limes, I tried using that bottled Real Lime stuff and strangely enough, it came out awesome! I assume it has to do with the added lime oil to this product but it adds a great lime taste that blends with the fresh mint and it's SO delicious! Ashamed as I was for not using fresh limes, here is the best Mojito recipe I've made. Enjoy ice cold on a late summer evening...mmmm.

Best Mojito Ever:


  • 8-10 fresh mint leaves
  • 1/4 cup bottled lime juice (such as Real Lime)
  • 1/2 cup light rum
  • 2 TBSP agave nectar
  • 1/2 cup plain seltzer
  • ice


In a cocktail shaker, muddle mint leaves with lime juice and agave nectar until mint oils are released.
Add rum and shake until well blended.
Divide between two glasses and add 1/4 cup seltzer to each along with ice.
Enjoy! Serves 1-2

Tuesday, September 2, 2014

End of Summer Italian White Bean Salad!

Happy September! This recipe was inspired by my desire to recreate a classic Italian antipasto dish yet adapting it for a vegetarian, gluten free diet. I've had some delicious white bean salads at Italian restaurants but I wanted to make a more well rounded and hearty dish so it could stand in as an appetizer or main dish. You could even sprinkle this on top of your favorite toasted, gluten free bread for an awesome bruschetta. It has a lush smokiness from high quality provolone and I've used fresh ripe tomatoes from the local farm stand and herbs from my container garden. As usual, I'm way too lazy to prepare dried cannellini beans so I've used organic canned. Please summer...don't go!!

Italian White Bean Salad:


  • 2 cans organic cannellini beans, rinsed and drained
  • 2 large ripe tomatoes, chopped
  • 1/2 small red onion, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 cup provolone cheese, cubed
  • 1/4 cup fresh oregano and basil leaves chopped
  • splash balsamic vinegar
  • salt and pepper to taste


  1. Blend oil, vinegars, salt, pepper and herbs in a mini prep food processor to combine.
  2. Toss beans, tomatoes, onion and provolone in a medium mixing bowl.
  3. Add dressing and stir to coat.
  4. Let marinate in fridge for at least an hour. Serve at room temp.
Serves 4