Hillaire Baumgartner
Grapefruit Hibiscus Shrub A punchy and refreshing drink featuring a homemade grapefruit shrub mixed with hibiscus tea
48 hours, serves 2
Ingredients
1 cup roughly chopped grapefruit
1 cup white sugar
3/4 cup apple cider vinegar
2 cups brewed hibiscus tea
Instructions
In a clean, glass jar, add the grapefruit and lightly mash. Add the sugar and seal with an airtight lid. Shake vigorously. Store on your counter at room temperature for 2 – 3 days, shaking vigorously once per day.
Open carefully, as pressure may be built up, and strain the juice into a separate jar. Discard the pulp and fruit bits.
Add the apple cider vinegar and shake lightly to combine. Refrigerate until ready to use with the drink.
Brew the hibiscus tea, let it cool, and refrigerate. Once cold, top 1 cup of tea with 3 – 4 tablespoons of the grapefruit shrub and stir to combine.
Keep the shrub mixture refrigerated for up to 6 weeks.
Hillaire Baumgartner
Radish Toast with Sweet Herb Butter A flavorful toast topped with honey-thyme butter and sliced radishes
10 minutes, serves 4 – 6
Ingredients
2 – 4 slices of bread
1/4 cup softened butter
1/2 tablespoon organic honey
1/2 tablespoon finely chopped fresh thyme leaves
1 radish, sliced thinly into rounds
Sea salt to taste
Instructions
In a small bowl, mix together the butter, honey, and fresh thyme leaves.
Toast your bread, spread on the butter, and top with radish slices. Enjoy immediately.
Hillaire Baumgartner
Strawberry Cheesecake Phyllo Cups Strawberry cheesecake made simple with a coconut cream filling and strawberry sauce filled into bite-sized phyllo cups
35 minutes, makes 15 cups
Ingredients
1, 15-count package of prebaked phyllo cups
1/2 cup cream cheese
1/4 cup coconut cream
2 tablespoons granulated sugar, divided
1 tablespoon powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Juice from 1 lemon
3/4 cup chopped strawberries
1/2 cup water
Instructions
Make the cheesecake filling by combining the cream cheese, coconut cream, 1 tablespoon granulated sugar, powdered sugar, cornstarch, vanilla extract, and lemon juice in a mixing bowl.
Stir together until few or no lumps remain. Refrigerate until ready to use.
In a saucepan, bring strawberries, 1 tablespoon granulated sugar, and water to a simmer. Stir frequently until most of the water cooks down and you’re left with a slightly jammy consistency. Remove from heat.
Preheat oven to 350 F. Bake the phyllo cups on a baking sheet for 3 – 5 minutes. Let cool, then fill each cup with the cream cheese filling. Top with the strawberry mixture.
Hillaire Baumgartner
Spring Vegetable Gnocchi An easy spring meal with gnocchi, roasted asparagus, and peas
50 minutes, serves 4
Ingredients
16 ounces gnocchi
1 small bunch of asparagus, trimmed and cut into thirds
1 tablespoon olive oil
1 teaspoon garlic powder
Heavy pinch of salt, plus more to taste
Heavy pinch of black pepper, plus more to taste
1 cup cooked spring peas
Zest from 1/2 lemon
1/2 cup pesto
Instructions
Preheat oven to 350 F.
Toss the asparagus with oil, salt, pepper, and garlic powder. Transfer to a parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
Meanwhile, bring a large pot of water to a boil. Add the gnocchi and cook for 2 – 3 minutes or until they float to the surface. Drain well.
In a large bowl, gently stir the gnocchi, asparagus, peas, and pesto together. Top with lemon zest and extra salt and pepper to taste.
