Fruit

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.

 


Photo from Sunkist.com
 

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins
 

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Almonds

Almonds whether raw, toasted, or made into a smooth butter — these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack — just 10 almonds can get your energy going!

I love them toasted and tossed into basmati rice, sprinkled over yogurt or morning oatmeal, and subbed into a batch of chocolate chip cookies instead of walnuts. And of course they add a great crunch factor to salads – like in my Cranberry Almond Crunch Slaw recipe.

Have you ever had fresh ground almond butter? Lots of our local stores offer “grind your own” – so yummy spread on whole grain toast and topped with a few fresh berries for a quick and healthy start to your day.

Add a healthy crunch to your next dish with d’lish almonds! –Kathy


Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on February 16th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, Kathy Casey, Snacks, salads, sides

Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:

  • Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
  • Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.
  • Photo and Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on January 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, Fruit, breakfast, dessert

    Pummelo: The Big Brother of the Citrus Family

    Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

    If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

    The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

    Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


    Here’s a video of demo-ing how to peel one!

    Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

    Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

    Pummelo_Tabouleh
    Photo by Kathy Casey Food Studios®

    Pummelo Tabbouleh
    Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

    Makes 6 – 8 cups depending upon the style of cracked wheat used

    1 3/4 cups boiling water
    1 tsp. Kosher salt
    1 1/2 cups cracked wheat (bulgur wheat)
    ——————————–
    1 Sunkist® Pummelo
    1/4 cup fresh squeezed Sunkist Lemon juice
    1/4 cup extra virgin olive oil
    1 tsp. Kosher salt
    1/4 tsp. black pepper
    2 roma tomatoes, diced 1/2 inch
    1/2 cup chopped fresh parsley
    4 green onions, thinly sliced

    Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

    To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

    In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

    Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on January 19th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, salads, videos

    Back for the Holidays: “Over 21” Real Fruit Cakes

    fruit-cake-3

    It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

    “This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

    Quantities are limited and sell out fast. So here’s how to order or pick-up:

    • -Starting November 28th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00am – 5:00pm (call 206-784-7840 to check on availability).

      -Order from our website starting November 28th while supplies last.

      -Priced at $11.95 this holiday season.

    Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday
    from 9 AM to 5 PM. (We suggest calling ahead to be sure that cakes are available).

    For more information, contact: call (206) 784-7840, email dishing@kathycasey.com or check out our website www.kathycasey.com.

    Posted by Kathy on November 11th, 2016  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Fruit, Kathy Casey, Press, Snacks, dessert

    Apples

    A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

    The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

    For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

    img_8837
    Photo from Kathy Casey’s Northwest Table
    Who’s ready for pie? I know I am!
     

    But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

     

    apples
    Photo by Kathy Casey Food Studios
     

    Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

     

    Apple Cranberry Pie With Cheddar Cheese Crust

    Makes 1 9-inch pie.

    Cheddar Cheese Crust

    2 cups flour
    1/2 tsp. salt
    1/3 cup shredded Tillamook Cheddar cheese
    1/3 cup shortening or lard
    6 Tbsp. cold butter, cut in small pieces
    4 Tbsp. cold water

     

    Pie Filling

    1 1/2 cups sugar
    3/4 tsp. cinnamon
    1/4 tsp. nutmeg
    3 Tbsp. flour
    7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
    3/4 cup coarsely chopped fresh or frozen cranberries
    2 Tbsp. cold butter, cut in small pieces
    milk and sugar for topping

     

    To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

     

    Divide dough into 2 pieces then roll out into 2 circles.

     

    On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

     

    Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

     

    Preheat oven to 425 degrees F.

     

    To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

     

    Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

     

    Recipe by Kathy Casey Food Studios®

     

     

    Spinach & Apple Salad with Warm Bacon Vinaigrette

    This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

    Makes 6 servings as a starter salad

     

    6 cups baby spinach

    Vinaigrette

    1/3 cup fresh-squeezed Sunkist Lemon juice
    2 tsp. Dijon mustard
    2 Tbsp. sugar
    1/2 tsp. coarsely ground black pepper
    1/4 tsp. salt
    2 Tbsp. extra-virgin olive oil

    ———————————————

    1/4 cup finely diced raw bacon
    1 apple, cored and cut into thin slices
    1/2 cup thinly sliced white onion
    2 tsp. minced fresh garlic

     

    Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

    In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

    and olive oil. Set vinaigrette aside.

     

    In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

    Toss until salad is well coated with dressing, and serve immediately.

     

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy on October 7th, 2016  |  Add Comment |  Posted in Recent Posts, Fruit, KOMO Radio, Kathy Casey, Snacks, dessert, salads, vegetables

    Huckleberries – A taste of Late Summer

    It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!

    huckleberries
    Photo from The Daily Apple

    There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”

    Just remember these 2 key pointers:

    1. Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
    2. Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!

    And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.

    One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!

    These wild fall berries are delicious in almost anything! –Kathy

    Apple Huckleberry Pie with Spiced Crust
    Makes 1 9-inch pie

    Crust
    2 cups flour
    2 tsp sugar
    1/4 tsp salt
    1/2 tsp round nutmeg
    1/2 cup graham cracker crumbs
    12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
    6 Tbsps ice water

    Filling
    1 cup sugar
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    3 Tbsps flour
    2 Tbsps cornstarch
    7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
    1 cup fresh wild huckleberries
    milk and sugar for topping (optional)

    To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)

    Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.

    To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.

    Preheat oven to 425 degrees F.

    Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.

    Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.

    Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.

    Recipe by Kathy Casey Food Studios®.

    Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
    Makes 4 servings

    4 boneless, skinless chicken breast halves
    kosher salt
    freshly ground black pepper
    1 Tbsp clarified butter or olive oil plus more if needed
    1 shallot, minced
    2 large fresh sage leaves
    3/4 cup port
    1 Tbsp Dijon mustard
    1/2 cup chicken broth
    1/4 cup heavy whipping cream
    1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
    1/4 cup fresh wild huckleberries

    Garnishes:
    fresh sage leaves
    crumbled blue cheese
    fresh wild huckleberries

    Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.

    Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)

    In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.

    Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.

    Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.

    Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.

    To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on September 21st, 2016  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes, Fruit, KOMO Radio, dessert, poultry

    Summer Blackberries

    Ahh blackberries… the glorious summer berry growing in backyards, parks, and all along our northwest trails. These delicious juicy little fruits are definitely worth the fight with the prickly bushes that they grow on – and your patience will be rewarded!

    Not only are blackberries delicious, but they’re good for you! With one of the highest levels of antioxidants of any fruit – these berries are also a wonderful source of vitamins C and K as well as fiber.

    Truth be told, I think blackberries really are a taste of summer, which is why they’re the perfect addition to a refreshing summer cocktail. Add them into a shaker tin with some fresh mint, lime juice, simple syrup and rum, and you have a wonderful (and easy to make) Blackberry Mojito!

    Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some d’lish Blackberry Pancakes topped with Citrusy Syrup.


    Photo from Dishing with Kathy Casey.

    Or how about a summer salad tossed with Blackberry Honey Vinaigrette – a sprinkling of toasted hazelnuts and fresh goat cheese – a great start to any summer meal.

    Enjoy the last days of summer with a fresh bowl of blackberries! –Kathy

    Blackberry Honey Vinaigrette
    Toss with summer garden greens, and fat blackberries. Scatter with toasted hazelnuts and a crumbling of blue cheese or chevre. Dressing recipe can easily be doubled.

    Makes about 1 generous cup of dressing.

    1/2 cup fresh (or frozen) blackberries
    1/4 cup red wine vinegar
    2 Tbsp Liquid Kitchen® No. 5130 honey or local honey
    2 tsp Dijon mustard
    6 Tbsp olive oil
    Pinch cayenne pepper
    1/2 teaspoon kosher salt

    Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on September 8th, 2016  |  Add Comment |  Posted in Cocktails, Foodie News, Recent Posts, Recipes, Fruit, breakfast, salads
    Untitled