Fresh broccoli is fantastic roasted in the oven, but add a little something special with Pollen Ranch Zensational pollen spice blend.

• 6 cups broccoli florets
• 1/4 cup olive oil
• 2 T. Pollen Ranch Zensational Blend
• 1/4 cup finely grated Parmigiano Reggiano cheese

Preheat oven to 400˚F. 

1. Place the broccoli, olive oil and Zensational blend in a large plastic freezer bag. Shake the bag thoroughly until it is evenly coated with the oil and spices. Let the bag sit on the counter and marinate for about 5 minutes, then shake one more time. 

2. Spread the coated broccoli on a baking sheet in a single layer. Place in the oven and roast for 20-25 minutes, stirring once halfway through. When the broccoli is tender, remove from the oven and immediately sprinkle with the Parmigiano Reggiano. Serve immediately.

Recipe by Pollen Ranch

Download pdf recipe for: Roasted Broccoli

Click here for a special offer from Pollen Ranch!

When all you have is some apples and bread on hand, do what folks in Colonial America did; make an Apple Brown Betty! This dessert has amazing apple flavor and is not as sweet as a crisp or a crumble.

• 3 cups fresh bread crumbs
• 1/3 cup butter, melted
• 8 cups apples, peeled and sliced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 t. cinnamon
• 1/4 t. nutmeg 
• 2/3 cup brown sugar
• 1/2 cup apple juice or water

Preheat oven to 350°F. Spray 8 or 9" square pan with baking spray. Set aside.

1. In a bowl, toss the bread crumbs with melted butter. Spread 1/3 of them in baking dish.

2. In large bowl, toss together the apples, lemon zest and lemon juice. Then mix in the cinnamon and nutmeg; then the brown sugar.

3. Spread half of the apple mixture over the crumbs in the baking dish. Sprinkle another 1/3 of the bread crumbs on top of the apples. Top with the rest of the apples. Drizzle the apple juice on top, then sprinkle on the rest of the bread crumbs.

4. Cover the pan with a piece of foil. Bake for 20 minutes with the foil on. Then remove the foil and bake, until the top is golden and the apples are tender. Serve warm with ice cream or whipped cream.

Download pdf recipe for: Apple Brown Betty

When the apples are plentiful, it's time to make a batch (or 2) of applesauce! Smooth or chunky? Cindy will show you how to make both in this episode.

• juice of 1/2 lemon
• 3 lbs. (12 cups) chopped apples (for smooth sauce, peel the apples and cut into small chop; for chunky sauce, leave apples un-peeled and cut into larger pieces)
• 4 strips lemon peel
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 T. cinnamon
• 1 cup water or apple juice
• 1-1/2 cups dried cherries (optional addition to chunky sauce)

1. Place lemon juice in large cooking pot. As you chop and measure the apples, place them into the pot and stir to coat with lemon juice.

2. Add the lemon peel, white and brown sugar, cinnamon and water/juice to the apples. Use a large spoon to mix well. Cover the pot and bring to boil over high heat. (For chunky sauce, add the cherries at this time.) Lower the heat to medium-low, remove the lid and simmer (20 minutes for smooth, 30 minutes for chunky), stirring occasionally.

3. For the smooth sauce, remove pot from the heat and remove the lemon peels. Use an immersion blender (or food processor or blender) and process until smooth.

Note: This applesauce lasts up to one year in the freezer.

Download pdf recipe for Homemade Applesauce

Cindy is baking this amazing fruit crisp in the wood oven, but you could also use your kitchen oven. Use any ripe summer fruit you have on hand and you will have a delicious dessert for your friends and family.

• 4 cups fruit
• zest of 1 orange
• juice of 1/2 an orange
• 1/4 cup sugar

Topping:

• 1 cup flour
• 1/2 cup oats
•  3/4 cup brown sugar
• 1/4 cup sugar
• 1/4 t. salt
• 1/2 t. cinnamon
• 1/2 cup butter, cut into cubes

Butter 9" cazuela pan (or if cooking in a regular oven a baking dish)

Oven Temperature: 350 ̊F.

1. In a bowl, toss the fruit with the zest & juice, and the sugar. Place the fruit in cazuela. 

2. Make the topping by mixing the flour, oats, sugars, salt and cinnamon together in a bowl. Add cubes of butter and cut in using a pastry blender, until the butter is the size of peas. (If making ahead, place the topping in the refrigerator until needed.)

3. Place the topping onto the fruit, squeezing it with your hands as you go.

4. Begin cooking the crisp by placing the dish at the mouth of the oven and turning it, side by side, for about 3 minutes. Then slide the pan into the oven and cook for 20 minutes. (Should the topping begin to get too brown, cover with foil and continue cooking.) Fruit should be bubbling on the sides when cooked through.

Delicious served with vanilla ice cream.

Download pdf recipe for Summer Fruit Crisp

Click to visit Al Fresco Imports and check out their fabulous BeeHive Oven!

Just pure orange goodness, with a dash of vanilla! Cindy has gotten rid of the traditional bitterness found in most marmalades, so look out strawberry jam! You may have some competition for that morning piece of toast!

• 1 medium organic orange
• 2 T. water
• 1/2 cup sugar
• 1 vanilla bean, split in half lengthwise and the seeds scraped out (or 1 t. vanilla)

1. If orange has large knoby end, cut that off, as well as the stem end.

2. Cut orange into 8 pieces. Pull out the fruit and place in food processor. Take a melon baller or spoon and scrape off as much white pith as you can from the peel. Place peel in food processor with fruit and pulse until pieces are very small and the mixture looks like pulp.

3. In a saucepan over medium-high heat, stir the orange pulp, water, sugar and vanilla bean seeds together. Bring to boil.

4. Continue boiling for 12 minutes, stirring constantly. ((You can turn the heat down to medium if the mixture begins boiling much too furiously!)

5. Remove from heat and let the marmalade cool in the pan. Once cooled, transfer to sealed container and refrigerate.

Note: This recipe can easily be doubled or tripled to make larger batches of marmalade.

Download pdf recipe for: Vanilla Orange Marmalade

Early Spring at the Farmers' Market means lots of fresh asparagus! This tart is quick and easy to put together and the flavor is amazing. 

● 1 sheet frozen puff pastry, defrosted according package

● 2 large eggs plus 1 egg yolk

● 1/4 cup heavy cream

● salt & pepper

● 1 cup shredded Gruyere cheese

● 12 asparagus spears

● 1/2 cup drained, roasted red bell pepper strips

Preheat the oven to 425 ̊F.

1. On a floured board, roll the puff pastry out until it is big enough to fit your 12" tart pan. Carefully transfer the pastry the tart pan Use your thumb to press the pastry into the fluted edges and then to clear the edges of the pastry away. Holding the pan by the sides, place on a rimmed baking sheet and put in the refrigerator.

2. In a medium size bowl, whisk together the eggs, egg yolk, heavy cream, salt, pepper.

3. Get the pastry out of the refrigerator and trim the asparagus to about 5". (This is so you can make a clock-like pattern in the shell.)

4. Sprinkle the cheese evenly on the bottom of the pastry, then pour the egg mixture on top. Place the asparagus in a pattern on top of the cheese and egg mixture, then place the red pepper strips in between the asparagus.

5. Bake in the oven for 25 minutes, or until the pastry is puffed and golden brown. Remove from baking sheet and place on a cooling rack for 10 minutes.

6. Place the tart on top of a can and carefully loosen the outer ring, using a knife to loosen any pastry that is baked to the sides. The ring should easily fall away.

7. Place the tart on a platter that has a small napkin in the center. (This will help it not slide when moved.)

Download pdf recipe for: Asparagus Tart

When winter greens like chard and kale are plentiful at the Farmers' Market, get a big bunch and bring them home! Braising the greens in tomatoes makes them tender and so delicious.

• 2 T. olive oil
• 1 large bunch chard, kale or other greens
• 2 cloves garlic, minced
• pinch red pepper flakes
• salt, to taste
• 1 (28 ounce) can, whole peeled tomatoes (organic, if possible)

1. Wash greens and trim the ends of the stems. Chop into large pieces. Set aside.

2. Heat olive oil in large saucepan over medium-high heat. Add garlic and red pepper flakes and sauté for 1 minute.

3. Add the greens and stir well. Add the tomatoes, including the juice. Then with a large spoon, break up the tomatoes a bit. Add a big pinch of salt and stir. Cover, turn the heat down to medium and simmer until tender, about 10 minutes.

Note: These greens are great served with crusty bread, over pasta or rice and as a side dish.

Download pdf recipe for: Braised Greens

- Recipe -

 Streusel:

Pesto is easy to make and is great to store in the freezer. That way you can have it on hand all year round to add to soups, breads, salads and pasta!

- Recipe -

● 2 cups basil leaves, packed into measuring cup

● 3 cloves garlic, peeled

● 7 T. olive oil

● 1/4 cup pine nuts (you could also use walnuts)

● 1/2 t. salt

● 1/4 cup finely grated Parmesan cheese

1. In a food processor or blender, place the basil leaves. Start the machine and drop in the garlic cloves. Let the machine continue to run until the mixture is smooth.

2. Continue to let the machine run and drizzle in the olive oil. Then add the pine nuts, salt and Parmesan cheese. Scrape down the bowl and process until smooth.

3. The pesto can be kept in an airtight container, covered with a thin layer of olive oil and refrigerated for up to four days or frozen in ice cube trays (each well containing 2T. of pesto). If freezing, once the pesto cubes are frozen solid, remove from tray and place in freezer bag. When needed, take out as much pesto as needed. For soups, drop pesto cubes right into the soup as it's cooking. For other dishes and breads, put pesto cubes in a bowl and let defrost or microwave on 30 second bursts until softened.

Download pdf recipe for: Pesto

Summer's bounty always includes squash and tomatoes and this recipe puts them together! You can use this ragout to top pasta, as an antipasto or on toasted bread for bruschetta.

- Recipe -

● 7 cups summer squash (zucchini, patty pan, crook neck), sliced into 1/4" slices

● 1 t. salt

● 2 T. olive oil

● 1/3 cup chopped pancetta (optional if wanting dish to be vegetarian)

● 1 onion, diced

● 1 clove garlic, minced

● 1 lb. tomatoes, diced

● 1 T. parsley, chopped

● 1 T. basil, chopped

● black pepper, to taste

1. Place sliced squash into colander and sprinkle with salt. Set aside over dish to drain.

2. In a large saucepan over medium heat, add olive oil, pancetta, onion & garlic. Cook for 10 minutes, stirring occasionally.

3. Then add the tomatoes and cook for about 7 minutes, stirring occasionally. Add squash and cook for 8 minutes. Then turn the heat down to medium-low, and cook for another 12 minutes, for a total of 20 minutes. Stir occasionally.

4. When ragout is thick, take pan off the stove and add the parsley, basil and black pepper. Taste to see if a bit more salt is needed, too.

This ragout is great over pasta, as an antipasto or as a bruschetta topping (toasted bread rubbed with garlic).

Download pdf recipe for: Summer Squash and Tomato Ragout

Fresh blueberries and lemon whipped cream make these tarts something special!

-Recipe-

For the Crust:

● 1-1/4 cups flour

● 1/3 cup sugar

● 1/4 t. salt

● 1 lemon, zested

● 8 T. butter, cut into small pieces

For the Filling:

● 5 cups fresh blueberries

● 1/4 cup water

● 3 T. cornstarch

● 3T. water

● 2/3 cup sugar

● 3 T fresh lemon juice

● 2 t. lemon zest (about 2 lemons)

● Pinch of salt

Lemon Cream:

● 1 cup heavy cream

● 1 T. lemon zest

● 3 T. sugar

● 2 t. lemon juice

Preheat oven to 375 ̊F. Choose your tart pan(s).

1. In a food processor, pulse together the flour, sugar, salt, and lemon zest. Then add butter. Let machine run until large clumps of dough form.

2. Lightly flour your hands and press the pastry into your tart pan(s), pressing evenly into the bottom and up the sides. Place your prepared tart pans on a rimmed baking sheet.

3. Place in freezer for 15 minutes. Then prick the bottom of dough, all over, with a fork.

4. Bake until golden, about 20 to 25 minutes. Remove tart shells from baking sheet and let cool on rack.

5. In a medium saucepan, bring 1/4 cup water and 1-1/2 cups blueberries to a boil over high heat.

6. In a small dish, mix the cornstarch with 3 T. of water and stir into the boiling blueberry mixture. Add the sugar, lemon juice and zest. Continue stirring and cooking for another minute.

7. Remove from the heat. Stir in a pinch of salt and the remaining 3-1/2 cups fresh blueberries. Immediately spoon the hot berry mixture into tart shell(s). Let the tarts cool on the counter for about 30 minutes, then cover with plastic wrap and refrigerate until totally cold.

8. When ready to serve, make lemon cream by whipping heavy cream, zest, sugar and lemon juice together in mixer until thick and fluffy. (Note: If you're making the cream in advance, spoon into a strainer that is sitting in a small bowl. Cover with plastic and refrigerate.)

9. To serve, use the tip of a paring knife to release a few of the edges of the tart shell. Turn the shell over in your hand, place a plate on top, then turn right-side up. Add a large dollop of lemon cream on top!

Download pdf recipe for: Blueberry Tart with Lemon Cream

When the strawberries are in season, you can't go wrong dipping them in chocolate! But what about dipping them in almonds, coconut, etc...? They are gorgeous and delicious!

- Recipe -

● strawberries

● semi-sweet chocolate chips

● white chocolate chips

● milk chocolate chips

● coconut

● finely chopped almonds

● mini chocolate chips

1. Wash strawberries well and let drain on paper towels until completely dry. Berries must be at room temperature before they can be dipped.!

2. Melt chocolates in individual 1 cup measuring cups in microwave. (Heat on 30 second burst, making sure to stir after each cooking period.)

3. Place coconut, nuts and mini chips in individual bowls. Line a rimmed baking sheet with parchment.

4. Using a bamboo skewer, spear a strawberry through the stem. Dip into chocolate, then into one of the toppings, if desired. Put berry off of skewer onto parchment. Continue dipping berries in chocolate. When done, place tray in the freezer for 5 minutes, just to set the chocolate. Remove from the freezer and let sit in a cool, dry place for up to 48 hours.

Dipping Variations:

- semi-sweet chocolate

- semi-sweet dipped in coconut

- semi sweet dipped in almonds

- semi-sweet dipped in mini chocolate chips

- semi-sweet drizzled with white chocolate

- semi-sweet drizzled with milk chocolate

- white chocolate

- white chocolate dipped in coconut

- white chocolate dipped in almonds

- white chocolate dipped in mini chocolate chips

- white chocolate drizzled with semi-sweet or milk chocolate

- milk chocolate

- milk chocolate dipped in coconut, almonds or mini chocolate chips

- milk chocolate drizzled with white or milk chocolate

Download pdf recipe for: Chocolate Dipped Strawberries

What a great way to use fresh sweet cherries! Clafoutis (kla-foo-tee) is super simple to make and so delicious. You're going to wonder why you haven't made it sooner!

- Recipe -

● 3 eggs

● 6 T. sugar

● 1 cup heavy cream

● 1 t. vanilla

● 1 T. brandy (or add another 1 t. of vanilla)

● 3/4 pound sweet cherries, pitted

● powdered sugar

● sweetened whipping cream

Preheat the oven to 400 ̊F.

1. Whisk eggs in large bowl, then add sugar, heavy cream, vanilla and brandy. Whisk until ingredients are well mixed.

2. Fold in cherries, then pour mixture into glass 9" or 10" pie dish. Move cherries around so that they are evenly dispersed. Place dish on a parchment lined, rimmed baking sheet. Bake for 35 minutes. Se to cool on a cooling rack.

3. Serve at room temperature with a sprinkle of powdered sugar and a bit of whipped cream on the side.

Download pdf recipe for: Cherry Clafoutis

When the spring peas are in season, this is a great recipe to make. This salad has amazing flavor and holds up well in the refrigerator, so you can enjoy it for at least a couple of days!

- Recipe -

● 5-6 cups fresh peas, shelled (you can also use frozen peas)

● 1/4 cup red onion, finely chopped

● 8 oz. can water chestnuts, chopped

● 5 slices thick cut bacon, finely chopped, cooked until crisp and well drained

● 1/3 cup light mayonnaise

● 1/3 cup non-fat sour cream

● 1 t. white pepper 

● 1 t. salt

1. Bring a large saucepan of salted water to a boil.

2. Add the peas to the boiling water and blanch for 20 seconds. Drain and rinse with cold water to stop the cooking.

3. In a large bowl add the peas, onion, water chestnuts and cooked bacon. Stir to mix ingredients together.

4. Then add the mayo, sour cream, pepper and salt. Mix until all the peas are coated with the dressing. Serve immediately, or place in the refrigerator to store.

Download pdf recipe for: Spring Pea Salad