organic garbanzo bean salad with basmati rice and fresh tarragon

13.4 ounce box Garbanzo Beans, drained
1 Cup cooked Basmati Rice
2 T chopped Pistachios
2 T Sesame Tahini
2 T Extra Virgin Olive Oil
1 T Lemon Juice
1 T finely chopped Jalapeño
2 T minced Chives
2 T finely chopped red onion
2 sprigs chopped fresh Tarragon
Sea Salt and freshly ground black pepper, to taste
Optional, but good, slice avocado to serve on top

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springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

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chocolate guinness cake with cream cheese frosting

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Tarragon and Chives

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