Four Accompanients


1/3 cup earth balance (softened)

1 tablespoon fresh parsley

1 tablespoon fresh cilantro

1 teaspoon fresh thyme

1 teaspoon fresh oregano



*Add ‘butter’ to a sheet of wax paper. Roll into log and secure ends. Refrigerate.

*Chop fresh herbs. Add herbs to softened earth balance with a dash of salt and pepper; mix.


1/3 cup earth balance

1/4 roasted pear (I made this the same day I made the pear crostata)

2in x 2in piece of guava paste (~1-2 oz.)

2 tablespoons of water


*Heat guava paste and water over low heat in a small sauce pan.

*Add melted guava paste, roasted pears, and earth balance to food processor. Blend. Transfer to bowl and refrigerate for 10 minutes.


4 cups water

1 cup sugar

3 tablespoons agave

juice from 1 tangerine (or 1/2 orange)

3 inches (or so) of fresh ginger

mint leaves


*Add water, citrus juice, and fresh ginger to medium saucepan. Heat over medium low for twenty minutes.

*Add sugar and agave. Stir. Turn heat to medium. Heat slowly and reduce the mixture down to approximately one cup of syrup. (The slow reduction extracts all of the gingery goodness out of the ginger and into the simple syrup. Don’t rush this! AND… added bonus … your house will smell amazing!).

*Remove ginger and sprinkle with sugar. Brush mint leaves with syrup and sprinkle with sugar. Save syrup, and use to sweeten tea, coffee, punch (I made a cranberry punch with the syrup… recipe coming soon!), oatmeal, yogurt…