Ingredients

¼ of a Clementine or mandarin
1 large sprig fresh rosemary
1 ½ oz. vodka (recommended: Mountain Moon)
¾ oz. fresh lemon juice
¾ oz. local honey syrup
Splash of chilled champagne
Small sprig of rosemary, optional for garnish

Directions

1. Squeeze and drop the clementine and bend and drop the rosemary sprig into a cocktail shaker.
2. Measure in the vodka, lemon juice, and honey syrup.
3. Fill with ice, cap and shake vigorously, strain into large martini glass. Top with a splash of chilled champagne and garnish with a sprig of rosemary.

Makes 1 drink.

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Ingredients

1 bag of whole-wheat pita bread
Olive oil, for drizzling
Salt and freshly ground black pepper, for sprinkling
Spices (like garlic powder, cayenne powder, etc.) or finely chopped fresh herbs, for sprinkling if desired

Directions

1. Preheat the oven to 375°F.
2. Start by cutting each piece of pita bread in half down the middle. Stick your fingers in between the top and bottom layer of the bread (like you would to make a pita pocket) and separate the two halves. Repeat with the other side of the pita so you have four thin pieces of pita bread.
3. Slice into triangles about the size of chips. Transfer to a large baking sheet.
4. Repeat with the remaining pita breads, spreading the chips on an even layer on the baking sheet.
5. Drizzle or brush with olive oil and season generously with salt and pepper. If desired, add another element of seasoning in the form of spices or finely minced fresh herbs.
6. Bake until lightly browned and crispy 12-15 minutes. Let cool and enjoy.

Serves 8-10.

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Ingredients

6 roma tomatoes, sliced lengthwise into four thick slices
Olive oil for drizzling
Salt and freshly ground black pepper
Flesh of 1 1/2 avocados, diced
3 tablespoons basil, julienned
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/3 cup white cheddar cheese, grated
2 tablespoons parmesan cheese, finely grated
1 teaspoon Dijon mustard
Nutmeg, for sprinkling
4 large slices of sliced sourdough, lightly toasted
4 poached or fried eggs

Directions

1. Preheat the oven to 400°F. Arrange the tomato slices on a baking pan covered with foil. Drizzle with oil and season with salt and pepper. Roast for 40-45 minutes while you prepare the rest of the dish.
2. In a small bowl mash the avocados to make a spreadable paste. Mix in the basil, and season with salt and pepper. Set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes.
4. Slowly add the milk and cook, whisking constantly until the mixture comes to a boil. It will thicken. Remove from heat and add the cheddar cheese, parmesan cheese, Dijon mustard, and season with salt, pepper, and nutmeg.
5. To assemble, spread each piece of toast with a thick layer of mashed avocado (about 2-3 heaping tablespoons). Cover with 4-6 slices of tomato. Top with a poached or fried egg. Drizzle 1/4 cup of the cheese sauce over the top of each egg. Enjoy with a knife and fork immediately.

Serves 2-4.

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