Cool as a Cucumber

Cool as a Cucumber
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For two servings
  1. 2 cucumbers
  2. 2 medium green apples, stem removed
  3. 4 large sprigs fresh mint
  4. 1 small lime, peeled
  5. Ice cubes, to serve
For a crowd (2 quarts)
  1. 10 cucumbers
  2. 10 medium green apples, stems removed
  3. 12 large sprigs fresh mint
  4. 4 small limes, peeled
  5. Ice cubes, to serve
  1. Juice on HIGH setting, feeding all ingredients (except the ice cubes) into the juicer, one at a time.
  2. Stir juice and serve over ice.
Cooks Recipes

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta
Serves 4
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  1. 1 ½ lb ground pork
  2. ¼ cup milk
  3. ½ cup breadcrumbs
  4. ½ cup onion
  5. 1/3 cup parmesan
  6. ¼ cup sage
  7. ¼ tsp cayenne
  8. 2 eggs
  1. 2 spaghetti squash
  2. 2 cups tomato
  1. 2/3 cup ricotta
  2. 2 TBSP thyme
  3. 2 green onion
  4. 1 lemon
  1. Preheat oven to 400º
  2. Slice squash in half lengthwise then discard seeds & rub squash with oil
  3. Place squash in roasting pan, cut-side down, with ½ cup water then cover with foil
  4. Cook 30-35 min, until tender (alternatively, microwave for 10-12 min in a microwave-safe dish, without tin foil)
  1. Zest lemon
  2. Juice lemon
  3. Chop sage
  4. In a large bowl, combine pork with milk, breadcrumbs, sage, 2 eggs, onion, lemon zest, half of parmesan, cayenne (HOT!), salt & pepper
  5. Form into golf ball-sized meatballs & lay on baking sheet
  6. Cook 18-20 min, until cooked through
  1. Chop thyme leaves & green onion
  2. Chop tomatoes
  3. In a bowl, combine ricotta with thyme, green onion, lemon juice, remaining parmesan, salt & pepper
  4. With a fork, scrape spaghetti squash to form ‘noodles’
  5. Toss spaghetti squash with tomatoes, 2 Tbsp butter, salt & pepper
  1. Place spaghetti squash on plate, then top with meatballs & garnish with herbed ricotta & lemon wedges
  1. ©Copyright 2017, Garnish and Gather
Cooks Recipes

Goat Cheese Portobello Mushroom Burger

Goat Cheese Portobello Mushroom Burger
Yields 4
Goat cheese and portobello mushroom create delicious flavors in this burger.
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  1. 4 portobello mushroom caps, stem and gills removed
  2. 2 tablespoons extra virgin olive oil
  3. 1 small shallot, chopped
  4. 1 small onion, chopped
  5. 3 garlic cloves, minced
  6. 1 small yellow bell pepper, chopped
  7. 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Green Chilies, drained
  8. 4 ounces goat cheese
  9. Salt and black pepper to taste
  10. 4 buns, toasted
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
  3. In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.
  4. Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Add salt and black pepper.
  5. Fill mushroom caps with vegetable-goat cheese mixture.
  6. Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.
  7. Serve as a side dish or place on a toasted bun as a sandwich.
  1. Recipe from Big Green Egg®, adapted from Red Gold Tomatoes. For more information, visit
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Cooks Recipes