Fresh Lime and Tajin, Watermelon, Pineapple, and Cucumber Salad



Here comes the sun!! With summer heat on the way, keep cool with my favorite summer salad. So simple, but so good! Happy Summer! ~Amy

Fresh Lime and Tajin, Watermelon, Pineapple, and Cucumber Salad

4 cups watermelon pieces
2 cups fresh pineapple pieces
2 English cucumber, peeled and cut into pieces
2 limes, cut into 8 wedges
Tajin spice

In a large serving bowl, layer or mix fruit and cucumber together. Chill until ready to serve.

Serve with fresh lime wedges and spice on the side. Individuals can season with fresh lime and spice to taste.

Makes 8 servings

Recipe by Amy Richardson


Coconut “Pink Lemon” Bars


Pink Lemons were first discovered in Burbank California circa 1930. They have a green and pink striped skin, with a rose colored inside. Their tart and tangy flavor makes them perfectly pretty for your favorite lemon desserts! ~Amy

Coconut “Pink Lemon” Bars

1/2 cup butter
1/4 cup sugar
3/4 cup flour
1/2 cup coconut, fine shredded
1/4 tsp coarse salt

3 eggs
1 cup sugar
1/2 cup fresh squeezed Pink Lemon juice
1/2 cup flour
1/4 tsp baking powder
1 drop pink food coloring if desired
Zest from 1 Pink Lemon

Heat oven to 350 degrees

Line a 8x8x2 baking pan with parchment

With an electric mixer, beat butter and sugar together until light and fluffy. Add flour and salt. Mix until crumbly. Press into prepared pan. Bake for 15-18 minutes or until lightly browned.

Whisk together eggs, sugar, and lemon juice. Add flour and baking powder, mixing well. Mix in zest and pour mixture over hot crust. Bake an additional 20 minutes or until lightly browned around the edges.

Cool completely on a wire rack. Remove from pan, dust with powdered sugar, and cut into bars.

Makes 16 bars

Recipe by Amy Richardson

*Pink Lemons are available at currently Trader Joe’s

Blackberry Lavender Blossom Bread Custard with Lemon Creme


Garden blackberries, fresh lavender blossom, and bread custard, topped with a sweet lemon cream, the perfect ending for any summer gathering.~Amy

Blackberry Lavender Blossom Bread Custard with Lemon Creme

4 cups milk, whole milk or half and half
4 eggs lightly beaten
1 cup sugar
1/4 cup butter, melted
1 tbsp vanilla extract
1 lavender blossom, minced or 1/4 tsp dried and crushed

1 24 inch loaf, stale french bread, broken into pieces

2 cups blackberries, coarsely chopped

Butter a 11×7 baking dish, or use french paper liners in a muffin tin.

Heat oven to 350 degrees

In a large sized bowl, whisk together, eggs, sugar, and butter. Add in milk, vanilla, and lavender, whisking to blend well. Add in bread pieces and let soak, when most of the liquid has been absorbed, gently fold in berries. Pour into prepared pan or cups and bake for 45-50 minutes or until golden brown and cake tester comes out clean. Remove from oven and cool. Serve with Lemon Creme

Makes 8 servings

Lemon Creme

1 1/2 cups heavy cream
1/4 cup powdered sugar
3-4 tbsp lemon curd, store purchased, at room temperature

With an electric mixer, beat lemon curd with a small amount of cream to lighten, add remaining cream and powdered sugar and beat until soft peaks.

Makes 2 1/2 cups

Recipes by Amy Richardson

Plank it! French Cheeseboard Summer Party Menu


Plank it! This is the most fun and innovative way of summer outdoor entertainment dining I have seen in years. Anytime of day or evening, any combination of fruit and cheese, this new concept for dining will make wonderful summer memories of good food, good friends, and good times! ~Amy


Sharing this wonderful new concept with Brooke Walker on NBC’s affiliate KSL’s, Studio 5. A great way to start, is with a beautiful piece of wood. I am showing a gorgeous piece of Black Walnut from Pennsylvania, and a stunning piece of Canary wood from Panama. An unusual and exciting way to set up your summer food table! ~Amy

For more information, here is a link to watch the Studio 5 televised segment:

French Cheeseboard Party Menu

4-5 foot wooden plank

Assorted French cheese, fruit, and pairings
Garden Party Drinks*
French Lemonade
Raspberry Peach Champagne Palmiers*
Blackberry French Macarons with Honey Vanilla Ice Cream*


Petit Basque semi soft French Cheese
Fresh Dill and Chèvre Goat Cheese

Assorted red and green grapes, champagne etc…
Assorted berries, raspberries and blackberries etc…
Sweet cherries and fresh apricots

Black Forest Rosemary Ham, thinly sliced
Lemon Pepper Chicken, thinly sliced

Fresh French breadsticks, split in half
Brioche Toasts (TraderJoe’s)
Fig and Olive Crisps (Trader Joe’s)

Lemon Olives
Sea Salted Almonds
Fig preserves
*recipes @

Cheeseboard product info:
1576 South 300 West
4-5ft wood-planks

Emmet’s Good Stuff Wood Stuff Finish
16oz- $18.41

French Blackberry Macarons with Honey Vanilla Ice Cream


Honey vanilla ice cream sandwiched between blackberry French macarons, this cool and creamy confection is worth the extra effort! ~Amy

French Blackberry Macarons with Honey Vanilla Ice Cream

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/8 tsp blackberry extract

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.

Be careful not to over-mix!

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Vanilla Honey Swirled Ice Cream

4 cups half and half
1 cup sugar
1 tsp Madagascar vanilla
1/4 cup honey

In a medium sized bowl, whisk together half and half, sugar and vanila. Pour into ice cream maker and freeze according to manufacturers instructions. Drizzle honey in layers and lightly stir to mix.

To assemble:

Place a small scoop of ice cream on the flat side of macaron, top with other half making a sandwich. Serve immediately.

Makes about 2 1/2 dozen filled macarons

Recipe by Amy & Madeline Richardson

Raspberry Peach Champagne Palmiers


This French pastry is elegant, but so easy! Sugared and filled with champagne preserves, they will be sure to win your heart.~Amy

Raspberry Peach Champagne Palmiers

1 sheet puff pastry, thawed
2 heaping tablespoons Raspberry Peach Champagne Preserves*, stirred
1/4 cup large crystal, raw, or granulated sugar

On lightly floured board, even out pastry into a rectangle. Carefully spread a thin layer of preserves over pastry. Sprinkle with 3/4 of the sugar. Fold or roll both long sides towards the center. Sprinkle with remainder of sugar. Press sugar lightly into the dough. Roll both side pieces towards the center, or fold in half like a book. Cover with plastic wrap and refrigerate for 30 minutes.
Heat oven to 425
Line a baking sheet with parchment.
Cut dough into 1 inch pieces. Place cut side up on prepared baking sheet.
Sprinkle with remainder of sugar.
Bake 18-20 minutes or until golden brown.
Cool slightly and remove to rack to finish cooling.

Makes 1 1/2 dozen

Recipe by Amy Richardson

*Stonewall Raspberry Peach Champagne Preserves

Available online @

Available at Harmon’s grocery store

Lavender Blue, Vanilla Rose, and Cherry Blossom Garden Party Drinks


These sophisticated party drinks will delight your guests with their lightly sweet and refreshing flavors! I suggest Torani’s syrups, they have the best flavor, and just right balance of sweetness. Cheers!~Amy

Lavender Blue, Vanilla Rose, and Cherry Blossom
Garden Party Drinks

Lavender Blue:

Mix together:
4 tbsp Torani Bluberry Syrup
4 tbsp Torani Lavender Syrup

Club soda
Crushed ice

Makes 4-6 servings

Vanilla Rose:

Mix together:
6 tbsp Torani Vanilla Syrup
2 tbsp Torani Rose Syrup

Club soda
Crushed ice

Makes 4-6 servings

Cherry Blossom:

Mix together:
4 tbsp Torani Cherry Syrup
4 tbsp Torani Rose Syrup

Club Soda
Crushed Ice

Makes 4-6 servings

Pour combined syrup over crushed ice, evenly distributed into 4-6 glasses. Pour club soda over the top, and lightly stir. Serve immediately.

Recipes by Amy Richardson

Syrups can be purchased online at
Prices $7.99 per 750ml bottle