Hibiscus Tea

Other names for roselle include Jamaican sorrel and Florida cranberry, both of which hint at its tartness. After steeping, if the pucker power is too strong, sweeten to taste with a splash of white-grape juice, honey, stevia, simple syrup or the sweetener of your choice.
2 quarts water
1 cup dried roselle (or 6–8 hibiscus teabags) 
Bring water to a simmer and pour over dried roselle or tea bags. Cover and steep 5–8 minutes. Strain and chill. Add citrus slices and a squeeze of lime, if desired.
DIY infused waters
Blueberries + orange
Cucumber + lime
Pear + ginger
Pineapple + orange + mint 
Strawberries + basil + lemon
Watermelon + lime + basil
Slice fruit into a pitcher or other container, add a few springs of herbs, fill with water and then chill. I like to use one-quart glass Mason jars for a visual cue of how much water I am actually drinking throughout the day. For a more robust flavor, muddle the fruit and herbs before adding water. I refill my jars with water once or twice, but after two days the fruit goes into the compost pile and I start a fresh batch. Be sure to wash all produce before using.

Citrus-accented yeast bread

Yield 2 loaves
2 cups warm water
2/3 cup white sugar
1-1/2 tablespoons or one packet active dry yeast
1-1/2 teaspoons salt
2 tablespoons each lemon verbena finely chopped, lemon and orange zest
1/4 cup vegetable oil
6 cups bread flour (all-purpose flour may be substituted)
1/2 teaspoon baking soda (optional, adds a bit more rise and a lighter finished product)
Warm water to about 110° F in a large measuring cup or bowl, dissolve sugar in the warm water and then stir in yeast. Allow to proof for about 5 minutes until yeast shows foam on top to prove that it is active.
Ingredients may be combined by hand or in a mixer outfitted with a dough hook.
In a large mixing bowl, combine salt, oil, herbs and zest. Add yeast, water and sugar. Mix in flour one cup at a time. If using a mixer, knead dough until it retracts from the sides of the bowl and the surface is smooth. If kneading by hand, continue to mix, knead and stretch until the surface is smooth and not sticky to the touch.
Place dough in a large bowl that has been oiled and turn dough to coat surface. This step reduces surface drying during the first rise. Cover bowl with a damp cloth and allow to rise until double in bulk (about 1-1/2 to 2 hours.)
Remove dough from bowl, punch down to remove air and allow it to rest for 5 minutes. Knead it for a few minutes then divide in half. Shape into loaves and place into two oil coated 9×5-inch loaf pans (non-stick cooking spray can be substituted for oil). Allow to rise for about 45 minutes or until dough has risen 1 inch above pans.
Bake at 350° F for 45 minutes. The bread is done when tapping the surface yields a slightly hollow sound. Let bread cool for about 15 to 20 minutes in the loaf pan and then remove and complete cooling on a wire rack. Wrap and store.

Green Bean and Potato Puree Baby Food

Popular as a grown-up side dish, green beans and potatoes create a tasty, delicate green puree for baby. Taste after blending; if the earthiness of the potato seems overwhelming, try adding a bit of canned pear for a smooth and creamy blend.
1 cup fresh green beans, cut into 2-inch pieces
1 cup potato, peeled and cut into 1-inch pieces
Fill a large, wide pot with 1 inch of water and bring to a boil. Arrange potatoes and green beans in a steamer basket. Carefully lower into pot, cover, and cook 10–12 minutes, until vegetables are tender. Cool slightly. Transfer to blender, reserving cooking liquid. Process until smooth, adding reserved cooking liquid as needed to reach desired consistency. Serve immediately or refrigerate. Yield: 2 cups
Summer Squash,
Carrot and Chickpea Puree
Vegetables that complement each other in soups and casseroles provide inspiration for baby-food combinations. The idea for this flavorful trio comes from my mother-in-law’s popular “Smashing Squash” recipe made with carrots and summer squash; the chickpeas add extra protein and iron. Squash cooks faster than carrots but cutting it into larger pieces allows both vegetables to reach tenderness at the same time. As baby’s palate progresses to more complex flavors, try roasting the carrots, squash and chickpeas, then mashing with a favorite spice or chopped herb.
1 cup yellow squash, cut into 2-inch pieces
1 cup carrot, peeled and cut into 1-inch pieces
1/2 cup canned chickpeas
Fill a large, wide pot with 1 inch of water and bring to a boil. Arrange vegetables and chickpeas in a steamer basket. Carefully lower into pot, cover and cook 10–12 minutes, until squash is tender and carrots can be pierced with a knife. Cool slightly. Transfer to blender, reserving cooking liquid. Process until smooth, adding reserved cooking liquid as needed to reach desired consistency. Serve immediately or refrigerate. Yield: 2-1/2 cups
Kale Pesto Pasta
My great-nieces, ages 4 and 6, love this kale pesto and have been eating it almost since they could sit in a highchair. Their parents make it often and keep a supply in the freezer. Because of what their mom calls “magical” pesto, these young eaters harvest kale from their backyard garden and routinely use the word kale in conversation. “Can we please have kale pesto tonight?”
1 bunch of kale, stems removed
1/4 cup olive oil, more if needed
1–2 cloves of garlic, coarsely chopped
1–2 tablespoons lemon juice
1 teaspoon salt
1/4 cup walnuts, chopped
Blanch kale 1–2 minutes in a large pot of water. Drain and rinse in cool water (reserve the water for cooking pasta). Squeeze kale to remove excess water and place in blender or food processor with remaining ingredients. Process to desired consistency, adjusting olive oil and salt to taste. Mix desired amount into rotini pasta, adding a few tablespoons reserved cooking water until pesto coats pasta evenly. Top with shredded Parmesan cheese, if desired. Yield: 1-1/2 cups