1 cup butter, room temperature
½ cup butter flavored shortening
3 cups sugar
5 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
3 cups cake flour, sifted
1 cup 7-Up soda, room temperature
GLAZE:
1½ cups powdered sugar
2 tablespoons fresh lemon juice

1. Preheat oven to 325 degrees. Grease & flour a 10-inch Bundt pan (tube pan). In a large bowl with an electric mixer, beat together butter, shortening & sugar on low speed for 1 minute. Beat in the eggs one at a time. Add vanilla, almond & lemon extract to bowl. Slowly add flour & 7-Up into the bowl. Beat for 3 minutes on medium speed.

2. Pour batter into the pan & bake for 70-80 minutes, or until a toothpick is inserted into the center of the cake & comes out clean. Allow cake to cool for 15 minutes before removing it from the pan.

3. In a small bowl blend powdered sugar & lemon juice. Drizzle the glaze over the top of the cake.

servings: 14 / prep time: 20 minutes / cook time: 80 minutes

3 cups safflower oil
2 tablespoons butter
½ teaspoon garlic, crushed
2 tablespoons mayonnaise
2 tablespoons sweet hot mustard
1 egg, beaten
2 tablespoons fresh cilantro, chopped
2 teaspoons fresh lemon juice
½ teaspoon Old Bay seafood seasoning
½ teaspoon Cajun seasoning
2 cups lump crab meat
1 cup Panko breadcrumbs

1. Heat oil in a large skillet on medium-high heat. In a separate small skillet, lightly sauté butter & garlic for 1 minute. In a medium bowl, combine butter, garlic, mayonnaise, mustard, egg, cilantro, lemon juice, seafood seasoning & Cajun seasoning. Stir mixture well then gently fold in crab meat.

2. Pour Panko into a small bowl. Shape crab mixture into 2-inch cakes then completely coat with Panko. Lay all of the crab cakes on a sheet pan until ready to fry.

3. Place crab cakes in hot oil & cook for 1½ minutes on each side. Place paper towels on a plate & transfer crab cakes to soak up excess oil.

servings: 8 / prep time: 15 minutes / cook time: 10 minutes

2 pounds organic kale greens
6 cups vegetable broth
1 teaspoon fresh garlic, crushed
1 habanero pepper, whole
sea salt & pepper to taste

1. Wash greens thoroughly, remove thick stems & chop into small pieces. Or, use cleaned & chopped greens available in the pre-packages bag. In a large pot on medium-high heat, bring broth to a low boil.

2. Add garlic & Habanero pepper to broth. Add greens to the broth & cook covered on low heat for 20 minutes. Season with salt & pepper to taste. Remove Habanero before serving.

servings: 8 / prep time: 15 minutes / cook time: 30 minutes

¼ cup olive oil
½ cup onion, finely chopped
½ cup green bell pepper, finely chopped
1 teaspoon garlic, minced
1 28-ounce can tomatoes, pureed
1 cup white wine
½ teaspoon dried thyme
1 bay leaf
2 cups cooked lobster meat, chopped
½ teaspoon Old Bay Seafood Seasoning
sea salt, to taste
pepper, to taste
½ pound cooked spaghetti noodles
½ cup parmesan cheese, grated

1. In a large skillet, heat olive oil on medium-high heat. Sauté onion, bell pepper & garlic for 5 minutes. Add tomatoes & wine to skillet. Stir & simmer for 5 minutes.

2. Season mixture with thyme & bay leaf, then simmer for 5 more minutes. Add lobster, Old Bay, salt & pepper. Simmer mixture on low for 12 minutes. Remove bay leaf & discard.

3. Combine lobster mixture with hot spaghetti noodles. Serve on a large platter & sprinkle parmesan cheese on top.

servings: 4 / prep time: 15 minutes / cook time: 30 minutes

1 large ready-made pizza crust
½ cup tomato sauce
2 cups mozzarella cheese, shredded
½ cup parmesan cheese, shredded
2 fresh Roma tomatoes, sliced thin
½ cup fresh basil leaves, chopped
3 tablespoons olive oil
sea salt, to taste
pepper, to taste

1. Preheat oven to 475 degrees. Place pizza crust on a baking sheet. Spread tomato sauce over the crust, leaving a 1/2-inch rim uncovered.

2. Sprinkle mozzarella evenly over sauce. Sprinkle parmesan over mozzarella then add tomatoes & basil leaves. Drizzle olive oil on top then lightly season with salt & pepper.

3. Bake for 15-20 minutes, or until crust is golden brown & the cheese is melted.

servings: 8 / prep time: 10 minutes / cook time: 20 minutes