Connect With Us – Fork Real Cafe Recipes

Rhonda Pearcy from Fork Real Cafe Shows Anya Mueller some easy to do recipes for summer.
Fork Real Cooking

Fork Real Cooking

Fork Real Cooking

Kiwi Sorbet:


7 ripe kiwis peeled
2 Tbsp cup raw honey
1/2 Tbsp fresh squeezed lime juice (or lemon)
1/2 tsp fresh lime zest (or lemon)
1 Tbsp Finely Chopped Cilantro
3 Tbsps unsweetened coconut cream or coconut water

Alternative Fruits/Herbs:
Strawberry & Basil * Watermelon & Mint * Pear & Rosemary

•Peel kiwi and place in freezer for 2 hours or overnight.
•Place frozen kiwi, honey, lime juice, zest, and coconut milk/
water in high-speed blender.
•*Use more coconut cream for creamier sorbet.
•Pulse & scrape sides until smooth.
•For shakes, serve immediately. For firmer sorbet, freeze 2
hours or over night. Freeze up to 2-weeks.

Easy Pasta Salad:


4 cups of your favorite Pasta (Penne, Cavatappi, Bow-Tie)
1 cup season Veggies (zucchini, peppers, squash, artichoke)
1/4 cup Onion (red/green/leek)
1/4 extra (olives, artichoke, pepperoncini)


1/2 Lemon Zest & Juice 2 Tbsp Honey
1 tsp Mustard 1/4 cup Olive Oil
A dash of Pepper


Cook pasta as instructed. Dice in your favorite seasonal veggies.
Dice in onions & your favorite extras. Toss.
Dressing – Combine dressing ingredients & blend using immersion
mixer or blender. Add 2-4 Tbsp of dressing to pasta mix & toss.

Watermelon Gazpacho:


5 cups Watermelon – cubed
1 cup English Cucumber – seeded & diced
1/4 cup Red Onion – diced
1/2 Jalapeño chile – seeded, deveined & diced
2 Tbsp Apple Cider Vinegar or Lime/Lemon Juice
A dash of salt

•Place all ingredients in a blender
•Pulse for chunkier consistency
•Blend continuously for smoother consistency
•Freshest when eaten within two days

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