Lunchbreak: Debbie Sharpe makes the garden goddess

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Debbie Sharpe
The Goddess and Grocer
1649 N. Damen

The Garden Goddess

1 wheat wrap or 2 thick slices of wheat bread
4 thinly sliced slivers of avocado
2 large leaves of lettuce
1 radish, thinly sliced
1 small tomato, sliced
1/2 cucumber, sliced
1/4 cup of chopped beets
1/4 cup of shredded carrots
1/2 cup of chopped chicken or beef (optional)
2 Tablespoons of “The Goddess Dressing” – Tahini based dressing sweetened with honey & seasoned with salt & pepper

Pile vegetables and protein on wrap or bread, drizzle with The Goddess Dressing.

Cupcake Sandwiches

Start with your favorite cupcake. Cut the bottom half of the cupcake and place it on top of the frosting, making a cupcake sandwich.
Customize your cupcake sandwich by adding fresh seasonal fruit, chocolate chips etc.
Buttercream frosting is perfect for picnics because it requires no refrigeration

Chocolate Cake

1 lbs, 5 oz granulated sugar
13 oz all purpose flour
8 oz cocoa powder
3/4 Tablespoon baking powder
3/4 Tablespoon baking soda
1/2 Tablespoon salt
1 1/2 cups whole milk
1 1/4 cups water
3/4 cup vegetable oil
1 Tablespoon vanilla extract
3 eggs

Sift first 6 ingredients together. In a separate bowl, mix together last 5 ingredients.  Pour dry ingredients into mixer, pour wet ingredients into same bowl and combine.  Scrape the edge of the bowl and mix again until combined. Fill the cupcake liners 2/3 to 3/4 of the way full (about 3 Tablespoons).    Bake cupcakes in a preheated oven at 350F for 15-20 minutes. Test the doneness of cupcakes by inserting a wooden toothpick into the centers. If the toothpick is clean when you remove it, the cupcakes are done. If wet batter or several moist crumbs cling to the toothpick after it is removed, the cupcakes need to bake longer. Cool cupcakes in the pan for 5 to 10 minutes before removing them. When they are very hot they are quite fragile. Once cupcakes are completely cooled, frost and decorate them as simply or creatively as you like. For Debbie’s cupcake sandwiches, slice cupcake in half about 3/4″ from the top, add frosting, berries, chips or any filling to your liking.


1 lb granulated sugar
1 cup egg whites
2 1/2 lbs butter
1 Tablespoon vanilla extract
1 lb powdered sugar

Combine granulated sugar and egg whites in a bowl. Place bowl over a double and heat until sugar is dissolved. Pour heated mixture into a mixer and whip on a high speed until it becomes a stiff meringue. Slowly add softened butter, in chunks, and whip until creamy. Add vanilla and powdered sugar and mix to combine.


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