Star anise look like the prettiest potpourri of them all -  but they’re not just a pretty face! The cute star-shaped seed pods are widely used in Chinese cuisine and impart a spicy, licorice-y flavor to anything cooked in liquids seasoned with them. You can grind them directly into soup and desserts, too!

Chinese Poached Chicken Breasts with Star Anise

3 1/2 cups canned low-sodium chicken broth or homemade stock
2 carrots, cut diagonally into 1/2-inch slices
6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
4 cloves garlic, smashed
1/4 cup brown sugar, preferably dark
1/4 cup soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
1/4 teaspoon salt
1/4 cup dry sherry
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.

Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.

With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.

Carrot Soup with Star Anise

3 tablespoons butter
1 1/2 cups chopped onion
6 large fresh thyme sprigs
5 whole star anise,* divided
2 small bay leaves
1 large garlic clove, chopped
2 1-pound bags peeled baby carrots
4 cups low-salt chicken broth
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Melt butter in large pot over medium-high heat. Add onion, thyme, 3 star anise, bay leaves, and garlic. Sauté until onion softens, about 5 minutes. Add carrots and broth. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.

Remove and discard thyme sprigs, star anise, and bay leaves. Working in small batches, puree soup in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and chill. Rewarm over low heat before continuing.)

Finely grind remaining star anise in spice mill or coffee grinder. Ladle soup into bowls. Sprinkle with ground star anise.

Plum Compote with Star Anise

1 1/2 cups dry white wine
1 1/2 cups water
1/2 cup sugar, more if the plums are tart
8 whole star anise
2 pounds red and/or black plums (about 9), halved and pitted
1/2 teaspoon lemon juice

In a medium stainless-steel saucepan, combine the wine, water, sugar, and star anise and bring to a simmer over moderately high heat.

Add the plums. Bring the poaching liquid back to a simmer and cook, partially covered, until the plums are just tender, 10 to 15 minutes. Pour the plums and their liquid into a glass or stainless-steel bowl and let cool. Stir in the lemon juice.

It’s a road trip staple and a kid-friendly way to stave off the munchies -  and it’s about as easy to make as anything in the world.  For your travel days, for your pack-and-go days, for your super simple can’t turn on the stove lunches, we present 3 trail mix blends.

Spicy Chickpea Trail Mix

2 TBSP curry powder
2 TBSP brown sugar
1 TBSP kosher salt
2 (15 oz.) cans chickpeas, drained & rinsed well
Zest of 1orange
1 cup golden raisins

Preheat oven to 350 degrees F. In a medium bowl, mix curry powder with brown sugar and salt. Add chickpeas and toss well to coat. Bake chickpeas for 60 minutes (or until crunchy) on a parchment paper lined baking sheet. Stir occasionally. Remove chickpeas from oven. When cool, toss with orange zest and raisins.

Classic Trail Mix
7 ounces dried fruit, approximately 3 cups
5 ounces mixed nuts, approximately 1 cup
3 1/2 ounces granola, approximately 1 cup

Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month.

Dessert Snowy Trail Mix

3 cups pretzel sticks
1 1/2 cups corn cereal (we used Crispix)
3/4 cup pecan halves
1/2 cup cashews
1/2 cup dried cranberries
12 ounces of white chocolate

1. In a large bowl, mix together the pretzel sticks, corn cereal, pecans, cashews, and dried cranberries.
2. Melt the white chocolate according to the package directions and slowly pour it over the mix, stirring gently.
3. Scoop the mix onto waxed paper to cool, about 20 minutes, then break it into bite-size clumps. Makes about 10 cups.

Judge not a book by its cover and judge not an artichoke by its spiny green-gray coat. Artichokes may be the most porcupine-like of vegetables, but crack their tough exterior with boiling and you’ll find a sweet, nutrient-rich heart inside. Below – three artichoke recipes to suit any kitchen disposition, from the purist (you’ll never get your artichokes out of a can, by gum!) to the savvy shortcut taker.

Grilled Artichokes

4 – 6 large artichokes
4 – 6 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
Lemon wedges

1. Preheat a grill to medium.
2. Trim artichokes.
3. Bring 3 quarts of water to a boil. Cook artichokes in boiling water about 20 minutes until outer leaves pull away easily.
4. Drain artichokes and rinse in cold water.
5. Cut artichokes in half lengthwise. Brush with olive oil, then sprinkle with salt and pepper.
6. Grill artichokes for about 7-10 minutes until browned.
7. Coat artichokes liberally with more olive oil. Serve with salt and lemon wedges.

Easy Chilled Artichoke Soup 

2 (14-ounce) can plain artichoke hearts, drained
1 (10-ounce) can cream of potato soup
2 shallots, minced
1 teaspoon bottled minced garlic
4 cups vegetable stock
1 tablespoon lemon juice
1/8 teaspoon white pepper
1 cup half and half
1/2 teaspoon dried dill weed

1. Drain artichokes and coarsely chop. Combine in food processor with potato soup, shallots, garlic, and 1 cup of the vegetable stock. Process until smooth.
2. Pour into large bowl and add remaining ingredients; stir well. Cover and chill until flavors are blended, about 4-6 hours. Garnish with sour cream and fresh dill, if desired.

Garlic Chicken with Artichokes
1 tbsp. olive oil
1 (8 or 9 oz pkg) frozen artichoke hearts
1 red sweet pepper, cut into strips
1/2 cup chicken broth
1 tbsp. quick-cooking tapioca
2 tsp. crushed, dried Rosemary
1 tsp. grated lemon peel
1/2 tsp. ground black pepper
1 1/2 lbs. skinless, boneless, chicken breast halves, or thighs
4 cups already-prepared hot cooked rice, (white or brown)

1. In a small skillet, cook onion and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. In a 3 1/2 to 4 quart slow cooker, combine garlic mix, frozen artichoke hearts, red sweet pepper, broth, tapioca, rosemary, lemon peel, and black pepper.
2. Add chicken, spoon some of the artichoke mix over chicken. Cover, cook on low-heat setting for 6-7 hours, or on high for 3 to 3 1/2 hours. Serve with rice.

We asked you to fill our heads with quenching happy hour cocktails and unbelievable spa treatments in order to win a 6-month supply of ZICO coconut water…and boy did you deliver!

In order for your entry to qualify, you had to identify a single edible ingredient that’s already a true multitasker and give us an example of a tasty cocktail and a spa treatment it stars in. We had a lot of fabulous entries, and quite a few of you provided the recipes for your concoctions. Below, some of our favorite recipes, and the lucky winner!

Cucumbers for puffy eyes and in a Pimm’s cup!

2 ounces Pimm’s No. 1
7UP, lemon-lime soda, or ginger ale
Slice of lemon
Slice of cucumber

Pour the Pimm’s and 7UP into a chilled highball glass or metal cup over ice. Squeeze a slice of lemon well as you drop it in the glass; then stir gently and garnish with a cucumber slice. - Brenda

My favorite spa treatment is the Coconut and Pineapple Paradise scrub and YES coconut is my favorite ingredients of all times!

Coconut Caipirinha
1/2 lime cut into wedges
2tsp. sugar
1 1/2 oz Leblon Cachaca
Zico COCONUT WATER

Muddle 1st 3 ingredients in a glass fill to the top with coconut water garnish with a lime wheel. – Marc

my very very favorite ingredient for both cocktails and spa treatments is:: LAVENDER!
its not commonly used in cooking, but when used right, its amazing and especially good with lemon.

Lavender Lemon Drop

2 oz Lemon Vodka
1 oz fresh lemon juice
1 Tbsp lavender simple syrup
lavender sprig for garnish

Lavender essential oil can be used in just about spa lotion or potion
I love a good, old-fashion lavender aromatherapy massage and maybe a lavender sugar scrub. – Karen

My ingredient is Vanilla
Vanilla rose wrap – They massage your skin with rose oil , while you lay on rose petals. Then you are wrapped with warm blankets, that have been steeped in crushed vanilla beans, cloves and cinnamon. AMAZING!

Chocolate Snow Bear
1oz Amaretto
1oz Creme de cacao
5oz VANILLA ice-cream
1/4 oz chocolate syrup
2 dashes vanilla extract

Combine all ingredientsin a blender in low speed. – Hellen Araujo

Tomato would be mine for a good ‘ol fashion Bloody Mary because they are refreshing anytime of day and then when my skin breaks out a good ‘ol Tomato Blemish Treatment refreshes my skin and makes it glow again.

Bloody Mary Recipe:

1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish
Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.

Tomato Blemish Remedy

1 tomato, ripe, chopped
1 tsp. lemon juice
1 tablespoon instant style oatmeal or old fashioned rolled oats
Blend all ingredients until just combined, in a paste. Apply to blemished skin, making sure the mixture is thick enough to stay in place. Leave in place 10 minutes. Remove with damp washcloth, and rinse and tone. – luv_mydachsund

You can read all the fabulous entries in the comments here (there are enough recipes to take care of your happy hours for the next month.) And now, our coconut water-loving winner!

Angela – many mango loving congratulations! E-mail michelle(at)spaweekmedia(dot)com to claim your prize.

All hail the mighty strawberry! Plump, tiny, and sweet, the strawberry is a mainstay of dessert, especially during the far-too-short strawberry season (that’s now, hint hint.) But don’t limit the strawberry – the strawberry longs to stretch its wings and apply that tasty, tangy-sweet flavor to savory dishes, too. Here are three to get you started.

Strawberry Vinaigrette
1 cup olive oil
1/2 pint fresh strawberries, halved
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon white sugar

In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

Pork Tenderloin with Spicy Strawberry Sauce
Juice and zest of 2 limes, plus 1 lime, cut into wedges, for serving
1/4 cup coarse-grain mustard
2 tablespoons extra-virgin olive oil
Two 14- to 16-ounce pork tenderloins, trimmed of fat and cut in half crosswise
2 slices of bacon, chopped
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon Worcestershire sauce
Pinch of freshly ground nutmeg
1 whole star anise
Pinch of crushed red pepper flakes
2 pounds fresh strawberries, coarsely chopped
3 tablespoons dark brown sugar
Juice of two lemons (4 tablespoons)

1.Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.

2.Pour the strawberries into a blender and blend until smooth.

3.Press the sauce through a fine-mesh strainer and set aside.

1.Preheat the oven to 400°. In a resealable plastic bag, combine the lime juice and zest and the mustard with 1 tablespoon of the olive oil. Place the pork in the marinade, turn to coat and refrigerate for 1 hour.

2.In a medium, heavy saucepan, cook the bacon over medium heat until crisp, about 5 minutes. Reduce the heat to low and add the onion and garlic; cook for 1 minute. Add the Worcestershire sauce, nutmeg, star anise, red pepper flakes and strawberry sauce and simmer until the sauce starts to thicken, about 5 minutes. Push the sauce through a fine-mesh strainer into a small saucepan and keep warm.

3.Heat the remaining 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat until the oil ripples. Remove the pork from the marinade and sear on all sides, 10 to 12 minutes total. Place the skillet in the oven and roast until cooked through but still juicy, about 10 minutes for medium. Place the pork on a cutting board, tent loosely with aluminum foil and let rest for 10 minutes more. Slice the pork and serve with the sauce and lime wedges.

Strawberry Soup
2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 teaspoon ground cardamom

In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.