AndyFood

Ingredients

• 2/3 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary (optional)
• 2 cloves finely minced garlic (optional)
• 1 loaf dense crusty bread, cut into 3/4-inch cubes

Procedure

1. Preheat oven to 350 F.
2. Place all ingredients except bread in a large zip lock bag. Shake to combine.
3. Add bread and shake until all oil has absorbed into the bread.
4. Spread bread on a rimmed cookie sheet and bake until golden brown, about 12 - 15 minutes.
5. Once completely cool can be stored in an airtight container at room temperature for up to 4 days.

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 cup fresh raspberries
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Procedure

1. Combine all ingredients in a blender.

Ingredients

• 1 cup warm water (110 °F)
• 1/4 teaspoon granulated sugar
• 2 and 1/2 teaspoons yeast
• 3 cups flour
• 1 teaspoon kosher salt
• 1.5 tablespoons olive oil

Procedure

1. In a small bowl combine water, sugar, and yeast. Stir with a fork to dissolve yeast, and set aside for 5 minutes.
2. Place the flour and salt in a food processor fitted with the blade attachment. Pulse several times to combine.
3. Add the yeast mixture, and olive oil. Process just until the dough comes together.
4. Transfer the dough to a clean work surface. Knead for 1 minute.
5. Place the dough into an oiled mixing bowl. Cover with plastic wrap, and place in a warm spot until the dough has doubled in size, about 40 minutes.
6. Punch down the dough, cut it in quarters. Knead one half four or five times, then assemble and bake.
7. Assembly and Baking:
8. Place pizza stone on rack near bottom of oven.
9. Preheat oven to 500 F.
10. On a sheet of parchment paper, roll the pizza dough into a 10- to 12-inch circle. Cut away excess paper.
11. Brush with olive oil, then add the sauce (if using sauce), and then add toppings.
12. Slide the pizza and paper onto a peel.
13. Slide the pizza onto the hot stone and bake 8-10 minutes, until the bottom is golden brown.
14. Use the peel to remove the pizza.

Ingredients

• 1 unsliced loaf egg bread
• vegetable oil spray
• 8 ounces Brie, chilled and diced
• 2 medium apples, peeled, cored, and thinly sliced
• 1/4 cup granulated sugar
• 1/4 cup all purpose flour
• 2 tablespoons melted butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Procedure

1. Preheat oven to 325F.
2. Remove crust from bread. Place crust in a food processor fitted with the blade attachment and make crumbs. Cut the loaf into 1-inch slices – then 1-inch chunks. Place on a parchment-lined baking sheet and spray with vegetable oil spray. Set aside.
3. Spray a 5 – 6-inch ramekin with vegetable oil spray. Distribute crumbs evenly on the bottom.
4. Top with half the brie, half the apples, then the remaining brie and apples.
5. In a small bowl combine remaining ingredients. Sprinkle over the brie and apples.
6. Place brie into the oven for 30 minutes.
7. Remove from oven and set aside. Place sheet pan with bread into the oven until golden, about 10 minutes. Brie should be the right temperature when the toast is done.
8. Use a small knife or spoon to spread the brie mixture on the toasts.

Ingredients

• 2.5 cups all purpose flour
• 1 cup granulated sugar
• 1 cup plus 2 tablespoons soft/room temp butter
• 1 lemon, zested and juiced
• water – to make ½ cup when added to lemon juice
• 1 teaspoon freshly ground black or red pepper

Procedure

1. Preheat oven to 350F.
2. In a large bowl (or food processor fitted with the blade attachment) combine all ingredients.
3. Form 1-tablespoon size lumps of dough into patties that are about 1 ¼-inch across. Place 1-inch apart on a parchment-lined baking sheet (half sheet size) (option, sprinkle top with granulated sugar)
4. Bake until shortbread is crisp, about 12 - 16 minutes.

Ingredients

• 1 pound fresh salmon filets (1 average half-salmon fillet)
• 1/4 cup minced onion
• 1/2 red bell pepper, cut into small dice
• 1/2 cup fresh breadcrumbs
• 1 egg
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 large cooked russet potato, baked and cooled
• 1 cup cornmeal
• Oil for cooking – light olive works well here

Procedure

1. Cut the salmon into 1-inch chunks and then place half into the bowl of a food processor fitted with the blade attachment. Pulse 5 or 6 times – until the salmon bits are roughly pea-sized. Remove the first batch to a large mixing bowl and repeat with remaining salmon.
2. Add to the bowl the onion, bell pepper, and breadcrumbs. Toss gently with tongs to make an even mixture.
3. In a small bowl whisk together the egg, salt, black pepper, and cayenne. Add this to the salmon and stir with a wooden spoon to incorporate. Do not over mix.
4. Grate the potato – as well as possible – it may be crumbly. Add the potato to the mixture.
5. Heat a large skillet over medium high heat.
6. Form the salmon into 8 equal sized patties about 1/2-inch thick.
7. Add the oil to the skillet. Cook the salmon cakes for 4 to 5 minutes per side. Turn them only once. When done remove from pan and set on paper towels for a moment to drain off excess oil.

Ingredients

• 4 Dried Ancho Chiles
• 4 - 6 dried red chilies (mild, hot, or a mix of the two, to taste)
• 1/4 cup olive oil
• 3 – 5 cloves of garlic (to taste)
• 1 1/2 teaspoons coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Zest of 1 Lemon zest (optional: lemon juice to taste)
• 1 teaspoon dried mint leaves – optional – and I like with lamb or fish
• 1 teaspoon salt

Procedure

1. Soak all of the dried chilies in warm water for 30 minutes.
2. When they are pliable remove any stems and seeds. Reserve the water.
3. Roughly chop the rehydrated chilies and place in a food processor.
4. Heat a small skillet over medium heat. When hot add the oil and all remaining ingredients except the lemon juice/zest. Stir for one minute and transfer to the food processor.
5. Add the lemon zest and 1 tablespoon lemon juice.
6. Puree all ingredients in the food processor. If you need to thin the harissa use some of water left from soaking the chilies.
7. When you reach the desired consistency season with more lemon juice and salt.

Ingredients

• 1/4 cup dried thyme
• 2 tablespoons roasted sesame seeds
• 2 tablespoons sumac
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt

Procedure

1. In a small bowl combine all ingredients.
2. Store in a tightly sealed jar at room temperature.

Ingredients

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons cold butter
• 1/3 cup minced sundried tomatoes in olive oil
• ½ cup grated parmesan cheese
• ½ cup milk
• 1 egg

Procedure

1. Preheat oven to 425 degrees
2. Whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter. Stop when you have pea-sized bits.
4. Whisk together the egg, milk, and sundried tomatoes. Add this and the parmesan to the dry ingredients. Stir just to incorporate, and knead about 10 times. Do not overwork.
5. Divide the dough in half.
6. Form each half into a flattened circle, and cut the circle into 6 wedges.
7. Bake at 425 degrees for 12 to 15 minutes, or until golden.

Ingredients

• 3 large russet or Yukon gold potatoes, peeled and grated
• 1 sweet potato (about the same size as the other potatoes), peeled and grated
• 1 large Granny Smith or Macintosh apple, finely diced
• 2 tablespoons all purpose flour
• 1/2 small onion minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• oil for frying

Procedure

1. Steam the grated potatoes for 6 – 7 minutes.
2. While the potatoes steam toss the apple in the flour.
3. Transfer the steamed potatoes to a mixing bowl. Add the apples, onion, salt and pepper and stir to thoroughly combine.
4. Beat the eggs and add to the mix.
5. Preheat a large skillet or a griddle over medium heat.
6. When hot coat with oil and make latkes with 1/4 cup of the potato mix. (Note: I like to use a silicone pastry brush to coat the pan with oil. This lets me get an even coat without a lot of excess oil).
7. Gently press the potatoes to form a compact pancake.
8. When the bottom is nicely browned turn over with a spatula. (Note: when the bottom is cooked it should detach easily. Undercooked potatoes stick.) When both sides are brown transfer to paper towels to drain. Keep in a warm (250 F) oven until all are cooked.

Ingredients

• 2.25 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• 1/3 cup Marsala wine
• butter for greasing pans
• 8 ounces white chocolate, chopped
• 1 cup dried cranberries

Procedure

1. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
2. In the measuring cup, whisk together the egg and Marsala wine. Add the Marsala mixture and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny. Let the dough rest for 15–30 minutes.
3. While dough rests, combine chocolate and cranberries in a food processor fitted with the blade attachment.
4. Preheat oven to 350F.
5. Break off a piece of dough that, when rolled into a ball, measures 7/8-inch to 1-inch in diameter. Roll all dough into balls that are the same size.
6. Press each piece of dough between your palms to form a flying-saucer-shaped disc.
7. Lightly coat a disc with flour and use a rolling pin to roll into a 4-inch circle.
8. Place a teaspoon of the cranberry chocolate mixture in the center of the circle. Fold the circle in half. Press to seal. Fold the edge of the half-round side toward the flt edge – make a lip avout 1/8-inch wide. Twist the corners and form a crescent.
9. Place on a parchment-lined baking sheet (or a lightly greased baking sheet).
10. Repeat with remaining dough.
11. Bake in preheated oven until golden brown, about 12-15 minutes.

Ingredients

• FILLING
• 4 tablespoons butter
• 8 apples, peeled, seeded, and chopped
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Pinch salt
• CRUST
• 2 1/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup plus 2 tablespoons butter
• 1 egg
• 1/3 cup sweet vermouth

Procedure

1. In a skillet, over medium high heat, melt the butter.
2. Add the apples and toss to coat. Cook until the apples soften, stirring occasionally – about 10 minutes.
3. Add the sugar and spices. Stir to coat.
4. Cook until all excess liquid has evaporated and sugar is syrupy – about 15 – 20 minutes.
5. Transfer to a mixing bowl and cool to room temperature. You can make a day ahead and chill in the refrigerator.
6. While dough cools make crust
7. CRUST
8. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
9. In the measuring cup, whisk together the egg and vermouth. Add to the flour and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny. Let the dough rest for 15 – 30 minutes.
10. Divide dough in half. Reserve half for another use (freezes for 3 months).
11. Preheat oven to 350 F.
12. Roll the dough into a circle an inch larger than your pie dish. Place in pie dish and fill with the cooled apples.
13. Fold the excess crust inward, making “pleats” every inch or so.
14. Be sure the filling is evenly distributed and place pie in preheated oven for 35 – 45 minutes. When the crust is golden brown the pie is done

Ingredients

• 6 medium tomatoes, firm
• 2 teaspoons granulated sugar
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic
• 1/2 cup freshly grated Parmesan cheese
• 4 ounces arugula (or baby spinach)

Procedure

1. Preheat oven to 350 F.
2. With a grapefruit knife, remove the core of each tomato and hollow out the inside being sure not to pierce the bottom.
3. Sprinkle 1/3 teaspoon sugar into each tomato. Make small balls of aluminum foil and put one in each tomato. Invert and place on a baking sheet. Bake for 10 minutes.
4. Place the oil, vinegar, garlic, and half the Parmesan into a blender. Puree and season to taste with salt and pepper.
5. Transfer to a small mixing bowl.
6. Divide the arugula in to 6 portions. Gather one portion by the stem ends – like a bouquet.
7. Dip the bouquet into the dressing, and shake off any excess. “Plant” the bouquet in a tomato vase.
8. Repeat with remaining arugula and tomatoes. Dust the bouquets with a sprinkle of the remaining cheese.

Ingredients

• 12 ounces cranberries, rinsed
• 3/4 cup water
• 1/4 cup limeade concentrate
• 1/2 cup granulated sugar
• 1/4 cup vodka (optional)
• zest of 1 orange
• zest of 1 lemon

Procedure

1. Place cranberries, water, limeade, and sugar into a medium size pot. Cook uncovered over medium heat until the liquid boils. Stir occasionally.
2. When liquid boils, reduce heat and simmer until almost all cranberries have burst (about 15 minutes). Stir occasionally.
3. Remove from heat and stir in vodka.
4. Cool and refrigerate until chilled.
5. Serve garnished with the lemon and orange zest.

Ingredients

• 15 ounce can canned pumpkin (plain pumpkin, NOT pie filling)
• 4 ounces cream cheese, room temperature
• 1 can sweetened condensed milk (10 ½ ounces)
• 3 eggs, beaten
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger

Procedure

1. Preheat oven to 325 F.
2. Place all ingredients into the bowl of a mixer fitted with the paddle attachment. Beat until the mixture is smooth and uniform, about 4 to 5 minutes. (A food processor can also be used).
3. Pour filling into the prepared crust and bake until filing is set, about 35 to 45 minutes.
4. Cool to room temperature, or chill, before serving.

Ingredients

• 1 sheet puff pastry dough (available in the freezer case of most grocery stores)
• 1 1/2 pounds canned pumpkin (not pie filling)
• 16 ounces cream cheese
• 1 can sweetened condensed milk (10 1/2 ounces)
• 3 eggs, beaten
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger

Procedure

1. Preheat oven to 400 F.
2. Spray 10-inch spring form pan with vegetable oil.
3. Roll out pastry sheet to 13 inches square. Place the pan on top of the dough and cut off corners so that you have a circle 13-inches in diameter. Line the pan with the dough, and place in the freezer while preparing the filing.
4. Place remaining ingredients in the bowl of a mixer fitted with the paddle attachment. Beat until the mixture is smooth and uniform, about 4 to 5 minutes.
5. Pour filling into the prepared crust and bake in 400 °F oven for 15 minutes. Lower heat to 325 F until filing is set and dough is golden brown, about 35 to 45 more minutes.
6. Cool on a rack for at least an hour before removing from the pan.

Ingredients

• 2 cups wheatberries, picked over and rinsed
• 2 quarts water
• 1/2 bunch kale, ribs removed and chopped
• 1/2 cup dates, pitted and thinly sliced
• 1/3 cup dried cranberries
• 1/3 cup dried apricots, thinly sliced
• 1/2 cup chopped almonds (or nut of choice)
• 1/2 small red onion, diced
• 1/4 pound soy chorizo
• 1/4 cup olive oil
• 1/8 cup red wine vinegar
• 1 tablespoon agave nectar
• salt and pepper, to taste

Procedure

1. Place wheatberries in a large pot with water. Bring to a boil over high heat and stir.
2. Reduce heat to simmer and cook until wheatberries are chewy/tender (about 1 hour)
3. Add the kale and stir to incorporate.
4. Immediately drain and run under cold water until cool.
5. In a large bowl, combine the wheatberries and kale, dates, cranberries, apricots, and onions.
6. Cook the soy chorizo accordng to the package. When cooked, place chorizo, olive oil, red wine vinegar and agave nectar in a bender and puree. Season with salt and pepper.
7. Add dressing to salad and thoroughly combine.

Ingredients

• 2 cups low sodium chicken broth
• salt and pepper
• 7 tablespoons butter, room temperature
• 2 medium red onions, cut into small dice
• 1.5 cups Arborio rice
• 2.5 cups Pinot Grigio wine
• 1.5 cups freshly grated white cheddar cheese
• 3 tablespoons olive oil
• 1/ teaspoon salt
• 1/4 teaspoon cayene pepper
• 1 pound shrimp, peeled, deveined, and butterflied

Procedure

1. Heat the chicken stock over medium heat and season to taste with pepper.
2. Heat a large heavy-bottomed pan over medium heat. Add the butter, and when melted add the onions. Stir to coat with the butter and then stir occasionally until golden, 15 to 20 minutes.
3. Add the rice and stir to coat, no more than 1 minute.
4. Increase the heat to medium high and pour in 1/2 cup of the wine. Stir frequently and reduce until the wine becomes syrupy.
5. Add the hot stock, one large ladle at a time. Stir constantly, adding another ladle of stock when the first has been absorbed. Continue to add hot stock in this manner until all the stock has been absorbed.
6. Once all of the stock has been absorbed start to add the rest of the Pinot Noir. Add the wine gradually, until it has all been absorbed.
7. Add the cheese, a handful at a time, until all has been incorporated.
8. Season to taste with salt and pepper. Cover and set aside off heat.
9. Heat a Grill pan over medium high heat.
10. In a bowl combine oil, cayenne, and salt. Add shrimp, and toss to coat.
11. Grill shrimp quickly.
12. Serve the risotto with shrimp on top.

Ingredients

• 2 sheets puff pastry dough (available in the freezer case of most grocery stores)
• 3 tablets Mexican Chocolate
• 4 ounces dark chocolate, roughly chopped
• 1/2 cup heavy cream
• 16 ounces cream cheese
• 1 can sweetened condensed milk (10.5 ounces)
• 3 eggs, beaten

Procedure

1. Preheat oven to 400 F.
2. Spray 2 muffin pans with vegetable oil spray.
3. Cut each piece of pastry into 12 equal size squares. With a little flour on the work surface roll each piece of dough into a 5-inch square. Line each space in the muffing tin with a square of dough.
4. Heat both chocolates on the defrost setting in the microwave - just until melted. Stir in the cream until well incorporated.
5. Place remaining ingredients into a food processor fitted with the blade attachment. Process until the mixture is smooth and uniform, about 2 minutes. Add the chocolate and beat until thoroughly incorporated
6. Pour filling into the prepared crusts and bake in 400 °F oven for 15–18 minutes. When crusts are golden cheesecakes are done. Cool 15 minutes and remove from tins.

Ingredients

• 1/4 cup roughly chopped (pitted) Greek olives
• 4 ounces Feta cheese, crumbled
• 1 small tomato, seeded and diced
• 1 tablespoon fresh oregano leaves, chopped
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1 pound to 20 ounces salmon fillet

Procedure

1. Preheat grill pan.
2. Combine all ingredients except salmon.
3. Pack the mixture on top of the fish.
4. Preheat broiler, with rack 5 inches below element.
5. Place fish on the grill pan.
6. After 4 to 5 minutes, depending on the thickness of the fish, transfer the grill pan to the broiler. Broil for 4 – 6 minutes, depending on the thickness.
7. Remove from oven and transfer to a serving plate. Allow to rest for 5 minutes before serving.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• vegetable oil spray
• 16 ounce whole Brie (or 16 ounce wedge)
• 3 tart apples (such as Granny Smith) and/or a fresh crusty baguette

Procedure

1. Place sugar and water into a small pan over high heat. Stir constantly until mixture comes to a boil. Stop stirring. Cook until the mixture turns amber. Once the water has evaporated this happens quickly - so don't leave the pan unattended.
2. While the sugar cooks spray a baking rack with vegetable oil spray. Place the Brie on the sprayed rack and place over a heat resistant container lined with aluminum foil.
3. Pour the caramelized sugar very slowly over the Brie. Be sure to cover the whole surface. The sugar will be extremely hot – do not touch it.
4. Cut the apple into quarters and remove the seeds and core. Cut each quarter into 4 pieces. (If not serving immediately, toss apple wedges in a little lemon juice.)
5. Serve the Brie with apple wedges and the baguette.

Ingredients

• 2 cups diced melon (watermelon is my first choice and cantaloupe is second)
• 1/3 cup red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon curry powder (hot or mild – to taste)
• 3 tablespoons olive oil
• 1 small onion, thinly sliced into julienne strips
• 4 cups melon cut into 1/2 -inch cubes – no seeds

Procedure

1. Separate any seeds from the 2 cups melon using a food mill or ricer. Discard seeds and pulp.
2. Place all juices processed in the mill/ricer into a small saucepot and heat over high. Boil until only 1/3 cup remains.
3. Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.
4. Transfer to a cool bowl and chill for 30 minutes in the refrigerator.
5. Place the cubed melon into a large bowl. Add the cooled curry and toss until all ingredients are evenly coated.
6. Serve immediately or refrigerate.

Ingredients

• 6 grapefruit, supreme
• 1/2 cup Reisling wine
• 1/2 - 3/4 cup sugar

Procedure

1. Place grapefruit and sugar in a blender. Puree until smooth.
2. Add wine and mix to combine.
3. Process sorbet in an ice cream machine according to maufactures directions.

Ingredients

• 1 cup unsalted butter
• 3/4 cup brown sugar
• 4 peaches, sliced
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 teaspoon vanilla
• 1.5 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 1/2 teaspoons baking powder
• pinch salt
• 1/2 cup milk

Procedure

1. Preheat oven to 375F.
2. Melt 1/2 cup of the butter in a 10-inch baking pan or cast iron skillet. Butter the sides of the pan as well.
3. Sprinkle the half of the brown sugar evenly over the bottom of the pan.
4. Cream the remaining butter and sugar. Add eggs one at a time, and then the vanilla.
5. Sift together the flour, cornmeal, baking powder and salt. Add the egg mixture in 3 increments - alternating with the milk.
6. Carefully pour the batter over the butter/brown sugar.
7. Mix the sliced peaches with the remaining brown sugar and arrange attractively on top of the batter.
8. Bake at 375F for about 35 minutes (or until a toothpick inverted into the center comes out clean).
9. Cool 5 minutes before serving. Serve warm (with sour cream or whipped cream if desired).

Ingredients

• vegetable oil spray
• 4 ounces chevre
• 1 cup sour cream
• 2 eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ears corn, kernels removed (3 cups frozen corn can be substituted)1/4 cup diced roasted red bell pepper
• 1 cup fresh breadcrumbs

Procedure

1. Preheat oven to 325F.
2. Spray an 8 x 8-inch or 9 x 9-inch baking dish with vegetable oil spray.
3. In a medium mixing bowl combine the chevre and sour cream. When the mixture us uniform, add the eggs, salt and pepper. stir to combine.
4. Add the corn and bell pepper, and stir to combine. Add the breadcrumbs and stir just to combine.
5. Pour into the baking dish. Bake in preheated oven until the top is golden brown – 25 to 35 minutes.
6. Serve hot or warm.

Ingredients

• 4 ripe avocados, skins and pits removed
• juice of 1/2 to 1 lemon or lime (to taste)
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 teaspoon freshground white pepper
• 1 teaspoon Tabasco
• kosher salt, to taste

Procedure

1. Place all ingredients into a mixing bowl. Mix together with a potato masher (or wooden spoon) until you have a uniform mixture. There will be small lumps of avocado.
2. Season with salt as necessary.

Ingredients

• 1 pound orzo pasta cooked according to manufacturers directions
• 1 cup toasted pine nuts
• 2 roasted red pepper, sliced thin
• 1 cup pesto
• Oven roasted tomatoes
• 2 boneless, skinless, chicken breast
• Olive oil
• Salt and pepper
• 1 recipe pesto
• 15 roasted cherry tomatoes

Procedure

1. Heat a grill pan over medium-high heat. Brush pan with olive oil and season chicken with salt and pepper.
2. Cook chicken for 10 minutes on each side or the internal temperature of the chicken reaches 160 F.
3. Allow chicken to rest for 10 minutes. Slice chicken into ½ thick slices. Place into a bowl with orzo, pine nuts, roasted peppers, oven roasted tomatoes and pesto. Mix to salad combine, season with salt and pepper to taste.

Pesto

Ingredients

• ¾ cup extra-virgin olive oil
• 3 cups (loosely packed) fresh basil leaves
• 1 cup (loosely packed) fresh arugula
• ½ cup grated pecorino Romano cheese
• 1/3 cup pine nuts
• 2 garlic cloves, peeled
• ½ teaspoon lemon zest
• 2 tablespoon lukewarm water

Procedure

1. Place ½ cup oil and next 6 ingredients in processor. Process to thick paste.
2. With motor running, add remaining ¼ cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper.

Oven Roasted Cherry Tomatoes

Ingredients

• 15 cherry tomatoes

Procedure

1. Preheat oven to 200 degrees F.
2. Cut the tomatoes in half and place them on a cookie sheet or pan.
3. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 2 hours or until they become shriveled and partially dehydrated.
4. Remove them from the oven and drizzle tomatoes with olive oil.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Tabasco – or to taste
• 2 links Andouille sausage – minced
• 1 pound raw shrimp, peeled and deveined, and diced
• 2 cups cooked rice
• 12 large leaves from iceberg or green leaf lettuce

Procedure

1. In a large bowl whisk together the oil, vinegar, salt, pepper, and Tabasco. Add the Shrimp and set aside.
2. Heat a large skillet over medium high heat.
3. Add the sausage and stir occasionally until it begins to brown – about 4 minutes. Add the shrimp and stir every 30 seconds (not constantly) until cooked through – about 3 minutes.
4. Add the rice and stir for 2 minutes longer. Season to taste with salt and pepper.
5. Transfer to a serving plate.
6. Serve with lettuce to wrap the filling.

Ingredients

• 1/4 cup olive oil
• 1 cup finely chopped onion
• 2 cloves of garlic, minced
• 1 tablespoon dried oregano
• 2 1/2 cups diced summer squash
• 2 1/2 cups diced zucchini
• 3 ears of roasted corn, removed from cob
• 3/4 cup sliced green onion
• 3 Anaheim Chiles roasted, skin removed and seeded
• 1 cup diced ripe Roma tomatoes
• 1/4 cup firmly packed coarsely chopped fresh cilantro leaves
• 1/2 cup cream
• 1 cup pepper jack cheese, shredded
• 1 teaspoon salt

Procedure

1. Heat 2 Tbsp of the oil in a large skillet and sauté the onion for about 4 minutes over medium-high heat. Add the garlic and oregano; sauté 2 minutes longer.
2. Add the squash and zucchini and sauté 5 minutes longer, until softened. Add the remaining 2 Tbsp of oil with the corn, green onion, and chiles and sauté 3 minutes longer.
3. Stir in the tomatoes, cilantro, and cream and heat through, about 5 minutes.
4. Season with salt and stir in cheese. Serve hot or warm.

Ingredients

• 1 cup quinoa
• 2 cups water
• ½ teaspoon salt
• 1 tablespoon fresh mint, chopped
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup scallions, chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• salt and pepper to taste
• Optional additions: chickpeas, grated carrot, chopped green, red or yellow pepper

Procedure

1. Rinse and drain the quinoa 5 times.
2. Place the quinoa, water and salt in a covered pot and bring to a boil.
3. Reduce heat and simmer until the water has been absorbed (about 15 minutes).
4. Fluff with a fork and place in a bowl.
5. Add remaining ingredients.
6. Season with salt and pepper.

Seared Za'atar Spiced Tofu

Ingredients

• 1 pound firm tofu, sliced into 1/2 inch slices
• 3 tablespoons sesame seed
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram or oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 3/4 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil

Procedure

1. Combine the spice mix ingredients and spread in a flat container. Place the tofu in th spice mixture and turn over to coat both sides.
2. Heat a large skillet over medium heat. Add oil when hot.
3. Cook both sides of tofu until golden brown.

Ingredients

• 1/2 cup margarita mix
• 2 bananas, thinly sliced
• 1/4 cup tequila
• 2 tablespoons orange juice concentrate
• 3 tablespoons granulated sugar
• 1 pint strawberries, thinly sliced
• ½ pineapple, peeled, cored, and diced
• 2 cups heavy cream
• 1/3 cup powdered sugar
• zest of 2 limes

Procedure

1. Toss the sliced bananas in 2 tablespoons of the margarita mix – to prevent browning.
2. In a small bowl whisk together the remaining margarita mix, tequila, orange juice concentrate, and granulated sugar.
3. In separate bowls, toss each fruit in 1/3 of the tequila/margarita mix mixture. Allow fruit to marinate in the mixture for 30 minutes at room temperature or up to 4 hours in the refrigerator.
4. Beat the cream to the soft peak stage. Whisk in the powdered sugar, and continue beating until stiff peaks form.
5. Place 1/8 of the bananas in the bottom o 8 parfait glasses. Top with 1 tablespoon whipped cream. Top with 1/8 of the kiwis and another dollop of whipped cream. Finally top with 1/8 o the strawberries and another dollop of whipped cream. Sprinkle a little lime zest on the tp as a garnish.

Ingredients

• 2 quarts water
• 1 pound fresh asparagus, cut into 1-inch pieces
• 6 tomatillos, chopped
• 2 tablespoons lemon juice
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon Tabasco
• 1/2 cup sour cream
• 1 small tomato, seeded and cut into very small dice
• 1 recipe fresh tortilla chips

Procedure

1. Bring water to a boil and add asparagus. Cook for 3 to 4 minutes and remove to a colander and hold under cold running water.
2. Place asparagus, tomatillos, lemon juice, onion, garlic, Tabasco, and sour cream into a food processor fitted with the blade attachment. Process until smooth.
3. Season to taste with salt and pepper.
4. Remove to serving bowl and top with diced tomato.
5. Serve with fresh tortilla chips.

Fresh Tortilla Chips

Ingredients

• 1/4 cup olive oil
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 fresh flour tortillas

Procedure

1. Preheat oven to 375 F.
2. In a small bowl mix together oil, butter, salt and pepper.
3. Brush one side of each tortilla with oil/butter mixture.
4. Use a pizza cutter to cut each tortilla into 12 wedges.
5. Place tortillas, buttered side up, on sheet pans in a single layer.
6. Bake at 375 F until golden and crisp, about 12 minutes.

Ingredients

• 3 tablespoons Balsamic vinegar
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• 0.25 teaspoon freshly ground black pepper
• kosher salt, to taste
• 3 Belgian endives., halved lengthwise
• 2 hearts Romaine, halved lengthwise
• 1 pound asparagus, trimmed
• 0.33 cup freshly grated Parmesan
• Balsamic syrup to garnish

Procedure

1. Combine vinegar, oil, garlic, salt and pepper. Whisk together and set aside.
2. Place the romaine cut side down on a hot grill. Cook until grill marks appear on the cut side, 2 to 4 minutes.
3. Place on a cutting board, and cut across the leaves, making ½-inch ribbons.
4. Grill the endives and asparagus in the same manner. Cut endive into thin shreds.. cut asparagus into 1-inch pieces.
5. Add to bowl and toss with dressing.
6. Place on serving plates and top with parmesan and a drizzle of balsamic syrup
7. Place grilled lettuce in a bowl, add dressing and toss to coat.

Ingredients

• 8 ounces chorizo
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 pound new or yellow potatoes, cut into ½-inch dice (not peeled)
• 1 lime, juiced
• 1/2 cup queso seco (or other crumbly Mexican cheese), crumbled

Procedure

1. Heat a large skillet over medium heat. When hot add chorizo. Cook thoroughly, stirring occasionally.
2. Transfer to a blender and add kosher salt, olive oil, and water. Puree.
3. Toss potatoes in the chorizo mixture and place back in the skillet. Cook over medium heat - covered - for 15 minutes – Stirring every 5 minutes. When the potatoes begin to be fork tender remove cover and cook 5 minutes longer.
4. When very tender, add lime juice and toss to incorporate. Transfer to a cool bowl and chill (or allow to come to room temperature.
5. Just before serving add cheese and toss to incorporate.

Ingredients

• 1 tablespoon butter
• 1 shallot, minced
• ¼ teaspoon curry powder
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons brown sugar
• 2 golden delicious, Fuji, or jonagold apples, peeled, cored, and cut into very small dice
• 3 ounces Brie, chilled and cut into small dice
• 1 sheet puff pastry dough

Procedure

1. Heat a small skillet over medium high heat. When hot add butter, shallots, curry powder, pepper, salt, and brown sugar. Stir constantly for 2 minutes.
2. Add apples and stir to coat with butter and spices. Cook for 5 minutes, stirring occasionally. Remove from heat, transfer to a large rimmed cookie sheet and spread out into a thin layer. Cool for 20 - 30 minutes.
3. Combine cooled apples and Brie.
4. On a floured surface roll cut pastry sheet into 24 equal-size squares. Roll each square into a larger square Preheat oven to 375 °F. Set rack to lower third of oven.
5. 3-inches on a side.
6. Spray a mini muffing tin with Vegetable oil spray. Line each compartment with a piece of dough. Spoon 1 teaspoon of filling onto half of the squares.
7. Bake until light brown, about 12 - 15 minutes.
8. Cool tins on a wire rack for 10 minutes, then remove pastries from tin and place on rack to cool completely.

Ingredients

• ½ cup vegetable shortening
• ½ cup butter, softened
• ½ cup powdered sugar
• 1 tablespoon tequila
• zest of 2 limes
• 2 cups all purpose flour
• 1 cup almonds, finely chopped
• powdered sugar for rolling

Procedure

1. Preheat oven to 350 °F.
2. In a large bowl cream the shortening, butter, and sugar. Add tequila and zest and beat in.
3. Gradually add the flour, and the fold in the almonds.
4. Pinch off walnut-sized pieces and roll into balls. Place balls 1 inch apart on ungreased baking sheets.
5. Bake at 350 °F from 12 to 15 minutes – until golden brown.
6. Remove from oven and roll in powdered sugar. Transfer to racks to cool completely.

Ingredients

• 8 slices bacon
• 1 pound Sea Scallops
• salt and pepper
• 2/3 cup Sauvignon Blanc
• 2 tablespoons butter

Procedure

1. Preheat a large skillet. When hot cook the bacon just until golden brown – not crisp.
2. Transfer to a towel to drain. Drain Grease, but reserve the skillet.
3. Cut each slice of bacon into 2 or 3 equal length pieces. Wrap each around a scallop, and secure with a toothpick. Sprinkle top and bottom with salt and pepper.
4. Return the skillet to the stove – and set over medium high heat.
5. When hot add the wine. Swirl occasionally until nearly evaporated. Add the butter. Swirl until melted and the bottom of the pan is coated.
6. Add the scallops. Cook about 2 minutes to 3 minutes on each side. Turn only once – and do not over cook.
7. Serve immediately.

Ingredients

• 2 tablespoons olive oil
• 1/4 cup finely minced onion (or 1 shallot)
• 2 tablespoons balsamic vinegar
• 2 tablespoons granulated sugar
• 1/4 cup water
• 1/2 cup finely chopped dried figs
• 3 ounces thinly sliced proscuitto, chopped

Procedure

1. Heat a small covered skillet over medium heat.
2. When hot add oil and onion. Stir frequently for 2-3 minutes.
3. Add all remaining ingredients except proscuitto. Stir to incorporate.
4. Cover and cook until figs are very soft, about 5 minutes.
5. Remove cover and continue to cook, stirring frequently, until most of the liquid is gone, and the mixture is syrupy.
6. Add the proscuitto and stir to incorporate.
7. Stir occasionally for 3 or 4 minutes.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons flour
• 2 teaspoons paprika
• 1 cup tomato sauce
• 1/4 cup dry white wine
• 1/2 teaspoon cayenne
• 1/2 teaspoon thyme
• 1 teaspoon granulated sugar
• salt and pepper
• 1 pound raw shrimp, shelled and deveined
• 3 green onions, thinly sliced (green part only)

Procedure

1. Heat a large skillet over medium high heat. Add the oil, onion and garlic.
2. When onion becomes translucent, about 2 to 3 minutes, add the flour and paprika. Stir for 30 seconds and add the tomato sauce, wine, cayenne, thyme, and sugar.
3. Season to taste with salt and pepper.
4. Cover and simmer for 20 minutes. At this point you can cool/refrigerate the sauce for later use – or proceed to the next step.
5. After 20 minutes add the shrimp and stir to combine. Stir thoroughly once every 30 seconds until all shrimp are cooked through – about 4–5 minutes.
6. Serve garnished with the green onions.

Ingredients

• 1 1/2 cups diced fresh tomatoes (about 6 roma tomatoes)
• 2 tablespoons balsamic vinegar
• 1/4 tablespoons olive oil
• salt to taste
• freshly ground black pepper, to taste
• 1/3 cup grated parmesan cheese
• 4 hearts of romaine, halved then thinly sliced
• 1 carrot, grated

Procedure

1. In a blender, combine the tomatoes, vinegar, oil, salt, pepper and parmesan until the mixture is uniform.
2. Season to taste with salt and pepper.
3. Place the romaine and carrot in a large bowl.
4. Add the dressing and toss to incorporate.

Ingredients

• 2 large eggs well beaten
• 1/4 cup chopped celery
• 1/2 cup crushed saltine crackers
• 1 Tbsp Dijon-style mustard
• 1 tsp red hot pepper flakes
• 1 tsp Old Bay seasoning
• 2 tsp Worcestershire sauce
• 2 Tbsp finely chopped parsley
• 1/2 cup finely chopped green onion
• salt and freshly ground pepper to taste
• 1.5 pounds crab meat (lump preferred; remove shell and cartilage)
• 1/2 cup fresh bread crumbs
• 1/4 cup vegetable oil

Procedure

1. In a large mixing bowl, combine the eggs, celery, saltines, mustard, Old bay seasoning, pepper flakes, Worcestershire sauce, parsley, green onion, salt and pepper and blend well. Gently fold in the crab meat. Divide the mixture into 12 equal portions and shape them into patties. Dredge them lightly in the bread crumbs.
2. Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Sauté the crab cakes 2-3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately and serve with corn relish.

Corn Relish

Ingredients

• 4 tablespoon olive oil
• 1 cup finely chopped onion
• 2 cloves of garlic, minced
• 2 1/2 cups diced summer squash
• 2 1/2 cups diced zucchini
• 3 ears of corn roasted and kernels
• removed from cob
• 3/4 cup sliced green onion
• 3 Anaheim chili roasted and diced
• 1 cup diced ripe tomatoes
• 1/2 cup firmly packed coarsely chopped fresh cilantro leaves
• 1/4 cup cream
• 1 cup shredded pepper jack cheese
• 1/2 tsp salt

Procedure

1. Heat 2 Tbsp of the oil in a large skillet and sauté the onion for about 4 minutes over medium-high heat. Add the garlic and sauté 2 minutes longer.
2. Add the squash and zucchini and sauté 5 minutes longer, until softened. Add the remaining 2 Tbsp of oil with the corn, green onion, and chiles and sauté 3 minutes longer.
3. Stir in the tomatoes, cilantro, and cream and heat through, about 5 minutes.
4. Season with salt and stir in cheese. Serve hot or warm.

Ingredients

• 3 tablespoons Balsamic vinegar
• 2 Roma tomatoes, seeded and diced
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon freshly ground black pepper
• kosher salt, to taste
• 2 hearts Romaine, halved lengthwise
• 5 zucchini (and/or yellow squash), halved lengthwise
• 2 red bell peppers, halved and seeded
• 1 pound asparagus, trimmed

Procedure

1. In a blender, puree tomatoes,vinegar, oil, garlic, salt and pepper. Set aside.
2. Place the romaine cut side down on a hot grill. Cook until grill marks appear on the cut side, 2 to 4 minutes. Then grill the zucchini, slice, followed by the peppers and asparagus.
3. Cut all the grilled veggies into very thin slices.
4. Grill the endives and asparagus in the same manner.
5. Add to bowl and toss with dressing.

Ingredients

• 1 cup quinoa
• 2 cups water
• ½ teaspoon salt
• 1 tablespoon fresh mint, chopped
• 1 small bunch kale, stems and spine removed, chopped into small dice
• 2 green tea bags
• 1 quart water
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup scallions, chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 can garbanzo beans, drained
• salt and pepper to taste
• Optional additions: grated carrot, chopped green, red or yellow pepper, parsley

Procedure

1. Rinse and drain the quinoa 5 times.
2. Place the quinoa, water and salt in a covered pot and bring to a boil.
3. Reduce heat and simmer until the water has been absorbed (about 15 minutes).
4. Fluff with a fork and place in a bowl.
5. Boil the quart of water and steep tea bags for 5 minutes.
6. Blanch the kale, then move to ice bath to cool.
7. Mix kale and remaining ingredients with quinoa.
8. Season with salt and pepper.

Ingredients

• 2 tablespoons olive oil
• 1/4 cup finely minced shallot
• 2 tablespoons balsamic vinegar
• 2 tablespoons granulated sugar
• 1/4 cup water
• 1/2 cup finely chopped dried figs
• 3 ounces thinly sliced proscuitto, chopped

Procedure

1. Heat a small covered skillet over medium heat.
2. When hot add oil and onion. Stir frequently for 2-3 minutes.
3. Add all remaining ingredients except proscuitto. Stir to incorporate.
4. Cover and cook until figs are very soft, about 5 minutes.
5. Remove cover and continue to cook, stirring frequently, until most of the liquid is gone, and the mixture is syrupy.
6. Add the proscuitto and stir to incorporate.
7. Stir occasionally for 3 or 4 minutes.

Ingredients

• 3 tablespoons Balsamic vinegar
• 2 Roma tomatoes, seeded and diced
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon freshly ground black pepper
• kosher salt, to taste
• 2 hearts Romaine, halved lengthwise
• 2 endives, halved
• 1/2 bunch kale

Procedure

1. Preheat oven to 375F.
2. Cut tomatoes in half and roast in oven for 20 minutes.
3. In a blender, puree tomatoes,vinegar, oil, garlic, salt and pepper. Set aside.
4. Place the romaine cut side down on a hot grill. Cook until grill marks appear on the cut side, 2 to 4 minutes. Then grill the kale and endive.
5. Cut all the grilled veggies into very thin slices.
6. Add to bowl and toss with dressing.

Ingredients

• 1.5 cups diced fresh tomatoes (about 6 roma tomatoes)
• 1/4 cup olive oil
• 2 tablespoons balsamic or red wine vinegar
• salt to taste
• freshly ground black pepper, to taste

Procedure

1. Combine all ingredients in a blender. Refrigerate up to 2 days.

Ingredients

• 1.5 cups diced fresh tomatoes (about 6 roma tomatoes)
• 1/4 cup olive oil
• 2 tablespoons balsamic or red wine vinegar
• salt to taste
• freshly ground black pepper, to taste

Procedure

1. Combine all ingredients in a blender. Refrigerate up to 2 days.