Tortellini Soup

1 pound Italian sausage

1 cup chopped onion

2 large garlic cloves, sliced

4 cups (32 oz) beef stock or broth

1-28 oz can diced tomatoes (about 3/4 pound)

1-15-ounce can tomato sauce

1 large zucchini, sliced

1 large carrot, thinly sliced

1 medium-sized green bell pepper, diced

½  cup dry red wine

¼ cup balsamic vinegar

2 tablespoons dried basil

2 tablespoons dried oregano

1 tsp salt

½ tsp black pepper

8 to 10 ounces purchased fresh cheese tortellini

Freshly grated Parmesan cheese and/or pesto sauce

Sauté Italian sausage in a large soup pot over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from pot. Add onion and garlic and sauté until translucent, about 5 minutes. Return sausage to pot along with zucchini, carrot, bell pepper, wine, basil and oregano. Stir for 2 to 3 mintues. Add wine and vinegar, stirring and scraping up browned bits from the bottom of the pot. Finally add tomatoes, tomato sauce, broth and salt and pepper.  Bring to a low boil and then turn heat to low and let simmer until vegetables are tender, about 40 minutes. * Finally, add tortellini to simmering soup and cook until tender, about 8 minutes. Season soup to taste with additional salt and pepper. Ladle soup into bowls and top with pesto and cheese if desired.

* Can be prepared up to 2 days ahead. Cover and refrigerate. Bring to simmer before adding tortellini

Adapted from a recipe from epicurious.com

Chicken Pot Pie

1 shallot finely diced

1 T olive oil

1-10 oz bag frozen vegetables (carrots, peas, corn)

3 small potatoes, boiled tender, chopped

¼ cup celery, chopped

1 sprig rosemary

¼ cup white wine

1 cup cooked chicken, chopped

1 tsp herbs de province

3 tsp cornstarch

1 cup milk

1 cup half and half

Salt and pepper to taste

1 refrigerated pie crust dough

1 egg beaten with 1 T water

In a large pot, heat olive oil over medium heat. Add shallot and celery, cooking for 3 minutes. Add rosemary and frozen vegetables and heat for 5 minutes. Add wine, stirring to remove any brown bits from pan. Add chicken and herbs, stirring till heated. Dissolve cornstarch in milk and add to pan. Bring to a boil until mixture thickens. Lower to a simmer and add half of the one cup of half and half. Take off heat and remove rosemary.

Preheat oven to 375 degrees F. Roll out pie crust and cut out 4-5” diameter disks. Place on a parchment lined baking sheet along with remaining pie crust scraps. Brush crust with egg wash and bake for 10 to 15 minutes or until golden brown. Let cool.

Add remaining half and half to pot pie mixture and divide among 4 large ramekins or soup crocks. Bake for 15 minutes in 375 degree oven until bubbly. Remove from oven, top with pie crust disk and serve immediately. Use pie crust scraps for additional dipping if desired. 

Tuscan Onion Soup

2 red onions, diced

2 sweet yellow onions, diced

2 shallots, diced

2 cloves garlic

2 T butter

1 T olive oil

2-3” sprigs rosemary

¼ cup white wine

6 c broth (chicken, beef, vegetable)

3 T cornstarch

2 T balsamic vinegar

1 bay leaf

1 tsp black pepper

1 tsp salt

4 slices French bread

2 T olive oil or softened butter mixed w/ 1 tsp crushed garlic

2 c shredded mozzarella cheese

In a large dutch oven or oven-proof pot, heat butter and olive oil over medium heat. Add onion and sauté for 10 mins. Lower heat to low and add one sprig of rosemary to the pot. Let onions caramelize over 45 min to one hour, stirring occasionally, until onions are deep in color. Raise heat back to medium-high and add white wine, scraping down any brown bits in the pan. Dissolve cornstarch in broth and balsamic vinegar, and then add to the onion mixture along with last sprig of rosemary and garlic. Bring to a boil then cut heat to a simmer.  Let simmer for 30 mins, adding salt and pepper to taste.

Set oven to low broil. Spread garlic infused oil/butter over bread. Broil on a baking sheet until golden. Top with cheese and broil another 2 to 3 minutes till cheese is melted and bubbling.

Remove rosemary and bay leaf and divide soup among four soup bowls, and top with one of the toasts. Serve immediately.

Homemade Poptarts

1 c. whole wheat pastry flour

1/2 c. unbleached all-purpose flour

2 t. baking powder

1/2 t. salt

1/4 c. butter or coconut oil

1/3 c. agave, honey or maple syrup

1 t. vanilla extract

1-2 T. cold water

1/2 c. all fruit preserves

Coarse sugar for sanding

Optional Icing

1 c.  powdered sugar

1 T. water

1/2 tsp vanilla

In a food processor, process flours, baking powder, salt and fat until incorporated. In a bowl combine agave/honey/maple syrup with the flour/fat mixture. Work with a fork until combined. Add cold water, 1 T at a time and work until a dough forms. Divide dough in half and form into two small rectangles. Wrap in plastic wrap and refrigerate for 30 mins.

Preheat oven to 325 degrees F. On a floured cutting board, roll out one rectangle of dough to about 1/8” thickness. Using a sharp knife, cut out a rectangle about 8 inches wide and 10 inches long – save the scraps. Then cut in half the wide length and in half the long way, and each half into halves. This will leave you 8 4x2 ½ inch rectangles. Carefully spread about 1 T preserves in the middle of 4 of the rectangles, leaving a ¼ inch boarder free of the preserves. Lay the remaining 4 rectangles on top of each of those with preserves. Using a fork, crimp the edges and using a sharp knife, prick the pastry with 3 small slits. Place on a parchment lined baking sheet about 2 inches apart. At this time, you can gently wipe a finger wetted with water along the top of the pastry and sprinkle with coarse sugar or leave plain to ice later. Repeat with the remaining dough rectangle and re-use scraps. You will end up with about 18 to 20 pastries.

Bake pastries for 17 to 20 mins, until crust is golden brown. Transfer to a wire rack to cool before icing.

If icing, mix together powdered sugar, water and vanilla. Carefully ice the pastries and allow to dry before serving. Iced pastries are not recommended to be reheated in the toaster, but plain or sugared pastries can be. Iced pastries can be reheated in the microwave for 5 to 10 seconds.  Store in an airtight container for up to 3 days.

Recipe adapted from www.peasandthankyou.com

Green Tomato Bread

1 cup green tomatoes, grated

½ cup golden raisins

½ cup walnuts, chopped

¾ cup sugar

½ cup canola oil

2 large eggs, slightly beaten

1 tsp vanilla

2 cups flour – up to 1c can be whole wheat

1 tsp ground cinnamon

¾ tsp baking powder

¾ tsp baking soda

¾ tsp salt

Heat oven to 350 degrees and lightly grease an 8”x4” loaf pan.

In a large bowl combine tomatoes, raisins, walnuts, sugar, oil, vanilla and eggs. In a separate bowl, combine flour, cinnamon, baking powder, baking soda and salt. Add dry ingredients to the tomato mixture and stir unti just combined – do not overmix.

Transfer batter to prepared loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.  Let stand at least 10 mins before removing from pan – let cool on a wire rack. Allow to cool to room temperature before serving.

Recipe adapted from about.com

White Bean Spread & Apple, Onion and Walnut Spread

Two great vegan spreads to serve with crackers, toasts, bread or veggies

White Bean Spread

2 cans white great northern beans drained and rinsed

1/3 cup + ½ tsp olive oil

1 head garlic

1 T finely chopped fresh rosemary

2 T lemon juice

1 tsp lemon zest

Salt

Cut the top 1/3rd of a head of garlic off (save the top), rub with ½ tsp olive oil, wrap in foil and bake at 425 for about 40 mins - garlic should be a deep golden brown. After cool you can easily pick out the 'meat' from the bulb. Put all ingredients in a food processor, including the garlic from the top of the bulb, and process till smooth and airy. Salt to taste.  Serve at room temperature or chilled. Chill leftover spread for up to one week.

Apple, Onion and Walnut Spread

2 small yellow onions - 1 thinly sliced, 1 finely chopped

1 apple, diced

1 pear, pureed

1/2 cup water

1/2 cup chopped walnuts

3 T olive oil

2 T apple cider vinegar

2 T bourbon (optional)

1 T balsamic vinegar

1 tsp smoked paprika

1 tsp salt

1/4 tsp ground mustard

1/8 tsp clove

In a bowl, toss sliced onion, 1 T olive oil, and balsamic vinegar. Spread on a foil lined baking sheet and roast in a 425 oven for 40-50 mins, stirring often, covering with a sheet of foil to keep from burning - let cool then coarsely chop. In a large pot saute finely chopped onion in 2 T olive oil for about 5 minutes. Add apple, pear, water, and vinegar. Bring to a boil then lower to a simmer. Add walnuts, spices and caramelized onions. If using, add bourbon at this time. Stir frequently for about an hour, until mixture is thick and deep in color. Serve warm, room temperature or chilled. Chill leftover spread for up to one week.

Learned from personal experience and others that this tastes great on a baked sweet potato or BBQ beef.

Original recipes 

Bacon Tomato Jam

½ pound sliced bacon

2 lbs ripe tomatoes, roughly chopped

1 yellow sweet onion, roughly chopped

2/3 cup sugar

2 ½ T apple cider vinegar

1 ½ tsp salt

¼ tsp black pepper

1 tsp hot sauce

2 T bourbon (optional)

In a food processor, process tomatoes until slightly chunky. Set aside in a bowl. Process onions until finely chopped. Set aside in a separate bowl.

Cook bacon in a large skillet over medium high heat, turning occasionally, until evenly browned. Drain bacon on paper towels. Crumble when cool. Reserve 2 T of bacon grease.

In a large stock pot, heat bacon grease and cook onion over medium high heat for about 5 mins. Add tomatoes, bacon, sugar, vinegar, salt, pepper, hot sauce, and bourbon and stir well. Bring pot to a boil then reduce to a simmer. Stir occasionally until very thick, about 1 hour.

Cool and spoon into a 1 pint glass jar with lid. Keep refrigerated for up to 1 week.

Great on burgers, brats, toasted bread or crackers!

Recipe adapted from www.allrecipes.com

Coconut Zucchini Bars

These bars are a perfect way to end the season. Summery coconut flavor with fall flavors of a spiced zucchini bar.

Bars

1 cup all-purpose flour

1 cup grated zucchini

2/3 cup cane sugar

½ cup shredded unsweetened coconut

1 egg

1 T molasses

1 tsp baking soda

½ tsp vanilla

½ tsp ground cinnamon

½ tsp ground ginger

Coconut frosting

1 cup powdered sugar

2 oz cream cheese

1 T butter, softened

¼ tsp coconut extract

1/3 c shredded unsweetened coconut

Preheat oven to 350 degrees. In a large bowl mix butter and sugar till blended. Add egg, vanilla, and molasses and stir well. Add flour, spices and baking soda and stir till incorporated. Fold in zucchini and coconut. Spread evenly into a greased 8x8 baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of the bars comes out clean. While cooling, prepare the frosting.

In a small bowl, mix cream cheese, butter and extract. Add powdered sugar ¼ cup at a time stirring well.

Heat coconut in a small skillet to medium heat, toss gently until coconut is lightly browned. Take off heat and set aside to cool. 

When bars have cooled at least 20 minutes, frost evenly and sprinkle with toasted coconut.  Chill leftovers for up to three days -- if they last that long. 

Chilled Veggie Pizza

1 refrigerated whole wheat pizza crust (in the tube)

1 – 8oz package Neufchatel cheese (low fat cream cheese)

¼ cup prepared basil pesto

1 cup shredded carrots

¾ cup diced zucchini

¾ cup diced bell pepper

¾ cup halved grape tomatoes 

1/3 cup finely diced red onion

1 cup shredded white sharp cheddar

¼ cup finely chopped fresh basil

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

Olive oil for drizzling

Preheat oven to 425 degrees. On a cookie sheet lightly greased with olive oil, unroll pizza crust and carefully stretch to a rectangle. Sprinkle with garlic powder and salt. Bake for 15 to 20 minutes until crust is a golden brown. Drizzle with a bit of olive oil. Let cool.

In a small bowl, stir together Neufchatel cheese and pesto thoroughly. Spread over cooled crust. Top with vegetables and then cheese. Sprinkle with basil and pepper. Chill for about 30 mins before serving.

Refrigerate leftovers for up to two days.

Peach Streusel Muffins

¼ cup butter

1/3 cup sugar

1 large egg

2 1/3 cups all-purpose flour

1 T baking powder

1 tsp cinnamon

1 tsp ground ginger

½ tsp salt

¾ cup milk

1 tsp vanilla extract

1 ½ cups fresh or frozen peaches, roughly chopped

¼ cup sugar

3 T all-purpose flour

¼ tsp cinnamon

2 ½ T butter, chilled

Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating until blended.

Combine 2 1/3 cups flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.

Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.

Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Recipe adapted from Southern Living

                

Blueberry Bread

1 cup all-purpose flour

1 cup whole wheat flour

2/3 cup sugar

2 tsp baking powder

½ tsp salt

1 egg

1 egg white

½ cup applesauce

½ cup fat free milk

3 T butter, melted

1 ½ cup fresh blueberries

1 tsp almond extract

½ tsp ground cardamom

½ cup sliced almonds (optional)

Preheat oven to 350. In a large bowl, combine flours, sugar, baking powder, salt and spices. In a small bowl , beat the egg, egg white, applesauce, milk, butter and almond extract. Stir dry ingredients just until moistened. Fold in blueberries and nuts (if using). Transfer to a greased 8”x 4” loaf pan. Bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 20 mins before inverting onto a wire rack to cool completely.

Adapted from a recipe from Taste of Home

Morning Glory Muffins

2 c whole wheat flour

2/3 c sugar

2 tsp baking powder

¼ tsp baking soda

½ tsp ground ginger

½ tsp ground cinnamon

¼ tsp salt

2 eggs

¾ cup orange & carrot juice*

½ c canola oil

¼ cup finely grated carrots

¼ cup orange marmalade

½ cup chopped walnuts, divided into ¼ c portions (optional)

Preheat oven to 350 degrees F. Place liners in or grease 12 muffin cups.In a small mixing bowl combine the dry ingredients, except nuts. In a larger bowl, whisk together the wet ingredients. Sprinkle dry ingredients over the wet ingredients and fold to combine. Gently fold in ¼ cup of the nuts, if used. Fill muffin cups ¾ full and top each with the remaining nuts, if used. Bake for 20 to 25 minutes. Test with a toothpick for doneness. 

Best served warm out of the oven.

*If you cannot find orange & carrot juice in your local grocery store, use orange juice. 

Recipe adapted from www.biggirlssmallkitchen.com

Blueberry Lemon Rolls

Filling

1 1/3 cup frozen blueberries, not thawed

¼ cup granulated sugar

1 teaspoon cornstarch

Rolls

2 ¾ cup all-purpose flour

3 T granulated sugar

1 tsp salt

1 package active dry yeast or 2 ¼ teaspoons

½ cup water

¼ cup milk

2 ½  Tablespoons unsalted butter

1 large egg

Glaze

Juice and zest from 1 large lemon

1 cup powdered sugar (or more)

1-2 T milk

In a small bowl, combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss and let sit while you prepare the dough.

Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. This can also be prepared in a stand mixer using the dough hook.

On a lightly floured surface, knead the dough for about 5-6 minutes or if using a stand mixer, continue to run for 3 to 4 minutes. Place dough in a lightly greased bowl and let rest for about 10 minutes.

After 10 minutes, roll the dough out on a lightly floured surface into a 14x8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Starting on the long edge, roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise in a warm, draft-free place for 2-3 hours.

After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned.

While baking, mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar. If you'd like it thinner, add more lemon juice or milk. Pour over sweet rolls.

Adapted from a recipe from sallysbakingaddiction.com

 

Almond Macaroons

Unlike the popular French macarons appearing in bakeries across the country, this simple recipe makes a delicious cookie, full of almond flavor, with a crunchy exterior and soft interior. 

1 cup whole almonds (preferably blanched)

2/3 cup granulated pure cane sugar + ½ cup for rolling

1 large egg white

¼ teaspoon almond extract

Pinch of salt

Preheat oven to 350F degrees. In a food processor, pulse almonds and sugar until ground fine. Add egg, almond extract and salt and pulse until combined. Mixture will be sticky. Roll into 16 – 1” balls.  Roll each ball in sugar and space 2" apart on a parchment-lined baking sheet. Bake for 10 mins, until pale. Let cookies sit on the sheet for 10 mins before carefully moving to a cooling rack. 

Recipe courtesy of epicurious.com

Summer Feast for Four

Watermelon Gazpacho, Farmers' Market Panzanella, Yogurt BBQ Chicken Skewers with Minty Lemon Pepper Sauce, Strawberry Chocolate Chip Ricotta Popsicles - a great refreshing summer meal!

Watermelon Gazpacho

1 – ½ pound tomato, seeded & chopped (about ½ cup)

1 ½ pounds seedless watermelon (about 3 cups)

1 – cucumber, peeled, seeded & diced

¼ cup olive oil

10 to 12 mint leaves

2 T fresh lemon juice

Put all ingredients in a food processor or blender and process until a smooth, but slightly chunky consistency.

*Present this soup with a dollop of plain yogurt, splash of lemon olive oil and sprinkle of black pepper – or top with feta and fresh finely chopped mint.

Farmer’s Market Panzanella

4 c of crusty bread in ½” cubes

1/4 c + 1 T  olive oil

½ cup chopped of each: red pepper, baby green zucchini, baby yellow squash, radish, & red onion

2 T fresh orange juice  

2 T white balsamic vinegar

3 to 4 basil leaves, finely chopped

Salt & pepper

2 cups microgreens or mesclun mix (optional)

Toss bread cubes and 1 T olive oil in a medium bowl then spread across a cookie sheet. Sprinkle lightly with salt and pepper. Broil on low for 3 to 5 min just until bread starts to toast. Cool completely.

In the medium bowl, whisk together ¼ cup olive oil, orange juice, and balsamic vinegar.  Add vegetables and marinade in the refrigerator for at least 30 minutes.

10 mins before serving, toss bread cubes and basil with marinated vegetables.

If desired, serve over a small amount of microgreens or mesclun.

Yogurt BBQ Chicken Skewers w/ Minty Lemon Pepper Yogurt Sauce

Cut 1 lb chicken breast tenders into 1” pieces and marinade, for no less than two hours, in the following mixture:

1 c plain yogurt

¼ cup olive oil

2 T lemon juice

1 T fresh rosemary, finely chopped

1 T fresh thyme leaves, finely chopped

2 garlic cloves, minced

1 tsp salt

1 tsp pepper

Prepare Sauce by mixing the following:

1 c plain yogurt

2 T sour cream

Zest of two lemons

Juice of one lemon

2 garlic cloves, minced

2 T fresh mint, finely chopped

1/2 T black pepper

1 tsp salt

Let chill at least 2 hours

Grill chicken pieces for 2 to 3 mins per side, until juices run clear. Let cool for 1 to 2 minutes before skewering several pieces onto a bamboo or metal skewer. Serve with chilled dipping sauce.

For an extra touch, I squeezed some lemon juice over the chicken before serving and put a small dot of sriracha (chili pepper sauce) on the plate for some kick!

Strawberry Chocolate Chip Ricotta Popsicles

1 pint fresh strawberries, hulled and halved

1 15 oz container whole milk ricotta cheese

½ cup mini chocolate chips

¼ cup sugar

1 T fresh lemon juice

Place strawberries, ricotta, sugar and lemon juice in a food processor and run for two minutes until mixture is smooth. Fold in chocolate chips. Pour into ice cream molds and freeze for 4 to 6 hours before serving.

Grocery List

1 1-lb package chicken breast tenders

1 loaf crusty bread – such as French or sourdough

16 oz plain yogurt

1- 8oz container sour cream

1- 15oz container ricotta cheese

1 small seedless watermelon

1 pint strawberries

1 large tomato or 2 medium tomatoes

1 baby zucchini (about 5 inches long)

1 baby yellow squash (about 5 inches long)

1 red bell pepper

1 bunch radishes

1 English cucumber

1 small red onion

1 small bag of microgreens or mesclun

1 garlic bulb

3 lemons

1 orange

Fresh Rosemary, Thyme, Basil, Mint

1 small bag mini chocolate chips

Olive Oil

Sugar

Salt

Pepper

Recipes adapted from: New York Times, Stonyfield Organic, mybakingaddiction.com, and epicurious.com

Limoncello & Lemon Ginger Syrup

Limoncello

5 lemons

2 cups vodka

1 ¾ cup water

1 ¼ cup sugar

Rinse lemons then peel carefully into long strips with a vegetable peeler. Using a sharp knife trim away any white pith from the peels. To a large glass bowl or pitcher, add peels and vodka. Cover with plastic wrap or airtight lid and let steep at room temperature for at least 4 days. Use the leftover lemons to make the Lemon Ginger Simple Syrup below.

After four days, stir water and sugar in a small saucepan over medium heat until sugar has dissolved. Cool completely then add to the peel/vodka mixture. Cover and let sit at room temperature overnight.

Strain the limoncello through a mesh strainer, discard the peels. Transfer the limoncello to a 1 liter glass bottle and refrigerate until cold. Enjoy for up to 1 month.

Enjoy as a cordial or on ice with a splash of soda water.

Lemon Ginger Simple Syrup

Juice of 5 lemons – about ¾ c

¾  cup water

1 cup pure cane sugar

2 inch section of ginger, peeled and cut into small sticks

In a small sauce pan, boil water, sugar and ginger uncovered, stirring occasionally until reduced to about 1 cup, about 7 minutes. Remove from heat and stir in lemon juice. Strain through a mesh strainer, pressing hard on the ginger to release juices. Pour into a 1 liter glass bottle, cool and chill, covered. Enjoy for up to two weeks.

Great for cocktails, teas, colds, or fresh lemonade…

Lemon Ginger Lemonade

¾ cup water

3 to 4 T lemon ginger syrup

2 T fresh lemon juice

Mix all in a small glass filled with ice. Enjoy!

Bourbon Nut Blondies

1/2 cup salted butter, melted
3/4 cup packed brown sugar
1 large egg
4 Tbsp. bourbon or whiskey
1 tsp. vanilla
1 cup all-purpose flour
1/4 tsp. salt
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans

Preheat the oven to 350F and grease an 8×8-inch pan or line it with parchment paper with extra hanging over the sides – this makes for easy removal and slicing.

In a medium bowl, stir together the butter and sugar, then add the egg, bourbon and vanilla, stirring until smooth. Add the flour and salt and stir until almost combined. Fold in chocolate and pecans just until blended. Spread evenly into the pan.

Bake for 25 minutes, or until the edges start to pull away from the sides and the middle is set. Cool at least 30 mins before cutting into squares. 

Makes 9-16 blondies.

Adapted from a recipe from www.dinnerwithjulie.com

Crab Pasta Bake

4 cups cooked egg noodles

2 cups prepared spinach and artichoke dip

1 – 6oz can crab meat ( ¾ cup)

4 oz cream cheese, room temperature

1/2 cup sour cream

½ cup grated parmesan cheese

¼ cup green onion, chopped

1 tsp lemon zest

1 cup panko bread crumbs

2 T butter, melted

1 tsp Old Bay seasoning

Preheat oven to 375 degrees.

In a large bowl, mix together dip, cream cheese, crab meat, parmesan cheese, green onion, and lemon zest. Carefully fold in the cooked noodles. Pour into an 8 x 8 baking dish.

In a small bowl, mix melted butter and bread crumbs. Evenly spread over the crab/noodle mixture. Sprinkle Old Bay over the top.

Bake for 30 mins or until bread crumbs are golden and the bake is bubbling.

Morels in Basil Cream Sauce

Serves 2

12 to 14 morel mushrooms, rinsed and dried

 2 T butter

1 T olive oil

1 T flour

1 cup heavy cream

1 T sherry or white wine

2 T chopped fresh basil

Salt & Pepper

4 – 4 inch pieces of toasted bread, such as French baguette or ciabatta, drizzled with olive oil

In a small skillet, heat butter and olive oil over medium heat. Saute morels for about 4 to 5 minutes. Using a slotted spoon, remove mushrooms. Add flour to the skillet, and mix thoroughly, making a roux or paste. Cook for about 2 minutes or until golden. Slowly pour in cream, whisking vigorously to prevent lumps. When mixture begins to boil and thicken, take off the heat. Add sherry or wine and chopped basil. Stir for another minute before adding the morels. Spoon over toasted bread. 

Cauliflower and White Bean Soup

Serves 4

1 - 16oz (1lb) bag frozen cauliflower

1 - 15 oz can great northern beans, rinsed/drained

¼ cup finely chopped onion

4 cloves garlic – 2 finely minced, 2 quartered

1 - 3” sprig fresh rosemary, or 1 tsp dried

1 cup whole milk or half & half

½ cup chicken stock

1 tsp ground black pepper

1 ½ tsp sea salt

Olive oil

Black truffle infused oil (or infused oil of choice)

Heavy cream

In a large microwaveable steamer place cauliflower, chicken stock, quarter garlic cloves and rosemary sprig. If you don’t have a steamer, place in a large microwaveable bowl covered in plastic wrap. Steam for about 10 minutes or until cauliflower is fork tender. Take out the rosemary sprig, remove the leaves and finely chop.

In a medium pot, heat 1 tsp olive oil over medium heat. Add onion and sauté for about 5 minutes. Add garlic and sauté another two minutes. Add beans, the chopped rosemary, and 1 tsp black truffle oil and cook over medium heat for about 3 minutes, stirring constantly.

In a blender, pour milk, salt and pepper, and both the cauliflower and bean mixture. Remove the top plug from the blender lid before securing. While covering the opening with a small towel, blend the mixture until smooth, 1 to 2 minutes. Salt and pepper to taste.

Return to the mixture to the pot and warm the soup on medium heat until bubbling hot. Reduce heat to low and let simmer for 10 minutes, stirring occasionally. 

Serve this soup with a drizzle of heavy cream and truffle oil along with some crusty bread or croutons. 

Chocolate Chip Banana Bread

1 c. sugar

¼ c. butter, melted

2 eggs

1 c. ripe bananas, mashed (3 med or 2 large)

½ c. sour cream

1 tsp. vanilla

1½ c. all-purpose flour

1 tsp. baking soda

¼ tsp. salt

½ - 1 c. chocolate chips

½ cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Spray large loaf pan with cooking spray. Beat together sugar and butter. Add eggs, banana, sour cream and vanilla, blending well. In a small bowl, mix dry ingredients. Add to wet mixture and stir just till combined. Stir in chocolate chips and nuts if desired. Bake for 50 to 60 minutes, until a toothpick pricked into the loaf comes out clean. 

Let cool for 30 mins before turning out of the pan.

Recipe from thirtyhandmadedays.com

Lighter options:

Use light sour cream or low fat Greek yogurt instead of sour cream

Substitute ¾ c whole wheat flour for all-purpose flour

Italian Beef Stew

Olive oil

1 1/2 cups chopped onion 

1/2 cup chopped carrot 

1 tablespoon minced garlic

1/4 cup all-purpose flour

1 pound stewing beef, trimmed and cut into cubes

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1 cup dry red wine 

1 - 14 oz can diced Italian tomatoes

1 (8-ounce) package cremini mushrooms, sliced

1 - 14 oz can beef broth

1/2 cup water

1 T Italian seasoning

2 sprigs fresh thyme or 1 tsp dried thyme

1 bay leaf

3/4 cup (1/4-inch-thick) slices carrot 

2 tablespoons each chopped fresh basil and chopped fresh parsley (optional)

Heat a large pot over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic and sauté for 45 seconds, stirring constantly. Remove from pan.

Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan and repeat with the remaining beef.

Add wine to pan, and bring to a boil, scraping up all the brown flavorful bits. Cook until reduced, about 5 minutes. Return meat and the onion mixture to pan. Add tomatoes, mushrooms broth, seasoning and bay leaf. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Before serving, discard bay leaf.

Fresh herbs can be sprinkled on top for serving.

Recipe adapted from one published by Cooking Light (2011)

A Grapefruit Duo

2 great recipes from one grapefruit!

Broiled Grapefruit

½  ruby red grapefruit

½  tsp pure cane sugar or brown sugar

Grapefruit Cooler

½ ruby red grapefruit, juiced

1 ½ oz quality gin, preferably Hendricks

Grapefruit flavored soda, such as Fresca or La Croix Pamplemousse 

To prepare the broiled grapefruit, line a small baking sheet with aluminum foil. In an oven, place a rack two levels from the top and set the broiler to high. Slice your grapefruit in half; for this recipe you’ll use the ½ that has the flattest bottom, so it won’t roll around on your pan. Using a sharp paring knife or grapefruit knife, slice each section of grapefruit . This will help you scoop out your grapefruit later. See below for a tutorial. Place the grapefruit on the pan and sprinkle with sugar. Broil for 5 to 7 minutes or until the top starts to char slightly. Let cool while you make your drink!

To prepare the grapefruit cooler, fill a small glass with ice. In a shaker filled with ice, add gin and grapefruit juice and shake for 30 seconds. Strain into the glass and top with grapefruit soda.

 Cutting a grapefruit:

(from Living Well Kitchen)

1. Start with a serrated knife

2. Cut the grapefruit in half horizontally

3. Put it in a bowl

4. If it’s not sitting up right by itself turn it over and slice a small piece of the bottom off to give it a flat surface to sit on

5. Now it sits up straight without wobbling

6. Using the serrated knife, cut around the edges of the grapefruit insides and the skin

7. Go around the entire diameter of the grapefruit

8. Now cut out each section of the grapefruit

9. Try to cut each piece on the inside part of each section – use the “lines” as guides and cut on the inside part of them for each section

10. Repeat with the entire grapefruit and you’re done!

Fig and Rosemary Cocktail Cookies

1/2 cup dried figs

2 T fresh rosemary, finely chopped

1/2 cup turbinado sugar 

1 stick unsalted butter (softened)

1 large egg yolk

1/3 cup extra virgin olive oil

1 tsp salt

1 cup whole wheat flour

1 cup oat flour*  

* 1 cup old fashioned oats whirred in a food processor till fine, like flour

In a bowl cover the figs with warm water. Let stand for 15-20 minutes, until they are plump. Drain completely and dry with paper towel. Chop the figs into small pieces.

In a different bowl, rub the rosemary leaves into the sugar.

In a mixer fitted with paddle, beat the butter with the rosemary sugar until creamy. Beat in the egg yolk. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flours and beat until the dough forms. Dust the figs with flour to prevent them from sticking together, and using a large spatula fold them into the dough.

Place the dough onto a work surface and knead until it comes together. Press the dough into a disk and refrigerate for about 1-2 hours, until firm.

Preheat the oven to 350°

Place the dough on the parchment paper or work surface dusted with flour, and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies and arrange them one inch apart on the baking sheets.

Bake the cookies for about 20 minutes until they are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely.

Recipe adapted from food52.com

Fudgy Low-Fat Brownies

Adapted from a recipe from allrecipes.com

½ cup all-purpose flour

6 T unsweetened cocoa powder

1 cup sugar

1/8 tsp salt

2 T vegetable oil

½ tsp vanilla extract

¼ cup (4oz) pureed prune baby food

2 eggs

*optional add-ins

Preheat oven to 350. Grease an 8x8 baking pan.

In a medium bowl, stir together flour, cocoa, sugar and salt. Pour in oil, vanilla, prune puree, eggs and any add-ins. I used dried cherries. Stir till well blended. Spread the batter evenly into the prepared pan. At this point I also topped with chocolate chips. Why not?

Bake for 30 minutes, or until the top is shiny and a toothpick inserted in the center comes out clean.

*add-ins are ½ cup portions of the following: chocolate or flavored chips, toffee chips, dried cherries, or chopped nuts.

Rosemary Focaccia Bread

Adapted from a recipe from King Arthur Flour

1 ½ cup warm water (110 to 120 degrees)

3 T olive oil (plus extra for greasing and drizzling)

1 ¼ tsp salt

3 ½ cups all purpose flour

1 T instant yeast (rapid-rise)

2 T finely chopped fresh rosemary

Grease a 9x13 pan and drizzle with 2 T olive oil.

In a large bowl combine flour, salt and yeast. Add warm water and olive oil and beat with an electric mixer on high for 60 seconds. Dough should be sticky. If not, add 1 T of water at a time.

Scoop the dough into the prepared pan and using floured fingers, stretch dough evenly across the pan. This will take some time and patience.  Cover with saran wrap and let rise in a warm moist place for 1 hour or until puffy (see creating a ‘proofing box’).

Preheat oven to 375. Drizzle 1 to 2 T olive oil over the dough, carefully spreading oil with a brush or your fingers over the surface. Using your index finger, dimple the dough all over. At this point you can lightly sprinkle additional rosemary and sea salt if you wish.

Bake until golden brown, 35 to 40 mins.

You can substitute rosemary with other herbs if desired, or omit entirely.

Proofing Dough

Creating a ‘proofing box’ will create a warm, steamy environment to help your dough rise.

In your oven: Turn oven on for 1 to 2 minutes and then turn off. Place a small oven proof bowl in the bottom of the oven and carefully fill with boiling water. You want the bowl of water to produce steam. Place the pan with the dough on a rack placed in the middle of the oven.

In your bathroom: Make sure any windows are closed and vents turned off. Turn your shower to the hottest setting and run for 3 to 4 minutes or until you feel the moisture in the air. If you have a heat lamp, turn it on, but any lights will do. Set your pan with the dough on a counter or flat surface. Close the door to the bathroom as you leave and let the dough rise.

Mini Monkey Breads

12 Rhodes™ Dinner rolls, thawed but still cold

6 tablespoons butter, melted

2 tablespoons light corn syrup

½ cup brown sugar

1 ½  teaspoons cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

Icing:

1 cup powdered sugar

1-2 tablespoons milk or water

½ teaspoon vanilla

¼ tsp almond extract

Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Repeat with remaining roll pieces. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads. Serve warm or cool and store in an airtight container for up to 4 days.

For Mini Lemon Monkey Breads, substitute white sugar for brown sugar, substitute the zest of a large lemon (or two small) for the spices. In the icing, substitute ½ tsp of lemon extract for vanilla and omit the almond extract.

Adapted from a recipe from Rhodes Rolls