Pumpkin Pasta with Sausage and Wild Mushrooms

Pumpkin Pasta with Sausage and Wild Mushrooms

2 T. extra-virgin olive oil

1 lb. bulk sweet Italian sausage

1/4 lb. shiitake mushroom caps

2 Portobello mushroom caps, halved and thinly sliced

3 garlic cloves, minced

1 medium yellow onion, chopped

Salt

Fresh ground black pepper

1/2 C. dry white wine

1 C. chicken stock

1 (14  oz. ) can pumpkin puree

1/2 C. cream

2-3 T. thinly sliced fresh sage

1/2 tsp. freshly ground nutmeg

ground cinnamon (a pinch)

3/4-1 lb. penne or cellantani pasta

grated parmigiano-reggiano cheese

1/4 C. finely chopped fresh chives

 

Bring a large pot of water to a boil. Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and veggies; deglaze the pan with the wine. Add in the chicken stock; heat for 1 minute. Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low. Add salt and pasta to the boiling water; cook until al dente. Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.

 

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One-Pan Potatoes and Chicken Rosemary

One-Pan Potatoes and Chicken Rosemary

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

 

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Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

1 C. pancetta, finely diced (you can use bacon if you want, but make it good bacon)

1/2 medium onion, diced

5 cloves of garlic, smashed

1 small leek, diced

1/4 C. dry white wine

6 C. chicken broth

1 can whole peeled tomatoes, drained and coarsely chopped

1 1/2 C. shitake mushrooms, sliced into 1/8” strips

1 package portobello mushroom ravioli (or any other ravioli that sounds good to you – lobster, pesto or spinach all work)

Finely chopped flat-leaf parsley, to garnish

1/4 C. shaved parmesan, to garnish

Sea salt and freshly ground black pepper, to taste

soupwithmushroomravioli

Heat a large stockpot over medium heat. Add the pancetta and cook for 2-3 minutes, or until the pancetta has started leaving brown bits on the bottom of the pot. Add the onion, garlic and leek and continue to cook over medium heat for another 5 minutes, stirring occasionally. Add the white wine to deglaze the pot – the acid in the wine will let the brown bits on the bottom become unstuck. Scrape them up with a wooden spoon or spatula. Add the chicken broth and bring to a boil. Cover the pot and reduce the heat to a simmer. Let simmer for at least 20 minutes, or up to 4 hours for maximum flavor. Season to taste with salt and pepper. When you are about ready to serve, bring the soup to a boil and add the mushrooms. Cook for 1 minute, then add the ravioli and cook according to the package directions, usually about 3 minutes. Add the tomatoes. To serve, ladle a generous serving of broth and a few ravioli into a bowl and top with a little parsley and parmesan cheese.

 

 

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One-Pan Harvest Supper

One-Pan Harvest Supper

1 1/3 pounds (4 medium) potatoes, sliced 1/3 inch thick
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 T. vegetable oil
1 red apple, cored and cut into 1/3-inch wedges
1/3 cup sliced green onions

1 T. cider vinegar

1 T. honey

1 T. prepared yellow mustard

Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in 12-inch skillet over high heat toss and brown chicken in oil 3 minutes. Add apple; toss 2 minutes. Add potatoes; toss about 5 minutes until potatoes are lightly browned. In small bowl mix vinegar, honey and mustard. Drizzle over contents of skillet. Add green onions. Toss 2 minutes. Season with salt and pepper.

 

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Salsa Chili Pepper (Molho de Piri Piri)

Salsa Chili Pepper (Molho de Piri Piri)

Piri-piri is the Portuguese name for an extremely hot variety of pepper that traveled to Portugal via Angola. Much of the pepper’s heat comes from the seeds, so use all or part of them, depending upon how hot you want your sauce. Serve this fiery condiment as a marinade or sauce for grilled marinated shrimp (prawns), lobster or chicken.

molho1/2 C. coarsely chopped fresh hot red chili peppers

3 cloves garlic, finely minced

1 tsp. kosher salt

1 C. olive oil

1/4 C. red wine vinegar, optional

 

Combine all of the ingredients in a jar. Cover and let stand in a cool, dark place for at least 1 week or for up to 1 month. Shake well before using.

 

 

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Avocado and Mango Salad with Tequila-Lime Vinaigrette

Avocado and Mango Salad with Tequila-Lime Vinaigrette

avosaladFor the vinaigrette

1/2 teaspoon finely grated lime zest (use a microplane grater)

1/2 teaspoon finely grated orange zest (use a microplane grater)

2 teaspoons lime juice

1 tablespoon Reposado Tequila

1 tablespoon sherry vinegar

3 1/2 tablespoons extra virgin olive oil

1/4 to 1/2 teaspoon Tabasco to taste

1/8 teaspoon sea salt

 

For the tortilla strips

2 tablespoons olive oil

1 large flour tortilla – cut in 1/8” x 2” strips

Large pinch sea salt

 

For the salad

2 bunches arugula – root ends trimmed, rinsed and spun dry

1 firm, ripe avocado – peeled and cut in 1/8” slices

1 large ripe mango – peeled, cheeks cut in 1/8” slices

 

To make the vinaigrette – Place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside. To make the tortilla strips – Heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.  Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days. To serve – Place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Nutty French Toast

Nutty French Toast

12 slices French bread {about 1-inch thick}

8 eggs

2 C. milk

2 tsp. vanilla

1/2 tsp. cinnamon

3/4 C. butter, softened

1 1/3 C. packed brown sugar

3 T. dark corn syrup

1 C. chopped walnuts

 

Place bread in a greased 13×9-inch baking dish. In a large bowl, beat eggs, milk, vanilla, & cinnamon; pour over bread. Cover & refrigerate overnight. Remove from the fridge 30 minutes  before baking.  Meanwhile, in a mixing bowl, cream butter, brown sugar, & syrup till smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350~f. for 1 hour or till golden brown.

 

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Pan Roasted Lobster with Chervil & Chives

Pan Roasted Lobster with Chervil & Chives

2 live 1 3/4-pound hard-shell lobsters

2 T. peanut oil

2 shallots (1 1/2 ounces), finely diced

1/4 C. bourbon or cognac

2 or 3 T. dry white wine

6 T. unsalted butter, cut into small pieces and chilled

1 T. finely chopped chervil

1 T. finely chopped fresh chives

Kosher or sea salt

Freshly ground black pepper

 

Preheat the broiler or preheat the oven as hot as possible (500 to 550 degrees F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. WARNING: The handle of the pan will be red-hot and will stay-hot until the dish is complete. To avoid burns. Wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce until the pan is almost dry. Turn heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.

 

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Quinoa Pancakes with Blueberry Maple Syrup

Quinoa Pancakes with Blueberry Maple Syrup

quinoa pancakesPrepare Quinoa:

1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water

Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.

 

Prepare Syrup:

6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup

Combine all ingredients in a small saucepan and simmer until blueberries are heated through.

 

Pancakes:

2 eggs
2 ½ cups buttermilk
4 tablespoons shortening
2 ½ cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)

Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.

Garnish with toasted walnuts and Blueberry Maple Syrup.

 

Chicken Curry in a Hurry II

Chicken Curry in a Hurry II

2 T. vegetable oil

2 tsp. minced garlic

2 (4-oz.) grilled chicken breasts, cut into small bits

1 (1-lb.) package frozen stir-fry vegetable blend

3 T. cornstarch

3 T. soy sauce

1-1/2 C. chicken broth

1 T. curry powder

1 tsp. ginger

1 tsp. cayenne pepper

 

Sauté the garlic in a large skillet or wok for about 2 minutes on medium to high. Add the chopped chicken breasts and frozen vegetables, stir-fry for 4 to 5 minutes. Reduce heat to low. Combine the remaining ingredients together in a small mixing bowl or measuring C.. Stir into the chicken/vegetable mixture and cook for 3 to 4 more minutes, stirring often. Serve over steamed rice.  Tip: If you like a saucier version, add 2 C. of chicken broth to the sauce mixture.

 

 

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Brown Butter Lobster, Bacon + Crispy Kale and Fontina Pasta

Brown Butter Lobster, Bacon + Crispy Kale and Fontina Pasta

bblobster4 slices thick cut bacon

4 (4-8 ounce) lobster tails

6 tablespoon butter, divided

2 cloves garlic, minced or grated

1 bunch kale, leaves torn away from the stem

2 tablespoon olive oil

2 tablespoons parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1 pound angel pasta

1/2 lemon, juiced

1 pint grape tomatoes, halved

6-7 ounces fontina cheese, cubed

1/4 cup fresh basil or parsley or both, chopped

 

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta according to directions. While the kale is cooking and the water comes to a boil start working on the bacon. Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat. To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper. Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside. To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale. In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.

Chicken Curry in a Hurry

Chicken Curry in a Hurry

For spicy rice:

1 tsp. each coriander seeds, cumin seeds, mustard seeds

2 C. basmati rice, prepared according to package directions

3 T. vegetable or canola oil, 3 turns of the pan

1 1/3 to 1 1/2 pounds chicken breast tenders, diced

2 to 4 cloves garlic, minced, mild to extra spicy

1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

1 large yellow skinned onion, peeled and chopped

1 can chicken broth, about 2 C.

2 T. curry paste, mild or hot

1/3 to 1/2 C. mincemeat

Coarse salt

2 T. flour

 

Toppings and garnishes, mix and match:

4 scallions, chopped

1 C. toasted coconut

1/2 C. sliced almonds or Spanish peanuts

1 C. prepared mango chutney

1 /4 C. finely chopped cilantro leaves

 

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 T. of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.  Heat 2 T. of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and sauté together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.  Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

 

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Pasta Salad with Shrimp and Avocado

Pasta Salad with Shrimp and Avocado

7 oz. Pasta Shapes

1 Ripe Avocado, chopped into ½” Cubes (you can sub tomato if your kids dislike avocado)

1 ¼ C. small, peeled, cooked Shrimp (salad shrimp)

1 Head Boston Lettuce, cut into ½” pices

1 T. snipped Fresh Chives

 

2 T. Catsup

1 tsp. Soy Sauce

Few Drops Tobasco

½ tsp. Worcestershire

1/3 C. Heavy Cream

¼ C. Mayonnaise

Squeeze Lemon Juice

 

Cook Pasta according to package directions.  Mix cooked pasta with avocado, shrimp, lettuce and chives.  Mix remaining ingredients and toss with salad.  Sprinkle with Paprika if desired.

 

From Lunch Boxes and Snacks

 

 

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Chicken Cacciatore and Rigatoni

Chicken Cacciatore and Rigatoni

Salt

1⁄2 lb. rigatoni

2 T. extra-virgin olive oil (EVOO) (twice around the pan)

1 lb. chicken tenders, cut into 2-inch pieces

1 lb. boneless, skinless chicken thighs, cut into 2-inch chunks

Freshly ground black pepper

1⁄4 lb. thick-cut pancetta, chopped

5 to 6 garlic cloves, chopped

1 tsp. crushed hot red pepper flakes

4 portobello mushroom caps, halved, then thinly sliced across

1⁄2 C. dry red wine

1 C. beef stock

1 can (28 oz.) crushed tomatoes

A couple of handfuls fresh flat-leaf parsley, finely chopped

Grated Parmigiano-Reggiano to pass at table

 

Heat a pot of water to a boil for the pasta. When the water boils, season with salt and add the pasta. Cook to al dente, with a bite to it. Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO and chicken, white and dark meat, and season it with salt and pepper. Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well. Transfer the browned chicken to a plate and reserve. Add the pancetta to the pan and crisp it up, 2 or 3 minutes. Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender. Season the mushrooms with salt and pepper after they’ve darkened. Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes. Bring the sauce up to a bubble and add the chicken back to the pan. Simmer the chicken for 5 minutes in the sauce to finish cooking through. Add the cooked pasta and parsley. Stir to combine and check seasoning. Serve with grated Parmigiano-Reggiano cheese.

 

 

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Preserved Lemons with Lavender

Preserved Lemons with Lavender

1 T. dried lavender buds

3 tsp. kosher salt, divided

1/2 C. freshly squeezed lemon juice, plus more for filling the jar

2 lemons, scrubbed well

2 tsp. kosher salt

 

Have ready a clean 1-pint jar.  Make lavender water by placing 1/2 C. water, lavender buds, 1 tsp. salt and 1/2 C. lemon juice in a pan. Bring to a boil, then immediately reduce heat to low and simmer, uncovered, for 20 to 30 minutes. Keep warm.  In the meantime, quarter lemons lengthwise but not all the way through. (The lemon quarters should be attached at one end.) Sprinkle 1 tsp. salt over the middle of each lemon. Place both lemons in the 1-pint jar. Pour in hot lavender water; add enough fresh lemon juice to fill the jar.  Cover tightly. Turn jar daily to ensure even preservation. Lemons are ready when they are soft. Lemons will be ready to use in a few weeks and will keep for several months.

 

 

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Crusty Mustard-Dill Meat Loaf

Crusty Mustard-Dill Meat Loaf

1 C. beef broth

1/2 C. old-fashioned oats

1 1/4 pounds meat loaf mix (Beef, Pork and Veal)

1/2 C. minced onion

1 large egg

3 T. chopped fresh dill

2 T. coarse-grained Dijon mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat oven to 450°F. Mix 1/2 C. broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3×6-inch rectangular loaves. Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 C. broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

 

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Potato Soup +

Potato Soup +

8 bacon slices

2 C. chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 C. canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 C. dry white wine

4 ounces blue cheese, crumbled

Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon. Spoon off all but 2 T. bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.  Place cheese in processor. Add 1 1/2 C. hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.) Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

 

Zesty Cheese Bread

Zesty Cheese Bread

1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust

1 (4.5-oz.) can Chopped Green Chiles, well drained

2 oz. (1/2 C.) shredded sharp Cheddar cheese

2 oz. (1/2 C.) shredded hot pepper Monterey Jack cheese

1/4 tsp. garlic powder

 

Move oven rack to highest position. Heat oven to 375 F. Spray cookie sheet with nonstick cooking spray. Do not unroll dough. Place dough on sprayed cookie sheet. Starting at center, press out dough with hands to 14×5-inch rectangle. Sprinkle chiles and cheeses over dough to within 1/2 inch of long sides. Bring long sides up over cheese; pinch to seal. Pinch ends to seal. Sprinkle with garlic powder. Bake at 375 F. on highest oven rack for 15 to 20 minutes or until golden brown.  Cool 15 minutes. Cut into slices. Serve warm.

Lentil and Roast Butternut Squash Salad

Lentil and Roast Butternut Squash Salad

1 small butternut squash

1 medium yellow onion

4 cloves of garlic

2 – 3 T. fresh parsley, finely minced and set aside; reserve the parsely stems

Juice and zest of 1/2 a lemon

1 1/4 C. de Puy lentils, rinsed and picked over

1 tsp. extra virgin olive oil

Salt and pepper

 

Preheat the oven to 375 degrees F. Peel and cut the butternut into 1″ cubes, then halve the onion and cut into large-ish wedges. Coat everything with the olive oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, about thirty minutes.  While that’s roasting, put the rest of the onion, garlic, and reserved parsley stems in a pot of water and bring it to a lively simmer. After it’s simmer for ten minutes fish out all the vegetable matter and salt the broth, then add the lentils and cook until done. Toss the roasted vegetables and the lentils together in a large bowl with the lemon juice and zest, as well as more salt and pepper if needed. Eat warm or cold.

 

 

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Wild Leek Salad with Paprika Vinaigrette

Wild Leek Salad with Paprika Vinaigrette

1/4 C. Tarragon Vinegar

2 tsp. Sweet paprika

1 tsp. Dijon Mustard

1/2 tsp. Cayenne

1 1/4 tsp. Kosher Salt

3/4 C. EVOO

~ 1 tsp. Sugar

1/2 lb. Wild Leeks (Ramps), white part only, cleaned and trimmed

3 C. Watercress Sprigs

 

Combine vinegar, paprika, mustard, cayenne and 1/4 tsp. salt in a small bowl. Very slowly, whisk in olive oil; whisk in sugar to taste. Set aside. Fill a medium saucepan with water. Add remaining tsp. salt and bring to a boil. Add leeks and cook until just tender, 3 to 5 minutes. Drain, rinse with cold water and drain again. Place leeks in a medium bowl and toss with 1/4 C. vinaigrette. Marinate at room temperature for 2 to 3 hours. When ready to serve, drain dressing from leeks and whisk into reserved vinaigrette. Distribute watercress among 6 chilled plates. Arrange 6 to 8 leeks on top of each. Drizzle 2-3 T. of dressing on salad and around perimeter of plate.

 

 

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Meatball Soup with Egg and Lemon (Yiouvarlakia soupa Avgolemono)

Meatball Soup with Egg and Lemon (Yiouvarlakia soupa Avgolemono)

Avgolemono is the Greek term for the classic Mediterranean egg-and-lemon mixture used as a thickener for soups or stews. In Turkey, the same blend is called terbiyeli. While simple versions of this soup include just rice, and others call for chicken and rice, leeks and celery and even fish, the most interesting and filling interpretations feature these little meatballs.

soup1 lb ground (minced) lean beef or lamb

1 C. grated or finely minced onion

6 T. long-grain white rice or 1/2 C. fine dried bread crumbs

1/2 C. chopped fresh flat-leaf (Italian) parsley

2 T. chopped fresh mint or dill

3 eggs

salt and freshly ground pepper

6 C. chicken stock

1/4 C. fresh lemon juice

 

In a bowl, combine the meat, onion, rice or bread crumbs, 1/4 C. of the parsley, the mint or dill and 1 of the eggs. Season to taste with salt and pepper. Using your hands, knead the mixture until well mixed. Form the mixture into tiny meatballs about 1/2 inch in diameter. In a large saucepan over medium-high heat, bring the stock to a boil. Add the meatballs, reduce the heat to low, cover and simmer gently until the meatballs are cooked, 25-30 minutes. In a bowl, beat the remaining 2 eggs until very frothy. Gradually beat in the lemon juice. Then gradually beat in about 1 1/2 C. of the hot soup, beating constantly to prevent curdling. (This step tempers the eggs so that they won’t scramble when added to the soup.) Continue to beat until thickened, then slowly stir the egg mixture into the hot soup. Heat through, but do not allow the soup to boil. Ladle into warmed bowls, sprinkle with the remaining 1/4 C. parsley and serve hot.

 

 

 

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New Orleans Shrimp Toss

New Orleans Shrimp Toss

shrimptoss1 lb. large shrimp, shelled and deveined

2 T. vegetable oil

2 T. lemon juice

1 T. Worcestershire sauce

1 tsp. Cajun seasoning

1/2 C. chopped onion

2 cloves garlic, chopped

1 can Campbell’s® Cream of Chicken with Herbs Soup

1/2 C. milk

1 tsp. paprika

Cornbread OR biscuits

2 T. chopped fresh chives

 

Mix shrimp, 1 T. oil, lemon juice, Worcestershire and Cajun seasoning. HEAT remaining oil in skillet. Add onion and garlic and cook until tender. ADD soup, milk and paprika. Heat to a boil. Add shrimp Mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives.

 

 

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Salmon Burgers with Ginger-Wasabi Mayo Recipe

Salmon Burgers with Ginger-Wasabi Mayo Recipe

1 lime, juice of

1/2 small red bell pepper, finely sliced

2 T. wasabi paste

2 garlic cloves, sliced

4 sesame Kaiser rolls, split & toasted

3 T. tamari

2 scallions, sliced (white & green part)

1/2-3/4 C. mayonnaise

1 1/2 lbs fresh salmon fillets, pin bones & skin removed

Coarse black pepper

2 tsp. McCormick’s Montreal Brand steak seasoning

Red leaf lettuce

2 tsp. sesame oil

1 T. canola oil

Fresh ginger, grated (3-inch piece)

 

Cube salmon in to bite-size pieces & place this in a food processor/blender; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey. Transfer salmon to a bowl; add in garlic, sesame oil, red bell peppers, ¾ of the ginger, scallions, steak seasoning, tamari, & black pepper; mix to mix. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil. Preheat a nonstick skillet over med-high heat; add the patties & cook for 5-6 mins on each side for well done. While burgers are cooking, lime juice, mix the mayo, wasabi paste, & remaining ginger; set aside. To assemble: spread the ginger-wasabi mayo on the buns; top this with a salmon patty & red leaf lettuce; set the bun tops in place.

 

 

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No Knead Breadsticks

No Knead Breadsticks

1 package active dry yeast

1 1/3 C. warm water, (105 – 115 degrees F.)

3 T. vegetable oil

1 T. honey

1 tsp. salt

2 C. all-purpose flour

1 C. whole wheat flour + 1tsp. salt

1 egg white, slightly beaten

 

Dissolve yeast in warm water in large bowl.  Stir in oil, honey, 1tsp. salt and 1 C. of the flour.  Beat until smooth.  Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees F.  Stir down dough by beating about 25 strokes.  Turn dough onto well-floured surface; divide into 24 equal parts.  Roll and shape each part into rope about 9 inches long.  Place on greased cookie sheet.  Brush with egg white; sprinkle with coarse salt.  Bake until crust is deep golden brown and crisp, about 15 minutes.  Immediately remove from cookie sheet.  Store loosely covered.

Whole Wheat Breadsticks: Substitute Gold Medal whole wheat flour for the all-purpose flour.  Or substitute 1 C. whole wheat flour for 1 C. of the all-purpose flour; stir in with the 1 tsp. salt. Soft Pretzels: Divide dough into 12 equal parts.  Roll each part into rope about 18 inches long; twist into pretzel shape.  Continue as directed.  Makes 12 pretzels.

 

Ginger Pork Tenderloin

Ginger Pork Tenderloin

2 pork tenderloins (1 package)

1/4 C. soy sauce

1 tsp. minced garlic

1 tsp. Italian seasoning

1 tsp. ginger

6 to 8 garlic cloves

1 T. lemon juice

1/4 C. apple juice

2 T. brown sugar

2 T. honey

1 tsp. olive oil

 

Combine all ingredients except pork in a mixing bowl. Marinate the pork in refrigerator for 1 hour. Bake pork in a 300-degree oven until internal temperature reaches 160-degrees. Baste frequently with the marinade.  Slice tenderloins, spoon rice on plate, arrange slices next to the rice, and drizzle with glaze.

 

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Iced Lemon Pistachio Cookies

Iced Lemon Pistachio Cookies

Cookies 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup powdered sugar 1 egg 1/2 cup vegetable oil 1 tsp. fresh grated lemon peel 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1/4 tsp. salt 3 tbsp. granulated sugar (I used about 2 tbsp.)

Topping 2 cups powdered sugar 3 to 4 tablespoons fresh lemon juice 1/2 cup coarsely chopped pistachio nuts

IcedLemonPistachio

1. In large bowl, beat butter, granulated sugar, and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil, and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar, and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.

2. Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.

3. Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

4. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets

makes 5 dozen cookies 1 cookie: 90 calories, 4g fat, 11g carbs, 0g fiber, 1g protein

Pumpkin Bars with Cream Cheese Icing

Pumpkin Bars with Cream Cheese Icing

4 eggs

1-1/2 C. sugar

1 C. oil

1 can of pumpkin (16 oz.)

2 C. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Walnuts and raisins (optional)

 pumpkin bars 2

Preheat oven to 325°. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Place in greased 13×9 pan and bake at 325 for 40 minutes. Cool and frost with cream cheese frosting.

 

Cream Cheese Frosting

 

3 oz. cream cheese (softened)

1 stick margarine (softened)

1 tsp. vanilla

2 C. confectioners’ sugar

 

Cream all the above ingredients, gradually adding sugar a little at a time.

 

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Pistachio & Lemon Bites

Pistachio & Lemon Bites

12 T. unsalted butter (1-1/2 sticks of butter), at room temperature

3 T. superfine sugar (also called fruit sugar)

1/2 C. pistachios (shelled and unsalted), chopped (not too finely)

1 tsp. vanilla extract

2-1/4 C. all-purpose flour

1 T. finely grated lemon rind

icing sugar (for dusting)

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer (using the paddle attachment) and mix on high speed until very light and fluffy (5 minutes). Add the pistachios and vanilla extract and mix on high speed for an additional 2 minutes. Add the flour and lemon rind and mix on low speed until the dough begins to come together. Roll tablespoons of dough into balls and place on the baking sheets.  Bake for 15 minutes. The cookies should be lightly golden. If not, bake for a few minutes more. Remove from the oven and let sit for about 5 minutes before rolling in icing sugar.

 

 

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Pepper, Coriander, and Sesame Seed Crusted Salmon

Pepper, Coriander, and Sesame Seed Crusted Salmon

salmon1 T. sesame seeds, toasted

1 T. coriander seeds, toasted

1 tsp. ground black pepper

1 tsp. sea salt

6 4-ounce salmon fillets, skinned

1 tsp. extra-virgin olive oil

2/3 C. apricot nectar

1/4 C. cider vinegar

1/2 C. red bell pepper, diced

1 tsp. ginger, peeled, minced

 

Combine first 4 ingredients in a heavy-duty zip-top plastic bag. Seal bag and crush seeds with a rolling pin. Pour mixture into a large shallow dish. Coat one side of each fillet with seed mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, seed sides down; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add apricot nectar and remaining ingredients to pan and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Reduce heat, return fish to pan, and baste with nectar mixture. Cover and simmer 1 minute.

 

Honey-Garlic Rib Eye Steaks

Honey-Garlic Rib Eye Steaks

4 (1 pound) beef rib eye steaks

1/2 C. balsamic vinegar

1/4 C. soy sauce

3 T. minced garlic

2 T. honey

2 T. olive oil

2 tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. salt

1 pinch cayenne pepper

 

In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

 

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Martini Salad

Martini Salad

6 to 8 T. T. extra-virgin olive oil

4 T. juice from Vermouth marinated onions

1/2 tsp. sugar

1/2 lemon, zested and juiced

6 C. Spring Mix and 2 C. Arugula,

1 pear, thinly sliced

Kosher salt and Freshly ground black pepper

1/4 C.  Asiago cheese, shaved or grated

Quartered or chopped Vermouth marinated onions

Thin breadsticks for swizzle sticks

Martini olives, pitted and speared with a plastic sword

Combine oil, vermouth from onions, and sugar in a shaker, seal and shake, not stir. . Place Arugula and Spring Mix in a bowl, drizzle lightly with vinaigrette, toss to coat and then squeeze juice from 1/2 lemon onto the salad. Add onions, pear and salt and pepper to taste. Toss.. Place tossed greens in individual martini glasses. Top with shaved or grated Asiago cheese. Presentation: Serve in a Martini glass, on a small plate topped with a napkin, and add a breadstick to the glass as a swizzle stick! Garnish with a few strips of lemon zest or small lime wedges.

 

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Peach Tart

Peach Tart

2 C. flour
2 T. chopped crystallized Ginger
1/2 C. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
1 C. unsalted butter, softened

5 or 6 large peaches, peeled and sliced
3/4 C. cream cheese
1/2 C. heavy cream
1 C. sugar
4 eggs
1/2 tsp. ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
1/2 tsp. rum extract

 

For the pastry, preheat oven to 350°. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1- to 2-T. pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine.  Press into a well-greased 12-inch flan or tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from oven and cool while making the filling.  For the filling, preheat oven to 350°, if you haven’t done so already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar and mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold with softly whipped cream or caramel sauce.

 

Spinach and Mushroom Crêpes

Spinach and Mushroom Crêpes

Button Mushrooms

EVOO

Dried Thyme

Salt and Pepper

Goat Cheese

Spinach

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste. Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Brussels Sprouts with Bacon And Herbs

Brussels Sprouts with Bacon And Herbs

2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large

Kosher salt

3 slices bacon, diced

2 large garlic cloves, minced

1/2-C. chopped flat leaf parsley

Freshly ground black pepper

 

Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender.  Drain in a colander and set aside.  In a large heavy skillet, cook bacon until crisp and fat is rendered.  Remove bacon pieces with a slotted spoon and pour off all but a T. of fat.  Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes.  Add Brussels sprouts and cook, stirring, until they are heated through.  Stir in parsley and season with additional salt and black pepper. Serve immediately.

 

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Chicken-Pesto Crêpes

Chicken-Pesto Crêpes

Pesto

Shredded Cooked Chicken

Roasted Red Peppers

Swiss Cheese

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Lime Vinaigrette

Lime Vinaigrette

3 T. fresh lime juice

1 1/2 T. champagne vinegar

2 tsp. grated lime zest

1 T. minced garlic

2 T. chopped cilantro and/or mint

1 tsp. chopped, seeded Serrano chile (or to taste)

1 1/2 tsp. toasted ground cumin

3 T. olive oil

Salt and freshly ground pepper, to taste

 

Whisk all ingredients together and store covered in refrigerator up to 3 days.

 

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Leek and Apple Crêpes

Leek and Apple Crêpes

Fuji or other sweet Apples

Butter

Leeks

Apple Cider Vinegar

Apple Juice

Crème Fraiche

Salt and Pepper

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Avocado, Manchego Cheese Omelet

Avocado, Manchego Cheese Omelet

8 Eggs – large

1/4 C. Milk. Cooking oil as needed

1 Avocado – sliced

1/4 C. Yellow bell pepper – small diced

1/4 C. Red and green bell pepper – small diced

1 Jalapeno pepper – seeded – finely diced

1/4 C. Onion – finely diced

1 T. Fresh cilantro – minced

2 tsp. Fresh parsley – chopped

Salt to season

Fresh ground black pepper to season

1 1/4 C. Spanish Manchego cheese – shredded

 

Sauté peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve.  Heat a non-stick omelet or egg pan over medium heat. Portion beaten egg into pan. Stir in sautéed pepper and onion. Cook until set. Flip omelet and cook until done. Add sliced avocado and top with cheese. Fold omelet and turn out onto warm serving plates.  Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings.   Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores.

 

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Smoked Salmon Crêpes

Smoked Salmon Crêpes

Smoked Salmon

Crème Fraiche

Capers

Pepper

 

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Basic Buckwheat Crepes

Basic Buckwheat Crepes

3 large eggs

1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

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