Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

4 medium beets – scrubbed, trimmed and cut in half

1/3 C. chopped walnuts

3 T. maple syrup

1 (10 ounce) package mixed baby salad greens

1/2 C. frozen orange juice concentrate

1/4 C. balsamic vinegar

1/2 C. extra-virgin olive oil

2 ounces goat cheese

 

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.  While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.  Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Lemon & Sun-Dried Tomato Brussels Sprouts

Lemon & Sun-Dried Tomato Brussels Sprouts

Lemon & Sun-Dried Tomato Brussels Sprouts

1 lb. brussels sprouts

1 T. olive oil

¼ tsp. Salt

Few cracks of pepper

1/4 C. lemon juice

1/2 C. water

¼ C. sun dried tomatoes in oil, drained & chopped

1 tsp. Dijon (whole grain or regular)

1 tsp. arrowroot + 1 T. cold water

Salt & pepper to taste

Preheat oven to 400 degrees and line a cookie sheet with foil. Chop off the bottom of the brussels sprouts and then slice each one in half and place them on the cookie sheet. Pour olive oil on top and toss to coat. Then sprinkle on salt and pepper, toss again and shake the pan so they fall into a single layer. Roast for 18-20 minutes or until the ends get a little burnt and toasted.

While those are cooking, place a skillet over medium high heat. Add water, lemon juice and sun-dried tomatoes and bring to a boil. Once it is boiling, add arrowroot + water mixture and stir vigorously as it will seize up quickly! Add Dijon and season with salt and pepper to taste. If sauce is too thick add a little extra water. Place cooked brussels sprouts in a bowl and then toss with about ¼ C. of sauce.

Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint

Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint

4 butternut squash

2 T. olive oil

Salt and freshly ground black pepper

3 C. beet greens

3/4 C. walnuts

1/4 C. roughly chopped fresh mint leaves

1 C. crumbled goat cheese

 

Preheat oven to 425 degrees F.   Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 tsp. salt and distribute evenly. Place in oven and bake until softened and golden.  Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat.  Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.

 

Parmesan Garlic Roasted Baby Potatoes

Parmesan Garlic Roasted Baby Potatoes

Parmesan Garlic Roasted Baby Potatoes

1/2 C. finely grated Parmesan cheese with a sand consistency

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. dried oregano

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 T. olive oil

1 1/2 lbs baby potatoes, halved (1.5-2-inch diameter; approx 20-22 potatoes)

 

sour cream or Greek yogurt (or a half-and-half mixture)

chopped scallions or chives

 

Preheat oven to 400 degrees F.  In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.  Pour olive oil into 9×13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.  Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)  Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to ensure potatoes are flat and in contact with cheese layer. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.) Arrange on serving platter cheese side up. Serve with sour cream or Greek yogurt, (or a half-and-half mixture) sprinkled with chopped scallions or chives, if desired.

Cauliflower with Lemon Dressing

Cauliflower with Lemon Dressing

1 T. salt

1 medium head cauliflower (about 9 C. when trimmed)

1/4 C. cilantro or parsley

1 T. minced garlic

1-2 T. olive oil

Zest and juice from 1 lemon (about 1/4 C. juice)

1 tsp. salt (more to taste)

1 tomato, chopped

 

Bring to boil water (enough to just cover cauliflower) and salt to a boil. Clean cauliflower, cutting into bite-size pieces. Add cauliflower, cover and cook until soft, about 5 minutes. Drain and return to pan.  Meanwhile, mix remaining ingredients (except tomato) in a blender or small food processor. Pour over cooked, drained cauliflower. Add tomato. Toss until cauliflower and tomato are evenly coated with dressing.

 

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

8 ounces cream cheese

1/2 C. (or more) caramel sauce (homemade or store-bought)

1/2 C. (or more) toffee bits

sliced apples, pears, pretzels for serving (at least 4-5 apples)

 

Place cream cheese on a serving dish. If you’d like, shape into a round and indent in the center to hold more caramel. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits. Serve with sliced apples, pears, or pretzels.

Truffled Devilled Eggs

Truffled Devilled Eggs

12 whole eggs hard-boiled and split lengthwise. Whites and yolks separated. 

1/2 C. mayonnaise

2 T. chives, minced

1/4 Tsp. dry mustard

1/4 Tsp. truffle oil

1 black truffle, minced & peeled 

salt & pepper to taste 

1 T. snipped chives

 

Mix egg yolks with Mayo and chives and remaining ingredients, except egg whites. Mash with a fork until mixture is creamy. Fit a pastry bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pastry bag is available.). Garnish with snipped chives. Makes 24 eggs.

Sweet & Tangy Watermelon Salad

Sweet & Tangy Watermelon Salad

 

2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. Tip: To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

Black Olive and Blue Cheese Bread Spirals

Black Olive and Blue Cheese Bread Spirals

Nonstick cooking spray

1package (11 ounces) refrigerated French bread dough

1/2 tsp. dried oregano

1/8 tsp. dried red pepper flakes (optional)

1/3 C. finely chopped green onions

1/3 C. chopped pitted black olives (about 12 large)

1/4 C. finely chopped green bell pepper

1/4 C. crumbled blue cheese

 

Preheat oven to 350° F. Spray nonstick baking sheet with cooking spray; set aside. Unroll bread dough on clean work surface. Sprinkle evenly with oregano and red pepper flakes, if desired. Top with olives, onions and bell pepper. Sprinkle cheese over top. Roll up dough; gently transfer to prepared baking sheet. Using serrated knife, cut 4 to 5 slits in loaf top. Bake 25 minutes or until deep golden in color. Remove bread to wire rack; cool completely. Lightly spray top of loaf with cooking spray. Note These spirals may be stored in an airtight container for up to 4 days.

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

 

1 1/2 C. butter, softened to room temperature

2 C. sugar

4 eggs

1 tsp. vanilla

1 tsp. almond extract

5 C. flour

1 1/2 tsp. salt

1/2 tsp. baking powder

 

8 oz cream cheese, softened to room temperature

1/2 C. butter, softened to room temperature

5 C. powdered sugar

1 tsp. vanilla

1/2 tsp. almond extract

dash of salt

Food coloring (optional)

2-3 tsp. milk if needed

 

Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined. Press into a 17″ x 12″ rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost. Frosting: Beat cream cheese and butter in a large bowl till smooth. Add powdered sugar, extracts, salt, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.

Vanilla Strawberry Cupcakes with Cream Cheese Frosting

Vanilla Strawberry Cupcakes with Cream Cheese Frosting

1 C. granulated sugar

1/2 C. butter

2 eggs

2 tsp. vanilla extract

1 1/2 C. all-purpose flour, unbleached

1 3/4 tsp. baking powder

1/2 C. milk

8 ounces strawberry preserves, all-fruit if possible

Frosting:

2 8-ounce packages of cream cheese, softened

1/2 C. milk

1/3 C. granulated sugar

1/3 C. confectioners’ sugar

2 T. butter, softened

24 strawberries, fresh

 

Preheat oven to 350 F. Line 2 muffin pans with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared C.. Carefully drop 1 T. of preserves onto top of batter. Bake 20 to 25 minutes. Cake is done when it springs back to the touch. Let cool. To make frosting; Combine milk and granulated sugar; beat until sugar dissolves. Beat butter and cream cheese until well combined. Add milk mixture and beat well. Add icing sugar and beat until fluffy. Fill a piping bag and decorate the cooled C.cakes. You can also bring a zip-closed bag filled with icing, snip the corner at the picnic and decorate there. Keep the strawberries in cooler until ready to serve. To make these patriotic, dot C.cakes with blueberries in addition to the strawberry.

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

3/4 C. maraschino cherries, finely chopped (about half of a 16oz jar)

3/4 C. soft butter

1 C. sugar

2 eggs

1/2 tsp. vanilla

1/2 tsp. almond extract

2 1/2 C. flour

1/2 tsp. salt

1/4 tsp. baking powder

 

4 oz cream cheese, softened to room temperature

1/4 C. butter, softened

1/2 tsp. vanilla

1/4 tsp. almond extract

dash of salt

2 1/2 – 3 C. powdered sugar

 

For bars: Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries. Press dough into a well-greased 9×13″ pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges. Cool bars completely, then frost with cream cheese frosting. Frosting: Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars

Tabouleh Wraps

Tabouleh Wraps

Traditional parsley bulgur salad

 

3/4 C. bulgur or cracked wheat, fine

2 C. water, cold

2 C. fresh parsley, chopped

1/2 C. green onion, sliced

1/4 C. fresh mint, chopped

1/4 C. olive oil, extra virgin

2 T. lemon juice, fresh

1 1/2 tsp. salt

1/2 tsp. black pepper, freshly ground

2 tomatoes, seeded, diced fine

8 large lettuce leaves, washed, and, if desired, blanched

 

Place bulgur in a bowl and cover with the cold water. Leave to soak for 30-40 minutes. Drain through a fine sieve, pressing with the back of a spoon to extract water. Spread on a cloth and leave to dry further. Put bulgur into a mixing bowl and add onions. Squeeze mixture with hands to make bulgur absorb onion flavor. Add coarsely chopped parsley and mint. Whisk olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Gently stir diced tomato into salad. Cover and chill for at least 1 hour before serving. To serve, spoon salad onto leaves and roll like a soft taco. Soft leaf or Boston lettuce works very well with this dish. If using a hearty leaf such as chard, mustard green or kale, be sure to blanch the leaves by briefly dropping them into boiling, then cold water, to soften them.

Pears with Goat Cheese, Cranberries and Pistachio

Pears with Goat Cheese, Cranberries and Pistachio

Pears with Goat Cheese, Cranberries and Pistachio

 

2 pears, cored and cut into two dozen slices

1/2 C. goat cheese

2 T. pistachio pieces

2 T. cranberries

1 T. orange or lemon juice

 

Toss sliced pears in orange or lemon juice to keep from browning. Spread goat cheese on the widest part of each slice and top with some cranberries and pistachio pieces. Alternatively, you can mix goat cheese, cranberries and pistachio pieces in a bowl and spread on each pear slice.

May Wine

May Wine

May Wine

1 bottle of chilled german white wine

a small handful (about 8 sprigs) of fresh sweet woodruff

8-10 fresh strawberries, sliced

 

Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.

Hibiscus Cherry Iced Tea

Hibiscus Cherry Iced Tea

When kids see this tea, they think it’s Kool-Aid and drink it up. If you make it with a caffeine-free tea, you have a fantastically healthy drink that kids love. To make the tea cool quickly, use 1 quart less water and add enough ice cubes to make up the difference. Packed with vitamin C from the hibiscus, it also has flavinoids from the tea, black cherry juice, and high levels of anthocyanins and other antioxidants.

 

Makes about 1 gallon

 

1/4 C. hibiscus flowers

 8 jasmine tea bags

 1-2 C. pure black cherry juice

 1 lemon, thinly sliced

 3 quarts water

ice

 

*Hibiscus flowers can be purchased at many Mexican grocery stores and health food stores that sell bulk spices.

 

Place 3 quarts water in pot and add hibiscus. Bring to a boil, then simmer 10-15 minutes. Add tea bags, bring to a boil again for 8 minutes. Strain. Sweeten with cherry juice to taste. Cool. Pour over ice and garnish with lemons.

Pork Marsala with Mushrooms & Shallots

Pork Marsala with Mushrooms & Shallots

Pork Marsala with Mushrooms & Shallots

 

1 lb boneless center cut pork chops (on the thin side)

2 thinly sliced shallots

2 chopped garlic cloves

1 box pre sliced baby bella mushrooms

1/2 C. Marsala wine

1/2 C. chicken stock

about 2 T. olive oil

about 2 T. butter

about 1/3 C. all purpose flour

about 1 tsp. of garlic powder

about 1/2 tsp. of Kosher salt and ground pepper

fresh thyme

Dijon Mustard, optional

 

On a plate or shallow bowl add flour, garlic powder and salt and pepper-mix. Toss your pork in the mixture to coat all sides and tap off the excess. In a sauté pan or similar add butter and oil to a medium high heat, when butter is melted, add pork. Add pork to pan and cook, flipping over one time when sides get golden brown. Lower the heat to medium-lowish and add your mushrooms, shallots, and garlic to the pan. Use tongs to toss them around so they are touching the pan. Add in your Marsala wine and chicken broth and use a wooden spoon to scrape up the bits at the bottom of the pan. Add in fresh thyme (about a tsp.-T.) Cover the pan and let cook for about 7-8 minutes Optional- add in about a tsp. of Dijon Mustard (pork and mustard are a match made in heaven) and let cook for another 3-4 minutes uncovered It will be ready when the sauce has thickened into a gravy.

Picnic Sesame Noodles

Picnic Sesame Noodles

1 pound whole-wheat spaghetti

1/2 C. reduced-sodium soy sauce

2 T. sesame oil

2 T. canola oil (try subbing 1 T for 1 T. Peanut Butter)

2 T. rice-wine vinegar, or lime juice

1 1/2 tsp. crushed red pepper

1 bunch scallions, sliced, divided

1/4 C. chopped fresh cilantro, divided (optional)

4 C. snow peas, trimmed and sliced on the bias

1 medium red bell pepper, thinly sliced

1/2 C. toasted sesame seeds

 

Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 C. scallions and 2 T. cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

 

Yield: 8 servings

Calories: 345

Fat: 12g

Fiber: 10g

Miss Leslie’s Ham Salad on Biscuits

Miss Leslie’s Ham Salad on Biscuits

 

2 tubes, 6 pieces each, large biscuits (recommended: Pillsbury brand, from dairy aisle of market)

1 pound cooked ham from the deli, 1/4-inch thick slices, diced

3 ribs celery, from the heart, finely chopped

1/2 C. salad olives with pimento, drained, chopped

1 jalapeno pepper, seeded, finely chopped

4 scallions, finely chopped

1/4 C. chopped flat-leaf parsley – a couple of handfuls of leaves

1/3 C. mayonnaise, just enough to bind salad

3 T. prepared yellow mustard

3 T. dill pickle relish

Salt and black pepper

 

Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste. Split cool biscuits and fill with Leslie’s DEEELICIOUS ham salad.

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

2 chicken breasts or thighs

1/2 beefsteak tomato, diced

1/2 avocado, diced

1/2 lb. bacon

Ranch dressing

Boston Bibb, romaine, or iceberg lettuce

1/4 C. chopped cilantro

1/2 lime

Salt and pepper for seasoning (or chili lime seasoning if you have it)

 

Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well). Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or C. to put the yumminess in. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!

Figs and Sweet Mascarpone Cheese

Figs and Sweet Mascarpone Cheese

 

6 fresh black mission figs

2 C. mascarpone cheese

3 T. confectioner’s sugar

Zest of 1/2 an orange

Fresh mint

Place mascarpone cheese, confectioner’s sugar and orange zest in the bowl of a food processor. Pulse to just combine ingredients. Refrigerate until ready to use. To serve, halve figs, placing three pieces on each plate with a dollop of sweetened mascarpone cheese. Garnish each plate with fresh mint sprig.

Mango & Lime Pops

Mango & Lime Pops

Mango & Lime Pops

1/2 cup sugar

1/2 cup water

2 small ripe mangoes, peeled, pitted, and cut into chunks

1/2 cup lime juice (from about 4 limes)

1/2 to 1 teaspoon cayenne pepper

Pinch of kosher salt

 

Make a simple syrup by combining the sugar and water in a small saucepan and warming over medium heat just until the sugar dissolves. Cool completely. Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor. Blend well, pour into molds, and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Prosciutto Eggplant Rollatini

Prosciutto Eggplant Rollatini

2 medium Florida eggplants

Homemade tomato sauce (or premade)

8 oz ricotta cheese

1⁄2 oz prosciutto ham, diced

2 oz grated parmesan

3 oz shredded mozzarella

Olive oil

1 pinch nutmeg, to taste

Kosher salt and fresh ground pepper, to taste

 

Slice eggplant lengthwise (approximately 1⁄2-inch thick). Brush lightly with olive oil and season with salt and pepper. Bake eggplant on a cookie sheet in a 375-degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool. Mix all ingredients (except the eggplant) in a bowl until they are completely combined. Place approximately 1 oz. of filling on each slice of eggplant and roll lengthwise. Secure with toothpick, if desired. Place rolls in a baking dish and top with sauce. Bake completed dish in oven for about 10 minutes, or until heated through. Serve warm with extra grated cheese on top.

Breakfast Cheese Bread

Breakfast Cheese Bread

Breakfast Cheese Bread

 

Cooking spray

2 2/3 cups baking mix

3/4 cup whole milk

2 large eggs, lightly beaten

2 teaspoons dry mustard

1 1/2 cups shredded sharp Cheddar cheese, divided

2 tablespoons butter

 

Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.

Wild Mushroom & Toasted Walnut Crostini

Wild Mushroom & Toasted Walnut Crostini

This recipe lends itself well to a picnic because it can be made a couple days ahead and can be packed easily. If you cannot find any type of wild mushroom, then use chopped portabellas or the white button mushrooms.

3-4 T. extra virgin olive oil

3 C. mixed, fresh wild mushrooms (chanterelles, shitaki, crimini), cleaned and coarsely chopped

1 clove of garlic, minced

2 green onions, thinly sliced

1-8 oz. package low-fat cream cheese

2 T. soy sauce

2 T. non-fat sour cream

2 T. sherry

1/2 C. walnuts, toasted and finely chopped

1/4 C. chopped Italian parsley

Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables won’t stick). Add 2 T. of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices. Remove from heat and cool. Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.

Crostini

These easy toasts can be made several days ahead if stored in an airtight container. They are also wonderful to keep on hand to serve with marinated goat cheese for unexpected guests.

1 small baguette

small amount of extra virgin olive oil

Preheat oven to 375F. Slice bread into 1/4 inch thickness. Lightly brush with olive oil on one side and place oiled side up on a cookie sheet. Bake for 10 minutes then turn over to lightly brown the other side. Remove and cool completely before storing. Will make enough for this picnic plus leftovers.

Pickled Shrimp on Crisp Baguettes

Pickled Shrimp on Crisp Baguettes

3/4 C. apple cider vinegar

1-1/2 tsp. coarsely ground black pepper

2 tsp. kosher salt

1/2 tsp. sugar

3/4 tsp. English-style dry mustard

1/4 tsp. dried hot red pepper flakes (or to taste)

1/4 tsp. mustard seeds

1/4 tsp. coriander seeds

1 C. olive oil

3 large garlic cloves, chopped

1 bay leaf

1-1/2 lb. large shrimp, shelled and deveined

1 medium onion, halved lengthwise and thinly sliced

1 lemon, thinly sliced

2 Tbsp. fresh dill or Italian parsley

1 thin baguette, cut into 1/2″ slices and lightly toasted in a 350 F oven for 2-3 minutes on each side

 

Whisk together the vinegar, pepper, salt, sugar, mustard, red pepper flakes, mustard and coriander seeds in a bowl and add the oil in a stream, whisking. Whisk until emulsified, then stir in the garlic and bay leaf. In a large pan of boiling lightly salted water cook the shrimp for 1-2 minutes or until they turn pink and are cooked through. Drain them well and add them to the marinade. Let the mixture cool slightly, then stir in the onion and lemon slices. If desired cover and chill overnight. Stir in the minced dill or Italian parsley and transfer to a portable container. To serve, spoon on baguette slices or dip slices in the mixture and scoop up the shrimp.

Hiking Day Granola and Dried Cherry Chocolate Chip Cookies

Hiking Day Granola and Dried Cherry Chocolate Chip Cookies

1 C. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 stick unsalted butter, softened

3/4 C. firmly packed light or dark brown sugar

1 large egg

1/2 tsp. pure vanilla

1-1/2 C. granola

1/4 C. dried cherries, chopped

1 C. semisweet chocolate chips (6 oz.) (or white chocolate chips)

 

Preheat the oven to 350 F. Mix the flour, baking soda, baking powder and salt together in a bowl. Cream the butter and sugar together in another bowl until lightly and fluffy. Add the egg and beat until well combined. Add the vanilla. Stir in the dry ingredients, granola and finally the dried cherries and chocolate chips.  Drop the dough by rounded T. 2″ apart onto buttered cookie sheets and bake in the middle of the oven 12 to 15 minutes or until golden. Cool on racks.

 

Aqua Fresca di Frutta

Aqua Fresca di Frutta

1 large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 C.)

1 1/2 C. water

1/2 C. sugar, plus more to taste

2 to 3 limes, juiced

Pinch salt

 

Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste.  Chef’s Note: This and other similar fruit drinks, which translate literally as “fresh water,” are served all over Mexico and they’re a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, mango, or any fruit that is soft enough to puree.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

 

3 T. unsalted butter

3 T. canola oil

1 C. whole-wheat flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 C. reduced-fat milk

1/2 C. sugar

1 tsp. vanilla extract

3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 C. frozen

2 C. (1 pint) fresh or frozen blueberries

 

Preheat oven to 350°F. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

 

Yield: 10 servings

Calories: 182

Fat: 8g

Fiber: 3g

4th of July Molded Salad

4th of July Molded Salad

2 (3-oz.) packets strawberry gelatin dessert mix

1 1/2 C. cran-raspberry juice

1 1/2 C. cold raspberry-flavored club soda

1 tsp. fresh lemon juice

1 lb. hulled, sliced strawberries (2 C.)

1/2 pt. blueberries (about 1 C.)

1/2 Granny Smith apple, peeled and cored, cut in 1/2-inch pieces

1 C. mini-marshmallows (optional)

 

Place gelatin in a medium bowl. Heat juice to boiling and pour over the gelatin. Stir until completely dissolved, about 2 or 3 minutes. Mix in cold soda and lemon juice. Refrigerate the mixture about 1 hour, stirring occasionally, until it has the consistency of raw egg white. (Or, set the bowl of gelatin into a larger bowl of ice and water to cool it, stirring frequently, about 12 to 15 minutes.) Into the thickened gelatin, mix in strawberries, half the blueberries, the apple and marshmallows (if using). Stir to distribute fruit evenly. Reserve remaining berries for garnish. Pour fruit and gelatin mixture into a 5-C. ring mold. Chill until very firm, about 4 hours, or overnight. (This salad can be made 1 to 2 days ahead. Store it in the mold, covered with foil wrap, until ready to serve.)    To serve, dip the mold into a large bowl of very hot water for 10 seconds. Place a flat serving plate on top of the mold and, holding the plate firmly in place

Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

4 T. EVOO

6 slices Bacon, chopped

3 cloves garlic, chopped

1 Spanish Onion, sliced

2 T. Thyme

1 small head Napa Cabbage, cored and sliced

Salt and Pepper

1/4 C. plus a splash Cider Vinegar

1/2 C. Golden Raisins

3/4 C. Chicken Stock

4 Center Cut Pork Chops, 1” thick

4 T. Butter, very soft

2 T. Grainy Mustard

2 T. chopped flat leaf Parsley

 

Heat large skillet over medium high heat with 2 T. EVOO. Add bacon and cook until crisp, about 3 minutes. Add garlic, onion and thyme and cook for one minute. Add cabbage, salt and pepper, toss to combine and then add 1/4 C. of the cider vinegar, the raisins and the chicken stock. Turn down heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally. While cabbage cooks, heat another large skillet over medium high heat with the remaining 2 T. EVOO. Liberally season pork with salt and pepper. Add chops and cook for 5 minutes per side. For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley and a splash of cider vinegar. Top each chop with a dollop of the mustard butter and serve alongside the cabbage.

 

Black Bean and Jicama Salad with Cumin Vinaigrette

Black Bean and Jicama Salad with Cumin Vinaigrette

3 T. cider vinegar

2 tsp. Dijon mustard

1 tsp. ground cumin

3/4 tsp. salt

1/4 tsp. grated lemon peel

1/8 tsp. garlic powder

3 T. extra virgin olive oil

1 (15-ounce) can black beans, rinsed and drained

1 C. chopped peeled jícama

1/4 C. finely chopped red onion

1/2 C. chopped red bell pepper

1/2 C. whole-kernel corn

2 T. finely chopped cilantro

2 T. canned Diced Green Chiles

 

For Cumin Vinaigrette: Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend. For Salad: Combine beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

Picnic Kit for Home or Car

Picnic Kit for Home or Car

First, choose a container that suits the personality of the person who will be using the kit. It might be a traditional basket, a large canvass bag, or even a small backpack.

 

Next, use the list below as a guideline for what to keep in your kit. Maybe you won’t need all of the items, but these are good essentials to have on hand so you’ll always be prepared for spur of the moment picnics.

Utensils — forks, knives, spoons, plates — Coleman (the camping folks) make a very nice, portable service for 4, or use some from home or even paper plates and plastic cutlery.

Non-perishable foods — dried fruit, peanut butter, crackers, nuts, etc.

Beverages – bottled water, juice boxes, etc.

A corkscrew (if serving wine) and can opener, or better yet, multi-tooled Swiss Army knife.

Salt and pepper, either small shakers or disposable packets.

Small packets of condiments such as mustard, ketchup and mayonnaise.

Napkins and Paper Towels.

Matches and possibly a candle. (Use caution and make sure candles for picnics are enclosed so they can’t blow over and start a fire, and never use in a high fire danger area.)

A large trash bag to clean up the mess later.

A small plastic bag containing sunscreen, lip balm, insect replellent, band-aids, wet naps and a bandana.

A blanket or sheet to spread the whole thing out on, should you need or want to sit on the ground

If you bring your dog along, don’t forget a bowl, water, and food for the pooch.

Options: You might also want to pack some fun extras, depending on the amount of room in your container:

Single use camera

Inflatable beach ball

Frisbee

Small bottle of bubble mix

Deck of cards, crossword puzzle book, etc.

Hiyashi Chuka (Cold Noodle Salad)

Hiyashi Chuka (Cold Noodle Salad)

1 serving of ramen noodles

1 egg, beaten

a chunk of cucumber

1 slice of cooked ham

1/2 of a medium tomato

a dash of toasted sesame seeds (optional)

For sauce:

2 Tsp. dashi

1 1/2 Tsp. soy sauce

1 Tsp. rice vinegar

1 tsp. sesame oil

1 tsp. sugar

1 drop of rayu (optional)

 

Cook ramen noodles according to instructions on package. Avoid using instant ramen noodles: I have not tried them myself, but I imagine that their texture won’t be chewy enough. When noodles are done, drain them and cool them with cold running water or ice immediately. Set aside. Heat a nonstick pan over medium low heat. Add egg and spread it out into a thin crepe. Finely slice egg, cucumber, ham, and tomato. Arrange noodles and toppings in a (chilled) bowl. Mix all ingredients for sauce together. Pour sauce over noodles and garnish with sesame seeds (if you want) just before serving.

Monterrey Chicken Quesadillas

Monterrey Chicken Quesadillas

1/2 lb. shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)

3/4 C. barbecue sauce (bottled or homemade)

1/2 lb. bacon

1 onion, thinly sliced

2 C. shredded cheese (I use Monterrey Jack, but anything would work)

6 burrito-sized flour tortillas

Butter

 

Combine chicken and barbecue sauce. Set aside. Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain. Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain. Build quesadillas – on a tortilla, layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla. Cook quesadillas in a large skillet with melted butter.

Marinated Cucumber, Tomato, Kidney Bean Salad

Marinated Cucumber, Tomato, Kidney Bean Salad

1 medium cucumber, thinly sliced

1 large ripe tomato, thinly sliced

1/2 red onion, thinly sliced

1 14 oz can of kidney beans, drained

3 T. red wine vinegar

1 T. sugar

3-4 T. canola oil or any light oil

Salt and pepper to taste

 

Put first 4 ingredients in a medium bowl. In a small bowl mix together the red wine vinegar, sugar, oil salt and pepper. Pour over the veggies. Cover bowl with plastic wrap and refrigerate for at least 2 hours. This salad tastes better the longer it sits. If you can, make it and let it sit overnight. This gives the flavors a chance to really meld together.

 

Raspberry- Orange Gelatin Mold

Raspberry- Orange Gelatin Mold

2 C. cold water, divided

1 T. plain gelatin (measure – one packet will not contain 1 level T.)

1 T. sugar

1 C. orange juice with pulp

1/2 tsp. orange extract

1 navel orange, peeled, sectioned, and cut into small chunks

1 C. raspberries, fresh or frozen loosepack

Whipped cream (aerosol)

 

Place 1/2 C. water in a saucepan. Sprinkle on the gelatin. Allow to stand for 10 minutes. Gradually add the remaining 1 1/2 C. water while whisking constantly to partially dissolve the gelatin. Add the sugar. Cook over medium heat, whisking constantly, for 2 minutes, or until the gelatin is dissolved. Remove the saucepan from the heat. Stir in the orange juice and extract. Pour the mixture into an 8″ x 8″ baking dish. Refrigerate for 1 1/2 hours, or until partially gelled. Fold in the orange and raspberries. Cover and refrigerate for at least 2 hours, or until set. Serve with a spritz of whipped cream (2 T. per serving).

 

Yield: 9 servings

Calories: 66

Fat: 2g

Fiber: 1g

Italian Potato Dumpling Casserole

Italian Potato Dumpling Casserole

3/4 C. part-skim ricotta cheese

1/4 C. fresh basil, thinly sliced

1/2 C. (2 ounces) grated reduced-fat mozzarella, divided

2 T. (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 C. basic tomato sauce

1 package (16 ounces) potato gnocchi

2 C. spinach leaves, thinly sliced

 

Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

 

Yield: 6 servings

Calories: 250

Fat: 12g

Fiber: 4g

Pork Medallions with Cherries

Pork Medallions with Cherries

1 lb pork tenderloin, sliced into half-inch-thick medallions

1/2 C. finely chopped red onion

16 oz bag frozen dark sweet cherries, defrosted slightly in microwave and drained of juice

1/2 C. reduced-sodium chicken broth

2 Tsp. honey

3 tsp. olive oil

1 Tsp. balsamic vinegar

1 tsp. dried thyme

 

Season medallions with salt and pepper to taste. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat and cook pork until light pink in the center (2 to 3 minutes per side). Transfer to plate and cover with foil. Add remaining oil to skillet. Add onion and saute until soft (about 3 minutes). Stir in cherries, broth, honey, vinegar, and thyme. Simmer until sauce thickens (5 to 8 minutes). Divide medallions evenly onto four plates and top each dish with 2 T. cherry sauce.