2 C. Northwest sweet cherries, pitted
2 C. chilled orange juice
2 C. chilled lemon-lime flavored soda
1 (8-oz.) can pineapple chunks in juice, chilled, undrained
1 orange, peeled and sectioned
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Place cherries in single layer on baking sheet, freeze until firm. Blend orange juice, soda, pineapple with juice and orange sections in a pitcher. Pour into glasses to within 2 inches of top. Divide frozen cherries between glasses. Serve with spoons
1 (7-ounce) bottle hot chili sauce with garlic
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons chili paste
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Stir together all ingredients until blended. Chill until ready to serve.
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1/2 pound unpeeled fresh shrimp
2 large eggs, lightly beaten
1/2 pound ground pork
1 (8-ounce) can water chestnuts, drained and minced
1 (8-ounce) can bamboo shoots, drained and minced
3 garlic cloves, minced
2 green onions, diced
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (12-ounce) package spring roll wrappers
Vegetable oil
Lettuce leaves (optional)
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Peel shrimp, and devein, if desired; finely chop. Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal. Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
1 slightly beaten egg white
1 tsp. red or white wine vinegar
1 T. finely shredded Parmesan cheese
Coarsely ground black pepper
2 red sweet peppers, roasted*, or half of a 7-oz. jar roasted red sweet peppers, drained
1 small clove garlic
1 tsp. olive oil
2 tsp. olive oil
2 T. fine dry bread crumbs
1/3 C. finely chopped fresh mushrooms
1/4 C. snipped fresh basil
12 oz. pork tenderloin
1 C. loosely packed spinach leaves
Dash salt
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Trim any fat from meat. Using a sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread meat open. Place between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form an 11×7-inch rectangle. Fold in the narrow ends as necessary to make an even rectangle. Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. Stir together spinach, mushrooms, basil, bread crumbs, shredded Parmesan cheese, and egg white in a medium bowl. Spread evenly over pork. Roll up pork jelly-roll style, beginning at a short side. Tie with heavy cotton string at 1-1/2-inch intervals. Brush all surfaces of meat with the 1 tsp. olive oil; sprinkle with pepper. In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack directly over the pan; not over the coals. Cover and grill for 25 to 30 minutes or until juices run clear (160¿ F.) Or, preheat gas grill. Adjust heat for indirect cooking. Test for medium heat where pork will cook. Place pork on grill rack over medium heat. Cover and grill as directed. Meanwhile, for sauce, place roasted peppers, the 2 tsp. olive oil, wine vinegar, garlic, and salt in a food processor bowl or blender container. Cover and process or blend, using several on-off turns, until pureed. Transfer sauce to a small saucepan. Cook over medium heat until heated through . To serve, remove strings from pork. Slice pork and serve with warm sauce. Makes 4 servings. Note:To roast sweet peppers, quarter peppers; remove stems, seeds, and membranes. Place pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap in the foil and let stand for 15 minutes. Using a sharp knife, peel skin from peppers in strips. Discard skins. Cover and chill peppers up to 24 hours before using.
1 C. all-purpose flour
1 T. cooking oil or bacon drippings
2 eggs, beaten
3 slices bacon (or 3 T. grated Parmesan cheese)
1 T. shortening
1 C. milk
Cook bacon until crisp; drain, reserving 1 T. drippings, if desired. Finely crumble bacon. Set aside. Using 1/2 tsp. shortening for each cup, grease the bottom and sides of six cups of a popover pan. (Or, use six 6-oz. custard cups. Place greased custard cup in a 15x10x1-inch baking pan.) Set aside. In a mixing bowl combine eggs, milk, and oil or bacon drippings. Add flour and bacon or Parmesan cheese. Beat with a rotary beater or wire whisk until mixture is smooth. Fill the prepared cups half full. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately remove popovers from the oven and prick each with a fork to let steam escape. (If crisper popovers are desired, after baking, prick the popovers, turn the oven off, and leave popovers in the oven for 5 to 10 minutes more or until of desired crispness.) Serve hot.
1/4 tsp. ground nutmeg
2 medium acorn squash (1 pound each)
1 medium apple, sliced
1/4 C. apricot nectar
2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 C.)
1 T. margarine or butter
2 T. honey
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Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish. Microwave, uncovered, on 100 percent power (high) for 12 to 16 minutes or until just tender, giving dish a half-turn once. Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Microwave, covered with waxed paper, for 4 to 7 minutes or until fruit is hot. Sprinkle with additional nutmeg, if desired. Makes 4 side-dish servings.
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4 eggs
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. ground nutmeg
2 C. all-purpose flour
1/2 tsp. salt
1 C. packed brown sugar
1 C. butter, softened
1 recipe Lemon Sauce (see recipe below)
2 C. sugar
4 C. diced, peeled apples
1 T. ground cinnamon
Grease a 13x9x2-inch baking pan. Set aside. In a large bowl, beat sugar, butter, eggs, and vanilla with an electric mixer on medium speed until well mixed. Add flour, baking powder, and salt. Beat until just combined. Spread half of the batter into prepared pan. In another bowl, stir together the apples, brown sugar, cinnamon, and nutmeg. Spread mixture over cake batter in pan. Dollop remaining batter over the apples. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Serve warm squares of cake topped with warm Lemon Sauce. ÂLemon Sauce: In a medium saucepan, combine 1 C. sugar, 3 T. cornstarch, 1/4 tsp. ground nutmeg, and 1/4 tsp. salt. Stir in 2-l/2 C. water. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 6 T. butter or margarine, 1 tsp. grated lemon peel, and 1/4 C. lemon juice. Makes 3-1/2 C. sauce.
1 can (16-oz.) pitted dark sweet cherries
1 T. olive oil
1/2 C. chopped onion
1 T. chopped garlic
1/4 C. honey
2 T. rice vinegar
2 tsp. hot mustard
3/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. dried tart cherries
6 (6 1/2 oz. each) skinless, boneless chicken breast halves Salt and pepper to taste
6 rosemary sprigs for garnish
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Heat oven to 350ºF. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside. To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 C. of cherry juice. In a blender, puree the drained cherries until smooth. In a skillet, heat the olive oil and sauté the onion and garlic until soft; add the cherry puree, reserved 1/4 C. cherry juice, honey, vinegar, mustard, ginger, 1/2 tsp. salt and 1/4 tsp. pepper; stir until smooth. Add dried cherries; simmer 5 minutes. Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done. To serve, pour 2 T. warm reserved glaze over each chicken breast and garnish with a rosemary sprig.
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1 C. Northwest fresh sweet cherries, pitted
1 C. each thinly sliced sweet yellow and green peppers
1/4 C. thinly sliced Anaheim chili pepper
2 T. finely chopped onion
2 T. white wine vinegar
1 T. olive oil
1 tsp. sugar
Salt and pepper to taste
1 T. pickled ginger strips, optional
1 quart mixed greens
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Toss together all ingredients except greens; refrigerate 1 hour or longer. Serve on mixed greens.
1 package Round Wonton Wrappers (60)
1 lb. ground Pork
1 Egg
3 T. Sesame Oil
3 T. Dark Soy Sauce
1 T. Chicken Broth
1 T. Chinese Rice Wine
1 Scallion, chopped
1 tsp. chopped Ginger Root
1/2 tsp. Salt
Remove wonton wrappers from package and cover with wet towels for 15 minutes before use. Combine remaining ingredients in a large bowl and mix well. Place ½ tsp. filling in center of one wrapper. Moisten edge of wrapper with water and fold over at the center. Gently press the edges together. Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water. It should look a bit like a nurse’s cap. Repeat to make 60 dumplings. Bring 4 quarts water to boil I a deep pot or wok. Add wontons to the boiling water and bring to a boil. Add 1 C. cold water and again bring to a boil. Repeat this process twice, each time adding the cold water and bringing to a boil again. When wontons float to the surface, they are ready. Drain and serve. You can make them ahead, freeze, and then cook at serving time. No need to thaw before cooking. From: Dim Sum Made Easy
2 T. Chicken Broth
1 ½ T. light Soy Sauce
1 tsp. Sesame Oil
½ tsp. Oil
1/8 tsp. Pepper
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1 T. Chinese Rice Wine
1 T. Tapioca Starch
½ tsp. Salt
1 skinned and boned whole Chicken bread or cutlet (1/4 lb.), cut into ¼†dice
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6-8 dried Chinese Mushrooms
¼ C. coarsely chopped Smithfield Ham
½ C. Green Peas
2 Eggs, Beaten
1 oz. Cellophane Noodles
1 C. plus 4 T. Peanut or Vegetable Oil
1 C. Bamboo Shoots, diced
20 nice, round, Lettuce Leaves
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Combine broth, soy sauce, sesame oil, salt and pepper in a small bowl; set aside. Combine rice wine, tapioca starch and salt in a large bowl. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water until soft, about 20 minutes; drain. Discard stems. Dice mushrooms into ¼†pieces. Boil ham in a small pot of water for 10 minutes; remove with slotted spoon. When cool, chop into ¼†dice. Boil green peas in the boiling water for one minute. Drain and rinse with cold water. Heat wok over medium-high heat until very hot. Reduce heat to low and allow the wok to cool for 2 minutes. Pour in a quarter of beaten egg, swirl around wok until a thin round egg sheet forms. Turn sheet and cook 30 seconds more. Transfer to a plate to cool. Repeat 3 times with remaining egg. When cool, cut sheets into ¼†pieces. Cut and loosen cellophane noodles and separate them into several batches. Heat 1 C. oil in the wok over medium high heat until very hot. Deep fry the cellophane noodles, a few at a time, until puffed up, just 2 or 3 seconds on each side. Transfer to platter. Discard oil. Add 2 T. fresh oil to wok and heat over medium high heat. Add marinated chicken and stir fry 30 seconds or until it turns white. Drain and set aside. Add 2 T. oil to wok and heat over medium high heat. Add ham, mushrooms, peas and bamboo shoots and stir fry about 1 minute. Add cooked chicken, egg, and the seasoning sauce made of the broth, soy sauce and sesame oil. Stir fry over high heat until heated through and well mixed. Spoon meat and vegetables over the cellophane noodles. Diners should help themselves by placing some meat and noodle mixture in a lettuce leaf and wrapping the leaf around the mixture. From: Dim Sum Made Easy
2 T. vegetable oil, divided
1/2 C. chopped onion
1 clove garlic, minced
1/4 pound peeled and deveined small shrimp
1/2 C. assorted vegetables, such as frozen mixed vegetables
2 C. cold cooked Jasmine Rice
2 T. Spicy Thai Chili Sauce
1 T. Fish Sauce
1 egg, lightly beaten
Heat 1 T. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through. Stir in rice, chili sauce and fish sauce; stir fry for 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 T. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.
12 oz. smoked turkey, sliced
2 C. Northwest fresh sweet cherries, pitted
1 mango, pared and sliced
1 kiwi fruit, sliced
Napa cabbage, shredded
Spicy Dressing
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Arrange turkey, cherries, mango and kiwi fruit on shredded Napa cabbage. Drizzle Spicy Dressing over salad. Makes 4 servings. Spicy Dressing: Heat 2 T. vegetable oil and 1 clove crushed garlic until hot but not smoking; cool and remove garlic. Add 2 T. balsamic or red wine vinegar and 1 T. each honey and hot dry mustard and 1/2 tsp. each ground ginger and salt; mix well. Makes about 1/3 C.
1 C. each thin julienne carrots, turnips, rutabagas and jicama
1/2 C. finely sliced sweet onion
3 T. white wine vinegar
1 T. vegetable oil
1 T. sugar
1 small clove garlic, minced
1 tsp. salt
1/8 tsp. bottled hot pepper sauce
2 C. pitted fresh sweet Northwest cherries
Lettuce leaves
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Combine all ingredients except cherries and lettuce in medium bowl; mix well. Refrigerate at least 1 hour. Just before serving, add cherries and mix well. Serve on lettuce-lined plate.
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4 crusty French sandwich rolls
4 oz. chevre (goat) cheese
1 C. pitted, chopped Northwest fresh sweet cherries
1/4 C. lowfat mayonnaise
1 T. each Dijon-style mustard and chopped fresh basil
8 oz. thinly sliced roasted turkey breast
2 C. baby spinach leaves
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Slice sandwich rolls in half horizontally, leaving one long side attached. Spread one oz. cheese on cut side of bottom half of each roll. Combine cherries, mayonnaise, mustard and basil; mix well. Spread 3 to 4 T. cherry mixture on cut side of top half of each roll. For each sandwich arrange 2 oz. turkey on cheese and top with 1/2 C. spinach leaves. Serve immediately or keep refrigerated until ready to serve. Picnic Tip: Wrap each sandwich in plastic wrap, aluminum foil, sandwich bag or plastic container. Store in cooler.
1-1/2 C. milk
6 eggs
1/3 C. maple syrup
3 T. sugar, divided
1 T. grated orange peel
1/8 tsp. salt
8 slices (4-1/2 x 3-1/2 x 1/2-inch) French bread
4 C. pitted Northwest fresh sweet cherries, halved
1/2 C. orange juice
Vanilla yogurt
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Combine milk, eggs, maple syrup, 2 T. sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 T. sugar overnight. Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in a preheated 400°F oven 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 C. cherries and a dollop of vanilla yogurt. Serve immediately.
1 C. homemade thick mayonnaise
1 tsp. Dijon mustard
1/2 tsp. chopped capers
1 cornichon, finely chopped
Juice of one lemon
1/2 anchovy, rinsed and chopped
1 tsp. champagne vinegar
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh parsley
1 (about 12 oz.) celery root, peeled and grated
Salt and white pepper
2 red bliss potatoes, thinly sliced and blanched
1/2 C. champagne and herb vinaigrette
1 (10-oz.) smoked duck breast seared medium rare
2 T. finely chopped parsley
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In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 C. of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.
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1 (225 ml.) jar Walla Walla Sweet Onion Mustard
1 (8 oz.) package cream cheese, softened
1 1/2 C. mayonnaise
1 (14 oz.) can artichoke hearts, drained
1 3/4 C. grated parmesan or romano cheese
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Beat cream cheese at medium speed with an electric mixer until smooth. Mash artichoke hearts and add to cream cheese. Stir in mayonnaise, Walla Walla Sweet Onion Mustard and cheese. Spoon into a greased or sprayed baking dish. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Serve with assorted crackers such as Roasted Garlic & Rosemary or Toasted Sesame Wisecrackers
1/4 C. butter or margarine
1 C. white sugar
2 egg yolks
1 tsp. baking soda
1 C. buttermilk
2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cocoa
1 tsp. ground cinnamon
1/2 tsp. allspice
1 C. Puyallup Valley Red Raspberry jam
1 C. sifted confectioners’ sugar
1 to 2 T. milk
1 T. butter or margarine, softened
1/2 tsp. vanilla extract
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Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in Red Raspberry Jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely. Â Combine confectioners’ sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.
1 loaf day-old French bread
1/3 C. softened butter
1 C. Wild Blackberry Syrup
1 C. of sugar (use Splenda for fewer carbs)
approx. 4 C. fresh Pacific Northwest Blackberries (if you’re lucky enough to get some, if not, frozen works)
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Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.
(2) 3 oz. boxes Wild Pacific Smoked Salmon Divide into 6 portions:
4 oz. Lite cream cheese½ C. alfalfa sprouts ½ C. alfalfa sprouts
1 T. Onion, finely chopped 1 avocado, thinly sliced
1 tsp. Prepared horseradish ½ cucumber, chopped
6 corn tortillas
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Mix salmon, cream cheese, onion and horseradish. Spread salmon mixture evenly on tortillas. Layer sprouts, avocado and cucumber. Roll up tightly. Cut each rolled tortilla into bite-sized pieces
1 C. smoked salmon, cut in chunks 1 ¼ C. chicken bouillon
2 T. butter ¼ C. sour cream
½ C. chopped onions 1 tsp. minced dill
¼ C. celery 1/8 tsp. Pepper
½ C. chopped green pepper
1 T. chopped parsley
2 T. flour
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In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving.
1 C. chicken broth
3/4 C. quick-cooking couscous, uncooked
1/2 C. Dried Pacific Northwest Bing Cherries
1/2 C. coarsely chopped carrots
1/2 C. chopped unpeeled cucumber
1/4 C. sliced green onions
1/4 C. toasted pine nuts or slivered almonds (optional)
3 T. balsamic vinegar
1 T. olive oil
1 T. Walla Walla Sweet Onion Mustard
Salt and pepper, to taste
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Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients.
Season with salt and pepper, if desired. Serve chilled or at room temperature. Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.
Ina Garten’s Spanish Tapas Peppers
1/2 cup cream sherry
1/2 cup golden raisins
3 medium red bell peppers
2 medium yellow bell peppers
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
3/4 cup chopped green pitted olives (4 to 6 ounces with pits)
8 oil-packed anchovy fillets, drained and minced
1 large tomato, seeded and diced
1 scant teaspoon saffron threads, crumbled
2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)
1/3 cup good olive oil
Minced fresh flat-leaf parsley
Preheat the oven to 375°F. Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside. Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt. In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, breadcrumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge. Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.
1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 T. – 2 turns of the pan
2 T. finely chopped rosemary leaves, a couple of sprigs
Coarse salt
1 1/2 lb. ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-oz.) can tomato paste
1/2 C. grated Parmigiano-Reggiano
A handful flat-leaf parsley, chopped
1 tsp. dried oregano
3/4 lb. fresh mozzarella or brick mozzarella, your choice, sliced or grated
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Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
3 large Idaho potatoes, peeled and cubed
Coarse salt
2 T. EVOO – extra-virgin olive oil – 2 turns of the pan
1/4 lb. smoky bacon or turkey bacon, chopped
1 1/3 lb. ground turkey breast
1 T. smoked paprika, available in small cans on spice aisle of market (You may substitute 1 1/2 tsp. each sweet paprika and cumin combined)
Coarse black pepper
2 T., 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 C. frozen peas
2 T. all-purpose flour
2 C. chicken broth
1 C. sour cream, divided
3 T. butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped
Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 C. of sour cream and combine. Simmer mixture over low heat. Preheat your broiler to high. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 C. sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk. Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika. Variation: Omit potatoes, peas and egg. Swap 2 lb. ground lamb or sirloin for the turkey, beef stock for the chicken stock and add 1/2 lb. wide egg noodles. Serve the goulash over the cooked egg noodles dressed with the butter and chives.
1/2 C. parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 lb. chorizo sausage, casings removed
1/4 C. extra-virgin olive oil
1 1/2 lb. tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 C. dry sherry
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Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop.
Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 T. extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 C. sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 T. or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.
16 oz. Wide Egg Noodles
2 pats Butter
A handful chopped fresh flat leaf parsley
2 lb. beef fillet tips or tender sirloin cut into bite sized pieces
2 T. EVOO
2 White Onions, chopped
12-16 small mushroom caps, halved
2 cloves Garlic, minced
1 1/2 C. Burgundy Wine
3-4 sprigs Thyme
1 bay leaf
14oz. can beef broth
2-3 T. Tomato Paste
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Cook egg noodles until al dente. Shock with cold water, drain, and return to pot. Toss with butter and parsley, cover until beef is done.  Lightly coat beef cubes with flour. Sauté in olive oil over medium high heat 6-8 minutes, turning once, until browned. Remove meat from pan. Add mushrooms and onions and garlic to the pan. Cook them for 5 minutes, shaking pan occasionally. Add wine and scrape up any bits on the bottom of the pan. Return beef to pan with remaining ingredients. Simmer 10 minutes, ubtil sauce thickens a bit. Remove bay leaf, serve over noodles.
2 lbs ground turkey breast
1/2 tsp. ground ginger
2 T. low sodium soy sauce
2 garlic cloves
2 green onions, chopped
1/2 C. Hoisin sauce
2 tsp. Sesame oil
1 cored fresh Pineapple, cut into rings
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Mix turkey with ginger, soy sauce, garlic and onions. Form into patties and cook for 5 minutes on each side on grill. As burgers cook, baste with hoisin mixed with sesame oil. Grill pineapple rings alongside burgers. Place burgers on buns and top with grilled pineapple rings and lettuce.
1 lb. ground turkey
1 tsp. Ground cumin
1-2 T. chopped fresh oregano (a handful of leaves)
1/4 onion, grated
1 lime, juice of
Hot pepper sauce (to taste or a few shakes)
Coarse salt
Cracked black pepper
4 crusty rolls, split
Romaine lettuce leaves
Chunky Guacamole
2 avocados, peeled and pitted
1/4 medium Spanish onion, grated
1 jalapeno pepper, minced (or serrano)
Coarse salt
1 plum tomato, seeded and diced
In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato—leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.
1 1/2 lb. ground pork
1/2 C. water chestnuts
2 green onions, chopped
3 T. Soy Sauce
1″ piece fresh Ginger, grated
2 cloves Garlic, minced
Pinch Crushed Red Pepper
1/2 orange
8 flour tortillas
2 tsp. Honey
1/4 C. white Vinegar
1 cucumber, seeded, peeled, thinly sliced
1/2 carrot, shredded
Hoisin Sauce
Bibb lettuce
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Combine pork and next 7 ingredients in bowl. Form into patties and cook 5 minutes per side on grill pan or on a grill over medium-high heat. Baste with hoisin sauce as they cook.  Mix honey and vinegar. Coat cuke and carrot with mixture. Thinly slice Bibb lettuce into shreds. Heat tortilla 15 seconds per side on a dry pan over high heat. Paint tortilla with hoisin. Place lettuce in center and top with some carrot and cucumber. Add pork patty and fold up sides to form a square. Cut across diagonal to form triangle pockets.
1 box jasmine rice
1 lb. boneless, skinless chicken breast, diced
Combine chicken in a bowl with:
1 T. sesame oil
2 cloves garlic, minced and mashed
2 T. rice wine or dry sherry
A shake or two of crushed red pepper
Black pepper, to taste
-Set aside and let marinate while you prep the rest of the ingredients
1 T. vegetable oil
1 large carrot, peeled and diced into small cubes
1 red pepper, seeded and diced
1 can (7 oz) sliced water chestnuts, drained and sliced
3 heaping T. Hoisin sauce
1/2 – 1 C. unsalted cashews
3 green onions, thinly sliced
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Prepare rice per package directions. Heat vegetable oil in wok or large skillet over high heat. Add carrot and stir fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes (until chicken no longer pink). Toss in the bell pepper and chestnuts. Heat through (a couple minutes). Add the hoisin and toss evenly. Server over bed of jasmine rice and top with cashews and green onions. Feeds 4.
1 T. peanut butter
2 T. soy sauce
Pinch cayenne pepper
1 T. vegetable oil
1 tsp. toasted sesame oil
1/3 lb. thin spaghetti, cooked to al dente, drained and cooled
1 T. sesame seeds
1 scallion, chopped
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Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.
3 cloves Garlic
2 pinches Red Pepper Flakes
1 small White Onion, minced or grated
1 28oz. can Crushed Tomatoes
1 15oz. can Diced Tomatoes
Handful Jumbo Pitted Green Olives
Handful pitted Black oil-cured Olives
3-4 T. Golden Raisins
10-15 Basil Leaves, roughly cut or torn
Handful Flat Leafed Parsley, chopped
1 lb. Penne Pasta
Handful Pine Nuts, toasted
Cook pasta al dente. Meanwhile, heat garlic, red pepper flakes, and oil in a deep skillet over medium heat until the garlic speaks. Add minced onion and cook a couple of minutes. Add tomatoes, olives, raisins, basil and parsley. Bring to a boil. Reduce heat to low and let simmer while pasta cooks. Drain pasta, toss with sauce. Top with pine nuts and serve.
1 lb. ziti rigate Â
2 sweet Italian sausage links Â
2 hot Italian sausage links Â
Spanish onion, chopped Â
3 cloves garlic, minced Â
1 can (28 oz.) diced tomatoes Â
1 can (15 oz.) crushed tomatoes Â
1 can (15 oz.) Cannellini beans Â
20 leaves of fresh basil, piled on top of one another, rolled and sliced into strips Â
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Heat water for pasta and cook to al dente. In a large skillet or deep frying pan, cook sausages over high heat and brown on both sides. Remove from pan. Slice on the bias and return to pan to finish cooking through. Â Reduce heat to medium. Add onion and garlic to pan and cook for five minutes until the onions are tender. Add tomatoes and beans to pan and heat through. Stir in basil. When basil wilts, toss in pasta and transfer the completed dish to a serving platter.
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 C. rice wine vinegar or white distilled vinegar
2 rounded tsp. sugar
1 T. soy sauce
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Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.
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Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
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Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed “sprinkles”. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
2 shallots
1/2 tsp. kosher salt
2 T. Dijon mustard
2 T. verjus, red or white
2 T. red wine vinegar
2 T. extra virgin olive oil
4 T. chicken stock
1 T. chopped chives
Freshly ground black pepper
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Preheat the oven to 350°F. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down. Roast in the oven until the shallots are very soft, about 20 to 30 minutes. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. Add the mustard and puree. Add the verjus and vinegar by the T., pureeing after each addition. With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste.
1 lb. penne or rigatoni pasta
2 T. extra-virgin olive oil
3 garlic cloves, minced
Red pepper flakes (to taste or a couple of pinches)
4 portabella mushrooms, tops thinly sliced
Coarse salt
1 (28 oz. ) can crushed tomatoes
2 T. chopped fresh flat-leaf parsley (a palmful)
Grated parmigiano-reggiano cheese
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Bring salted water to a boil in a deep pasta pan. Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process. While the pasta is cooking, heat a large skillet over med-high heat. Add in oil, garlic, and crushed red pepper. As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices. Coat them with the oil with a good shake or two of the pan (or stir). Sprinkle them with a little salt. Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft. There should be a good amount of mushroom gravy in the bottom of the pan. Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir). The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter. Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.
1 lb. bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
Salt
2 T. extra-virgin olive oil, 2 turns of the pan in a slow stream
1/4 pound, 4 or 5 slices, pancetta, chopped
1 medium onion, chopped
1 tsp. crushed red pepper flakes
4 to 6 cloves garlic, chopped
1(28-oz.) can crushed tomatoes
2 T. chopped flat-leaf parsley
Black pepper
Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table
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Bring a large pot of salted water to a boil and salt the water. Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve. Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.