April 2010

Please be patient, as this blog is a work in progress. I am actively searching for and adding more recipes so check back frequently and make yourself familiar with the labels/categories below on the right side of the page.

PICO DE GALLO


Ingredients:
2 cups diced very ripe tomato
1 cup diced Spanish (purple) onion
6 - 10 jalapenos, finely chopped
3 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro
2 tbsp salt
1 tbsp lime juice

ROSEMARY SHRIMP


INGREDIENTS:
16 extra-large shrimp, shelled and deveined
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
16 4-inch rosemary skewers (see below)
Sea salt

DIRECTIONS:
In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.

GARLIC ROSEMARY MASHED POTATOES



Ingredients:
6 medium (about 2 lbs) potatoes, peeled and cut into 1-inch chucks
4 large cloves garlic, peeled
1/4 cup (1oz) freshly grated Parmesan cheese
1 Tbl butter
1 Tbl chopped fresh rosemary or 1 tsp dried rosemary, crushed
1/3 cup Yogurt Cheese
1 dash salt
1 dash ground black pepper

Directions:
Place potatoes and garlic in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
Return potatoes and garlic to saucepan and beat with hand-held mixer until combined.
Add cheese, butter and rosemary; beat until smooth.
Gradually beat in yogurt cheese.
Season with salt and pepper

Source: Jenny Craig

CORNISH GAME HENS


MESCLUN W/ BERRIES AND SWEET SPICED ALMONDS



Ingredients:
5 cups gourmet salad greens
1 3/4 cups raspberries (about 1 [6-ounce] container)
1/4 cup chopped fresh chives
3 tablespoons champagne or white wine vinegar
2 teaspoons honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
6 tablespoons Sweet Spiced Almonds

Preparation:
1. Combine first 3 ingredients in a large bowl. Combine vinegar and next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon Sweet Spiced Almonds.
Source: Cooking Light

KEBOBS


BISON BURGERS


DEVILED EGGS


The traditional deviled egg can be made with yogurt cheese in place of the mayonaise or miracle whip. Feel free to add some pickled relish, onions, or smokey spices for a twist on this classic take.

ORANGE JUICE


NUTS


FRUIT SALAD


OATMEAL


CHICKEN MANGO SALAD



Ingredients:
250g (1.5 cups) brown rice
3 tbsp olive oil
juice of 1 lemon
250g (2 cups) cubed cooked chicken
1 fresh, ripe mango, peeled and cut into chunks
3 sticks celery, de-stringed and chopped
half red onion, finely chopped

Directions:
Cook brown rice until tender, about 30 mins. Drain and cool.
Whisk together the olive oil and lemon juice to make a dressing and toss through the rice.
Stir in the chicken, mango, celery and onion.
Source: Unknown

HONEY GARLIC PORK CHOPS


Ingredients:

1/2 cup Honey
2 Tbsp soy sauce
2 Cloves garlic
1/8 cup lemon juice

Directions:

Marinate pork chops 30 minutes before cooking. Grill on high heat for a few minutes on each side and then remove to lower heat. Baste chops with remaining sauce while if finishes cooking.

SPICE ROAST TURKEY BREAST



Ingredients:
1. turkey breast, rib attached, skin on
Kosher salt and freshly ground black pepper
1 large garlic clove
1 teaspoon each: cumin, coriander, fennel seed
2 teaspoons kosher salt
1/4 teaspoon black pepper
Extra virgin olive oil
Italian flat-leaf parsley
Directions:
Set oven to 35o degrees F. On a medium-sized saute pan over very low heat, add cumin, coriander, and fennel seed. stir occasionally to prevent them from burning. once the oils become fragrant, remove the spices to cool. Grind toasted spices in a spice grinder or mortar pestle with black pepper and salt, then transfer them to a small bowl. Chop the garlic, add a pinch of salt and rub a chefs knife with pressure across the garlic until it forms a paste. Combine together the spices, garlic paste, and 2 tablespoons extra- virgin olive oil. Coat the turkey breast thoroughly with the spice rub, and allow to sit at room temperature for 15 minutes, or wrap tightly in plastic wrap and place in the refrigerator for up to 24 hours. In large saute pan over medium high heat, add 2 tablespoons oil and sear the turkey, skin side down for just a few seconds, then immediately transfer the pan to the oven, keeping it in there for 2o minutes per pound. Remove and set aside to rest at least 5 minutes, skin side up, and covered with foil prior to slicing at amn angle, against the grain. Serve on a bed of maple root vegetables, drizzle with oil, and garnish with parsley. tAn average sized turkey breast is between 4 and 4.5 pounds. If that is too large, simply ask your butcher to cut the breast in half or in thirds. Otherwise the remainder of the recipe is the same, simply use less of the rub, and then store the remaining amount in the refrigerator for up to three weeks. However the total cooking time must be reduced accordingly. The turkey is properly cooked when the juices run clear from the thickest part of the breast when pierced with a knife.
Source: Nathan Lyon

HOI SIN SESAME STIR-FRY


Ingredients:
1 tablespoon sunflower oil
15g (½ oz) unsalted cashews
¼ red pepper, deseeded and sliced
¼ yellow pepper, deseeded and sliced
40g (1½ oz) mange tout, sliced
Two spring onions, sliced
100g (4oz) British turkey stir-fry strips
One tablespoon hoi sin sauce
Two teaspoons soy sauce
1 teaspoon sweet chilli sauce
75g (3oz) fresh stir-fry noodles (or 38g (1½ oz) dried egg noodles, cooked according to pack)
A sprinkling of sesame seeds
Directions:
Heat half the oil in a wok or large frying pan, add the cashews and fry until just golden. Drain from the pan with a slotted spoon on to a plate lined with kitchen paper.
Add the red and yellow pepper slices and stir-fry for three minutes. Add the mange tout and spring onions and stir-fry for three minutes. Remove from the pan and set aside.
Add the remaining oil to the pan and stir-fry the turkey for three minutes. Mix together the hoi sin, soy and chilli sauces and pour into the pan.
Add the noodles and return the vegetables to the pan. Toss everything together over the heat for 2-3 minutes or until everything is hot.
Sprinkle over the sesame seeds, add the cashews and serve.

FAUX JERK CHICKEN



Ingredients:
1/3 cup olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoons lime juice
1 tablespoon white sugar
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon ground cayenne pepper
1 scotch bonnet chile pepper, minced
1/4 cup minced green onions with tops
2 cloves garlic, minced
4 skinless, boneless chicken breast halves

Directions:
1. In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally. 2. Preheat the grill for high heat. 3. Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Note:
This doesn't smell very promising when its being prepared but it earned good reviews from my picky eaters. Don't be too early to judge this, I almost threw it away before cooking it.

Source: Bethmcafee

GRILLED MOZZA CHICKEN SANDWICHES



Ingredients:
1/2 cup sliced onions
1/2 cup green pepper strips
1 Tbsp. oil
4 boneless skinless chicken breast halves (1 lb.)
1/3 cup KRAFT Original Barbecue Sauce
4 KRAFT DELI FRESH Low-Moisture Part-Skim Monarella Cheese Slices
4 kaiser rolls, split, grilled
Directions:
Heat grill to medium-high heat. Cook and stir onions and peppers in hot oil i large skillet on medium heat 5 mmn. or until tender: cover. Set aside: keep arm. GRILL chicken 8 min turn over. Brush with barbecue sauce. Grill an additional to 9 min. or until chicken is cooked through (165 F), turning occasionally and brushing with the remaining barbecue sauce. FiLL rolls with chicken; top with cheese slices, onions and peppers.
Source: Kraft Foods

HONEY CRUSTED CHICKEN



Ingredients:
1/2 Cup ground almonds
1 teaspoon paprika
4 teaspoons honey
2 boneless, skinless chicken breasts, each 4 ounces
S&P to taste

Directions:
Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.
In a small bowl, add almonds, add paprika and stir to mix well.
Brush 1 teaspoon honey on each side of the chicken breasts. Dredge the chicken through the almond mixture, coating both sides.
Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Source: Mayoclinic.com

WHITE BEAN AND CHERRY TOMATO SALAD



INGREDIENTS:
1 15-ounce cans of white beans, such as Great Northern or canelli beans, drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
Dressing ingredients:
1/4 cup extra virgin olive oil
3 doves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped (omit for vegetarian option)
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice.
Directions:
1 start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. 2 Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smoth. 3 In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley. Serves 6 to 8.
Source: Unknown

FINGERLING POTATOES



INGREDIENTS:
2 pounds red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
Kosher salt
1/4 cup dry vermouth
1/4 cup lemon juice
1/3 cup extra virgin olive oil
1 small shallot, minced (about 2 Tbsp)
1 1/2 teaspoons minced fresh thyme leaves
1 Tbsp minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1/2 teaspoon of Dijon mustard
Kosher salt and freshly ground black pepper

Directions:
1 Place potatoes in a 5 or 6-quart pot. Cover with cold water by an inch. Bring to a boil. Add a teaspoon of salt. Lower the temperature and let simmer until tender (so that the tines of a fork can easily penetrate the potatoes), about 6-8 minutes.
2 While potatoes are cooking, assemble the herb vinaigrette. whisk together in a small bowl the lemon juice, olive oil, shallot, thyme, basil, oregano, mustard, and salt and pepper.
3 Strain potatoes from the water: place the potatoes in a large bowl. Sprinkle generously with salt and pepper. Add the vermouth and toss. Let sit for one minute. Add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes. Serves 6-8. Serve slightly warm, room temperature, or chilled.
Source: Unknown

BRAISED ONIONS



Braised onions are the side of choice with beef Bourpuignon but they are also wonderful with roast beef and other stews. Trader Joe's sells a pack of multi-colored pearl onions that cook up beautifully as braised onions. The catch? You have to peel them, which requires blanching first, then cutting off the ends so you can slip off the peels. You can of course skip this first step by using pre-peeled frozen pearl onions. I can tell you that if you do choose the blanche and peel approach, it is well worth it. These onions are delicious.

OVEN ROASTED FRIES



Ingredients:
1 large Yukon Gold potato, peeled and cut into wedges
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt or garlic salt
1/4 teaspoon dried thyme (optional)
1. Preheat oven to 450°F.
Directions:
2. Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.
Source: eatingwell.com

BERRY HAZELNUT SALAD


Ingredients:

Nuts
1 teaspoon extra-virgin olive oil
1 teaspoon honey
1/4 cup chopped hazelnuts or walnuts

Dressing
1/3 cup raspberries, blackberries and/or blueberries
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1 small clove garlic, crushed and peeled
1/2 teaspoon honey
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons finely chopped shallots

Salad
10 cups mesclun salad greens (about 8 ounces)
1 cup blackberries, raspberries and/or blueberries
1/2 cup crumbled feta or goat cheese (4 ounces)
Directions:
1. To prepare nuts: Preheat oven to 350°F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
2. To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.
Source: eatingwell.com

MASHED ROOTS WITH BUTTERMILK AND CHIVES


Ingredients:
2 pounds celery root, peeled and cut into 1-inch pieces
1 pound rutabaga, peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
5 cloves garlic, peeled
4 tablespoons unsalted butter, divided
3/4 cup nonfat buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/3 cup snipped fresh chives
Directions:
1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming—checking the water level and replenishing as necessary—until the vegetables are fall-apart tender, 20 minutes more.
2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
3. Just before serving, stir in the remaining 2 tablespoons butter and chives.
Source: eatingwell.com

WILD & BROWN RICE W/ ASPARAGUS


Ingredients:
1 cup brown rice
1/2 cup wild rice
2 1/2 cups water
1 tsp salt
1/4 cup sliced almonds, crushed
1 pound asparagus, trimmed and sliced into 2-inch pieces
1/2 cup vegetable broth
2 tbsp. lemon juice
additional sliced almonds for garnish
Directions:
Put the brown and wild rices, water, salt, and crushed almonds into the rice cooker. Cook until the cooker turns from cook to warm. Add the asparagus on top of the rice, pour in the vegetable broth, cover and re-set to "cook." Cook until the asparagus is tender but not overcooked. Remove from rice cooker and toss gently with lemon juice. Garnish with more almonds.

STUFFED PEPPERS



Ingredients:
1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)

Directions:
1. In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
2. Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
3. In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
4. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers. Makes 4 servings.
Source: Better Homes and Gardens

BABY ARUGULA SALAD



Ingredients:
1. tablespoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons champagne vinegar
1 shallot, thinly sliced
3 cups baby arugula
1/4 cup pecans
Directions:
In a large bow4, add champagne vinegar, shallot, salt and pepper, and whisk in some extra virgin olive oil. Add Baby Arugula and crushed, toasted pecans. Toss at the last minute.
Source: Nathan Lyon

MAPLE ROOT VEVGETABLES

If you have ever watched any of Nathan Lyon's shows then you know that everything he makes looks incredible. I normally wouldn't attempt to make this recipe but it looked so great on his show that I want to give it a try. I will post back with feedback when I actually make this. On the show Nathan pairs this with a turkey breast, just an FYI.

Ingredients:
3 small sweet potatoes (about 1 pound), peeled, scrubbed and cut into wedges
1 pound baby carrots, washed and tips/greens discarded
5 small parsnips, peeled and cut into 1-inch pieces tIps/core/greens discarded
1/4 cup extra virgin olive oil
1/4 cup real maple syrup
1 tablespoon pumpkin pie spice
Juice of one lemon
Juice of one small orange
Kosher salt and freshly ground black pepper
Directions:
Preheat oven to 35o degrees F and position a rack In the center of the oven. In a large bowl, combine all of the above ingredients, in addition to a few good grinds of pepper and a teaspoon of salt, and then using your hands or a spoon, fold to evenly coat the vegetables Pour the contents of the bowl onto a baking sheet, lined wIth foil and roast. stirring occasionally, until the vegetables are browned and tender, approximately 25 to 3o minutes. season to taste.

LEMON OREGANO POTATOES



Potatoes and garlic are marinated with lemon, olive oil and oregano, then roasted until crisp.

Ingredients:
5-6 russet Potatoes, peeled and cut into wedges
2-3 lemons
3 garlic cloves, minced
Salt and pepper to taste
Oregano
Olive oil
1/2 cup chicken broth
Directions:
Place potatoes into a resealable bag. Squeeze juice of 2-3 lemons plus add olive oil and chicken broth. Add garlic then season with salt, pepper, and oregano. Close bag and toss until potatoes are thoroughly coated. Place in refrigerator for up to 24 hours to marinate, or place mixture in an oven safe dish. Cook potatoes, mixing occasionally at 425 degrees, 35-40 minutes or until tender. Season with salt and pepper to taste, if necessary.

ITALIAN BROILED/GRILLED TOMATOES



Ingredients:
4 large ripe firm tomatoes
2 tbsp olive oil
1/2 cup finely shredded Italian blend cheese
2 tbsp grated Parmesan Romano cheese blend
2 tbsp finely minced fresh basil
Garlic salt, to taste
Ground black pepper, to taste
Directions:
Wash and dry tomatoes. Slice into thick 3/4 inch slices. Brush both sides lightly with olive oil. Place on broiler pan, or tin foil, if grilling. Sprinkle tops generously with garlic salt and black pepper. Broil, or grill, 1-2 minutes. Turn tomato slices over and sprinkle with garlic salt and black pepper once more. Combine Italian cheese blend and Parmesan Romano cheese blend and divide between tomato slices. Sprinkle tops with basil and continue to broil, or grill, until cheese is melted, 3-4 minutes.

Notes: This recipe works best in the broiler, because you can brown the cheese on top, but it can be fixed on the grill with good results.

TOMATO BASIL SALAD


Ingredients:
1x pack of Cherry Tomatoes
4x large leaves of basil
1/4 block of mozzarella
A pinch of Salt
Black Pepper to taste
1x tablespoon of basalmic
1x tablespoon of olive oil
Directions:
1. Dice the leaves of basil into small pieces2. Cube the block of mozzarella into small 1/4" pieces3. Combine the basil, mozzarella, and the rest of the ingredients into a large bowl4. Mix them around5. Let it sit in the fridge while the main course is prepared.

DILL POTATO SALAD


Ingredients:
2/3 cup Mayonnaise (sub for yogurt cheese or greek yogurt)
1/2 tsp. dillweed
1/2 tsp. salt
1/4 tsp. pepper
4 cups quartered new potatoes, cooked
1/4 cup green onion slices

Directions:
MIx mayo and seasonings in Large bowL ADD potatoes and onion; mix lightly. Cover.
REFRIGERATE severaL hours or overnight.

Source: Kraft Foods

GARDEN VEGETABLE SALAD STACKER



Ingredients:
2 Large tomatoes, each cut into 6 slices
6 oz. KRAFT Low-Moisture Part-Skim MoParella Cheese, cut into 6 sLices
1/3 cup KRAFT Zesty ItaLian Dressing, divided (Vinegar, salt, pepper and EVOO)
6 slices red onion (about 1 Large)
12 seedless cucumber slices (about 1 medium)
6 fresh basil Leaves
Directions:
PLACE 6 of the tomato slices on platter: top each with 1 cheese slice. Drinle with half of the dressing. TOp each with 1 onion sLice, 2 cucumber sLices and second tomato sLice. DRIZZLE with remaining dressing: top with basiL
Source: Kraft Foods

CAULIFLOWER SALAD


Ingredients:

1 Head of iceberg lettuce

1 lb of bacon, cooked, crumbled

1/4 cup fat free mayonaise

1 tbsp sugar

1 head of cauliflower

2 cups of cheese

Directions:

Mix all ingredience and serve immediately.

BLACK BEANS


GREEN SMOOTHIES




Try your best to stick some of the fruit in the freezer for an hour before blending. No need to have all of these fruit on hand; even a combination of two in larger amounts will be delicious.

Makes 5 cups
Ingredients:
1 cup green grapes
1 large pear or green apple, unpeeled, cut in chunks
3 ripe kiwis, peeled
1 cup chunks honeydew melon
1 cup natural apple cider
A few leaves fresh mint, if you have them on hand

Directions:
Mix all ingredients in the blender a full minute at high speed until smooth and frothy.

TOMATO & MOZZARELLA CAPRESE


Ingredients:
8 thick slices of vine-ripened tomatoes
2 Tbsp balsamic vinegar
8 medium fresh basil 1eaves *
12 OZ fresh mozzarella cheese sliced into 8 slices
Dry oregano leaves to taste
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp extra-virgin olive oil

Directions:
1-. ARRANGE sliced tomatoes on a large platter. 2. PI..ACE one basil leaf on top ot each tomato slice. 3. PL4cE one slice of mozzarella on top of each basil leaf. 4. sPRINKLE oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle cf balsarnic vinegar.

Source: Olive Garden

BRUSCHETTA CANNELLINI



Ingredients:
1/2 15-0z can white cannellini beans, drained
2 Tbsp fresh lemon Juice
1/2 Tbsp Dijon mustard
1/2 Tbsp balsamic vinegar
2 Tbsp sour cream
Salt & pepper to taste
1 Tbsp extra virgin olive oil
1/2 loaf Italian bread
Extra virgin olive oil (to drizzle)
1 garlic clove cut in half
1 small plum tomato. diced
2 Tbsp chopped flat leaf parsley (to garnish)
Directions:
1-. MLX drained beans. lemon juice. mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour. 2. DRIZZLE both sides of bread with extra virgin olive oil, Grill bread on both sides. 3. RUB grilled bread with cut half of garlic to infuse with garlic flavor, 4. PL4cE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.
Source: Olive Garden

TOMATO-BASIL CROSTINI



Ingredients:
1 1/2 cups fresh plum tomatoes, seeds and jelly removed, diced
1 Tbsp fresh basil, finely chopped
1 Thsp extra virgin olive oil
1/4 tsp salt
1 medium garlic clove, peeled & crushed
2 Tbsp extra virgin olive oil
2 Italian flat breads ( oz each)
1 Tbsp freshly grated Parmesan cheese to taste

Directions:
Preheat oven to 4oo°F. TO:.:CO-BASIL TOPPDSG 1-. BLEND tomatoes, basil, first quantity of extra virgin olive oil and salt thoroughly. Refrigerate for 2 hours before serving. Just prior to serving, drain excess liquid. Garlic-Infused Olive Oil 1. coMBINE crushed garlic to second quantity of extra virgin olive oil. infuse (let soak) for one hour. CROSTINI 1-. LINE sheet pan or cookie sheet with foil. 2. DRIZZLE garlic-infused olive oil over flat bread; sprinkle with Parmesan cheese. 3. BAKE for 4- minutes until hot, but not crisped or dried. 4. TRANsFER flat breads to serving plate. Cut into wedges or 2 X 2 squares. . ToP each piece with chilled Tomato-Basil Topping. Serve immediately.



Source: Olive Garden

BRUSHETTA AL POMODORO


Ingredients:
4 Roma (plum) tomatoes, diced
2 garlic cloves, chopped
1 garlic clove, cut in half
Black pepper to taste
Salt to taste
10 medium fresh basil leaves, chopped
4 Tbsp extra virgin olive oil
8 slices crusty Italian bread
Extra virgin olive oil (to drinle)
Directions:
coMBINE diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil. 2. DRIZZLE both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides. 3. RUB grilled bread with cut half of garlic clove to infuse with flavor. Top each slice with tomato mixture. 4. GARNIsH with remaining chopped basil and serve immediately.
Source: Olive Garden

Iced Lemons

Ingredients:

8 Lemons
1/2 cup water
4 mint leaves
1/4 cup agave
1 cups raspberries

Directions:
1. Slice tops off of lemons to make toppers. Scoop out insiders of lemons and strain to create 1 cup of juice Discard pulp and reserve excess juice for future use 2. Place empty lemon shells and toppers on baking sheet and place in freezer until filling is ready. 3. In small saucepan over low heat heat water, mint and sugar to boiling. Boil 2 to 3 minutes, or until sugar dissolves. Remove from heat strain Set aside to cool. Remove and discard mint leaves 4 Add lemon juice to cooled sywp mixture. Freeze syup mixture at least 4 hours, or ovemnight 5 when mixture s frozen, place in food processor and process until creamy Fold in raspberries and freeze at least 3 hours. 6. To assemble dessert, pack lemon-raspberry filling into frozen lemon shells. Place toppers on: return to freezer until reaci to serve.

FRESH SEASONAL FRUIT W/ MASCARPONE CREAM


Ingredients:
1/2 pint raspberries
1/2 pint strawberries, cut in quarters
4 ea apricots, seeded and cut in quarters (or ½ cup cut in halves)
4 ea fresh figs, cut in quarters (or ½ cup cut in halves)
¼ cup port wine

Mascarpone Cream:
8oz mascarpone cheese
1/2 tsp vanilla
Fresh mint, chopped

Directions:
1-. WASH, dry, and cut fruit. 2. soAK fruit in port wine for 3o minutes. Drain. 3. corINE mascarpone cheese and vanilla together in a separate bowl. 4. PlACE fruit in a serving dish and top with mascarpone cream. Garnish with chopped mint.

Source: Olive Garden