RECIPE - Green Beans with Garlic, Lemon and Cilantro (or basil)

An easy way to make green beans. A delicious appealing side dish, Portuguese style. Jean Anderson – The Food of Portugal

Ingredients

- 2 pounds tender young green beans, washed and tipped
- 3 quarts boiling water plus 1 1/2 teaspoons salt
- 2 large garlic cloves, peeled and minced
- 2/3 cup coarsely chopped fresh cilantro (you may substitute basil if you prefer)
- 5 to 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 to 4 tablespoons cider vinegar
- 1/4 teaspoon freshly ground black pepper

Preparation

- Cook the beans in the boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender.
- Meanwhile, place the garlic and coriander in a large heat-proof bowl.
- As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture.
- Dump the hot beans on top of the garlic and coriander and let stand 10 minutes.
- Add 5 tablespoons of the olive oil and toss well to mix
- Cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.

Serving

- About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter.
- Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper.
- Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed.
- Note: it is important to add the lemon and the vinegar after the beans have marinated so as to avoid the beans turning an unappealing color brown
- Serve as an accompaniment to just about anything from grilled chicken to burgers to roasts.

RECIPE - Chicken and Eggplant with Tomatoes and Moroccan Spices

Serves 4
I could not wait for eggplant this year so that I could post this delicious recipe. I recently made it for some friends who said it was the “best (chicken) dish they had ever eaten”, and their children lapped it up. My own son who is not very fond of chicken, absolutely loved it as well. Even though this version is Moroccan in name, similar dishes can be found in many Middle Eastern Cuisines. I found this version in Bon Appetit and its ingredients are all readily available on Kitchen Table Cuisine and in your local grocery store. I have substituted Alchemy Spice Company Neo Masala for five of the spices needed.

Ingredients

- 6 tablespoons olive oil, divided
- 3 cups sliced onions
- 6 large garlic cloves, minced
- 1 tablespoon Hungarian sweet paprika
- 1 1/2 teaspoons coarse kosher salt
- 1 tablespoon Alchemy Spice Co. Neo Masala
- 1/2 teaspoon ground ginger
- 2 cups drained canned diced tomatoes (from 28-ounce can)
- 1 cup water
- 3 tablespoons (or more) fresh lemon juice
- 8 chicken thighs with bones, skinned
- 8 chicken drumsticks, skinned
- 1 large eggplant, unpeeled, cut into 1-inch cubes
- 1 tablespoon chopped fresh marjoram
- 1/2 cup whole blanched almonds or slivered almonds, toasted
- Chopped fresh cilantro

Preparation

- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.
- Add paprika, salt, Alchemy Spice Co. Neo Masala, ground ginger; stir 1 minute.
- Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil.
- Arrange all chicken in single layer in pot; spoon some sauce over.
- Bring to boil.
- Reduce heat to medium-low, cover, and simmer 15 minutes.
- Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

- Meanwhile, preheat oven to 400°F.
- Brush large rimmed baking sheet with olive oil.
- Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat.
- Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes.
- (Note: Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)

- Stir eggplant and marjoram into chicken.
- Simmer uncovered 10 minutes to heat through and blend flavors.

Serving

- Season stew to taste with more lemon juice, if desired, and salt and pepper.
- Transfer chicken to large shallow bowl.
- Sprinkle with almonds and cilantro.
- Serve with brown rice or cous cous.

RECIPE - Grilled Cabbage and Torpedo Onion Slaw

Ingredients

- Nonstick vegetable oil spray
- 1/2 cup tarragon vinegar
- 1/2 cup sugar
- 1/2 cup vegetable oil plus additional for brushing
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 medium head of green cabbage, quartered through core
- 1 torpedo onion

Preparation

- Spray grill rack with nonstick spray.
- Prepare barbecue (medium-high heat).
- Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl.
- Season dressing with salt and pepper.
- Brush cabbages and green onions with oil; sprinkle with salt and pepper.
- Grill cabbages until dark grill marks form, 3 to 4 minutes per side.
- Grill green onions until charred on 1 side, 2 to 3 minutes.
- Transfer vegetables to work surface.
- Chop green onions and cabbages; place in large bowl, discarding cores.
- Add dressing; toss to coat.
- Season slaw to taste with salt and pepper.

RECIPE - Baked Fried Chicken

Ingredients

- 2 cups Italian-style breadcrumbs
- 1 cup buttermilk
- 8 chicken pieces (4 breast halves, 4 thighs and drumsticks separated), skinless
- Olive Oil in an oil spray bottle (great to have in the kitchen for salads and finishings)

Preparation

- Preheat oven to 400°F.
- In a shallow bowl, combine breadcrumbs and Alchemy Spices Bella Garlique
- Pour buttermilk into a separate shallow bowl.
- Dip chicken in buttermilk, dredge in breadcrumb mixture.
- Place chicken, meaty side up, in a large baking pan.
- Generously coat chicken pieces with olive oil spray.
- Bake for 40 minutes or until done.
- Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170°F and thighs reach 180°F.

To make homemade breadcrumbs:

- Use a good quality country style bread, a day or 2 old.
- Trim the crust and cut into cubes.
- Process the cubes in a food processor or blender in small batches.
- Crumbs, for breading and frying should be ground fine.
- They stick more easily and form an even coat.
- Crumbs for toasting can be coarsely ground.
- For the above recipe you would want to use the fine bread crumbs.

RECIPE - Spring Garden Salad with Roasted Beets, Goat Cheese and Toasted Walnuts

Ingredients

Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated orange peel

Salad
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- Mix of garden lettuces to equal 1 head
- 1/2 cup walnut pieces, toasted
- 4 ounces chilled, soft fresh goat cheese, coarsely crumbled
- Thin strips of orange peel

Preparation

For dressing:
- Whisk all ingredients in small bowl.
- Season with salt and pepper.

For beets:
- Preheat oven to 400°F.
- Toss beets with 1 tablespoon oil in 11×7-inch metal baking pan.
- Roast beets until tender, about 1 hour 10 minutes.
- Cool beets; peel and cut into 1/2-inch wedges.

- Mix lettuce, walnuts and dressing in large bowl; toss.
- Divide among plates.
- Arrange beets around greens; sprinkle with goat cheese and orange peel.

RECIPE - Kale Chips

The tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails or red wine. Intriguing for a cocktail party and fun for an afterschool healthy snack.

Ingredients

- Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 1 tablespoon olive oil
- Sea Salt
- Freshly ground black pepper
- A few teaspoons freshly grated pecorino cheese (optional)

Preparation

- Preheat oven to 250°F.
- Toss kale with oil in large bowl.
- Sprinkle with salt and pepper.
- Arrange leaves in single layer on large baking sheet(s).
- Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
- Transfer leaves to rack to cool.
- Sprinkle with pecorino while still piping hot.

RECIPE - Vietnamese Meatball Sandwiches

This is rather hot, you can lower the heat by halving the hot chili sauce in both the Mayo recipe and the meatballs and skip the jalepeno. You can also serve this dish on a bed of crisp lettuce instead of on the bread for a lighter bread-free meal.

Ingredients

Hot Chili Mayo:
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)

Meatballs:
- 1 pound ground pork or ½ lb beef and ½ lb pork
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt

Sandwiches:
- 2 cups coarsely grated carrots
- 1 cup coarsely grated cucumber
- 1 cup coarsely grated radishes
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
- Thinly sliced jalapeño chiles (optional)
- 16 large fresh cilantro sprigs

Preparation

Hot Chili Mayo:
- Stir all ingredients in small bowl.
- Season with salt.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap.
- Gently mix all ingredients in large bowl.
- Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs.
- Arrange on baking sheet.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.

Sandwiches:
- Toss first 6 ingredients in medium bowl.
- Let stand at room temperature 1 hour, tossing occasionally.
- Preheat oven to 300°F.
- Heat sesame oil in large skillet over medium-high heat.
- Add half of meatballs.
- Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
- Transfer meatballs to another rimmed baking sheet.
- Place in oven. Repeat with remaining meatballs.
- Cut each baguette or baguette piece horizontally in half.
- Pull out enough bread from each bread half to leave 1/2-inch-thick shell.
- Spread hot chili mayo over each bread shell.
- Arrange jalapeños, then cilantro, in bottom halves.
- Fill each with 1/4 of meatballs.
- Drain pickled vegetables; place atop meatballs.
- Press on baguette tops.

RECIPE - Yogurt cucumber and radish salad

Serves 4

Ingredients:

- 1 cup greek style yogurt
- 1 cup finely diced radishes
- 1 cup finely diced cucumber
- 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 2 tablespoons minced fresh mint or parsley leaves, soft-leafed lettuce or pita bread for serving

Preparation

- In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley
- salt and pepper to taste

Divide the salad among individual salad plates lined with the lettuce or serve with pita bread.

RECIPE - Broccoli and Pasta with Pine Nuts and Shaved Pecorino Cheese

Serves 4

Ingredients:

- Rio Bertolini pasta, try whole wheat fettuccine for this recipe
- ¼ cup extra virgin olive oil
- 2 – 3 cloves garlic chopped
- ¼ cup pine nuts, lightly toasted
- 1 bunch broccoli (washed cup into flowerettes, stems, peeled and cut into dice size pieces)
- ½ cup pecorino cheese, shaved or grated
- Sea salt
- Freshly ground black pepper

Preparation

- Boil water for pasta.
- Add 1 tablespoon course sea salt.
- Blanche broccoli in water until tender, putting the stems in first and then the flowers.
- Cook broccoli for 4 minutes, being careful not to overcook.
- Remove the broccoli with a small colander with a handle or slotted spoon.
- Drain broccoli well and gently pat dry with kitchen cloth or paper towels.
- Cook pasta according to directions on package. Drain, reserving 1 cup pasta water.
- Saute garlic in olive oil until lightly golden, do not brown.
- Add broccoli and sauté, stirring until broccoli is well coated with oil and garlic.
- Add fettuccine to the skillet and toss to coat with broccoli mixture. (you may want to add a small amount of the reserved pasta water to give the dish a good consistency)
- Stir in pine nuts and shaved or grated pecorino.

- Add salt and freshly ground black pepper to taste.

RECIPE - Green Beans with Thai Style Dressing

This recipe is so simple you can hardly even call it a recipe. I have used this dressing over pan fried tofu and steamed chard as well, and it is delicious! Children love it for its sweet and savory “peanut butter” like appeal. This works great as a side dish for a sophisticated barbecue or picnic with friends, or an easy mid week meal served with simple baked or broiled chicken legs, or even burgers.

Serves 4

Ingredients:

- 
1/2 pound green beans
- 2 tablespoons natural almond butter
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown rice vinegar
- 2 teaspoons honey or maple syrup
- 1 1/2 teaspoons organic wheat-free tamari
- 1 teaspoon grated fresh ginger
- 1 teaspoon hot pepper oil (optional)
- A little water as needed

Preparation

- Steam the green beans over boiling water until just tender.
- In a medium bowl, blend together the almond butter, sesame oil, vinegar, honey, tamari, and ginger.
- Add the beans and toss to coat.
- Serve at room temperature.



RECIPE - Lemon Chicken and Chickpea Stew with Middle Eastern Spices

Adapted from a recipe by a friend. My children ate this at her house and raved about it. I found something similar and combined the two recipes to create the following.

Serves 4

Ingredients:

- 2 tablespoon olive oil
- 4 chicken legs
- 1 large Vidalia onion, sliced thin
- 1 tablespoon Alchemy Spices Neo Masala
- 3 teaspoons finely grated lemon zest
- 3 cups chicken broth
- 1/2 cup green olives, pitted and sliced thin
- 2 tablespoon honey
- 1 cup dried chickpeas (soaked overnight and cooked before using in recipe)
- 4 tablespoons chopped fresh cilantro sprigs (wash and dry before chopping)


Preparation

- In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking.
- Pat chicken dry and season with salt and pepper.
- Cook chicken, skin side down, until skin is deep golden brown.
- Transfer chicken to a plate and reduce heat to moderate.
- Add onion to pan and cook, stirring, until softened.
- Add zest, cook, stirring, 1 minute. Stir in broth, olives and honey.
- Return chicken to pan and simmer, uncovered, 8 minutes.
- Transfer chicken to 2 plates.
- Add 1 cup of cooked chickpeas to sauce. (You can use the rest of your chickpeas for salads or hummus )
- Simmer sauce 3 minutes and season with salt and pepper.
- Pour sauce over chicken and sprinkle with freshly chopped cilantro .

Serve with short grain brown rice tossed with raisins and slivered almonds if you like.

RECIPE - Cracked Pepper Gnocchi with English Peas and Chard

Adapted from a Bon Appetit Recipe
Serves 6 – 8

Ingredients

- 1 cup English peas
- 1/2 cup heavy cream
- 1/4 teaspoon dried hot red-pepper flakes
- 1 garlic clove, smashed
- 3 cups packed red chard washed, stems removed and chopped
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 pound Rio Bertolini Cracked Pepper Gnocchi
- 1/4 cup grated parmesan

Preparation

-Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
- Add red chard and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
- Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, drain gnocchi.
- Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Serve immediately

RECIPE - *When Lettuce is this good - Lettuce Salad (it deserves a really good vinaigrette dressing)

When I lived in France as a Junior in college, I lived with a French family. Each day we had breakfast and dinner with our French parents – Jean and Monique. Every night we had salad, at the end of the meal, of course. At first I found the salad boring (my own mom is a bit of a health nut and we had very 70’s style everything in the salad from lettuce to raisins to nuts.) I still love the “meal in a salad” type salad but I also learned to really appreciate the simplicity of the French style lettuce salad with a perfect vinaigrette dressing. Madame would put the dressing in the bottom of the salad bowl and toss the salad just before serving it. It was quite a ritual – she would toss and toss very gently for quite a while. When I asked her why toss so long – she said “so as coat each delicate leaf very well and not to bruise them.”

Preparation – Simple Lettuce Salad

- Wash lettuce well and lay it out on a clean kitchen towel to dry.
- Pat dry with another towel or paper towels.
- Tear leaves gently, and place in bowl on top of the perfect vinaigrette dressing.
- Toss gently just before serving!

Ingredients – Perfect vinaigrette dressing

- 1/4 cup good quality extra virgin olive oil

- 1-2 tablespoons red wine vinegar

- 2-3 teaspoons Dijon mustard  

- 1/2 clove garlic, grated or pressed (about 1/4 teaspoon)

- Sea Salt & 
Freshly Ground Black Pepper

Preparation

- 
Whisk together the Dijon mustard, garlic and vinegar in a medium-sized bowl.
- Vigorously whisk in the olive oil until the mixture is emulsified and there is no separation between the olive oil and vinegar.
- Salt and freshly ground black pepper to taste.

RECIPE - Tofu, Kale, Mustard and Dill Supper Pie (put on your tie dyed apron!)

This dish is a perfect balance of grains, beans and vegetables- super nutritious kale and carrots. Great for vegetarians and non-vegetarians alike as it is very delicious. Serve with salad for a well balanced meal and satisfying meal.
From Cynthia Lair’s Feeding the Whole Family

Serves 4 – 6 (makes 8 slices)

Ingredients

- 1 prepared whole wheat pie crust
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 1 onion chopped
- Sea salt
- 2 carrots thinly sliced into half moons
- 1 bunch kale leaves, stems cut away
- 1 pound firm tofu
- 1 tablespoon umeboshi vinegar (made from umeboshi plums is a sour and salty vinegar)
- 1 tablespoon mustard
- 2 teaspoons tamari or shoyu
- ½ teaspoon dried dill or 1 ½ teaspoon fresh dill

Preparation

- Preheat oven to 350
- Prebake pie crust for 10 minutes
Make filling:
Heat oil in a large skillet. Add onion, salt and carrots; sauté until onion is soft. Wash kale leaves and remove stems. Stack several kale leaves on top of one another and roll up cut into very thin slices. Repeat until all kale is cut. Add to onion mixture and sauté until kale begins to wilt but retains its rich green color. Set aside.
- Blend the tofu, vinegar, oil, mustard, tamari, and didll in a blender or food processor until smooth. (Note: If using firm tofu, you may need to add a little water.)

Assemble pie:
- Put the onion carrot kale mixture in the bottom of the prebaked crust.
- Pour the tofu mixture over the top, covering the vegetables.
- Bake 30 minutes until the top of the pie begins to turn golden brown at the edges.
- Allow to sit for 5 – 10 minutes before slicing.

RECIPE - Chard and Parmesan Soup

The sweet and savoy flavors of this soup is appealing to young children – you may want to cut crostini into fun shapes for little ones to enjoy. This also makes an elegant first course for a formal dinner.
Adapted from a recipe in The Essentials of Italian Cooking by Marcella Hazan

Serves 4

Inredients – The Soup

- 1 bunch Chard from the garden
- Sea Salt
- 4 tablespoons butter
- 2 tablespoons chopped onion
- 2 cups Meat or vegetable broth
- 2 cups milk
- Nutmeg freshly ground from the mill
- 5 tablespoons freshly grated parmesan cheese
- Crostini, made according to directions below

Preparation

- Wash chard leaves in several changes of cold water.
-Put the chard in a pan with no additional water, just the water that is clinging to it is enough.
- Add 1 tablespoon salt, cover the pan, turn the heat on to medium, and cook until tender about 5 minutes or less.
- Drain the chard and as soon as it is cool enout to handle squeeze gently to force it to shed most of the moisture and chop it rather course.
- Put the butter and onion in a soup pot and turn on the heat to medium. Saute the onion until it becomes colored a pale gold.
- Add the cooked chard and sauté in the uncovered pot for 2 to 3 minutes stirring it to coat it well.
- Add the broth, milk and a tiny grating – no more than 1/8 teaspoon of nutmeg and bring to a simmer, stirring from time to time.
- Add the grated parmesan stirring it thoroughly nto the soup, taste and correct for salt, and turn off the heat.
Ladle into individual bowls and serve the crostini on the side.

Ingredients – Crostini

- 4 slices peasant bread cut in half to make 2 trangles each
- 2 tablespoons or more Extra Virgin Olive oil
- Sea Salt

Preparation

- Trim the crust from the bread.
- Dip the bread in the olive oil quickly on each side or if you prefer brush each slice with a pastry brush dipped in olive oil.
- Toast in oven or in toaster oven until golden, turn and toast the other side.
- Remove and sprinkle with sea salt.

Serve immediately.

RECIPE - Roasted Red Potatoes with Rosemary

Ingredients

- 
6 – 8 red-skinned new potatoes cut in half
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt or other coarse salt
- 1 teaspoon ground black pepper
- 4 large garlic cloves, minced
- 3 teaspoons chopped fresh rosemary

Preparation

- Preheat oven to 400°F.
- Toss potatoes with oil, salt and pepper in medium bowl to coat.
- Transfer potatoes to baking sheet; roast 20 minutes, stirring once.
- Add garlic and rosemary to potatoes; toss.
- Roast until potatoes are just tender, about 10 minutes.
- Transfer to plate; serve.



RECIPE - Roasted Bone In Chicken Breast with Vegetables

Adapted from a recipe in Bon Appetit
This is an easy and delicious chicken recipe. Serve with, Roasted Rosemary Potatoes and “Lettuce this Good Salad” with Perfect Vinaigrette.
Serves 6 – 8

Ingredients

- 
1 tablespoon unsalted butter
- 1 whole chicken breast, split
- 1/2 teaspoon dried thyme leaves
- 2 carrots, cut into 1/4-inch slices
- 2 or 3 spring onions cleaned, trimmed, cut in half lengthwise
- 3 1/4-inch-thick lemon slices
- ½ cup mixed dried fruit
- 2/3 cup low-salt chicken broth
- 2 tablespoons dry white wine
- 1 1/2 teaspoons all-purpose flour
- 1 teaspoon minced fresh parsley leaves

Garnish: parsley sprigs

Preparation

- Preheat oven to 450°F.
- Put butter in small flameproof roasting pan and put pan in oven.
- Pat chicken dry and sprinkle with thyme and salt and pepper to taste.
- Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
- Roast chicken and vegetables 10 minutes.
-Turn chicken sides up and put mixed dried fruit under each half.
- Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender.
- Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
- In measuring cup or small bowl stir together broth, wine, flour, and parsley.
- Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
- Pour sauce over chicken and vegetables and garnish with parsley sprigs.

RECIPE - Strawberry-kiwi dessert pizza

A pizza you can feel good about indulging in: Strawberry-kiwi dessert pizza
Adapted from a recipe By Jim Romanoff, The Associated Press

Start to finish: 1 1/2 hours (20 minutes active)

Ingredients

Crust
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup low-fat cottage cheese
- 1/3 cup sugar
- 3 tbsp canola oil
- 2 tbsp milk
- 3/4 tsp almond extract
- ¼ cup ground almonds

Toppings
- 1/3 cup seedless strawberry jam
- 2 tbsp orange juice
- 3 tbsp sweetened coconut flakes, divided or 3 tablespoons shaved dark chocolate
- 2 kiwi fruit, peeled and thinly sliced
- 3 large strawberries, thinly sliced

Preparation

Crust:
- In a small bowl, whisk together whole-wheat flour, all-purpose flour, baking powder and salt. Set aside.
- In a food processor, puree cottage cheese.
- Add sugar, oil, milk and almond extract, process until smooth.
- Add dry ingredients and pulse 5 to 6 times, just until the dough clumps together (it will be sticky).
- Turn out onto a lightly floured surface and using floured hands press dough into a ball.
- Knead 2 or 3 times, but do not overwork.
- Dust dough with flour, wrap in plastic and refrigerate for at least 30 minutes.
- Meanwhile, prepare topping.
- In a small bowl, whisk together raspberry jam and orange juice. Set aside.
- To bake and assemble pizza, position a rack in the middle of the oven.
- Heat oven to 400 F.
- Coat a 12-inch pizza pan or large baking sheet with cooking spray.
- On a lightly floured surface, roll dough into a 12-inch circle about 1/4 inch thick (be sure to sprinkle flour on the rolling pin or the dough will stick).
- Roll dough back over rolling pin and transfer to prepared pan or baking sheet.
- Spread jam mixture over dough, leaving a 3/4-inch border around the edge.
- Bake until the crust is golden and crisp, 15 to 20 minutes.
- Transfer to a wire rack and let cool for 15 minutes.
- Place cooled crust on a clean pizza pan or large serving plate and sprinkle evenly with 1 1/2 tbsp of the coconut or chocolate.
- Arrange strawberry and kiwi slices on top to look like pizza toppings.
- Sprinkle evenly with remaining coconut.

Cut into 8 wedges and serve immediately or cover with plastic wrap, tented with toothpicks stuck into the pizza, and refrigerate for up to 3 hours before serving.

Makes 8 servings.

Nutrition information per serving (values are rounded to the nearest whole number):
208 calories; 56 calories from fat (27 per cent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 1 mg cholesterol; 35 g carbohydrate; 4 g protein; 3 g fibre; 258 mg sodium.

RECIPE - English Peas with Mint served over Fettuccine

Recipes for the week of May 10th

Ingredients

- 1 spring onion, chopped
- 2 tablespoons extra virgin olive oil plus more to drizzle
- 2 cups English peas, shelled (about 12 ounces)
- 6 or 8 mint leaves, torn into pieces
- Sea salt
- 1 package Rio Bertolini Fettuccine (white or whole wheat)
- 1 teaspoon lemon zest and the 2 teaspoons lemon or more to taste
- ¼ cup freshly grated parmesan cheese

Preparation

- Bring a large pot of salted water to a boil and cook fettuccine according to instructions on package.
- Sauté the spring onion in two tablespoons olive oil over medium-high heat.
- Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves.
- Continue cooking until the peas are tender, a few more minutes.
- Add the lemon zest, lemon juice. Stir to coat peas well while cooking a few minutes longer.
- Check for seasoning, and add more salt, if needed and the freshly ground black pepper.
- Pour the fettuccine into the pan with the pea mixture and toss to incorporate all ingredients.

Serve topped with parmesan cheese and additional to pass at the table.

(This dish can also be made with the addition of heavy cream. Add the cream after the peas have cooked, along with the lemon zest and eliminate the lemon juice. Stir to warm but do not allow the cream to boil. Just let it heat up with the rest of the ingredients.)

RECIPE - Grilled Summer Squash with Goat Cheese and Arugula on Toasted Baguette Rounds

Appetizer Ideas

Grilled vegetables paired with goat cheese is one of our favorite appetizers. When the grill is already hot and the prosecco is being served – these are easy and delicious whether you are preparing for a crowd or just two. If you are are not eating bread, you can make these appetizers by simply spreading the goat cheese on the grilled zucchini, adding a layer of arugula and rolling each slice. Secure with toothpicks

Slice summer squash lengthwise into ¼ inch slices. Brush with olive oil and grill until lightly browned, 6 – 8 minutes total. Cut each slice into 1 inch pieces. Toast baguette slices in oven until lightly browned on each side. Spread with goat cheese and top with arugula and grilled yellow squash pieces. Drizzle sparingly with extra virgin olive oil and sprinkle lightly with salt and pepper.



RECIPE - No Cream, Velvety Winter (to Spring ) Squash Soup

Light yet lovely and naturally rich. This is a perfect soup for a rainy April evening.

Serves 4

Ingredients

- 1 celery rib, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 tablespoons fine-quality extra-virgin olive oil plus additional for drizzling
- 1 lb winter squash, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes or to taste
- 2 teaspoons coarse sea salt
- 3 1/2 cups boiling water plus additional for thinning (you may want to substitute vegetable or chicken broth)

Preparation

• Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
• Add squash, potatoes, peperoncino, and sea salt.
• Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
• Remove and discard peperoncino (if using pepper flakes, leave in soup).
• Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.


Serve soup drizzled with additional oil.

RECIPE - Fettuccine with English Peas, Pea Tendrils and Basil

Serves 4

Ingredients - 1/2 cup homemade or purchased vegetable stock - 1/4 teaspoon fine sea salt - 2 cups plus 1 cup fresh English peas - 2 cups whole milk - 1 cup fresh pea tendril leaves, loosely packed - 1/2 cup fresh basil leaves, torn and loosely packed - ½ cup freshly grated parmesan cheese

Preparation

• In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
• Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas’ vibrant green color, cool purée over ice bath before refrigerating.)
• In medium sauce pan over moderate heat, stir together milk, remaining cup of peas and ¼ teaspoon salt. Bring to simmer, then reduce to low, cover and cook until peas are tender about 2 minutes.
• Cook fettuccine according to directions on package, drain and add to pea puree mixture.
• Add fettuccine to milk and pea mixture.
• Add pea purée and peas tendril leaves to fettuccine and pea puree cover, and cook until pea tendril leaves are wilted, about 30 seconds.
• Remove from heat and stir in basil and sprinkle with salt and pepper to taste

Serve immediately passing the freshly grated parmesan cheese at the table




RECIPE - Chicken Breast Fillets with Beet Greens and Roasted Beets in Orange Butter

Serves 4

Ingredients

- 2 or more beets, washed, scrubbed and trimmed (don’t trim the greens to close to the beet, but leave an inch or two at the top, and leave the long thin root at the bottom alone.)
- Beet greens; trimmed, leaves washed well and cut into ribbons
- 1 1/2 tablespoons butter, room temperature, divided
- 1/4 teaspoon finely grated orange peel
- 2 tablespoon extra-virgin olive oil, divided
- 2 skinless boneless chicken breast halves, filleted
- 2 tablespoons chopped shallots
- 2 teaspoons Sherry wine vinegar, divided
- 1/3 cup water

You can make this dish without filleting the breast, just cook the breasts longer, 4 – 5 minutes on each side. By filleting the chicken breast however, it cooks much more quickly and is more tender and delicate. First, cut the small muscle from the large muscle on each chicken breast. The smaller tapered muscle has a white tendon that must be removed. Place the larger muscle on a cutting board, with the side that was next to the bone facing down. Hold it flat with the palm of one hand. With the other hand take a sharp knife and slice the breast, moving the blade parallel to the cutting board, thus dividing the piece into two equal slices half its original thickness. Repeat the procedure with the other large muscle. You now have, from each whole breast, six tender fillets ready for cooking

Preparation

• Preheat oven to 350. Coat beets in extra virgin olive oil by pouring 1 tablespoon of olive oil in to a shallow bowl and turning each of the beets in the oil. Wrap each beet in aluminum foil and place in the middle of preheated oven. Bake for 1 hour or more. Test for doneness by piercing with a tooth pick.
• While the beets are cooking, mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper.
• Heat 1/2 tablespoon oil in medium skillet over medium-high heat.
• Sprinkle chicken breast fillets with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 1 minute total. Set aside and keep warm, covered with aluminum foil.
• Melt 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat.
• Add shallots; stir until tender and beginning to brown, about 1 minute.
• Add beet greens and water; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper.
• Spoon greens alongside chicken; cover to keep warm.
• When beets are ready and cool enough to handle, peel and slice them into ¼ inch slices. Add beets to skillet and turn to coat in shallot butter sauce. Spoon beets onto serving platter with chicken and greens. Spoon orange butter atop chicken and serve.

Roasted Beets as a Side Dish

Beets make a beautiful and delicious side dish for lots of meals – the flavor as intense as the color. You can simply bake them as described in the Chicken and Orange Butter recipe above and serve them sliced with extra virgin olive oil, minced garlic and chopped parsley. Or you could sautee the roasted sliced gems in butter and sprinkle with a raspberry vinegar, 1 teaspoon finely grated orange zest, 1 teaspoon caraway seeds, 1 teaspoon snipped chives and salt and freshly ground black pepper to taste. For an easy and delicious treat – toss roasted, sliced beets with Bliss’ Sensational Southern Honey Orange Vinaigrette.

RECIPE - Yellow Squash and Potato Soup or (I Can’t Wait For Summer Squash Soup)

Serves 4

Ingredients

- 3 yellow summer squash, cut into 2 inch pieces.
- 1 pound red new potatoes, peeled and cut into 1 inch dice
- 4 cups chicken broth
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons chopped fresh dill
- Salt and freshly ground black pepper,to taste
-1 scallion, white bulb and 3 inches of green, thinly sliced on the diagonal, for garnish.

Preparation

- Place potatoes and squash in a large soup pot. Add the broth and bring to a boil.
- Reduce the heat, cover and simmer until the squash is tender, 20 minutes.
- Add the butter, 1 tablespoon of the dill and salt and pepper.
- Puree the soup in a blender or food processor until smooth. (be careful blending hot soups – you may want to allow the soup to cool a bit.)
- Return soup to the pot and heat through, stirring in remaining 2 tablespoons of dill.
- Sprinkle with scallion just before serving.

RECIPE - Kale with Garlic and Bacon

Serves 4

Ingredients

- 1 lb Kale, tough stems and center ribs removed
- 5 bacon slices, cut into ½ inch pieces
- 2 garlic cloves, finely chopped
- 1 cup water

Preparation

1. Wash and coarsely chop kale leaves.
2. Cook bacon in a wide 6 – 8 quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain.
3. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirriing, until pale golden, about 30 seconds.
4. Add kale and cook, turning with tongs, until wilted and bright green, about 1 minute.
5. Add water and simmer, partially covered, until just tender, 6 to 10 minutes.
6. Toss with bacon add salt and freshly ground black pepper to taste

Serving suggestion

Take 4 slices of whole grain or other peasant loaf. Rub with garlic clove and drizzle with extra virgin olive oil. Toast on baking sheet, in oven, under broiler, watch carefully so as to not burn, turn and toast the other side. Place toast in the bottom of bowl and ladle warm kale, bacon and garlic mixture on top. Drizzle with more extra virgin olive oil and sprinkle with parmesan cheese if desired. If you are of the pasta persuasion, you could serve over pasta, make sure you keep some of the cooking water from the pasta to add to the finished dish and here again drizzle with EVO and sprinkle with parmesan cheese. Personally, I think Italians get away with eating pasta and bread because of all
the good things they put on top of it!
Viva la pasta, Viva l’Italia!

RECIPE - Lacinato Kale with Shaved Asiago

Yes, we have had quite a bit of kale lately and you may be wondering what else you can do with it. But do you know how good kale is for you? …….Kale is one of the healthiest vegetables on the planet with some of the highest concentrations of antioxidant vitamins. Reason enough to dig deeper and find more ways of incorporating this superstar into our diets. Here is something a bit different – a raw kale salad, chopped really fine so that the kale almost wilts in the lemony dressing.

Inspired by a recipe in Bon Appetit January 2007 which was in turn inspired by an antipasto that’s popular at New York City’s Lupa Restaurant.

Serves 6

Ingredients & Preparation

- 1 lb lacinato or Tuscan kale, stems and center ribs removed
- 2 tablespoons finely chopped white spring onion
- ½ tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 ½ tablespoons extra virgin olive oil
- 2 ounces coarsely grated or shaved Asiago cheese (1 cup)

Preparation

- Cut kale crosswise into very thin slices.
-Whisk together onion, lemon juice salt and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
-Toss kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper to taste.
- Serve at room temperature or chilled.

RECIPE - Pulled Chicken with Yellow Squash, Broccoli and Caramelized Onion

Roasted chicken breast is made into a completely new and colorful dish that is appetizing and healthy using ingredients from your seasonal vegetable box. Leftovers are not just leftovers anymore!

Serves 4

Ingredients

- 1 tablespoon extra virgin olive oil
- 1 large onion cut into thin half moons
- 2 yellow squash, cut into ¼ inch half moons
- ¾ cup organic chicken broth
- Roasted Chicken breast, torn into bite-size pieces
- 1 small bunch broccoli, washed and cut into fleurettes, remove tough butt edge of stems, peel and half lengthwise(if large half again lengthwise) Do not cut the fleurette too small – they will fall apart when blanched. You can cut them into smaller bite-size pieces after they have been blanched.
- Fettuccine Whole Wheat (if you want you can leave out the pasta and have the meal as a stew, with some whole grain bread)

Preparation

1. Heat oil in large skillet over medium heat. Add onions and stir to coat the onions in the oil.
2. When the onions begin to wilt, lower temperature to medium low and allow to cook for 20 – 25 minutes longer, stirring occasionally.
3. Meanwhile blanch the broccoli in a large pot of salted boiling water. After 3 – 5 minutes, when broccoli is tender but not mushy, remove broccoli with a slotted spoon or strainer and re use the cooking water to cook the pasta if desired. Set broccoli aside.
4. Bring pot of water back to a boil. Add fettuccine and cook according to instructions on package.
5. Save a cup of pasta water) Drain and set aside.
6. After 25 minutes add yellow squash to caramelized onions and stir to coat well. Cook 2 – 3 minutes.
7. Add chicken and chicken broth and simmer about 5 minutes. If serving without pasta, season with salt and pepper and serve with freshly grated parmesan cheese.
8. Add fettuccine if using and stir to coat well with chicken and vegetables, adding a tablespoon or so of pasta water if needed. Season with salt and freshly ground black pepper.

Serve immediately with freshly grated parmesan cheese.

RECIPE - Snow Peas with Sesame Seeds and Pine Nuts

If you don’t have sesame oil you may use olive oil – it’ll be lovely either way with the roasted chicken. You could also substitute broccoli (blanched first ) for the snow peas and with either the sesame oil or olive oil you will have another tasty variation! Pine nuts and sesame seeds add more antioxidants, good fats, and calcium to bright green vegetables.

4 servings

Ingredients

- 3 tablespoons sesame oil
-1 pound snow peas trimmed
- 1 bunch thin scallions, white bulb and 2 inches green
- 2 tablespoons pine nuts (pignoli)
- 1 tablespoon sesame seeds, toasted
- Salt and freshly ground black pepper to taste

Preparation

1. Heat the oil in a large skillet. Add the snow peas and scallions and sauté over medium heat, tossing frequently for 3 minutes.
2. Add the pine nuts, sesame seeds, salt and pepper.
3. Cook an additional 2 to 3 minutes.
4. Serve immediately.

NB – (Toast sesame seeds in a heavy skillet (not non-stick) on stovetop over medium high heat shaking frequently for a few minutes, 3 minutes at the most. Watch carefully as to not burn them. Or you spread seeds in a single layer on a baking sheet and toast in a 350 F oven until fragrant and slighltly golden, again no longer than 3 minutes.)

RECIPE - Oven Roasted Chicken

Everyone should have a favorite roasted chicken recipe in their repertoire. This Italian style roasted chicken is elegant enough to serve to guests, yet simple enough to prepare in the morning for an afternoon picnic. I like to carry my food with me when I take a day trip with my family. A picnic basket with roasted chicken cut up into pieces, a light potato salad with string beans and shallot vinaigrette and homemade crusty peasant bread, some chocolate chip cookies and we are well fed and satisfied. (Don’t forget the picnic blanket!)!

Serves 4

Ingredients

- One 3 ½ – 4 ½ lb Chicken
- 2 teaspoons Alchemy Spices Bella Garlique
- 3 garlic cloves, peeled
-2 tablespoons olive oil

Preparation

1. Preheat oven to 375.
2. Wash the chicken inside and out with cold water and pat dry with paper towels.
3. Put the whole garlic cloves and 1 teaspoon of Bella Garlique.
4. Rub 1 tablespoon of the oil over the chicken, and sprinkle with the remaining teaspoon of Bella Garlique.
5. Put the chicken together with the remaining tablespoon of oil on a rack in a roasting pan, and place it on the middle rack of the preheated oven.
6. Turn the chicken every 15 minutes or so and baste it with the cooking juices that have collected in the pan. Cook until the thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, about 1 hour or more. (or 20 minutes per pound – temp. at inner thigh 180 F)
7. Transfer the chicken to a warm serving platter.
8. Tip the roasting pan and spoon off all but a small about of fat. Place the pan over the stove, turn the heat on to high, add 2 tablespoons of water, and while it boils away, use a wooded spoon to scrape loose any cooking residues stuck to the bottom. Pour the pan juices over
   the chicken and serve at once.
9. Put aside the breast meat if planning on making the Pulled Chicken Breast with Caramelized Onions Yellow Squash and Broccoli Recipe.

RECIPE: Steamed Potatoes with butter and parsley

For 4 servings

Ingredients

- 1 1/2 lbs red new potatoes, scrubbed and cut in half
- Enough water to cover potatoes in saucepan
- 1 tablespoon unsalted butter
- Sea salt to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh Italian parsley

Preparation

1. Place the potatoes and water in a saucepan and bring to a boil.
2. Reduce the heat to medium, cover and cook, shaking the pan occasionally, until the potatoes are tender, about 30 minutes.
3. Drain the potatoes and return them to the saucepan. Shake the pan over low heat to remove remaining moisture, 10 to 15 seconds.
4. Then remove the pan from the heat, add the butter, salt, pepper, and parsley, and toss well.
5. Transfer the potatoes to a bowl and serve immediately.

RECIPE: Prelude to Spring Fettuccine

I like to make this dish using one pot only, by preparing all the vegetables first. Even though there is a bit of prep work here, clean up is easy, if you use the one pot method. I also like the idea of cooking the pasta in the vegetable water. Why should that go to waste?

Makes four servings

Ingredients

- 1 12 ounce package fettuccine, whole wheat or white
-1/4 cup unsalted butter
- 1 cup snow peas washed, trimmed and stringed
- ½ broccoli bunch, washed and cut up into flowers, stems peeled and diced
- 1 yellow squash, washed and cut ¼ inch slices and cut again into half moons
- 1 spring onion washed, white part only, sliced
- Salt and freshly ground black pepper
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tomato chopped
- ½ cup basil, slivered
- 2 teaspoons lemon zest

Preparation

1. Bring a large pot of salted water to a boil..
2. Drop in the broccoli stems and allow to cook for 2 minutes, add the broccoli flowers and cook for 2 minutes longer, add the snow peas and cook for 1 minute, finally add the yellow squash and cook for one minute.
3. Scoop vegetables out of boiling water with slotted spoon or if you have one, a small strainer with a handle.
   Place vegetables in colander and rinse with cold water. (you might want to cut the broccoli flowers into smaller bite size pieces at this time – it’s better to do it after they’ve been blanched otherwise they are likely to fall apart)
4. Turn vegetables on to a large dish or bowl that you plan to serve the completed dish in. Set aside.
5. Bring the water back up to a boil and cook the fettuccine according to directions on package. (Remember that the water has already been salted.) Reserve a cup of the pasta water. Drain fettuccine and set aside.
6. Dry any moisture left in large pot with paper towel or kitchen towel and melt the butter over medium-low heat. Add the white onions and saute for 3 minutes.
7. Add the tomato and cook for 3 – 5 minutes longer.
8. Add the blanched vegetables, turning them over once or twice to coat with the sauce of butter, onion and tomato.
9. Add the cooked fettuccine, the heavy cream and lemon zest. Toss ingredients together over very low heat for a minute.
10. Add a tablespoon or two of the reserved vegetable/pasta cooking water if you think you need to thin the sauce a bit, you may add more if you like.

Serving

RECIPE: Snow Peas with Pan Roasted Almonds

Fresh snow peas from the garden are just becoming available now- Enjoy!

Adapted from Bon Appetit April 2009

For 4 Servings

Ingredients

- 1 tablespoon butter
- ¼ cup sliced almonds
- ½ pound snow peas, trimmed
- 2 teaspoons minced white onion or shallot
- 1 teaspoon fresh lemon juice
- Sea salt

Preparation

1. Melt butter in skillet over medium heat.
2. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 and 1/2 minutes.
3. Add snow peas and onion; sauté until snow peas are crispy and tender, 1 ½ to 2 minutes.
4. Remove skillet from heat; add lemon juice.
5. Season to taste with sea salt to taste and serve immediately.

RECIPE: Warm Chick Pea Salad with Kale, Lemon and Parmesan Cheese

You need to begin this recipe the night before you plan to serve it by soaking the chick peas or you may soak the check peas early in the morning and they will be ready to cook in the evening.

For 4 Servings

Ingredients

- 1 cup dried chick peas, soaked overnight and cooked for one hour or more until tender
- 1 bunch kale, washed, stem and spine removed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 – 3 garlic cloves chopped fine
- 2 tablespoons fresh lemon juice
- 1/3 cup freshly grated parmesan cheese
- Sea salt to taste

Preparation

1. Put 1 cup of check peas in a bowl and add enough water to cover by at least 3 inches.
2. Put the bowl in some out of the way corner of your kitchen and leave overnight or for 8 hours.
3. Drain and rinse the soaked chick peas in a colander and place in medium pot.
4. Add enough water to cover by 3 inches.
5. Cover and turn the heat on to medium.
6. When the water comes to a boil, adjust the heat so that it simmers steadily, but gently.
7. Cook the chick peas until tender, but not mushy, about 45 minutes to 1 hour.
8. Taste them periodically so you will know when they are done.
9. You may add salt only when they are almost completely tender so that their skin does not dry and crack while cooking.
10. Keep chick peas in their cooking water until you are ready to use them. (a well cooked check pea can be easily mashed on the roof of the mouth with the
    tongue)
11. In the meantime, bring another pot of salted water to a boil.
12. Add kale making sure all kale is submerged in water.
13. Allow to boil for 3 – 4 minutes. Drain in colander and set aside to cool.
14. When kale is cool enough to handle; squeeze any excess water out with finger tips.
15. Cut kale into thin strips and then cut again crosswise.
16. Saute garlic in olive oil over medium heat until golden but not browned. (watch carefully it just takes a minute or so)
17. Add kale and sauté, stirring and turning for 2 – 3 minutes until well coated.
18. Place kale and chick peas in serving bowl, stirring to mix together.
19. Add lemon juice and top with sea salt and Parmesan cheese.
20. Serve warm or at room temperature.

RECIPE: Grilled Steak with Arugula, Parmesan Shavings and Lemon

I first started making this dish when I was returning to the world of meat eaters after a long stint as a vegetarian. (and once I discovered grass fed beef was available!) It is still one of my favorite ways to prepare a steak. The presentation is lovely and ingredients and preparation are minimal. Use the best quality extra virgin olive oil.

Inspired by a recipe in Bon Appetit 2000 and the Bistecca alla Fiorentina I had when in Florence

For 4 servings

Ingredients

- 3 large garlic cloves
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 2 1 ½ lb steaks (sirloin or ribeye)
- 6 cups loosely packed arugula (about 4 ounces)
- 1 2-ounce piece Parmesan cheese
- Lemon wedges

Preparation

1. Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours.
2. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes.
3. Cut steaks on slight angle into 1/4-inch-thick slices.
4. Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with sea salt. Drizzle 1 tablespoon extra-virgin olive oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges and crusty baguette.

RECIPES: Simple Red Cabbage Salad

Sometimes simple is good, really good. Recipe serves 4.

Ingredients

Salad

• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• ¼ teaspoon pressed garlic
• 1/8 teaspoon salt
• 1 1/2 lbs red cabbage
• ¼ cup finely grated asiago cheese
• Freshly ground black pepper

Dressing

• Whisk together olive oil, lemon juice, garlic and salt in a small bowl and set aside.

Preparation

1. Wash the cabbage and pull away any bruised leaves.
2. Cut the cabbage into quarters.
3. Slice the cabbage as thinly as possible. (No sliver should be thicker than a quarter of an inch.)
4. Repeat with 3 remaining wedges. Discard the white core.

Serving

- Toss the cabbage in a large serving bowl with a spoonful or two of the dressing.
- Add the asiago and toss to distribute evenly.
- Add more dressing as needed.
- Season with salt and freshly ground black pepper.
- Serve with Lemon Roasted Chicken Legs

RECIPE: Stir Fried Baby Bok Choy

A great way to serve fresh greens!

Adapted from a recipe by James Oseland

Ingredients

• 1 lb Baby Bok Choy
• 3 tablespoons peanut oil
• 4 cloves garlic
• ¼ tsp salt
• 1 or 2 fresh red chilies stemmed and cut on the diagonal into thin pieces (Holland Fresno or Cayenne) optional

Preparation

1. Trim the bottom ends off and discard. Wash the greens in several changes of very cold water. Inspect nooks where the leaves meet the stems for sand and dirt. Cut cleaned bok choy lengthwise into quarters. Spin to dry or air dry on a kitchen towel or paper towels.
2. Heat oil over medium high heat in a wok or large skillet (not non-stick). When hot but not smoking add the garlic, salt and chiles, if using.
3. Sautee stirring until the garlic just begins to lose its rawness, about 1 minute. (do not let garlic brown)
4. Add the bok choy.
5. Raise the heat slightly and immediately begin to vigorously stir fry the bok choy around the pot.
6. Continue to stir fry vigorously until the greens just begin to go limp but the leaves remain a spring green color and the stems are still crunchy and crisp, 3 – 4 minutes.
7. Salt as desired.

Serving

- Serve immediately on a large platter.
- Be careful not to pile the greens in a serving bowl as they will continue to cook and become mushy.

MENU for the week - Shopping list for the week of March 21st

Shopping list for the week of March 21st. The items on this list support the recipe items that are published on the website. Check ‘em out, try the recipes and let us know what you think! And, if you have a special recipe that you want to share, let us know!

Our Local Foods – Kitchen Table Cuisine

- 2 or 3 packages Chicken Leg Quarters
- 1 Package Sweet Italian Sausage
- Alchemy’s Bella Garlique
- Asiago Cheese
- Goat Cheese (chevre log –plain or pepper)
- Vegetable Box
- Salad this Week
- 1 Dozen Eggs
- Pizza Dough
- 1 Destiny Organics Salad Dressing

Thing to buy at the grocery store

- Garlic
- Extra Virgin Olive Oil
- Peanut Oil
- 1 fresh chile pepper (optional)
- 1 or 2 lemons

RECIPE: Pizza with caramelized onions, sausage and garlic sautéed kale

This pizza can be made with or without the sausage and it will taste great. We are using goat, parmesan and asiago cheese or any combination you like. This is a white pizza, no tomato sauce this time. We’ll wait for the summer abundance of tomatoes and then make a fresh sauce for our pizza.

Ingredients

• 1 large onion, thinly sliced
• 1 bunch Red Russian Kale, washed stem and spine removed
• 2 cloves garlic, minced
• 2 sausage links
• ½ log or more Goat Cheese
• Freshly grated parmesan
• Freshly grated pecorino or asiago

Preparation

1. Preheat oven to 475. Place rack in middle of oven.
2. Place thawed dough in a bowl coated with olive oil in a warm spot in the kitchen while you work with the toppings. Cover with a dish towel.
3. Bring a pot of salted water to a boil. Add kale and cook for 3 – 5 minutes. Drain well. When cool enough to work with, squeeze excess water from leaves, place on cutting board and cut into bite size pieces.
4. Heat 2 tablespoons olive oil and garlic in heavy large skillet over medium high heat. 1 – 2 minutes. Add kale and toss to coat well, toss and turn for 2 – 3 minutes, remove from pan. Set aside.
5. Add 2 tablespoons olive oil to skillet and heat over medium high heat. Add onions and saute until tender about 5 minutes. Add a ¼ tsp salt, lower heat and sauté until onions are golden, about 30 minutes longer. Remove from skillet and set aside.
6. Pierce sausages with fork in several places. Add sausages to skillet and cook over medium high heat until sausages are well browned on all sides. (You don’t have to add any cooking oil. The sausages will cook in their own fat.) Cut sausages into ½ in rounds and cut each round in half if desired.
7. Grease cookie sheet with olive oil using a pastry brush or a paper towel. Punch down dough and roll out on lightly floured service into a rectangular shape – about 13 by 8 inches.
8. Place dough on cookie sheet and place in hot oven for just a few minutes to have it set. Remove from oven (be careful the cookie sheet will heat up very quickly)
9. Place on flat surface with kitchen towel or oven mit underneath so as not to burn service.
10. I like to place ingredients on pizza dough in rows, starting with the greens, then the onions and then the sausage semicircles. Leave a ½ inch space and then do the next set of rows until you have completely covered the dough. (You may leave a small ¾ inch border) Drop small dollops (rounded teaspoonful) of goat cheese every 1 ½ -2 inches. Sprinkle with the parmesan and asiago or pecorino, which ever you are using.
11. Drizzle a small amount of olive oil over the dressed pizza.
12. Place in oven and cook for 12 – 14 minutes, checking from time to time. You might want to leave it in a bit longer to get the crust to the desired crispness.

Serving

- Cut pizza crosswise into rectangles.
- Of course you may add other ingredients if you like: olives, mushrooms and sundried tomatoes are just a few I like to use.

Buon Appetito!