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Ingredients

• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 large egg
• 1 cup whole milk
• 8 asparagus spears, thinly sliced
• 8 ounces jumbo lump crabmeat
• 4 dashes hot sauce (my favorite is Texas Pete)
• 1 teaspoon Dijon mustard
• ¼ cup chopped fresh mint
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Olive oil for panfrying
• Lemon wedges for garnish

Directions

1. In a medium bowl, whisk together the flour and cornstarch. Crack the egg over the flour and whisk it in. Slowly add the milk, whisking, to make a pancake-like batter. Add the asparagus, crabmeat, hot sauce, mustard, mint, salt, and pepper and mix well.
2. Drizzle 1 tablespoon of olive oil over the bottom of a medium skillet and heat over medium heat. Add small mounds of the fritter batter, about a tablespoon each, to the skillet, without crowding, and cook for 2 minutes, or until they are browned and crispy on the bottom. Flip and cook for 1 to 2 minutes, until the second side is a dark brown and the middle is cooked through. Drain on paper towels. Repeat with the remaining batter.
3. Transfer the fritters to a platter and serve immediately, with lemon wedges.
    

8 Servings

Ingredients:

• 3 pounds seedless watermelon, rind removed, cut into large dice
• (about 6 cups)
• 2 serrano chili peppers, seeded and minced
• Juice of 1 lime
• Y2 cup low-fat feta cheese, crumbled
• 1f4 cup cilantro leaves

Directions:

1. Place the watermelon in a large mixing bowl.
2. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined.
3. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.

Per serving: 54 calories • 1 g fat • 1 9 sat fat • 3 m9 chol • 119 mg sodium • 9 9 carb • 7 g sugar • 1 9 fiber • 3 9 protein • 34 m9 calcium

Servings: 4

Ingredients

• 1lb Sushi Grade Tuna
• 4pc Pineapple, cleaned
• 1tsp Tamari Soy
• 1tsp Fava Bean Purée (see recipe below)
• 1tsp Micro Cilantro

Directions:

1. In a large pot, bring 1 gallon of water to a boil.
2. Blanch tuna in the boiling water for about 30 seconds.
3. Remove and immediately place in an ice bath until fully cooled.
4. Slice the tuna to your preferred thickness and place in the refrigerator.
5. Slice pineapple to same thickness as the tuna and place in the refrigerator.
6. On a serving platter, arrange tuna and pineapple.
7. Season to taste with salt and fresh ground pepper.
8. Place several dollops of fava bean purée around the platter.
9. Garnish with micro cilantro around plate and drizzle with tamari soy.
10. Serve immediately.Ingredient Note:
11. Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed

Fava Bean Purée

Ingredients:

• 1 pint Fava Beans, cleaned
• ½ cup extra virgin olive oil
• To taste salt and pepper

Directions:

1. Place the first two ingredients in blender on high speed and blend until smooth consistency.
2. Season to taste with salt and fresh ground pepper. 
3. Store in airtight container in the refrigerator.

Serves 2 as an entrée, 4 as an appetizer

Prep: 55 min. Bake: 25 min./batch + cooling Yield: 24 Servings

Prep: 15 min. Bake: 10 min. + cooling

Makes 3 cups

This is similar to the classic green sauce served in Mexican restaurants.

Ingredients:

• 1 ½ pounds tomatillos, husks removed and thoroughly washed and dried
• ½ medium white onion, quartered lengthwise and halved crosswise
• 2 jalapeños, stems removed
• 6 garlic cloves, peeled
• ½ cup coarsely chopped fresh cilantro
• 1  teaspoons coarse salt
• ½ teaspoon sugar
• Juice of 1 lime
• 1/3 cup chicken broth

Directions:

1. Heat a large cast-iron skillet over high heat. When the pan begins to smoke, add the tomatillos, onions, jalapeños, and garlic. Blister the vegetables, turning frequently, until blackened in places but still firm, about 5 minutes.
2. Transfer the vegetables to a food processor, add the cilantro, salt, and sugar, and pulse until the vegetables are very finely chopped. Transfer to a small saucepan and bring to a simmer over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove from the heat, stir in the lime juice and broth, and let cool to room temperature.
3. The salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.

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Servings: 6

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 1 green bell pepper, cored, seeded, and chopped
• 2 teaspoons coarse salt
• 1 tablespoon chopped fresh oregano or 1 teaspoons dried
• 1 teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 1 pound ground beef chuck
• 1 tablespoon tomato paste
• One 15 ½-ounce can whole plum tomatoes
• 2 ½ cups water
• 1 cup fine cornmeal
• 3 ounces Monterey Jack cheese, grated
• 1 jalapeño, minced
• 2 ears yellow corn, kernels and milk stripped from the cobs or 1 ½ cups frozen corn kernels

Directions:

1. Preheat the oven to 375⁰F with a rack in the middle position. Heat a 10-inch cast-iron skillet over medium-high heat. Add the oil to the pan. When the oil shimmers, add the onions, bell pepper, and 1 teaspoon of the salt and cook until the vegetables are soft and golden in places, about 5 minutes.
2. Add the oregano, cumin, pepper, and ground beef and cook, stirring, just until the beef is cooked through, 4 to 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the tomatoes, breaking them up with the side of the spoon, and simmer until the mixture is slightly thickened, about 5 minutes. Remove from the heat.
3. Bring the water to a boil in a medium saucepan. Stir in the cornmeal and the remaining 1 teaspoon salt and cook, stirring until thick and creamy, 2 minutes. Remove from the heat and stir in the cheese, jalapeño, and corn. Spread evenly over the beef mixture.
4. Transfer the pan to the oven and bake for 40 to 45 minutes, until the top is golden and the filling is bubbling around the edges of the pan. Let stand for 20 minutes before serving.
    

Traditional: Margarita

Ingredients:

• 2 oz Casa Noble tequila
• 3/4 oz triple sec
• 1 fresh-squeezed lime
• dash of agave syrup

Directions:

1. Shake up with ice and garnish.

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Grilled Shrimp Ingredients:

• 8 Bamboo sticks
• 1 lb large shrimp- clean, peeled, deveined
• 1 tsp lime zest
• Juice from 2 limes
• 1 jalapeno, seeded and minced
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp cilantro, chopped

Directions:

1. Pre-heat grill or grill pan
2. Soak bamboo sticks in bowl of water
3. In a large mixing bowl, combine the lime zest, lime juice, jalapeno, soy sauce, garlic, olive oil and cilantro
4. Add shrimp to the marinade and refrigerate for 15-20 minutes. **** Do not leave the shrimp marinating longer because the lime juice with cook the shrimp.
5. Remove bamboo sticks from water and using 2 sticks place 6 shrimp on each set of skewers
6. Cook on grill for 2-3 per side.
7. Place the cooked shrimp on bed of sautéed spinach
8. Garnish with pico de gallo (optional)

Sautéed Spinach Ingredients:

• 1 1/4c fresh spinach
• 1 tbsp chopped onions
• 1 tbsp sliced mushrooms
• 1 tsp garlic, minced
• 1 tbsp olive oil
• salt and pepper to taste

Directions:

1. In a large frying pan, heat the oil.
2. Add onion, mushrooms and garlic
3. Add in spinach and cook until it turns dark green.

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

• 1 banana
• 2oz sugar
• 3 scoops vanilla ice cream
• 1oz caramel sauce
• 1oz chocolate sauce
• 1oz raspberry sauce
• 2oz whipped cream
• 1oz chopped hazelnuts
• strawberries
• maraschino cherry
• almond lace cookie shell(see recipe)
• gas-torch or oven broiler can be used (450 degrees)  

Directions:

1. Using the caramel, chocolate and raspberry sauces garnish a 12” plate using zig zag pattern.
2. Next put a dollop of whipped cream in the center of the plate and set the almond lace shell in the center of the plate using the whipped cream to support the shell.
3. Place 3 scoops of the vanilla in the shell.
4. Cut the banana lengthwise and lay on a sheet pan.
5. Sprinkle sugar over the banana to coat. Use a torch to caramelize the sugar and allow banana to cool. Sugar will be hot.
6. Once cooled enough to handle, place bananas on top of the ice cream with caramelized part of the banana facing upward.
7. Top with whipped cream and garnish chocolate sauce and maraschino cherry.
8. Last sprinkle chopped hazelnuts and cut strawberries on the plate.

Ingredients:

Serves 4 to 6

Ingredients:

For the poached salmon:

• 1 teaspoon salt
• 1/4 cup rice wine vinegar
• 1 1/4 pounds salmon filet

For the green goddess dressing:

• 1 avocado
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 2 green onions
• 1/4 cup chopped tarragon leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 3 anchovy fillets
• juice of wedge of lemon
• juice of wedge of lime
• 2 garlic cloves; crushed
• 1 cup plain non fat Greek Yogurt
• 1 tablespoon chopped chives
• salt & pepper

Directions:

1. Poach the salmon: Fill a wide rimmed saucepan with about 3" of water.  Add salt and vinegar and bring to a boil. Add fresh dill sprigs and salmon. Bring to just below a simmer and cook for about 6 minutes until done. Remove the salmon with a slotted spatula and transfer to a paper towel-lined plate to absorb the extra water.
2. Make the dressing: Place first 11 ingredients in food processor (avocado through garlic) and blend until semi smooth.  
3. Add yogurt and blend well.
4. Stir in chives and season dressing to taste with salt and pepper.
5. Cover and chill in fridge for an hour or more.
6. Whisk thoroughly before serving.
7. Serve salmon with dressing on top or on the side.

Ingredients:

Ingredients:

Makes 20 mini parlines

Ingredients:

• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 Tablespoons milk
• 1/2 teaspoon salt
• 2 Tablespoons butter
• 3/4 teaspoon vanilla
• coarse salt for garnish

Directions

1. Prepare a half sheet pan with a silicone mat or parchment paper. In a small skillet, toast the nuts until lightly browned and set aside.
2. In a heavy sauce pan add sugars, milk and salt. Cook over low heat, stirring constantly, until the sugar is dissolved.
3. Raise heat to medium and continue stirring until the mixture boils. Reduce heat and continue cooking until mixture is 235 deg F.
4. Remove from heat, add butter and vanilla, but do not stir. Leave to cool for 5 minutes.
5. Add nuts and mix with spatula until candy is thickened and no longer shiny, about 2 to 3 minutes. 
6. Quickly dollop batter onto prepared sheet pan. Sprinkle with coarse salt. Allow to cool for 15 – 20 minutes. 

Every time we make these at Mali B, they elicit oohs and ahhs from our clients and customers. I like to make them free-form (without a candy mold), but you can use hard-candy molds if you prefer perfectly formed pops. This is one of those recipes where you have to decide whether to use organic sugar. We do, but it gives our pops a less-than-clear look. So if it’s clarity you want, go for refined sugar. A silicone baking mat (such as Silpat) is a necessity if you don’t use hard-candy molds.

Makes 10 lollipops.

Warm, spicy, and rarely sweet even when it’s made with sweet ingredients. Chutney is altogether satisfying as a condiment but versatile enough to be used on proteins or even a cheese plate. Delicate hibiscus flowers pair well with blackberries, and they are typically in season around the same time.

Makes 1 pint.

Ingredients:

• 2 pints fresh blackberries
• (or 1 pound frozen)
• 8 hibiscus flowers
• ½ cup red onion, finely chopped
• ½ cup sugar
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons minced fresh ginger
• 2 tablespoons Dijon mustard
• Salt and pepper to taste (optional)
• ½ cup white wine vinegar

Directions:

1. Toss everything except vinegar into a big pot.
2. Cook and occasionally stir the mixture over medium heat for about 5 minutes.
3. Add salt and pepper if you wish.
4. Stir in vinegar and let mixture simmer and thicken for about 10 minutes more.
5. Refrigerated in an airtight container, this chutney will last for up to 6 weeks.

This recipe is from the cookbook Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher 

Ingredients:

• 6 cups rhubarb (about 2 pounds), cut into ¹/₂-inch pieces
• 1 cup pansy sugar (page 176)
• 2 tablespoons cornstarch
• ¹/₄ teaspoon sea salt
• ¹/₈ teaspoon nutmeg
• ¹/₂ cup pansy or viola petals
• 2 standard pie crusts (store-bought or homemade),* divided into 8 rounds

Pansies begin to show their blooms about the same time rhubarb stalks are ready to harvest, so I love to mix the two in these rustic open-face tarts. You could make one large galette rather than ten small ones, but this way everyone gets more crust. And frankly this is one dessert I don’t like to share. Makes 8 small galettes.

Directions:

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. In a large nonreactive bowl, toss together rhubarb, sugar, cornstarch, salt, nutmeg, and half the pansy petals.
3. Roll out dough rounds until they are thin and about 6 inches in diameter. Place them on baking sheets about 2 inches apart.
4. Heap about a half cup of the rhubarb mixture into the center of each round. Gather dough around filling, pinching the edges but leaving the center open.
5. Bake galettes for 30 minutes, or until the crust is a deep golden brown and the filling is oozy and soft. Sprinkle the remaining pansy petals over top. Serve warm, drizzled with pansy syrup, if desired.

Ingredients:

For The Crust:

• 1 cup graham cracker crumbs
• 1 cup vanilla wafer crumbs
• 1/4 c butter; melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger

For The Filling:

• 16 ounces silken tofu, cubed
• 8 ounces low fat cream cheese, softened
• 1/2 cup sugar
• 1 whole egg
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon lemon zest, freshly squeezed
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 3 tablespoons whole wheat flour
• 2 cups strawberries, pureed

Directions:

1. Combine all ingredients for crust in a large bowl.
2. Press into bottom of 10 inch spring form or cake pan and set aside.
3. Preheat oven to 350 degrees F.
4. Combine cream cheese and tofu in a large bowl. Beat in sugar and eggs.
5. Add vanilla, lemon zest, spices and flour. Blend well.
6. Add pureed strawberries and fold gently to combine.
7. Bake for about 1 1/2 hours or until toothpick inserted in center comes our clean.
8. Remove from oven and let stand 30 minutes.
9. Cover and refrigerate at least 6 hours before serving.

Servings 8

Ingredients:

• 6 ounces sharp cheddar, grated (about 1 1/2 cups)
• 8 slices whole-wheat sandwich bread
• 2 tablespoons pepper jelly
• Nonstick cooking spray

Directions:

1. Preheat oven to 375 degrees. Divide cheddar among 4 slices bread. Spread jelly on 4 more slices bread and sandwich together. Coat a large skillet with cooking spray and heat over medium.
2. Working in batches, if necessary, cook until bread is golden and toasted, 2 minutes, flipping once. Transfer to a baking sheet and bake until cheese is melted, 3 to 5 minutes. To serve, cut into sticks or triangles.

Prep Time: 30 mins

Total Time: 30 mins

Servings 4

Ingredients:

• 12 slices bacon (12 ounces)
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 8 slices sourdough bread
• 6 ounces sharp cheddar, sliced
• 1/2 small head escarole, trimmed and torn into bite-size pieces

Directions:

1. In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, about 7 minutes. Transfer to paper towels to drain. Pour off and reserve all but 1 tablespoon fat. In a small bowl, combine mustard and honey and spread on bread. Divide cheese and bacon among bread to make 4 sandwiches.
2. Place skillet over medium; in batches, add sandwiches and cook until bread is golden and crisp and cheese is melted, 6 to 8 minutes, flipping halfway through and adding more bacon fat as needed. Open sandwiches, add escarole, close, and serve immediately.

Prep Time: 15 mins

Total Time: 15 mins

Servings 4

Ingredients:

• 2 ounces Parmesan
• 8 slices white sandwich bread
• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 8 teaspoons apricot jam
• 1 1/2 cups grated fontina (6 ounces)
• 2 cups baby arugula

Cook's Note

Cheese both inside and out turns this diner standby on its head.

Directions:

1. With a rasp grater, finely grate Parmesan onto a plate (you should have 1 cup). Brush one side of bread slices with oil and press into Parmesan, coating completely. Place bread, cheese side down, on a work surface.
2. Spread half the slices with mustard and the other half with jam. Assemble sandwiches with bread, fontina, and arugula. In batches, in a nonstick skillet, cook sandwiches over medium until bread is crisp and golden and fontina is melted, 2 to 3 minutes per side.

Ingredients

• 1 pound lump crabmeat, picked over or shredded
• 1 cup panko crumbs
• 1 large egg, lightly beaten
• ¼ cup Greek yogurt
• 2 scallions, finely sliced
• Dash of hot sauce
• 1 ½ teaspoons Old Bay Seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons freshly squeezed lemon juice
• Extra virgin olive oil (or vegetable oil)
• ¼ teaspoon kosher salt
• 1/8 teaspoon black pepper

Directions:

1. In a bowl, whisk the scallions, egg, yogurt, mustard, hot sauce, lemon juice, and Old Bay. 
2. Add in the crab and mix.
3. Add in the panko crumbs, salt and pepper and stir all together.
4. Form the crab mixture into 1” thick patties.
5. There are two ways you can cook the crab cakes.  The first it to pan fry:
6. Heat a couple tablespoons of oil in a large skillet over medium heat.  Fry the cakes until golden brown and crisp, which will take about 3-4 minutes per side.

The other way to cook is to broil:

1. Place the patties on a lightly greased broiler pan or baking sheet and broil for 10-15 minutes, until golden brown.  (Be sure to keep a close eye on the patties if you opt for this cooking method).
2. Serve the patties on a bun with lettuce and thinly slice red onions, as you would a burger.
3. You can also serve on lettuce without the bun for “protein crab cake burger”.

Makes 6 Sandwich Cookies

Ingredients:

Cookies:

• ¼ cup (30 grams) Unsalted peanut halves
• 1 ¼ cups + 2 ½  (198 grams) tablespoon All-purpose flour
• 1 ¾ teaspoons + 1/8 teaspoon  (9.1 grams) Baking soda
• ¾ teaspoon (3.8 grams) Baking powder
• 7.4 ounces (210 grams) Unsalted butter, at room temperature
• 1/3 cup (86 grams) Creamy peanut butter
• 1 1/3 cups (106 grams) Light brown sugar
• 3 tablespoons + 1 teaspoon (54 grams) Eggs
• 1 ½ teaspoons (8.5 grams) Vanilla paste
• 1 1/3 cups (106 grams) Old-fashioned oats

Peanut Butter Filling:

• 1 cup + 3 tablespoons (175 grams) Basic Buttercream *
• ½ cup + 3 tablespoons (175 grams) Creamy peanut butter
• 1/18  teaspoon (0.2 grams) Kosher salt

Directions:

1. The Nutter Butter was my favorite cookie when I was a kid, so it was obvious that we had to come up with our own version. Because there is a high proportion of fat—in the form of butter andpeanut butter—in these cookies, they are best when frozen before baking, which makes them hold their shape better and spread less. So they’re a terrific cookie to make ahead of time: simply pop the frozen cookies into the oven whenever you have a craving for them.
2. You’ll need a 3¼-inch round cutter and a pastry bag with an Ateco #867 French star tip. For this recipe, we use Virginia jumbo peanut halves and Skippy natural peanut butter. Cookies baked in a convection oven will have a more even color and will not spread as much as those baked in a standard oven.
3. To toast the peanuts: Preheat the oven to 325°F (standard).Spread the peanuts on a small tray and toast in the oven, stirring often, for 16 to 18 minutes, until a light golden brown. Let cool, then coarsely chop.
4. For the cookies: Place the flour in a medium bowl, sift in the baking soda and baking powder, and whisk together.
5. Place the butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed (see Pommade, page 190), until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla paste and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
6. Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats and pulse on low about 10 times to combine. Add the chopped peanuts and pulse to combine.
7. Mound the dough on a large piece of plastic wrap and, using a pastry scraper, push it together into a 5-by-7-inch block. Wrap in plastic wrap and refrigerate for at least 2 hours, or until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
8. Unwrap the dough, place it between two pieces of parchment paper or plastic wrap, and roll it out to a G-inch-thick sheet. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut.
9. Using the round cutter, cut 8 cookies from the dough. (If the dough softens, return it to the refrigerator until the cookies are firm enough to transfer to a sheet pan.) Arrange the rounds on a lined sheet pan.
10. Push the trimmings together and refrigerate until the dough is firm enough to roll, then roll out and cut into 4 more rounds. Add them to the sheet pan. Wrap the sheet in plastic wrap and freeze the dough for at least 2 hours, or until firm. (For longer storage, remove the frozen rounds from the sheet pan and freeze in a covered container or a plastic bag for up to 1 month.)
11. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection or standard). Line two sheet pans with Silpats or parchment paper.
12. Arrange the frozen cookies on the sheet pans, leaving about 2 inches between them. Bake the cookies until golden brown, 12 to 14 minutes in a convection oven, 16 to 18 minutes in a standard oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
13. To assemble the cookies: Combine the buttercream, peanut butter, and salt in the bowl of the mixer, fitted with the paddle attachment, and mix for 2 minutes on medium-low speed, until combined and smooth. Transfer the mixture to the pastry bag.
14. Turn half of the cookies over. Beginning in the center, pipe a spiral of peanut butter filling (55 grams) on each one, to within G inch of the edges. Top each with a second cookie and press gently to sandwich the cookies.
15. The cookies are best the day they are baked, but they can be stored in a covered container, at room temperature if unfilled, refrigerated if filled, for up to 3 days.
16. Note on Rolling Out the Dough: At the bakery, we use a commercial sheeter to roll out the dough quickly and evenly. At home, the dough must be refrigerated as necessary during the rolling and cutting process.

Basic Buttercream:

Makes 450 grams/3 cups

• ¼ cup + 1 tablespoon Egg whites (75 grams)
• ¾ cup Granulated sugar (150 grams)
• 2 tablespoons + 2 ¼ Granulated sugar (33 grams)
• 3 tablespoons + 1 teaspoon Water (42 grams)
• 8 ounces Unsalted butter, cut into ½-inch pieces, at room temperature (227 grams)

Directions:

1. Buttercream is one of the most important basics in the pastry kitchen. It’s not essential that you use a high-fat butter, just the best quality butter you have access to.
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
3. Place the 150 grams/I cup sugar in a small saucepan, add the water, and stir to moisten the sugar. Bring to a simmer over medium-high heat, stirring occasionally, and simmer until the syrup reaches 230°/100°C.
4. Letting the syrup continue to cook, turn the mixer to medium speed, gradually pour in the remaining 33 grams/2 tablespoons plus 2G teaspoons sugar into the whites, and whip until the whites are beginning to form very loose peaks. If the whites are ready before the syrup reaches 248°F/120°C, turn the mixer to the lowest setting just to keep them moving.
5. When the syrup reaches 248°F/120°C, remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup to the whites, pouring it between the side of the bowl and the whisk. Increase the speed to medium-high and whisk for 15 minutes, or until the bottom of the bowl is at room temperature and the whites hold stiff peaks. (If the mixture is warm, it will melt the butter.)
6. Reduce the speed to medium and add the butter, a few pieces at a time. If at any point the mixture looks broken, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter. Check the consistency: if the buttercream is too loose to hold its shape, it should be refrigerated for up to a few hours to harden, then beaten again to return it to the proper consistency.
7. The buttercream can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 1 month; defrost frozen buttercream in the refrigerator overnight before using. Thirty minutes before using the buttercream, place it in the bowl of a mixer fitted with the paddle attachment and allow to soften. Then mix on low speed to return the buttercream to the proper consistency for piping or spreading.

Ingredients:

• 1 pound(s) semisweet chocolate, coarsely chopped pound(s) semisweet chocolate, coarsely chopped
• 8 ounce(s) white chocolate, coarsely chopped
• 12 ounce(s) pistachio nuts, shells removed (1 1/2 cups), toasted
• 8 ounce(s) (1 1/2 cups) dried tart cherries

Directions:

1. Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
2. Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries.
3. Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.
4. Nutritional information is based on 1 ounce.

Serves about 8

Ingredients:

• 1/2 cup chia seeds
• 2 cups Almond or Coconut milk, unsweetened
• 1/2 cup cashews
• 5 pitted dates
• 2 tablespoons Grade B Maple Syrup
• 2-3 tablespoons raw cacao powder (depending on your tastes)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of Sea Salt

Directions:

1. Place chia seeds in a medium-sized glass or metal bowl.
2. Blend remaining ingredients together in a high-powered blender until creamy smooth.
3. Pour over chia seeds. Stir well to combine and let sit for about 10-15 minutes or until pudding thickens.
4. Serve room temp or refrigerate and serve cold.
5. Top with fresh berries, nuts and a splash of coconut milk! ENJOY.

Ingredients:

• 1 cup dark or semi-sweet chocolate pieces
• 1/4 cups hazelnuts or any of your favorite nuts walnuts, almonds, pecans, cashews etc
• 1/2 cup of crisp brown rice cereal
• 1/2 cup of your favorite diced dried fruit; apricots, cranberries, raisins, mango, etc
• 1/2 cup shredded, unsweetened coconut
• 3 candy canes 

Directions: 

1. Line a small rimmed vessel (about 6”X4”) with non-stick foil.
2. Bring water in base of double boiler to a boil. Place chocolate in top pot, heat and stir with wooden spoon until melted and smooth, about 5 minutes.
3. While chocolate is melting, place nuts in zip top bag, seal bag and crush with mallet. Pour contents into bowl.
4. Add rice cereal and dried fruit to bowl with nuts.
5. Stir nut mixture into chocolate with a rubber spatula then scrape mixture out of double boiler and onto foil.
6. Sprinkle top with shredded coconut and pat down gently with flat hand.
7. Refrigerate until set, about 20 minutes.
8. Remove foil from bark and place top side up on a cutting board. Place point of sharp knife into bark and break into 1 inch pieces. (pieces will be irregular shapes but that’s ok!)

Makes about 15 bites

NOTE:  Lasts up to 2 weeks in fridge in airtight container.  

Ingredients:

• 1 pound fresh asparagus; cleaned & trimmed
• 1 tablespoon rice vinegar
• 2 teaspoons dried thyme leaves
• 1 teaspoons olive oil
• 1/4 teaspoon coarse salt
• Freshly ground black pepper; to taste 

Directions:

1. Preheat oven to 375º.
2. Place asparagus in a large ziplock bag.
3. Combine vinegar, thyme & oil in bowl & whisk thoroughly.
4. Pour into bag with asparagus and let marinade for at least 15 minutes.
5. Remove asparagus from bag and place in an even layer on baking sheet(s).
6. Bake about 10 minutes until crisp/tender; shaking pan halfway through.
7. Remove from oven, sprinkle kosher salt & pepper to taste
8. Serve immediately

Ingredients:

• 4 salmon fillets (4-6 ounces each)
• 1/4 cup Dijon mustard
• 1 cup whole wheat bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1/4 cup prepared horseradish
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons grated lemon zest
• 1 tablespoon olive oil
• freshly grated black pepper

Directions:

1. Preheat oven to 450.
2. Lightly grease baking sheet with olive oil.
3. Place salmon fillets on baking sheet and brush each with Dijon mustard.
4. In mixing bowl, combine next 8 ingredients together (bread crumbs through black pepper)
5. Divide mixture over the top of 4 fillets and press down with the palm of hand to adhere.
6. Bake 10 minutes, turn oven to broil and cook another few minutes until the tops brown.
7. Divide salmon among 4 plates and top with warm Velvet Lemon-Thyme Sauce.

Serves 6-8 

Ingredients:

• 12 ounces wild mushrooms; chopped
• 1 teaspoon plus 1 tablespoon olive oil
• 1 clove garlic; minced
• 2 stalks celery; finely chopped
• 3 shallots; diced small
• 2 cups uncooked pearl barley
• 5 cups low sodium beef broth
• 1 cups white wine
• 1/4C finely chopped fresh flat-leaf parsley
• 1/4C finely chopped fresh rosemary
• 1/4C finely chopped fresh thyme leaves
• Grated zest of 4 lemons (Meyer lemons preferred)
• 1t kosher salt
• lots of freshly grated black pepper
• 1/2C shredded fresh Parmigiano-Reggiano cheese plus additional shaved for garnish 

Directions:

1. Toss mushrooms with 1 teaspoon of oil; arrange in single layer on baking sheet and roast for 15 minutes. Remove from oven and set aside.
2. Heat oil in a large, heavy saucepan over medium-high heat. Add garlic, celery & shallots; sauté about 6 minutes or until shallots are translucent.
3. Add barley, stir to coat with mixture.
4. Add broth and wine, stir and bring to a boil.
5. Cover, reduce heat, and simmer until most of liquid is absorbed, about 30 minutes.
6. Remove from heat and stir in roasted mushrooms and remaining ingredients. Add additional broth if needed.
7. Season to taste with salt and pepper.
8. Garnish with shaved Parmigiano-Reggiano cheese 

Prep time:  20 mins
Cook time:  12 mins
Total time:  32 mins
Serves: 24

Ingredients:

• 360 grams gluten-free pastry flour
• 125 grams gluten-free oat flour
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 75 grams gluten-free old-fashioned rolled oats
• 1 medium banana, mashed (about 120 grams)
• ½ cup (168 grams) honey
• 2 teaspoons pure vanilla extract
• 1 extra-large egg at room temperature, beaten
• 10 to 12 ounces smooth (not chunky) fruit preserves, for filling

Directions:

1. Preheat your oven to 350 degrees F.
2. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
3. In a large bowl, place the pastry flour, oat flour, baking soda, baking powder and salt, and whisk to combine well.
4. Add the oats and mix to combine.
5. Add the mashed banana, honey, vanilla and egg, and mix to combine.
6. The dough will come together, and should be thick.
7. Divide the dough into two equal portions.
8. Place the first portion between two sheets of unbleached parchment paper and roll into a rectangle about ¼ inch thick, and 12 inches long by 10 inches wide.
9. With a pastry wheel or very sharp knife, cut the width of the rectangle into 3 equal pieces.
10. Separate the 3 rectangles from one another, and set them aside.
11. Repeat with the other half of the dough.
12. Divide the preserves among the 6 pieces of dough (3 from each original rectangle), spreading it about ¾ inch wide down the center of the length of each piece, from one end to the other.
13. Fold each side of the dough toward the center along the length to enclose the preserves, overlapping the dough slightly. Place the filled lengths of dough in the freezer, in batches if necessary, until firm (about 10 minutes).
14. Remove the dough from the freezer and slice each length into 4 pieces each. Place the bars about 1 inch apart from one another on the prepared baking sheets.
15. Place the baking sheets, 1 at a time, in the center of the preheated oven and bake until the tops are lightly golden brown (about 12 minutes), rotating once during baking.
16. Remove from the oven and allow to cool on the baking sheet until firm, about 10 minutes. Serve at room temperature. Place any leftovers in an airtight, freezer-safe container and freeze until ready to use.

Time Estimate: 20 minutes active time, 8 minutes inactive time
MAKES 15 MINI DOUGHNUTS
Can be doubled or halved easily

Ingredients:

• 1½ cups (210 g) high-quality all-purpose gluten-free flour
• ¾ teaspoon xanthan gum (omit if your blend already contains it)
• 7 tablespoons (35 g) unsweetened natural cocoa powder
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ¼ teaspoon kosher salt
• ½ teaspoon freshly grated nutmeg
• 2⁄3 cup (145 g) packed light brown sugar
• 4 tablespoons (56 g) unsalted butter, melted and cooled
• 4 tablespoons (55 g) canola oil
• 2 extra-large eggs, at room temperature, lightly beaten
• 1½ teaspoons pure vanilla extract
• ¾ cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature
• 1 cup (115 g) confectioners’ sugar
• 2 to 4 teaspoons milk or buttermilk

Directions:

1. Preheat your oven to 350°F. Grease a mini doughnut pan or muffin tin and set it aside.
2. In a large bowl, place the flour, xanthan gum, 6 tablespoons of the cocoa powder, and the baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk well. Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition.
3. Fill the prepared doughnut or muffin wells about three-quarters of the way full.
4. Place in the center of the oven and bake for about 10 minutes, or until the doughnuts are set and just lightly browned.
5. Transfer to a wire rack to cool.
6. While the doughnuts are baking (or cooling), make the glaze.
7. In a small bowl, place the confectioners’ sugar, remaining 1 tablespoon of cocoa powder, and 2 teaspoons of milk, and mix well. Add more milk by the half-teaspoon until you have a smooth but thickly pourable liquid.
8. Working quickly, dip the top of each slightly cooled doughnut in the glaze, turn back and forth a bit to coat well, invert so the glaze is facing upward, and allow it to set on a piece of parchment paper.
9. The glaze seals in moisture, so the glazed doughnuts will keep quite well uncovered on the counter for a few days. Freeze any unglazed leftovers.

Time Estimate: 7 minutes active time, 8 minutes inactive time

Makes 2 dozen cookies

Can be doubled of halved easily

Soft, warm, and sinfully tasty, these cookies are the answer to the I-wish-I-had-a-piece-of-cheescake-but-I’m-short-on-patience conundrum. Not only do they not need time to set up like a cheesecake does, but with only five ingredients, they go from fantasy to reality in a mere 15 minutes flat. As written, the recipe makes a relatively thin but soft cookie. For a thicker and more cakelike cookie, add one additional extra-large egg.

Preparation time: 3 minutes

Cooking time: about 1½ hours

Can be made up to 4 days ahead, covered, and refrigerated

Home-cooked beans are helpful, well-behaved, adaptable, and easy to make. Yes, they take some time to cook, but they need only as much babysitting as a ten-year-old—you just need to sneak a peek every now and then. Whether in Mexico or not, you will always find a pot of beans cooking in any Mexican home, filling the kitchen with a warm, earthy aroma and comforting steaminess, an ambiance I hanker for when I am hungry or homesick.

With a side of warm corn tortillas and pickled chiles or salsa, you really don’t need anything else. Of course, if you have some ripe avocado and fresh crumbled cheese too, you will have a feast.

Ingredients:

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Tender soft-scrambled eggs get special treatment when slowly cooked with onion and a fresh chile. Wrap them in warm soft corn tortillas, ladle on an earthy black bean sauce, and they’re transformed into a hearty main course.

When we have a group of friends over for a late weekend brunch, I make a double recipe ahead of time and keep it warm in the oven, ready to come out as soon as I hear a knock on the door. In addition to serving it with ripe avocado, Mexican crema, and crumbled cheese, I like to have a side of salsa to ladle on top.

Ingredients:

Makes twelve to fifteen 5-inch tortillas 

Preparation time: 10 to 12 minutes

Cooking time: 20 minutes

Can be wrapped in a towel, sealed in a plastic bag, and refrigerated for up to 3 days or frozen for up to 2 months

I didn’t start making corn tortillas at home until I moved to Washington, D.C. And though I made good tortillas, it wasn’t until I met Doña Rosa Arroyo, a lovely woman from Oaxaca with an even lovelier sazón (roughly, a talent for using just the right amount of seasoning) who works with me at the Mexican Cultural Institute, that my tortillas went from good to pretty darn amazing. It took but thirty minutes for Doña Rosa to straighten me out: “No, señora Pati, su masa esta seca y tiene que voltear

las tortillas dos veces hasta que se inflen.” My dough was too dry: adding the right amount of water was the easy fix. But I still could not get them to puff up. So Doña Rosa taught me the double-flip method, which, though it takes a bit of patience, makes the tortillas puff beautifully once you get the rhythm. If you want to make the tortillas ahead, they can be kept, wrapped in a clean kitchen towel or cloth, at room temperature. Reheat them on a hot comal or in a heavy skillet set over medium heat for at least 30 seconds on each side, until they are pliable again, before eating.

Ingredients:

Ingredients:

• 3 ripened avocados
• 1 ripened mango, peeled and diced
• ¼ C. lime juice
• ½ C. cilantro, finely chopped
• ½ C. white onion, finely chopped
• 3 tsp. salt

Directions:

1. In the IMUSA molcajete add half of the diced mangos and mash with the pestle into a pulp.
2. Then add one avocado and mash into a pulp with the mango.
3. In a separate bowl mix remaining ingredients, including mango, and add more lime juice if needed.
4. Fold mixture with pulp inside molcajete and serve with tortilla chips

By George Duran

Ingredients:

• ripened avocados 2
• cilantro 1/4 cup
• fresh chives 1/4 cup
• juice of 1/2 lime
• Bottled Chipotle Hot Pepper Sauce (optional) small red radishes 3
• kosher salt or table salt, to taste

Directions:

1. Scoop avocado flesh inside your IMUSA MOLCAJETE and add the cilantro, chopped chives, lime juice, and chipotle sauce.

2. Gently mash with the pestle until the desired consistency is reached 3. Fold in diced radishes and season with salt to taste

By George Duran

Makes 8 to 10 servings

Ingredients:

• 3 ripe avocados, halved and pitted
• 1/2 cup finely chopped Vidalia onion
• 1/2 cup snipped fresh cilantro
• Juice of 1 lime
• Bottled hot pepper sauce, to taste
• 1 Granny Smith apple, peeled, cored and finely chopped
• Kosher salt or table salt, to taste
• Assorted dippers (baked fruit crisps, apple chips and/or tortilla chips)

Directions:

1. Scoop avocado flesh into bowl; add onion, cilantro, lime juice and hot pepper sauce.
2. Mash with fork until it reaches the desired consistency.
3. Stir in apple, and season with salt to taste. Serve with dippers.

Makes one sandwich

Ingredients:

• 1 Kaiser roll, cut in half
• ¼ C. Frozen spinach, thawed and excess water squeezed out
• 2 Tbsp. crumbled Feta cheese
• 1 Jarred Roasted red pepper, cut into thin strips
• 2 Tbsp. Hummus

Directions:

1. In a small bowl, combine thawed spinach and feta cheese. Spread this mixture on the bottom roll and top it with the red pepper strips. Spread hummus on the top half of the roll.
2. Heat Panini press or skillet on medium-high heat. Spray sandwich with cooking spray, set the sandwich on the skillet and weigh it down with something heavy or with heavy cast iron skillet. Cook 2-3 minutes on each side until toasted and golden.
3. Serve with a side salad for a simple and filling meal.

Prep Time: 5 minutes
Cook Time: 6 minutes
Yield: 1 sandwich

Ingredients:

• Butter, softened
• 2 slices challah or other egg bread
• 3 thick slices Brie cheese
• 1 Tablespoon pine nuts
• 2 Tablespoons apricot preserves

Directions:

1. Feel free to try any bread, cheese, or jelly in any combination, not just the ones listed here.
2. Lightly spread the 2 pieces of bread with butter.
3. Place 1 piece, butter side down, in a non-stick skillet over low heat and top with the slices of Brie.
4. Carefully distribute the pine nuts on the Brie. 
5. Spread the unbuttered side of the other piece of bread with some apricot preserves and put it jelly side down on top of the cheese.
6. When the first side is browned, after about 3 minutes, flip the sandwich and cook until the other side has browned, about another 3 minutes. Serve while warm.

Makes four sandwiches

Ingredients:

• 8 ciabatta bread slices
• 4 teaspoons coarse-grained Dijon mustard
• Freshly ground pepper
• 4 (1-oz.) fontina cheese slices
• 4 ounces thinly sliced country ham
• 2 medium peaches (about 3/4 lb.), unpeeled and sliced
• 4 teaspoons honey
• 1 tablespoon extra virgin olive oil

Directions:

1. Spread each of 4 bread slices with 1 tsp. mustard, and sprinkle with desired amount of freshly ground pepper. Layer with cheese, ham, peaches, and honey. Top with remaining bread slices, and press together gently. Brush sandwiches with olive oil.
2. Cook sandwiches, in batches, in a preheated panini press 3 to 4 minutes or until golden brown and cheese is melted. (Or use a preheated nonstick grill pan, and cook sandwiches over medium heat 3 to 4 minutes on each side.)
3. Serve immediately.

Ingredients:

• ½ cup light corn syrup
• ½ stick butter
• 3 cups confectioner’s sugar
• ½ teaspoon salt
• 1 vanilla bean, scraped and pod discarded
• yellow food coloring
• passion fruit, lemon, orange or banana flavoring
• 1 pound coating chocolate (or colored candy melts)
• 12 paper lollipop sticks

Directions:

1. In the bowl of a stand mixer fitted with a paddle attachment mix butter, corn syrup, powdered sugar, salt and vanilla bean. Beat until well combined. Transfer 1/3 of the mixture to a bowl and add yellow food color and extract of choice to taste.
2. Leave the remaining 2/3rds white. Place both bowls in the freezer for a half hour to firm up.
3. Divide the yellow batter into 12 equal portions and roll each into a ball.
4. Place them on a wax lined sheet tray. Divide the white into 12 portions as well.
5. Flatten each white into a 1 and a half-inch circle and place the “yolk” in the center.
6. Wrap around the yolk and place the balls in the freezer for 15 minutes.
7. Shape each ball into an egg shape and stick a lollipop stick in the bottom. Dip in melted coating chocolate or candy melts. Decorate with edible colors.

Ingredients:

Directions:

1. Gently warm milk to about 100 degrees. Dissolve the yeast in the warm milk and pour into the bowl of a stand mixer fitted with the dough hook. Add the sugar, butter, salt flour, orange zest and eggs. Mix on low speed for about 5 minutes until the dough pulls away from the side of the bowl. Add the cranberries and mix until combined. Place in a greased bowl, cover and let rise for an hour.
2. Turn dough out onto a floured surface divide into 24 equal pieces. Flatten each piece into a square and place ½ ounce of dark chocolate in the center and gather the corners around the chocolate forming a ball with the chocolate in the center. Place the balls on a well-greased baking sheet about ½ an inch apart. Cover with plastic and let rise a half hour.
3. Whisk the single egg to blend. Lightly brush the tops of the dough balls. Bake at 375 for about 20 to 30 minutes until golden brown.
4. While they cool whisk the powdered sugar and orange juice together. Drizzle X’s on the tops of the buns and serve warm

This basic cupcake recipe is delicious and always a crowd-pleaser. Use fun baking cups and color the buttercream icing to take the cupcakes up a notch.

Makes about 24 Cupcakes

Cupcakes Ingredients:

• 3 cups sifted cake flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1-3/4 cups granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/4 cups milk

Buttercream Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon Wilton Imitation Clear Vanilla Extract
• 4 cups sifted confectioners’ sugar (about 1 lb.)
• 2 tablespoons milk
• Wilton Icing Color and Sprinkles, optional
   

Directions:

1. Preheat oven to 350ºF. Line muffin pan with baking cups.
2. In large bowl, combine flour, baking powder and salt; set aside.
3. In second large bowl, beat butter and sugar with electric mixer until light and fluffy.
4. Add eggs and vanilla; mix well.
5. Add flour mixture alternately with milk, beating well after each addition.
6. Continue beating one minute.
7. Pour into prepared cups.
8. Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean.
9. Cool cupcakes in pan on cooling grid 5 minutes.
10. Remove from pan; cool completely.
11. For icing, beat shortening and butter in large bowl with electric mixer.
12. Add vanilla.
13. Gradually add sugar, one cup at a time, beating well on medium speed.
14. Scrape sides and bottom of bowl often.
15. When all sugar has been mixed in, icing will appear dry.
16. Add milk and beat at medium speed until light and fluffy.
17. Add icing color and beat until well combined.
18. To assemble, ice cupcakes with buttercream icing and sprinkles.

Ingredients:

• 1 (6 ounce) can frozen orange juice concentrate
• 1 (12 ounce) can frozen lemonade concentrate
• 1 (46 fluid ounce) can pineapple juice
• 1 1/2 cups white sugar
• 2 cups strong brewed black tea
• 2 cups bourbon whiskey
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

Directions:

1. In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.

2. Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

Servings: 24

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Servings: 4

Ingredients:

• 4 tablespoons butter
• 1/2 cup dark brown sugar
• 4 (6 ounce) salmon steaks
• 1/3 cup bourbon whiskey

Directions:

1. Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Makes 3½ pounds (about 16 cups)

Ingredients:

• 10 cups (2 pounds) old-fashioned rolled oats
• ¾ cup (4 ounces) sesame seeds
• ½ cup (2.5 ounces) sunflower seeds
• 2 cups (6 ounces) raw sliced almonds
• 1 cup (2.5 ounces) shredded unsweetened coconut
• 1 teaspoon kosher salt
• 1½ tablespoons ground cinnamon
• ¾ cup canola oil
• 1 cup maple syrup
• 1½ tablespoons Vanilla Extract
• 1½ teaspoons almond extract

Directions:

1. Preheat the oven to 250°F. Position both racks in the upper two-thirds of the oven.

2. Combine the oats, sesame seeds, sunflower seeds, almonds, coconut, salt, and cinnamon in your largest bowl. Stir until the contents are uniformly mixed. In a 4-cup liquid measuring cup, whisk together the oil, maple syrup, vanilla, almond extract, and golden syrup, if using, to make a uniform syrup. Pour this mixture into the bowl. Stir until everything is coated and there are no hidden pockets of syrup or dry ingredients in your bowl.

3. Line the two 18 ×13-inch jelly-roll pans with parchment paper. Spread the granola in an even layer on each pan. Put them in the oven and set your timer for 30 minutes. Clean up the kitchen. Then shuffle the granola and switch the trays and rotate them. Go do something else for another 30 minutes. Then shuffle, switch, and rotate again. Set the timer for the last 30 minutes. Now do something really lovely for yourself. After all, you’ve just made your own granola!

4. At the end of the full 90 minutes of baking, turn off the oven, but leave the granola there for up to 6 hours. It will harden and crisp up as the oven cools. If you like raisins or other dried fruit in your granola, sprinkle them over the top granola just before eating.

Storage:

room temperature • covered container, 3 weeks

freezer • freezer-safe container or bag, 6 months (thaw at room temperature)

Ingredients:

• Flour for the counter
• 1 large egg, beaten with
• 1 tablespoon of water
• 6 tablespoons filling of choice (below)
• Optional: powdered sugar, Best Frosting

Directions:

1. Prepare the pie crust in two discs according to the recipe and refrigerate for at least 2 hours but up to 2 days.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
3. Roll the first disc of pie pastry on a lightly floured surface into a 9-x12-inch rectangle, cutting with the sharp knife any errant edges.
4. Cut the rectangle into six smaller rectangles. Gently separate the rectangles from the counter and lay them on the prepared baking sheet with at least 2 inches between them.
5. With a pastry brush, paint each rectangle with the beaten egg. You will have some egg mixture left—set it aside.
6. Scoop 1 tablespoon of filling onto each rectangle in a thin line down the center. Roll out the second disc of pie pastry, repeating the steps to create six rectangles.
7. Lay the new batch of rectangles over the rectangles with filling and seal by pressing a fork around the perimeter of each rectangle. Using the pastry brush, paint the tops of each pastry with egg wash and poke several times with the fork.
8. Bake for 20 to 25 minutes, or until golden. Cool on a wire rack for at least 20 minutes before dusting with powdered sugar or spreading with frosting.

Sweet Fillings:

• jam: the classic
• nutella: if you happen to have a jar around
• cinnamon and sugar: mix 2 tablespoonscinnamon with 5 tablespoonssugar

Savory Fillings:

• pesto and ricotta: atoaster pastry worthy of a cocktail party
• tomato sauce and cheese: makeyour own pizza pockets
• potato: combine leftover mashed potatoes with sautéed onions, sprinkle the top of the pastry with sesame seeds

Basic Pie Crust

Makes two 9-inch pie crusts

Ingredients:

• 1 cup (2 sticks) cold, unsalted butter, plus additional for greasing the dish
• 2¼ cups (12.5 ounces) all-purpose flour, plus additional to flour the counter and the dish
• 2 teaspoons apple cider vinegar
• ½ teaspoon salt

Directions:

1. Cut the butter into inch squares and combine with the flour in a stand mixer bowl. Using your hands, toss the mixture to coat the butter in the flour. Put the bowl in the freezer. In a measuring cup, combine 1⁄3 cup water, the vinegar, and salt. Stir until the salt dissolves and put the measuring cup in the freezer. Freeze both mixtures for 10 minutes.
2. Take the mixing bowl out of the freezer and blend the mixture on low speed with the paddle attachment until it starts to become the texture of crumbly meal. Take the measuring cup out of the freezer and, with the mixer still running on low speed, slowly pour the wet mix into the bowl. The dough will be crumbly at first, then after 10 or 20 seconds, it will come together in a ball. Stop the mixer.
3. Turn the dough out onto the counter and press it together into a large disc. Cut the dough in two equal parts, wrap each piece in waxed paper, and press each into a disc. Refrigerate for at least 2 hours, but up to 2 days.
4. Grease a 9-inch pie dish with butter and give it a light dusting of flour. Take the dough out of the refrigerator 15 minutes before you are ready to roll it out. Unwrap the dough and place one of the discs on a lightly floured counter. Starting from the center, use your rolling pin to shape the dough into a circle about 12 to 14 inches in diameter and ¼  inch thick.
5. Fold the crust in half, then fold that semicircle in half again so that you have a quarter of a circle. Line up the corner of the quarter with the center of your pie dish and unfold the quarter into a semicircle, then into the full circle.
6. Fill the crust with your pie filling. Repeat the rolling process with the second disc of dough, and either lay it on top of the filling, or cut in strips to form a lattice. Use your fingers to crimp the edge of the dough along the circumference of the pie dish.

Makes 6-8 servings

Ingredients:

Directions:

1. Place 4 heaping tablespoons of sugar and 3 tablespoons water in a sauté pan and cook over high heat until caramelized.
2. Add the orange peel, orange juice, and balsamic vinegar.
3. Cook 1 minute, strain, and discard orange peel.
4. Heat a separate large sauté pan over very high heat.
5. Mix berries and ½ cup sugar and add to hot pan.
6. Add caramelized sugar mixture and cook 1 to 2 minutes.
7. Add Grand Marnier and remove from heat.
8. The sauce can be refrigerated for months.

By Daina Falk, The Hungry Fan

Ingredients:

• Firefly Sweet Tea Vodka
• Peach Juice
• Lemon for garnish
• Ice

Directions:

1. Combine 1 part vodka, 1 part peach juice.* 
2. Stir.
3. Serve over ice with a lemon wedge.

*I recommend you alter your vodka-peach juice proportions to taste

Cheers With Beer Cocktail - A Nod To Popular American Sports Bar And Beer Culture!

Ingredients:

• 1.5 oz Solerno Blood Orange Liqueur
• .5 oz Fresh Lemon Juice
• 5 oz Wheat Beer
• 1 pinch of Kosher Salt

Directions:

1. Build in a tall glass over ice and garnish with a half-moon orange slice.

Makes 4

Ingredients

Directions:

1. Preheat the oven to 400˚F.
2. Line a baking sheet with nonstick parchment paper.Cut out four rectangles, each 5 × 21/2 in, from the pastry sheet and place them on the baking sheet.

3. Score a 1/2 in border on each rectangle.

4. Put the ricotta, Parmesan, lemon rind, salt, and pepper into a bowl and stir to combine.

5. Spoon the mixture on to the pastry and top each tart with two asparagus spears.

6. Brush the pastry borders with oil and cook in the oven for 12–15 minutes or until the pastry is puffed and golden.

7. Serve with a couple of mint leaves on top.

Makes 12 shot glasses

What's a party without a spinach dip?  Well, that's no party at all!  (And it's a good excuse to get a servin' of veggies.)  Jazz up some crackers or warm pita triangles with this dip.  Using a base of fat-free ricotta cheese and light mayonnaise helps this recipe be a little gentler on this girl's hips, too!  I know it's going to have you comin' back for seconds.

Adapted from Paula Deen’s original Hot Spinach-Artichoke Dip recipe

Ingredients:

• 1 (10-ounce) package frozen chopped spinach
• 1/4 cup reduced-fat Pepper Jack cheese, shredded
• 1 cup imported Parmesan cheese, preferably Parmigiano-Reggiano, freshly grated
• 2 (14-ounce) cans artichoke hearts packed in water, rinsed and drained
• 1/2 cup light mayonnaise
• 1/2 cup fat-free ricotta cheese
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon ground red pepper
• Vegetable dippers such as strips of bell pepper, carrot sticks, celery sticks, endive spears, or whole-wheat bagel or pita chips

Directions:

1. Preheat oven to 350°F.  Spray a 1-quart baking dish with nonstick spray.  
2. Microwave the spinach according to package directions.  Drain, let cool, then squeeze dry. Transfer spinach to a large bowl.
3. Meanwhile, to make the topping, combine Pepper Jack cheese and 2 tablespoons of Parmesan cheese in a small bowl until blended.
4. Pulse the artichoke hearts in a food processor until smooth.  Transfer artichokes to the bowl with the spinach.  Stir in remaining Parmesan cheese, mayonnaise, ricotta, lemon juice, and ground red pepper until well mixed.  Scrape into the prepared dish.  Sprinkle evenly with the topping.
5. Bake, uncovered, until the filling is hot and the cheese is melted, about 30 minutes.  Serve with the vegetable dippers.

Making it lighter

·       Swapped out fatty mayonnaise with creamy (but fat-free) ricotta cheese.

·       Used less Parmesan cheese to cut saturated fat.

·       Chose Parmigiano-Reggiano cheese to get the most cheese power from a smaller amount.

What’s the difference? 

Hot Spinach-Artichoke Dip in a new light cuts out 50 calories, 4 g fat, and 70 mg sodium from the original.

Adapted from Paula Deen's original Gold Medal Sizzling Fajitas recipe

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Difficulty: Easy

Ingredients:

Prep time: 5 min

Cook time: 30 min

Yield: 12 servings

Ingredients:

• Cooking oil spray
• 2 cups cooked quinoa
• 1 cup agave nectar
• 1/2 cup plain kefir or buttermilk
• 1/2 cup grapeseed oil
• 3 eggs
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. If you don’t have cooked quinoa already available, cook the quinoa according to the instructions on the package and allow it to cool completely before proceeding.
2. Preheat the oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking oil spray.
3. Measure the quinoa, agave nectar, kefir (or buttermilk), oil, eggs, and vanilla extract into a blender jar or bowl of a food processor, and blend or process until completely smooth. Add the remaining ingredients and blend or process just until combined.
4. Pour the batter into the prepared pan and bake for 29 minutes, or until a toothpick inserted into the center of the cake almost comes out clean (a few moist crumbs on the toothpick are okay). Be careful not to overbake. Allow the cake to cool completely before removing the sides from the springform pan.

Per serving:Calories 242 (From Fat 110); Fat 12g (Saturated 2g); Cholesterol 47mg; Sodium 219mg; Carbohydrate 33g (Dietary Fiber 4g); Protein 5g.

Ingredients For The Gnocchi:

Time Estimate: 10 minutes active time, 15 minutes inactive time

MAKES 8 BISCUITS

Can be doubled or halved easily

If you want a biscuit filled with layer after flaky layer, you are going to have to roll out the dough and treat it almost like you would the Quick Puff Pastry. But if all you’re after is a light and tender biscuit, a drop biscuit should do you just fine. Just make this supereasy dough, drop it in mounds on a baking sheet and give it a quick spin in the oven. Once again, how’s that for quick and easy?

Ingredients:

• 2 cups (280 g) high-quality all-purpose gluten-free flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• 8 tablespoons (112 g) unsalted butter, roughly chopped and chilled
• 1 cup milk (low-fat is fine, nonfat is not), chilled
• 1½ teaspoons white wine vinegar

Directions:

1. Preheat your oven to 400°F.
2. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
3. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, sugar, and salt, and whisk well.
4. Add the cold, chopped butter, and toss to coat it with the dry ingredients.
5. With well-floured fingers, press each piece of butter firmly between your thumb and forefinger to flatten.
6. Create a well in the center of the mixture and pour in the milk and vinegar. 
7. Stir to incorporate.
8. The mixture should come together but still be wet. Using a 1½-inch spring-loaded ice-cream scoop, scoop out eight mounds of dough and drop each onto the prepared baking sheet, about 1 inch apart from one another.
9. Place the biscuits in the center of the preheated oven and bake, rotating once, until pale golden, about 15 minutes.
10. Remove from the oven and allow to cool on the baking sheet before serving.

Makes 4 burgers

Ingredients:

• 1 lb. ground beef (a mixture of veal, pork, and beef, or meat of your choice)
• 1 small onion, chopped
• 1 clove garlic, crushed
• Salt and pepper
• 3 oz. pancetta or bacon slices
• 2 oz. cream cheese
• 2 oz. goat cheese
• 2 tbsp. hot sauce
• 1 package mushrooms of your choice, sliced
• 1 tbsp. olive oil
• 1 avocado, sliced
• 1 tomato, sliced
• Dijon mustard
• 4 English muffins (or any other buns of your choice)

Directions:

1. To make patties, combine ground meat, chopped onion, and garlic in a bowl.
2. Season with salt and pepper.
3. Shape into 4 patties and set aside.
4. Cook pancetta or bacon in a pan or in the microwave until crispy.
5. Set aside. In a small bowl, combine cream cheese, goat cheese, and hot sauce and mix until smooth.
6. Season generously with salt and pepper.
7. In a pan, over medium heat, sauté sliced mushrooms and cook until golden brown.
8. Season with salt and pepper and set aside.
9. In the same pan used to sauté the mushrooms, cook patties in olive oil.
10. To assemble burgers, toast English muffins and spread bottom halves with Dijon mustard.
11. Top each bottom bun with bacon, a patty, a few tomato slices, a few avocado slices and 1 tbsp. mushroom.
12. Spread the top half of the English muffin with cheese mixture.
13. Close burgers and enjoy!

Serves 6

Ingredients:

• 2 cans (28 ounces each) whole peeled tomatoes
• ½ pound (2 sticks) butter
• 4 onion, peeled and quartered
• 1 pound fresh linguine

Directions:

1. In a large pot, combine the tomatoes, butter and onions and bring to a gentle boil. 
2. Reduce the heat and simmer for at least 2 hours, allowing time for the delicious flavors to develop. 
3. Transfer the sauce to a large bowl and keep warm. 
4. Rinse the pot, fill it with salted water, and bring to a boil. 
5. Add the linguine and cook for 6 to 8 minutes, or until al dente. 
6. Drain, rinse and stir gently into the sauce, or place the linguine on serving plates and spoon the deliciously flavorful sauce over the pasta.

Tip: To quickly peel onions for any dish, place the onions in a large bowl.  Pour boiling water over them and let stand for 5 minutes.  Drain and simply rub to remove the skins.

Serves 8

Ingredients:

• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 4 limes, 1 zested and all 4 juiced
• 1 graham cracker pie crust

Directions: 

1. Preheat the oven to 300°F. 

2. In a bowl, with an electric mixer, beat the egg yolks until they are thick and pale yellow. 

3. Turn the mixer off and add condensed milk. 

4. Turn the speed to low and mix in half the lime juice. Once the juice is incorporated, add the other half of the juice and the lime zest and mix until blended (just a few seconds). 

5. Pour the mixture into the crust and bake until set, about 12 minutes.

Optional: Serve with whipped cream or lightly dusted with powdered sugar.

Tip: Use the leftover egg whites for a meringue topping.  Just before you place the pie in the oven, beat the egg whites with clean beaters until they start to foam.  Gradually add ½ cup of superfine sugar and beat until a glossy meringue forms.  Top the pie with the meringue, making sure to spread it all the way to the edges of the crust to enclose the filling.  The baking time is the same.

Executive Chef Julieta Ballesteros

Ingredients

• 5 to 6 Hass avocados, pitted
• 1 garlic clove, minced
• 1 /4  cup Spanish onion, chopped
• 1/4 cup red onion
• 1 pepper, minced (If you don’t like spicy foods, cut the pepper in half lengthwise with a paring knife, then use gloves to remove seeds and veins.)
• 1 pickled jalapeño (with 1/4 cup of vinegar from the can; we suggest La Morena
• 2 tablespoons tablespoon of cilantro, chopped
• 2 tablespoons of wasabi paste
• 2 tablespoons of sesame oil
• Juice of 1 lime
• Salt

Directions:

1. Combine ingredients in a bowl and mash them with a whisk or potato masher to get a chunky texture.
2. Garnish with pico de gallo and chips or tortillas.

TIP: Try to serve this as fresh as possible, but if you have to make it in advance, covering it in parchment paper and then plastic will keep it up to two hours.

Ingredients:

• 6 garlic cloves, smashed in a garlic press
• 21⁄2 tablespoons (2 to 21⁄2-inch piece)peeled and diced fresh ginger
• 3 teaspoons sesame oil
• 1 cup plum or dark berry jam
• 1⁄4 cup packed dark brown sugar
• 3 tablespoons unseasoned rice vinegar
• 2 green onions, white and green parts separated, thinly sliced
• 11⁄2 pounds ground chicken meat (I like using half thigh, half breast meat)
• 1⁄2 teaspoon dry mustard powder
• 1⁄4 teaspoon ground white pepper
• 1⁄8 teaspoon ground cloves
• Red chili pepper flakes
• 1 (8-ounce) can water chestnuts, drained and diced
• 1 carrot, cut into thin matchsticks
• 2 heads butter lettuce, washed

Directions:

1. In a small saucepan over medium heat, add three-quarters of the smashed garlic, 11⁄2 tablespoons of the ginger, and 1 teaspoon of the sesame oil and cook, stirring, for 2 to 3 minutes. Add the jam, brown sugar, and rice vinegar.
2. Whisk until smooth and then cook, covered, over very low heat for 20 minutes.
3. Remove the lid and continue cooking, reducing the liquid, for 10 minutes.
4. Then cover the saucepan and reduce the heat to very low, to In a wok or large skillet, heat the remaining 2 teaspoons sesame oil over medium-high heat.
5. Add the remaining ginger and garlic, and the white parts of the green onions.
6. Cook, stirring, until the ginger takes on a golden brown hue, about 5 minutes.
7. Then add the chicken and cook, using your spoon to break the meat apart, until it turns white, about 10 minutes.
8. Add the mustard powder, white pepper, cloves, and chili flakes to taste and cook for 5 minutes.
9. Add the water chestnuts, carrots, and the sliced green tops of the green onion, and stir a few times to combine.
10. Remove from the heat and toss with a third of the sauce.
11. Serve the chicken warm or cold, scooping it into the leaves of the butter lettuce and topping with extra dollops of the plum sauce. After that, it’s a wrap.

Serves 4

Ingredients:

• 1½ pounds lean ground turkey
• ¼ cup chia seeds
• ¼ cup orange juice
• 2 tablespoons fresh lime juice
• 3 tablespoons sesame seeds
• ¼ cup chopped scallion
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons tamari
• 2 tablespoons chopped peeled fresh ginger
• Sea salt and freshly ground black pepper to taste
• Extra-virgin olive oil (optional)

Directions:

1. Combine all the ingredients except the oil and form into 8 patties.
2. Preheat the oven to 375°F or heat a little olive oil in a skillet.
3. Bake or pan-cook the patties for 8 minutes on each side.
4. Serve on a sprouted wheat bun or over greens.

Makes 8 Burgers

Roasted Broccoli

Ingredients:

1 large head broccoli

2 tablespoons extra-virgin olive oil

Grated zest of 1 lemon

Sea salt

Directions:

1. Preheat the oven to 400°F. Slice the head of broccoli and stem in half lengthwise down the center, then cut each half in half again.
2. Repeat until you have relatively small slices of broccoli tops with long stems.
3. Toss the broccoli with the oil, lemon zest, and salt to taste.
4. Place on a baking sheet and roast for 20 minutes or until golden.
5. This crispy broccoli is a huge hit with everyone!

Serves 2

Ingredients:

• 1 cup filtered water
• ½ cup freshly pressed apple juice
• 2 tablespoons chia
• ½ ripe banana
• 1½ cups fresh or frozen blueberries
• ½ cup fresh or frozen raspberries
• 2 tablespoons raw walnuts

Directions:

1. Combine the water, apple juice, chia, and banana in a blender.

2. Add the blueberries, raspberries, and walnuts. Blend until smooth.

Note: cashews are a fine substitute for walnuts if you prefer them.

Ingredients:

• 1lb salmon filet
• 1 cup quinoa
• 1 small onion
• 2 cups chopped well washed kale
• 32 ounces organic vegetables stock
• 1 lemon
• Salt a pepper to taste
• 1 table extra virgin olive oil

Directions:

1. First you’re going to make your quinoa like risotto.
2. So chop your onion and get a sauté hot with extra virgin olive oil.
3. Once hot, add your chopped onion.
4. Sweat the onion for about a minute.
5. Then add your quinoa.
6. You are going to want to toast the quinoa.
7. Then start to add your stock.
8. Always stir with a wooden spoon. 
9. Repeat this process until you used all of the stock.
10. Then fold in your kale.
11. Then grill your salmon or poach your salmon.

Ingredients:

• white chocolate candy melts
• tall, skinny, shot glasses
• sprinkles
• decorative paper straws
• mini donuts or small homemade cookies

Directions: 

1. Melt the white chocolate in the microwave, heating for 30 seconds at a time.
2. Once the chocolate is smooth and melted dip the tops of the shot glasses into them.
3. Before the chocolate sets dip the rims into sprinkles
4. Allow to set and then pour the milk into the glasses and attach the donuts to the top with decorative straws

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Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

Ingredients:

• 1/2 cup heavy cream
• 2 tablespoons of amaretto
• Tablespoon of chili powder
• 1 tablespoon unsalted butter
• 4 ounces premium semisweet chocolate (Valrhona recommended)
• 1/8 teaspoon grated orange zest

Directions:

1. In a medium saucepan over low heat, bring the cream, and butter to a rolling boil.
2. Remove from the heat, add the chocolate and stir until the chocolate melts bring back to low heat.
3. Add the amaretto and stir in the orange zest before serving.

Ingredients:

• Chopped Tuscan kale (shredded)
• 1 bunch of baby arugula (rocket)
• 2 tbsp. of toasted pine nuts
• 1 tbsp. of red pepper flakes
• ¼ cup of Vincotto
• ¼ cup of extra virgin olive oil
• Salt & pepper
• Shaved ricotta salata

Directions:

1. Heat olive oil in small pan and add red pepper flakes, then kale and toss for a few seconds until it softens slightly.
2. Remove from heat. Add pine nuts and arugula—drizzle with Vincotto and add shaved ricotta salata.

Ingredients:

• ½ cup bittersweet chocolate chips

Dippers:

• Strawberries
• Dried apricots
• Graham Crackers
• Dried Pineapple Rings
• Whole-Wheat Pretzel Twists
• Clementine Sections
• Pecan Halves

Toppings: 2 tablespoons each

• Lime Salt
• Chopped nuts (pistachios or macadamias)
• Chopped dehydrated fruit (bananas or raspberries)
• Cocoa nibs
• Crystallized ginger
• Turbinado Sugar

Directions: 

Melt it:

1. Place about a ½ cup bittersweet chocolate chips in a small glass bowl.
2. Microwave on Medium for 1 minute.
3. Stir then continue microwaving in 20-second intervals, until melted, stirring after each interval.
4. Or melt in the top of a double boiler, over hot, but not boiling water.

Dip it:

1. Line a baking sheet with parchment paper, or wax paper.
2. Dip ½ to 2/3 of each dipper into the melted chocolate.
3. Let the excess drip back into the bowl.
4. Place on the prepared baking sheet.
5. Sprinkle the topping on the chocolate.
6. Refrigerate until set, about 30 minutes.

Store it:

1. Refrigerate fresh fruit in an air tight container for up to 1 day.
2. Store pretzels, crackers, and dried fruit airtight at room temperature for up to 3 days.

Ingredients For the Crab & Shrimp Salad:

• ½ pound cooked crabmeat *
• ½ pound cooked, peeled and deveined shrimp*-chopped.
• ½ cup mayonnaise
• 2 tablespoon mascarpone
• 2 tablespoon chopped chives
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped flat leaf parsley
• Zest of 1 lemon
• Juice of 1 lemon
• Splash of Tabasco
• Salt and pepper
• 2 sliced (inch thick) of white crusty bread
• 1 tablespoon butter.
• 1 bunch watercress
• 2 red radish-finely sliced
• 1 lemon.

Directions For the Crab & Shrimp Salad:

1. In a large mixing bowl place crabmeat and chopped shrimp.
2. Add mayonnaise and mascarpone and combine with the crab and shrimp meat.
3. Once mixed add the chives, tarragon, parsley, lemon zest and Tabasco season with salt and pepper and the juice of one lemon.
4. Place in refrigerator
5. In a medium sized sauté pan add butter
6. Once melted place the bread in the pan and cook on low heat until golden brown and both sides.
7. Remove from heat, place on kitchen paper to remove any excess butter.
8. Place the bread on two plates
9. With a spoon spread the crab salad onto each piece of bread.
10. Finish the plate with watercress lightly dressed in Olive Oil, radish slices and a wedge of lemon.
11. *For this recipe you can use pasteurized crabmeat
12. *Feel free to use pre cooked shrimp from fishmonger or seafood counter at you local supermarket.

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Delicious, juicy strawberries just got sweeter. Tanya Zuckerbrot has added a chocolate-covered crunch coating to the outside! She’s using dark chocolate in this recipe instead of milk chocolate for an extra antioxidant boost.

Serves 10 (2 strawberries per serving).

Instructions:

• 8 ounces dark chocolate, chopped
• 1 pound (about 20) large strawberries, washed and dried off well
• 1/3 cup pistachios, finely chopped

Directions:

1. Place the chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir occasionally until melted about 3-5 minutes. Remove from head.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat. Then sprinkle the chocolate-covered portion of the strawberry with pistachios, and place on the waxed paper.
3. Chill the chocolate-dipped strawberries at least 15 minutes to set. Strawberries should not be stored in the refrigerator for longer than 1 hour, as condensation drops may collect on the chocolate.

The Miracle Carb Diet Nutritional Content for Journaling

Per serving: 16g carbohydrate, 2g fiber

Nutritional Content, per serving

148 calories, 18g carbohydrate, 2g fiber, 2g protein, 8g total fat (4g saturated fat), 2mg sodium

Ingredients:

• Cracked black pepper
• 2 cups coarse for fresh bread crumbs, divided (rather than canned)
• 1 lb ground white meat chicken
• 1/3 cup low-fat milk
• 1 teaspoon olive oil
• 1/4 teaspoon pepper
• 3 tablespoons grated sweet onion
• 3/4 teaspoon coarse grained salt

Directions:

1. For delicious and fresh ground white meat chicken burgers, your best bet is to grind it yourself in a food processer. Remember to remove all excess fat and cartilage from skinless, boneless chicken breast and make sure to cut them into 1 inch cubes, coarsely chopped.
2. Use fresh bread crumbs (take off crust from good bread). Make a giant batch and freeze them.
3. Next, put the chicken in a mixing bowl and put in milk, onion, 1/2 cup bread crumbs, cayenne, salt and pepper using a rubber spatula. Take your remaining bread crumbs and put them on a plate or cookie sheet. Then divide the chicken meat into 4 or 5 sections using your hands and shape them into patties. Coat each patty with bread crumbs and after, heat olive oil in a non-stick large skillet over medium heat and cook the patties until golden, about five minutes per side.

Since French fries are among the guiltiest of pleasures and most certainly one of mine, I thought why not create a new, modified recipe for healthy French fries.  Below is my set of ingredients for delicious and zesty homemade fries.

Zesty French Fries:

• 2 tbsp. olive oil
• 4 or 5 large roasting potatoes
• Salt and pepper

Directions:

1. First preheat your oven to 400 degrees and then take your roasting potatoes and peel and wash them.

2. Slice each potato using a knife and make sure to cut each fry evenly.

3. After slicing, place the potatoes in a bowl and cover them with water.

4. Side note: soaking the potatoes in salted water for 30 minutes releases some of the starch and allows them to get crispy easier. After 30 minutes, dry the potatoes to ensure a crispy texture.

5. Next, put the potatoes on parchment paper and season them with salt and paper and brush them with a bit of olive oil and the tops.

6. Place them in the oven and be sure to turn them periodically so that each potato is equally brown and crisp.

7. Leave for about 45 minutes and here you have your zesty French fries!

Serves 6-8

Ingredients

Directions:

1. Preheat oven to 400 degrees. Butter an 8” baking pan.
2. Core and cut the pears into 6 wedges each (do not peel). Arrange skin-side up in the baking dish, tucking close together.
3. In a separate bowl, whisk together the honey, butter, lemon juice, vanilla, cinnamon, and salt. Pour over the pears.
4. Place in the oven and bake for 20 minutes. Remove pan from oven, use a spoon to flip the pears, then return for 10 more minutes until tender.
5. Serve warm over scoops of fresh ricotta. Also good with plain Greek yogurt.