Serves 8

12 slices of French bread, brushed with olive oil and toasted

1 cup barley, cooked
4 cups chopped tomatoes (can use canned like San Marzano or Pomi)

1 roasted yellow pepper, chopped 
1-2 tsp fresh dill (optional)

In a bowl, combine the tomatoes, barley, and pepper with the dressing.  Season with salt and pepper.  Refrigerate for 30 minutes.  Place on crostini and garnish with a sprig of fresh dill.  

Creamy Lemon Dressing:

1/4 cup plain nonfat yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons

Dijon mustard
3 Tablespoons fresh lemon juice

1 tsp lemon zest (optional)

Whisk all ingredients together.  Toss with salad and serve on crostini with fresh dill sprig garnish.

Mascarpone filled Cannoli with Lemon Curd

Yield: 12 cones

 

You can make lemon curd or buy it already made in your local supermarket.

 

Lemon Curd

 

4 lemons, juiced and zest

10 egg yolks, room temperature

1 cup granulated sugar

1/2 tsp. salt

1/2 cup unsalted butter, cut into pieces

 

Instructions

 

In the top of a double broiler, combine the egg yolks and sugar. Stir together over medium heat to dissolve the sugar, about 3 minutes.

 

Add the lemon juice, zest and butter and stir constantly with a wooden spoon until the mixture thickens and coats a spoon, about 12 minutes.

 

Pour the curd into a bowl and cover tightly with plastic wrap. Let cool to room temperature, then refrigerate until thoroughly chilled.

 

Lemon curd will keep for up to 3 weeks in a tightly covered container in the refrigerator.

 

 

 

Mascarpone Filling

 

16 ounces mascarpone cheese

1 cup heavy whipping cream

2 Tablespoons lemon zest

¼ cup dried cherries

½ cup Limoncello liquor

3 Tablespoons chocolate pieces or mini-chocolate chips

1/4 cup powdered sugar

1 package vanilla sugar (2 teaspoons)

 

Instructions

 

Soak cherries for 15-20 minutes in liquor to re-hydrate.  Drain and set aside cherries.  Discard liquor.

Mix together mascarpone cheese, vanilla sugar, powdered sugar and heavy cream.  Fold in lemon zest,  mini chocolate chips or chocolate pieces, and cherries

 

Pipe into shells. Leave room on either end of shell for a dollop of lemon curd.

 

 

Ingredients: 

Berry Filling: 4 cups fresh or frozen blueberries5 Tablespoons granulated sugar 

Topping: 

1 cup all-purpose flour

1 cup rolled oats

¾ cup packed brown sugar

½ teaspoon ground cinnamon ½  teaspoon ground nutmeg

1 cup unsalted butter, chopped and chilled 

 Instructions: 

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, mix together blueberries and sugar.

3.  In a separate large bowl, combine flour, oats, butter, brown sugar, cinnamon, and nutmeg until it resembles coarse bread crumbs.

4. Place berry mixture in a 9×13 baking dish.

5. Sprinkle crumble mixture over the berries.

6. Bake in oven for approximately 35 minutes, until topping is a rich golden brown and berries are bubbly.