Italian Rice Salad in Tomatoes

Serve 8

½ cup red onion, peeled and minced
2 cloves garlic, peeled and minced
2 sweet red or yellow peppers, cored and minced
2 carrots, peeled and minced
2 stalks celery, trimmed and minced
1/4 cup sliced green olives (or spring peas)
4 cups cold, cooked, Arborio rice¾ cup - 1 cup Italian Imported Tuna canned in olive oil, drained¾ cup - 1 cup real or Italian mayonnaise
1 Tablespoon balsamic vinegar¼ cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper8 Salad Tomatoes, core & seededfor garnish: Italian parsley

Sprinkle with salt and pepper the tomatoes and turn them upside down on a paper towels.

Place the onion, garlic, peppers, carrots, celery, olives or peas and the rice in a large bowl. Add mayonnaise, vinegar, and Parmesan cheese, and mix well.

 
Serve the rice salad stuffed in the prepared tomatoes with a sprinkle of parsley

Ingredients:

1 sheet frozen ready made puff pastry, thawed
¼ pound thinly sliced Black Forest Ham
¼ pound thinly sliced Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon fresh thyme, minced
Salt and pepper

Instructions:

Preheat oven to 350 degrees F.

Spread puff pastry sheet out flat. Evenly distribute cheese across the puff pastry. Spread mustard evenly over the cheese. Sprinkle thyme, salt and pepper. Evenly distribute ham over the mustard on top of the cheese.

Roll the puff pastry up, jelly roll style. Slice the “jelly roll” into ½ inch slices.

On a parchment lined baking sheet, place each slice down separately so you can see the swirl of ham and cheese.

Bake for 25-30 minutes until puff pastry is golden brown. Serve warm

Rock Shrimp Rolls

By Stefanie Paganini

Serves 4

For Salad:

1 pound cooked Rock shrimp (or shrimp of choice), peeled, de-veined, diced small 3 Tablespoons sour cream1/4 cup mayonnaise (can add more to taste) 2 teaspoons lemon juice¼ teaspoon salt1 Tablespoon fresh tarragon, minced¼ cup English cucumber, diced small

1 Tablespoon shallots, minced

freshly ground black pepper, optional

For

4 Kaiser Rolls

tomato slices

lettuce

Red onion slices

Serves 8

Ingredients:

3/4 cup fresh shiitake mushrooms, sliced julienne
1/4 cup dried Chinese/cloud ear mushrooms, sliced julienne
8 oz. pork loin
1 cup canned bamboo shoots, rinsed and julienne
2 cups firm bean curd/tofu, large dice
8 cups chicken stock
1/4 cup scallions, finely sliced
3-4 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 eggs, beaten
Salt and pepper to ta ste

Instructions:

1. Soak dried mushrooms in hot tap water until soft and slice, removing the tough base of the mushrooms.

2. In a large stock pot, heat stock until boiling. Add pork and allow to boil for 3-4 minutes.

3. Add bamboo and mushrooms. Continue to boil for additional 3-4 minutes. Add vinegar and soy sauce and continue to boil for 3-4 minutes.

4. Add bean curd and continue to boil for additional 3-4 minutes.

5. Whisk the soup quickly while you add the egg slowly to allow long strands of scrambled egg to occur. Allow to boil additional 2-3 minutes.

6. Salt and pepper to taste

Artichoke Focaccia 

Ingredients: 

1 cup warm water (95-110 degrees)2 packages dry yeast1 tsp. sugar2 ½ cups bread flour1 tsp. salt¼ cup olive oil¼ cup chopped marinated artichokes 

Topping:Artichokes Pesto (see recipe) 

Instructions: 

1. Place warm water in food processor, stir in yeast and sugar. Cover. Let it proof for 10 minutes in a warm spot.

2. Add 1 cup of flour and salt in the food processor and ¼ cup of oil. Give four or five turns with off/on button.

3. Add remaining flour, artichokes. Work the dough in the processor until smooth and elastic. (Add flour or water as needed).

4. Let dough rise until double in the sealed food processor bowl. Punch down and divide into 2. Line two oil lined cake pans with prepared dough.

5. With a fork make markings. Allow dough to rise. Preheat oven to 400 degrees. Bake for 20 minutes. Pull bread out of oven and coat with artichoke pesto. Place bread back in oven and bake for an additional 10 minutes.

Marinated Artichoke Pesto 

Ingredients: 

¼ cup extra-virgin olive oil1 jar marinated artichokes1 clove garlic, peeled1 tsp. fresh basil1 Tbsp. fresh lemon juice¼ cup grated Parmigiano-Reggiano1 tsp. freshly ground black pepper1 tsp. salt 

Instructions: 

1. Place oil in the food processor add artichokes, garlic and lemon juice and process until smooth. Season with salt and pepper.

2. Remove from the food processor add basil and cheese.

Goat Cheese Fritters
created by Stefanie Paganini of
The Loretta Paganini School of Cooking

Ingredients 1 log Goat Cheese (11 wt. ounce) 1 large egg 1 Tbsp milk ¼ cup AP flour 1 cup bread crumbs ¼ tsp salt 1/8 tsp white pepper 1 cup vegetable oil Instructions 1. Slice goat cheese into ten round slices. Shape slices to make smooth and uniform if necessary. Separate slices onto a cookie sheet and chill in the refrigerator for 10-20 minutes. 2. Whisk together milk, egg, salt and pepper in a shallow baking dish or bowl. 3. In a separate bowl place flour. 4. In a third bowl place bread crumbs. 5. When chilled, dip each slice into flour and return to cookie sheet. 6. Chill slices in refrigerator for an additional 5-10 minutes. 7. When chilled, dip floured slice into egg mixture and then into bread crumbs. Make sure the fritter is fully coated in bread crumbs. Can repeat egg and breadcrumb dipping if necessary. 8. Chill in refrigerator for an additional 5-10 minutes. 9. Heat oil in a sauté pan. Place two to four slices in the pan to cook at a time (depending on size of pan). Fritter should not touch each other. Cook fritters until golden brown on both sid es. 10. Remove cooked fritters from pan and place on a paper towel lined dish to soak off any excess oil. 11. Plate two fritters on each individual plate and top with roasted red pepper topping and serve immediately. 12. Fritters can be made the day before and cooked right before serving. Fritter Topping Ingredients 2 cup diced roasted red pepper 1 cup peeled and diced English cucumber 3 Tbsp. extra virgin olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. Dijon mustard Salt and pepper to taste Instructions 1. Whisk together mustard, balsamic vinegar, and oil. Add salt and pepper to taste. Mix remaining ingredients together in a bowl with dressing. Spoon evenly over finished and plated goat cheese fritters. 2. Fritter topping can be made the day before.

Ground Turkey Lettuce Wraps
created by Stefanie Paganini of
The Loretta Paganini School of Cooking

Ingredients 2 Tbsp. vegetable oil 1 lb. ground turkey 1 cup water chestnuts, sliced 1 carrot, peeled and julienne 1/2 cup mushrooms, sliced 1/4 cup scallions, minced 1 garlic clove, minced 1/2 cup teriyaki sauce 1/4 cup low sodium soy sauce 1/4 cup rice wine vinegar Salt and pepper to taste For making wraps: 1 head iceberg lettuce 1/4 cup almond slivers, toasted (optional) 1/4 cup sweet and sour dressing 1/4 cup soy sauce Instructions Heat vegetable oil in a large sauté pan. Add scallions and garlic and sauté briefly. Add turkey meat. Add remaining ingredients and sauté all together until vegetables are tender and turkey thoroughly cooked. Place finished turkey in a bowl. In smaller bowls place each sauce. On a large platter place washed and dried lettuce to use as wraps. Allow each person to make their own wrap by placing turkey and sauce of choice on a lettuce leaf and wrapping it up

Cheddar Cheese Crab Dip

Ingredients:

10 oz. canned cooked crab meat, drained & shredded

8 oz. cream cheese

6 oz. Cheddar cheese

¼ cup grated Parmesan cheese

¼ cup lemon juice

1/ 4 scallions, washed and diced

Instructions:

In a double boiler, melt cream cheese and cheddar cheese, stirring together.  Add crab meat, parmesan cheese, and lemon juice. Stir to combine.  Sprinkle scallions in top and serve with toasted crostini.

Toasted Crostini:

Ingredients:

1 loaf French bread

¼ cup butter, melted

1/2 teaspoon garlic powder

Instructions:

 Preheat oven to 350 degrees

Line a cookie sheet with parchment paper

Slice loaf into ½ slices

Mix melted butter and garlic powder.

Brush one side with melted garlic butter

Bake until golden brown 5-10 minutes.

Serve with Crab Dip

Pasta Bean Soup 

Ingredients: 2 Tablespoons extra virgin olive oil1 Vidalia onion, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, coarsely chopped8-10 cups chicken or vegetable stock ¼ cup white wine (optional)1 can cannellini beans, drained and rinsed1 Tbsp. garlic powder1 Tbsp. sea salt1 tsp. red pepper flakes4 Tbsp. Italian Seasonings (or your own combination of herbs)½ cup Roma tomatoes, deseeded & diced1 cup dried pasta (preferably a small shape like mini bowties)¼ cup Parmesan Cheese

To finish:Fresh Parsley, mincedParmesan Cheese, gratedOlive oil 

In a large soup pot, heat olive oil and add carrots, onion, and celery.  Sauté until onions are transparent.  

Add stock (and wine) to pot and allow to heat.  Add the remaining ingredients and bring to a boil for 15-20 minutes.  

To serve, sprinkle fresh parsley and cheese, and drizzle olive oil. 

Soup is even better the second day so make enough for leftovers!

Grilled Vegetables with Polenta 

Ingredients: 

1 14-oz artichoke hearts1 yellow pepper1 red pepper4 roma tomatoes cut in half4 zucchini, cut in half1 small onion, divided into four wedges¼ cup olive oil1 teaspoon salt½ teaspoon freshly ground black pepper1 teaspoon fresh thyme1 teaspoon balsamic vinegarJuice of 1 lemon½ cup chicken broth 

Instructions: 

1. In a large bowl, combine artichokes, tomatoes, zucchini, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.

2. Remove vegetables from bowl, shaking off excess marinade. Grill over direct medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.

Polenta 

Ingredients: 

1 cup fine corn meal1 cup course corn meal2 Tablespoons butter10 cups water1 teaspoon sea salt 

Instructions: 

1. Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add flour while constantly whisking. Lower the heat to low being very careful not to let the mixture burn.

2. Switch to a wooden spoon and continue to stir until polenta comes away from the sides of the pot. Usually it takes 40 minutes to cook.

3. Pour the cooked polenta onto a wet marble slab. Smooth the polenta with a spatula (dip frequently in hot water to prevent stickiness) to 1-inch thickness. Cover with foil and reserve.

4. Slice polenta with a piece of string. Place on an oiled baking dish covered with vegetables. Sprinkle with cheese.

5. Bake at 350 degrees for 30 minutes. Serve immediately.