Serves 8

Ingredients: 

Dressing:

6 Tablespoons olive oil

2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced

Salt and Pepper to taste 

Pasta Salad:

1 pound orecchiette pasta

6 grilled chicken breast, sliced on a diagonal

½ cup roasted red pepper, sliced

½ cup roasted yellow pepper, sliced

½ cup oil packed artichoke hearts, drained and diced

¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives 

Instructions: 1.      In a food processor blend together dressing ingredients.  Adjust to taste.  Set aside.  

2.      Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.  

3.      Once cooled add remainder of ingredients to pasta and mix together.  

Ingredients:2 large eggs
2 cups granulated sugar
2 cups AP flour
1 20 oz. can crushed pineapple with liquid
2 teaspoons baking soda
½ teaspoon ground ginger
1 Tablespoon pure vanilla extract
1/8 teaspoon sea salt
½ cup finely chopped walnuts

Instructions:1. Preheat oven 350 degrees F.
2. Prepare a 9×13 baking pan by greasing it with butter and flour.
3. Cream together sugar and eggs. Add vanilla and pineapple with juice.
4. In a bowl mix together flour and baking soda, salt, and ginger.
5. Add flour mixture to egg mixture until incorporated. Do not overmix.
6. Fold in walnuts.
7. Pour batter into prepared pan.
8. Bake until golden brown and spongy firmness in center, approximately 30-35 minutes.

4 Tablespoons golden raisins

Serve 8

Ingredients:

Custard
1 cup heavy whipping cream
3 ounce good-quality white chocolate, finely chopped
5 large egg yolks
¼ cup raspberry puree

1/2 teaspoon vanilla extract

Garnish:

2 Tablespoons granulated sugar
Fresh raspberries

Instructions: 

Preheat oven to 325 degrees F.

In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.

In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.

Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight. Remove the crème brulee from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.  

Ingredients 

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 Tablespoons finely chopped fresh rosemary
1 ½ cups extra-sharp Cheddar, coarsely grated (about 5 ounces)
2 ¼ cups heavy cream

3 Tablespoons course salt

Butter for service 

Instructions 

1. Preheat oven to 400°F.
2. In a bowl stir together flour, baking powder, sugar, and salt.
3. Add rosemary and Cheddar and stir to combine.
4. Mix in 2 cups cream with a fork just until a sticky dough forms.
5. Turn dough out onto a lightly floured surface and knead into a pliable ball.
6. Halve dough and form each half into a round. Brush tops of rounds with ¼ cup cream and cut each into 8 wedges. Sprinkle tops with coarse salt.
7. Arrange wedges about 1/2 inch apart on  parchment paper lined baking sheet
8.  Bake until golden brown, about 20 minutes.
9. Serve with butter.

1 tablespoon extra virgin olive oil

6 large cloves garlic, peeled and lightly crushed

¼ teaspoon red pepper flakes

1/4 teaspoon fennel seeds

5 thyme sprigs

6 ounce Kalamata olives, drained

1 orange zest

1 lemon zest

1/2 lemon, juiced

Salt 

Pre-heat oven to 400 degrees.

Using an ovenproof pan, cook the oil and garlic over moderate heat until the cloves begin to sizzle and become fragrant.

Add the red pepper flakes, fennel seeds and fresh thyme and let sizzle for a few seconds.

Add the olives and citrus zest, warming them in the seasoned oil.

Transfer to the oven and roast for 15 minutes, stirring occasionally until the olives are thoroughly heated and soft.

Season with salt and lemon juice. Serve warm.

Great for Mother’s Day, Graduation, Summer Pot-luck and more!

Marzipan, made from almond paste, gives these muffins a delicious center.

Lemon Marzipan Muffins 

Ingredients:  

1 ¼ cups granulated sugar

½ cup butter, room temperature

3 large eggs

¼ tsp. almond extract

2 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

¼ cup fresh lemon juice

Zest of one lemon 

Muffin
Center:  ½  Cup Marzipan 

Instructions: Preheat oven to 375?F. 

Cream together butter and sugar until mixture is light and fluffy.  Add eggs one at a time and mix to incorporate.   Add almond extract, lemon juice, and lemon zest.   

Add dry ingredients and mix just until incorporated. Do not over mix. 

Divide batter into 12 paper lined muffin cups.   

Divide marzipan into twelve equal parts and roll into a ball.  Place ball into the middle of the muffin batter in each cup making sure the batter is beneath and over the marzipan ball.  

Bake muffins until top is spongy to the touch, approximately 15 minutes.  

Ingredients

Curried Chicken Salad
Ingredients:

¾ Cup mayonnaise
6 Tablespoons plain yogurt
2 ½ teaspoons red curry powder
1 Cup Sultanas (golden raisins)
3 Cups finely diced grilled chicken breast
½ Cup diced red onion
½ Cup diced cucumber
½ Cup slivered Almonds
Salt and pepper

Fennel Salad
Ingredients:

1 large head of romaine lettuce, thoroughly washed, dried, and torn into bite sized pieces
1 large head of fennel thoroughly washed and thinly sliced.
5 Tablespoons rice wine vinegar
6 Tablespoons of Olive oil
Salt and Pepper

Instructions

Curried Chicken Salad Instructions:

1. Whisk together mayonnaise, curry, and yogurt in a large bowl. Mix in all other ingredients. Season with salt and pepper to taste.

2. Serve with savory pooris bread or on a bed of fennel salad.

Fennel Salad Instructions:

1. Whisk together oil and vinegar, season with salt and pepper.

2. Toss together lettuce and fennel. Mix together lettuce, fennel and dressing.

3. Place on a plate and top with curried chicken salad.