Fig and Arugula Salad with Parmesan
2 Tablespoons of minced shallots
1 ½ Tablespoons of balsamic vinegar
1 Tablespoon of olive oil
¼ teaspoon of salt
16 fresh figs, each cut in half lengthwise
6 cups of trimmed arugula
¼ teaspoon of freshly ground cracked black pepper
¼ cup of shaved fresh Parmesan cheese
Directions: Combine the first four ingredients in a large bowl, beat with a whisk. Next, add figs and let marinate in the juices for twenty minutes. Add the arugula and pepper, top with Parmesan cheese. Serves four.
4 ounces of vanilla or lemon yogurt
Honey roasted peanuts
1 Tablespoon of honey
2 Tablespoon vinegar
1 Tablespoon olive oil
Salt and pepper to taste
Directions: Mix the ingredients together. Place lettuce on a plate and decorate with the fruit and sprinkle with honey roasted nuts.
Broccoli Raisin Salad
1 purple onion, thinly sliced
1 package of fresh broccoli florets
1 cup golden raisins
1 cup mayonnaise
4 bacon slices, cooked and crumbled
2 Tablespoons red wine vinegar
Directions: In a salad bowl, toss ingredients together, then chill in the refrigerator for at least two hours.
A medium head of lettuce, shredded (Ice Berg)
3 hard boiled eggs, cooked and diced (can purchase eggs already cooked, shelled)
8 or so slices of Bacon, cooked and crumbled (can microwave bacon)
2 ½ cups of Chicken, cooked and cubed
1 large finely chopped Tomato, (Garden, Roma, Campari Variety)
1 large Avocado, pitted and cut up
4 sliced green onions
*Optional 3 ounces of shredded Cheddar Cheese (can purchase cheese already grated)
1/3 cup Vinegar
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
½ teaspoon sugar
1/8 teaspoon garlic powder
2/3 cup of vegetable oil
¼ cup of blue cheese crumbled
Directions: Wash and shred the lettuce. Place the shredded lettuce in a bowl. Arrange bacon, chicken, tomatoes, avocados in sections, with egg in the middle. May add shredded cheddar cheese and pour dressing over the Cobb Salad.
Spring Mix Salad with Strawberries, Walnuts and Goat Cheese
1 pint of fresh strawberries, rinsed, dried and stems cut off
5 ounces of Spring Mix
½ cup of walnut pieces, toasted
½ cup of crumbled goat cheese
Walnut Balsamic Vinaigrette
2 Tablespoons of balsamic vinegar
½ teaspoon of Dijon mustard
5 Tablespoons of Extra-Virgin Olive Oil
Salt and freshly ground black pepper
Directions: To prepare the vinaigrette, combine vinegar, mustard and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. Vinaigrette can be refrigerated, covered, up to one month. Return to room temperature and shake vigorously before using.
Cut strawberries into quarters, place in a small bowl and toss with about 2 Tablespoons of the vinaigrette. Set aside. Place all of the spring mix in a large bowl and add 3 Tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts and crumbled goat cheese. Serve immediately. You can use vinaigrette for a spinach salad too.
Cold Pasta Salad with Broccoli and Artichokes
1 pound bow tie pasta
1 bunch of Broccoli, halved
8-10 Pepperoni, cut into 1-inch strips
1 jar, (6.5 ounces) Marinated artichoke hearts, diced
1/2 cup sun-dried tomatoes
3 green onions, chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese
Directions: Cook pasta in lightly salted water for 10 minutes or until almost tender. Add broccoli to boiling water during the last 5 minutes of cooking and then drain. Add the cooked pasta and broccoli to a bowl along with the other ingredients, and toss. Serve hot or cold. Parmesan cheese as a topping, is optional.
Twilight Tribute Punch
2 -10 ounce packages of frozen strawberries, defrosted
1 -6 ounce can of lemonade concentrate, thawed
1 quart of ginger ale
2 cups of raisins
6 gummy worms
Directions: Mix strawberries and lemonade concentrate in a blender until smooth. Add ginger ale and then transfer the beverage into a punch bowl. Stir in raisins and ginger ale. Place gummy worms on the side of the bowl. ( Love At First Bite: The Unofficial Twilight Cookbook, by, Gina Meyers).
Chicken & Cheese Ravioli Soup
A wonderfully pleasing homemade soup.
3 cans (14 ½ ounces each) of chicken broth
1 cup of water
2 cups of cooked and cubed chicken
1 small onion, (red or white) chopped
½ cup of sliced carrots
½ to 3/4ths of a teaspoon of dried oregano, crushed
1 package (9 ounces) of frozen or fresh broccoli, thawed, florets.
3 celery stalks, (or ½ cup of celery) washed and sliced.
1 bay leaf
1 8 ounce package of Mezzaluna 4 Cheese Mini Ravioli
Directions: In a large pot, combine all ingredients except broccoli and cheese ravioli. Cook ravioli according to pasta directions on package. May add a pinch of salt and/or 1 Tablespoon of Extra Virgin Olive Oil.
1 carton frozen whipped topping (8 ounces)
1 ready made graham cracker crust
½ cup strawberry jelly
1 cup cold milk
1 package instant butterscotch pudding mix
½ cup of butterscotch chips
½ cup of creamy peanut butter
Directions: Spread 1 cup of the whipped topping over the bottom of the crust. Drop jelly by the tablespoonfuls onto topping. In a bowl, whisk milk and pudding mix until thickened. Add peanut better; mix well. Then, fold in the leftover whipped topping, spread over the jelly and sprinkle with butterscotch chips. Allow to harden in the freezer for at least 4 hours. Serves 6-8. (Muggles To Magic: The Unofficial & Unauthorized Harry Potter Cookbook, by, Gina Meyers).
Nonie Ferrari's Biscottis
1 cup of sugar
1 teaspoon of almond extract
1 cube of butter
3 cups of flour
3 teaspoon of baking powder
Directions: In a bowl, blend sugar, eggs, butter, and almond extract. Add baking powder and flour. Continue to mix, add flour a cup at a time, use a spatula to blend mixture. With your hands, mold the dough first into a ball and then into a loaf. Place loaf on a greased baking sheet. Sprinkle with colored sprinkles after you have flatten with your hands. In a preheated 350 degree oven, bake for 20 minutes, take out and cut with a sharp knife, into diagonals cookies about ¾ inch thick. Bake on the side for an additional 10 minutes, can do this on both sides for extra crunchy biscotti cookies.
Wedged Tomato Salad with Fresh Mozzarella
4 red ripe vine tomatoes- cut into wedge
6 slices of Fresh mozzarella
½ cup of Balsamic Vinegar
¼ cup of Extra Virgin Olive Oil
1 Tablespoon of granulated sugar
Indian Malabar Peppercorns, twist shaker two times around
Dash of sea salt
Dash of salt
1/2 teaspoon of Herbs De Provence
¼ teaspoon of Thyme
¼ teaspoon of Basil
¼ teaspoon of Rosemary
Directions: In a medium sized bowl, place tomato wedges, balsamic vinegar, sugar, extra virgin olive oil and all ingredients together, toss. Marinate the ingredients and place in the refrigerator.
1 cup of olive oil
1 head of garlic, cloves, peeled
2 cups of fresh basil leaves, divided
1 cup fresh flat leaf parsley, leaves, divided.
½ cup of pine nuts (or cashews)
½ teaspoon of salt.
1 cup of grated Parmesan cheese
¼ cup of grated Romano cheese
Directions: in a blender, combine half of the ingredients, basil, parsley, pine nuts, salt, garlic and oil. Pulse about 20 times, or until coarsely chopped. Scrape the sides of the food processor. Process for about an additional 2 minutes and add additional oil, if needed. At this point, you may pulse until a paste forms. Transfer to a mixing bowl and repeat the process with the other half of the ingredients, minus the cheeses. Once completed into a paste form, mix the cheeses in the mixing bowl with the paste. You may toast the pine nuts for a few minutes in a skillet over low heat. Another option would be to add a ¼ cup of shredded cheddar cheese and pecan or walnuts instead of pine nuts.