Ingredients:
2/3 cup sugar
1 tablespoon cornstarch
1 cup water
3 cups sliced mangos
1 teaspoon lemon juice
1 1/2 teaspoons butter
1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon
1 cup flour
1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Preparation:

Mix sugar and cornstarch in saucepan , gradually stir in water and fruit and lemon juice.Heat, stirring well. Pour into 1 1/2qt. Baking dish; dot with margarine and sprinkle sugar cinnamon mixture over the top.

Stir together flour, sugar, baking powder and salt.Cut in shortening until mixture looks like meal. Now stir in milk. Mix well.

Drop by spoonfuls on to hot fruit. Bake at 375° for 20 to 30 minutes. Serve warm or cold, with ice cream or whipped topping. Makes 6 to 8 servings.

Broiled Tilapia Gyros

Ingredients:

Fish:
1 1/2 pounds tilapia fillets
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray

Tzatziki Sauce:
3/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced

Remaining ingredients:

4 (2.75-ounce) Mediterranean-style wheat flatbreads (such as Pita or Lavash)
1/2 cup vertically sliced red onion (about 1/2 small onion)
1 ripe avocado, peeled and cut into 12 thin slices
1 medium tomato, thinly sliced
1/2 small English cucumber, thinly sliced (about 1/2 cup)

Preparation:

1. Preheat broiler.

2. To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

3. To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.

4. Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half.

Creamy Vegetable Medley

Ingredients:
1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
1/3 cup sour cream
1 (2.8 ounce) package French-fried onions, divided
1/4 teaspoon black pepper

Cooking Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.

Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Basil-Crusted Breakfast Tomatoes

Ingredients:
2 large beefsteak (or similar) tomatoes (about 1 1/2 pounds)
Salt and freshly ground pepper
1 cup panko breadcrumbs
1/2 cup chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
About 1/3 cup olive oil

Directions:
-Slice the tomatoes into 1/2” slabs and season on both sides with salt and pepper. Mix the breadcrumbs, basil, thyme, and chives together in a large, shallow bowl.
-Heat 3 tablespoons of the olive oil in a large, heavy pan (cast iron works well) over medium heat. Press the tomato slices into the breadcrumb mixture one at a time, coating both sides of each slice well. Fry about 4 at a time for 4 to 5 minutes per side, until the breadcrumbs are well browned on both sides. (The crust won’t stay intact if you fuss with them, so be patient.)
-Repeat with additional tomatoes, adding more oil as needed. Serve immediately.

Arugula Salad With Parrano

Ingredients:
1 cup pignoli (pine nuts), toasted
2 bunches fresh arugula, cleaned and dried
3/8 pound Parrano cheese, shaved
3/4 cup pomegranate seeds
3 lemons, juiced
1/4 cup olive oil
salt and pepper, to taste

Directions: Toss ingredients and serve.

Classic Ratatouille

Ingredients
•2 tablespoons olive oil
•3 cloves garlic, minced
•2 teaspoons dried parsley
•1 eggplant, cut into 1/2 inch cubes
•salt to taste
•1 cup grated Parmigiano Reggiano cheese
•2 zucchini, sliced
•1 large onion, sliced into rings
•2 cups sliced fresh mushrooms
•1 green bell pepper, sliced
•2 large tomatoes, chopped

Directions

1.)Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2.)Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3.)Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4.) Bake in preheated oven for 45 minutes.
Cheesy Chicken Salad

Ingredients
•4 Cups chopped chicken breast
•1/3 Cup light mayonnaise
•1/4 Cup freshly shredded Parmigiano Reggiano
•2 green onions, chopped
•2 celery ribs, chopped
•2 tablespoons chopped pecans, toasted

•Salt and pepper to taste

Directions

Combine all ingredients, except mayo, salt and pepper, in a large bowl. Mix until evenly blended. Combine mixture with mayonnaise, stir again until evenly coated, add salt and pepper to taste. Garnish with celery, excellent with Bakery-fresh croissants.

Caesar Pasta Salad

Ingredients
•1 pound of penne pasta
•1 tablespoon of extra-virgin olive oil
•Black pepper to taste
•1 egg yolk
•1 teaspoon Worcestershire sauce
•1 tablespoon Dijon mustard
•2 cloves garlic, grated
•Juice of 1 lemon
•1/2 Cup olive oil
•1/2 Cup Parmigiano Reggiano

Directions

Cook pasta until al dente and reserve 1 Cup of cooking water. Place the remaining ingredients in the food processor and toss with the pasta and cup of leftover water. Serve warm, over romaine or greens.

Bright-bite Spring Vegetable Salad

Ingredients
•1 pound thick asparagus, cut into 3” pieces
•1/2 pound snap or snow peas
•2 Cups fava beans, shelled and peeled
•1/4 Cup and 1 Tablespoon extra-virgin olive oil
•Salt and freshly ground pepper to taste
•2 teaspoons Dijon mustard
•1 or 2 cloves garlic, finely chopped
•2 Tablespoons champagne vinegar
•1/3 Cup fresh chives, finely chopped
•1/2 Cup Parmigiano Reggiano

Directions

Preheat the oven to 500 degrees. Pat the asparagus, peas, and fava beans dry if necessary, then mix in a bowl with 1 Tablespoon of the olive oil, as well as salt and pepper to taste. Transfer to a heavy pan and roast for 5 to 10 minutes, until the vegetables begin to brown. Meanwhile, mix the mustard, garlic, and vinegar together. Whisk the remaining ¼ Cup of olive oil in, stir in the chives, and season to taste. Transfer the hot vegetables to a serving platter. Garnish with freshly grated Parmigiano Reggiano.

Traditional Spanish Gazpacho

Ingredients

• 10 oz of bread 

• 21 oz. of tomato 

• 2 cloves of garlic 

• 2 onions 

• 2 red and green peppers 

• 1 cucumber (optional) 

• 7 tablespoons of oil 

• 2 tablespoons of vinegar 

• 1 1/2 tablespoon of water 

• Cumin (optional)

Directions

In a big mortar mash  the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.

Spanish Lentil Stew

Ingredients

·         250 gr. lentils
·         1 chorizo (or a few slices if you can’t get a small sausage-shaped one)
·         100 gr. serrano ham
·         1 large onion
·         1 small glass of red wine
·         2 cloves (optional)
·         1 red pepper (optional)
·         Half a small glass of olive oil
·         1 bayleaf
·         2 large carrots
·         3 small potatoes
·         2 cloves garlic
·         1 pinch of saffron
·         fresh parsley
·         salt and pepper

Directions

1. Soak the lentils for half an hour. Even though small lentils in packets usually don’t need soaking, Spanish women tend to soak anyway

2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).

3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.

4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.

5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.

Easy Chorizo in Red Wine Tapas

Ingredients

-6 cured chorizo sausages
-1 bottle of red wine (we recommend Rioja)
-5 garlic cloves
-1 handful of oregano
-1 Tbsp of lemon zest
-Black pepper (to taste)

Directions

1. Place all of the ingredients in a large terracotta cazuela or similar cooking dish.

2. Pour in the wine so that the chorizo sausages are half to two thirds submerged.
3. Bring to boil then reduce heat and simmer.
4. Turn over the chorizos and continue to cook for 12-15 minutes.
5. Once cooked, cut the chorizo into segments and place on cocktail sticks, ready to serve.

Pasta with Leeks and Manchego

Ingredients

-4 tablespoons unsalted butter
-1 bunch leek greens (from 1 1/2 pounds of leeks), thinly sliced
-Salt and freshly ground pepper
-3 tablespoons all-purpose flour
-3 cups half-and-half or whole milk
-10 ounces Manchego cheese, shredded (2 1/2 cups)
-1 pound elbow macaroni

Directions

1. Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the leeks and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes.
2. Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
3. In a large saucepan of salted boiling water, cook the macaroni until nearly al dente. Drain well. Add the macaroni and the cheese sauce to the leek greens and stir until combined.
4. Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 40 minutes, until bubbling. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.

Spring Vegetable Paella

Ingredients

-2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved
-12 ounces baby carrots (from about 4 bunches), trimmed, peeled
-8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)
-8 ounces 1 1/2-inch red-skinned new potatoes, halved
-1/4 cup plus 3 tablespoons olive oil
-1/4 cup plus 1 tablespoon chopped fresh parsley
-4 garlic cloves, chopped
-1 tablespoon paprika
-1 teaspoon saffron threads, crushed
-1 teaspoon salt
-1 onion, chopped
-4 plum tomatoes, chopped, seeds and juices reserved
-2 1/4 cups arborio rice or medium-grain rice
-1 14-ounce can vegetable broth
-2 cups water
-3/4 cup dry white wine
-1 pound asparagus, trimmed, cut into 1-inch pieces
-1 cup drained canned garbanzo beans (chickpeas)

Directions
Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.

Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.

Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and sauté until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

“We are passionate about great tasting food and the pleasure of sharing it with others.”

So, naturally, we love crazy food holidays…March 9th is National Sauce Day. In honor of National Sauce Day every dish tonight will feature a special sauce. So grab a plate, raise a glass and get saucy!

Easy Hollandaise Sauce

-1 cup (2 sticks) unsalted butter

-3 egg yolks

-1 1/2 tbsp. freshly squeezed lemon juice

-1/4 tsp. kosher salt, plus more to taste

-optional: pinch of cayenne pepper, for kick of heat

Directions

1.) Melt butter in microwave (for approximately 1 minute) or in a saucepan over medium-high heat.

2.) Combine egg yolks, lemon juice, kosher salt and cayenne pepper, if desired, in blender. Blend on high until mixture turns light yellow in color., approximately 30-60 seconds.

3.) With the blender running on high, very slowly drizzle the hot, melted butter into egg yolk mixture. The mixture will start to thicken and will splash up against the sides of the blender as the emulsion forms. Continue to add the butter until fully incorporated. Season with kosher salt as needed.

Grape Jelly Meatballs

Meatballs:

-2 lbs. hamburger
-2 eggs, slightly beaten
-1 Cup dry bread crumbs
-2 Tbsp. parsley flakes

-1 onion, chopped

-2 tsp. salt
-2 Tbsp. Worcestershire sauce
-1/2 tsp. pepper

Mix hamburger with rest of meatball ingredients. Shape into balls. Brown meatballs; drain.

Sauce:

-1 (12 oz.) bottle chili sauce
-1 Tbsp. lemon juice
-1 (10 oz.) jar grape jelly
-1 Tbsp. soy sauce
-2 Tbsp. brown sugar

Mix sauce ingredients well.Drop meatballs into sauce. Simmer 45 minutes, covered.
Puff Pastry Alfredo Pizza

-1 package frozen puff pastry dough
-1 container of Whole Foods Market Alfredo Sauce (available in Specialty)
-Your favorite cheeses
-Freshly ground black pepper
-Nutmeg to taste

1.) Roll out puff pastry dough and cook according to directions on package, removing before too golden brown.
2.) Let baked puff pastry sheet cool completely.
3.) Cover puff pastry sheet with a thin layer of alfredo sauce (too much will make the puff pastry soggy).
4.) Sprinkle liberally with your favorite melty cheeses.
5.) Bake at 425º until golden brown and melty (approximately 5 minutes).

It feels like a good time for Italian food: it’s still a little cool outside and everyone’s clamoring for something flavorful and comforting. But warm weather is coming! And people want something a little lighter too. Tonight we bring you five distinctively Italian wines and six dishes with so much Italian flair you’ll think you’re in Tuscany. You can also use your menu to brush up on your Italian a little! Buon appetito!

Caprese Crostini
4 to 6 servings

Ingredients
1 loaf crusty bread like pugliese, sliced ½ inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup cherry tomatoes, cut in half
1 small mozzarella balls (bocconcini), cut in half
1 bunch fresh basil leaves, stemmed

Method
Preheat the oven to 450 degrees F.

Arrange the sliced bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a few cherry tomato halves and mozzarella halves and sprinkle with salt and pepper.

Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

Baked Ziti
Serves 6-8

Ingredients

• 1 pound dried ziti pasta
• Kosher salt
• 3 1/2 cups QUICK MARINARA SAUCE, recipe follows
• 1/2 cup freshly grated Parmesan, divided
• 1/4 cup grated pecorino romano
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• Freshly ground black pepper
• Pinch of crushed red pepper or to taste

Directions

• QUICK MARINARA SAUCE
• 2 tablespoons extra-virgin olive oil
• 1/4 medium onion, diced (about 3 tablespoons)
• 3 cloves garlic, chopped
• 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
• Sprig of fresh thyme
• Sprig of fresh basil
• 2 teaspoons kosher salt
• Freshly ground black pepper

Has it really been four years already? Leap Year began in 45BC by decree of Julius Caesar and his astronomer, Sosigenes. A year is actually 365.25 days long, so every fourth year we account for that extra quarter of a day by making February Leap month and the 29th becomes “Leap Day”. Considered to be a very lucky day by some! Tonight we expand on that theme a little by asking you to take a leap! (No, not like that…) Expand your tastebuds, have a little faith, and try something you normally wouldn’t try…you know, take a leap!

Parsnip and Turnip Mash

Ingredients

-3 large turnips
-6 large parsnips
-3 tablespoons unsalted butter
-2 tablespoons chopped fresh thyme leaves, from about 4 sprigs
-Salt and freshly ground black pepper
-4 garlic cloves
-2 cups heavy cream
-1 handful fresh rosemary sprigs
-1 bunch fresh chives, chopped
-Extra-virgin olive oil

Directions

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender. 

While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream – do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves 

Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Anchovy Casarecce

Ingredients

• 3 cups cubed stale Italian bread
• Salt
• 1 pound casarecce pasta
• 8 tablespoons olive oil, divided
• 2 (2-ounce) cans anchovy fillets, in olive oil, minced
• 1 cup (2 large) roasted red bell peppers, seeded and finely minced
• 1 cup sweet onion, finely minced
• 7 garlic cloves, thinly sliced
• 1/2 teaspoon red chili flakes
• 1/2 cup grated Parmigiano-Reggiano, divided
• 1/3 cup minced Italian parsley leaves

Directions

Indonesian Rice Salad

(Yields 4-6 Servings)

(Be Sure to Start Rice First)
-2 cups brown rice
-3 cups water

While rice cooks, combine these ingredients in a large bowl for dressing
-1/3 cup peanut oil
-3 Tbsp sesame oil
-½ cup orange juice
-1 or 2 cloves minced garlic
-1 tsp salt
-2 Tbsp soy sauce
-1/2 tsp crushed red pepper
-2 Tbsp rice or cider vinegar
-1 cup fresh chopped pineapple

Add hot rice to dressing and cool at room temp. Then chill in fridge completely. Before serving, stir in these ingredients…
-3 finely minced scallions
-1 stalk finely minced celery
-1 md red or green bell pepper
-1 8 oz. can water chesnuts
-1/2 lb bean sprouts
-1/2c raisins/cranberries/or currants
-1 cup coarsley shopped peanuts or cashews? transfer
-2 Tbs sesame seeds
optional- fresh snow peas for garnish

Craig’s Chickpea and Artichoke Masala

Ingredients

• 1 large red onion, chopped (about 2 cups)
• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
• 3 large Roma tomatoes, chopped
• 2 tablespoons canola oil
• 1 teaspoon cumin seed
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 cup yogurt, whisked until smooth
• 1 tablespoon lime juice (about 1/2 a lime)
• 1 (14 1/2-ounce) can chickpeas, drained and rinsed
• 1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved
• Kosher salt
• 1/2 cup water
• Chopped fresh cilantro, for garnish

Directions

Ginger-Garlic Paste:

• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, 1/2-inch slices
• 1/4 cup canola oil

Grilled Asian Salmon

Ingredients

-1 Tbsp sesame oil
-1 Tbsp reduced-sodium soy sauce
-1 Tbsp fresh minced ginger
-1 Tbsp rice wine vinegar
-4 4oz salmon fillets

Directions

1.) Combine sesame oil, soy sauce, ginger, and vinegar in a shallow glass dish.
2.) Add the salmon and turn to coat all sides. Refrigerate for 30-60 minutes, turning occasionally. preheat the grill to medium-high heat.
3.) Lightly oil the grill and place the salmon on the grill. Grill about 5 minutes on each side. Salmon is cooked when a knife blade inserted into the center reveals that the pink flesh is almost opaque. Serve warm.

Serves 4

Sweet and Sour Cabbage Salad

Ingredients

-1/2 cup sunflower seeds
-1 tsp. natural cane sugar
-Fine grain sea salt (to taste)
-2 Tbsp. extra virgin olive oil
-1 red onion, diced
-3 medium garlic cloves, minced
-1lb head of red cabbage or radicchio, quartered and cut into thin ribbons
-1 tsp. rosemary, minced
-2oz golden raisins (other plump, chopped, dried fruits may be used)
-1-1/2 Tbsp. balsamic vinegar
-2oz crumbled goat cheese
-Freshly grated parmesan (to taste)

Directions

1.) Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle sugar and salt over toasted sunflower seeds. Stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate to prevent sticking to the pan.
2.) Heat olive oil in a large skillet and sauté the onion for 1-2 minutes with a pinch of salt. Stir in garlic, cabbage, and a little more salt. Stir and cook for another minute or until the cabbage softens to the touch.
3.) Stir in rosemary, most of the raisins, and vinegar. The cabbage will continue to tenderize after removal from heat, avoid overcooking. Transfer to a large bowl, cover, and cool completely in the refrigerator.
4.) Once cabbage mixture is cold, fold in half of the crumbled goat cheese and most of the sunflower seeds. Serve in smaller bowls and garnish with remaining sunflower seeds, raisins, and cheeses.

Serves 4 to 6

• 1 (8 ounce) package salad macaroni
• 1 cup small broccoli florets
• 3/4 cup diced Cheddar cheese
• 1/2 cup chopped green bell pepper
• 1/2 cup dill pickle relish, with juice
• 1 large dill pickle, chopped
• 1/2 cup chopped celery
• 1/2 cup sliced black olives
• 1/2 cup sliced green olives (optional)
• 1/4 cup chopped green onion
• 2 tablespoons shredded carrot
• 1 tablespoon chopped pimento peppers

• 1 cup light mayonnaise1/4 cup prepared yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1/4 teaspoon black pepper

“Croque Monsieur” Ham and Cheese Sandwiches

INGREDIENTS

• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
• 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
• 1/4 cup grated Parmesan cheese (packed)
• 8 slices of French or Italian loaf bread
• 12 ounces ham, sliced
• Dijon mustard

METHOD

1.) Preheat oven to 400°F.

2.) Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

3.) Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

4.) Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

5.) Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

Makes 4 sandwiches.

Jaimee’s Spinach Artichoke Dip

-1 8oz package of cream cheese, softened
-1/4 cup mayonnaise
-1/4 cup grated Parmesan cheese
-1/4 cup grated Romano
-1 clove garlic, peeled and minced
-1/2 tsp dried basil
-1/4 tsp garlic salt
-Salt and freshly-ground pepper to taste
-1 14 oz can of artichoke hearts, drained and chopped
-1/2 cup frozen chopped spinach, thawed and drained
-1/4 cup shredded mozzarella cheese

1.) Preheat oven to 350 degrees and lightly grease a small baking dish.
2.) In a medium bowl mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese and spinach.
3.) Transfer the mixture to the greased baking dish. Top with mozzarella and bake for 25 minutes or until lightly-brown and bubbly.
4.) Dip will thicken slightly upon cooling.

(Served with DeChanceny NV Brut $15.99)

Cajohn’s Caboom! Championship Chili
(As interpreted by Craig from the back of the seasoning container)

-1 lb. meat (Craig used textured vegetable protein)
-1 jar CaBoom! Picante Sauce Medium Heat
-1 jar CaBoom! Picante Sauce Chipotle
-3 Tbsp. CaBoom! Chili Fixins
-1 cup water

1.) Brown meat or cook thoroughly in a high-wall skillet and drain.
2.) Add 3 tbsp CaBoom! Chili Fixins and water.
3.) Simmer until thickened, then add Picante Sauces, stir well and simmer for 10 minutes.
4.) Serve hot with shredded cheese, oyster crackers, and hot sauce if desired.

(Served with Pacific Rim 2010 Riesling $12.99)

Loaded Nachos

-1 lb lean ground beef (or your choice of meat, TVP, etc)
-1 can beans (pinto or black are great, but any kind works)
-1 package Simply Organic Southwest Taco Seasoning
-1 large bag of tortilla chips

“Fixins”
-Shredded lettuce
-Shredded cheese
-Diced tomatoes
-Sliced jalapeños
-Red onion
-Guacamole
-Sour cream
-Salsa

1.) Prepare meat as directed with taco seasoning. Keep warm and set aside.
2.) Generously pile nachos onto a large plate or platter and top with meat.
3.) Nachos are an “as you like it” food. Top your chips with cheese, meat and “fixins” as you like. The ingredients can even be used to create a delicious taco salad!

(Served with Apothic Red 2009 Winemaker’s Blend $14.99)

Beer Cheese Dip

-8oz mild cheddar cheese, shredded
-8oz cream cheese, softened
-1/2 tsp Worcestershire sauce
-1 green onion, minced
-1/4 cup beer (we suggest an amber ale) at room temp
-1 dash of cayenne pepper

1.) Combine all ingredients in a large mixing bowl. Mix on high-speed with an electric mixer until mixture is well-blended and fluffy, frequently scraping the sides of the bowl with a rubber spatula.
2.) Serve with crackers, bread, pretzels and vegetable.

(Served with Valley of the Moon 2008 Syrah $14.99)

Jaimee’s Endive Salad with Blue Cheese and Walnuts

-1 or 2 large heads of Belgian endive
-2 pears, chopped
-1/2 cup crumbled blue cheese
-1/2 cup walnuts (or pecans)
-2 Tbsp. olive oil
-2 tsp. white balsamic vinegar
-Salt and freshly-ground pepper (to taste)

1.) Preheat oven to 350 degrees F. Roast walnuts in a single layer on an ungreased baking sheet for 8-10 minutes. (Walnuts can also be toasted in a dry skillet on the stove top for approximately 5 minutes, but constantly stir them to keep from burning.) Transfer walnuts to a plate to cool completely.  Break any walnut halves into smaller pieces by hand.
2.) While walnuts are roasting, whisk olive oil, vinegar, salt and pepper together to make the dressing.
3.) Trim off the very base of the endive. Carefully remove 10-12 outer leaves, one at a time. Additional trimming may be required as you go along. If any leaves break or are less than visually appealing, reserve them to chop up for addition to the blue cheese/walnut mixture. Rinse leaves and carefully pat dry with towel. Arrange in a radial pattern on a plate or charger.
4.) Dice the pears and toss with blue cheese, walnuts, and dressing.
5.) Mound the mixture in the center of the endive. Slice remainder of endive head in half, lengthwise, and rinse under running water. Shake dry and slice crosswise in 1/2 inch strips. Place in a large bowl with walnut/blue cheese/pear mixture. use the endive leaves to scoop up and to serve the cheese and walnut mixture.

(Serve with Parducci Sustainable White Wine, $10.99)

Craig’s Smoked Chicken Risotto

(Makes 6 servings)

-2 tbsp. butter
-2 Tbsp. olive oil
-1 medium onion, finely chopped
-2 leeks, white part only, finely chopped
-1 medium carrot, peeled and finely chopped?
-1/2 tsp. salt
-1/4 tsp. black pepper
-1-1/2 cups Arborio rice
-3/4 cup Quail Creek Pinot Grigio (only 5.99!)
-5 cups chicken broth, heated
-2 cups shredded or diced, smoked chicken
-3 Tbsp. diced dried apricots and/or white raisins (optional)
-1/2 cup shredded Fontina cheese
-1/4 cup parsley, minced

1.) Heat butter and olive oil in a medium-sized saucepan over moderate heat. Add onion, leeks, carrot and sauté for 6-10 minutes until vegetables are soft, but not brown. Season to taste with salt and pepper.
2.) Add rice to vegetables and stir with a spoon until grains of rice are well coated. Add Pinot Grigio and stir until completely evaporated.
3.) Begin to add simmering broth, 1/2 cup at a time, stirring frequently, until almost completely absorbed before adding additional broth. Stir frequently to prevent sticking.
4.) When rice is tender (approximately 18 minutes cooking time), add chicken and optional apricots and raisins. Cook an additional minute or until the chicken is heated.
5.) Stir in the Fontina and add parsley right before serving.

(Serve with Green Truck Chardonnay, $10.99)
Sam’s Blackened Sirloin over Mixed Greens with Citrus Dressing

Salad:
-Blackening spice as needed (available in Meat department)
-1lb sirloin steak
-1 box of washed, ready-to-eat Spring Mix
-1 orange, segmented
-Grated, fresh ginger (to taste)
-1 small onion, minced (to taste)

Dressing:
-1/2 cup Orange juice
-1/4 cup red wine vinegar
-1/8 cup olive oil

1.) Prepare dressing ahead of time by whisking together orange juice, red wine vinegar, and olive oil, add salt and pepper to taste. Refrigerate until serving.
2.) Rub sirloin with Blackening spice as desired, and grill over medium-high heat, 5-7 minutes on each side or to desired level of doneness.
3.) Toss spring mix with freshly-grated ginger and minced onion to taste. Add dressing and toss once more.
4.) Remove sirloin from heat and let rest approximately 10-15 minutes (can be served hot or cold). Slice thinly and serve over spring mix salad, garnish with segmented oranges and/or orange zest.

(Serve with Parducci Sustainable Red, $10.99)

Ross’ Pecorino Waldorf Salad

Salad:
-2 large apples, diced
-2 large stalks of celery, diced
-Grapes (as desired)
-Pecans (as desired)

Dressing:
-1/4 cup mayonnaise
-1/4 cup plain yogurt
-2-1/2 Tbsp. orange juice
-Zest of one large orange
-Salt and pepper (to taste)

1.) In a small bowl, combine yogurt and mayonnaise until blended. Add orange juice, zest, salt and pepper to taste. Set aside in refrigerator.
2.) Dice apples and celery and toss with grapes and a dash of orange juice. Refrigeration and orange juice will prevent apples from browning.
3.) Add pecans to salad mix. Toss salad mix with dressing until evenly coated, serve cold.

(Serve with Marietta Lot #56 Old Vine Red, $12.99)
Becky’s Port Wine, Raspberry, and Shaved Chocolate Trifle

A trifle can be as large or as small as you like, with any combination of flavors and amounts. For that reason, only ingredients and not amounts are listed.

-Yellow cake, cubed (cubed pound cake works too)
-Whipped cream
-Port Wine
-Raspberry Jam
-Chocolate curls or shaved chocolate

1.) Place a layer of cake cubes in the bottom of your serving vessel.
2.) Sprinkle port wine in scant amounts over cake cubes.
3.) Spread raspberry jam over port wine and cake cube layer.
4.) Top raspberry jam with whipped cream.
5.) Sprinkle chocolate curls or shaved chocolate over whipped cream.
6.) Repeat this layering process to desired depth, ending with whipped cream and chocolate.

To make whipped cream from scratch, vigorously whip 2 cups heavy cream, 1 tsp. almond extract and 1/8 cup powdered sugar until stiff peaks form. Do not over-whip.

To create chocolate curls, briefly microwave a block of chocolate for about 7-15 seconds. Do not melt. when chocolate is barely soft, use a cheese planer to create curls of chocolate. Allow curls to cool completely before using in trifle.

Finally, we had one last recipe that didn’t make it into the lineup, but is totally blogworthy. This recipe comes to us form Brittany in the Specialty department. Thanks, Brittany!
Sweet and Sour Cabbage Salad

-1/2 cup sunflower seeds
-1 tsp. natural cane sugar
-Fine grain sea salt (to taste)
-2 Tbsp. extra virgin olive oil
-1 red onion, diced
-3 medium garlic cloves, minced
-1lb head of red cabbage or radicchio, quartered and cut into thin ribbons
-1 tsp. rosemary, minced
-2oz golden raisins (other plump, chopped, dried fruits may be used)
-1-1/2 Tbsp. balsamic vinegar
-2oz crumbled goat cheese
-Freshly grated parmesan (to taste)

1.) Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle sugar and salt over toasted sunflower seeds. Stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate to prevent sticking to the pan.
2.) Heat olive oil in a large skillet and sauté the onion for 1-2 minutes with a pinch of salt. Stir in garlic, cabbage, and a little more salt. Stir and cook for another minute or until the cabbage softens to the touch.
3.) Stir in rosemary, most of the raisins, and vinegar. The cabbage will continue to tenderize after removal from heat, avoid overcooking. Transfer to a large bowl, cover, and cool completely in the refrigerator.
4.) Once cabbage mixture is cold, fold in half of the crumbled goat cheese and most of the sunflower seeds. Serve in smaller bowls and garnish with remaining sunflower seeds, raisins, and cheeses.

Serves 4 to 6