Tuscan White Bean Soup

Ingredients:

olive oil
1/2 large onion
2 cloves garlic
vegetable stock
1 bay leaf
1 sprig rosemary
1 sprig thyme
1-3/4 cup white beans
1 cup carrot, chopped (optional)
escarole (or kale or swiss chard)
3 tablespoons half and half
1/2 cup grated parmesan cheese
salt and pepper, to taste

Saute onion in olive oil and add garlic and carrot. When the garlic is browned add stock, bay leaf, rosemary, thyme, and beans. Allow to simmer for half an hour. Add half and half and parmesan cheese. Stir in escarole. Season with salt and pepper. Garnish with olive oil and shards of parmesan.

Serve with italian style grilled cheese sandwiches.

Grilled Cheese Sandwiches

Classic

white bread, american cheese, tomato

Pesto 

white or italian bread, pesto sauce, mozzarella, sliced tomatoes

White Pizza

white bread or flatbread rubbed with garlic butter, ricotta, olive oil, basil, oregano, salt and pepper, mozzarella, parmesan

French Onion Soup

french bread, caramelized onion cooked in vegetable stock, thyme, gruyere cheese

Italian Margherita
rustic or white bread sprinkled with shredded parmesan, fontina, asiago, mozzarella, tomato slices, basil leaves or baby spinach, a pinch of dried thyme

Spinach and Artichoke
italian or white bread toasted with garlic butter and parsley flakes, mozzarella, parmesan, ricotta, baby spinach, chopped artichoke hearts.

Jalapeno Popper
sourdough bread brushed with butter and spread one piece with cream cheese. top with cheddar jack cheese, roasted jalapenos (skins removed), more cheddar jack, and second slice of bread. Can add crushed tortilla chips if desired.

Mushroom Melt
Cremini mushrooms sauteed with onion, garlic, and thyme or sage, seasoned with pepper, truffle oil, and parsley on butter toasted wheat bread and fontina or gruyere cheese.

Croque Monsieur
White bread toasted with butter, gruyere cheese, cold cut, wrapped in twine to serve

Guacamole
Sourdough bread, cheddar jack cheese, bacon slices, guacamole, tomato, and crumbled tortilla chips.

Cornbread Chipotle
thin sliced jalapeno cornbread, cheddar cheese, jalapeno slices, refried black beans, chipotle caramelized onions, and guacamole.

Middle Eastern
pita bread brushed with olive oil, feta cheese and mozzarella or white cheddar, mint, parsley, nigella seeds.

Eggplant and Kale
sourdough bread, white cheddar, kale, and roasted eggplant slices.

Asparagus and Avocado
Sliced avocado, roasted asparagus, and dill havarti cheese on buttered toasted sesame wheat bread.

Chicken and Avocado
Sliced avocado, bacon, grilled chicken, and pimiento cheese on sourdough or italian bread.

Kale and Mushroom
Sauteed kale, garlic, and portobello mushrooms, gruyere, and parmesan on whole wheat bread.

Kale Salad with Avocado and Cranberry

Ingredients:

Kale, stems removed
1 clove garlic, minced
1 teaspoon salt
juice of 1 lemon
olive oil
1 avocado, diced
1/4 cup dried (or fresh) cranberries
1/4 cup pumpkin seeds
1/4 cup roasted slivered almonds (optional)

Toss kale with garlic, olive oil, lemon, salt, and avocado. Top with cranberries, pumpkin seeds, and nuts.

Turkish Lentil Soup

Ingredients:

1 tablespoon olive oil
1 large shallot, chopped
1 clove garlic, minced
1 large jalapeno, minced
1 large tomato, finely chopped
1/2 cup porcini, cremini, or portabello mushrooms, chopped
14 ounces coconut milk OR 1-1/2 cup half and half
2 cups vegetable stock
1/2 cup brown lentils, rinsed
1/2 cup red lentils, rinsed
2 teaspoons paprika
2 tablespoons mint, chopped
1-1/2 teaspoon dill
1/2 teaspoon sumac
salt and pepper, to taste
juice of 1 small lemon

Saute shallot and garlic in olive oil. Add jalapeno, tomato, and mushrooms. Cook until a thick sauce forms. Add remaining ingredients except lemon. Simmer 30 minutes until the lentils are tender. Add lemon juice. Remove from heat and let stand 10 minutes before serving. Garnish with paprika and sumac.

Guacamole

Ingredients:

2-3 tablespoons red onion, chopped finely
1/2 cup cilantro, chopped
1 jalapeno, minced
juice of 1 lime
3 medium avocados
salt, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
hot sauce (optional)

Combine all ingredients together and mash with a fork or blend in a food processor. Serve with tortilla chips

Chickpea Fatteh

Ingredients:

pita bread, brushed with olive oil and toasted
chickpeas
1/2 cup yogurt
2 tablespoons tahini
1 small clove garlic, minced
2 teaspoons lemon juice
salt, to taste
shredded soy chicken, cooked (optional)
1 tablespoon parsley, chopped
pine nuts
olive oil
paprika

In a bowl, stir together yogurt, tahini, garlic, lemon juice, and salt.

To assemble fatteh, scatter toasted pita in a bowl or plate. Layer with chickpeas and soy chicken. Evenly spread yogurt mixture on top. Drizzle with olive oil and sprinkle with parsley, paprika, and pine nuts.

Lemon Orzo with Asparagus and Tomatoes

Ingredients:

orzo pasta
asparagus, cut into 1 inch pieces
grape or cherry tomatoes, cut in half
zest and juice of a lemon
olive oil
1 small clove garlic, minced
parsley, chopped
salt and pepper, to taste
parmesan cheese, shredded

Boil orzo pasta until al dente, adding asparagus during last 4 minutes of cooking. Drain and put in a large bowl. Add olive oil to coat pasta. Allow to cool in refrigerator.

When cool, add remaining ingredients and toss together.

Persian Style Herb and Cheese Wrap

Ingredients:

whole wheat lavash, cut into rectangles
feta cheese or minted halloumi, crumbled or sliced
herbs (parsley, cilantro, basil, tarragon, green onion, mint)
walnuts, roughly chopped (optional)
a pinch of sumac

Warm the lavash so that its very lightly toasted but not dry. Arrange remaining ingredients on top. Wrap and enjoy.

Caramel Banana Cake Roll

Ingredients:

-Cake-
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 sugar
1/2 cup banana, mashed
1 teaspoon vanilla
1 teaspoon lemon zest
3 egg white
1 tablespoon confectioners sugar

-Filling-
4 ounces cream cheese
1/2 cup brown sugar
1/2 teaspoon vanilla
1 cup cool whip

-Topping-
confectioners sugar
caramel sauce

Beat eggs in mixer for 5 minutes. Add 1/2 cup of the sugar, banana, vanilla, and lemon zest.

Beat egg whites in a separate bowl until soft peaks form. Gradually add in remaining sugar until stiff peaks form.

Add flour, baking soda, baking powder, and salt to banana mixture. Then fold in egg white mixture.

Line jelly roll pan with waxed paper and spray with cooking spray. Pour cake batter. Bake at 375 for 10-12 minutes.

Sprinkle a towel with confectioners sugar. Invert cake onto the towel and gently peel off paper. Roll up cake into the towel and allow to cool.

To prepare filling beat cream cheese with brown sugar. Beat in vanilla and fold in the cool whip.

Unroll cake and diagonally cut the short edges. Spread the filling and roll cake again. Sprinkle with confectioners sugar and drizzle with caramel sauce.

Chocolate Chip Reeses Cup Brownie Bites

Ingredients:

chocolate chip cookie dough
reeses cups
brownie batter

In a muffin pan or hinged cupcake liners flatten a heaping tablespoon of cookie dough. Place reeses cup on top of the cookie dough upside down. Spread brownie batter on top. Bake at 350 for 15 minutes. Loosen sides and invert from muffin pan. Allow to cool.

*for a variation, use miniature york patties or fun sized snickers instead of the reeses cups.

Ginger Broth

Ingredients:

1 tablespoon ginger, minced
2 cloves garlic, minced
1 teaspoon vegetable oil
3 tablespoons cornstarch
8 cups vegetable stock
white pepper to taste

Saute ginger and garlic in the oil.

Meanwhile dissolve 3 tablespoons of cornstarch in 1 cup of the water

Add vegetable stock and seasonings and bring to simmer. Add cornstarch mixture. Bring to a boil.

Serve with choice of:
- spinach
- enoki mushrooms
- shredded carrots
- green onion
- tofu, cut into 1/2 inch cubes
- fried won ton strips

Rosemary Olive Bread

Ingredients:

2-1/4 teaspoon yeast
1 cup warm water
2 teaspoons honey
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1 teaspoon salt
2-1/2 cup flour
2 teaspoons fresh rosemary, chopped
1/2 cup kalamata olives, chopped
2 tablespoons olive oil

Stir yeast, honey, and warm water and let stand for 10 minutes.

Add remaining ingredients and knead for about 10 minutes. Cover and let rise for 1 hour.

Punch out the dough, shape into 2 balls or flatten. Allow to rise for an additional hour. Cut slits on loaf or pierce with a fork for flatbread. Brush with milk.

Bake on pizza stone for 30 minutes at 375. Serve with oil and vinegar dip.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1-1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper

Brussels Sprouts with Cranberries

Ingredients:

brussels sprouts, halved
2/3 cup fresh cranberries (or dried)
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans, walnuts, or almonds
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
olive oil
salt and pepper
1 cup barley, cooked (optional)

Toss brussels sprouts with maple syrup, balsamic vinegar, olive oil, salt, and pepper. Bake or saute with nuts and cranberries. Top with gorgonzola.

Serve tossed with with barley if desired.

Pho

Ingredients:

-Broth-
1 onion, sliced
1 inch ginger, minced
1/4 teaspoon cinnamon
2 star anise
1/2 teaspoon clove
1/2 teaspoon coriander
4 cups vegetable stock
2 teaspoons soy sauce
4 carrots, chopped
1/2 lb rice noodles

-Toppings and garnishes-
choose as desired

tofu
mushrooms
soy chicken
bok choy
green onion, thinly sliced
jalapeno or thai bird chili, sliced
lime wedges
bean sprouts
cilantro
basil
hoisin sauce
hot pepper sauce

Char onion and ginger on open flame or oven roast until golden.

In a saucepan, dry roast spices and add vegetable stock, soy sauce, carrots, onion, and ginger. Bring to a boil. Remove star anise.

Add toppings and simmer until cooked.

Cook noodles according to package instructions. Divide between two bowls and pour broth on top. Serve with garnishes on the side.

Vegetable Pot Pie

Ingredients:

vegetable oil
bay leaf
cremini mushrooms, sliced
onion, chopped
carrot, chopped
celery, chopped
potato, peeled and diced
sweet potato, peeled and diced
butternut squash, peeled and diced
brussels sprouts, cut in half (optional)
vidalia onions, cut in half
green peas
salt and pepper
thyme
sage
garlic powder
flour
vegetable stock
half and half
puff pastry, thawed

Saute mushrooms, onion, carrots, and celery with the bay leaf until tender. Add potatoes, squash, brussels sprouts, and vidalia onions. Saute for a few minutes. Remove bay leaf. Add salt and pepper, garlic, sage, and thyme. Sprinkle with some flour and cook for another minute. Add vegetable stock. Cover and boil about 15 minutes until potatoes are almost tender. Stir in half and half and peas.

Pour in casserole dish or ramekins. Top with puff pastry. Brush puff pastry with milk or egg wash and make a slit on the top. Bake at 375 for 25 minutes, basting once with more egg wash.

Let stand 20 minutes before serving.

Carrot Cake Trifle

Ingredients:

1/2 batch of carrot cake, baked and cooled, cut into 1 inch cubes
1 recipe vanilla or butterscotch pudding
biscoff cookies, roughly crushed
1 cup vegan caramel
1/4 teaspoon rum flavoring
1/2 cup whipped coconut cream
2 tablespoons maple syrup
1/4 teaspoon maple extract
1/2 cup pecans, toasted and chopped
a pinch of cinnamon

Combine caramel with the rum flavoring.

Combine coconut cream with the maple syrup and extract.

Place a thin layer of pudding on the surface of a bowl or cups. Layer the cakes, caramel, more cake, biscoff cookies, and remaining pudding. Top with the pecans and coconut cream. Sprinkle with the cinnamon.

Chili Cheese Fries

Ingredients:

2-3 large potatoes, peeled, chopped into fries, and soaked in salt water for 15 minutes, patted dry
vegetable oil
1-1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon chili powder
1/2 onion, chopped
1 clove garlic, minced
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 can diced tomatoes with jalapenos
1 jalapeno, chopped
frozen corn
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon black pepper
black beans or pinto beans
cheddar cheese, shredded
cilantro, chopped

Toss potatoes in vegetable oil, salt, cumin, paprika, and chili powder. Bake at 425 for 20 minutes on foil-lined, greased baking sheet. Flip potatoes over and bake for another 15 to 20 minutes.

Meanwhile, saute onion with garlic, bell peppers, and jalapeno until softened. Add tomatoes, corn, and beans. Bring to a boil and stir in seasonings. Remove chili from heat.

To assemble, toss fries on serving dish. Top with the chili and sprinkle with cheddar cheese. Broil until cheese is melted and bubbly, 5-7 minutes. Garnish with cilantro. Serve with sour cream, tortilla chips, and a wedge of lime.