Essential Recipe

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1 Tbsp Olive Oil
1 Small Onion, finely diced
1 Stalk Celery, finely chopped
1 Large Carrot, finely chopped
1 Yukon Gold or Waxy Potato, peeled and chopped
1 Tsp Salt
1 14 Oz. Can Diced Tomatoes
Vegetable or Chicken Stock
1 Bay Leaf
1/2 Cup Letter Pasta
1/2 Cup Corn (I used frozen)
1/2 Peas (I used frozen)

1. Heat the oil in a medium sized pot and saute the onion, celery, carrot, potatoes and salt for 4 minutes.
2. Add the tomatoes, stock and bay leaf and bring to a boil. Cover, reduce and cook for 15 minutes.
3. Bring the heat back to a boil, add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5-6 minutes or until pasta is tender.
4. Serve.

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Applesauce Cake
-- submitted by K.Boyle, www.chapinhill.com

Pre-heat oven to 350 degrees; butter or spray and flour either a loaf pan or an 8 x 8 square pan.

1 cup raisins
1 ½ cup flour
1 cup unsweetened applesauce
1 cup sugar
½ cup butter – softened
1 tsp cinnamon
1 tsp salt
½ tsp cloves
½ tsp allspice
¼ tsp cardamom
¼ tsp nutmeg
1 tsp baking soda

Mix together raisins, flour, spices except for baking soda.
In another bowl, cream butter and sugar until light and fluffy.
Dissolve baking soda into applesauce.
Add applesauce mixture to butter/sugar and mix well.
Stir in flour mixture.
Pour into prepared pan, bake 45-55 minutes. (loaf pan takes longer). Check with toothpick – should come out clean when done.
Cool, slice and serve!

Try this TABLE Local Market Staple. The addition of a good chutney like Schoolhouse`s Bardshar, elevates this old standard to an amazing level.

2 Slices hearty bread like Wave Hill or a nice multigrain
1 or 2 thick slices good quality cheddar cheese
1 thick swipe of chutney
Butter for grilling**

Assemble the sandwich and butter outside of the bread.  Press and grill in a panini press if you have one, or fry in a pan until golden brown.*

* Cooking tip:  Preheat your oven to 350 degrees and continue to cook and melt cheese in your sandwich without burning the bread.  Keeps multiple sandwiches warm if you`re making a bunch for lunch.

** Try cooking in olive oil for a different taste and healthier alternative to butter.

1 Package of Cole slaw
1 Cup slivered almonds
2 Packages of Ramen noodles smashed (throw away seasoning packet)

Saute noodles & almonds in 4 Tablespoons of butter till brownish. Let Cool.

Make Dressing:

½ cup vegetable oil
1/3 cup rice wine vinegar
1/3 cup sugar
1 Tablespoon soy sauce
1 Teaspoon sesame oil

Right before serving, toss noodles & almonds, cole slaw & dressing.

1 lb lean ground beef (can substitute ground turkey)
2/3 cup of barley, rinsed
2 cans Veg-All
24 oz V-8 or tomato juice
1 medium potato, peeled and cut in to ½” cubes
24 oz water
1 tsp Italian seasonings
½ tsp pepper
Add other seasonings to taste, such as salt, garlic, parsley

Brown ground beef in small stock pot. Drain grease. Add other
ingredients and simmer til barley is cooked, about 45 minutes.

To keep ingredients on hand, brown the beef and freeze. You can buy a can of cubed potatoes, and that way you can make this very quickly. Serve with fresh fruit and a hearty bread for a complete meal.

1 can of organic black beans (no salt added)
3 large tomatoes
4 ears of corn
½ bunch of fresh cilantro
1 large onion
2-3 cloves of garlic
2-3 Tbl balsamic vinegar
dash of salt

Strip the ears of corn; Chop tomatoes, onion finely; add pressed garlic; finely dice the cilantro; mix all well and add in 2-3 Tbl of vinegar depending on taste as well as a dash of salt

Burritos:

Use the black bean salsa to stuff burritos. Add ¼ of avocado to each burrito as well as some shredded jack or sharp cheddar. Cover w/ your choice of salsa and bake at 350 for 15 minutes.

Mama`s Black Bottom Cupcakes
-- submitted by B. Jordan (makes 19 cupcakes)

(1) 8 oz cream cheese packet
1/3 c. sugar
1 egg
1/8 tsp. salt
6 oz chocolate chips
-- beat and mix well in a bowl, set mixture aside

Sift the following into a medium size mixing bowl:
1 tsp baking soda
1 1/2 c. plain flour
1/4 c. cocoa
1 c. sugar
1/2 tsp salt

Add
1 c. water
1/3 c vegetable oil
1 tsp vanilla
1 tsp vinegar

Mix and pour into cupcake cups, then swirl in the top mixture.

Bake 30-35 minutes at 350 degrees

Blue Mash (Makes 12 Baby Servings, freeze 1/2)
-- submitted by www.weelicious.com

2 Medium Blue Potatoes, peeled
1 Cup Purple Cauliflower Florets
2 Tbsp Water or Rice Milk (I use the water remaining under the steamer pot)

1. Add the potatoes to the steamer pot over boiling water and cook for 4 minutes.
2. Add the cauliflower and continue to steam 4 more minutes.
3. Put all the ingredients in a food processor and puree until smooth and creamy.
4. Cool and serve.

-- Grab your purple cauliflower at Table Local Market in Bedford Hills!  We got some earlier this week, and due to the funky color, I even got my 9 and 7 year olds to taste it.  And we had it for dinner in a stir fry -- delicious! -- Gretchen

Bodacious Buttermilk Pie
-- submitted by A.D

1/2 cup butter
2 cups sugar
3 TBS all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1 unbaked 9-inch pie shell 

Cream butter on high speed of mixer
Gradually add sugar, beating well
Add flour and beat until smooth
Add eggs and beat until well blended
Add buttermilk and vanilla; beat well
Pour filling into pie shell
Bake 5 minutes at 400 degrees
Reduce heat to 350 degrees and bake an additional 45 minutes, or until set
Cool to room temperature; chill.

2 Cups Wheat Chex
2 Cups Rice Chex
2 Cups Bran Chex
2 Cups O’s Cereal
1 Cup Slivered Almonds
5 Tbsp Butter
1/3 Cup Honey
2 Cup Dried Bananas, Blueberries, Cherries, Raisins

1. Preheat oven to 300 degrees.
2. Place all the cereals and nuts in a large bowl. Toss to combine.
3. Place the butter in a 13 x 9 inch pan and melt in the oven.
4. Once the butter has melted, add the honey to the butter and whisk together.
5. Pour the cereals into the butter/honey mixture and stir to combine.
6. Bake uncovered for 30 minutes.
7. Remove from the oven and let cool.
7. Add the dried fruit to the cereal mixture and toss to combine.
8. Serve
* Store in a sealed container.  (Makes 22 1/2 Cup Servings)

Broiled Grapefruit (Serves 2)

1 Ruby Red Grapefruit
1 Tbsp Brown sugar OR 2 Tsp Agave Nectar

1. Turn on the broiler in your oven.
2. Cut grapefruit in half, crosswise.
3. Cut around the edge of the grapefruit and between the individual sections so the segments can be easily removed with a spoon.
3. Sprinkle the halves with brown sugar or drizzle with agave.
4. Cover a sheet tray with foil, place grapefruit on the tray.
5. Place in oven, 6 inches under the broiler, for 3-5 minutes or until the sugar/agave starts to bubble and caramelize.
5. Remove from oven and allow to cool before serving.

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1 Tbsp Oil, Butter or Margarine
1 Small Onion, chopped
1/2 Tsp Salt
1 Butternut Squash, peeled and chopped
2 Apples, peeled, cored and chopped (I like to use a sweet apple like Fuji or gala).
1 Tsp Nutmeg or Curry
32 Oz Vegetable Stock

1. Saute the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
2. Add the butternut squash, apple, spice and stock to a boil, cover, reduce to a simmer and cook for 15 minutes or until vegetables are tender.
3. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time)
4. Serve

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Great for salads or just to eat.

2 – 3 cups walnuts
¼ cup maple syrup (or pancake syrup)
½ cup brown sugar
½ tsb cinnamon

All measurements are approximate, I don’t really measure.

Mix syrup, sugar and cinnamon together to make a paste.  Add nuts mix to coat.  Spread mixture on baking pan, bake at 350 for about 12 – 15 minutes, until bubbles.  Stir once or twice while baking.
Let cool break up into small pieces for salad topping or quick snack.

Carob Soy Pudding
submitted by Vermont Soy

Serves 4

2 blocks Vermont Soy extra firm tofu
1/3 cup carob powder
1 banana
1 cup Vermont honey
1 cup cashews
1 teaspoon cinnamon
1 cup Vermont Soy Vanilla soymilk

Blend together in a blender.
Refrigerate before serving. 
Add decorations. Slice and serve.

1 stick of butter
2 cups cooked mashed carrots
1/3 cup of sugar
1/2 tsp salt
3 tbs flour
1 tsp baking powder
3 eggs (beaten)

Slice and boil carrots until soft, mash carrots in potato ricer.  Mix butter, mashed carrots, sugar, salt, flour, baking powder, 3 eggs.  Use a 1 quart casserole dish (or souffle dish if you hae one), bake at 400 degrees for 15 minutes, reduce to 350 degress and bake for 30-35 minutes.

In a food processor or blender, process banana until smooth. Add cherries and yogurt. Process until well blended. Serve immediately. Makes about 1 1/2 cups.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Chicken & Dumplings
-- Submitted by Rosa T.

Ingredients:
1 whole small chicken
2 cans less expensive biscuits

-- Place chicken in a large pot and cover with water, boil until meat is tender and coming off the bone
-- Remove chicken and cut into bite sized pieces (save broth, remove bones)
-- Roll out and cut biscuits into thin strips then add them to the broth-- if the soup is too thick, add water, boil for 20 minutes
-- Add the chicken pieces to the soup, add salt and pepper to taste

Ingredients:

2 packages frozen spinach
2 cans cream of chicken soup
1 cup mayonnaise
3 packs boneless chicken breasts
1 tbsp curry
1 tbsp lemon juice
shredded cheddar cheese

-- Microwave the spinach (barely cook, more to thaw), drain the water off, place in the bottom of a casserole dish, cut the chicken into chunks or strips, lay chicken on top of spinach
-- mix chicken soup, mayo, curry, and lemon juice together and spread on top of chicken/spinach, sprinkle cheddar on top

-- Bake 40 minutes on 350

Not a healthy, weight watcher, but if there`s ever a chance your kids will eat spinach...this is it.  Great over rice too.

This quick microwave casserole is based on Mexican chilaquiles, which uses broken tortilla chips for added texture.

Ingredients:

1 poblano pepper
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can (15 oz) black beans, drained and rinsed
1½ cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)

1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips.  Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl.  Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips.  Cover; microwave an additional 4-6 minutes or until chicken is cooked through. 

2. Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.

Yield: 6 servings.  Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, Fiber 6 g.  Cook’s Tip: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.  Poblano peppers are dark green chiles with a rich flavor that varies from mild to slightly spicy.  Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.  If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.  Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

© The Pampered Chef, Ltd., 2008

The creamy dressing mellows the heat from the chiles - and best of all, it can be prepared in less than 30 minutes. Yield 4 servings (serving size: 2 1/2 cups)

Ingredients:
Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation:
To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information:
Calories: 249 (30% from fat)
Fat: 8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein: 23.3g
Carbohydrate: 25.1g
Fiber: 7g
Cholesterol: 50mg
Iron: 2.2mg
Sodium: 650mg
Calcium: 106mg

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

A delightful summer treat for the whole family! 
Find some local fresh sweet corn, and cut the kernels off of the ear (before cooking)
Cover a tortilla with shredded cheese (mexican shredded mix is great) -- layer in fresh corn, and thinly sliced tomato or salsa if you prefer, top with a second tortilla. 
Cook on medium heat in a skillet with a little butter untill cheese melts.

Eat while hot! It`s a great way to sneak in some fresh veggies to the kids, but still sinfully delicious.

8 oz. Philadelphia Cream Cheese
4 oz sour cream
6 oz. Craisins
4 green onions, (finely chopped, white and some green parts)
Mix together cream cheese and sour cream until smooth. Add Craisins and green onions, mixing well.
Refrigerate for at least one hour or more.
Serve with crackers.

Cranberry Orange Nut Bread (1 9×5 inch loaf or 6 mini loaves)
-- submitted by www.weelicious.com

2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Agave
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts

1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder and salt in a bowl.
3. Cream the butter and agave and then add the orange juice, egg, vanilla and orange zest.
4. Pour the flour into the butter mixture to combine. Add the cranberries and walnut. Do not over mix.
5. Pour mixture into a 9×5 inch greased loaf pan or 6 greased individual mini loaves.
6. Bake 55-60 minutes for the 9×5 inch pan or 35 minutes for the smaller loaves.
7. Let rest for 5 minutes in the pan, remove and cool or a wire rack.
8. Serve.

Visit www.weelicious.com for more great recipes

-- submitted by www.munchcrunchbunch.com

Ingredients:

2 Tbsp, butter
1 small onion, diced
3/4 cup, Arborio rice
1 cup, low-sodium vegetable broth
1 cup, sliced portabella mushrooms
1 cup, diced asparagus
3/4 cup, sweetened dried cranberries
2 Tbsp, minced fresh basil
1 Tbsp, Parmesan cheese

Directions:

Preheat oven to 425ºF. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

1 tablespoon canola or olive oil
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 cup cornflakes, crushed
3/4 cup buttermilk
1 pound boneless, skinless chicken breast, cut into small chunks or strips
 

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

(serves 8)

Cook 1 box extra thin spaghetti (rinse, drain).  While pasta is still hot, pour 1/2 cup red wine vinegar over the pasta and toss.  Add 1 bottle of Paul Newman`s Italian Dressing and toss again.

While pasta is boiling, blanche florets of broccoli, and/or chopped beans, carrots, pine nuts, and red onion
Toss in veggies after dressing pasta.  Serve at room temperature.

Pesto Ricotta

2 cups loosely packed basil leaves
2 Tbl pine nuts
2  Tbl parmesan cheese
2 Tbl ricotta
2 Tbl olive oil
1 clove of garlic
salt and pepper to taste

Put all ingredients in food processor and blend until well mixed.  You can freeze this easily and use it for sauces, spreads, dips, etc.

Eggplant-Pesto-Mozzarella Sandwich

1 Loaf Ciabetta Bread (Trader Joe’s has an excellent one you can freeze)
1 medium eggplant sliced in ¼ inch rounds
5-6 oz mozzarella cheese – shredded
2-4 tomatoes depending on size
2 eggs beaten
1 cup breadcrumbs

After slicing the eggplant, dip it into the egg, then breadcrumbs and lightly fry it in olive oil until browned lightly on both sides.  Slice the loaf of ciabetta in half, spread some of the basil ricotta mixture on one side of the loaf. Layer the eggplant on top, add tomatoes, sprinkle the cheese on top and grill in oven or broiler until the cheese melts.

Add the top half of the loaf, slice it and enjoy!  Feeds 5 hungry people alone or more with sides!

Use any English muffins you have but preferably whole wheat. Toast the muffins lightly and apply marinara sauce or pizza sauce if you actually have it in your pantry. Then top with just about any cheese you have in your fridge, but preferably jack, mozzarella and/or cheddar. Broil for about 4 minutes until bubbly and melted. Or you could add any cold cuts you have in your fridge. My husband and children will always eat this impromptu pizza and I always have these ingredients on hand. It only takes about 8 minutes total and can be rather healthy and pretty when served with a simple green salad or add veggies on top -- if you`re feeling really tricky, "hide" some carrots or broccoli under the cheese!

Ingredients:

Large head Boston/Bib lettuce
1/2 cup of toasted sesame oil
2 tablespoons soy sauce
One medium size cucumber
1 cup sesame seeds 

* In a pan toast sesame seeds until light brown, set aside to cool
* Wash/spin and break lettuce into bite size pieces
* Peel and slice cucumbers into ¼ inch thick slices
* In a salad bowl whisk the oil and soy sauce until fully emulsified
* Add lettuce and cucumbers to bowl and toss
* Sprinkle with the toasted sesame seeds

Eat immediately as this type of lettuce gets soggy quickly!

Fresh Salsa

-- submitted by MyPersonalFarmers.com, an online farmers market that delivers fresh produce and artisanal products from local farms to homes, offices, and restaurants  in Westchester, Putnam, and Fairfield Counties.

Ingredients:

4 medium tomatoes, peeled, seeded and chopped
1 medium cucumber peeled, seeded and chopped
1 tablespoon green onion, chopped
½ red onion, chopped
1 teaspoon white vinegar
1 teaspoon fresh lemon (or lime) juice
1/4 teaspoon salt
1/4 cup chopped cilantro leaves (Optional)
2 jalapeno chiles, chopped (Optional - remove seeds for less heat.)

Preparation: Chop tomatoes, cucumber and onion and place in bowl. Add remaining ingredients to tomato mixture and mix. Chill until served. Serve with tortilla chips or on tacos. This can be made ahead and stored in the refrigerator for a few days.

Visit www.mypersonalfarmers.com for more recipes or for their wonderful delivery services!

Fruit & Nut Bars (Makes 18 Bars)
-- submitted by www.weelicious.com

2 Cups Whole Oats
1 Cup Flour
2 Tbsp Wheat Germ
1/2 Tsp Baking Soda
10 Tbsp Butter
1/3 Nuts, chopped (I used almonds)
1/4 Cup Honey
2 Cups Apple Butter or 10-12 Oz Jar No Sugar Preserves

1. Preheat oven to 350 degrees.
2. Place all the ingredients except the apple butter or preserves in a food processor.
3. Pulse until the ingredients are combined and oats and nuts are in small pieces.
4. Press all but 1 cup of the mixture into the bottom of a greased 11 x 7 inch pan.
5. Cover the oat mixture with apple butter or preserves.
6. Crumble the remaining 1 cup of oat mixture over the apple butter or preserves.
7. Bake for 30- 35 minutes.
8. Cool, cut and serve.

Visit www.weelicious.com for more great recipes

Fruit Shake

Turn fruit into a fun shake that`s good for breakfast or snack time.  To make it the most appealing, use your kids` favorite fruits like bananas and berries or whatever is in season as they tend to be the sweetest.

Ingredients:

1/2 cup naturally sweetened juice like apple or berry
1/2 cup milk, yogurt or soy milk
1/2 cup fresh or frozen (not thawed) strawberries
1/2 cup fresh or frozen (not thawed) blueberries
1/2 teaspoon of honey (optional-- taste fruit for sweetness first)
3 ice cubes (if fresh fruit)

Put all ingredients in a blender and blend until smooth.  Pour in a glass and serve!

**Brought to you by the BVESA nutritional committee

Glazed Sweet Potatoes with Maple Syrup and Lime (Makes 4 Servings)
-- submitted by www.weelicious.com

1 Lb. Sweet Potatoes, peeled and chopped
1 Tbsp Oil
1 Tbsp Lime Juice
1/3 Cup Water
1 1/2 Tbsp Maple Syrup
Salt, to taste

1. Heat the oil in a saucepan over medium heat. Saute the sweet potatoes for 3 minutes.
2. Add the lime juice and water, cover, reduce the heat to low and cook for 15 minutes.
3. Cook potatoes until fork tender, add the maple syrup, cover and cook an additional 2 minutes or until glazed.
4. Serve.

Visit www.weelicious.com for more great recipes

Ingredients:

green beans
good quality spicy mustard
balsamic vinegar
shallot (or garlic or onion)

Home-made vinaigrette (also great on mixed greens for simple side salad):

Mix in bowl:  1 heaping tablespoon full of good quality spicy mustard (like maille or grey poupon).  Add 3-4 teaspoons of balsamic vinegar to taste.  Whisk.  Next, whisk in 1/3 cup (to more than 1/2 cup) of olive oil to a consistency you prefer.  Season to taste with sea salt, fresh ground pepper, chopped shallots (or onion or garlic-- even garlic paste if more convenient)

Dress green beans: pick off stem ends of green beans.  Bring lightly salted water to a boil.  Cook green beans until tender (but slightly firm) 3-6 minutes depending on size of bean.  When green beans are cooked, drain, toss with vinaigrette, and serve immediately.  If desired, garnish with almonds, chevral, or even those old-fashioned crunchy canned fried onions.

Serves 4

Ingredients:

4 ears corn, husks pulled back and silk removed
4 feet Butcher’s Twine
Salt and pepper to taste

Herb Butter:
8 tablespoons butter
2 tablespoons finely chopped parsley
1 finely chopped shallot
½ clove garlic, chopped
½ teaspoon fresh sage, chopped
1 tablespoon chopped chives
Salt & pepper to taste
 
Method:

1) Combine soft butter with herbs.
2) Season corn with salt and pepper.
3) Spread 2 tablespoons butter on each ear of corn, then pull husk up around corn, and tie tightly with butcher’s twine.
4) Grill ears of corn 3 minutes per each side, then close grill top for 5 minutes to complete cooking.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).  www.bltsteak.com

Heirloom Tomato and Watermelon Salad
--submitted by chef Laurent Tourondel of BLT Restaurants

Serves 6

Ingredients:

3” piece of fresh ginger
¾ cup Olive Oil
3 tablespoons Sherry Vinegar
3 cups Heirloom Tomatoes, quartered or cut into 2” pieces
2 cups Seedless Watermelon, cut into1” chunks
2 tablespoons Red Onion, julienne
3 tablespoons Thai Basil, chopped
2 tablespoons chopped Chive
2 tablespoons Chervil leaves
2 tablespoons chopped Parsley
4 Radish, sliced thinly
2 teaspoons Mustard Oil
4 oz Feta, crumbled into large pieces
Sea Salt
Freshly ground black pepper

Make the Ginger Juice.  Grate the ginger on the large holes of a grater.  Wrap the ginger in a corner of a lint-free cloth.  Squeeze the ginger over a cup to extract the juice.   You should have 2 tablespoons of juice. 

Marinate the Tomatoes & Watermelon.  In a medium bowl, whisk the 3/4c olive oil, vinegar, ginger juice and salt and pepper until blended.  Add the heirloom tomatoes, watermelon, basil and onion and gently toss until fully coated.  Taste for seasoning.  Let stand at room temperature for 30 minutes. 
   
Finish Salad.  Transfer the tomatoes and watermelon to a serving bowl.  Gently fold in the chopped herbs and radish slices and spoon any marinade remaining in the other bowl on top.   Scatter the cheese around the salad and finish with the mustard oil.  Serve immediately.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).  www.bltsteak.com

BLT Steak, Chef Laurent Tourondel:
Heirloom Tomatoes with Grilled Onion Vinaigrette & Creamy Gorgonzola

Serves 4

Ingredients:

4 medium size heirloom tomatoes, sliced into ½ inch thick slices
¼ lb creamy gorgonzola
2 sweet, purple onions, sliced into ½ thick slices
4 tablespoons olive oil (for grilling)
12 basil leaves, cleaned
Salt & pepper to taste

Marinade/Vinaigrette:

1 tablespoon Sherry vinegar
2 tablespoons Balsamic vinegar
½ cup extra virgin olive oil
Salt & pepper to taste
 
Method:

1) Season tomato slices with salt and pepper and add to Balsamic Marinade/Vinaigrette. Let sit for 3 hours.
2) Brush onion slices with olive oil and grill, season with salt and pepper, and grill - 2 minutes per side.

To Plate:

1) Place 3 tomato slices on each plate, alternating with basil leaf and grilled onion.
2) Drizzle marinade over tomatoes and grilled onion, and dot with crumbled gorgonzola.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).  http://www.bltsteak.com/

Honey Orange Yogurt Dressing
-- submitted by Stroller Strides

Makes about 1 cup
1 cup plain yogurt
1 tablespoon orange juice
1 tablespoon honey*

In a small bowl, mix orange juice, yogurt, and honey. Serve with wedges of soft fruit for dipping.

* Use sugar if serving this to children under age one.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.  Submitted by Stroller Strides Westchester.  For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Refrigerate and serve over ice.  If you`re feeling fun, add a sprig of mint and a slice of lemon to the rim. 

Happy Summer!

Ingredients:
Potatoes
Cheese of choice (american, cheddar, even Velveeta to be honest...it melts well)
Milk
Butter

Bake potatoes at 350 degrees for about 45 minutes directly on the over rack until baked through. 

While baking potatoes, make a cheese sauce by melting 2 tablespoons of butter and about a 1/4 cup of milk, melt in cheese until sauce is creamy and a medium thickness (it shouldn`t pour super easily, but not so thick you can`t pour it at all).  Stir frequently while melting the cheese on a low heat to avoid burning.  Add salt and pepper to taste.

When potatoes are baked, cut in 1/2 and scoop insides into a bowl.  Mash the potatoes and add cheese sauce.  Re-stuff skins with potatoes mixture and bake at 350 degrees until lightly browned (15-20 minutes).  If you want to prepare ahead, place in refrigerator before final baking stage and bake when ready.

½ cup sugar
4 cups flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
3 cups raisins ** I use more like 2 – 2 ½ cups
1 Tblsp caraway seeds
2 eggs beaten
1 ¼ cup buttermilk
1 cup sour cream

Heat oven to 350 degrees; grease a 9” round metal pan

Combine flour, sugar, baking powder, baking soda, salt, caraway seeds and raisins.

In a separate bowl beat eggs and add in buttermilk and sour cream.

Stir the wet mix into the dry mix and blend a bit until the flour mix is blended in. Do not over mix or the bread will be chewy. Roll out onto a lightly floured board and knead about 10-12 times.

Shape into a circle, mark an “x” in the middle of the round and bake 65-75 minutes until lightly browned and the bread sounds hollow if you knock on the bottom.

You can also shape this into 3 smaller loaves, place on a cookie sheet and bake about  35-45 minutes.

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/4 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally.
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.

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Pre-make an oatmeal mix that you can just keep in your cabinet ready for a quick, warm breakfast meal.  Mix together the following ingredients and store in tupperware for later use.

* 1/2 cup non-dairy powdered coffee creamer
* 1/2 cup confectioners` sugar
* 1/3 cup packed brown sugar 
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon pumpkin pie spice
* 1/4 teaspoon ground nutmeg

For each batch of oatmeal add: 8 tablespoons oatmeal mixture, 3 cups of quick oatmeal, ½ cup of craisins. Approximately 4 servings.  Serve immediately.

1/2 Cup Baby Carrots, chopped
1 Cup Mango, chopped
1 Cup Apple, peeled and chopped

1. Put carrots in a steamer pot over boiling water for 3 minutes.
2. Add mango and apple for 2 minutes or until everything is fork tender.
3. Put in a food processor until smooth.
4. Cool and serve

Mexican Lasagne
-- submitted by K. Boyle

Like much of what I cook, I made this recipe up so the measurements are suspect. I am a “cook by feel” type of chef so feel free to play with the recipe and tweak it to your taste.  Instead of the traditional lasagna, this uses corn tortillas instead of noodles, salsa instead of sauce, cheddar instead of mozzarella and black beans instead of meat.

1 round casserole dish – probably 8 inches in diameter
1 package soft corn tortillas
2 cans organic black beans (no salt added)
1 – 1 ½ cups ricotta
¾ - 1 lb sharp cheddar shredded
16-24 oz red salsa (no garlic, no chipotle, just red salsa)
1 ½ tsp cumin
1 tsp chili powder
salt to taste

Drain both cans of leaving some liquid with the beans and put into a heavy saucepan over medium heat. Add cumin and chili powder and mash w/ a potato masher as they heat until well mashed (can be lumpy – don’t let it dry out)
Heat a skillet and place the tortillas one at a time until they soften. Place on a plate to cool until ready to use.

Begin to prepare:
Take a tortialla, spread a layer of beans, then a layer of ricotta, sprinkle some cheese and then cover w/ sauce.
Repeat in layers until dish is full. Cover or place tortillas on top.
Bake at 350 for about 30-40 minutes until bubbly.

Mommy McMuffin
-- submitted by Stroller Strides

Ingredients:
1 egg
1 whole grain english muffin
1 slice tomato
1 slice of cheese
1 slice of avocado

Poach one egg while toasting english muffin. Top muffin with egg and the slice of tomato, avocado and then cheese. Microwave for 30 seconds so cheese is melted.

This is a great recipe to get in your grains, protein, dairy and vegetables for the morning!

Tomatoes -- Make bland tomatoes taste great in the middle of winter! Cut any tomato into slices, lay on an oiled cooking sheet, drizzle with olive oil, and salt and pepper. Roast for 20 minutes in a 350 degree oven.  Use in pasta sauce, sandwiches, or make bruchetta.

Garlic -- Roasting garlic is easy and makes it sweet and delicious to use as an add on to spice up anything in your kitchen. Creates a spreadable paste.  Take a whole head of garlic -- slice off top 1/2 inch of bulb to expose the cloves, drizzle with olive oil, roast in 350 degree oven for 20 minutes.  Squeeze roasted garlic out of the cloves when cool. Add to bruschetta, soups, sandwiches.

Paradise Freeze

Preparation Time: 10 minutes
Number of Servings: 4

Ingredients:
2 bananas, large and ripe
2 cups strawberries
1 ripe mango, cubed
2 cups cranberry juice
12 ice cubes

Directions: Combine all ingredients in blender or food processor container. Cover; blend until thick and smooth.

Reprinted from http://www.5aday.gov for www.munchcrunchbunch.com

Makes 32 chips

4 whole wheat sandwich wraps or large whole wheat pita rounds
1/4 cup canola oil
2 tablespoons grated Parmesan cheese
Heat oven to 425F. Lightly brush sandwich wraps with oil. Sprinkle with cheese. Cut each sandwich wrap with kitchen shears into 8 wedges. Arrange in a single layer on ungreased baking sheet. Bake for 8 minutes or until crisp and golden brown.

From The Complete Idiots Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester.

1 1/4 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Peanut Butter (you can also use almond, cashew, or sunflower butter)
1 Large Egg
2 Tbsps Sugar
1 1/4 Cup Milk (low fat or whole)

1. Preheat oven to 350 degrees.
2. Whisk the first 3 ingredients in a bowl.
3. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
4. Whisk the wet ingredients into the dry ingredients until just combined (you don’t want to over beat the mixture).
5. Grease or line mini muffin tins and fill 2/3 of the way up with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Cool.
8. Spread the top of each cupcake with frosting (recipe below) and serve.

*This batter can also be used to make pancakes

Jelly Frosting (Makes about 2 cups)

1/2 Cup Whipped or Regular Cream Cheese (softened in a microwave or at room temperature)
1/4 Cup Jelly, Jam or Preserves

1. Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
2. Spread on cupcakes and serve.

Pete`s Lemon-Mustard Salad Dressing
A wonderful, light dressing, especially delicious on farm fresh greens

Mix together:
1 1/2 Tbs garlic paste (or 1 clove fresh garlic)
2 Tbs dijon mustard
3 Tbs lemon juice
1/3 cup olive oil
salt and pepper to taste

Whisk all together and mix with greens to taste. 

Ingredients:
Sausage (sweet or hot or both)
Tomato sauce
Favorite pasta type
Mozzarella

Crumble and brown about a pound of sausage, sweet or hot or both.  Add a jar of marinara (or favorite red) sauce or make your own tomato sauce.  Cook 15 minutes together.  Add about 1/8 cup heavy cream (enough to make the sauce pink) toss with pasta (I like rigatoni or ziti but penne or anything you like would work).  Garnish each bowl with a handful of diced fresh mozzarella and let melt (if you don`t have fresh mozzerella add it to the pan and warm until it melts.  Enjoy!

This dish has satisfied my pregnancy cravings without needing to reach out for a slice of the real stuff!

1/2 cup dry, quick cooking oats mixed with one cup water microwaved for 2 minutes
1/4 cup canned pumpkin (unflavored, unsweetened)
1/4 cup milk
1/4 teaspoon of pumpkin pie spice
2 Tablespoons maple syrup (or honey, agave nectar, or brown sugar)
**please note that you can adjust the sweetness to your liking by adding more or less

Combine all ingredients, microwave for 1 minute, and serve warm.

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6 Roasted Red Beets
6 Roasted Golden Beets
1 Green Apple, Sliced
1/2 Cup Currants
Orange
Fresh Thyme Sprigs
4 Tablespoons Olive Oil
Salt and pepper to taste

Coat whole beets with olive oil and salt.  Place on baking tray and roast until tender in a 400 degree oven.  The time will depend on the size of the beets.  Remove the beets` skin and slice.

Prepare the vinaigrette: roll the orange and squeeze out all of the juice.  Add juice to a bowl.  Measure and add olive oil.  Harvest small thyme leaves and add to bowl.  Whisk vinaigrette.  Toss beets, apples, and currants with vinaigrette and enjoy the earthy sweetness!

If you love sesame, you will love these cookies, rich in flavor from sesame seeds and subtly sweet from a touch of maple syrup.  Recipe from Whole Foods.

Ingredients:
• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1/4 cup tahini
• 1/4 cup sesame oil
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 1/2 cup maple syrup
• 2 tablespoons sesame seeds

Method:
• Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.
• In a large mixing bowl, combine oats, flour, salt and baking powder.
• Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.
• Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.

Nutrition:
Per serving (About 2 cookies/43g-wt.): 180 calories (80 from fat), 9g total fat, 1g saturated fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 8g sugar), 0mg cholesterol, 85mg sodium

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Cube a pound of white fish (cod, grouper, halibut, shrimp or scallops are great too)
Squeeze 3/4 cup fresh lime juice (or OJ or lemon or a mix of each)
A touch of salt, pepper
1 cup diced tomatoes
a little onion and garlic thinly sliced
2 tablespoons chopped cilantro (fresh is best)
add your favorite hot sauce (to taste)
secret ingredient: a little ketchup!
Refrigerate for at least 30 minutes (and up to half a day) before serving

Serve with tortilla chips.  The beauty of the dish is making this up and adding what you have!

Ingredients:
2 Tbsp lemon juice.
1 Tbsp olive oil
1 tsp water
1 1/2 tsp onion powder
1/2 tsp basil leaves
1/4 tsp pepper

Mix all ingredients in a bowl.  Brush mix over 1lb skinned, boneless chicken breast.  Sautee in frying pan until lightly brown and cooked through.

4 oz. butter
3 eggs
1 cup flour
1 cup milk
1 tsp. salt
1 tsp. baking powder
1 pound Monterey Jack cheese grated
4 cups chopped spinach (fresh or frozen with water squeezed out)

Melt butter in a 9x13 pan.  Beat eggs.  Add flour, milk, salt, and baking powder. Add Cheese and spinach, mixing well.  Spread into pan and bake at 350 degrees for 35 minutes. Cool 30 minutes before serving. Cut into squares.

Every summer my mother filled the kitchen with produce from our garden, creating delicious jams and pickles and freezing string beans, peas, or anything else that wasn`t nailed down. There was always a certain satisfaction to watching her create the pretty colored jams and a certain sweet smell that I will always remember.  She ruined me for any store bought jams so now I am the one enlisting my kids` help, getting them to measure out the berries & the sugar and keep me company in the kitchen while I make jam.

So here is the secret family recipe...go to the grocery store and buy a packet of "Certo" (check the cooking aisle where they keep sugar and such)-- inside are recipes for any and every type of jam imaginable -- use their recipe and voila -- there`s the secret!

Cooking needs for strawberry jam:
2 quarts of strawberries
1 large bag of granulated sugar
1 lemon
1 large pot
1 long wooden spoon
a cuisinart or other chopping machine
1 packet of Certo
a box of jelly jars and lids (check your local Hardware store-- they have them at Kellog`s & Lawrence in Katonah)

That`s it-- so enjoy, and remember, an important part of the process is to make yourself a piece of toast with butter and jam still hot from the stove when you are done...mmmm.

Here`s a great, but simple spring salad.

4 large carrots, peeled and shredded on a box grater
2 tablespoons apple cider vinegar
1/8 cup fresh mint, chopped finely
1 tablespoon olive oil
Salt
Pepper

Peel and shred carrots into a bowl. Chop mint and toss with carrots. Combine oil and vinegar and whisk together. Season dressing with salt and pepper and toss carrot mixture with dressing. Chill if desired.

Approx. 2 packs of cherry tomatoes or other small tomatoes (cut in 1/2) - I buy the mixed colors when they are in season
A whole garlic bulb - put the whole cloves in the dish 
A bunch of basil leaves
One red chile pepper finely chopped
Small potatoes halved or quartered
Chicken legs (when I`m making it for the kids, I throw drumsticks in too - they love them)

Salt and Pepper (go heavy on the salt) the chicken and drizzle with a little olive oil.  Put the chicken over the rest of the ingredients so that it gets crispy.  I like to start it with the underside of the legs up and flip them 1/2 way through.  That way when you take it out of the oven, you have the nicer looking side facing up and it is ready to serve.  If you don`t put the chicken on top, it may turn out soggy.  Cook it for an hour and a 1/2 on 350. 

TUNA & SPINACH PASTA SALAD WITH LEMON VINAIGRETTE
By Stroller Strides Franchisee & Chef, Reema Mahmood-Isble

Ingredients:

1 lb whole-wheat penne pasta (cooked according to package directions and cooled to room temperature)
3 cups fresh baby spinach, either tear or chop the leaves
3 cans of white albacore tuna (the tuna packed in water works best for this recipe, and is much healthier then that in oil) drain and rinse the tuna under cold water in a colander
1/2 cup fresh cilantro, chopped roughly
1 small red onion, diced

1.) In large mixing bowl, combine spinach, tuna, cilantro, and onion and mix well.

2.) Add pasta and dressing (see below) and toss until well coated.

2.) Refrigerate for at least one hour before serving- flavor intensifies as pasta soaks up the dressing.

Dressing

1/2 teaspoon dried oregano
1/2 cup lemon juice, squeezed fresh
1 cup olive oil or grape seed oil
1 teaspoon fresh cracked pepper
1 teaspoon salt

Blend together in bowl with wire whisk until well mixed.

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Combine and mix vigorously until well blended. (This helps bind the proteins in the turkey, making it easier to slice after cooking.)  12 tsp olive oil.  Preheat oven 500F.  Add oil to stainless skillet. Heat over medium heat 1-3 minutes or until shimmering. As oil heats, form turkey mixture into two loaves. Cook 1-2 minutes on each side or until browned. Place skillet in oven and bake 8-10 minutes or until internal temperature reaches 165F and loaves are no longer pink in center.  (For non-stick skillet, preheat oven to 350F. Proceed as recipe directs, omitting oil and baking 13-15 minutes.)  While loaves cook, prepare yogurt sauce and garnishes. 

Yogurt Sauce

Combine these ingredients:
½ cup plain yogurt
2 garlic cloves, pressed
1/8 tsp salt
2 Tbsp chopped fresh Italian parley
¼ cup fresh cucumber, finely chopped

Garnish with slices of cucumber and tomatoes, kalamata olives.  Serve with pita bread or couscous.  Remove turkey loaves form oven. Thinly slice using a serrated knife with gentle pressure.   Arrange on plates with garnishes and top with yogurt sauce. 

Recipes from the Pampered Chef’s 29 Minutes to dinner cookbook. Cornelia Zell, 914-777-1466, cbzell@optonline.net, www.pamperedchef.biz/visitcornelia.

Ingredients:
2 cans mushroom soup
1 can milk or water
2-3 tbsp sherry cooking wine
1/2 box spaghetti
bite sized pieces of turkey

-- Boil spaghetti
-- In a bowl, combine soup, milk/water, cooking wine, turkey pieces
-- Butter bottom only of pyrex dish/casserole dish
-- Drain spaghetti and put on bottom of casserole dish
-- Pour soup/turkey mixture over spaghetti
-- Cut some butter over the top
-- Mix together`-- cover with tin foil, bake at 350 for 20-25 minutes

Tuscan Grilled Chicken
-- submitted by PLM 

Get a whole, free range, organic chicken. Have them butcher cut it into pieces.  Place the parts in a large ziplock bag.

Make a Tuscan – style marinade.

1 1/2 cups good olive oil
10 peeled and roughly chopped garlic cloves
2 sprigs fresh rosemary
Freshly ground black pepper
2 tbs sea salt

Mix above ingredients together and add to ziplock with the chicken. Marinate for a few hours and up to 2 days if possible.

Coat a grill with a non stick spray. Heat a grill to the highest possible setting.  Sear the parts and then reduce heat to low, grill over low heat with the cover closed, turning frequently and checking frequently ‘til it’s done.  Don’t overcook! 

Serve with brocolli rabe, or spinach.

16oz Greek Yogurt (I use Fage Total Whole Milk Greek Yogurt)
1/4 Cup Honey
1/2 Tsp Cinnamon

1. Place all the ingredients in a bowl and whisk to combine.
2. Pour the yogurt mixture into an ice cream maker and chill according to manufacturers directions (I have a Cuisinart ICE-50BC Supreme Ice Cream Maker and it took 30 minutes).
3. Place the mixture in the freezer to firm up, about 1-2 hours.
4. Serve.

*  If you don’t own an ice cream maker, no worries, this mixture can be poured into popsicle molds and frozen for 6 hours or longer.

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Ingredients:

1 lemon
1 ½ cups extra virgin olive oil
½ pack of anchovies w/capers
½ teaspoon Dijon mustard
2 tablespoons mayo
Teaspoon minced garlic (optional)
Large head Romaine lettuce
Croutons (optional)
Cup of Paraggiano Reggiano cheese

In a cuisinart (or by hand) grind together the anchovies/capers with the juice of one whole lemon, the mustard and garlic

Let ingredients sit while you trim, chop and wash the lettuce, then chill lettuce in fridge

Mix the olive oil and mayo into the anchovy mixture until creamy, chill until ready to serve 

Mix the salad with dressing then add shredded Parmaggiano Reggiano cheese 

Serves four