10 cups cold water

¼ cup extra virgin olive oil

1 T. salt

4 bay leaves

2 cups yellow cornmeal, medium grain

8 T. butter

1 ½ cups gorgonzola, crumbled

½ cup parmesan

Combine water, oil, salt, bay leaves, and cornmeal in a pot.  Stir until mixed.  Bring to a boil over medium-high heat, stirring often, for about 10 minutes.  When thick and bubbly, reduce heat to low and partially cover.  Cook until glossy, stirring often, for 25-35 minutes.

After its done, spread about 2 cups of polenta in a 8”-10” skillet or pan that has been cooled by rinsing it in cold water first.  Dot the top with 2 ½ T. butter, ¾ cup of gorgonzola, and 2 T. parmesan. 

Continue layering for three layers.  Cover with plastic and chill for 1-24 hours.  Bake at 400° on a foil-lined baking sheet until sizzling and deep golden, 45-60 minutes. 

Makes 6 servings

Total time: about 30 minutes

4-6 sheets phyllo

3 T. unsalted butter, melted

3 T. cinnamon sugar

3 Bosc pears, peeled, cored and cut into quartered wedges

2/3 cup sugar

3 T. dark rum, or apple juice

Juice of ½ lemon

Pinch of salt

(This is good with Vanilla ice cream!)

Preheat oven to 350°; line a baking sheet with parchment paper. 

Stack the sheet, roll into a log and slice into ¼” wide strips, place in a bowl. Separate the individual strands by working them loose with your fingers.  Divide into 6 mounds on the paper. 

Drizzle each with butter and cinnamon sugar.  Bake 15-20 minutes or until golden brown.  Carefully transfer to a cooling rack.

Saute pears in butter in a sauté pan over medium-high heat until caramelized on on one side, about 5 minutes.  Sprinkle with the sugar and toss to coat.  Add rum and lemon juice, salt and simmer for 5 minutes, or until pears are tender. 

To assemble, place phyllo ribbons on a serving plate, spoon on the warm pears and sauce on top.  Add the ice cream if you want.

Makes 4

Time: about 1 hour

2 strips bacon, diced

¼ onion, diced

½ t. rosemary

1 ½ cup spinach

salt and pepper to taste

2 oz. cream cheese, softened

3 eggs

¼ whole milk

¼ cup swiss cheese, shredded

1 T. flour

½ t. salt

1/8 t. cayenne

1 sheet puff pastry, slightly thawed

1 egg beaten with 1 T. water

Preheat oven to 400°

Fry bacon in a large sauté pan over medium-high heat until crisp.  Pour off all but 1 T. drippings and return pan to burner.  Saute onion and rosemary, until onion is soft.  Stir in spinach, bacon, salt, pepper, set filling aside. 

Beat cream cheese in a bowl with a hand mixer, then blend in eggs.  Add milk, cheese, flour, and seasonings.  Beat till blended.

Roll pastry on a lightly floured surface in to a 12” square.  Cut into four 6” squares, then lightly press 1 square into an individual quiche pan (or similar 10 oz. oven-proof cup). 

Put in ½ cup of spinach mixture into each pan, then pour about 1/3 cup of egg mixture on top. 

Fold corners of dough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20-25 minutes.  Let stand 5 minutes before serving. 

Makes 2 burritos

Total time:45 minutes

Lentil Burritos

¼ cup onion, diced

1 t. curry powder

1 t. jalapenos, diced

1 ½ cup vegetable broth

½ cup tomatoes, chopped

¼ cup brown lentils

1 bay leaf

½ cup chopped frozen spinach

juice of ½ lime

salt to taste

2 10” flour tortillas

1 egg

1 T. milk

1 T. chopped parsley

½ cup Monterey Jack cheese, shredded

Spiced Yogurt

1 cup cilantro

¼ cup scallions

2 t. ginger

1 t. sugar

¼ t. ground cumin

2 cloves garlic, chopped

juice of ½ lime

salt and pepper to tast

½ cup of plain yogurt 

For the filling:

Saute onion, jalapenos, and curry powder in oil in a non-stick skillet over medium-high heat. Cook until onion browns, 5-8 minutes. 

Stir in broth, tomatoes, lentils, and bay leaf.  Reduce and cover; simmer until lentils are tender, 20-30 minutes.  Once they are tender, add spinach, lime and salt. 

For the Yogurt:

Process all the ingredients for the spiced yogurt, except yogurt, in a food processor until minced.  Fold into yogurt.  Keep cool until needed. 

For the Tortillas:

Blend egg, milk and parsley in a pie plate.  Dip both sides of each tortilla in the mixture. 

In a heated skillet, fry tortillas over medium-high heat, until brown, about 1 minute.  Flip over once and sprinkle cheese, continue heating until cheese melts.  Transfer to a work surface. 

To assemble:

Place ¾ cup of lentil mixture on the lower third of the tortilla.  Roll the bottom of the tortilla over the filling, fold in both sides and roll to the end.  Serve with the yogurt. 

Makes 5 cups

1/3 cup red onion, diced

2 T. capers

½ cup cucumber, diced

½ cup celery, diced

2 cups tomatoes, diced

½ cup red bell pepper, diced

2 cans of V-8 (5.5oz. each)

¼ cup chopped parsley

2 T. red wine or sherry vinegar

1 T. Worcestershire sauce

½ t. paprika

½ t. salt

½ t. Tabasco

2 cups ice

In a food processor, add onion, capers, cucumber, celery, tomatoes, and pepper. Pulse to minch.  Transfer to bowl.

Add V-8, parsley, vinegar, Worcestershire, paprika, salt and Tabasco.  Add ice crumbs and put in fridge till time to serve.

When time to serve, remove remaining ice and stir.

1 ¼ lbs. Sea scallops, cut off tough ligament

7 T. unsalted butter, cubed

¼ cup dry white wine

¼ cup white-wine vinegar

1 T. chopped Tarragon

Sprinkle scallops with salt and pepper. 

Heat 1 T. of butter in a non-stick skillet over medium-high heat, until  butter begins to brown.  Sear scallops, turning once, until golden brown and just cooked through, about 5 minutes. 

Transfer to platter.

Deglaze with wine and vinegar.  Reduce to 2 T.

Reduce heat to low and add butter a tablespoon at a time. 

Makes 12 cups

30 minutes + marinating time

For the Salad:

            3 avocados, peeled and cut into thick slices

            2 T. lemon juice

            3 roma tomatoes, cut into slices

            ½ small red onion

            4 oz. of feta cheese, crumbled

            12 oz. of mixed spring greens

For the vinaigrette dressing:

            ¾ cup extra virgin olive oil

            ¼ cup white wine vinegar

            salt/pepper to taste

Whisk together vinaigrette ingredients, set aside

Toss avocados in lemon juice.  In a shallow baking dish, layer avocados on bottom, then tomatoes, then onions, then feta. 

Pour vinaigrette over the layers, cover and chill 2-3 hours.

Serve the marinated layers over the greens, serve immediately. 

Makes 8 Wellingtons

Saute in 1 T. olive oil; Chill:

2                    pork tenderloins, trimmed and cut into 8 medallions

salt and pepper to season

Saute in 1 T. olive oil:

1                    T. garlic, minced

½          t. red pepper flakes

6                      oz. Spinach

Prepare; Assemble with:

1                    box frozen puff pastry, thawed (17 oz.)

4                    oz. Prosciutto, thinly sliced, divided into enough portions per    Wellington

      Seared medallions

      ²/₃                  cup goat cheese, divided (about 3 oz. Per Wellington)

                 Spinach, divided into enough portions per Wellington

Brush with:

2                     eggs beaten with 2 T. water

Directions:

Slice tenderloin into 5-6 oz. Pieces, for a total of 8 medallions.  Season with salt and pepper.

Sear  medallions in 1 T. oil in a non-stick skillet over medium high heat on both sides, 10 minutes total.  Transfer to a plate and chill until completely cool, at least 30 minutes.

Saute garlic and pepper flakes in 1 T. oil in a large skillet over medium high heat until fragrant.  Add spinach and season with salt.  Drain spinach in a sieve, pressing until dry, then divide in to 8 equal portions. 

Thaw  puff pastry sheet according to box directions.  Roll out each sheet then cut into four 4” squares, per sheet. 

Preheat oven to 425°

Assemble Wellingtons by first laying a slice of prosciutto on each square, then topping with a pork medallion.  Top pork with goat cheese and spinach, then another slice of ham. 

Fold one corner of the pastry square up to the top of the layering.  Fold the opposite corner up to the center, use egg wash to ‘glue’ together.  Fold the two remaining sides up similar to wrapping a gift and secure with egg wash.  If tears in the pastry occur, stretch the pastry to cover the holes.  Transfer them to a parchment lined baking sheet coated with a non-stick spray.  Place the folds on the bottom.  Brush entire Wellington with egg wash.

Bake until golden brown, 30 minutes.  Rest 5 minutes before serving. 

For the Sauce:

2 cups heavy cream sauce

1 roasted red bell pepper (the jarred kind is OK)

salt to taste

For the Pizza:

            Loaf of french bread cut into slices, about ¼ inch thick

            1 cup shredded white cheese (your choice)

            2 cups cooked chicken, diced

            4 jalapenos rings (canned works fine)

Preheat 550°

Reduce cream by half in a small saucepan over medium-high heat, 10 minutes.

Puree peppers in a blender until smooth.  Add cream and salt to taste.  Continue to blend until thoroughly mixed. 

On each slice of bread, spread on sauce, top with cheese, chicken, and japalenos slices.  Bake for 5-8 minutes, or until the edges are golden brown. 

Makes 16

Time: 30 minutes

1 cup balsamic vinegar

4 nectarines, halved, pitted

8 slices prosciutto

16 fresh basil leafs

½ lb. Fresh mozzarella, sliced

Coat grill with nonstick spray, then preheat to high

Boil vinegar in a saucepan over high heat until reduced to ¼ cup, about 12 minutes.  (Be careful not to over-reduce, the syrup can scorch).

Grill nectarine halves, cut side down for 5 minutes.  Cut each in half again.

Slice prosciutto into 16 strips, each about 2” wide and 6-8” long.

To assemble, secure a basil leaf and ½ oz. mozzarella on a nectarine quarter with prosciutto as shown.  Repeat with remaining ingredients. 

Before serving, drizzle wraps with balsamic syrup.