CRUST INGREDIENTS:

2 C ground Oreo cookies (about 25)

4 T melted, unsalted butter

FILLING INGREDIENTS:

1 C sugar

¼ C + 2T cornstarch

11/2 C water

Pinch of salt

6 egg yolks – reserve 4 whites for meringue topping

Zest of 1 orange

¼ C juice from 1 orange

¼ C juice from 1 lemon

2 T unsalted butter

MERINGUE INGREDIENTS:

4 reserved egg whites

¼ t cream of tartar

8 T granulated sugar

METHOD:

Prepare crust: Grind Oreos in a food processor into fine crumb. In a medium mixing bowl combine crumbs with melted butter. Carefully pat mixture into an ungreased pie tin taking care to pat the crumbs evenly along the bottom and up the sides of the pan to make a uniform base. Freeze shell for 20 minutes – this step is not required, but I think it helps reduce slumping in oven. Remove from freezer and place on rimmed, parchment lined baking sheet. Bake for 6-8 minutes at 350. Remove from oven and cool completely before filling.

Prepare the filling:  Mix sugar, water, cornstarch, and salt in a medium saucepan.  Bring mixture to a boil, whisking constantly until mixture is thick and translucent. WHILE WHISKING, add egg yolks, both juices and zest.  Bring back to a simmer and add butter. Remove from heat. Let cool slightly and then pour into cooled cookie crust. Set aside at room temperature while you prepare the meringue.

Prepare the meringue topping: Beat egg whites in the bowl of an electric mixer until frothy.  Add cream of tartar and increase speed to high.  Slowly add granulated sugar 1 T at a time until glossy peaks form.  Spread the meringue decoratively over the top of the filling. Bake for 10 minutes in a 350 degree oven until meringue is nicely browned and cooked through.

*To prevent weeping, store at room temperature.

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DRESSING INGREDIENTS:

2T buttermilk (sour cream or plain yogurt thinned with water may be substituted)

2T fresh lime juice

1T honey

6T mayonnaise (homemade or store-bought)

3T ketchup

1T chipotle chili in adobo, minced (or to taste)

1 clove garlic, minced

¼ t ground cumin

2T olive oil

½ bunch cilantro, minced

SALAD INGREDIENTS:

1 # boneless skinless chicken breast – poached and shredded

4 C romaine, chopped

1 C grape tomatoes, halved

½ C cheddar cheese, grated

1 C toasted corn tortillas chips,broken into bite size pieces

1 can black beans, drained, rinsed

1 C fresh corn (or substitute defrosted frozen corn)

¼ C scallions, chopped

Garnish with: sour cream, black olives, avocado and additional cilantro

METHOD:

Mix the buttermilk, lime juice, mayonnaise, honey, ketchup, minced chili, garlic and cumin in a small bowl or with an immersion blender until smooth. 

Slowly add the oil in a steady stream and mix until well incorporated. Stir in chopped cilantro and salt and pepper to taste. 

Combine ¼ C dressing with poached and shredded chicken and set aside. Set remaining aside for assembling salad.

Assemble salad:  layer ½ greens in a deep bowl. Then, layer half the grape tomatoes, cheese, tortilla chips, beans, corn, chicken & scallions on top of the romaine. Drizzle with ½ the reserved dressing and repeat layers ending with chicken. Drizzle remaining dressing on top.Garnish olives, sour cream & chopped cilantro. *Any extra dressing keeps refrigerated for up to one week. 

Serves 2 with ample leftovers

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INGREDIENTS:

½ # boneless skinless chicken breast, grilled and cut into cubes

Soy dressing for noodles (recipe follows)

Peanut nước chấm (recipe follows)

½ # flat rice noodles – available in the Asian section of most grocery stores

2 T. olive oil

1 medium cucumber, halved lengthwise and thinly sliced crosswise

1 large carrot, peeled and cut into julienne

10 spears asparagus, trimmed and blanched

½ red bell pepper, julienned

1 bunch green onion, cut into 1” lengths

2 C shredded green cabbage (a combination of red and green may be used)

½ C fresh cilantro, chopped

½ C radish, thinly sliced

¼ C fresh mint and basil leaves, rough torn

Garnish: lime wedges and chopped peanuts

METHOD:

Prepare soy noodle dressing and peanut nước chấm dressing and set aside.

Prepare rice noodles according to package directions.  Drain and rinse with cold water. Toss with soy dressing. Set aside.

Decoratively arrange seasoned noodles, chicken, cucumbers, carrots, green onion, cabbage, cilantro, radish, peppers, asparagus and mint between 2 bowls. Drizzle peanut nước chấm sauce over top and garnish with chopped peanuts, mint and lime wedges.

Soy noodle marinade – Process ¼ C rice vinegar, ¼ C water, 1 T freshly grated ginger, 1 clove garlic, minced, 1 t honey, 2 t soy sauce and 1 t Asian fish sauce in blender until smooth.

Peanut nước chấm dressing – Process ½ C peanut butter, 3 T water, 1 T sugar, 2 T soy sauce or fish sauce, 2 T fresh lime juice, 1 T rice wine vinegar, 1 T chili-garlic paste, 2 cloves garlic in blender until smooth.

Serve 2 with leftovers

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INGREDIENTS:

1 T olive oil

½ # shrimp, peeled, deveined, coarsely chopped

1 T. lime juice

1 clove garlic, minced

Salt and pepper to taste

2 C half and half

2 whole chipotles, from can, chopped (use less for a milder sauce)

½ C Parmesan cheese, grated + 2 T topping the dish

3 T chopped fresh cilantro

6-8  six inch diameter corn tostadas

Garnish with homemade or high-quality store bought pico de gallo and additional cilantro

METHOD:

Preheat oven to 375°.

Coarsely chop shrimp, then sauté in oil in a large pan over high heat just until firm. Add lime juice and garlic, and cook one minute. season to taste with salt and pepper. Remove shrimp from pan and set aside.  

 In the same skillet, simmer half and half and chipotles until reduced by half (15 minutes). Taste for flavor. Stir in a small amount of adobo sauce from can if a spicier sauce is desired; stir in cheese. Cook until thick (1 minute).

Off heat return cooked shrimp to pan and stir in cilantro.

Add tostadas to the pan in a single layer, breaking them to fit nicely and gently poke them down into the sauce.  Take care to leave a cushion of sauce beneath the first layer of tostadas to prevent them from sticking to the bottom of the pan. Continue to add tostadas to make a second layer until you have two more or less complete layers of tostadas and shrimp pieces submerged in the sauce. Sprinkle with a parmesan.

Bake for 10-12 minutes until top is browned and tostadas are softened but still retain a bit of bite. Let rest for 5 minutes before serving.  Garnish with pico de gallo and fresh cilantro. 

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INGREDIENTS:

2 medium sized sweet potatoes, scrubbed and cut in half lengthwise

1 can garbanzo beans, drained and rinsed

4 t ground cumin, divided

1 t smoked paprika

1 t curry powder

6 T olive oil, divided

1 C broccoli florets, blanched and well drained

1 clove garlic

½ lemon, juiced

¼ C tahini

Salt and pepper to taste

Garnish with chopped cilantro and red onion if you like

METHOD

Preheat the oven to 400 degrees. Line a sheet pan with foil and set aside.

In a mixing bowl, combine the garbanzo beans with the smoked paprika, curry, 2 T cumin and 2 T of the olive oil. Toss to combine and place on one side of the sheet pan.  Pour 1 T of the remaining oil on the opposite side of the pan and place the sweet potatoes (cut side down) on top of the oil. Spread around to coat evenly. Bake for 40 minutes or until sweet potatoes are tender and garbanzo beans are nicely browned and crispy. *Shake pan to toss garbanzo beans halfway through cooking to prevent burning.

While potatoes are cooking prepare broccoli tahini sauce. Combine blanched broccoli, garlic, tahini, lemon juice, 2 t cumin and remain olive oil in a blender or food processor.  Blend until smooth and creamy. Taste for salt and pepper and set aside.

When potatoes are cooked through carefully remove the flesh and mash lightly with salt and pepper.  Scoop the prepared mash back into the reserved shell and top with roasted garbanzo beans and a generous dollop of the broccoli sauce. Garnish with cilantro and diced red onion if desired.  Enjoy

Serves 2 as an entrée and 4 as a side dish

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 SALAD INGREDIENTS:

3 large oranges, peeled and sliced ¼” thick (or substitute another variety)

1 fennel bulb, thinly sliced, fronds reserved for garnish 

¼ small red onion, thinly sliced

½ C brine cured olives such as, Kalamata or Nicoise pitted and halved

Fennel fronds for garnish

CRANBERRY CHERRY VINAIGRETTE INGREDIENTS:

2 C unsweetened cranberry juice

½ C dry red wine (may be omitted)

1/2 C dried cherries

3 T olive oil

1 small shallot, minced fine

2 T fresh orange juice

2 T red wine vinegar

2 t dijon  mustard

1 T reserved fennel fronds. chopped

METHOD:

Combine cranberry juice, dried cherries and wine in a small saucepan. Bring to a boil over high heat and reduce heat to medium. Simmer until liquid is reduced to 1 cup.

Meanwhile, sauté shallot in olive oil until softened but not browned. Add reduced cranberry/cherry mixture and puree using an immersion blender or food processor until well combined.  Add remaining ingredients and season to taste with salt and pepper.  Set aside to cool before adding to salad.

Arrange oranges, fennel and onion decoratively on platter.  Scatter the olives around and drizzle the vinaigrette on top. Garnish with fennel fronds and serve.

Serves 4-6

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 INGREDIENTS:

1 T olive oil 

1 t fennel seeds, roughly crushed with flat side of chefs knife blade

4 ea. Italian style sausage, casings removed

1/2 fennel bulb, diced  

2 garlic cloves, minced

1/2 C dry white wine, water or high quality vegetable stock

1 28 oz canned diced tomatoes with juice

3/4 # mini penne pasta 

1/2 C mascarpone cheese

1 Large handful fresh basil, torn 

extra basil and parmesan cheese for garnish

METHOD:

Heat the olive oil in a saucepan over medium high heat to warm slightly. Add fennel seeds and fry for 30 seconds or until fragrant. 

Add crumbled sausage meat, diced fennel and garlic. Cook until sausage is cooked through. Add white wine (or water or stock) to deglaze pan. Be sure to scrape up the tasty browned bits from the bottom of the pan. Reduce by half. 

Add canned tomatoes and simmer for 15-20 minutes or until sauce has thickened slightly. Cook the pasta according to package directions and drain reserving 1/2 C of pasta water to thin sauce if needed. 

Stir the mascarpone through the sauce and season to taste with salt and pepper. Add cooked pasta and then basil to the pan and stir to gently combine. If sauce seems dry, add a bit of reserved pasta water to achieve proper consistency. 

Serve immediately garnished with extra basil and parmesan cheese. 
Serves 2 with leftovers but recipe can easily be doubled if you’re entertaining 

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 INGREDIENTS:

10 oz bittersweet chocolate, broken into pieces or chips *see chef’s tip below

1 t   toasted, ground Fresno chili

¼ C toasted pumpkin seeds

1 T sesame seeds

 4 T broken pretzels pieces &/or toasted coconut

Generous pinch sea salt

METHOD:

Melt chopped chocolate or chocolate chips in the top of a double boiler. 

Meanwhile, line a sheet pan with parchment paper.  *It is helpful to tape one end of the parchment to the sheet pan so it does not move or curl while you’re spreading the chocolate. 

When chocolate is melted, add ground chili and mix well.  Working quickly, pour melted chocolate onto parchment and spread it in an 1/8” thick layer. 

Sprinkle toasted pumpkin seeds, sesame seeds, and pretzels or coconut evenly over chocolate.  Press lightly to adhere.  Sprinkle with sea salt. 

Let rest for 2 hours until set. 

Break into shards and package in decorative tins or gift bags.

*Chef’s tip: If using chocolate chips, add a teaspoon of coconut oil to the melting chocolate. Chocolate chips have stabilizers added to help them keep their ‘chip shape’ while baking. These stabilizers can cause your chocolate to seize or clump up when melting. The addition of coconut oil helps minimize clumping. Do not be tempted to use candy melts in place of chocolate. They are an imitation chocolate product and have very poor chocolate flavor. Your final product will lack true chocolate flavor and be noticably less enjoyable.

Watch video 

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INGREDIENTS:

3T olive oil

2 T unsalted butter

1 small shallot, minced

2 cloves garlic, minced

2 t dried oregano

2 t dried basil

1 t crushed red pepper flakes (or to taste)

1 medium head cauliflower, broken into 1 ½” florets with the core diced

¼ C parmesan cheese

2 T fresh parsley, minced

2 C panko or unseasoned breadcrumbs

2 C homemade or high quality jarred marinara sauce

6 oz mozzarella, shredded

fresh basil leaves

coarse ground black pepper and salt to taste

METHOD:

Preheat the oven to 475 degrees.

Heat 3T oil in a 10’ ovenproof skillet over medium high heat.  Add butter and tilt the pan to coat evenly. Add the shallots and garlic and cook, stirring frequently for 3-5 minutes or until shallots are softened.  Add oregano, basil, crushed red pepper and cauliflower and stir to coat the florets well with the herbs and oil.  Transfer the skillet to the oven and roast for 10 minutes. Remove from oven and sprinkle panko, parmesan cheese and parsley over the top and carefully toss to coat. Return the skillet to the oven and roast for 15-18 minutes or until the cauliflower is tender and breadcrumbs are nicely browned.

Remove from oven and spoon sauce in dollops over cauliflower. Top with mozzarella and additional parsley. Bake until sauce is bubbling and cheese is melted and golden brown.   

Serves 2-4 with leftovers, but you know where the leftovers gotta go: onto a soft hoagie roll with a bit of pesto and a few additional slices of mozzarella – Delizioso!

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INGREDIENTS:

2 slices white sandwich bread, torn into 1-inch pieces

1 egg

Salt and pepper

1 C chopped fresh cilantro, divided

1 T grated fresh ginger, divided

3 cloves garlic, minced, divided

1 ½ pounds ground chicken

3 T unsalted butter 

1 T olive oil

1 T garam masala (available at most grocery stores or make your own. *See recipe below)

1 T ground cumin

2 t curry powder

¼ t cayenne pepper (or to taste)

2 T tomato paste

2 20oz cans tomato puree

1 T honey

Squeeze of fresh lime

1 C heavy cream

METHOD:

Pulse bread in food processor until finely ground. Transfer to a large bowl. Add egg, ½ C cilantro, 1t ginger, 1 T garlic and salt and pepper. Add ground chicken and gently mix to combine.  Shape into 1 ½” balls and place on a parchment lined sheet pan. Refrigerate for 10 minutes.

Melt 2T butter with oil a large skillet over medium high heat. Add onion and sauté until softened. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.

Add remaining ginger and garlic. Cook, stirring often until fragrant. Sprinkle garam masala, cumin, curry and cayenne over onion mixture and sauté briefly.  Add tomato paste and cook, stirring constantly, for 1 minute. 

Remove from heat and add tomato puree, honey and ¼ C water. Simmer sauce until reduced and thickened. Stir in heavy cream and bring to a simmer. Return meatballs to the skillet and simmer until meatballs are cooked through and register 160 degrees on an instant read thermometer.

Swirl in remaining butter and a squeeze of lime. Top with additional chopped cilantro if desired. 

Serve with steamed basmati rice and store bought naan

Serves 2 with ample leftovers

SIDE BAR RECIPE  

HOMEMADE GARAM MASALA 

INGREDIENTS:

1 two-inch piece cinnamon stick

10 whole cloves

1 t nutmeg

1 T green or black cardamom seeds

METHOD:  Heat a nonstick skillet over medium heat. Add all spices and reduce heat to low. Gently toss spices around pan until fragrant. Remove from heat and cool. Once cooled grind in a spice grinder to a fine powder. Extra may be stored in an airtight container for up to three months.

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