Molasses Cookies

Molasses Cookies

¾ cup butter

1 cup packed brown sugar

½ cup white sugar

1 large egg

½ cup molasses

2 ½ cups flour

½ teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon cardamon 

1 teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon nutmeg

1.     Cream together butter and brown sugar.

2.     Stir in egg and molasses and mix well.

3.     Fold in dry ingredients and stir.

4.     Cover and chill till firm (1-2 hours).

5.     Preheat oven to 350°.

6.     Roll dough into small balls and roll in white sugar.

7.     Place on lightly greased cookie sheet.

8.     Bake at 350°F for 9-10 minutes.

9.     Leave on sheet one minute until set.

Apple and Endive Salad with Lemon and Thyme

Apple and Endive Salad with Lemon and Thyme

	1	tablespoon fresh lemon juice
	2	tablespoons olive oil
	1 ½	tablespoon fresh thyme leaves red onion
	3	apples, cored
	2	Belgian endives
	~	Salt and freshly ground black pepper

       1.      Put the lemon juice in a medium bowl and gradually whisk in the olive oil in a steady stream until blended.

       2.      Then whisk in the thyme leaves.

       3.      Cut the red onions, apples, and endives into thin strips about 2 inches long.

       4.      Add the red onions, apples, and endives to the dressing, then taste and season with salt, pepper.

Arugula Ricotta Quiche

Arugula Ricotta Quiche

1 9 inch pie crust

6 eggs

1 small shallot, chopped

2 sun-dried tomatoes, finely chopped

1 cup arugula

1 teaspoon of red pepper flakes

3 tablespoons ricotta cheese

1. Preheat oven to 350F.

2. Whisk eggs with 1 tablespoon of water in small bowl. Season with salt and pepper, and set aside.

3. Add the shallot, tomatoes, arugula, and red pepper flakes.

4. Stir to make sure blended well. 

5. Pour in egg mixture into pie crust. 

6. Take a teaspoon and dollop the ricotta cheese all over the uncooked-quiche.

7. Cook for 30 minutes or until set. 

8. Cool for 10 minutes and serve warm or cold. 

Jicama and Orange Salad

Jicama and Orange Salad

   1 large jicama

   1 English cucumber

   4 medium navel oranges

   3 to 4 limes

   1 cup packed fresh cilantro leaves, coarsely chopped

   1 tablespoon olive oil

   1/4 teaspoon red pepper flakes

   Salt and pepper

1. Using a sharp knife, trim top and bottom of jicama and generously peel tough brown skin.
2. Cut jicama into matchstick-size pieces; you should have about 8 cups.
3. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-in.-thick half-moons.
4. With knife, cut peel and white pith from oranges and discard.
5. Cut each orange crosswise into 1/4-in. rounds; cut each round in half and transfer to large bowl.
6. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
7. To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, red pepper flakes, pepper, and salt.
8. Toss well. Serve immediately or refrigerate up to 4 hours

Arugula with Plums and Marinated Goat Cheese

Arugula with Golden Plums and Marinated Goat Cheese

1 cup olive oil
4 tablespoons plus ½ cup chopped fresh basil
 14 ounces fresh goat cheese, crumbled

16 ounces arugula
5 tablespoons balsamic vinegar
6 large ripe golden plums, pitted, each cut into 18 wedges and grilled

1.  Whisk oil and 4 tablespoons basil in a shallow bowl. Season with salt and pepper.

2.  Add cheese; spoon basil oil over. 

3.  Cover; let stand at room temperature 2 hours.

4.  Remove cheese from basil oil; reserve oil.

5.  Toss greens and ½ cup basil in large bowl. 

6.  Add reserved basil oil and vinegar; toss. Season with salt and pepper.

7.  Top each salad with goat cheese and plum wedges.

Avocado Caprese Salad

Avocado Caprese Salad

 1 avocado, cut into chunks

4 cups of various cherry and grape tomatoes, cut in half

2 cups of fresh mozzarella, cut into chunks

1/2 cup of basil

1 tablespoon of olive oil

1 tablespoon of balsamic vinegar

salt and pepper

1. Place all the ingredients in a bowl and gently toss to combine.

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

1 large red onion, cut in half thinly sliced crosswise

¼ cup plus 6 tablespoons balsamic vinegar

1 bay leaf

6 large beets

1 tablespoon plus ½ cup olive oil

2 tablespoons water

1 ½ pounds slender green beans, cut in half 

¼ cup chopped shallots

1 tablespoon minced fresh thyme

1  tablespoon chopped fresh oregano

1 large head of radicchio

1.  Place onion, ¼ cup vinegar, and bay leaf in a large jar or medium bowl.

2.  Add just enough water to cover. 

3. Season generously with salt and pepper and chill.

4.  Preheat oven to 350°F. Place a large piece of foil on baking sheet. 

5. Place beets in center of foil.

6.  Drizzle beets with 1 tablespoon oil and 2 tablespoons water.

7.  Top with another piece of foil; crimp edges to seal tightly.

8.  Roast beets until tender when pierced with a fork, about 1 hour 15 minutes; cool completely.

9.  Steam beans in a large pot until crisp-tender, about 6 minutes.

10.  Whisk remaining 6 tablespoons balsamic vinegar, ½ cup oil, shallots, oregano, and thyme in small bowl to blend. 

11. Season dressing with salt and pepper.

12.  Peel and cut beets into ¼ inch-thick slices.

13.  Arrange large radicchio leaves over the very large platter to cover.

14.  Drain red onions; scatter over radicchio.

15.  Arrange beans over onions.

16.  Arrange beet slices decoratively over beans. 

17. Pour dressing over salad and serve. 

Spinach and Raddichio Salad with Mushrooms and Cashews

Spinach and Radicchio Salad with Mushrooms and Cashews

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon dill, chopped

½ cup olive oil

6-ounces baby spinach

1 head radicchio, torn into pieces

8 ounces mushrooms, sliced

2 green onions, minced

½ cup chopped roasted cashews 

1. Whisk first 4 ingredients in small bowl. 

2. Gradually whisk in oil. 

3. Season dressing to taste with salt and pepper.

4.  Combine spinach and all remaining ingredients in large bowl. 

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons butter

1 carrot, diced

1 small celery root, diced

1 small onion, diced

2 celery ribs, 1 diced and 1 sliced, plus ½ cup celery leaves

1 bay leaf

2 cups farro

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

 ¾ cup marinated baby artichokes drained and halved

 ½ cup flat-leaf parsley leaves

¼ cup snipped chives

1 tablespoon thyme leaves

¼ cup capers

1 teaspoon white wine vinegar

1 tablespoon olive oil

      1. In a large saucepan, melt 2 tablespoons of the butter. 

.         2.  Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

      3. Add the farro and cook, stirring, for 2 minutes.

      4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

      5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

      6. Season with salt and pepper.

      7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

      8. Discard the bay leaf.

      9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

     10. Spoon into bowls.

     11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, thyme, and capers.

     12. Add the vinegar and oil, season with salt and pepper and toss.

Mound the salad over the farro, garnish with cheese shavings and serve.

Apple Raspberry Vinaigrette Salad

Apple Raspberry Vinaigrette Salad

1 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

½ cup red wine vinegar

½ small red onion, quartered 

½ cup olive oil

1 teaspoon poppy seeds

2-3 Romaine hearts, shredded

1 large apple, chopped

1 pint of raspberries

10 ounces walnuts, toasted

5 ounces feta cheese

      1. Combine 1st 5 ingredients for dressing in a blender and blend till smooth.

      2. Slowly add in oil while blender is running.

      3. Stir in poppy seeds. 

      4. Arrange on the plate the romaine, apple

Roasted Fig Salad

Roasted Fig Salad

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 pounds fresh spring mix

¾ cup dried cranberries

½ cup pecans

Granulated sugar, as needed

4 oranges juiced, about 1 cup

1 fresh lemon, juiced

1 fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. 

2.  Place figs cut side up, on a sheet pan.

3.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

4.  Roast in the oven until slightly golden brown. 

5.  Be careful not to overcook or they will break down. 

6.  When done, remove from the oven and set aside to cool.

7.  In a large bowl, mix together spring mix and cranberries.

8.  In a separate bowl, toss walnuts and sugar and set aside.

9.  To make the dressing, mix together remaining ingredients.

10.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. 

11. Toss well. 

12.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

Roasted Berry and Brie Salad

Roasted Berry and Brie Salad

1 pound of strawberries, halved lengthwise

1/2 cup blueberries

4 tablespoons olive oil, divided

3 teaspoons sugar, divided

3/4 teaspoon sea salt, divided

Ground pepper, to taste

3 tablespoons balsamic vinegar

1/8 cup orange juice

1/2 cup sliced almonds, toasted

4-5 cups fresh baby spinach

1 cup cooked quinoa

Brie, cut into bite-size pieces

  1. Pre-heat the oven to 400 degrees.

  2. Spread the strawberries and blueberries out evenly on a rimmed baking sheet.

 3. Drizzle the berries with 1 tablespoon of the olive oil, 1 teaspoon of the sugar, 1/4 teaspoon sea salt, and ground pepper.

4. Gently toss the berries to coat completely and bake until softened and fragrant, about 10 minutes.  Set aside to cool.

5. In a medium bowl, whisk together the red wine vinegar, orange juice, 2 teaspoons of sugar, 1/2 teaspoon salt, and ground pepper (to taste) until the sugar dissolves.

6. Slowly pour in the 3 remaining tablespoons of olive oil, whisking constantly, until emulsified.

7. To assemble the salads, place a handful or two of the baby spinach onto serving dishes, top with toasted almonds, roasted berries, quinoa, brie, and lightly drizzle with the vinaigrette.

Shaved Apple Goat Cheese and Hazelnut Salad

Shaved Apple Goat Cheese and Hazelnut Salad

2 apples, quartered and thinly sliced

1/3 pound aged Pecorino; cheese, shaved with a vegetable peeler

2 cups of each radicchio, frisee and treviso greens

½ cup flat leaf parsley, chopped

¼ cup cider vinegar

¼ cup extra virgin olive oil

¼ cup apple juice

2 fresh basil leaves

2 teaspoons honey

³⁄₄ teaspoon salt

1 teaspoon Dijon mustard

¹⁄₈  teaspoon ground black pepper

¼ cup hazelnuts, toasted and chopped

1. Toss first 3 ingredients in a bowl and arrange on plates by layering the sliced apples, greens and cheese gently on top of each other to form a loose stack.
2. Combine the next 9 ingredients and whisk until dressing is an emulsion.
3. Sprinkle the hazelnuts around the salad and the plate.

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

¼ cup slivered almonds

6 cups baby spinach

2 large oranges, peeled and sectioned

1 red onion, thinly sliced

1 tablespoon sesame seeds, toasted

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

¼ teaspoon red pepper flakes

3 tablespoons olive oil

1 tablespoon dark sesame oil

1.  Toast almonds in dry skillet over medium heat 2 to 3 minutes, or until light brown. Cool.

2.  Arrange spinach on a platter, and top with orange sections, red onions, and almonds.

3.  Blend honey, vinegar, soy sauce, and red pepper flakes in food processor.

4.  Pour in olive oil and sesame oil, and blend until smooth.

5.  Drizzle ¼ cup Honey & Sesame Dressing over salad, and sprinkle with sesame seeds.