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.