Basil Panna Cotta With Macerated StrawberriesYield: Serves 4 - 6
Prep Time: 15 mins
Cook Time: 10 mins
Ingredients:1 Cup Plus 3 Tablespoons Skim Milk
1 Envelope Unflavored Powdered Gelatin
1/4 to 1/3 Cup Organic Honey
1 Tablespoon Grated Orange Zest
1 Cup Fresh Basil Leaves
2 Cups Fat Free Greek Yogurt (I Prefer Fage Brand)
Topping:
1 1/2 Cup Chopped Fresh Strawberries
1/2 Teaspoon Lemon Juice
2 Tablespoons Sugar
Directions:In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften.
In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil.
Add the orange zest, and 1/4 cup of the honey, stir and taste.
Add the remaining honey if you prefer it sweeter.
Blanch the basil in boiling water for 30 seconds, then rinse in cold water.
Squeeze the basil to remove water, then add to the milk.
Place the mixture into a blender and pulse until blended.
Strain the mixture through a sieve, and return to the pot.
Bring the milk back to a simmer, then whisk in the gelatin and continue to whisk until it has completed melted into the hot milk.
Remove from the heat, then stir in the two cups of yogurt and mix until well blended.
Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses and refrigerate for at least 3 to 4 hours.
For the topping, mix together all the topping ingredients and refrigerate until needed.
If using ramekins, run a sharp knife around the edges and turn out onto small plates
To serve, place a scoop of the strawberries on each panna cotta with some of the syrup.
![Picture](/uploads/1/4/5/4/14545690/1448191_orig.jpg)
Shortbread Thumbprint Cookies With Dark Chocolate CenterYield: Makes 4 1/2 Dozen Cookies
Prep Time: 2o mins
Cook Time: 10 mins
Ingredients:1 Cup Unsalted Butter At Room Temperature
1/2 Cup Sugar Plus Additional For Rolling
1 Teaspoon Vanilla Extract
1/4 Cup Heavy Cream
2 1/2 Cups All-purpose Flour
Filling:
1 (10 Ounce) Package Dark Chocolate Chips
1/3 Cup Heavy Cream
Directions:Preheat oven to 375 degrees F.
In a bowl, beat together the butter and sugar until light and fluffy.
Add the cream and vanilla and beat until mixed.
Add the flour and beat until mixed.
Wrap the dough in plastic and refrigerate for at least one hour.
Line baking sheets with parchment paper.
Break off pieces of the dough and roll into 1 inch balls.
Roll the balls in the reserved sugar and place the cookies 2 inches apart on the baking sheet.
Use the end of a wooden spoon to make an indentation or well in the center of the cookies.
Bake the cookies for 8 to 10 minutes or until the edges just begin to brown.
(If the indentation puffs up during baking, re-press it again with the end of the spoon).
Coll the cookies to room temperature.
In a double boiler, melt the chocolate chips and cream together, stirring until smooth.
Cool for 15 minutes, then use a pastry bag to pipe the filling into the center of each cookie.
Store in an airtight container for up to 3 weeks, or freeze for 3 months.
![Picture](/uploads/1/4/5/4/14545690/794484_orig.jpg)
Quinoa Salad With Strawberries, Almonds, & Feta CheeseYield: Serves 2 - 4
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:3 Cups Cooked Quinoa (1 Cup Dry Quinoa Cooked - See Notes Above)
2 Small Persian Cucumbers, Ends Trimmed & Diced
1 1/2 Cups Trimmed & Sliced Strawberries
4 Green Onions (Scallions) Chopped
1 Cup Fresh Parsley Leaves
1/4 Cup Chopped Fresh Mint Leaves
1/3 Cup Lightly Toasted Sliced Almonds
1/2 Cup Crumbled Feta or Goat Cheese
Baby Salad Greens
Dressing:
3 Tablespoons Freshly Squeezed Lemon Juice
1/2 Cup Olive Oil
1 Teaspoon Liquid Honey
Salt & Pepper To Taste
Directions:In a large bowl, mix together the cooked and cooled quinoa, cucumbers, strawberries, onions, parsley and mint leaves.
In a small bowl whisk together the dressing ingredients.
Pour over half the dressing on the salad ingredients and toss.
Taste, and add as much additional dressing as needed.
Arrange the baby greens on individual plates or a platter and then spoon thequinoa salad on top.
Sprinkle the almonds and feta (or goat cheese) on top of the quinoa and serve immediately.
![Picture](/uploads/1/4/5/4/14545690/3362279_orig.jpg)
Slow Cooker Lamb Shanks With Sweet Potato PolentaYield: Serves 4
Prep Time: 15 mins
Cook Time: 6 1/2 hrs
Ingredients:2 Red Onions, Peeled And Cut Into Wedges
2 Fennel Bulbs, Trimmed, Cored & Cut Into Wedges
3 Garlic Cloves, Peeled & Sliced
1 Cup Chopped Tomatoes
2 Tablespoons Tomato Paste
1 Teaspoon Chopped Fresh Thyme
1 Bay Leaf
4 Meaty Lamb Shanks, Trimmed
Salt & Pepper
2 Tablespoons Olive Oil
2 Cups Chicken Broth
1 Cup White Wine
Sweet Potato Polenta:
1 Cup Quick Or Instant Polenta
2 Cups Mashed, Baked Sweet Potatoes
1 Tablespoon Finely Chopped Fresh Sage
Salt & Pepper
3 Cups Vegetable or Chicken Broth
2 Tablespoons Butter
Gremolata Topping:
3/4 Cup Fresh Parsley Leaves
Zest From 1 Lemon
2 Garlic Cloves, Peeled & Chopped
Directions:Put the onion, fennel, garlic, broth, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to mix well.
Season the lamb shanks with salt and pepper.
In a large sauté pan over medium-high heat, warm the olive oil until hot, then add the shanks and brown well on all sides, about 8 minutes total.
Transfer to the slow cooker.
Remove the sauté pan from the heat, pour in the wine and return to medium-high heat.
Bring to a simmer, stirring to scrape up any browned bits from the pan bottom, then add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions.
To make the gremolata topping, place the parsley, lemon zest, and garlic on a cutting board, and use a sharp knife to finely mince.
Remove the bay leaf from the cooking liquid.
Remove the lamb shanks to a heated platter, and increase the heat to high for 30 minutes to thicken the sauce.
(Alternatively, use a hand wand to blend the vegetables into the sauce and thicken.)
In a pot, mix the polenta with the broth, mashed sweet potatoes, sage, salt and pepper and cook until tender following manufacture's directions.
Once cooked, stir the butter into the polenta.
Spoon the polenta onto four individual plates, then top with lamb shanks, sauce and vegetables, and serve immediately topped with a spoonful of gremolata.
![Picture](/uploads/1/4/5/4/14545690/8314648_orig.jpg)
Lentil, Two Bean & Sausage SoupYield: Serves 8 - 10
Prep Time: 15 mins
Cook Time: 45 mins
Ingredients:2 Tablespoons Olive Oil
1 Medium Onion, Peeled & Diced
2 Carrots, Trimmed & Diced
2 Celery Stalks, Diced
4 Links Italian Turkey Sausage, Meat Removed From Casings
3 Garlic Cloves, Peeled & Diced
1 (1 Pound) Bag Green or Beige Lentils
2 Cups Chicken Broth
1 Tablespoon Chopped Fresh Thyme (Or 1 Teaspoon Dry)
1 Tablespoon Chopped Fresh Oregano (Or 1 Teaspoon Dry)
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
1 Can Black Beans
1 Can Chickpeas
Lemon Wedges
Herb Pesto:
1 Cup Fresh Basil
1/3 Cup Fresh Parsley
1/4 Cup Fresh Mint
2 Cloves Garlic, Peeled
Salt & Pepper
1 Tablespoon Lemon Juice
Extra Virgin Olive Oil
Directions:In a large stockpot, heat the oil, and add the onions, celery, carrots and sausage meat.
Cook over medium heat, using two forks to break up the meat, until the vegetablesand meat are lightly browned, about 8 minutes.
Add the garlic and cook a minute or two until fragrant.
Add the lentils and chicken broth and enough water to cover everything by two inches and bring to a boil.
Reduce the heat to medium low, and cook until the lentils are almost tender to the bite, about 15 minutes.
Add the remaining seasonings and beans (not the lemon), and cook another 15 minutes over low heat.
While the soup is cooking prepare the herb pesto by placing all the pesto ingredients except the oil in a food processor and pulsing until chopped.
Continue to puree, and slowly drizzle in the olive oil until you have a thick pesto.
Taste, and adjust salt and pepper if needed.
Just before serving, squeeze the lemon juice into the soup and serve in individual bowls.
Add a spoonful of the herb pesto to each bowl and serve immediately.
![Picture](/uploads/1/4/5/4/14545690/2546924_orig.jpg)
Potato Focaccia With Caramelized Onions, Black Olives, & RosemaryYield: Serves 12
Prep Time: 2 hrs 15 mins
Cook Time: 20 mins
The addition of potato to the dough creates a very tender focaccia with a crisp crust.
Ingredients:1 Large Potato, Peeled & Diced
4 Cups All-purpose Flour
2 1/2 Teaspoons Instant Active Dry Yeast
2 Tablespoons Olive Oil
1 Teaspoon Salt
Warm Water
Topping:
4 Medium To Large Sweet Onions, Peeled & Thinly Sliced
2 Tablespoons Olive Oil
20 Flavorful Black Olives, Pitted & Cut In Half
2 Teaspoons Chopped Fresh Rosemary
Coarse Sea Salt
Extra Virgin Olive Oil
Directions:Cook the potato in lightly salted water until tender, then drain and mash.
In a large bowl mix together the flour, oil, yeast, mashed potatoes, and salt, then add just enough warm water to create a dough. I start with one cup of water, and add extra as needed just until the ingredients come together as a loose dough.
Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny, adding a little additional flour as needed to prevent dough from being too sticky.
Place the dough into a lightly oiled bowl and cover with plastic wrap.
Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
While the dough is rising, heat the oil in a heavy skillet and then add the onions.
Cook the onions over medium low heat, stirring often for about 20 to 25 minutes, or until light golden brown.
Preheat oven to 400 degrees F.
Lightly oil a large baking tray (13 X 11 inches) and press the dough to fit.
Scatter the onions, olives, rosemary, and sea salt evenly over the top, then drizzle generously with the olive oil.
Let the focaccia rest 30 minutes, then bake until golden brown, about 20 to 25 minutes.
Cool to room temperature before slicing.
![Picture](/uploads/1/4/5/4/14545690/7291938_orig.jpg)