Baby greens with cranberries, pecans, and feta cheese

5 oz. fresh mixed baby lettuce
1/4 red onion, thinly sliced
1/2 feta cheese, crumbled
1/2 c. candied pecans
1/2 c. dried cranberries
1/2 c. raspberry vinaigrette

To candy pecans: in a plastic bag, add 1/2 c. shelled pecans, 1 tbsp. water, 2 tbsp. sugar. Shake to mix, then place on cookie sheet. Bake at 350° or until fragrant.

Place all ingredients into a deep bowl. Drizzle vinaigrette over salad. Cover bowl with a plate or dish and shake to mix.

10.30.10

Prosciutto, peas, and cream over whole wheat linguine

170 g fresh whole wheat linguine
2 garlic cloves
6 cippoline onions
1 c. frozen green peas
.25 oz. prosciutto, thinly sliced
3 stems fresh rosemary
olive oil
1 tbsp. butter
1/2 c. heavy cream
1/2 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter. Chop the sliced prosciutto in small pieces. Sauté with the onions and garlic until cooked, adding olive oil. Deglaze pan with white cooking wine; cook until wine burns off.

Strip rosemary leaves into mixture. Introduce cream and small amount of grated parmesan cheese. Add frozen peas. Cook, stirring continuously. Add parmesan cheese to taste.

Farfalle and shrimp in vodka cream sauce

12 oz. farfalle pasta
2 tbsp. olive oil
1/2 c. diced onion
1 can Italian-style plum tomatoes, drained and chopped
1 cup whipping cream
1/4 c. sliced almonds
1/2 cup vodka
8 oz. frozen tiny shrimp, thawed
3/4 cup grated parmesan cheese
salt and pepper to taste

In a large skillet over medium heat, sauté onion in olive oil until tender, stirring frequently. Add tomatoes, cream, salt and pepper. Bring to a boil, reduce heat and simmer for ten minutes, stirring occasionally. Add vodka and shrimp and continue cooking for ten minutes, stirring occasionally until voka cooks off and sauce thickens.

Cook farfalle pasta. Toss sauce with pasta and parmesan cheese. Serves 4-6.

Risotto con piccole zucchine

1 c. arborio (risotto) rice
2 garlic cloves
6 cippoline onions
6-8 baby zucchine
1 tbsp. butter
4 leaves fresh sage
olive oil
salt
2-3 c. chicken broth
1 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter and sage. Slice the baby zucchine into thin round pieces and add to sauté. Cook 4-5 minutes over medium heat.

Add rice and cover with olive oil. Gradually introduce chicken broth and white wine, adding more as the liquid cooks off. Add grated parmesan cheese. Cook, adding liquids and cheese until rice is soft and thick. Serve with garnish of fresh sage and grated parmesan.

Bruschetta with tomatoes on the vine

4 small garden-ripe tomatoes
with stems intact
2 garlic cloves
6-8 leaves fresh basil
1 tbsp. olive oil
1 tbsp. balsamic vinegar
salt and pepper to taste
French baguette

Dip tomatoes in boiling water just off the burner. Remove skin, seeds, and juice.

Preheat oven to 450º. Chop tomatoes finely. Mix with olive oil and balsamic vinegar. Add chopped basil with salt and pepper. Slice baguette on diagonal into pieces 1/2" thick. Coat one side with olive oil. Place on cookie sheet olive-oil side down. Toast 5-6 minutes until just beginning to turn golden brown.

Place bread on serving platter olive-oil side up. Spoon on tomato mixture just before serving.

Panna cotta con fragole fresche

1 pint fresh strawberries
2 1/2 c. heavy cream
1/3 c. whole milk
1 (.25 oz.) packet unflavored gelatin
3/4 c. granulated sugar
1/8 c. balsamic vinegar
1 1/2 tsp. pure vanilla extract

Pour milk into small bowl and sprinkle in gelatin powder. Set aside to thicken.

In a medium saucepan over medium heat, stir heavy cream and 1/2 c. sugar. Bring to a light boil. Add milk and gelatin, stirring together until completely dissolved. Cook for one minute, stirring constantly. Remove pan from heat and stir in vanilla. Pour hot mixture into six small ramekin dishes.

Allow ramekins to cool uncovered at room temperature. Cover each with plastic wrap and refrigerate overnight.

Wash and cut strawberries into thin slices. In medium-sized bowl, macerate strawberries with 1/4 c. sugar and 1/8 c. balsamic vinegar. Cover and refrigerate for two hours.

To loosen the panna cotta from the cups, fill a medium-sized bowl with warm water. Dunk the bottoms of the cups into the water and then flip over onto serving dishes. Cover with strawberry mixture and syrup. Serve cold.

Asparagus cream reduction over whole wheat spaghetti

100g whole wheat spaghetti
8 oz. mushrooms
1 red bell pepper
1/2 bunch asparagus
1 while onion
1 c. white cooking wine
2 c. sour cream
3 tbsp. honey
Tabasco sauce to taste
salt and pepper to taste

Prepare spaghetti with salt and olive oil. Peel asparagus and remove tough stems. Cut into short pieces and cook 20-25 minutes in salt water. Cube onion and sauté in olive oil. Slice mushrooms and add to onion. Add salt and pepper and continue to sauté with cooking wine. Slice bell pepper and add to mix. Add asparagus and sour cream, then Tabasco sauce with salt and pepper to taste. Simmer and reduce; serve warm over spaghetti.

Coconut ambrosia

2 small apples
1 banana
1 handful white grapes
1/2 c. shredded coconut
1/2 c. roasted sunflower seeds
1 lime
1 tbsp. honey or sugar
1/4 c. white wine

Cut apples, banana, and grapes into small pieces in a medium-sized bowl. Squeeze the lime juice over the fruit. Add wine and dissolve honey or sugar. Add coconut and suflower seeds, drizzle the juice of the lime, and refrigerate overnight.

Caprese salad

5 tomatoes
5 basil leaves
100g mozarella
1/8 c. balsamic vinegar
3 tbsp. olive oil

Cut tomatoes into wedges. Cube the mozarella and mix with tomatoes and minced basil. Add balsamic vinegar and olive oil, toss, and serve.