Kalamata Olive Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup kalamata olive, minced
• 4 cloves garlic
• 2 cups fresh basil, packed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons parmesan cheese, freshly grated

Recipe

• 1 toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.

Raw Foods Stuffed Mushrooms

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1/3 cup pine nuts
• 3 garlic cloves, minced
• 1/3 cup fresh cilantro, packed leaves, chopped
• 1/3 cup fresh basil, packed leaves, chopped
• 1 tablespoon lemon juice
• 1 cup tomato, chopped
• 2 tablespoons braggs liquid aminos (to taste)

Recipe

• 1 put all ingredients into a food processor, except the tomatoes, and pulse chop several times. stop to scrape down the sides and repeat. add the tomatoes and continue to pulse chop until just blended. keep a texture to apesto, it should not be a puree. remove stems from mushrooms and stuff the filling into the cap of the mushroom. place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Stuffed Celery

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 cup low fat cottage cheese
• 1/4 cup scallion, chopped
• 2 teaspoons lemon juice
• 1/2 teaspoon soy sauce
• 1 teaspoon prepared mustard
• 1/4 cup chopped pimiento
• 1/4 cup fresh chives, chopped
• 1 garlic clove, minced
• 6 celery ribs

Recipe

• 1 place all ingredients except celery in a food processor or blender.
• 2 process until smooth.
• 3 stuff celery with cheese mixture.
• 4 cut into bite sized pieces.

Pizza-pied Nachos

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 sticks light mozzarella string cheese
• six 6-inch corn tortilla
• 2 dashes salt
• 1/2 cup chopped mushroom
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1 cup jarred pizza sauce
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetarian parmesan cheese
• 17 slices turkey pepperoni, chopped (like the kind by hormel)

Recipe

• 1 preheat oven to 400 degrees. spray a large baking sheet or ovenproof platter with nonstick spray and set aside.
• 2 break each string cheese stick into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (or tear into pieces and roughly chop.) set aside.
• 3 to make the chips, stack tortillas and cut in half. cut each stack of halves into 3 triangles, for a total of 36 pieces.
• 4 evenly lay tortilla triangles flat on the sheet or platter, and cover with a generous mist of nonstick spray. sprinkle with a dash of salt. flip triangles and sprinkle with another dash of salt.
• 5 bake in the oven for 5 minutes. carefully flip triangles and bake until crispy, about 5 minutes longer. (leave oven on.).
• 6 meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. add veggies and, stirring occasionally, cook until slightly softened, about 5 minutes.
• 7 reduce heat to low. add pizza sauce and garlic powder. mix well and continue to cook until hot.
• 8 evenly top chips with sauce. sprinkle with parm-style topping and shredded/grated cheese. top with turkey pepperoni.
• 9 return to the oven until cheese has melted, about 5 minutes. enjoy!
• 10 makes 4 servings.

Mini Italian Biscuits

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 2 cups biscuit mix or 2 cups baking mix
• 1/2 cup finely shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2/3 cup milk

Recipe

• 1 in a bowl, combine the biscuit mix, cheese, garlic powder, oregano, and basil.
• 2 with a fork, stir in milk until moistened.
• 3 drop by rounded teaspoonfuls onto a lightly greased baking sheet.
• 4 bake at 450 degrees for 7-8 minute or until golden brown.

Raw Cheese Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/2 large red bell pepper
• 1/4 cup water
• 1 cup raw cashews
• 1 tablespoon tahini (peanut butter will work)
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons sea salt
• 2 teaspoons onion powder
• 1 garlic clove
• 2 tablespoons lemon juice

Recipe

• 1 combine all ingredients in food processor and blend until creamy. add more water if dip is too thick. this recipe is very forgiving and very customizable.

Italian Marinated Mushrooms

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb mushroom
• 1 1/2 cups vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 4 garlic cloves
• 1 teaspoon fresh parsley or 1 teaspoon dried oregano
• extra virgin olive oil

Recipe

• 1 boil vinegar and water.
• 2 wash, clean mushrooms. if small, leave whole. if large, cut and quarter, slice them so they are not too big.
• 3 cook for 5 minutes.
• 4 drain liquid. i like to squeeze out some of the liquid out of mushrooms. place in quart size glass jar, add garlic, spices and drizzle of oil. shake it up and refrigerate. can stay up to two weeks if they last that long.

Pizzeria Pizza Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, pressed
• 1 (6 ounce) can tomato paste
• 2/3 cup water
• 2 teaspoons sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 3 tablespoons parmesan cheese
• 2 tablespoons red wine
• salt
• pepper

Recipe

• 1 in a medium saucepan, sauté garlic in oil until golden.
• 2 add tomato paste, water, sugar, oregano, basil, cheese and wine.
• 3 season with salt and pepper, to taste.
• 4 simmer for 10 minutes over medium low heat.

Sfinciuni (sicilian Pizza)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 -2 teaspoon garlic, minced
• 1/4 cup onion, diced
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon italian seasoning (combination of oregano, thyme, marjoram, rosemary, and sage)
• 1 bay leaf
• 1/4 cup red wine (i usually use a cabernet sauvignon)
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 cup hot water
• 2 tablespoons butter
• 3 teaspoons yeast, dry
• 1 tablespoon olive oil
• 2 teaspoons garlic, minced
• 2 onions, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 lb kasseri cheese

Recipe

• 1 for the sauce--heat the olive oil and garlic in a large sauce pan. add the minced onions and sauté until they're translucent.
• 2 stir in the remaining sauce ingredients. reduce the heat to medium-low, and simmer until you can't stand it (at least 20 minutes--i usually let it simmer throughout the cooking process), stirring occasionally.
• 3 for the dough--mix the flour, salt, sugar, and spices.
• 4 melt the butter in the hot water.
• 5 dissolve the yeast in lukewarm water (mustn't be too hot, or it'll kill the yeast).
• 6 mix together, knead, and let rise in an oiled bowl (for the duration of the topping onions cooking should be enough).
• 7 for the topping--heat the olive oil and minced garlic in a medium sauce pan.
• 8 add the onions, salt, and pepper. sauté over medium heat until the onions become softened and slightly translucent (they'll continue to cook in the oven, so ere towards the less-cooked side).
• 9 cut the cheese into 1/4" pieces.
• 10 press the dough into a 9"x9" pan, coated lightly but thoroughly with olive oil.
• 11 insert the pieces of cheese into the dough and let rise a bit (maybe 15 minutes more).
• 12 remove the bay leaf from the sauce, and cover the dough with the sauce (you may not use all of it).
• 13 next, spread the onions over the top.
• 14 bake at 325 degrees for 25-30 minutes, or until the dough has cooked through.

Royal Pizza Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 tablespoon dried crushed sweet basil leaves
• 1 tablespoon dried crushed parsley
• 1 tablespoon dried oregano
• 3/4 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 tablespoon garlic powder
• 2 1/2 ounces tomato puree
• 25 ounces tomato sauce

Recipe

• 1 make the sauce before you make the crust, so that the flavors have some time to get yummy.
• 2 mix all ingredients in a big bowl; order doesn't matter. you can do without the puree, and increase/decrease the amount of sauce to conveniently match the cans you purchased.
• 3 this makes enough sauce for 2 big pizzas. refrigerate the remainder for up to 10 days before the texture gets lumpy.

Raw Cauliflower Korma

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup carrot
• 1/2 cup onion
• 2 tablespoons water
• 2 tablespoons mild curry powder
• 1 teaspoon chili powder
• 1/4 cup cashew nuts
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1 chopped tomato
• 2 dates
• 1/2 head cauliflower
• 1/4 cup golden raisin

Recipe

• 1 to make the base: chop cauliflower into small pieces, add raisins and mix. set aside.
• 2 to make sauce: put all remaining ingredients in a blender and mix at a high speed until combined and sauce-like â?? add more water (or some raw nut milk) if required.
• 3 to serve: pour sauce over cauliflower and eat! (you could pour over any mix of chopped veggies!) the curry sauce is so good!
• 4 tips: recipe editor would not let me add to the prep notes that above so i will add it here, before adding to the blender it will help if you chop all the veggies and dates!

Skookum Jim's Turkey Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 16 ounces peanut oil
• 16 ounces soy sauce
• 32 ounces 7-up soda
• 2 tablespoons lemon juice
• 1 tablespoon horseradish
• 1/2 teaspoon garlic salt

Recipe

• 1 blend in small amounts in blender.
• 2 pour over turkey.
• 3 marinate overnight and cook over outdoor grill.

Spinach-artichoke Dip

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 8 ounces cream cheese
• 8 ounces sour cream
• 1/2 cup mayonnaise
• 1 cup spinach, drained
• 8 ounces artichoke hearts, chopped
• 1/2 medium sweet onion, chopped
• 2 tablespoons garlic, minced
• 10 ounces cheddar cheese, grated
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes

Recipe

• 1 cook spinach in microwave, drain all of the liquid out of it completely.
• 2 mix cream cheese, sour cream, and mayonnaise together until creamy.
• 3 add spinach, artichokes, onions, and garlic.
• 4 season with salt, pepper, and pepper flakes.
• 5 cook at 375 for 15 minutes, until bubbly.

Easy Refrigerator Pickles

Total Time: 96 hrs 10 mins Preparation Time: 96 hrs Cook Time: 10 mins

Ingredients

• 6 cups thinly sliced pickling cucumbers (about 2 pounds)
• 2 cups thinly sliced onions
• 1 1/2 cups vinegar
• 3/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 4 garlic cloves, thinly sliced

Recipe

• 1 place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
• 2 combine vinegar and remaining ingredients in a small saucepan; stir well. bring to a boil; cook 1 minute. pour over cucumber mixture; let cool. cover and chill at least 4 days.
• 3 note: pickles may be stored in the refrigerator for up to one month.

Garden Peas And Paneer In Chili-tomato Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 tablespoons sunflower oil (or olive oil)
• 9 ounches panir, cut into 1-inch cubes
• 4 green cardamom pods, bruised
• 2 bay leaves
• 1 onion, finely chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2-1 teaspoon chili powder
• 5 1/2 ounches chopped tomatoes (canned)
• 2 cups warm water (plus 2 tbsp)
• 1 teaspoon salt (or to taste)
• 1 1/4 cups frozen peas
• 1/2 teaspoon garam masala
• 2 tablespoons light cream
• 2 tablespoons fresh cilantro leaves, chopped

Recipe

• 1 heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. paneer tends to splatter in hot oil, so be careful. remove and drain on paper towels.
• 2 add remaining oil to the saucepan and reduce the heat to low. add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.
• 3 add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. add the tomatoes and cook, stirring, for 4-5 minutes. add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. add the 2 cups of warm water and salt. bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. add the paneer and peas and simmer for 5 minutes. stir in the garam masala, cream, and fresh cilantro. serve immediately.

Sauteed Broccoli Rabe

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 bunch broccoli rabe
• 3 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 quarts water

Recipe

• 1 bring water to boil in a 3.5 quart saucepan.
• 2 wash broccoli rabe and remove stems.
• 3 blanch greens in boiling water for two minutes, then drain and set aside.
• 4 in the same saucepan, place the olive oil, garlic and shallots. saute until garlic is transparent.
• 5 add the greens and salt. saute for five minutes.

Spinach-artichoke Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 28 ounces chickpeas (drained, but liquid reserved)
• 2 garlic cloves
• 1/4 cup olive oil
• 1/3 cup tahini
• 1/2 lemon (juice of)
• 10 ounces frozen spinach (thawed, squeezed, and drained)
• 14 ounces artichoke hearts, quartered (drained)

Recipe

• 1 in a food processor, puree the chickpeas and garlic. add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
• 2 add the spinach, and pulse a few times, until it is incorporated but not pureed.
• 3 transfer to a bowl and stir in the artichoke hearts by hand.
• 4 serve with fresh pita chips!

Roast Peppers With Feta Cheese And Olives

Ingredients

• 2 lbs mixed red and green sweet peppers
• 1/3 cup black olives, pitted (small olives)
• 2 tablespoons capers
• 2 tablespoons fresh parsley or 2 tablespoons basil, minced
• 2 tablespoons scallions, chopped
• 1 clove garlic, halved
• 3 tablespoons olive oil
• 2 teaspoons wine vinegar
• 1/2 cup feta cheese, cut into 1/2 inch cubes

Recipe

• 1 place peppers on baking tin under broiler about 2 inches from heat. roast, turning peppers as skins blacken until charred on all sides (10 to 15 minutes). peel under cold running water.
• 2 remove stems, seeds and cut into 1 1/2 inch wide strips.
• 3 leave in colander to drain.
• 4 combine drained peppers with all ingredients but cheese. marinate several hours.
• 5 remove the garlic clove and add the feta cheese before serving.

Mean Chef's Sauteed Mushrooms

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 6 tablespoons extra virgin olive oil
• 1 1/2 lbs button mushrooms, cleaned
• 3 tablespoons butter
• sea salt
• 1 tablespoon minced garlic
• 1 1/2 teaspoons chopped fresh thyme leaves
• 2 tablespoons lemon juice
• 1/2 cup wine
• 1 tablespoon chopped fresh flat-leaf italian parsley

Recipe

• 1 in a large skillet, heat the oil over high heat.
• 2 add the mushrooms.
• 3 do not move the mushrooms until they have caramelized on the bottom.
• 4 if you toss them too soon, they will release their liquid and begin to steam.
• 5 when the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• 6 add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
• 7 season with salt and pepper.
• 8 add the garlic.
• 9 saute another 2 minutes, and add the thyme and lemon juice.
• 10 cook to evaporate the liquid.
• 11 add the wine and reduce until the mushrooms are glazed with the sauce.
• 12 toss in the parsley and serve immediately.

Spinach-gruyére Gateau De Crepes

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1/2 medium onion, cut into 1/4-inch dice
• 1 ounce unsalted butter, plus more for sheet
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/4 cups grated gruyere cheese (4 oz.)
• 1 pinch of freshly grated nutmeg
• coarse salt & freshly ground black pepper
• olive oil
• 3 garlic cloves, minced (1t.)
• 5 ounces baby spinach (about 6 cups)
• 1 pinch crushed red pepper flakes
• coarse salt & freshly ground black pepper
• 1 lemon, for squeezing
• 12 crepes

Recipe

• 1 make the bechamel; place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. add flour, and cook, stirring constantly, for 2 minutes. whisk in milk in a slow, steady stream. cook, stirring constantly, until mixture has thickened, about 4 minutes. add 1 cup gruyere, and stir until cheese melts. remove from heat, add nutmeg, and season with salt and pepper.
• 2 to assemble; heat oil in a large saute pan over medium heat. add garlic, and cook, stirring occasionally, until wilted, about 2 minutes. add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. let cool slightly. squeeze out any excess liquid, and coarsely chop.
• 3 preheat oven to 450°f
• 4 reserve 2 tablespoons of bechamel. mix remaining bechamel and spinach in a medium bowl. butter and rimmed baking sheet. place 1 crepe on center of sheet and top with 3 tablespoons spinach mixture, spreading evenly. top with another crepe, then 3 tablespoons spinach mixture. repeat with remaining crepes and spinach mixture, ending with a crepe. spread reserved bechamel on top and sprinkle with remaining 1/4 cup cheese.
• 5 bake until cheese melts and turns golden brown, 10 to 12 minutes. let cool slightly, then transfer gateau de crepes to a platter. cut into wedges and serve warm.

Italian Marinated Eggplant (aubergine)

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 lb eggplant
• 1/2 cup vinegar
• 1/2 cup water
• 1/4 teaspoon salt
• 6 garlic cloves
• fresh mint or dried oregano or fresh parsley
• fresh hot pepper
• olive oil

Recipe

• 1 peel eggplant.
• 2 cut the eggplants into thin long strips, like french fries.
• 3 place in a colander, sprinkle with the salt, and set a plate and a weight on top. set the colander in a large bowl and set aside for at least 2 hours.
• 4 squeeze as much water as you can from eggplant.
• 5 place water and vinegar to boil.
• 6 place eggplant in boiling water for 3 minutes only. don't over cook or will be mushy.
• 7 drain in colander, set a plate and a weight on top. set colander in a large bowl and set aside for at least 4 hours i do overnight.
• 8 squeeze any remaining liquid you can out of eggplant. put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. shake up and refrigerate. makes 1 quart. enjoy!

Sauteed Cherry Tomatoes With Garlic Butter And Herbs

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 pint cherry tomatoes, stems removed,washed and dried
• 1/4 teaspoon salt
• 1 pinch ground pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped parsley
• 2 tablespoons thinly sliced green onions
• 1 1/2 teaspoons finely chopped garlic

Recipe

• 1 melt 1 tablespoon of the butter in large skillet over medium heat.
• 2 add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
• 3 stir in basil, parsley, green onion and garlic.
• 4 cook, stirring occasionally, 2 minutes longer.
• 5 reduce heat to low.
• 6 add remaining 1 tablespoon butter.
• 7 cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
• 8 serve immediately.

Pizzeria Uno Chicago Deep Dish Pizza

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup warm tap water (110-115 degrees)
• 1/4 ounce active dry yeast
• 3 1/2 cups flour
• 1/2 cup course ground cornmeal
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 lb mozzarella cheese, sliced thin
• 1 lb italian sausage, removed from the casing and crumbled
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2 garlic cloves, peeled and minced
• 5 fresh basil leaves, chopped fine
• 4 tablespoons grated parmesan cheese

Recipe

• 1 pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
• 2 add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
• 3 continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
• 4 let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
• 5 punch it down and knead it briefly.
• 6 press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
• 7 let the dough rise 15-20 minutes before filling.
• 8 preheat the oven to 500°f.
• 9 while the dough is rising, prepare the filling.
• 10 cook the sausage until it is no longer pink and drain the excess fat.
• 11 when the dough has finished its second rising, lay the cheese over the dough shell.
• 12 distribute the sausage and garlic over the cheese.
• 13 top with the tomatoes.
• 14 sprinkle on the seasonings and parmesan cheese.
• 15 bake for 15 minutes at 500°f, then lower the temperature to 400°f and finish baking for 25-35 minutes longer.
• 16 lift up a section of the crust from time to time with a spatula to check its color. the crust will be golden brown when done.
• 17 serve immediately.

Outstanding Corn Dip

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can corn (drained)
• 1 (15 ounce) can corn (yellow, drained)
• 1 (10 ounce) can diced tomatoes with green chilies (drained)
• 1 (8 ounce) package cream cheese (diced & softened)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cilantro

Recipe

• 1 preheat oven to 350°.
• 2 mix all ingredients in medium baking dish.
• 3 bake for 30 minutes.

Skip's Bbq Sauce

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (15 ounce) can tomatoes, crushed
• 1 cup water
• 1 medium onion, chopped fine
• 1/4 cup cider vinegar
• 2 garlic cloves, minced
• 1 tablespoon worcestershire sauce
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper

Recipe

• 1 add all ingredient to a crock pot ot 3 qt stock pot, and stir to combine.
• 2 cover and cook, 4 hours on low in crockpot.
• 3 or simmer in stock pot 2 hours.
• 4 allow to cool, and puree in a blender.
• 5 makes about 4 cups.

Corn And Chile Succotash

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 26 -32 ounces frozen corn, not thawed (i prefer and yellow mix)
• 1 medium pasilla chiles or 1 medium poblano chile
• 1 cup chopped onion (sweet onion or red onion)
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried mexican cilantro

Recipe

• 1 chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
• 2 in a large skillet (that you have a lid for), heat oil over medium-high heat.
• 3 add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
• 4 pour frozen corn into skillet. stir as much as possible and then cover.
• 5 cook covered for about 3 to 5 minutes.
• 6 stir corn mixture. corn should be thawed at this point.
• 7 cook for about 5 minutes without stirring. you want to corn to char a little bit but not too much.
• 8 when corn get some dark brown spots from the heat (but ideally not black), remove from heat.
• 9 season with salt, pepper, garlic powder and dried cilantro.
• 10 serve and enjoy!

Spinach-mushroom Rotolo

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 2 (16 ounce) cans italian plum tomatoes, drained and chopped
• 1/2 cup wine or 1/2 cup tomato juice
• 1/4 cup tomato paste
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups sliced mushrooms
• 1 (10 ounce) package fresh spinach, washed and chopped
• 2 garlic cloves, minced
• 2 teaspoons italian seasoning
• 4 ounces fat free cream cheese, softened
• 1/2 cup fat-free ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 lasagna noodles, cooked

Recipe

• 1 for marinara:.
• 2 saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
• 3 stir in tomatoes, wine, and tomato paste; heat to boiling.
• 4 reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. stir in lemon juice, salt and pepper.
• 5 for rotolo:.
• 6 coat large skillet with cooking spray: heat over medium heat until hot.
• 7 cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. cook, uncovered, over medium heat until liquid is gone, about 10 minutes. cool.
• 8 combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
• 9 spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
• 10 spoon marinara sauce over rotolo.
• 11 bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.

Italian Mayonnaise

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1 cup cream
• 1/2 cup mayonnaise
• 140 g tomato paste
• 1 -2 garlic clove, crushed
• salt & pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped or 1/4 cup spring onion
• 2 teaspoons dried basil (or a variation of the above ingredients)
• 1/4 cup canned green peppercorn, drained

Recipe

• 1 stir mayonnaise & tomato paste into the cream, add the garlic & salt & pepper.
• 2 leave plain or add one of the above variations.

Florentine Rolls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 4 green onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil, divided
• 1 (6 ounce) bag fresh baby spinach
• 1/4 cup fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (13 7/8 ounce) package refrigerated pizza dough (i have used both whole wheat dough and crescent rolls with great results!)
• 1/4 cup crumbled feta cheese
• 2 tablespoons toasted pine nuts
• 1 tablespoon butter, melted
• 1/4 cup finely shredded parmesan cheese

Recipe

• 1 preheat oven to 375. grease 12 muffin cups and set aside.
• 2 in a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
• 3 add spinach and basil; cook and stir over medium heat until just wilted. drain off excess liquid. stir in salt and pepper; set aside to cool.
• 4 on a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. brush surface of dough with remaining olive oil. spread spinach mixture to within one inch of the edges of the dough. sprinkle with feta and pine nuts.
• 5 starting with a long side, roll into a spiral. slice roll into 12 pieces and place cut-side up in prepared muffin cups. brush with butter and sprinkle with parmesan cheese.
• 6 bake for 18-20 minutes or until golden brown. let stand in muffin cups for 2 minutes. remove carefully and serve warm.

Sauteed Brussels Sprouts With Walnuts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout
• 2 teaspoons walnut oil
• 1 garlic clove, minced
• 4 tablespoons vegetable broth
• 1/8 teaspoon salt
• 1/8 teaspoon grated nutmeg
• pepper
• 1/4 cup chopped walnuts (best if toasted)
• 1/4 cup grated parmigiano-reggiano cheese

Recipe

• 1 trim off stem ends and thinly slice sprouts crosswise.
• 2 heat oil in a large nonstick skillet or saute pan over medium heat.
• 3 add sprouts, garlic, salt, nutmeg and pepper. saute 2 minutes.
• 4 add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
• 5 stir in walnuts and transfer to a serving dish and top with cheese.

Sauteed Brussels Sprouts With Chervil

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 slices bacon
• 2 tablespoons bacon drippings
• 2 lbs brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• 1 teaspoon chervil

Recipe

• 1 heat oven to 425.
• 2 fry bacon, reserve drippings.
• 3 place brussels sprouts on baking sheet.
• 4 toss with oil, 2 tbsp bacon drippings, salt, garlic and chervil.
• 5 roast 30 minutes, stirring at 15 minutes.
• 6 sprinkle brussels sprouts with bacon and.

Sauteed Brussels Sprouts

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 lb brussels sprout (outer leaves removed and washed)
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• kosher salt
• fresh ground pepper
• crushed red pepper flakes, to taste

Recipe

• 1 finely shred the brussels sprouts after thoroughly washing.
• 2 in a sauté pan, heat olive oil. add shallots and crushed red peppers and sauté about 2 minutes, add garlic and saute until golden. add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes.

Italian Marinara - The Best!

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/4 tablespoon anise seed
• 1/8 tablespoon crushed red pepper flakes
• 1 (28 ounce) can whole tomatoes
• 1 (6 ounce) can tomato paste
• 3 (8 ounce) cans tomato sauce
• 1 cup water
• 1/2 cup sliced mushrooms (optional)

Recipe

• 1 heat olive oil in large saucepan.
• 2 add onions - let cook one minute.
• 3 stir in garlic. cook until onion is translucent.
• 4 add all tomato products, water, and spices (mushrooms, if desired).
• 5 bring to a boil over high heat, stirring frequently.
• 6 lower heat and let simmer about 1 1/2 hours, stirring occasionally.

Mrs. Dash Seasoning

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup crushed dried minced onion flakes
• 4 teaspoons crushed dried vegetable flakes (schilling)
• 1 tablespoon garlic powder
• 1 tablespoon dried orange peel
• 2 teaspoons fresh coarse ground black pepper
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried savory
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon dried mustard
• 1/4 teaspoon celery seed
• 1/4 teaspoon kool-aid unsweetened lemonade mix
• 1 dash crushed dried rosemary

Recipe

• 1 combine all of the ingredients in a small bowl and stir well.
• 2 as you stir, crush the leafy spices for a finer blend.
• 3 store the spice blend in a covered container or a sealed shaker bottle.
• 4 makes about 2/3 cup.

Outrageous Orzo From C S P I

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 pints cherry tomatoes, halved
• 8 large garlic cloves, peeled and halved lengthwise
• 2 tablespoons extra virgin olive oil
• 1/4 cup pine nuts
• 1 1/2 cups whole wheat orzo
• 1/4 cup grated parmesan cheese
• fresh ground black pepper, to taste
• 1 bunch basil, chopped
• 1/2 teaspoon kosher salt

Recipe

• 1 preheat oven to 450°f on a rimmed baking sheet lined with foil, toss the tomatoes and garlic with the oil and put in the oven.
• 2 spread the nuts on another baking sheet and put in the same oven until they are well-browned, about 3 minutes.
• 3 remove the nuts and continuous roasting the tomatoes until they are lightly charred, a total of 15-20 minutes.
• 4 stir the orzo into a pot of boiling water and boil for 6 minutes. drain and return to the pot.
• 5 stir in the tomatoes and garlic. bring to a simmer and cook for 1-2 minutes.
• 6 remove from the heat and stir in the pine nuts, parmesan, pepper, basil, and up to 1/2 teaspoon salt.

Spinach-ricotta Pinwheel Lasagna

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 12 oven-ready lasagna noodles
• 8 garlic cloves, minced, divided
• 3 tablespoons olive oil, divided
• 2 (28 ounce) cans crushed tomatoes
• 2 teaspoons dried basil
• salt and pepper
• 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
• 2 cups part-skim ricotta cheese
• 3/4 cup grated parmesan cheese
• 1 cup shredded fontinella cheese or 1 cup fontina cheese

Recipe

• 1 heat oven to 400 degrees f. add lasagna noodles to 2 qts of piping hot salted tap water in a 9x13 baking dish. soak until soft, about 10 minutes. drain, stack and halve lengthwise to create 24 strips.
• 2 add 5 garlic cloves and 2 tbsp oil to a dutch oven on medium-high heat until garlic startes to sizzle. add tomatoes and 1/2 c water (more or less for a sauce that is neither gloppy nor thin). bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.
• 3 put basil and remaining 3 garlic cloves and 1 tbsp of oil in a large skillet on medium-high heat. when garlic starts to sizzle, add spinach. saute until warm, seasoning with salt and pepper to taste. stir in ricotta and 1/2 c parmesan.
• 4 to assemble -- spread 2 c tomato sauce in the 9x13 baking dish. working 6 noodles at a time, spread a generous 2 tbsp of spinach filling on each lasagna strip. roll up lengthwise to create a pinwheel shape. place folded end down in dish. repeat to make 4 rows of 6 noodles. drizzle remaining 2 c of sauce over all, sprinkle with fontinella and remaining 1/4 c of parmesan. cover with a cooking-spray-coated sheet of aluminum foil.
• 5 bake until bubbly, 30 to 35 minutes. remove foil, and leaving pan on upper-midde rack, broil until golden, 3-5 minutes longer. remove from oven; let rest 5 minutes. serve with remaining tomato sauce.

No Dough Pizza

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces cream cheese
• 2 eggs
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1/4 cup parmesan cheese
• 1/2 cup pizza sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1 teaspoon garlic, minced

Recipe

• 1 lightly spray pam in a 9 x 13 baking dish.
• 2 mix crust ingredients together; spread in baking sheet.
• 3 350 degrees fahrenheit oven.
• 4 bake 15 minutes until golden.
• 5 let cool 10 minutes.
• 6 spread with pizza sauce and mozzarella cheese.
• 7 bake 10 minutes more until cheese melts.

Greek Style Lentils

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 lb lentils
• 1 large onion, chopped
• 4 -5 large garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 -2 bay leaf
• 16 ounces no-salt tomatoes
• 3 ounces no-salt tomato paste
• fresh ground black pepper
• 1/4 cup vinegar (or to taste)
• 1/4-1/2 cup red wine (optional)

Recipe

• 1 wash and sort lentils. put them and 2 qts. water over medium heat.
• 2 when they begin to simmer, add everything else.
• 3 continue to simmer, uncovered, until they are cooked and sauce is thickened, about 30 minutes.

Stuffed Chayote With Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 16 ounces chayotes, split with seed removed
• 2 ounces olive oil
• 2 garlic cloves, minced
• 1/4 cup spanish onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 cup green bell pepper, diced
• 1/2 cup shiitake mushroom, chopped
• 1/2 cup tomato, peeeled and diced
• 4 sprigs parsley, chopped
• salt, to taste
• black pepper, to taste
• tabasco sauce, to taste
• 2 ounces cheddar cheese, shredded
• 1 ounce parmesan cheese, grated

Recipe

• 1 boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. remove from water and set aside.
• 2 heat oil in a large saute pan over medium-high heat. add the garlic and saute or 1 minutes. add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated.
• 3 turn the heat to low and add the tomatoes and parsley. season with the salt, pepper and tabasco sauce. let cool slightly.
• 4 spoon the mixture into the squash halves and top with the cheeses.
• 5 bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. approximatly 20 minutes. serve immidiately.

Sauteed Cherry Tomato Couscous

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 cups vegetable stock
• 1 1/2 cups couscous
• 1 tablespoon extra virgin olive oil
• 2 cups cherry tomatoes, cut in half
• 1/4 cup fresh spinach leaves, torn
• 1/4 cup chickpeas
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tablespoon fresh basil, chopped
• coarse salt, to taste
• fresh coarse ground black pepper, to taste

Recipe

• 1 place stock in a large saucepan over high heat. bring to a boil and remove immediately from heat. bring to a boil and remove immediately from heat. season with salt and pepper. add couscous, stir and cover. let stand 5 minutes or until liquid is absorbed.
• 2 meanwhile, heat oil in a large saute pan over medium high heat. when hot, add tomatoes, spinach, chick peas, garlic and shallot. saute for 3 minutes or until tomatoes start to soften. add basil and toss well. season with salt and pepper.
• 3 fluff couscous with a fork and transfer to serving bowl. add tomato mixture and gently combine. serve at room temperature.

Spinaci Alla Fiorentina (spinach Florentine Style)

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 1/2 cups milk
• 3 lbs fresh spinach
• 3 tablespoons olive oil
• 1 large garlic clove, minced
• 4 tablespoons freshly grated parmigiano
• salt
• pepper
• 1 pinch grated nutmeg
• butter, to grease the pan

Recipe

• 1 make a balsamella by melting the butter in a heavy saucepan on low heat. when the butter reaches the frothing point add the flour. mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but i find i get less lumps if i add a little at a time whisking continuously -- your goal is a nice creamy sauce. remove from heat an cover until needed.
• 2 make sure spinach is clean and cut out any tough stems. chop coarsely.
• 3 place olive oil in a pan and warm on medium heat. add the garlic and spinach. toss and cook until wilted and the garlic is lightly browned.
• 4 toss the spinach with the balsamella. add the cheese, nutmeg salt and pepper to taste.
• 5 butter the bottom and sides of a 13 1/2 x 8 3/4 inch baking dish.
• 6 pour the spinach mixture into the dish and bake in a preheated 375 f oven for about 25 minutes. the top should be a little brown and bubbling.

Spinach-ham Braid

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (4 1/4 ounce) can underwood deviled ham
• 1 large egg
• 3/4 cup finely shredded old cheddar cheese
• 1 green onion, finely chopped
• 1 teaspoon fresh minced garlic
• black pepper
• salt (optional)
• tabasco sauce (to taste) (optional)
• 1 (10 ounce) package frozen chopped spinach (thawed and hand-sueezed dry)
• 1 (13 ounce) can refrigerated prepared pizza crust
• 1 egg, mixed with
• 1 teaspoon cold water

Recipe

• 1 heat oven to 375°f.
• 2 prepare and ungreased baking sheet.
• 3 in a bowl combine the deviled ham with 1 egg; mix well to combine.
• 4 add in the shredded cheese, green onion, chopped spinach and black pepper; mix well to combine.
• 5 add in salt and tabasco to taste (if using).
• 6 unroll the refrigerated pizza dough and place on a surface.
• 7 press out using your hands to a 14 x 9-inch rectangle.
• 8 in a small cup or bowl whisk together 1 egg with the 1 teaspoon cold water.
• 9 brush the egg/water mixture over the dough (save the remaining mixture to brush on top of filled dough).
• 10 spread the spinach mixture lenghwise in a 4-inch wide strip down the center of the dough to within 1/4-inch of each end.
• 11 using a sharp knife make slits 1-inch apart on the longs sides of rectangle, just to the edge of the filling.
• 12 fold strips of dough alternately over the filling to create a braid.
• 13 fold the ends of the braid under to seal.
• 14 brush top with remaining egg wash.
• 15 bake for 20-25 minutes or until golden brown.
• 16 cool for 10 minutes before slicing.

Pepperoni Spiced Seitan

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 1/4 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 3/4 teaspoon salt
• 1 1/2 tablespoons pizza seasoning (penzey's)
• 2 -3 teaspoons spanish smoked paprika
• 3/4 teaspoon mustard seeds, whole
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons olive oil
• 2/3 cup water
• 4 tablespoons tomato paste
• 1 teaspoon liquid smoke
• 1/2 teaspoon honey

Recipe

• 1 preheat oven to 325°f mix dry ingredients in a large bowl. mix the wet ingredients a smaller bowl.
• 2 pour the wet mixture into the dry, stirring well. add more water if necessary. remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
• 3 roll into a log shape, about 7 inches long. place the log on foil and roll it up in the foil, twisting the ends to seal. bake for 1 hour and 15 minutes, turning over after 45 minutes.
• 4 remove from oven and unwrap to cool. slice as needed and store leftovers wrapped in plastic wrap in the fridge.

Peppery Black Bean Salsa

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 4 jalapeno peppers, finely chopped
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 cups fresh corn or 2 cups frozen corn
• 1 medium sweet red pepper, diced
• 1 cup chopped tomato
• 1 medium red onion, chopped
• 1/3 cup lime juice
• 2 tablespoons minced fresh cilantro or 2 tablespoons parsley
• 1 tablespoon minced garlic
• salt

Recipe

• 1 combine all ingredients in a bowl.
• 2 stir and mix well.
• 3 cover and chill.

Possum's Spinach Artichoke Dip

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 package boston market frozen creamed spinach
• 1 can artichoke heart
• 1 package shredded cheese (cheddar or mozzarella)
• 1 cup grated cheese (parmesan or romano)
• 1 cup mayonnaise or 1 cup sour cream
• 4 cloves garlic
• green onion
• salt and pepper

Recipe

• 1 microwave the package of frozen creamed spinach just enough so that it's thawed, yet uncooked.
• 2 add creamed spinach to a good-sized bowl that's oven-safe.
• 3 chop artichoke hearts and add to bowl.
• 4 add shredded cheese to the bowl, and mix thoroughly.
• 5 chop green onions and add to bowl.
• 6 add the mayonnaise (or sour cream) to the bowl, and mix again.
• 7 crush garlic, and add to the bowl, mixing after every clove.
• 8 add most of the grated cheese (leave a bit left over), and mix thoroughly.
• 9 add salt and pepper to taste, and mix.
• 10 sprinkle remaining grated cheese over the top of the mixture.
• 11 place bowl in pre-heated oven at 350° for 30 minutes.
• 12 serve with crackers or tortilla chips.
• 13 enjoy!

Pepperoni Stromboli

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 (6 1/2 ounce) packages pizza dough mix (i use martha )
• 2 egg yolks, reserve egg whites for later
• 1 tablespoon parmesan cheese
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1/2 lb pepperoni
• 1/2 lb mozzarella cheese

Recipe

• 1 prepare dough as directed on package. roll out into a rectangle.
• 2 mix next seven ingredients ã¯â¿â½ spread on rolled out dough.
• 3 layer with pepperoni and mozzarella.
• 4 roll like a jellyroll, brush with egg . bake at 350 for 20-25 minutes.
• 5 serve slices with pizza sauce for dipping. makes 2 rolls.

Coriander Mint Chutney

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups fresh cilantro leaves, and tender stems loosely packed
• 1 cup fresh mint, loosely packed
• 1 cup onion
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon ground cumin
• 1 teaspoon green chili pepper, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons plain yogurt

Recipe

• 1 process all the ingredients in a food processor until smooth and creamy, not watery. refrigerate up to a week.

Kale Ricotta Dip

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups kale, stems and tough ribs stripped out and discarded, leaves sliced
• 1 small onion, sliced
• 4 garlic cloves
• 1/4 cup water
• 3/4 cup low-fat ricotta cheese
• 1 1/2 tablespoons parmesan cheese
• 1 teaspoon lemon juice
• lemon zest
• 1/4 teaspoon sea salt
• 1 teaspoon red pepper flakes (to taste)

Recipe

• 1 in a large saucepan, combine kale, onion, garlic and 1/4 cup water. set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out.
• 2 transfer vegetables and any liquid in the pan to a food processor or blender and let cool a few minutes. add ricotta, parmesan, lemon juice and zest, salt and pepper flakes. process until smooth.
• 3 transfer to a bowl and serve.

Kale With Lemon And Honey (vegan Friendly)

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 tablespoon grapeseed oil
• 1 medium walla walla onion, peeled and sliced into crescents
• 1 medium lemon (sliced thinly, seeds removed and slices cut into eighths)
• 1 tablespoon honey or 1 tablespoon agave
• 1 1/2 lbs kale, tough stems & ribs removed, leaves chopped
• 1 garlic clove, peeled and minced
• salt, to taste
• cracked black pepper, to taste

Recipe

• 1 in a large skillet, heat oil over medium-high heat.
• 2 add onion, lemon and honey and cook, stirring, until lemon begins to break down and the honey and onion start to caramelize, about 3-4 minutes. *lower* heat if the honey starts to burn though!
• 3 add kale and garlic; cook, stirring, until kale is just wilted, abut 2 minutes.
• 4 season with salt and cracked black pepper.

Kale Mac N Cheese #sp5

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 2 garlic cloves, minced (or more if you like garlic!)
• 1 bunch kale
• 20 ounces simply macaroni & cheese

Recipe

• 1 heat 2 tbsp olive oil over med-high heat.
• 2 add 1 medium yellow onion minced and saute until soft, about 5 minutes.
• 3 add 2 cloves garlic minced (or more if you like garlic!) and saute until fragrant, 30-60 seconds while stirring frequently so it doesn't burn.
• 4 add one bunch (approx 8 oz or more) kale (tough stems removed and leaves chopped) to pan and toss to coat with onion/garlic/oil mixture.
• 5 add 1-2 tbsp water to pan and cover with lid. allow kale to steam until bright green and tender approx 5 mins, tossing kale 1-2 times in the interim.
• 6 add 20 oz package simply macaroni and cheese to skillet and stir to combine.
• 7 season with pepper, heat through and serve!

Spinach-stuffed Portobello Mushrooms

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 portabella mushrooms (large)
• 1/4 cup onion, chopped
• 2 eggs, lightly beaten
• 1/2 cup reduced-fat sour cream
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup seasoned stuffing mix, crushed
• 1/2 cup feta cheese, crumbled
• 1/2 teaspoon garlic salt
• 3 tablespoons parmesan cheese, shredded

Recipe

• 1 line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
• 2 remove stems from mushrooms; set caps aside and chop stems.
• 3 saute the stems and onion in a small amount of water until soft.
• 4 in a small bowl, combine the eggs and sour cream.
• 5 stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
• 6 place on prepared baking sheet.
• 7 bake at 350 degrees for 35 minutes.
• 8 sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

Sauteed Corn With Basil, Onion And Garlic

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen corn kernels
• 1 small onion, chopped
• 1 large garlic clove, chopped
• 2 -4 large basil leaves, rough chopped
• 2 tablespoons butter
• 1/4 cup water
• salt and pepper

Recipe

• 1 soften onions and garlic in a sautee pan with butter.
• 2 add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes.
• 3 add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.

Sauteed Crookneck Squash And Egg Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1 cup maui onion (sliced thin)
• 2 serrano peppers (small diced)
• 1 lb crookneck yellow squash (sliced-half moon)
• 1/4 cup chardonnay wine (barefoot celllars)
• 2 tablespoons minced garlic cloves (split)
• 16 ounces baby spinach
• 1 lemon (4-wedges)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper (fine)
• 16 ounces egg noodles (blanched)
• 1/2 cup italian parsley (chopped)
• 1/2 cup small caper (drained)

Recipe

• 1 place 1-tablespoon olive oil in a hot saute pan. add 1-tablespoon garlic and saute for a minute. add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
• 2 heat a large saute pan with olive oil. add onions, serrano pepper, crookneck squash and garlic. season with salt and pepper. saute for 2-3 minutes. add chardonnay wine and reduce by half.
• 3 place egg noodles is salted water and finish cooking.
• 4 drain noodles and place in a large bowl. add spinach, parsley and capers. lemon juice and toss. season with salt and pepper to taste. place in warm bowls and serve.
• 5 garnish with fresh italian parsley.

Spinach-feta Stuffed Mushrooms Caps (vegetarian)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 12 mushroom caps (use very large caps)
• olive oil
• coarse black pepper (to taste)
• 1 (10 ounce) package frozen spinach
• 3/4-1 cup crumbled feta cheese
• 1/2 cup finely chopped onion (or use green onions)
• 2 teaspoons fresh minced garlic
• 1/3 cup chopped fresh parsley
• 1/2 cup chopped walnuts (toasted is better to use)

Recipe

• 1 set oven to 400 degrees.
• 2 place the mushroom caps onto a baking sheet stem-side down.
• 3 bake for about 6-8 minutes or long enough to release their moisture and dry out.
• 4 reduce oven temperature to 350 degree f.
• 5 turn the caps stem-side up then brush each cap with olive oil.
• 6 season each cap with coarse black pepper and a little salt.
• 7 place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
• 8 drain in a strainer and cool the spinach (i just run cold water over to cool faster).
• 9 hand-squeeze out all the moisture in the cooled spinach then place into a bowl.
• 10 add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
• 11 season with fresh coarse black pepper.
• 12 divide the mixture between the caps.
• 13 bake (350 degree f) uncovered for about 15 minutes.

Italian Infused Oil

Total Time: 336 hrs 5 mins Preparation Time: 5 mins Cook Time: 336 hrs

Ingredients

• 1 cup olive oil
• 1 strip lemon peel
• 2 garlic cloves, sliced
• 2 teaspoons fresh rosemary, chopped
• 1 large fresh basil sprig, bruised
• 1 teaspoon red pepper flakes (optional)

Recipe

• 1 place herbs and spices in the bottle.
• 2 add warm oil.
• 3 cover and let stand for 2 weeks.
• 4 taste the oil. if the flavor isn't strong enough, add more flavorings. you may leave the herbs in the oil or strain them out. once the oil is infused, keep it in the refrigerator. it may get cloudy from the cold, but should clear up when it reaches room temperature. the oil should last, refrigerated, for up to 1 month.
• 5 optionally if you are in a hurry to make this herb you may use a crockpot. put all ingredients in crock and cook on high for 1 1/2 hours. cool and bottle.

Stuffed Chilies

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 4 pasilla chiles
• 1 yellow onion
• monterey jack cheese, grated
• cream cheese
• garlic
• 2 tablespoons butter
• 2 tomatoes
• 1 (8 ounce) can tomatoes

Recipe

• 1 saute onions in garlic and your choice of seasonings.
• 2 roast chilies.
• 3 put chilies in caserole dish and stuff with half cheese, half cream cheese.
• 4 add canned and fresh tomatoes on top with chieese.
• 5 bake at 350 for 25 minutes.

Plain Spaghetti Parmesan

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 16 ounces spaghetti
• 2 cups parmesan cheese, grated
• 2 cups parmesan cheese, shredded (optional)
• pepper or garlic salt

Recipe

• 1 boil the spaghetti noodles.
• 2 drain, put noodles back in pot.
• 3 serve noodles on a plate.
• 4 add pepper, stir into the noodles (with this step, you can use garlic salt also, but is better with just pepper).
• 5 add a lot of parmesan cheese while noodles are still hot, using a lot is best.
• 6 add shredded (optional).
• 7 enjoy!

Italian Kale

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1/4 cup pine nuts or 1/4 cup slivered almonds
• 1 large garlic clove, sliced
• 1 lb kale, coarsely chopped
• 1/4 cup raisins
• 1/3 cup water
• 1/2 teaspoon salt

Recipe

• 1 heat 1 teaspoon oil in large nonstick skillet over medium heat. stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. put into a small bowl.
• 2 heat remaining 1 teaspoon oil in same skillet. add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. add 1/3 cup water, the kale, raisins and salt.
• 3 cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. stir in almonds and serve immediately.

Sauteed Corn And Bell Pepper Relish

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large ears fresh corn kernels
• 1 red bell pepper (red, yellow or green)
• 1 1/2-2 tablespoons corn, olive or 1 1/2-2 tablespoons grapeseed oil
• 1 jalapeno pepper, finely chopped
• 1 -2 garlic clove, minced
• 1/3 cup chopped fresh cilantro (optional) or 1/3 cup basil (optional)
• salt
• 1 pinch sugar
• fresh ground black pepper or cayenne pepper
• 1 -2 tablespoon cider vinegar (or to taste)

Recipe

• 1 husk the corn, remove the silk, rinse well with cold water and then pat dry with paper toweling. cut the kernels from the cobs, scraping to extract as much corn milk as possible. discard the cobs and set the corn kernels aside.
• 2 core and cut the peppers, cut into thin strips, about 1/8-inch thick.
• 3 heat the oil in a large heavy skillet. add the bell peppers, jalapenos, garlic, cilantro or basil and saute, stirring a couple times, for 5 to 7 minutes or until the peppers are soft and slightly wilted. remove the pan from the heat.
• 4 stir the corn into the pan, mixing well with the vegetables. then stir in the salt and black pepper and saute the vegetables 5 minutes longer. stir a couple times or until the corn is tender and has picked up a golden glow.
• 5 stir in the vinegar and heat the corn 2 or 3 minutes longer. serve the dish hot or at room temperature.

Greek Style Sea Scallops Brochettes

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 2 tablespoons olive oil (preferably extra-virgin)
• 2 large garlic cloves, pressed
• 1 1/2 tablespoons chopped fresh oregano (or 1 1/2 teaspoons dried oregano)
• 12 large sea scallops
• 1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
• 8 bay leaves
• 4 bamboo skewers (8-to 10-inch, soaked in water 30 minutes)

Recipe

• 1 whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
• 2 add sea scallops and toss to coat with oil mixture.
• 3 prepare barbecue (medium-high heat) or preheat broiler.
• 4 alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
• 5 grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
• 6 transfer to plates and serve.

No Dough Pizza Low Carb Cream Cheese Pizza Crust

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 (8 ounce) package cream cheese, room temperature
• 2 eggs
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• 1/2 cup pizza sauce (may need more to cover crust)
• 1 1/2 cups shredded mozzarella cheese
• pepperoni or ham or sausage or mushrooms or bell pepper, etc

Recipe

• 1 preheat oven to 350.
• 2 lightly spay a 9×13 baking dish with cooking spray. with a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. spread into baking dish. bake for 15-20 minutes, or until golden brown. allow crust to cool for 10 minutes.
• 3 spread pizza sauce on crust. top with cheese and toppings. sprinkle pizza with garlic powder. bake 8-10 minutes, until cheese is melted.

Shady Maple Sweet Garlic Pickles

Total Time: 48 hrs 10 mins Preparation Time: 10 mins Cook Time: 48 hrs

Ingredients

• 32 ounces sliced dill pickles, i used hamburger dill chips
• 4 garlic cloves, peeled
• 1 1/2 cups sugar
• 2/3 cup vinegar

Recipe

• 1 drain pickles.
• 2 peel and slice garlic cloves.
• 3 in the empty jar layer 1/4 cup sugar, slices of garlic, pickles.
• 4 continue layers.
• 5 when the layers are complete pour vinegar over pickles.
• 6 fill the jar to the top, you may need more vinegar.
• 7 close the jar tightly and turn upside down daily for 2-3 days.
• 8 store in refrigerator.
• 9 shake jar occasionally to make sure sugar is completely dissolved.
• 10 cook time is refrigeration time.

Lemon Shallot Scallops - Weight Watcher Friendly

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 1/2 lbs sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter
• 3 tablespoons shallots, minced
• 1/2 teaspoon garlic, minced
• 1/4 cup dry wine
• 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped
• lemon wedge (optional)

Recipe

• 1 heat oil in a large skillet over medium high heat. sprinkle scallops with salt and pepper. add scallops to pan and saute 2 minutes on each side. remove scallops from pan and keep warm.
• 2 melt butter in pan. add shallots and garlic; saute 30 seconds. add wine and juice; cook 1 minute. return scallops to pan; toss to coat. remove from heat; sprinkle with parsley. serve with lemon wedges if desired.

Skinny Stuffed Artichokes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large artichokes
• 2 lemons, 1 juiced, 1 cut in half
• 2/3 cup bulgar wheat
• 1 garlic clove, crushed
• 1 1/2 cups low sodium vegetable broth, divided
• 2 medium carrots, coarsely chopped
• 1/4 cup feta cheese (crumbled)
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Recipe

• 1 1. bring a large pot of water to a boil.
• 2 2. remove artichoke stems and discard.
• 3 3. slice off the top inch of 1 artichoke. using kitchen shears, cut off the sharp tip of each leaf. separate leaves and pull out enough from the center to reveal the fuzzy choke.
• 4 4. scoop out choke with a teaspoon and squeeze some juice from 1 lemon half into the cavity, then use the other lemon half to rub the artichoke all overt prevent discoloration. repeat with remaining artichokes.
• 5 5. pour lemon juice into the boiling water; add artichokes. cook for 25 minutes or until tender. meanwhile, place bulgur and garlic in a heatproof bowl.
• 6 6. bring 1 cup broth to a boil; pour over bulgur. cover and let sit for about 30 minutes or until liquid is absorbed.
• 7 7. mix in next 6 ingredients.
• 8 8. preheat oven to 350.
• 9 9. drain cooked artichokes on paper towels for about 5 minutes, then transfer to baking dish.
• 10 10. spoon the bulgur stuffing into each artichoke cavity, then pull the leaves apart and fill the spaces between them.
• 11 11. pour remaining 1/2 cup broth into bottom of dish.
• 12 12. drizzle olive oil over artichokes.
• 13 13. bake for about 20 minutes or until heated through.

Sauteed Bok Choy With Mushrooms

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 lbs bok choy
• 2 tablespoons vegetable oil
• 3 green onions, chopped
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, crushed
• 1 teaspoon crushed red pepper flakes
• 3/4 teaspoon salt
• fresh ground black pepper
• 3 tablespoons coconut milk or 3 tablespoons vegetable broth

Recipe

• 1 cut off the base of the bok choy stalks; discard. separate the stalks and leaves. if the stems of the bok choy leaves are large, chop finely. wash the leaves and stalks; drain in a colander.
• 2 heat the oil in a large skillet or saucepan over medium-low heat. stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

Kale (winter Greens) With Garlic

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 lbs greens, stems removed, leaves washed well and cut into 1 inch pieces
• 1/4 cup water, more if needed
• 2 1/4 teaspoons salt
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon black pepper, freshly grounded

Recipe

• 1 put the greens, with the water that clings to the leaves after washing, in a large pot.
• 2 add the ¼ cup water and the salt.
• 3 bring to a boil over moderately high heat and cook, stirring occasionally, until the kale wilts, about 5 minutes.
• 4 if all of the water evaporates, add another ¼ cup or so to the pot.
• 5 continue cooking, stirring occasionally, until the kale is tender, about 3 minutes.
• 6 drain.
• 7 in the same pot, heat the oil over moderately high heat. add the garlic and cook, stirring, for 30 seconds.
• 8 add the kale and cook, stirring occasionally, for a 5 more minutes.
• 9 stir in the fresh pepper.
• 10 serve.
• 11 note: i use kale in this recipe, but you can use any kind of winter green you prefer.
• 12 also, prep. time depends on how well you wash your greens. it takes me a long time because i wash every single green by hand twice. but then most of mine have come out of the garden and are dirty.

No Fail Pizza Dough

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 1 cup hot water
• 2 1/4 teaspoons active dry yeast (1 envelope)
• 2 teaspoons honey
• 2 tablespoons extra virgin olive oil (divided)
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Recipe

• 1 in a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. let the mixture sit for 5-10 minutes.
• 2 in a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
• 3 add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. mix by hand until smooth. continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. you may not need all of the flour.
• 4 turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
• 5 in a large mixing bowl add remaining olive oil. place the dough in the bowl, turning to coat with the oil. cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
• 6 pound the dough down and divide into 2 balls to make two 8â?? pizzas, or keep as one large ball to make a 16â?? pizza. let dough sit for 5 minutes.
• 7 roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
• 8 add desired sauce, toppings and cheese.
• 9 cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.

Raw Asparagus Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/4 cups diced fresh asparagus
• 3 garlic cloves
• 1/3 cup parmesan cheese
• 1/2 cup extra virgin olive oil

Recipe

• 1 put everything in a food processor.
• 2 slowly add the olive oil.
• 3 serve cold.