Courtesy of www.greenmountaincreamery.com
1 cup Green Mountain Creamery Plain Greek Yogurt, 0% or 5% fat
1 cup cauliflower, cut into bite-sized florets
1 pound dried pasta, ziti or penne
1/3 cup whole milk ricotta cheese
1/3 cup mayonnaise
1 large garlic clove, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon anchovy paste
1 cup feta, crumbled
1/4 cup fresh basil, chopped (save 1 TBSP for garnish)
1 tablespoon fresh mint, chopped
1/4 cup olive oil
Salt and pepper to taste
Bring a big pot of salted water to a boil. Blanch the cauliflower florets for 30 seconds and remove with a slotted spoon. Set aside.
In the same pot of water, cook the pasta until just tender. Drain, toss with cold water and set aside.
In a large bowl of a food processor, combine the yogurt, ricotta, mayonnaise, garlic, lemon juice, lemon zest, anchovy paste, 1/2 cup of the crumbled feta, basil and mint. Blend until smooth. With the processor running, slowly pour in the olive oil until emulsified. Season to taste with salt and pepper.
Toss the pasta with the yogurt dressing and gently fold in the remaining feta, the artichoke hearts, green olives, capers and cherry tomatoes. Garnish with remaining
Courtesy of www.calcherry.com
Makes 2-3 dozen
Bing Cherry Jam:
1 pound fresh California Bing cherries, washed and pitted (about 2 cups)
1/8 cup water
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 cup sugar
1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla or almond extract
2 cups flour
Preheat oven to 350◦ F.
For jam: Combine cherries & water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar & stir gently until sugar dissolves. Bring to a boil & boil rapidly for 10 minutes, stirring on occasion, until thick & syrupy. Pour into a shallow bowl & cool, or alternately refrigerate until jam is set. This can be made a day ahead.
For cookies: Beat butter & sugar with an electric mixer until creamy. Beat in egg & vanilla or almond extract. Add flour & mix until just combined. Form dough into 1-inch balls and arrange on an ungreased cookie sheet. Using your thumb, make an impression in the center of each ball. Fill each cookie with cherry jam making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set & lightly browned on bottom. Remove from pan & cool on wire rack.
Note: For more uniform cookies, refrigerate the dough for 30 minutes before forming into balls.
Courtesy of Fire Cider
This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food. If you don’t have skewers, don’t fret; you can simply skip that step.
1 pound of Brussels sprouts
1/8 cup pine nuts, finely diced
Parmesan cheese (or a good aged cheddar)
- Trim and peel away the outer leaves of each Brussels sprout and then halve them. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.
- Line a baking dish with parchment paper and place the skewers halved-side up. Drizzle olive oil and Fire Cider over each skewer, trying to “fill up” the Brussels sprouts.
- Bake the skewers at 400 degrees for about 30 minutes, until they are cooked and crispy. Plate the skewers on a serving tray and cover them with shaved Parmesan and pine nuts.
1 tbsp. Cooking oil
1 lb. mushrooms
3 cloves garlic
½ tsp. salt
½ tsp. fresh-ground black pepper
2 lb. monkfish fillets
1/4 cup heavy cream
- Heat the oven to 450°F. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms & cook until starting to brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 tsp each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.
- Sprinkle the fish with the remaining 1/4 tsp each salt & pepper. Put the fish on top of the mushrooms & scallions and transfer the pot to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-thick fillets. Remove the monkfish from the pot & put the pot on top of the stove. Add the scallion tops and the cream to the pot. Bring to a simmer & continue simmering the sauce until it starts to thicken, 1 to 2 minutes. Serve the fish topped with the sauce.
1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 tablespoon olive oil
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 garlic clove, minced
4 (6-ounce) pollock
- Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag; discard marinade.
- Prepare grill or broiler.
- Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily.