org WEEKLY SPECIALS 4/12/15 Courtesy of   23 cup espresso coffee beans 12 vanilla bean pod (If you don’t have a vanilla bean, substitute 2 teaspoons vanilla extract, and add it after you strain the custard.) 1 12 cups heavy whipping cream 1 12 cups Organic Valley Half and Halflarge egg yolks 23 cup sugar 1 tablespoon flour 14 teaspoon salt Directions: 1. Place coffee beans in a plastic bag; pound them with a flat heavy   instrument to coarsely chop them. Split vanilla pod lengthwise; scrape out seeds. Combine coffee, vanilla beans and skin, heavy cream and half & half in a heavy saucepan. Bring to simmer, turn off heat, cover pan and let stand 30-60 minutes to steep the coffee and vanilla in the hot cream. 2. Whisk egg yolks in a bowl until smooth. Gradually whisk in the sugar until the mixture is thickened and pale. Whisk in flour and salt. Gradually whisk in the coffee-cream mixture. Return mixture to pan and cook, stirring constantly and without boiling, until custard thickens enough to coat the back of a wooden spoon, 6-8 minutes. Strain through a fine-mesh strainer into a clean bowl. Let cool, stirring occasionally. Cover and chill thoroughly. 3. Stir the custard mixture. Freeze in an ice cream machine according to manufacturer’s directions. Enjoy the frozen custard right after churning or transfer it to an air-tight container and freeze it 4-8 hours before serving.




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1 small eggplant (about 1 pound), trimmed & cut into 8 slices

Nonstick cooking spray

1/2 teaspoon dried Italian seasoning

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper

2 large egg whites, lightly beaten 3 cups crispy rice cereal, finely crushed

2 tablespoons grated Parmesan 4 boneless skinless chicken cutlets (12 to 14 ounces total)

4 teaspoons olive oil

1 1/3 cup Daily Pantry Crushed Tomatoes

1/2 cup shredded part-skim mozzarella cheese


  1. Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F.
  2. Meanwhile, combine the flour & cayenne in a shallow dish. Combine the egg whites & 1 teaspoon water in a second dish. Combine the cereal & parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with flour & tap off the excess. Coat with egg whites & place in the cereal mix & press until well coated on both sides. Repeat with the remaining chicken.
  3. Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 minutes. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
  4. Place 2 eggplant slices on each chicken cutlet and top evenly with the sauce and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.





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1 pkg.  (2-layer size) white cake mix

1 cup  boiling water

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Few drops food coloring, any color

24 JET-PUFFED Marshmallows

24 JET-PUFFED Miniature Marshmallows

¼ cup colored sugar


PREPARE cake batter and bake as directed on

package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.

TINT COOL WHIP with food coloring; spread onto cupcakes.

CUT each large marshmallow crosswise into 5 pieces with kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with sugar.




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4 ounces baby arugula

1/2 c. unsalted shelled pistachios*

2 teaspoons kosher salt

1 tsp. black pepper

4 small cloves garlic, finely minced

1/2 c. oven-roasted tomatoes

1/2 c. extra virgin olive oil


1 lb.  gemelli pasta, cooked according to package & cooled

1 c. Aged Parmesan cheese, shredded

1/2 c. pitted kalamata olives, coarsely chopped

1 c. red bell pepper, julienned

Extra virgin olive oil, optional


Place all pesto ingredients in food processor and pulse   until fairly smooth paste forms. Combine pasta with cheese, olives and red pepper in ceramic bowl. Pour pesto over and toss until salad ingredients are evenly coated. For more moist salad, add olive oil as desired. The salad can be served warm or cold. To serve warm, reheat pasta before adding other ingredients.

*If using salted pistachios, cut salt back to 1 teaspoon.







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1 jar (15 oz.) Classico® Creamy Tomato &

Roasted Garlic Pasta Sauce

2 tbsp Olive oil

1 Lemon

2 tbsp Tarragon leaves, dried

1/2 tsp. Salt

1/2 tsp. Black pepper

1/2 lb. Raw shrimp, cleaned

2 tbsp Butter

2 Shallots, finely chopped

1/4 cup Chardonnay wine

1 cup Half and half

1 package (16 oz.) Linguine pasta

  1. Zest the outer lemon rind and set aside.  Squeeze the juice from the lemon into a shallow dish.
  2. Whisk together the lemon juice & olive oil. Add half the lemon zest, 1 teaspoon of the tarragon, salt & pepper.  Stir to combine.
  3. Add the shrimp to the lemon mixture, coating well.  Cover with plastic wrap and refrigerate for 30 minutes.
  4. Cook linguini according to package instructions until al dente.
  5. In large sauté pan, melt butter & add chopped shallots.  Cook over medium heat until shallots are translucent.
  6. Remove marinated shrimp from refrigerator & transfer to sauté pan with shallots. Increase heat to medium-high & cook until they turn pink, turning half way through (30 seconds per side).  Remove from pan & set aside.
  7. Add chardonnay to pan and cook until reduced by half, stirring with a wooden spoon to release any brown bits from the bottom of the pan.
  8. Add remaining lemon zest and tarragon to pan.
  9. Add the Classico® Creamy Tomato & Roasted Garlic Pasta Sauce and bring to a simmer while stirring occasionally.  Once sauce is simmering, stir in half & half and remove from heat.
  10. Toss cooked linguine with sauce and top with cooked shrimp.