Caprese Salad Skewers (mini mozzarella, roasted tomatoes, and fresh basil

• 1 lb. Cherry-sized Tomatoes, washed and halved
• Extra Virgin Olive Oil
• Kosher Salt & Pepper
• 2-3 cloves Garlic, sliced very thin
• Balsamic Vinegar
• 1 container Fresh Mini Mozzarella (ciliengine)
• 2-3 oz. Fresh Basil leaves
• Long toothpicks/short skewers

1. Preheat oven to 400F.  Line a baking sheet with parchment.
2. In a mixing bowl, combine the halved tomatoes with a drizzle of olive oil, some salt & pepper, and a drizzle of the balsamic vinegar.  Toss well to coat.
3. Transfer the tomato halves to the lines pan, cut side up.  Place 1-2 slices of the garlic on top of each tomato.  Roast 15 minutes or so, until tomatoes are tender/lightly browned.  Remove from oven and allow to cool (don;t have to be cold, but at least handle-able.
4. In mixing bowl, toss the mozzarella with some salt, pepper, and olive oil (just enough to coat the cheese).
5. Place a basil leaf (or half if the leaves are large) on top of each tomato half, then place a ball of cheese on top of that.  Skewer the cheese side first, so that the tomato is on the farther end.  Repeat if desired, having 2 sets/skewer.
6. Transfer skewers to a serving platter, and drizzle lightly with olive oil and Balsamic Vinegar.

Spicy Toasted Pumpkin Seeds

• 1 Medium Sized Pumpkin
• Water
• Kosher Salt
• Olive Oil
• Worchestershire Sauce
• 1 tsp. Cayenne
• 1 tsp. Cumin, ground
• 1 tsp. Smoked Paprika
• 1/2 tsp. Cinnamon
• 1 tsp. Granulated Garlic

Preheat oven to 400F

1. In a spice grinder, combine last 5 ingredients with 2 tsp. Kosher Salt and blend well to combine.  Reserve.
2. Hack open your pumpkin and scoop out the seeds.  Separate the seeds from the stringy pulp and rinse well.
3. In a small saucepan, combine seeds with 2 cups of water and 3/4 tsp salt for every half cup of seeds.  Bring to a boil, then reduce to a simmer for 10 minutes.  Remove from heat and drain
4. Spread 1-2 Tbsp of olive oil over the bottom of a roasting pan.  Spread the seeds out in a single layer and toast 10 minutes on the top rack of the oven.
5. While seeds begin to toast, combine a few dashes worchestershire sauce with 2 tsp. olive oil and 2 tsp of the seasoning to make a paste.  Toss semi-toasted seeds in the mixture (careful – they will be HOT!!!!!), then return to the roasting pan and cook 5-10 minutes more, until golden brown.
6. Remove from oven and lightly dust with some of the remaining spice mixture.  Allow to cool before serving.  (you can hit the seeds with more spice powder before serving if you like).

Raspberry & Lemon Bars

Makes about 24 bars

Base:

• 3/4 cup Butter (1 1/2 sticks)
• 2 cups All-Purpose Flour
• 1/2 cup (packed) Light Brown Sugar
• 1/2 tsp. Salt

Filling:

• 3/4 cup Raspberry Jelly/Jam
• 4 Eggs
• 1 1/2 cups Granulated Sugar
• 3/4 cup Lemon Juice (fresh)
• 1/3 cup Flour

3 Tbsp. Confectioners’ sugar, to dust bars with

Preheat oven to 350F

1. Cut butter into 1/2-inch pieces.  In food processor, combine all ingredients and process mixture begins to form small lumps.
2. Sprinkle mixture into a 13×9x2 baking pan, and press down evenly into the bottom of the pan.
3. Bake on the middle rack of the oven about 20 minutes, or until golden.  While base is cooking, prepare the topping.  After base is cooked, reduce heat to 300F.
4. In a bowl, whisk together eggs and granulated sugar until well combined.
5. Stir in lemon juice and flour and mix well to combine.
6. Heat the jam in a microwave-safe bowl 1 minute, until pourable.  Spread the jam over the par-baked shortbread base in an even layer.  Then pour the lemon mixture over the jam layer and spread evenly.
7. Cook the topped base in the middle of the 300F oven until set, about 30 minutes.
8. Cool completely in pan, then cut into 24 bars.  Sift confectioners’ sugar over the bars and serve.

Chicken & Roasted Garlic Flatbread with Fontina, Spinach, and Red Pepper Pesto

Serves 4

• 1 Lb. Prepared Pizza Dough
• 8-12 cloves Garlic
• 3 Tbsp Olive Oil
• 2 Chicken Breast, boneless/skinless, trimmed of extra fat
• 1 Lemon, juiced (divide juice in half)
• 1 tsp. Dried Thyme
• 2 Tbsp. Olive Oil,
• 1 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1/2 Red Onion, sliced thin
• 4-6 oz. Fontina cheese, shredded or sliced thinly
• 4 cups Baby Spinach, washed and mostly dried
• 1 Tbsp. Olive Oil
• 1 tsp. Red Chile Flakes

Garnish:

• Parmesan Cheese
• Red Pepper Pesto (see recipe below)

Preheat the oven to 375F.

1. Combine Garlic cloves and 3 Tbsp Olive Oil in a foil pouch and roast about 30 minutes, or until garlic is soft.  Allow to cool and then mash garlic with the cooking oil making a paste.  This will be the sauce for your flatbread.
2. In a mixing bowl, whisk together the lemon juice, dried thyme, salt, pepper, and 2 Tbsp olive oil.  Add the chicken breast, turning well to coat.  Cover with plastic wrap and let marinate at least 20-30 minutes.
3. After chicken has marinated, heat a large saute pan over medium-high heat with 1 Tbsp oil.  Saute the chicken until golden brown on first side, then flip.  Cook 1-2 minutes more, then transfer to oven to finish cooking (about 10-15 minutes, or until internal temperature is 160F).  Remove from pan and allow to rest about 10 minutes, then slice thinly
4. Place the chicken saute pan over medium-high heat.  If needed, add 1 Tbsp oil, then carefully add in spinach (careful – the water left on the leaves may splatter), and the red chile flakes.  Use a wooden spoon to scrape up any bits of chicken that may have stuck to the pan.  Cook just until all leaves are wilted, then remove from heat.
5. Divide your Pizza Dough into 4 equal portions and roll each piece out on a well floured work-space into a long piece.  Spray a baking sheet with non-stick cooking spray (or lightly oil) and lay out the pieces across the pan, leaving room for them to expand.
6. Top each strip of dough with onion and bake 5 minutes.  Then remove from oven and add the cooked chicken, spinach, and fontina to each of the par-cooked flatbreads.  Return to oven and back 10-15 minutes more, until golden brown.
7. Remove from oven and drizzle with Red Pepper Pesto and some freshly grated Parmesan

Cheddar, Rice, and Ham Fritters (croquettes) with Chipotle Ranch

Yields about 30 Pieces

• 1 cup Water
• 1 cup Milk
• 1 cup White Rice (long grain)
• 1/4 lb. Sharp Cheddar Cheese (about 1/2 cups)
• 2 Tbsp Butter, room temp.
• 3 Green Onion, sliced thin
• 1/4 lb. Ham, diced
• 1 tsp. Salt
• 1 tsp. Pepper
• 2 Eggs, lightly beaten
• 1 1/2 cups Bread Crumbs
• 6 cups Vegetable Oil (to fry in)

1. Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan.
2. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes.
3. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl.
4. Stir in cheese, ham, butter, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted.
5. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well.
6. In a large bowl, stir together bread crumbs and remaining salt and pepper.  Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray.
7. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.

Chipotle Ranch

• 1 cup Mayonnaise
• 1 cup Sour Cream
• 1 cup Buttermilk
• 2 cloves Garlic, minced
• 1 tsp. Garlic Powder
• 1 1/2 tsp. Onion Powder
• 1/4 cup Fresh Parsley, minced
• 1 1/2 tsp. Kosher Salt
• 2 tsp. Lime Juice (fresh)
• 2 Chipotles (in adobo)

1. In a food processor or blender, combine buttermilk, lime juice, garlic, and chipotles and process until smooth.  Transfer to a mixing bowl, being sure to scrape down the blender!
2. Add in remaining ingredients and whisk together well to combine.  Adjust seasoning if needed and refrigerate until ready to serve.

Pull-Apart Parmesan-Garlic Monkey Bread

Serves 4-6

• 3 cans Biscuits (butter/buttermilk)
• 2 Tbsp. Fresh Parsley, chopped
• 3/4 cup Butter, Melted and divided
• 3 Tbsp. Green Onions / Chives, sliced thin
• 2 Cloves Garlic, pasted
• 1 cups Grated Parmesan Cheese
• 1 tsp. Salt

Garnish:

• Balsamic Vinegar
• Shredded Parmesan Cheese
• Flavored Olive Oil (Chile, Chive, Basil, etc.)

Preheat oven to 350F.  Grease a Bundt Pan / Loaf pan with melted butter or non-stick spray.

1. Cut each biscuit in half (quarters if you use the cans of large biscuits).
2. In a large bowl, mix 1/2 of the butter, parsley, onions, 1/2 the cheese, garlic paste, and salt.  Dip each biscuit piece into the mixture and coat well.  Layer pieces in the prepared pan adding some cheese in between layers, filling the pan evenly.
3. Pour remaining melted butter evenly over the top of the biscuit pieces and bake for 30-40 minutes, or until golden.
4. Cool for 5-10 minutes in the pan, then turn out onto a serving platter and enjoy.

Bacon-Cheddar Potato Ale Soup with Cheddar Sourdough Crouton and Creme Fraiché

• 5 lbs. Russet Potatoes, scrubbed and diced (keep cut potatoes submerged in water)
• 1 lb. Bacon, diced
• 1 Large Brown/Yellow Onion, small diced
• 5 cloves Garlic, small diced
• 5 cups Ale (2 large bottles)
• 1.5 qts chicken Stock
• 2 Tbsp. Fresh Thyme, minced
• 2 Tbsp. Fresh Rosemary, minced
• 1 c. Cream (or Milk)
• 1 lb. Sharp Cheddar, shredded (with some reserved for garnish)
• 1 lb. Mild Cheddar, shredded
• 2 fl.oz. Dijon Mustard
• Kosher Salt & Black Pepper, to taste

Garnishes:

• Sour Cream / Creme Fraiche
• Green onions, sliced
• Reserved Sharp Cheddar Cheese
• Cheddar Sourdough Croutons (see recipe below)

1. Heat a large, heavy-bottom pot over medium heat.  Render bacon, and cook until crisp.  Remove bacon using a slotted spoon/spider and transfer to a paper-towel lined plate.  Reserve for garnishing (try not to snack on it all before you serve!)
2. Add the onions and the garlic to the rendered bacon fat and saute about 5-7 minutes, or until golden and soft.
3. Deglaze the pan using the Ale – add only about 1 cup to start with, using a wooden spoon to scrape up any bits stuck to the bottom of the pan.  Once you have released all that goodness, pour in the rest of the beer.  Raise heat to medium-high, bringing beer to a boil, and allow beer to reduce to about 3/4 – 1 cup.
4. Strain the potatoes, then add them to the pot, along with the mustard, thyme & rosemary.  Stir well to coat with the reduced beer and onions.
5. Add the chicken stock, stirring occasionally, until the liquid boils.  Then reduce heat to a simmer, cover, and allow potatoes to cook about 20-30 minutes.  Try to not boil the soup, as this will make it “gummy”.  A low simmer may take longer, but you’ll appreciate the time put in when you taste it!
6. When potatoes are fork-tender, use an immersion (stick) blender to puree some of the soup – you still want it to be chunky, but blending the potatoes will add body to the soup and help thicken it.  Now stir the cheese in, in handfuls, until each handful is melted and incorporated into the soup.  Once all of the cheese is in, add the cream (or milk) to the pot and stir well to combine.  Season with salt & pepper and serve, or hold over very low heat.
7. Serve the soup with some shredded cheese, crispy bacon, and a dollop of sour cream (or drizzle of creme fraiche) topped with some sliced green onions!

Cheddar Sourdough Croutons

Preheat the oven to 350˚F

1. Slice the bread on an angle, into long pieces, about 1/4 inch thick.
2. Lay the bread on a baking sheet in a single layer and brush the top of each piece with a thin layer of olive oil.  Sprinkle a little salt & pepper over them all, then a pinch of the shredded cheese on each one.  Since we want these to crisp up, do not put too much cheese on top!
3. Bake for 10-15 minutes, or until cheese has melted, and bread is crisp.  Reserve until resy to serve.

Strawberry Soup with Crème Fraiche

Serves 2

• 1 cup Strawberries, hulled and quartered (plus 1 extra, sliced or chopped)
• ½ cup vanilla ice cream, softened
• ½ cup orange juice (or canned kiwi juice)
• Splash vanilla extract
• Pinch Kosher Salt
• Crème Fraiche (optional)
• Mint sprigs (optional)

1. In a blender, combine strawberries, softened ice cream, juice, vanilla, and salt and process until smooth and well combined.
2. At this point, you can return it to the fridge to chill some more, or serve right away.  If serving, transfer some of the soup to a bowl (this should make about 2 servings), and drizzle on about 1 tsp of the crème fraiche.  Add the chopped/sliced strawberry to the top and garnish with mint sprig (or, to change up the flavor – chop the mint and combine with the chopped strawberry before serving)

Herb-Butter Roasted Salmon with Steamed Parsley Rice

Serves 1

• 1 Stick butter, unsalted and soft
• 1 tsp Parsley, chopped
• 1 tsp Dill or Rosemary, chopped
• 1 tsp Thyme, chopped
• 1 Lemon, zested finely, and juiced (save some zest for rice)
• ½ tsp Black Pepper
• 1 tsp. Kosher Salt

• 1 Salmon Fillet, about 4-5 oz.
• Oil for preparing pan
• Foil
• Salt & Pepper, to taste

• ¼ cup White Rice
• ½ cup water
• 2 tsp. butter
• Pinch Lemon zest
• 1 tsp. Kosher Salt
• 1 Tbsp Parsley, chopped

Spicy Italian Sausage & Orechiette with Broccoli in Spicy Garlic Olive Oil