Click Here To Print Recipe

Ingredients:

1/4 cup olive oil

1/2 medium white onion, cubed

1 long Italian green pepper, diced

8 oz. tomatoes, chopped

6 oz. orzo pasta

2 chicken breasts, grilled and cubed

Directions:

Cook pasta in a pot of salted, boiling water for 7 – 9 minutes

Heat oil in saute pan, then add onion and green peppers

Saute 4 minutes, then add chopped tomato

Allow the mixture to reduce by 30-40%

Season with red pepper flakes, salt and pepper to taste

Add cooked, cubed chicken to pan, reduce heat to low, and cover the pan

Cook 5 to 8 minutes, then serve over a bed of orzo pasta.

Here are her recommendations.

Foods to Boost Your Love Life

Pesto Pasta- contains Basil, Garlic, Pine Nuts

• Basil- In Ancient Rome, basil was considered a “symbol of love”. Basil increases circulation which helped lead to its reputation as an aphrodisiac.
• Garlic – Can increase circulation and blood flow which may lead to increased sexual performance.
• Pine Nuts – Rich in Zinc which is essential for male potency. Zinc has also been used in love potions for centuries.

Fresh Berries with Honey Lavender-Vanilla Cream

• Raspberries- known as “fruit nipples.” Raspberries are a sensual fruit that increases stamina and are rich in antioxidants and vitamins.
• Honey- known as “The Nectar of Aphrodite.” Honey is rich in B vitamins and shares an interesting and unique history. For centuries in Europe, the alcoholic beverage “mead” was supplied to newlyweds. They were given enough mead to last a month to increase fertility and happiness. It is said that this practice is where the term “honeymoon” gets its name.
• Lavender- Powerful stimulant aroma that can increase arousal in men. Lavender may also raise serotonin levels.
• Vanilla- Sensual scent believed to enhance “lust”.

Champagne (with raspberry or vanilla bean inside) – known as the “drink of love.” Champagne’s signature bubbles help alcohol get into the bloodstream faster than “still” wine. Remember not to overdo it. Alcohol can be a depressant in large quantities.

After dinner snacks: Chocolate & Coffee

• Chocolate- powerful mood boosting stimulant. Chocolate boosts serotonin levels, releases endorphins and dopamine throughout your system. Dopamine is released when you have feelings of immense pleasure or euphoria.
• Coffee- stimulant which also can elevate mood. Again, be careful not to ingest too much caffeine. Caffeine can also lead to symptoms that mimic anxiety and increase heart rate.

Christianne’s Pesto Recipe

Click here for a prinatable recipe (.pdf)

Ingredients:

• 2 cups fresh basil leaves, packed
• 1 clove garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt (or to taste)
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons sun-dried tomatoes, drained
• 1/4 cup grated Parmesan cheese
• 4 servings pasta (gluten-free, if preferred)
• Sea salt to taste
• Freshly cracked black pepper to taste

Preparation:

Pulse basil leaves, garlic, olive oil and pine nuts in a food processor or blender until chopped. Add lemon juice, salt and pepper. Blend until smooth. Add 1 tablespoon sun-dried tomatoes, and pulse until chopped. Place pesto mixture in a glass or other non-reactive bowl and stir in cheese. Set aside.

Cook pasta according to directions and drain well. While pasta is still hot, toss pesto mixture and remaining sun-dried tomatoes on top. Season with salt and pepper to taste.

Click Here to Print Recipe

No. 2   Scampi

No. 2  Shrimps

100g  (1/4 lb) mussels

100g (1/4 lb) clams

1 small calamari

100g (1/4 lb) fresh pasta tonnarelli

200g (1/2 lb) cherry tomato

A pinch of garlic chili pepper

Half cup of white wine basil parsley

Directions:

Boil pasta for 8 minutes in salted boiling water. In a sauté pan ad oil and garlic cook to garlic is turning slightly brown remove garlic. Add all the fish

Cook for about 8 minutes add some pasta water then all the herbs and zucchini flower.

Add the pasta and toss for about 3 minutes and serve.

For more information, click here.

For a printable recipe, click here (.doc)

Red Velvet Pancakes with Chocolate Chips

This recipe yields 4-6 pancakes.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons granulated sugar
• 4 tablespoons cocoa powder
• 2 large eggs
• 1-1/2 cups buttermilk
• 1/2 cup sour cream
• 2 teaspoons red food coloring
• 4 teaspoons vanilla extract
• 1/2 cup chocolate chips

Preparation

1. Preheat oven to 325 degrees
2. Mix all wet and dry ingredients separately
3. Add chocolate chips to dry ingredients
4. Gently fold dry ingredients into wet ingredients, being careful not to over mix the batter, which will make the pancakes tough
5. Let the batter rest for about 1 hour (you can leave it longer if you’d like)
6. Heat lightly buttered non-stick skillet over medium-low heat
7. Pour batter ½ a cup at a time into skillet, and cook until tiny bubbles begin to develop, approximately three minutes
8. Flip pancakes, and cook for two minutes more
9. Transfer pancakes to a baking sheet and bake for 3-4 minutes, until pancakes are cooked through.
10. Serve with butter and agave syrup

Click here for a printable recipe (.pdf)

 Ingredients

• 8 oz. fresh fettuccine
• 2 oz. olive oil
• 2 cloves garlic, minced
• 1/4 lb. thin asparagus, julienned
• 3 oz. San Marzano crushed tomatoes
• 2 Roma tomatoes, chopped
• 3 oz. chicken stock
• Salt & pepper to taste

Preparation

• Add fettuccine to a pot of salted, boiling water, cook 4 minutes, then set aside.
• Heat olive oil and garlic in a sauté pan.
• Add asparagus and tomatoes (both kinds), then cook until the tomatoes begin to break down, about 3 or 4 minutes.
• Add the fettuccine to the pan, add salt and pepper to taste, then stir and allow to reduce for about 2 minutes.
• Add chicken stock, cook for 3 minutes, then serve.

For more of Tony Tantillo’s recipes, click here.

Serves 4

Click Here To Print Recipe

Ingredients:

400 gr Spaghetti

800 gr clams

1 garlic clove

1 cookware of extra virgin olive oil

Salt and powdered parsley

DIRECTIONS:

In a large frying pan, fry a garlic clove, with the cookware of oil, until the garlic gets golden, wash carefully the clams and add them into the frying pan increasing the heat and covering it. In a few minutes the clams will open themselves.

At this point, decrease the heat.

In the meantime, pull down the pasta into abundant salted water and drain them “al dente,” put them into the frying pan together with the clams and leave this on the fire for three minutes.

At the end, serve and garnish the plate with powdered parsley.

As you step through the door at snap on west 14th street, you know you’re entering a hard-core sports-food arena, but after sampling some of what’s served here it’s clear that Dining Deal fans won’t be disappointed.

People go to sports bars to do a lot of drinking and to watch the game, but at Snap it’s about the food too. This sunday, they expect to serve more than a thousand wings to sports fans, who will be watching the big game on one of their sixteen TVs.

At nine-dollars an order Snap’s buffalo wings are meaty and full of flavor. But Snap also features other fan favorites like juicy cheeseburgers, hand cut french fries, and grilled cheese.

The grilled cheese is made with pepper jack mozzarella and Gruyère, with caramelized onions, and is served on Texas toast.

Earlier this week, we showed you healthy wings and chips. Today we have Chef John Greeley of 21 Club with two more recipes for Super Bowl muchies you may not have thought of.

For more information on Chef Greeley and the 21 Club, click here.

Click here for printable Buffalo Shrimp recipe (.doc)

Click here for printable Chili-Lime Popcorn recipe (.doc)

Sautéed Buffalo Shrimp with Cucumber-Dill Sauce

by Chef John Greeley

Yields 4 portions

Ingredients

• 16-20 pieces of Fresh Shrimp (peeled and de-veined)
• 1 c. Buffalo Sauce* (see recipe)
• 1 Lemon (cut in half)
• Wondra Flour
• Salt to taste
• Grape Seed or Canola Oil
• 16-20 Wooden Skewers (for presentation)

Preparation

1. On stovetop, pre-heat fry pan on medium heat.
2. Add grape seed oil and lightly coat bottom of pan. (If oil is starting to smoke, pan is too hot!)
3. Season shrimp with a pinch of salt. Then, coat lightly with Wondra flour and shake off excess.
4. Place in pan and begin to cook. Generally, this will take 4-5 minutes.
5. When shrimp begin to get brown, turn each on over and continue to cook an additional 4 minutes. (Do not cover the pan with a lid, this will steam the shrimp.)
6. When shrimp feel firm to the touch, remove from the pan and cut open to check if it’s fully cooked.
7. Finally, spoon a light coating of buffalo sauce over all the shrimp in the pan. (You can also do this in a bowl).
8. Place the hot shrimp on a platter with some cucumber-dill sauce and serve with skewers.

Buffalo Sauce:

Ingredients:

• ½ c. Melted Butter
• 1 c. Texas Pete Hot Sauce or Other Mild Hot Sauce
• 1 Lemon (juice only)

Method:

1. Melt butter; add hot sauce and lemon juice.
2. Stir to incorporate all ingredients and use warm so butter does not solidify.

Cucumber-Dill Sauce:

Ingredients:

• 2 c. Sour Cream
• ½ c. Cucumber Purée (purée peeled, de-seeded cucumber in blender)
• ½ c. Small-diced Cucumber (peeled and diced)
• 2 Tbsp Fresh Chopped Dill
• 2 Tbsp Olive Oil
• 1 lime (juice only)

Method:

1. Mix all ingredients in a non-reactive bowl, just stir to incorporate.
2. Serve immediately or keep refrigerated for an hour.

Chili-Lime Popcorn

by Chef John Greeley

Serves 8-12

Ingredients:

• 12 c Cooked Popcorn
• 1/4 c. Kosher Salt
• 2 Limes (zest only)
• 4 Tbsp chili powder (grind dry chilies in a coffee grinder or buy chili powder)

Preparation:

1. Mix all ingredients and let sit overnight.
2. If any clumps have formed in salt, break apart with fingers.
3. Season popcorn to taste. (Works great in guacamole or on steak, chicken and fish)

Will we see six more weeks of winter? And what is the origin of the tradition of the groundhog/shadow tradition?

Jeremy Goodman, Director of the Turtle Back Zoo in New Jersey, stopped by the studio to discuss those things. He also introduced us to Groundhog Day Salad.

For more information about the Turtle Back Zoo, click here.

Click here for a printable version of the recipe.

Ingredients:

• 1 bag arugula/spinach mix (8 0z)
• 1 Granny Smith apple, diced
• 2 stalks celery, diced
• 1/4 cup almonds, sliced
• 6 strawberries (about 1 cup), sliced

Preparation:

In a large bowl, combine arugula/spinach, diced apple and celery with sliced almonds and strawerries. Top with your favorite dressing. Serving size: 4 people (or 16 groundhogs).

Ingredients:

• 4 Roma tomatoes, chopped into small cubes
• 2 oz. mint, chopped finely
• 2 oz. parsley, chopped finely
• 1/2 medium red onion, diced
• 4 garlic cloves, minced
• 2 1.2 oz. scallions, chopped finely
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 3 oz. fresh mozzarella (cut into small pieces)
• Bread

Preparation:

- Add all ingredients (except the bread) in a bowl

- Season with salt and pepper to taste, then stir

- Once the ingredients are combined, spread over slices of bread of your choice (toasting optional)

Click here for a printable recipe (pdf)

For more information about her, check out her website at www.andreabeaman.com.

Click here for printable kale recipe (.doc)

Click here for printable chicken wings recipe (.doc)

Crispy Kale

Ingredients

• 1 bunch kale, cleaned and chopped
• Olive oil
• Sea salt

Preparation

Preheat oven to 350. Lightly coat chopped kale with olive oil. Place kale on a baking tray and roast for 10-12 minutes or until crispy. Lightly season with sea salt as soon as the kale is pulled out of the oven.

Baked Spicy Chicken Wings (makes 16 wings)

Ingredients

• 1/3 cup olive oil
• 1 tsp. sea salt
• 1/2 tsp. cumin
• 1/4 tsp. black pepper
• 1/4 tsp. paprika
• 1/4 tsp. chili powder

Preparation

Preheat oven to 375. Combine olive oil, sea salt, cumin, pepper, paprika and chili powder. Coat wings with mixture and marinate 20 minutes. Place wings onto a baking tray (make sure they are separated and have space), and bake 45-50 minutes or until crispy.

Serves 4

Click Here to Print This Recipe

Ingredients:

8pc Mayan Prawns

4pc Jumbo Sea Scallops

3oz Red Snapper Cubed

3oz Calamari Slices (tubes and tentacles)

8pc Mussels

8pc Clams

1 bunch of Choi Sum (chopped to bite size pieces, uncooked)

Preparation/Instructions:

Combine all of the above ingredients listed below the broth list and bring to a boil.  Turn heat down to low and simmer for one hour.  Strain and set aside.

Broth- Trimmings of fish Shrimp Shells 1qt Clam Juice 4qts Vegetable Stock/Chicken Broth 1T Chopped Ginger 1T Chopped Garlic 1 bunch Cilantro 1 bunch scallions 6T Toban Jan (spicy bean curd paste)

Preparation/Instructions: On medium heat, add a tablespoon of vegetable oil, clams and mussels in a large sauce pan. Cover to let them start to open up (this typically takes about a minute or two). Once half of the clams and mussels begin to open, add the rest of the seafood.  Pour the strained, hot broth that was just made over the rest of the seafood.

At this point, all of the seafood will begin to cook quickly and the flavors will start to marry.  In about 5 minutes (or less), the shrimp will turn pink and become cooked through – this indicates that the rest of the ingredients are done too.  Before serving to friends and family, add the choi sum to the bowl (or serving vessel).  Garnish the pot with fresh chiles, scallions, cilantro, or any other fresh herb of your choice.

Traditional side dishes are rice noodles or rice and an assortment of fresh vegetables.  You can also experiment with flavor by adding your favorite dipping sauces to accompany the hot pot.

For a more interactive way of eating, use a portable butane burner range, and keep the hot broth on a low open flame.  Serve the seafood and vegetables raw, and allow your guests to cook their own seafood in the “hot pot.”   Similar to a fondue or the Japanese “shabu-shabu”.

Chef notes: Seafood hot pots can be done with as much or as little seafood as you like.  Feel free to add lobster, crab, or remove any of those listed below you may not enjoy…or if you’re a seafood lover like I am, double the quantities.  Ingredients can be substituted to the cook’s discretion.  One word of advice, have fun with it.

Macao Trading Co.

Address: 311 Church Street, between Walker & Lispenard

Website: www.macaonyc.com | Phone: 212 431 8750 | Twitter: @chefkevinchun

Facebook: http://www.facebook.com/#!/pages/Macao-Trading-Company/131994503494090

Click here for a printable version of the Mimosa recipe (.doc)

Click here for a printable version of the brunch squares recipe (.doc)

Click here for a printable version of the roasted potatoes recipe (.doc)

MIMOSAS

Ingredients:

• 2 champagne glasses
• 1 bottle Champagne
• 1 small bottle POM Pomegranate juice

Instructions:

Mix 2/3 champagne to 1/3 juice.

SPINACH AND CHEESE BRUNCH SQUARES

This is a great dish for Sunday brunch. For a party, cut into small squares and serve as an appetizer. It takes about 15 minutes of prep time, 30 minutes of cooking time.

Ingredients:

• 1 pkg. (13.8 oz.) refrigerated pizza crust dough
•  3 tbsp. spicy brown mustard
•  1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
•  2 cups French fried onions
•  1 cup shredded Swiss cheese
•  1 (8 oz.) container low-fat sour cream
•  5 large eggs
•  1 cup milk

Instructions:

Unroll pizza dough; fit into 15 x 10-inch greased baking pan. Brush dough with mustard.

Layer spinach, French fried onions and cheese over dough. Beat sour cream, eggs and milk. Pour over vegetable and cheese layers.

Bake at 375°F for 30 min. or until knife inserted in center comes out clean. Let stand 10 min. Cut into triangles to serve.

Makes 8 servings.

SPICY ROSEMARY ROASTED RED POTATOES

From “Munchies” by Kevin Roberts

Before cooking, scrub the potatoes well under cold water. Roasted potatoes are always good for breakfast and are delicious with eggs any style. These are great with ketchup or hot sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 fistful (about 5 sprigs) fresh rosemary
• 5 cloves garlic chopped
• 10 small red potatoes cut into quarters
• Salt
• Pepper, freshly ground
• cayenne pepper sauce

Instructions:

Preheat oven to 450 degrees F. lightly grease a shallow metal baking dish that is big enough to hold all the potatoes. An 8 inch or 2 quart dish will work.

Heat the oil in a large skillet over high heat.

Sauté the rosemary and garlic for about 2 minutes, until they smell strong but are not yet browning.

Add the potatoes and salt and pepper to taste; mix well to coat. Reduce the heat to medium-high and cook for 5 minutes, until potatoes are hot and well coated with the seasonings.

Transfer the potatoes to the baking dish and bake for 15 minutes. Remove the dish from the oven, toss the potatoes to make sure they are browning evenly and not sticking, then bake for another 15 minutes, until potatoes are completely cooked and tender when poked with a fork.

Turn the oven to broil and stick the baking dish under the broiler for 3-5 minutes, until the potatoes are a completely browned and crispy. (This is the trick to making them really crunchy).

Splash on cayenne pepper.

For more information about Chef Kevin Roberts, check out his website by clicking here.

Click here for a printable version of this recipe (.pdf)

Uova Strapazzate Con Pomodoro

“Scrambled Eggs with Tomato”

Serves 4

This dish is light and quick to make. It is a great start to the day but also fantastic as an afternoon or even midnight snack. The trick is to cook the eggs gently – the slower the better – and let them set a little, then scramble gently, set a little, then scramble gently, and so on. You must serve them moist.

Ingredients:

•  ¼ cup milk
•  dash of pure cream
•  2 tbsp grated parmesan
•  1 tbsp finely chopped parsley
•  sea salt and freshly ground black pepper
•  1 tsp butter
•  3 tbsp olive oil
•  toasted crusty bread, to serve
•  2 tbsp Pasaata (tomato sauce) warmed

Directions:

Place the eggs, milk, cream, parmesan, parsley, and salt & pepper to taste in a bowl and whisk until well combined and fluffy.

Heat the butter and oil in a heavy-based frying pan over low heat (if the pan is too hot, the eggs will cook too quickly and become dry). Add the egg mixture and leave to sit for about 30 seconds. Using a wooden spoon, bring the edges into the center of the pan. Cook for a few seconds, then bring the edges into the center again and cook for a few more seconds. Repeat until the egg mixture is just cooked but still moist – the whole cooking process should take about 5 minutes.

Serve the scrambled eggs hot on a toasted crusty bread, drizzled with the warm passata.

For more information about Chef Grossi and his restaurants, check out his website by clicking here.

Mushrooms & Veal

Click Here to print this recipe

INGREDIENTS:

1 fillet of veal, pounded flat

3 oz. bread crumbs

8 oz. tomato sauce

2 1/2 oz. mozzarella, sliced

2 oz. shiitake mushrooms, sliced

2 oz. olive oil

DIRECTIONS: 

Coat veal fillet with bread crumbs.

Heat oil in sauté pan then add veal.

Cook until each side is browned, about 2 minutes a side.

Remove and set veal aside, then drain excess oil from pan.

Return veal to pan, along with the tomato sauce and shiitake mushroom slices.

Cook until hot, about 4 minutes.

Lay mozzarella slices on top of veal and cover.  Serve once the cheese has melted.

For more of Tony’s recipes, click here

Click Here to print recipe

INGREDIENTS:
6 oz. yellow bell peppers, diced
6 oz. green bell peppers, diced
6 oz. red bell peppers, diced
2 oz. white onion, chopped
6 oz. sirloin steak, cut into small pieces
2 oz. beef stock
3 garlic cloves, minced
2 oz. cilantro, chopped finely
2 oz. Canola oil
2 oz. extra virgin olive oil
Red pepper flakes

 DIRECTIONS:
- Season meat with generous amounts of salt and pepper
- Heat Canola oil in a saute pan, then add steak and garlic
- Stir until meat is seared on all sides, then add beef stock
- When liquid has reduced completely, remove steak from pan and set aside
- Degrease pan
- Heat extra virgin olive oil in pan, then add bell peppers and onions
- Saute 5-6 minutes, until the peppers are tender
- Return steak to pan, along with the cilantro
- Stir to combine, cook another 2-3 minutes, then serve

But how do you keep the waistline from expanding too much?

With some ideas of how to keep the calorie count down is registered dietician Katherine Brooking. Check out the video below and for more information check out Brooking’s website. http://katherinebrooking.com/ .

From Da Silvano Restaurant, New York City

Click Here to Print This Recipe

Ingredients:

I lb. whole wheat Orecchiette pasta

1/2 lb. baby rucola, washed and dried

10 small whole spicy hot peppers, split in half with seeds removed (use pre-cooked and

canned or jarred peppers i.e. Pepperoncino Calabrese, sold in NYC at Grace’s and Eli’s)

16 grape or cherry tomatoes, washed and cut in half

4 tbsp. extra virgin olive oil

4 tbsp. grated parmesan cheese

2 cloves garlic, peeled and smashed

2 tbsp. salt

Salt & pepper to taste

Preparation:

Fill a large pasta pot with water. Bring to a boil.

Once the pasta water is boiling, add the salt to the water, then add the pasta and stir it once. Cook for 6-7 minutes or as directed on the pasta packaging.

While the pasta is cooking, heat 2 tbsp. of the olive oil in a sauce pan over medium heat.

Add the garlic cloves and allow them to brown, but not to bum.

Discard the garlic.

Once the pasta is cooked, strain the pasta.

Add the peppers, tomatoes and cooked pasta to the sauce pan.

Saute them together for about 30 seconds before plating.

Portion the pasta equally between the four plates. Top each plate of pasta with the baby rucola and the parmesan cheese, and a drizzle of the remaining olive oil.

Serve immediately.

Could you use a stress reliever or pick me up? What you eat has a lot to do with how you feel.

Click here for printable recipes for Rosemary-Thyme Chicken Vegetable Soup & Ginger Mint Tisane (.docx)

ROSEMARY-THYME CHICKEN VEGETABLE SOUP

“I love chicken vegetable soup and not just when I feel a cold coming on! Here’s the good news: this is the absolute, perfect chicken vegetable soup recipe. The rosemary and thyme pair beautifully with the chicken, adding a delicious flavor that you can enjoy year round. Using my Basic Chicken Broth recipe adds an additional richness that can’t be found straight from a can. Many of the ingredients are also stress and anxiety busters, so you’ll feel great too!” - Christianne Klein

Ingredients:

8 cups Basic Chicken Broth (6 cups chicken broth and 2 cups cooked chicken meat- recipe in Christianne’s Herbal Kitchen: Fresh Herb Recipes for Body and Soul)

• 1 sprig fresh rosemary
• 2 sprigs fresh thyme leaves
• 1 clove garlic, smashed
• 1/2 yellow onion, chopped
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 2 zucchini, diced
• 1 cup cooked rice or barley
• Sea salt to taste
• Freshly cracked black pepper to taste

Preparation:

Add chicken broth (with chicken) to large stock pot and set over medium heat. Add rosemary and thyme (wrap herbs in cheesecloth if you want to remove before serving) and garlic to broth. Bring to simmer. Once mixture is simmering, add onion, carrots, celery, and zucchini. Cook until vegetables start to get soft, about 15 minutes.

Add rice or barley to pot and season to taste with salt and pepper. Remove rosemary and thyme sprigs if desired. Ladle soup into bowls.

Serves 6-8

GINGER MINT TISANE

“A tisane is a blend of herbs brewed like a tea (but without using any tea or Camellia leaves). I love drinking this blend when I’m having an upset tummy or feeling like I’m getting sick. Ginger has been used for centuries to calm nausea and relieve stress. Mint helps soothe stomach pains and is also a strong diuretic. Honey can help with sore throats; and, if you buy honey locally, it can actually help with seasonal allergies. Drink tisane hot in the winter, or chill it down and pour it over ice with some lime juice for a refreshing summer drink. There is no caffeine in this drink and it tastes amazing!” – Christianne Klein

Ingredients:

• 3 cups fresh filtered or spring water
• 3 tablespoons fresh ginger, chopped
• 1/3 cup fresh mint leaves, lightly packed
• 3 tablespoons local honey (or to taste)
• Lemon slice and fresh mint sprig for garnish

Preparation:

Bring water and ginger to a boil in a small saucepan over medium/medium-high heat. Let simmer 3 minutes, reducing heat if necessary. Remove saucepan from heat. Add mint and honey; and let steep, covered, for about 15 minutes. For a stronger flavor, let steep for another 15 minutes. If you want a hotter beverage, heat the mixture again before serving. Strain into a glass. Garnish with a lemon slice and fresh mint sprig, if desired.

Serves 1-2

And A Bonus Beauty Tip

For a great nighttime facial mask for oily skin, mix the juice of one-half of a lemon with 2 teaspoons of honey. Stir until well dissolved. Apply mask to clean, dry skin, and leave on for 10-15 minutes. Wash off with warm water. If you have dry skin, just add a few teaspoons of olive oil to the lemon juice and honey mixture.

Click Here To Print Recipe (pdf)

Ingredients:

6 Large Ravioli

1/4 c. Olive Oil

2 Roma Tomatoes

6 oz. Mushrooms

6 oz. Marinara Sauce

2 oz. Tomato Paste

1 1/2 Cippolini Onions

1 1/2 Parsley

Meal Preparation:

Boil the ravioli until it floats and set aside. In a sauce pan, add olive oil, onions, sliced tomatoes, tomato sauce and sliced mushrooms. Simmer 5-10 minutes. Add parsley and ravioli.

Cook 2 minutes and serve.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

By Chef Abdel Makdad of Bistro Lamazou

Click Here To Print Recipe

Ingredients:

• 3 lbs chicken
• 16 oz dark chicken stock or reduced chicken broth by half
• 8 oz wild mushrooms
• 8 oz boiled fingerling potatoes
• 6 oz pearl onions
• 6 oz green pitted olives
• 2  oz brandy
• Salt and pepper to taste
• Chopped shallots for garnish
• Chopped parsley for garnish

Procedure:

Pre-heat a pan with olive oil.  Sear the chicken skin side down on medium high fire until golden brown, approximately 5 min.

Then turn it, add the pearl onions, mushrooms and olives.

Sauté them together until the mushrooms start sweating then remove the pan from the stove, add the brandy and carefully put it back on fire.  After the alcohol burns out add the chicken broth, increase the fire to high until the sauce reaches a boiling point, then cover the pan and put it in a preheated oven at 450F for 25 min.

After 20 min, cut the boiled fingerling potatoes in halves and sauté them in a pan with olive oil, shallots and parsley.

Remove the pan with the chicken from the oven. Plate the chicken, onions, mushrooms and olives then add the fingerling potatoes on the top.

Serve and enjoy.

Click here to download and print recipe (pdf)

Ingredients:

2 oz. Olive Oil
1 Potato, chopped
8 oz. Carrots, chopped
4 oz. Yellow Onions, chopped
2 Medium Zucchini, chopped
1 Yellow Squash, chopped
4 oz. Celery, chopped
3 oz. Spinach Spaghetti
4 oz. Linguini
2 qt. Chicken Stock
Salt & Pepper

** recipe may vary by ingredients and cooking time

Meal Preparation:

Heat oil in a pan.
Add all vegetables and sautee until translucent.
Add chicken stock.
Bring to a boil.
Break up pasta and add to pan.
Cook until pasta is al dente, then serve.

Click here to print and download recipe (pdf)

Ingredients

1 quart Chicken stock

2 oz. Pancetta

2 ½ oz. Chopped Onion

3 oz. Broccoli crowns

8 oz. Cannellini beans

8 oz. Borlotti beans

8 oz. Kidney beans

6 oz. Pasta (Ditalini)

3 oz. Olive Oil

Meal Preparation:

Heat olive oil in a sauce pan. Add pancetta and onions, cook for two minutes. Add broccoli crowns and sauté for 1 ½ minutes.

Add chicken stock and bring to a boil. Add all beans and pasta.

Cook until the pasta is tender and serve.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

Yield: Serves 4

Bay Scallops

Ingredients:
1.5 lbs Nantucket Bay Scallops (only buy in season fresh Bay scallops, these are naturally sweet, and the season is from November through mid January)
1 cup Wondra Flour
2 Tbs. Sweet Butter
2 Tbs. Grape Seed Oil
2 Lemons (cut in half, remove exposed seeds so they don’t end up in your food!)
2 Tbs. Chopped Fresh Chervil or Parsley
2 cups Cauliflower Florets (yellow, purple, and/or white cauliflower; cut into florets and par cook in boiling salted water until tender, then cooled rapidly in ice water)
Salt and Fresh Ground White Pepper to taste

Method:

1. Shuck scallops and remove tough mussel attached to the side of scallop. (You can buy the scallops shucked, and then just remove the mussel with a spoon).

2. Season the scallops and then dust them with the flour, just a light coating to help prevent them sticking in the pan.

3. Pre-heat pan on medium high heat, then add grape seed oil.

4. When oil begins to lightly smoke, add the scallops into the pan (not the excess flour). The scallops should be in a nice even layer and be sizzling in the pan.

5. Let the scallops cook 2-3 minutes, do not stir them or mess with them. (If the pan is smoking too much, remove from heat and let cool down a bit.)

6. When first side of scallops look browned shake pan to turn them, or use a spoon to brown the other side. Add butter and cook another 2 minutes until butter browns in pan, then eat one to test sweetness and remove from heat. (The secret is you want the scallops to caramelize, turn golden brown, and release the natural sweetness and nuttiness.)

7. Squeeze lemon over the scallops and sprinkle with chopped chervil or parsley.

8. Plate up the warm squash purée (below) with a spoon, then decorate plate with cauliflower florets that you warmed in butter and seasoned with salt and pepper.

9. Spoon scallops on plate and then drizzle with some of the pan brown butter sauce.

Autumn Squash Purée with Curry:

Ingredients:
2 cups Butternut or Other Autumn Squash (peeled and diced)
2-3 cups Heavy Cream
1 Tbs. Curry Powder
Salt to Taste

Method:

1. Peel and cut squash into chunks.

2. Place in medium size pot and cover with heavy cream. Bring to a simmer and cook on gentle heat until squash is tender.

3. Remove squash from cream and purée in blender or with hand blender adjusting consistency with cream you cooked it in.

4. Finish with salt to taste and curry powder.

Click here to download and print recipe (pdf)

Ingredients:

1/2 lb. Spaghetti

6 oz. San Marzano Canned Tomatoes

6 oz. Grape Tomatoes, halved

3 oz. Sopressata, sliced

2 oz. Parsley

3 oz. Olive Oil

Basil & Red Pepper To Taste

Instructions:

-Cook pasta in salted, boiling water 8-10 minutes, until al dente

-Drain, set aside

-In a pan, add olive oil & sopressata

-Heat 2 minutes until fat cooks off

-Discard ½ the liquid in the pan

-Add San Marzano tomatoes, cook down, 4-5 minutes

-Add grape tomatoes, cook 3-4 minutes

-Mix in pasta, parsley & basil

-Serve

Click here to download and print recipe (pdf)

½ lb. Shrimp, peeled, cleaned & deveined

½ lb. Crab

½ lb. Calamari, cooked

2 ½ oz. Sweet Anise, chopped

2 ½ oz. Red Bell Peppers, chopped

2 ½ oz. Sweet White Onions, chopped

1 oz. Mint, chopped

¼ c. Olive Oil

Juice of 2 Meyer Lemons

Add all ingredients to bowl, include salt & pepper to taste. Mix and serve

*** Recipe may vary by ingredients and cooking time