1 ½ cups butternut squash, cubed

½ lbs. or about 2 cups of cheese tortellini

1 T. olive oil

2 slices proscuitto, cut into strips

5 T. unsalted butter

1 T sage

2T. dry white wine

1 t. sugar

juice of ½ lemon

parsley and pepper to taste

Cook squash in boiling water for 3 minutes.  Add the tortellini, cook until tortellini is done and squash is tender.  Drain both and set aside.

Heat oil in a skillet over medium-high heat.  Add proscuitto, cook until crispy then drain on a paper towel.  Return skillet, with drippings, to burner; reduce heato to medium. 

Melt butter, add sage and cook until the butter is browned, about 4 minutes.  Stir in wine and sugar; cook 30 seconds, then add squash and tortellini, and proscuitto.  Toss to heat thoroughly. 

Off heat, finish with lemon juice, parsley and pepper. 

Makes 4 serving

Time: about 30 minutes

4 fresh salmon fillets, 4 oz. each

Salt and pepper

¼ cup red onion

Pinch of red pepper flakes

2 tsp. Olive oil

3 Tbsp. lemon juice

2 Tbsp. sugar

1/3 cup jarred sweet red pepper, cut into strips

3 Tbsp. silvered almonds, toasted

2 Tbsp. dried currants

1 cup spinach leaves

Place a roasting pan half-filled with water inside oven.  Preheat the oven at 325°.  Coat a small cooling rack with nonstick spray.  Place salmon on rack, season with salt and pepper.  Set rack over water in roasting pan, making sure water does not touch fish.  Steam until firm, about 10-15 minutes.

Saute onion and pepper flakes for the sauce in oil in skillet over medium heat.  Cook until onion is slightly caramelized, about 3 minutes. 

Whish lemon juice and sugar together, add to onion, and simmer until syrupy, about 2 minutes. 

Stir in red pepper, almonds, and currants; simmer briefly.  Add spinach just before serving.  Season with salt and pepper; serve over salmon.  

2 1/2 lb medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta (preferably French), crumbled (1/2 cup)

Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

¼ cup onion

¼ tsp. Ground cinnamon

2 tsp. Unsalted butter

¼ cup dry brown rice

¼ cup dry wild rice

¾ cup low-sodium chicken broth

¾ cup water

¼ cup sliced dried apricots

2 Tbsp. Sliced almonds, toasted

2 Tbsp. parsley

salt to taste

Sauté the onion and cinnamon in butter in a large sauté pan over medium heat until soft, 5 minutes.

Add brown and wild rice, cook 2 minutes, stirring frequently. 

Stir in broth and water, and bring to a boil.  Reduce heat to low, cover, and cook until rice is tender and all liquid is absorbed, 1 hour.

Stir in apricots, then cover and let stand off heat until fruit has softened, 10 minutes.  Stir in almonds, parsley, and salt. 

10 cups cold water

¼ cup extra virgin olive oil

1 T. salt

4 bay leaves

2 cups yellow cornmeal, medium grain

8 T. butter

1 ½ cups gorgonzola, crumbled

½ cup parmesan

Combine water, oil, salt, bay leaves, and cornmeal in a pot.  Stir until mixed.  Bring to a boil over medium-high heat, stirring often, for about 10 minutes.  When thick and bubbly, reduce heat to low and partially cover.  Cook until glossy, stirring often, for 25-35 minutes.

After its done, spread about 2 cups of polenta in a 8”-10” skillet or pan that has been cooled by rinsing it in cold water first.  Dot the top with 2 ½ T. butter, ¾ cup of gorgonzola, and 2 T. parmesan. 

Continue layering for three layers.  Cover with plastic and chill for 1-24 hours.  Bake at 400° on a foil-lined baking sheet until sizzling and deep golden, 45-60 minutes. 

Makes 6 servings

Total time: about 30 minutes

4-6 sheets phyllo

3 T. unsalted butter, melted

3 T. cinnamon sugar

3 Bosc pears, peeled, cored and cut into quartered wedges

2/3 cup sugar

3 T. dark rum, or apple juice

Juice of ½ lemon

Pinch of salt

(This is good with Vanilla ice cream!)

Preheat oven to 350°; line a baking sheet with parchment paper. 

Stack the sheet, roll into a log and slice into ¼” wide strips, place in a bowl. Separate the individual strands by working them loose with your fingers.  Divide into 6 mounds on the paper. 

Drizzle each with butter and cinnamon sugar.  Bake 15-20 minutes or until golden brown.  Carefully transfer to a cooling rack.

Saute pears in butter in a sauté pan over medium-high heat until caramelized on on one side, about 5 minutes.  Sprinkle with the sugar and toss to coat.  Add rum and lemon juice, salt and simmer for 5 minutes, or until pears are tender. 

To assemble, place phyllo ribbons on a serving plate, spoon on the warm pears and sauce on top.  Add the ice cream if you want.

Makes 4

Time: about 1 hour

2 strips bacon, diced

¼ onion, diced

½ t. rosemary

1 ½ cup spinach

salt and pepper to taste

2 oz. cream cheese, softened

3 eggs

¼ whole milk

¼ cup swiss cheese, shredded

1 T. flour

½ t. salt

1/8 t. cayenne

1 sheet puff pastry, slightly thawed

1 egg beaten with 1 T. water

Preheat oven to 400°

Fry bacon in a large sauté pan over medium-high heat until crisp.  Pour off all but 1 T. drippings and return pan to burner.  Saute onion and rosemary, until onion is soft.  Stir in spinach, bacon, salt, pepper, set filling aside. 

Beat cream cheese in a bowl with a hand mixer, then blend in eggs.  Add milk, cheese, flour, and seasonings.  Beat till blended.

Roll pastry on a lightly floured surface in to a 12” square.  Cut into four 6” squares, then lightly press 1 square into an individual quiche pan (or similar 10 oz. oven-proof cup). 

Put in ½ cup of spinach mixture into each pan, then pour about 1/3 cup of egg mixture on top. 

Fold corners of dough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20-25 minutes.  Let stand 5 minutes before serving. 

Makes 2 burritos

Total time:45 minutes

Lentil Burritos

¼ cup onion, diced

1 t. curry powder

1 t. jalapenos, diced

1 ½ cup vegetable broth

½ cup tomatoes, chopped

¼ cup brown lentils

1 bay leaf

½ cup chopped frozen spinach

juice of ½ lime

salt to taste

2 10” flour tortillas

1 egg

1 T. milk

1 T. chopped parsley

½ cup Monterey Jack cheese, shredded

Spiced Yogurt

1 cup cilantro

¼ cup scallions

2 t. ginger

1 t. sugar

¼ t. ground cumin

2 cloves garlic, chopped

juice of ½ lime

salt and pepper to tast

½ cup of plain yogurt 

For the filling:

Saute onion, jalapenos, and curry powder in oil in a non-stick skillet over medium-high heat. Cook until onion browns, 5-8 minutes. 

Stir in broth, tomatoes, lentils, and bay leaf.  Reduce and cover; simmer until lentils are tender, 20-30 minutes.  Once they are tender, add spinach, lime and salt. 

For the Yogurt:

Process all the ingredients for the spiced yogurt, except yogurt, in a food processor until minced.  Fold into yogurt.  Keep cool until needed. 

For the Tortillas:

Blend egg, milk and parsley in a pie plate.  Dip both sides of each tortilla in the mixture. 

In a heated skillet, fry tortillas over medium-high heat, until brown, about 1 minute.  Flip over once and sprinkle cheese, continue heating until cheese melts.  Transfer to a work surface. 

To assemble:

Place ¾ cup of lentil mixture on the lower third of the tortilla.  Roll the bottom of the tortilla over the filling, fold in both sides and roll to the end.  Serve with the yogurt. 

Makes 5 cups

1/3 cup red onion, diced

2 T. capers

½ cup cucumber, diced

½ cup celery, diced

2 cups tomatoes, diced

½ cup red bell pepper, diced

2 cans of V-8 (5.5oz. each)

¼ cup chopped parsley

2 T. red wine or sherry vinegar

1 T. Worcestershire sauce

½ t. paprika

½ t. salt

½ t. Tabasco

2 cups ice

In a food processor, add onion, capers, cucumber, celery, tomatoes, and pepper. Pulse to minch.  Transfer to bowl.

Add V-8, parsley, vinegar, Worcestershire, paprika, salt and Tabasco.  Add ice crumbs and put in fridge till time to serve.

When time to serve, remove remaining ice and stir.

1 ¼ lbs. Sea scallops, cut off tough ligament

7 T. unsalted butter, cubed

¼ cup dry white wine

¼ cup white-wine vinegar

1 T. chopped Tarragon

Sprinkle scallops with salt and pepper. 

Heat 1 T. of butter in a non-stick skillet over medium-high heat, until  butter begins to brown.  Sear scallops, turning once, until golden brown and just cooked through, about 5 minutes. 

Transfer to platter.

Deglaze with wine and vinegar.  Reduce to 2 T.

Reduce heat to low and add butter a tablespoon at a time.