easy family recipes cookbook

a sweet pea chef easy family recipes 1easy family recipes

a cookbook by Lacey Baier, a sweet pea chef

a sweet pea chef easy family recipes 2

easy family recipesa cookbook by a sweet pea chef

No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form, without the prior written consent of the author. The only exception is by a reviewer, who may quote short excerpts in a review. All trademarks and registered trademarks appearing in this guide are the property of

their respective owners.

Copyright 2011 by Lacey Baier of Sweet Pea Chef.

Cover design by Lacey BaierBook design by Lacey Baier

All images and recipes, unless otherwise noted, by Lacey Baier

All Rights Reserved.

For questions regarding this cookbook, please visit www.asweetpeachef.com.


Thanks and Acknowledgements

THANK YOU

First and foremost, this cookbook is dedicated to my little girl, Jordan Lily, and my amazing husband, Dustin. Without either of you, this would never have been possible.

Thank you for your interest in my Cookbook! I wanted to put together a collection of some of my favorite recipes from my blog, a sweet pea chef. Even if you've already seen some of these recipes on my site, I hope this cookbook provides for better access and storage of my recipes.


Introduction

Though I know I was in the kitchen long before ever having heard of Ina Garten, I still feel like she is at the root of everything I do in the kitchen (though there were certainly others). I love the simplicity of her meals and the best-of-the-best ingredients she uses. I learned from her that you must use high quality ingredients to produce high quality food.

I believe too many people avoid the kitchen because they think it will be too difficult to make something delicious. I find this so sad because it really isn't that hard to make tasty food. All you need is some good basic ingredients, good intentions and a willingness to follow directions, if applicable.


I would like to send my sincere gratitude to Deb at Smitten Kitchen, Kellyn at K Bakes, Jeff at Culinary Philosopher and Pam at For the Love of Cooking.

Your recipes are all amazing and I truly appreciate your willingness to share as well as your support of my blog and cookbook.

Thanks so much!

Some Blog Love


TABLE OF CONTENTS

appetizers

tomato bruschetta 7best crab cakes 8chicken lettuce wraps 9

salads

spinach and strawberry salad with poppy seed vinaigrette 10caprese salad with garlic balsamic vinaigrette 11chicken caesar salad 12homemade croutons 13

chicken

chicken parmesan 14easy orange chicken 15shredded chicken enchiladas 16

beef

spinach and feta burgers 17chili cheese dogs 18philly cheesesteaks 19

pork

sweet and tangy barbecue ribs 20apple cider pulled pork sandwiches 21italian sausage and mushroom stuffed manicotti 22

seafood

halibut picatta with asparagus 23baja fish tacos 24pan-seared scallops with linguine and roasted pine nuts 25

pizza

chicken alfredo pizza with spinach and red onions 26italian sausage and pepperoni pizza 27pesto and goat cheese pizza 28

sides

mashed sweet potatoes 29garlic parmesan green beans 30potato salad 31thyme-roasted carrots 32

sweets

banana nut muffins 33soft ginger cookies 34sweet cherry pie 35

blueberry crumble pie 36watermelon sorbet 37homemade vanilla ice cream 38mint chocolate chip ice cream 39

appendix

lemon-dill aioli 40garlic aioli 40pico de gallo 40creamy dill sauce 41homemade pizza dough 41alfredo sauce 42pesto 42

closings 43


tomato bruschetta

I love bruschetta. Bruschetta is one of those foods you can eat as an appetizer, snack or meal. It also presents as super impressive even though its not that difficult to make, which is totally my kinda dish! In fact, I cant see fresh tomatoes without thinking how great they would be in bruschetta.

One suggestion: if you plan to serve this to a number of guests, toast the bread with the mozzarella and serve the tomato mixture separately with a spoon so that your guests can control how much they want and so the bread doesnt get soggy.

6 oz. fresh grape tomatoes, chopped into quarters3 cloves minced garlic1/4 cup olive oil2 1/2 tablespoons balsamic vinegar1/4 cup fresh basil leaves, roughly chopped1/4 teaspoon kosher salt1/4 teaspoon fresh ground black pepper1 French baguette8 oz. fresh mozzarella cheese, thinly sliced

Preheat the oven on the broiler setting.

In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10-15 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with the mozzarella. Broil for 5 minutes or until the cheese is melted.


3 tbsp. unsalted butter, divided1 green onion, finely chopped1 garlic clove, minced1/2 tbsp. parsley, minced1 tsp. dry mustard1 tsp. freshly squeezed lemon juice

1 tsp. paprika1/2 tsp. kosher salt1/4 tsp. cayenne pepper1/4 tsp. ground black pepper1 lb. crab meat, de-shelled3/4 cup unseasoned breadcrumbs, divided1/4 cup panko breadcrumbs1/4 cup parmesan, grated

Heat 1 tbsp. butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, 1/2 cup of the unseasoned breadcrumbs and spices to the mixture and stir together. Remove from heat. Fold

in crab meat until evenly distributed.

Combine parmesan, 1/4 cup unseasoned breadcrumbs and panko in a shallow dish.

Form the crab cake patties to about 1/2-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.

Cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This will make it so the cakes dont fall apart and crumble while cooking.

Heat 1 tbsp. butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 tbsp. butter for the final 4 patties.

*Serve with a lemon wedge and Lemon-Dill Aioli for dipping (see appendix).

best crab cakes with lemon dill aioli

These crab cakes have just the right amount of heat while letting the crab be the star. They are complimented very well by the tart and creamy Lemon-Dill Aioli.


chicken lettuce wraps

If you share my love for water chestnuts, youll probably really enjoy these chicken lettuce wraps. I combined ground chicken, chopped water chestnuts (yum!), garlic (of course!) and some other goodies, like hoisin sauce, fresh ginger and sesame oil.

These wraps not only have a delicious flavor from the browned chicken and Asian seasonings, but the double crunch from the water chestnuts and lettuce is what really makes these special. Try them out for a tasty lunch or appetizer!

10-12 bibb, iceberg or romaine lettuce leaves1 tbsp. sesame oil1 pound ground chicken breast1 large white onion, chopped3 cloves garlic, minced2 tbsp. soy sauce2 tbsp. hoisin sauce2 tsp. fresh ginger, minced2 tsp. rice wine vinegar1/2 tsp. red pepper flakes8 oz. (1 can) water chestnuts, chopped3 green onions, chopped

Wash lettuce leaves, drain and set aside. Leave whole. You may cut out the spine if you prefer, though this is not necessary.

Heat olive oil over medium-high heat in a large skillet. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili flakes. Cook until the meat is well browned and the onions are translucent.

Add water chestnuts and green onions and cook for 1 minute until well mixed.

Spoon meat mixture onto lettuce leaves.


spinach and strawberry salad with poppy seed vinaigrette

In my family, meals usually revolve around a meat of some sort. Even our salads have chicken, shrimp or steak. This salad is an exception to that rule. It's THAT good. Dustin doesn't even miss the meat! Adding some chopped walnuts, candied pecans or sliced almonds adds a nice touch to the texture. This salad is good enough by itself but it can be served as a side salad quite nicely as well.

2 bunches spinach, rinsed and torn into bite-size pieces (or 1 large bag of baby spinach)4 cups sliced fresh strawberries1/3 cup glazed walnuts (or sliced almonds)1/2 cup vegetable oil1/4 cup red wine vinegar1/2 cup granulated sugar1 tablespoon poppy seeds

In a large bowl, toss together the spinach, strawberries and walnuts. In a medium bowl, whisk together the oil, vinegar, sugar and poppy seeds. Pour over the spinach and strawberries. Toss to coat.


caprese salad with garlic balsamic vinaigrette

2 large heirloom tomatoes, sliced into thick (1/4- inch) slices4-6 oz. fresh mozzarella, sliced into thick (1/4-inch) slices6-8 large basil leaves, whole2 cloves garlic, minced1/2 tsp. ground black pepper1/4 tsp. kosher salt1/4 cup balsamic vinegar2 tbsp. olive oil

Combine garlic, salt, pepper and balsamic vinegar in a small bowl. Whisk in olive oil. Set aside for 15-30 minutes.

On a platter or plate, alternate and overlap a tomato slice, followed by a mozzarella slice and then a basil leaf. Continue until all ingredients are used.

Drizzle with vinaigrette.

Caprese salad, or insalata caprese, is the easiest of all easy salads to make. Plus, it requires so few ingredients and looks really beautiful when plated. Winner! I am in love with the flavor combination of garlic, balsamic vinegar and tomatoes. So, naturally, I made a garlic balsamic vinaigrette to drizzle over this caprese salad. Yum!


chicken caesar salad

This caesar salad is nice and light, but can make a filling meal with some grilled chicken.

1 large garlic clove, minced3/4 tsp. anchovy paste1 1/2 tbsp. fresh lemon juice1 tsp. Worcestershire sauce6 tbsp. olive oil1/4 cup freshly grated parmesan cheese plus extra for garnish1 head (5-6 leaves) romaine lettuce1/4 tsp. ground black pepperkosher salt1 boneless, skinless chicken breastcroutons, if desired

Combine garlic, anchovy paste, salt and pepper in a medium bowl and mash together until a paste forms. Add lemon juice and Worcestershire sauce and combine. Whisking the mixture vigorously, slowly add the olive oil in a thin stream. Once all

the olive oil is emulsified, add parmesan and stir to combine. Refrigerate for at least 20 minutes to allow the flavors to combine.

Cut the lettuce into large bite-size pieces. Dry with a spin dryer or in an absorbent dish towel. Place lettuce in a large mixing bowl.

In a small nonstick frying pan, heat 1 Tbsp of olive oil. Liberally coat the chicken with kosher salt and pepper. Saut (or grill) the chicken until thoroughly cooked, approximately 8-10 minutes. Remove the chicken from pan and set aside.

Add the chilled dressing to the lettuce and toss well to combine. Transfer to a serving bowl or platter. Top with the chicken and croutons. Garnish with Parmesan slices or grated Parmesan, if you like.


homemade croutons

Not only does making homemade croutons allow you to utilize the ends of the loaves of bread you werent going to eat anyway, but it also allows you to make delicious, fresh croutons to add to your salads and soups.

day-old French bread (approximately 1/2 loaf)olive oil (approximately 1/4 cup oil per 1/2 loaf)kosher salt, to tastefreshly ground black pepper, to tasteOptional: Parmesan cheese, dried herbs (basil, oregano, thyme, rosemary), garlic powder

Preheat oven to 350 degrees.

Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes. If you prefer larger or smaller croutons, make your cuts accordinglyjust be sure to make your cuts as similarly as possible to help them bake evenly. In a large bowl, toss bread cubes with enough olive oil to lightly coat. Add kosher salt, freshly ground black pepper to taste and any seasonings you prefer. Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil (for easy clean-up).

Bake bread in oven for 20-30 minutes until bread is golden and very crunchy. Toss cubes several times during baking.

Homemade croutons, stored in a plastic container or a plastic bag, last up to two weeks unrefrigerated.


chicken parmesan

This recipe is deceptively healthywell, for chicken parmesan, that is. The chicken is lightly breaded, browned in a skillet for some flavor and color and then baked. Its so delicious, especially with some simple linguine or spaghetti noodles.

2 chicken breast halves, boneless and skinless1/2 cup breadcrumbs1 tbsp dried oregano1 tbsp dried basil1 tbsp dried thyme2 tsp kosher salt1 tsp ground black pepper2 tbsp olive oil2 cups tomato/marinara sauce4 oz fresh mozzarella, thinly sliced2 tbsp grated Parmesan

Preheat the oven to 500 degrees F.

Combine the herbs, salt, pepper and bread crumbs in a shallow dish to blend. Cover chicken breasts with mixture and shake off any excess.

Heat olive oil in large oven-proof skillet over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the chicken. Sprinkle parmesan over each chicken breast. Cover each chicken breast with mozzarella slices.

Bake, covered with foil, for 10 minutes and then uncovered for 5 minutes, until the cheese melts and the chicken is cooked through.


easy orange chicken

Not only is this quite a simple meal to make, but you probably have most, if not all, the ingredients in your pantry or refrigerator. Plus, its a healthy Chinese recipe that is very fresh, light and vibrant.

1 tbsp. olive oil2 chicken breasts, boneless and skinlesskosher salt, to coatfreshly ground black pepper, to coat

1 broccoli crown, cut into florets2 green onions, thinly sliced

1 1/2 cups water plus 2 tbsp, divided2 tbsp. orange juice1/4 cup fresh lemon juice1/3 cup rice vinegar2 1/2 tbsp. soy sauce1 tbsp. grated orange zest3/4 cup brown sugar, packed1/2 tsp. grated fresh ginger3 garlic cloves, minced1/4 tsp. red pepper flakes1/2 tsp. freshly ground black pepper3 tbsp. cornstarch

In a saucepan over medium-high heat, combine all the ingredients for the sauce except for the cornstarch and 2 tbsp. water. Bring to a boil, stirring frequently. Once the sauce has started boiling, reduce heat to low and simmer, stirring occasionally, while chicken and broccoli are being prepared.

Steam (or boil, if you prefer) broccoli florets until almost no longer crisp, approximately 5-8 minutes. Test with a fork: if the fork

easily pierces the florets, they are done. Careful not to overcook, as the broccoli will fall apart when mixed with the sauce and chicken.

Heat olive oil in a large skillet on medium-high heat. Generously sprinkle kosher salt and pepper over both sides of the chicken breasts. Lay chicken in pan and cook until browned on each side and cooked through, approximately 8-12 minutes. Once cooked through, allow to cool enough to handle, approximately 5 minutes. Slice into bite-size pieces and set aside.

Turn the heat on the sauce to medium. In a small mixing bowl, mix the cornstarch with 2 tbsp. water in order to combine and avoid lumps. Add the cornstarch mixture to the rest of the sauce and stir to combine. You will notice the sauce begin to thicken quickly. Stir for a minute or two until well thickened. Remove from heat.

In a large bowl, gently toss together the broccoli, chicken and sauce. Garnish with thinly sliced green onions, if desired. Serve with (or over) white rice (I use and love jasmine rice).


2 cloves garlic, minced1 can (1 1/2 cups) enchilada sauce (I use Mild)kosher saltground black pepper2 boneless, skinless chicken breasts1 cup shredded cheddar cheese, divided1 cup shredded Monterrey jack cheese, divided

1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided12 6-inch corn tortillascooking spray


Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-

inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove form the oven and let stand 5-10 minutes prior to serving.

Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if youd like.

shredded chicken enchiladas

Heres a deliciously simple enchilada recipe thats full of spiced, shredded chicken, cheeses and fresh cilantro. Mmm.


spinach and feta burgers

Tired of the same ol burger? I have the solution: spinach and feta burgers with garlic aioli. A delicious flavor combination sure to change things up.

makes 6 patties

1 lb. ground 90/10 sirloin1 egg, beaten2 cloves garlic, minced4 oz. crumbled feta (I used garlic and herb)2 cups chopped fresh baby spinach1 tsp. kosher saltOptional toppings: sliced tomato, crumbled feta, baby spinach leaves

Either pre-heat a non-stick skillet over medium-high heat or set an outdoor grill to medium heat. Mix together the ground sirloin, egg, garlic, feta, spinach and seasonings in a large bowl until well combined. Form mixture into 6 patties. Cook on grill (or skillet) until no longer pink in the center, 10-15 minutes.

*Serve with garlic aioli if desired (see appendix).


chili cheese dogs

This chili recipe is quite flavorful. Its sweet, tangy and bold with a little kick to it. Plain and simple. Not pretty. Not fancy. Just chili.

2 cups water1 lb. lean ground beef (I use 80/20)2 cups onion, chopped (about 3/4 medium onion)6 oz. tomato paste1/2 cup ketchup2 tbsp. Worcestershire sauce2 tsp. apple cider vinegar1/2 tsp. kosher salt1/2 tsp. freshly ground black pepper1/2 tsp. paprika1 tsp. cumin1/2 tsp. ground ginger1/4 tsp. cayenne pepperhot dog bunshot dog franks, preferably grilledshredded cheddar cheese

Heat water and ground beef in a large pot or Dutch oven over high heat. Once boiling, add onion and reduce to medium heat. Use a wooden spoon or spatula to break up the meat into small pieces.

Add tomato paste, ketchup, Worcestershire sauce, vinegar, and the spices and stir together, making sure all the meat is broken into pieces.

Stirring occasionally, simmer over low heat until chili is very thick, about 15-20

Serve over grilled hot dogs and garnish with shredded cheese.


philly cheesesteaks

makes 6 sandwiches

1 tbsp. olive oil1 white onion, thinly sliced1 green bell pepper, thinly sliced8 large cremini mushrooms, thinly sliced2 cloves garlic, minced1 tsp. Worcestershire sauce1/2 tsp. kosher salt1/4 tsp. ground black pepper3/4 pound rib-eye steak, thinly shaved or sliced between 1/8-inch 1/16-inch6 slices (approximately 1/3 pound) provolone cheese, each cut in half6 sandwich rolls or Kaiser buns, split mostly in half

Add oil to a large skillet over medium-high heat. When hot, add onions, mushrooms and bell peppers. Cook, stirring frequently, until caramelized (about 8 minutes). Add the garlic, salt, pepper and Worcestershire sauce and cook for another minute until garlic becomes fragrant and evenly distributed. Push mixture to one side of the skillet.

Add the rib-eye to the empty side of the skillet, breaking up into small pieces with your spatula. Cook until well browned, about 2-3 minutes. Combine meat with vegetable mixture and remove from heat.

Divide steak mixture evenly on the buns. Top with sliced provolone.

I highly recommend these sandwiches. Highly. Recommend. That is all.


sweet and tangy barbecue ribs

It may sound weird, but this recipe means a lot to me. Every time I make these ribs, it brings me back to making ribs with my mom. I learned from her a technique for how to make tender, fall-of-the-bone ribs. I also really like that Dustin brags to people about how good my ribs are. It makes me feel nice.

1 rack of pork baby back ribs

1/2 cup ketchup2 tbsp. soy sauce1 tbsp. sweet BBQ sauce (preferably with honey or brown sugar)1 tbsp. brown sugar1/2 tbsp. apple cider vinegar1 tsp. freshly ground black pepper1 tsp. oregano1 tsp. dry mustard1/4 tsp. kosher salt

Combine all ingredients for the sauce and set aside.

Bring a large pot of salted water to a boil and add ribs. Simmer ribs, covered, for 40 minutes. Remove ribs from water and place on baking sheet lined with aluminum foil. Coat the ribs with barbecue sauce. Place ribs under oven broiler for 8-10 minutes, until sauce starts to bubble and caramelize. Feel free to grill these ribs if youd like, but the sauce doesnt stay on them as well as in the broiler.


apple cider pulled pork sandwiches

This recipe isnt too barbecue-y. It is more mild with a sweet hint of apples and a late kick of heat.

2 cups apple cider (or juice)1/2 cup ketchup1/2 cup brown sugar1 1/2 tsp. cumin1 1/2 tsp. paprika1 1/2 tsp. garlic powder1 tsp. kosher salt1 tsp. cayenne pepper1/2 tsp. ground black pepper1 medium onion, divided into eighths2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

optional: 4 tbsp. of your favorite barbecue sauce

4-6 sandwich buns

Heat the oven to 350 degrees.

In a large bowl, combine the apple cider, ketchup, brown sugar, optional barbecue sauce and spices and set aside.

Place 1/2 of the sliced onions into the bottom of a 4-6-quart dutch oven. Place the pork shoulder on top the

onions. Top the pork shoulder with the remaining onions and then pour sauce over everything. The pork shoulder need not be completely submerged to reach perfect pulled perfection, but you can add a little more apple cider if youd like at this point.

Cover and place in the oven for 2 1/2 to 3 hours, depending on the size of your pork shoulder. Begin checking for doneness after about 2 hours. When done, the pork will easily pull apart from itself with a fork. Remove the meat and place onto a flat surface.

Place the dutch oven on the stove (or move contents to a large pan) and heat to boiling to thicken. While the sauce boils, pull the pork into shreds using two forks. Take care to remove the pieces of fat. Return the shredded pork to the sauce and cook for an additional 15 minutes.

Serve pulled pork piled high on a sandwich bun or just by itself. Top with some coleslaw if youd like. Its really yummy.


Recipe adapted from For the Love of Cooking

1 tsp olive oil2 links Italian sausage, casings removed1/2 sweet yellow onion, diced8 oz cremini mushrooms, chopped4-5 cloves of garlic, minced1/2 tsp dried oreganokosher salt and freshly cracked pepper, to taste15 oz Ricotta cheeseDash of fresh nutmeg, grated2 tbsp fresh parsley, chopped5-6 fresh basil leaves, julienned, divided4 tbsp Parmesan cheese (divided)Manicotti shells, cooked al dente3 cups of tomato/marinara sauce 1 1/2 cup mozzarella cheese (divided)

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil and pour 1 cup of marinara to coat entire baking dish.

Heat the olive oil in a skillet over medium heat. Once hot, add the sausage. Cook for 4-5 minutes, crumbling the sausage with a spatula. Add the onions and mushrooms then continue to cook for 5-6 minutes. Season with salt and pepper. Once the meat is cooked through, crumbled and well-

browned and the onions are tender, add the minced garlic and cook, stirring constantly for 1 minute. Remove from heat and let cool.

Cook the manicotti noodles per instructions and set aside to cool. Make sure to leave noodles al dente as they will cook more in the oven and will be easier to stuff if more firm.

In a large bowl, add the cooled meat mixture, ricotta cheese, grated nutmeg, parsley, basil, 1/4 cup mozzarella cheese, 2 tablespoons of Parmesan cheese and mix thoroughly. Place the mixture into a large Ziploc bag and cut a hole in the corner of the bag. Pipe the filling into each manicotti shell (I pipe a bit into each side) then place into the baking dish. Continue process until you are out of filling and shells. Pour the remaining marinara sauce on top of the manicotti then top with the remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with a piece of tin foil and place in the oven to bake for 30 minutes. Remove tin foil and cook for an additional 5-10 minutes. Remove from oven and let cool for 7-10 minutes.

Top with julienned basil and serve.

italian sausage and mushroom stuffed manicotti

Really, can you go wrong with ricotta cheese, fresh basil, homemade tomato sauce and some noodles? Pretty much, thats a no. Plus, I love the addition of freshly grated nutmeg and parsley because it adds a great depth of flavor to the stuffed manicotti.


halibut picatta with asparagus

This meal requires so few ingredients and preparation that its almost unfairalmost. When using such bold flavors as fresh lemons and capers, I find it better to leave things simple. Plus, the delicate, mild flavor of the halibut pairs so nicely with the lemon-butter-caper goodness.

2 6-ounce (fresh) halibut fillets1 tablespoon extra virgin olive oil1 tablespoon plus 1 tablespoon unsalted butter, divided3 cloves garlic, chopped1/2 cup dry white wine2 tablespoons capers

1 tablespoon fresh italian parsley, chopped1/2 fresh lemon (zest and juice)Kosher salt and freshly ground black pepper to taste

3/4 pound fresh asparagus

Steam asparagus until almost soft and set aside.

Heat the oil and 1 tbsp. butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter). Season the halibut with salt and pepper.

Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side. Set the halibut aside and turn the heat to medium low. Add the garlic and saute until fragrant, about 1 minute (careful not to burn).

Add the white wine and deglaze the pan. Simmer to reduce the sauce a bit, about 5-10 minutes. Turn off the heat and add the capers, butter, lemon and parsley until butter completely melts. Season with salt and pepper. Check the taste at this point. If you like more of a lemon flavor, add another squeeze of lemon and re-taste. If too lemony, add a little more butter.

Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.


baja fish tacos

I really recommend you try these tacos with the fresh pico de gallo and creamy white dill sauce (see appendix for recipes). The combination is so, so very yummy. I prefer a cornmeal and flour mixture spiced with some cayenne pepper, garlic powder and black pepper for coating the fish, as opposed to a beer batter, because I find the fish gets lost in a beer batter. But, thats just me.

1 lb. fresh rock cod or sea bass fillet, cut into strips of 2-3 oz. portions1/4 cup al-purpose flour1/4 cup cornmeal1/2 tsp. kosher salt1/4 tsp. cayenne pepper1/4 tsp. garlic powder1/8 tsp. fresh ground black pepper1 egg, beaten2 tbsp. waterCanola or vegetable oil1/2 head medium cabbage, thinly sliced8-10 good quality corn tortillas

In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder. In a separate dish, combine egg with 2 tbsp. water.

Pour enough oil into a large (12-inch) skillet to a depth of 1/4 inch.

Heat oil on high heat until hot and then turn to medium high heat.

Dip fish into egg and then dust lightly with flour-cornmeal mixture. Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.

*To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired about of Creamy White Dill Sauce and Fresh Pico de Gallo (see appendix).

Top with sliced cabbage.


1 tbsp. olive oil1/3 cup raw pine nuts2 garlic cloves, minced2 tbsp. unsalted butter, divided8 jumbo scallops, patted dry1/2 tsp. kosher salt, plus to taste1/4 tsp. ground black pepper, plus to taste1/2 box linguine

Cook the linguine in a large pot of boiling salted water for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in a large (12-inch) pan, heat the olive oil over medium heat. Add the pine nuts and cook until golden, stirring frequently. Once golden, add the garlic and cook for 2 minutes. Be careful to not let the garlic burn. Remove from the heat and add 1 tbsp. butter, 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. Add the drained noodles to the pan and mix to evenly dress the noodles with the sauce

and pine nuts. Let rest while you sear the scallops.

In a separate large skillet, heat 1 tbsp. unsalted butter over high heat. Lightly season each side of the scallops with kosher salt and ground black pepper. Just before the butter begins to turn golden, add the scallops to the pan. Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they dont crowd and steam one another). Allow the scallops to cook for two minutes without touching them. After two minutes, the bottom should be browned nicely. Flip the scallops and cook for another minute or until well-browned. Remove from heat and set aside.

With the heat off, quickly add the noodles to the pan you used for the scallops and toss. Quickly remove from the pan and serve.

pan-seared scallops with linguine and roasted pine nuts

Since I really love scallops with pasta, I decided to make a simple garlic and olive oil sauce and toss it with some linguine and roasted pine nuts. The pine nuts were actually Dustins idea they were great as they added a nice crunch to an otherwise soft-textured pasta and scallops. Total points for Dustin!


*1 pizza crust (see appendix)*alfredo sauce (see appendix)1 tbsp. olive oil1/4 tsp. dried oregano1/4 tsp. dried thyme1/4 tsp. dried basil1 tsp. kosher salt plus extra to season chicken tsp. ground black pepper plus extra to season chicken1 cup baby spinach leaves, whole1 small red onion, thinly sliced1 chicken breast, boneless and skinless6 oz. fresh mozzarella cheese, thinly slicedfresh basil leaves, julienned, for garnish

Preheat your oven to 400 degrees.

Heat 1 tbsp. olive oil in a non-stick skillet to medium-high heat. Sprinkle chicken breast generously

with kosher salt and pepper. Cook chicken breast in skillet until no longer pink in the middle, about 8-10 minutes. Once cooked, allow to cool and then slice into bite-size pieces. Set aside for later.

Spread the alfredo sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.

Spread the baby spinach leaves evenly across the pizza. Arrange the onion slices and sliced chicken over the spinach. Top with mozzarella slices.

Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the

chicken alfredo pizza with spinach and red onions

Just like with pesto, using alfredo sauce is a nice way to change up your normal tomato sauce-based pizza. Were pizza eaters for sure, so a change is good every once in a while if its not too big

pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Garnish with fresh, julienned basil leaves if desired. Slice pizza and serve.


italian sausage and pepperoni pizza

The pizza is fantastic. I use fresh mozzarella, good quality sausage and pepperoni and homemade tomato sauce. I have to say this pizza now contends for the position of my favorite homemade pizza. It was that good. Ive already made it again. Twice.

*1 pizza crust (see appendix)1/2 cup tomato/marinara sauce1/4 tsp. dried oregano1/4 tsp. dried thyme1/4 tsp. dried basil1/2 tsp. kosher salt1/4 tsp. ground black pepper1/2 Boars Head Natural Casing Pepperoni, sliced1 link sweet Italian sausage, casing removed6 oz. fresh mozzarella cheese, thinly sliced


Heat a non-stick skillet to medium-high heat. Cook Italian sausage until well-browned, making sure to break into bite-

size pieces. Once browned, allow to cool. Set aside for later.

Spread the tomato sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.

Spread the mozzarella slices evenly across the pizza. Arrange the crumbled sweet Italian sausage and pepperoni slices over the mozzarella.

Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Slice pizza and serve.


pesto and goat cheese pizza

This pizza is a great way to change up your average tomato sauce-based pizza. Because, lets face it, tomato sauceno matter how can get old on pizza after a while. Thats why I like to add alfredo or pesto sauces into my pizza sauce arsenal.

With this pizza, the tangy, creamy goat cheese is complemented by the juicy, sweet fresh tomatoes and the crisp, delicate spinach. The flavors are reminiscent of a Greek or Mediterranean style pizza and could easily be adapted by changing out the goat cheese for feta and adding some Kalamata olives.

*1 pizza crust (see appendix)*6 tablespoons pesto (see appendix)3 Roma tomatoes, thinly sliced6-7 ounces goat cheese2 cloves garlic, peeled and thinly sliced1 cup fresh baby spinach


Spread the pesto on the pizza dough, leaving about an inch around the outside edge for the crust.

Spread or crumble the goat cheese across the pizza. Arrange the tomato slices over the goat cheese. Sprinkle as evenly as possible with the garlic.

Place the pizza into the oven and bake for 5 to 10 minutes or until the crust edges are golden. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. After a couple minutes, cover the pizza with a few handfuls of spinach or arugula.


mashed sweet potatoes

This recipe is quite easy. I started making these about 5 years ago and I get requests for them all the time. This dish is equally welcome at our table on Thanksgiving or any other day. It makes a great side to pork, lamb or turkey.

Makes 4 servings

2 medium-sized sweet potatoes, skin on, diced into 2-inch pieces2 tbsp. brown sugar2 tbsp. unsalted butter

Steam the sweet potatoes until very tender, approximately 15-20 minutes. Once tender, transfer to food processor and puree. Once pureed, add butter and brown sugar and mix well.

If youd like, you could also roast the sweet potatoes in the oven. For this, preheat oven to 450F. Arrange potato cubes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Place in oven and roast until tender and slightly browned and tender, about 35-40 minutes. Once tender, transfer to food processor and puree. Once pureed, add butter and brown sugar and mix well.


garlic parmesan green beans

This is probably my favorite side. I love green beans, for starters. Then, I add butter, garlic and parmesan. Really? Its like not even fair, I know.

1 lb. fresh green beans, stems removed2 tbsp. unsalted butter2 cloves garlic, minced1/2 tsp. kosher salt1/8 tsp. ground black pepper1 tbsp. freshly grated parmesan cheese

Steam green beans until slightly tender, about 6-8 minutes.

Melt butter over medium heat in a large skillet. Add garlic and cook 1-2 minutes. Transfer steamed green beans to the melted butter and garlic. Toss to coat green beans evenly and continue to sautee for approximately 5 minutes over medium heat. Season with salt and pepper to taste. Remove from heat and sprinkle grated parmesan. Toss once again until parmesan is melted, approximately 1 minute.


potato salad

It seems to me that most potato salad recipes tend to differ on one major ingredient: mustard. I like to invite mustard to the party with my potato salad. I also like to leave the skin on the potatoes. Not only does this add a pop of color to the salad, but it is less work to prepare and actually adds nutrients which totally means you can have extra servings.

3 lbs. red potatoes, unpeeled and cut into 1-inch cubes1/3 cup sour cream2/3 cup mayonnaise2 tbsp. yellow mustard1/4 cup chopped parsley, basil and thyme1 green onion, chopped2 tsp. dill pickle juice1 tsp. kosher salt1/2 tsp. freshly ground black pepper

Optional add-ins

2 ribs celery, diced1/2 small onion, chopped1/3 cup pickles, chopped2 hard-boiled eggs, sliced

1/2 cup black olives3 strips crumbled bacon

Steam (or boil) cubed potatoes in a large pot for approximately 8 to 10 minutes. If a fork slides into the potato cubes easily and without breaking apart the potato, they are done. Immediately remove from heat and let cool for 10 minutes.

Combine the rest of the ingredients and add to cooled potatoes in a large mixing bowl. Gently toss the potatoes with mixture, adding salt and pepper to taste.


thyme-roasted carrots

This is a super easy side to make that goes well with a lot of different types of meats. The sweet and salty flavors and soft texture of the carrots are delish. Roasting carrots brings out their natural sweetness, so not many additional seasonings are needed. If you feel like it, however, you could add a splash of balsamic vinegar, honey (or both!) or some sprigs of fresh rosemary to the carrots.Personally, I like them nice and simple.

10-12 whole unpeeled carrots, split lengthwise2 tbsp. fresh whole thyme leaves (no stems)2-3 tbsp. olive oil1 tsp. kosher salt1/4 tsp. ground black pepperoptional: balsamic vinegar, honey, fresh rosemary sprigs


Cover a sheet pan with aluminum foil or parchment paper. Drizzle olive oil over carrots on the sheet pan. Season with kosher salt and ground black pepper. Toss carrots until evenly coated with oil and seasonings. Arrange carrots on sheet pan. Toss fresh thyme leaves over carrots.

Roast in oven for 30-35 minutes, until golden and tender.


banana nut muffins

These muffins come out perfect: soft and dense, filled with banana flavor and nutty goodness. I sprinkle some crushed walnut bits on top just before baking for a nice little crunchy touch. This recipe is quite easy to makeyou dont need a mixer or to dirty many dishes either. Score!

Makes 18 regular muffins

4 ripe bananas, smashed1/3 cup melted butter cup sugar1 egg, beaten1 tsp. vanilla extract1 tsp. baking sodaPinch of salt1 cups flour1 cup chopped walnuts


In a large mixing bowl, mix the butter into the mashed bananas with a wooden spoon. Mix in the sugar, egg and vanilla. Add the baking soda and salt. Add the flour and mix until just incorporated. Fold in the chopped walnuts.

Pour mixture into prepared muffin pan lined with cupcake liners. Bake 25-30 minutes until golden brown or once a toothpick inserted into the center of the muffin comes out clean. Allow to cool on a rack.


soft ginger cookies

The candied ginger helps keep the cookies moist and a bit chewy while the cloves, nutmeg and cinnamon just wrap you up with comforting Fall flavors. Never heard of candied ginger? Oh, youre in for a treat! These are quite possibly my favorite homemade cookies. Ever.

makes 18-22 cookies

2 1/4 cups bread flour1 tsp. baking soda2 tsp. ground cinnamon1 1/2 tsp. ground cloves1 1/2 tsp. ground nutmeg1/2 tsp. ground ginger1/4 tsp. kosher salt1 cup light brown sugar, lightly packed1/4 cup plus 1-2 tsp. vegetable or canola oil, divided1/3 cup molasses1 egg, at room temperature1-2 tbsp. water, divided4 oz. crystallized ginger, chopped into very small piecesgranulated ginger, for rolling cookies

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger and kosher salt.

In another large bowl (or in the bowl of a stand mixer), beat together the brown sugar, oil and molasses on medium speed until smooth in texture, about 3-5 minutes. Turn the speed to low and add

the egg, beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary. Add the crystallized ginger and mix until well combined.

Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 3/4-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into a small layer of granulated sugar in a shallow dish and then place cookie onto baking sheet.

Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Dont wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.


sweet cherry pie

As excited as I was to make this pie, I was even more excited to eat it! Dustin suggested I make my Homemade Vanilla Ice Cream (page 37) to go with it. LOVE him! After having them together, I really cant imagine having the pie without the ice cream, nor would I ever want to! Through a mouth full of pie and ice cream, Dustin muttered, I think this is the best thing Ive ever eaten. Talk about a statement, right?

adapted from Smitten Kitchen

dough for double-crust pie4 cups pitted fresh cherries (about 2 pounds un-pitted)4 tablespoons cornstarch2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)1/8 teaspoon saltJuice of half a lemon1/4 teaspoon vanilla extract

1 egg, beaten with 2 tablespoons water


Gently stir together the cherries, cornstarch, sugar, salt, lemon and vanilla extract in a large bowl.

Roll out half of chilled dough on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters

and unfolding it in the pan. Trim edges to a half-inch overhang.

Spoon filling into pie crust.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust.

Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350 degrees. and bake the pie for 25 to 30 minutes more, or until the crust is golden.

Let the pie cool on a rack.

*Serve with Homemade Vanilla Ice Cream if desired (see appendix).


blueberry crumble pie

Ive always thought I wasnt a real big fan of crumble toppings, but that was before trying this crumble topping recipe. The easy crumble mixture, along with the fresh blueberries, is almost like eating a blueberry cobblerbut better (if thats even possible). The fresh blueberry filling is dense with plump blueberries.

Recipe adapted from K Bakes

For the Pie Crust

half double pie crust for bottom

For the Crumble

1 1/2 cup all-purpose flour1/2 cup packed light brown sugar1/2 cup packed dark brown sugar3/4 cup (1 1/2) sticks unsalted butter cut into cubes

For the Filling

6 cups blueberries about 3 pints1 cup sugar4 tbsp. cornstarch1/2 tsp. lemon zestpinch of pepper

extra flour and butter for coating the pie dish

Crumble: Combine flour and sugars in a food processor and mix until combined. Add chopped cold butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.

Filling: In a large bowl, combine all of the filling ingredients. Using the back of your spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the pie: Preheat the oven to 350 degrees. Butter and

flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place the dough in the pie dish and trim off excess.

Crimp edges (the crust will shrink some in the oven once baked so dont cut off too much). Use a fork to poke holes around the sides and bottom of the crust and chill until firm, about 20 min. Cover with a piece of parchment paper and fill it with dried beans or baking beans. Bake until the crimped edges are firm, about

10-15 min. Remove the parchment paper and beans and bake until the bottom is firm, about another 10-15 min. Fill the crust with the berry mixture, spreading evenly, and top with the crumble.

Place on a parchment paper-lined baking sheet and bake until the filling starts to bubble, one hour to one hour and twenty minutes, depending on your oven.

Remove and cool on a wire rack.


watermelon sorbet

This watermelon sorbet is just lovely. Vibrant flavor. Beautiful color. Easy to make. Simple and delicious. Perfect for summer!

recipe adapted from Culinary Philosopher

1 cup sugar1 water6-7 cups fresh seedless watermelon chunks (about half of the melon)3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes)

1/3 cup vodka, optional

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.

Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to

chop the melon and then process until the watermelon is completely pureed. Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.

Pour the watermelon mixture into the freezer bowl of your ice cream maker. Mix until the sorbet has thickened, approximately 25-35 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.

Add about 1/3 cup vodka to keep from fully freezing, if desired.


homemade vanilla ice cream

After making homemade ice cream, I am always astounded at just how quick and easy it really is to make. This sweet treat calls for just a few ingredients and is quite rich and creamy. The great thing about this ice cream is that you probably already have most, if not all, the ingredients you need.

2 large pasteurized eggs3/4 cup sugar2 cups whipping cream1 cup whole milk2 tsp. pure vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2 minutes. Whisk in sugar, just a little at a time, until all the sugar is added.

Once all sugar is added, whisk for about 1 minute longer. Add the cream, milk and vanilla and stir to blend. Careful not to whisk at this time, as that will create bubbles and the resulting ice cream will not be as rich and dense.

Transfer mixture to ice cream maker. Follow according to your ice cream makers instructions. Freeze for at least 3-4 hours prior to serving.


mint chocolate chip ice cream

This is not your ordinary mint chip ice cream, folks. You wont find mild mint flavors or unnecessary green food coloring to trick you into thinking your ice cream tastes minty. No itty-bitty slices of thinly shaved chocolate here. What youll get is a refreshing, creamy, homemade mint ice cream with chunks of heaven wrapped with mint and chocolate. So. Very. Good. 2 large eggs, pasteurized

3/4 cup sugar2 cups whipping cream1 cup whole milk2-2 1/2 tsp. pure mint extract4-5 oz. (1 small package) Andes mints (or your favorite bittersweet or semi-sweet chocolate), chopped into uneven pieces

Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2 minutes. Whisk in sugar, just a little at a time, until all the sugar is added. Once all sugar is added, whisk for about 1 minute longer.

Add the cream, milk and mint extract and stir to blend. Careful not to whisk at this time, as that will create bubbles and the resulting ice cream will not be as rich or dense.

Transfer mixture to ice cream maker. Follow according to your ice cream makers instructions.

Add chopped pieces of chocolate during last five minutes of mixing. Freeze for at least 4-5 hours prior to serving. In my freezer, it usually takes up to 6 hours to get the way I like it.


APPENDIX

lemon-dill aioli

2 large egg yolks (pasteurized, to be safe)1/4 cup fresh lemon juice3 garlic cloves, minced1 1/2 tsp. fresh parsley, minced1 tsp. kosher salt3/4 tsp. dried dill1/2 tsp. lemon zest1/4 tsp. Worcestershire sauce1/8 tsp. cayenne pepper3/4 cup olive oil

Place all ingredients, except for olive oil, in a blender. Pulse to combine. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture

will thicken and become a creamy, white-ish color).

Refrigerate for 1 hour prior to serving to allow flavors to meld.

garlic aioli

1 1/2tbsp garlic, minced1 egg, at room temperature1 1/2cups olive oil1-1 1/2tbsp. fresh lemon juice, to taste1/2tsp. kosher salt1/4 tsp. freshly ground black pepper

In a blender or a food processor, puree garlic with egg. With the food processor or blender running, add the olive oil at a

very slow, steady and thin stream. You should see the mixture start to emulsify. Add lemon juice to loosen mixture.

Once the mixture has emulsified, add kosher salt and pepper and combine for another 10 seconds. Taste for seasoning. Transfer to a bowl, cover and refrigerate.

*If youd like an easier method, just add 1 clove minced garlic, 1/4 teaspoon lemon juice and some freshly ground black pepper to 2 tablespoons mayonnaise.

pico de gallo

2 medium vine-ripe tomatoes, diced1/2 small red onion, chopped1/2 tsp. jalapeno pepper, seeded and finely chopped4 sprigs cilantro, roughly chopped1 green onion, finely chopped1 garlic clove, minced1 tbsp. fresh lime juice1/8 tsp. kosher salt1/8 tsp. freshly ground black pepper1/8 tsp. cumin

Combine all ingredients in a medium bowl. Season with additional salt, lime, pepper and/or cumin to taste. Let sit for at least 30 minutes.


creamy dill sauce

1/2 cup mayonnaise1/2 cup plain yogurtjuice from 1/2 a lime (approx 2 tbsp)1 tsp. jalapeno pepper, minced1 tsp. cayenne pepper1/2 tsp. dried oregano1/2 tsp. kosher salt1/2 tsp. cumin1/2 tsp. dried dill weed1/8 tsp. garlic powder

Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste. Refrigerate for 30 minutes.

homemade pizza dough

1 cup water3 cups bread flour1 tbsp. sugar1 tsp. kosher salt2 tbsp. olive oil plus extra for brushing dough2 tsp. yeast

makes 2 medium pizza doughs

Place all ingredients in your bread machine and follow the instructions for your bread machine. instructions.

Once the dough is ready, split it into two equal pieces and roll each out

separately on a lightly-floured surface until the right size to fit on the pizza stone.

Sprinkle some cornmeal, about 1 teaspoon, over the stone once its hot to keep the pizza from sticking. I also put some cornmeal on the pizza peel so the dough doesnt stick when I transfer it to the oven.

I pre-bake pizza dough a little before I put any toppings on it. I find this makes the dough nice and crunchy with a good chewiness to it. Very tasty.

Just place each dough, separately, on the stone in a preheated oven at 450

degrees. Put the stone in while the oven is heating so its hot when the dough gets placed on it.

Once it is spread evenly over the stone, make several puncture holes with a fork to help keep the bubbling down. Also, brush the entire surface of the dough with a light layer of olive oil. This will help keep the dough chewy and not brittle. As it bakes, check dough to make sure its not bubbling. If it is, just press down any large bubbles with a spatula. Once the dough starts to become lightly golden, take it out of the oven and place your favorite toppings on it. Follow pizza recipe as directed.

APPENDIX


APPENDIX

alfredo sauce

1/4 cup unsalted butter1/2 package (4 oz) cream cheese1 tsp. garlic powder1 cup milk3 oz. grated parmesan cheese1/4 tsp. ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a

little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.

pesto

2 1/2 oz fresh basil1/2 cup pine nuts (or walnuts)1/2 cup olive oil1/3 cup grated Parmesan cheese

2-4 cloves garlic (depending on how strong of a garlic taste you like)Kosher salt and freshly ground black pepper to taste

Combine all the ingredients in a food processor and pulse to your desired consistency. You can also pulse the garlic and pine nuts together before the other ingredients to break them down a little bit more.


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