Spago salad

 

Ingredients

Mustard Vinaigrette:
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Freshly ground white pepper
1/2 teaspoon kosher salt

Salad
1 tablespoon olive oil
1/2 cup diced fresh artichoke hearts (see cooking tip)
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces

Rainbow Peanut Noodles

 

the ingredients

• 8 oz whole wheat thin spaghetti (use 16oz for a more pasta-y ratio to veggies)
  
• 1 cup shredded purple cabbage
• 1 cup carrot ribbons
• 1 cup baby spinach
• 1.5 cups red bell pepper sliced thin
• 1 cup frozen shelled edamame
• 1/2 cup chopped cilantro
• sesame seeds garnish

Peanut Sauce

• 1/2 cup peanut butter
• 2 T sriracha
• 1/4 c soy sauce
• 3 T. rice vinegar
• 1/4 cup water
• 1 T honey
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• 1 tsp ginger powder 

Spaghetti Squash

 

• 3 Tbsp margarine or butter shopping list
• 2 Tbsp flour
• 2 C milk
• 1/2 yellow onion (Med sized), Chopped
• 1/2-1 Tbsp fresh sage, Minced
• 1/4 C asiago cheese, Finely shredded
• garlic salt
• pepper
• 1 big spaghetti squash

Roast and scrape out the squash

Melt butter in a saucepan with the onions. When onions are tender add flour, milk and sage, season to taste with garlic salt and pepper. Stir occasionally

Mix it all up, put it in a pan, and bake it with some cheese on top. 

 Monch

Pear Bread

 

• 1 1/2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/3 c applesauce
• 2 eggs
• 1/3 c white sugar
• 1/3 c brown sugar
• 1 c peeled, shredded pears
• 1 tsp vanilla
•  1/2 c nuts
  

No nuts

1336 calories total, 25 oz

53 cals / oz baked 

Nuts

1600 calories total, 27 oz

60 cals / oz baked 

bee Sting

 

For the Shortbread:

• 12 tbsp unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 8.5 oz flour, by weight (1.75 cups, measured)

For the almond topping:

• 6 tbsp butter
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 1.25 cups sliced almonds

Instructions 

• Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F.
• Combine all almond syrup ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
•   bake for 20 minutes. Let it cool in the pan,
   
  Pour the almond topping on top of the shortbread 
  

Sangria

 

• Sangria Syrup

  • 3 cups orange juice
  • 3/4 cups lemon juice
  • 3½ ounces sugar (1/2 cup)
  • 1 bay leaf
  • 5 juniper berries
  • 10 black peppercorns
  • 2 cloves
  • 1 bunch fresh mint, destemmed
  • Zest of 1 orange
  • Zest of 1 lemon

• Sangria base

  • 4 ounces sangria syrup (recipe above)
  • 1/2 ounce sherry brandy
  • 1/2 ounce dry gin
  • 1 ounce orange liqueur

• For serving

  • 4 wheels lemon, for garnish
  • 4 sprigs mint, for garnish
  • 4 strips orange peel, for garnish
  • Berries (raspberry, blackberry, etc.), for garnish
  • 1 bottle cava

Eggplant Parmesan

 Step 1: Peel Eggplant. Eggplant skin ruins the recipe. For a full pan
you will need 1-2 eggplants.

Step 2: Slice eggplant thin with mandolin. WATCH YOUR FINGERS. About
1/8" thick is good.

Step 3: Dip eggplant slices in flour, then egg wash, then Italian bread
crumbs.

Step 4: Crisp eggplant. This can be done in a skillet with olive oil or
in the oven. I use the oven normally because it does not make much
difference. If you use the pan you end up eating the tasty eggplant
chips and end up having to make more. They should be very crispy when
done but not burnt. Think toasted ravioli.

Step 5: Grease a baking pan

Step 6: From the bottom of the pan layer Sauce, Eggplant, Shredded parm,
Mozzarella. I usually do 3 layers.

Step 7: Bake covered in the oven for 30 minutes. Remove cover and cook
until golden brown.

Step 8: LET COOL FOR 10 MINUTES!! Otherwise you have a mess when you cut
it. 7 minutes is NOT OK!!

Step 9: Enjoy