Limeade

INGREDIENTS

• Simple Syrup
• Zest 1 lime
• 1 tbsp ginger (freshly minced - Optional)
• 3/4 cup C₁₂H₂₂O₁₁
• 1 cup  H₂O

• Limeade Base
• 2 cups H₂O
• 1 cup Fresh Squeezed Lime Juice

DIRECTIONS

1. Make Simple Syrup: mix zest, 1 cup water, sugar, and ginger in a pot over medium heat. Allow to comes to a quick boil. Remove from heat and let cool slightly. Siphon off the ginger and zest.

2. Mix the lime juice, 2 cups water, and add simple syrup solution. Shake well and refrigerate.

Roasted Beet Salad with Goat Cheese and Walnuts (serves 4)

From: Mark Bittman for the NYTimes

INGREDIENTS

• 3 large or 6 medium beets
• ¾ cup walnuts
• 6 cups torn greens, one type or an assortment (arugula is great)
• ⅓ cup olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
•  Salt and freshly ground black pepper
• 4 ounces goat cheese

DIRECTIONS

1. Heat the oven to 400.  Wash the beets, and while they are still wet, wrap them individually or together in foil.  Drizzle with 1 tbsp olive oil (optional).
2. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes.  Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
3. Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
4. Rinse and dry the greens and put them in a large bowl; add the walnuts. 
5. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
6. Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

Roasted Carrot Soup with Carrot Top Pesto - Serving 4 - 6

Adapted From: America's Heartland


Difficulty: 2

INGREDIENTS

• Soup Ingredients:
• 5 large carrots, peal and the cut into 1" slices
• 1 sweet and tart apple (e.g., gala), cut into wedges
• 1 small onion (yellow), thick slices
• 2 celery stalks, cut into 1" slices
• 2 cloves garlic, peeled and sliced
• 2 kung pao peppers (or jalapeno/serrano)
• 2 tbs olive oil
• pinch chile powder
• salt and pepper
• 2 cups vegetable broth
• heavy cream (optional)

• Pesto Ingredients:
• 2 carrot top bunches, washed
• 1 cup fresh basil
• 1/4 cup walnuts
• 1 garlic clove, pealed
• 1/4 cup parmesan cheese
• 1/4 cup pecorino romano cheese
• salt and pepper
• 1/2 cup olive oil

DIRECTIONS

• Prepare mise en place
• Soup Preparation:
• Preheat oven to 350 degrees
• Place carrots, apple, onion, celery, garlic, pepper, chile powder,and olive oil on a baking sheet. Season with the salt and pepper. Roast for 25 minutes or until veggies begin to brown.
• Place all ingredients plus the vegetable broth into food processor and puree. Place pureed contents into a stock pot to keep warm.
• Pesto Preparation:
• Place all ingredients into the food processor and blend until smooth. 
• Presentation:
• Place a dollop of pesto on top in each bowl of soup, Lightly drizzle 

Pumpkin Chocolate Cookies - Makes 30

Difficulty: 2 (time consuming)

EQUIPMENT

• 1 large mixing bowl
• 1 medium bowl
• 2 Air-bake OR 2 regular baking trays
• Parchment Paper (optional)
• Mixer (if you don't want to do it by hand)

INGREDIENTS

WET

• 1/2 cup granulated white sugar
• 1/4 cup brown sugar (light or dark)
• 1/2 cup butter, room temp or melted
• 1 egg
• 1 tsp vanilla
• 1/2 can (or about 1 cup) pumpkin puree or 100% pumpkin - NOT pumpkin pie filling

DRY

• 1 cup all-purpose flour
• 1/2 cup wheat flour (if no wheat flour, use all-purpose)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp table salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup (half a 12 oz package) Chocolate chips

DIRECTIONS

1. Preheat oven to 350 F.  Line the baking sheets with parchment paper.
2. In a medium bowl, add all the dry ingredients EXCEPT the chocolate chips. Whisk until well-combined. 
3. In a separate large mixing bowl, cream the butter and sugars by mixing them together with a hand-held mixer or stand mixer until rather smooth and creamy.  Add the egg and vanilla and mix again (whipping the eggs provides air).  Add pumpkin puree and mix again.
4. Slowly add the dry ingredients to the wet while using the electric mixer.  Scrape the sides of the bowl and mix again.
5. Using a spatula, fold in the chocolate chips until evenly distributed.
6. Drop the batter by spoonfuls onto the lined baking sheets.  These cookies do not spread much.
   
   7A - REGULAR BAKE: Bake for 10 minutes, then check using a toothpick.  If still a little raw in the middle, bake for another 2 to 4 minutes.  If using AIRBAKE sheets, bake for 15 minutes, then check.
   7B - CONVECTION BAKE WITH AIRBAKE SHEETS: Bake for 15 minutes, then check using a toothpick.  May need another 5 minutes.

Optional: Cool on the trays for 5 minutes, then transfer to a cooling rack for another 10 minutes.

Tomato Sauce - Burst Cherry

Ingredients:

• 4 cups cherry or grape tomatoes
• 2 tbs Olive Oil
• Salt
• 1/2 tsp sugar
• 2 garlic cloves
• 1/2 - 1 Kung Pao Chili Pepper
• Oregano (1 tbs fresh or pinch dried)

Directions:

1. Heat the oven to 400 degrees
2. Put the tomatoes, 1 tbs olive oil, pinch of salt, and sugar into a bowl. Toss to coat the tomatoes.
3. Line a rimmed baking sheet with aluminum foil and pour the tomatoes onto the lined baking sheet. Place in the over for 30+ minutes or until the tomatoes collapse.
4. Remove the tomatoes from the oven and let cool for 10 minutes..
5. Pour the tomatoes and their juices into a food processor - pulse the mixture until smooth
6. In a sauce pan, sauté 1 tbs olive oil with the garlic and chili pepper for 2 to 3 minutes.
7. Add the tomatoes along with the oregano to the sauce pan and cook for 3-5 minutes until heated.

Zucchini and Avocado Chilled Soup with Cucumber Salsa - 4 Servings

Ingredients:

• Soup
• 2 medium zucchini (~3 cups) - pealed and chopped
• 1/2 cup scallions - thinly sliced
• 1 (14 ounce) can vegetable broth
• 2 tbs fresh lime juice
• 1/4 tsp salt
• 1 medium avocado (~3/4 cup - peeled, and diced
• 3/4 cup buttermilk
• 1/2 tsp ground cumin
• ground Pepper to taste
• Salsa
• 1 1/2 cups cucumber (~1 large) - peeled, seeded, and diced
• 1/4 cup scallions
• 1/4 cup fresh cliantro - chopped
• 1 tbs fresh lime juice
• 1/4 tsp salt

Directions:

• Soup
• combine zucchini, greens onions, and broth in a large saucepan; bring to boil. Cover, reduce heat, and simmer about 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
• In a blender/food processor place lime juice, salt, zucchini mixture, avocado, buttermilk, and cumin and process until smooth.
• Refrigerate for one hour or until chilled.
• Salsa
• Combine all ingredients, toss, cover and chill for one hour or until chilled.

Summer Strawberry Cake - 10 Servings

http://www.onceuponachef.com/2014/07/summer-strawberry-cake.html
By Jennifer Segal, modestly adapted from Martha Stewart Living (June 2005), via Karen Tannenbaum

Servings: One 9-inch cake, 8-10 servings

Prep Time: 15 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened, plus more for greasing the pan
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (low fat is fine)
• About 3/4 pound strawberries, hulled and halved

Instructions

1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)
4. Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
6. Note: Cake can be stored at room temperature for several days, loosely covered.

Avocado Chocolate Chip Cookies - Makes 18-20

Adapted from shelikesfood.com

Difficulty: 2

INGREDIENTS

• 1 c all-purpose white flour**
• ¼ c whole wheat flour**

• 1 tsp salt
• 1 tsp baking soda
• ½ tsp ground cinnamon
• 1 c packed brown sugar
• ½ c granulated sugar
• 1 c mashed avocado, about 2 avocados
• 1½ tsp vanilla extract
• 2 eggs
• 1½ cups of semi-sweet chocolate chips (10 oz)

*Optional: 1 c chopped pistachios or other nuts

**For gluten free cookies, replace all flours with 1¼ c of Bob's Red Mill Gluten Free 1:1 Baking Flour

DIRECTIONS

1. Pre-heat oven to 375 degrees Fahrenheit. 
2. Combine flour, salt, baking soda, and cinnamon in a medium sized bowl and set aside. 
3. In a large bowl, combine both sugars and the mashed avocado. Beat until creamy, about 30 seconds (I used an electric mixer). 
4. Add eggs (one by one) and beat, then add vanilla and beat again.
5. Add flour mixture in two batches, mixing well between each. 
6. Using a spoon, mix in chocolate chips (and pistachios) until combined. 
7. Drop mixture in rounded tablespoons (you could also do rounded teaspoons for smaller cookies) onto a non-greased cookie sheet. 
8. Bake for 10-12 minutes.

Drunken Noodle (Guay Tiew Pad Kee Mao) - Serves 2

Adapted from: The High Heel Gourmet by Miranti

Difficult: 3 (medium)

INGREDIENTS

• 1/2 - 1 cup Protein of your choice (beef, pork, lamb, chicken, shrimp, or tofu), and marinate in a combination of the following for 10 - 15 minutes:
• 1 Tbs Sweet Soy Sauce
• 1 Tbs Oyster Sauce
• 1/2 Tsp Cornstarch
• Big Flat Rice Noodle (Size: XL), about 1/2 package
• Use Fresh Rice Noodle, if possible
• If using dry noodles, soak noodles in warm water for 20-30 minutes prior to cooking
• 2 Tbs Oil (Vegetable or Canola)
• 1/4 - 1/2 Yellow Onion - thinly sliced
• 1 Clove Garlic
• 2 Jalapeno Peppers - thinly sliced at angle
• 1/2 - 1 cup Tomatoes (grape/cherry cut in wedges)
• Sauce Mix consisting of:
• 2 Tbs Fish Sauce
• 1 Tbs Sweet Soy Sauce
• 1 Tbs Oyster Sauce
• 1 Tbs Sugar
• 1 - 2 Eggs
• 1/2 - 1 cup Basil (Thai or Holy), leaves only (no stems)
• 3 Scallions (Dice or Chop for garnish)

DIRECTIONS

1. Prepare the Mis En Place: separate the flat rice noodles, and prep the vegetables (pick the leaves, and either slice, cut, or chop the others)
2. Add 2 tablespoons of oil in the wok, set on high heat and wait for the oil to be really hot, smoking is allowed. The key is to get the wok really hot.  Then add chopped garlic and toss it around a few times, then add onion, chilies, and cook until the onion is translucent.
3. Add the marinated meat, tossing it around to cook, making sure that every piece of meat is seared to seal in the juice. We will be cooking some more so you don’t have to thoroughly cook the meat, just the surface.
4. Add the tomatoes to the wok and  stir-fry until they release their juice.  As soon as they release the juices, add the noodles
5. Add the sauce mix - you might want to add only half at first and see if you need the rest of the mix. Toss the contents around the wok.
6. If you want some char on the noodles, stop tossing for 5 – 10 seconds at a time to let the noodles burn, then toss them again, alternatively doing that for a few rounds, and you will get nice, fragrant burn spots on the noodles.
7. Push the noodles to one side of the wok, add more oil, then crack the egg in the oil and break the yolk with the spatula.  Flip the noodles back on top of the egg, then count to 15 slowly.
• The counting is the time the eggs need to set a little. If you crack the egg and start to stir-fry right away, the egg will just disappear and leave the fishy smell and fishy taste behind
8. Once you’re done counting, starting to push the noodles around the wok again. Sample it for the final taste adjustment.
9. TURN OFF THE HEAT and add the holy basil in the wok, tossing it to mix with the noodles. The heat left over from noodles is going to cook the delicate basil leaves. If you are using Italian basil, which has bigger, thicker leaves, you might end up with a slightly uncooked basil but it’s ok. It’s going to wilt down further anyway, but you can also continue the heat if you want to really cook the life out of the basil.  
10. Plate the Drunken Noodles.  Provide a garnish of scallions.

Mango Muffins - Serves 18

Source: Taste of Home

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 medium ripe banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 2025 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Mango Chicken Curry - Serves 6

From: Simply Recipes

Difficult: 3 (medium)


INGREDIENTS

• 2 Tbsp vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (optional)
• Salt and pepper
• Cilantro for garnish

DIRECTIONS:

1. Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. 
3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
5. Serve over rice. Garnish with cilantro.

Ginger-flavored Creme Brulee - Serves 4

From: Vietnamese Cooking made easy

Difficult: 3 (medium)

INGREDIENTS

• 2 cups Cream
• 2 1/2 in fresh ginger root, peeled, then sliced into quarter discs and bruised
• 3 egg yolks
• 1/4 cup superfine caster sugar
• 4 tbsp sugar

DIRECTIONS

1. Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture comes to a boil. Remove from heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces.
2. Preheat the oven to 350
3. Mix the egg yolks and caster sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard.
4. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes.
5. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour.
6. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Recommend using a torch)
7. Return the custard to the refrigerator and chill for at least 1 hour before serving.

Lychee Muffins - 12 muffins

From: Lycheesonline.com
Difficult: 1 (easy)

INGREDIENTS

• 3/4 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute (or about 1 large egg)
• 3 tbsp Lychee jam or puree
• 1/3 cup chopped fresh or canned Lychees

DIRECTIONS

1. Line 12 muffin cups with paper baking cups or spray them with non-stick spray
2. In a medium bowl, whisk the flours, sugar, baking soda, cinnamon, and nutmeg
3. In small bowl, combine the buttermilk, egg substitute and fruit spread. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.
4. Divide the batter among the muffin cups. Bake at 350ºF until the muffins are lightly browned and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

Pico de Gallo - serves 4 - 6

Difficulty: 1 (easy)

INGREDIENTS

• 1 Onion (red or yellow)
• 3 Jalapeno (for less heat heat try only 1 or 2)
• 2 tbsp Lime Juice (fresh squeezed)
• 2.5 cups Plum/Roma Tomatoes (slightly under ripe)
• 1 cup Cilantro (diced)
• 1 clove Garlic (optional)
• 1 tsp Salt

DIRECTIONS

1. Diced Onion, Jalapeno, Tomatoes, and Cilantro.
2. Mix Onion, Jalapeno, Lime Juice and let stand for 5 minutes.
3. Mix in tomatoes, cilantro, and salt and let stand in refrigerator for 15-20 minutes then serve.

Ginger Glazed Mahi Mahi

Ingredients:

• 3 tbs Honey
• 3 tbs Soy Sauce
• 3 tbs Balsamic Vinegar
• 1 tsp grated fresh Ginger Root
• 1 clove Garlic
• 2 tsp Olive Oil
• 4 (6 oz) Mahi Mahi Fillets
• Salt and Pepper to taste
• 1 tbs Vegetable Oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.