Grilled Peaches with Honey and Granola

I love stone fruit in the summer, especially nectarines.  I rarely reach for peaches over nectarines, but this recipe would not be as good without a peach to accompany it.  It looks like summer, smells like summer and tastes like summer!  Enjoy!!

Serves: 6-8

Total Time:

25 minutes

Ingredients:

  • 4 peaches cut in half lengthwise and pitted
  • 2-3 squirts avocado oil spray
  • 2 Tbsp. Blood Orange Olive oil
  • 1 qt. Vanilla flavored Greek yogurt
  • ¼ c. local honey
  • ½ c. granola (homemade or store bought)
  • ½ c. chopped pistachio nuts.
  • 8 to 10 fresh mint leaves

Directions:

Preheat griddle to 425°

While griddle is heating, prepare the peaches.  Using a sharp knife, slice the peaches in half lengthwise. Twist the peach to remove the first half from the pit. Use a grapefruit spoon to wedge the stone pit out of the second half.

Brush the blood orange olive oil onto the meat side of the peaches.

Grease heated griddle with avocado oil spray.

Place meat side down onto the griddle and cook for approximately 4-5 minutes until the golden-brown grill marks are evident on the meat.

Transfer the peaches to a lovely serving plate and then dollop the vanilla flavored yogurt into the hole of each peach half.

Drizzle the honey onto the yogurt and even onto the plate for décor.

Sprinkle with the granola and add a fresh mint leaf to the top of each peach and chopped mint sprinkled over the plate.

It will be beautiful!

Enjoy!

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Halloween Mac N’ Cheese

Halloween Mac N’ Cheese

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Dragon Fruit Salsa

Who doesn’t love a great salsa???  I sure do, and I love the beautiful colors of this one.  Not to mention, the flavors that meld together just delights the tongue.  Enjoy!

Serves: 4-6

Total Time:

15 minutes

Ingredients:

  • 1 c. Dragon Fruit, cubed (Approx. 1 large or 2 small)
  • 1 Green Onion, chopped
  • 5 stems Cilantro, chopped
  • 1 Tbsp. Lemon or Lime Juice

Directions:

Combine all ingredients and mix gently.

Serve with chips.

Enjoy!

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Halloween Mac N’ Cheese

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Dragon Fruit Salad with Feta

I love a beautiful salad. The deep red beautiful color of the Dragon Fruit just dazzles your eyes and makes your mouth water.  The salad is cool, inviting, scrumptious and delicious.  My favorite part, it is just unusual.  Enjoy!

Serves: 4-6

Total Time:

25 minutes

Ingredients:

  • 3 C. Arugula

  • 1 C. Chopped basil

  • 3 Satsuma Oranges

  • 2 Dragon Fruit (red and white variety)

  • 6 oz. crumbled feta

  • 1 blood orange juiced

  • ¼ c. Blood orange olive oil

  • Kosher salt and pepper to taste

Directions:

Add the Arugula into the serving bowl. Arrange fruit slices around the arugula. Top with the feta cheese.

In a small bowl, whisk together the blood orange juice, blood orange olive oil, salt and pepper until blended. Drizzle over the salad. Toss gently and serve immediately.

 This could also be served with sliced grilled chicken or grilled salmon to add protein.  Enjoy!

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Black Garlic Flatbread with Caramelized Onion and Goat Cheese

I had only seen black garlic in a specialty grocery store a few times.  Because of its darkish nature I assumed that would mean it was spicier or had MORE of a potent garlic taste.  It seemed scary so I stayed away from it.  Come to find out, black garlic is sweeter and has more of a molasses flavor when you first bite into it finishing with a strong citrus or slight vinegar taste.  It doesn’t give you bad breath after eating and is delicious when eaten raw!!!  It is my new favorite thing.  When paired with more exotic recipes it opens up a whole new avenue for one’s palette!  Enjoy!!

Serves:

6

Total Time:

40 minutes
To Make

Ingredients:

  • 1 large flat bread
  • 4 Tbsp. olive oil (separated)
  • 2 Tbsp. unsalted butter
  • 3 sweet onions sliced and then cut in half
  • 5 cloves black garlic diced
  • 4 oz. fig jelly
  • 1 oz. fresh orange juice
  • 3 oz. goat cheese at room temperature
  • 5-7 fresh figs sliced in half lengthwise
  • 2 c. fresh baby arugula tossed lightly in olive oil
  • 2 tsp. orange zest (about 1 orange)
  • Salt and pepper to taste

      Directions:

      Pre heat oven to 375 degrees. 

      Brush the flatbread both front and back with 2 Tbsp.  olive oil and place on a sheet pan covered in parchment.  In a hot sauté pan add the remaining olive oil and butter. 

       Turn the heat to medium and begin to cook the onions until caramelized.  Once the onions are caramelized to your desire add the diced black garlic and cook for no more than one minute.

       Add the orange juice to the fig jelly and stir till mixed well.  Add the fig jelly mixture to the cooled onions and garlic.

       Spread the onion mixture on the flatbread leaving about ¼ of an inch on all sides.  Add small dollops of goat cheese evenly onto the flatbread and then add the figs between the dollops.

       Place into the oven for about 15-20 minutes depending on your oven until the cheese begins to melt.

       Add the arugula to the top of the flat bread and dust with the orange zest for beautiful color and taste.

       Enjoy!

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      Roasted French Breakfast Radishes

      I love finding the unusual and turning into something that puts a smile on my face and those eating it.  Roasted radishes, who knew!!  The fact is they are absolutely delicious and such a treat in a way you could never imagine until you make them and enjoy them.  This is a great recipe to practice your intuition and your instincts and to rely on your nose and your eyes.  Enjoy!

      Serves:

      6-8

      Total Time:

      30 minutes
      To Make

      Ingredients:

      • 2 bunches of French radishes

      • 2 Tbsp. olive oil

      • 1 tsp. kosher salt

      • ½ tsp. fresh ground black pepper

          Directions:

          Pre heat oven to 375 degrees. 

          Wash the radishes and leaves and then trim the leaves to about ½ to 1 inch long.

          Slice the radishes in half, length wise.  Place the radishes in a pot with a steamer basket and steam till just tender.

          Place on a sheet pan covered in parchment paper flat side up and then drizzle or brush olive oil on the top and sprinkle with the salt and pepper.

          Let the radishes roast about 20 minutes.  And……here is where your instincts and intuition come into play.  Soon you will begin to smell the radishes roasting and then your eyes will tell you when they are caramelized to your liking.  When you see that they are done.  Enjoy!

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          Homemade Ricotta With Roasted Tomatoes

          When I first started to cook, there were somethings that just seemed like total extravaganzas that I would never learn and really had no desire to learn.  So, the idea of making my own homemade ricotta cheese never, and I mean NEVER occurred to me.  Then I saw a chef demonstrate how easy it was and I was sold.  The truth is, when I serve my own homemade ricotta cheese as an appetizer, I WOW my guests whether they are family or friends.  Frankly, you can serve the most simple and unimpressive meal but if you start by saying, “I hope you enjoy this homemade ricotta cheese that I whipped up about 2 hours ago,” whoever “they” are, “they” won’t be able to stop talking about what a fabulous cook you are.  Enjoy!!!

          Serves:

          6-8

          Total Time:

          45 minutes

          To Make

          Ingredients:

          • 4 cups whole milk
          • 2 cups heavy cream
          • 1 tsp. Kosher salt
          • 3 Tbsp.  White wine vinegar

          For the roasted tomatoes:

          • 3 cups cherry tomato medley
          • ¼ c. EVOO (extra virgin olive oil)
          • 2 tsp. kosher salt
          • 1 tsp. ground pepper
          • ¼ c. Basil Chiffonade

          Directions:

          Dampen 2 layers of cheesecloth with water and line a large sieve with the cheesecloth.  Set the sieve over a deep bowl.

          Pour the milk and cream into an enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

          Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta remaining in the sieve to a bowl. Use immediately and eat warm or place in the refrigerator in a sealed container for up to 5 days.

          For the Roasted Tomatoes:

          Preheat oven to 400°

           Drizzle the tomatoes with the olive oil, salt and pepper, and toss until well coated.  Cover a sheet pan with parchment paper and lay the tomatoes out on the parchment and then place into the oven for 10-12 minutes.

           Place the ricotta in the center of a platter and spoon the roasted tomatoes over the top and around the sides.  Sprinkle with coarse French sea salt and the basil and ENJOY!!

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          PinkGlow ® Pineapple Carpaccio

          by Tasha Ann Powell

          I love learning about a new fruit that has only been on the planet in development for five years.  And, it has only been on the market for 2 years at the writing of this recipe in January of 2022.  I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce.  This hybrid pineapple is so sweet and smooth.  This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy.  It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level.  Enjoy!

          Serves:

          6

          Total Time:

          30 minutes

          To Make

          Ingredients:

          • 1 medium PinkGlow® pineapple or yellow pineapple, very thinly sliced (use meat slicer or mandolin)
          • 1 tsp. ground cardamon
          • 1 tsp. ground cinnamon
          • ½ tsp. chili flakes
          • 1 inch piece of ginger, peeled and grated with a Microplane®
          • Juice from half of a lime
          • 8 mint leaves finely shredded for garnish
          • ¼ cup pomegranate seeds for garnish
          • Edible gold

          For the Simple Syrup:

          • 4 oz. water

          • ½ cup sugar

          Directions:

          PreSlice the pineapple paper thin on a meat slicer or on a mandolin. 

          Place the pineapple slices in a clockwise fashion on the surface of the plate.

          Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk.

          Combine into the simple syrup and drizzle over the pineapple.  

          Garnish plate with the mint and raspberries.

           For the simple syrup:

          Combine the water and sugar in a saucepan and simmer until the sugar is liquefied and part of the water.

          TIP:  The edible gold can be found at www.easyleafproducts.com

           Enjoy!

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          Marinated Fontina Cheese & Grapes on Rosemary Skewers

          This recipe was shared by one of our gatherers in our “Gather with Nanny Bubby” Facebook group.  It was so beautiful, and so delightfully easy and fun to make, I had to make it myself.  I give her complete credit, Roseanne Heideman is amazingly artistic both with food and with art.  Enjoy this amazing appetizer!

          Serves:

          6-8

          Total Time:

          24 hours marinade time plus 15 minutes

          To Make

          Ingredients:

          • 24 fresh rosemary sprigs
          • 3/4 tsp crushed red pepper
          • 2 Tablespoons white balsamic vinegar (I used Temecula Fresh Apple balsamic vinegar)
          • 2 Tablespoons extra virgin olive oil (I used Temecula D’luscious Fresh Lemon olive oil)
          • kosher salt
          • 1/2 pound fontina cheese wax removed, cut into 24 cubes
          • 48 grapes plus a vine of grapes for the center garnish

          Directions:

          Prepare the rosemary sprigs by stripping the springs of needles on the bottom half where you will be putting the cheese and grapes later. Set rosemary needles to the side as you will use some in the marinade.

           Mince enough rosemary needles to measure about 1/2 cup.

          Create the cheese marinade by adding minced rosemary, red pepper flakes, white balsamic, oil and salt to taste in a bowl. Whisk until combined and add the cheese. Let chill in a ziploc bag or in a covered bowl for 4 hours or overnight, mixing halfway through to help the cheese absorb the flavors.

          Assemble the skewers by adding a grape, then marinaded cheese, then a grape to each skewer. Assemble on a serving platter and enjoy! It is best at room temperature.

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          Stuffed Zucchini Blossoms

          I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to my rescue and said let’s do it together.  We created this recipe from a combined experience of tastes and experience! It’s always a joy for me to cook with her.  I hope you enjoy it too!

          Serves:

          6-8

          Total Time:

          40-45 minutes

          To Make

          Ingredients:

          For the Filling:

          • 1 cup ricotta
          • 1⁄2 anchovy fillet
          • 1 tsp. dried and crumbled oregano
          • 1 tsp. grated lemon zest
          • 1 tsp. Kosher salt
          • 1⁄2 tsp. Freshly ground black pepper

           

          For the Zucchini Blossoms:

           

          • Blood Orange Olive oil (for frying)
          • 1 1/4 cups all-purpose flour
          • 1 tsp. kosher salt
          • 12 oz. chilled club soda or Perrier
          • Zucchini blossoms (stamens removed; about 12-16)
          • Sea salt

          Directions:

          To fill about 16, combine ricotta, oregano, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbs. ricotta mixture.

          In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 360°-375°.

          Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter).

          One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan.

          Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.

          Transfer to paper towels to drain.

          Sprinkle with sea salt and devour while hot.

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          Beet Salad with Whipped Roquefort, Pistachios and Beet Dust

          I recently tasted this dish at one of our favorite restaurants in Laguna Beach.  I am not one for beets, but I have found in the summer they are ubiquitous on many restaurant menus in the southwest.  I bit into the salad and the layers of flavors with the beet dust, pistachios and whipped Roquefort layered with the sweetness and yet tartness of the beets just placed me in heaven.  I knew I had to duplicate this recipe even though at the time I never knew there was such a thing as beet dust!!!  (better known as beet powder)  This is a summer salad winner.  Enjoy!

          Serves:

          4 – 6

          Total Time:

          60 minutes

          To Make

          Ingredients
          • 3 Golden whole beets
          • 3 Red whole beets
          • 4 oz. Roquefort (room temperature)
          • 3 Tbs. mascarpone cheese
          • 2 tsp. fresh squeezed lemon juice
          • 1 tsp. olive oil
          • 2 cups baby arugula
          • 1 Tbs. Olive oil
          • 1 Tbs. fresh squeezed lemon juice
          • Salt and pepper
          • ½ cup chopped pistachio nuts
          • 1 Tbs. beet dust
          • 1 Tbs. sugar

              Directions:

              Wash the beets thoroughly and trim off the beet leaves. Before cooking, peel the beets and dice them in 1” square pieces.  Start with the golden beets and separate them in a separate bowl when finished.  Then peel and dice the red beets and place separately from the golden beets. (this is done to keep the red beets from bleeding over and staining the golden beets). 

              Keeping the staining in mind, steam the golden beets in a steamer basket for approximately 25 minutes or until tender and pierces easily with a fork. 

              If you have steamed the golden beets first, you can now add the red beets into the basket of the same steaming water without fear of staining.  Again, steam for approximately 25 minutes or until tender enough to pierce with a fork.  If desired, chill for 30 minutes or serve room temperature.

              In a food processor add the Roquefort, mascarpone cheese, lemon juice and olive oil and pulse until combined.  Place in refrigerator for at least 30 minutes to firm up. 

              In the meanwhile, chop the pistachios into a rough chop, and toss the arugula with 1 Tbs. olive oil and 1 Tbs. fresh squeezed lemon juice, ½ tsp. salt and ¼ tsp. pepper.

              Plate the arugula and then layer the beets starting with the red beets on the bottom with the golden beets on top.

              Form the whipped Roquefort with two spoons into ovals and place them onto the platter.  If plating individually, place two ovals per salad plate. Sprinkle the pistachios over the top of the plate. 

               

              Lastly, combine the beet powder and sugar together in a small bowl making the beet dust. Sprinkle the beet dust over the top of the entire salad, especially the Roquefort ovals and the plate so it glistens and shows the beet dust generously.  Enjoy!

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              Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

              Gnocchi looks daunting, but it isn’t. The first time I made it myself I was shocked at how easy it was and how fun it was. When I coached a client through the process, she giggled with joy at how easy it was and how she could wow her guests by making homemade gnocchi. My memory…..we had a great time together working through this recipe and the satisfaction of conquering this recipe will live on in memory and smiles forever! Enjoy!

              Serves:

              8 – 10

              Total Time:

              45 minutes

              To Make

              Ingredients

              • 1 cup (8 ounces) mascarpone cheese, at room temperature
              • 1 cup (4 ounces) grated Parmesan
              • 1 tsp. Kosher Salt
              • 1/4 tsp. ground nutmeg
              • Zest of 2 large lemons
              • 1 large egg, at room temperature
              • 1 large egg yolk, at room temperature
              • 3/4 cup all-purpose flour, plus extra for forming the gnocchi
              • 1 Tbs thyme leaves
              • 3 Tbs. butter

              FOR THE SAUCE

              • 1/2 cup unsalted butter
              • 1 tsp. kosher salt
              • 2 tsp. fresh thyme leaves
              • 1 Tbs. tarragon
              • 1 tsp. lemon zest
              • 1/4 cup shaved Pecorino Romano cheese

                Directions:

                Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, thyme, egg and egg yolk in a bowl.

                Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. 

                Gradually beat in the flour until the mixture forms a soft dough.

                Sprinkle a pie pan or rimmed baking sheet with flour. 

                Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons.

                Shake the pan gently to cover the dough with flour.

                Gently roll the pieces of dough into oval shapes.

                For the Sauce:

                Meanwhile, cook the butter and salt in a heavy medium skillet until it begins  to brown, about 1 minutes.   Add the gnocchi and brown each side of the Gnocchi for about 2 minutes per side on medium heat.  Remove gnocchi to a plate.

                Remove the skillet from the heat and stir in the chopped thyme, tarragon, and lemon zest. And toss gently.  Add back in the gnocchi. You can serve it right out of the skillet, and it is amazing.  Sprinkle with Pecorino Romano and extra Thyme and serve.

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                Fresh Mozzarella-Strawberry Caprese Salad

                Serves:

                8 – 10

                Total Time:

                30 minutes

                To Make

                Ingredients

                HONEY-BALSAMIC VINAIGRETTE:

                • 2 1/2 tablespoons balsamic vinegar
                • 1 1/2 tablespoons honey
                • 1/4 cup olive oil
                • Salt and pepper to tasteSALAD:
                • 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
                • 1 cup fresh basil leaves, coarsely chopped
                • 1 pound fresh strawberries, hulled and quartered (3 cups)
                • 1 pint cherry tomatoes, quartered
                • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
                • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
                • Fresh basil leaves

                Directions:

                Heat oven to 425°F.

                Shred 1/4 c parmesan. Finely shred remaining parmesan.

                Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

                Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

                Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

                Stir in shredded parmesan until melted; set aside.

                Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

                Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

                Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

                Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

                Bake for 18-20 minutes or until pastry is golden brown.

                Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

                Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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                Spring Asparagus-Parmesan Tart

                Serves:

                8

                Total Time:

                70 minutes

                To Make

                Ingredients:

                • 3 oz Sartori SarVecchio® Parmesan cheese, divided
                • 2 Tbs butter, cubed
                • 1 large sweet onion, halved and thinly sliced
                • 1/4 tsp each salt and pepper
                • 1/3 c heavy whipping cream
                • 1 sheet frozen puff pastry, thawed
                • 1/2 lb fresh asparagus spears, trimmed and blanched
                • 8 cherry tomatoes, halved
                • 2 tsp lemon zest

                Directions:

                Heat oven to 425°F.

                Shred 1/4 c parmesan. Finely shred remaining parmesan.

                Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

                Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

                Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

                Stir in shredded parmesan until melted; set aside.

                Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

                Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

                Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

                Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

                Bake for 18-20 minutes or until pastry is golden brown.

                Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

                Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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                Muhammara Mezze Spread

                When I first received a Yotam Ottolenghi cookbook I had never heard of him.  I looked through the cookbook and everything looked delicious but many of the ingredients he calls for in his cooking were spices I was very unfamiliar with as most of them are classic middle eastern.  As a result, without someone to talk me through it, I placed the book on the shelf and never used it.  Then……..I discovered a Yotam Ottolenghi Masterclass.  His passion and beautiful instruction was amazing, and I learned so much.  Chef Ottolenghi and his recipes are now my favorite items to cook.  And, this Muhammara Mezze Spread, to die for.  Enjoy!!!

                Serves:

                10 – 12

                Total Time:

                75 minutes

                To Make

                Ingredients:

                • 5 red bell peppers, cored, seeded, and quartered
                • 1 white onion, peeled and roughly chopped
                • 2 plum or Roma tomatoes, halved length- wise, stems removed
                • 1 red chili, stem removed
                • 5 tbsp olive oil, divided 
                • 1 1⁄2 tbsp tomato paste
                • 2 tsp cumin seeds
                • 2 tsp coriander seeds
                • 8 garlic cloves, peeled
                • 2 tbsp pomegranate molasses, divided
                • 3.5 oz (just under 1/2 c.) walnuts, toasted and roughly chopped
                • 3.5 oz (just under 1/2 c.) pomegranate seeds, plus 1 tbsp for serving
                • 1 tbsp parsley leaves, roughly chopped, for serving
                • Salt
                • Freshly ground black pepper

                Directions:

                Pre-heat oven to 425 degrees

                Add the peppers, onion, tomatoes, and chili to a large parchment-lined baking tray. Toss with 3 tablespoons of oil, 1⁄2 teaspoon of salt, and plenty of black pepper. Roast in the oven for 20 minutes.

                While the vegetables are roasting, add the tomato paste and 1 tablespoon of the oil to a small frying pan set over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the tomato paste is a deep red and is caramelized. Set aside to cool.

                Add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently, until aromatic and you can hear a light popping noise, 1 to 2 minutes. Remove the spices from the heat and grind into a coarse powder with a mortar and pestle.

                Remove the peppers and onions from the oven, add the garlic cloves, and mix lightly. Put the tray back in the oven and roast for another 20 minutes or until vegetables are softened and lightly charred. Once they’re cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all). 

                Add the peeled roasted vegetables, the tomato paste mixture, the ground spices, 1 tablespoon of pomegranate molasses, 1⁄2 teaspoon of salt, and a good grind of pepper to a food processor and pulse into a coarse paste, leaving the mixture slightly chunky. 

                Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds.

                To serve, transfer the Muhammara to a serving plate or bowl and create a slight well in the center. Garnish with the extra pomegranate seeds and parsley, then drizzle the remaining tablespoon each of pomegranate molasses and olive oil over the top.

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                Savory Palmiers

                Recipe Adapted From Barefoot Contessa

                Serves:

                6– 8

                Total Time:

                1 hour & 15 minutes

                To Prepare

                Ingredients:

                • 1 package frozen Pepperidge Farm puff pastry, defrosted

                • 1/4 cup store bought pesto

                • 1/2 cup crumbled goat cheese

                • 1/4 cup finely chopped sundried tomatoes in oil, drained

                • 1/4 cup toasted pine nuts

                • Kosher salt

                Directions:

                Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

                Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

                Meanwhile, preheat the oven to 400 degrees F.

                Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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                Simply Delicious Brisket

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                Christmas Tree Antipasto

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                Chicken Crepes

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                Thanksgiving Cheese Ball

                I love the Autumn. In Las Vegas the best months of the year are September, October and November. It is cool and beautiful and everyone comes outside, finally, after a long hot summer. I use this recipe for Halloween, Thanksgiving, and a minor Jewish Holiday called Sukkot, which usually falls in October. Any excuse to celebrate the Autumn, harvest moons and cooler nights – I am ready! Enjoy! 

                Serves:

                8 – 10

                Total Time:

                30 minutes

                To Prepare

                 Ingredients:

                • 3 C. orange cheese puffs

                • 2 lbs. cream cheese, at room temperature (softened)

                • 3 C. shredded cheddar cheese

                • ¼ C. freshly grated parmesan cheese

                • ¼ C. chives, chopped

                • Kosher salt and freshly ground black pepper

                • 1 bell pepper with a long stem that looks like a pumpkin

                • crackers, for serving

                Directions:

                Put the cheese puffs in a food processor and process until finely ground. Transfer to a shallow plate.

                Combine the softened cream cheese, cheddar cheese, chives, parmesan cheese, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl and mix to combine.

                Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it.

                With the flat side of your thumb, carve lines down the sides of the ball to resemble a pumpkin.

                Roll the cheese ball in the ground cheese puffs.

                Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper.

                Serve the cheeseball on a plate with crackers and slices of bell pepper. Enjoy!

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                Cauliflower Parmesan Crisps

                One Super Bowl year I was experimenting with some gluten-free options. My husband usually goes on a high-protein diet, (more keto than anything) right after the first of the year, and I needed an option for him that he could feel satisfied with while everyone else was eating chips. I initially doubled the recipe so he would have enough and not feel deprived during the day.

                Well, to my surprise, a few people dug into the crisps, and told the next person, who told the next and voila, they were gone in a flash! I was getting stink eye from my husband as everyone was eating his special treats, but everyone else was in heaven. As I remember it, he ended up having no choice but to break the diet regimen on that day! Good thing, everything else that he was going to say “no” to was too good to pass up. We had a great Super Bowl Sunday, and a pretty rough, “Manic Monday” trying to burn all of it off (LOL). I hope you love these as much as we do. Even my four-year old granddaughter loved them.

                Serves:

                6 – 8

                Total Time:

                20 minutes

                To Prepare

                 Ingredients:

                • 3 lb. head of cauliflower (1 average head of cauliflower) or 2 bags fresh riced cauliflower

                • 3/4 C. fresh grated parmesan cheese

                • 1 tsp. garlic powder

                • 1 Tbsp. fresh parsley, minced

                • Kosher salt (optional, to taste)

                Directions:

                Cut cauliflower florets off the stem.

                Tip: There are so many riced cauliflower options out in the stores. I love the Whole Foods organic riced cauliflower and you can even steam it right in the bag, which saves time and mess.

                Steam cauliflower florets until tender (10 to 15 minutes) or microwave the riced cauliflower per directions.

                Place steamed cauliflower florets in a food processor and pulse a few times until it looks like fine crumbs. (Make sure there are no chunks left.)

                Transfer cauliflower crumbs in a doubled cheese cloth or nut bag and squeeze out all the liquid. (You may have to let it cool a bit or it will be too hot for you to squeeze.)

                Place cauliflower in a mixing bowl and add the parmesan cheese, parsley, and garlic powder. Mix well, until it is all evenly incorporated. (Taste to see if you want to add salt. Parmesan cheese is quite salty, and you may feel like it’s enough salt.)

                Preheat the oven to 425 degrees and line a large baking sheet with parchment paper or a Silpat (a food-grade silicone liner, one of my favorite kitchen tools).

                Use a cookie scoop to scoop out cauliflower mixture. Press it into a ball with your hands and place it on the baking sheet. (I used #40 scoop.)

                Press down to flatten the cauliflower mixture into a thin disk, fixing the broken edges. The goal is for the disks to be only about 3 millimeters thin and 3 inches wide at the center.

                Repeat until you get about 12 pieces.

                Bake for 15 to 17 minutes, until deep golden brown and crispy.

                Let the cauliflower crisps cool before taking them off the baking sheet. People go crazy for this. Enjoy!

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                Double Tomato Crostini

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                My dear friend Karen from Chicago, now Scottsdale, shared this recipe with me before she left...

                Double Tomato Crostini

                My dear friend Karen from Chicago, now Scottsdale, shared this recipe with me before she left Chicago more than 26 years ago. Over the years the recipe morphed while in my hands. But like all recipes that are shared, when I make them, I always think of the person who shared it with me with such love in my heart.

                 Tip: This is a great recipe to make on a moment’s notice for friends or family that drop in. I learned that to always have baguettes in the house, it is best to slice them and then freeze them. That way they are always available and ready to toast in the oven. In a moment’s notice you could substitute any cheese you have in the house. Keep dehydrated sun-dried tomatoes in a bag in your pantry. If you are out of fresh tomatoes at the time you can make them with just the sundried tomatoes. It works, trust me from experience. Enjoy!

                Serves:

                8

                Total Time:

                30 minutes

                To Prepare

                Ingredients:

                •  5 sundried tomato halves (not in oil)
                • C. lightly packed basil leaves cut in chiffonade
                • ½ C. olive oil
                • 1 loaf (12 oz.) baguette (French bread)
                • 6 ripe Italian plum tomatoes
                • 2 Tbsp. red wine vinegar
                • 4 oz. smoked mozzarella, shredded
                • ½ C. pine nuts, toasted

                Directions:

                Pre-heat oven to 350 degrees.

                In a small bowl, soak the dried tomatoes in water for about 5 minutes. Drain, pat dry and mince.

                Combine all ingredients except the basil and ricotta in a large bowl. 

                Mince half of the chiffonade basil and add to the tomato mixture in large bowl. Add ¼ of a cup of the olive oil. Mix until well blended.  

                Cut the baguette diagonally about ½ inch thick. Brush both sides of bread with olive oil and bake for 8 to 10 minutes until golden brown.

                Toast the pine nuts in a dry hot skillet, until golden.

                Slather the top of the bread with ½ of the tomato mixture. Add ½ of the remaining basil, Italian tomatoes, vinegar, pine nuts and mozzarella to the sun-dried tomato mixture and spoon over the top of the bread. Sprinkle with the remaining basil. Eat and enjoy!

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                Green Smoothie For Kids

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                Signature Blackberry Basil Jam

                This one recipe is what turned on all my creative juices and got me hooked on bringing love into the kitchen. After years of cooking terribly and everyone making fun of me, this recipe inspired me. Over time, I morphed it into the current recipe, and it has become my signature dish. I serve it as an appetizer, always, whenever I entertain. I hope you enjoy it as much as everyone who walks into my home.

                Tip: The great news is that this recipe makes enough to freeze in small containers and if you use it as much as I do it will last more than a year and it is something you can throw together quickly as an appetizer. Enjoy!

                Serves:

                A years’ worth of appetizers when frozen in small Ziploc cups.

                Total Time:

                2 Hour

                To Prepare

                Directions:

                • 2 ½ C. sugar
                • 2 oz. Grand Marnier liqueur, or other orange flavored liqueur
                • 2 oz. fresh squeezed orange juice
                • 4 ½ C. (lightly packed) fresh basil leaves
                • 8 C. frozen or fresh blackberries
                • 1 Granny Smith Apple, peeled cored and small diced
                • 1 Tbsp. grated lemon zest (2 lemons)
                • 1 medium lemon juiced
                • 2 to 5 Tbsp. pectin (as needed)

                Directions:

                Place the sugar and Grand Marnier in a non-metallic casserole, such as a Le Creuset.

                Slowly heat till the sugar and liqueur are thoroughly combined.  

                Add the defrosted blackberries and their juice along with the orange juice, lemon juice and basil into a blender and blend until smooth.

                Add the blackberry/basil mixture to the sugar mixture along with the Granny Smith apple, and lemon zest. Simmer about 45-50 minutes.

                If you feel the mixture has not thickened enough, to your taste, you can begin adding some pectin. The jam will continue to thicken as it cools.

                Tip: There is a great deal of pectin in Granny Smith apples which is why we use them in this recipe. Be sure to mash whatever apple chunks have not dissolved before cooling.

                Place the jam in 2 oz. airtight containers and freeze for future use. Enjoy on slices of French baguette with a slice of basil and some rich Spanish cheese or English Cheddar.

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