Happy Fathers Day!

The gift of having an extraordinary male figure in your life is so important and one I wish for all children. I was a daddy’s girl and so is my daughter.  On this day I celebrate all dads, grandpas and dad-like figures. Unlike Mother’s Day where we spent hours trying to figure out ways to pamper our moms, the traditional Father’s Day has poor dad slaving over the grill. Teaching my brothers to grill was a rite of passage (kind of like carving the Thanksgiving bird) and I’m sure he would have taught me if I had shown an interest.

My first lesson in BBQ was when I left home and invited about 20 people over and realized that I didn’t have my daddy to grill for me. At one point I tipped the BBQ (I was wearing white) and I think the chicken was black on the outside and raw on the inside. I have since worked with some “Master Q-uers” and learned the art and technique of grilling.

I love to grill everything from meats to fish and every veggie in between. You can always grill extra and have leftovers for the week. I like to have a well-rounded menu with a lot of variety. I love add  asian-fusian flavors to steak and salmon. Usually I just steam my artichokes, but I lprefer the smokey flavor that comes from throwing them on the grill. In the coho salmon recipe below, I often switch out the chanterelles for fresh morels, but the mushroom farmer at the open-air market said that the morels are not very good this year (as well as super expensive), so I  get them dried and soak them in water.

Aside from my daughter, the best gift her dad gave me was his family’s “Slick BBQ Sauce.” My friends always request it and use it generously so be sure to make plenty.  You can always add grilled veggies, corn and a big green salad for larger gatherings. And since my dad was not much of a dessert eater, we always found that ice cream and fresh fruit can be a great simple finish.

I was so blessed to have a dad that was loving, giving and truly present…well, most of the time if the 49ers weren’t playing! I know this to be true because of the excellent fathers my brothers have become. Sadly, my father passed at the age of 52, and while I miss him terribly I always feel his love and guidance. Enjoy these recipes and embrace all of the amazing men who have touched your life whether he is your biological or stepfather, a close family member or friend.

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

1  shake Worchester

4 shakes tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day. Brush over grilled chicken, fish, steak or veggies. Anything you would use a traditional BBQ sauce for.

Grilled Artichokes

2 lemons

4 large artichokes, (3-3 1/2 pounds total)

1-tablespoon olive oil

Salt and pepper to taste

To prepare artichokes: Fill a stockpot with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.

When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.

Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm, at room temperature or chilled.

Korean Style Marinated London Broil

3 pound London Broil (or Sirloin)

2 tablespoon toasted sesame seeds

1-cup soy sauce

3 shallots, finely chopped

3 tablespoons sesame oil

3 tablespoon ginger, finely chopped

2 tablespoons brown sugar

1/2 teaspoon crushed red pepper

In a shallow baking dish whisk together all of the above ingredients (except the meat) mix well. Place meat in the baking dish coating well on both sides. Let marinade overnight (at least 4 hours) Grill over medium heat for approximately 10 minutes per side for rare. Add about five minutes per side for medium rare and on up. To serve, cut steak diagonally into thin slices and transfer to a platter.

Ginger Soy Salmon

2- 6 ounce Salmon steaks

Juice and zest of 3 tangerines or clementines. (My daughterEmma calls them Ferry tangerines). If not in season, oranges will do.

1/4-cup brown sugar

1-cup soy sauce

1-tablespoon ginger

1/4 to 1/2 teaspoon crushed red pepper

In a bowl, mix all but the salmon. I like to marinade the fish for about one hour. Grill over med-low heat for about 7 minutes per side.

Grilled Coho Salmon with Fennel, Leeks & Chanterelles

2 (6 to 7-ounce) Coho salmon fillets

2 tablespoons butter

5 to 6 sliced chanterelle mushrooms

1/2 cup sliced fennel

1/2 cup sliced leeks

1/2 cup white wine

1/2-cup chicken stock

1-cup heavy cream

Pinch of salt

Pinch of pepper

2 tablespoons vegetable oil

Sauté the chanterelles, fennel, and leeks in butter until soft and lightly browned. Add the chicken stock and cream. Reduce for 3 to 4 minutes. The sauce should be of medium thickness and have a rich ivory color. Season with the salt and pepper. Oil and grill the salmon to desired doneness. Remove to a serving plate. Spoon the sauce over the fish, and serve.

Spicy Noodles

You can double or triple this recipe to fed a crowd. You can add cooked chicken or shrimp to make it an entrée. You can also use soba noodles that are from buckwheat so it is ok for people with wheat allergies.

1 pound dry pasta- spaghetti or angel hair

1-cup smooth peanut butter

3 tbsp. sugar

1/2-cup soy sauce

1 tsp. chili pepper flakes

3 tbsp. toasted sesame oil

3 Tbsp. minced garlic

3 Tbsp. canola oil

Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter)

Whisk the rest of ingredients until blended. Mix in the pasta. Let stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.

Black Bean & Red Papaya Salad

3 tablespoons fresh limejuice

1 tablespoon minced fresh ginger

1-teaspoon honey

4 tablespoons olive oil

1-teaspoon salt

1/4-teaspoon fresh ground pepper

2 cups canned black beans, drained and rinsed

2 medium red papayas, peeled, seeded, and cut into 1/2 inch cubes

1/2 small red onion, thinly sliced, crosswise

1/2 cup loosely packed mint leaves, coarsely chopped

Combine limejuice, ginger, and honey in a small bowl.  Whisk in olive oil and season with salt and pepper.  Set vinaigrette aside. Combine black beans, papaya, and red onion in a large bowl and toss together.  Pour vinaigrette over and toss again.  Cover with plastic wrap and refrigerate for 30 minutes.  Add mint, toss again, and serve.

Wasabi Coleslaw

2 cups thinly sliced red cabbage

1/4-cup mayonnaise

3-teaspoon wasabi paste

2 tablespoons rice vinegar

Mix together cabbage, wassail, mayonnaise, and vinegar in medium bowl. Chill for 2 hours or overnight.

Yummy Clams and Mussels

It’s  May and the weather keeps going from hot to cold,  so this past weekend I found myself wanting to make a mix of clams and mussels! I love them, but I used to only eat them when dining out because I could never get them cleaned. I learned a few tips that make them so easy to prepare and my guests just go crazy.

For mussels, scrub them with a brush under cold water and scrape off any barnacles with a knife. If the beard is still attached (most cultivated mussels have been trimmed mechanically), remove it by pulling it from tip to hinge or pulling and cutting it off with your knife. Do this just before cooking. Discard any with cracked or open shells. I also have a great tip for getting the sand out of clams.  Rinse them off in cold water to get rid of the gunk. While keeping them submerged in water place a stainless steel spoon over them and stream water continuously for ten minutes. The combination of the water and the stainless creates an electrical current that causes the clams to spit out any sand.

And what about  the grand debate between New England and Manhattan clam chowder? In the San Francisco Bay Area where I grew up you find both done very well, but don’t tell them in Boston!

Grab some crusty bread, a nice glass of wine and enjoy these recipes sure to bring on stimulating conversation and a spectacular evening.

Manhattan Clam Chowder

2 slices bacon ( sub with 2 more tablespoons olive oil)

1 tbsp olive oil

2 carrots, peeled and sliced

2 celery stalks, chopped

1 onion, chopped

3 garlic cloves, minced

1/2 teaspoon dried thyme

1/4-teaspoon celery seed

2 bay leaves

12 ounces of tomato juice, strained tomatoes or crushed tomatoes

1 14-ounce can of clam juice

2 10-ounce cans of baby clams

1 pound waxy potatoes, peeled and cut into 2-inch chunks

A dozen or so live small clams, such as littlenecks or Manila clams

Salt and pepper to taste

Tabasco or other hot sauce

Render the bacon fat. Slowly cook the bacon with the olive oil until the bacon is crispy. Remove, chop and set aside. Turn the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Return chopped bacon to the pot. Add the garlic and cook for another minute. Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.  When the potatoes are tender, add the canned clams and the live clams cover the pot and simmer until the live clams open up, about 5-10 minutes. Add tabasco, salt and black pepper to taste. Place a clam in shell or two in each bowl for serving.

New England Clam Chowder

2 cups clams, chopped

4 cups clam juice

1 large white onion, finely chopped

1 cup celery, finely diced

2 cups potatoes, finely diced

1/2-cup flour

1 quart half and half

Salt and pepper to taste

1 stick butter (1/2 cup)

In a large soup pot bring clams, clam juice onion, celery and potatoes to a boil. Reduce to medium heat and simmer until vegetables are tender. In the meantime, melt butter; add flour, blend and cook one minute or two. Add half & half. Cook and stir until smooth and thick.  After you have made the white sauce and it is the thickness you want, just turn the stove off and wait for about 10-15 minutes before you add the un-drained vegetables and clams. Season with salt and pepper to taste. Serve with oyster crackers!

Mussel Soup

5 pounds fresh mussels, brushed and cleaned from all the sand

1 Tablespoon butter

1 shallot, chopped finely

1 celery branch, diced

3 garlic cloves, peeled and minced

1 bay leaf

1 thyme twig

1/2 cup white wine

Fresh parsley

1 cup unsweetened coconut milk

1/4 tsp ground turmeric

Pinch saffron

Salt and pepper

In a large soup pot, heat butter on medium heat. Cook the shallot and celery without browning for 1 to 2 minutes, then add the garlic with thyme and bay leaf, and continue to cook for 1 minute. Add the mussels and white wine, with a bunch of parsley. Season with salt and pepper and cook on high heat, covered until all the mussels are open about 5 minutes. Discard all mussels that are not open. Remove the mussels from the pot and set aside. Filter the juice. Shell the mussels (keep 1/3 with the shells). In the stockpot, pour the juice again and add the coconut milk, saffron and turmeric and heat to reach a simmer. Add the mussels and keep warm. Serve with fresh parsley in bowls, and accompany with a tasty loaf of rustic bread!

Roasted Clams with Garlic Butter

6 lbs. clams in shell

3/4 lb. butter

8 cloves garlic, sliced

Melt butter and add garlic. Stir and keep warm over low heat. 

Wash clams thoroughly in running water. Arrange clams on baking sheet and bake at 450° F. for 15 minutes till they open. 

Serve the clams warm with the garlic butter.

Mussels in Curry Broth

2 teaspoons olive oil

1/2 cup minced shallots

4 teaspoons minced fresh ginger

1 small chili pepper, seeded and minced

1-tablespoon curry powder

4 cups bottled clam juice

1 (2-inch) strip of lime zest

1/2 pounds mussels

3/4-cup coconut milk

Salt to taste. 
Freshly ground black pepper

1/2 cup of fresh cilantro, chopped

Lime wedges, for garnish

In a large, heavy saucepan, heat the olive oil over medium heat. Add the shallots, ginger, and chili pepper. Cover and cook over low heat, stirring frequently, until the shallots are soft (about 7 minutes). Add the curry powder and cook, stirring, for 30 seconds. Increase the heat to high, add the clam juice and lime zest, and bring to a boil. Boil until reduced to 2 cups, about 5 minutes. Add the mussels, cover, and cook, shaking the pan frequently, until all the shells have opened, 5 to 7 minutes. Scoop the mussels into large bowls.

Stir the coconut milk and sugar into the broth and adjust the seasoning. Add cilantro. Spoon the broth over the shellfish and garnish with fresh lime wedges. Serve immediately.

Steamed Clams In Beer

24 clams

4 sprigs fresh parsley, chopped

12 oz good dark beer

6 cloves garlic, chopped

1 stick butter

In a small saucepan sauté chopped garlic and fresh parsley with melted butter. Keep warm on low. Place clams in the bottom of a clam steamer or deep boiling pot. Add beer. Beer level should be only 1-2 inches from bottom. Cover and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not over cook, as clams will become tough and rubbery.

Mussels and Clams in White Wine

1 pound mussels

1 pound clams

4 tablespoons olive oil

4 cloves garlic, minced

1shallot, chopped

2 cups dry white wine

Juice and zest from 1 lemon

5 sprigs flat leaf parsley

6 chives, sliced

Clean the mussels, scrubbing to remove the beards. Clean the clams as described above. In a sauté pan, heat the olive oil. Add the chopped garlic and shallots. Sauté until they soften. Add the white wine and lemon juice. Finish with the parsley and chives. 

Add the mussels and clams. Cover the pan and let mussels and clams steam open.

Cioppino

3 cups tomato juice

1 onion, chopped

2 stalks celery, sliced thin

4 cloves garlic, chopped

1 sprig rosemary, chopped

1 sprig marjoram, chopped

1 sprig oregano, chopped

½ pound fresh fish (flounder, haddock, perch), boned and cut into 1″ pieces

½ cup red wine

12 clams in the shell

1-pound shrimp, in the shell

4- tablespoon Parmesan cheese, freshly grated

6 parsley sprigs, chopped

8 lemon wedges

Place tomato juice in a pot and bring to a simmer. Add onion, celery, rosemary, marjoram, oregano, garlic, and fish to the pot and simmer, covered, for an hour to thicken broth. Add the wine, shrimp, and clams and heat to a boil. Reduce to a simmer and cook until the shrimp just turn pink. Serve in heated bowls, topped with cheese, a wedge of lemon, and parsley.

For The Love Of Chocolate!

Oh chocolate!  My true love! How many nights it has been you and I!  The evening ends with me beating myself up after hours at the gym and then the sun goes down and I just can’t resist you!  Who knew we were doing something so terribly right! Dark chocolate has been shown to reduce LDL levels (the bad cholesterol) by up to 10 percent and it contains phenylethylamine which is the chemical the brain produces when we fall in love. It contains neurotransmitters that act like little messengers running around our brain telling the body what to do. Serotonin, one of the main neurotransmitters in the body, acts as an anti-depressant.

Chocolate has antioxidants. Antioxidants neutralize free radicals, which damage cells, clog arteries, and contribute to chronic illness and aging. It contains more calcium than eight ounces of milk and it is full of flavonoids which are pigments found in plants that help reduce damage to the body. They help relax blood pressure through the production of nitric oxide and are good for the heart. It releases endorphins that are natural feel-good chemicals. It just makes you feel good! So grab a slab and enjoy guilt free these recipes! Once again chocolate is our friend!

Chocolate Dipped Strawberries

8 ounces 60% cacao bittersweet chocolate chips

1 pound strawberries with stem, washed and dried completely

3 ounces white chocolate (to garnish half)

Place chocolate in heatproof pan. Fill a medium saucepan with a couple inches of water and bring to a boil over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Stir until smooth.

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Melt the white chocolate the same way and with a fork drizzle over half of the strawberries for a lovely presentation.

Chocolate Risotto

3 tablespoons Butter

1-tablespoon olive oil

Small red onion, diced

3 cloves garlic, minced

1 cup Arborio Rice

1-cup mushrooms, sliced

¼ to ½ cup white wine

3 to 5 cups hot chicken or vegetable stock

3 teaspoons Dutch processed cocoa

Dash of smoked paprika

1-cup parsley, chopped

Parmesan Cheese to serve

Mix butter and olive oil in a stockpot over low heat until butter is melted. Add onion and a pinch of salt. Stir until onion is translucent. Add garlic and stir for about a minute. Add rice and stir a few minutes. Add mushrooms and stir for about 5 minutes until they soften.

Add wine and stir until absorbed. Add hot stock about ½ a cup at a time. Keep the heat hot enough so the rice keeps gently simmering and absorbing each addition of stock. When the rice is plump and cooked when tasted you have added enough stock. Stir in 1-tablespoon cocoa and dash of paprika. Taste and check seasoning.  Stir through some parsley and Parmesan.

Chocolate Pancakes with Chocolate Sauce

For pancakes:

1/2 cup Dutch-process unsweetened cocoa powder

1 1/4 cups all-purpose flour

1-cup sugar

1/2-teaspoon baking soda

1/8-teaspoon salt

2 whole large eggs

1 large egg yolk

3/4-cup well-shaken buttermilk

1/4-cup vegetable oil

1-teaspoon vanilla

Unsalted butter for greasing griddle
Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.

Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.

Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2-teaspoon butter to griddle between batches.

Serve cakes in stacks, topped with chocolate sauce.

For the sauce:

1 cup heavy cream

7 ounces 60% Cacao Bittersweet Chocolate Baking Chips

Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.

Chocolate Truffles

12 ounces semi- sweet chocolate (chips or a bar broken into small pieces)

1 stick butter

1/2-cup ground chocolate

In a double broiler, melt the chocolate over simmering water, stirring constantly. (If you don’t have a double broiler you can use a smaller pan for the chocolate and a larger one to simmer the water. Just be careful especially with the kids, as it is slightly awkward.) Remove from heat. Add butter stirring until melted. Chill until firm enough to form into small round pieces. Roll in ground chocolate. Chill overnight in refrigerator. Makes about 40.

Green Tea and Chocolate Truffles

Around mid-day I usually have a cup of green tea. It was one time when I was eating a piece of chocolate that I thought how amazing the two would be together. The subtle essence and healing power of green tea make these really special.

2/3-cup heavy cream

2 tablespoons unsalted butter, cut into 4 pieces and softened

2 teaspoons loose Green Tea leaves

8 ounces semi-sweet chocolate chips

1 cup cocoa powder

In a medium saucepan bring cream and butter to a boil and stir in tealeaves. Remove from heat and let steep 5 minutes.

Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tealeaves, then whisk until smooth. Chill mixture covered, until firm, overnight. Drop mixture by rounded teaspoons onto prepared baking sheet. . Refrigerate until firm, about three hours.

Place cocoa powder in a bowl. Roll truffles in mixture. Cover with plastic; chill until ready to serve.

Chocolate Fondue

Combine in a medium, heavy saucepan:

1-cup heavy cream

2 tablespoons sugar

2 tablespoons butter

Stirring constantly bring to a rolling boil. Remove the pan from the heat and immediately add:

12 ounces bittersweet chocolate, finely chopped

Let stand for one minute, then whisk until smooth. Whisk in:

2 teaspoons vanilla, or a splash of brandy or orange liqueur.

Pour into a fondue pot and serve with shortbread, pound cake and any fruit you like.

Very Chocolate Ice Cream

2-cup heavy cream

6 heaping tablespoons Valhrona cocoa

6 1/2 6 ounces 60%cacao bittersweet chocolate

1-cup milk

5 egg yolks

1/2-cup sugar

1/4-teaspoon salt

1-teaspoon vanilla

In a medium pot heat 1 cup of heavy cream with cocoa; whisk well to ensure the cocoa dissolves properly. When cream is bubbling at the edges, remove from heat and add dark chocolate. Wait 30 seconds then give it a good stir until it’s all incorporated. Add remaining cup of cream to pot, stir to combine, then pour the contents into a medium sized non-metal bowl, scraping out the pot as well as you can, and place a strainer over the bowl. Place the pot back on the stove, and add the cup of milk, 1/2 cup of sugar and the salt. Heat the milk and sugar gently on the stove while you get your egg yolks ready. Whisk the egg yolks together and then grab the pot from the stove. SLOWLY drizzle warm milk into the egg yolks, whisking the entire time until everything’s all combined. Then dump the liquid back into the pot. Stir constantly with a wooden or other heat-safe spoon or spatula over medium heat until the eggs thicken a bit, into custard. You’ll know it’s done when you can hold up the spoon and run your finger through the egg-milk mixture and the line you drew with your finger stays there. Pour custard through the strainer into the bowl. Add vanilla and stir to combine the chocolaty goodness. Place a piece of plastic wrap over the bowl, literally touching the entire surface of the ice cream base. Refrigerate for at least 6 hours then prepare according to your ice cream maker’s instructions. Once you’ve got it into your final container, freeze again for at least 6 hours – Remove from the freezer 10-15 minutes before eating so it has time to soften a bit before serving.

Chocolate Basil Cake with Chocolate Cream Frosting

1-cup sugar

1 cup packed fresh basil leaves (plus addition leaves for garnish)

8 tablespoons butter

1 cup unsweetened cocoa powder

2 large eggs

1/2-teaspoon baking soda

2 teaspoons vanilla extract

1/4-teaspoon salt

3/4-cup all-purpose flour

1/2-cup hot water

1 cup 60% Cacao Bittersweet Chocolate Baking Chips

1 recipe chocolate cream, frosting (below)

Preheat oven to 350°F. Spray a 9-inch round cake pan with Bakers Joy. Place the sugar and basil in a food processor. Process until basil is chopped fine and uniformly green in color (it will look slightly wet). In a large bowl whisk the melted butter, cocoa powder and basil sugar until well blended. Whisk in the eggs, 1 at a time, until blended and smooth. Stir in the baking soda, vanilla, and salt.

Gradually add flour to bowl, stirring just until blended (do not over stir). Add hot water to mixture, stirring just until blended. Add chips. Pour batter into prepared pan.

Bake 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Sprinkle with powdered sugar. Cut into squares. Cool completely, Prepare sour cream frosting. Spread over cake and garnish with basil leaves.

Chocolate Cream

1 and 1/2 cups powdered sugar

3 tablespoons unsweetened cocoa powder

6 tablespoons butter, softened

½ cup 60% Cacao Bittersweet Chocolate Baking Chips

1-teaspoon vanilla

In a medium bowl whisk the powdered sugar and cocoa powder; set aside. In a separate medium bowl beat the butter and melted chocolate with an electric mixer on low speed until blended. Gradually add sugar mixture to the butter mixture, beating at low speed until well blended. Add vanilla and beat well for 1 minute until very smooth and creamy.

Happy Memorial Day!

Memorial Day marks the first official BBQ of the 2012 summer! It is traditional to fly the flag of the United States at half mast from dawn until noon. Many people visit cemeteries and memorials, particularly to honor those who have died in military service. Volunteers place an American flag on each grave in national cemeteries.

This grown up version of a classic warm weather treat will bring a smile to the faces of your guests. Enjoy the beautiful long weekend! Cheers!

Memorial Day Banana Split

2 frozen bananas, chopped

1 cup heavy cream

1/4-1/3 cup Patron XO Cafe Dark Cocoa

1 teaspoon vanilla extract

2 tablespoons sugar

1/3 cup whipped cream plus 1 tablespoon for garnish

Place bananas, cream, Patron, vanilla and 1/3 cup whipped cream in a blender. Blend on low until smooth and thick. Garnish with extra tablespoon of whipped cream, coffee grounds or chocolate chips and enjoy!

School Lunches

As summer comes to an end and the first day of school is here,  I once again ask that age old question — “What the heck to feed my kid?” I love to create fun, healthy lunches that she will devour, but in truth I can not tell you how many times I have dug through her back pack only to find crushed sandwiches and half eaten pieces of fruit that I can no longer recognize. I love the bento box idea with compartments for lots of little snacks, such as nuts, fruit, roll ups —  all things that you know your child will eat. You can find these boxes in many Asian stores or from a couple of moms in Santa Cruz who developed the Laptop Lunches. Their slogan is ‘bento-ware for everywhere’. Amazon has a few cute ones, as does the Ultimate Green Store .

Bento Box from LaptopLunches.com

Once you find the packaging, the challenge is what to put in them. Dinner leftovers and grazing food are always a hit with my daughter, Emma. I have to stay one step ahead of her and really listen because what she loved and gobbled up one day comes back untouched the next.  I suspect that this will always be an ongoing area of creative cooking, therefore, I doubt that this will be my last column addressing such issues. I invite you to come on into the trenches with me and make it a good year and good lunches!
Tuna Roll-Ups
1 can (6 ounces) tuna fish, preferably packed in water, drained
Juice of ½ a lemon
1 cucumber, peeled and coarsely shredded
1 medium carrot, peeled and coarsely shredded
3 tablespoons mayonnaise
Two 10-inch flour tortillas
Two medium lettuce or spinach leaves
1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick
Flake the tuna and squeeze lemon over it. Combine the tuna, 2 tablespoons mayonnaise, carrots and cucumbers in a small bowl and mix until blended. Lay the tortillas on a work surface. Spread 1/2-teaspoon mayonnaise on each tortilla and arrange the lettuce on top of both and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half. ½ is more than enough for a small child. A teen or adult could eat two halves.
Turkey Sandwich Five Way
THE CAESAR WRAP: Large flour tortilla rolled with sliced turkey, shredded romaine, diced tomatoes, shredded Parmesan cheese and creamy Caesar dressing.
TURKEY PARMIGIANA: Sliced turkey topped with spaghetti sauce and shredded mozzarella, broiled on crusty Italian bread.
THE CALIFORNIA ROLL-UP: Large flour tortilla topped with sliced turkey, lettuce, tomato, avocado, and alfalfa sprouts and shredded monterey jack cheese.
TURKEY REUBEN: Sliced turkey topped with sauerkraut, thousand island dressing and swiss cheese on grilled rye bread. 
TURKEY BLT: Sliced turkey, bacon, lettuce, tomato and mayonnaise on toast.
Roasted Vegetable Panini
3 tablespoons balsamic vinegar
1-tablespoon olive oil
Salt and pepper to taste
Vegetable oil cooking spray
1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)
1 medium zucchini, cut into 8 slices (1/4 inch each)
1 red bell pepper, cored, seeded and quartered
8 slices ciabatta bread
1-cup fresh mozzarella, sliced
8 large fresh basil leaves
Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Makes four sandwiches.
Cucumber Tea Sandwich
1 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1 8-ounce package of cream cheese
1/2 cup chopped watercress
16 slices white bread
Salt to taste
In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on eight slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.
Fettuccine Salad with Eggs and Heirloom Tomatoes
½ cup olive oil
½ cup balsamic vinegar
½ cup grated Parmesan cheese
4 sun- dried tomatoes, chopped
4 cloves garlic
1 tablespoon Dijon mustard
10 large basil leaves
Pinch of crushed red pepper
Place in blender and puree until smooth and fluffy.
12 ounces Spinach Fettuccine, cooked and well drained
4 heirloom tomatoes, seeded and chopped
2 Persian cucumbers, sliced and halved
1 cup shredded mozzarella cheese
Gently toss in a large bowl. Add the dressing and toss until evenly coated.
8 hard boiled eggs, peeled and wedged
Gently toss in eggs and serve.
Peanut Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup peanut butter
3 tbsp. sugar
1/2-cup soy sauce
1 tsp. chile pepper flakes
3 tbsp. toasted sesame oil
3 tbsp. minced garlic
3 tbsp. canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts
Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let stand in the refrigerator for at least four hours. Before serving toss with the garnishes of your choice.
Ravioli Pasta Salad
1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on an angel
10 ounce bag organic peas, thawed overnight in refrigerator
3 – 4 big handfuls baby spinach, washed
a couple splashes olive oil
1/2 cup pine nuts, toasted
pinch of sea salt
Parmesan cheese, for garnish
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Since the asparagus is thin and the peas aren’t frozen, you’ll need to cook them only for about a minute – really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness. Drain everything into a large colander.
Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Sprinkle with Parmesan!
Tortellini Salad
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese
Puree first five ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1-cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
Couscous Salad
Remember you can change this with any number of variations—toast pine nuts and add them in, maybe try a few chickpeas. Diced red peppers, small black olives, any spicy dark green olive carrots, edamame, chick peas, dried fruits and nuts—anything your picky eater will like!
3 tablespoons butter
1-cup couscous
2 cups vegetable or chicken stock
Pinch salt
In a medium-sized saucepan, bring water, butter and salt just to moment of boiling. Add couscous and put cover on. Take the pan off the heat. Let it stand for five minutes.
3 small red onions
1 package feta cheese (about 5 to 7 ounces)
1 small bunch arugula (or parsley or basil)
2 tomatoes
Juice of one large lemon
Olive Oil
Salt/pepper
Meanwhile, dice your onions and shred your arugula into small bite-size pieces. Cut tomatoes into small pieces and get rid of seeds. When couscous has cooled, put it into your serving bowl. Fluff it with fork, moisten with water or stock if there any lumps. Blend in your onions, arugula and tomatoes. Crumble feta into small pieces into salad.
In a small bowl or jar, whisk lemon juice and olive oil together. Grind a little fresh salt and pepper into vinaigrette. Stir into salad.
Edamame Salad
1 lb frozen shelled edamame
3 cups corn kernels
1 red bell pepper, diced
3 green onions, sliced
1 small red onion, finely chopped
6 parsley sprigs, chopped
6 basil sprigs, chopped
Dressing
1/3-cup fresh lime juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
½ teaspoon cumin
Pinch Salt and pepper
In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.
Banana Chocolate Chip Cookies
2-1/4 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-teaspoon salt
2 large ripe bananas
2 teaspoons vanilla extract
1-cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.netand http://magpieminipie.vpweb.com/Our-Pies.html She wrote a weekly food column for the Sun Community Newspapers.

September is such a funny food month. It is still hot and most of the magazines are talking about roasting, stewing and all the rest of Fall’s culinary delights. With the crazy heat, the start of school and a jumpstart to a heavy workload, I can barely think of poaching an egg!
Salads are a perfect food solution to all these issues. Both light and filling, you can mix and match these dressings and salads, add grilled chicken, salmon or tofu. Use whatever you have in your fridge — and use for the lunch lunch the next day (if the salad is not soggy).  Enjoy these recipes, add, delete, mix and match — be creative and you’ll have a good meal and  a little extra down time from all of the crazy activities!  These recipes all serve four to six people.

Caesar Salad

Acai and Orange Dressing
1/2-cup açai juice
3 tablespoons orange juice
1 1/2 tablespoons grated orange rind
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil
1/4 teaspoon crushed red pepper
Combine all ingredients in a small bowl, stirring well with a whisk.
Honey Mustard Dressing
1-cup plain nonfat yogurt
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
Combine yogurt, honey, mustard & cider vinegar in a jar. Tighten lid & shake until blended. Chill 30 minutes before serving.
Peanut Wasabi Vinaigrette
1/4-cup rice vinegar
1/4-cup canola oi
l
1/4-cup peanut butter
3 tablespoons soy sauce
3 tablespoons Wasabi Paste
2 tablespoons minced fresh ginger
3 cloves fresh-minced garlic
Combine all ingredients, stirring well to combine. Let stand for 45 minutes.
Maple Balsamic Vinaigrette
2 cloves garlic, finely chopped
2-tablespoon Dijon Mustard
1 tablespoon maple syrup
6-tablespoon balsamic vinegar
1-cup olive oil
Fresh ground pepper
Whisk all ingredients together and let stand for one hour.
Grilled Vegetable Salad with Buttermilk Balsamic
1 bunch asparagus
1 zucchini
2 yellow squash
1 eggplant
1 red pepper, seeded
2 ears corn
1 small jicama, chopped
10 cherry tomatoes, halved
1 bunch arugula
1 head romaine
Salt and pepper
Lightly coat asparagus, zucchini, squash, eggplant, pepper and corn with olive oil. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with jicama and Tomatoes. With buttermilk balsamic dressing e in a bowl. Arrange on platter and top with grilled vegetables. You can top with ground pepper, shaved Parmesan or crumbled goat cheese.
Buttermilk Balsamic Dressing
3 garlic cloves, minced
4 teaspoons Dijon mustard
1-cup well-shaken low-fat buttermilk
1 1/2 tablespoons fresh lemon juice
1 cup balsamic vinegar
1-cup olive oil
Whisk together all ingredients until well mixed. Let stand for one hour.
Gwen’s Caesar
In small bowl whisk together:
1 egg
2 tablespoons Dijon mustard
1-tablespoon anchovy paste
Then add:
Juice of one lemon
3 tablespoons balsamic vinegar
Up to 3 cloves of garlic to taste
2 teaspoon dried thyme
In a steady stream add:
1/2-cup olive oil
2 cups canola oil
If you would like, add a few shakes of pepper or a dash of Tabasco sauce. If you like a stronger flavor or are not keen on the anchovy paste, a few shakes of Worcestershire sauce works wonders.
 Fill a large salad bowl with lettuce. The traditional Caesar lettuce is romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below), shaved or grated Parmesan and then toss in the dressing. Go lightly. The worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.
Croutons
Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again – go for it and make it your own.
1 baguette (long loaf of French or sour dough bread)
Olive oil to coat
Pinch of Kosher salt
Fresh ground pepper
Slice baguettes into quarter inch slices.
Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes.
Aileen’s Awesome Quinoa Salad
2 cups quinoa
4 cups vegetable stock
2 large tomatoes, chopped
1 large bunch chives, chopped
1/2-cup young mung bean sprouts
1/2 cup raw pine nuts
Dressing:
1/3 cup olive oil or walnut oil
1 lime or Meyer lemon juiced
2 cloves garlic, minced
Pinch sea salt
Bring quinoa and vegetable broth to a boil. Cover; reduce heat to simmer for 10 to 15 minutes. While quinoa is cooking, chop tomatoes and chives. Mix dressing. Remove quinoa from heat. Allow to cool. Fluff quinoa and add vegetables and pine nuts. Gently mix dressing into quinoa mixture. Serve cold or warm. Serves 6.
The Cobb Salad
Another one of the culinary legends is The Cobb Salad. It is hard to believe that something so wonderful could have been so carelessly concocted, but I guess that is the gift of creating. Back in the 1920s, The Brown Derby was a super trendy hangout. The menu consisted of mainly heavy grilled meats, but legend has it that manager Bill Cobb wanted a “light” meal,” so he tossed some things into a bowl. I can’t even imagine a “light salad” consisting of bacon, cheese, egg and avocado (unless you’re an Atkins follower). While there have been many variations, mine stays pretty close to the original. And , of course, you can add or delete any thing you like.
1 large or 2 small heads of romaine, finely chopped
2 heads of Boston lettuce, finely chopped
1 bunch of watercress, finely chopped
1 pound bacon cooked and crumbled
3 ripe avocados, chopped
3 pounds chicken breasts, poached, and chopped
2 tomatoes, chopped
3 hard-boiled eggs, chopped
1-bunch scallions, sliced
2 shallots, minced
1-cup red-wine vinegar
3 tablespoon Dijon mustard
3 cups olive oil
1 cup bleu cheese, finely chopped
In a large salad bowl toss together the romaine, Boston lettuce and watercress. In a small food processor mix shallots, vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, mixing until the dressing until it is emulsified. Pour into a bowl and stir in blue cheese. Pour it over the lettuce, and toss the salad well.
Harmonious Lentil Salad
1 cup lentils cooked and chilled
1 cup brown rice cooked
1 pint golden raspberries
2 blood oranges, peeled and roughly chopped
¼ cup parsley
½ cup green onions
Blood Orange Vinaigrette (see below)
In a large salad bowl toss together. Chill for at least one hour before serving.
Blood Orange Vinaigrette
Great with the lentil salad, but also awesome with a big salad of mixed greens and any vegetables that you have on hand.
2 tablespoons white wine vinegar
¼ cup blood orange juice
Zest from one blood orange
2/3-cup olive oil
1clove garlic, finely chopped
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh chives
Salt and pepper to taste
Whisk together vigorously. Keeps in the refrigerator for 1 month.
Crunchy Green Salad with Creamy Guacamole Dressing
2 heads romaine lettuce, chopped
1 bunch watercress, leaves picked
1-cup pepitos
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pepitos. Toss with the dressing and serve.
Shrimp and Romaine Salad
2 cups cooked brown rice
2 cups torn romaine
2 cups orange segments
1 cup halved cherry tomatoes
1 small red onion, sliced
6 tablespoons orange juice
2 tablespoons cider vinegar
1-tablespoon olive oil
3/4 teaspoon dried tarragon
2 cloves garlic, minced
Salt and pepper to taste
3/4 pound cooked medium shrimp, peeled and deveine
In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.netand http://magpieminipie.vpweb.com/Our-Pies.html She wrote a weekly food column for the Sun Community Newspapers.

Blood Oranges

From a culinary standpoint we know how lucky we are to live in Southern California! I love to eat and shop locally and seasonally and my last trip to the farmer’s market I was thrilled to find the vibrant blood orange! It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. It makes a dramatic presentation and can be used in any recipe that calls for an orange. So see where your imagination takes you with this local yet exotic fruit.


Mahi Mahi with Blood Orange Salsa
4 blood oranges
2 avocados, chopped
1 red onion, chopped
3 cloves garlic
1-inch ginger, minced
1 small jalapeno, minced
Juice of 2-3 limes (to coat)
2 teaspoons olive oil
4 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, garlic, ginger jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Blood Barbecued Chicken
1 red onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp. butter
1/3-cup honey
3-tablespoon soy sauce
1 teaspoon Asian Chili garlic sauce (you can substitute Tabasco, to taste)
Juice of one lemon
Juice of 2 blood oranges
2 tablespoons Blood orange zest
1 1⁄2 tbsp. cornstarch
3 pounds boneless chicken breasts
3 pounds drumsticks
Olive oil for brushing

To make the sauce, in a small saucepan, sauté the onion and garlic in the butter until tender. Add the honey, lemon juice, soy sauce, chili sauce and blood orange zest. Gradually blend the orange juice into the cornstarch; add to the onion mixture. Cook over medium heat, stirring, until thickened. Season the chicken with salt and pepper. Lightly brush the chicken drumsticks with oil. Barbecue on a grill 6 inches above the glowing coals for 20 minutes. Turn and cook 20 minutes longer. Brush the chicken breasts with oil and add to the grill cooking 10 minutes on each side. Brush with sauce. Continue cooking until the chicken is tender, turning and brushing occasionally with sauce. Serves 6.

Skip Jennings’s Peace Kale Salad

1 cup Organic Kale (Fine Chopped)

1 cup Collard Greens (Fine Chopped)

½ Cup Napa Cabbage (Fine Chopped)

½ Cup Red Cabbage (Fine Chopped)

¼ Cup Red Onion, finely chopped

1 Cup Cooked Black eyed Peas, chilled

½ Cup Raw Almonds (Fine Chopped)

2 cups dried Cranberries (fresh when available

Toss together with Orange Vinaigrette

Blood Orange Vinaigrette.

2 Large Blood Oranges (Seasonal any orange that is in season)-Juice and flesh

½ cup Olive Oil

½ cup Balsamic Vinegar

½ cup mint leaves, destemed

Mix in a blender

Pomegranate, beets, fennel and blood oranges
The joy of this salad is that beets are widely available pre cooked. The pomegranates seeds and vinegar are also now in most every market making this salad simple and elegant.

8 medium beets
6 tablespoons olive oil
1-teaspoon salt
1/2 teaspoon ground black pepper
1/4-cup water

Juice from 2 blood orange
4 tablespoons pomegranate vinegar

1 red onion, thinly sliced
1 fennel bulb, coarsely chopped
4 blood oranges, peeled, cut into1/4-inch-thick slices
1-cup pomegranate seeds


Preheat oven to 400°F. Place beets in roasting pan and toss with 3-tablespoon oil, 1-teaspoon salt, and 1/2-teaspoon pepper. Add 1/4-cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
Whisk orange juice, pomegranate vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper. Add beets, onion, fennel, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper. Servers 4-6.

Harmonious Lentil Salad

1 cup Lentils cooked and chilled

1 cup Brown Rice cooked

1 pint Golden Raspberries

2 Blood Oranges, peeled and roughly chopped

¼ cup Parsley

½ cup Green onions

Blood Orange Vinaigrette (see below)

In a large salad bowl toss together! Chill for at least one hour before serving.

Blood Orange Vinaigrette

Great with the lentil salad, but also awesome with a big salad of mixed greens and any vegetables that you have on hand!

2 tablespoons white wine vinegar

¼ cup blood orange juice

Zest from one blood orange

2/3-cup olive oil

1clove garlic, finely chopped

1 tablespoon finely chopped shallots

2 teaspoons finel2y chopped fresh parsley

2 teaspoons finely chopped fresh chives

Salt and pepper to taste

Whisk together vigorously. Keeps in the refrigerator for 1 month.

Blood Orange Salsa with Homemade Tortilla Chips
A fiery winter salsa and the tortilla chips are easy and so much better than anything you have tasted. You can let the older kids loose on this project with close supervision.

For Salsa:
2 Blood oranges, peeled and diced
1 large tomato, seeded and diced
1 red onion, minced
1-teaspoon blood orange zest
1-teaspoon garlic, minced
1-inch ginger, minced
1⁄2 jalapeno, minced fine
1/4-teaspoon salt
1-tablespoon cilantro

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving toss in the cilantro.

For the chips:
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Blood Orange Pound Cake

1-cup butter

6 teaspoons blood orange zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4-cup blood orange juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and sugar until light and fluffy. Add in blood orange juice and mix well. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

Blood Orange Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter

Filling:
1 pound cream cheese
3/4 cup sugar
1/3 cup sour cream
zest and juice of one lemon
zest and juice of one blood orange (or regular orange)
5 large eggs, room temperature

Topping:
1 1/2 cups sour cream
juice and zest of one blood orange
1/4 cup sugar


For the crust: melt butter and add to crumbs. Mix well and press into a ten-inch springform pan. Bake for about 8-10 minutes until slightly golden. Cool.

Beat together cream cheese and sugar until smooth. Add citrus zest and juice. Mix well. Add eggs, one at a time, combining well after each addition, but not too vigorously. Pour over crumb crust and bake for about 40 minutes.

Remove from oven and run a sharp knife around the sides, but do not remove ring. Cool 15 minutes on the counter.

Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
Chill completely. Remove ring and serve.