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  • Mexican Raviolis



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    Mexican Raviolis

    Course noodles, pasta
    Cuisine Mexican

    Prep Time 20 minutes
    Cook Time 16 minutes

    Servings
    servings


    Ingredients

    Course noodles, pasta
    Cuisine Mexican

    Prep Time 20 minutes
    Cook Time 16 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.

    2. In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.

    3. Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.

    4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.

    5. Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.


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  • Sauteed Fiddleheads



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     Sauteed Fiddleheads
    Course salad
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    cups
    Ingredients
    Course salad
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    cups
    Ingredients
    Instructions
    1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
    2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
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  • Oven-Roasted Asparagus



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     Oven-Roasted Asparagus
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat an oven to 425 degrees F (220 degrees C).
    2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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  • Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette



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     Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette
    Course salad
    Cuisine French
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine French
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
    2. (Sneak a quick dip of artisan bread into the mixture - so good!)
    3. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
    4. Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
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  • Cucumber and Dill Finger Sandwiches



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     Cucumber and Dill Finger Sandwiches
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Instructions
    1. Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula.
    2. Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other piece of bread.
    3. Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don't have to eat them with your pinkies raised up in the air. But you can. It's kinda fun.
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  • Artichoke, Cheese and Olive Antipasto



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     Artichoke, Cheese and Olive Antipasto
    Course appetizer
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 180 minutes
    Servings
    servings
    Ingredients
    Course appetizer
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 180 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
    2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
    3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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