Svetlana’s Recipes

Ingredients:

-4 peaches, sliced in half
-1/4 cup honey
-1/2 tsp ginger
-1/4 cup chopped pistachios

1. Preheat oven to 400 degrees.
2. Cut peaches in half and take out the pit.
3. Place the peaches in the baking pan, slice side up.
4. Drizzle with honey and ginger.
5. Bake for 20 minutes, or until peaches are tender.
6. Serve topped with pistachios.

Ingredients:

-1/4 cup orange liqueur
-1 package unflavored gelatin
-3 large ripe mangoes, peeled, pitted, chopped
-1 cup whipping cream

1. Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes.
2. Puree mangoes in processor.
3. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves.
4. Add gelatin mixture to mango in processor and blend.
5. Whip cream in large bowl to soft peaks.
6. Fold in mango mixture.
7. Pour into glasses.
8. Refrigerate for 2 hours.

Ingredients:

-3 small red bell peppers
-3 yellow bell peppers
-3 orange bell peppers
-3 cloves garlic, sliced
-2 tablespoons balsamic vinegar
-1/2 cup extra virgin olive oil
-2 teaspoons chopped fresh mint
-2 teaspoons chopped fresh parsley
-salt and pepper to taste

1. Preheat the oven to 450 degrees F.
2. Place the whole red, orange and yellow peppers in the oven directly on the rack.
3. Roast for about 20-25 minutes, until the skin is well scorched.
4. Immediately place in a bowl covered with plastic wrap, and allow to cool.
5. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water.
6. Cut in half, remove stem and seeds, then cut into strips.
7. Make marinade and stir with peppers.
8. Serve with toasted bread.

Ingredients:

-4 cups cubed ripe cantaloupe
-1/2 cup powdered sugar
-1/4 cup fresh lime juice

1. Puree melon in food processor
2. Add sugar and lime juice; pulse until sugar is dissolved
3. Pour into shallow metal baking pan
4. Freeze about 2 hours, stirring every hour, mixing ice crystals into middle
5. Let granita stand for 5 minutes at room temperature
6. Scrape into chilled glasses and serve right away

Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

Ingredients:

-1 bunch kale leaves, very finely chopped
-2 tomatoes, finely chopped
-1/4 cup extra virgin olive oil
-1/4 cup freshly squeezed lemon juice
-2 teaspoons chili powder
-1/2 teaspoon sea salt

1. Place the kale leaves and tomatoes in a serving bowl.
2. In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
3. Pour over kale and tomatoes and toss to combine well.

Ingredients:

-4 cups cold watermelon chunks
-8 mint leaves
-ice

1. Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.
2. Add the mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.
3. Pour into glasses over ice and enjoy!

Ingredients:

-1 packet dry yeast
-1 teaspoon sugar
-1 teaspoon salt
-4 cups flour
-olive oil
-1 cup sour cream
-caviar
-chopped green onions or chives

1. Sprinkle the yeast over 1/4 cup warm water and let stand 5 minutes
2. Dissolve the sugar & salt in 1 cup warm water
3. Sift the flour into a large bowl
4. Add the sugar mixture & mix the dough with your fingers
5. Add the dissolved yeast mixture & knead the dough about 15 minutes or until it is smooth and elastic 6. Cover with a warm, damp cloth and let rise in a warm spot for 1-2 hours or until doubled
7. Preheat oven to 450 F
8. Remove the dough from bowl and divide into 2 equal portions
9. Place the dough on a lightly floured surface and roll out to a 12 inch circle using a rolling pin
10. Repeat with second portion
11. Form a rim around the edge of each pizza & place on lightly floured baking sheets
12. Brush the dough with olive oil
13. Bake on lower rack of oven until golden brown, about 10 minutes
14. When baked, remove pizzas from oven, cool slightly & spread the sour cream generously over each 15. Sprinkle with caviar and green onions
16. Serve immediately, cut into wedges

Ingredients:

-2 cups mango juice
-1 cup pineapple juice
-1/3 cup coconut rum
-2 tablespoons granulated sugar
-2 tablespoons lemon juice
-pineapple wedges

1. In a metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lemon juice; freeze until firm, about 4 hours.
2. Scrape into blender; pulse until smooth.
3. Garnish each serving with pineapple.

Ingredients:

1. Spread 6 Nilla Wafers each with 1 teaspoons peanut butter, and top each with another wafer to make 6 cookie sandwiches
2. Microwave 1 square Baker’s Baking Chocolate in a bowl on High for 30 seconds or until melted
3. Dip each cookie sandwich half way into the melted chocolate then place on waxed paper
4. Refrigerate 10 minutes or until chocolate is set

Ingredients:

-6 cups torn romaine lettuce
-1 can (15 oz) black beans, rinsed, drained
-1 cup frozen corn, thawed, drained
-1 1/2 cups chopped cooked chicken
-1/2 cup Chunky Salsa
-1 cup Kraft Three Cheese Crumbles
-1/2 cup Ranch Dressing
-1 oz tortilla chips

1. Place lettuce in bottom of glass serving bowl
2. Layer evenly with beans, corn, chicken, salsa and cheese
3. Drizzle with dressing; top with chips

Ingredients:

-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

Ingredients:

-3 cloves garlic, minced
-2 tablespoons canola oil
-3 large baking potatoes
-1/2 teaspoon salt
-1 tablespoon finely chopped fresh parsley

1. Preheat the oven to 450 degrees F
2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes
3. Strain the garlic from the oil with a small mesh strainer
4. Set both garlic and oil aside
5. Cut the potatoes into 1/4-inch thick matchsticks
6. In a large bowl, toss together the oil, potatoes, and salt
7. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer
8. Bake until golden and crisp, about 35 minutes
9. Remove the potatoes from the baking sheet
10. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste
11. Serve immediately

Ingredients:

-6 (6-oz each) black cod or regular cod fillets
-1/2 cup white miso
-1/4 cup dark brown sugar
-1 teaspoon toasted sesame oil
-2 tablespoons mirin

1. Rinse the fish fillets and pat dry with paper towels
2. Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved
3. Brush about 2 tablespoons of the miso glaze on ech fillet
4. Let marinate on a plate in the refrigerator for at least 30 minutes to an hour
5. Place the fish on a baking sheet, then set under the broiler until the glaze has caramelized, 3 to 4 minutes
6. Remove the fish from the oven and brush with the remaining glaze
7. Reduce the oven temperature to 375 degrees F and cook until the fish is flaky but moist, another 5 minutes

Ingredients:

-2 pounds shrimp, peeled and deveined
-1 cup fresh mint leaves
-3 tablespoons fresh lemon juice
-3 tablespoons olive oil
-1 large English cucumber, seeded and diced
-zest of 1 lemon
-salt
-ground black pepper

1. Bring a large saucepan of water to a boil
2. Add the shrimp and let cook for 4 minutes, then drain
3. Transfer the shrimp to a dish and set in the refrigerator to cool completely, at least 1 hour, then drain and pat dry
4. Put the mint in a food processor and pulse to coarsely chop
5. Add the lemon juice, then, with the machine running, slowly pour the oil through the feed tube until incorporated
6. In a serving bowl, toss together the shrimp, cucumber, mint mixture, lemon zest, salt, and pepper until well combined

Ingredients:

-1 teaspoon olive oil
-1 onion, chopped
-2 1/2 cups chicken broth
-3/4 teaspoon dried tarragon
-1/2 teaspoon salt
-1/8 teaspoon ground black pepper
-1 (10-oz bag) frozen peas
-5 teaspoons plain yogurt

1. In a large soup pot, heat the oil over medium-low heat
2. Add the onion, and cook, stirring a few times, until softened, about 5 minutes
3. Add the broth, tarragon, salt, and black pepper and bring to a boil over high heat
4. Add the peas and cook just until heated through
5. Puree the soup until very smooth in the blender
6. To serve, ladle the soup into bowls and top each serving with a swirl of yogurt

Ingredients:

Wonton Cups:
-18 wonton wrappers, thawed
-2 teaspoons canola oil
-1/4 teaspoon salt

Dressing:
-2 tablespoons fresh lime juice
-1 teaspoon grated lime zest
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes
-2 tablespoons olive oil

Crab Salad:
-1/2 pound lump crabmeat
-1 stalk celery, finely chopped
-1/2 cup peeled and finely diced mango
-1/4 cup sliced scallions
-2 tablespoons chopped fresh cilantro

1. Preheat the oven to 375 degrees F
2. Coat two mini-muffin tins with cooking spray
3. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin
4. Gently press each wrapper into the tin and arrange so that it forms a cup shape
5. The wrapper will stick up out of the cup
6. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes
7. Allow the cups to cool, then remove from the tin
8. To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper
9. Add the olive oil and whisk until well combined
10. To make the salad, in a bowl, gently toss together the crab meat, celery, mango, scallions, and cilantro, trying not to break up the crab too much
11. Add the dressing and gently toss to combine
12. Fill each cup with the crab salad and serve immediately

Ingredients:

-2 teaspoons fennel seeds
-2 teaspoons finely grated orange zest
-3 tablespoons orange juice
-1 teaspoon black peppercorns
-4 ounces feta cheese, cut into 24 cubes
-24 fresh mint leaves
-12 pitted green olives, cut in half
-1/4 large English cucumber, cut into chunks
-24 skewers

1. In a medium bowl, combine the fennel seeds, orange zest and juice, and pepper
2. Gently stir in the feta and marinate for one hour at room temperature
3. Place a mint leaf about 3/4 inch up the skewer, then add a chunk of cucumber, and an olive half
4. Gently place a cube of marinated feta on the end
5. Serve immediately or store in the refrigerator until ready to serve

Ingredients:

-1/2 cup milk
-1/2 cup yogurt
-1 cup frozen blueberries
-2 teaspoons honey

1. Put all the ingredients into a blender and process until smooth

Ingredients:

-2 pints fresh strawberries
-1 teaspoon fresh lemon juice
-2 tablespoons pure maple syrup

1. Place the strawberries in a food processor and process them into a chunky puree
2. Transfer the puree to a small saucepan over low heat and heat just until warm
3. Stir in the lemon juice and maple syrup
4. Serve over pancakes

Mint Simple Syrup:
-1 cup packed fresh mint leaves, choppedd
-1 cup sugar

Fruit Salad:
-1 1/2 cups fresh pineapple, cubed
-1 1/2 cups fresh papaya, cubed
-2 kiwi, peeled, halved, and sliced
-1/2 cup fresh blueberries
-2 tablespoons lime juice
-2 teaspoons lime zest
-2 cups vanilla yogurt
-2 tablespoons chopped fresh mint leaves
-4 teaspoons ground flaxseeds

1. To make syrup: Bring mint, sugar, and 1 cup water to a boil in saucepan; simmer 5 minutes
2. Remove from heat, cover, and steep 15 minutes
3. Strain syrup, and discard mint leaves; cool
4. To make fruit salad: Toss pineapple, papaya, kiwifruits, blueberries, lime juice, lime zest, and 1/4 cup mint syrup in large bowl
5. Divide among 4 bowls
6. Top each serving with 1/2 cup yogurt, 1 1/2 teaspoons mint, and 1 teaspoon flaxseeds

Ingredients:

-3 cups fresh flat-leaf parsley leaves
-1/2 cup chopped walnuts, toasted
-3 tablespoons olive oil
-1 tablespoon fresh lemon juice
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-4 garlic cloves, chopped

1. Combine all ingredients in a food processor; process until smooth
2. Refrigerate before use

Ingredients:

-8 oz linguine, uncooked
-3/4 cup Kraft Italian Dressing, divided
-2 cups sliced fresh mushrooms
-1 small onion, thinly sliced
-1 can (14 oz) artichoke hearts, drained, quartered
-1 pound uncooked cleaned large shrimp
-1 tablespoon chopped fresh parsley
-1/4 cup grated Parmesan cheese

1. Cook pasta as directed on package
2. Meanwhile, heat 1/2 cup of the dressing in a large skillet on medium heat
3. Stir in mushrooms, onions and artichokes; cook 3 minutes or until onions are crisp-tender, stirring occasionally
4. Add shrimp and parsley; stir
5. Cook 2 minutes or until shrimp are pink and vegetables are tender; stirring occasionally
6. Drain pasta; return to pot
7. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly
8. Sprinkle with cheese

Ingredients:

-1/2 cup Kraft Italian Dressing, divided
-2 packages (3 oz each) ramen noodle soup mix
-2 packages (12 oz each) broccoli slaw
-4 green onions, sliced
-1/2 cup roasted sunflower kernels
-1/2 cup sliced almonds, toasted

1. Mix dressing with seasoning packet from 1 of the soup mix packages
2. Break apart noodles; place in large bowl
3. Add slaw, onions, sunflower kernels and almonds; mix lightly
4. Add dressing mixture; toss to coat
5. Serve immediately

Ingredients:

-2 cups Honey Maid Graham Cracker Crumbs
-1 1/4 cup sugar, divided
-6 tablespoons butter, melted
-4 packages (8 oz each) Cream Cheese, softened
-1 cup sour cream
-grated peel of 1 lemon
-juice of 1 lemon
-4 eggs

1. Preheat oven to 325 degrees F
2. Mix graham crumbs, 1/4 cup of the sugar and the butter
3. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of baking pan
4. Beat cream cheese and remaining 1 cup sugar in a large bowl with electric mixer on medium speed until well blended
5. Add sour cream; mix well
6. Stir in lemon peel and juice
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended
8. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture
9. Bake 40 minutes or until center is almost set
10. Refrigerate at least 4 hours or overnight
11. Store in refrigerator

Ingredients:

-2 cans (6 oz each) tuna in water, drained, flaked
-1 package (6 oz) Stove Top Stuffing Mix for Chicken
-1 cup cheddar cheese, shredded
-1/2 cup shredded carrots
-1/3 cup mayonnaise
-2 tablespoons sweet pickle relish
-3/4 cup water

1. Mix the tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl
2. Cover the bowl and refrigerate it for 10 minutes
3. Heat a large nonstick skillet on medium heat
4. Scoop tuna mixture, using about 1/3 cup for each cake, into skillet in batches
5. Gently flatten cakes using a spatula
6. Cook 3 minutes on each side or until they are golden brown on both sides, turning cakes over carefully

Ingredients:

-8 medium beets, trimmed and scrubbed
-2 tablespoons olive oil
-6 cloves garlic, minced
-6 cups salad greens
-3 tablespoons prepared balsamic vinaigrette

1. Preheat oven to 400 degrees F
2. Toss together beets, olive oil, and garlic in a baking dish
3. Bake 40 minutes, or until beets are tender; cool
4. Scrape skin from beets with paring knife
5. Slice into rounds
6. Toss greens with vinaigrette
7. Divide among plates, top with beets, and serve

Ingredients:

-2 cucumbers, peeled, halved, and cut into thick slices
-1 cup cider vinegar
-3 tablespoons sugar
-1 clove garlic, peeled and crushed
-1 teaspoon whole coriander seeds
-1 teaspoon kosher salt
-3/4 teaspoon whole yellow mustard seeds
-1/4 teaspoon red pepper flakes
-7 whole black peppercorns

1. Combine all ingredients in 1 quart plastic storage container with lid
2. Cover, and shake to coat
3. Refrigerate 4 hours, or overnight

Ingredients:

-1 (32 oz) container chicken broth (about 4 cups)
-2 skinless, boneless chicken breast halves
-2 red potatoes with skin, cut into small cubes
-2 tablespoons olive oil
-1 onion, finely chopped
-1 red or green chile, finely chopped
-1/2 green bell pepper; seeded and finely chopped
-1/2 cup chunky peanut butter
-salt
-pepper
-1 lime

1. In a medium pot, cover the chicken broth and bring to a boil
2. Add the chicken and potatoes; cover and simmer over medium-low heat until the potatoes are tender and the chicken is just cooked through, about 25 minutes
3. Meanwhile, in a medium skillet, heat the olive oil over medium heat
4. Add the onion, chile and bell pepper and cook until softened, about 10 minutes
5. Remove the chicken breasts from the broth and shred the meat; set aside
6. In a blender, puree half the broth and all the potatoes
7. Pour the mixture into the remaining broth and stir in the peanut butter until combined
8. Add the chicken and sauteed vegetables
9. Stir in a little water to thin the soup if desired
10. Heat gently
11. Season with salt, pepper and lime juice to taste

Ingredients:

-2 cups flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sugar
-1/4 cup butter, softened
-2 large eggs
-1 1/2 cups mashed ripe banana (about 3 bananas)
-1/4 cup plain yogurt
-3 tablespoons dark rum
-1/2 teaspoon vanilla extract
-1/2 cup + 1 tablespoon flaked sweetened coconut
-1/2 cup powdered sugar
-1 1/2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups; level with a knife
3. Combine flour, baking soda, and salt, stirring with a whisk
4. Place sugar and butter in a large bowl; beat with a mixer at a medium speed until well blended
5. Add eggs, 1 at a time, beating well after each addition
6. Add banana, yogurt, rum, and vanilla; beat until blended
7. Add flour mixture; beat at a low speed just until moist
8. Stir in 1/2 cup coconut
9. Spoon batter into a loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut
10. Bake for 1 hour or until wooden pick inserted in center comes out clean
11. Cool in pan 10 minutes on a wire rack; remove from pan
12. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread
13. Cool completely on wire rack and enjoy

Ingredients:

-1 pound spaghetti
-3 tablespoons olive oil
-3/4 pound chicken cutlets, cut into thin strips
-1 small head Napa cabbage, shredded
-1 bunch scallions, chopped
-Shiitake mushrooms, stemmed and thinly sliced
-6 cloves garlic, finely chopped
-1 (2 inch) fresh ginger, peeled and grated
-1 teaspoon black pepper
-1/3 cup tamari (dark soy sauce)
-2 tablespoons sesame oil
-2 tablespoons toasted sesame seeds

1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente; drain
2. While the pasta is cooking, in a large nonstick skillet, heat the oil over high heat until rippling
3. Add the chicken and stir-fry until golden 3 to 4 minutes
4. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes
5. Season with a little salt and pepper and keep warm
6. In a large bowl, combine the tamari and sesame oil
7. Stir in the spaghetti and toss to coat
8. Sprinkle the sesame seeds on top
9. Using tongs, serve the pasta in bowls and top with the chicken stir-fry

Ingredients:

-1/4 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-1 1/2 cups sugar, divided
-6 eggs, divided
-2 tablespoons grated lemon peel, divided
-1/2 cup fresh lemon juice
-2 tablespoons butter

1. Preheat oven to 350°F
2. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan
3. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended
4. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in 1 tablespoon of the lemon peel and pour over crust
6. Bake 45 to 50 minutes or until center is almost set
7. Run knife around rim of pan to loosen cake; cool before removing rim
8. Refrigerate at least 4 hours before serving
9. Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended
10. Add remaining 1 tablespoon lemon peel, the lemon juice and 2 tablespoons butter; mix well
11. Microwave on high 2 minutes; beat until butter is completely melted and mixture is well blended
12. Microwave an additional 2 minutes or until mixture just comes to boil and is slightly thickened; stir
13. Cool completely
14. Cover and refrigerate until ready to use
15. Drizzle sauce evenly over cheesecake slices before serving

Ingredients:

-1/2 stick unsalted butter
-1/4 cup chopped jasmine tea leaves
-32 sea scallops (about 2 pounds)
-8 skewers
-2 mangoes, peeled and cut into large chunks
-salt
-pepper

1. Preheat a grill to medium-high
2. Melt the butter with the tea leaves in a small saucepan over low heat
3. Dip a scallop into the butter mixture and then pierce it through the center with a skewer
4. Add 1 piece of mango to the skewer then repeat until you have 4 scallops and 4 pieces of mango on the skewer
5. Repeat with the remaining scallops, butter, mango, and skewers
6. Season with salt and pepper
7. Grill the skewers for about 8 minutes, turning to coat all sides and brushing with extra butter mixture until the scallops are just cooked through
8. Serve immediately

**The tea adds a subtle, slightly floral flavor. If using wooden skewers, be sure to soak them in water for 10-15 minutes before skewering.

Ingredients:

-1 English cucumber, peeled, cored, and thinly sliced diagonally
-2 teaspoons rice vinegar (not seasoned)
-2 teaspoons olive oil
-1/2 teaspoons salt
-1/4 teaspoon pepper
-2 ounces frisee, trimmed
-1 bunch watercress, trimmed and stems discarded
-2 ounces baby spinach
-6 radishes, sliced, then thinly cut

1. Toss the cucumber with vinegar, oil, salt, and pepper in a large bowl
2. Let stand for 10 minutes
3. Add the frisee, watercress, spinach, and radishes and toss well

Ingredients:

-2 Granny Smith apples, quartered lengthwise, cored, and thinly sliced crosswise
-1 small Vidalia onion, quartered lengthwise, thinly sliced crosswise
-1 piece fresh ginger, peeled and cut into small pieces
-1/2 cup fresh coconut, finely grated and peeled
-3 tablespoons fresh lemon juice
-3 tablespoons fresh basil, shredded
-salt
-pepper
-lemon verbena oil (recipe follows)

1. Toss the apples with the onion, ginger, coconut, lemon juice, and basil
2. Season with salt and pepper
3. Add 3 tablespoons of lemon verbena oil
4. Toss and serve

Lemon Verbena Oil
-1 cup lemon verbena leaves or 2 stalks fresh lemon grass, crushed
-1/2 cup grapeseed oil
-salt

1. Combine the lemon verbena with the oil and blend for 2 minutes in a blender
2. Pour the oil into a jar and let stand for one hour and then, through a cloth, strain, pressing on the solids to extract as much oil as possible
3. Season with salt

Ingredients:

-1 pound shrimp, large, shelled, and deveined
-8 ounces sugar snap peas
-5 1/2 tablespoons olive oil
-salt
-pepper
-1/4 cup fresh mint, packed and chopped
-2 tablespoons warm water
-1 (15 oz) can cannellini beans, drained and rinsed
-1 tablespoon fresh lemon juice
-1 bunch watercress, stems discarded

1. Toss shrimp with 1 tablespoon of olive oil and season with salt and pepper
2. Broil shrimp for 3 minutes, turning once, until opaque throughout
3. Blanch sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute
4. Drain and plunge into a water bath and then let the sugar snaps dry
5. In a food processor, pulse the mint with warm water
6. Add 4 tablespoons of olive oil and puree until smooth
7. In a medium bowl, toss the beans and sugar snap peas with the mint oil and shrimp and season with salt and pepper
8. In a large bowl, whisk together the lemon juice and the remaining 1/2 tablespoon of olive oil
9. Add the watercress and season with salt and pepper gently
10. Mound watercress on large plates with 2 ounces of sugar snap peas and spoon shrimp on top

Ingredients:

-1 grapefruit
-2 tablespoons olive oil
-salt
-pepper
-2 large avocados
-2 heads baby romaine
-3 tablespoons cilantro leaves
-pink peppercorns, crushed

1. Hold the grapefruit over a bowl to catch the juices, and peel it thickly, removing all white pith
2. Cut the grapefruit between the membrane into sections
3. Whisk the juice with the olive oil, sea salt, and pepper to make the dressing
4. Cut each avocado in half, remove the pit, and peel off the skin
5. Cut the flesh into long, thin slices and toss in the dressing along with the grapefruit sections
6. Separate the lettuce leaves, wash and pat dry, then tear into bite-sized pieces
7. Toss the avocado and grapefruit with the leaves and half the cilantro, then drain off any excess dressing
8. Serve in cocktail glasses
9. Scatter the crushed pink peppercorns and the remaining cilantro on top

Ingredients:

-2 1/2 tablespoons olive oil
-1 pound large scallops
-2 tablespoons flour
-1 cup white wine
-1 tablespoon chopped onion
-1 tablespoon chopped green bell pepper
-1 1/2 tablespoons chopped fresh dill
-4 cherry tomatoes, quartered
-2 tablespoons lemon juice
-1 tablespoon lemon zest
-2 tablespoons butter

1. Heat the olive oil in a skillet over medium heat
2. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown
3. Remove the scallops from the skillet, and drain excess oil
4. Stir in the white wine, scraping up the browned bits from the bottom of the skillet
5. Mix the onion, green bell pepper, and dill into the skillet
6. Cook and stir for about 2 minutes
7. Mix in the tomatoes, lemon juice, and lemon zest
8. Continue cooking about 1 minute, then mix in the butter until melted
9. Return the scallops to the skillet, and cook just until heated through

Ingredients:

-1 package (3oz) cream cheese, softened
-5 cups confectioners’ sugar, sifted
-3 tablespoons plain yogurt
-1 teaspoon vanilla
-1/2 cup white chocolate chips
-2 cups raisins

1. Combine cream cheese, sugar, yogurt and vanilla in top of double boiler
2. Place over boiling water and blend until lukewarm and smooth
3. Add chips and continue stirring until completely melted and smooth
4. Remove from heat
5. Quickly stir in raisins
6. Drop mixture by spoonfuls onto wax paper-lined baking sheets
7. Let stand until set
8. Store between sheets of wax paper in airtight container

Ingredients:

-1/4 cup boiling water
-2 ounces unsweetened chocolate, coarsely chopped
-2 teaspoons instant coffee powder
-6 tablespoons unsalted butter, softened
-1/2 cup sugar
-2 eggs
-1/2 teaspoon vanilla extract
-1 cup flour
-1/4 teaspoon salt
-1 1/2 cups chopped walnuts
-1 cup raisins
-1 cup semisweet chocolate pieces

1. In saucepan combine water, unsweetened chocolate and coffee powder
2. Warm over low heat to melt chocolate; set aside
3. In mixer bowl cream butter and sugar
4. Stir in chocolate-coffee mixture, eggs and vanilla
5. Stir flour and salt into creamed mixture
6. Mix in walnuts, raisins and semisweet chocolate pieces
7. Drop by teaspoonfuls onto lightly greased baking sheets
8. Bake in 350°F oven 13 to 15 minutes, until edges are crisp but centers still soft
9. Remove to rack to cool
10. Dust with powdered sugar

Ingredients:

-2 cups flour
-1/2 cup sugar
-2 teaspoons cinnamon
-1/2 teaspoon baking soda
-1 teaspoon salt
-3/4 cup oil
-2-1/2 tablespoons vanilla
-3 eggs, beaten
-1 cup chopped ripe mango
-1 cup raisins
-1/4 cup chopped macadamia nuts
-1/2 cup shredded coconut

1. Preheat oven to 325°F
2. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl
3. Mix in oil, vanilla and eggs until well blended
4. Stir in mango, raisins, macadamia nuts, and shredded coconut
5. Spread mixture in a greased 9×9-inch cake pan
6. Bake for 1 hour or until toothpick inserted in middle comes out clean
7. Cool for at least 25 to 30 minutes before serving

Ingredients:

-1 bunch of fresh basil, stemmed (about 3 cups)
-1/2 cup toasted pine nuts
-1 garlic clove
-grated zest and juice of 1 lemon
-grated zest and juice of 1 orange
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup olive oil
-1 cup freshly grated Parmesan cheese

1. Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt and pepper in a food processor until finely chopped
2. With the machine running, gradually add the olive oil until the mixture is smooth and creamy
3. Transfer to a bowl and stir in the Parmesan

Ingredients:

-1 baguette, sliced into 30 slices
-1/4 cup olive oil
-5 Roma tomatoes, thinly sliced
-1 1/4 pounds fresh mozzarella cheese, sliced
-fresh basil leaves

1. Preheat the oven to 450 degrees F
2. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt
3. Bake until the bread is pale golden and crisp, about 5 minutes
4. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper
5. Top with a slice of mozzarella cheese and sprinkle with salt
6. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes
7. Arrange the toasts on a serving platter
8. Top each toast with a basil leaf
9. Using the brush, drizzle the remaining olive oil over the basil
10. Sprinkle with salt and pepper, and serve

Ingredients:

Crust:
-1 1/2 cups flour
-1/2 cup unsweetened cocoa powder
-1/8 teaspoon salt
-6 tablespoons butter, softened
-1/2 cup confectioners’ sugar
-1 teaspoon vanilla extract

Filling:
-12 oz bittersweet chocolate, chopped
-1 (12 oz) can evaporated milk
-1 tablespoon butter
-1 teaspoon vanilla extract

1. Sift flour, cocoa powder, and salt into medium bowl; set aside
2. Beat butter and confectioners’ sugar with mixer until soft and creamy
3. Beat in flour mixture just until combined
4. Add vanilla extract and 2 tablespoons water; mix with spatula until soft dough forms
5. Wrap in plastic wrap, and chill 1 hour
6. Preheat oven to 400F
7. Use cooking spray to coat tart pan with removable bottom
8. Roll chilled dough to 1/8 inch thick circle on well-floured surface
9. Transfer to prepared tart pan, press in bottom and sides, and trim edges
10. Use excess dough to repair any cracks or holes
11. Cover crust with parchment paper, and weigh down with uncooked rice
12. Reduce oven heat to 350F and bake 7 minutes
13. Remove parchment paper and rice, and bake 5 to 7 minutes more, or until dry and pale brown; cool
14. Place chocolate in large heat-proof bowl in saucepan
15. Bring evaporated milk to a boil in saucepan
16. Remove from heat, and pour over chocolate, whisking until smooth
17. Whisk in butter and vanilla extract
18. Pour filling into crust, and cool, then refrigerate 3 hours
19. Remove tart from pan, and serve

**Yummy and delicious**

Ingredients:

-4 ripe papayas, divided
-2 avocados, diced
-1/3 cup unsalted cashews chopped
-1/2 cup coarsely chopped cilantro or fresh mint
-4 tablespoons fresh lime juice
-1 medium shallot, finely chopped
-1 cup packed arugula, coarsely chopped

1. Halve 2 papayas and scoop out seeds
2. Set halves aside’
3. Peel remaining 2 papayas, halve and scoop out seeds
4. Cut peeled papaya halves into dices, and place in medium bowl
5. Add avocados, cashews, cilantro, lime juice, and shallot to diced papayas in bowl, and toss to combine
6. Season with salt and pepper
7. Fold in arugula
8. Fill papaya halves with salad, and serve immediately

Ingredients:

-2/3 cup sugar
-4 large basil sprigs, plus more for garnish
-2/3 cup fresh lime juice
-1/3 cup fresh lemon juice
-1/3 cup fresh orange juice
-2 tablespoons frozen raspberries
-1 cup gin

1. Bring sugar and 1/3 cup water to a simmer in saucepan
2. Stir in basil, and remove from heat
3. Let steep 30 minutes
4. Pour lime juice, lemon juice, orange juice, and raspberries into blender
5. Strain basil syrup into blender, pressing on basil leaves
6. Blend until smooth, and strain into pitcher
7. Stir in gin
8. Divide between 6 glasses filled with ice, and garnish with basil sprigs

Ingredients:

-1/4 cup fine bulgur
-3 tablespoons fresh lemon juice
-1/4 teaspoon honey
-1 1/3 cup finely chopped pistachios
-1 cup finely chopped curly parsley
-1 cup cucumber, finely chopped (about 1 small cucumber)
-1 medium tomato, finely chopped
-4 green onions, finely chopped
-1/3 cup finely chopped fresh mint
-3 tablespoons olive oil

1. Place bulgur in large bowl and add 1/3 cup boiling water
2. Let stand 5 minutes
3. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed
4. Fluff bulgur with fork, and stir in remaining intredients
5. Season with salt and pepper

Ingredients:

-1/2 cup pine nuts
-1 large head radicchio, quartered and thinly shredded
-6 red radishes, finely sliced
-1 fennel bulb, trimmed, halved, and finely sliced
-1 large cucumber, sliced

Lemon-Mint Dressing:
-1/2 cup fresh mint leaves
-1/4 cup fresh lemon juice
-1/4 cup extra-virgin olive oil
-2 tablespoons maple syrup
-1 1/2 tablespoons Dijon mustard

1. Toast pine nuts in skillet over medium heat 5 minutes
2. Transfer to plate to cool
3. Combine radicchio, radishes, fennel and cucumber in large bowl
4. Puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth
5. Season with salt and pepper
6. Add dressing to salad; toss to coat, and garnish with toasted pine nuts

Ingredients:

-1/2 cup sunflower seeds
-4 cups arugula (from 2 large bunches), heavy stems removed
-6 tablespoons olive oil
-3 tablespoons fresh lemon juice
-2 cloves garlic, peeled
-salt
-pepper

1. Toast sunflower seeds in dry skillet 5 minutes
2. Transfer to food processor
3. Add arugula, olive oil, lemon juice, and garlic, and process until smooth
4. Season with salt and pepper

Ingredients:

-1/2 cup freshly grated Parmigiano-Reggiano cheese
-1/2 cup fresh parsley leaves
-1/4 cup fresh basil leaves
-1/4 cup capers, drained
-1 teaspoons grated lemon rind
-3 teaspoons fresh lemon juice
-1 garlic clove, minced
-1 1/2 tablespoons olive oil, divided
-2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 cups cooked orzo
-parsley sprigs

1. Prepare grill
2. Combine first 7 ingredients in a food processor
3. Add 1 1/2 tablespoons olive oil to herb mixture; process until smooth, scraping sides; set aside
4. Thread fish evenly on each of 16 skewers
5. Brush fish with remaining 1 tablespoon oil;sprinkle evenly with 1/4 teaspoon salt and pepper
6. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side
7. Combine orzo and remaining 1/4 teaspoon salt; toss well
8. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate
9. Top each serving with 1 tablespoon herb mixture (pesto)
10. Garnish with parsley sprigs