Svetlana’s Recipes

Ingredient:

-1 1/2 cups cold water
-1 cup cold orange juice
-2 tablespoons lime juice
-1 tub Crystal Light Tropical Passions Strawberry Kiwi Soft Drink Mix
-4 cups ice cubes

1. Place water, orange juice, lime juice and drink mix in blender container; cover
2. Blend until drink mix is dissolved
3. Add ice; cover
4. Blend on high speed until smooth

Ingredients:

-2 large pieces leaf lettuce
-6 slices Smoked Turkey Breast
-1/4 cup Shredded Cheddar Cheese
-1/4 cup chopped tomato
-1 tablespoon finely chopped red onion
-2 teaspoons Caesar Dressing

1. Top each lettuce leaves evenly with turkey, cheese, tomato and onion
2. Drizzle each with 1 teaspoon dressing
3. Fold in sides of lettuce and roll up
4. Serve immediately

ingredients:

-1 tub Crystal Light Raspberry Ice Flavor Soft Drink Mix
-4 cups cold cranberry juice cocktail
-1 bottle (1 liter) club soda, chilled

1. Place drink mix in large plastic or glass pitcher
2. Add cranberry juice cocktail; stir until drink mix is dissolved
3. Refrigerate several hours or until chilled
4. Stir in club soda when ready to serve
5. Serve over ice cubes

Ingredients:

-2 pieces leaf lettuce
-6 slices Smoked Ham
-1/4 cup chopped cucumber
-1/4 cup chopped tomato
-2 teaspoons Ranch Dressing

1. Top lettuce leaves evenly with ham, cucumber and tomato
2. Drizzle with dressing
3. Roll up burrito style
4. Wrap tightly in plastic wrap and refrigerate until ready to serve

Ingredients:

-3 eggs
-1 cup milk
-2/3 cup flour
-1/2 teaspoon salt
-1 package (8 oz.) Cream Cheese, softened
-2 tablespoons sugar
-1 teaspoon grated lemon peel
-2 teaspoons lemon juice
-1 cup strawberry preserves
-2 tablespoons dry white wine

1. Beat eggs and milk in medium bowl with wire whisk until well blended
2. Add flour and salt; mix well
3. Let stand 30 minutes
4. Heat lightly greased 8-inch skillet on medium heat until hot
5. For each crepe, pour 1/4 cup of the batter into skillet
6. Cook until lightly browned on both sides
7. Beat cream cheese, sugar, lemon peel and juice until well blended
8. Spread 2 rounded tablespoonfuls of the cream cheese mixture onto each crepe; fold into quarters
9. Mix preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly
10. Spoon over crepes

Ingredients:

-1 tablespoon Mayonnaise
-1 teaspoon light teriyaki sauce
-1 lettuce leaf, torn
-2 tablespoons shredded carrots
-1 flour tortilla
-6 slices Shaved Smoked Turkey Breast

1. Mix mayo and teriyaki sauce in medium bowl
2. Add lettuce and carrots; toss to coat; set aside
3. Top tortilla with turkey and lettuce mixture; roll up
4. Wrap tightly in plastic wrap and refrigerate until ready to serve

Ingredients:

-1 whole wheat tortilla
-1 tablespoon Light Dressing
-1/4 teaspoon dill weed
-1 Kraft American Singles (cheese)
-2 thin tomato slices
-3 thin cucumber slices
-6 slices Smoked Turkey Breast

1. Spread tortilla evenly with dressing; sprinkle with dill weed
2. Top with remaining ingredients and roll up

Ingredients:

-4 whole wheat tortillas
-4 red leaf lettuce leaves
-2 cans (6 oz. each) tuna, drained, flaked
-1/3 cup finely chopped celery (about 1 stalk)
-1/3 cup chopped water chestnuts
-1/3 cup Planters Chopped Pecans
-1/4 cup Mayonnaise

1. Top each tortilla with lettuce leaf
2. Mix tuna, celery, water chestnuts, pecans and mayo; spoon evenly onto tortillas
3. Roll up tightly
4. Refrigerate for few minutes before serving

Ingredients:

-1 teaspoon white sugar
-1 1/2 cups warm water
-1 tablespoon active dry yeast
-1 tablespoon olive oil
-1 teaspoon salt
-2 cups whole wheat flour
-1 1/2 cups all-purpose flour

1. In a large bowl, dissolve sugar in warm water
2. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy
3. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together
4. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes
5. Place dough in an oiled bowl, and turn to coat the surface
6. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour
7. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust
8. Form into a tight ball
9. Let rise for about 45 minutes, until doubled
10. Preheat the oven to 425 degrees F
11. Roll a ball of dough with a rolling pin until it will not stretch any further
12. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust
13. When the circle has reached the desired size, place on a well oiled pizza pan
14. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables
15. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top

Chill trailer

Ingredients:

For Brownies:
-1/2 cup butter, softened
-1 tablespoon instant coffee
-1/3 cup light brown sugar, packed
-1 large egg
-1/4 teaspoon almond extract
-4 tablespoons water
-1 box moist chocolate devil’s food cake mix
-1 cup slivered almonds, toasted

For Icing:
-1 stick butter, softened
-4 cups powdered sugar, divided
-1 1/2 teaspoons instant espresso powder
-1/2 cup chocolate syrup

1. Preheat oven to 350 degrees F
2. Spray a 9 by 13-inch baking pan with nonstick cooking spray
3. In a large mixing bowl, combine butter, coffee, and brown sugar
4. Beat with an electric mixer on medium speed until light and fluffy
5. Add egg, almond extract, water, and cake mix and beat until smooth
6. Stir in almonds
7. Turn batter into prepared pan and smooth to edges
8. Bake for 30 to 35 minutes until tester comes out clean
9. Cool completely before icing
10. For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy
11. Beat in espresso powder and chocolate syrup until smooth
12. Ice brownies and cut into squares

Ingredients:

-3/4 cup very strong coffee
-2 cup ice cubes
-1 cup sweetened condensed milk
-1/2 cup double-chocolate chips
-1 cup non-dairy whipped topping
-1/4 cup chocolate syrup

1. In a blender, combine all ingredients, except whipped topping and chocolate syrup, and pulse until smooth
2. Divide into 2 glasses
3. Top with non-dairy whipped topping, piped from a plastic bag with a star tip inserted into a snipped corner of the bag
4. Drizzle chocolate syrup on top and enjoy

Ingredients:

-2 (6-ounce) cans solid white tuna, drained
-1/2 cup breadcrumbs
-2 large eggs, lightly beaten
-1/2 cup finely chopped onion
-1/2 cup finely chopped celery
-1 tablespoon fresh lemon juice
-1 1/2 teaspoons prepared horseradish
-1 clove garlic, minced
-1/4 teaspoon pepper
-1 tablespoon olive oil

1. Preheat the oven to 350 degrees F
2. In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly
3. Add the onion, celery, lemon juice, horseradish, garlic, and pepper, and mix again
4. Form the mixture into 4 patties
5. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown
6. Carefully flip the patties and cook the other side for 5 minutes
7. Finish baking in the oven until golden brown

Ingredients:

-2/3 cup butter, softened
-2/3 cup brown sugar
-2 large eggs
-1 1/2 cups old-fashioned oats
-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 6-ounce package Original Sweetened Dried Cranberries
-2/3 cup white chocolate chips

1. Preheat oven to 375 degrees F
2. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy
3. Add eggs, mixing well
4. Combine oats, flour, baking soda and salt in a separate mixing bowl
5. Add to butter mixture in several additions, mixing well after each addition
6. Stir in sweetened dried cranberries and white chocolate chips
7. Drop by rounded teaspoonfuls (about 30 cookies) onto ungreased cookie sheets
8. Bake for 10-12 minutes or until golden brown

Ingredients:

-1 English Cucumber, thinly sliced
-4 oz Philadelphia cream cheese
-4 tablespoons fresh dill, finely chopped
-6 oz smoked salmon
-2 teaspoons chives, chopped

1. Mix dill, chives and cream cheese together
2. Brush each cucumber slice with cream cheese mixture
3. Top half of the cucumber slices with smoked salmon and cover with the other half of the cucumber slices
4. Refrigerate for 5-10 minutes before serving

Ingredients:

-1/4 cup maple syrup
-2 tablespoons soy sauce
-1 clove garlic, minced
-1/4 teaspoon garlic salt
-1/8 teaspoon ground black pepper
-1 pound salmon fillets

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture
3. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once
4. Preheat oven to 400 degrees F
5. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork

Ingredients:

-1 pound flounder fillets, cut into serving-sized pieces.
-1 tablespoon vegetable oil
-1 cup onions, sliced
-3 cups zucchini, sliced
-1 cup green peppers, sliced
-3/4 cup chopped tomatoes
-3 tablespoons dry sherry (optional)
-1 tablespoon lemon juice
-1/2 teaspoon salt
-1/2 teaspoon ground basil
-1/4 teaspoon black pepper, freshly ground
-1 dash hot pepper sauce
-1/4 cup grated Parmesan cheese

1. Place fillets in a layer in greased 9-inch baking dish
2. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets
3. Top with tomatoes
4. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets
5. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes
6. Remove vegetables and fish to heated platter
7. Sprinkle with Parmesan cheese
8. Serve over rice
9. Pour pan juices over fish and vegetables

Ingredients:

-2 cans (6 to 7 ounces each) crabmeat
-2 cups dry bread crumbs
-2 tablespoons fresh lemon juice
-2 tablespoons finely minced onion
-1 tablespoon dry mustard
-1/3 dry white wine

1. Pick over crabmeat and remove any shell or cartilage
2. In medium bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, mustard, and enough wine to moisten the mixture
3. Mix thoroughly and shape into 40 walnut-size balls
4. Broil on a rack in middle of oven about 15 minutes, turning frequently
5. Enjoy immediately

Ingredients

-6 pan-dressed tilapia fillets
-2 cup dry breadcrumbs
-3/4 cup grated Parmesan cheese
-1/4 cup parsley, chopped
-1 teaspoon paprika
-1/2 teaspoon oregano
-1/4 teaspoon basil
-2 teaspoon salt or to taste
-1/2 teaspoon pepper
-3/4 cup cooking oil
-lemon wedges

1. Combine bread crumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper
2. Dip tilapia fillets in oil and roll in crumb mixture
3. Arrange the tilapia fillets in well-greased 14″ by 9″ by 2″ baking dish
4. Bake in preheated 375 degree F oven for 20-25 minutes
5. Garnish with lemon wedges

Ingredients:

-2 pounds fresh tuna steak, cut 1-inch thick
-4 tablespoons olive oil, plus extra for brushing
-2 1/2 teaspoons salt, plus extra for sprinkling
-1/2 teaspoon coarsely ground black, plus extra for sprinkling
-2 limes, zest grated
-1 teaspoon wasabi powder
-6 tablespoons freshly squeezed lime juice (3 limes)
-2 teaspoons soy sauce
-10 dashes Tabasco hot sauce
-2 ripe Hass avocados, medium diced
-1/4 cup minced scallions, white and green parts (2 scallions)
-1/4 cup red onion, small diced

1. Brush the tuna steaks with olive oil, and sprinkle with salt and pepper
2. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side
3. Set aside on a platter
4. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce
5. Add the avocados to the vinaigrette
6. Cut the tuna in chunks and place it in a large bowl
7. Add the scallions and red onion and mix well
8. Pour the vinaigrette mixture over the tuna and carefully mix

Ingredients:

Pizzelles:
-1/3 cup sugar
-2 large egg whites
-1 1/2 teaspoons vanilla extract
-1/4 teaspoon salt
-4 tablespoons butter, melted
-1/3 cup all-purpose flour

Ice Cream Sandwiches:
-3/4 cup chocolate-hazelnut spread (such as Nutella)
-1 pint ice cream or gelato, such as espresso, vanilla, chocolate
-Powdered sugar, for dusting

1. To make the pizzelles: Preheat the pizzelle iron to medium-high heat
2. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend
3. Whisk in 2 tablespoons of butter
4. Add the flour and whisk just until blended
5. Brush the pizzelle cooking surfaces with some of the remaining melted butter
6. Spoon 1 tablespoon of batter in the center of the pizzelle iron
7. Close the iron and cook until deep golden, about 3 minutes
8. Transfer the pizzelles to a cooling rack and cool completely
9. Trim off any excess pizzelle along the edges
10. Store the pizzelles airtight at room temperature

1. To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles
2. Cut the ice cream carton to remove the ice cream from the carton in one piece
3. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds
4. Place 1 slice of ice cream atop each coated pizzelle
5. Top each with a second pizzelle, pressing gently to adhere
6. Arrange the sandwiches on a baking sheet and freeze until firm
7. Dust the ice cream sandwiches with powdered sugar and serve

Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/4 cup (1/2 stick) butter, melted
-1 1/4 cups sugar, divided
-4 packages (8 oz. each) Philadelphia Cream Cheese, softened
-2 teaspoons vanilla, divided
-1 container (16 oz.) Sour Cream, divided
-4 eggs
-2 cups strawberries, sliced

1. Preheat oven to 325°F
2. Line a baking pan with foil, with ends of foil extending over sides of pan
3. Mix crumbs, butter and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan
4. Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended
5. Add 1 cup of the sour cream; mix well
6. Add eggs, one at a time, beating on low speed after each addition just until blended
7. Pour over crust
8. Bake 40 minutes or until center is almost set
9. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake
10. Bake an additional 10 minutes
11. Refrigerate 4 hours or overnight
12. Lift cheesecake from pan, using foil handles
13. Top with strawberries just before serving

Ingredients:

-3 squares BAKER’S Semi-Sweet Baking Chocolate, divided
-2 packages (8 oz. each) Cream Cheese, softened
-1/3 cup sugar
-1/4 cup milk
-2 cups thawed Cool Whip Whipped Topping
-3/4 cup Miniature Marshmallows
-1/3 cup chopped Peanuts
-1 Oreo Pie Crust (6 oz.)

1. Microwave 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted; set aside
2. Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended
3. Add melted chocolate; mix well
4. Gently stir in whipped topping, marshmallows and peanuts
5. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture
6. Spoon into crust
7. Refrigerate 4 hours or until set

Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/3 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-3/4 cup sugar
-1 teaspoon vanilla
-3 eggs
-1/2 cup mashed ripe bananas
-1 cup halved strawberries
-1 banana, tossed with 1 teaspoon of lemon juice
-1 can (8 oz.) pineapple chunks, drained

1. Preheat oven to 350°F
2. Mix graham crumbs and butter; press firmly onto bottom of baking pan
3. Mix cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended
4. Add eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in mashed bananas
6. Pour over crust
7. Bake for 30 minutes or until center is almost set
8. Refrigerate at least 3 hours or overnight
9. Serve topped with the strawberries, sliced bananas and pineapple

Ingredients:

-Nonstick cooking spray
-1 (12-ounce) loaf pound cake
-1/4 cup brandy
-6 ounces bittersweet chocolate, chopped
-2 cups chilled whipping cream
-1/2 teaspoon pure almond extract
-1/4 cup powdered sugar
-1/2 cup sliced almonds, toasted
-Unsweetened cocoa powder

1. Spray a 1 1/2-quart bowl with nonstick cooking spray
2. Line the bowl with plastic wrap
3. Cut the pound cake crosswise into 1/3-inch-thick slices
4. Cut each slice diagonally in half, forming 2 triangles
5. Line the bottom and sides of the prepared bowl with the cake triangles
6. Brush some of the brandy over the cake triangles lining the bowl
7. Reserve the extra triangles
8. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts
9. Allow the chocolate to cool slightly
10. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy
11. Fold 1/4 of the whipped cream into the chocolate
12. Fold half of the remaining whipped cream into the chocolate mixture
13. Fold in the remaining whipped cream
14. Spread the chocolate cream over the cake, covering completely and creating a well in the center
15. Cover and refrigerate
16. In another clean large bowl, add the remaining 1 cup of cream and almond extract
17. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar; beat until firm peaks form
18. Fold in the nuts
19. Spoon the cream mixture into the center of the well of the filling
20. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary
21. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day
22. Invert the cake onto a platter
23. Remove the bowl and the plastic wrap
24. Sift the cocoa powder over and serve

Ingredients:

-2 cups low fat yogurt
-1/4 cup honey
-2 teaspoons pure vanilla extract
-2 ripe peaches
-1/4 cup crunchy low-fat cereal, crushed

1. Line a small sieve with a coffee filter
2. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours
3. Discard the expressed liquid and put yogurt in a bowl
4. Whisk the honey and extract into the yogurt
5. Cut the peaches into wedges
6. Sprinkle the yogurt with a little of the cereal for texture and crunch
7. Serve yogurt with the peaches for dipping

Ingredients:

-2 tablespoons lemon juice
-2 tablespoons orange liqueur
-2 teaspoons honey
-1 16-ounce container strawberries, trimmed
-1 8-ounce container blueberries
-1 6-ounce container raspberries
-1/4 cup chopped fresh mint leaves

1. In a small bowl, whisk together the lemon juice, orange liqueur, and honey
2. In a large bowl combine the berries and the mint
3. Pour the dressing on top and toss gently

Ingredients:

-1 kiwi, peeled
-1 large orange, peeled
-1/2 cup blueberries
-1 cup pineapple chunks
-12 chocolate dipped strawberries

1. Cut the kiwi and orange crosswise into 4 rounds, then cut each round into 3 pieces, so you end up with 12 pieces of each fruit
2. To prepare the skewers, put 2 blueberries about 1/3 of the way down the skewer, add a piece of kiwi, a pineapple chunk, a piece of orange, and top with a chocolate dipped strawberry

Chocolate-Dipped Strawberries:
-2 1/2 ounces dark chocolate
-1 pound strawberries, washed and trimmed
1. Line a tray with waxed paper
2. Break up the chocolate into small pieces and place about two thirds of it into the bowl of a double boiler over barely simmering water
3. Make sure that the bottom of the bowl does not touch the water
4. Stir occasionally, very gently, until the chocolate has melted, about 1 minute
5. Remove the bowl from the double boiler and add the rest of the chocolate, stirring gently until it has melted
6. Dip the strawberries in the chocolate, place on the waxed paper and chill in the refrigerator for 15 minutes until chocolate is set

Ingredients:

-1 teaspoon olive oil
-1 large onion, sliced (about 1 1/2 cups)
-2 1/2 cups chicken broth
-3/4 teaspoon dried tarragon
-1/2 teaspoon salt
-Freshly ground black pepper
-1 (10-oz) bag frozen peas
-4 teaspoons plain nonfat yogurt

1. In a large pot, heat the olive oil over moderately-low heat
2. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes
3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil
4. Add the peas and cook just until defrosted
5. In a blender, puree the soup in 2 batches until very smooth
6. Return the soup to the pot and bring just to a simmer
7. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt

Ingredients:

-2 English cucumbers
-1 small red onion
-1 1/2 tablespoons salt
-1 tablespoon plus 1 teaspoon white wine vinegar
-1 teaspoon sugar
-2 tablespoons fresh

1. Slice the cucumber lengthwise, remove the seeds, and slice thinly
2. Thinly slice the onion
3. In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes 4. Press the liquid out of the vegetables and rinse well with cold water
5. In a medium bowl combine the vinegar and sugar and stir well
6. Add the cucumber mixture and toss to coat
7. Stir in the dill

Ingredients:

-1/4 cup peeled garlic cloves
-1 tablespoon extra virgin olive oil
-1/2 lb cooked deveined, peeled, chopped shrimp
-1/3 cup fresh goat cheese
-1 large egg yolk
-1 cup whipping cream
-1 shallot, chopped
-1/4 cup fresh packed basil leaves
-24 wonton wrappers

1. Preheat oven to 350 degrees F
2. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes
3. Let cool and chop
4. Mix shrimp, goat cheese, egg yolk and garlic in bowl
5. Bring cream and shallot to boil in small pan
6. Reduce heat and simmer until about 3/4 cup about 8 minutes; cool
7. Add sauce to blender and add basil and blend until finely chopped
8. Season with salt & pepper
9. Place half of wonton wrappers on work surface
10. Add one teaspoon shrimp mixture to each
11. Brush edges with water and fold over to form triangles
12. Repeat with remaining wontons
13. Cook ravioli in large pot of boiling salted water about 3 minutes
14. Serve in bowls with warm sauce
15. Garnish with shredded basil

Ingredients:

-1 cup short-grain white rice (cooked)
-6 ripe but firm large tomatoes
-4 tablespoons olive oil, plus extra for drizzling
-Salt and freshly ground black pepper
-1 garlic clove, minced
-3 tablespoons chopped fresh basil leaves
-2 tablespoons chopped fresh Italian parsley leaves
-1/4 cup grated Parmesan

1. Preheat the oven to 350 degrees F
2. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops
3. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl
4. Reserve 1/4 cup of the tomato juice and pulp
5. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil
6. Place the hollowed tomatoes in the prepared dish
7. Toss the rice with the reserved tomato juice and pulp
8. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste; combine well
9. Spoon the rice mixture into the hollowed tomatoes, mounding slightly
10. Sprinkle leftover stuffing on the bottom of the pan
11. Drizzle entire dish with olive oil
12. Place the reserved tomato slices atop the tomatoes
13. Bake until the rice is heated through, about 20 minutes
14. Serve hot or at room temperature

Ingredients:

-1 pound center-cut salmon fillet, skinned and pin bones removed
-2 large celery ribs, sliced paper-thin on the diagonal

Marinade:
-1/4 cup fresh lemon juice
-1/4 cup extra-virgin olive oil
-Salt and freshly ground black pepper

Garnish:
-1 fennel bulb, very thinly sliced
-1 1/2 tablespoons chopped fennel fronds

1. Trim the gray fat off the skin side of the salmon; it has a strong flavor
2. Slice the salmon as thinly as possible
3. Make the marinade: Put the lemon juice in a small bowl
4. Gradually whisk in the olive oil
5. Season with salt and pepper
6. Arrange the salmon in an oiled dish large enough to hold the slices in a single layer
7. Scatter the celery over the fish, then spoon the marinade over all
8. Cover and refrigerate until the salmon is a little more than half “cooked”, which you can tell by the change in color from rosy orange to pale pink
9. It should take about 3 hours, depending on the thinness of the slices
10. To serve, divide the salmon and celery among 6 plates, reserving the marinade
11. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly
12. Toss well and season with salt and pepper to taste
13. Divide the fennel among the plates
14. Spoon a little extra marinade over the salmon

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