-4 tablespoons pesto
-2 sandwich-size whole wheat English muffins, split
-1 cup shredded Provolone or mozzarella cheese
-4 slices of ripe tomato
-1/4 cup pitted black olives, chopped

1. Preheat the oven to 400F.
2. Spread 1 tablespoon of the pesto on each muffin half.
3. Top each pizza with 1/4 cup cheese.
4. Top the cheese with a slice of tomato and scatter the olives over the tomato.
5. Bake for 7 to 9 minutes or until very crisp and the cheese has melted.
6. Serve warm.

-1 tablespoon Olive oil
-1/2 small onion, finely chopped
-1 carrot, peeled and grated
-4 cups chicken stock
-1/2 pound ground chicken
-3 tablespoons Parmigiano-Reggiano cheese
-3 tablespoons bread crumbs
-1 egg
-1 garlic clove, grated
-2 tablespoons chopped fresh parsley
-1/2 cup orzo

1. Heat the olive oil in a medium pot over medium heat.
2. Saute the onions and carrots for 5 minutes, then add the stock and bring to a boil.
3. In a medium bowl, mix the meat with the cheese, bread crumbs, egg, garlic, parsley, salt, and pepper.
4. When the broth comes to a boil, roll the meat mixture into 1-inch balls and drop them into the broth.
5. Stir in the orzo and cook for 5-8 minutes.
6. Ladle the soup into bowls.

Custard:

-1 3/4 whole milk, divided
-2 teaspoons plain gelatin
-2 tablespoons sugar
-2 tablespoons finely grated clementine peel
-pinch of salt
-3 tablespoons fresh clementine juice

Sauce:
-1 cup blueberries
-1 tablespoon sugar
-1 tablespoon water

1. Coat four custard cups or ramekins with oil spray.
2. To prepare the custard: Pour 1/4 cup of the milk into a small bowl, sprinkle with gelatin, and let stand for 5 minutes.
3. Place the bowl in a large bowl of hot water and stir until the gelatin dissolves.
4. Meanwhile, in a saucepan, combine the sugar, clementine peel, salt, and the remaining 1 1/2 cups milk.
5. Bring to a boil over medium heat.
6. Reduce the heat to low and cook for 5 minutes, stirring frequently, at a bare simmer.
7. Remove the saucepan from the heat.
8. Stir in the gelatin mixture and the juice.
9. Pour through a fine strainer into a 4-cup measuring cup.
10. Evenly divide the milk mixture among the custard cups.
11. Chill, loosely covered, for at least 3 hours.
12. To prepare a sauce: In a medium saucepan, combine the blueberries, sugar, and water.
13. Cook over medium heat, stirring, for a bout 5 minutes, or until softened and a sauce forms.
14. Dip the bottom of each custard cup into bowl of hot water for about 10 seconds and run a table knife around the inner edge.
15. Invert onto plates and serve with sauce.

-1/2 cup water
-1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
-2 teaspoons instant espresso powder
-1 cup fat free milk
-1 pint reduced fat frozen vanilla yogurt, softened
-2 teaspoons vanilla extract

In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.

Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy.

Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.

-1 1/4 cup couscous
-1/4 cup lemon juice
-1 tablespoon olive oil
-2 bell peppers, chopped
-1 can (15 oz) chickpeas, drained and rinsed
-1/2 cup crumbled feta cheese
-herbs for garnish

1. Bring 1 3/4 cups of hot water to a boil in a saucepan.
2. Add the couscous, cover and turn off the heat.
3. Let stand 5 minutes, then fluff with a fork and transfer to a large bowl.
4. Add the lemon juice to the couscous and toss.
5. Add the oil and toss again to coat.
6. Mix in the peppers, chickpeas, and cheese.
7. Garnish with herbs.
8. Serve immediately.

1. In a small glass measuring bowl, microwave water on high until steaming hot.
2. Add the tea bag and allow to brew for 3 minutes.
3. Remove the tea bag.
4. Stir the honey into the tea until it dissolves.
5. In a blender, combine the berries, banana, and soymilk.
6. Add the tea to the blender.
7. Blend ingredients on ice crush until smooth.
8. Pour the smoothie into tall glasses and serve.

-1/2 cup red raspberries (fresh or frozen)
-1 teaspoon lemon juice
-1 cup plain yogurt
-
1. In a small bowl, combine the raspberries and lemon juice; toss.
2. In a parfait dish, alternate layers of yogurts and raspberries.

-6 cups peeled, seeded, and diced papaya
-1/2 cup chopped fresh mint leaves
-3 tablespoons olive oil
-3 tablespoons lime juice
-1 tablespoon honey
-1 cup crumbled feta cheese
-1/2 red onion, thinly sliced
-salt
-pepper

1. Place the papaya and mint leaves in a medium bowl.
2. Whisk the olive oil, lime juice, honey, and some salt and pepper together in a small bowl.
3. Drizzle the dressing over the papaya and toss to coat.
4. Divide the salad among the 4 plates; sprinkle with the feta, red onion, and more pepper; and serve.

-12 oz dried fettuccine
-2 pounds asparagus, cut into 1 inch lengths
-1 tablespoon oil
-2 leeks, halved lengthwise and sliced crosswise
-1 package (8 oz) cream cheese, cut into chunks
-3 tablespoons chopped fresh tarragon
-3 tablespoons minced chives
-6 oz smoked salmon, cut into bite-size pieces
-salt
-pepper

1. In large pot of boiling salted water, cook fettuccine according to package directions.
2. Add asparagus for last 2 minutes of cooking time.
3. Drain, reserving 1 1/2 cups cooking water.
4. Return pasta and asparagus to pot.
5. Meanwhile, in large nonstick skillet, heat oil over medium heat.
6. Add leeks and cook until tender, about 10 minutes.
7. Add reserved pasta water, cream cheese, tarragon and chives, and stir until cream cheese has melted.
8. Pour over pasta, add smoked salmon and toss until combined.
9. Season with salt and pepper to taste.

-2 1/2 tablespoons olive oil
-1/4 cup butter, melted
-2 lemons, juiced
-1/2 cup minced fresh basil
-3 cloves garlic, minced
-salt
-pepper
-3 pounds fresh shrimp, peeled and deveined
-skewers

1. In a shallow bowl, mix together olive oil and melted butter.
2. Stir in lemon juice, basil, and garlic, and season with salt and pepper.
3. Add shrimp, and toss to coat.
4. Cover, and refrigerate for 1 hour.
5. Preheat grill to high heat.
6. Remove shrimp from marinade, and thread onto skewers.
7. Discard marinade.
8. Lightly oil grill grate, and arrange skewers on preheated grill.
9. Cook for 4 minutes, turning once, or until opaque.

-1 tablespoon soy sauce
-1 tablespoon lemon juice
-1 teaspoon cinnamon
-1/4 teaspoon cayenne pepper
-1/4 teaspoon chili powder
-1/4 teaspoon salt
-1/4 teaspoon pepper
-2 boneless skinless chicken breasts
-1 mango

1. In large bowl, combine soy sauce, lemon juice, cinnamon, cayenne pepper, chili powder, salt and pepper.
2. Cut chicken into 1-inch cubes.
3. Add to bowl and stir to coat; let stand for 10 minutes.
4. Meanwhile, peel and cut mango into 1-inch chunks.
5. In large nonstick skillet, cook chicken over medium-high heat, stirring often, for about 5 minutes.
6. Thread 1 piece each chicken and mango onto toothpick.

Vinaigrette:
-2 tablespoons fresh lemon juice
-1/4 cup extra-virgin olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 cup garbanzo beans
-2 medium zucchini, diced into 1/4-inch pieces
-1/2 cup frozen corn, thawed
-1/2 small red onion, thinly sliced, rinsed
-5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
-1-ounce Parmesan, crumbled into 1/4-inch pieces

1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
2. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl.
3. Pour the vinaigrette over the salad and toss well.
4. Garnish with the crumbled Parmesan cheese and serve.

Felafel:
-1 (15-ounce) can chickpeas, drained and rinsed
-1/4 cup minced onion
-2 cloves garlic, minced
-2 teaspoons ground cumin
-1/2 teaspoon ground coriander
-1/2 teaspoon salt
-1/4 cup cilantro leaves
-1/4 cup parsley leaves
-2 tablespoons olive oil

Tahini Sauce:
-1/2 cup pure tahini paste
-3 tablespoons lemon juice
-4 tablespoons water

Salad:
-1 cup chopped romaine lettuce
-2 (4-ounce) tomatoes, seeded and chopped (about 1 cup)
-1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)

-4 whole-wheat pita pocket breads, sliced open

1. Preheat oven to 425 degrees F.
2. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
3. Process for 10 seconds.
4. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated.
5. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
6. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
7. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency.
8. Toss together lettuce, tomatoes and cucumbers in a bowl.
9. Warm pita breads for 2 minutes in oven.
10. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

Aioli:
-1/2 cup lightly packed baby arugula
-1/2 cup lightly packed fresh flat-leaf parsley
-1 anchovy fillet
-2 teaspoons chopped fresh chives
-1 small garlic clove, coarsely chopped
-1 cup plain yogurt
-1 teaspoon white wine vinegar
-1 teaspoon lemon zest
-salt
-pepper

Sandwich:
-8 ounces roasted chicken breast, shredded
-4 (8-inch) whole-wheat tortillas
-1 1/3 cups baby arugula

1. For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth.
3. Transfer the aioli to a medium bowl.
4. Season with salt and pepper.
5. For the Sandwich: Add the shredded chicken to the aioli and mix well.
6. Preheat a skillet over medium heat.
7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9. Sprinkle the arugula over the chicken mixture.
10. Carefully roll up the tortillas, jelly-roll fashion.
11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter

-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.

-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.

-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

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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.

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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.

-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!

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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

-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.

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

-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