Showing posts from May, 2016

Summertime Kale Salad with Apricots, Almonds and Parmesan

Summertime Kale Salad with Apricots, Almonds and Parmesan

Kale is so good tossed in salads as well as so good for your. What I love about this Kale salad is that the dressing and apricots add just the right amount of sweetness to the kale. For larger groups you can just double or triple the recipe for a crowd. Even non green lovers will enjoy this salad!

Juice of 1 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon sea salt
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds, toasted
1/2 cup chopped dried apricot
2 1/2 ounces Parmesan shaved

        In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately.  Add almonds, apricots and Parmesan to kale.


A Very Berry Cobbler

A Very Berry Cobbler

Bake this easy Berry Cobbler for family and friends for a delicious causal summer dessert and watch it disappear quickly! Even if you are not a baker this recipe is for you. Perfect for a Memorial Day barbecue or picnic or just for fun!

1 cup granulated sugar

1/3 cup cornstarch

2 cups fresh raspberries

2 cups fresh blueberries

2 cups fresh blackberries

2 tablespoons lemon juice

1 teaspoon lemon rind

1 tablespoon Chambord

1 cup all-purpose flour

1/4 cup packed brown sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 cup butter

2 to 3 tablespoons hot water

Ice Cream


    1 Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes, stirring constantly, until slightl…

Baked Stuffed Eggplant

Eggplant is a delicious versatile veggie that can be cooked so many different ways. I like to do a simple healthy baked eggplant that is tasty and filling. And this dish looks so elegant that it's can be served not only for a week night dinner but as an side dish for company.

Baked Stuffed Eggplant
2 small eggplants 1/4 cup olive oil 2 cloves garlic, minced 1 shallot, chopped 6 ounces baby bella mushrooms  1/2 cup cherry tomatoes, chopped 2 tablespoon fresh grated Parmesan cheese

Pre heat oven

Goat Cheese Flan with Dried Fruits and Almonds

My Goat Cheese Flan with dried fruits and almonds is easily delicious fit for a company dinner or at a cocktail party. I also like to change the topping for a different flavor. In this rendition I used dried fruits and slivered almonds. When fresh figs are in season I love to top with sliced fresh figs tossed in olive oil. You can make the topping custom to your liking.

Goat Cheese Flan with Dried Fruits and Almonds
4 shallots, peeled and minced 4 tablespoon butter 2 tablespoon flour 2 tablespoon fresh thyme 1 cup heavy cream 1 cup whole milk 6 ounce goat cheese 2 eggs 1 egg yolk 1/2 cup grated Parmesan cheese 1/4 teaspoon ground nutmeg 2 tablespoon Parmesan cheese
Topping  1/2 cup sliced almonds, toasted 1 cup dried fruits, I used apricots, dates, and cranberries 2 tablespoon extra virgin olive oil sprinkle of salt and pepper
Preheat oven to 350 degrees. Butter a casserole dish. In a medium saucepan over medium heat, heat the butter and add the shallots. Cook 2 minutes until the sh…