Olive Bread

Ingredients:

2 1/2 cups white flour
1/2 cup whole wheat flour
2 tsp active dry yeast
1 1/4 cup very warm water
1 tbs sugar
3 tbsp olive oil
2 tsp sea salt
2/3 cup kalamata olives, coursely chopped
2 tbsp rosemary sprigs, chopped

Directions:

1. Proof the yeast with the water and sugar in a small bowl and cover with clingwrap. Let rest for 10 minutes.

2. In a large bowl, mix together the two flours, salt, and rosemary. Add the yeast mixture and the olives at the same time. Begin mixing until it becomes a mound of dough. Transfer to a well floured area and begin kneading the dough until smooth and elastic, about 10 minutes.

3. Place the dough in a well oiled bowl and cover with clingwrap. Let it rest for about 45 minutes to an hour until it doubles in size.

4. Punch down the dough and knead again for about 5 minutes. Place in the same bowl for another 45 minutes to an hour.

5. Preheat the oven to 450 degrees. Place a pan of water in the oven. Carefully place the loaf onto a baking sheet with parchment paper or a bread pan. Brush with olive oil and spices if you want.

6. Bake for 15 minutes at 450 degrees, then at 375 degrees for another 30 minutes. Then it is ready to enjoy!

Potato and Turnip Puree

Ingredients:

3 lbs potatoes, peeled and chopped
6 medium white turnips, peeled and quartered
salt and pepper to taste
4 tbsp unsalted butter
1/2 cup heavy cream

Directions:

1. In a large pot, boil water. Then add the turnips and boil for about 5 minutes. Add the potatoes and boil together for about 25 minutes or until everything is very soft.

2. Once everything is cooked, drain the water. Using an immersion blender, add the butter and cream to the potatoes and turnips and blend everything until it is creamy.

3. Season with salt and pepper and adjust accordingly. This recipe can be done with most any white root vegetables including parsnips, celery root, and rutabega.

Sundried Tomato Stuffed Mushrooms

Ingredients:

1/2 jar sundried tomatoes, chopped
20 baby bella mushrooms, stems pulled out and chopped, caps reserved
1/2 cup shallots, chopped
2 garlic cloves, minced
1/3 cup bread crumbs
1/2 cup ricotta cheese
1 egg yolk
parsley leaves
salt and pepper to taste
olive oil
parmesan cheese

Directions:

1. Preheat the oven to 400 degrees. Lay the mushroom caps face down on a baking sheet and bake them approximately 10 minutes. Remove from the oven and pour off the excess liquid that has gathered.

2. In a small skillet on medium heat, cook the shallots, garlic and mushroom stems. Season with salt and pepper and cook until soft.

3. In a large bowl, mix together the sauteed shallots and mushrooms with the rest of the ingredients.

4. Mound the stuffing in the reserved mushroom caps and bake in a 400 degree oven for about 15-18 minutes.