Delicious Whole Wheat Pizza Dough

Ingredients:

1 1/2 cups flour
1 1/2 cups whole wheat flour
2 tsp salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2 tbsp olive oil

Directions:

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

2. Knead it for just a minute or two. Lightly oil the bowl where you had mixed it and dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

3. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

4. Preheat the oven to 425 degrees. Roll out the pizza until it's very thin, toss on whatever toppings, cheeses, and seasonings you like (the more the better!).

5. Bake it for about 14-16 minutes until it’s golden brown and the cheese has melted.

Fresh Linguine with Garlic Shrimp and Pesto

Ingredients:

Pesto (see pesto recipe for details)
9 ounces fresh linguine
3 garlic cloves, minced
3 tbsp olive oil
20 large shrimp, peeled and deveined
Parmesan cheese shavings
Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook,
stirring occasionally to prevent it from sticking for about 4 minutes, or until al dente.

2. While the linguine cooks, heat about 3 tablespoons of olive oil in a medium sauté pan over
medium heat.

3. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through
and the garlic is tender.

4. Add the pesto into the shrimp mixture.

5. Drain the linguine, reserving about ½ cup of the cooking liquid.

6. Toss the linguine in a large bowl with the shrimp- pesto mixture, adding enough of the reserved cooking
liquid to moisten the sauce so that it coats the pasta evenly.

7. Once everything is cooked, serve onto plates and garnish with parmesan cheese.

Zucchini Bread Muffins

Ingredients:

3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup honey
2 cups grated zucchini
1/2 cup grated carrot
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Grease muffin tins, liberally.

2. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini, carrot and vanilla.

3. Combine flour, cinnamon, baking soda, baking powder and salt, as well as nuts and chocolate chips.

4. Stir this into the egg mixture. Divide the batter into prepared pans.

5. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Enjoy!

Shrimp Scampi

Ingredients:

1 lb shrimp
angel hair pasta
2 tbsp butter
2 tbsp olive oil
1/2 cup parsley, chopped
6 cloves garlic, finely chopped
1/2 cup white wine
2 tbsp lemon juice
salt and pepper to taste

Directions:

1. Boil the pasta until soft, about 10 minutes. Set aside.

2. Add olive oil and butter to a pan, once butter melts, add the garlic. Cook for 2 minutes.

3. Add the shrimp into the garlic and cook until pink on both sides. Add the white wine and lemon juice and cook for another 2 minutes.

4. Once all the flavors have blended, add the salt, pepper, and parsley.

5. Top the pasta with the shrimp and sauce and enjoy!

Parmesan and Thyme Crackers

Ingredients:

1 stick of unsalted butter, at room temperature
1 cup of freshly grated Parmesan cheese
1 tsp minced thyme leaves
1/2 tsp kosher salt
1/2 tsp ground pepper
1 1/4 cups all purpose flour

Directions:

1. With an electric or hand mixer, cream the butter for 1 minute. Add the parmesan, thyme, salt and pepper and continue to mix.

2. With the mixer on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is dry, add a tsp of water.

3. Dump the dough onto a floured surface, press into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes.

4. Preheat the oven to 350 degrees. Cut the log into 3/8 inch rounds and place them on a parchment paper lined sheet rack.

5. Bake for 22 minutes or until lightly browned. Enjoy!

Walnut Crusted Salmon

Ingredients:

1/2 cup walnuts
1/8 cup breadcrumbs
1 tbsp honey
1 tbsp dijon mustard
2 fillets of salmon
salt and pepper to taste

Directions:

1. Preheat the oven to 375 degrees.

2. In a food processer, blend the walnuts, breadcrumbs, salt and pepper.

3. Mix the honey and dijon mustard together and spread on top of the salmon evenly.

4. Top with the walnut mixture and cover the salmon evenly.

5. Bake in the oven for 15 minutes or until cooked through. Enjoy!

Spinach, Mushroom and Feta Cheese Omelette

Ingredients:

2 eggs
1/8 cup milk
1 bunch spinach
1 cup mushrooms, sliced
1/2 cup feta cheese
salt and pepper

Directions:

1. Whisk together eggs and milk and slice the mushrooms.

2. Heat a saute pan and saute the mushrooms and spinach together until cooked. Add the eggs and let it cook. Season with salt and pepper.

3. When the bottom is cooked and browning, add the feta cheese on top of everything. Then, flip over half of the omelette on top of the other half and continue to let it cook. Once the egg is completely cooked, take it of the heat and enjoy!