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.

Breakfast Pizza

Ingredients:

pizza dough
pesto
parmesan cheese
proscuitto
1 egg

Directions:

1. Preheat the oven to 450 degrees.

2. Roll out the dough and spread with pesto. Top with parmesan cheese, proscuitto, and spices.

3. When the oven is ready, crack an egg on the pizza and cook for about 10 minutes. Enjoy!

Decadent Chocolate Tart

Ingredients:

Chocolate Pastry Dough:

1 1/8 cups all purpose flour
1/8 cup sugar
2 tbsp unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 egg yolk, lightly beaten
1/2 tsp vanilla extract
3 tbsp ice water

Chocolate Filling:

8 oz dark chocolate, cut into pieces
6 tbsp butter, cut into pieces
2 eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

Directions:

1. To make the pastry dough: pulse the flour, sugar, cocoa and salt in a food processor until combined. Add the butter and pulse until mixture resembles coarse meal, about 10 seconds. Add the yolk, vanilla and water and process until mixture begins to hold together. If the dough is dry, add more water.

2. Shape the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

3. Then, roll out the dough and line a tart pan, making sure you press it well into the pan. Prick the dough with a fork and bake in a preheated oven at 340 degrees for about 17-20 minutes. Let it cool.

4. To make the filling: melt the chocolate and butter in a pan over low heat, stirring until smooth. Then remove from the heat and let it cool for 5 minutes.

5. Whisk together the eggs, cream, sugar, and vanilla in a bowl. Whisk the chocolate mixture into the egg mixture until combined.

6. Pour the filling into the cooled crust. Bake until the filling 1 inch from the crust is fully set and slightly puffed and the center is a bit wobbly. This should take about 25 minutes. The center will continue to set as it cools.

7. Top with powdered sugar or serve alongside ice cream and strawberries.

Lentil, Parsnip & Kale Soup

Ingredients:

1 lb brown lentils
6-7 cups chicken stock
3 parsnips, peeled and diced
1 onion, chopped
3 ribs of celery, chopped
1 cup kale, chopped
extra virgin olive oil
herbs and spices

Directions:

1. In a large soup pot, saute the onion and celery in olive oil for about 5 minutes on medium heat. Add the chopped parsnips and keep cooking together for another 5-8 minutes.

2. Add the lentils, kale, chicken stock to the pot. Increase the heat to medium-high. Add preferred herbs and spices such as bay leaves, cumin, chili powder, thyme, salt and pepper.

3. Cook for about 1 hour, adding extra chicken stock if necessary. Season again if necessary. Enjoy!

Potato Gnocchi

Ingredients:

4 Russet  potatoes, baked and peeled
3 whole eggs, beaten
1/2 cup Parmesan cheese, finely grated
3/4 cup flour
1 tbsp salt


Directions:

1. In a 350 degree oven, bake the potatoes until soft, about 45 minutes. Make sure to poke holes in the potatoes prior to cooking.

2. Peel the potatoes and using a ricer, pass the potatoes through the ricer and into a large bowl.

3. Add the flour, egg, cheese and salt to the potato and mix by hand until everything is incorporated. Don't overmix the dough.

4. Prepare the work area with extra flour. Separate the dough into chunks and roll out the chunks into thin rolls. Make sure to do this very gently.

5. Cut the dough into tiny pieces, about 1 inch in length. Pass the small pieces over a fork or gnocchi board. Place on a baking dish that is lightly dusted with flour.

6. At this point you can cook the gnocchi right away or put in the freezer for a few minutes.

7. Then, in a pot of boiling salted water, cook the gnocchi for about 1-2 minutes until they float to the top. You don't want to crowd the pot because it will lower the temperature of the water, so you can cook the gnocchi in batches if necessary.

8. Serve immediately with your favorite sauce!