Mediterranean Summer Tomatoes

By Abby McLean

Ingredients:

5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
curshed red pepper
1 loaf french bread, for dipping

Directions:

Slice the tomatoes and arrange them in serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together, then pour over the tomatoes. Add crushed red pepper to taste. Let stand 5 minutes before serving, or refrigerate for up to 3 days. Eat with French bread, and dip the bread in marinade when finished with the tomatoes.

Mediterranean Salad

By Jenn Sibiga

Ingredients

3 Tbsp extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1 lb) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup slivered almonds, toasted

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs and almonds. Toss to combine and serve.

Wild Mushroom Goat Cheese Flatbreads

By Julie Drinkwater

1 3/4 cups bread flour
3 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Kosher salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out into 8" thin rounds. Place on a sheet of parchment paper into a 10-inch round (shape can Sprinkle with sea salt and chopped rosemary. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

Topping:
Olive oil 1/4
2 cups assorted mushrooms, dried porchini (soaked) baby portabella, crimini (all diced)
2 Tbls diced shallots
chopped rosemary (left over from the bread)
4 cloves black garlic diced

Heat oil on medium in pan, saute garlic and shallots for 1 minute.  Add mushrooms, cook 1 more minute.
Spoon mixture over flat breads, add pieces of goat cheese and chopped rosemary.

Garden Fresh Pizza

By Becky Cleaver

½ c reduced fat chives & onion cream cheese

1 pkg (10 oz) pre-baked Italian pizza crust (two 8” crusts)

½ cucumber, chopped

1 plum/Roma tomato, seeds removed and chopped

1/3 c pitted kalamata olives, cut in half

Spread cream cheese over pizza crusts. Sprinkle cucumber, tomato, and olives on top.

For crispier crust, bake or toast slightly before spreading the cream cheese.

Raspberry Cream Cheese Coffee Cake

By Julie Drinkwater

Raspberry Cream Cheese Coffee Cake

From Country Woman Magazine circa 1990
80

• Prep: 25 min. Bake: 55 min. + cooling
• Yield: 16 Servings

25 Ingredients

• COFFEE CAKE:
• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1 egg
• 1 teaspoon almond extract
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry jam
• TOPPING:
• 1/2 cup sliced almonds

Directions

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserving 1 cup crumb mixture.
• To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
• In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
• In a small bowl, combine reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Sausage and Cheddar Cheese Strata

By Jen Jaromin

Ingredients:

24 ounces ground breakfast sausage (half hot, half regular)

4 eggs, beaten

2.5 cups half-and-half

1 teaspoon dried sage

.75 teaspoon kosher salt

.25 teaspoon pepper

6 potato bread slices, crusts removed (or other white bread)

2 cups grated extra-sharp cheddar cheese

2 tablespoons chopped fresh chives, parsley, or green onion

1. Preheat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish

2. Heat a large skillet over medium-high heat. Cook sausage, stirring occasionally, until thoroughly browned, 5-7 minutes. Transfer to a paper towel lined plate to drain.

3. Whisk together the eggs, half-and-half, sage, salt, and pepper in a medium bowl.

4. Layer the bread in the prepared baking dish and top with the sausage. Pour the egg misture over the sausage and top with the cheese.

5. Bake until strata is set in the middle, about 30 minutes, do not overcook.

6. Let cool for 15-20 minutes. Garnish with the chives just before serving.

Breakfast Casserole

By Allison Soine

1 lb pork sausage
1 8oz pkg crescent rolls
8oz shredded mozzarella
4 eggs
3/4 cup milk
salt and pepper to taste

Preheat oven to 425 degrees.
Brown sausage.
Roll crescent dough into 9x13in casserole dish. Sprinkle sausage and cheese. Mix eggs, milk, and spices together and pour on top. Bake for 15 minutes. Let sit for 5 minutes before serving.