Light Meals (A-M)

A North African Breakfast

Ingredients:
2 cups Vino de Milo North African Pinot Noir sauce
4 eggs

Directions:
Bring Vino de Milo North African Pinot Noir sauce to simmer in frying pan.
Carefully break eggs on top of sauce. Cover and let poach until done.
Serve with hearty bread if desired.

Arugula, Prosciutto, and Aged Graviera

Ingredients:
25 ounces arugula, washed and dried
8 slices Prosciutto di Parma, thinly sliced
4 ounces Mt. Vikos Aged Graviera cheese
4 teaspoons extra virgin olive oil
1 fresh lemon, cut into wedges
freshly ground black pepper to taste

Directions:
Arrange arugula on platter. Cut prosciutto into 2 inch strips; layer over arugula. Shave the aged graviera with a vegetable peeler. Drizzle with olive oil. Place lemon wedges around platter for individual use. Grind black pepper on top.

Serves 4.

Baked Olive Omelet

Ingredients:
10 ounces frozen spinach
1 medium onion, sautéed
2 tablespoons olive oil
9 eggs
7 tablespoons milk
3 1/2 ounces black olives (pitted and sliced)
3 1/2 ounces feta cheese
salt and pepper to taste

Directions:
Preheat oven to 425°F.

Cook spinach in boiling salted water and drain carefully. Beat together eggs and milk. Season with salt and pepper. Add olives, cheese, spinach (chopped if necessary), and sautéed onions.

Brush individual oval ovenproof dishes with oil, and pour egg mixture equally into each dish.

Bake in oven about 20 minutes until the omelet is firm

Serves 6.

Baltimore-Style Crab Cakes

Ingredients:
1 can Miller's Select Claw Crab Meat
1 can Miller's Select White Crab Meat
2 tablespoons Australian unsalted butter
3 tablespoons each finely minced celery and onion
1/2 teaspoon each paprika and tarragon
pinch black and cayenne pepper, basil and garlic powder
1/4 cup light mayonnaise
1/4 cup heavy cream
1/4 teaspoon Dijon Mustard with Burgundy Wine
1 egg
1 cup fresh white bread crumbs
1/2 cup dry bread crumbs to coat

Directions:
Sauté celery and onion in butter until very soft; mix in herbs, spices, mayonnaise, mustard, and egg. Gently fold drained crab meat and fresh bread crumbs into the mixture and shape into cakes. Dust with dry crumbs and sauté in butter until brown.

Blue Burgers

Ingredients:
2 pounds ground beef
1 teaspoon salt
2 1/2 teaspoon Virginia Gentleman Bourbon Steak Sauce
1/2 cup minced onion
5 ounces Maytag Blue Cheese
3/4 cup milk
2 cups bread crumbs
2 beaten eggs

Directions:
Combine all ingredients in large bowl. Shape into 6 burgers, and place on grill.
Grill 5 minutes per side (more or less as desired).

Belgian Tuna Melt

A Belgian twist on the American classicserve with a great Belgian ale such as Chimay!

Ingredients:
8 ounces best quality canned tuna, drained and flaked
3 ounces Passendale or Raphael, thinly sliced
1 spring onion
1 small celery stick
1 medium tomato, chopped
2 tablespoons Aioli (garlic mayonnaise)
pinch dried oregano
4 slices dark wheat bread or walnut bread
8 almond-stuffed olives, sliced (optional)
salt and pepper to taste
pinch of paprika

Directions:
Mix tuna with spring onion, celery, tomato, Aioli, oregano, and paprika. Add salt and pepper and set aside. Toast bread until golden. Place tuna mixture on each slice, then add cheese and sliced olives. Grill until the cheese melts, and serve immediately with small salad with blackened walnuts.

Blue Cheese Quesadillas with Mango Salsa

Ingredients:
Mango Salsa
1 mango, peeled, pitted, and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped jicama or apple
2 tablespoons finely chopped red bell pepper
1 teaspoon (for mild salsa) or 1 tablespoon (for hot salsa) minced fresh jalapeño chili
2 tablespoons minced fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

Quesadillas
4 ounces blue cheese, crumbled
4 ounces Queso Oaxaca, torn into shreds
8 (8") flour tortillas
4 sprigs fresh cilantro, leaves only
3 to 4 tablespoons vegetable oil
additional fresh cilantro leaves, for garnish
1/4 cup diced red bell pepper, for garnish

Directions:
Mango Salsa
Place the mango in a medium bowl. Add onion, jicama, bell pepper, jalapeño, cilantro, lime juice, and salt. Mix briefly to combine and set aside. Mango Salsa makes about 1 1/2 cups.

Quesadillas
Preheat oven to 350°F.

Combine the blue cheese and Queso Oaxaca. Lay 4 flour tortillas out on a work surface. Sprinkle an equal amount of cheese on each tortilla, spreading it to within 1/2 inch of the edges. Place one-fourth of the minced cilantro on top of each. Place the remaining tortillas on top to form quesadillas.

Heat an 8- to 10-inch nonstick skillet over medium heat. Brush both sides of quesadillas with oil, using about 2 tablespoons in all. Brush pan with some of the remaining oil. Place 1 quesadilla in pan and cook until golden brown on both sides, turning once. Remove to baking sheet. Continue with remaining quesadillas. Place quesadillas in oven and heat for 5 to 10 minutes, until the cheese is melted and oozy.

To serve, remove quesadillas from oven and cut each into quarters. Place 4 overlapping wedges on each individual heated serving plate. Top with 2 tablespoons of salsa. Garnish each with a sprig of cilantro and a sprinkling of bell pepper.

Serve warm. Makes 4 quesadillas.

Butternut Squash and Coconut Curry Soup

Ingredients:
1 16-ounce package frozen butternut squash puree
1/4 cup peas, frozen
1 jar (15 ounces) Maya Kaimal Coconut Curry
1 cup water
2 tablespoons fresh cilantro, chopped (optional)

Directions:
Combine all ingredients except cilantro in a pot over low heat. Cover and allow to cook until squash is fully thawed and hot. Stir thoroughly to be sure there are no lumps.  Season with salt to taste. Spoon into soup bowls and garnish with optional cilantro.

Serves 4-6.

Brie Soufflé

Ingredients:
8 tablespoons sweet butter, room temperature
6 slices good-quality white sandwich bread, crusts removed
1/2 cup milk
1 teaspoon salt
dash of Tabasco™
3 eggs
1 pound Brie, rind removed

Directions:
Preheat oven to 350°F..

Butter a 1 1/2 quart soufflé dish. Butter one side of bread slices and cut each slice into thirds. Whisk together milk, salt, Tabasco™, and eggs. Coarsely grate Brie. Arrange half the bread, buttered side up, on bottom of dish. Sprinkle evenly with half the Brie and then repeat, using remaining bread and Brie. Carefully pour egg mixture over bread.

Let stand at room temperature 30 minutes. Bake 25 to 30 minutes, or until bubbling and golden.

Serves 4 to 6.

Suggested for brunch, served with Champagne and fresh fruit.

Canadian Brie and Duck Bacon Quesadillas

Ingredients:
4 large soft flour tortillas
8 ounces Canadian Brie, sliced
3 tomatoes, sliced
4 ounces Duck Bacon, cooked
2 tablespoons sliced chipotle peppers, drained
3/4 tablespoon vegetable oil
5 ounces Coyote Cocina Flamin’ Pineapple Salsa
fresh baby spinach
fresh cilantro for garnish

Directions:
Place flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, and duck bacon, Season to taste with salt and pepper. Fold in half to cover the filling. Seal edges together with a little water.

Heat oil in a frying pan. Fry the tortillas two at a time for 3 to 4 minutes, turning once until golden brown on both sides. Serve immediately with salsa and salad.

Caramelized Onion and Semi-dried Tomato Tartlets Topped with Peppered-Cheese Soufflé

Ingredients:
2 pounds pastry dough or raw pie crust
4 large yellow or red onions
4 tablespoons butter
1/2 ounce red wine vinegar
1 tablespoon brown sugar
1 cup sun-dried tomatoes
1 1/4 cup Béchamel sauce (see recipe below)
5 egg yolks
6 egg whites
12 1/3 ounces Pepperton or Pepper Capri Goat Log

Béchamel sauce
4 tablespoons butter
4 tablespoons flour
1 3/4 cups milk, heated

Directions:
Preheat oven to 410.

Make Béchamel sauce by melting butter in heavy-bottomed saucepan. Stir in flour and cook, stirring constantly, until paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. Add hot milk, continuing to stir as sauce thickens. Bring to boil, lower heat, and cook, stirring for 2 to 3 minutes more. Set aside.

Roll out dough and shape into small tart molds. Blind bake.

Slice onions thinly and soften in butter over low heat. Increase heat and begin to color the onions. Add sugar and vinegar and continue to cook until onions take on significant color and all liquid has evaporated.

Slice 5 1/3 ounces cheese into small pieces and lay piece in each tart. Add small amount of onions followed by one piece sun-dried tomato.
Bring Béchamel back to boil, remove from heat, and quickly whisk in egg yolks. Add remaining cheese, grated or chopped. Whisk egg whites until stiff peaks form. Mix 1/3 of egg whites into Béchamel and cheese sauce. Gently fold in remaining egg whites until a consistent mix is obtained. (Be careful not to be too heavy-handed or all the air will be released from the egg whites.) Spoon a small amount on top of each tart and bake 5 minutes.

Serve immediately.

Cassoulet au Confit de Canard

Ingredients:
Beans
11/2 pounds dried white beans
8 ounces fresh pork rind with fat (cut into strips)
8 ounces salt pork
1 large diced onion seasoned with 6 cloves
4 large garlic cloves,
2 finely chopped carrots, sliced
bouquet garni: 2 bay leaves, 1 celery stalk, 3 thyme sprigs, 3 parsley sprigs
pinch of salt
ground pepper

Cassoulet
2 Fabrique Délices Duck Legs Confit
4 tablespoons duck confit drippings
1 pound boned and cubed shoulder of lamb
8 ounces lean pork cut into cubes
6 finely chopped garlic cloves
2 finely chopped large onions
1 pound Fabrique Délices Garlic Sausage, halved lengthwise and cut into small pieces
2 large tomatoes, chopped
8 ounces dried spicy garlic sausage, halved lengthwise
salt and freshly ground pepper to season

Directions:
Beans
Soak the beans for at least 6 hours in cold water, then drain. Fill a saucepan with water and pork rinds, and simmer for 10 minutes. Remove from heat. Run cold water over pork rinds until cool enough to handle, then roll pork rinds and secure them with string.

Combine beans, pork rinds, and remaining ingredients in large heavy-bottomed saucepan.

Fill saucepan with 2 cups of water and bring to boil. Skim off any film that forms on top of mixture. Reduce heat and cook covered for 1 hour. Beans should be cooked but not mushy.

Remove from heat and discard onion and bouquet garni. Remove pork rinds and cool.

Untie and cut rinds into large pieces. Strain liquid from beans, and set aside.

Cassoulet
Preheat oven to 375°F.
Place Fabrique Délices Duck Confit in pot of warm water to melt fat.Take out legs and remove meat from the bones. Heat 4 tablespoons of the fat and brown lamb. Remove with a slotted spoon and set aside.

Add the pork and half the amount of garlic, and brown. Remove with a slotted spoon and set aside. Fry the onions with the remaining garlic. Remove from heat and pour off remaining fat into bowl. Cook the cut side of the fresh sausage in a small amount of fat until it browns. Remove from heat. Lay pork rinds, fat side down, in large, heavy-bottomed casserole dish, preferably earthenware. Place one-third of beans over the pork rinds. Layer half of the following ingredients on top of the beans: meats, onions, garlic, and tomatoes. Top with half the fresh and dry sausage. Repeat this layering until all remaining ingredients have been used.

Add salt and pepper to taste to the bean liquid.Pour enough of the mixture to just cover the beans. Sprinkle with bread crumbs and drizzle 2 tablespoons of meat fat over the top.

Bake 1 1/2 to 2 hours. If the cassoulet becomes dry while it cooks, add a small amount of boiling water or stock. The cassoulet has finished cooking when it develops a crust. Remove from oven and serve with a green salad.

Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped
2 cups (8 ounces) shredded Asadero cheese
2 cups (8 ounces) shredded Queso Blanco cheese
1 cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
10 6-inch flour tortillas
1 1/2 cups enchilada sauce
1/2 cup black olives, sliced
1/4 cup green onions, minced

Directions:
Preheat oven to 350°F.

Combine chicken, 1 cup Asadero cheese, 1 cup Queso Blanco cheese, sour cream, and seasonings; mix well. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. Pour 1/2 cup sauce on bottom of 12-by-8-inch baking dish. Place tortillas in baking dish, seam side down; top with remaining sauce and cheese. Bake 20 minutes or until thoroughly heated. Top with olives and green onion.

Cold Cut Sandwich with Roasted Pepper Pear Vinaigrette

Ingredients:
bread of your liking
assortment of meats and cheeses
assortment of vegetables
Roasted Pepper Pear Vinaigrette

Directions:
Spread Roasted Pepper Pear Vinaigrette on bread, and layer with meats, cheeses, and vegetables.

Comté Cheese Frittata

Ingredients:
1 medium onion, sliced
olive oil
8 eggs
1 cup milk
6 sun-dried tomatoes, steamed and and chopped
6 ounces ham, cubed
6 ounces Comté cheese, grated
8 pieces asparagus, steamed until tender
salt, pepper, nutmeg to taste

Directions:
Preheat oven to 400°F.
With a fork, beat the eggs and milk. Mix in sun-dried tomatoes, onion, and seasonings. Add ham and cheese, and mix well.

Heat olive oil in an oven-proof skillet on top of the stove; pour in egg mixture and cook over medium heat for a few minutes. Arrange asparagus on top. Place in oven and let cook until puffed (about 10 to 20 minutes).

Serves 4.

Comté Soufflé

Ingredients:
1 1/2 cups milk
2 tablespoons butter
1 1/2 teaspoons salt
black pepper to taste
pinch of cayenne pepper
1/3 cup unflavored bread crumbs
4 ounces Comté, shredded
1 clove garlic, crushed with a little salt
4 eggs, separated

Directions:
Preheat oven to 375°F.

Place bread crumbs in a mixing bowl. In a saucepan, bring milk to a boil; stir in butter, salt, and peppers. Pour mixture into bowl over bread crumbs. Add garlic and Comté and return to saucepan. Stir over moderate heat until cheese melts. Beat in egg yolks, and let cool slightly. Whip  egg whites until stiff peaks form; fold into mixture. Pour into buttered pie plate (not more than three-quarters full) and bake about 40 minutes.

Crab Imperial

Ingredients:
2 cans Miller’s Select Jumbo Lump Crab Meat
3 tablespoons heavy cream
3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon diced pimentos
1/2 teaspoon each paprika and garlic powder
1/4 cup each bread crumbs and Parmesan cheese

Directions:
Preheat oven to 350°F. Combine cream, mayonnaise, mustard, pimentos, paprika, and garlic powder; stir until well blended. Place lumps of crab meat in shells or ceramic dishes, and spoon sauce over crab. Sprinkle tops with dry bread crumbs and Parmesan cheese. Bake for 15 minutes.

Cranberry Cristo Sandwich with New England Cranberry Mustard

Ingredients:
12 slices bread
2 teaspoons New England Cranberry Mustard
roast turkey or chicken, sliced
provolone or your favorite cheese, sliced
1 egg
1 tablespoon milk (optional)
red onion, thinly sliced (optional)
ground pepper (preferably white)
butter
New England Cranberry Cranberries and Orange Slices or New England Cranberry Chutney

Directions:
Spread New England Cranberry Mustard on bread and make a sandwich with turkey and cheese. Set aside. In small bowl, whisk together egg, milk, and pepper. Brush both sides of sandwich with egg mixture. Heat large griddle or sauté pan and melt butter. Put sandwiches on griddle and cook on both sides until they are golden brown, about 5 minutes. (Also look for cheese melting.)

Serve immediately with New England Cranberry Cranberries and Orange Slices or New England Cranberry Chutney.

Crepes with Golden Pearl Salmon Caviar

Ingredients:
Crepe batter
2 eggs
1 cup flour
2 cups milk
1 teaspoon cornstarch
1 tablespoon oil
butter for pan

Filling
crème fraîche
salmon caviar
chopped chives

Directions:
Mix the ingredients for the crepe batter. Heat a skillet, and when hot, add small dab of butter; let melt until almost golden brown. Add 2 to 3 tablespoons of batterthe first 2 to 3 crepes will be “testers”; the amount of batter used depends upon how thick you want the crepe, as well as the size of the pan. When crepes are done, top them with salmon caviar, sprinkle with chives, roll, and serve.

Crispy Quiche

Ingredients:

3 tablespoons red split lentils
8 Nairn’s Cheesy Oat Cakes, finely crumbled
2 tablespoons sesame seeds
4 tablespoons ground almonds
freshly cracked black pepper
1 medium organic egg, plus 1 egg yolk

Filling
1teaspoon olive oil
1 onion, peeled and chopped
4 Canadian bacon, chopped
1 red pepper, seeded and chopped
3.5 ounces broccoli florets, blanched
1 large carrot, peeled and grated
2 medium organic eggs, beaten
7 ounces natural yogurt (lowfat if preferred)
2 ounces strong cheese such as Roquefort or Chevre, crumbled
1 tablespoon freshl basil, shredded

Directions:
Preheat oven to 375°F.

Rinse the lentils, place in pot, and cover with cold water. Bring to boil, reduce heat, and simmer 15 minutes, stirring occasionally. Drain and return to pot. Stir in oat cakes, sesame seeds, almonds, and pepper to taste. Beat egg and add to mixture. When cool, press into base and sides of 8-inch springform pan; bake for 10 minutes.

Filling
Heat oil in a nonstick frying pan, and sauté onion and bacon for 5 minutes; place in base of quiche; add pepper, broccoli florets, and carrot.

Beat eggs, yogurt, and black pepper; pour over onion, bacon, and vegetables. Sprinkle with cheese, and bake 25 to 30 minutes or until filling is set. Sprinkle with basil and serve.

Serves 4 to 6.

Crusty Royal Windsor Baguette

Ingredients:
1 baguette, divided into 4 pieces
1 ripe avocado, sliced
8 slices of cooked turkey breast
8 slices of Royal Windsor cheese
butter

Directions:
Butter one side of each piece of baguette. Layer the turkey, avocado slices, and cheese on each piece. Grill until bubbling.

Cuban Reuben

Recipe created by Susan Asanovic of Wilton, CT.

Ingredients:

1 cup best quality mayonnaise or Aioli
2 tablespoons lime juice, plus grated zest of 1/2 lime
2 tablespoons orange juice concentrate
1 teaspoon ground cumin
1 to 2 teaspoons hot pepper sauce, to taste
1/4 teaspoon pepper
2 ten-inch pieces French or Italian bread, split but leaving a "hinge"
1 1/4 cups canned small black beans, well-drained
6 ounces corn beef, thinly sliced 
1 1/3 cups sauerkraut, rinsed of excess salt
6 slices each Finlandia Turunmaa and Finlandia Oltermanni

Directions:
Combine mayonnaise, lime juice and zest, orange juice concentrate, cumin, hot pepper sauce, and pepper. Spread 1/3 to 1/2 cup mayo mixture on cut sides of breads. Mash black beans with fork and combine with 1/4 cup mayonnaise mixture. Layer bottom halves of bread with Finlandia Turunmaa, beans, corned beef, sauerkraut, and Finlandia Oltermanni. Close breads. Place top side down on a very hot, preheated, well-oiled griddle or 12-inch skillet. Cover with foil and weigh down with heavy skillet. Heat 5 to 6 minutes; turn, weigh down, and heat until very hot and cheese begins to melt. Cut each loaf in half or thirds and serve.

Makes 2 sandwiches.

Cypress Grove Goat Cheddar and Fresh Chèvre Cheesecake with Shiitake Mushrooms and Toasted Pine Nuts

Ingredients:
Crust
2 1/2 cups bread crumbs
1/2 cup toasted and finely chopped pine nuts
1/3 cup grated Cypress Grove Goat Cheddar
2 teaspoons chopped Italian parsley

Filling
1/4 cup unsalted butter
3 medium-size leeks, cut into thin rings
1/2 pound shiitake mushrooms, thinly sliced
2 pounds Cypress Grove Goat Chèvre
1/3 cup whipping (heavy) cream
2/3 cup grated Cypress Grove Goat Cheddar
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
4 eggs, separated
1/2 cup toasted pine nuts

Directions:
Preheat the oven to 350°F. Cover a 10-inch springform pan bottom with aluminum foil and clamp on the ring to pull excess foil up along the outside of ring. Beat all ingredients together in a bowl and press the crumb crust onto bottom and sides of pan.

Sauté leeks in 1/8 cup (2 tablespoons) butter. Sauté mushrooms in the remaining butter. Set aside. In a large bowl combine the chèvre, cream, leeks, cheddar, salt, and pepper and mix until smooth. Mix in egg yolks, one at a time. In a separate bowl, whip egg whites to form stiff, but not dry, peaks and fold into sautéed mushrooms. Fold this combination into the chèvre-cheddar mixture. Pour all into pan prepared with the crust. Bake for 1 hour or until set (when a quarter-sized circle remains soft in the center). Remove from oven, sprinkle with toasted pine nuts, and allow to cool in pan. When cool, refrigerate for two hours. Remove the ring and slice with a warm knife.

Serve at room temperature.

Danish Blue Cheese Salad

Ingredients:
4 cups small, new leaves of garden or butter lettuce
1 small bunch baby radishes, thinly sliced
3-inch cucumber, sliced paper thin
1 sweet onion, thinly sliced
1/4 pound crumbled Danish blue cheese (or Sol Danablu)
pinch each of salt, pepper, dry mustard, and sugar
1/3 cup garlic croutons
1/3 cup fresh raspberries (optional)
2 tablespoons wine vinegar
4 tablespoons extra virgin olive oil

Directions:
Wash and dry lettuce, and turn it into a bowl. Add radishes, cucumber, croutons, and onion. Sprinkle with blue cheese. In a small bowl, mix together salt, pepper, mustard, sugar, and vinegar. Whisk in olive oil. Just before serving, stir the dressing again and pour over the salad.

Debbie Stetson’s Classic Blue Log Soufflé

The Classic Blue Log has a soft blue-black rind that, when baked, has the look and taste of mushrooms.

Ingredients:
3 tablespoons butter
1/4 cup flour
1 cup milk
1 (4-1/2 ounce) Classic Blue Log cubed
3 eggs, separated

Directions:
Preheat oven to 375°F.
Lightly grease a 1-quart soufflé dish(8 inches across, 3 inches deep). Place butter in a medium pot over medium heat. When melted, sprinkle in flour, and whisk to make a roux. Cook for 2 minutes, whisking constantly, or until the flour turns golden brown. Pour in milk and vigorously whisk the mixture until smooth. Turn heat to low and whisk until thick. Add cheese and stir until it has melted. Remove from heat and beat in egg yolks one at a time.

In a clean bowl, beat the egg whites until stiff. Blend a quarter of the egg whites into cheese mixture to lighten it. Gently fold in remaining whites and spoon mixture into prepared dish. Bake 30 to 35 minutes, or until the soufflé has puffed 2 to 3 inches over the rim and the top is golden brown.

Serve immediately. Serves 3 to 4.

Double Gloucester and Tuna Sandwich

Ingredients:

4 ounces Double Gloucester cheese, grated
3 1/2 ounces Bonito del Norte Premium Tuna, drained and flaked
2 tablespoons mayonnaise or Aioli
salt and pepper

Directions:
Combine all ingredients together and spread onto buttered bread.

Duck Hunters Eggs

Ingredients:

1 cup Lowell Farms Jasmine Rice (white), cooked
2 eggs, beaten
6 tbs butter
4 tbs flour
3 cups milk
salt & pepper to taste
12 hard boiled eggs, sliced
1 bunch green onions, sliced
1 can green chilies, chopped
1 pound bacon, fried crisp and crumbled
8 ounces cheddar cheese, grated
6 ounces Swiss cheese, grated

Directions:
Mix cooked jasmine rice with beaten eggs. Pat in bottom of buttered 9" x 13" casserole dish.
Preheat oven to 350°F. Combine butter and flour in small saucepan. Cook over low heat and add milk gradually until it makes a thin white sauce. Add salt and pepper to taste. Layer boiled eggs, green onions, green chilies, bacon, and cheeses on top of rice. Pour white sauce over top. Bake 45 minutes.

Makes 12 servings.

Eggplant Fritters

Ingredients:
1 cup chickpea flour
2 teaspoons rice flour
3/4 cup water
pinch of nigella seeds
3/4 teaspoon salt
1 eggplant (approximately 1 pound)
1 cup canola oil

Directions:
Preheat oven to 250°F.

Beat together chickpea flour, rice flour, and water in a bowl with an electric mixer at high speed for 6 minutes. Beat in nigella seeds and salt, then let stand, covered, for 30 minutes. Test batter by dropping a teaspoon of batter into a bowl of water. Batter should partially float. If it sinks, batter should be beaten more, testing after each minute of mixing. Be careful not to overmix, because the fritters will absorb too much oil..

Cut eggplant lengthwise into 1/8-inch-thick slices, then halve each slice lengthwise, forming roughly 5-by-2-inch slices. Heat oil in a 12-inch heavy skillet over moderate heat until hot, but not smoking. Dip about 4 eggplant slices in batter, one at a time, letting excess drip off, and fry until browned and tender, about 1 minute on each side. (You will have just enough batter.) Transfer to paper towels to drain. Keep fritters warm in 1 layer on a baking sheet in oven and fry remaining eggplant in batches in same manner.

Serves 4.

Eggs Florentine

Ingredients:
6 eggs
1 1/2 pounds fresh spinach
1 tablespoon butter

Mornay sauce
3 tablespoons butter
2 1/2 tablespoons plain flour
1 1/2 cups whole milk
1/4 cup Cheddar, shredded
salt and pepper
English mustard

Directions:
Poach eggs in a saucepan or deep frying pan filled with boiling water (add about 1 tablespoon vinegar to 1 quart water); keep heat low and water gently simmering; break eggs into pan and poach for about 4 minutes until firm. Lift out with a draining spoon and leave in cold water until needed. Boil spinach, drain, and press. Then return to the pan with 3 tablespoons butter and season. Shake pan over heat for 1 to 2 minutes, then arrange spinach down center of ovenproof dish; drain and dry eggs and place on top.

Prepare Mornay sauce by placing butter, flour and milk in a saucepan, heating and stirring continuously until sauce thickens, boils, and is smooth. Allow it to boil well, then remove from heat before adding 1 1/2 ounces of the cheese. Season sauce well and coat the eggs with sauce. Sprinkle with rest of cheese and brown under broiler or in toaster oven at 425°F for 5 to 6 minutes.

Eggs in Argan Oil

Eggs are very important to Moroccan cuisine and they show up in many savory and sweet dishes. Argan oil is a specialty of the cuisine in southern Morocco, and its flavor is truly unique. The marriage here is a match made in heaven - use the freshest eggs you can get. This dish can be served as breakfast, a light lunch, or a starter for a more substantial meal.

Ingredients:
6 large free-range eggs
3 tablespoon Moroccan argan oil
1/2 teaspoon Fleur de Sel
1 teaspoon freshly ground Moroccan cumin

Directions:
Heat the argan oil in a medium sauté pan over low heat. Add the eggs one at a time while stirring; cook for about 3 minutes (eggs will be cooked but still loose). Remove from heat and season to taste with salt. Sprinkle with cumin and serve warm.

Serves 2 to 4.

Eggs with Devon Tarragon Cream

Ingredients:
4 eggs
1/2 cup Double Devon Cream
2 teaspoons fresh tarragon, chopped
salt
freshly ground pepper

Directions:

Butter four ramekin dishes. Break an egg into each dish. Mix fresh Double Devon Cream and  tarragon in bowl; season with salt and pepper. Spoon 2 tablespoons cream mixture over each egg and cover with foil. Place dishes in shallow pan and add boiling water to come 3/4 up the sides of the dishes. Simmer gently for 8 to 10 minutes until egg whites are set but yolks are still soft.

Serve immediately. Serves 4.

Electric Pigs and Blankets with New England Cranberry Mustard or New England Cranberry Pepper Jelly

Ingredients:
1 package ready-to-cook croissant dough
1 package cocktail-size franks
New England Cranberry Mustard or
New England Cranberry Pepper Jelly and yellow mustard

Directions:
Preheat oven to 350°F.

Roll up franks in dough and place a small dollop of New England Cranberry Mustard on the inside of the dough. Wrap up frank and mustard in dough, just enough to go around one time. Cook until dough browns and franks begin to sizzle (approximately 7 to 9 minutes).

Serve with New England Cranberry Mustard.

Endives à la Mode de Chimay

Ingredients:
8 slices of ham
11.2 fl. oz. of Chimay Triple (Trappist beer)
8 slices of Chèvre
1 cup meat stock
12 onions, chopped 
2 shallots
1 tablespoon flour
corn flour
thyme, bay, parsley to taste
salt and pepper to taste
4 tablespoons butter, plus more to sauté

Directions:
Melt 4 tablespoons  butter in a skillet; add endives and cook on high heat for a few minutes. When endives are golden brown, cover, and continue cooking on low heat for about 15 minutes.

In the meantime, melt a knob of butter in a deep frying pan and fry shallots and chopped onions. When they are nicely golden, mix in flour and add Trappist beer. Add thyme, bay, salt, pepper, and meat stock. Bring to boil.

Roll up cheese slices in ham slices, and fasten them with cocktail sticks. When endives are cooked, poach ham slices for 1 minute in the stock, which is just simmering. Thicken stock with corn flour to make sauce. Place one endive and two slices of ham on each plate. Top with sauce and decorate with sprigs of parsley.

Endive with Smoked Trout

Ingredients:
2 four-ounce containers Vermont Creamy Goat Cheese "Classic"
1/2 cup minced fresh dill, plus sprigs for garnish
1/2 small onion, minced
1 teaspoon grated lemon zest
ground black pepper to taste
2 heads green endive
2 heads red endive or small leaves radicchio
8 ounces smoked trout or salmon fillet, cut in 1-inch pieces

Directions:
In a bowl, stir together Vermont Creamy Goat Cheese Classic, dill, onion, and lemon zest; season with pepper to taste.

Separate endive into leaves. Fill base of each leaf with about 1 tablespoon cheese mixture. Top each with piece of trout or salmon and a sprig of dill.

Extra Aged Farmer Gouda Baked Custard

Ingredients:
4 eggs
1 tablespoon flour
1/2 pound Extra Aged Farmer Gouda, grated
3/4 cup milk
3/4 cup cream
salt

Directions:
Preheat oven to 325°F.

Beat eggs, and mix in flour, cheese, salt, milk, and cream. Place in ovenproof baking dish or buttered 8-inch ring pan. Bake approximately 30 minutes or until custard is firm. Allow to cool.

Serve with cooked peas, carrots, mushrooms, ham, or grilled sausages. Serves 4 people.

Farmer Gouda Tomato and Onion Quiche

Ingredients:
Cheese pastry
3/4 cup all-purpose flour
pinch of salt
6 tablespoons butter
2 ounces Extra Aged Farmer Gouda, grated (or  Walnut Gouda)
3 tablespoons cold water

Filling
1 onion, sliced thin
2 tablespoons butter
4 medium tomatoes, skinned and sliced
1/2 cup of milk
2 eggs
1/2 teaspoon oregano
4 ounces Extra Aged Farmer Gouda, grated
salt and pepper

Directions:
Preheat oven to 375°F.

Make pastry by cutting butter into flour and salt until mixture resembles fine bread crumbs;
mix in cheese. Add water and mix well. Form into dough with fingertips. Roll out pastry on floured board and use to line an 8 1/2 inch-ring pan. Prick pastry with fork.

Fry onion slices in butter for 5 minutes; drain. Return to frying pan, and add tomato slices.

Mix remaining ingredients together and pour into the pan. Bake 30 to 40 minutes.

Fig Wontons with a Shower of Great Hill Blue and Roasted Walnuts

Recipe courtesy of Todd English.

Ingredients:

2 tablespoons butter
1 pound fresh black mission figs, stems removed and roughly chopped
4 to 5 tablespoons red wine
1/4 cup brown sugar
1 package wonton wrappers
2 cups vegetable oil (for frying)
8 to 10 ounces Great Hill Blue Cheese (frozen)
1/2 cup whole walnuts
fig jam, recipe below (or use premade fig jam)

Figs’ Fig Jam 
1 teaspoon canola or vegetable oil
3 shallots, diced
1 cup red wine
1/4 cup chicken broth
1/4 cup veal or beef broth
3/4 cup balsamic vinegar
1 teaspoon fresh rosemary leaves, chopped
1/4 cup sugar
1 rounded cup dried mission figs, quartered

Directions:
Figs’ Fig Jam
Place a skillet over medium heat and when hot, add the oil. Add the shallots and cook until they are softened, about 3 minutes. Deglaze with the red wine, and add the stocks. Reduce by half and then add the sugar and rosemary.

Lower the heat to low and cook until the sugar has melted, about 3- 5 minutes. Add the figs and cook until they are re-hydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, about 10 to12 minutes.

Fig Wontons
In a large sauté pan over medium heat, melt butter. Add figs and sauté 1-2 minutes. Raise heat and add red wine and sugar. Cook until liquid is absorbed. Figs should still hold their shape, but softened. Remove from heat and set aside.

Lay one wonton wrapper on a clean dry surface. Place a tablespoon of fig mixture in center of the wrapper. Moisten outside edges of wonton wrapper. Place a second wrapper on top and press edges together to seal. Continue until the entire filling is used. Wontons may be frozen at this point if you do not intend to use them right away.

Heat oil for deep frying. Carefully place 2 to 3 wontons (depending on the size of your pan) and fry 1 to 2 minutes until golden brown. Remove with a slotted spoon and drain excess oil off in paper towels.

To plate: Place two fried wontons in the center of a large plate. Grate 2 to 3 tablespoons of Great Hill Blue Cheese over the top. Randomly scatter walnuts on plate and drizzle with fig jam. Serve immediately.
.

Finlandia Turkey Diablo

This great recipe was created by Ronald Fleming, Lake Hiawatha, N.J.

Ingredients:
For one sandwich
1 honey wheat roll
honey-roasted turkey
Finlandia Swiss Cheese (or Lappi)
crisp bacon
lettuce
tomato, sliced
red bell peppers, sliced
salt and black pepper to taste
Southwest-style dressing (homemade or store-bought, such as Holy Chipotle! or Emeril’s)

Directions:
To assemble sandwich, slice roll and layer with honey-roasted turkey, Finlandia Swiss, bacon, lettuce, tomato, red bell peppers, and salt and black pepper to taste. Top with Southwest dressing.

Fontinella Cheeseburger

Ingredients:
1 pound ground chuck, formed into 4 hamburger patties
1 small can sliced mushrooms
6 tablespoons bacon bits
4 ounces Stella Fontinella cheese, sliced

Directions:
Preheat oven to 375°F.

Place 4 patties in nonstick baking pan and bake 5 to 8 minutes. Add mushrooms and bacon bits and top with Stella Fontinella. Bake for an additional 3-5 minutes.

French Toast Stuffed with White Stilton with Apricot

Cheese in French toast may seem like a strange idea, but this sweet cheese adds a nice tang to a syrupy mouthful of this breakfast treat. It melts to a very soothing consistency that is similar to warm ricotta. The best breads to use with this recipe are unsliced loaves of brioche or challah because they are rich, soft breads. Slice the loaves are twice as thick as you normally would (at least one-inch thick). Once the loaf is sliced, cut each slice as though you were going to make two slices out of it, but leave the slices connected for an inch at the end. Using presliced bread also works, but it makes flipping the French toast more difficult.

Ingredients:
4 thick slices, or eight normal (thin) slices, of bread
4 thin, 2" by 2" slices White Stilton with Apricots
4 eggs
1/4 cup milk
1 teaspoon cinnamon
butter for frying

Directions:
Place a slice of cheese inside (or between) each slice of bread. In a flat, wide-mouthed bowl, whisk together eggs, milk, and cinnamon. Melt enough butter in a large skillet to generously coat bottom. Turn heat to medium-low.

Soak stuffed bread in egg mixture to coat both sides. Place coated bread in skillet and cook until browned, about 5 minutes. Flip toast and cook on other side until browned. Continue until all of the slices have been toasted. If necessary, keep toast warm in oven set low. Serve with butter, syrup, and fresh fruit.

Serves 2 to 4.

Fried Eggs with Truffles

Ingredients:
1 teaspoon olive oil
1/2 teaspoon truffle oil
2 eggs
salt and pepper to taste
1 teaspoon crema al tartufo

Directions:
In a small sauté pan over medium heat, warm the olive oil and truffle oil. When hot, gently slide eggs into pan to fry. Cook for two minutes or until solid and browned on the bottom. Flip the eggs and cook for one minute more. Season with salt and pepper, top with crema al tartufo, and serve immediately.

Serves 1 to 2.

Grilled Goat Cheese with Pine Nuts and Raspberry Vinaigrette

Ingredients:
2 cups loosely packed baby field greens
4 ounces pancetta, diced into lardon cubes.
7 tablespoons pine nuts, lightly toasted till golden brown in pan or oven
3 pieces of soft to firm goat cheese

Vinaigrette
1 pint raspberries, fresh or frozen
6 tablespoons vegetable oil
2 tablespoons white wine vinegar
pinch salt and pepper

Directions:
Place pancetta lardons on top of the goat cheese and place under broiler until golden brown and cheese begins to melt. Scatter pine nuts over plate, and build your leaves up in the middle.

Place the grilled goat cheese around the leaves then drizzle with vinaigrette.  Buttered new potatoes will go well to finish the dish!

Vinaigrette
Blend all together in a processor, adjust consistency with a little extra oil, vinegar or warm water depending on your taste.

Gruyére Soufflé

Ingredients:
1 1/2 cups milk
2 tablespoons butter
1 1/2 teaspoons salt
black pepper
pinch of cayenne pepper
3/4 cup unflavored bread crumbs
4 ouncesGruyére, shredded
1 garlic clove, crushed with a little salt
4 eggs, separated

Directions:
Preheat oven to 375°F.

Place bread crumbs in mixing bowl. Bring milk to a boil in saucepan, then stir in butter, salt, and peppers; pour mixture over bread crumbs. Add garlic and Gruyére and return to the pan. Stir over moderate heat until cheese melts. Beat in egg yolks, and let mixture cool slightly. Whip egg whites until stiff;  fold into the mixture. Pour into buttered pie pan (not more than three-quarters full) and bake about 40 minutes.

Ham and Fontina Quiche

Ingredients:
Crust
1 cup all-purpose flour
1/2 cup plus 2 tablespoons butter
1/2 teaspoon salt

Filling
6 oz Fontina Val d‛Aosta, diced
6 oz ham, diced
3/4 cup heavy cream
2 egg yolks
pinch of salt

Directions:
Preheat oven to 400°F.

Place flour on work surface together with butter. Mix together by hand so that the flour absorbs the butter. Make a hole in the middle and add a little water to make a soft pastry. Form into ball, wrap in foil, and set aside for about 20 minutes. Then flatten the pastry so that it will fit the shape of a baking dish.
In a bowl, mix the Fontina Val d‛Aosta, ham, cream, and egg yolks. Pour over pastry base and bake 20 minutes.

Serves 4.

Ham and Gouda Enchiladas

Ingredients:
6 flour tortillas
3/4 cup crème fraîche
1 pound diced cooked ham
1 tablespoon canned chipotles, sliced thinly
6 tablespoons Coastal Cactus Salsa
4 ounces grated Boerenkaas or other gouda varieties
1/2 cup fresh cilantro
salt and pepper to taste

Directions:
Preheat oven to 350°F.

Spread each tortilla with crème fraîche, then assemble with corn, ham, chipotle, cheese, and herbs in a band down the middle. Bake 20 minutes. Top with salsa and garnish with remaining cilantro.

Ham and Grilled Vegetables Rolls

Ingredients:
2 tablespoons olive oil
1 garlic clove, chopped
2 tablespoons chopped fresh oregano, or another herb of your choice (basil, thyme, rosemary, etc.)
salt and ground black pepper to taste
3 green zucchinis, cut into slices 1/4-inch thick (total of 12 slices)
2 yellow peppers, cut into 6 thick strips
1/3 pound spreadable goat’s cheese
6 slices Olymel Old-Fashioned Smoked Ham, cut in two (lengthwise)

Directions:
Preheat the oven to 425°F.

In a bowl, combine oil, garlic, herbs, and salt and pepper. Add vegetables and mix well until covered. Bake vegetables on metal baking sheet, turning halfway through to ensure both sides are golden.

Spread out 12 slices of zucchini on the work surface. Cover with half a slice of ham, followed by a strip of pepper. Place about 1 tablespoon goat’s cheese at one end and roll firmly, starting at the same end. Hold roll in place with toothpicks. Salt and pepper to taste. Place rolls in ovenproof dish, and bake for 7 to 10 minutes. Serve three rolls per portion on a bed of egg noodles.

Serves 4.

Ham Rolls Stuffed with Gorgonzola

Ingredients:
12 slices of ham
200g Gorgonzola
2 green celery stalks, chopped
head of parsley, chopped
chives (a few stalks), snipped
Worcestershire sauce
1 to 2 teaspoons cream
salt
1/2 clove garlic, chopped
Optional: figs, melon,  fresh fruit, or greens

Directions:
Remove crust from the Gorgonzola, cut and mix with fork adding 1 or 2 teaspoons of cream to obtain smooth cream. Add celery, parsley, chives, and garlic to Gorgonzola mixture; season with pinch of salt and shake of Worcestershire sauce. Mix well.

Lay slices of ham one by one and spread a layer of Gorgonzola mixture inside. Roll up ham slices. Garnish with figs or other fruit and salad. Cover and refrigerate about an hour before serving.

Serves 4.

Homemade Pizza

Ingredients:
1 cup warm water
1 tablespoon honey
1 package yeast
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon dried basil
1 teaspoon salt
1 280g jar Tuscan Pasta Sauce
1 8-ounce can tomato paste
1 ball mozzarella di bufala, sliced into thin rounds
1/2 cup grated Parmigiano Reggiano
toppings of your choice
cornmeal for dusting

Directions:
Preheat oven to 400°F.

Mix water and honey in large bowl. Sprinkle yeast over and let stand 5 minutes to dissolve. Add flours, basil, and salt and knead for five minutes. Let rise until doubled, about 30 minutes.

In a small bowl, mix pasta sauce and tomato paste until evenly combined.

Generously dust a pizza stone (or baking sheet) with corn meal, and place dough on stone. Punch dough down and roll or form with your hands into a 16-inch round. Bake crust 5 to 10 until set and just starting to brown.

Remove crust from oven and spread with prepared sauce. Evenly cover crust with chosen toppings. Cover toppings with slices of mozzarella and grated Parmigiano Reggiano. Bake pizza for 20 minutes or until cheese begins to brown. Allow pizza to cool 5 minutes. Cut into eight slices and serve with extra grated Parmigiano Reggiano.

Serves 4.

Huevos con Chorizo

Ingredients:
8 large eggs
1 chorizo, sliced
1 green pepper, julienned
1/2 red onion, finely chopped
salt and pepper
tortillas or sourdough bread
fresh cilantro
sliced avocado

Directions:
In a little oil, sauté onion and pepper. When almost done add sliced chorizo; cook just a couple of minutes, then set aside.

Scramble eggs as you would usually, and remove from heat. Stir in other ingredients, including salt and pepper to taste. Garnish with fresh cilantro and avocado.

Serve immediately with warmed tortillas or toasted sourdough bread.

Italian Brunch

Ingredients:
6 large eggs
4 ounces diced pancetta
1 cup sliced porcini mushrooms (if using dried, rehydrate beforehand)
3 ounces smoked ricotta, scamorza or smoked caciocavallo, cubed very small
3/4 cup diced onion
1 cup fresh basil, finely sliced
1 tablespoon freshly minced garlic
4 tablespoons butter with sea salt, divided use
pinch of dried thyme and oregano
1 cup orzo pasta
2 tablespoons shaved grana or Parmesan
fresh pepper
1 can chicken broth

Directions:
Preheat an 8-inch pot. Add 2 tablespoons butter, 1/2 of the diced onion, and garlic, and sauté for 2 or 3 minutes. Add broth to  pan and bring to boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in 2 tablespoons shaved cheese. Season with salt and pepper, and set aside. Whisk eggs, 1/2 cup basil, dried herbs, and smoked ricotta cheese; set aside.

In skillet melt 2 tablespoons butter over medium-high heat. Add pancetta, mushrooms, and remaining onion; cook 4 to 5 minutes. Add orzo to skillet and stir, then add egg mixture. Cook as desiredfor omelets cook, and carefully flip when underside browns; for scrambled, scramble away! Garnish with remaining basil and serve with toasted white country bread.

Jarlsberg Quiche

Ingredients:
1/2 cup sweet butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups cottage cheese
1 teaspoon Dijon mustard
9 eggs
11 ounces cream cheese
3/4 pound Jarlsberg, shredded
3/8 cup Parmigiano Reggiano or Grana Padano, grated

Directions:
Preheat oven to 350°F.

In a saucepan, melt butter over medium-low heat, add flour, and stir until just bubbling.. Slowly add milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.

Mix baking powder, mustard, and salt into cottage cheese. Beat eggs well, then beat in softened cream cheese and cottage cheese mixture. Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and grated cheese. Pour into two buttered 10" pie plates. Bake about 45 minutes or until puffed and browned. Cut each quiche into eight large wedges.

Serves 6 people.

Jarlsberg Lite Quiche

Ingredients:
1/2 cup sweet butter
1/2 cup all-purpse flour
1 1/2 cups whole milk
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups cottage cheese
1 teaspoon Dijon mustard
9 eggs
11 ounces cream cheese
3/4 pound Jarlsberg, shredded
1.25 pounds Parmigiano Reggiano or Grana Padano, grated

Directions:
Preheat oven to 350°F.

In a saucepan, melt the butter over medium-low heat. Add flour, and stir just until mixture bubbles. Slowly add milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.

Stir baking powder, mustard, and salt into cottage cheese. Beat eggs well, then beat in softened cream cheese and cottage cheese mixture. Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and grated cheese. Pour into two buttered 10" pie plates.

Bake about 45 minutes or until puffed and browned. Cut each quiche into eight large wedges.

Serves 6 people.

Kefalotyri Omelet with Red Onion and Herbs

Ingredients:
7 to 10 ounces Kefalotyri cheese
2 red onions
3 tablespoons olive oil
6 eggs
3 tablespoons parsley, finely chopped
3 tablespoons mint leaves, finely chopped
salt
freshly ground pepper

Directions:
Finely grate the cheese, peel and slice the onions. Heat oil in a heavy oven-proof skillet and stir fry the onion rings until translucent, about 5 minutes.

Beat the eggs until blended, stir in the grated cheese, herbs, salt, and pepper. Pour the egg mixture onto onions and fry until half done, about 5 minutes. Place the skillet under a hot grill until the top is set, about 3 minutes. Serve immediately.

Serves 4 to 6.

Korma Kale with Coconut

Ingredients:
1/4 cup shredded coconut, dried, unsweetened
2 tablespoons vegetable oil
1 large bunch kale (or collard greens), roughly chopped
1  jar (15 ounces) Maya Kaimal Classic Korma
1/4 cup water

Directions:
Toast coconut by warming a small sauté pan over medium heat and add coconut. Cook coconut, stirring constantly, until it reaches a light cinnamon color. Remove from pan immediately and set aside.

In a medium pot, combine kale, Classic Korma sauce, and water. Cover and cook over low heat until kale is tender and dark green, about 10 to 15 minutes. Add more water if kale begins to stick to the pan.

Stir in toasted coconut and serve as a side dish or wrap filler.

Serves 4.

Ladotiri, Shrimp, and Tomatoes

Ingredients:
12 ounces medium shrimp, peeled and deveined
6 ounces shaved ladotiri cheese
3 fresh tomatoes, coarsely chopped
1/2 cup pitted Kalamata olives
3 tablespoons extra virgin olive oil
3 tablespoons fresh parsley, finely chopped
1 clove garlic, chopped
1 teaspoon oregano, dried
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Directions:
Preheat oven to 350°F.

Mix all ingredients and place in small baking casserole. Bake, uncovered, for 30 to 35 minutes. Serve immediately. Serves 6 as appetizer, or serves 4 with pasta.

Leafy Artichoke and Crisp Prosciutto Salad

Ingredients:
1 10-ounce jar artichokes in oil
12 prosciutto slices, each cut into three pieces
large bag (7 ounces) small leaf salad
crusty bread to serve

Dressing
11 teaspoons clear honey
11 teaspoons Dijon or wholegrain mustard
2 tablespoons wine vinegar
salt and pepper
6 tablespoons olive oil, plus extra for frying

Directions:
Tip artichokes into a sieve to drain, then slice them. Heat a little olive oil in a large frying pan, then fry the prosciutto pieces quickly in batches over high heat until crisp. Drain on paper towel.
 
Tip salad leaves into large bowl. Put honey, mustard, vinegar, salt, and pepper in a bowl and whisk well until thickened. Gradually whisk in the olive oil.
Just before serving, add the artichoke slices to the leaves and toss in the dressing. Divide between six side plates and pile the crisp prosciutto on top.

Serve with warm crusty bread.

Leaves of Chevre and Tomato

strong>Ingredients:
1/2 cup rum
1 tablespoons honey, plus more for garnish
12 small dried prunes
12 thin slices bacon
about 6 slices whole wheat bread
2 four-ounce logs Vermont Chèvre “Classic”
4 small tomatoes

Directions:
In small saucepan, combine rum and honey; stir over low heat until rum is warm and honey has dissolved. Remove from heat and stir in prunes. Cover and let steep for about 1 hour.

In skillet or microwave, cook bacon until browned but not crispy; cut strips into thirds and set aside.

Preheat oven to 400°F.
.
With 2-inch cutter or small glass, cut 12 rounds from bread slices. Arrange on baking sheet. Cut each log of chèvre into 12 slices. Cut each tomato into 6 slices. Top each bread round with 1 slice tomato, followed by piece of bacon, then slice of chèvre. Repeat layers. Chop remaining bacon into smaller pieces and sprinkle on top. Set one marinated prune on top of each stack. Bake for 5 minutes, or until heated through.

Place two layered stacks on each of 6 small plates, drizzle with a little additional honey and serve.

Serves 4.

Leelanau Cheese Tart

Ingredients:
1 shortcrust pastry (about 12 ounces) for 10-inch pie (or your favorite pastry)
6 ounces Parmesan cheese, grated
8 ounces raclette cheese, grated or thinly sliced
2 eggs, separated
3 tablespoons flour
1 cup milk
1 cup half-and-half or sour cream
pinch salt and black pepper
pinch nutmeg

Directions:
Preheat oven to 375°F.

Press pastry into bottom and up sides of 10-inch pie plate. Prick the bottom and sides of crust with fork. Cover bottom with Parmesan and raclette cheeses.
In medium bowl, combine egg yolks, flour, milk, half-and-half, salt, pepper, and nutmeg. In separate bowl, beat egg whites into milk mixture and pour over cheeses. Bake for 30 to 40 minutes or until a knife inserted in center comes out clean. Serve immediately.

Serves 8.

Note: Store-bought pie crust also acceptable.

Melon Cream with Thin Cured Ham Slices, Crisp Potato, and Avruga

Ingredients:
2 small onions
pulp of 1 melon
3.5 ounces finely cut Serrano ham
1 cup half-and-half
1 cup chicken stock
extra virgin olive oil
one small potato
avruga

Directions:
Chop onions into large pieces and sauté over low heat for about 15 minutes. Add melon pulp in pieces, and set some balls aside to garnish. Stir in stock. Let cook 20 minutes; beat to a smooth cream. Stir in half-and-half. Add salt to taste and let cool in refridgerator. Cut potato into thin slices and fry in very hot oil..

Serve the cream and arrange some melon balls, the crisp potato, a teaspoonful of avruga, the thin slices of cured ham with a few drops of olive oil on top in the centre of the dish.

Serves 4.

Monte Veronese and Zucchini Gratin

Ingredients:
3.5 ounces of Monte Veronese cheese
4 zucchini
1 egg
chopped parsley
salt and pepper

Directions:
Preheat oven to 350°F.

Boil zucchini in salted water for 3 minutes. Cut lengthwise and take out pulp. In a mixing bowl mix the removed pulp with the egg, and add cheese and parsley; salt and pepper to taste. Put this filling into the zucchini, and place them in a greased Pyrex baking dish. Bake about 15 minutes.

Serves 4.

Mushroom and Manchego Cheese Timbale

Recipe by Penelope Casas.

Ingredients:
2 tablespoon butter
2 cup carrots, very finely chopped
2 large scallions, finely chopped
1 1/2 cups (about 1/4 pound) finely chopped mushrooms
11/3 cups heavy cream
3 eggs
1 teaspoon salt
1/4 teaspoon paprika, preferably Spanish style
generous grating of nutmeg
2 cup grated Spanish Manchego Cheese

Directions:
Preheat oven to 325°F.

Melt 1 tablespoon butter in a skillet and sauté carrots and scallions slowly for about 5 minutes, until carrots are tender. Turn up heat, add remaining tablespoon of butter, and sauté mushrooms for a minute or so.

In a medium bowl, lightly beat together cream, eggs, salt, paprika, and nutmeg. Stir in cheese and sautéed vegetables. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie). Bake 25 minutes, or until a knife inserted in the custard comes out clean. Unfold and serve warm.

This recipe may be made in advance; to reheat, cover with foil and return to the bain-marie for 10 minutes.