This week's Recipes ...
Click here for last week's recipes

(See Weekly Order page for individual  basket contents)

Roma Tomatoes
Red Onions
Colossal Garlic
Fresh Basil
Ambrosia Apples
Valencia Oranges
Healthy Recipes Collections
click here
Healthy Juicing Recipes
Click here for Juicing Recipes
Friday February 12th 2016
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
Reduce High Blood
 - DASH - diet click here
Valentines Day Recipes

We think that food should be fun, and healthy food is no excception.
The following seven are foods that many civilizations have long believed increase sexual desire or pleasure:
Asparagus. Some claim that people who eat asparagus have many lovers; others think it’s just that the phallic
shape of the spears suggest sexuality. We know for certain asparagus is packed with vitamin E, which can help boost
sexual stamina and performance.
Arugula. Associated with a lesser known Roman god of fertility, arugula was popular among the ancient Romans
and Eqyptians.
Garlic. The ancient Romans so believed in the love powers of garlic that they consecrated it to the goddess of
fertility, Ceres.
Saffron. Pricey, but worth a shot: It's believed to stimulate sexual desire in women.
Shrimp. An iodine deficiency can result in reduced sex drive, and shrimp provides iodine. “Best of all, shrimp
protein breaks down in the body to the amino acid phenylalanine, proven to increase levels of sex drive–boosting
neurotransmitters in the brain," according to
Chocolate. Some say the great Aztec ruler Montezuma so believed in the power of chocolate as an aphrodisiac
that he would drink large volumes of a chocolate elixir before heading into his harem; in modern days, scientists have
shown that chocolate causes a release of the same hormone released during sexual intercourse, and serves up a
healthy dose of serotonin, sometimes called the “feel good” hormone.
Strawberries. Maybe it’s just the cute heart shape, or the fact that they can be dipped in chocolate or whipped
cream and fed to your lover. Whatever the reason for their power, strawberries have been considered an aphrodisiac
since ancient Rome.
... Wishful thinking? Who knows, but pack the kids off to Grandma’s for the night, cook a romantic Valentine’s dinner
for two at home, and see how things heat up!

Quick Bruschetta for Two
•        Prep Time: 5 mins
•        Total Time: 10 mins
•        Servings: 2
o        1/4 cup cherry tomatoes, quartered
o        2 tablespoons mozzarella cheese, shredded
o        1 tablespoon parmesan cheese, grated
o        1 tablespoon fresh basil, chopped
o        2 teaspoons Italian dressing
o        2 slices French bread, 1/4-inch thick
o        1 garlic cloves, peeled
1.        In a small bowl, mix together the quartered tomatoes, cheeses, basil and dressing.
2.        Lightly toast the 2 slices of bread, rub the toasted bread with the peeled garlic.
3.        Spoon the tomato mixture on top of bread and place the under a broiler just until the cheese begins to melt.
4.        Serve warm and enjoy!

Arugula Salad with Roasted Asparagus
Serves 2
Roasting asparagus brings out a deep, earthy taste and allows the tender spears to pair more easily with wine.

4 cups baby arugula leaves, loosely packed
8 asparagus spears
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmigiano Reggiano cheese
Preheat oven to 400° F. Snap off tough ends of asparagus and toss with about 1/2 tablespoon of the olive oil on a
baking sheet lined with foil. Lay spears in a single layer and sprinkle with salt and pepper. Roast until tender crisp
and slightly charred, about 5-10 minutes depending on thickness of the spears.
While asparagus is roasting, combine remaining olive oil, vinegar, mustard, salt and pepper and whisk to combine. To
serve, toss arugula with dressing and divide evenly between two plates. Top with asparagus spears, sprinkle cheese
on top, and serve immediately.

Garlic Shrimp with Noodles•         
•        Prep Time: 10 mins
•        Total Time: 20 mins
•        Servings: 6
About This Recipe
"A simple, fast, and delicious recipe! Scallops, lump crabmeat (careful not to break up the lumps while cooking), or
lobster can be substituted for the shrimp."
o        16 ounces uncooked rice or 16 ounces egg noodles
o        2 tablespoons vegetable oil or 2 tablespoons olive oil
o        1 tablespoon butter
o        10 cloves garlic, minced
o        1 scallions, chopped
o        1 lb shrimp, shells removed and de-veined
o        1 1/2 cups whole milk
o        1 cup grated parmesan cheese
o        2 tablespoons butter
o        1/8-1/4 teaspoon cayenne pepper, to taste
o        1 tablespoon lime juice
1.        Cook the noodles according to package directions; drain, set aside.
2.        Heat the oil and butter in skillet, then add garlic and scallion; cook while stirring for about 2 minutes.
3.        Add the shrimp and sauté for about 2 minutes until they begin to turn pink (don't overcook).
4.        Add the milk, Parmesan cheese, butter, cayenne, and lime juice and cook, stirring, about 4 to 5 more minutes
until sauce is created.
5.        Toss the shrimp and sauce with the cooked egg noodles, serve, and enjoy!
6.        Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for
the shrimp.

Chocolate Pudding Cakes
Serves 2
These decadent pudding cakes are quite rich, and I find that sharing one is satisfying enough. Use organic fair trade
chocolate if you can. You can make these up to four hours in advance and keep them at room temperature, loosely
covered with plastic, until dinner; refrigerate any leftovers.
1/4 cup sugar
2 tablespoons water
2 1/2 ounces bittersweet chocolate, 62-70% cacao
3 tablespoons butter, room temperature
1 egg
1 tablespoon flour
1/2 cup sliced strawberries
Mint leaves for garnish
Preheat oven to 325° F. Butter the insides of two 6-oz. ceramic ramekins, and then dust liberally with sugar. Place
inside a glass baking dish and set aside.
Combine sugar and water in a small pan and heat until the sugar dissolves. While sugar is dissolving, roughly chop
chocolate and place in a small bowl; pour hot syrup over the chocolate, stirring until all the chocolate is melted. Add
butter, 1 tablespoon at a time, whisking until fully incorporated before adding the next piece. Whisk in egg and then
Divide batter evenly between the two prepared ramekins. Create a water bath by filling the baking dish with hot water
to halfway up the outsides of the ramekins and place entire baking dish into oven. Bake until cakes have risen and
tops just barely begin to crack, about 50-60 minutes. Remove from oven and carefully remove ramekins from water
bath. Let sit for 2 minutes, then using a hot pad, invert cakes onto dessert plates. (Note that the cakes will be difficult
to move once they adhere to the plates.) To serve, spoon sliced strawberries onto cakes and garnish with mint leaves


Basil-Arugula Pesto

3/4 cup extra-virgin olive oil
3 cups (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon peel
2 tablespoons lukewarm water

Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4
cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can
be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

Roasted Tomato, Arugula and Mozzarella Salad

4 plum tomatoes, cut in 1/2 and seeded
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 (5-ounce) box baby arugula
1 (8-ounce) package baby mozzarella balls, drained
1/4 cup chiffonade basil leaves
Balsamic vinegar

Preheat the oven to 450 degrees F.

Add the tomatoes to a shallow 2-quart casserole dish in a single layer.

Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing.
Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.

In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the
dish. Drizzle with some good balsamic and season with salt and pepper, to taste.
Recipe courtesy of The Neelys

Arugula and Apple Salad

One 5 ounce bag of Baby Arugula
1 Honeycrisp Apple (Fuji or Pink Lady would be a good substitute), thinly sliced
¼ cup Chives, thinly sliced
Handful of Cherry or Grape Tomatoes, halved
¼ cup Apple Cider Vinaigrette
For the Vinaigrette
¾ cup Apple Cider
⅓ cup Apple Cider Vinegar
1 tablespoon Dijon Mustard
½ teaspoon Kosher Salt
1 cup Extra Virgin Olive Oil

Bring the apple cider to a boil in a small pot on medium heat. Once boiling, reduce the heat to low and let the cider
simmer until the liquid reduces by half. It won't take too long. Allow to apple cider cool.

Place the reduced cider, apple cider vinegar, Dijon mustard, and Kosher salt in a small mixing bowl and whisk
vigorously. While continuing to whisk, slowly drizzle in the olive oil.

When ready to serve: Dress your salad before plating. Combine the arugula, apple, chives, and tomatoes in a large
mixing bowl. Drizzle in the vinaigrette, gently tossing the salad to thoroughly incorporate the dressing.

*I always start with a smaller amount of the dressing, incorporate it, and then taste, adding in more if necessary. You
can always add more vinaigrette, but can't undo an overdressed salad.

Asparagus Salad Topped with Poached Eggs

2 bunches asparagus (about 1 pound each), trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon minced shallot
1/2 teaspoon dry mustard
4 large eggs
1/4 cup distilled white vinegar
1 7-ounce bag baby arugula (about 10 cups)
1/2 cup thinly shaved Parmigiano-Reggiano cheese (see Tip)

Preheat oven to 450°F.
Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large
rimmed baking sheet. Roast, stirring once, until very tender, 15 to 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper,
lemon zest, lemon juice, shallot and dry mustard in the bowl. Set aside 4 teaspoons of the dressing in a small bowl. #
When the asparagus is done, set aside to cool while you poach the eggs.

When the asparagus is done, set aside to cool while you poach the eggs.

Break each egg into its own small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to
a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up
from the bottom of the pan. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a
time. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon,
transfer the eggs to a clean kitchen towel to drain for a minute.

Toss arugula with the dressing in the large bowl. Divide the salad among 4 plates. Top with asparagus and a
poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.

Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 1 day.
Tip: To make shaved cheese for topping salads or pasta, use a vegetable peeler to thinly shave slices off a block of
hard cheese, such as Parmigiano-Reggiano, Asiago or Pecorino Romano.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Penne with Brown Butter, Arugula, and Pine Nuts


1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1 pound penne pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts (see Cook's Note)
2 tablespoons capers, rinsed and drained

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth.
Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still
firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the
butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta,
dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1
tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F
oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Recipe courtesy of Giada De Laurentiis

Top 5: Uses for Arugula Besides Salad

1.        Put it on pizza.
2.        Wilt it in a pot of pasta.
3.        Make pesto.
4.        Use on sandwiches, instead of lettuce.
5.        Make soup

Celery and Red Onion Salad Recipe

4 tablespoons olive oil
1 small red onion, thinly sliced
3 cups thinly sliced celery (include the leaves if they are attached to the stalks)
3 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup grated Parmigiano-Reggiano or other hard cheese

Warm 2 tablespoons of olive oil over medium heat. Add the onion and saute until the onion is soft and lightly
browned, about 20 minutes. If the onion begins to burn around the edges, turn the heat down slightly.

In a large bowl combine the cooked onion and celery.

In a smaller bowl, whisk together the remaining olive oil (2 tablespoons), lemon juice and salt. Pour the dressing over
the onion and celery.

Celery, Red Onion and Orange Salad Recipe

200g Celery, Raw, Trimmed, Average
25g Onions, Red, Raw, Average
145g Oranges, Fresh, without Peel, Average
2 Tsps/10ml Oil, Olive, Average
10ml Vinegar, Balsamic, Average
1g Pepper, Black, Freshly Ground, Average

Put the olive oil, vinegar and pepper into a small container with a lid. Shake until well blended.
Peel the onion and orange and thinly slice. Finely chop the celery.
Lay the orange slices on a plate. Distribute the celery and onion on top.
Drizzle with the dressing and serve.

Shredded chicken with celery and basil

2 garlic cloves, finely chopped
2 thai chilies, finely chopped
⅓ cup ginger, cut into thin strips
2 boneless chicken breasts (about 1 lb)
1 cup fresh basil, roughly chopped
4 celery stalks, chopped on the bias
1 tbsp sesame seeds
2 tbsp vegetable oil
½ medium size onion, finely chopped
4 tbsp thai fish sauce
2 tbs soy sauce
2 tsp granulated sugar
lime wedges to serve

Fill a medium size pot of water halfway and bring to boil.

Cut the chicken in half horizontally and then quartered. In deep skillet over med/high heat, add oil, ginger, garlic,
chilies, and onions. Cook for 5 minutes until onions are soft. Add celery and cook another 5-7 minutes, until slightly
caramelized. Turn off the heat and set aside.

When the water is boiling, turn it off and add the chicken piece, making sure they're all submerged.

Cover and leave for 10 minutes.

Take chicken out of the water and let cool to room temperature (I put the chicken on a plate and leave it in the freezer
for 5 minutes, this cools it down quickly). With your hands shred the chicken and add to the pan on top of the celery.
Turn on the heat to medium, stir a few times, add the fish sauce, soy and sugar, and basil. Cook for a minute, or until
the chicken is hot. Serve with lime wedges and rice.

Celery Roasted with 20 Cloves of Garlic

8 stalks celery, cut on the diagonal into 1/2-inch pieces
20 clove garlic, peeled and cut in half length-wise
2 Tbsp olive oil
2 Tbsp chopped celery leaves
fleur de sel or medium-coarse sea salt, to taste

1. With the rack in the middle position, preheat the oven to 180°C (350°F).
2. On a baking sheet, combine the celery, garlic and oil. Season with salt.
3. Roast for about 10 minutes, stir, and roast for about 10 minutes more. Sprinkle with chopped celery leaves and
adjust the seasoning.
4. Serve with grilled meats.

Pasta with Roasted Tomatoes and Garlic

1 tablespoon kosher salt
8 ounces uncooked spaghetti
1/4 cup extra-virgin olive oil, divided
2 pints multicolored cherry tomatoes
4 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved
1/4 cup small basil leaves

Preheat oven to 450°.

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in
a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking
liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add
oil mixture to pan with pasta; toss to coat.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine.
Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2
teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.


Note: Also great mixed into mashed potatoes.

large heads of garlic
1/4 cup olive oil
Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil
and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until
garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.

Garlic Celery Soup

4 celery stalks, chopped
4 garlic cloves, chopped
1 tbsp. of margarine
2 tsp. of chicken Boullion
4 cups of water

Put a saucepan on medium heat and add the margarine. Once melted add the chopped garlic cloves and sauté until
aromatic. Then add the chopped celery and sauté for a few minutes.

Add the water and the bullion to dissolve. Cover and let cook for approximately 20-25 minutes or until the celery is the
texture and softness of your liking.

Garlic-Tomato Toasts

2 slices whole-wheat country bread
1 small clove garlic, cut in half
1/2 teaspoon extra-virgin olive oil
1 small plum tomato, cut in half
Kosher salt & coarsely ground pepper, to taste

Grill or toast bread. Rub one side of the toasted bread with the cut-side of a garlic clove half and drizzle with extra-
virgin olive oil. Rub with the cut-side of a tomato half. Sprinkle with kosher salt and coarsely ground pepper.

Tomato Pasta with Arugula and Parmesan

1 lemon, zested and juiced
5 cups assorted cherry tomatoes, halved
¼ cup olive oil
¼ cup snipped fresh chives
4 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon cracked black pepper
10 ounces dried linguine pasta
4 cups baby arugula
½ cup shaved or coarsely shredded Parmesan or Parmigiano-Reggiano cheese
Cracked black pepper (optional)

In a medium bowl, combine the zest (about 2 teaspoons) and juice (about 3 tablespoons) of the lemon, the tomatoes,
oil, chives, garlic, salt and 1/2 teaspoon pepper.

In a large pot, cook the linguine according to package directions. Drain pasta and return to pot. Return pot to medium
heat. Add tomato mixture and stir to combine. Heat through. Add arugula and stir just until arugula wilts. Serve topped
with Parmesan and additional pepper, if desired.

Heirloom Tomato and Onion Quiche

½ 15 -ounce package (1 crust) rolled refrigerated unbaked piecrust
12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into
1/4-inch-thick slices
1 tablespoon butter
½ cup chopped onion (1 medium)
3 eggs
¾ cup half-and-half, light cream or milk
3 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)

Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp
edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes.
Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven
temperature to 375 degrees F.

Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium
heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.

In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.

To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange
a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle
paprika over egg mixture.

Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for
the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.

Lemon-Basil Vinaigrette

1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh basil
1 tablespoon white balsamic vinegar
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Whisk together olive oil, lemon juice, basil, vinegar, garlic, sugar, salt, and pepper in a small bowl until blended.
Refrigerate up to 2 days.

Chicken Salad With Apple and Basil

46-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4cup fresh lime juice (from 2 to 3 limes)
1tablespoon white wine or rice vinegar
2tablespoons light brown sugar
4scallions (white and light green parts), thinly sliced
2Granny Smith apples (peeled, if desired), diced
1/3cup roasted peanuts, roughly chopped
2tablespoons thinly sliced fresh mint
1/2cup thinly sliced fresh basil

Pat the chicken dry with paper towels. Pound it to an even thinness.
Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon
pepper and bring to a gentle simmer.
Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.
Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the
scallions and apples and toss.
Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½
teaspoon pepper.
Toss and divide among individual plates.

Red Onions
Red Onion Jam

2 tablespoons olive oil
2 pounds red onions, halved and thinly sliced
1 cup dry red wine
1/3 cup light brown sugar
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just
translucent, 8 to 10 minutes, stirring occasionally.

Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens
and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer
onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks,
letting onion jam return to room temperature before using.

Tomato, Sweet Onion, and Celery Salad

2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick
1 sweet onion, preferably Vidalia, sliced crosswise 1/8 inch thick
3 celery stalks with leaves, thinly sliced crosswise
2 tablespoons thinly sliced fresh basil
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons heavy cream
Coarse salt and freshly ground pepper

Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over
salad; serve immediately.

Baked Apples

2 1/2 ounces of rolled oats (Not sir)
4 ounces all purpose flour
5 ounces light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will due in a pinch)
Honey (Tupelo would be my choice)

Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture briskly between your finger tips
until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to
keep the butter firm. (see note)

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a paring knife, cut a
cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a
pumpkin when carving a Jack O'Lantern. Remove the top and discard.

Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of
the apple.

Place apples on a baking sheet or pie dish and fill, almost to the top, each center with honey. Spoon in mixture till full,
then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.

Bake on the top or middle rack of a 350 degree oven for 40 minutes or until the oat filling is golden brown. To check if
apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes
before serving.


2 Fuji apples, diced (1/4 inch)
Juice of 1/2 lemon
2 ribs celery, diced (1/4 inch)
1/2 cup coarsely chopped walnuts
1/3 cup golden raisins
1/4 cup reduced-calorie mayonnaise
1/4 cup low-fat sour cream
Salt and freshly ground black pepper, to taste

Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and
sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly
covered, small plastic containers.

Orange and Red Onion Salad
5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces (200 grams) Manchego cheese

Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate
then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with
a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little
chunks. Scatter these over the top of the salad and serve straight away.

(c) Jamie Oliver 2003

Fresh Orange-Apple Chutney

1 ½ navel oranges
1 Golden Delicious apple, peeled, cored, cut into 1/3-inch cubes
½ red onion, coarsely chopped
1/3 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chile
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon agave nectar or honey
1 teaspoon (generous) garam masala
1 teaspoon minced peeled fresh ginger

Cut all peel and white pith from oranges, following contour of fruit. Cut segments into 1/3-inch cubes; place in medium
bowl. Add all remaining ingredients; toss to blend. Season to taste with salt. DO AHEAD Can be made 8 hours ahead.
Cover and chill.

Sautéed Asparagus with Olives and Basil

2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 pounds medium asparagus, trimmed and cut into 2-inch pieces at an angle
Kosher salt and freshly ground black pepper
3 tablespoons pitted kalamata olives, slivered
2 tablespoons chopped fresh basil

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30
seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright
green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

Grilled Asparagus

1 1/2 lb medium asparagus (24), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt
Special equipment: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes

Prepare grill.
Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch
(see photo, above). Brush asparagus with oil and season with kosher salt.
Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
Cooks' notes:
• The parallel skewers make it easier to turn the asparagus. • If outdoor grilling isn't an option, asparagus may also
be grilled in a well-seasoned ridged grill pan over moderately high heat.


1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

For Quesadillas:
Preheat oven to 500°F.

In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well.
In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well.

Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven
halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into
1/2-inch-thick slices.

Preheat broiler.
Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and
coriander among them. Cover quesadillas with remaining 4 tortillas.

Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown,
about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.

Make cumin lime cream while quesadillas broil.

For Cumin Lime Cream:
In a small bowl, whisk together well cream ingredients.

Cut quesadillas into wedges and serve with cumin lime cream.

Strawberries (Jumbo)
Chilled Strawberry Soup

3 cups sliced fresh strawberries
1 cup plain Greek yogurt
1/2 cup Riesling
1/3 cup sugar
Garnishes: olive oil, freshly ground pepper, sliced fresh strawberries

Process 3 cups sliced fresh strawberries, Greek yogurt, Riesling, and sugar in a blender or food processor until
smooth, stopping to scrape down sides as needed. Cover and chill 2 hours. Garnish with a drizzle of olive oil, freshly
ground pepper, and sliced fresh strawberries.

Strawberry-Orange Trifle

1 qt. strawberries, halved
4 oranges, sectioned and halved
2 tablespoons orange liqueur or orange juice
3 tablespoons sugar
1 1/2 cups whipping cream
1 (11.3-oz.) jar lemon curd
1 ½ sleeves shortbread cookies, crushed
Garnish: fresh mint sprigs

Toss together first 4 ingredients, and let stand at room temperature 10 minutes.

Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase
mixer speed, beating until medium peaks form.

Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers
once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours.
Garnish, if desired.

Strawberry-Lemonade Jam

2 1/2 cups coarsely chopped fresh strawberries
3/4 cup sugar
1/4 cup fresh lemon juice
3 tablespoons cornstarch

Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back
of a spoon to squeeze out juice; discard pulp. Stir in sugar.

Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over
medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam;
chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

Strawberry Vinaigrette

1/4 cup Strawberry-Lemonade Jam
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons water
1 teaspoon sugar
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Whisk together Strawberry-Lemonade Jam, olive oil, vinegar, water, sugar, garlic, salt, and pepper.