Raspberry Sorbet

Ingredients:
6 Cups Raspberries (or two bags of frozen berries)
1/4 C plus 2T Water
1 1/4 C Simple Syrup

Blend raspberries and water in food processor until smooth.
Pour through fine mesh strainer, extracting as much liquid as possible.
Discard solids, pour liquid into an airtight container and refrigerate at least 8 hours.
Combine raspberry juice and simple syrup in ice cream maker and stir for 7-12 minutes or until desired consistency.
Transfer to airtight container, freeze for at least 2 hours.

Simple Syrup Recipe:
2 C Sugar
2C Water

Combine sugar and water in saucepan.
Bring to boil over medium-high heat.
Cook and stir until sugar dissolves completely - about 10 minutes.
Transfer to ice bath and stir until well chilled.
Refrigerate until ready to use.

Hot or Cold Pasta Salad

Ingredients:
2T Sliced Almonds Toasted
6oz Orzo (about 1 Cup)
3 Garlic Cloves, crushed
1lb Asparagus, cooked and cut into quarters
Zest of one lemon
1/4 C. Grated Parmesan
2T Olive Oil
3/4t Salt
1T Lemon Juice
2T Dried Cranberries

Directions:
To cook asparagus - I put about a cup of water in a pot and set it to boil. Then I add the asparagus and turn the pot down to simmer. I let it simmer until tender - I don't use the top to the pot. I also chopped the asparagus before cooking to make things easier. (HINT: to stop asparagus from cooking after you remove it from your pot, put it in a bowl of ice. This will chill it and stop the cooking process.)

Prepare orzo per package directions, drain.

Heat oil, saute garlic until soft.
Add asparagus, stir in orzo and salt and toss.
Remove from heat.

Add zest, juice, Parmesan and cranberries.
Season w/S&P
Top with toasted almonds.

Recipe from Jill Baldwin!

Rachel’s Radical Cheese-Stuffed Turkey Burgers

1 pound ground turkey breast
½ cup chopped onions
½ cup chopped green peppers
1 egg
¾ cup shaved zucchini (this is in place of bread crumbs to hold burgers together)
1 Tablespoon of finely chopped garlic
½ tsp salt
½ tsp garlic powder
1 tsp pepper
2 wedges of Laughing Cow Light Garlic and Herb Cheese
4 large iceberg lettuce leaves
4 sliced tomatoes

Makes 4 burgers
Each burger is about 4 ounces

Place the ground turkey in a large bowl and smash it against the sides of the bowl. Add the onion, peppers, egg and zucchini. Mash together with hands. (Sorry, this is gross but the best way to mix.)

Make 8 balls with the mixture. Take 1 ball and smash it flat (about 1 inch thick). Put ½ of the cheese wedge in the middle of the patty. Take another ball and place it on top of the cheese. Form a burger patty, pinching the sides to hold the cheese inside.

Grill or bake the burgers until cooked through. For baking, oven is at 350 degrees for about 30 minutes. Spray the baking dish to prevent the burgers from sticking.

Top burger with sliced tomato and use lettuce leaves for a bun.

Thought: Make all 4 burgers and use them for lunch, or dinner, the next day. They can be reheated in a microwave for 1 minute.

Giada's Farro with Cheese & Herbs

Ingredients

• Butter, for baking dish

Farro:

• 1 pound farro
• 8 cups water
• 2 tablespoons kosher salt

Filling:

• 2 cups (8 ounces) grated extra-sharp Cheddar
• 2 cups (8 ounces) grated mozzarella
• 1 cup whole milk
• 3 tablespoons herbes de Provence
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Topping:

• 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
• Extra-virgin olive oil, for drizzling

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.

Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.

Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.

Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.

Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

Giada's Apricot Oat Bars

Ingredients

• Vegetable oil cooking spray
• Filling
• 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
• 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
• Crust
• 1 3/4 cups all-purpose flour
• 1 packed cup light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 1 3/4 cups old-fashioned oats
• 1 cup (4 ounces) coarsely chopped walnuts
• 1 cup (2 sticks) unsalted butter, melted
• 1 egg, at room temperature, beaten
• 1 teaspoon pure vanilla extract

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Balsamic Chicken and Mushrooms

Ingredients

2 tsp vegetable oil

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

1 large garlic clove(s), crushed

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

2 cup(s) mushroom(s), small, halved

1/3 cup(s) canned chicken broth

1/4 tsp dried thyme, crumbled

Directions:

In a nonstick skillet, heat 1 teaspoon of oil.

· In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

· Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

· Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

· Serve chicken topped with mushrooms.

Bean Burger

Basically you take a drained and rinsed 15 oz can of cannelini beans, breads crumbs of a slice of whole wheat bread, a bit of fresh chopped garlic, a few leaves of fresh basil, a dash of olive oil, a 1/4 cup or so of toasted walnuts, salt and pepper, chopped onion, plus I added a few other herbs/spices). Put in food processor until combined and holds together. Form into 4 patties and grill.

Top with fresh avocado and tomato slices with a homemade yogurt based ranch dressing and serving on Arnold Sandwich things. Serving with some cucs drizzled with balsamic vinegar and feta cheese. Hope the family likes it!!

recipe from: Keri Feldman