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August 18, 2003

Aloha Pineapple "At Home" Smoothie
Jamba Juice, 1 cup pineapple juice 1 cup strawberries, frozen 1/2 cup bananas, frozen 1/4 cup nonfat plain fresh yogurt 1 cup pineapple sherbet 1/2 cup ice Pour the pineapple juice in a blender. Add strawberries, bananas, yogurt, sherbet and ice. Blend until smooth with a thick consistency. Makes about 3 cupsJuly 23, 2003Lotus Cup Summer Salad 1 Head butter lettuce 1 Medium size beet parboiled and diced 8 teardrop tomatoes cut in half variety of fresh herbs finely diced(parsley, thyme, basil) 2 oz. goat chesseDressing: 3 tablespoons dijon mustard splash of champagne vinegar 1/2 cup olive oil dash of lemon salt and pepper to taste clean and seperate butter lettuce into cups. Combine diced beets, tomatoes and fresh herbs. Toss with dressing to taste. Fill lettuce cups with beet mixture ant top with goat chesse. Serve with Bella Bru Anise Fig or potato Rosemary Bread. Makes 1 Large salad or 2 small salads. Salads may be eaten as a wrap or on plate. or 2 small salads. Salads may be eaten as a wrap or on plate.July 16, 2003

Pear Walnut Squares 1 3/4 cups flour 3/4 cup powered sugar 3/4 cup butter, softened 1 teaspoon cinnamon, divided 1/4 teaspoon salt 1/2 cup chopped walnuts 3 ripe Bartlett pears, peeled, cored, and sliced 3 large eggs 1/3 cup packed brown sugar 1 1/2 teaspoon vanilla extract Preheat over to 350 degrees. In a medium bowl, combine flour, powered sugar, butter, 1/2 teaspoon of the cinnamon and salt; mix well. Press mixture into the bottom of a 7x11-inch baking dish. Top with nuts and pear slices. In the same mixing bowl beat together eggs, brown sugar, vanilla, and remaining cinnamon until well combined; pour over pears. Bake for 35 to 40 minutes, or until set in center. Cool completely and cut into squares. Prep time: 15 minutes Cook time: 35 to 40 minutes Makes 12 servings Nutrients per serving: calories 175, fat 9.6g, protein 3g, carbohydrates 20g, sodium 41.2mg, fiber 1.1g.California Pear Pizza with Caramelized Onions and Prosciutto 1 1/2 tablespoon butter 1 large onion, peeled and thinly sliced 1/2 teaspoon sugar 4 individual size (4 inch) prepared pizza crusts 2 cups shredded mozzarella cheese 2 medium, ripe, Bartlett pears, cored and sliced 1/4 cup chopped Prosciutto 1/4 cup grated Parmesan cheese 1 tablespoon fresh thyme Melt butter in a large skillet. Add onions and cook over a medium low heat, stirring frequently for 25 minutes, or until onions are very soft and golden brown. Add sugar and cook for 5 more minutes. Preheat oven to 450 degrees. Place pizza crusts on a large baking sheet and top with equal amounts of mozzarella cheese, caramelized onions, pears, proscuitto, and Parmesan cheese. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Top with thyme and let cool slightly. Cut into wedges and serve. Prep time: 15 minutes Cook time: 40 minutes Makes 4 main-dish servings or 16 appetizer servings. Nutrients per serving: 548 calories, 25g fat, 28g protein, 56g carbohydrates, 5g fiber, 78mg cholesterol, 1003mg sodium.June 30, 2003

Roasted Eggplant Caponata Appetizer 3 medium eggplants, diced small 1/3 cup olive oil 1/4 cup olive oil 2 tbs chopped garlic 1/4 cup diced onion 1/4 cup diced celery 1/4 cup diced red and green bell peppers 4 tbs chopped fresh basil 4 tbs chopped fresh Italian parsley 1/4 cup apple cider vinegar 1/4 cup sugar 1/2 cup tomato paste small stuffed Green Olives (optional) Take eggplants (approximately 12 cups raw) and toss them in olive oil. Season with salt and pepper. Put on a sheet pan and roast in 325 degree oven, stirring occasionally until lightly browned. Set aside to cool. In a large sautÈ pan, put 1/4 cup olive oil, garlic, onion, celery, bell peppers, and sautÈ until fully cooked. Blend in basil, parsley, vinegar, sugar, tomato paste, and continue to cook gently 2-3 minutes. Add roasted eggplant and small stuffed green olives. Season with salt and pepper, mix well, and refrigerate. Serve with croistinis.June 26, 2003
Double Delicious Cookie Bars 1/2 cup margarine or butter 1 1/2 cups graham cracker crumbs 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 (12- ounce) package Hershey's Semi-Sweet Chocolate Chips 1 cup Reese's Peanut Butter Chips Preheat oven to 350 degrees (325 for glass dish). In a 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Tops with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Garnish as desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.June 24, 2003

Napa Cabbage and Sesame Seed Slaw Makes 8 ServingsWasabi Dressing 2 teaspoons wasabi powder (available at Asian markets and some supermarkets) 1 tablespoon water 2 cloves garlic, finely chopped 1 tablespoon finely grates gingerroot 1 tablespoon fresh lime juice 1/3 cup rice wine vinegar 1/4 cup peanut oil 1 tablespoon honey Kosher salt and freshly ground pepper Combine the wasabi powder and water in a small bowl. Whisk in the garlic, gingerroot, lime juice, vinegar, oil, and honey. Season with salt and pepper.Slaw 1 large head of napa cabbage, finely shredded 2 large carrots, peeled and finely shredded 4 green onions (white bulb and 3 inches of green,) finely sliced on the bias 1 cup finely sliced snow peas (string removed and sliced on the bias) Wasabi Dressing Kosher salt and finely ground pepper 1 tablespoon white sesame seeds, toasted (see note) 1 tablespoon black sesame seeds Combine the cabbage, carrots, green onions, and snow peas in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with sesame seeds. Note: To toast sesame seeds, place a heavy, dry skillet over a low heat and cook the seeds 2 to 3 minutes, tossing or stirring them so they don't burn. Remove from the heat as soon as they are toasted.June 6, 2003

HARD ROCK CAF
ROASTED VEGETABLE PASTA WITH PESTO Makes 4 servingsCan be served hot or coldYOU WILL NEED: Stock Pot Colander Kitchen Spoon Chef Knife Mixing Bowlv Sheet tray or roasting pan Food processor (for pesto sauce)FRESH BASIL PESTO SAUCE: 2 tablespoons Pine nuts; toasted 2 cloves garlic 2 3/4 cups fresh basil leaves 2 tablespoons grated fresh Parmesan cheese 2 teaspoons lemon juice 3 tablespoons extra virgin olive oil Mince Pine nuts and garlic in a food processor. Add basil, cheese and lemon juice; process until finely minced. Makes one cup. Can be prepared ahead of time & stored in refrigerator.ROASTED MEDITERRANEAN VEGETABLES: 1 cup medium button mushrooms 1 cup red bell peppers, cut julienne-style into 3/4" strips 1 cup asparagus, trimmed into 4" strips, with tips 2 T. melted butter Wash vegetables thoroughly and drain. Trim asparagus & bell pepper into appropriate size. Place vegetables in a large mixing bowl. Pour melted butter over vegetables and mix with hand to coat vegetables evenly. Place vegetables on a lined sheet pan and place in a preheated 450 oven and roast for 10 minutes or until mushrooms are a deep golden brown. Asparagus takes the longest to roast, then mushroom then bell peppers. Keep a close eye on the vegetables as they roast. Remove vegetables and allow to cool. Once mushrooms have cooled, cut in half lengthwise and set aside.PASTA: 40 oz. ziti pasta (about 6 cups cooked) 1 tsp. salt 4 T. olive oil Place water in a suitable stock pot. Add salt and bring to a full boil. Carefully add pasta and stir to avoid sticking. Return to full boil and cook for 8-10 minutes. Quickly strain pasta in a colander then place in an ice bath or shower with cold water (for cold pasta) and drain thoroughly. Toss with olive oil. Toss pasta, vegetables and pesto sauce until noodles and vegetables are lightly covered. (Hint: the pesto goes a long way, so add a little bit at a time). Garnish with shredded parmesan cheese and chopped fresh parsley.