Roasted Carrot and Avocado Salad

12 medium carrots

2 tsp. spice rub

2 Tbsp. olive oil

2C baby arugula

1/2C micro greens

1/3C toasted sunflowers seeds

2 ripe avocado, peeled and sliced (optional)

3 oz. Bulgarian feta cheese cut into small cubes

Vinaigrette

2 Tbsp. pear vinegar

2 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

salt and freshly ground pepper to taste

Preheat oven to 400F.  Toss the carrots with spice rub and olive oil and place on a cookie sheet.  Roast until tender, turning occasionally – about 20 minutes.  Slice each in half lengthwise and toss with two tablespoons vinaigrette.  Toss the avocado slices gently with two tablespoons vinaigrette.

Mix mache, micro greens and sunflower seeds together in a large salad bowl.  Gently fold in the feta cubes.  Divide salad among six plates and top each with two carrots and avocado slices.

MAKES:  6 servings

Chocolate Chocolate Chip Brownies

3 oz. bittersweet chocolate, cut into pieces

1/3C unsalted butter, room temperature

1C sugar

2 large eggs

½ tsp. vanilla

1/2C plus 2 Tbsp. flour

½ tsp. baking powder

½ tsp. salt

1/2C chocolate chips

Preheat oven to 350F.  Brush an 11 x 7-inch glass or ceramic dish lightly with butter.  Melt the chocolate and butter in the top of a double boiler.  Once melted remove the top bowl and set aside to cool slightly. 

Mix dry ingredients together in a bowl.  In a food processor pulse together the sugar, eggs and vanilla.  Add the cooled chocolate and pulse in.  Pulse in the dry ingredients just to combine.  Fold in the chocolate chips with a rubber spatula.

Spread the mixture into the prepared pan and bake 25 minutes or until the brownies just begin to pull away from the sides of the pan – do not overbake – they should still be soft when served.  Let cool to room temperature.  Cut into squares and serve.

MAKES:  12 – 16 squares

Macaroni and Cheese

3C whole milk

2 bay leaves

¾ - 1 lb. elbow macaroni

6 Tbsp. unsalted butter

5 Tbsp. flour

3C grated cheese, such as Cheddar or Swiss and a combination

1/2C freshly grated parmesan cheese

salt and freshly ground pepper to taste

1C panko bread crumbs or more to taste

Preheat oven to 400F.  Bring a large pot of water to a boil, add one tablespoon salt and return to the boil.  Add the macaroni and cook until al dente.  Drain but do not rinse.  Place in a large bowl.

Heat the milk in a small pan with the bay leaves.  Let stand.  In a small saucepan over medium-low heat, melt 5 tablespoons of the butter; when it is foamy add the flour and cook, whisking, until the mixture thickens.  Remove the bay leaves from the milk and add about ¼ cup of the milk to the hot flour mixture, stirring with a whisk all the while.  As soon as the mixture becomes smooth, add a little more milk and continue to do so until the milk is used up and the mixture is thick and smooth.  Add the cheese and stir in.

Pour the sauce over the macaroni and toss in the parmesan, and season with salt and pepper.  Use the remaining butter to grease a 10-inch rectangular or oval baking dish and turn the pasta mixture into it.  Sprinkle liberally with the bread crumbs and bake until the crumbs turn brown – about 15 minutes.  Serve hot.

MAKES:  8 servings

Fresh Fruit Cobbler

5C fresh fruit, cut in pieces or berries

1 Tbsp. lemon juice

3/4C sugar

1 Tbsp. cornstarch

pinch cinnamon

Biscuit topping

1-1-4C flour

1/4C sugar

1-1/2 tsp. baking powder

½ tsp. salt

2 Tbsp. unsalted cold butter, cut in pieces

2/3C cream or whole milk

Pinch cinnamon

2 Tbsp. sugar (to sprinkle on top of the biscuits)

vanilla ice cream (to serve with the cobbler)

Preheat oven to 425F.  Place fruits, lemon juice, sugar, cornstarch and cinnamon in a pot and stir to combine.  Bring just to a boil and turn out into a 9 x 2-inch dish.

In a food processor add the dry ingredients and pulse to combine.  Pulse in the butter and then the cream just to form a dough.  Pat out into a 7-inch square, cut into 6 pieces and place pieces on top of the warm fruit mixture.  Sprinkle biscuits with the sugar and bake until golden – about 25 minutes.  Cool slightly.  Serve warm with ice cream.

MAKES:  6 servings

Sausage Stuffed Mushrooms

2 Tbsp. unsalted butter

1 lb. medium-size mushrooms, stems removed, chopped

2 small Italian sausages, casings removed, meat crumbled

1 small onion, peeled and diced

1C Vermont cheddar or cheddar of choice, grated

1 egg, beaten

1/4C pine nuts, toasted

2 Tbsp. Italian parsley, coarsely chopped

salt and freshly ground pepper to taste

2 Tbsp. melted unsalted butter

Melt the butter in a sauté pan, add the mushroom stems and sauté until soft.  Add the sausage meat and onions and sauté until soft.  Place in the food processor and let cool 5 minutes.  Add the remaining ingredients to the food processor and pulse two or three times.

Preheat oven to 375F.  Place the mushroom caps round side down in a glass dish and toss with melted butter.  Fill with stuffing mixture, pressing to form firm domes.  Bake 8 – 10 minutes or until hot.  Serve.

MAKES:  2 – 2-1/2 dozen