all recipes below  

Maple Walnut Smoothie

Black Olive Tapanade
Michael OíDowd

Herb Cheese and Apple Crostini
Regina

Potato Roasted Pepper Timbale
Michael O'Dowd

Southwestern Riboletta
Regina

Maple Walnut Smoothie

Blend until smooth.

1 cup almond milk

1/2 ripe banana

3 Tb. fresh walnuts

1 scoop protein powder

1 Tb. liquid acidophilis

1-2 tsp. omega 3&6 oil blend

1/2 tsp. calcium ascorbate (1500-2000 milligrams of powdered Vitamin C)

1/2 tsp. maple extract flavoring

1-2 Tb. pure maple syrup

5-6 ice cubes

Black Olive Tapanade

Place all ingredients in a food processor, olive oil drizzled in last, adjusting the amount according to the desired texture. 

Pulse until mixed, but some texture remains.  Will keep in a tightly covered container for 2-3 weeks in the refrigerator. 

Can be served on crostini, baguette or with grilled vegetables.

Ingredients:

2 cups Spanish olives, pitted

3 cups Kalamata olives, pitted

4 Tb. capers

2 Tb. garlic, chopped

3 Tb. onion, chopped

1/2 cup fresh basil

1/2 cup red bell pepper, chopped

3-4 Tb. olive oil

3-4 Tb. lemon juice

salt and pepper to taste

Herb Cheese and Apple Crostini

Cheese topping:
Place the cottage cheese in a cheesecloth and squeeze much of the fluid out. Place the cottage cheese and spices in a food processor and pulse until smooth.   (Note: for convenience, Boursin can be used instead of homemade herb cheese.) 

Crostini:
Slice 12  - 1/2 inch rounds of the baguette. Brush one side with olive oil, place them, oil side up, on a baking pan and bake at 400 degrees for about 6 minutes until golden. Remove and cool. 

Assembly:
Spread the herb cheese on the cooled crostini. Spread a layer of preserves on top of the cheese. Place one thin slice of apple on the top of each. Arrange on a platter and serve.

1 cup cottage cheese

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. fine herbs or Herb de Provence

1 baguette French bread

12 thin slices apple, rubbed with lemon juice

Potato Roasted Pepper Timbale

Start with a hot skillet and olive oil to pan sear the potatoes, about 2-3 minutes until lightly browned. Remove from the skillet and set aside. SautÈ the peppers, mushrooms, shallots, garlic and sundried tomatoes in olive oil.

Add the fresh basil, salt and pepper to the mixture, tossing it gently.  Set aside. 

Now you are ready to build your terrine. Start by lining your terrine mold (one large terrine or 8 individual portion molds) with plastic wrap (for easy removal when chilled).  

Take a little olive oil and spread it over the plastic wrap. Layer your mold starting with potatoes, then vegetables, then goat cheese, making 2 layers with potatoes on the top.  Wrap the top of the mold with the plastic wrap. Chill from 6 hours to overnight until it is firm and completely cold. 

After it has chilled, cut a piece from the terrine or place the individual molds in a    nonstick skillet and slowly sautÈ' in olive oil until it is browned.  

NOTE: Can be baked instead, by brushing with olive oil, place on a baking pan in the oven at 350 degrees for about 15 minutes. 

Serve on a bed of baby farm greens and radish sprouts with a dressing of balsamic vinegar and olive oil.   Optional garnishes could be, crisp fried string sweet potatoes or olive tapenade.    

Serves 8.

8 potatoes, cut very thinly lengthwise

4 peppers, 2 red, 1 green and 1 yellow, cut julienne

8 ounces shiitake mushrooms, stem removed and cut julienne

1 pound goat cheese, crumbled

8 large shallots, cut into slivers

1/2 bunch fresh basil, cut chiffanade style

1/4 cup olive oil

1/4 cup garlic, minced

1/2 cup sundried tomatoes, cut julienne

salt to taste

Southwestern Riboletta

Place the bread cubes on a baking sheet and bake at 375 degrees for 10 minutes. Set aside.

In a soup pot, bring the water to a boil. Add the onion, garlic, celery, peppers, bouillon cubes and beans. Cook for 1 to 1 1/2  hours, uncovered, until the beans are soft.

Add the corn, cabbage and cumin and continue to cook for another 10 ñ 15 minutes until the cabbage is soft. Add the salt and pepper, to taste. Add the brandy and remove the pot from the stove.

Place a few bread cubes in the bottom of each bowl.  Ladle the soup over the bread and top with freshly grated parmesan. 

Serve hot.

6 cups water

1 medium onion, peeled and diced

1 1/2 tsp. garlic, minced

1-2 Tb. hot peppers, red and green, chopped

1 cup celery, finely chopped

4 cubes vegetable bouillon

1 cup dry canellini beans, such as navy or white beans

1 cup corn

4 cups chopped cabbage

1/4 teaspoon ground cumin

2 cups dried French bread, cut into cubes

grated parmesan (as garnish)

salt and pepper, to taste

2 tablespoons Brandy (or Tequila)

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