Serves 8

8 large Portabella mushroom caps, stems removed
12 ounces fresh spinach, wilted
8 jumbo eggs
½ cup half and half
1½  cups shredded sharp cheddar
½ cup grated parmesan cheese
4 tsp butter
2 TBS fresh chopped chives
salt and pepper to taste
roasted red peppers (recipe below)

Roasted Red Peppers
Preheat oven to 350 degrees

Cut 4 deveined and seeded peppers into strips.  Place in glass baking dish.  Sprinkle thinly sliced cloves of garlic from ½ a head of garlic over the peppers.  Drizzle about 1/3 cup of good quality extra virgin olive oil over the mixture along with the juice of 2 large lemons.  Roast, stirring occasionally, until the peppers are soft but not browning. Can be stored in fridge for up to 10 days.

For the mushrooms:
Preheat oven to 350 degrees

Brush the outside of the mushroom cap with a little olive oil and roast about 15 minutes.

Line the inside of the mushroom cap with a layer of the wilted spinach, then a layer of the roasted red peppers and set aside.

For the eggs:
Beat together the eggs, half and half, chives and salt and pepper.  Melt the better in a large skillet and scramble the egg mixture adding in ¾ of the shredded cheddar.  Scoop a nice mound of egg onto each mushroom cap over the other layers.  Sprinkle with remaining cheddar and sprinkle with parmesan.  Return to oven just to melt cheese and serve.

6 Tblsp Butter, Softened
1 Cup Sugar
2 Eggs
½ Cup Milk
1 Cup Fresh Blueberries, Washed
1 ½ Cups All Purpose Flour
1 Tsp Baking Powder
¼ Tsp Salt
1 ½ Tblsp Lemon Zest (Grated Rind)
1 Tsp Lemon Juice

Preparation/Directions:

1.Preheat oven to 350 Degrees F. Grease & dust with flour a loaf or Bundt pan.

2. In a mixer fitted with a paddle, cream the butter and the sugar.
Add the eggs, and mix.

3. Sift together the flour, baking powder & salt.

4. Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.

5. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

*Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.

Serves 8-10.

Tarts:
Pie or unflavored pizza dough
Olive oil

Goat cheese spread:
1 (8-ounce) package goat cheese, softened
1/2 cup heavy cream
1 tablespoon lemon juice
Dash of salt and white pepper

Caramelized onions:
2 tablespoons olive oil
3 large yellow or Spanish onions, thinly sliced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
2 teaspoons finely chopped flat leaf parsley

Preparation/Directions:
For the tarts: Preheat oven to 350˚F. On a floured surface, roll out pie or pizza dough 1/8-inch thick. Cut dough into 15 (4-inch) circles. Pierce dough randomly with a fork. Brush lightly with olive oil. Bake for 5-7 minutes, until golden brown and crisp. Remove from oven and cool.

For the goat cheese spread: Combine all spread ingredients.

For the caramelized onions: Heat olive oil in a large skillet over low heat. Add onions and cook until translucent. Add garlic, salt, pepper and sugar; cook for about 10-15 minutes, until onions are dark brown and sweet. Stir in parsley. Remove from heat and cool.

To assemble: Spread some goat cheese mixture over each crust. Spread caramelized onions over goat cheese. Bake for 5-7 minutes. Serve immediately and enjoy.

Yield:
15 small tarts

Preheat oven to 325 degrees

In a large bowl toss together and mix well:
5 cups of rolled oats
1 cup each:
· wheat germ
· sliced almonds
· broken walnuts
· broken pecans
· quinoa
· shredded unsweetened coconut
· unsalted sunflower seeds
· 2 tbs cinnamon

Heat together in a medium saucepan stirring to warm through and combine:
· 1 cup canola oil
· 1 cup honey
· ½ cup molasses
· 3 tbs pure vanilla extract]
· 2 tbs pure almond extract

Pour over the dry ingredients and mix well to coat. Spread evenly on a foil lined rimmed baking sheet. Bake for 30 minutes stirring and turning over every 10 minutes to ensure even browning. Remove from oven and let cool slightly, then add:
1 cup each:
· chopped pitted dates and apricots
· raisins
· dried cranberries, cherries and blueberries

Store in airtight container when completely cooled.

Enjoy!

Ingredients

1 Cup Chopped Pecans (or you can also use walnuts or almonds )
1 ½ Cups Fresh Cranberries
2 Cups Sugar
1 Cup (2 sticks) Unsalted Butter, at room temperature
5 Large Eggs
¼ Cup Sour Cream
¼ Cup Orange Liqueur, such as Grand Marnier or TripleSec
2 tsp Vanilla Extract
1 tsp Grated Orange Peel
1 ¼ Cups All Purpose Flour
1 Cup Cake Flour (I substitute with ¾ Cup All Purpose Flour & 2 Tbsp Corn Starch)
½ tsp Salt


Preparation/Directions:

1. Toast the pecans for about 10 minutes in oven at 350 degrees, and cool.

2. Coarsely chop the cranberries.

3. Using electric stand mixer fitted with a paddle, beat sugar and butter together until
light and fluffy.

4. Add the eggs one at a time.

5. Mix in the sour cream, the liquor, vanilla and orange zest.

6. Separately sift together the dry ingredients: the flour, cake flour, and salt.

7. Add dry ingredients to wet, with mixer on low. Mix until all the dry ingredients are
just blended into the wet.

8. Now mix by hand and fold in the cranberries and pecans. Do not over beat.

9. Pour into bunt or tube pan that has been buttered and dusted with flour.

10. Bake in preheated oven at 350 degrees, for 1 hour.

11. Let cool in pan for 10-15 minutes and then remove from pan, and cool completely.

12. Dust with powdered sugar or icing, for serving.

A very special soufflé, prepared the night before and baked in the morning, for a sumptuous meal as pleasing to the eye as it is to the palate!

Preparation time: About 30 minutes
Baking time: About 1 hour 15 minutes

Ingredients

10 cups (approx.) of cubed Challah bread, crusts removed
5 Tbsp. butter, softened
8 oz. cream cheese, softened
1/2 cup pure maple syrup
1 1/2 cups half and half
1 tsp vanilla extract
1 tsp almond extract
8 extra-large or jumbo eggs
fresh blueberries and raspberries
slivered almonds
Crème Fraiche


Preparation/Directions:

Generously butter a 9 x 13 glass baking dish. Put the cubed bread in a very large mixing bowl and set aside. Beat the butter, cream cheese and maple together until it is smooth and uniform. Add the half and half and the extracts and beat to aerate and combine. Add the eggs, one at a time, beating after each addition to incorporate. Pour this mixture over the cubed bread and toss to coat fully. Allow to sit for a few minutes, then toss again. Pour bread mixture into prepared pan, sprinkle with berries, cover with plastic wrap and refrigerate overnight.

In the morning, preheat oven to 350 degrees. Remove prepared pan from the fridge, remove plastic wrap and sprinkle with slivered almonds. Place the baking pan in a larger pan and add water to the larger pan about 1/3 of the way up the glass pan (water bath). Dot the top with butter and bake for about 50-60 minutes. Remove the pan from the water bath and continue to bake about another 15-20 minutes until you see the bottom and sides of the soufflé begin to brown. Soufflé is done when a small deep slit with a sharp knife made in the center does not come out wet. It should be moist, not wet.

Allow to cool a few minutes, slice and serve with Crème Fraiche drizzled over the top and warmed maple on the side.