Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
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 Serves: 4
4 medium to large cucumbers, coarsely chopped 1 cup plain yogurt 1 clove garlic, pressed 1½ teaspoons fresh lemon juice 1 scallion, diced 1 tablespoon fresh dill, shredded, plus 4 fronds for garnish 1 tablespoon good green olive oil Salt and white pepper to taste Optional: 4 tablespoons crumbled feta cheese ¼ cup croutons
 Serves 2
1 cup blueberries, washed and picked over, plus 2 tablespoons 1 cup plain Greek yogurt, plus 1 tablespoon ¼ cup lite coconut milk 1½ teaspoons honey ½ teaspoon vanilla extract ½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk.  Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.  Makes 2 quarts
5 to 7 medium to large beets 2 cups apple cider vinegar, plus as needed ½ cup sugar ½ teaspoon salt 1½ tablespoon whole allspice 1 ½ teaspoon whole cloves Equipment – thin rubber or surgical gloves
 This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.
Makes 8 large shortcake biscuits ½ cup sugar Grated zest from 1 lime 2¼ cups all purpose flour ½ teaspoon salt 2½ teaspoon baking powder ⅛ teaspoon baking soda ½ cup (1 stick) butter, cut into cubes and refrigerated until very cold ¾ cup buttermilk 1 whole egg 1 egg yolk 1 egg beaten with a little milk for glazing
For Blackberry Shortcake: 1 quart of blackberries, washed and dried ½ cup sugar 16 oz. heavy cream, whipped 9 Lime Shortcake Biscuits
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.  Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
 Serves: 8
1 cup water ½ cup sugar 3 -4 cups strawberries, halved or quartered, depending on their size Juice of ½ lemon Pinch of salt Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur
COFFEE GRANITA Serves: 4 Time: 15 minutes, plus 2 to 3 hours freezing 3 cups freshly brewed strong coffee 1/2 cup sugar, or to taste 1 tablespoon cocoa powder, optional
 Martha Bernstein recipe Serves: 4 to 6
3 tablespoons unsalted butter 1 medium onion, chopped 4 cups low-sodium vegetable broth, divided 6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed ¼ cup fresh flat leaf parsley ¼ cup fresh mint leaves Kosher salt and freshly ground pepper to taste ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives
 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 8 oz. shitake mushrooms, cleaned and sliced 1 large shallot, minced 2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated 1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.  Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there. Serves 6 as appetizer
Ingredients 2 Tbsp unsalted butter 3 cups chopped leeks, including pale green portion 1 lb. potatoes, peeled and thinly sliced 4 cups vegetable stock 4 cups fresh roughly chopped sorrel 2 Tbsp tomato paste 1 Tbsp dried rosemary (or fresh equivalent) ½ cup half-and-half Salt and pepper to taste Preparation
 Serves 2
½ lb. young arugula, cleaned as needed ¼ lb. of fresh market Feta cheese, diced 4 tablespoons dried cranberries ¼ cup good green olive oil 1½ teaspoons balsamic vinegar 2 teaspoons honey 1 teaspoon lemon juice ¼ teaspoon salt Freshly ground pepper to taste
Yield: 4 servings
Ingredients
 Serves 2
8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf 10 medium to large stalks of asparagus 2 tablespoons sweet butter 1cup dry white wine ½ teaspoon lemon zest Salt and fresh pepper to taste 1 whole Buratta ball (fresh ricotta can be substituted) ½ lb. fettuccini
NOTE: Additional Parmesan cheese does not serve this dish well.  Makes one 11” tart
1 prepared Lemon Pepper Pie Crust (see recipe below) 1 large onion, about 8 oz., thinly sliced 4 oz. salted butter 2 tablespoons olive oil 1 cup carrots, julienned ¾ cup leeks, julienned ½ cup shitake mushroom, thinly sliced 1¼ cup zucchini, julienned 1 scant tablespoon, all purpose flour ¾ cup 2% fat milk, room temperature ½ heaping cup crème fraiĉhe 1 large egg 1 teaspoon Dijon mustard ½ teaspoon thyme leaves 7 to 7.5 oz. goat cheese, preferably in log form
LEMON PEPPER PIE CRUST Makes 1 -11” crust 1¼ cup all-purpose flour 10 tablespoons sweet butter, diced and cold 1 large egg, slightly beaten Juice of 1 lemon Zest of one lemon ¼ teaspoon salt ½ teaspoon freshly ground black pepper
 Serves 4
4.5 ounces bittersweet chocolate, a combination of between 60 and 70% - Flavor is deepest when you use really good quality chocolate and a variety of brands for the subtle nuances in each different chocolate. If possible, use Fair Trade chocolate. 3 large egg yolks Pinch of salt ⅛ cup or 2 tablespoons of sugar ½ cup or 4 ounces heavy cream ½ cup, plus 2 tablespoons or 5 ounces half and half 2 teaspoons vanilla extract 1½ teaspoons espresso 1 ounce of shaved chocolate for garnish
NOTE: Pot de creme is very often made by baking it in a water bath like creme brulee. This recipe simplifies the cooking procedure and was adapted from America's Test Kitchen.  Serves 2
1 lb. Lion’s Mane mushroom, a single piece, if possible 2 tablespoons butter 3 tablespoons dry white wine Salt and freshly ground pepper to taste 3 tablespoons minced chives
 Makes 12
CUPCAKES ½ cup cocoa powder ½ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 stick butter, softened 1 cup plus 2 tablespoons sugar 2 eggs ½ teaspoon vanilla extract ¼ teaspoon peppermint extract 6 to 8 tablespoons whole milk ½ cup mini-chocolate chips ICING, CHOCOLATE AND MINT GARNISHES 1 stick butter, softened 2 cups confectioners' sugar 1 tablespoon heavy cream ½ teaspoon peppermint extract, to taste green food color Mint or peppermint dark chocolate bar 12 small fresh mint leaves CUPCAKES
ICING, CHOCOLATE & MINT GARNISHES
 Serves: 4
8 chicken thighs, seasoned on both sides with salt and pepper 3 tablespoons good olive oil 5 tablespoons butter, divided ¼ cup flour 3 tablespoons minced ginger 1 whole star anise 8 halved shallots 3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated) 1½ cups dry white wine or chicken broth. ½ cup chopped cilantro Salt and pepper to taste.
 Makes 48 kisses
12 tablespoons sweet butter, cut into 1 inch pieces ¾ cup + 2 tablespoons unsweetened cocoa powder 1½ cups rich brewed coffee ½ cup bourbon 1 cup granulated sugar 1 cup light brown sugar 2¼ cups all-purpose flour 1 ½ teaspoon baking soda ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ⅛ ground cloves 3 large eggs, slightly beaten 2 teaspoons vanilla extract 1 cup semisweet chocolate chips Confectioner’s sugar for finishing Valentine candies for decoration Mini-cupcake tins and liners
 Serves: 10 to 12
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean 1½ teaspoon Kosher salt 1 tablespoon honey 2 medium onions, diced 1 head of garlic, each clove peeled, but whole 1 stick butter (1/2 cup) 2 tablespoons minced rosemary 5 medium carrots, coarsely chopped 1½ to 2 quarts of chicken or vegetable broth ½ teaspoon Hungarian paprika ½ teaspoon pepper ¼ teaspoon nutmeg 3 cups corn kernels ½ cup (4 oz.) sour cream 2 tablespoons minced Italian parsley
 Makes 1 omelet
½ teaspoon unsalted butter 3 large eggs ⅛ teaspoon sea salt Freshly ground black pepper 1 tablespoon shredded basil ¼ cup crumbled feta cheese
 Serves 8 to 10 INGREDIENTS BROTH Leftover beef bones 10 – 12 cups water, previously made beef broth, or store bought beef broth 2 large carrots, cut in quarters 1 large onions, sliced 2 or 3 small potatoes, unpeeled and quartered 3 or 4 sprigs of whole Italian parsley 1 whole bay leaf 8 to 10 peppercorns 2 to 3 thyme sprigs Salt & pepper to taste SOUP 10 – 12 cups broth (see above) 1 cup diced carrots ½ cup diced celery 3 medium leeks, cleaned and thinly sliced ½ lb. shitake mushrooms, chopped ½ lb. cooked beef, chopped 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water. 1 cup snowpeas sliced on the diagonal PREPARATION
BROTH:
SOUP:
 Serves 6 to 8
Requires marinating time 3 hours to overnight 4 to 4½ lb. pork rib roast 2 heaping tablespoons ground cinnamon 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon freshly ground pepper 2 medium shallots, finely minced 4 small cloves garlic, pressed or minced 1 to 2 tablespoons low-sodium soy sauce
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