Recipe of the Week: Asparagus Lasagna

There's a short window of time each year when Asparagus takes center stage in the garden, at the farmer's market, and even in grocery stores. During this Asparagus time (usually March and April), I buy it weekly and try to incorporate it in as many meals as possible. These tender green stalks suddenly become the centerpiece.This year I'm buying my asparagus from Farmer & The Dale. 

I recently started reading a book called Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. In the chapter, "Waiting for Asparagus," I learned that "the asparagus plant's life history sets it apart, giving it a special edge as the year's first major edible." It's actually a perennial and comes back year after year. I also learned asparagus is considered an aphrodisiac.

Pass the asparagus. Enough said on that.

I recently created this recipe for an Asparagus Lasagna. We were having my husband's workout buddy over for dinner. Andrew is pretty serious about Crossfit workouts and he helped train my hubby for his recent competition. Andrew is also trying out a vegetarian diet to see how effective it is for athletes. For me as the chef that meant trying to find something hearty and yummy. Of course, I threw in some other veggies too but asparagus hogged the real stage for our meal. Four servings later I realized asparagus could be the "hearty" I was after.

What are your favorite ways to serve Asparagus? Do you snap off the ends and saute it in olive oil? Arrange it in quiche or frittatas? Maybe you mix it in with pastas or couscous? We'd love to hear your suggestions. Leave us a comment.

Asparagus Lasagna

Ingredients:

Marinara Sauce:
-2 15-oz. cans organic diced tomatoes (I buy this in bulk from Costco when tomatoes are not in season.)
-1 6-oz. can organic tomato paste
-1 small onion, diced
-2 large garlic cloves, minced
-1 teaspoon dried basil
-1 teaspoon dried oregano
-1 teaspoon sea salt
-1 tablespoon honey

-1 package lasagna noodles
-1 16-oz. container ricotta cheese
-1 12-oz. package shredded mozarella cheese
-1 bunch asparagus, cut into 1-inch pieces
-3 cups of other chopped organic vegetables (ideas: zucchini, summer squash, corn, butternut squash, spinach, carrots, etc.)

Directions:
1. Make the marinara sauce first. Saute onions in 2 tablespoons olive oil until translucent and tender.
2. Saute garlic with onions until fragrant.
3. Add tomatoes, tomato paste and spices.
4. Simmer approximately 10 minutes and begin chopping vegetables.
5. Heat oven to 350 degrees.
6. Spoon about half a cup of sauce into the bottom of a 13x9x2 glass pan or rectangle cake pan. Place the first layer of noodles over that sauce. (You do not need to boil the noodles ahead of time.)
7. Spread 1/3 of remaining sauce over noodles.
8. Add about 1/3 of the ricotta cheese over the noodles in small spoonfuls.
9. Add 1/3 of asparagus and other vegetables over the noodles and cheese.
10. Sprinkle 1/3 of mozarella cheese on top.
11. Repeat steps 6-10 with two more layers. Top with extra mozarella cheese.
12. Cover with foil. Bake in oven for 1 hour. (I like to remove the foil for the last 10 minutes to let the cheese turn a golden brown color.

Farmer and the Dale: Supporting a Local CSA

It's Thursday and that means we just received a special delivery to our front porch. We recently joined a CSA called Farmer and the Dale and they deliver fresh produce to our door every other Thursday. Yes, you read that correctly. They *deliver* a box of fresh fruits and vegetables to us. No need to pile my kiddos in the car. No need to have the proper change. With just a few clicks of the mouse I can place my order, pay through Paypal, and my bank account or credit card are charged. They even deliver in these snazzy recyclable bags or crates.

Isn't this stuff gorgeous? The cost is $30 per box. We signed up to get it every other week so we're talking $15 a week right now. Totally affordable, especially for organic eats.

You might be wondering what a CSA is or how to find one in your area if you don't live in the Central Valley. A CSA is Community Supported Agriculture. These have become popular in the last 20 years as a way for people to buy local, save money and support smaller farmers.  A farmer offers a certain number of "shares" to the public, which in most cases means a regular box of produce. Another popular CSA in California's Central Valley is T.D. Willey Farms in Madera. We've tried them too. They have great products but we are choosing Farmer and the Dale because they allow us to choose what comes in our box. This allows us to cook and eat the items we desire. Here are some listings of CSAs across the country.

Ericlee's fave: apples. He eats an apple a day so we selected two orders of these. The only problem is my girlies are fighting over these sweet apples now. We'll be lucky if there are any left for Daddy.

Even though it's not tomato season we just decided to try some out. These are grown in a greenhouse. They don't compare to summer tomatoes but they're nice to add to sandwiches. If you order from Farmer and the Dale, please tell them we sent you so we can get our "referral bonus." But don't just trust us, try out a box yourself and make a decision. They have amazing customer service!

Thanksgiving Makeover: Roasted Sweet Potatoes with Pomegranate & Mint

Our family loves all the Thanksgiving traditions. We love food, football and family. We love a chance to contemplate our country's beginnings and an opportunity to share our abundance with others. However, we have discovered through the years that we don't really like the comatose state that follows the Big Turkey Meal. The last couple of years we have been on a journey to find more locally-focused, healthy-inspired versions of the traditional Thanksgiving dishes. One stipulation is we were not willing to compromise on taste. We believe that feasting once in a while is not only good it's Biblical. Celebration with family and community is important to us. We just want our food choices to reflect our lifestyle.

Tomorrow morning we will be running the Annual Turkey Trot in Fresno. This is a family tradition we've continued for many years to start out our big Turkey Day with exercise and celebrating community. This year I will be running the 5k with my dad and Ericlee and the girls will be cheering us on with Nana Maria. After our meal we also take a family walk through the neighborhood and say hello to friends. We indulge in the color show presented by the fall leaves.

When it comes to holiday foods, it's all about baby steps. The first year we tried this we added a homemade Green Bean Casserole to our Thanksgiving and tried out our Banana Pumpkin Muffin recipe, which can be used for a bread or a dessert at the meal. Last year we wrote all about that experience.

This year we are sharing the cooking duties with my mom and mother-in-law. For dinner, our family is contributing our traditional Butternut Squash Soup, Green Bean Casserole and a shazam appetizer we made in our Cooking Club a few years back - Baked Brie with Dried Cranberries and Pecans with Whole Grain Crackers. We even convinced Ericlee's mom to make the stuffing with whole wheat bread - major milestone!

Our poll at the right suggests some of you are interested in a "makeover" version of sweet potatoes. We're actually ditching sweet potatoes this year as we minimized the number of dishes are serving for 6 adults and 2 kids. However, this is a dish I make throughout the winter months when sweet potatoes are ripe in the garden or at the market. You won't find marshmallows and brown sugar in this one but you will find some other secret ingredients to wow your guests. Buon Appetito!

Roasted Sweet Potatoes with Pomegranate & Mint

Ingredients:
1/3 cup maple syrup
3 tablespoons olive oil
1/2 teaspoon salt
4 pounds red-skinned sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup fresh pomegranate seeds (arils)
Chopped fresh mint, for garnish

Directions:
1. Heat oven to 375 degrees.
2. In a small bowl, combine maple syrup, olive oil and salt.
3. Put cut potatoes into a 3-quart baking dish or 9x13 dish. Pour maple syrup mixture over the potatoes. Toss to coat.
4. Cover with tin foil and bake for about 40 minutes or until potatoes are tender.
5. Uncover potatoes and stir. Bake an additional 30 minutes.
6. Sprinkle pomegranate seeds on top with chopped mint. Serve.

Tuesday Pantry Challenge: Zucchini Flat Breads

What's for Breakfast:
Trader O's
Cranberry-Walnut Toast with butter/cream cheese
Banana-Pumpkin Muffins
Banana

What's for Lunch:
Grapes & Pomegranate Seeds
Zucchini Flat Breads (recipe below)
Leftover Butternut Squash soup
Banana-Pumpkin Muffins

What's for Dinner:
Fall Flavors Vegetarian Lasagna
Whole Wheat Honey Bread (made by Maria Lazo)

Thanks for joining us on our healthy living journey. Today marks Day Two of The Great Pantry Challenge. To be honest, this whole eating out of the pantry thing has not been hard at all so far. I was expecting to be mopey and have major withdrawals for my weekly Trader Joe's run. Sure, it's only day two, but already I'm discovering I have so much more food than I thought I had when I originally made my careful menu plans last Thursday. (It's amazing what joy a small bag of dried black beans discovered in my freezer can bring!)

One of the main reasons we are in plenty instead of want is because we have family and friends who continue to share with us. My mother-in-law had extra grapes and almonds from a Valley farmer who goes to her office. My mom decided to get creative in her baking and then shared a bread made in her bread maker. For lunch, we invited our friends the Freelands over. They are also doing this Pantry Challenge. They shared extra pizza ingredients for a second flatbread. Sure, they have five kids but our food supply wasn't really depleted when we considered what they shared and the great feeling one gets when sharing fellowship around the table. This evening another couple shared with us a bag of organic raisins from the farmer's market because they couldn't make it through their abundance.

Unbelievable. Mind you, I never solicited food from friends or family members; they just happened to have extras to share. Most of them don't even know we are doing this challenge. Imagine what would happen if people decided to share the abundance we have in the city of Fresno with the homeless. What about sharing the abundance we have in the United States with other countries that are experiencing food crises? Could be revolutionary. I have this feeling this week is going to teach me a lot more than just how I can save a few pennies eating out of my pantry.

Ok, on to dinner. One of the items I discovered when menu planning was a box of whole wheat lasagna noodles. I decided to dig out a recipe I created last winter and try it again with what I had on hand. First, I had to consider the sauce. I didn't have any tomatoes (fresh or canned) so I had to use two cans of organic tomato sauce instead. That was easy enough. I also substituted sliced zucchini from lunch for the mushrooms and chopped swiss chard instead of the purple kale. We didn't have ricotta cheese or anything really close so we tried the lasagna without it. The result was a really yummy entree. The most amazing part of the meal is that my parents joined us and my carnivore of a father actually gobbled up two slices of my mom's homemade wheat bread and two servings of lasagna and then said, "I'm full!" He didn't even realize he had just eaten a mean VEGETARIAN lasagna. Mangia! Mangia!

Don't worry meat-eaters: we have no intentions of going totally vegetarian. Over the last two years we have taken "baby steps" to eating more healthy. We have seriously amped up our daily intake of vegetables and fruits and taken our carnivore tendencies down a notch but we still eat meat. We are just attempting a vegetarian meal once or twice a week to save money, clean out our systems and fight the bad guys (sickness and disease). I like to think of it as a part of prevention rather than paying the big bucks in doctor bills and meds later.

A Note from our Nutrition Guy (aka my Hubby):

What a lot of people don't realize is that our bodies need foods that are filled with nutrients, not just calories. For example, a bowl of raspberries and a bowl of Oreo cookies may have the same amount of calories but the amount of nutrients they contain are drastically different. Nutrients provide more than just energy; they also fight the diseases and chemicals we encounter daily in our environment.

Raw leafy greens have the highest nutrient density of any food. Our family tries to incorporate a serving of raw leafy greens in our menu each day. They are kind of like the superheroes of food. Examples include Swiss chard, kale, spinach, collards, parsley, romaine and more. In this day an age, you don't need to do it Popeye-style and force down a can of spinach. Instead think of creative ways you can incorporate leafy greens in your regular meals. We sneak a handful of greens in our morning smoothies, chop and add them to soups and layer them in lasagnas. Then, of course, there's always the classic salad option.


*Today's featured recipe was created in the kitchen using what we had on hand. I've seen lots of chefs do a kind of zucchini appetizer or pizza like this but I wanted to try for a new crust. After reading several recipes, I put together this one which incorporates spelt flour for added nutrition. The dough was surprisingly tender and easy to make. And the whole ordeal is quite cheap but elegant enough for a fancy holiday party.

Zucchini-Garlic Flat Breads
Makes 2 flat breads, 9-inch diameter
Ingredients:

Crust:
-3 cups unbleached flour (Trader Joe's chemical-free brand)
-1/2 cup spelt flour (bought in bulk from Winco)
-1/2 teaspoon quick-rising active dry yeast
-1 teaspoon honey
-2 tablespoons olive oil
-2 teaspoons sea salt
-1 cup warm water

Toppings:
-Zucchini, thinly sliced
-5-6 cloves garlic, minced
-1/2 cup Parmesan cheese

1. Combine all crust ingredients in a heavy duty mixer (like Kitchenaid). Using dough hook, mix together on low speed until dough comes together and away from the sides of the bowl (approximately 2 minutes).
2. Remove hook and cover bowl with plastic wrap. Let dough rest for 20 minutes.
3. Reattach dough hook and beat dough for 5 minutes. Cover bowl with a towel and let rise for 1 hour until dough puffs.
4. Divide dough in half. Refrigerate for later or roll out on a floured pizza pan or stone.
5. Heat oven to 400 degrees. Meanwhile, add toppings to flatbread dough.
6. Bake approximately 10-15 minutes or until dough is golden brown and cheese is melted.
7. Serve plain, cut into wedges or drizzle with a favorite sauce like honey mustard or Goddess dressing.

Fourth of July Party Fare

Fourth of July is another fun holiday for traditional fare. This year we are celebrating Independence Day with our friends, the Schultzes, and our parents. Everyone is contributing to our meal and we're eating poolside. A tradition in my family is making this Berry American Flag Cake. It's a fun project for kids of all ages! This year we're adding some homemade Chocolate Gelato for dessert made with Mom and Dad Lazo's new ice cream maker. If it's going to be a sizzlin' 105 degrees, we've got to incorporate something cool. Bon Appetito!

Here's Today's Menu:

Blackberry Lemonade

Blue Corn Tortilla Chips with Roasted Red Pepper Hummus

Tossed Green Salad with Farmer's Market Veggies

Mom's Famous Armenian Pilaf

Grilled Corn with Cilantro Butter

Grilled Salmon/Chicken with Tropical Salsa

Berry American Flag Cake

Chocolate Gelato

The Recipes:

ROASTED RED PEPPER HUMMUS DIP

7 oz. dried garbanzo beans or 1 15 oz. can
2 large garlic cloves
7 tablespoons olive oil
3 tablespoons tahini (ground sesame seeds found in paste form in most grocery stores near the peanut butter or in the Middle Eastern food section)
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
6 oz. of Fire Roasted Red Peppers (available at Trader Joe's in a jar)
paprika, cilantro, and/or salsa for garnish


Directions:
1. If using dried garbanzo beans, boil for 45 minutes to soften. Then combine all the ingredients in a blender or food processor except items for garnish. Whirl until smooth.
2. Add roasted red peppers to blender.
3. Serve with vegetables cut into sticks like carrots, celery or cucumber or even pita chips or blue tortilla chips. Top with a few whole marinated red peppers for garnish.


GRILLED SALMON WITH TROPICAL SALSA

1. Coat 1 large salmon filet big enough for your family (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.) with olive oil.

2. Sprinkle with herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

3. Add sea salt and pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red pepper, 1 orange, 1 cup pineapple, 1/2 cup finely chopped cilantro and 1 mango. Make sure everything is in bite-sized pieces or smaller and stir together. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)

6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your filet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with tropical salsa and serve with rice or potatoes for a colorful, fabulous summer dinner.

Recipe of the Week: Chocolate Chip Zucchini cookies - Zookies

Zucchini is starting to appear at the farmer's markets and in my friends' backyards here in Fresno. What to do with this abundance of zucchini? My friend Brandy Freeland shared this recipe for "zookies" with me. I changed it up to make it my own. These cookies are light and buttery in taste with the consistency of a coconut macaroon. These are a great way to sneak some squash into your kids' snack time. And who can go wrong with some dark chocolate morsels to feed your chocolate cravings?

Ingredients:

1/2 cup organic butter, softened

1/4 cup 100% pure maple syrup

1 cage-free, organic egg

1/2 teaspoon organic vanilla

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups organic zucchini, shredded

1 cup oats

3/4 cup coconut, shredded

1 cup dark chocolate chips


Directions:

1. In a large bowl, cream together the butter and maple syrup.
2. Add the egg and vanilla. Beat well.
3. Sift in the flour, baking soda, and salt. Mix just until incorporated.
4. Stir in the shredded zucchini, oats and coconut.
5. Stir in dark chocolate chips.
6. Drop the dough by the tablespoonful onto greased cookie sheets. Flatten slightly with spatula.
7. Bake at 350 degrees for 12-14 minutes until golden brown on the edges.

Makes 2 dozen cookies.

Cooking Club: The Great Gilmore Grill-off for Father's Day

Tonight we hosted the first Great Gilmore Grill-off on our deck with our Cooking Club friends. We had four families who had a "throwdown" to put Bobby Flay to shame. The night included: Four main dishes to die for. Three Hot Daddy Judges in honor of Daddy's Day. A gaggle of kids in the pool. Even homemade "Death by Chocolate Gelato." And a whole lot of fun!

Tonight's Menu:

Sides:
Warm Italiano Spread with Crackers
Appetizer Pizza with Carmelized Onions, Honey & Pluots
Baby Greens salad with Grilled nectarines, Maple Pecans & Goat Cheese

Warm Italiano Spread (Prepared by Shawna)

Ingredients:
1 pkg (8 oz) Neufchatel Cheese
1/4 C. Pesto
1 Plum tomato, chopped
1/4 C. Italian 5 cheese blend, shredded

1. Heat grill to Medium. Unwrap Neufchatel cheese and place on 8" square of heavy foil; top with pesto, tomatoes, and shredded cheese.

2. Place foil on grill; cover with the lid. Grill 8-10 minutes or until shredded cheese is melted and Neufchatel is softened but holding it's shape.

3. Transfer foil to platter and serve with crackers.

**Can make it year round by baking at 375 degrees for 12-14 minutes instead of grilling.

Dorina's Baby Greens & Grilled Nectarine Salad

Ingredients:
-1 red onion, thinly sliced
-1 tablespoon olive oil
-Mixed organic baby greens
-5 large nectarines
-5 tablespoons butter, softened
-1 cup whole pecans
-1/4 cup maple syrup
-1 8-ounce container crumbled goat cheese

1. Add maple syrup to a small pan. Pour in pecans. Turn to medium heat and stir for approximately 5 minutes until pecans are coated and slightly browned. Remove from pan and set aside.

2. In same small pan, add olive oil and red onions. Saute approximately 10 minutes until onions are translucent and carmelized. Set aside.

3. Cut nectarines in half. Spread softened butter on nectarine halves. Grill on medium-high heat for approximately 5 minutes until heated through and grill marks show.

4. Assemble salad adding greens, pecans, onions, nectarines and crumbled goat cheese. Toss. Serve with dressing of your choice.




Competitor Main Dishes:

The competition was fierce and fun. We had four families/individuals competing for the top 3 spots and prizes. And the winners...

FIRST PLACE
Benedicts' Bombdiggity Shroom Burger by the Benedicts
Ingredients:
4 Portabello Mushrooms, cleaned and destemmed (marinated)
1 large red onion
Fresh Basil
4 Foccacia Rolls
Mayo/Garlic spread

Directions:
1. Marinade mushrooms in sauce for at least an hour. (We used a local marinade "Jamaican Jerk Sauce" from the Clovis Market Fest.)
2. Caramalize onions for 30-40 minutes until onions are a slight brown color
3. Grill mushrooms for 5-7 minutes on each side until tender
4. Place foccacia rolls on grill until slightly toasted
5. Mix mayo/garlic and spread on rolls
6. Top each "burger" with onions and 3-4 basil leaves. Top with second half of roll and enjoy!


SECOND PLACE
Awesome Andrade Nopale & Jalapeno Burger by Mary Andrade
To livin'up any grilled item, take veggies, in this case Nopales (cactus) and red onions, from the garden and throw them on the grill as a topper. Add fresh tomato, whole wheat buns, and any exotic condiments you like, and you are good to go!

To grill nopales:
1. You can buy large 'leaves' of nopal in the grocery store, or find them in many gardens. Carefully remove spikes with a sharp knife, if they are still attached.
2. Wash nopal well and then slice into long, thin strips, about 1/2 inch wide. Nopales have a very thick juice that starts to ooze out as soon as you cut them, so when you are done cutting your strips, rinse again well under cool water.
3. Add a dash of salt, and you are ready to grill. To grill, you can use a veggie basket, which is easier to manage, aluminum foil, or you can just throw them right on the grill.
4. Nopales are done when they have grill marks and look slightly wilted. They add a tangy zip to any BBQed meal!

THIRD PLACE
Maple Apricot-Glazed Salmon by the Johnsons

Ingredients:
2 cedar planks, soaked in water for 2 hours
4-6 salmon filets
salt and pepper
ground ginger
1/4 cup maple syrup
1/4 cup apricot preserves
1 1/2 tablespoons brown sugar
1 teaspoon coarse ground mustard
1 1/2 tablespoons orange juice

Directions:
1. Rinse salmon and pat dry with paper towels. Place in a large shallow baking dish. Season with salt, pepper and dash of ginger.
2. In medium bowl, combine maple syrup, apricot preserves, brown sugar, mustard and orange juice. Pour over salmon.
3. Prepare planks for grilling. Put salmon on planks. Close lid of grill and cook for about 15 minutes until fish begins to flake.
4. Remove fish from grill and allow to sit for 5 minutes before serving.

FOURTH PLACE
Beef & Squash by Ken & Company


Desserts:
Homemade Ice Cream Bar
with
Homemade Blackberry Raw Milk Ice Cream
Homemade Chocolate Gelato
Toppings: Fresh cherries, chocolate chips, Chocolate Moo Sauce, Coconut & more



PHOTOS BY CHRIS JOHNSON

Chocolate Lover's Dream: Recipes for Valentine Desserts

Maybe it's because I'm pregnant and chocolate is my craving. Maybe it's because February means Valentine's Day, which means there is an abundance of chocolate and desserts in every store, restaurant and on every advertisement. Whatever the reason, I have chocolate on the brain. This is actually a repost from last February but I had to share this Chocolate Lava Cake recipe with some of our new readers. Dark chocolate is definitely the way to go.

What's the skinny on dark chocolate? They say dark chocolate is a potent antioxidant - great for combatting high blood pressure and other diseases. (You don't have to twist my arm!) Of course, pay attention to sugar additives and avoid milk chocolate or white chocolate. Those don't count. Trader Joe's now sells organic free trade dark chocolate bars. Also check out Whole Foods, Kristina's Market and some conventional grocery stores.




Here's a twist on Ghirardelli Chocolate Lava Cakes - great for Valentine's Day treats, Saturday desserts or anytime you want to impress your guests. You will need ramekins or other small pyrex dishes to bake them in. I bought heart-shaped foil pans at Dollar Tree to give them a Hearts Day flair for the fam. Serve them up warm and you will be the new queen or king of the house.

Makes 8 cakes

Ingredients:

Center:
1/2 (2 oz.) dark chocolate (60% bittersweet Cacao or more)
1/4 cup heavy cream or raw milk

Cakes:
olive oil cooking spray
1 bar (4 oz.) dark chocolate (60% bittersweet Cacao or more)
8 tablespoons organic unsalted butter
2 whole cage-free eggs
2 cage-free egg yolks
1/3 cup sucanat (available at health food stores like Whole Foods) or 1/4 cup organic raw sugar
1/2 teaspoon vanilla extract
1/4 cup whole wheat pastry flour

Garnish:
Fresh organic raspberries or strawberries
Mint leaves
Organic Chocolate Moo sauce (available at Trader Joe's)

Directions:
1. To make centers, melt chocolate and cream in a double boiler. (If you don't have a double boiler, set a sturdy glass bowl on a top of a small saucepan 1/4 filled with water.) When chocolate melts, whisk gently to blend. Refrigerate for 1 hour or until firm. Form into 6-8 small balls, depending on how many cakes you want to make.
2. To make cake, heat oven to 400 degrees. Spray ramekins or tins with olive oil spray.
3. Melt chocolate and butter in double boiler and whisk to blend.
4. With an electric mixer, whisk yolks, sugar and vanilla on high speed about 5 minutes or until thick and light. You will notice the change in consistency.
5. Fold melted chocolate into egg mixtures until combined.
6. Spoon batter into ramekins or tins. Place one chocolate ball in the middle of each ramekin.
7. Bake about 15 minutes until cake is firm to the touch.
8. Cool for 5 minutes then invert onto your serving plate and garnish.





Another new recipe I stole from my mom is for Chocolate-Dipped Granola Cookies. She served this one for guests with chocolate-dipped strawberries - another family fave with a healthy twist. We all were fighting over these cookies. This is from the 101 Cookies recipe book and we tweaked it to add more healthy ingredients. Enjoy!



CHOCOLATE-DIPPED ORANGE GRANOLA COOKIES

Ingredients:
2 cups organic uncooked oats
1/2 cup organic brown sugar
1/2 cup organic butter, melted
1/2 cup walnuts, chopped
2 cage-free eggs
2 teaspoons orange peel, grated
1/4 teaspoon salt
1 12-oz. package semi-sweet or dark chocolate chips

Makes 2 dozen cookies

1. Combine all ingredients except chocolate chips until blended.
2. Cover & refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Lightly grease cookie sheets or line with parchment paper.
5. Use a tablespoon or (Pampered Chef) cookie scoop to shape oat mixture into golf ball-sized mounds.
6. Place 2 inches apart on prepared cookie sheets.
7. Bake 10-12 minutes until golden & crisp.
8. Cool 10 minutes on wire racks.
9. Melt chocolate chips
10. Dip tops of cookies one at a time into melted chocolate or spoon a small amount of chocolate on top of cookies to form a small circle of chocolate.
11. Place on wax paper until chocolate is set.

Here are some links to some other Healthy Chocolate Dessert Recipes from Eating Well magazine.

Also, here's a great article about "Chocolate Essentials" from Cooking Light magazine if you want to learn more about how chocolate is made and different types of chocolate used in baking.

Recipe of the Week: Harvest Apple Salad

Here's an easy Apple Salad recipe I created the other morning. I started off with a Classic Waldorf Salad recipe but decided to add a healthy twist with some ingredients I had at home. The yogurt and honey replace the mayonnaise and give this salad a fresh taste. This is perfect to add to a brunch menu or for a side at lunch or dinner for your Thanksgiving guests. Apples are in abundance at local farm stands here in Fresno so we've been gobbling them up!

Ingredients:

4 apples (I like Pink Ladies and the classic green cooking apples)
1 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup almonds, coarsely chopped (could use walnut pieces)
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/4 cup raw pumpkin seeds
1/2 cup dried cranberries
1/4 cup honey
3/4 cup plain yogurt

1. Chop apples and mix with lemon juice and vinegar.
2. Chop celery, nuts and green onions and add to apples.
3. Add pumpkin seeds and cranberries and mix in.
4. Mix honey and yogurt and drizzle over salad mixture.
5. Mix well and serve or chill.

Recipe of the Week: Moist & Dark Zucchini Muffins

I grew up on Zucchini Bread. Zucchini was in abundance even in our small city garden in Chicago throughout the summer and fall. It's one of those yummy dessert-meets-breakfast or really anytime-of-the-day snacks. Over the last year, I've been experimenting with different kinds of natural sweeteners in an effort to avoid the overprocessed white sugar so often used in baking. I took my mom's classic Moist & Dark Zucchini Bread and put a healthy spin on it. Make it as a quick bread, 4 mini loaves (which make nice housewarming gifts) or 24 regular-sized muffins.

Moist & Dark Zucchini Muffins (or Bread)

Ingredients:
3 eggs
1/2 plain yogurt
1/2 cup organic butter, softened
1 cup rapadura or coconut palm sugar (a natural sweetener like sugar that's unrefined & unbleached - Find it at Whole Foods or other stores or substitute in an additional 3/4 honey)
1/4 cup honey
1 tablespoon vanilla
2 cups white whole wheat flour (King Arthur's or other brand)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups zucchini, grated

Garnishes: Chopped nuts, Chocolate chips, Dried cranberries, Chocolate-covered sunflower seeds (found at Trader Joe's), 1 cup ready-made granola, unsweetened coconut.

1. Heat oven to 350 degrees. Beat eggs.

2. Stir in yogurt, softened butter, rapadura, honey, and vanilla.

3. Blend in dry ingredients and spices.

4. Fold in zucchini.

5. Spoon in greased muffin tins (or use paper cups) or other loaf pans.

6. Sprinkle with garnish of choice.

7. Bake muffins approximately 25-30 minutes, mini loaves for approximately 35-45 minutes, full loaf (9x15) for 55 minutes -1 hour or until a toothpick inserted comes out clean.

Recipe of the Week: Fall Butternut Squash Soup

Looking for something that showcases all those great fall flavors. Try this recipe for a vegetarian main dish or healthy side. It's our tradition for starting out our Thanksgiving meal. You could use it for a Pumpkin or Harvest party or your next Fall Soiree. Enjoy!

FALL BUTTERNUT SQUASH SOUP

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil or organic butter
2 medium butternut squash, peeled & cubed (or Trader Joe's does it for you if you don't have time - check out the fresh stuff in the refrigerated section!)
2 tart granny smith apples, grated
1 cup celery, chopped
3/4 cup white wine (sherry or chardonnay)
2 large boxes (organic) chicken broth (about 50 oz.)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon parsley, for garnish
1/4 cup cream, for garnish

Directions:
1. Add olive oil or melt butter in large pot. Add butternut squash. Saute in pot for 15-20 min. until soft.
2. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft.
3. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min.
4. Puree soup using immersion blender or food processor.
5. Serve with cornbread muffins, crescent rolls or other hearty bread.

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

Recipe of the Week: Simple Summer Pasta

Move over Rachael Ray. We've got a new 20-minute meal that's healthy and doesn't have 20 ingredients. This easy-to-whip-up whole wheat pasta dish makes use of fresh produce from the garden or farmer's market. We liked this vegetarian version but you could always add an Italian Chicken Sausage or other organic meat of your choice. Serve it with a nice loaf of crusty wheat bread and a glass of berry lemonade or white wine. It's a perfect end-of-summer patio meal.

Buon Appetito!

Ingredients:
-1 package whole wheat penne or other pasta
-2 cups cherry tomatoes
-1 can black olives, sliced
-1/4 cup olive oil
-1 8-oz container fresh ovaline mozarella, cubed
-10 fresh basil leaves
-salt & pepper to taste

1. Cook pasta according to package. Be sure not to overcook the pasta. Go for al dente, not mushy.
2. While hot, stir in olive oil, tomatoes and black olives.
3. Add mozarella cheese cubes (and bite-sized pieces of sausage if desired).
4. Rip up basil leaves with fingers and sprinkl on top.
5. Add salt and pepper to taste. (My hubby also likes it with those red pepper flakes that people often use on pizza.)
6. Serve.

Recipe of the Week: Falafel sandwiches with Yogurt sauce & Cucumber-Tomato Salad

We've been experimenting with some protein-packed vegetarian meals. These Middle Eastern pita sandwiches are hearty for the family and light on the budget. Chickpeas or garbanzo beans are a great source of energy and they're very inexpensive to buy. You might try out the bulk section at your local grocery store or find them with canned beans. This fresh salad uses summer produce straight from the garden or farmer's market.

Ingredients:
Falafels:
2 15-oz. cans chickpeas, drained and rinsed (can use dried, soak overnight)
1 egg
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
2 cups panko bread crumbs
olive oil

Yogurt Sauce:
2 cups plain yogurt
salt, pepper, paprika to taste

Cucumber-Tomato Salad:
1 small cucumber, cubed
1 small tomato, cubed
1/2 small onion, chopped
1 teaspoon olive oil
1 teaspoon parsley

1 package whole wheat pita bread

Directions:
1. In a food processor or blender, combine chickpeas/garbanzos, egg, lime and lemon juice and spices. Pulse until blended but do not overmix or the mixture will turn runny like hummus.
2. Spread out panko breadcrumbs in shallow dish.
3. Form bean mixture into small footballs or patties. Press onto breadcrumbs until coated on both sides. Refrigerate if soft for about one hour.
4. Heat olive oil in a skillet. Brown patties on both sides.
5. Meanwhile, mix yogurt sauce. Sprinkle lightly with salt, pepper and paprika to taste.
6. Combine cucumbers, tomatoes and onions in a bowl. Mix in parsley and olive oil.
7. Slice open pita breads. Add browned falafel to each pita bread and serve.
8. Allow guests to add yogurt sauce and cucumber mixture to pitas or serve on side.

Side Dish suggestion: Couscous

Restaurant Review: Sierra Restaurant at Tenaya Lodge at Yosemite

Over the last five years I've developed a new creative muse: food.

I'm a writer. When I have writer's block, I head for the kitchen. When I need a little inspiration, I twirl my spice rack. When I'm ready to paint, I take out a plate. My blank canvas. Ericlee and I recently celebrated our fifth wedding anniversary. We headed for Tenaya Lodge in Yosemite where we were married on a snowy April Sunday. We celebrated by eating at the Sierra Restaurant and recounting our last five years together. The evening was romantic. The food was dynamic. It was one of those experiences I'd like to taste again and again.

Our meal commenced with the Mulligatawny soup made with madras curry, root vegetables and coconut milk. The Indian flavors melded into a surprisingly smooth, yet complexly flavored stew. This was comfort food with a twist. Ericlee said he wanted to whole meal to be soup.

Sierra has a "culinary credo" printed in their menu. Chef Frederick Clabaugh uses locally grown sustainable products whenever possible as a "commitment to the land and the sea and our environment." Pretty impressive and right in line with our family's quest to find healthy, fabulous-tasting foods. (We happen to think the two are not mutually exclusive.)

Ericlee ordered the Special - a Roasted Mahi Mahi with an artful display of vegetables served on a bed of plump Israeli Couscous. This is the kind of dish that wows me with colors and textures and even aromas. My husband, however, was still talking about the soup.

I ordered the Line Caught Pacific Halibut with a Macadamian nut crust, tropical salsa and vanilla bean butter served on a bed of coconut risotto. This was, indeed, the show-stopper. The salmon looked better - more bursts of colors perhaps - but the halibut was a fireworks show of flavors in my mouth.

Please understand: I don't usually order fish in restaurants. I'm not a seafood lover. I make lots of dishes with mahi mahi at home or grill up a nice filet of salmon for my brother when he's in town, but I don't *choose* fish. It's rarely appealing to me. I have a new appreciation for fish after this Sierra meal.

The halibut was tender - perfectly coupled with the tropical salsa made with tiny cubed melon and mango. The coconut risotto was a creative twist to complete this meal. Risotto-making is an art. One has to keep a close eye on the rice in the pan and add just the right amount of liquid. My compliments to the chef who mixed this one up just right. This fusion approach adding coconut milk (often used in Asian cuisine) to the traditional Italian rice was ingenious.

We ordered our dessert to go so we could enjoy it in our room at the Apple Tree Inn (next door) sitting by the fire. Ericlee picked out an oversized chocolate chip cookie with a scoop of ice cream on top. They even packaged up whipped cream, chocolate and caramel for us to add. A great American finisher.

Let's just say this meal was definitely worth the moolah. We are not ones to spend big money on dinner out. My hubby would rather enjoy one of my creative concoctions at home if he had the choice. As for me, I welcomed the chance to watch another food artist throw paint on a blank canvas.

Recipe of the Week: Peach Dutch Baby

Ok, so I don't exactly pass as one of those tall, blond Dutch girls but I did attend Calvin College in Grand Rapids, Michigan. I think I was adopted into more than one Dutch family in my four years there. My friend, Jen Vander Meulen, first introduced me to this breakfast treat called a Dutch Baby. I modified the recipe to add some "healthy elements." I love the crispy outside and the chewy inside of this pancake. I used frozen organic peaches since peaches aren't in season in Fresno right now. I can't wait to try it out with fresh, succulant peaches this summer. This would work well with berries or apples sprinkled with 1 teaspoon of cinnamon as well.

Ingredients:
-1 tablespoon; 4 tablespoons butter
-1 lb. sliced peaches
-1/4 cup honey
-1/4 cup lemon juice
-1 cup spelt flour (or whole wheat pastry flour)
-1 cup raw milk
-3 tablespoons sucanat (or organic evaporated cane juice)
-1/4 teaspoon sea salt
-3 large cage-free eggs
-4 tablespoons organic butter, melted

-maple syrup (optional)

Directions:
1. Heat oven to 425 degrees.
2. Slice peaches. Mix with honey and lemon juice and saute in a pan in 1 tablespoon butter until warm. Set aside.
3. Meanwhile, whisk together flour, milk, sucanat, salt and eggs to form the Dutch baby batter.
4. In a quiche pan or a cast iron skillet, melt 4 tablespoons butter and spread along bottom.
5. Pour batter on top and bake until puffed and golden brown on top (approx. 20 minutes).
6. Spoon fruit onto the middle of the pastry and serve immediately in wedges. You can drizzle some maple syrup on top if you like and garnish with mint.

Recipe of the Week: Dorina's Honey Whole Wheat Pizza with Baby Greens & Fuyu Persimmons Salad

After the holidays, you might be looking for an easy, fun family night. Why not make homemade pizza with all your favorite toppings? Here's our pizza crust and if you have a KitchenAid or other heavy duty mixer or bread maker it's a snap.

Dorina's Whole Wheat Honey Pizza Crust

Use KitchenAid or other high-powered mixer with dough hook attachment.

1 package yeast
1 cup warm water
1 tablespoon organic sugar or honey
1 tablespoon salt
2 tablespoons olive oil
5 1/4 cups whole wheat flour (or a mix of 4 cups/1 1/4 cups unbromated white flour)
1 cup cold water (filtered is best)

Pizza toppings of your choice:

-We like

pepperoni, mushroom, green peppers and black olives.

eggplant, chicken, garlic and parmesan cheese for something fancy.

Thai chicken (Mix 2 tablespoons peanut butter with 1 tablespoon soy sauce to create a marinade for 1-2 sliced chicken breasts) with green onions, shredded carrots and crushed red pepper flakes for something exotic.


Directions:
1. Proof the yeast by adding yeast to 1 cup warm water. Let sit for 10 minutes until it starts to bubble.
2. Add the remaining ingredients to the KitchenAid bowl with yeast mixture.
3. Turn on mixer and allow to knead a min. of 10 minutes. Dough should be elastic and not too sticky. Add more flour if it seems sticky.
4. Divide dough into four portions and freeze or refrigerate if you don't plan to use right away.
5. Roll out 1 ball of dough per pizza and let rest 10 minutes rolled out.
6. Top raw dough with your favorite sauce and fixings.
7. Bake in oven approx. 20 min. on 400 degrees or until cheese melts and crust is "hollow" when you tap it with a finger nail. This dough is great for calzones or pizza pockets as well.

Here's an easy salad to impress your guests with color and in-season vegetables. The Fuyu persimmons are the squatty, firm ones, not the baking kind that get mushy. Cut the tops off and slice them like an apple. I found them this week at the Orange Store in Fresno on the NW corner of Shaw & Maroa Avenues.

Baby Greens Salad with Fuyu Persimmons

1 package/bunch mixed baby greens or fresh organic greens of your choice
2 thinly sliced fuyu persimmons
1 thinly sliced small red onion
1 container 4 oz. feta cheese or goat cheese

Arrange salad in a bowl.
Make dressing.

Easy Dressing:
Add 3/4 salad oil to a small mason jar.
Mix in 1 T. apple juice
1 t. lime juice
1/4 t. salt
1 t. mixed herbs (1/4 t. basil, 1/4 t. oregano, 1/4 t. rosemary, 1/4 t. mint)

Shake jar and pour over salad.