Eileen Goltz

GRILLED ASPARAGUS CRAB TART

1lb. asparagus, cut into 1/3’s and grilled slightly

1/4 cup butter or margarine

4 to 5 portabella mushrooms chopped

1 tablespoon minced garlic

1/2 cup bread crumbs

3 tablespoon parmesan cheese, divided

1/2 teaspoon pepper

2 cups shredded Munster or pepper jack cheese

1/2 lb crabmeat shredded or chopped

8 ounces vegetable cream cheese

4 eggs

1 tablespoon fresh parsley, chopped or 2 teaspoons dried

MASHED MAPLE SWEET POTATOES

5 to 6 large sweet potatoes

1/2 cup softened butter

1 cup cream or half and half

2 tablespoons vanilla extract

2/3 cup packed light brown sugar

1 teaspoon salt

1/2 cup maple syrup

1 1/4 cup chopped pecans

2 eggs, beaten

2 tablespoons maple syrup

1/4 cup chopped pecans

RED PEPPER AND SALAMI SALAD

3 red bell peppers

3 red onions

2 cloves garlic

1/4 cup olive oil

4 oz spicy Italian salami, roughly chopped

1/2 jar artichoke hearts, drained and halved

1/3 cup small black olives

2 teaspoons dried oregano

1 tablespoon balsamic vinegar

ARTICHOKE AND TUNA PANINI

1/2 cup sliced black olives, drained

1 teaspoon minced garlic clove

1/2 teaspoon fresh lemon zest

2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped

1/3 cup mayonnaise

2 (6-ounce) cans white tuna* in olive oil, drained and broken into chunks

4 long rolls or Italian bread cut into four pieces

4 slices Munster, Havarti or pepper jack cheese

1  3/4 cups flour

1/3 cup cocoa powder
2  1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
3 bars (1.5 ounces each) Dark Chocolate, cut into 1/4-inch pieces
Coarse sugar

You can make cashew butter by processing cashews in a food processor until the mixture reaches the consistency of peanut butter. Use it as you would peanut butter.

Use cashew pieces or chopped cashews when ever the “look” of the nut isn’t as important as the taste. They’re less expensive than whole cashews and just as tasty.

Do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.

Cashews become soft in baked goods and do not retain their crunch like other nuts.
 

ARTICHOKE CHEESE SQUARES

This recipe can be made ahead of time and reheated just before serving.

One 14 oz can rinsed and drained artichoke hearts, chopped

1 cup shredded Cheddar cheese

1/2  minced onion

2 teaspoons minced garlic

1/3 cup bread crumbs

1 tablespoon dried parsley

3 large eggs

1/4 cup skim milk

Pepper to taste

½ to 1 teaspoon dried oregano

Dash hot-pepper sauce

CILANTRO CORN AND CHICKEN DIP

4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces

Salt and pepper to taste

1 to 2 avocados, diced

2 tomatoes, seeded and diced

2 cups fresh or frozen corn

1 red pepper diced

1/2 teaspoon dried oregano

1/2 to 1 teaspoon cumin

2 tablespoons chopped fresh cilantro

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/8 teaspoon chili powder

ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)

1/3 cup olive oil

3 tablespoons apple cider or rice wine vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

6 cups bok choy, shredded

2 cups red cabbage, shredded

1 red onion, sliced thin

2 10 oz cans mandarin oranges, drained

2 avocados slice and chopped

1/2 cup sliced almonds

1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)