Zucchini Ribbon Pasta

Ingredients:
3/4 pound whole wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 T olive oil
4 cloves garlic, chopped
1 cup low sodium chicken broth
1/4 cup grated (1-ounce) parmesan (lightly packed), plus 2 T
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
salt

Preparing zucchini ribbon pasta:
In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Serves 4

Per Serving:
Calories 490; Total Fat 16 g; (Sat Fat 3.5 g, Mono Fat 8 g, Poly Fat 2 g) ; Protein 22 g; Carb 74 g; Fiber 14 g; Cholesterol 5 mg; Sodium 240 mg
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium
Good source of: Pantothenic Acid, Zinc

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Escarole With Pine Nuts

Ingredients:
1 T olive oil
1/4 cup thinly sliced shallots
3 cloves garlic, minced
1 head of escarole (about 1 pound), washed, dried and coarsely chopped
1/2 cup low sodium chicken broth
1/4 teaspoon chili flakes
2 T balsamic vinegar
salt and freshly ground pepper
1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown

Preparing the escarole:
Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.

Serves 4

Per Serving
Calories 130; Total Fat 10 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 3.5 g) ; Protein 4 g; Carb 9 g; Fiber 4 g; Cholesterol 0 mg; Sodium 40 mg
Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

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Chicken Parmesan, Lite

Ingredients:
4 slices whole wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all purpose flour
4 (6-ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
olive oil cooking spray
1 jar good quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 T (1/2-ounce) shredded parmesan

Preparing the chicken parmesan:
Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden.

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees F. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Serves 4

Per Serving: (Serving size, 1 piece chicken with sauce and cheese)
Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg
Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium
Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc

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Savory Cheese Scones

Ingredients:
17 1/2 ounces self-raising flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon mustard powder
3/4 teaspoon salt
9 T unsalted cold butter, cut into small pieces
7 ounces bleu cheese or cheddar cheese
3 teaspoons finely chopped chives or thyme
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
8 1/2 ounces milk, plus extra for brushing
45 walnut halves

Preparing the scones:
Preheat the oven to 400 degrees F. Line baking sheets with parchment.

Sift the flour, baking powder, mustard and salt into a bowl. Rub in the butter until the mix resembles coarse breadcrumbs. Stir in the cheese, herbs and pepper. Make a well in the center and use a knife to mix in the eggs and enough milk to make a fairly soft dough. Do not overwork or the scones will be tough.

Lightly dust a work surface with flour. Gently roll or pat out the dough to 1/2-inch thick. Dip a 1 1/2-inch round or square cutter in flour and cut out the dough. Pat together the scraps, roll out again and cut more scones. Transfer to the baking sheets, brush with milk and place a walnut half on top of each one. Bake for 10 to 12 minutes, until golden and risen.

Makes 45 small scones

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Savory Cheese Palmiers

Ingredients:
1 1/2 T butter
8 to 10 shallots, or 2 medium onions, peeled and very finely diced
1 teaspoon fresh thyme leaves, roughly chopped, or a good pinch of dried thyme
salt and freshly ground black pepper
13 ounce sheet of all-butter puff pastry
1 egg, lightly beaten
1/2 cup gruyère, finely grated

Preparing the palmiers:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

Warm the butter in a small frying pan over medium-low heat and sauté the shallots with the thyme and a pinch of salt until softened, stirring from time to time. Set aside to cool.

Unroll the pastry and brush the upper side with beaten egg. Scatter the cooled shallots and the cheese over the surface, grind black pepper over the top, then fold the two long sides over by a sixth of the width each. Fold the strips in again, so the outside edges meet along the middle of the sheet, brush the upper side of the pastry with egg and fold together so that you have one long, fat strip. Place in the refrigerator for 15 minutes to firm up.

Cut the pastry into 20 thin slices and place cut-side down on the parchment-lined baking sheet. Brush lightly with beaten egg and bake for 10 to 12 minutes, until risen and golden brown.

Makes 20 palmiers

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Pork Meatballs With Dipping Sauce

These can be made ahead and kept warm in the oven.

Ingredients:
1 pound coarsely ground pork
1 1/2 T fresh white breadcrumbs
1 egg yolk
3 green or spring onions, finely chopped
2 garlic cloves, minced
3 T toasted sesame seeds
1 T chilli flakes
1 teaspoon fish sauce or nam pla
3 T finely chopped cilantro
1 T finely chopped mint leaves
salt and freshly ground black pepper
Rapeseed or olive oil, for frying

* * * * * *

Ingredients for the dipping sauce:
1 T finely chopped cilantro
1 T finely chopped mint leaves
2 green or spring onions, very finely sliced
juice of 2 limes
5 T light soy sauce
1 1/2 teaspoon sesame oil

Preparing the dipping sauce:
In a small bowl, combine all the ingredients for the dipping sauce.

* * * * * *

Preparing the meatballs:
Mix together all the ingredients for the meatballs and leave for an hour for the flavors to develop. Break off a small lump of the mixture and fry until cooked through. Taste, and if necessary adjust the seasoning in the rest of the mix. With wet hands, shape the mix into 24 walnut-sized meatballs.

Warm a couple of tablespoons of oil in a large frying pan over medium heat. Fry the meatballs until cooked through and golden, about eight to 10 minutes, and serve hot with the dipping sauce.

Makes 24 meatballs

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Moroccan Rice Pudding

Ingredients:
3.5 ounces rice
2 1/2 T unsalted butter, plus extra for greasing
2 3/4 cups of whole milk
1 cup of heavy cream
1 vanilla bean, split
1/3 cup of caster sugar or vanilla sugar
1 teaspoon organic orange zest or a strip of organic lemon peel
a pinch of salt
2/3 cup chopped dates
2 teaspoons of rosewater
dried organic rose petals, garnish

Preparing the rice pudding:
Preheat oven to 300 degrees F. Wash the rice in a strainer under cold water and drain.

Rub the inside of an oven-proof dish with a little butter. Put the milk, cream and vanilla bean in a saucepan and heat gently until bubbles just start to appear around the edges. Stir in the rice, sugar, citrus zest and salt, and simmer for five minutes. Stir in the dates and rosewater, pour into the greased dish and dot the top with butter. Cover with foil or a lid and bake for 45 minutes. Remove from the oven, stir gently, then return to the oven, covered, for 30 minutes. Remove and stir again, scraping up any bits of rice which have stuck to the bottom.

At this point, if you prefer a pudding without a skin, put a lid or foil back on the pan; if you want the skin, don't bother. Return the rice pot to the oven for another hour, or until the rice is tender and creamy – keep an eye on it to make sure it doesn't dry out; add a bit more milk if it does.

Serve with the rose petals sprinkled over the top.

Serves 4

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Spiced Chicken With Dates

Ingredients:
4 T extra virgin olive oil
salt and freshly ground black pepper
1 chicken, cut up
2 medium to large chopped yellow onions
2 bay leaves
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2/3 cup of long grain rice
1/3 cup of red or green lentils, rinsed
3 cups of chicken stock, hot
12 dates, pitted
1 small bunch fresh coriander, stalks removed, leaves picked and torn
1 1/2 T blanched almonds, toasted

Preparing the chicken:
Heat the oil over a medium-high heat in a large casserole. Season the chicken, brown all over and set aside.

Lower the heat and tip the onions and bay leaves into the pan. Sauté, stirring from time to time, until the onions are soft and translucent, about 15 minutes. Add the garlic, cumin, ground coriander and cinnamon, and stir for a couple of minutes. Add the rice and lentils, stir for a minute until everything is well coated. Return the chicken to the pan, pour over the hot stock, season, cover and simmer gently for 15 minutes. Stir in the dates, cover again and simmer for 15 minutes, until the chicken is cooked through and the rice and lentils are tender. Remove from the heat, taste and adjust the seasoning, and stir in most of the fresh coriander. Serve with the remaining coriander and flaked almonds scattered over the top.

Serves 4 to 6

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Gordon Ramsay's Pear and Rum Tatin

Ingredients:
pears, peeled, halved, seeded and cored
star anise
vanilla beans, slivered into faux pear cores
white granulated sugar
unsalted butter
rum
puff pastry
confectioners' sugar

vanilla ice cream

Preparing the tatin:
Preheat oven to 400 degrees F.

Place a vanilla bean shard where the core had been and a star anise into the seed cavity of each pear half. Turn the pears over and place puff pastry over the top where the skin had been. Set aside.

In a hot pan, sprinkle the white granulated sugar. Wait until it dissolves and just until it starts smoking, add the butter and swirl to melt, then the rum, and flame to burn off the alcohol.

Place the pears onto the caramel, sprinkle confectioners' sugar generously over the top of the puff pastry and place in the oven for 8 to 10 minutes.

Serves with vanilla ice cream.

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Mostaccioli Cookies

Ingredients:
1/2 cup natural (not Dutch) cocoa powder
2/3 cup unbleached all purpose flour
1/4 cup granulated sugar
1/2 cup finely ground almonds
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 cup honey
1/4 cup molasses
1/4 cup dry red wine or water
2/3 cup confectioners’ sugar
1 Meyer lemon, zest and juice

Preparing the cookies:
Into the bowl of a Kitchenaid stand mixer fitted with the paddle beater, sift the cocoa powder. Add flour, sugar, almonds, cinnamon and baking soda. Mix lightly to combine. Add honey, molasses and wine or water. Mix until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid, then refrigerate for at least 30 minutes.

Preheat the oven to 325 degrees F.

Turn the dough onto a generously floured surface, and pat into a 6-inch by 10-inch rectangle about 1/4-inch thick. Flour the dough lightly, and roll over it once or twice with a rolling pin to even it out. Using a ruler and a pizza cutter or sharp knife, cut the dough into 2-inch squares. With a dry pastry brush, wipe off any excess flour. Line a sheet pan with parchment paper or a silicone liner, and transfer squares to the pan. Bake for 15 minutes. Remove pan from the oven and let sit for 1 minute. Then, lift the parchment with the cookies on it and place it on a cooling rack.

While the cookies are still warm, combine confectioners’ sugar and the juice and zest of lemon in a small bowl, stir until smooth to make a glaze. Paint the surface of each cookie; the glaze will soak in. In a minute or two, paint on a second coat of glaze. Allow the cookies to cool completely; they will remain chewy on the inside.

Store in an airtight container.

Makes 15 cookies

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