rice cakes

• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• ¼ cup crumbled bacon
• 1 teaspoon finely chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons olive oil
• 2 cups unsalted cooked rice at room temperature
• 2 large eggs, lightly beaten
• 1 cup fresh gf bread crumbs

Cook, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, bacon, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.

parsley pesto

• 1 bunch parsley
• 2 Tbs minced garlic
• ½ cup slivered almonds
• ¼ cup shredded parmasion
• 1/3 cup olive oil
• Salt and pepper to taste


Place all ingredients in food processor except olive oil and while running slowly drizzle in olive oil.

tomato coulis

• 1 tablespoon olive oil
• 1/4 cup shallots, minced
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 4 ripe tomatoes peeled, seeded and roughly chopped
• ½ sweet red wine


In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Pour in the wine and let reduce to cook off the alcohol. Add in the peeled and seeded tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth.

twice baked potatoes

INGREDIENTS
4 medium baking potatoes
1/4 cup butter or margarine, softened
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 (3 ounce) packages cream cheese, cubed
1/4 cup sour cream
shredded cheddar


DIRECTIONS
Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk, pepper and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Top with shredded cheddar cheese. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.

citrus asparagus

1 tbs olive oil
i bunch of asparagus trimmed
2 tbs lemon juice
3 tbs orange juice
black pepper and sea salt to taste
lemon and orange zest for garnish

Heat oil in skillet over medium heat and saute aspargus until tender about 5 minutes.

pour lemon and orange juices over asparagus and season with salt and pepper.

Garnish with zest and serve.

pineapple orange sorbet

INGREDIENTS
1/3 cup water
1/2 cup honey
2 cups orange juice
1 tablespoon lemon juice
1 pineapple crushed in a food processor until smooth
2 teaspoons freshly grated orange zest



DIRECTIONS
In a medium saucepan, bring water and honey to a simmer over medium high heat until sugar is dissolved.
Combine all ingredients and chill in refrigerator for at least 4 hours then follow ice cream machines direction.

strawberry and spinach salad

i found this recipe on the whole foods market web site looks so yummy

Serves 4
Baby spinach dressed in a light raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more delightful and this easy?

1/2 shallot, minced (about 1 tablespoon)
2 tablespoons raspberry vinegar
1/4 cup olive oil
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced almonds
2 ounces goat cheese

Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while continuously whisking. Place the vinaigrette in the refrigerator until ready to serve.

Roughly chop (or tear) the baby spinach into large julienne strips. Add to a large bowl. Prep the remaining components of the salad, but keep separated. Slice the strawberries into thin round slices. Toast the almonds by spreading on a cookie sheet and placing in a 375°F degree oven for approximately 5 minutes. Crumble the goat cheese into medium-size chunks.

When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to add all the dressing to the salad). Gently mix together and serve immediately.