Eggplant & Goat Cheese Woopie Pies

Woopie! 
Cook time: 45 minutes           |          Total time: 50 minutes         |           Yield: 4 servings

Ingredients
. 1 tablespoon olive oil 
. 1 small onion, chopped 
. 28 ounce can crushed tomatoes in thick puree 
. 1 teaspoon fresh tarragon 
. 1- 1/4 teaspoons salt 
. 1 teaspoon sugar
 . 1/2 teaspoon fresh-ground black pepper
 . 1 cup Panko bread crumbs 
 . 1/2 cup grated Parmesan
 . 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all 
. 4 eggs, beaten 
. Cooking oil, for frying
 . 1/2 pound mild goat cheese cut into 8 rounds

Directions
1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant. Serve with pasta or on its own.

Source: What Did You Eat?

Pesto Spaghetti

Pesto perfection.
Cook time: 5 minutes             |            Total time: 45 minutes           |             Yield: 6 servings

Ingredients
Spaghetti:
. 2 eggs
. 1 teaspoon salt
. 2 cups all-purpose flour
. 1/4 cup of water

 Pesto Sauce:
. 2 cups packed fresh basil leaves

. 3 cloves garlic
. 1/4 cup pine nuts
. 2/3 cup extra-virgin olive oil, divided
.  Kosher salt and freshly ground black pepper, to taste
.  1/2 cup freshly grated Parmesan cheese

Directions
Spaghetti:
1. In a large  bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. Stir in water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3. Cook in boiling water for 3 minutes.

Pesto Sauce:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 

2. Add oil and cheese and process until fully incorporated and smooth. Season with salt and pepper.

Source:  All Recipes

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings

Ingredients
. Baguette, sliced

. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar

. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:

. 1-2 ounces goat cheese mixed with pesto

. 4 slices of salami

Directions
1. Set the oven to broil at 425 degrees F.

2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.

Prosciutto Arugula Pizza

Arugamazing!
Cook time: 20 minutes              |           Total time: 1 hour            |            Yield: 1 pizza

Ingredients 

Pizza Dough:
. 2 1/4 teaspoon (1 package) instant dry active yeast
. 1 cup warm water (not hot!)
. 1/2 tablespoon sugar
. 3 cups bread flour, or as needed
. 2 tablespoon olive oil
. 1 1/2 teaspoon salt

Toppings:
. Extra-virgin olive oil
. 2 garlic cloves minced
. 8 ounces fresh mozzarella, shredded
. 8 slices (3 ounces) prosciutto
. 4 cups fresh arugula
. 1/2 cup grated Parmigiano cheese

DirectionsPizza Dough:
1. In a small bowl, dissolve yeast in warm water. 

Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread  flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. 

Beat well until a stiff dough has formed.

 Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. 

Toppings:

4. Brush pizza with olive oil and sprinkle minced garlic on top.

5. Add shredded mozzarella and parmigiano cheese.

6. Top with strips of prosciutto.

7. Bake in oven until golden brown, about 20 minutes.

8. Add arugula on top and enjoy!

Source: Pizza dough: All Recipes

Vanilla Bean Panna Cotta with Strawberry and Rhubarb Compote

Indulge in spring awakening. 
Cook time: 20 minutes              |            Total time: 4 hours              |               Yield: 3-4

Ingredients
Vanilla Bean Panna Cotta:
· 2 tablespoons water
· 1 1/4 teaspoon unflavored gelatin
· 1 3/4 cups cream
· 1/3 cup sugar
· 1 cup half and half
· Pinch salt
· 1 - 2 drops fresh lemon juice

· 1 drop of vanilla extract
· 1 vanilla bean, seeds only

Strawberry Rhubarb Compote:
· 2 cups 1/2-inch pieces fresh rhubarb
· 2 cups strawberries, hulled and chopped
· 1 1/2 cups sugar
· 3 tablespoons fresh lemon juice
· 2 teaspoons cornstarch, if desired (to thicken)

Directions

Vanilla Bean Panna Cotta:
1. Sprinkle the gelatin over the of water in a small
 bowl. Let sit to soften.
2. Put the half and half in a small saucepan 
with the sugar over medium heat and heat 
until bubbles form around the edges. Whisk
 until all the sugar is dissolved. 

3. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
4. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.

Strawberry Rhubarb Compote:

1. Combine rhubarb, sugar, and 2 tablespoons lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 

2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
3. Add strawberries, and simmer for 2-3 minutes, uncovered.
4. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. 

Source: Adapted from Good Life Eats

Spaghetti Carbonara

Eggcelent pasta. 
Prep time: 20 minutes              |            Total time: 40 minutes            |              Yield: 8 servings

Ingredients
· 1 pound spaghetti
· 1 tablespoon olive oil
· 8 slices pancetta, diced
· 1 tablespoon olive oil
· 1 onion, chopped
· 1 clove garlic, minced
· 1/4 cup dry white wine (optional)
· 4 eggs
· 1/2 cup grated Parmesan cheese
· 1 pinch salt and black pepper to taste
· 2 tablespoons chopped fresh parsley
· 2 tablespoons grated Parmesan cheese

Directions
1. In a pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 

4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
5. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.

Source: All Recipes

Petite Lasagnas

Perfectly petite, but NOT in flavor. 

Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

Ingredients

· 6 oz raw ground beef

· 6 oz raw sausage 

· 4 cloves garlic, minced

· 3 tsp dried oregano, divided

· 1 cup chopped onion

· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)

· 1 1/2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 375ºF. 

2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from Food.com

Grilled-Peach and Prosciutto Pizza

Salty and sweet - and everything in between! Great for lazy Sundays and dinner parties.
Prep time: 30 minutes | Total time: 4 hours | Yield: Three 9-inch pizzas

Ingredients
Pizza dough:
· 1 cup warm water (about 110 degrees)
· 1 1/8 teaspoons (1/8 ounce envelope) 

active dry yeast
· 2 1/2 to 3 cups all-purpose flour, plus more for surface and hands

· 1 teaspoon coarse salt
· Extra-virgin olive oil, for bowl

Pizza toppings:
· 1 peach, cut into 1/2-inch wedges
· 4-6 ounces fresh goat cheese
· 12 thin slices prosciutto, cut in half
· 1/2 cup arugula
· 2 cloves of garlic
· Extra-virgin olive oil, for drizzling

Directions
1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 1.5 cups flour and 1 teaspoons salt, and stir until smooth. Add another 1 cup flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
2. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
3. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
4. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
6. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
7. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
8. Preheat oven to 400 degrees (or heat grill to medium). Drizzle pizza crust with olive oil and chopped garlic. Add cheese, prosciutto, and peaches. Bake or grill until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling).
9. Remove from oven or grill. Top with arugula.

Source: Adapted from Martha Stewart.