Featured Recipes

I'm making all but the mini pies for new year's eve tomorrow night. Enjoy! 

Squash & Zucchini Cakes

3 medium zucchini3 medium yellow squash1 cup toasted bread crumbs1 cup shredded Parmesan1/3 cup minced Vidalia onion1 large egg, lightly beaten1 1/2 teaspoons dried Italian seasoning1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 cup (1 stick) butter1 jar store-bought marinara sauce

Directions

Grate zucchini and squash with a fine grater. Press between papertowels to remove excess moisture. In a medium bowl, combine gratedzucchini and squash and next 7 ingredients. Shape mixture into 2-inchpatties, pressing together firmly. In a large skillet, melt butterover medium heat. Cook squash and zucchini cakes 3 to 4 minutes perside or until lightly browned. Place onto serving platter and servewith marinara sauce.

Individual Beef Wellingtons

4 pieces beef tenderloin, 1 1/2 inches thickSalt and freshly ground black pepperExtra-virgin olive oil, for drizzling, plus 1 tablespoonSprinkle all-purpose flour1 large sheet frozen puff pastry dough, defrosted (recommended: Du Four)1 bundle watercress, chopped8 ounces blue cheese get a drier blue that will crumble easily1 egg beaten with a splash of water Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.Pat the meat dry and season with salt and pepper, to taste. Drizzle a little oil into medium skillet and wipe it around with a folded paper towel. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. Turn the beef and brown for about 2 minutes more. Turn off the heat, then remove the meat to a plate and reserve.

Sprinkle flour on work surface and roll out dough a little, thencut into 4 pieces. Pile a little watercress on each piece of dough,top with crumbles of cheese and some meat. Wrap the dough around thefilling and cut a small vent in the top of each parcel. Cover abaking sheet with parchment, arrange the parcels on the baking sheetand brush them with the egg wash, using a pastry brush. Bake untildeep golden, about 12 minutes. Remove the baking sheet from the ovenand let the parcels rest.

Green Beans with Sesame Seed, Almonds & Soy Sauce

Fresh green beans, ends snapped off
Soy Sauce (1/8-1/2 cup) (to liking)
Sesame seeds ? 1 tsp (to liking)
Slivered almonds (to liking)
1 TBSP minced garlic
2 TBSP olive oil

Using a large skillet, heat olive oiland saute garlic for about 3-4 minutes. Add green beans. Saute for afew minutes, then add soy sauce. Amount of soy sauce is to yourliking. Start with 1/8 cup and reserve the rest to add as you cookthem. Saute beans for about 10 minutes. Add in 1 tsp sesame seeds(more if you like) and slivered almonds. Continue to cook alltogether until beans have reached desired consistency. If you want tosteam them longer, add more soy sauce and cover the pan ? that waythey steam in the soy sauce and absorb more flavor.

Garlic & Herb Broiled Tomatoes

4 plum tomatoes1 cup plain bread crumbs1/3 cup grated Parmigiano-Reggiano1 teaspoon chopped fresh thyme leaves1 clove garlic, finely minced3 tablespoons extra-virgin olive oilSalt and freshly ground black pepper

Directions

Preheat broiler to medium high.

Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most ofthe pulp and seeds. Place the tomatoes flesh side up in a heat safedish and season them with salt and pepper. In a bowl combine thebread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixturewith pepper and sprinkle over the tomatoes. Place tomatoes under thebroiler for 5 minutes or until golden brown.

Baby Strawberry & Honey Pies

Crust:

Vegetable oil cooking spray2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury) Filling:2 tablespoons honey1/2 tablespoon lemon juice1/2 tablespoon arrowroot1/2 teaspoon grated orange zest8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups1 egg, beatenSpecial equipment: a 12-count nonstick mini-muffin pan, a 3-inch round cookie cutter, a 2-inch round cookie cutter

Directions

Put an oven rack in the center of the oven. Preheat the oven to375 degrees F.

For the crust: Spray a 12-count nonstick mini-muffin pan withvegetable oil cooking spray. Put a strip of parchment paper, 1-inchwide and 5-inches long into each muffin cup, allowing the excesspaper to overhang the sides of the cups. Unroll the pie crust andusing round cookie cutters, cut out 12 (3-inch) circles and 12(2-inch) circles of dough. Lightly press the 3-inch circles of doughinto the bottom and sides of the prepared muffin cups.

For the filling: In a small bowl, whisk together the honey, lemonjuice, arrowroot, and orange zest until smooth. Stir in thestrawberries.

Spoon the filling into the muffin cups and using a pastry brush,lightly brush the edges of the dough with beaten egg. Put the 2-inchcircles of dough on top. Using the tines of a fork press the edges ofthe dough together to seal. Lightly brush the tops of the pastry withthe beaten egg. Using the tip of a knife, make a 1/4-inch wide slitin the center of each pie. Bake until the crust is golden, about 14to 15 minutes. Remove from the oven and cool for 30 minutes. Usingthe overhanging parchment paper as handles, remove the pies from thepan. Remove the parchment paper and serve.