AVOCADO BUTTERCREAM FROSTING

By Emily Clifford

8 ounces avocado meat, approximately 2 small to medium
2 teaspoons freshly squeezed lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon lemon extract

Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator. Use to frost either a white, yellow or angel food Bundt cake.

PROSCIUTTO & MOZZARELLA STUFFED CHICKEN

By Josh Jones

8 boneless Chicken breasts
8 slices prosciutto
8 ounces shredded mozzarella
salt and pepper
olive oil

Preheat oven to 350°. Pound out the chicken and wrap a piece of prosciutto and mozzarella into each breast. Secure with toothpicks brush with olive oil. Bake for 45 – 50 minutes or until done.

ORANGE BEURRE BLANC SANCE (drizzle for chicken)

1 cup orange juice
½ cup dry white wine
1 cup heavy cream
1 tbs parsley leaves very finely chopped
4 tbs butter

Combine orange juice and wine in saucepan and simmer on medium heat until reduced by half in volume. Stir in cream, bring to a gentle simmer; allow to reduce and thicken over low heat. Stir in parsley, whisk in the butter and drizzle over the chicken. Sauce takes 30 min.

BEET AND PINE NUT SALAD

By Johanna Merkley

1 red beet, shredded
½ cup craisins
½ cup Pine Nuts
Rice Vinegar

Combine all ingredients for a refreshing summer salad.

ROASTED YELLOW BEETS

By Jamie Hale

Yellow Beets
Extra Virgin Olive Oil
Salt
Pepper
Minced Chives
Goat Cheese

Trim greens from small yellow beets. Leaving a little stem and tails intact, wrap in foil and roast one hour at 400 degrees. Peel and quarter, drizzle with organic extra virgin olive oil. Season with salt, pepper, and minced chives. Finish with bits of goat cheese.

SAUSAGE AND CHEESE WAFFLES

Waffle Mix
4 ounces breakfast sausage
1 cup shredded cheddar cheese

Cook and crumble sausage in a frying pan. Mix waffle batter according to package directions. When sausage is slightly cooled, gently fold cheese and cooked sausage into waffle batter. Pour into waffle maker, cook and serve with syrup.

PUMPKIN PANCAKES

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

THAI BEEF LETTUCE WRAPS

1 tablespoon vegetable oil
1 pound lean ground beef
1 small sweet red pepper, seeded and thinly sliced
3 scallions, trimmed and thinly sliced
2 tablespoons finely chopped ginger
2 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sugar
3 tablespoons light soy sauce
1 teaspoon sesame oil
12 large Boston lettuce leaves, rinsed and patted dry
1 bunch each mint and cilantro, leaves picked, rinsed and dried
1 lime, cut into wedges

1. In a large skillet, heat oil over medium-high heat. Crumble in beef and cook for 5 to 6 minutes or until no longer pink.

2. Add sweet pepper, scallion, ginger, garlic, pepper flakes and sugar. Cook for 5 minutes, stirring occasionally. Turn off heat; stir in the soy sauce and sesame oil.

3. To serve, put lettuce and cilantro on a platter. Place 1/4 cup beef mixture in a piece of lettuce, top with some cucumber, mint and cilantro. Squeeze some lime on top and roll up. We love to serve with Sweet Thai Chili Sauce for dipping as well.

LASAGNA

1 pound lean ground beef or Italian sausage which I prefer
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
Salt to taste
Ground black pepper to taste
9 lasagna noodles
½ cup water

In a large skillet brown the ground beef and drain. Add spaghetti sauce and simmer for 5 minutes. Mix together cottage cheese, 2 cups of mozzarella cheese, eggs, half of Parmesan cheese, parsley, salt and pepper. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce and cheese. Add water to the edges of the pan. Cover with foil. Bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

CHOCOLATE CHIP ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup oil
3 eggs
1 tsp vanilla
½ cup buttermilk
2 ½ cups flour
½ tsp allspice
½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
4 tbsp cocoa
3 cups grated zucchini (drained)
½ cup – 1 cup chocolate chips

Cream the sugar, butter, oil, eggs, and vanilla. Add buttermilk and dry ingredients. Finally add zucchini and chocolate chips. Bake in a Bundt cake pan at 325° for 45 minutes or until a toothpick comes out clean. Drizzle with cream cheese frosting.

CHICKEN TORTILLA SOUP

From Brenda Funderburk

2 jalapenos
1 whole chicken (you can go the easy route and use a rotisserie chicken)
1 diced onion
1 diced green bell pepper
2 packets of mild taco seasoning
2 teaspoons cumin
½ minced garlic clove
2 cans of Rotell™ tomatoes
1 large can of stewed tomatoes
1 bunch cilantro (some for garnish)
5 limes (some for garnish)
Sour cream (for garnish)
Grated Cheese (for garnish)
Tortilla Chips (for garnish)

Prepare chicken, place in large pot. Cover with water, add 2 whole jalapenos and boil for 1 hour. Remove chicken and jalapeno, set aside. Strain with a colander twice, reserve. Once chicken has cooled to handle, de-bone and de-skin the chicken, place bite-size pieces into broth. Place broth and chicken into the refrigerator until chicken fat comes to top and skim. Sauté onion, bell pepper, and one boiled jalapenos (remove seeds). Add sautéed vegetables, cumin, garlic, tomatoes, some cilantro and 1 lime. Simmer for 30 minutes. Serve with garnishes.