PANZANELLA SALAD !

↣ I’ve made this several times. It’s a beautiful summer presentation salad and SO delicious. Garden veggies are best but absolutely not necessary !

✦ Ingredients :

• 1/2 loaf Italian or French bread, cubed
• 1/4 c. olive oil
• salt and pepper to taste
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 pt. cherry or grape tomatoes
• 1 to 2 T. capers
• 6 leaves fresh basil, cut into long, thin strips
• 3/4 c. vinaigrette or Italian salad dressing 

✦ Preparation Steps :

➤ In a bowl, toss together bread, olive oil, salt and pepper. Spread on an ungreased baking sheet and bake at 350 degrees for 5 minutes, or until golden and crisp; let cool.

➤ In a bowl, combine remaining ingredients. Just before serving, add bread cubes and toss to coat. Makes 6 to 8 servings. 

ASIAN SUMMER SALAD

✔ This salad is great in the summertime when you have ripe zucchini from your garden. It is cool and refreshing !

✦ Ingredients :

• 8-oz. pkg. thin spaghetti, uncooked and broken into fourths
• 3/4 c. carrot, peeled and cut into 2-inch strips
• 3/4 c. zucchini, cut into 2-inch strips
• 3/4 c. red pepper, chopped
• 1/3 c. green onion, sliced
• 3/4 lb. deli roast turkey, cut into 2-inch-long strips
• Garnish: chopped peanuts, chopped fresh cilantro 

✦ Preparation Steps :

↦ Cook pasta according to package directions; drain and rinse with cold water. In a bowl, combine all ingredients except garnish.

↦ Toss with Ginger Dressing. Refrigerate one hour; garnish as

desired. Makes 6 to 8 servings.

✦ Ginger Dressing:

• 1/4 c. canola oil
• 3 T. rice vinegar
• 3 T. reduced-sodium soy sauce
• 2 t. sugar
• 1/8 t. fresh ginger, grated
• 1/8 t. cayenne pepper
• 1 clove garlic, chopped

↪ Whisk together all ingredients ↩

● Check Our Salads Zone ! ● 

SPRING RAMEN SALAD

✔ This yummy recipe is truly made to clean out the fridge…you canput almost anything in it !

➤ Ingredients :

• 3-oz. pkg. chicken-flavored ramen noodles
• 1 t. sesame oil
• 1/2 c. seedless grapes, halved
• 1/2 c. apple, cored and diced
• 1/4 c. pineapple, diced
• 2 green onions, diced
• 1 c. cooked chicken, cubed
• 1 c. Muenster cheese, cubed
• 1-1/2 T. lemon juice
• 1/8 c. canola oil
• 1 t. sugar
• Garnish: sesame seed 

✙ You May Also Like : WHAT'S THE SECRETS OF SUCCESSFUL SALADS ? ➔

➤ Preparation Steps :

▷ Set aside seasoning packet from ramen noodles. Cook noodles

according to package directions.

▷ Drain noodles; rinse with cold water. In a bowl, toss sesame oil with noodles to coat. Stir in fruit, onions, chicken and cheese. In a separate bowl, whisk together lemon juice, canola oil, sugar and 1/2 teaspoon of contents of seasoning packet.

▷ Pour over noodle mixture; toss to coat. Garnish with sesame seed. Cover and chill before serving. Makes 4 servings. 

CHICKEN WITH PRUNES IN RED WINE

❤ SERVES 4

✔ This is inspired by the food of south west France, but it isn’t cooked in a traditional way.

I’ve made it into one of those dishes that, thankfully, looks after itself; it’s a very easy version of a classic. You can have it on the table in 40 minutes. Pretty good for a dish that has such depth. 

➥ Ingredients :

➤ FOR THE CHICKEN

• 8 skin-on bone-in chicken thighs, or a mixture of joints
• 2 large onions, halved
• 1 tbsp olive oil
• salt and pepper
• 300ml (½ pint) red wine
• 16 mi-cuit prunes, or soft good-quality prunes
• 2 garlic cloves, finely chopped
• ½ tbsp crème de cassis (optional)

➤ FOR THE HERB CRUST

• good handful of flat-leaf parsley leaves, finely chopped
• salt flakes
• 2 garlic cloves, finely chopped
• 2 tbsp coarse breadcrumbs (I prefer whole grain bread here)
• 1½ tbsp olive oil
• 2 tbsp brandy or Armagnac

You May Like : CUMIN AND TURMERIC ROAST CHICKEN WITH SMASHED AVOCADO AND CORN CAKES

➥ Preparation Steps :

▶ Preheat the oven to 190°C/375°F/gas mark 5. Trim the skin on the chicken so it just covers them (you just want to get rid of those straggly bits). Slice each onion half into large halfmoon shaped wedges (about 1.5cm/¾in thick at their thickest). Heat the oil in an ovenproof dish that can hold all the chicken in a single layer. Season the chicken and brown it on all sides over a medium-high heat, just to colour it, not cook it through.

▶ Remove the chicken and pour away all but 1 tbsp of fat. Add the onions and cook for about four minutes, season and return the chicken, skin side up.

Make sure both chicken and the onions are quite moist with fat.

Put into the oven for 20 minutes.

▶ Heat the wine in a small pan and add the prunes. Simmer for two minutes, then add the garlic and the cassis (if using; I just like the extra fruity taste it imparts), then set aside.

▶ To make the herb crust, put the parsley, salt flakes (and some pepper) and the garlic into a mortar and pestle and pound together. Or just chop the parsley and garlic finely and season. In either case, mix to a rough paste with the breadcrumbs and olive oil, then add the brandy.

▶ When the chicken has cooked for 20 minutes, turn the onions to colour on the other side, dot the prunes among them and pour in the wine.

Cook for 10 minutes, then spread the herb paste over the chicken. Cook for another 10 minutes. The wine should be reduced and the prunes plump.

CUMIN AND TURMERIC ROAST CHICKEN WITH SMASHED AVOCADO AND CORN CAKES

❤ SERVES 4

✎ A good and quick supper. If you want to keep things really simple, don’t bother with the corn cakes : brown rice is fine on the side. Roast peppers or roast tomatoes would be good too, as their sweetness works well against the spices in the chicken. Be careful about seasoning the avocado and adding the sherry vinegar. 

You mustn’t overdo it, but at the same time this part of the dish is not supposed to be bland, it needs a bit of kick. 

➔ Ingredients :

➤ FOR THE CORN CAKES

• 50g (1¾oz) fine cornmeal or polenta
• 50g (1¾oz) plain flour
• 250g (9oz) sweetcorn
• 3 large eggs, lightly beaten
• 75ml (2½fl oz) milk
• 40g (1½oz) unsalted butter, melted and cooled
• 1 red and 1 green chilli, deseeded and finely sliced
• 2 spring onions, chopped
• salt and pepper
• groundnut oil, to fry

➤ FOR THE CHICKEN

• 3 tsp turmeric
• 3 tsp hot paprika
• 2 tsp ground cumin
• 2 tbsp olive oil
• 1½ tsp soft light brown sugar
• 35g (1¼oz) unsalted butter
• 3 tsp English mustard
• 8 skin-on chicken joints

➤ FOR THE AVOCADO

• 2 ripe avocados
• 6 tsp sherry vinegar
• juice of 1 lime
• 4 tbsp double cream
• 3 tbsp chopped coriander

✱ You May Also Like : 

                                                                                                            MEXICAN CHICKEN AND PUMPKIN WITH PEPITA PESTO

➔ Preparation Steps :

↪ You can make the corn cake batter well in advance. Simply put the first six ingredients into a food processor and, using the pulse button so the corn gets chopped rather than puréed, mix everything together. Stir in the chillies and spring onions and season to taste. Set aside.

↪ Preheat the oven to 190°C/375°F/gas mark 5. For the chicken, mix the spices, olive oil, sugar, butter and mustard together with some seasoning. Season the joints, then spread the spice paste all over. Put the chicken in a roasting tin and cook in the hot oven for 40 minutes. Baste every so often with the cooking juices. It is cooked when the juices in the thickest part run clear, with no trace of pink.

↪ Meanwhile, halve the avocados and remove the stones. Scoop out the flesh and put it in a bowl. Crush it very roughly with a fork or pestle, but don’t mash it. It should still have some structure. Gently stir in the other ingredients. They shouldn’t completely blend together, that way you meet contrasting flavours as you eat it.

↪ Just before you’re going to serve the chicken, heat some groundnut oil in a frying pan and, once it’s hot, spoon dollops of the corn cake batter into the pan (about 7.5cm/3in across is a good size). Once each cake has set underneath, flip it over and cook until golden on the other side.

↪ Serve the corn cakes and smashed avocado with the chicken. 

MEXICAN CHICKEN AND PUMPKIN WITH PEPITA PESTO

♥ SERVES 4

✔ Use a big roasting tin to cook this – an old bashed one is great – and take it to the table.

This is casual eating at its very best, so I don’t bother to transfer the food to a platter.

Quinoa and a big salad of Romaine leaves and avocado are great on the side.

The pepita pesto stir the crumbled feta into it rather than sprinkling it on top if you prefer – is good with plain roast or griddled chicken as well. 

➔ Ingredients :

➤ FOR THE CHICKEN AND PUMPKIN

• 8 skin-on bone-in chicken joints or thighs
• 1 tbsp soft light brown sugar
• leaves from 4 sprigs of thyme
• 3 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp ground allspice
• 6 tbsp olive oil
• juice of 1 lime
• juice of ½ orange
• salt and pepper
• 900g (2lb) well-flavoured pumpkin, peeled, deseeded and cut into thick wedges
• 60g (2oz) feta cheese, finely crumbled, to serve

➤ FOR THE PESTO

• 20g (¾oz) pumpkin seeds
• 60g (2oz) sprigs of coriander, plus more to serve
• 20g (¾oz) cashew nuts
• 2 garlic cloves, chopped
• juice of 1½ limes
• 125ml (4fl oz) extra virgin olive oil
• 1 red chilli, halved, deseeded and finely chopped, plus more to serve (optional) 

➔ Preparations Steps :

1. Put the chicken in a shallow dish. Mix together the sugar, thyme, oregano, spices, 4 tbsp of the regular oil, both the citrus juices and salt and pepper and pour this marinade over the chicken. Turn the chicken round to coat well, then cover and marinate in the fridge for a couple of hours. Bring it to room temperature before you cook it.

2. For the pesto, put the pumpkin seeds in a dry frying pan and place over a medium heat. Stir for a couple of minutes, or until they turn a shade darker and smell a little toasted (this method also works for spice seeds and nuts). Put in a food processor with all the other ingredients except the chilli. Blend to a rough purée. Scrape into a bowl, stir in the chilli and set aside until you want to use it.

3. When ready to cook, preheat the oven to 180°C/350°F/gas mark 4. Transfer the chicken, skin side up, to a roasting tin or a large, broad, shallow ovenproof dish. Dot the pumpkin wedges around the chicken. Brush the pumpkin with the remaining 2 tbsp of regular oil and season. Put into the hot oven and cook for 40 minutes, basting every so often.

4. Check the flesh of the chicken to see whether it’s cooked or not: if you stick the tip of a sharp knife into the underside of a thick joint, the juice that runs out should be clear with no trace of pink. Serve with some pesto spooned over (offer the rest on the side) and scatter with crumbled feta and sprigs of coriander and some more chilli, if you want. 

SPANISH SUPPER: CHICKEN, MORCILLA AND SHERRY

♥ SERVES 2

✔ Simple chicken thighs transformed into something special. If you can’t get morcilla (Spanish black pudding), use British black pudding instead. The cream isn’t at all mandatory, I often leave it out, it just depends on your mood (sometimes you want a treat and a bit of luxury). Increase the quantities and you have an excellent supper for friends for very little effort.

➔ Ingredients :

• 1 tbsp olive oil
• salt and pepper
• 4 skin-on bone-in chicken thighs
• 8 slices of morcilla, or black pudding
• ½ large onion, cut into slim crescent moon-shaped wedges
• 200ml (7fl oz) dry sherry, plus 3½ tbsp more if needed
• 3½ tbsp double cream
• 1 tbsp toasted pine nuts
• 1 tbsp chopped flat-leaf parsley leaves

➔ Preparations Steps :

◆ Preheat the oven to 180°C/350°F/gas mark 4.

◆ Heat the oil in a small ovenproof frying pan that can fit the thighs and morcilla snugly in a single layer. Season the chicken and brown on both sides just for colour, not to cook it through. Take out of the pan and set aside. Add the morcilla to the pan and cook it lightly on both sides, then remove it, too, and set aside with the chicken. If there’s a lot of fat in the pan, pour all but 1 tbsp of it off. Don’t wash the pan or try to dislodge any bits stuck to it; there’s flavour there.

◆ Add the onion to the pan and colour it lightly; you don’t need it to soften. Deglaze the pan with the sherry, scraping the base with a wooden spoon to remove all the flavoursome scraps, then return the chicken and morcilla. Bake in the hot oven for 40 minutes; if you stick the tip of a sharp knife into the underside of one of the thighs, the juices that run out should be clear with no trace of pink; if the chicken is not quite ready, cook for a few minutes more, then test again.

◆ There should still be sherry left in the pan, now mixed with the cooking juices. If there isn’t, and the pan is quite dry, add 3½ tbsp more and stir it into the rest. Put the pan over a medium heat (be sure to hold the handle with a tea towel or an oven glove) and pour in the cream, heating it until it bubbles. Sprinkle with the pine nuts and parsley and serve immediately.

TOASTED PECAN CAKE

♥ 12 Serves.

✔ Ingredient :

• 2 c. chopped pecans
• 1-1/4 c. butter, softened and divided
• 3 c. all-purpose flour
• 2 t. baking powder
• 1/2 t. salt
• 2 c. sugar
• 4 eggs, beaten
• 1 c. milk
• 2 t. vanilla extract

✔ Preparation :

➙ Combine pecans and 1/4 cup butter; spread on a baking sheet. 

➙ Bake at 350 degrees for 15 minutes, stirring often; cool. 

➙ Mix flour, baking powder and salt. 

➙ In a separate bowl, blend remaining butter and sugar; stir in eggs. 

➙ Add flour mixture to butter mixture alternately with milk, beating well. 

➙ Stir in vanilla and 1-1/3 cups pecans. 

➙ Pour into 3 greased and floured 8" round cake pans. 

➙ Bake at 350 degrees for 20 to 25 minutes, until cake tests done. Cool before.

✔ Frosting:

• 1/4 c. butter, softened
• 16-oz. pkg. powdered sugar
• 1 t. vanilla extract
• 4 to 6 T. evaporated milk
• 2/3 c. reserved toasted pecans

✩ Beat all ingredients except pecans until smooth. Stir in pecans.

GREEN PEPPER SOUP

✔ Fall brings thoughts of a bountiful harvest with gardens and roadside stands overflowing with fresh vegetables…and this hearty soup.

➡ Ingredients :

• 2 lbs. ground beef
• 28-oz. can tomato sauce
• 28-oz. can diced tomatoes
• 2 c. cooked rice
• 2 c. green peppers, chopped
• 2 cubes beef bouillon
• 1/4 c. brown sugar, packed
• 2 t. pepper

➡ Preparation :

▸In a stockpot over medium heat, brown beef; drain. 

▸Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, until peppers are tender. Makes 8 to 10 servings.

CHICKEN NOODLE GUMBO SOUP

➤ This colorful dish makes enough to feed a whole bunch of hungry folks! Look for the “gumbo blend” of frozen vegetables at the market.

➥ Ingredients :

• 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 16-oz. cans chicken broth
• 15-oz. can diced tomatoes
• 32-oz. pkg. frozen okra, corn, celery and red pepper mixed
• vegetables
• 8-oz. pkg. bowtie pasta, uncooked
• 1/2 t. garlic powder
• salt and pepper to taste 

➥ Preparation :

▸ Place chicken, broth and tomatoes in a large soup pot. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes.

▸ Add frozen vegetables, uncooked pasta and seasonings. Return to a boil.

▸Cover and simmer one hour. Serves 8 to 10. 

SIMMERING SOUPS SPICY SAUSAGE CHOWDER

→ This easy recipe has become a staple in our household during the holidays. Just add all ingredients to the slow cooker and leave it to work its magic !

↪ Ingredients :

• 16-oz. pkg. sweet Italian pork sausage links, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 15-oz. can diced tomatoes
• 4-oz. can chopped green chiles
• 15-1/4 oz. can corn
• 14-1/2 oz. can chicken broth
• 8-oz. jar enchilada sauce
• 1 t. dried oregano
• 1 t. chili powder
• 1 t. salt
• 1 t. pepper
• 2 c. water 

↪ Preparation :

In a skillet over medium heat, cook sausage until golden; drain. In a slow cooker, stir in sausage and remaining ingredients. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Serve with Tortilla Crisps. Serves 4 to 6.

↪ Tortilla Crisps: 4 whole-wheat tortillas olive oil

→ Lightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp.

FRENCH ONION AND BEEF SOUP

Raymond Hom

♥ start to finish : 25 minutes

♥ makes : 4 servings

✔ The addition of beef transforms a traditional French onion soup into a satisfying main dish. Take your pick use leftover roast beef or buy something from the deli. 

➥ Ingredients :

• 3 tablespoons butter
• 1 medium onion, thinly sliced and separated into rings
• 2 10.5-ounce cans condensed French onion soup
• 2 1⁄2 cups water
• 8 ounces cooked roast beef, cubed
• 4 1-inch slices French bread
• 1⁄2 cup shredded Gruyère cheese or Swiss cheese (2 ounces) 

➥ Preparation Steps :

1. In a large skillet heat butter over medium heat until melted.

Add onion; cook for 5 to 7 minutes or until very tender. Stir in French onion soup, the water, and beef. Bring to boiling, stirring mixture occasionally.

2. Meanwhile, preheat broiler. Place bread slices on a baking sheet. Broil about 4 inches from the heat about 1 minute or until toasted on one side. Top the toasted sides of bread slices with cheese. Broil about 1 minute more or until cheese is melted.

3. Top each serving with cheese bread slices.

➥ Nutrition Facts per serving :

• 465 cal
• 21 g total fat (10 g sat. fat)
• 82 mg chol
• 1701 mg sodium 
• 40 g carb
• 3 g dietary fiber
• 28 g protein

OMELETTE FOR TWO (Cheap Recipe)

♥ $1.60 total

♥ $0.80 / serving

➡ I make this omelette at least once a week. It’s insanely delicious, whether laden with veggies or kept simple.I love it with dill, but it’s good with almost any herb or scallions.Once you are a pro at making this, add any other cooked veggies you have around.

↦ Ingredients :

• 4 eggs
• 2 tbsp fresh dill, finely chopped
• salt and pepper
• butter for the pan
• 1 shallot or ½ small red onion,
• finely diced
• ¼ cup grated cheese 

↦ Preparation Steps :

➟ Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.

➟ Put a big saucepan on medium-high heat. Melt a small blob of butter in the pan. Once the butter is sizzling, add the onion and sauté for about two minutes, until it’s translucent and smells great.

➟ Add the egg to the hot pan and swirl it around to coat the surface

evenly. If the center of the omelette cooks more quickly than the edge, use a spatula to pull any raw egg into the middle. Then stop touching it.

➟ After about 30 seconds, toss the cheese on top along with any other raw or cooked vegetable you feel like adding. Once none of the egg remains translucent, fold the omelette in half with your spatula, then lift it out of the pan. You don’t want any brown on your eggs.

➟ If I’m serving two people, I usually cut one large omelette in half rather than making two omelettes. However, when you feel like being fancy, you can make a pair of two-egg omelettes simply by using half the ingredients for each. For extra fanciness, roll up the omelette instead of folding it—that’s how the French do it, traditionally. The result will be quite thin and tender.

TOMATO SCRAMBLED EGGS

♥ $3.60 total

♥ $1.80 / serving

For today’s Cheap Recipe, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.

↦ Ingredients :

• ½ tbsp butter
• 4 cups fresh tomatoes or 2 cups canned
• tomatoes, chopped
• 4 eggs
• salt and pepper
• Additions : fresh basil or other herbs, chopped 

↦ Preparations Steps :

◊ Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes. Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.

◊ Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper. Beat the eggs lightly with a fork.

◊ Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. Using a spatula, gently mix the eggs and tomatoes. Carefully stir the eggs to keep them from forming chunks. Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be.

◊ Once the eggs are done, turn off the heat and add any chopped herbs you have around. Basil is the best with tomatoes.

◊ If you have some around, serve over toast or a tortilla. 

PIZZA QUATTRO STAGIONI

✔ Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto

➡ With tomatoes and fresh mozzarella as the customary backdrop, this pizza has a melding of flavors that represent each season.The tomatoes symbolize summer, the mushrooms depictautumn, the intense flavors of prosciutto and salami characterize winter, and the delicate artichokes evoke spring. This is a lyrical pizza with a harmony of tastes.

➡ Ingredients :

• 2 CREMINI MUSHROOMS, WIPED OR BRUSHED CLEAN,
• STEMS TRIMMED, SLICED 
• 1/8 INCH THICK
• 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• SEA SALT
• FRESHLY GROUND PEPPER
• 1 PORTION (9.5 OUNCES) NEAPOLITAN PIZZA DOUGH, AT ROOM TEMPERATURE
• CAPUTO FLOUR FOR DUSTING
• ¼ CUP SALSA SEMPLICE
• 1½ OUNCES FRESH MOZZARELLA DI BUFALA OR FIOR
• DI LATTE, SQUEEZED GENTLY TO RELEASE MOISTURE, SLICED, THEN DRAINED ON PAPER TOWELS
• 3 THIN SLICES (ABOUT 1½ OUNCES) PROSCIUTTO DI PARMA
• 4 THIN SLICES (ABOUT ¾ OUNCE) GENOA SALAMI
• ¼ CUP THICKLY SLICED MARINATED ARTICHOKE
• HEARTS, WELL DRAINED

You May Also Like: PIZZA REGINA MARGHERITA

➡ Preparations Steps :

1. Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F.

Have ready a pizza peel.

2. In a bowl, toss the mushrooms with 1 tablespoon of the olive oil and sprinkle lightly with salt and pepper. Arrange the mushrooms in a single layer in a small baking dish or ovenproof skillet. Roast until deep brown, about 12 minutes.

Transfer to a plate to cool slightly.

3. Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over.

(You always want the smooth side up.)

4. Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit.

Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.

5. Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.

6. To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Arrange the slices of mozzarella in a single layer over the sauce. Distribute the mushroom slices evenly over the top.

Arrange the prosciutto and salami evenly over the mushrooms and scatter the artichoke slices over the top.

Drizzle the remaining 1 tablespoon olive oil over the pizza.

7. Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)

Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.

PIZZA REGINA MARGHERITA

✎ In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes, buffalo mozzarella, and extra-virgin olive oil, all imported from Italy. 

The basil and cherry tomatoes are just like from home, grown organically and delivered by a specialty farmer.

➙ Ingredients :

• ¼ CUP SALSA SEMPLICE
• 2 OUNCES FRESH MOZZARELLA DI BUFALA OR FIOR DI
• LATTE, SQUEEZED GENTLY TO RELEASE MOISTURE,
• SLICED, THEN DRAINED ON PAPER TOWELS
• 8 TO 10 CHERRY TOMATOES, HALVED
• 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
• 4 FRESH BASIL LEAVES

➙ Preparations Steps :

1. Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F.

Have ready a pizza peel.

2. Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. 

Flip the dough over and repeat on the other side, and then flip the dough back over.

(You always want the smooth side up.)

3. Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit.

Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.

4. Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.

5. To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of mozzarella evenly over the top. Scatter the cherry tomatoes evenly over the top. Drizzle the olive oil over the top.

6. Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)

Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.

Read Also : PIZZA MARGHERITA ↷

STARLIGHT YELLOW CAKE

↪ Ingredients : 12 Serving :

• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 cups sugar
• 3 1⁄2 teaspoons baking powder
• 1 teaspoon salt
• 1⁄2 cup butter, softened
• 1 1⁄4 cups milk
• 1 teaspoon vanilla
• 3 eggs
• Chocolate Buttercream Frosting

↪ Preparation :

1. Heat oven to 350°F. Grease bottom and side of 2 (9-inch) or 3 (8-inch) round pans with shortening; lightly flour.

2. In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.

4. Fill and frost with Chocolate Buttercream Frosting.

Nutritional Infotmation - 1 Serving : ⇙

• Calories 290 
• Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0g)
• Cholesterol 75mg
• Sodium 420mg
• Total Carbohydrate 45g (Dietary Fiber 0g)
• Protein 5g 
• Exchanges: 2

• Starlight Cherry Cake: Stir in 1⁄2 cup dried cherries after beating batter in Step 2. Frost with Cherry-Nut Frosting.
• Starlight Peanut Butter Cake: Substitute peanut butter for the butter. Frost with Fudge Frosting.

CHOCOLATE CAKE

✔ Ingredients : For 12 Serving :

2 1⁄4 cups all-purpose flour or 2 1⁄2 cups cake flour
1 2⁄3 cups sugar
3⁄4 cup butter, softened
2⁄3 cup unsweetened baking cocoa
1 1⁄4 cups water
1 1⁄4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1⁄4 teaspoon baking powder
2 eggs
Fudge Frosting or Fluffy White Frosting, if desired

✔ Preparation Steps :

1. Heat oven to 350°F. Grease bottom and side of 2 (9-inch) or 3   (8-inch) round pans with shortening; lightly flour.

2. In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Fill and frost with Fudge Frosting.

Nutritional Informations : 1 Serving: ⇊

• Calories 330
• Total Fat 13g (Saturated Fat 6g; TransFat 0.5g)
• Cholesterol 65mg
• Sodium 430mg
• Total Carbohydrate 48g (Dietary Fiber 2g)
• Protein 5g

▸Prep Time: 20 minutes◂

▸Start to Finish: 2 hours 15 minutes◂

MIXED SPROUT & AVOCADO SALAD

➔ Mixed sprouts are a recent new addition to my repertoire. You should be able to find them in the fresh produce section near the bean sprouts. 

➔ Containing sprouted lentils, chickpeas and peas they have a lovelyfresh crunchy texture and a mildly sweet clean flavour - none of those dirty bean sprout flavours. 

➔ If I can’t convince you to seek out some sprouts, don’t give up on this salad. It would also be lovely with mixed salad leaves or even some cooked lentils.

↪ Ingredients : For 1 Serving :

• 100g (3 1/2 oz) mixed sprouts
• squeeze lemon juice
• 1 small avocado
• generous handful brazil nuts

↪ Preparation :

1. Rinse sprouts well and place in a bowl.

2. Drizzle lemon juice over the sprouts.

3. Halve the avocado and scoop bight sized pieces of
avocado into the salad.

4. Season generously with salt & pepper and top with
brazil nuts. 

SMOKY TOMATO & LENTIL SOUP

✔ Smoked paprika is one of the most magical ingredients. If you can’t find it the soup will be OK without, but I highly recommend tracking some down.

This is great pantry recipe to have in your repetoire for when you need a quick impromptu meal.

➥ Ingredients : For 2 Serving :

• 2 cans lentils (400g / 14oz)
• 1 can tomatoes (400g / 14oz)
• 1 tablespoon smoked paprika
• 1 teaspoon dried chilli
• 1 tablespoon soy sauce

➥ Preparations Steps :

1. Place, lentils and their canning liquid, tomatoes, paprika and chilli in a medium saucepan and bring to a simmer.

2. Crush tomatoes to break them up a little with a spoon.

3. Simmer, covered for 2-3 minutes or until the soup is lovely and hot.

4. Taste and season with soy sauce, a little salt and pepper.

Drizzle with some peppery extra virgin olive oil for some richness.