Serving Size: 4 raviolis, 1/2 cup sauce and 2 tbsp. cheese.
Prep Time: 15 minutes
Cook Time: 10-15 minutes

Ingredients:
Ravioli:
1 tbsp. olive oil
1 cup shiitake mushroom caps - sliced
1 cup chanterelle mushroom caps - sliced
2 tbsp. leeks - chopped
2 tbsp. shallots - chopped
3/4 cup white wine
3 tbsp. fresh chives - chopped
1/4 tsp. salt
1/4 tsp. black pepper
16 won ton wrappers
2 tsp. cornstarch
6 cups water

Sauce:
4 tomatoes - cored and cut in 1/2 lengthwise (about 1 3/4 lbs.)
1 tbsp. olive oil
1 cup onions - chopped
1 cup tomato juice
2 tbsp. fresh basil - chopped
1/2 cup parmesan cheese - shaved
chive springs (optional)

Directions:

1.) To prepare the raviolis, heat 1 tbsp. olive oil in a skillet over medium-high heat. Add the mushrooms, leeks, and shallots. Cook 3 minutes. Stir in the white wine and chives. Reduce the heat and simmer for 7 minutes or until the liquid has evaporated. Sprinkle with salt and pepper to taste.

2.) Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 2 tsp. mushroom mixture into the center of each wrapper. Moisten edges of the wrapper with water. Bring the two opposite corners together. Press edges together with a fork to seal forming a triangle (you can do squares by using 2 won ton wrappers and placing one on top of the other, sealing with water and a fork).

3.) Place ravioli's on a large baking sheet sprinkle with cornstarch. Bring 6 cups of water to a simmer in a large sauce pan. Add half the ravioli's. (cover the remaining ravioli's with a damp towel to keep them from drying out). Cook 5 minutes or until done (do not boil). Remove ravioli's with a slotted spoon. Keep them warm. Repeat with the remaining ravioli's.

4.) Preheat the broiler.

5.) To prepare the sauce, place the tomato halves skin side up on a foil-lined baking sheet, and flatten with hands. Broil for 3 minutes or until blackened; peel. Heat 1 tbsp. olive oil in a sauce pan over medium heat. Add onion and garlic, saute 2 minutes. Stir in tomatoes, tomato juice and basil. Bring to a simmer for 3 minutes. Place the tomato mixture in a blender or food processor and blend for 1 minute or until smooth. Spoon over ravioli's and top with cheese. Garnish with chive springs if desired.

Serves: 4
Prep Time: 10 minutes
Cook Time: 8-10 minutes

Ingredients:
1 cup (2 sticks) butter - softened
2 cups whipping cream
2 cups parmesan cheese - grated
1 box (1 lbs.) fettuccine
1/8 tsp. salt
1/8 tsp. black pepper
fresh basil leaves

Directions:

1.) Place the butter in a large heat safe bowl. Using an electric mixer (low setting), or a wooden mixing spoon, beat until smooth. Add the cream and parmesan cheese. Stir until well blended and set aside.

2.) Bring a large pan of lightly salted water to a boil. Add your pasta and cook according to the directions (or until al donta, don't over cook the pasta). Drain and then add the butter mixture to the hot pasta in a large bowl. Using tongs or two forks toss the past in the sauce to evenly coat the pasta. Add salt and pepper.

3.) Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving.

Serves: 10
Prep Time: 10 minutes
Bake Time: 18-24 minutes

Ingredients:
1 1/2 cup all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 tbsp. (1/2 stick) unsalted butter - melted and cooled
1 large egg
3/4 cup plus 2 tbsp. milk
1 cup blueberries

*Note - If you only want to make the 10 muffins that this recipe makes than fill the empty muffin slots on your muffin pain half way with water. It keeps your pan level during baking and it will not ruin your pan. You can also substatue the blueberries for cranberries, bananas, apricots or any other type of fruit that you prefure.

Directions:

1.) Preheat the oven to 400*f. Line your muffin pan with 10 muffin cups (paper is preferable than the foil ones) and spray with non-stick cooking spray (make sure its for baking so that you don't get an oily taste).

2.) Combine the flour, baking powder, and salt together by sifting them together two times. In a large bowl stir in the sugar (or you can sift the sugar with the others as well). Then in a separate bowl whisk in the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (batter should be lightly lumpy, you don't want to over mix).

3.) Add blueberries into the batter and stirl them in just until they are combined.

4.) Divide the batter evenly among the prepared muffin cups. Make sure to only fill the cups up half way (otherwise they will spill over and cause a mess). Bake until golden brown and a toothpick comes out clean. About 18-24 minutes. Remove muffins from pan after they have cooled for 5 minutes to ensure that you don't burn your hands.

Serves: 4
Prep Time: 40 minutes
Grill Time: 20 minutes

Ingredients:
4 chicken breasts - skinless, boneless
1 lemon
2 tbsp. olive oil
1 garlic clove - crushed
1 tbsp. fresh parsley - chopped
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. black pepper





Directions:

1.) Use a vegetable peeler to remove strips of zest from half of a lemon. Then using a small pairing knife julienne (cut small strips) the lemon zest. Reserve and set aside. Grate the other side of the lemon to make 1 tbsp. of zest. And then squeeze the lemon juice into a bowl. Remember to remove the seeds.

2.) In a large bole combine the lemon zest (grated), lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts into the bowl and using a spoon or a brush to marinate and cover the chicken (you can also place the bowl in the fridurator and marinate for 1 hour flipping the chicken after the first 30 minutes).

3.) Preheat you grill, griddle or broiler to medium heat. Put the chicken on the grill (to get the x grill style place the chicken going to an angle then rotating it to the other side). Make sure you keep the marinade so that you can re-coat the chicken a few times during grilling, so that it does not become dry. Cook the chicken until it is cooked through about 10 minutes on each side. Use the julienne lemon zest for a garnish.


Serves: 6

Prep Time: 15 minutes
Roast Time: 25 minutes

Ingredients:
2 sweet potatoes
4 yukon gold potatoes
8 red potatoes
1/4 cup plus 2 tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Directions:

1.) Preheat the oven to 425*f. peel and cube all of the potatoes except the red potatoes. Scrub the red potatoes and cut into cubes as well.

2.) place the potatoes in a large sauce pan, add enough lightly salted waster to cover the potatoes. Bring to a boil and cook the potatoes for about 3 minutes and drain (you don't want them to turn to mashed potatoes).

3.) Spread the potatoes out on a large non-stick baking pan. Drizzle the potatoes with olive oil and sprinkle the tarragon, salt and pepper. Toss to make sure all the potatoes are coated. Roast the potatoes until crisp and browned, about 25 minutes.

Serves: 8
Prep-Time: 35 minutes
Bake Time: 20-25 minutes

Ingredients:
6 oz. white chocolate for garnish
1 cup (2 sticks) unsalted butter
1 cup plus 3 tbsp. granulated sugar
1 1/2 cup all-purpose flour
1/2 cup plus 3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10 1/2 oz. semisweet chocolate



Directions:

1.) Finely grate white chocolate onto a plate using a vegetable peeler. chill until needed. Preheat oven to 305*f.

2.) Grease the base of two 8" round cake pans; line with parchment paper. Combine sugar, flour cocoa, baking powder, baking soda, salt together by sifting them twice than in a large bowl add the eggs and butter. Using an electric mixer, beat until smooth. Continue to beat until the mixture has increased in volume, so for another 1-2 minutes. Add the hot water and beat for 1 minute to fully incorporate it into the mixture. Now divide batter between the two baking pans.

3.) Bake the cakes until a tooth pick comes out clean. Cook time 20-25 minutes. Let cakes completely cool before removing them from the pans. Make sure to peel off the parchment paper from the bottom of the cakes.

4.) While your cakes are cooling heat up the heavy cream just until it comes to a boil. Break your semisweet chocolate in to pieces (if using Nestle Toll House Morsels you don't need to). Add the chocolate to the cream and stir until chocolate is melted. Let the mixture cool in the refrigerator for 30 minutes. Once chilled whisk the mixture until you have a spreadable frosting like consistency.

5.) Use a some of the chocolate frosting to sandwich you cakes together (for multiple layers double the amount of milk and chocolate pieces). Then simply use the remainding chocolate frosting to cover the cake and garnish with your white chocolate shavings.