Roasted Red Pepper Gremolata Spread

Zesty spreads add just the right touch to your sandwich buffet.
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry

Combine all of the ingredients -- except the peppers -- in a food
processor and process until very finely chopped. Add peppers and
pulse until they are coarsely chopped, scraping bowl often. Adjust
seasoning to taste, and serve at room temperature.

Makes 2 cups

Blueberry Scones

Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper

Ingredients

2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries

For the topping
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals

Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until
resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry
mixture mixing with a fork, and stir until just combined - do not
over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7
inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and
then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper -
this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the
cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer! This will ensure
a moister scone than normally expected.

Pomodoro Tomato Sauce

Makes approximately 3 cups
Ingredients
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Method
This sauce is very versatile. It can be tossed with pasta, and
stewed with vegetables or your favorite fish or poultry.

1. In a medium-sized stainless steel saucepan, place the olive oil
and onion over medium heat and cook, stirring occasionally, for
8-10 minutes, or until onions are soft and translucent and just
starting to caramelize. Add the garlic and cook 1 more minute,

2. Add the chopped tomatoes and cook for 20 minutes, stirring
frequently to keep the sauce from burning.

3. When the sauce is done, add the salt and pepper to taste. Add
the basil leaves to the top of the sauce and cover tightly.

4. Let the sauce sit for a few minutes, then remove the lid and
stir in the basil.

5. Let cool and store in the refrigerator in an air-tight container.

Tortelloni Bolognese

2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated

1. Heat oil in a large pan. Add celery, carrot, onion, garlic and
cook about 5 minutes. Add meat and cook 10 minutes over medium
heat, stirring occasionally.

2. Deglaze pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour.

3. Toss hot, drained pasta in sauce. Top with parmesan cheese.
Serve immediately.

Serves 4

lentil soup

Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.


Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.


Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

caramel oatmeal bars

You Need
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup milk
2 cups flour
2 cups old-fashioned or quick-cooking oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup cold butter, cut up
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup chopped PLANTERS Walnuts


Make ItHEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently.

MIX next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.

BAKE 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

Spicy Sausage Lentil Soup

Spicy Sausage Lentil Soup

INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium
heat. Add onion, carrot, and garlic. Remove sausage from casing,
and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook
for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then
reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"
serving.

Makes 12 to 13 cups.