Thanks to Just Jared for this image

Awww! Violet is so cute! Even with the ketchup face. I guess what ever she had to eat was good ’cause she looks pretty content right? Hmmmm…mmmm…contentment equals ketchup?

Thanks to The Daily Raw Cafe for this image and the recipes

SPINACH-STUFFED MEATLOAF

• 2 cup walnuts, soaked for 4-6 hours
  1 cup almonds, soaked for 4-6 hours
  2 stalks celery, chopped
  1/2 medium yellow onion, finely chopped
  1 clove garlic, minced
  1 cup sun-dried tomatoes, soaked until soft, reserved 1 cup water
  2 tablespoons chopped fresh parsley
  1 teaspoon poultry seasoning
  2 cups fresh spinach, washed and stemmed
  2 tablespoons olive oil
  Juice of one half lemon
  2 teaspoon sea salt, divided
  1 teaspoon black pepper
  1 cup SUN-DRIED TOMATO KETCHUP (recipe follows)

1. Place spinach, olive oil, lemon juice and 1 teaspoon sea salt Ziploc bag and marinate for 1 hour.
2. In a food processor, combine walnuts, almonds, sun-dried tomatoes, 1/2 cup reserved tomato water, parsley, onion, garlic and celery. Add the remaining 1/2 cup water one tablespoon at a time to moisten the meat loaf. Be careful not to over moisten.
3. Place meatloaf mixture in a large bowl. Add poultry seasoning, pepper and 1 teaspoon sea salt. Mix well.
4. Spread meatloaf mixture on a Teflex sheet into a shape into a rectangle 3×9-inches . Place spinach mixture on top. Roll up the rectangle carefully, beginning at the short side and using the sheet to lift.
5. Transfer loaf to a second Teflex sheet. You should have enough meat to create three mini loaves.
6. Cover with sun-dried tomato ketchup. Place in dehydrator at 115 degrees for an hour.
7. Make 1 inch slices of meat and arrange on the Teflex.
8. Dehydrate at 115 degrees for an hour. Turn over slices, spread sun-dried tomato ketchup and dehydrate an additional hour.

SUN-DRIED TOMATO KETCHUP

• 1 cup sun-dried tomato, soaked, 1/4 c reserved water
• 1/4 cup raisins, soaked
• 1 T Italian Seasonings
• 1/4 tablespoon chopped onion
• 1 clove garlic, minced

Combine ingredients in a blender until mixture is slightly smooth, yet chunky.

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I like this song and to say thanks to Nelly, I am sending this recipe out to her. I bet she had these when she was a kid. I wonder if she still does. Oh they look so good! I bet she still does. How could she not?

Thanks to Petiscos de Portugal for this image
Thanks to Portuguese Cooking for this recipe

Francesinha
One Serving

The sauce recipe yields enough for 25 sandwiches. Make the sauce and freeze it in smaller quantities.

To Make the Sauce Ahead:

• 3 large onions, coarsely chopped
• 1/2 cup olive oil
• 1 cup water
• 2 bay leaves
• 1 pound ham, mortadella or salami, cut in pieces
• 7 tablespoons flour
• 1 beer
• 3 ounces whiskey,or brandy
• 1 tablespoon tomato paste
• Piri piri hot sauce or tabasco like sauce
• salt and ground pepper to taste
• 1 poached or scrambled egg (optional)

1. Fry the onions in the olive oil until translucent. Add the water, bay leaves and meats. Sauté the beef, sausage and ham for about 2 minutes each side.
2. When the meats are done, transfer to a dish and remove the bay leaves from the pan. Puree the remaining contents of the pan. Return the pan to the heat
3. Using the beer,dissolve the flour and tomato paste into a cup, followed by the whisky or brandy, salt, hot sauce. Mix thoroughly, add to the pan and bring to a simmer.
4. Place 1 slice of bread on a plate or small bowl. Top it with the beef slices, sausage,sliced lengthwise followed with a scrambled egg if using. Add the top slice of bread followed by placing the slices of cheese on top and on the sides. If you prefer a poached egg, add it on top of the last slice of bread.
5. Spoon the very hot sauce over the top and sides of the sandwich, melting the cheese. Serve immediately. You will need a fork and knife.

For one sandwich serving:

• 2 slices of sandwich bread
• 2 ounces sandwich steak, thinly sliced
• 2 ounces linguica or chourico sausage
• 4 thin slices of cheese (Sao Jorge or other soft cheese)
• 1 scrambled egg (optional)

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Thanks to Customers Rock for this image

Have a safe and happy fourth of July!

Thanks to Kentucky Proud Cantaloupe for this image

Thanks to all recipes for this recipe

Spinach Cantaloupe Salad with Mint

Ingredients:
Salad:

• 4 cups fresh spinach leaves
• 1 cup sliced cantaloupe
• 1 cup sliced avocado
• 1/2 cup diced red bell pepper
• 2 tablespoons chopped fresh mint leaves

Dressing:

• 1 tablespoon mint apple jelly
• 1 1/2 teaspoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 clove garlic, minced

Directions:

Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Thanks to Vegetarians in Paradise for this image and recipe

Grilled Veggie Kabobs

Yield: 6 servings

Ingredients:

• 4 zucchini squashes, cut into 1-inch (2.5 cm) slices
• 4 yellow crookneck squashes, cut into 1-inch (2.5 cm) slices
• 3 red bell peppers, cut into 1 1/2-inch (3 cm) squares
• 2 large sweet onions, cut into 1 1/2-inch (3 cm) wedges
• 1 pound button mushrooms
• Prepared dressing or marinade

Directions:

1. Place each vegetable in a pile on a large baking sheet. Consider arranging them in the order you plan to thread them onto the skewers.
2. Brush the kebabs with your favorite well-seasoned oil and vinegar dressing, a prepared marinade, or your own homemade marinade. Place the kebabs on the grill and cook about 10 to 12 minutes, turning frequently to cook them evenly.

Note: Here are other vegetables you might consider for the kebabs:

• Yellow, orange and green bell peppers
• Patty pan squashes
• Red and white onion wedges
• Cherry tomatoes
• Eggplant cubes
• Bite-size chunks of sweet potatoes
• Bite-size chunks of butternut or kabocha squash

Stars and Stripes American Pie

Yield: 6 to 8 generous servings

Crust
1 1/3 cups (320 ml) raw almonds

15 pitted dates
1 tablespoon water
1/2 teaspoon coconut extract

Filling
2/3 cup (160 ml) raw cashews

1 12-ounce (340g) box soft silken tofu
23 pitted dates
2 tablespoons coconut milk
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

2 cups (480 ml) unsweetened flaked coconut, divided

Topping
1/2 pint (225g) fresh strawberries, sliced crosswise
1/2 pint (225g) fresh blueberries

TO MAKE A BASE FOR THE PIE, line a 12 x by 15-inch (30 x 35 cm) cutting board or tray with cooking parchment by wrapping it around the board and taping it on the bottom. Set aside.
TO MAKE THE CRUST, place the almonds into the food processor and process to an almost fine meal. Add the 15 dates, water, and coconut extract and process until the dates are well incorporated.
Turn the mixture out onto the parchment surface. Use your fingers or the back of a spoon to press the mixture into a rectangle 10-inches wide by 7-inches high (25 x 17.5 cm), keeping the edges even. Set aside.
TO MAKE THE FILLING, grind the cashews into a fine powdery meal in the blender. Add the tofu, the 23 dates, coconut milk, and the coconut and vanilla extracts, and blend to a thick puree on low speed. You may need to stop the machine and redistribute the ingredients. Alternatively, use the food processor.
Transfer to a medium mixing bowl, add 1 cup (240 ml) of flaked the coconut, and mix well.
TO ASSEMBLE THE PIE, spread the mixture over the top of the prepared date-nut crust, spreading to the edges to cover the crust completely. Top with the remaining 1 cup (240 ml) of flaked coconut.
Arrange the blueberries in the left top corner of the rectangle, to form the impression of white stars on a deep blue background. Form the flag’s red stripes with rows of strawberry slices placed closely together. To chill the pie for serving later, place several toothpicks into the pie so they stand up and protect the pie surface. Carefully wrap the pie with plastic wrap and chill.

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Thanks To Broadway World for this image

Lucky Amanda don’t you think? Working with Meryl and Pierce and Colin and…Well you get the idea, and in Greece no less. All that blue water and spectacular scenery, and the food. Oh the food!

Thanks to Somona for this image

Thanks to Greek Recipes for this recipe

Briam

Ingredients

• Pepper
• 1 can chopped tomatoes
• Salt
• 2 eggplants
• Dried thyme
• 4 medium potatoes, cut in similar cubes
• 5 large zuccini,
• 2 bay leaves (dafni)
• 1/2 cup olive oil
• 2 onions
• 4 cloves garlic

Directions

1. Chop zucchini, potatoes and eggplants to small cubes.
2. Chop onions into 4 pieces each and crush the garlic cloves.
3. Place all the vegetables in a baking pan and mix them together.
4. Add olive oil, a dash of nutmeg, a dash of thyme, the bay leaves as well as salt and pepper, mixing everything together well.
5. Preheat oven at medium heat and bake for an hour. Keep adding a little bit of water at intervals to make sure the mix doesnt fry in the pan.
6. Remove from oven, allow some time to cool and serve warm.

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I promised myself that I wasn’t going to do this since I’ve recently done a few food/movie themes, but… I HAVE TO! We went to see Wall-E and all I can say is move over Nemo you have competition. The Kawaii factor is huge and the animation is awesome, the dialogue, or lack thereof, was a perfect fit. Kudos to Pixar and all involved for a job well done.

Okay, I am calm now and ready to share our take along snack. Yes, I made sweetie go with me -remember, he is the big kid I took to see Kung Foo Panda - and I lured him into going with Nuts and Bolts: Yes, I made all of the different kinds in the recipes below and took a little of each to munch on, in reusable containers I might add. The rest are in the freezer for later, and later and….

Thanks to Taste.com for this image

Thanks to cooksrecipes.com for this recipe

Mexican Style Nuts and Bolts
Ingredients:

• 1 bag cheddar sticks OR cheddar fish crackers
• 1 box Cheerios brand cereal
• 1 box Life brand cereal
• 1 (16-ounce) bag pretzel sticks
• 1 (8-ounce) bag of barbecue OR Cajun flavored sesame sticks
• 1 (8-ounce) bag of salted peanuts (or a tin of mixed nuts)
• 1 (8-ounce) bag of barbecue flavored peanuts
• 1/2 cup vegetable oil
• 2 cups (1 pound) butter, melted
• 4 tablespoons onion powder
• 3 tablespoons PLUS 1 teaspoon garlic powder
• 4 teaspoons chili powder
• 12 drops Tabasco brand sauce

Directions:

1. Preheat oven to 250*F (120*C).
2. In a 12-quart roaster or other very large baking pan, combine the first seven ingredients and mix well.
3. In a bowl, melt butter in the microwave, and immediately stir in the oil, onion powder, garlic powder, chili powder and Tabasco sauce. Stir well until it starts to become pasty. Pour over snack mixture in roasting pan and mix well.
4. Bake for 45 minutes, uncovered, stirring the snack mix every 15 minutes.

Thanks to 1700 Miles of Cooking for this image

Thanks to epicurious for this recipe

Nuts and Bolts

Ingredients:
Sauce:

• 1 cup butter
• 3 tablespoons worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 2 teaspoons garlic salt
• 2 teaspoons seasoning salt
• 1 teaspoon onion powder

Ingredients:
Snack:

• 1 box of Cheerios cereal
• 1 box Shreddies cereal
• 1 bag of pretzel sticks
• 1/2 box of Crispix cereal
• 2 cups of any type of nuts you like

Directions:

1. Stir in the worcestershire sauce, celery salt, garlic powder, garlic salt, seasoning salt, and onion powder. Ensure sauce is mixed throughly.
2. Pour the all of the snack ingredients into a large pan, slowly pour the sauce over top, stirring the snack mixture as you pour.
3. Mix well, bake uncovered at 225 degrees for one hour, ensure that the mixture is stirred every 10 minutes to prevent any of the liquid from settling on the bottom of the pan.

Thanks to Food Network for this image

Thanks to Cooks.com for this recipe

White Chocolate Nuts and Bolts

Ingredients:

• 2 c. Rice Chex
• 2 c. Wheat Chex
• 1 c. Cheerios
• 1 sm. pkg. stick pretzels, broken
• 2 c. pecans
• 2 c. walnuts
• 2 c. cocktail peanuts
• 1 reg. size box raisins
• 1 (24 oz.) pkg. almond bark

Directions:

Melt almond bark in double boiler. Mix all dry ingredients and pour melted almond bark over this mixture. Mix until well coated. Press mixture into cookie sheets and press down. Let set overnight. Break into pieces. Store in airtight container. A great snack.

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Thanks to Just Jared for this image

Ms Winter, better known as Dita Von Teese, takes a break from burlesque to savor a cup of hot chocolate at The Angelina Cafe in Paris. Summer time, Paris, celebrities, hot chocolate. I’m on my way. NOT! But I am going to make some of this at home. Gotta love a little decadence.

Thanks to Vanessa at Picasa for this image

Thanks to What’s Cooking America for this recipe

Angelina’s Hot Chocolate

The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars.

Ingredients:

6 ounces fine-quality semisweet or bittersweet chocolate, chopped
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar to taste
Whipped cream, if desired

Directions:

1. In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.
2. Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.

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Thanks to I’m Not Obsessed for this image

So, here’s Marisa Tomei looking a little thoughtful. I bet she’s wondering what to have for dinner tonight, just like the rest of us. Well, okay, maybe not quite like the rest of us. Truffle paste? Ack! I think I will just keep the pasta and try something else on top. Thanks anyways Marissa, your recipe looks good but the grocery store I shop at is fresh out of truffle paste. Or truffle anything for that matter.

Thanks to GatewayGourmet.com for these images

Thanks to Today for this recipe

Farfalle with pancetta, rucola and truffle paste
Marisa Tomei

4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 8 ounces guanciale (may substitute bacon or pancetta), diced
• 1 small red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
• 2 cloves garlic, thinly sliced
• 1 pound Barilla farfalle
• 2 tablespoons truffle paste
• 1/2 cup freshly grated Pecorino-Romano, plus extra for serving
• 1 bunch arugula, chopped

Directions:

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch sauté pan, heat the olive oil over low heat. Add the guanciale and cook slowly until the guanciale has rendered its fat and is crisp and golden brown, about 10 minutes. Add the onion and garlic and cook gently until golden brown, about 5 minutes longer. Remove from the heat.
3. Cook the Barilla farfalle in the boiling water for 1 minute less than the package instructions indicate; drain, reserving 4 tablespoons cooking water. Add the pasta to the pan with the reserved cooking water. Add the truffle paste, guanciale and the grated cheese; mix well and toss over high heat for one minute. Add the arugula and toss for about 30 more seconds, until just wilted.
4. Divide among four warmed pasta bowls and serve with additional cheese on the side.

Tips:

Add fresh truffle slices to each bowl, then finish with truffle paste and additional grated cheese.

Thanks to The Kitchen for this image and recipe

Farfalle with Cauliflower and Toasted Breadcrumbs
serves 6-8

Ingredients:

• one head of cauliflower, cored and broken into bite-size florets
• olive oil for coating the cauliflower (about 2 tablespoons)
• 1 pound farfalle, or bow-tie shaped pasta
• 1/4 cup olive oil
• 3 cloves garlic, chopped.
• 3 anchovy filets
• 1 cup breadcrumbs
• 1 teaspoon dried red pepper flakes
• salt
• pepper
• parmesan cheese

Directions:

1. Toss the cauliflower with olive oil, season it with salt and pepper, and spread it on a baking sheet. Bake at 425 degrees for 15 minutes, until florets are cooked through and beginning to brown.
2. Cook pasta according to directions, making sure to salt the water.
3. Heat the 1/4 cup of olive oil in a large sautée pan over medium-low heat. Add the garlic and anchovy filets, stirring often to help the anchovies break down. Add the breadcrumbs, increase the heat to medium, and toast for 4 to 5 minutes, stirring often.
4. When the cauliflower is roasted, add it to the pan with the breadcrumbs. Cook for another 2 minutes, then add the red pepper.
5. Drain the cooked pasta and add to the sautée pan (or toss everything in a large bowl, if your pan won’t hold it all). Season generously with salt and pepper, and add a few more swirls of olive oil if the mixture seems dry. Sprinkle with parmesan cheese and serve.

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I think this song is so great! it’s got me dancing in the kitchen yes, again! I’m getting stuff ready to make one of Natasha’s favorite things for supper later on, it’s gonna be blackened cod. tonight You never know she might just show up at the door unexpectedly right? No, don’t say it. I know, it’s never going to happen but a girl can have her daydreams can’t she?

Thanks to Trixie Skips at flickr for this image

Thanks to BBC Food for this recipe

Blackened Cod

Ingredients
For the teriyaki sauce:
105ml/7tbsp kikkoman (light) soy sauce
105ml7tbsp mirin (spirit-based sweetener)
105ml/7tbsp sake wine
110g/7tbsp caster sugar, (ultra fine sugar)

For the cod:
cod fillet
2 spring onions, cut into julienne (thin matchsticks)
daikon/mooli, grated
handful of bean sprouts, blanched
6-8 fresh coriander sprigs
2 Chinese cabbage leaves, shredded
cucumber, cut into julienne (approximately 5cm/2in in length)
oil for frying
salt and freshly ground pepper

Note:
If you are cooking more than two pieces, double the quantity for sauce then take the fish out of the pan when they are done and reduce the sauce.

Method
1. For the teriyaki sauce, bring the mirin, soy sauce, sugar and sake to the boil then set aside.
2. Season the cod.
3. Heat a heavy frying pan and add a drop of oil.
4. Once the pan is smoking, add the fish presentation side down.
5. Cook at a high temperature for 2 minutes on presentation side.
6. Pour the teriyaki sauce into the pan.
7. Turn the fish over and reduce the sauce.
8. Cook for another 2 minutes and then reserve the fish and sauce.
9. Heat another pan to a medium high heat.
10. Add all the prepared vegetables and season with salt and pepper.
11. Cook until wilted (about 1 minute).
12. Arrange the wilted vegetables on a plate. Set the cod on the vegetables and drizzle the teriyaki sauce around, and garnish with coriander.

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Thanks to allmoviephoto.com for this image

Sooooooo…I suppose you’ve noticed I’m doing movies, well, that’s because I’m getting my “going to the movies” fix and I want to see this one. I like the animation in it, nicely done Dreamworks. Hey I’m not even borrowing any kids to go see this one. I’ll take my sweetie with me, he counts as a kid, and of course, we are going to have to have some dumplings before and after we go. Yep I’m making lots!

Thanks to My Husband Cooks for this image

Thanks to about.com for this and all of the following recipes

Vegetarian Potstickers
Ingredients:

• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 2 tablespoons oil for frying the dumplings

Preparation:

1. Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
3. Place a heaping teaspoon of filling in the middle of the wrapper.
4. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
5. Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
6. Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Thanks to Is that my buréka? for this image

Basic Steamed Bun Recipe

Ingredients:

• 1 package dried yeast or 1 cake fresh yeast
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons Crisco or vegetable oil
• 1/2 cup boiling water
• 2 tablespoons sesame seed oil

Preparation:

1. Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
2. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
3. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
4. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
5. Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
6. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
7. Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
8. Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

Thanks to Man behind the Chef for this image

Steamed Pork Bun

Yields 24 steamed pork buns.
Ingredients:

• 2 tablespoons oil
• 1 scallion, chopped fine
• 1 clove garlic, chopped fine
• 1/2 pound barbecued pork cut into small cubes
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock

Preparation:

1. Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).
2. Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
3. Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
4. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
5. Slice the roll crosswise into 1 inch pieces.
6. Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
7. Place 2 tablespoons of filling in center of each round.
8. Gather dough up around the filling by pleating along the edges.
9. Bring the pleats up and twist securely and firmly.
10. Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
11. Steam over briskly boiling water 10 minutes.
12. May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.

Just in case you’re wondering yes, I am going to see WALL-E…How could I not?

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Thanks to Beatrice Movies for the image

Have you gone to see The Incredible Hulk Yet? I hope it’s good ’cause I am going tonight to see it for the first time. Gotta have supper first though, so in preparation, we have sort of a green theme going on at our house tonight. I love green!

Thanks to Greedy Gourmet for this image and recipe

French Bean, Tomato and Pistachio Salad

Ingredients:

• 200g (7oz) fine French beans, trimmed
• 100g salad leaves, washed
• 200g cherry tomatoes, halved
• 80g (3 oz) pistachio nuts, roughly chopped
• 60ml (4 tbsp) extra virgin olive oil
• 60 ml (4 tbsp) balsamic vinegar
• salt and pepper

Method:

1. Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes until just tender but still crisp. Drain and refresh undercold water, then drain again and set aside.
2. For the dressing, whisk together the olive oil, balsamic vinegar and a little seasoning.
3. Tip the salad leaves into a bowl, then add the beans and tomatoes. Drizzle with the balsamic dressing, then scatter the pistachios over the salad and serve.

Thanks to Souvlaki for the Soul for this image and recipe

RECIPE FOR PARSLEY PESTO WITH WALNUTS
Ingredients:

• 1 cup of parsley leaves tightly packed or a big bunch with all the stems removed
• 1 cup of slightly toasted walnuts (shells removed of course!)
• 1/2 a cup of grated Parmigiano Reggiano cheese
• 1 clove of crushed garlic
• juice and zest of half a lemon
• 3/4 cup of extra virgin olive oil
• salt and pepper to taste

Directions:

Place all ingredients except for oil in a food processor or blender. Once the ingredients have been pulsed a few times proceed to add the olive oil in a thin stream. Scoop out the mixture and toss through some warm, freshly cooked pasta. Or smear it lavishly over flat bread or pita.

Thanks to Earthbound Farm Organics for this image and recipe

Pavlova with Kiwis, Sugared Pistachios and Raspberry Sauce
Serves 6

Meringues (You can purchase these meringue nests already made)

• 4 large egg whites at room temperature
• 1 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon pure vanilla extract

Raspberry Sauce

• 2 cups fresh raspberries
• 1 tablespoon fresh lemon juice
• 1/2 cup confectioners’ sugar

Sugared Pistachios

• 1 tablespoon butter
• 1 cup unsalted, shelled pistachio nuts
• 2 tablespoons sugar

Whipped Cream

• 1 cup heavy (whipping) cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar
• 5 ripe kiwis, peeled and sliced

Directions:

1. Position a rack in the lower third of the oven and preheat to 350 F. Line a rimmed baking sheet with Silpat or parchment paper and set aside.
2. Place the egg whites in the bowl of an electric mixer and beat on high speed until the whites form soft peaks. Gradually add the sugar and beat until the mixture is thick and very creamy, 3 to 5 minutes. Add the cornstarch and vanilla and beat another minute on medium speed.
3. Divide the meringue into 6 puffy rounds on the prepared baking sheet, spacing so they do not touch. Make a shallow well in the center of each meringue with a small ladle or soup spoon. Transfer the baking sheet to the oven and reduce the heat to 250 F. Bake until the meringues dry on the exterior but remain soft in the center, 40 to 50 minutes. Place the baking sheet on a wire rack and allow meringues to cool completely.
4. To make the raspberry sauce, combine the berries, lemon juice and sugar in a blender or food processor and puree until smooth. Pass the sauce through a fine-mesh sieve and strain into a bowl, discarding seeds. Taste and adjust to your liking with more sugar or lemon juice. Store the raspberry sauce in a covered container in the refrigerator for two days or freeze for 2 months.
5. Sugared Pistachios: Melt the butter in a large non-stick skillet. Add the pistachios and cook over medium heat until the nuts are hot and begin to turn golden brown, about 5 minutes. Raise the heat to medium high and sprinkle the nuts with the sugar. Stir until the sugar melts and the nuts appear shiny, 5 to 10 minutes. Watch carefully because the nuts can burn very quickly during this step. Spread the nuts on a piece of aluminum foil or Silpat and let them cool completely. Store in an airtight container for up to 2 weeks.
6. Place the cream in a cold bowl and whip until it starts to thicken. Add the vanilla and the sugar and continue beating until the cream is stiff.
7. To serve, place a meringue shell on each of 6 plates. Spoon a dollop of whipped cream in the indentation and top with some of the kiwi slices. Sprinkle with candied pistachios and drizzle the raspberry sauce around the base of the each shell. Serve immediately.

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