1 lb. brussel sprouts
2 cloves garlic (chopped)
1 cup unsalted sliced almonds
8 slices of bacon (cooked)
2 cups of vegetable stock
sea salt and black pepper
1. Rinse brussel sprouts. Cut in half. If large, cut in quarters.
2. In a skillet, cook bacon until crispy and put to the side.
3. In a skillet, add 2 tbs. of olive oil. Add garlic. When garlic begins to brown, add brussel sprouts. Sprinkle a pinch of salt and pepper. Add an extra tablespoon of olive oil, if it appears dry. Stir often so the brussel sprouts don’t burn. After 5 minutes, add vegetable stock. Let simmer on low heat until stock evaporates.
4. Chop cooked bacon into pieces and add to brussel sprouts. Add sliced almonds and stir. Cook for additional 3 minutes and serve.
*Brussel sprouts should be tender.
2 14-ounce packages dried figs (cut off stems and chopped)
1 cup chopped walnuts
1 cup chopped almonds
1 cup pignoli
1 cup dark chocolate morsels
1 cup raisins
1 tbsp. orange peel
2 tbsp. honey
1/2 cup (1 stick) butter
1/2 cup sugar
2 whole eggs, well beaten (at room temperature)
1/4 cup evaporated milk
2 tablespoons almond extract or vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1. Use a food processor to chop figs into a soft paste. Add walnuts and almonds and chop into small tiny pieces. Put in a large bowl and add in all other filling ingredients. Mix well and refrigerate. You can make the filling a day ahead of time.
2. To make dough, combine butter and sugar in a large mixing bowl. Cream with an electric mixer. Cream until smooth.
3. In another bowl, combine eggs, milk, and almond extract; mix well. Fold egg mixture into creamed butter mixture and beat for about 5 minutes.
4. In another bowl, combine flour and baking powder. Gradually add flour mixture to creamed mixture until dough is soft. Roll dough into a large ball.
Preheat oven to 350 degrees.
5. Break off a large piece of dough about the size of a baseball. On a floured surface, roll out dough Spoon filling in the center of the flattened roll, then pull the edges of the dough together over the filling and pinch to seal. Put light slits on top of rolled dough. (see photo)
6. Cut roll diagonally into cookies, about 1-1/2 inches long. Place cookies seam-side down on an ungreased baking sheet. Bake at 350 degrees for 10 minutes. Check to make sure cookies are cooked through. You want the dough flaky and golden and not burnt.
Let cool before serving.
8 chicken cutlet slices
1 lb. mushrooms (washed and sliced)
1 cup sliced almonds
1 bulb of garlic
3 tbs. olive oil plus 2 tbs.
4 tbs. balsamic vinegar
1 tsp. sea salt
1/2 tsp. black pepper
1. In a Ziploc bag put chicken cutlets with 3 tbs. olive oil and balsamic vinegar. Refrigerate.
2. In a pan. put garlic bulb and sprinkle a little olive oil on it. Cover with aluminum foil and put in a 350 degree oven for 30 minutes. Let cool and then peel. Put garlic pieces to the side.
3. In a large skillet, drizzle a little olive oil. Cook chicken cutlets on both sides for approximately 4 minutes each. (Chicken should be white on the inside when cooked.) Cover cutlets and keep warm.
4. In another large skillet, put 2 tbs. of olive oil. Saute mushrooms and almonds. Add salt and pepper and stir. When mushrooms are tender, add roasted garlic and chicken cutlets.
5. Raise heat for 2 minutes and then serve hot.
1 lb. mixed greens (washed and drained) (mixed greens should be chilled)
1 cup cherry tomatoes
1/2 cup sliced almonds
1/4 cup dried cranberries
1/4 cup dried cherries
1/2 cup candied walnuts (plain walnuts are fine too)
1. In a large bowl, place mixed greens.
2. Add all ingredients on top.
Optional: Dressing choice can vary. This type of salad goes best with a little olive oil and a little balsamic vinegar. Add 4 tbs. of olive and 2 tbs. of balsamic vinegar.
3. Once you decide on your dressing, add to the salad and mix well.
Serves 4 as a salad before dinner.