grilled roasted red pepper and ham sandwich

Ingredients

• Servings: 1
• 2 teaspoons mayonnaise, or condiment of your choice (optional)
• 2 slices sourdough bread
• 2 slices provolone cheese
• 2 thin slices ham
• 1/2 roasted red pepper packed in oil, drained and sliced
• 2 teaspoons butter
• 2 teaspoons grated parmesan or romano cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• spread mayonnaise one side of each slice of bread. on one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. top with the other slice of bread with the mayonnaise facing the filling. butter the outsides of the sandwich, and sprinkle a little bit of parmesan cheese the butter.
• heat a skillet over medium heat until warm. fry the sandwich on both sides until golden brown and cheese is melted. if you have an indoor grill, this sandwich may be grilled that way also. cut the sandwich in half, and serve.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Vidalia Onions

Ingredients

• Servings: 2
• 2 vidalia onions
• 2 tablespoons butter
• 2 cubes beef bouillon
• 2 dashes salt
• 2 dashes pepper
• 2 dashes ground paprika

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• peel and core onions, then slice halfway through. place onions on sections of aluminum foil large enough to wrap them completely. place a bouillon cube in the center of each onion; place pat of butter on top. season with salt, pepper, and paprika. wrap the onions in foil.
• roast in preheated oven for 15 minutes.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

leg of lamb with raspberry sauce

Ingredients

• Servings: 4
• 1 1/2 cups vegetable broth
• 2 cups frozen raspberries
• 1/4 cup raspberry jam
• 2 tablespoons red vinegar
• 1 (3 pound) boneless leg of lamb
• 1/2 teaspoon dried rosemary

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red vinegar. puree until smooth. pour into a large bowl, and set aside.
• heat a nonstick skillet over medium-high heat. sear the leg of lamb quickly on all sides, and remove from the pan. pierce the meat every inch or so with the tines of a fork. place into a bowl with the raspberry sauce. cover, and refrigerate for at least 12 hours to marinate. turn occasionally.
• preheat the oven to 350 degrees f (175 degrees c). remove the lamb from the marinade and pat dry. place on a roasting rack in a roasting pan.
• roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees f (62 degrees c). allow to stand for 10 to 15 minutes before carving. the temperature should go up by another 5 to 10 degrees while it rests for medium rare. if you like it more done, wait until it reaches 145 degrees f before removing from the oven.
• while the lamb is roasting, transfer the marinade to a saucepan. bring to a boil, and add the rosemary. boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. carve the lamb, and spoon sauce over it to serve.