1. Recipe: Prosciutto, Arugula and Parmesan Flatbread Cured ham is good for the soul, this I am sure of. If you are not wrapping it around melon, asparagus or shoving it by the handfuls into your mouth, then you should give this really easy recipe a try. If the word aroogulla is sending your mind all scatter brained, no worries. This is a fabulous green rich in vitamin C, potassium and along with the rich spicy taste, is considered to be an aphrodisiac. Ingredients: 1 ball Trader Joe’s Pizza Dough 1/2 cup Parmesan cheese, thinly shaved/sliced 6 oz Prosciutto Extra-Virgin Olive Oil 1 cup Arugula, rinsed and dried Fresh Ground Pepper Flour Instructions: Preheat your oven to 425 degrees. Add flour to a rolling surface such as a cleaned counter or cutting board. Place the ball of dough out and let it sit for about 20 minutes. Roll out the dough as best you can, trying to keep the surface even and the shape pleasing. When it is thinly rolled out place it on baking sheet or stone. Be sure to poke holes throughout the surface it to eliminate bubbles. Bake dough for about 15 minutes, till it starts turning a nice golden brown. Remove from oven. Drizzle dough with olive oil. Line with prosciutto Add arugula and Parmesan. Finally grind fresh pepper on top and enjoy!
  2. Recipe: Palak Paneer Homemade Indian, never order take out again! Ingredients: 2 Tbs Ghee 2 cloves garlic, chopped 1 onion, chopped 1 Tomato,chopped 1 Tbs Fresh Ginger, grated 1 t Coriander Powder 1 t Cumin Powder 1 t Turmeric Powder 1 t Red Chili Powder 1 t Garam Masala Powder 1/2 Cup yogurt 6 Bunches Spinach, chopped 12 oz Fresh Paneer, cubed Instructions: Heat ghee in a saucepan over medium heat and add chopped garlic, ginger and chopped onion, saute until the onion becomes golden brown. Add turmeric, coriander, red chili, Garam Masala and cumin powder, continue to cook for 2 minutes. Add chopped spinach and tomato to the mixture and cook till spinach is tender. Add yogurt. Reduce heat and simmer for 2-3 hours. Heat a small sauce pan, add paneer cubes and fry until it become golden brown. Drain and add to the Spinach mixture and serve!
  3. Recipe: Black Bean Chili with Goat Cheese Ingredients: 1 Tbsp Olive Oil1 White Onion, chopped3 Garlic Cloves, minced2 Zucchini, sliced into rounds2 Carrots, sliced into thin rounds1 Yellow Bell Pepper, chopped2 tsp Habanero Chili Powder2 tsp Cayenne Chili Powder1 tsp Cumin2 cans Black Beans, rinsed and drained1 small can Tomato Paste1 cup Corn, frozen, canned or fresh3-4 cups Watersalt and pepper8 oz of Goat Cheese1 large Avocado, slicedDirections:Heat oil in pan and add onions and garlic. Cook till they are translucent.  Add vegetables, chili powders, and cumin, cook over medium heat stirring occasionally.  When vegetables become tender, about 10 minutes, add beans and corn, cook for about 1 minute.  Add one cup of water at a time and simmer.  After about 10 minutes add another cup and the remaining cup if too thick.  Continue to simmer for another 10 minutes.  Season to taste with salt and pepper.  Serve with chunks of avocado and goat cheese. Also tastes great with pita chips.
  4. Recipe: Endive Salad with Gorgonzola and Walnuts I am trying to be adventurous and incorporate foods I ‘believe’ I do not like, into my diet.  Walnuts and Gorgonzola for example, I do not enjoy the strong taste of either.  I set out to find a recipe pleasing to my taste buds and this was it!  The walnuts in this dish are rich in omega-3’s and are a heart healthy food. Ingredients: Endive Salad with Gorgonzola and Walnuts1/2 cup Walnuts2 tablespoons Olive Oil or Flax Seed Oil2 teaspoons White Balsamic Vinegar salt, freshly ground pepper to taste2 heads Belgian Endive1/2 cup Gorgonzola, crumbledPreheat oven to 350ºF. Directions: Roast walnuts in a baking sheet for 8 to 10 minutes. Remove and let cool. Whisk oil, vinegar, salt and pepper together. Set aside. Carefully remove 10 or so outer leaves. Arrange in a radial pattern on plate. Chop up the remainder of the endive head. Place in large bowl.  Crumble walnuts into pieces and add to bowl along with crumbled gorgonzola and toss with dressing. Mound mixture in center of whole endive leaves and serve.
  5. Mushroom, Feta and Spinach Casserole This one is inspired from Kalyn’s Kitchen. I’m a big fan of her blog and recipes. I decided to try my hand at a breakfast casserole and I was not disappointed. These are so easy to make and perfect for on the go.  Ingredients: 1 Large Shallot, sliced1 Clove Garlic, minced8 oz Mushrooms, sliced4 oz Feta Cheese3 cups Spinach10 Eggs3 Tbsp Milk Nutritional Information: 5 Servings302.81 kcal19.05 g Protein7.51 g Carbohydrate22.33 g Fat Instructions: Preheat oven to 375 degrees.Spray an 8x8 baking dish with nonstick spray. Spray sauce pan lightly with olive oil, add shallots and saute.  When these become translucent add sliced mushrooms.  Cook till tender.  Add mushrooms and shallots, to baking dish.  Add feta on top of mushrooms and shallots. Add garlic and spinach to the same pan, cook about 3-4 minutes, till the leaves have softened.  Add the spinach to the baking dish.  Mix eggs with milk then poor over layers in dish. Place in oven and bake for 20 - 25 minutes depending on how you like your eggs done.

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