As posted on Boston.com and adapted from Nicole Stefanelli

Ingredients:

• Salt and pepper, to taste
• 1 package (10 ounces) lasagna noodles
• 2 large containers (16 ounces each) fresh ricotta
• 1 cup grated Parmesan
• 1 tablespoon dried parsley
• 2 eggs, lightly beaten
• About 6 cups marinara sauce (or more to taste), bought or homemade
• 16 ounces shredded mozzarella

Directions:

1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, undercooking them by 2 minutes. Drain well.
3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.
4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.
5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.
6. Bake the lasagna for 30 minutes or until bubbly. Let it sit for 45 minutes or so to firm up before slicing.

Labels: Gluten-free lasagna recipe

As posted on Boston.com

Strawberry Rhubarb Cocktail

Ingredients:

• 1 strawberry, muddled
• 1 3-inch piece of rhubarb, muddled
• Dash of simple syrup
• 1½ ounces ginger infused vodka
• Splash of cranberry juice
• Top with soda water
  

Horseneck Shandy

Ingredients:

• 3 ounces UFO beer
• 1 ounce lemonade
• 4 dashes of Peychuaud's bitters
• Top with Sprite and garnish with a lemon.
  
  

Giadino Blu (Blue Garden)

Ingredients:

• 1½ ounces Cold River blueberry vodka
• ½ ounce blueberry-mint puree
• ½ ounce soda water
• Garnish with fresh mint and blueberry skewer

Cilantro Gimlet

Ingredients:

• 2 ounces vodka
• ½ ounce lime juice
• ½ ounce simple syrup
• 6-7 sprigs of cilantro
• 2 lime wedges
• Muddle cilantro, lime, and ice

Add in other ingredients and shake. Garnish with a lime

Copley Cooler

Ingredients:

• 2 ounces Infusion Diabolique bourbon
• ½ ounce lemon juice
• A few dashes of Fee Brothers orange bitters
• Dash of simple syrup
• Top off with soda water and garnish with an orange

Cucumber Lime

Ingredients:

• 4 cucumber slices, crushed
• 4 ounces Hendrick's gin
• ½ ounce lime juice
• ½ ounce simple syrup
• Top with Sprite, Garnish with a cucumber slice.

Labels: Summer cocktail recipes

As posted on Boston.com

Make these at the last minute so the strawberries do not get soggy.

Ingredients:

• 12 large strawberries
• 12 blueberries
• 4 ounces cream cheese, at room temperature
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey
• 1 tablespoon brown sugar
  

1. Gently rinse strawberries and pat them dry. With a melon baller, remove the green stems and scoop out some of the center of the berries. Cut a slice off the bottom of each strawberry so that they will sit on a plate. Rinse the blueberries and pat them dry.
2. In an electric mixer, combine the cream cheese, lemon juice, vanilla, and honey. Beat at medium speed until light and fluffy. Place the mixture in a plastic zipper bag. Snip a hole in one of the nonzipper ends of the bag.
3. Pipe the cream cheese into each strawberry. Sprinkle them with brown sugar and top with a blueberry.
Adapted from "You're the Cook!"

Labels: Cream cheese-filled strawberries

As posted on the Chicago Tribune

Ingredients:

• 2 stalks lemongrass, chopped superfine, or 2 tablespoons refrigerated lemongrass herb blend
• 1 cup sugar
• 3 cups water
• 1/2 cup rhubarb and berry topping, see recipe
• 1 cup freshly squeezed lemon juice
  Fresh raspberries, optional
  

PREPARATION INSTRUCTIONS

1. Put fresh lemongrass (or lemongrass herb blend) into a medium-size saucepan along with the sugar and water. Heat to a boil; simmer about 5 minutes for the herb blend or 20 minutes for the fresh lemongrass. Remove from heat; let stand 1 hour. Strain through a fine sieve into a pitcher.

2. Puree the Rhubarb filling with the lemon juice in a blender. Strain mixture through the sieve into the lemongrass mixture in the pitcher. Refrigerate until very cold. Serve over ice; garnish with raspberries.

Labels: Pink rhubarb and lemongrass lemonade

As posted on Boston.com

Ingredients:

• 2 mozzarella sticks
• 10 round or square wonton wrappers
• 10 thin slices pepperoni
• 1 tablespoon olive oil
• 2 tablespoons water

1. Cut the mozzarella sticks in half lengthwise and then cut into 1/2-inch pieces.
2. Line up the wonton wrappers on the counter. Place a slice of pepperoni in the middle and then 2 pieces of mozzarella. Have a small bowl of cold water on hand. Dip your finger in the water and run it around the edge of the wrappers. Fold the wrappers in half and seal the edges by pressing down with your fingers; set aside.
3. Place a large nonstick skillet over medium heat. When it is hot, add the olive oil and swirl it around. Carefully place the wontons in the pan. Brown for about 1 minute on each side, using tongs to turn them. Remove the pan from the heat.
4. Add the water to the pan (be careful - it will splatter). Cover with a lid. Let the skillet sit for 1 minute.
Adapted from "You're the Cook!"

Labels: Pizza wontons

As posted on Boston.com. You can use any vinegar for this recipe. Make sure it's good quality because there's no oil to offset it. Seasoned rice wine vinegar, used in Asian cooking, tastes great with the carrots.

Ingredients:

• 6 large carrots
• 2 tablespoons seasoned rice wine vinegar
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

1. Use a hand-held grater to grate the carrots into the longest possible shreds. Transfer them to a bowl. Add the vinegar and toss well.
2. Add salt, pepper, and parsley. Toss again. Cover and refrigerate for at least 1 hour before serving.

Labels: Grated carrot salad

As posted on Boston.com

To make 3 cups of strained yogurt: Line a bowl with a fine-mesh strainer. Tip 6 cups of plain whole-milk yogurt into the strainer. Cover with plastic wrap and refrigerate for 2 hours or until thick. Or use Greek-style yogurt.

• 3 cups strained whole-milk yogurt or Greek-style yogurt
  
• 1/3 cup sugar
  
• Flavorings (see below)

1. In a large bowl, mix together the yogurt and sugar. Add flavorings, cover, and refrigerate for 1 hour.

2. Follow the manufacturer's instructions to freeze the yogurt mixture in an ice cream maker until it is firm.

STRAWBERRY YOGURT

Puree 4 cups of fresh, hulled strawberries in a food processor and strain to remove seeds. Stir puree (about 2 cups) into yogurt mixture.

LEMON AND HONEY YOGURT

Substitute 1/3 cup honey for the sugar listed above. Stir into yogurt. Add 1/4 cup lemon juice and 2 teaspoons grated lemon rind. Garnish with chopped lemon verbena leaves.

MINT-GINGER YOGURT

Mix together 2 tablespoons chopped fresh mint, 1/2 teaspoon finely grated fresh ginger, and 1/4 teaspoon salt. Stir into the yogurt mixture.

KESAR-PISTA YOGURT (SAFFRON, CARDAMOM AND PISTACHIO)

Mix together 1/4 teaspoon ground cardamom, 10 chopped or crushed saffron threads, 1/3 cup coarsely chopped pistachios. Stir into the yogurt mixture. Cover and refrigerate, stirring occasionally, at least 5 hours so the saffron flavor permeates the yogurt.

Labels: Tangy frozen yogurt

As posted on Los Angeles Times

• 2 pounds washed and hulled strawberries, cut into bite-size pieces (about 8 cups)
• 2 pounds sugar (about 4 cups)
• Juice of 1 lemon

Combine the strawberries and sugar in a large pot and heat slowly until the juices are clear, about 5 minutes. Remove from the heat and stir in the lemon juice, then cover loosely and let stand overnight.

The next day, get everything ready for canning: Bring a large pot of water to a boil and sterilize 5 sets of jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you're ready to use them.

Heat 2 cups of the strawberries and juice in a 10-inch nonstick skillet over medium-high heat. When the strawberries start to simmer, cook, stirring often, until the preserves test done, 3 to 5 minutes. Ladle the jam into the sterilized jars, filling to within 1/4 inch of the rim. Cover with the lid and fasten the ring tight.

Set aside and repeat with the remaining strawberries and juice.

To complete the seal, bring the large pot of water back to a boil, place the covered jars in a pasta insert and place them in the pot. Make sure the boiling water covers the jars. Cook 5 minutes.

Remove the jars from the pan and set aside to cool. After 30 minutes, check the lids to make sure they've sealed tightly. Gently press down in the center of the lid; if it does not spring back, you have a tight seal.

Repeat the canning process with any jars that have not sealed tightly.

Labels: strawberry preserves recipe

Posted on the Atlanta Journal-Constitution

Helena Hershberg's Famous Corn Fritters

Be careful -- these crispy morsels are addictive, with or without the butter and syrup. They're also extremely easy to make, as long as you have a deep-fat thermometer to regulate the temperature. The original recipe called for using a large kitchen spoon to drop the batter, but we recommend making smaller ones to ensure even cooking. These may be made several hours ahead and reheated briefly in a 350-degree oven.

Hands on time: 30 minutes Total time: 30 minutes Serves: 10-12 servings (makes 3 to 4 dozen 2-inch fritters)

Ingredients:

• 2 eggs
• 1 (15 1/4-ounce) can yellow corn, undrained
• 1/2 cup whole milk (non-dairy creamer may be substituted)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• Vegetable oil for deep-fat frying
• Butter and maple syrup or honey, optional

Instructions:

In a large bowl, beat eggs. Add corn with liquid. Stir in milk. In a medium bowl, sift together flour, salt and baking powder. Add dry ingredients to wet ingredients and mix together until blended. Line a plate with paper towels. In a deep skillet, heat about 1 inch oil to 375 degrees. Drop batter by tablespoonfuls into the hot oil until golden brown and crispy. Drain on paper towels. Serve immediately with butter and syrup or honey for dipping.

Labels: corn fritters

As posted on LA Times

Ingredients:

• 1 pound whole fresh fava beans
• 1/4 pound Dungeness crab meat
• 1 teaspoon freshly squeezed lime juice
• 2 teaspoons blood orange or regular orange juice
• 1 tablespoon top-qualityextra virgin olive oil
• 1/2 teaspoon coarse sea salt, preferably Maldon, or to taste
• 1/4 teaspoon chipotle salsapicante or other hot sauce, or to taste
• 1/2 small Hass avocado, peeled and cut into 1/2 -inch dice
• 3 tablespoons chopped fresh chives
• 6 butter lettuce leaves

1. Shell the fava beans from the pod and blanch them in boiling water for about 1 1/2 minutes. Drain the beans and shock them in cold water, then peel the outer skin. One pound fresh whole beans will yield a little more than one-third cup cooked, shelled beans.

2. Place the crab in a bowl and add the lime and orange juices, oil, salt and hot sauce. Toss gently to mix.

3. Add the beans, avocado and 2 tablespoons of the chives and gently toss again. (If you want to make this in advance, wait to add the avocado until just before serving; chill the mixture.) Taste and adjust the seasoning.

4. Lay the 2 best-looking lettuce leaves on 2 small serving plates. Cut the remaining leaves in half lengthwise, then crosswise into half-inch side strips. Toss with the crab mixture, then divide between the lettuce leaves on the plates, mounding attractively. Sprinkle the remaining chives over and serve.

Each serving: 182 calories; 13 grams protein; 5 grams carbohydrates; 3 grams fiber; 13 grams fat; 2 grams saturated fat; 40 mg. cholesterol; 791 mg. sodium.

Labels: Crab salad with blood orange vinaigrette

By The Associated Press
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry vermouth
• 4 cups chicken broth, brought to a simmer
• 1/2 cup grated Parmesan cheese
• 1/4 cup ( 1/2 stick) unsalted butter
• 1/2 cup finely chopped fresh parsley
• Salt, to taste
  

In a wide, heavy saucepan over medium, heat the olive oil. Add the onion and cook until translucent, about 5 minutes.
Add the rice and lightly toast it for 2 minutes, stirring constantly with a silicone spatula. Do not brown the rice.
Add the vermouth and cook, stirring constantly, until all the wine is absorbed and the rice begins to stick.
Ladle in enough warm broth to just cover the rice. Cook, stirring vigorously every 1 to 2 minutes, until the liquid is absorbed, about 5 to 7 minutes.
Continue adding the broth a ladleful at a time, stirring constantly and waiting until the broth is entirely absorbed before adding the next ladleful. Do that until the rice is soft, but not mushy, about 20 minutes. You may not need all the broth.
Turn off the heat. Add the Parmesan cheese and butter and stir vigorously until the risotto is creamy. Stir in the parsley, then season with salt.

Labels: Risotto recipe

By the Associated Press

Servings: 2

• 1 / 4 cup prepared pesto
• 2 tablespoons tomato paste
• 2 large slices hearty sourdough boule or other rustic bread, each about 1 inch thick
• Extra-virgin olive oil
• 2 medium tomatoes, thickly sliced
• 12-ounce ball fresh mozzarella, thickly sliced
• 1 / 4 cup sliced black olives
• Ground black pepper, to taste
• 2 fresh basil leaves, thinly sliced
  

Heat a grill to high.

In a small bowl, whisk together pesto and tomato paste. Drizzle both slices of bread on both sides with olive oil. Grill until lightly toasted on bottom, about 2 to 3 minutes. Remove bread from grill. Spread half of pesto mixture over toasted side of each slice of bread. Top pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return assembled pizzas to grill. Cover, reduce heat to low and grill until bottoms are toasted and cheese has melted, about 8 minutes. Sprinkle pizzas with basil.

Per serving: 996 cal. (470 cal. from fat), 52 g fat (23 g saturated; 0 g trans fats), 119 mg choles., 72 g carbo., 61 g pro., 7 g fiber and 2,081 mg sodium.

Labels: Grilled Boule Pizza with Tomato Pesto