Cantaloupe and Prosciuttto with Aged Balsamic
   
With three ingredients and about 2 minutes worth of work, you can prepare this truly elegant yet simple dish as a starter for your next meal. It's all about having the best ingredients to start with. Look for melons that exude great fragrance and have lots of scarring. Those are the sweetest ones.
Yields approx 1 servings

Ingredients:
4 Cantaloupe, pieces, cut 1 x 1 x 6
12 Prosciutto, slices, paper thin
2 oz. Aged balsamic vinegar, 50, 75 or 100 year old
1/2 c. Basil or mint, fresh for garnish and aroma

Directions:
Lay prosciutto in four groups of three, side by side and slightly overlapping, to form four 6x6 sheets. Place one piece of melon across the center of each of the sheets and draw up top and then bottom to wrap the cantaloupe completely in prosciutto. Slice each serving into 6 slices each and arrange decoratively on serving plates. Fill 4 shot glasses half full with the aged Balsamic and place next to cantaloupe on each plate. Garnish plates with basil and serve.

Cool Zucchini Soup
With Fresh Dill    
This soup is only finished with cream if desired and gets its otherwise creamy quality from the potato and onion thickened base. It is excellent served hot or cold. Try this technique with other vegetables such as spinach or asparagus in place of the zucchini. A light, crisp Sauvignon Blanc or Pinot Grigio would compliment this soup well.
Yields approx 8 servings

Ingredients:
3 Zucchini, ends removed
1/2 Onion, Spanish, peeled, cut into chunks
1 Potato, russet, peeled, cut into chunks
6 c. Stock, chicken or vegetable
1 tsp. Salt
1/2 tsp Black Pepper, freshly ground
1 bunch Dill, fresh, top half of bunch
Optional:
As Needed Heavy cream
As Needed Olive oil, extra virgin
As Needed Sour cream
As Needed Lemon, juice of

Directions:
Place potatoes, onions, salt and pepper in a heavy bottomed stock pot that is large enough to hold all of the ingredients. Peel zucchini and save peelings for later. Add zucchini to pot. Add stock and bring to a boil. Reduce to a simmer and continue to cook until all veggies are tender - approximately 45 minutes. Remove pot from heat and add zucchini peelings and dill. Immediately place the pot into a sink filled with ice water in order to chill pot down rapidly and stop the cooking process. Once completely chilled, carefully puree in blender until smooth. Adjust seasonings with salt and pepper and serve as is or whisk in optional heavy or sour cream just before serving.

Presentation:
Garnish with a dollop of low fat sour cream, a squeeze of lemon juice, a drizzle of olive oil, a few turns of the pepper mill and a sprig of dill if desired.

Spinach Salad
With Toracco Sicilia Oranges, Serrano Ham and Toasted Almonds    
This modern take on the classic Lancaster county sweet and sour salad combines delicate baby spinach leaves, full flavored oranges, thin slices of crisped Serrano ham and toasted almonds for a lighter, more upscale rendition. Whether carefully stacked or casually tossed together, the combination will have your guests asking for more.
Yields approx 6 servings

Ingredients:
1 Tb. Champagne vinegar
1 Tb. Orange juice, fresh
1 tsp. Sugar, granulated
1/4 tsp. Dijon mustard
1 Tb. Olive oil, extra virgin
1 Tb. Oil, vegetable or canola
1/2 tsp. Shallots, minced
To Taste Sea salt and Black
pepper, freshly ground
4 c. Baby spinach
4 Toracco Sicilia oranges, rind removed,
1/4" thick slices
1/4 c. Almonds, slivered, toasted
1 Tb. Chives, finely sliced
12 Serrano ham, paper-thin slices,
crisped in a dry skillet
To Taste Sea salt and Black pepper,
freshly ground

Directions:
To make the dressing, combine the first seven ingredients in a small mixing bowl and whisk together. Season with salt and pepper.

Presentation:
Place three slices of orange in the center of each individual serving plate. In a larger mixing bowl, combine the spinach and chives with just enough dressing to lightly coat. Place a small mound on top of the oranges. Top with a few pieces of the ham. Add more spinach, a few more slices of orange and the remaining ham. Top with the remaining spinach and sprinkle the salads with toasted almonds. Drizzle the plates with any remaining dressing and serve immediately.

Wood-Grilled Sea Scallops
with Tomato-Shallot Compote and Zucchini Noodles    
Protein-rich scallops are grilled and served with a quickly cooked tomato compote, and served with noodles that are simply fashioned from long strips of zucchini and summer squash.
Yields approx 4 servings

Ingredients:
3 Tb. Extra Virgin Olive Oil
2 Tb. Shallots, small dice
1 Garlic Clove, large, thinly sliced
1 Tb. Capers, rough chopped
2 Tomatoes, large, ripe, cored & peeled, medium diced
1/3 c. Clam or Chicken Broth
1 tsp. Lemon Juice, fresh
2 tsp. Basil, fresh, sliced
To Taste: Sea Salt and Black Pepper, freshly ground

2 Tb. Extra Virgin Olive Oil, plus additional for serving
1/4 c. Onion, small dice
1 Zucchini, large, outside flesh cut into long ribbons using a Mandoline slicer, discard seeded interior
1 Yellow Squash, large, outside flesh cut into long ribbons using a Mandoline slicer, discard seeded interior
To Taste: Sea Salt and Black Pepper, freshly ground

1-1/2 lb. Sea Scallops, preferably dry pack, abductor muscle removed, patted dry
1 tsp. Lemon Juice, fresh
1/2 tsp. Parsley, finely chopped
To Taste: Sea Salt and Black Pepper, freshly ground
Pinch: Cayenne Pepper or Hot Paprika
1/4 tsp. Fennel Seed, ground
2 Tb. Extra Virgin Olive Oil
1/4 tsp. Garlic, fresh, minced

1/3 c. Feta Cheese, crumbled (Mediterranean flavored, preferably with black olive and sun-dried tomato)
Chopped Chives, for garnish

Directions:
For the compote: In a large saut pan, over medium-low heat, sweat the shallots in oil until tender and translucent. Add the garlic and cook for one minute. Add the capers and cook for one minute longer. Add the tomatoes and raise heat to fry tomatoes out until beginning to break down. Add broth and simmer until reduced and mixture is of sauce-like consistency. Add lemon juice and basil and season to taste with salt and pepper. Hold warm until ready to use.

For the zucchini noodles: In a large saut pan, start by sweating the onions in olive oil until tender and translucent. Meanwhile, blanch the zucchini and squash in boiling salted water for 30 seconds, or until just pliable. Drain and shock in ice water to stop the cooking process. Drain again and pat dry. Add the squash to the onions and toss well to coat. Season with salt and pepper. Set aside, keeping warm.

For the scallops: Toss the scallops with the lemon juice and parsley. Season each scallop with salt, pepper, cayenne, fennel seed and garlic. Brush with olive oil and grill over a hot, pre-heated grill until nicely marked on both sides and about medium doneness, about 45 seconds to 1 minute seconds per side, turning half way through on both sides.

Presentation:
Place a mound of zucchini noodles in the center of each plate. Spoon the tomato-shallot compote around the zucchini and top with scallops. Sprinkle with feta cheese and chopped chives and drizzle with additional olive oil, if desired.

Ancient Grain & Vegetable Pilaf
with Feta Cheese & Balsamic Vinegar-Roasted Vegetable Stock Reduction    
Quinoa, millet, amaranth, barley, short-grain brown rice and wheat berries are cooked separately until just tender and combined with quickly blanched vegetables for a dish that is bright in fresh vegetable flavor, whole-grain texture and nutrient richness.
Yields approx 6 servings

Ingredients:
2 c. Vegetable Broth
1/2 c. Balsamic Vinegar
1 c. Tomato Juice

2 Tb. Butter, unsalted, or Olive Oil
1 Shallot, minced
2 c. Vegetables, assorted, such as carrots, parsnips, peas, peppers, cauliflower, etc., cut into bite-sized pieces, blanched separately until crisp tender
1/4 c. Quinoa, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Millet, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Amaranth, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Pearled Barley, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Short-Grain Brown Rice, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Wheat Berries, cooked in water until just tender, drained, rinsed and cooled
1 c. Vegetable or Chicken Broth, simmering
1/2 c. Tomatoes, ripe, diced
1/4 c. Basil, Parsley, Chives or Chervil, or combination of, chopped
1/3 c. Feta Cheese, crumbled
1 c. Baby Spinach

Directions:
Start with the sauce by simply reducing the broth, vinegar and tomato juice down to approximately 1 cup. Keep warm or warm just before serving.

In a large saute pan, sweat the shallots in butter until tender and translucent. Add the vegetables and warm through, seasoning with a touch of salt and pepper. Add the grains and toss well. Add the stock and cook, tossing well, until fully heated through. Add the tomato dice and fresh herbs, followed by the cheese and spinach leaves at the last minute. Season to taste as needed with salt and pepper.

Presentation:
Spoon into the center of warm serving bowls. Spoon the hot sauce around the pilaf and serve.

Roasted Beet and Fennel Salad
With Champagne-Anise Vinaigrette    

Yields approx 4 servings

Ingredients:
2 Beets, cooked until tender, peeled and sliced into 6 slices
2 Oranges, seedless, skinned, sliced into 6 slices, reserve ends
1 Anise bulb, shaved on mandoline, crisped in cool water
3 Tb. Olive oil, extra virgin
1 Tb. Vinegar, champagne, heated and steeped with anise tops
To Taste Sea salt & Black pepper, freshly ground

Directions:
Place beets in mixing bowl and add 1 Tb. oil, vinegar and juice from orange ends. Season beet slices with salt and pepper to taste. Place beets on 4 serving plates, 3 slices per plate. Reserve any juices in bowl. Top beet slices with orange slices, using 3 per plate. Drain anise and toss with 1 Tb oil. Season with salt and pepper and divide onto 4 plates, placing on top of orange slices. Drizzle beet juices around plates and drizzle on remaining oil. Garnish shaved anise with a small frond of anise top and serve.

White Asparagus
with Red Radish And Mustard - Fennel Vinaigrette    

Yields approx 4 servings

Ingredients:
1 lb. White Asparagus
1/4 Orange, juice of
1 oz. Dijon mustard, whole grain
1 tsp. Shallots, minced
1 tsp. Chives, minced
1 Tb. Fennel or champagne vinegar
1 tsp. Red wine vinegar
3 Tb. Olive oil, extra virgin
1 pinch White pepper
To Taste Salt
1 Red radish, thin sliced
4 Mache, individual hydro bunch

Directions:
Starting just beyond tip of spear, peel asparagus towards base. Trim last 3 inches of asparagus from base and discard. In pot of boiling, salted water, just large enough to hold asparagus, add juice of orange. Carefully lower in asparagus and gently boil until just tender. Remove from water and shock in ice bath to stop the cooking process. Remove to a paper towel lined plate, cover and refrigerate until ready to serve. Using a mandolin or sharp knife sliver the radish very thinly and place in cool water to crisp. Refrigerate until ready to use. To make the vinaigrette, combine mustard, vinegars, and shallot in small mixing bowl and whisk until smooth. Slowly drizzle in olive oil while whisking to form a smooth emulsion. Season with salt and pepper to taste.

Presentation:
When ready to serve, whisk herbs into vinaigrette and place a few tablespoons vinaigrette in the center of each plate in a small circle. Carefully divide asparagus between plates and place in center of the plate on top of vinaigrette. Garnish asparagus with a few slices of radish on each plate and top each plate with a bunch of carefully cleaned mache.

Fresh Berry Tartlet
with Banana-Yogurt Cream & Toasted Almond Crust    
If you know about eating with your colors to obtain all of the various cancer and heart disease-fighting antioxidants that exist in different-colored foods, then you will know that deeply colored berries offer a mega dose of these mega-nutritious phenomena. Set on a creamy blend of banana and yogurt, and on a crust made from toasted almonds, this fresh tartlet is not only a sweet way to end the meal, but a truly healthy and nutritious one at that.
Yields approx 6 servings

Ingredients:
2 Tb. Medjool Dates, pitted, mashed to a smooth paste
3/8 c. Butter, unsalted, cut into small cubes
1/3 c. Coconut, toasted
3/4 c. Almonds, toasted, pulsed down to a fine ground meal
3/4 c. Almonds, toasted, pulsed to a course ground meal

1 Banana, ripe
1/2 c. Low-fat Yogurt, banana or vanilla flavored
1/2 pt. Blackberries
1/2 pt. Raspberries
1/2 pt. Blueberries
1/2 qt. Strawberries
1-1/2 c. Srawberries, topped and halved
4 Mint Sprigs
Optional: Low-fat Whipped Cream

Directions:
In a large mixing bowl, work the first set of ingredients together until they begin to stick.
Divide the mixture between small, individual, plastic wrap-lined tartlet tins and press into the shape of the tins. Cover and refrigerate until ready to serve. In a food processor, blend together the banana and yogurt into a smooth, creamy spread. Cover and chill until ready to serve.

Presentation:
Carefully un-mold the tart crusts onto individual serving plates. Spoon a layer of the banana cream into each of the tarts and top with an arrangement of the assorted berries. Garnish with mint and whipped cream, if using.

Mixed Green Salad
with Anjou Pears, Walnuts, Gorgonzola & Argan Oil    
This classic salad, that everybody does, is successful not only because it tastes great, but its packed with an abundance of health-promoting ingredients. If this salad is old hat to you, try changing it up with different nut oils for the vinaigrette. Argan oil comes from an almond-like tree that only grows in Morocco. Yummy!
Yields approx 4 servings

Ingredients:
1 tsp. Honey
1 Tb. Lemon Juice, freshly squeezed
1 oz. Safflower Oil
1 oz. Argan, Walnut, Hazelnut, Almond or Olive Oil
To Taste: Sea Salt and Black Pepper, freshly ground
1 tsp. Chives, fresh, minced

6 c. Mixed Baby Lettuce Greens, including at least some Belgium endive, frissee or chicory
2/3 c. Walnuts, toasted
2 Anjou Pears, ripe, halved, cored, thinly sliced
1/4 c. Red Onion, finely julienne

1/2 c. Gorgonzola Dulce, crumbled

Directions:
In a small mixing bowl, whisk together honey and lemon juice. Whisk in safflower oil, followed by nut oil. Season to taste with salt and pepper and add fresh chives. Set aside until ready to serve.
In a large mixing bowl, gently toss together all remaining ingredients except for cheese. Dress with just enough vinaigrette to coat and season with additional salt and pepper if desired.

Presentation:
Arrange neatly in the center of chilled serving plates and sprinkle with crumbled cheese. Serve immediately.