Spaghetti Squash with Avocado and Parmesan

1 medium spaghetti squash
2 avocados
4 cloves garlic, smashed
4 fresh basil leaves, sliced
1/4 cup fresh grated Parmesan cheese
3 tablespoons extra virgin olive oil
fresh ground black pepper

garlic salt

Cut spaghetti squash in half lengthwise and scrape out the seeds. Microwave in a large bowl on high for 15 minutes. Meanwhile, add olive oil in a large pan over low heat and add the smashed garlic. Cook until it sizzles just to flavor the oil, turn heat off.

Cut the avocado and slice up the fresh basil. Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate. Scoop into the pan and mix with the warm oil, season to taste. Remove from pan and add avocado, parmesan, and basil.

S'MORES

• 1 tablespoon peanut butter (preferably at room temperature, for easy spreading)
• 2 thin, crisp chocolate wafers (such as Nabisco Famous Chocolate Wafers)
• 1 skewer-toasted marshmallow

Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.

More s'mores :

• Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
• Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
• Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
• Gingersnaps with a caramel-filled chocolate square and marshmallow.
• Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.

Avocado Fries

• Canola oil for frying
• 1/4 cup flour
• About 1/4 tsp. kosher salt
• 2 large eggs, beaten to blend
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste. Serves 4

Calories: 271 (70% from fat) Protein: 5.5g Fat: 21g (sat 2.6) Carbohydrate: 16g Fiber: 2.1g Sodium: 119mg Cholesterol: 71mg

Zucchini Ricotta Galette

• 2 small zucchinis, sliced into 1/3 inch thick rounds
• 1 T olive oil
• 2 medium garlic cloves, minced
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 1 T chopped basil leaves
• 1 sheet puffed pastry, thawed

Spread the zucchini onto paper towels. Sprinkle with salt and let drain for 30 minutes; blot the zucchini dry with paper towels before using. In a small bowl, whisk olive oil and the garlic; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together; season with salt and pepper to taste.

Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment lined baking sheet. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border. Place the zucchini on top of the ricotta, starting at the outside and moving in. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, about 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6

Fresh Strawberry Icebox Cake

serves 8

• 2 pounds fresh strawberries, washed
• 3 1/4 cups whipping cream, divided
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
• 2 ounces dark chocolate, finely chopped

Take out a handful of the best-looking strawberries and set them aside for the garnish. Thinly slice the remaining strawberries.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Lemon Ice Cream Sandwiches with Blueberry Swirl

Makes 8. Active time:45 min / Start to finish:4 1/2 hr (includes freezing)

For lemon ice cream

• 2 pints premium vanilla ice cream
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice

For blueberry compote

• 2 cups blueberries (10 ounces)
• 1/4 cup sugar
• 2 (3- by 21/2-inch) strips lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons cornstarch

For sandwich layers

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Equipment:
2 (8-inch) square baking pans (2 inches deep); a small offset spatula (I used a square pyrex twice)

Make lemon ice cream:

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks’ note, below). Stir in lemon zest and juice. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers While compote chills: Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
Cooks’ notes: If you don’t have a microwave, ice cream can be softened at room temperature. Ice cream sandwich (before cutting) can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil.

Creamy Cucumber Salad

• 3 to 4 lbs cucumbers, thinly sliced
• 2 small red onions, thinly sliced in half rounds
• Salt
• 3 cups plain yogurt
• 1 cup sour cream
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled. Adapted from Ina Garten

Spaghetti Squash with Chicken, Mushrooms and Spinach

1 (3.5-pound) spaghetti squash 

1 tablespoon olive oil, divided 

2 slices center-cut bacon, chopped 

1 pound chicken breast, cut into bite size pieces 

1 teaspoon kosher salt, divided 

1/2 teaspoon freshly ground black pepper, divided 

1.5 cups chopped onion 

3 garlic cloves, minced 

1 Poblano pepper 

8 ounces sliced oyster mushrooms 

1 teaspoon Italian Seasoning 

1/2 cup dry white wine 

2 tablespoons tomato paste 

1/4 cup cup julienne sun-dried tomatoes, packed without oil 

1 1/4 cup cup fat-free, less-sodium chicken broth 

6 ounces fresh spinach, chopped 

1/2 cup grated fresh Parmigiano-Reggiano cheese, divided 

Preheat broiler. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. 

Reduce oven temperature to 400. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm. 

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan. 

Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. 

Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese. 

Yield: 6 Servings CALORIES 296 ; CHOLESTEROL 67mg; CALCIUM 241mg; CARBOHYDRATE 23.8g; SODIUM 707mg; PROTEIN 31.2g; FIBER 2.4g; IRON 3mg; FAT (SAT 3.2G, MONO 3.4G, POLY 1.4G) 9.3g

Potato-Wrapped Halibut with Sauteed Spinach

6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
8 tablespoons olive oil, divided
6 garlic cloves, very thinly sliced
10 oz fresh baby spinach leaves

Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise. Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.

Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.

compliments of Bon Appetit

Caramelized Onion Apple Bites

These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours.

Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 tsp salt
2 Granny Smith apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Note: Nutritional analysis is per triangle. Yield: Makes 32 hors d'oeuvres. CALORIES 72 (60% from fat); FAT 4.8g (sat 1.6g); CHOLESTEROL 6mg; CARBOHYDRATE 5.9g; SODIUM 77mg; PROTEIN 1.4g; FIBER 0.5g

Pasta Primavera

2 tbsp unsalted butter
1 small onion, chopped fine
8 oz white mushrooms, quartered
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz egg-enriched dried fettuccine
1 lb asparagus, spears cut into 1 inch pieces
1 medium zucchini, cut into 1/2 inch dices
1 cup frozen peas
1/2 cup grated Parmesan, plus extra for serving
1 1/2 tbsp lemon juice
1/4 cup thinly sliced basil

Bring 4 quarts water to boil. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 tsp salt, & 1/2 tsp pepper and cook until soft and browned, about 8 mins. Add garlic and cook until fragrant, about 1 min. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

As sauce cooks, add 2 tbsp s&p to boiling water and cook until just beginning to soften, about 6 mins. Add asparagus to pot and cool for 1 min. Add zucchini and cook for 2 mins. Add peas and cook until pasta is al dente, about 1 minute.

Drain pasta and veggies and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with s&p. Serve with grated parm. Serves 4

Penny's Mouth-watering Fruit Pizza

Most times when my best friend's mom would bring this to parties, I never had the chance to try it. This dessert is beautifully bright and as stimulating to the eyes as it is to taste buds. Seasonal fruits pop out and their fresh colors catch every one's eyes. Finally, when Penny brought this to my college graduation/moving to California party, someone was smart enough to hide one for later. Penny put a serious twist on pizza! My added touch is chocolate chip cookie dough, for a little bit of a crunch.

Favorite Fruits (diced thinly): kiwis, strawberries, blackberries, banana, clementine oranges (could get mushy tho)

Crust:
a roll of store bought sugar or chocolate chip cookie dough - depending on your love for chocolate

Cream Filling:
2 packs of cream cheese (8 oz each), softened
1 cup confectioner's sugar
1 carton (8 oz) Cool Whip, thawed

Glaze:
1 cup Pineapple Juice
1 cup Orange Juice
2 tbsp cornstarch

Bake cookie dough on round pizza pan as recommended on package. Let cool.

Whip cream cheese until smooth, add sugar and cool whip. Spread over crust.

For glaze, add juices and cornstarch over med-low heat until thickened. Reserve 1/2 cup, brush remaining over cream filling layer. Arrange fruit over glaze and brush remaining glaze over fruit. Chill until ready to serve.

12 servings

Summer Peach Cobbler with Coconut-Pecan Topping

I'd never made a cobbler until this recipe. It's really close to an awesome apple crisp, and next time I'll probably experiment with a different fruit. Definitely serve with vanilla ice cream.

Preheat oven to 375

Toss Together:

• 6 cups peach slices (i used frozen and defrosted half way)
• 1 cup sugar
• 1/4 cup instant tapioca
• Juice of 1/2 a lime
• Pinch of salt

Combine:

• 1 cup flour
• 1 cup sweetened shredded coconut
• 1/4 cup sugar
• 1/2 cup pecans, chopped
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup cold, unsalted butter (1 stick)

Blend in/Top with:
1 egg

Toss peaches with sugar, tapioca, lime juice, and salt in bowl. Spoon into 9 x 13 greasedpyrex dish.

Combine flour, coconut, pecans, baking powder, and salt in a second bowl, Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.

Blend in the egg, then arrange topping over peaches in clumps, covering them evenly. Bake for 45-50 mins, or until topping is crisp and golden. Cool for at least 1 hour before serving.

Chili Beef Skewers

A perfect summer grilling recipe...and so easy. Just marinate for a nice, spicy kick! I made without the dipping sauce for a BBQ, but like the idea. I also had leftover beef marinating after the Labor Day party, so pan seared the beef with broccoli and served over long grain rice.

8 wooden skewers
1/2 cup fresh cilantro
4 cloves garlic, chopped
3 tbsp low-sodium soy sauce
1 tsp grated orange zest
1 tsp sriracha

1 tsp brown sugar
1 lb lean beef sirloin, cut into 1/8-inch strips
1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
Vegetable oil cooking spray

Dipping sauce (optional)
1/2 cup lowfat mayonnaise
2 tbsp chopped fresh basil
1 tbsp fresh lime juice

Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, and sugar in a bowl and mix. Transfer marinade to a plastic bag; add beef. Toss and let chill. Combine dipping sauce ingredients in a bowl. Thread a few pieces of peppers and beef strips on each skewer, alternating for a nice color variation. Coat grill rack with cooking spray; heat grill to high; grill about 3 minutes.