Haricot Verts With Warm Bacon Vinaigrette

Don’t be afraid of the term Haricot Verts, they are fresh French green beans. If you can’t find them, substitute for regular green beans and just cook a little longer.

Haricot Verts With Warm Bacon Vinaigrette

Ingredients:

• 2 lbs. haricots verts, trimmed
• 3 slices bacon, chopped
• ¾ cup thinly sliced shallots
• 1 ½ tablespoons toasted walnut oil
• 2 teaspoons champagne vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped walnuts, toasted
• 1 tablespoon chopped fresh flat-leaf parsley

Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender.

Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley. Serves 8.

Janice Stompro & Dr. Brett Stompro

Chicken & Broccoli With Creamy Pesto Dressing

Chicken Broccoli With Creamy Pesto Dressing

Ingredients:

• 1 box of fusilli noodles
• 1 bunch broccoli, cut into flowerettes
• 1 roasted chicken, deboned
• 1 red pepper, diced
• 1 ¼ cups Italian dressing
• ½ cup pesto sauce
• 1 garlic clove, minced
• 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro

Spinach Apple Salad With Maple Cider Vinaigrette

Spinach Apple Salad With Maple Cider Vinaigrette

Ingredients:

Sugared curried pecans

• 1 (6 oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• ¼ teaspoon ground ginger
• 1/8 teaspoon curry powder
• Salt and pepper to taste

Preheat oven to 350 degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil lined pan. Bake 10 to 13 minutes until light browned. Cool in pan on a wire rack 20 minutes.

Maple Cider Vinaigrette

• 1/3 cup cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2/3 cup olive oil
• Salt and pepper to taste

Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Salad

• 1 (10 oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• ½ small red onion, thinly sliced
• 1 (4 oz.) package crumbled goat cheese

Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with remaining vinaigrette.

Janice Stompro & Brett Stompro

Pumpkin Spiced Clafouti (Baked Pancake)

Pumpkin Spiced Clafouti (Baked Pancake)

Ingredients:

• 2 tablespoons butter, melted
• 4 eggs
• 1 cup milk
• ¾ cup flour
• 1 teaspoon vanilla
• ½ cup sugar
• ¼ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• Powdered sugar
• Maple syrup

Heat oven to 350 degrees. Lightly butter a round 9-inch oven skillet with 1 tablespoon of butter. In a blender combine, 1 tablespoon melted butter, eggs, milk, flour, vanilla, sugar, cinnamon and pumpkin pie spice. Blend until smooth. Pour batter into pan. Bake 55 - 65 minutes until puffed and golden brown or until knife inserted in center comes out clean. Cool 3 minutes. Dust with powered sugar and serve with maple syrup. Serves 6.

Janice Stompro & Dr. Brett Stompro

Teriyaki Beef Skewers

Teriyaki Beef Skewers

Ingredients:

• 1 3/4 lbs. top round steak
• (1 inch thick)
• ¼ cup soy sauce
• ¼ cup vegetable oil
• 2 tablespoons molasses
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 6 garlic cloves, minced

Partially freeze steak; slice diagonally across the grain into ¼-inch thick slices. Place steak in a zip lock freezer bag or shallow dish. Combine soy sauce and next 5 ingredients; pour over steak. Seal or cover and marinate in refrigerator 1 hour. Remove steak from marinade, discarding marinade. Thread steak onto 8 (10-inch) bamboo skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 5 ½ inches from heat 5 to 6 minutes, turning once. Serves 4.

Janice Stompro & Brett Stompro

Asparagus With Herbs & Lemon Dijon

I loved the goat cheese, cilantro and Dijon that is mixed with this recipe. This will be your best recipe to take to a barbecue.

Asparagus With Herbs & Lemon Dijon

Ingredients:

• 1 lb. asparagus
• 3 tablespoons fresh lemon juice
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• ¼ cup fresh basil
• ¼ cup fresh chives
• ¼ cup fresh cilantro
• ½ cup sliced red onion
• ¾ cup toasted pine nuts
• 2 - 4 ozs. Goat cheese
• Salt and pepper

Cook asparagus in a pot of boiling water until crisp-tender. Rinse in cold water to stop the cooking process. Whisk together lemon, Dijon and olive oil. Rub asparagus with Dijon mixture. Arrange on a beautiful platter. Salt and pepper to taste. Top with basil, chives, cilantro, red onions, pine nuts and cheese.

Enjoy!

Janice Stompro & Brett Stompro

Lemon Ricotta Pancakes With Blueberries

Lemon Ricotta Pancakes With Blueberries

Ingredients:

• ¾ cup ricotta cheese
• 3 large eggs, separated
• 4 tablespoons butter, melted
• Grated zest of 2 lemons
• ¼ cup flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• Oil for cooking
• 1 pint blueberries, each berry halved
• Maple syrup

Stir together the ricotta, egg yolks, butter and lemon zest until combined. Sift together flour, granulated sugar and salt into ricotta mixture and stir until blended. In another bowl, using an electric mixer set on medium high speed, whip the egg whites until stiff peaks form. Stir one fourth of the whites into the ricotta mixture to lighten it, then fold in the remaining whites.

Make pancakes desired size. While one side is cooking, drop halved berries onto uncooked side, flip pancake when opposite side is browned. Cook pancakes as you normally would. Serve with maple syrup.

Yummy

Dr. Brett Stompro and Janice Stompro