1 recipe pasta dough, see below or package of Won Ton wrappers 1 tablespoon olive oil 1 cup artichoke hearts, diced (fresh, canned or frozen) 2 garlic cloves, minced 1 cup whole milk ricotta cheese, drained 1/4 cup grated Parmigiano Reggiano cheese 1/4 cup minced parsley 1 teaspoon salt 1 teaspoon freshly ground pepper 1 egg, beaten
LEMON ARTICHOKE & FENNEL SALAD WITH SHAVED PARMESAN
2 cups artichoke hearts, thin sliced (fresh or canned) 1 large fennel bulb, trimmed and thinly sliced* Juice of 1 lemon 2 teaspoons extra virgin olive oil 2 ounces Parmigiano Reggiano, thinly shaved Sea salt and fresh ground pepper to taste
Toss all ingredients except the parmesan in a medium bowl. Gently add parmesan and scatter salad on serving platter. Season with salt and pepper and serve immediately. Serves 4.
The buttery rich flavor of avocados and the natural health benefits from eating them, make this recipe a “must” to have on hand. Full of vitamin E, potassium, magnesium, fiber and those heart-healthy monounsaturated fats, everything about avocados is great. Hence the name great guacamole.
3 medium, ripe tomatoes 1/4 medium white onion 1 jalapeno 2 garlic cloves 1 tablespoon fresh squeezed lime juice 1 tablespoon fresh cilantro 1/2 teaspoon red wine vinegar 1/2 teaspoon salt
Stem tomatoes, slice in half and place on hot grill with onion, jalapeno and garlic. Grill for 10 minutes or until nicely charred. Peel and seed jalapeno. Peel garlic cloves. Put jalapeno, tomato, onion and garlic in blender with remaining ingredients and puree until smooth. Chill and serve. Makes 1 1/2 cups.
2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons lard, vegetable shortening, or butter 1 1/2 teaspoons active dry yeast (optional) 1/4 cup warm water (110°F, 45°C) about 1/2 cup milk at room temperature vegetable oil for deep-frying