Guest Author - Monica Talley

Herbed Yogurt Cheese with Fresh Vegetables

2 pounds (your favorite) fresh vegetables, such as, zucchini, bell peppers,
cauliflower, carrots, fennel bulbs that you quarter, and spring sugar snap
peas
2 cups plain no-fat yogurt
1/2 cup chopped fresh herbs -or- 4 tablespoons dried herbs
Salt, to taste
Fresh cracked black pepper, to taste

Line a fine mesh strainer with a paper towel or cheesecloth. Place the strainer on top of a bowl. Pour the no-fat yogurt into the lined strainer and refrigerate for about 4 hours or overnight. The yogurt solids will separate from the whey and you will have a thickened yogurt-cheese product. Remove the thickened yogurt cheese from the lined strainer and pour into a bowl. Add the herbs and salt and pepper to the yogurt. Stir and refrigerate for about 30 minutes for the flavors to combine. Serve the yogurt in a small bowl placed in the center of a plate and the vegetables surrounding the dip. *Note: I like the combination of rosemary, sage, and basil. This is also good with Mint.

Fresh Tomato Basil Spaghetti

1 1/2 pounds of dry spaghetti, cooked and tossed with about 2 tablespoons of
olive oil
3 tablespoons olive oil
20 basil leaves, chiffonade *See note below!
8 medium tomatoes, chopped
3 cloves of garlic, crushed
2 teaspoons salt
1 teaspoon fresh cracked black pepper
1/2 cup fresh grated parmesan cheese

*Note: Basil leaves are stacked on top of each other and then rolled tightly together. This gives you a cigar shaped pack of leaves. Now thinly slice the basil. This is the easiest way to slice/chop the basil or any other large leaf herbs.

Heat the 3 tablespoons of olive oil in a large skillet over a medium-high heat. Add the tomatoes and 1/2 of the basil to the skillet and toss to coat with the oil. Add the garlic, salt and pepper. Lower the heat, and cook for 3 minutes. Add the fresh hot spaghetti to the tomatoes and toss. Pour the dressed spaghetti onto a platter or large bowl. Sprinkle with the remaining basil ribbons and half the parmesan cheese. Serve, passing the remaining cheese at the table.

Romaine Salad with Asiago Cheese and Prosciutto Crisps

12 ounces of hearts of romaine, leaves torn to bite sized pieces
8 slices of prosciutto
4 tablespoons olive oil
2 tablespoons good quality balsamic vinegar
2 ounces of Asiago Cheese, curled with a vegetable peeler
Fresh ground black pepper

Preheat oven to 400 degrees F. Brush 1 tablespoon of olive oil onto a large jelly-roll pan. Place the prosciutto onto the pan in a single layer. Place the pan in the oven, and bake until crisp, 5 to 10 minutes. Remove from oven, and let cool on a wire rack. Combine the remaining olive oil with the balsamic dressing and fresh cracked black pepper. Whisk together to combine. Add romaine lettuce and shaved Asiago cheese and toss to coat. Serve each place with a plate of salad topped with a prosciutto crisp.

Grilled Bread with Flavored Dipping Oils

1 cup warm water (about 110 degrees)
1 1/2 teaspoon salt
3 cups flour (Wheat-White, Bread Flour, All-purpose)
2 1/2 teaspoons active dry yeast
1 tablespoon olive oil
1 tablespoon fresh chopped rosemary or 1 teaspoon crushed dried rosemary

In a small bowl combine the warm water with the salt and the yeast. Let rest for 10 minutes to proof. Add the rosemary to the flour. Toss to coat. Then add the yeast mixture to the flour mixture. Stir with a wooden spoon until the mixtures combine. The dough should become one big mass, like a ball. Then cover with olive oil and a kitchen cloth and let rest while you prepare the rest of the dinner. Preheat your grill to low setting. Allow to heat for about 15 minutes. Remove the towel from the dough. Separate the dough into 8 to 10 pieces of dough. Shape into flat rounds. Spray the dough with an olive oil mist and place on the grill. Grill for about 5 minutes. Turn the dough over and grill for another 4 minutes. Serve with a mixture of fresh herbs and olive oil for dipping.

Elegant Pound Cake with Fresh Fruit and Whipped Cream

1 purchased bundt or tube style pound cake
2 pounds of fresh fruit, (your favorite) {I like strawberries, grapes, kiwi,
apricots, raspberries, and blackberries}
1/4 cup powdered (10X) sugar
1 pint whole cream, whipped
Mint sprigs, for garnish
Place purchased pound cake on a large decorative plate. Place the fruit around the cake on the plate. Dust the cake and fruit with the powdered sugar. Serve individual slices of the pound cake with a large dollop of whipped cream and a mint sprig. This will make you look like a professional baker. Just remember to hide the cake box, evidence.

Front Porch Lemonade

*This lemonade doesn't last long. You will have to double even triple it to keep everyone happy.

Combine in a microwave proof bowl:
1 1/2 cups granulated sugar
3/4 cup water
Microwave for 3 minutes. Stir and let cool 5 minutes.
Add:
1 1/2 cups fresh lemon juice, or fresh frozen lemon juice, not sugar sweetened
5 cups water
Stir lemon water together with sugar syrup. Serve over ice with a mint sprig and a lemon slice.