Okay so I will admit it I am addicted to my panini press!! There are so many amazing tantalizing creations to embark upon, and so little time. I love food especially when it involves goat cheese and capers…mmmm. This is one of my absolute favorite paninis, the bonus is that my boys love it also.I made this for my husband while he was home on leave and he LOVED it! I always like to make Tomato soup so that I can dip the panini…what an amazing combination of flavors.

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WHAT YOU’LL NEED:

• 5 1/2ounces of room temperature Goat Cheese
• 3 green onions (I use the whole green onion)
• 1 Tablespoon chopped fresh Italian parsley
• 1 Tablespoon chopped fresh Basil
• 1 garlic clove peeled and chopped
• Freshly ground pepper & Salt to taste
• 2 Ripe red Bell peppers
• 2 Tablespoons of Extra Virgin Olive Oil
• 2 Tablespoons lemon Juice
• 2 Tablespoons Capers
• a pinch of red pepper flakes (optional, I have to leave them out for my boys)
• 4 Whole Wheat Chibatta Rolls ( or bread of choice)

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THE PROCESS:

1. Place Goat cheese in a bowl and combine green onion, herbs & Garlic. Season with the salt and pepper as desired, then set aside.
2. Roast the red peppers, then remove the blackened skin, core, seeds & membranes. (This is one of the greatest smells, it reminds me of my childhood, I would often come home from school to the smell of roasted peppers)
3. Cut the peppers into think strips, and transfer to a plate where you can toss wit the Olive oil, lemon juice, caper & red pepper flakes if using. Once again season with salt & pepper.
4. Cut your rolls in half and spread the goat cheese mixture on the bottom half of the roll.
5. Top with the Red peppers and capers and cover panini with top half.
6. You can either eat as is our use your panini press…
7. And Enjoy!! (Feeds 4)

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Whole Truth & Happiness,

I am such a huge fan of pesto! It is so versatile, and healthy…my favorite way to use pesto is in Paninis… We take chabatta bread, buffalo mozzarella, sun dried tomato paste, and pesto…oh my goodness these components create the best simple panini; each bite provides a burst of flavor. I usually serve these lovely paninis with homemade creamy tomato soup, it’s perfect for us dippers!

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Ingredients:

• 1 cup basil leaves, packed
• 1/2 cup pecans
• 3 cloves of garlic
• 1 Tbsp lime juice
• 2/3 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1 Tbsp black pepper
• 4 Tbsp parmesiano reggiano

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Directions:

Step 1: Combine the basil in with the pecans, pulse a few times in a food processor.

Step 2: Add the garlic, pulse a few times more.

Step 3: Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

Step 4: Add the grated cheese and pulse again until blended.

Step 5: Add the salt and pepper

This is a simple, delicious recipe…I love peas, so I love this soup.

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• 2- 10 ounce bags (about 4 cups) of frozen organic peas thawed
• 3/4 cups fresh mint (organic)
• 4 scallions roughly chopped
• 3 cups low sodium chicken or vegetable broth
• 1 teaspoon kosher or sea salt
• 1 teaspoon sugar (optional)

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place all ingredients into a blender, and puree until smooth. If you own a stick blender you can place all ingredients into a pot and stick blend until smooth. If you would like a smooth texture strain the soup.

To serve just pour into bowls and top with yogurt or sour cream.

Traditional Greek and Middle Eastern dip made with chickpeas, garlic, lemon, tahini and olive oil. My children love it and it is very easy to make. I put it on turkey burgers and sandwiches, I also buy whole wheat pita bread, cut it into triangles, drizzle with extra virgin olive oil, lightly add sea salt and bake until you have perfect pita chips, then dip in hummus and enjoy!

Serves: 4 to 8
Active Time: 10 mins
Total Time: 10 min
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• 1 garlic clove
• 1 can chickpeas (19 oz drained)
• 1/2 tsp ground cumin  (or 1/2 tsp Monsoon Balti Spice)
• 1/2 cup tahini (sesame paste)
• 1/2 cup fresh lemon juice
• 3/4 tsp Salt
• 1/2 tsp pepper
• 3 tbsp extra virgin olive oil

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Step 1: Peel the garlic and puree in the food processor.

Step 2: Add the chickpeas, the tahini, ground cumin and puree.

Step 3: Add the lemon juice, salt, pepper and puree again. With the machine running, slowly add oil. If thinner hummus is desired, add more oil.

Step 4: Drizzle with extra virgin olive oil and top with freshly cracked pepper.

Okay so one lazy Sunday afternoon I was watching the food network, and one of my favorite cooks Nigella Lawson was having a show strictly dedicated to CHOCOLATE. It must have been around Valentines Day…I think it was. She made this glorious dessert called a Pavlova, needless to say it has become one of my little family’s favorite desserts.

My husband describes it as a huge marshmallow, which is a plus for him because he loves marshmallow. But this recipe is a huge leap from his rice crispy treats….

A plus for us mothers is that it is simple enough for little hands to join in the process. My 5 year old beats the eggs for me while I add the ingredients, I love to see him so delightfully involved. I guarantee, you will want to add this recipe to your list of favorite desserts.

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Ingredients:

• 6 large (180 grams) egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 cups (250 grams) superfine (castor) sugar (or Xylitol)
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 teaspoon cornstarch (corn flour)
• 3 tablespoons (20 grams) Dutch processed cocoa powder
• 2 ounces (55 grams) semi-sweet or bittersweet chocolate, chopped

Topping:

• 1 cup (240 ml) heavy whipping cream
• 1 tablespoon (14 grams) granulated white sugar (or Xylitol)
• Fresh Fruit – we use strawberries, Raspberries, blueberries and kiwi

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Directions:

Step 1: Preheat oven to 250 degrees F and place rack in center of oven.

Step 2: Line a baking sheet with parchment paper and draw an 8 inch (20 cm) circle on the parchment paper.

Step 3: In a large bowl use your electric mixer to  beat the egg whites until they resemble foam.

Step 4: Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks.

Step 5: Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. You want to make sure that all of the sugar has dissolved. If you rub a little of the beaten egg white between your fingers and it feels gritty, you need to beat until you have a smooth texture.

Step 6: Fold in the vinegar and vanilla extract using a large rubber spatula.

Step 7: Sift the cocoa powder and cornstarch over the top of the meringue and fold in.

Step 8: Fold in the chopped chocolate.

Step 9: Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.

Step 10: Bake for about 1 1/4 – 1 1/2 hours or until the outside is dry. The outside of the meringues should feel firm to the touch, when gently pressed. Cracks in the pavlova are completely normal, and you will see that the inside is soft and moist.

Step 11: Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.

Step 12: Whip the cream in your electric mixer until soft peaks form and add the sugar.

Step 13: Add the whipped cream into the center of the meringue and arrange the fruit on top of the cream.

Step 14: Serve immediately