Dan Page Two
Assorted Toasts

1 piece Toast (wheat, White, Sourdough, Rye, Cinnamon-raisin, Bagel, etc)

Spread Of Your Choice (mayo, Mustard, Ricotta, Honey, Cream Cheese,
Herbed Cream Cheese, Peanut Butter, Nutella, Marshmallow Creme, Sriracha)

Topping Of Your Choice (jam, Lettuce, Tomato, Cucumbers, Avocado, Scrambled Eggs, Fried Eggs, Banana Slices, Apple Slices, Strawberries, Etc)

Preparation Instructions
Spread and top the toast with whatever combination you'd like! Here are some suggestions:
Mayo + lettuce + tomato + basil leaf
Dijon + scrambled eggs + chives
Ricotta + jam
Whipped cream cheese + lettuce + fried egg + Sriracha
Nutella + strawberries
Nutella + marshmallow creme + sliced strawberries
Peanut butter + banana + honey

added 4-22-15
Gnocchi with Spring Vegetables
 

Gnocchi 
(16 ounce) package OR favorite homemade gnocchi

Spring Vegetables 
1 (16 ounce) package OR favorite homemade gnocchi
Spring Vegetables 
1 bunch of asparagus, trimmed
1/4 cup olive oil, divided
1/2 pound portabella mushrooms, roughly chopped
1 small bunch of scallions, diced- white and light green parts only (about 1/2 cup)
1/4 cup dry white wine, such as a sauvignon blanc
1 cup frozen peas, thawed OR 1 cup fresh peas blanched
1/4 cup freshly grated parmesan cheese + more for serving
1 cup micro greens OR fresh arugulaSalt + Pepper to taste
Crushed red pepper flakes to taste
Juice from half a lemon


Serves 4
Cook the asparagus in a large pot of lightly salted boiling water until bright green and crisp-tender. About 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface of the water. About 2-5 minutes (the timing will very depending on the type of gnocchi you have.) Drain gnocchi and set aside. Reserve 1/4 cup of the cooking liquid.Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook until beginning to soften. About 3 minutes. Add the scallions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, micro greens, salt, pepper, crushed red pepper flakes and lemon juice. Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.


added 5-3-2015
​Caramel Apple Empanadas


Ingredients
1 Granny Smith apple, peeled and cut into 8 wedges
1 Tbls lemon juice
1 Tbls granulated sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg dash of allspice
½ cup caramel bits
1 tsp milk
1 refrigerated pie crust ­ I used Pillsbury
1 egg, lightly beaten sugar to sprinkle on top

Instructions
1. Preheat oven to 425°F.
2. Line cookie sheet with parchment paper.
3. Toss apples with lemon juice.
4. Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
5. Unroll pie crust on a lightly floured surface. Roll out just slightly.
6. Cut out 7­8 rounds using a 4 inch cutter.
7. Place pie crusts rounds on parchment-­lined sheet.
8. Place each apple wedge on the rounds ­ slightly off center, leaving room to seal the empanada later.
9. Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
10. Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
11. Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
12. Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
13. Bake for 12-14 minutes or until golden brown and let cool slightly.
14. Reheat caramel if necessary and then drizzle over the top of empanadas and serve.

added 05-03-2015
Onion Ricotta Frittata


Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4 to 6 
Ingredients
8 large eggs
½ cup freshly grated Parmesan
1 sprig fresh rosemary, minced
3 to 4 large fresh sage leaves, minced
¼ teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1 cup thinly sliced sweet yellow onion
⅓ cup whole milk ricotta

Instructions
1. Preheat oven to 400 degrees Fahrenheit. In a medium bowl, beat together the eggs, cheese and salt. Set aside.
2. In a medium cast iron skillet, heat the olive oil over medium high heat. Add the onion and saute until soft, but not browned, about 5 to 10 minutes. Cool slightly then stir into the egg mixture. Stir in the fresh herbs.
3. Melt the tablespoon of butter in the same cast iron skillet. Pour the egg mixture into the skillet and turn the heat to medium­low. Drop spoonfuls of the ricotta evenly around the egg mixture. Cook undisturbed for about 5 minutes or until the bottom of the fritatta begins to set.
4. Transfer skillet to preheated oven and bake for about 8 to 12 minutes, checking every 3 minutes. The fritatta is done when the top is no longer runny. Be careful not to overcook. The consistency of a perfect frittata is custard like and not spongy. Serve warm with fresh cracked pepper
 
Heavenly Hummus Wrap

Ingredients
1 Tablespoon Butter Or Olive Oil
1/2 whole Red Onion, Halved And Sliced
1 whole Spinach Flour Tortilla (large)
1/4 cup Hummus (homemade Or Storebought) - More If Needed
1 whole Roasted Red Pepper (jarred), Sliced 
3 Whole Canned Artichoke Hearts, Halved
2 cups Mixed Greens
1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)1/4 cup Feta or goat cheese Crumbles

Preparation Instructions
Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.
Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.
To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.
Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!


added 5/3/2015
Beer­Battered Tofu Tacos with Mango Salsa

Not sure if you're a fan of tofu? Try it beer battered! These scrumptious vegetarian tacos are made with crispy beer battered tofu strips topped with creamy avocado slices and a sweet mango salsa

For the mango salsa:
Ingredients 1 ripe mango, finely diced
1 red bell pepper, finely diced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro 2 scallions, chopped
2 tablespoons lime juice
1 teaspoon maple syrup or agave nectar
Salt and pepper to taste

For the beer battered tofu:
1 pound extra­firm tofu, drained and pressed for at least 30 minutes
1 cup all­purpose flour
1 cup ale
1/2 teaspoon salt
1/4 cup to 1/3 cup canola oil (or another neutral flavor high heat vegetable oils

For Serving:
4 to 6 (8­inch) flour tortillas
1 avocado, sliced

Instructions
1. Toss all of the ingredients together in a medium bowl. Set aside.
2. Slice the tofu block into 4 slabs, width­wise. Then turn each slab on its side, and slice each one into 4 thin strips. You should end up with 16 strips that are between 1/4 and 1/2 inch thick.
3. Whisk the flour, ale and salt together in a medium bowl.
4. Very generously coat the inside of a large flat­bottomed skillet with oil. The oil should be at least 1/8­inch deep. Place the skillet over medium­high heat. Working in batches if necessary, dip the tofu strips into the batter to coat all sides, then arrange the tofu in the skillet, leaving at least 1­ inch between strips. Cook until the tofu is browned and crispy on the bottom, about 2 minutes, then flip and cook until browned and crispy on the opposite side, about 2 minutes more. Transfer to a paper towel­lined plate to absorb excess oil. Repeat until all of the tofu strips are cooked, adding oil to the skillet as needed between batches.
5. Place 3 or 4 tofu strips in the center of each tortilla. Top with avocado slices and salsa.

Notes While this recipe comes together pretty quickly, you can cut off a bit of time by prepping the salsa in advance.


added 5-03-2015​
Asparagus Goat Cheese Galette


​A seasonal tart, perfect for brunch, lunch or supper. For a super quick version, replace the crust with puff pastry.

Ingredients
Crust:
1 1/4 cup unbleached white flour
1/4 teaspoon salt 8 tablespoons frozen unsalted butter, cut into small pieces 1/4 cup plain Greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice

Filling:
1/2 cup goat cheese, softened
1/2 cup freshly grated Parmesan
1/4 cup grated mozzarella
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced
1 pound asparagus, washed and trimmed

Glaze:
1 egg yolk
1 teaspoon water Instructions
1. To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
2. To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use.
3. To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
4. On a well floured surface, roll the chilled dough into a 12­inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2­inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Fold over the edges of dough, pleating to make it fit.
5. Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.

added 8/17/2015
Grilled Peach, Hazelnut & Balsamic CrostiniAppetizer


PREP TIME
15 minutesCOOK TIME
20 minutes
1 cup balsamic vinegar
1/4 cup hazelnuts
4 ripe peaches, pitted and sliced
1 loaf of good quality rustic style bread, sliced into 1/2 inch thick pieces
1/4 cup olive oil
4 ounces full fat ricotta cheese
1/4 cup basil, thinly sliced
flakey sea salt for serving


Serves 4-6
Balsamic Reduction
Place the balsamic vinegar in a small saucepan over high heat. Bring to a boil, reduce heat to low and simmer until the mixture has reduce by half, about 10 minutes. Keep a close eye on the vinegar towards the end of cooking to make sure it doesn’t burn. When the vinegar can coat a spoon it’s thick enough. Set the balsamic reduction aside to slightly cool.In a small dry skillet, lightly toast the hazelnuts over medium-high heat. Remove from the heat and set aside to cool. When cool enough to handle roughly chop them.Heat the grill to medium-high. Brush the bread with olive oil and grill for about 2 minutes per side-or until grill marks appear. Set aside.Brush the remaining olive oil over the peach slices. Grill for about 2-3 minutes per side or until lightly charred and softened.Spread the ricotta onto each slice of bread and top with the grilled peaches, hazelnuts, basil and drizzle with the balsamic reduction. Season each slice with a few pinches of flakey sea salt and serve.*You can purchase pre made balsamic reduction at the grocery store if you don't want to make your own.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary depending on your ingredients and grill