Yogurt Fruit Tart

  • 15 Medjool dates, soaked in warm water for 10 minutes1
  • 1 and 1/2 cups raw unsalted cashews2
  • 1 cup Greek yogurt (I use vanilla, but any flavor works)
  • assorted sliced fresh fruit
  1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
  2. Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
  3. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
  4. Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
  5. Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

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Cannoli Tart Recipe

Ingredients:
FOR THE CRUST:

  • 2 cups Sifted Flour
  • ½ cups Plus 1 Tablespoon Sugar
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ⅓ cups Cold Butter
  • 1 whole Egg
  • 1 Tablespoon Milk

FOR THE FILLING:

  • 2-¼ cups Ricotta
  • 1 whole Egg
  • 2 teaspoons Sugar
  • 2 teaspoons Amaretto
  • ½ cups Chocolate Chips Or Chunks

Directions:

  1. For the crust: If using a food processor, add flour, sugar, salt and cinnamon and pulse a few times. Add butter, and pulse until butter and flour have formed pea-sized crumbles. Add egg and milk and pulse until a large ball is formed.
  2. If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball.
  3. Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make your filling and your oven is preheating.
  4. For the filling: In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust.
  5. Bake at 350ºF for around 25-35 minutes, or until your crust has slightly browned and the filling has puffed a bit. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.

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Balsamic Glazed Steak Rolls

Balsamic Glazed Steak Rolls

Ingredients: (makes 8-10 rolls)

  • 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  • Salt & Pepper (according to taste)
  • 3 tbsp Worcestershire sauce
  • Any steak seasoning you like
  • 1 tbsp olive oil

For the Veggie filling

  • 1 carrot
  • 1 bell pepper
  • 1/2 a zucchini (depending on size)
  • 5-6 green onions
  • 2 cloves of garlic
  • 1 tsp italian herb seasoning

For the Balsamic glaze sauce

  • 2 tsp butter
  • 2 tbsp finely chopped shallots
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1/4 cup beef broth

Directions:

  1. Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  3. While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper andzucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolinslicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  4. Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  6. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  8. In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  9. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  11. To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over thefilling, securing it with toothpick. Repeat the same with the other rolls.
  12. Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

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Bacon, Cheddar and Chive Scones Recipe

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Sugar
  • 4 Tablespoons Very Cold Butter, Cubed
  • 1 cup Freshly Grated Cheddar Cheese
  • 1/3 cups Chives, Chopped
  • 12 slices Bacon, Cooked And Crumbled
  • 3/4 cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On The Scones

Directions

  1. Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking powder and sugar.
  3. Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.
  4. Mix in cheese, chives and bacon and make sure they are evenly distributed.
  5. Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
  6. Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet.
  7. Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking.
  8. Bake for 20– 2 minutes until scones are golden brown.

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