Veal Pizzaiola

Six Veal Steaks
fry oil
2 egss, beaten
2 cups seasoned bread crumbs
1/4 chopped leeks
2 cloves garlic, chopped
2 Tbs capers
1/4 cup sun dried tomatoes, sliced
Season with fresh basil or oregano
salt and pepper, to taste
1 lemon, juiced, optional

In large fry pan heat oil.  Beat eggs in bowl.  Add crumbs in another bowl.  Season steaks with salt and pepper.  Dip steaks in egg and then in crumbs then into hot oil.  Saute on both sides, remove from pan and place in serving plate.  Cover with Aluminum Foil to keep warm.  In same fry pan, on med-low saute leeks and garlic for 2-3 mins.  Add capers and sun dried tomatoes and any seasoning, if needed.  Pour on top of veal in serving plate.  Garnish with basil or oregano.  Squeeze lemon juice on top, if preferred.

Red Lentil Lemon Cream Soup

2 cups red lentil
1 qt chicken broth
1 garlic clove, chopped
1 Tbs Herbes de Provence
3 Carrots, peeled and diced
3 Parsnips, peeled and diced
3 celery stalks, peeled and diced
1 small onion, chopped
4 ozs Philadelphia Cream Cheese, warm
1 lemon, juiced

Boil in large pot red lentils and broth.  (water may be added during cooking to loosen up soup).  Add garlic, herbes, carrots, parsnips, onion and celery.  Cook until lentils are soft.  Puree soup.  Add warm cream cheese and lemon, mix.  Serve hot.

Lemon Lavender Shortbread Cookies

1 cup sugar
2 tsp dry lavender, chopped
1 Tbs lemon zest, grated
1 stick butter, room temp
4 ozs Philadelphia Cream Cheese, soften
2 cups flour
1 tsp salt

In large bowl combine sugar, lavender, zest, butter and cream cheese.  Mix with electric mixer until fully combined.  Add flour and salt, mix.  Wrap dough in wax paper and chill for 20 mins.  Remove and roll in 2-3 inch log, evenly across length.  Re-wrap and chill for 45 mins.
Preheat oven to 350 degrees.  Slice log into 1/4 inch slices and place on cookie sheet.  (line cookie sheet with parchment paper.  Bake for approx. 20 mins or until starts to brown on bottom of cookie.

Lettuce Wraps with Cream Cheese Hummus

4 ozs Philadelphia Cream Cheese
1 can Chick Peas, drained
4 strips bacon, fried
1 head Romaine Lettuce, washed
1/3 cup cilantro, fresh
2 Plum Tomatoes, washed and diced
1/4 cucumber, peeled and cubed
3 Tbs Red Onion, diced
Sea Salt, to taste

Cut lettuce in half.  Fry bacon, remove from pan and place on paper towels to drain excess grease.  In same frying pan lightly saute chick peas (with bacon grease), remove and add 3/4 of contents to processor (reserve the other 1/4 can).  Puree chick peas and cream cheese, opt sea salt to taste.  Prepare other toppings.  Arrange lettuce and spoon approx 1-2 Tbs of mixture into center of each piece of lettuce.  Add remaining toppings, including the reserved chick peas.  Sprinkle with cilantro and sea salt....Serve Cold

Fruit Pizza

Fresh Pizza Dough (approx. 20 ozs)
2 (8 oz) (Philadelphia) packages cream cheese
1/3 cup white sugar
1 container fresh strawberries
2 ripe bananas, peeled and sliced
1 pint fresh blueberries
1 kiwi, peeled and sliced
1/3 cup Nutella, warmed

Preheat oven to 350 degrees.  Roll out pizza dough.  *Note: I purchased dough from my local Pizza Parlor.  Place on grease and lined cookie sheet.  Bake until done (approx 15-20 mins).  Remove from oven and cool.  Start preparing fruit.  In small bowl mix softened cream cheese with sugar.  Spread on cooled dough.  Layer fruit as shown in picture.  Drizzle with warm Nutella.  Slice into quarters and place on serving dish.  Cut with sharp Chef Knife.

Fried Eggplant Parmesan

You will need: To start
1Fresh Eggplant
1 cup Flour
4-5 Eggs, beaten
salt and pepper, to taste
fry oil

Slice eggplant and slice into very thin slices.  In large bowl crack and beat eggs (add little water to thin out).  In another large bowl or dish (I like a dish with a lip on it), add flour.  In large skillet heat fry oil on medium.
Dip slices of eggplant into egg wash, then into flour coating on both sides.  Places into hot oil, repeat.  Season before turning eggplant over to fry opposite side.  When both sides are browned remove from pan and drain onto paper towels to soak up excess oil from eggplant.  Continue frying other slices.

Fried eggplant can be layered into baking dish with cheeses and tomato sauce.  Start with sauce on bottom of baking dish, layer of fried eggplant, season with salt, pepper and grated cheese.  Sprinkle with shredded mozzarella cheese before adding second layer of eggplant.  I like two layers of eggplant with mozzarella between them before adding more sauce to another layer.
So your layers will be built like this in your baking dish:
Sauce
eggplant
cheeses and seasonings
eggplant
sauce
eggplant
cheeses and seasonings
eggplant
sauce

Pork Chutney (Peach Balsamic/Lambrusco) Sauce

                                                Pictured with a Cauliflower/Parsnip Puree.

2 large boneless Pork Chops
1 peach, peeled and cubed
1/2 onion
1/3 cup balsamic vinegar
1/3 cup Lambrusco Red Wine
1 garlic clove
3 Tbs brown sugar
salt, to taste

Puree all ingredients (peaches may be left out and used as chunks).  Saute meat until almost done, remove.  Pour puree in pan, with juices from meat.  Simmer until liquid reduces.  Add meat back to pan and simmer until liquid reduces more, stirring.  Serve with rice or potatoes.