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This is an easy to prep and serve recipe using crescent roll dough and a few fresh and pre-prepared ingredients. 2-3 cups chopped pears 1 cup chopped pecans 1 cup gorganzola cheese 1/2 pound dates 3 tablespoons apricot jalepeno jam 2 tablespoons water 1 can large crescent rolls Large-grain sea salt Preheat oven to 350F.  Line a baking sheet with parchment paper. In a food processor, combine pecans, dates and gorganzola.  Pulse for a rough chop and mix. In another bowl, combine pears and 2 tablespoons apricot jalepeno jam.  Fold in cheese mixture. On a flat surface, roll out 1/2 of the crescent roll pastry.  Drop fruit & cheese mixture in 1 tablespoon portions evenly across the dough.  Place the remaining dough across the top and cut into ravioli-like squares.  Pinch edges of each square to seal.  Arrange on baking sheet and score tops of each square to vent. In a small bowl, mix remaining jam and water to make a wash.  Brush ...

1/2 pound mushrooms, clean & sliced 3/4 cup. sherry 4 cups heavy cream 1/2 pound Brie cheese 2 tablespoons butter 4 cups chicken stock 2 tablespoons corn starch 3/4 cup chopped green onions Salt & pepper Slice some of the Brie and reserve for croutons.  Cube remaining cheese to get it ready for the pot. In a large pot, saute mushrooms in butter.  Deglaze pan with about 1/4 cup of the sherry.  Add chicken stock and cream.  Bring to a boil.  Combine remaining sherry with corn starch and add to soup.  Continue to boil, stirring continously -- season to taste with a couple of pinches of salt & pepper.  Reduce heat.  Add green onions.  Add cubed Brie to soup in small batches, stirring continously. Portion to individual bowls, top with croutons and sliced Brie.  Place in hot oven to brown the croutons and cheese.

For the salad: 3 cups fresh baby spinach 4 cups strawberrys, sliced 1/4 cup toasted almond slivers For the dressing: 1/3 cup white vinegar 3/4 cups sugar 1 teaspoon salt 1 teaspoon dry mustard 1/2 small onion 1 cup vegetable oil 1 1/2 tablespoons poppy seeds In a food processor, combine vinegar, sugar, salt, mustard and onion. After the ingredients are well blended, slowly add in oil. Add poppy seeds and mix well. Toss the spinach and dressing in a chilled salad bowl.  Add strawberrys and toss lightly.  Top with almond slivers and serve.

1 can (15 to 19 ounce) kidney beans, drained 1/3 cup sun-dried tomatoes in olive oil 1/4 cup grated Parmesan 2 tablespoons water 1/3 cup fresh basil leaves   In food processor with knife blade attached, finely chop tomatoes with 1 tablespoon oil from the package. Add beans, cheese, water, and blend until smooth. Add basil leaves, pulse just until combined.

Original recipe here . Updated recipe: 2 medium zucchini, grated 1/4 cup lime juice 1/4 cup chopped onion (yellow or white) 2 eggs, beaten 1 cup flour 2 tablespoons milk 4 tablespoons olive oil salt & pepper In a large mixing bowl, grate the zucchini using the large holes of your box grater.  Pour lime juice over the grated zucchini -- tossing so it's mixed well.  Cover and let stand in the refrigerator for about 1 hour. Add chopped onion, beaten eggs, milk and flour.  Mix well. Heat your griddle or non-stick frying pan with 1 tablespoon of oil.  Gently drop 2 tablespoons of zucchini mixture on to the hot surface -- space the fritters about 1-2" apart so you have room to flip them.  Flip after about 3 minutes and allow to cook for another 2-3 minutes.  Add more oil as needed with subsequent batches. Transfer cooked fritters to a paper towel-lined plate.  Serve warm. (Reheat any leftovers on a parchment-lined cookie sheet in...

1/4 cup fresh cilantro 1 serrano chile, ribs and seeds discarded (use 2 for medium, 3 for hot) 1 small clove garlic 1/2 small white onion, cut in quarters 6 plum tomatoes, cored and cut into quarters (1 pound total) 2 tablespoons fresh lime juice Salt In a food processor, with knife blade attached, pulse cilantro, chile, and garlic until very finely chopped. Transfer mixture to large bowl. Place onion in food processor; pulse until finely chopped. Transfer to fine-mesh sieve; rinse with cold water and drain. Transfer to bowl with cilantro. Place tomatoes in food processor and pulse until chopped. Add to bowl with chiles and onion. Add lime juice and 1/4 teaspoon salt, and stir until well mixed. Serve immediately or cover and refrigerate up to 6 hours.

8 large eggs 1/2 cup ricotta cheese 1/4 cup sour cream 1/4 teaspoon salt Freshly ground black pepper to taste 1 Tbsp chopped fresh basil 1/2 teaspoon chopped fresh thyme 1 cup chopped fresh spinach 1/3 cup diced roasted red bell peppers 2-3 tablespoons cup extra virgin olive oil 1 small zucchini sliced into thin rounds 1/4 cup fresh grated parmesan, divided Preheat oven to 375°F.   In a small skillet, heat olive oil on medium-high heat. Add zucchini slices, stirring so slices are coated. Lightly brown zucchini, about 4-5 minutes. Remove from heat and drain excess oil.   In a large bowl combine the eggs, ricotta, and sour cream and stir until the eggs are beaten and the ingredients are combined. Stir in spinach, basil, thyme and peppers and mix well. Fold in zucchini and half of parmesan cheese.   Pour the mixture into a 1 1/2-quart baking dish. Top with remaining parmesan. Bake for 25 minutes.   Turn on the broiler. Place the pan under the broiler...

1 1/2 pounds baby carrots, peeled & trimmed 1 teaspoon salt 1 teaspoon sugar 4 tablespoons honey 2 teaspoons lemon juice 1 tablespoon freshlly chopped mint leaves 1/2 cup butter, melted 1 cup green seedless grapes  (if not in season, substitute 1/2 cup golden raisins) Boil carrots in water with salt & sugar until tender.  Drain. In a sauce pan, melt butter.  Mix in honey, lemon juice and mint leaves.  Add carrots and grapes, stirring until well coated.  Serve hot.

2 tablespoons butter 1 cup sliced mushrooms 1/4 teaspoon pepper 1 8oz. package cream cheese, softened to room temperature 1/4 cup sour cream 1/4 cup green onions, sliced 8 oz. spaghetti (cooked & drained) 1/2 cup chopped onion 1 teaspoon salt 1 15oz. can tomato sauce 1 cup cottage cheese 1/4 cup chopped green peppers 1/4 cup fresh Parmesan cheese, grated Preheat oven to 325°F. Saute onion and mushrooms in melted butter until tender.  Add salt, pepper and tomato sauce.  Simmer for about 10 minutes and remove from heat. In a mixing bowl, beat together cream cheese, cottage cheese and sour cream.  Add peppers, green onions and spaghetti.  Spread pasta mixture in the bottom of a greased 3 quart casserole dish.  Pour tomato & mushroom sauce over the top.  Sprinkle with Parmesan cheese. Bake for 30 minutes.  Serve.

This is a quick & easy side dish that works well with chicken... 16 oz. #7 spinach linguini noodles 1 egg, beaten 1 1/2 cups sour cream 1 cup grated parmesan / reggiano cheese Prepare linguini according to package instructions.  Drain and return to pot. Mix sour cream and egg, fold into noodles.  Add cheese and mix well. Serves 8.

6 large Vidalia onions (~3.5 lbs) 6 tablespoons unsalted butter, melted 1/4 cup finely chopped pecans Preheat oven to 350°F. Butter a shallow baking dish that's large enough to let the onions open. With a sharp knife, trim the root and end of each onion carefully so it is still intact.  Stand each onion on its rood end, cut parallel vertical slices at 1/4" intervals from the top -- into but not through the onion -- stopping at about 1/2" above the root.  It's best to do one slice, then rotate the onion by 90 degrees to give yourself quarter guides.  Once sliced, arrange onions root-end down in the baking dish.  Drizzle with butter and lightly dust with salt and pepper. Bake 1 hour.  Sprinkle with pecans, baste with pan drippings and return to oven to bake for about 30 minutes more.

3 medium sweet onions 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1/4 cup fresh parsley, finely chopped 1 tablespoons butter 2 cups shredded Swiss cheese, divided 1 can (5 oz.) evaporated milk 2 teaspoons soy sauce 6 slices (1/2" thick) french bread Preheat oven to 375° F. Slice onions crosswise; cut each of the slices in half.  Melt butter in a large skillet over medium-high heat.  Cook onions and mushrooms, stirring continuously, until tender.  Spoon mixture into a lightly greased 2 quart baking dish.  Sprinkle with 1 cup of Swiss cheese. Combine soup, milk and soy sauce.  Pour on top of cheese.  Top with bread slices and sprinkle with remaining cheese and parsley. Cover & refrigerate for 4-8 hours.  Remove from refrigerator at least 30 minutes prior to cooking and let stand at room temperature. Bake covered for 30 minutes.  Uncover and bake 15-20 additional minutes prior to serving.

1 1/2 pound green beans, trimmed & french cut 1/2 cup toasted almond slivers 1 tablespoon extra virgin olive oil 1 medium onion, sliced 2 cloves garlic, finely chopped 1 can diced tomatoes, undrained 1 teaspoon chopped fresh oregano 1/8 teaspoon crushed red pepper flakes 1/2 cup crumbled feta cheese In a large pot, bring 2 quarts of water to a boil. Place green beans in boiling water for about 5 minutes. (Beans should be al dente.) Drain and place on an oven-safe serving platter or in a baking dish. Place in warm oven until ready to serve. In a large skillet, heat oil over medium heat. Add onion and garlic -- cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat and let simmer uncovered about 5 minutes. Stir occasionally until reduced and most of the liquid has evaporated. Just prior to serving, top beans with tomato mixture then sprinkle with cheese and almonds.

1 1/2 pounds green beans, trimmed 2 tablespoons butter 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon grated lemon peel 1/2 cup lemon juice Preheat oven to 350°F. Cook beans in boiling salted water in large uncovered saucepan on medium-high heat 7 minutes or until tender-crisp. Drain and rinse with ice water. Place green beans in a casserole dish. Toss with lemon juice, butter, basil, oregano and lemon peel. Cover and set in oven. Reduce oven temperature to 150° or "warm".

A really simple way of making and serving polenta that works well with many dishes -- and a great change of pace from mashed potatoes. 4 cups water Salt to taste 1 cup medium-grain yellow polenta 4 tablespoons butter 1 cup cream cheese Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes. Finish by stirring in the cream cheese and salt to taste.

2 lbs carrots – sliced round, slightly thicker than penny-width 1 cup celery – sliced 2 onions – thinly sliced 1 green pepper – thinly sliced 1 can tomato soup 2/3 cup sugar 2/3 cup white vinegar 1/2 cup salad oil 1 teaspoon Worcestershire sauce 1 teaspoon prepared yellow mustard 1 teaspoon salt Dash black pepper Cook carrots until tender but do not overcook. Drain well and mix with celery, onions, and green pepper. Place remaining ingredients in a sauce pan and heat until just boiling. Pour sauce mixture over carrots and vegetables. Cover and refrigerate overnight before serving.

5 sweet potatoes, sliced length-wise 1/4" and then into 1/4" strips 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon black pepper 1/2 teaspoon paprika Preheat oven to 450°F. In a cup, mix salt, garlic powder and black pepper. Line a baking tray or cookie sheet with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasoning mixture and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally at about 7-8 minute intervals for a total of about 20 minutes. Allow potatoes to cool 5 to 10 minutes before serving.

2 tablespoons olive oil 2 large carrots, chopped (about 1 cup) 2 stalk celery, sliced (about 1 cup) 1 large onion, chopped (about 1 cup) 3 cloves garlic, minced 1 3/4 cups vegetable broth 1/2 cup uncooked dried lentils 1/2 cup uncooked regular long-grain white rice 2 medium Italian plum tomatoes, seeded and chopped 2 tablespoons chopped fresh parsley Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender. Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley. Serve.

1 tablespoon olive oil 1 large onion, chopped (about 1 cup) 2 large carrots, chopped (about 1 cup) 2 stalks celery, sliced (about 1 cup) 2 cloves garlic, minced 3 1/2 cups vegetable broth (or chicken broth if preferred) 1/2 cup uncooked wild rice 1 cup uncooked regular long-grain white rice 2 tablespoons chopped fresh parsley Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender. Add the wild rice to the skillet, and stir for about 30 seconds. Then stir in broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes. Stir in the white rice. Cover and cook for an additional 20 minutes or until the rice is tender. Sprinkle with the parsley and serve

Simple, basic, elegant. 1/2 pound orzo Salt 2 tablespoons butter 1 cup feta cheese crumbles A handful of parsley leaves, chopped 1/2 pint grape tomatoes, halved Freshly ground black pepper Heat water in large sauce pot to boil and add pasta, cook to al dente. Drain and set aside. Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper. Serves 4.