**Allergens: dairy, wheat, eggs
3 medium tomatoes French bread or baguette
2-3 TBSP basil 2-3 cloves garlic
¼ tsp each salt & pepper 1 TBSP olive oil (plus 1/2 tsp per slice of bread)
1 tsp simple syrup (optional)
Turn oven on to broil. Slice up bread and brush with olive oil, about 1/2 tsp. per slice, depending on the size of the slice. Place slices on a baking sheet and broil until golden brown.
Dice up the tomato and mince the garlic and place in a mixing bowl. Tear the basil into small pieces and add to the bowl. Add olive oil, sugar, salt and pepper and mix.
Top the toasted bread with the bruschetta topping and enjoy!
Lemon-Garlic Wilted Spinach Salad
1 10oz. bag spinach 3-4 cloves garlic
Red pepper flakes to taste 3 TBSP olive oil
½ tsp lemon zest Course Ground Salt & Pepper
2 tsp lemon juice
Heat olive oil in a deep sauté pan until hot. Slice garlic lengthwise, about 1/8in. thick. Add the garlic to the pan (it should sizzle) and cook until golden brown, while still keeping the pan off the heat. This way you shouldn’t burn the garlic.
Add the red pepper flakes and turn to medium low heat. Your dressing is now finished.
Pour the spinach into a bowl. Squeeze in the lemon juice and coat the spinach. Pour the hot dressing over the spinach and toss to coat. Sprinkle lemon zest, salt and pepper over the spinach and serve immediately.
1 box whole grain fettucine 1 ¾ cup non-fat half & half
5 cloves garlic ½ cup parmesan cheese
3 TBSP olive oil ¼ tsp garlic powder
¼ cup flour Salt and white pepper to taste
Bring water to a boil and cook fettuccine as directed on the package.
While the pasta is cooking, heat the oil in a sauce pan. Peel garlic and mince. Add garlic to the hot oil and immediately turn off the heat. The oil should bubble when adding the garlic. Sprinkle in flour and mix until a paste is formed.
Return the pan to the heat. Add the cream ¼ of a cup at a time and stir until the paste is completely mixed and smooth.
Add the remainder of the cream and lightly simmer until thickened. Add the cheese and stir, allowing it to completely melt. Add salt and pepper to taste. Drain the pasta mix in the sauce (You may have extra sauce depending on how much you like). Top with a little extra cheese.
New York Style Cheesecake
6 TBSP butter, melted
1 1/2 cup graham cracker crumbs
¼ cup sugar
2 packages (8 oz. packages) cream cheese, softened
2 packages low-fat cream cheese
1 2/3 cup sugar
¼ cup corn starch
1 TBSP vanilla extract
¾ cup heavy whipping cream
Preheat oven to 350°F. Mix together graham cracker crumbs, butter and sugar and press into the bottom of a 9 inch spring form pan. Bake for 10 minutes.
While the crust is baking, In a large bowl, beat 1 package of the cream cheese, 1/3 cup of the sugar, and cornstarch together on low until creamy, about 3 minutes, scraping down the bowl as needed. Blend in the remaining cream cheese, one package at a time, beating well.
Beat in the remaining sugar and at medium speed. Blend in the eggs, one at a time, beating well after each. Add in the cream and beat until completely blended. Gently spoon the batter over the crust.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the pan. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 hour 15 minutes.
When the cheesecake is done baking, carefully remove from the water bath and cool on a wire rack for 2 hours.
Refrigerate until firm, overnight or at least 6 hours.