Ingredients

24 small fresh sage leaves
24 large dried apricots
8 slices bacon, cut crosswise into thirds
2 tablespoons pure maple syrup
toothpicks, for serving

Directions

1. Heat oven to 375 degrees F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
2. Bake until the bacon is beginning to crisp, 6 to 8 minutes per side.
3. Remove from oven and brush with the maple syrup. Serve with toothpicks.

Makes 24.

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Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/4 cup grated parmesan cheese
2 tablespoons finely chopped fresh herbs (rosemary, thyme and/or parsley)

Directions

1. Heat the oven to 375 degrees F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-by-11-inch rectangle. Sprinkle with the cheese and herbs. Starting at a short side, roll up like a jelly roll. Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm.
3. Cut the pastry roll into 1/8-inch slices. Place the slices, cut-side down, onto baking sheets.
4. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Serves 6-8.

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Ingredients

1/2 cup freshly squeezed orange juice
1 orange, zested (about 2 teaspoons)
1/2 cup smooth natural peanut butter
2 tablespoons packed dark brown sugar
1/4 cup light soy sauce
2 teaspoons peeled grated fresh ginger
4 medium cloves garlic, minced
1 teaspoon red pepper flakes
1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips
Oil, for grill grate
Skewers (soaked in water for 20 minutes if wooden)
1/4 cup roughly chopped fresh cilantro leaves, for serving
1/3 cup roughly chopped roasted, salted peanuts, for serving

Directions

1. In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.
2. Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil.
3. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.

Serves 4.

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Ingredients

Nonstick cooking spray or vegetable oil
3 Tbs. vegetable oil, such as peanut or canola
1/2 cup popcorn kernels, preferably yellow kernels
1-1/2 tsp. baking soda
3 cups granulated sugar
1-1/2 Tbs. kosher salt
1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into small pieces
1/2 cup macadamia nuts or favorite nuts
1/2 cup Guittard semi sweet chocolate chips

Directions

1. Put the popcorn in a brown paper bag (if you're using 2/3 cup, you might want to split it into two paper bags), pour in 4 teaspoons of olive oil (or more for the larger amount), and close the bag with a piece of tape. Heat it on high in the microwave for 2-3 minutes. Put it in a bowl. Add the macadamia nuts to the popcorn.
2. Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove. If you are using a candy thermometer which is recommended it should read about 310 degrees F. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.
3. Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the caramel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot.
4. Using the heatproof spatulas, toss the caramel with the popcorn and nuts. When the popcorn and nuts are thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters.
5. Melt chocolate chips in the microwave, stirring occasionally to avoid burning. Use a spoon and drizzle the chocolate over the top of the caramel popcorn and nuts. Let cool for up to an hour to let the chocolate set. Fill tins or small decorative plastic bags and label for gifts. Will keep for about a week in an air tight container.

Makes about 4 quarts.

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Ingredients

2 slices of bread
1 half of an avocado, diced
Salt and freshly ground black pepper
1 tablespoon olive oil
1 egg
Mayonnaise, for spreading
Unsalted butter, for spreading
1 small handful of mixed greens (about 1/3 cup)
Parmesan cheese shavings, for garnish

Directions

1. Preheat the oven to 375 degrees F. When it's hot, put the bread in the middle of the oven to toast.
2. Meanwhile, place the diced avocado in a small bowl and season generously with salt and pepper. Mash the avocado to form a thick spread. Set aside.
3. In a small skillet, heat the oil over medium heat. Carefully crack the egg into the hot oil. Season with salt and pepper and cook, frying until the white is just set, and the yolk is still runny.
4. When the bread is toasted remove from the oven. Spread one piece with the mayonnaise and the other piece with butter.
5. Place the toast with mayonnaise on a serving plate and top with the mashed avocado spread. Cover with the mixed greens.
6. Slide the fried egg on top of the mixed greens. Set the toast with the butter next to the stacked open faced egg sandwich. Sprinkle with shaved parmesan cheese and enjoy immediately.

Serves 1.

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