Ingredients

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
Pinch salt
1 1/2 pints dulce de leche ice cream
1/4 cup redskin or unsalted peanuts

Directions

1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
2. In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
3. Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.

Serves 6.

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Ingredients

2 ounces gin
1/2 ounce lemon juice
17 blueberries
Ice
3 ounces ginger beer

Directions

1. In a mixing glass, combine gin, lemon juice, and 12 blueberries. Muddle, add ice, and shake well.
2. Using a fine sieve, strain into a highball glass over fresh ice and top with ginger beer. Garnish with remaining blueberries on top.

Makes 1 cocktail.

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Ingredients

1 pound whole wheat linguine
1 cup fresh or frozen and thawed green peas
1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
1/2 cup packed basil leaves, or a combination of basil and mint
2 tablespoons lemon juice
1 tablespoon brined capers, drained
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/2 cup chopped walnut pieces, toasted

Directions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking water, then drain linguine and transfer to a large bowl.
2. Meanwhile, put peas, parsley, basil, lemon juice and capers into a food processor and pulse to make a coarse paste. With the motor running, add oil in a steady stream. Season pesto with salt and pepper.
3. Toss hot linguine with reserved 1/2 cup cooking water and pesto. Top with walnuts and serve immediately.

Serves 6.

Nutritional information per serving: Per serving (About 5oz/139g-wt.): 280 calories (160 from fat), 18g total fat, 2g saturated fat, 8g protein, 26g total carbohydrate (6g dietary fiber, 2g sugar), 0mg cholesterol, 200mg sodium

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Ingredients

3 1/2 cups whole milk
8 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
4 1/2 cups water
4 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, minced
4 large fresh thyme sprigs
4 bay leafs
Ice
Salt and pepper to taste

Directions

1. Bring milk and corncob halves just to boil in large stock pot. Remove from heat, cover, and let steep while sautéing vegetables.
2. Melt butter in large stockpot over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes. Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes.
3. Add water, thyme, bay leaf, and milk mixture with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
4. Cool soup slightly. Discard corncobs, herb sprigs, and bay leaf. Working in batches, puree soup in blender until very smooth. Using a fine mesh strainer, strain soup into large bowl, pressing on solids.* Season soup to taste with salt and pepper. Cool over ice water bath. Cover and chill.

Makes about 2 1/2 quarts.

*I opted not to strain mine.

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