Balsamic Fig Bruschetta With Goat Cheese

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Servings: 8
Prep time: 0:20
Total time: 0:20
Categories: Appetizer, Bread


• 1 12-18″ French Bread
• 6-11 oz Goat Cheese
• 1-2 Tbsp extra Virgin Olive Oil
• Balsamic Fig Jam


Slice bread on an angle in about ½ ” pieces.

Place in a single on a large cookie sheet. Broil until light golden brown. Turn over and brown other side. Brush with olive oil on one side.

Have a large serving platter ready. With a spoon, put about a teaspoon full of fig jam onto bread and spread to cover. Place on platter. Repeat with all bread.

Crumble goat cheese and sprinkle a little on each piece. Drizzle a little more olive oil over the platter.

Also drizzle 18 year Traditional Balsamic Vinegar over platter, if desired.

Delicious with crisp white wine.

Have a yummy day!


Another IHF Cooking Class In The Books

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Once again this evening I had the opportunity to spend a few hours with some new friends from Independent Health teaching a Healthy Options Cooking Class at D’Avolio Kitchen in Williamsville. It was great fun and I’m so glad folks laughed along with me as I over toasted the bread.

A special shout out to Dan and Karen from D’Avolio who made sure everything went smoothly and to my sister who unexpectedly popped in from out of town to assist me, photograph the event and made me an original apron.

Here are the links to our evenings menu.

Balsamic Fig Bruschetta With Goat Cheese


Grilled Zucchini Caprese Sandwich


Sautéed Sea Scallops over Arugula, Baby Spinach and Parsley


Fusilli With Tuna Tomato Sauce


Sautéed Bananas With Toasted Pecans and Grilled Angel Food Cake
Camera shy!

Have a yummy day!!


Apple And Fontina Quesadillas With Yogurt Dipping Sauce

Apple And Fontina Quesadillas With Yogurt Dipping Sauce

Servings: 6 Main Dish, 12-15 Snack
Prep time: 0:45
Total time: 0:45
Categories: Appetizer, Dinner, Lunch


• 1 c Greek Yogurt
• 1 Tbsp Chopped Chives
• 2 Pinches Lime Fresco Salt

• 1 Granny Smith Apple
• ½ Red Onion
• 1 Can Black Beans
• 2 Tbsp D’Avolio Black Current Balsamic Vinegar

• 6-8 oz Fontina Cheese

• 6 10 Inch Whole Wheat Tortillas
• 1-2 Tbsp Arbequina Extra Virgin Olive Oil


Mix yogurt, chives and salt in a bowl and set aside.

Core and dice apple. Add about 2 tablespoons to yogurt mixture and stir. Dice onion and add apple and onion to a medium mixing bowl. Drain and rinse black beans. Add to bowl. Add vinegar and toss gently.

Grate Fontina cheese.

Heat large heavy skillet over medium heat. Brush Extra Virgin Olive Oil onto pan. Put tortilla in skillet and flip every 0 seconds until it begins to brown and bubble. Sprinkle a thin layer of cheese over entire tortilla. With a slotted spoon put a thin layer of the apple mixture onto half of the tortilla. Fold over and let cook about 30 seconds. Turn onto a cutting board and let cool a few minutes. Cut into thirds.

Serve with yogurt dip.


Have a yummy day!


Peaches With Mascarpone


Turn ordinary canned peaches into an extraordinary dessert!

Peaches With Mascarpone

Servings: 4
Prep time: 0:10
Total time: 0:10
Categories: Dessert, Fruit


• 15.5 oz Canned Peaches (sliced or halves)
• 8 oz Mascarpone
• 2 Tbsp D’Avolio Cranberry Pear White Balsamic Vinegar (or any other WHITE balsamic vinegar)
• 2 Tbsp D’Avolio Traditional 18 Year Balsamic Vinegar
• 4 Pinches Vanilla Bean Salt


Divide the peaches among 4 small bowls.

Mix mascarpone with white balsamic vinegar and divide among bowls.

Drizzle Traditional 18 Year balsamic vinegar onto each bowl and sprinkle a pinch of vanilla salt on each.

The peaches and mascarpone may be made up to 4 hours before serving. Remove from refrigerator before serving then drizzle vinegar and sprinkle pinch of salt.

Have a yummy day!


Peaches With 18 Year Balsamic and Mascarpone


20120916-143840.jpgI just couldn’t wait any longer to crack open my first pint of peaches I canned last week.

I treated myself to a simple dish of peaches, aged balsamic and a dollop of mascarpone.

I really love peaches…I think I’m going to have to can more to get me through the winter.

Have a yummy day!20120916-144130.jpg

Chopped Chicken Salad Jars



Servings: 4 Main Dish
Prep time: 0:30
Total time: 2:30
Categories: American, Dinner, Lunch, Main Dish, Salad


• 1 Small Zucchini, chopped
• 1 8 Ounce Grape Tomatoes, rinsed and dried
• 2 Cups Chicken, Chopped
• 1 Orange Pepper, chopped
• 1 Can Black Beans, drained and rinsed
• 4 Hardboiled Eggs, chopped


20120801-073326.jpgRinse and dry all vegetables. Rinse and drain black beans and peal and chop eggs roughly. Remove bone and skin and chop chicken

20120801-073453.jpgIn four clean pint Ball jars, add ¼ of the zucchini to each jar. Divide the tomatoes among the jars.

Spoon about ½ cup of chopped chicken into each jar. Gently pack the jars with the back of the spoon. Add orange pepper and spoon black beans into each jar.


Add 1 tablespoon olive oil and 1 1/2 tablespoon white balsamic vinegar. I like a plain oil and fruity vinegarbut use your imaginationand have fun with it. 

20120801-073650.jpgAdd ¼ of the egg packing gently if necessary to fit.


20120801-073744.jpgPut lids on jars being sure they are on securely. Gently invert each jar and search the dressing coat the contents. Chill for at least two hours.



Shake jar lightly and pour into bowl and enjoy. This chopped salad would also be great served over your favorite greens or cold macaroni.

Made with The Recipe Box.

Have a yummy day!

Chopped Caprese Salad



Chopped Caprese Salad

Servings: 4-6
Prep time: 0:30
Total time: 0:30
Categories: Appetizer, Salad

• 6 Plum Tomatoes
• ½ Red Onion, chopped
• 2 Cloves Garlic
• 1 Cup Basil, loosely packed
• 8 Ounces Fresh Mozzarella, cubed
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon White Balsamic Vinegar
• 1 Teaspoon Sea Salt
• Fresh Ground Pepper


Slice plum tomatoes in half lengthwise and on an angle slice off the white stem. Cut in half again into wedges then cut wedges in half crosswise. Add chopped tomatoes to a medium mixing bowl.

Cut red onion in half and chop into ½ inch pieces. Add to bowl.

Remove paper from garlic and chop off stem. Mince or crush through a press and add to bowl.

Tear basil leaves off stems and lay on top of each other. Chiffonade the basil: roll them into a cigar and slice into thin strips. Add them to the mixing bowl by lightly separating them with your fingers.

Chop the mozzarella roughly into approximately ½ inch cubes. Add to bowl.

Add your favorite extra virgin olive oil and white balsamic vinegar. Season with salt and pepper. Mix lightly with clean hands. May be eaten immediately but improves as it sits covered on the counter for up to three hours. Stir lightly before serving. Be sure to have some crusty bread on hand to mop up the juice.

Made with The Recipe Box.

20120730-081350.jpgHave a yummy day!