Warm Goat Cheese Salad with Beets, Pears and Walnuts

All I can say is yummm!!!! If you don't like goat cheese don't be scared off- when melted, the cheese has a mild, creamy flavor that you'll really love!

Ingredients:
1 1/4 cup flavored breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese log, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoons olive oil
8 cups spinach
2 roasted or canned beets, cut in half and sliced into 1/4-inch-thick slices
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices (optional)
1/3 cup chopped walnuts
1 Tbsp sugar

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spinach, beets and pears in large bowl.

Heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Add sugar and stir till completely melted. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Toss spinach, beets, and pears with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

Eggplant Parmesan

Ingredients:

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Strawberry Fool

Ingredients:
1 pint strawberries
6 Tbsp sugar
1 cup heavy cream

Puree strawberries and sugar in a blender or food processor until smooth. Whip cream until stiff. Partially fold berries into cream leaving streaks of puree. Spoon into parfait or wine glasses.

Veal Chops

Ingredients:
4 veal chops
salt and pepper
4 sprigs fresh rosemary
flour
paprika
4 oz butter substitute
4 oz white wine
1 pt stock (beef or chicken)
2 oz unsalted butter substitute

Season chops with salt and pepper. Press rosemary sprigs onto one side of each chop. Mix flour and paprika sprigs onto one side of each chop. Mix flour and paprika and dredge in mix. Heat butter in pan, place rosemary side down. Roast in 375 degree oven for 7 minutes. Turn carefully and roast 5-6 minutes more. Keep warm.

Deglaze pan with wine. Add stock and juices from chops and simmer to reduce to 8 oz. Season to taste.

Crispy Baked "Fried" Chicken

Ingredients:
8 chicken pieces
1/2 cup flour
kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup soy milk
2 tbsp dijon mustard
1/4 cup tsp cayenne pepper
1 1/2 tsp paprika
3/4 tsp ground sage

Preheat oven to 425 degrees. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 tsp pepper. Dredge each chicken piece through the flour so its fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush cornflakes in large ziplock bag. Pour crumbs onto a plate. In a large bowl mix soy milk, mustard, cayenne pepper, paprika and sage. Place each chicken piece in soy milk and then roll in cornflake crumbs. Place on baking sheet and cook for 15-20 minutes. Lower heat to 375 degrees and cook 25-30 minutes, until cooked through and crispy.

Roasted Baby Carrots

1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.

2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.