Zucchini Boats

3 large zucchini, halved

8 ounces cream cheese, softened

1 cup shredded gruyere

1 cup shredded mozzarella

2 jalapenos, finely chopped

1 garlic clove diced.

1 jalapeno  diced.

1/2 cup of bread crumbs

2 Sausages crumbled.  ( I used "The Flower Shop sausages by Shaller & Weber : excellent choice) 

Preheat oven to 400 degrees. Cut zucchini in half and scoop out the seeds.

Cook sausage, dice up, and let cool.

Add sausage mixture to the boats... sprinkle sausage to sit into the cheese mixture, then top with Cheese.

I lined them on parchment on my baking sheet for easy clean up from the cheese...

Bake 15-20 minutes, until cheese is bubbly.

Roasted sausage with spanish onions and grapes

This is an amazing recipe From the NY times...

https://cooking.nytimes.com/recipes/1020536-roasted-sausages-with-grapes-and-onions?utm_source=sharetools&utm_medium=email&utm_campaign=website

INGREDIENTS

• 1 large Spanish onion, thinly sliced
• 4 tablespoons extra-virgin olive oil
• ½ teaspoon fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 4 cups seedless red grapes (1 1/4 pounds), destemmed
• 1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
• 1 pound any sausages, poked all over with a fork
• ½ cup parsley, coarsely chopped
• 2 tablespoons chopped chives
• 2 teaspoons rice vinegar or sherry vinegar, plus more to taste  (I used brown rice Vinegar) 

PREPARATION

1. Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
2. After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
3. Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
4. Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
5. Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

stuffed peppers

Ingredients

• 1 lb mini sweet peppers
• 2 tbsp extra virgin olive oil
• salt
• 8 ounce log goat cheese (2 small logs) 
• 2/3 cup grated parmesan (40g by weight)
• 1 tbsp minced garlic
• 2 jalapeños seeded and finely chopped (1/3 cup, measured)
• 1/4 tsp freshly ground black pepper

Instructions

• Preheat the oven to 425F*.
• De-stem the peppers, then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeños, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. 
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. 

Shrimp and Asparagus tart

Ingredients

• 2 pounds Shrimp
• 1 bunch Green Asparagus
• 1 whole Shallot
• 2 cloves Garlic, Finely Chopped
• ¼ teaspoons Bird Pepper (Jalapeno) Finely Chopped
• 2 Tablespoons Heavy Cream
• 2 Tablespoons Chopped Cilantro
• 2 teaspoons Lime Juice
• ¼ teaspoons Each Of Salt and Pepper
• 1 package Puff Pastry Sheets (14-17 Ounce Package)
• 1 Tablespoon Olive Oil, Divided

Preparation

Prepare shrimp by removing the shells and tiny black veins that run on the top and bottom of shrimp (not only are you removing the intestines of the shrimp, but this will also make the shrimp curl curl up once cooked). Set aside 9 shrimp per tart (if doing individual tarts) for the topping.
Prepare asparagus by trimming the ends and the stems to get rid of the fibrous exterior. Steam for about 5 minutes (depending on how crisp you like yours – we like ours quite crisp). Set aside.
Mince finely the garlic, shallots and pepper. Chop the remaining shrimp finely. This will make the base of the tart.
In a non stick skillet, over high heat pour 1/2 tablespoon of olive oil and heat until pan is hot. Add shallots, garlic and pepper and stir for a minute. Add chopped shrimp and saute until shrimp is cooked through. Then add the heavy cream and a pinch of salt. Stir through until heated and simmer for a minute. Remove from heat and cool for a few minutes. Taste and add more seasonings if needed.
On a baking tray lined with parchment paper, place puff pastry squares evenly apart. Cover sheets evenly with the shrimp mixture and bake for 20 minutes (until pastry is golden brown and slightly raised).
While tarts are baking, in a non skillet pan add remaining oil and over high heat sauté the remaining shrimp and the asparagus. Season with salt and pepper and once shrimp turn pink add lime juice and cilantro. Toss together and remove from heat.
Once tarts are finished baking, slide carefully onto plates and top with asparagus and shrimp mixture.
Serve immediately !
We served this with a green salad , perfect for a light dinner or lunch. Portobello mushrooms would be great in place of the asparagus or shrimp.

I increased the jalapeno and spiced up the shrimp.... added cherry tomatoes and parmesan cheese over tart.

Turkey stuffed acorn squash

Ingredients

• 2 medium acorn squash halved down the middle, seeds removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 3 teaspoons olive oil
• olive oil for rubbing the acorn flesh
• 1 lb ground turkey
• 1 large leek white and light green parts, halved, washed thoroughly, and sliced
• 2 cups sliced baby bella mushrooms
• 2 cloves garlic finely chopped
• 4 cups baby spinach washed
• 1/4 cup beef broth
• 6 Tablespoons grated fresh Parmesan divided
• 1/4 cup panko breadcrumbs divided ( see below)
• 4 Tablespoons unsalted butter melted
• 1 egg
• 8 small 1/2" cubes of Gruyere.

Instructions

• Heat oven to 400 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
• Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. 
• In a large skillet, over medium heat, cook the turkey breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in turkey, and mix in one beaten egg, 2 TBS of melted butter,and sprinkle 1/4 c. Panko and 4 TBS of parmesan cheese and mix it up.
• Divide turkey filling among the squash.
• In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs.  Stick 2-3 cubes of gruyere into the turkey mixture. Broil until panko topping is golden, about 2 minutes. 
• serve.

Chewy Chocolate chip cookies

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Poached Salmon

• 1/2 cup dry white wine
• 1/2 cup water
• 2 pounds salmon fillets, cut into 4 pieces
• 2 tablespoons butter, softened
• 2 Shallots
• 2 TBS fresh parsley
• 2 gloves of garlic crushed
• salt and pepper to taste

1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.  ( I added sliced Shallots and garlic to the pan first.)
2. Slide salmon pieces into poaching liquid on top of shallots, and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.