Strawberry Santas

Strawberries + Whipped Creme = Santa

Roast Brussels Sprouts with Balsamic

• ingredients:

  • Brussels Sprouts
  • Olive Oil (don't use the cheap stuff. The tastier the oil, the tastier the dish)
  • Balsamic Vinegar
  • Sea Salt
  • Fresh Cracked Pepper

  directions:

  

  Roast Brussels Sprouts with Balsamic

  1. Preheat oven to roast at 375°F.

  2. Peel the outer layers of the brussels sprouts Trim the end, then cut brussels sprouts in half.

  3. Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.

  4. Lightly oil a sheet pan, then spread out brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.
  That's it.  If you want you can serve them with a little creme fraiche, or maybe toss them with a touch more oil & balsamic for an extra tang.  These make an excellent easy side dish, or a nice little munchie.
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Beet and Pomegranate Winter Salad

Beet and Pomegranate Winter Salad

Ingredients

• 4 cups packed mixed baby greens
• 2 cups packed assorted micro-greens
• 2 cups sliced baby beets, cooked and chilled
• 1 cup fresh pomegranate seeds
• 3 tablespoons coarsely chopped  walnuts
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1/8 teaspoon ground black pepper
• 1 garlic clove, minced

Cooking Directions

1. Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
2. Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
3. Whisk together the orange juice, olive oil, black pepper, and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately

Quick and Easy Parmesan Cheese Straws

Quick and Easy Parmesan Cheese Straws

Ingredients

3⁄4 cup Parmesan cheese, grated

1 package frozen puff pastry, thawed

Preparation

1

Preheat oven to 375°.

2

Dust work surface with 1/4 cup of the Parmesan. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with 1/4 cup more grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about 1/8". Dust with more cheese as needed.

3

Cut pastry into long 1/2"-wide strips and give each strip several twists, then lay 1/2" apart on a parchment-lined baking sheet.

4

Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.

Cooking For A Cause

Lucia’s Tavola in Brookline NH celebrates her third birthday this month. Time flies when you’re- well, I can’t say all of it was fun, but it’s been an adventure.  We have made wonderful friends and people who share our love of food, drink and merriment. We have also met many great people who are affiliated with outstanding organizations along the way.   Lucia’s is always happy to help whenever we can with community events and fundraisers. 

During our first year in Brookline, we got involved in the NH Food Bank and have done several events to support their outstanding organization.  The NH Food Bank takes a creative approach to ending hunger.  Not only do they provide food for those who need assistance, but they also fight to empower those individuals and give them the tools they need to become independent and self-sufficient.

The NH food bank has a commercial kitchen located in their warehouse and it is the site of the Recipe for Success Culinary Job Training program. The goal of this course is to help individuals suffering financial hardship gain the skills and experience necessary to seek employment in the food service industry.” Give a man a fish and he will eat for a day, teach him to fish and he will eat for a lifetime. We look forward to continuing our partnership with this great organization as we start a new partnership with Loaves and Fishes Food Pantry of Ayer.

Loaves & Fishes exists as a mission of love and faith to provide food and temporary support services to residents of Ayer, Devens, Groton, Harvard, Littleton and Shirley, and advocates for changes by its clients that will promote independence and self-reliance.

In 1983, knowing there were people in their neighborhoods who were making the choice between buying food and paying rent, three friends decided to do something about it. The Loaves & Fishes Food Pantry was soon born. The response from the neighboring towns was astounding.  What started as a simple act by three women has grown into a tremendous effort by the entire community.   

Throughout the month of December, Lucia’s Tavola has pledged to donate 10% of all gift certificates sold as well as raffle a VIP Chef Dinner for up to six people.  All proceeds will benefit The NH Food Bank and Loaves & Fishes Food Pantry.  This will kick off a partnership that will continue throughout 2013 to help commemorate the food pantry's 30th year in existence.

The VIP dinner will be the grand prize for the holiday raffle and will be hosted by Lucia's Owner/Chef Mark diCicco (that’s me. I’m a celebrity!).  In addition to the grand prize, five winners will receive gift certificates to our new restaurant in downtown Ayer, "Markoh's on Main" which is slated to open later this month.

We have been blown away by the warm reception Lucia's Tavola has received and partnering with organizations like Loaves & Fishes and NH Food Bank allows us to give something back.   

Gift certificates and raffle entries ($5 each) are available at Lucia's Tavola or by calling the restaurant at               978-931-4837.  Raffle winners will be announced on January 7th, 2013

http://loavesfishespantry.org

http://www.nhfoodbank.org/