Turtle Ice Cream Pie...who wouldn't like this? 
Candy turtles (chocolate-covered caramel and pecan candy), whipped cream, vanilla ice cream, more chocolate, more whipped cream, all in one dessert. It makes me shudder!  Plan to make this at least one day in advance.

http://www.bonappetit.com/recipes/2009/03/turtle_ice_cream_pie

Genetically Modified Food (GMO)
Don't want to eat Genetically Modified Food (GMO) and don't know where to start?  Check-out this website for tips on how to avoid GMOs. They also have a non-GMO shopping guide that you can download. 
http://www.nongmoshoppingguide.com/SG/TipsforAvoidingGMOs/index.cfm

"Gluten-Free" Foods May Be Contaminated

People with celiac disease and others who avoid gluten should beware that foods that are supposed to be naturally gluten-free are often contaminated, warns a new study.

http://www.reuters.com/article/idUSTRE66F3KE20100716

Superfood: Blueberries.

They are low in calories and high in antioxidants and also protect against short-term memory loss. So run to your farmers' market and pick-up a basket of blueberries before you forget!

Blueberry Oatmeal Muffins
This family favorite gets a twist with the addition of whole wheat flour and oatmeal.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1142034&adsqs=raid:1901081

Blueberry-Orange Parfaits
This is a great snack for your kids and comes together in just a few minutes. 
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1898513&adsqs=raid:1901081

Blueberry-Chipotle Chutney
Use this chutney as a barbecue sauce or spread it on a tortilla, topped with grilled chicken and goat cheese.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087072&adsqs=raid:1901081

IN MY CSA BASKET THIS WEEK

"What do I do with...fennel?"

Tips for Preparing Fennel:
The three different parts of fennel-the base, stalks and leaves-can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. Then remove the base, cut the bulb in half, and then rinse it with water.

Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. My favorite way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced, or julienned fennel, it is best to first remove the harder core in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning or garnish.

Store your fennel in the refrigerator crisper, where it should keep fresh for about four days. But it's best to eat it soon after purchase since as it ages, it tends to gradually lose its flavor.

Here Are A Few Quick Serving Ideas:

• Sautéed fennel and onions make a wonderful side dish

• Combine sliced fennel with avocados and oranges for a delightful salad

• Braised fennel is a wonderful complement to scallops

• Consider adding sliced fennel, along with the traditional toppings of lettuce and tomato, on a sandwich

• Top thinly sliced fennel with plain yogurt and mint leaves

• Served thinly sliced fennel with salmon

Here is a lovely salad that is featured in one of my Italian Cooking Classes:

Sicilian Blood Orange and Fennel Salad
This refreshing and versatile salad sets off some of the more decadent dishes of Italy.
Serves:  6

• extra-virgin olive oil

• 1 large fennel bulb, trimmed, halved, very thinly sliced

• 2 blood oranges, peeled and thinly sliced

• 2 heads of escarole, trimmed

• Kosher salt and freshly ground black pepper

• Parmesan cheese, shaved

Preparation:
Combine fennel, oranges, and escarole in a medium bowl;  drizzle with olive oil, and season with salt and black pepper.  Serve immediately.

Potato-Fennel Gratin

http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe/index.html

Dinner Tonight

Spicy Chipotle Shrimp Salad: Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

Serves:  4

• 1 1/2 pounds peeled and deveined large shrimp

• 1/8 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1/4 cup finely chopped celery

• 2 tablespoons finely chopped red onion

• 2 tablespoons chopped fresh cilantro

• 3 tablespoons mayonnaise

• 1 tablespoon chopped chipotle chile, canned in adobo sauce

• 2 teaspoons fresh lime juice

• 1/2 teaspoon ground cumin

• 8 Boston lettuce leaves

1. Heat a grill pan over medium-high heat. Place shrimp in bowl and drizzlle with olive oil, then sprinkle with salt and black pepper. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

CALORIES 235 ; FAT 10.9g

Fresh From the Wrightstown Farmer's Market

What a beautiful market day!  I picked-up a huge head of curly leaf lettuce, bright red beets for my roasted red beet pesto, fresh corn(yea!) and eggs, and deep green dandelion.  I can't wait to have roasted corn and a salad for dinner tonight and the red beet pesto, served on some home made focaccia.

Not sure what to do with the dandelion greens?  Try this recipe!

Serves: 4

Ingredients

* 1 boneless, skinless chicken breast, diced

* 1 medium onion, diced

* 1 can chickpeas

* 1 bunch dandelion greens, chopped

* 3 roma tomatoes, diced

* 6 cloves garlic, chopped fine

* 2 cups chicken stock

* 1 cup tomato juice

* 1 tablespoon smoked Spanish paprika

* 1 teaspoon ground cumin

* 1/2 teaspoon red pepper flakes

* 1/4 teaspoon chipotle powder

* 1 tablespoon olive oil

* salt

* freshly ground pepper

Preparation:

1. Heat a 4 quart pot on a medium burner.  Add the olive oil and the onions and sauté until it starts to brown.
2. Add the chicken and sauté until it turns a golden brown, 3-5 minutes.
3. Add all the other ingredients and bring to a boil. Turn the heat down to a simmer and let it cook for 10 minutes or until the greens are tender.
4. Season to taste with salt and pepper.

Happy Independence Day!

Celebrate the Fourth of July with a fresh and delicious summer vegetarian menu worthy of fireworks.  Cheers!

Grilled Flatbreads with Tomatoes

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072183

Orzo, Corn, and Roasted Bell Pepper Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072185

FDA Seeks Less Use of Antibiotics in Animals to Keep Them Effective For Humans
The Food and Drug Administration urged farmers on Monday to stop giving antibiotics to cattle, poultry, hogs and other animals to spur their growth, citing concern that drug overuse is helping to create dangerous bacteria that do not respond to medical treatment and endanger human lives.

http://www.washingtonpost.com/wp-dyn/content/article/2010/06/28/AR2010062804973.html

Keep kids cool with these quick, healthy snack tips for summer

With the kids at home for the summer, it's a good idea to have some healthy snacks on hand.  Snacking is not a bad word if you incorporate some healthy options. Actually it can be a good thing. It can help maintain blood sugar levels, increase metabolism, and prevent overeating at the next meal.

That begs the question, what makes a good healthy snack? You should be looking for a mix of carbohydrates and lean protein for sustainable energy. And try to keep the calories between 100 and 200 calories for children 15 and under; older kids will need more. A good rule of thumb is to keep the snacks to approximately half the calories of a meal.

Kids are getting 25 percent of their total daily calories from snacks, so it is important to have healthy foods on hand. If you are prepared and plan ahead you can make sure there are great tasting snacks at your home for your entire family to enjoy.

Some favorite options include:
· Veggies, mini pitas/baked chips and dips (i.e. hummus, natural nut butters, bean)
· Home made trail mix
· Greek Yogurt
· Mini bagels with fillings:  homemade, not frozen, processed products
· Granola bars / Fruit and Nut Bars (i.e. Kind Bars; Kashi Bars)
· Go packs of pre-prepped snack options
· Apple slices with almond butter, rolled in grape nuts or granola
· Homemade pudding with graham crackers
· Cottage Cheese Doubles
· Whole grain cookies (i.e. Fig cookies; Kashi's TLC) with milk
· Laughing Cow cheese or string cheese with crackers

It is also important to keep your children hydrated. As always, water is great, but if you want to mix things up, sports beverages like low-fat chocolate milk, and glucose-electrolyte solutions such as Powerade Play and fruit smoothies are good choices.

For more healthy snack ideas, click here:  http://www.self.com/fooddiet/2009/06/30-healthy-snacks

Most Americans Get Too Much Salt
Ninety percent of Americans are eating more salt than they should, a new government report reveals. In fact, salt is so pervasive in the food supply it's difficult for most people to consume less. Too much salt can increase your blood pressure, which is major risk factor for heart disease and stroke.

http://consumer.healthday.com/Article.asp?AID=640499

Documentary: Lunch Line
New film reveals the history behind school lunches and shows how it has changed

Every day, millions of school children across the United States grab a lunch tray and get in line. Few know the history behind the line or that they have the power to change what gets placed on the tray. The new documentary, Lunch Line, hopes to empower Americans to be part of solutions that can help build a better lunch for future students.  Use this link to see the trailer of Lunch Line.

http://www.empowernewsmag.com/listings.php?article=1332

Grilling your way to greatness begins with knowing the basics.  Here are the top ten things you need to know about great grilling:

10  Give it a rest.  Meats are juicer and taste better if given the chance to rest for about 15 minutes after being removed from the flame. 

9.  Never desert your post.  Even though grilling is easy, it requires vigilance to prevent flare-ups and other potential problems.

8.  Keep it covered.  Keep the grill covered and resist the temptation to peek.  Each time you lift the lid, you lose built-up heat that can alter your cook time.

7.  Turn, don't stab.  Use tongs or a spatula to turn meat; don't use a carving fork.  This way, the meat's flavorful juices won't seep out early.

6.  Ban the burn.  Flare-ups lead to burned food, so trim any excess fat and skin from meats to prevent the drips that can cause flare-ups.

5.  Go for flavor.  Avoid using lighter fluid because it can result in a bitter flavor.  For the best taste, start the fire using a chimney starter or paraffin lighter cubes and allow your charcoal to cook down and turn ashen before grilling your food.

4.  Gauge your fuel.  Make sure you have enough gas or charcoal before you start.

3.  Try woodworking.  Both hickory and mesquite wood give the strongest flavor and are widely available.  Don't be afraid to try other types of wood, including alder, apple, cherry, maple, and oak.

2.  Be organized.  Have food, marinade, sauces, and equipment grill side and ready to go before you start cooking.  Allow meats to stand at room temperature 20-30 minutes before grilling.

And the number one rule for Great Grilling:

1.  Go all out.  Buy the best meat you can afford.  Even the richest sauces can't save a poor-quality piece of meat.onal Chef, Bucks County and Montgomery County, Philadelphia

Help the Haitian Farmers

Haiti’s farmers need support and solidarity to rebuild their local food and farming economy. Monsanto's giving Haiti 475 tons of corn and vegetable seeds, some of them treated with highly toxic pesticides.  Haitian farmers don't want them.  Here's how you can help...

http://salsa.democracyinaction.org/o/642/p/dia/action/public/?

Honey-Glazed Baby Back Ribs

It's Memorial Day Weekend, the official beginning of summer! Impress your guests this weekend with Honey-Glazed Baby Back Ribs marinated in whiskey and cinnamon, slow-cooked in the oven, and finished on the grill. Serve with a local brew, Triumph's Bengal Gold IPA.  Cheers!

http://www.foodandwine.com/recipes/honey-glazed-baby-back-ribs-with-whiskey-marinade/print

A Great Birthday Gift

Looking for a great birthday gift for your mom or wife?  Look no further.  This little device will make her life much easier and make her happy at the same time.  And remember..."If momma ain't happy, ain't nobody happy!"

http://apronstringz.wordpress.com/2010/05/25/every-mama-needs-a-birthday-toy/

Colony Collapse Disorder

Did you know that honeybee colonies are disappearing at alarming rates across the US? It is due to a mysterious condition called 'Colony Collapse Disorder'.

The folks at Häagen-Dazs are putting their money where their spoons are this year with a dedicated marketing effort aimed at increasing awareness of Colony Collapse Disorder, the mysterious condition that has caused a dramatic increase in honeybee colony losses. Häagen-Dazs is even donating a portion of the proceeds from the sale of its new vanilla honeybee flavor ice cream to fund research to find out what exactly causes CCD.

As part of this extremely worthwhile endeavor, Häagen-Dazs has funded the first-ever documentary about CCD, which I hope you will watch. The documentary was filmed at Blue Hill at Stone Barns in Westchester County, New York, where bees, farmers, and cooks work together to produce lots of delicious food.  Cheers!

http://www.seriouseats.com/2008/08/haagen-dazs-mystery-of-the-disappearing-honeybees-documentary.html

Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner.
Serves:  8-10

• 1 1/2 pounds ground turkey breast or ground beef
• 1/2 cup onion, chopped
• 2 tablespoon garlic, minced
• 2 tablespoons fresh oregano leaves, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon olive oil
• 1 can (29 oz.) red enchilada sauce
• kosher salt and freshly ground pepper
• 12 corn tortillas (6 in. wide)
• 2 cups shredded Monterey Jack cheese (8 oz.)
• fresh cilantro, chopped

Preparation:

1. Preheat oven to 425 degrees.
2. In a saute pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
3. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
4. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.  Personal chef in bucks county and montgomery county and philadelphia area personal chef personal chef

Garlic-Roasted Pork Shoulder

I love it whenever an inexpensive cut of meat is coaxed into a glorious showstopper and this pork shoulder is perhaps the best example I can think of.  It has a simple and easy marinade and smells heavenly while roasting in the oven. If you buy a large cut, there should be lots of meat leftover.  Maybe.

Servings:  8   Personal chef in bucks county and montgomery county and philadelphia area personal chef personal chef

• 1 head garlic, cloves peeled

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 1 1/2 tablespoons dried oregano

• 2 tablespoons distilled white vinegar

• 2 tablespoons fresh lemon juice

• 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin

Preparation:

1. Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife.  Stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
2. Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
3. Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings.  Push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
4. Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
5. Meanwhile, preheat oven to 350°F with rack in middle.
6. Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour.)  Continue to roast until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
7. Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat, straddle 2 burners if necessary, scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
8. Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

KID'S CAFE: Kids can be picky eaters, but here is a dish that should have them licking their lips in no time.  If you have the time, have the kids help prepare some of the dinner.  They're more likely to eat it when they have helped prepare it.  Cheers!

http://www.bonappetit.com/recipes/2010/02/easy_chicken_masala

Easy Buffalo Chicken Wings
If you are a fan of Buffalo Chicken Wings you will not be disappointed by these, even though they are a much-simplified version of the original. You will be happy for the short cut because it means you can whip them up in 5 minutes on a school night.

Servings: 4
Hands-on time: 5 minutes
Total preparation time: 30 minutes

• 2 pounds chicken wings, cut in half

• Hot sauce

• 1/2 teaspoon kosher salt

• 3 ounces blue cheese, crumbled (about 1/2 cup)

Preparation:

1. Preheat the oven to 450°F. Generously oil a rimmed baking sheet. Toss the wings with hot sauce (1 to 4 tablespoons, depending upon your taste) in a medium bowl and arrange them on the baking sheet. Drizzle with any hot sauce remaining in the bowl and sprinkle with the salt.
2. Roast the wings until they are brown and cooked through, 20 to 25 minutes. Sprinkle with the blue cheese and return to the oven just until the cheese melts, about 4 minutes.  Personal chef in bucks county and montgomery county and philadelphia area personal chef personal chef