• 8 ounces semisweet chocolate, finely chopped – Eclipse Chocolat
• 1 pound large strawberries (about 20), washed and dried well – Kawano Farms,  Valdivia Farms
• 1/3 cup finely chopped pistachios (optional)  or chopped almonds, walnuts, etc..- Smit Orchards, Hopkins AG 

Directions

• Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
• Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
• Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)

• 2 cloves garlic, peeled – Sage Mountain
• 4 slices rustic bread, about 3/4 inch thick – Loic Patisserie, Lisko Imports
• 2 tablespoons extra-virgin olive oil, plus more for drizzling – Thyme of Essence, Marian’s EVOO Oil
• One 12-ounce jar marinated artichoke hearts, drained or approx 6 fresh, steamed artichoke hearts – Suncoast Farms
• 1/2 cup fresh ricotta cheese – Lisko Imports
• Coarse salt and freshly ground pepper
• Shaved Parmesan cheese, for garnish –  Dolce Pane e Vino, Lisko Imports

Directions

• Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
• Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
• Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

Ingredients

VINAIGRETTE

• 5 ounces fresh figs (about 6 large), stemmed, quartered – Pudwill Farms
• 1/2 cup water
• 1 tablespoon fresh lemon juice – Paradise Valley Ranch
• 1 tablespoon aged balsamic vinegar - Marian’s EVOO Oils, Thyme of Essence
• 1 tablespoon white wine vinegar
• 2 teaspoons chopped fresh basil – Archi’s Acres
• Generous pinch of sugar
• 2 tablespoons extra-virgin olive oil – Marian’s EVOO Oils,  Thyme of Essence

SALAD

• 8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
• 1 egg, beaten to blend
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon extra-virgin olive oil
• 10 cups (packed) arugula
• 3 ounces thinly sliced prosciutto
• 8 fresh figs, stemmed, halved
• Honey

Preparation

VINAIGRETTE

• Combine figs and 1/2 cup water in medium saucepan. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.

SALAD

• Dip goat cheese rounds in beaten egg; coat both sides with panko. Place goat cheese on plate; chill 10 minutes. Heat oil in large nonstick skillet over medium-high heat. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
• Arrange arugula on platter. Drape prosciutto slices over. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.

Read More http://www.bonappetit.com/recipes/2008/10/composed_salad_with_fig_vinaigrette#ixzz1m1DB4pzR

• Prep: 20 minutes
• Total: 4 hours

Recipe by Bon Appetit Test Kitchen

Photograph by Lisa Hubbard

Ingredients

• Nonstick vegetable oil spray
• 3 tablespoons plus 2 cups pomegranate juice – Lone Oak Ranch(fresh)  or POM (grocery)
• 2 teaspoons unflavored gelatin
• 1 cup sugar
• Peel from 1 orange, removed in strips with vegetable peeler – Paradise Valley Ranch
• 1/2 cup fresh orange juice – Paradise Valley Ranch
• 1/2 cup whipping cream
• 1 1/2 cups buttermilk

Preparation

• Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.
• Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
• Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.
• TEST-KITCHEN TIP: Don’t waste the orange peel: It makes an attractive garnish. Remove it from the syrup and let it cool, then thinly slice it lengthwise. Toss it with 3 tablespoons sugar in a small bowl; cover and chill.

Read More http://www.bonappetit.com/recipes/quick-recipes/2008/02/pomegranate_panna_cotta#ixzz1m1CsCnl9

• PREP: 1 hour 15 minutes
• TOTAL: 1 hour 40 minutes

Recipe by Joanne Weir

Photograph by Kiyoshi Togashi

Ingredients

• 3 1/2 pounds chicken breast halves, thighs, and drumsticks - Da-Le Ranch
• 1 tablespoon all purpose flour
• 1 tablespoon extra-virgin olive oil – Thyme of Essence
• 2 pounds shallots (about 11 large), peeled – Sage Mountain
• 3 cinnamon sticks
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 3 cups low-salt chicken broth – Da-Le Ranch
• 5 tablespoons fresh lemon juice, divided – Paradise Valley Ranch
• 12 dates, pitted, halved – Candy’s Date Farm
• 1/4 cup almonds, toasted, coarsely chopped – Hopkins AG
• 1/4 cup chopped fresh cilantro – Valdivia Farms, B St. Growers

Preparation

• Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
• Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.

Read More http://www.bonappetit.com/recipes/2010/11/braised_chicken_with_dates_and_moroccan_spices#ixzz1m1Bs7xPZ

Adapted from the bar at 1500º Miami at the Eden Roc Renaissance Miami Beach

Ingredients

3 large strawberries – Valdivia Farms,  Kawano Farms
1 tablespoon basil, roughly chopped – Archi’s Acres
1 ounce ginger syrup
1-1/2 ounces gin
1/2 ounce fresh lime juice – Paradise Valley Ranch
Ice, for shaking
Strawberry coated in granulated sugar and black pepper, for garnish – Valdivia Farms,  Kawano Farms

Directions

1. In a mixing glass, muddle the strawberries, basil, and ginger syrup.
2. Add in the gin, fresh lime juice, and ice; shake vigorously to combine.
3. Transfer to a highball glass. Serve garnished with a sugar and pepper-coated strawberry.

Makes 1 drink.

            Men are not crazy. They do know what is good for them. Sex is good for them, and they want a lot of it so that they can stay well. Ok, maybe most of the time men are thinking more about the pleasure of the actual act than the health benefits they are getting as a result of the act. I believe it is beneficial to delineate the health benefits of intimate, monogamous, sexual intercourse so that I can encourage more of it.

            The benefits of regular sexual intercourse (at least once weekly) can be remembered by thinking about the mnemonic “Spice Hips.”  Think of it this way: being spicy is another way of saying lively and hip movement is vital for a satisfying sexual experience. I would be flattered if my wife called me spice hips!

1) Stress relief:  Studies have shown people who have regular sex are calmer, cooler and more collected when exposed to stressful situations like public speaking. 

2) Prostate health: Studies have shown that if a male has frequent ejaculations while he is in his 20′s he decreases his lifetime risk for prostate cancer by >30%.

3) Immune boost: Frequent sex boosts an antibody called Immunoglobulin A (IgA). High levels of IgA can protect you from getting colds and other infections.

4) Calorie burn: One half hour sex session burns on average 100 kilocalories. For me, a half hour of sex is more fun than other activities that typically burn 100 kilocalories: one half hour of housework, one half hour of gardening, or jogging for 10 minutes.

5) Esteem boost: Intimate, monogamous sexual intercourse performed in a long term, committed relationship boosts self-esteem.

6) Heart health: Studies have shown frequent intercourse can decrease the risk of fatal heart attack by up to 50% . Sex does NOT increase your risk of having a stroke.

7) Intimacy is improved: I do not know about you, but I definitely feel a lot closer to my wife for days after sex. Research has shown that both endorphins and oxytocin levels are increased by sex. These natural chemicals enhance feelings of closeness, generosity, love as well as…..

Pain tolerance: Endorphins released during sex improves pain tolerance. If you notice that your arthritis, headaches and low back pain improved in the hours/days after sex, this is not all in your head.

9) Sleep is better: Improved sleep after sex has been attributed to oxytocin release as well. As you all know, getting good sleep is associated with a myriad of health benefits to include maintaining healthy blood pressure and weight.

10) It is free and (generally) fun is had by all!

Anthony D. Puopolo II, MD, MA

• 1 whole wheat pita bread round – Thyme of Essence
• 1 teaspoon extra virgin olive oil – Thyme of Essence
• 2 tablespoons reduced fat feta cheese – Lisko Imports
• 1/2 cup butternut squash, cubed – Sage Mountain
• 1/2 cup garlicky vinegary kale – Archi’s Acres and Sage Mountain
• 1 tablespoon walnuts, chopped – Smit Orchards

First, get a pot of salted water boiling for the butternut squash. You can either steam it or boil it for 5-8 minutes until you can easily pierce it with a fork. Next, to make the pita bread a little bit crispy, use this old trick from Mexican home cooking:

Just place it right above the burner flame, moving it around the flame with tongs and being careful not to let it burn (I suggest flipping it often to check). This only takes a couple of minutes. Once it’s crispy and warmed up, place it on a baking sheet, drizzle it with a teaspoon of olive oil, and sprinkle on a tablespoon of the feta cheese. Then add the kale and dot it with the cubes of butternut squash. Top it with another tablespoon of feta and the walnuts, and it’s ready for the oven.

Place the baking sheet on the top shelf of your oven, and broil the pizza for 2 or 3 minutes or so – just long enough to warm up the toppings and slightly melt the cheese. If your oven doesn’t have a broil setting, you can bake it at 450 degrees for 5 minutes.

Not only is this extremely flavorful, but look at that color! It warms you up and brightens a crisp Fall day. If the old adage that you “eat with your eyes first” is true…your eyes are probably drooling right about now.

Adapted from recipe by: Steve Dunn

Ingredients:

• 4 pound pork shoulder  roast – Da-Le Ranch
• 2 cups dried flageolet beans (the caviar of beans…French in origin, but grows in abundance in California..navy beans can be substituted) – Suncoast Farms
• 28 ounce can of crushed or chopped tomatoes – fresh is always better (Valdivia Farms)…but if canned use San Marzanos
• 4-6 cups chicken stock (plus any de-fatted pork jus left from roasting) – Da-Le Ranch
• 4 carrots, peeled and cut to medium dice – Valdivia Farms and Sage Mountain
• 3 ribs of celery cut to medium dice
• 1 large sweet onion, cut to medium dice – Sage Mountain
• 2 shallots, cut to fine dice – Sage Mountain
• 6 slices of bacon, cooked and roughly chopped – Da-Le Ranch
• 1  bag baby spinach  (about 4 large handfuls) – Kawano Farms
• 4 garlic cloves, thinly sliced – Sage Mountain
• 1 tablespoon chipotle chili powder (or more to taste)
• 1 teaspoon dried oregano
• 1 bunch fresh cilantro, roughly chopped – B St. Growers and Valdivia Farms
• 2 fresh jalapenos, finely diced – Valdivia Farms
• Limes, cut into wedges for garnish – Paradise Valley Farms

Method:

1. Heat the oven to 300℉.  Season the pork well with salt and pepper.  Heat some oil in a large dutch oven over a medium-high flame, then brown the pork on all sides until nicely caramelized.  Leave the pork in the pan, add about 2 cups of chicken stock, cover the pan and place it in the oven.  Braise until the pork is fork tender, about 3 hours.
2. While the pork is cooking, quick cook the beans by placing them in a pot, covering them with 2″ of water, bringing them to a boil, then pulling them from the heat to soak for an hour.  After that soak, a 40 minute gentle cooking in fresh water will have them perfectly tender.  Start to check for doneness at 30 minutes.  When the beans are tender, drain and reserve.
3. Remove the pork from the pan and let cool on a cutting board.  Pour out and de-fat the juice that was left in the pan and reserve.  Add a touch of oil back to the pan and place it over medium-high heat.  Add the onion and sauté until starting to turn golden.  Add the carrots and celery and cook, stirring frequently until starting to soften, about 5 minutes.  Add the garlic, oregano and chili powder and cook another minute.
4. Meanwhile, tear apart the pork with your fingers, pulling the meat into shreds and tossing it into the pot.  Add the tomatoes along with the de-fatted pork jus from the braise and the beans, taste for seasoning.  Once everything has warmed through add the spinach and the jalapeno and cook until the spinach has just wilted.  At the very last minute add the chopped cilantro and ladle the chili into warmed bowls.
5. Serve with a spritz of fresh lime juice, and top with additional cilantro, shredded cheese, or a dollop of sour cream.

Serves 12

1. Chop chocolate into small pieces and melt completely in a double boiler or microwave.
2. In a large bowl, combine chocolate, lamb, mint, and spices. Mix thoroughly.
3. Divide the seasoned ground lamb into four patties.
4. Heat canola oil in a non-stick skillet over medium-high heat.
5. Add patties to the oil and cook thoroughly, approximately 5 minutes per side.
6. Lightly toast hamburger buns.
7. Place each patty onto the bottom half of a bun. Spread homemade ketchup (below) on top of the patty, to taste. Garnish with arugula and cover with the top of the bun.

Homemade Ketchup

If you have never tried homemade ketchup before, you are in for a treat!  You don’t need to make lamb burgers to try this ketchup.  Use it anytime/every time instead of the stuff in the bottle.

• 1 oz bittersweet chocolate
• 15 oz (1 can) tomato sauce
• 3 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked salt
• 1/2 tsp sumac

1. Combine all ingredients in a nonreactive medium saucepan.
2. Heat on medium-high until the mixture comes to a slow boil, stirring regularly.
3. Lower heat and simmer until reduced by half.
4. Remove from heat and cool to room temperature.
5. Store in the refrigerator until ready to use.

Read more: http://www.cupcakeproject.com/2010/12/lamb-burger-recipe-with-chocolate-and.html#ixzz1lP1zlqlQ