Abundant Pantry

Prep time:about 15 minutes l Serves:4

INGREDIENTS

• 1 1/2 pounds fresh strawberries, rinsed and sliced
• 2 1/2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

1. In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes.
2. In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve. Enjoy!

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Prep time:about 15 minutes l Serves:4

INGREDIENTS

• 3/4 cup orange juice
• 1/4 cup white wine or white grape juice
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 1/2 cups cubed cantaloupe
• 1 cup halved green grapes
• 1 cup halved fresh strawberries
• fresh mint

DIRECTIONS

1. In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. Cover and refrigerate for 2-3 hours, stirring occasionally. Garish with mint if desired.

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Prep time:about 15 minutes l Serves:8

INGREDIENTS

• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) can cherry pie filling
• 1 (15 ounce) can pineapple chunks, drained
• 1 1/2 cups miniature marshmallows
• 1/4 cup chopped pecans (optional)

DIRECTIONS

1. In a large bowl, fold together the condensed milk and whipped topping.
2. Add the pie filling, pineapple, marshmallows and pecans (if desired). Mix well and refrigerate until chilled.

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Prep time:about 2 minutes l Cook time:about 8 minutes l Serves:4

INGREDIENTS

• 1 tablespoon sea salt
• 4 (6 ounce) lobster tails
• 1/2 cup butter, melted

DIRECTIONS

1. Fill a large pot with about 1 inch of water and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don’t peek! Serve with melted butter.

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Prep time:about 20 minutes l Cook time:about 35 minutes l Serves:4

INGREDIENTS

• 8 manicotti shells
• 1 1/2 cups ricotta cheese
• 1 (6 ounce) can lump crabmeat
• 2 tablespoons minced fresh parsley
• 1 tablespoon grated onion
• 1 (16 ounce) jar Alfredo pasta sauce
• 1 teaspoon white sugar
• 1/2 cup chicken broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried thyme

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
3. In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11×7 inch baking dish.
4. In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
5. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

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Prep time:about 20 minutes l Cook time:about 1 hour and 30 minutes l Serves:8

INGREDIENTS

• 2 tablespoons olive oil, divided
• 8 boneless chicken thighs, with skin
• 1 (6 ounce) can tomato paste
• 1/4 cup water
• 8 cloves garlic, halved
• salt and pepper to taste
• 4 medium potatoes, sliced
• 4 tomatoes, sliced
• 1 large onion, sliced
• 1 cup fresh mushrooms, sliced
• 8 pepperoncini peppers (optional)

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Trickle 1 tablespoon olive oil in the bottom of a roasting pan. Arrange chicken thighs in the pan. Mix the tomato paste and water, and spread over the chicken. Place garlic clove halves in the pan. Season chicken with salt and pepper. Arrange potatoes, tomatoes, onion, mushrooms, and pepperoncini over the chicken. Sprinkle with remaining tablespoon olive oil.
3. Bake 1 1/2 hours in the preheated oven, until vegetables are tender and chicken juices run clear. Periodically pour a little water into the pan if it starts to get dry.

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Prep time:about 20 minutes l Serves:4

INGREDIENTS

• 4 ripe tomatoes, diced
• 2 Hass avocados, diced
• 1 clove garlic, minced
• 3 tablespoons chopped red onion
• 6 sprigs cilantro, chopped
• 2 tablespoons fresh lime juice
• salt and ground black pepper to taste
• 1 lime, sliced into thin rounds

DIRECTIONS

Combine the tomatoes, avocados, garlic, onion, and cilantro in a large bowl. Sprinkle with lime juice, and season with salt and pepper. Garnish salad with thin lime slices.

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Prep time:about 15 minutes l Serves:6

INGREDIENTS

• 2 cups plain yogurt
• 1/4 cup sour cream
• 1 tablespoon dried dill weed
• 1 tablespoon dried mint
• 1/2 cucumber, peeled, seeded, and diced
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 3 whole walnuts
• 6 raisins for decorating

DIRECTIONS

Whisk together the yogurt, sour cream, dill, and mint in a bowl until evenly blended. Stir in the cucumber, chopped walnuts, and 1/2 cup of raisins. Pour into a serving dish and garnish with the whole walnuts and remaining raisins.

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Prep time:about 20 minutes l Cook time:15 l Serves:6

INGREDIENTS

• 1/3 cup tahini
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/4 cup water
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• 6 cups vegetable oil for frying
• 1 head cauliflower, cut into florets

DIRECTIONS

1. Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.

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Prep time:about 15 minutes l Cook time:about 1 hour and 15 minutes l Serves:25

INGREDIENTS

• 8 ounces bittersweet chocolate, chopped
• 25 pitted Medjool dates
• 25 pecan halves
• 2 tablespoons sweetened shredded coconut (optional)

DIRECTIONS

1. Place the chocolate in a glass or plastic bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. Stir until smooth.
2. Line a baking sheet with aluminum foil. Stuff each date with a pecan half and place onto the baking sheet. Drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. Place into freezer, and freeze for 1 hour before serving.

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