Peanut Butter Blossoms

Ingredients:
• 1/2 cup Shortening
• 1/2 cup Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Yield: 4 Dozen Cookies

One-Dish Lemon Chicken Bake

Ingredients (Serves 6)

1 pint	grape tomatoes
2	small zucchinis, sliced on a bias, 1/4-inch thick
1 cup	green and black olives, pitted
1/3 cup	lemon zest
3 tbsp	capers, rinsed
8-10	fresh thyme sprigs
1/4 cup	olive oil
6	boneless, skinless chicken breasts, tenders removed

Instructions

1. Preheat oven to 450 F. Toss all ingredients except chicken with oil, and place in a 9- x 13-inch baking dish. Place chicken on top, spooning some vegetables onto chicken. Season with salt and pepper.
2. Bake 15–18 minutes, tossing mixture and turning chicken once, until chicken is cooked through.

Grilled Flank Steak Sandwich

Ingredients (Serves 6 )

2 tbsp	each chopped fresh thyme, rosemary and parsley
2 cloves	garlic, minced
2 tbsp	balsamic vinegar
8 tbsp	olive oil
1	flank steak (about 2 lb)
1	shallot, finely chopped
½ cup	pitted, chopped green olives
8	campari tomatoes, roughly chopped
3 tbsp	capers, rinsed
12 slices	crusty bread, 3/4-inch thick
2 cups	arugula

Instructions

1. Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
2. In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
3. Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
4. Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.

Osso Bucco

Ingredients (Serves 6)

¼ cup	olive oil
3	carrots, roughly chopped
1	medium onion, roughly chopped
3	stalks celery
6	pieces of veal shank
2 cloves	garlic, peeled and crushed
½ bunch	chopped Italian parsley
8	fresh sage leaves
½ cup	white wine
1	28-oz can crushed tomatoes
2 tbsp	tomato paste
1 cup	instant polenta or 1 can white cannellini beans, drained

Instructions

In the A.M. Add all ingredients except polenta or beans to a slow cooker and switch on.

1. Pour olive oil into the bottom of a slow cooker. Add carrots, onion and celery.
2. Place veal shanks over vegetables. Scatter garlic, Italian parsley and sage leaves around veal.
3. Pour in white wine, crushed tomatoes and tomato paste. Season generously with salt and pepper. Set pot to low heat and cook for a minimum of 6 hours.

In the P.M. Just before serving, cook instant polenta or add 1 can drained white cannelloni beans to slow cooker to round out the meal.

Green Curry Shrimp

Ingredients (Serves 6)

1 tbsp	vegetable oil
18	jumbo shrimp, peeled and deveined
½ tbsp	minced garlic
¼ cup	green curry paste
1 ½ cups	vegetable stock
1	398-ml can coconut milk, shaken well
6 cups	small broccoli florets
1 ½ cups	frozen peas
	Thai basil, for garnish

Instructions

1. In a large, non-stick skillet, heat oil over medium-high. Add shrimp and garlic, and sauté until shrimp is pink, about 4 minutes. Transfer to a bowl and set aside.
2. Return skillet to heat, add curry paste, stock and coconut milk, and whisk to combine. Simmer until slightly thick, about 2 minutes.
3. Stir in broccoli and cook 2 minutes. Add shrimp and peas and heat through. Serve with steamed rice and garnish with basil.