Crusty White Bread

Ingredients:
1/4 cup milk
3 tablespoons sugar
1 teaspoons salt
2 tablespoons butter or 2 tablespoons margarine
1 (1/4 ounce) package of dry active yeast
3/4 cups warm water (105F to 115F)
2.5 cups all-purpose flour
2 teaspoons cornmeal

Directions:
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 loaf pan, sprinkle with cornmeal to create a crusty loaf topping. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 400 degrees F for 30 minutes. Remove from pan immediately and cool on wire rack.

Chicken and Arugula Pesto Pita Pockets

Ingredients
2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
8 cherry tomatoes, quartered
1 cup arugula

Directions
Preheat the oven to 300 degrees F.
Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Arugula Pesto
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Cheese Fondue

Ingredients
1/2 pound Swiss cheese, shredded
1/2 pound Gruyere cheese shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
Assorted dippers

Directions
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually in a figure "8" pattern encourages a smooth fondue. Once smooth, stir in cherry brandy.

Arrange an assortment of bite-sized dipping foods like chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples, broccoli, cauliflower, red peppers, cucumbers, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Balsamic-Glazed Salmon

Ingredients
Glaze:
3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Salmon:
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Vegetables:
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), thawed

Directions
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

Pico de Gallo

Ingredients

3-4 large tomatoes seeded and diced
1 white onion

1 green jalapeno, diced with half of the seeds

3 garlic cloves, minced

Juice of 1/2 lime

4 tablespoons cilantro

Salt and pepper to taste

Directions
Combine all ingredients in food processor and pulse to mix.