Foccacia Bread

Basic Dough:
1 1/2 cups warm water (110 to 115 degrees)
1 tablespoon sugar
1/4 ounce (1 package) yeast
3 1 /4 cups all-purpose flour (you may need more to achieve the smooth elasticity)
2 teaspoon salt
Topping:
2 tablespoons olive oil
2 tablespoons chopped basil
2 Shallots
1/4 cup (2 ounces) grated Parmesan cheese

Directions
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours.

Preheat the oven to 375 degrees.

Punch down the dough, and remove it from the bowl onto a lightly oiled, 9 x 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil, cheese, and shallot. Bake & enjoy!

Fusilli with Pecorino Romano and Black Pepper

Ingredients
Kosher salt
1 pound fusilli pasta
1/4 cup olive oil
2 cloves garlic, lightly crushed
5 cups baby spinach leaves (5 ounces)
Freshly ground pepper
1 1/2 cups grated Pecorino Romano cheese (6 ounces)
1 cup mascarpone cheese (8 ounces), at room temperature

Directions
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.

Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.

In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated.

Season with salt.

Transfer the pasta to a large bowl and serve.

Goat Cheese, Texmati Brown & Wild Rice Rolls

Probably the BEST vegetarian dish I have ever made... thanks to Giada De Laurentiis! I have a few variations that make this a little less expensive, and a little more healthy...heyhey!

Ingredients
Butter, for greasing the baking dish
6 large Swiss chard leaves (about 1 1/4 pounds)
Salt

Filling:
2 cups cooked Royal Blend Whole Grain with Texmati Brown & Wild rice
1 packed cup baby arugula leaves, chopped
1/2 cup goat cheese, at room temperature (4 ounces)
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
One 26-ounce jar marinara or tomato-basil sauce
1/2 cup shaved Parmesan (2 ounces)
2 tablespoons olive oil

Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

For the filling: In a medium bowl, mix together the rice, arugula, goat cheese, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.

Spoon 1/3 cup of the filling (one ice cream scoop) onto the end of each chard leaf and roll up.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

Salmon with Dill

Wowza! This is a great recipe to entertain family and friends, or enjoy a romantic dinner for two... I was sceptical about the mayo, but it really creates a nice crust and flavor throughout the salmon!

Ingredients
3/4 pound salmon fillets (cut into two pieces)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons mayo

Directions
Preheat oven to 400 degrees F (200 degrees C).
Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Lightly coat the fish with an even/thin layer of mayo. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork!