"Recipes from the Chef's Kitchen"

Ingredients:
1)  4-6 large Shrimp (#10) - cleaned and peeled
      with tail left on.
2)  3 oz. Tomato Chipotle Pesto (see recipe below)
3)  4 oz. cooked Fettucini or Angel Hair Pasta

Preparation:
1)  Saute shrimp in the sauce over high heat until
      shrimp are pink.
2)  Add pasta, toss and cook 1 minute.

Ingredients for the Tomato Chipotle Pesto:
1)  8 oz. L'Esprit Julienne dried Tomatoes in oil
2)  1 cup Fresh Cilantro
3)  2 tbs. Chipotle in adobo

Preparation for the Tomato Chipotle Pesto:
1)  Combine all three ingredients in a food processor
      until ground into a slightly chunky paste.
2)  If using L'Esprit dried tomatoes, no oil, add 2-3 oz.
      of good olive oil for texture.

Ingredients:
1)  5 cups Chicken, cooked and cubed
2)  1 cup Celery, sliced
3)  1 cup Sprig Onions, chopped
4)  1/2 lb. L'Esprit dried Cherries
5)  1/2 cup fresh Mint, leaves only, chopped
6)  2 heads curly leaf Lettuce, washed and drained
7)  1/2 cup sliced Almonds

Ingredients for Raspberry Vinaigrette:
1)  1 cup Walnut or Sunflower Oil
2)  1/2 cup Raspberry Vinegar
3)  2 tbs. Dijon Mustard
4)  Salt and freshly ground Pepper to taste

Preparation:
1)  Toss chicken cubes, celery, onions, dried cherries
      and mint leaves together.
2)  Pour raspberry vinaigrette over salad.
3)  Serve on top of leaf letture and garnish with
      almonds.

Ingredients:
1)  3 cups Mixed Winter Greens - Kale, Collards,
      Mustard, Spinach
2)  2 tsp. Olive Oil - use flavorful oil from L'Esprit
3)  1/2 cup Red Onion, sliced
4)  1/4 cup L'Esprit Julienned Dried Tomatoes
5)  2 tsp. Honey
6)  2 tsp. White Wine Vinegar
7)  To taste...Cayenne Pepper

Preparation:
1)  Remove stems from the mixed greens, then
      shred to 1/2" strips, wash and drain slightly.
2)  Saute onion in oil until tender.
3)  Add greens and tomatoes, cover and cook 5
      minutes, until wilted.
4)  Uncover, add seasonings and cook until liquid
      evaporate.
5)  Serve over spaghetti, bulgar or couscous as an
      entree, or plate as a side with or under grilled
      meats.

Ingredients:
1)   1 two lb. wheel of French Brie
2)   2 cups fresh Basil
3)   4 cloves Garlic
4)   1/2 cup Pine Nuts, toasted
5)   1 1/2 cups Olive Oil, good quality
6)   1 1/2 cups grated Parmesan or Romano cheese
7)   1/4 tsp. Salt
8)   Freshly ground Pepper
9)   4 oz. L-Esprit minced dried Tomatoes, drained
10) Fresh Basil Sprigs for garnish

Preparation...
1)   Make sure the Brie is refrigerated and firm.
2)   To make pesto, puree basil, garlic and pine nuts.
3)   Add olive oil slowly, then add parmesan and
       process until smooth.
4)   Season to taste with salt and pepper.
5)   Slice brie in half horizontally and spread a thin
       layer of pesto on the bottom half of the brie.
6)   Reserve the rest of the pesto for future use.
7)   Spread a layer of drained L'Esprit minced dried
       tomatoes on top of the pesto layer and 1/4 cup
       pine nuts. Replace the top half of the brie.
8)   Decorate top with 1/4 cup remaining pine nuts,
       sprigs of basil and some dried tomatoes.
9)   Prepare a day ahead for flavors to mellow.
10) Let stand at room temperature before serving.
11) It is a delicious spread on crackers or french
       bread.

Serving tip...
The torte is most beautifully presented cut into 4 pie
wedges.  This shows off the colorful layers of pesto
and tomatoes.  (You don't have to prepare and entire
wheel and Brie.  You can make one wedge if desired.)

Ingredients for 1 Loaf:
1)   2 cups all purpose Flour
2)   1 1/2 tsp. Baking Powder
3)   1 tsp. Baking Soda
4)   1/2 tsp. Salt
5)   1 cup Sugar
6)   1 Egg, beaten
7)   3/4 cup Orange Juice
8)   2 tbs. Orange Rind
9)   2 tbs. Melted Butter or Margarine
10) 1 cup L'Esprit dried Cranberries soaked in
       2 tbs. Water
11) 1 cup Walnuts, chopped

Preparation:
1)   Combine flour, baking powder, soda, salt and
       sugar in a mixing bowl...then set aside.
2)   Soak cranberries for 15 minutes.
3)   Mix beaten egg with orange juice, rind, butter
       and water from cranberries.
4)   Fold flour mixture into egg mixture until blended.
5)   Gently fold in cranberries and walnuts.
6)   Spoon into buttered loaf pan.
7)   Bake at 325 degrees f. for one hour.
8)   Test center, cook on rack for 15 minutes before
       removing from pan.

Ingredients:
1)  4 oz. L'Esprit dried cranberries
2)  1 cup powdered Sugar
3)  1/2 cup unsalted butter, softened
4)  1 tbs. fresh Lemon Juice

Preparation:
1)  Puree cranberries and sugar...then add butter and
      lemon juice...process until smooth.
2)  Roll into log in wax paper.
3)  Delicious on grilled chicken, sausage, muffins,
      toast and nut breads.

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