Onion and Sage Tart

Something Very Tasty...

4 Large Spanish Onions (sliced)
Olive Oil
2 Teaspoons Sugar
Salt/Pepper
1 Tablespoon Ground Sage
8 Sage Leaves (thinly sliced)
2 Eggs
1/2 Cup Heavy Cream
2 Puff Pastry Sheets (defrosted)

Preheat oven to 350 degrees

Coat the bottom on a large pan with olive oil
Add the onions and cook on high heat for 1 minute
Reduce heat to medium
Add sugar and season with salt/pepper
Add ground sage and fresh sage
Cook until onions are tender about 15-20 minutes
Stir frequently
Remove onions from heat
In a bowl whisk eggs and cream
Add cooled onions and mix
Place pastry puff sheets on non stick cookie sheets
Prick with a fork
Evenly spread onion mixture onto pastry sheets
Bake for 20-30 minutes or until the bottom is golden brown
Remove from oven and cool before slicing into 2 inch squares

Sweet Potato Fries

A Healthier Version...

5 Sweet Potatoes (peeled and sliced into 1/4 inch long slices)
Vegetable Oil
Salt/Pepper
Garlic Powder

Preheat oven to 450 degrees
Line a cookie sheet with parchment paper
In a large bowl toss sweet potatoes with vegetable oil, salt/pepper and garlic powder
Place potatoes on cookie sheet in a single layer
Bake 10 minutes
Turn once and bake 10 additional minutes or until golden brown
Remove from oven
Sprinkle with salt
Cool for 5-10 minutes before serving

Roasted Mushroom Soup

Great For Any Cold Day...

1 package Shiitake Mushrooms (stems removed and roughly chopped)
1 package Cremini Mushrooms (roughly chopped)
4 Tablespoons Olive Oil
Salt/Pepper
3 Shallots (minced)
3/4 Cup White Wine
24 oz. Low Sodium Chicken Broth
2 Cups Water
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice

Preheat oven to 400 degrees
Toss mushrooms with olive oil and place on a roasting pan
Season with salt/pepper
Roast in oven for 20 minutes
After 20 minutes remove pan from oven
Add shallots and stir to combine with mushrooms
Roast for 10 minutes
After 10 minutes remove mushroom and shallots from oven
Strain mixture and reserve liquid
Set mixture aside
In a large pot add reserved liquid, wine, chicken broth and water
Bring to a boil then simmer for 20 minutes
In the meantime take 3/4 cup of reserved mushrooms and puree in blender
After 20 minute simmer add puree to soup
Stir in cream and lemon juice
Re-Season with salt/pepper (to taste)
Serve warm with croutons

Cheery Cranberry Salad Dressing

Refreshing and Light...

1 Cup Cranberry Sauce
2 Tablespoons White Vinegar
1 Tablespoon Sugar
1/2 Cup Olive Oil
Craisins
Goat Cheese (crumbled)
1 Head Romain Lettuce (chopped)
Salt/Pepper

In a blender add cranberry sauce, vinegar and sugar
Blend for a few seconds on high
Reduce blender speed
Gently remove cap (not the lid) from the blender top
Slowly stream in olive oil
Blend again for a few seconds

Season lettuce with salt/pepper
Add desired amount of dressing to salad
Toss with craisins and goat cheese

Coffee Marinated London Broil

Excellent Marinade...

1 lb. London Broil
1 Cup Strong Coffee
1/2 Cup Brown Sugar
1/2 Cup Cider Vinegar
1/2 Small Onion (chopped)
3 Cloves Garlic (minced)
1 Tablespoon Olive Oil
1 Teaspoon Dry Mustard
Pepper

In a medium size bowl whisk all of the ingredients together
Place london broil in zip lock bag
Add marinade to london broil
Refrigerate for 1 hour
After 1 hour remove london broil from refrigerator
Allow it to come to room temperature
Remove steak from zip lock bag and place on grill
Grill to desired doneness
Allow meat to rest and slice on a bias