Ruby grapefruit lime granita - 6 serving (Dessert)

Ingredients

3 cups pink or ruby red grapefruit juice
1 cup boiling water
1/2 cup superfine sugar
1 tablespoon grated lime zest
2 tablespoons Campari
Fresh mint leaves

Instruction

1. Whisk grapefruit juice, water sugar, and lime zest in large bowl until sugar dissolves. Pour mixture into 9 x 13 inches baking dish. Cover and freeze until partially frozen, about 2 hours. Remove from freezer and stir with fork, breaking up ice crystals. Cover pan again and return to freezer. Continue to freeze, stirring mixture with fork for 30 minutes, until completely icy about 3 hours longer.

2. Scoop granita loosely into airtight container and store in freezer up to 1 month. To serve, scoop into glasses. Drizzle each serving with 1 teaspoon Campari and garnish with mint leaves

Steamed mussels with oven frites - 4 serving (Dinner)

Ingredients

3 baking potatoes (about 1/2 pound each), each cut lengthwise 12 wedges

3 teaspoons olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

1 small onion, chopped

3 garlic cloves, minced

2 teaspoons curry powder

2 large tomatoes, chopped

1/2 cup dry white wine

2 pounds mussels, scrubbed and debearded

3/4 cup light coconut milk

1/4 cup chopped fresh cilantro

Lime wedges

Instruction

1. Preheat oven to 425 degree Fahrenheit. Spray large rimmed baking pan with nonstick spray

2. Place potatoes in baking pan; drizzle with 2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and pepper and toss to coat. Arrange in single layer on pan with cut sides down. Bake until browned on bottom, 25 minutes. Turn potatoes onto opposite cut side and bake until browned, 15 minutes longer

3. Meanwhile, heat remaining 1 teaspoon oil in large deep nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, 30 second Add tomatoes, wine, and remaining 1/4 teaspoon salt.

4. Increase heat to medium high; bring to boil. Add mussels. Cook, covered, until mussels open, about 4 minutes. Discard any mussels that do not open. With slotted spoon, divide mussels among 4 bowls. Add coconut milk to skillet; simmer 1 minutes. Stir in cilantro. Ladle sauce evenly over mussels. Serve with potatoes and lime wedges.  

Double chocolate chiffon cake - 16 serving (Dessert)

Ingredient

3 ounces bittersweet chocolate, chopped
1/2 cup Dutch process cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups granulated sugar
4 large eggs, separated
1/3 cup canola oil
3 large egg whites
1/2 teaspoon cream of tartar
1 tablespoon confectioners's sugar

Instruction

1. Preheat oven to 325 degree Fahrenheit. Combine chocolate and cocoa in medium bowl; pour in boiling water and let it sits for 5 minutes. Whisk until chocolate is melted and smooth then let the chocolate cools down.

2. Whisk together flour, baking powder, salt, and 1 cup of granulated sugar in a large bowl. Add egg yolks and oil to cooled cocoa mixture and whisk until blended. Stir cocoa mixture into flour mixture.

3. Combine the 7 egg whites and cream of tartar in another large bowl. Beat with electric mixer on medium-high speed until soft peaks form. With mixer on high speed, very gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form.

4. Stir one-fourth of egg white-mixture into chocolate batter. Pour batter over whites remaining bowl and gently fold together with rubber spatula, folding just until no white streaks remain Pour batter into ungreased 10-inch tube pan with removable bottom; level top. Bake until cake spring back when pressed lightly, about 1 hour 5 minutes. Let cake cool upside down by fitting tube over neck of wine bottle or by resting pan on 4 upturned glasses.

5. Run a long thin knife around inside and outside edges of pan; remove cake. Dust with confectioners' sugar just before serving. Cut into 16 slices.

Three mushroom barley soup - 6 servings (Breakfast)

Ingredients

4 teaspoons olive oil

2 carrots, chopped

1 onion, chopped

1/2 teaspoon dried thyme

1/2 pound white button mushrooms, sliced

1/2 pound shiitake mushrooms, stems discarded, caps sliced

1/2 pound oyster mushrooms, sliced

3 garlic cloves, minced

6 cups reduced-sodium chicken broth

1/2 cup quick-cooking barley

1/4 teaspoon salt

1/4 teaspoon black pepper

Instruction

1. Heat oil in Dutch oven over medium-high heat. Add carrots, onion, and thyme; cook, stirring occasionally, until vegetables begin to soften, 2-3 minutes. Stir in bottom, shiitake, and oyster mushrooms and garlic; cook, stirring occasionally, until mushrooms are lightly browned, about 15 minutes

2. Add broth and bring to boil. Reduce heat to medium, cover, and simmer 15 minutes. Stir in barley, salt, and pepper; continue to cook, covered, until barley is tender, 18-20 minutes

Meatball sandwiches with sun-dried tomato sauce - 4 serving (Lunch)

Ingredient

1 cup sun-dried tomatoes (not oil-packed)
1 cup fat-free marinara sauce
2/3 cup low-sodium chicken broth
1 pound ground skinless turkey breast
1/3 up plain dried bread crumbs
1/3 cup grated Parmesan cheese
1 large egg white
1/4 teaspoon black pepper
1/2 cup chopped fresh basil
4 (2-ounce) whole wheat hero rolls, toasted
1/2 cup shredded part-skim mozzarella cheese

Instruction

1. Combine sun-dried tomatoes and enough boiling water to cover in medium bowl. Let stand until softened, about 10 minutes; drain

2. Put sun-dried tomatoes, marinara sauce, and broth in blender and puree

3. Stir together turkey, bread crumbs, Parmesan, egg white, and pepper in large bowl; shape into 20 meatballs

4. Spray large nonstick skillet with nonstick spray and set over medium heat. Add meatballs and cook, turning occasionally, until browned, about 4 minutes. Add sun-dried tomato mixture and bring to boil. Reduce heat and simmer, covered, until meatballs are cooked through, 8-10 minutes. Stir in basil

5. Fill rolls evenly with meatballs and sauce; sprinkle evenly with mozzarella.