Pumpkin-Cranberry Muffins

These autumn-inspired muffins are perfect for breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam.

Ingredients:
1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling

Preparation:
1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

Creamy Tomato soup

After having had our fill of summertime fresh tomato pastas, salsas, and tacos, we find ourselves dreaming of all the warm soups we love in Autumn.

Ingredients:
3 tablespoons olive oil
2 chopped red onions
2 carrots, unpeeled and chopped
3 cloves minced garlic
5 large tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream

Preparation: 
1.) Heat the olive oil in a large pot over medium-low heat.
2.) Add the onions and carrots and sauté for about 10 minutes, until very tender.
3.) Add the garlic and cook for 1 minute.
4.) Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
5.) Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
6.) Add the cream to the soup and strain, or better, process it through a food mill into a bowl, discarding the pulp.
7.) Reheat the soup over low heat just until hot and serve with thinly sliced basil leaves.

Drizzle with a grilled cheese, or garnish with yummy homemade toasted bread.

American Pasta salad

A great recipe for kid's lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.

Ingredients:
2 cups macaroni, cook and drain
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Preparation:
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3.) Pour the dressing over the salad and stir to combine.
4.) Season with salt and pepper to taste.

Strawberry and Peach Crumble

This is a recipe that hits close to home. As a child I used to eat many a crumble for pudding. Apple, Rhubarb, Gooseberries, Peach or Strawberries. Anything goes and it is so much fun to make the crumble with those little hands.

Ingredients:
Filling:
2 tablespoons fresh lemon juice (about 1/2 large lemon)
3 tablespoons all-purpose flour
1 pound medium strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar
Crumble:
2/3 cup all-purpose flour
2/3 cup oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup unsalted butter in 1/2-inch cubes

Preparations:
1.)  Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
For the filling:
2.) In a medium bowl, whisk together the lemon juice and all-purpose flour until smooth.
3.) Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated.
4.) Pour the fruit mixture into the prepared pan.
For the crumble:
5.) In a bowl combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt.
6.) Add the softened butter and mix by hand until texture becomes crumbly.
7.) Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.
8.) Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Swiss Onion Tart

This tart, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. It makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails.

Ingredients:
FOR THE CRUST:
1 1⁄2 cups flour
1⁄2 tsp. baking powder
1⁄4 tsp. kosher salt
8 tbsp. unsalted butter, chilled and cubed

FOR THE FILLING:
3 oz. speck or bacon, finely chopped
3 tbsp. unsalted butter
1 1⁄2 lbs. white onions (about 3), finely chopped
Kosher salt to taste
1⁄2 cup milk
1⁄2 cup heavy cream
3 eggs
3 oz. grated Gruyère or Swiss cheese
Freshly ground black pepper and freshly grated nutmeg

Preparation:
1. Make the crust: Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-size pieces form. Add 1⁄4 cup ice-cold water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.

2. Heat oven to 425°. Transfer dough to a floured work surface. Roll dough into a 13" circle; transfer to an 11" fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with dried beans. Bake until crust is set, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Let cool.

3. Meanwhile, make filling: Cook bacon in a 4-qt. saucepan over medium heat until crisp, 7–8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.

4. Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on a baking sheet. Place tart in oven and reduce heat to 400°. Bake until filling is golden brown and set, 45–50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.

Spinach Chicken Wrap

This is a easy-to-go wrap for kids' lunch or family picnic alike and can be whipped up in a moment.

Ingredients:
1 tablespoon reduced-fat mayonnaise
2 teaspoons honey
2 teaspoons dijon mustard
1 teaspoon milk
1/2 cup cubed chicken breast
1/4 cup celery
1/4 cup halved seedless grapes
1/8 cup chopped walnuts
1 whole wheat tortilla
baby spinach leaves

Preparation:
1.) Whisk together the mayo, mustard, honey, and milk.
2.) Stir in chicken, celery, grapes and walnuts.
3.) Lay some baby spinach leaves on the tortilla, layer with the chicken mixture, and wrap it up tightly.
4.) Cut your wrap in half, and you're good to go!

Raspberry and Prosecco Tiramisù

Discover an exotic twist to a traditional Italian dessert made with mascarpone, red fruits and ladyfinger biscuits, soaked in prosecco, a sparkling Italian white wine. An elegant and tasty summer dessert.

Ingredients: (6 persons)
50 gr caster sugar
3 egg yolks
125 gr Mascarpone
20 cl full liquid cream
200 gr fresh raspberries
30 gr caster sugar
20 cl water
12 Ladyfinger biscuits
15 cl Prosecco

Preparation:
For the cream:
1.) In a bowl, add the egg yolks to the sugar with a whisk, eventually adding the mascarpone with a spatula.
2.) Whip the cream and gently add it to the mascarpone cream.
3.) Pour the mixture into a piping bag fitted with a plain tip and refrigerate.

For the raspberry coulis:
4.) Mash the raspberries with a small mixer. Add the sugar and water and whisk briskly.
5.) Pass the juice through a sieve to separate the juice from the raspberry pulp.

For biscuits:
6.) Mix the prosecco and half the fresh raspberry juice.
7.) Place biscuits in a bowl and cover/soaking them with the juice.
8.) Prepare the Tiramisu in cocktail glasses: start with a layer of biscuits, then pour some raspberry pulp over it. Add a layer of cream. Continue filling the glasses and ending with a layer of cream.
9.) Let cool for 30 minutes.

To serve:
10.) Prune raspberries. Place one half in center of each glass, then drizzle with raspberry puree.

French Crème Fraîche Dip

Perfect for a déjeuner sur l'herbe. Combine some fresh herbes de Provence, (thyme, rosemary, marjoram and oregano) to enhances this lemony crème fraîche dip. Serve it with crudités and impress your family with a French touch to your picnic spread.

Ingredients:
1 (8-oz.) container crème fraîche
Finely grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
Vegetables, for serving

Preparation:
1.) Using your fingers, crush the herbs de Provence to a powder over a small bowl.
2.) Stir in the crème fraiche and lemon zest and juice, and then season with salt and pepper.
3.) Scrape dip into a serving bowl and refrigerate until ready to serve with vegetables.

Shrimp Pineapple Salad

Another elegant, delicious summer salad to serve your family or your friends. The fresher the ingredients the better the taste!

Ingredients:
(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper

(For the salad)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste

Preparation:
1. Preheat the oven to 400º F.
2. In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
3. While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
4. Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
5. Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.

Lettuce with Pistachios and Orange dressing

A three step salad to celebrate the summer through taste and colour. Refreshing, original and slightly French. They love to put crème fraiche in everything. ;)

Ingredients:
2 butter lettuce, cored; leaves torn into large pieces
1⁄2 cup shelled pistachios, lightly toasted and roughly chopped
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
1⁄2 cup creme fraiche
1⁄4 cup finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Preparation:
1.) Combine lettuce, pistachios, and orange segments in a bowl.
2.) Whisk reserved orange juice with creme fraiche, 3 tbsp. chives, salt, and pepper; pour over salad and toss to combine.
3.) Garnish with remaining chives.

Sicilian Fennel Salad

Here's a different kind of salad dish. In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. You can substitute with arugula if you can't find wild chicory.

Ingredients:
3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup black olives

Preparation:
1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
3.) Tear arugula into large pieces and arrange in the salad bowl.
4.) Slice fennel bulbs into long strips.
5.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Tuna tartare and Avocado

I love, love, love, tuna tartare. Here is yet another version of it... and so easy to prepare!

Ingredients:
2 (9-oz.) tuna steaks
2 tbsp. mirin
2 tbsp. soy sauce
2 avocados, peeled, pitted, and cut into cubes
2 tbsp. lime juice
2 tbsp. olive oil
salt and freshly ground black pepper, to taste

Preparation:
1.) Chill tuna in freezer for 25 minutes.
2.) Transfer tuna to cutting board and, using a very sharp knife, cut tuna into cubes.
3.) Combine with mirin and soy sauce; refrigerate until ready to use.
4.) Meanwhile, combine avocado, lime juice, olive oil, salt, and pepper.
5.) Divide reserved tuna and avocado mixtures between plates. Serve immediately.