Farro Sugar Pumpkin Risotto

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

To Roast Pumpkin cut in half and scoop out seeds, rub wih a small amount of olive oil and roast skin up on a foil lined baking sheet for 30 -40 minutes @ 350. Remove from oven and scoop out soft flesh of the pumpkin.

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Roasted D’Anjou Pears with Maple Yogurt & Hazlenuts

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 6

1. In a large Non Stick sauté pan heat the oil and add the cinnamon stick to begin to flavor the oil. Add the pears and allow to Continue Reading

Fabulous “Flab-you-less” Mushroom  Bisque

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8 – 10

In Cuisinart finely chop carrots, celery, onion, garlic and brown mushrooms. Heat olive oil in a medium stockpot. Combine the chopped mixture, thyme, oregano, chili flakes and sauté for 10 minutes. Allow this to sweat for 5 minutes, add 2 t. salt to draw out Continue Reading

Acorn Squash & Persimmon Crostada

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

In a large bowl combine first 8 ingredients and toss well to combined and coat with the olive oil. Spread this mixture out on a lined baking sheet and roast for 25 minutes at 375*. Once mixture has come out of the oven using a fork slightly mash the ingredients Continue Reading

Red Wine Braised Short Ribs

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

Preheat oven to 400 degrees.

Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.

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