Mozzarella bites

The inspiration:
http://www.returntosundaysupper.com/2013/02/super-simple-fresh-mozzarella-and-basil-bites-recipe.html

I used twice the basil, and obviously strawberry jam instead of tomato sauce.  

I'm planning on experimenting more with this recipe, so I'll do a full post when I can report back.

Rhubarb and Fresh Dill Pasta

Ingredients

• 2 cups, uncooked Pasta

Sauce

• 10 1/2 ounces rhubarb stalks
• 1/4 cup dry white wine
• 3 tablespoons coconut cream (heavy cream if you want dairy)
• 1 large shallot, thinly sliced
• Fine sea salt
• 5 tablespoons unsalted butter
• 3 tablespoons pine nuts, roughly chopped
• 3 tablespoons golden raisins, soaked in warm water 10 minutes, then drained
• 1/3 cup finely chopped fresh dill

FOR SAUCE: Cut each rhubarb stalk crosswise into 3 pieces, then thinly slice lengthwise. In a wide heavy pot or Dutch oven, combine wine, cream, shallot and  1/4 teaspoon salt; bring to a simmer over medium-high heat; cook, stirring occasionally, 1 minute. Add rhubarb and continue cooking, stirring occasionally, 5 minutes more. Remove from heat and set aside. 

In a medium skillet, combine butter, pine nuts and raisins; cook over medium heat until butter is melted and flavors begin to meld, about 2 minutes. Stir in dill; cook 1 minute more. Remove from heat. 

Cook pasta in the boiling water until tender, about. Reserving 1/4 cup pasta cooking liquid, drain pasta. Transfer pasta to a large serving bowl; add pasta cooking liquid, pine nut mixture, rhubarb mixture and generous pinch salt. Toss to combine. Adjust seasoning. Serve immediately. 

- orginal receipe (aka, make your own pasta): http://lacucinaitalianamagazine.com/recipe/tagliatelle-with-rhubarb-and-fresh-dill#sthash.MpBhH8gw.dpuf

Rhubarb and Goat Cheese Pizza

Pizza Dough (Your favorite recipe or store bought)

1/2 lb rhubarb, cut into 1/4-inch slices
1/2 cup cranberry juice
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 tsp ginger

4 oz goat cheese 
1 Tbsp Aleppo Chili Flakes

Basil


Preheat oven to 500.

Cook rhubarb, cranberry juice, brown sugar, balsamic vinegar and ginger.  Bring to a boil and cook until it thickens enough for you to drag a spoon across the bottom of the pan and leave a clean streak.  

Mix goat cheese and Aleppo chili together.  

Roll out pizza dough.  Spread rhubarb sauce out to the edge, leaving a clean 1/2 inch or so.  Crumble goat cheese mixture over rhubarb sauce.  

Bake for 10 and top with torn or sliced basil.

Roasted Beet and Leek Galette

Pie Crust (either your favorite recipe or store bought)

5-6 Medium Beets 
2 Leeks
4-6 oz Soft Goat Cheese

Egg white
1-2 tbsp water

Salt 
Pepper
Olive Oil





Thinly slice the beets, toss with olive oil and salt, lay out on a cookie sheet, and roast for 20 minutes at 500 degrees.  Then turn the oven down to 375.

Thinly slice leeks and sauté in olive oil with salt and pepper on medium heat for about 10 minutes.

Mix cooked leeks with the goat cheese.  

Put goat cheese mixture on the pie crust, spreading it out to about 2" from the crust edge.  Layer roasted beets over the goat cheese.   

Fold the pie crust up over the filling, pleating the edge every inch or two to accommodate the extra dough.  Make an egg wash with the water, brush the crust.  

Bake at 375 for 35 minutes, let cool for 10 and enjoy!