• ½ cup chocolate –hazelnut spread (aka Nutella)
• ¼ cup crème fraiche*
• 1 ½ tsp hazelnut liqueur (aka Frangelico) or brandy
• ½ cup heavy cream

In a medium bowl, use an electric beater to mix the chocolate-hazelnut spread with the crème fraiche and liqueur. Beat until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture – until all the streaks disappear. Spoon into small bowls and refrigerate 20 minutes.

*Trader Joe’s has a good product.

(for 6)

When fresh, juicy ruby-red tomatoes are out of reach – my reach is for sun-dried tomatoes. Their concentrated goodness makes them a culinary “go-to” anytime of the year – but they are especially wonderful in winter’s chill. Love this easy, make-ahead spread – fabulous slathered on a crostini or as a spread on a sandwich. Check out the line of Bella Sun Luci Sun-Dried Tomatoes from Mooney Farms – a valley product – bursting with goodness and flavor.

• 1/3 cup sun-dried tomatoes, oil packed, well-drained
• ¼ cup Kalamata olives, pitted
• 1 tbs capers, drained and rinsed
• 1 tbs Italian parsley
• 1 clove garlic
• ¼ tsp chile pepper flakes (or to taste)
• ¼ tsp oregano, preferably fresh
• 5 tbs extra-virgin olive oil (divided use)
• Kosher salt to taste
• ¼ cup fresh ricotta
• Baguette, cut on vertical

Preheat oven to 350.

In food processor, combine tomatoes through oregano. Add 1 tbs EVOO. Process. When smooth add 2 tbs of EVOO and ricotta. Process until smooth.

Lay slices of baguette on baking sheet, brush with remaining olive oil and sprinkle lightly with salt. Bake 8-10 minutes until toasted.

Serve on crostini. Keeps well.

salad for 6

Healthy spinach is the key ingredient in this delicious salad. Spinach may help protect you from inflammatory problems, stress-related problems, bone and cardio-vascular problems. Almonds give an additional boost of calcium and Vitamin E.

• 8 tbs olive oil (divided use)
• 3 tbs sugar
• 3 tbs unseasoned rice vinegar
• 3 tbs low-sodium soy sauce
• Kosher salt and freshly ground pepper to taste
• 1 3 oz package Asian noodle soup mix, coarsely broken
• ½ cup slivered almonds
• 2 tbs sesame seeds
• 10 oz spinach, washed
• 1 bunch green onions, chopped

Whisk 6 tbs oil with sugar, vinegar and soy sauce to blend. Season to taste with salt and pepper.
Heat remaining 2 tbs of oil in large skillet. Add noodles (discard flavoring packet). Stir until noodles are a light toasty brown, about 3 minutes. Add nuts and stir until they are a light toasty brown, another 3 minutes. Finally, add sesame seeds and toss for another minute or two. Pour contents into a large salad bowl and let cool. Add spinach and green onions to the salad bowl. Toss with enough dressing to coat.

For a main course, add some grilled chicken. Or for color add chopped raw red pepper or small slices of oranges.

BUY LOCAL, BUY FRESH

• 1 ¼ cups Cabernet Sauvignon (divided use)
• 1 ½ tsp cornstarch
• 6 tbs granulated sugar
• ¼ vanilla bean – halved lengthwise
• 1 tbs unsalted butter
• 2 pints fresh strawberries, hulled, halved
• 1 tsp freshly ground black pepper (or more!!)
• Wonderful vanilla ice cream

Whisk ¼ cup of the wine and the cornstarch in a small bowl.  Set aside. Combine remaining wine, sugar and vanilla bean in a medium saucepan and bring to boil. Turn heat to low, whisk in cornstarch mixture and return to a gentle boil. When sauce has thickened remove from heat and set aside. Melt butter in medium skillet and sauté strawberries for about one minute.  Remove vanilla bean and add sauce to strawberries. Add pepper as desired. Heat to a boil to let flavors "marry." Serve warm over vanilla ice cream.

• 3 lg red bell peppers
• 3 tbs Italian parsley, chopped
• 3 tbs capers, rinsed and drained
• 1 ½ tbs garlic
• 2 tbs EVOO
• 2 tsp balsamic vinegar

Turn broiler to high. Place whole peppers on a cookie sheet and slip under broiler. Char peppers – turning them as they blacken (about 5-7 minutes). Remove from oven and put into plastic or paper bag. Close tightly and set aside for 15-20 minutes. Peppers will steam and loosen skin. Gently peel charred skin off. Halve pepper and clean out seeds. Do not rinse. Chop pepper into small pieces. Chop parsley. Finely chop garlic. Combine peppers, capers, parsley and garlic. Add EVOO and balsamic vinegar. Season to taste and let rest. Even better if you can make a day ahead.  Serve at room temperature.