Lamb And Goat Cheese Stuffed Eggplant

Ingredients ~
1 large eggplant, about 1-3/4 lb
Olive oil
Kosher salt
3 tablespoons olive oil, divided
1/2 lb fresh ground lamb
1/2 teaspoon salt
1/2 cup onion, diced
4 cloves garlic, minced
4 or 5 plum tomatoes, seeded and chopped
1/4 cup crumbled goat cheese
2 tablespoons fresh mint, finely chopped
1 tablespoon toasted pine nuts
Salt and freshly ground black pepper to taste

Paprika-Crusted Scallops With Roasted Red Pepper Coulis

For the coulis ~
1 medium red bell pepper, roasted, skin removed (jarred is okay)
1/4 of a small clove garlic, minced (about 1/8 teaspoon)
1 teaspoon extra-virgin olive oil
2 teaspoons sherry (or red wine) vinegar
Salt and freshly ground black pepper to taste
For the scallops ~
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
1 lb dry sea scallops
1 tablespoon butter
1 tablespoon extra-virgin olive oil

Veal Burgers With Tomato, Onion And Basil Sauce

For the burgers ~
1 lb ground veal
3 tablespoons dry bread crumbs
1 tablespoon heavy cream
1 tablespoon chiffonade of fresh basil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 slices mozzarella cheese
4 Kaiser rolls
For the sauce ~
2 tablespoons butter
1/4 cup sweet onion, chopped
3/4 cup fresh tomatoes, seeded and chopped
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chiffonade of fresh basil

Hungarian-Style Summer Squash With Dill

Ingredients ~
3 medium zucchini, about 1-1/2 lbs
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Fettuccine With Smoked Salmon, Leeks And Dill

Ingredients ~
6 ounces fettuccine
2 tablespoons butter
1 medium leek, sliced
1/3 cup dry white wine
1/3 cup heavy cream
1/4 lb smoked salmon, sliced into strips
1/3 cup frozen peas, defrosted
1-1/2 tablespoons fresh dill, chopped
Salt and freshly ground black pepper to taste

Columbia Restaurant's 1905 Salad

For the salad ~
6 cups romaine or iceberg lettuce (or a combination)
2 ripe tomatoes, cored and cut into eighths
1/2 cup Swiss cheese, cut into 1/4-inch cubes
3/4 cup ham, cut into 1/4-inch cubes
1/4 cup pitted green olives, chopped
For the dressing ~
2 cloves garlic, finely chopped
1/2 teaspoon oregano
1 teaspoon Worcestershire sauce
2 tablespoons white wine vinegar
2 teaspoons lemon juice
1/3 cup extra-virgin olive oil
Salt and pepper to taste
2 tablespoons freshly grated Parmesan cheese

Chocolate Cherry Almond Oatmeal Cookies

Ingredients ~
3/4 cup canola oil
1-1/3 cups light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs, lightly beaten
1-3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups quick cooking oats
3/4 cup milk chocolate chips
1/2 cup dried cherries, chopped
1/4 cup toasted sliced almonds, chopped

Lamb Ragu Over Ricotta Gnocchi

For the gnocchi ~
1 lb ricotta cheese
3 eggs, well beaten
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1-1/2 teaspoons salt
1-1/4 to 1-1/2 cups all-purpose flour

For the ragu ~
3 tablespoons extra-virgin olive oil, divided
1 medium Vidalia onion, sliced
2 cloves garlic, minced
1 lb ground lamb
1 14-ounce can diced tomatoes
1/2 cup Pinot Noir or other red wine
1/4 cup water
1/2 teaspoon salt
2 tablespoons finely chopped parsley

Midnight Moon is part of their Cypress Grove Creamline. This firm goat milk cheese is aged for one year or longer.

It's firm, dense and smooth with a nutty flavor and sweet caramel notes. The wheel is finished in black wax.

$20 for 16 oz. from Cypress Grove Chevre

The Gritty Dozen features four Original Pub Styles, three 21 IPAs, three Best Browns and three bottles of one of their Seasonal Ales. Gritty McDuff's seasonal selections include Christmas Ale, Scottish Ale, Halloween Ale and Vacationland Summer Ale.

The Gritty Dozen is a fantastic variety pack that gives beer drinkers a great assortment of flavors and styles.

Available where better beers are sold ~ Locator

Leaving behind her original work as a statistician, she followed her passion for food to Paris, where she studied at Le Cordon Bleu. Graduating first in her class in 2002, Julia earned the Grande Diplôme de Cuisine and de Pâtisserie.

Bleu Bohème is one of his newest celebrated neighborhood restaurants - a French bohemian restaurant and bar featuring his native French food and an innovative and alluring atmosphere.