Stuffed Poblano Pepper

Serving Size: 1

Pre-heat oven to 400 degrees

1 large Poblano Pepper

1/2 cup orzo

1/2 red habanero pepper

2 baby mushrooms

1 small red potato

1 clove garlic

few sprigs cilantro

salt and pepper to taste

In a small pot add 1.5 quarts of water and a teaspoon of salt and bring to a boil. Add the orzo and let cook fro about 8 minutes. Drain and put aside. Take the potato and chop it into 1/4 inch cubes and add to a small mixing bowl. Take the garlic cloves and chop it until it is finely chopped. Place the garlic in a small piece of foil with olive oil into the oven at 400 degrees for about 10-15 minutes. Meanwhile, take the cilantro, habanero pepper, and mushrooms and chop them into small pieces. When garlic is done place on a cutting board and add a sprinkle of salt, with a fork mash pieces until a paste is formed and add to the mixing bowl with all the other ingredients. Drizzle with a little olive oil and add salt and pepper to taste. Take the bell pepper and carve the stem out of the top using a small knife. take a spoon and scrap out all the white membrane on the inside. Add the orzo to the vegetables in the mixing bowl and combine. Spoon the mixture into the poblano pepper. Place the top back on the poblano pepper and place in the oven for 30 minutes at 400 degrees. Eat, Enjoy, and INDULGE!

Spinach Salad with Asian Style Dressing

Spinach Salad with Asian Style Dressing

1 package fresh spinach

1 carrot

5 slices of wheat french bread

1 tablespoon olive oil

1 teaspoon red wine vinegar

1/4 teaspoon basil

1/4 teaspoon garlic powder

1 lemon

2 tablespoons of hoisin sauce

1 tablespoon teriyaki sauce

1/4 teaspoon ground ginger

Salt and Pepper to taste

In a small bowel mix the hoisin sauce, teriyaki sauce, ground ginger and the juice of one lemon. Set this aside. Peel the carrot and julianne and add to a large salad bowl along with the package of spinach. Place this in the refrigerator. Take the french bread and cut it into cubes. In a skillet douse with olive oil and salt and pepper to taste along with basil and garlic powder. cook on high for about 5 minutes tossing frequently. Lightly drizzle the croutons with red wine vinegar and place in an oven preheated to 350 degrees. Cook until golden brown. once the croutons are done and cooled combine them with the salad and dressing and lightly toss everything together. Eat, Enjoy, INDULGE.

Red Wine Linguini

1/2 cup dry red wine

4 vine ripened tomatoes

1/2 white onion

4 cloves garlic

4 fresh leaves of basil

1/2 teaspoon crushed red pepper flakes

1 sprig of Tarragon

pinch of salt

black pepper to taste

1 bag linguini pasta

In a food processor or blender place the one cup of red wine, the tomatoes quartered, half the onion, the peeled cloves of garlic, basil, red pepper flakes, tarragon, salt, and black pepper. Blend until there are no more large chunks. Place the sauce into a sauce pan and cook on low temperature for about 15 minutes or until boiling. Meanwhile in a large 5 quart pot put 3 quarts of water and add a pinch of salt. Place on medium-high heat until it reaches a strong boil. Add the pasta and cook until done. Drain the water from the pasta and then add the sauce to the pasta and stir. Serve. Eat, Enjoy, and INDULGE.