makes 16-18 puffs

for the pate choux (puffs)
1 cup water
1 stick unsalted butter
1 cup flour
pinch salt
4 large eggs

for the filling:
2 medium orange or red sweet peppers, seeded and diced
1 medium parsnip, peeled and diced
kernels from two ears of uncooked sweet corn
1 tomato, seeded and diced
1 medium potato, peeled and chopped
1/2 fresh serrano chili, seeded and diced
1 tablespoon olive oil
1/4 teaspoon salt
1 tablespoon grated Parmesan cheese
1/4 teaspoon of Five Spice Powder

For the puffs:
Place water and butter in medium saucepan and place over medium high heat. Bring to boil. Butter should be completely melted.

Remove pan from stove. Add flour all at once. Beat with a wooden spoon until the flour and water have combined and the dough is shiny and elastic.

Return to heat and stir dough until less shiny and a small film appears at the bottom of the pan. Remove from heat and place dough in bowl of stand mixer.

Using the lowest speed, add salt and one egg and mix until egg is completely incorporated. Add remaining three eggs in the same manner. Let dough cool five minutes.
Place dough in pastry bag with round tip and squeeze on to parchment-lined baking sheet into golf ball-sized mounds. Press tips down to prevent burning. Bake in 425 degree oven for 10 minutes. Reduce heat to 350 degrees and bake an additional 18 to 24 minutes, depending on oven and size of puffs. Let cool completely.

For the filling:
Place vegetables (except potatoes) on parchment-lined baking sheet. Stir and combine olive oil and salt and drizzle over vegetables.

Place vegetables in 425 oven and bake until softened, about 10 to 12 minutes.

Meanwhile, place potatoes in enough salted water to cover. Bring to boil and cook until just tender (and easily pierced with the tip of a knife). Drain completely.

When vegetables are cool, place in the bowl of a food processor and process until thickly pureed. Remove from processor and place in bowl.

Without cleaning processor, place potatoes and parmesan in bowl and process until pureed. Add potato mixture to vegetable mixture and add spice powder. Stir to combine well.

Cut hole in tops of puffs. Spoon in mixture.

1 medium head cabbage, coarsely chopped
1 large bell pepper, yellow red or orange, finely chopped
2 medium carrots, peeled, finely chopped or grated
1/2 hot pepper, jalapeño, etc., seeded and finely minced
3/4 cup sweet asian chili sauce
1 tablespoon Sriracha
1/4 cup soy sauce

Mix cabbage, carrot, pepper and hot pepper in a large bowl.

In a separate bowl, mix together remaining ingredients. Toss with slaw and serve.


4 medium sized cucumbers
10 medium-sized tomatoes
2 large onions
2 medium-sized green peppers
3 teaspoons garlic, chopped
14 oz. French bread, trimmed and crumbled
3 cups cold water
6 tablespoons red wine vinegar
6 teaspoons salt
1/3 cup olive oil
5 teaspoons tomato puree

Peel and coarsely chop cucumber, tomatoes and onion. Seed pepper, remove pith and coarsely chop.

Put cucumbers, tomatoes, onion, green pepper, garlic and bread into a bowl and mix thoroughly. Stir in water, vinegar and salt. Puree in batches in blender.

Pour puree into bowl and whisk in olive oil and tomato puree. Serve with small croutons, finely chopped onion, cucumbers and green pepper.


For the chicken:
1 whole Gerber boneless skinless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the salsa:
1/2 large musk melon, peeled, seeded and diced
3 small or 2 medium fresh peached, pitted and diced
1 tablespoon minced fresh cilantro
1 jalapeno pepper, white ribs removed, seeded and minced
2 ears Ohio sweet corn, shucked, rubbed with olive oil and grilled on all sides, about 2-3 minutes total

Rub chicken liberally with spice rub. Grill over high heat until done, about 6 or 7 minutes on each side. Slice thinly on the bias.

Cut kernels from corn cobs. Place in bowl with remaining salsa ingredients. Stir to mix. Add salt to taste.

Serves 4 - 6

2 lbs. very ripe tomatoes
2 tablespoons olive oil
kosher salt and freshly ground pepper
2 slices white bread, crusts removed
1 lbs. (two sheets) puff pastry
2 tablespoon capers (or) 4 oz. small black olives
6 oregano or rosemary sprigs

Preheat oven to 425 degrees. Place baking sheet in refrigerator to chill.

Process bread into fine crumbs. Mix with leaves from two oregano (or rosemary) sprigs. Stem tomatoes, put in pot of boiling water for 10-15 seconds, remove and plunge into cold water. Peel and coarsely chop.

Put olive oil in large sauce pan over high heat. Add tomatoes and salt and pepper to taste and saute for 7-8 minutes. Add bread crumb mixture and set aside

Using tart ring or plate as templates, cut pastry into six-inch disks and place them on a chilled baking sheet. Prick disks all over with fork, leaving half inch border un-pricked all around. Bake pastry for 10 minutes.

Remove pastry from oven, spread with layer of tomato mixture and sprinkle with capers or olives. Season to taste with salt and pepper if needed. Return to oven and bake for another 8 minutes. Garnish with sprig of oregano (or rosemary) and serve immediately.


2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, sliced thin
4 cups water
3 cups fresh corn kernels
1 bay leaf
1 whole star anise
1 teaspoon salt
1/4 cup heavy cream

Asian Beet & Cucumber Relish
1 1/2 beets, peeled and diced
5 cucumbers, peeled, diced and seeded
1/4 cup Little Rosie’s Filipino Salad Dressing
1 bunch cilantro, chopped

Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 2 minutes or until translucent. Add water, corn, bay leaf, star anise and salt. Bring to a boil. Reduce heat to low; simmer 25 minutes. Add heavy cream; simmer 5 minutes. Remove bay leaf and star anise.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Refrigerate until ready to serve.

For the relish, toss together beets, cucumbers, cilantro and dressing.

Break Hills Own Crab Cake or Salmon Cake into bite-size pieces. Gently place in soup with a teaspoon of the relish to garnish.

1 lb. fresh young parsnips, peeled and diced
1 lb. fresh young yellow squash, peeled and diced
1 small red onion, peeled and diced
2 tablespoons unsalted butter
1/3 cup heavy cream
2 1/2 cups vegetable stock (or chicken stock)
3/4 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon freshly grated nutmeg

for the crème fraîche:
3/4 crème fraîche
1/2 teaspoon curry powder
chopped chives, for garnish

In soup pot, melt butter over medium heat. Add onion. Cook until just softened; do not brown. Add parsnips and squash. Cook until just starting to soften. Add stock. Bring to boil. Reduce heat to low and simmer, covered, until vegetables are very soft, 20 to 25 minutes. Let cool, slightly.

Using strainer or slotted spoon, remove vegetables to blender. Add stock from the pot to just cover and puree until smooth. Add cream, salt, pepper and nutmeg and blend well. Add additional stock to reach desired consistency. Chill until cold.

Mix curry powder and creme fraiche. Serve soup in bowl with a generous dollop of crème fraîche. Sprinkle with fresh chives.