Posted June 27th, 2007 | Past Emails

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Posted June 27th, 2007 | Recipes

Ingredients: (serves 1)

  • 1 filet of salmon
  • 3-4 fresh shrimp, pealed
  • 2 slices of Brie cheese (1/2-inch thick, enough to cover the salmon)
  • ½ clove of garlic, finely minced
  • 1 teaspoon of butter
  • 2 tablespoons of honey
  • 1 tablespoon of fresh lemon juice
  • Salt and pepper

Instructions:

Preheat oven to 375 degrees. Season salmon and shrimp with salt and pepper. In nonstick pan, melt butter over medium heat and sauté garlic. Cook salmon in garlic butter for 2 minutes on each side. Set aside in a baking dish. Remove skin from salmon and discard. Deglaze pan by adding honey and lemon juice. Immediately add the shrimp and cook for about 1 minute. Pour liquid over the salmon and place the shrimp on top of salmon. Cover the salmon and shrimp with the slices of Brie cheese. Put in oven for 10 minutes, or until the Brie begins to melt. Remove and serve with wild rice pilaf and vegetable medley of your choice.

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Posted June 24th, 2007 | Audio

Click Here to hear the audio from John Baptist Voice.

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Posted June 20th, 2007 | Past Emails

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Posted June 19th, 2007 | Recipes

Ingredients: Ribollita Soup: Serves 4-6

  • ¼ cup of extra virgin olive oil
  • 1 medium sized onion, chopped
  • 1 carrot, chopped
  • 5 ounces of pancetta, chopped finely (or substitute a salty bacon)
  • 1 garlic clove, finely minced
  • 1 teaspoon of salt and freshly ground pepper
  • 1 tablespoon of tomato paste
  • 15-ounce can of petite cut diced tomatoes (with jalapenos for extra kick)
  • 5 ounces of fresh baby spinach
  • 15-ounce can of cannelloni beans, rinsed and drained
  • 1 tablespoon each of dry thyme, oregano, and basil
  • ½ teaspoon of dry marjoram
  • 3 sprigs of fresh rosemary
  • 3 cups of chicken stock
  • 1 bay leaf
  • 4-inch piece of Parmesan Rind

Instructions:

Heat olive oil in large pot over medium heat. Add chopped onion, carrot, pancetta, salt, and pepper, and sauté until onion becomes translucent. Add garlic and continue to sauté until pancetta begins to crisp. Add tomato paste; stir until dissolved. Add tomatoes and stir to deglaze pan. Add fresh spinach until wilted, and then add beans, dry herbs, stock, whole bay leaf, rosemary sprigs, and Parmesan rind. Bring the soup to boil and reduce heat and simmer for 30-40 minutes, stirring gently from time to time. Remove bay leaf, rosemary stalk, and Parmesan rind. Top off with a crusty piece of bread and enjoy a festive meal on a cool summer night.

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Posted June 17th, 2007 | Audio

Click Here to hear the audio from Father’s Day.

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