Duo of Bruschettas
Serves: 4 for appetizers
Prep time: 5 minutes
Cook time: 15 minutes
Bruschetta
1 large loaf French bread
2 cloves garlic, minced
1/4 c. olive oil
Preheat oven to 450°F. Slice bread into small slices — no more than a 1/2 inch thick. Place on two baking sheets. In small bowl, combine garlic and olive oil. Place in microwave 30 seconds to meld flavors. Brush garlic and olive oil mixture onto top of each bread slice. Heat in oven 6 to 8 minutes, or until bread begins to brown and toast. Meanwhile make toppings.
Toasty Tomato, Mozzarella and Olive Topping
15 cherry tomatoes, quartered
3/4 c. fresh mozzarella, cut into small cubes
3 Tbsp. chopped fresh basil
3/4 c. diced pitted black or pitted kalamata olives
1 1/2Tbsp. olive oil
Salt and pepper to taste
Combine and mix all ingredients in bowl and set aside. Top half of bread slices (one sheet pan) with mixture and return to 450°F oven about 4 minutes or until cheese begins to melt. Serve warm or at room temperature.
Spinach, Pine Nuts and Raisins Topping
2 Tbsp. olive oil
3 Tbsp. pine nuts
1/4 c. raisins
1 6-ounce package baby spinach leaves, stems removed
1/3 c. grated provolone cheese
In large skillet, heat olive oil over medium heat. Toss in pine nuts and toast about 3 minutes. Add raisins and spinach leaves; cook until spinach leaves wilt, about 4 minutes. Top half of bread slices (one sheet pan) with spinach mixture. Sprinkle with cheese. Heat in 450°F oven about 4 minutes or until cheese begins to melt.

Warm Griddle Salad With Chicken and Apples
Makes: 4
Prep time: 10 minutes
Cook time: 15 minutes
3 Tbsp. olive oil, divided
2 Tbsp. soy sauce
2 Tbsp. red wine vinegar
1tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 pound raw chicken breast tenders
1 granny smith apple, cored and cut into small wedges
1 c. sliced onion
2 heads romaine lettuce
Olive oil for grilling lettuce
1/2 c. grated sharp provolone cheese (optional)
Dressing
3 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. Balsamic vinegar
Salt and pepper to taste
In large bowl or plastic bag make marinade for chicken by combining 2 Tbsp. olive oil, soy sauce, red wine vinegar, Italian seasoning, salt and pepper. Add chicken tenders and marinate in refrigerator at least 1/2 hour up to overnight. In separate bowl, toss apple wedges and onion slices with 1 Tbsp. olive oil.
Heat griddle on stovetop on medium. Remove chicken from marinade and dispose of remaining marinade.
Grill apples and onions at one end of griddle and chicken at other. To prevent apples from burning, flip often and cook until golden brown and tender; about 5 minutes.
Grill chicken about 4 minutes on each side or until chicken is tender and cooked all the way through. Cut into 1-inch pieces. Place chicken, apples and onions in large bowl. Mix and blend dressing ingredients in small bowl. or use your favorite store-bought dressing. Cut romaine heads in half lengthwise and cut off about 1 inch of green leafy end. Salt and pepper lettuce; then drizzle with olive oil. With the lengthwise cut side down, grill on griddle until starts to brown and wilt, about 3 minutes.
Serve by placing 1/2 head of romaine lettuce on each plate and topping with chicken, apples, and onions. Drizzle with dressing. Top with grated cheese if desired and serve warm.

Three-Tiered Chocolate Cake With Fresh Berries
Serves: 12
Prep time: 1 hour and 15 minutes
Bake time: 25 to 35 minutes
Cooling and setting: 2 to 3 hours
2 c. sugar
1 3/4 c. cake flour
2 Tbsp. cornstarch
1 tsp. baking soda
3/4 tsp. salt
2/3 c. cocoa powder
1 c. coffee, cooled to room temperature
1/2 c. plain yogurt
4 egg whites
14 Tbsp. butter, melted
2/3 c. strawberry preserves
Ganache
8 ounces semi-sweet chocolate chips
3/4 c. heavy cream
1 Tbsp. liqueur (like Kirsch or Grand Marnier)
Topping
1/2 pint raspberries
1/2 pint blueberries or blackberries
1 pint strawberries, tops removed and quartered
Preheat oven to 350°F. Cut 3 pieces parchment paper to fit bottom of 3 8-inch cake pans. Grease each pan and add parchment rounds.
Combine sugar, cake flour, cornstarch, baking soda and salt in large bowl. In separate bowl, combine cocoa powder and coffee. Add yogurt and combine well. In another bowl, with hand mixer, whip egg whites into soft peaks. With same hand mixer, mix melted butter into dry mixture and then add cocoa mixture until batter is smooth. Fold in egg whites. Pour batter evenly into prepared 8-inch cake pans. Bake 25 to 35 minutes or until toothpick inserted in middle of each cake comes out clean. Remove cakes from oven and place on cooling rack 10 minutes. Remove cake from cake pans and place on cooling rack allowing them to continue cooling additional 15 minutes.
Meanwhile, heat strawberry preserves in microwave 30 seconds. Place first cake layer on small cooling rack on baking sheet lined with wax paper or foil to catch ganache drippings. Spread 1/3 c. strawberry preserves over first layer of cake, and then top with another cake layer and spread remaining preserves over it. Top with remaining cake layer.
For ganache, place chocolate chips in bowl. Heat cream and pour over chocolate chips. Add liqueur and allow to melt, about 2 minutes. Stir until all chocolate has melted and mixture is smooth. Allow to sit about 10 minutes before liberally pouring over cake and allowing to run down sides. Allow ganache topped cake to sit several hours or at least 1/2 hour in refrigerator. Carefully transfer completed cake to serving plate using 2 spatulas.
Top with fruit when ready to serve.