Wishing You a Happy Holiday Season & Prosperous 2014!

Wishing You a Happy Holiday Season & Prosperous 2014!

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May this year be filled with great food, good friends & wonderful memories! Please enjoy a year full of delicious, seasonal recipes contributed by Chef and Culinary Educator, Beth Vlasich Pav December 2013 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 PEARL HARBOR DAY 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 CHRISTMAS DAY KWANZAA 29 30 31 1 BOXING DAY CANADA 2 3 4 NEW YEAR S EVE continues on back WINTER BEGINS

Beth Vlasich Pav continued Beth has been whipping up recipes, teaching people how to cook and writing about and styling food for almost 20 years. She has had a life-long love affair with all things culinary and is now sharing recipes and stories on her lifestyle and food blog www.cookingbydesign.com. When not in the kitchen, you can find her in Austin, Texas teaching Jazzercise classes, paddle boarding on the lake, or just sitting by the pool with a cool glass of rosé, her husband Mike and dog Jaques. Enjoy!

Lemon Garlic Sautéed Shrimp 1 lb medium shrimp, shelled (leaving tail on), butterflied, and de-veined 2 tsp kosher salt 1 tsp fresh ground pepper 2 tsp extra virgin olive oil 2 Tbsp garlic, minced 1 Tbsp of lemon zest, finely minced Juice of 1 2 a lemon 1 C fresh Italian parsley leaves, for garnish January 2014 Sun Mon Tue Wed Thu Fri Sat 29 30 31 1 2 3 4 NEW YEAR S DAY 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 M.L. KING JR DAY 26 27 28 29 30 31 1 CHINESE NEW YEAR continues on back

Lemon Garlic Sautéed Shrimp continued Generously season shrimp with salt and pepper. Set aside. Drizzle olive oil in a large sauté pan. Bring heat up and simmer. Once olive oil sizzles add garlic and sauté for 15 seconds until the garlic is coated with olive oil and you begin to smell it. Add shrimp and sauté until just pink. Add lemon zest and juice. Cook for a few more seconds or until shrimp is cooked through (shrimp is cooked through when it becomes opaque through the center). Season with a bit more salt and pepper if necessary. Can be served immediately, at room temperature or cold. Yields 4-6 portions as an appetizer or salad accompaniment.

Lemon Curd Heart Tarts 6 oz unsweetened butter 1lb granulated sugar Juice of 3 large lemons Zest of 3 large lemons 5 large eggs (yolk & white) 1 roll packaged pie pastry dough Special Tools: Double Boiler, 4-5 heart - shaped ramekins February 2014 Sun Mon Tue Wed Thu Fri Sat 26 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 LINCOLN S BIRTHDAY VALENTINE S DAY 16 17 18 19 20 21 22 PRESIDENT S DAY 23 WASHINGTON S BIRTHDAY 24 25 26 27 28 1 GROUNDHOG DAY continues on back

Lemon Curd Heart Tarts continued In a medium bowl beat eggs until frothy. Over medium heat melt butter in the double boiler. To melted butter add sugar, lemon juice and lemon zest. Stir gently and wipe down sides of double boiler until sugar has dissolved completely. Once sugar is dissolved, take 1/2 cup of the lemon sugar syrup and gently drizzle it into the center of the eggs, whisking briskly. Then take egg/lemon mixture and whisk it vigorously back into the lemon sugar syrup. Continue to whisk the mixture until it coats the back of a wooden spoon or up to 30 minutes. When done, strain lemon curd through a fine mesh sieve into a medium size bowl. Let cool. Meanwhile, roll out pie pastry dough, place 3 heart ramekins on top. With a small knife, cut around the ramekins then take the dough and gently press into the bottom and up the sides of each ramekin. Slice off extra dough. Roll extra dough into a ball, roll out and repeat process with final ramekin. Place ramekins on a cookie sheet and follow packaged directions for baking. Once cool, you can either take tart shell out of ramekins or leave them in. Place 2 Tbsp of lemon curd in each tart shell. Add a garnish of your choice like whipped cream or zest. Yields 4 5 heart tarts. Lemon Curd yields 2-3 cups.

March 2014 Sun Mon Tue Wed Thu Fri Sat 23 24 25 26 27 28 1 2 3 4 5 6 7 8 9 10 11 ASH WEDNESDAY 12 13 14 15 TIME BEGINS 16 17 18 19 20 21 22 ST. PATRICK S DAY SPRING BEGINS 23 24 25 26 27 28 29 30 31 1 2 3 4 5 DAYLIGHT SAVINGS Shamrock Brownies with Mint Chocolate Chips 3 boxes of your favorite brownie mix 6 large eggs, beaten 1C vegetable oil + 2 tsp 3/4 C water 1-2 tsp mint extract 1 bag of mint chocolate chips 2 bunches of fresh mint (leaves for garnish) Special equipment: Half sheet pan, extra-large bowl, 3 shamrock cookie cutter, skewer continues on back

Shamrock Brownies with Mint Chocolate Chips cont. Preheat oven to 325º Grease half sheet pan with 2 tsp vegetable oil. Mix brownie mix, eggs, vegetable oil, water and mint extract together in an extra-large bowl until just incorporated. Add mint chocolate chips and stir until evenly distributed throughout the brownie batter. Pour batter into greased sheet pan, spread evenly and pop into oven, middle shelf - center. Bake 20 minutes, turn sheet pan gently, bake another 20 minutes. Check for doneness by inserting a skewer into the center of the brownie. If it comes out clean the brownie is done. If it is still wet, bake for 10 minutes and check again. Repeat this process until the skewer comes out clean. When done, remove from oven and let cool. Once cool, use cookie cutter to cut out the shamrock shape. Garnish with mint leaves and serve on a large platter. Yields up to 28 3 Shamrock Brownies (with lots of brownie bites left over to use for ice-cream, brownie pops or snacking).

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Sugar Snap Peas with Basil 8 C water 1/4 to 1/2 C kosher salt 1 lb sugar snap peas, stemmed 1 Tbsp extra virgin olive oil 1/4 C fresh basil, julienned Sprinkling of salt and pepper April 2014 continues on back Sun Mon Tue Wed Thu Fri Sat 30 31 1 2 3 4 5 APRIL FOOL S DAY 6 7 8 9 10 11 12 13 14 15 16 17 18 19 PALM SUNDAY PASSOVER GOOD FRIDAY 20 21 22 23 24 25 26 EASTER EARTH DAY ADMINISTRATIVE 27 28 29 PROFESSIONALS DAY 30 1 2 3

Sugar Snap Peas with Basil continued Pour water into a large stock pot. Bring to a boil over high heat. Add 1/4 C salt and let it dissolve. Add sugar snaps and bring heat down to a simmer. Cook for 3 minutes. Pull one sugar snap out to test. If it has a slight crunch it s done. Scoop peas out with a colander and pour into the well of another colander that has been outfitted into a bowl of iced water. Swish peas around in cold water until cool. This will stop the cooking process. Pull colander (w/peas) out of the cold water. Over the bowl, gently shake off excess water and place peas on towel to dry. This process is a technique called blanching. Pat excess water off the peas. Place peas on a platter, drizzle with olive oil, sprinkle with julienned basil, salt and pepper. This is a perfect side dish for ham, beef tenderloin or a roast chicken. Yields 6 side servings.

Pimento Cheese Tea Sandwich 4 C sharp cheddar cheese, shredded 3 Tbsp minced pimento, drained 1 Tbsp fresh dill fronds, roughly chopped 2 1 2 Tbsp chive, minced 1 2 C mayonnaise 1/2 tsp-scant, cayenne powder 1 2 tsp kosher salt 1 4 tsp fresh ground pepper May 2014 Sun Mon Tue Wed Thu Fri Sat 27 28 29 30 1 2 3 4 5 6 7 8 9 10 CINCO DE MAYO 11 12 13 14 15 16 17 MOTHER S DAY 18 19 20 21 22 23 24 VICTORIA DAY 25 (CANADA) 26 27 28 29 30 31 MEMORIAL DAY continues on back ARMED FORCES DAY

Pimento Cheese Tea Sandwich continued Place cheese, pimento, dill and chive in a medium bowl. Set aside. In another bowl, mix thoroughly 1/2 C mayonnaise, cayenne, salt and pepper. Add mayonnaise mixture to bowl with other ingredients. Mix all ingredients until incorporated. Place in a tightly sealed container and store in refrigerator. Refrigerate for up to one week. Yields up to 5 cups. For the sandwich 2 pieces of your favorite bread 1tsp mayonnaise 1 2 C pimento cheese Place 2 pieces of bread next to each other on a cutting board. Spread half of the mayonnaise on one slice and the rest on the other slice. On one slice of bread dole out all pimento cheese and spread edge to edge. Place second piece of bread on top and align both pieces of bread. Evenly slice off each side of crust. Discard crusts. Slice crustless sandwich in half then each half into triangles. Place on a platter and serve immediately. Yields 1 whole sandwich, 2 halves or 4 quarters.

Rosemary Herbed Stove Grilled Flank Steak with a Roasted Red Pepper Sauce Steak: 1/3 C fresh minced rosemary 1/4 C of kosher salt 1 Tbsp cracked black pepper 1-1 1/2 lb flank steak Roasted Red Pepper Sauce: 4 red bell peppers, roasted & seeded Salt and pepper to taste Special Tools: Grill Pan continues on back June 2014 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 FLAG DAY 15 16 17 18 19 20 21 FATHER S DAY 22 23 24 25 26 27 28 29 30 1 2 3 4 5 SUMMER BEGINS

Rosemary Herbed Stove Grilled Flank Steak with a Roasted Red Pepper Sauce continued Mix first 3 ingredients in a bowl. Generously sprinkle then rub this mixture on all sides of each steak. For medium rare: Place seasoned steak in a grill pan that has been heated over high heat. After 3 minutes turn the heat down to medium. Cook for up to 2 more minutes. Turn steak over to the other side and repeat the process. When the steak is done, remove from grill pan and let rest for up to 10 minutes. Slice thinly against the grain. Serve with Roasted Red Pepper sauce. Yields 4 6oz servings. Roasted Red Pepper Sauce Place roasted red peppers into a blender. Blend until ingredients are incorporated. When blended thoroughly, pour into a sieve and strain into a bowl. Place pureed pepper back into blender and add 1/8 C extra virgin olive oil. Blend to incorporate so that mixture is smooth. Add salt and pepper to taste. Serve with flank steak. Yields 1 C roasted red pepper sauce.

Tomato, Feta and Basil Salad 1/2 medium size tomato, sliced 1/8 Feta cheese, sliced 1/8 Leaves of fresh basil Sprinkle of salt and pepper Drizzle of good quality extra virgin olive oil July 2014 continues on back Sun Mon Tue Wed Thu Fri Sat 29 30 1 2 3 4 5 CANADA DAY INDEPENDENCE DAY 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 2

Tomato, Feta and Basil Salad continued On a small salad plate, arrange slices of tomato and feta so that they overlap. In between tomato and feta slices place a leaf of basil. Sprinkle with salt and pepper. Drizzle with extra virgin olive oil. Yields 1 serving. Repeat process for multiple servings.

Watermelon Mocktail 2 C watermelon juice Juice of 1 medium lime 1/2-1 C sparkling water continues on back August 2014 Sun Mon Tue Wed Thu Fri Sat 27 28 29 30 31 1 2 3 4 5 6 7 8 9 CIVIC HOLIDAY (CANADA) 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 2 3 4 5 6

Watermelon Mocktail continued Combine watermelon juice, lime juice and sparkling water in a small pitcher. Stir to incorporate. Chill. Pour into 4 4-ounce cocktail glasses. Garnish with a small piece of watermelon. Yields 4 4-ounce servings. Watermelon Juice 6 C watermelon, roughly chopped Place watermelon in a blender. Puree watermelon until liquefied. Pour watermelon juice through a fine mesh sieve (or strainer). Let sit for up to 2 hours in refrigerator. Skim foam off top of watermelon juice. Chill. Can be kept for up to 3 days refrigerated, 1 month frozen. Yields 2 C watermelon juice.

I hope you have enjoyed using this handy calendar for 2014. If you would like to receive a 2015 calendar for next year, please call or mail me this order form. I'll be more than happy to send you a 2015 calendar. PLEASE SEND ME A NEW CALENDAR! Name Address City State Zip Phone # Fax # Email Please use my contact information from my attached business card to submit this order form.

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Roasted Broccoli 4 C broccoli florets, w/ 1-2 stem 1 4-1/2 C extra virgin olive oil 3 tsp kosher salt 1 1/2 tsp of freshly ground pepper September 2014 Sun Mon Tue Wed Thu Fri Sat 31 1 2 3 4 5 6 LABOR DAY 7 8 9 10 11 12 13 PATRIOT DAY 14 15 16 17 18 19 20 21 22 23 24 25 26 27 AUTUMN BEGINS 28 29 30 1 2 3 4 GRANDPARENTS DAY continues on back

Roasted Broccoli continued Preheat oven 350 Rinse, clean and gently dry the broccoli. In a large bowl, toss broccoli with 1/4 C of olive oil. If broccoli seems dry, drizzle a little more until florets are moist. Sprinkle salt and pepper over the florets. Mix thoroughly. Evenly distribute broccoli florets on a baking sheet. Pop into oven, middle shelf - center. Roast florets for 30 to 45 minutes or until vegetables are soft and caramelized. Take out of oven and cool. Arrange florets on a plate and serve. Broccoli can be stored refrigerated for up to 3 days. Yields 4 servings.

Slow Cook Pork Tacos - Asian Style 6 lbs pork butt (some bone in is OK) 3 tsp fresh ground pepper 2 tsp kosher salt 7 medium cloves garlic, peeled & smashed 4 bay leaves, dried 3 pieces star anise, whole 5 pieces peeled fresh ginger, quarter sized 2-4 stalks lemongrass, cut into 1 pieces 1/2 large onion, roughly chopped 1 tsp dark sesame oil 2 Tbsp mirin or white wine 3 Tbsp soy sauce 1 C water continues on back October 2014 Sun Mon Tue Wed Thu Fri Sat 28 29 30 1 2 3 4 YOM KIPPUR 5 6 7 8 9 10 11 12 13 14 15 16 17 18 COLUMBUS DAY BOSS DAY 19 20 21 22 23 24 25 26 27 28 29 30 31 1 HALLOWEEN

Slow Cook Pork Tacos-Asian Style continued Rub pepper and salt all over the pork butt. Place into slow cooker. Add next 5 ingredients. Arrange them around and on top of pork. Pour in all liquid ingredients. Seal crock tightly with lid. Turn on high for 2 hours. After 2 hours turn down to low for another 3 1/2 hours for a total of 5 1/2 hours or until the meat breaks away from itself with a fork. Let the meat cool, drain the liquid and reserve. Shred pork with a fork. Use the reserved liquid to moisten. Your shredded pork is now ready for tacos. How to make a taco: Warm a flour or corn tortilla. Add the shredded pork horizontally; edge to edge. Layer extra ingredients of your choice on top of pork; one by one. Suggestions: cilantro, Asian slaw, sliced green onion and sesame seeds. Yields 6-8 C shredded pork.

No Cook Cranberry Sauce 1 bag fresh cranberries, rinsed and gently patted dry 1 small to medium seedless orange, cut into 6 pieces, skin on 1 Tbsp sugar + more if necessary November 2014 Sun Mon Tue Wed Thu Fri Sat 26 27 28 29 30 31 1 2 3 4 5 6 7 8 ELECTION DAY TIME ENDS 9 10 11 12 13 14 15 VETERANS DAY 16 17 18 19 20 21 22 23 24 25 26 27 28 29 THANKSGIVING 30 1 2 3 4 5 6 DAYLIGHT SAVINGS continues on back

No Cook Cranberry Sauce continued Place cranberries and orange pieces into a food processor. Begin processing until all ingredients come together to form a pureed relish type consistency (see picture). Taste. If the mixture is too bitter add sugar a little at a time (processing in-between and scraping down sides of processor) until the level of sweetness is perfect for you. This may take more than a tablespoon. The sweeter the orange the less sugar you will need. Use a spatula to remove cranberry sauce from processor. Place into sealable container. It will last up to 1 week. Yields up to 10 small servings.

Not Your Mom s Green Bean Casserole 2 tsp extra virgin olive oil 4 very thin slices prosciutto, julienned 1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienned 2 lbs fresh green beans, blanched 1-2 Tbsp pure maple syrup Salt and pepper to taste 1/4 C pecans, roughly chopped & toasted December 2014 Sun Mon Tue Wed Thu Fri Sat 30 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 CHRISTMAS KWANZAA 28 29 30 31 1 BOXING DAY CANADA 2 3 PEARL HARBOR DAY WINTER BEGINS NEW YEAR S EVE continues on back

Not Your Mom s Green Bean Casserole continued Place a large sauté pan over medium high heat. Add olive oil and prosciutto and sauté until soft but not crisp. Remove prosciutto from pan and place on paper towel to drain. Add peppers and sauté until just barely soft. Add the beans and prosciutto to the peppers and sauté until heated through, season with salt and pepper to taste. Drizzle maple syrup to taste. Toss all ingredients together. Place on serving plate and garnish with toasted pecans. Yields up to 8 side servings.