A tender, delicate crepe with a delicious blend of coconut, ginger, mangoes and bananas.

Ingredients

• 1 cup rice flour
• 3 tablespoons superfine sugar
• 1/8 teaspoon salt
• 1 egg
• 2 1/2 cups coconut milk
• 2 tablespoons flaked and sweetened coconut
• 1 teaspoon vegetable oil
• 1/4 cup butter
• 1/4 cup brown_sugar
• 1 (2.5-ounce) box crystallized ginger slices, thinly sliced; divided
• 2 mangoes, diced
• 3 bananas, sliced
• 2 tablespoons flaked and sweetened coconut, toasted

Directions
In blender container, combine first 5 ingredients. Process until smooth (45 seconds). Mix in coconut. Heat vegetable oil in 9-inch skillet. Ladle in 1/4 cup batter, swirling pan to cover surface thingly and evenly. Cook until crepe is golden brown. Turn crepe and cook quickly to brown lightly. Run spatula around edge to prevent over cooking. Cool on rack. Stack each crepe between pieces of waxed paper to prevent sticking. In large saute pan over medium heat, melt butter. Stir in brown sugar and 2 tablespoons crystallized ginger, cook sugar mixture 3 mintues. Stir in diced mangoes, cook until heated through (about 2 mintues); add sliced bananas and continue to cook (2 mintues).

To Serve: On individual dessert plate, place 1 crepe, spoon 1/4 cup mango and banana mixture in center of crepe, fold and top with 1/4 cup mango and banana mixter. Sprinkle with toasted coconut and reserved sliced ginger.

Amount: 6-8 servings

Variation: Substitute coconut or mango ice cream or mango sorbet for the mango and banana mixture in the center of crepe.

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This entree is ideal to serve to guests or as a gourmet weeknight meal.

Ingredients

• 4 boneless, skinless organic chicken breasts
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 1/2 cup diced onions
• 2 (3.5 ounce) packages shiitake mushrooms, stems removed and sliced (about 2 1/2 cups)
• 2 teaspoons chopped garlic
• 1 tablespoon flour
• 1 cup 33 less sodium chicken broth
• 1/4 cup white wine
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh parsley
• 1 teaspoon white truffle oil, (optional)

Directions
Season both sides of chicken breasts with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large saute pan over medium heat, add 1 tablepsoon butter and 1 tablespoon oil. When butter is melted, add chicken breasts and saute 6-7 minutes per side. Remove chicken and keep warm on plater. Add remaining butter and oil to pan. Saute onions until translucent (3-4 minutes). Add garlic and mushrooms to pan, saute for an additional 5 minutes. Sprinkle flour over mushroom mixture and cook for an additional 30 seconds. Deglaze pan with broth and wine, scraping bits off bottom of pan. Stir in thyme and remaining 1/4 teaspoon salt. Return chicken to pan, simmer until sauce thickens and chicken reaches 170 F on an instant-read thermometer (3-4 minutes). Remove from heat, stir in parsley and white truffle oil, if desired. Serve immediately.

Amount: 4 servings

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A cool and refreshing treat for a fall day.

Ingredients

• 1 gallon apple cider
• 1 package dried apple slices
• long cinnamon sticks

Directions
In advance, fill ice cube tray with fresh apple cider. Freeze. Place three apple cider cubes in a tall glass or earthenware mug. Add 6 ounces apple cider. Insert long cinnamon stick. Garnish by threading dried apple slices over cinnamon "straw."

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New England cuisine at its best.

Ingredients

• 1 pound navy beans
• 6 cups water
• 1 teaspoon salt
• 1 cup chopped onion
• 2 tablespoons grainy mustard
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 teaspoon cracked black pepper
• 6 strips Nueske's® Applewood Smoked Bacon

Directions:  Wash and remove any foreign matter from the beans.  In a Dutch oven, combine beans, water and salt.  Bring to a boil; reduce to a simmer and cook, covered, until tender (about 1 1/2 hours).  Remove from heat; drain beans and reserve 2 cups of bean liquid.  In a casserole or bean pot, combine beans, bean liquid, onion, mustard, brown sugar, maple syrup and black pepper.  Top with chopped bacon.  Cover and bake in preheated 350 F oven for 2 hours.  Remove cover; increase oven to 425 F.  Bake until bacon becomes crisp (20-30 minutes longer).  Remove from oven and let stand 15 minutes before serving.

Amount:  10-12 servings

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A classic dish of Rome.

Ingredients

• 1 tablespoon olive oil
• 4 slices pancetta, diced (about 1/4 cup)
• 5 pasteurized eggs, at room temperature
• 2 tablespoons whipping cream, at room temperature
• 3/4 cup grated Pecorino Romano cheese, divided
• 1/2 teaspoon kosher salt
• 1 pound spaghetti
• 1/8 teaspoon freshly ground black pepper
• chopped flat-leaf parsley

Directions:  In skillet over medium-high heat, heat oil; add pancetta.  Cook, stirring occasionally, until crisp; drain on paper towels.

In a medium bowl, whisk eggs, cream, 1/2 cup cheese and salt until well blended.

Cook spaghetti according to package directions; drain but do not rinse.

In bowl, toss hot spaghetti and egg mixture until eggs are cooked.  Stir in black pepper, pancetta, parsley and remaining cheese.  Serve immediately.

Amount:  6-8 servings

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