Berry Rhubarb Compote

Makes 4-6 servings

1 pound rhubarb, sliced

1/3 cup sugar, or more depending on the tartness of the rhubarb

1/4 cup water

2 tablespoons orange juice, preferably freshly squeezed

The zest of 1/2 medium orange

1 1/2 pints fresh strawberries, quartered or unthawed frozen berries

1/2 pint fresh blueberries or unthawed frozen berries

1-inch piece fresh ginger, peeled and finely chopped

1. Place rhubarb, sugar, water, and juice in a medium pot over high heat. Bring to a boil for 2 minutes. Add zest, berries, and ginger. Lower the heat and simmer for 4-5 minutes until the rhubarb is soft but still has some shape. Cool. Serve warm or at room temperature with a dollop of Greek yogurt, vanilla ice cream, mascarpone cheese, or ricotta cheese.

Recipe created by Susan Russo of Food Blogga.

Lemony Pasta with Fresh Peas, Ricotta, and Mint

Makes 2 servings

6 ounces pasta shells

4 ounces part-skim ricotta cheese

The zest and juice of 1/2 medium lemon (about 1 tablespoon juice)

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup fresh shelled English peas

2 tablespoons thinly sliced fresh mint

2 tablespoons freshly grated Reggiano-Parmigiano cheese

1 tablespoon extra virgin olive oil

Lemon zest curls, optional garnish

1. Cook the pasta in salted water according to direction, until al dente. Reserve a cup of hot pasta water.

2. In a small bowl, stir ricotta cheese, lemon zest and juice, and salt and pepper. Thin it with a little bit of hot pasta water. Stir until creamy but not watery.

3. Drain cooked pasta and transfer to a large bowl. Add peas and ricotta mixture and toss well. Stir in mint and grated cheese. Drizzle each serving with extra virgin olive oil and garnish with lemon zest curls, if desired.

Variation: For a meat version, add 2-3 ounces crispy prosciutto or pancetta. If you're gluten-intolerant, then substitute gluten-free pasta.

Recipe created by Susan Russo of Food Blogga.

Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto

Makes 2 sandwiches

Veal:

1/2 pound veal cutlets, thinly sliced

1/4 cup all-purpose flour

1 large egg

1/2 cup dry, plain breadcrumbs

1/4 cup grated Reggiano-Parmigiano cheese

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon olive oil

2 ounces smoked mozzarella cheese

Garlicky Greens:

1-2 teaspoons olive oil

1 small garlic clove, thinly sliced

4-5 ounces (about 2-3 cups) chopped greens, such as kale, escarole, or Swiss chard

Sandwich:

2 ounces prosciutto

4 slices crusty Italian bread, brushed with olive oil and toasted until golden

1.Place the veal cutlets between two sheets of plastic wrap and pound them gently with the toothed side of a meat mallet to soften the meat. Then use the smooth side of the mallet to flatten the scaloppine to about a 1/4- to 1/8-inch thickness.

2. Spread the flour on a sheet of wax paper or a large plate. In a medium bowl, lightly beat egg. In a separate bowl, mix breadcrumbs, cheese, red pepper flakes and salt.

3. In a medium skillet, heat butter and olive oil over medium heat until mixture starts to bubble and foam.

4. Meanwhile, dredge the veal in the flour, shaking off the excess. Then dip it in the egg, letting any excess drip into the bowl. Finally, gently place it in the bread-crumb mixture and turn to coat evenly. Repeat with remaining pieces of veal. Place in the skillet, without overcrowding. Fry for about 3 to 4 minutes, or until the underside looks crispy and golden brown. Turn once. Add cheese, and cook about 2 minutes more, until cheese is melted. Turn off heat.

5. To make the garlicky greens, heat heat oil in a medium skillet over medium high heat. Add garlic and lightly brown, 1-2 minutes. Add greens, tossing frequently, until cooked down and tender, about 5-6 minutes. Remove from heat.

6. Add prosciutto to a hot skillet just until crisp, 30-60 seconds.

7. To assemble sandwich, place half the veal on one slice of toasted bread. Top with half the garlicky greens and prosciutto. Repeat with second sandwich. Serve immediately.

Recipe created by Susan Russo of Food Blogga.

Banana Margarita

If you're considering skipping the cayenne rim on the glass, don't. When you sip the margarita the cayenne makes your tongue and mouth tingle with heat which is then cooled with the icy margarita. Ahhhh, it's so good.

Makes 1

1 1/2 ounces tequila

1/2 ounce Grand Marnier or Triple Sec

1/2 ounce freshly squeezed lemon juice

1/4 ripe banana, smashed (or 1 ounce banana puree)

cayenne pepper

ice

1. Rub the rim of a chilled margarita glass with lemon juice and dip in cayenne pepper.

2. In a shaker combine alcohol, lemon juice, banana, and ice. Shake until your hands freeze and the banana is completely smashed. Strain into the glass. Enjoy.

Recipe sweetly created by Jeff Benabio of The Derm Blog for his wife Susan Russo of Food Blogga.