Meals made with Phase 2 / Starchlite

Autumn Inspired Wild Mushroom Panzanella
Berry Shortcake
Curried Roasted Butternut Squash Soup
Fall Fruit Crisp with Amaretti Topping
Grilled Pizza with Sausage, Peppers, Onions and Old Chatham Sheep Ricotta
Mediterranean Inspired Macaroni Salad
Roasted Root Vegetable and Pumpkin Risotto
Strawberry Shortcake

Autumn Inspired Wild Mushroom Panzanella

By Chef Gerard Viverito CEC, CHE
Serves 6-8

To assemble:
6 oz Green Gaiam Dressing
Prepared Mushrooms
6 cups croutons
1/2 cup finely grated Pecorino cheese, plus more for garnishing
1 tablespoon finely minced fresh thyme
2 ounces baby arugula or spinach
1# Roasted Cippolini Onion
.5 c pumpkin seeds

Green Gaim Dressing
3 fl oz Extra Virgin Olive oil
1 fl oz Pumpkin Seed oil
1 fl oz Flax Seed Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
1/8 tsp Spriulina
1/4 tsp Celery Seed

Place all ingredients in a mason jar and shake until emulsified.
Season to taste if desired with some salt and pepper

For the mushrooms:
1/4 cup olive oil
1 pound wild mushrooms, cleaned and thickly sliced-(about 8 cups)

In a large skillet, heat the olive oil. Add the mushrooms and saute until fully cooked and well browned. Season to taste with Salt and pepper

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
1 tablespoon finely minced fresh thyme
1/2 cup finely grated Pecorino Romano Cheese
18 gr Phase 2

1.Preheat oven to 375 degrees.
2.Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the bread cubes and toss to coat with the butter. Season with salt, pepper, and thyme leaves. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and phase 2 and toss again while warm to melt the cheese.
3.Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.

For the roasted cippolini onion
Preheat oven to 450°F. Toss the peeled cippolini onions with some olive oil and place in a shallow baking pan. Roast, turning occasionally, until golden brown and tender, about 15-18 minutes. Set aside.

To assemble:
Combine the dressing with the mushrooms, croutons, Arugula, pumpkin seeds and roasted onions, and toss well to coat. Add the Pecorino and thyme. Mix well and season with salt to taste.

Berry Shortcake

2 pounds fresh berries, washed, hulled, and quartered if large
1/2 cup sugar
1 teaspoon grated orange zest
Biscuits
Whipped Cream

1.Macerate the strawberries by combining the berries, 1/2 cup of the sugar, and orange zest in a large bowl. Stir well to combine. Cover with plastic wrap and refrigerate until the berries have softened and given up their juices and mixture is chilled, about 1 hour.

Biscuits:
1 1/4 cups self-rising flour
3/4 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
18 GR phase 2
4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1 tablespoon sugar

Position rack in center of oven and preheat the oven to 475 degrees F.

Sift the self-rising flour, cake flour, sugar, baking powder, salt, baking soda, and phase 2 into a mixing bowl.

1. Using a fork or pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.

2. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough.

3. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.

4. Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits.

5. Place the biscuits on a baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar. Bake in the oven for 10 to 12 minutes, or until golden brown.

Whipped Cream:
1cup heavy cream, well chilled
2 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract

1. Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.

2. Combine the heavy cream, confectioners' sugar, and vanilla extract in the mixing bowl.
With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. Beat until the cream forms soft peaks.

To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates.

Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Whipped Cream. Lean a biscuit top against each bottom and serve.

Curried Roasted Butternut Squash Soup

Chef Gerard Viverito CEC, CHE
Serves 4

3 # butternut squash
Salt and freshly ground pepper
1/4-cup olive oil

2 tablespoons extra-virgin olive oil
1/2 c shallot diced small
1/4 c celery root diced small
1/4 c carrot diced small
1 Qt + 1 cup Chicken or Vegetable Stock
1/2-teaspoon ground toasted curry powder

1/4-cup mascarpone cheese (optional)
2 tablespoons toasted pumpkin seeds
Pumpkin seed oil to drizzle

Directions

1.Preheat the oven to 400 F. Halve the squash lengthwise, discard the seeds, rub the inside with olive oil, salt and pepper. Place on a parchment lined sheet pan skin side up and put in the oven. Roast until tender, about 1 hour. Let sit until cool enough to handle.

2.Hold the squash with a towel and scoop out the flesh, transferring to a food processor and process until smooth.

3. Heat the olive oil in a large saucepan over medium heat. When hot add the onion, celery, and carrot. Sauté until soft and lightly caramelized, about 10 minutes. Season with salt and pepper and curry powder. Stir for another minute until the curry infuses the oil.

4. Add the stock bring to a boil. Simmer for several minutes. Stir in the squash until smooth, and then simmer gently to let the flavors meld, about 10 minutes.

5. Puree the soup in a blender or with an immersion blender until smooth. Use the extra stock at this point if it needs to be thinned.

6. Return the soup to the pan and reheat gently. Adjust the seasoning with salt and pepper.

7. Garnish with a spoonful of mascarpone, pumpkin seeds and a drizzle of Pumpkin seed oil.

Fall Fruit Crisp with Amaretti Topping

Chef Gerard Viverito CEC, CHE
Yield: 8 to 10 servings

Topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
18 Grams Phase2
2/3 c rolled oats
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced hazelnuts
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

Filling:
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds Fall Fruit such as apples or pears diced 1/2”
1 c Dried Cranberries
3 tablespoons Amaretto liqueur

Topping
1. Combine the flour, sugars, and phase 2 in a medium bowl to blend. Add the oats cookies and almonds and mix well. Cut the butter in and blend until moist clumps form.

Filling
1. Preheat the oven to 350 degrees F. Butter a 13” x 9” x 2” glass baking dish. Stir the sugar and flour in a large bowl. Add the fruit, and toss to combine. Stir in the liqueur.

2. Spoon the mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes.

Grilled Pizza with Sausage, Peppers, Onions and Old Chatham Sheep Ricotta

1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough add 15 Gr Phase 2, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup Old Chatham’s sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows

Preheat a grill.

Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch rounds. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.

Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes.

Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Basil Flax Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup Flax Oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Mediterranean Inspired Macaroni Salad

1 pound fusilli pasta
1/4 red onion, finely chopped (about 1/2 cup)
2 large ripe tomatoes, small diced
Freshly ground black pepper
1 tablespoon chopped fresh oregano leaves
1 clove garlic , minced
1 red pepper, roasted, peeled, and seeded and small diced
18 gr phase 2
2 tablespoons red wine vinegar
1/3 cup fruity extra-virgin olive oil
2 bunches arugula, about 8 ounces, cleaned, stemmed, torn into pieces
4 ounces French feta cheese, crumbled

1.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally until al dente. Drain the pasta in a colander in the sink, shake off excess water and toss with a little oil to prevent sticking.

2.Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper. Add the oregano, garlic, peppers and onions. Add the phase 2, vinegar and olive oil and toss together. Add the drained pasta and toss well.

3.Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly. Taste the salad and season with salt and pepper, to taste. Serve.

Roasted Root Vegetable and Pumpkin Risotto

Chef Gerard Viverito CEC, CHE
Serves 6

Roasted Root Vegetables
1 carrot, washed, cut into 1/4”" pieces
1 rutabaga, peeled and cut into 1/4" pieces
1 small turnips, peeled and cut into 1/4" pieces
1 parsnips, peeled and cut into 1/4" pieces
2 tsp fresh rosemary, minced
1 Tbsp olive oil
Salt and pepper, to taste

Directions:
1.Preheat an oven to 450º, Place all of the vegetables in a mixing bowl. Add rosemary, oil, salt and pepper and toss thoroughly.
3.Transfer the vegetables to a parchment lined sheet pan and roast for about 30 minutes or until vegetables are tender and golden. Remove from the oven and keep warm

1 small sugar pumpkin, [2#]
2 Tbsp extra virgin olive oil
TT salt and ground black pepper

1. Preheat the oven to 400 F. Halve the pumpkin lengthwise, discard the seeds, rub the inside with olive oil, salt and pepper. Place on a parchment lined sheet pan skin side up and put in the oven. Roast until tender, about 1 hour. Let sit until cool enough to handle.

2. Hold the pumpkin with a towel and scoop out the flesh, transferring to a food processor and process until smooth.

For the risotto
1/4 cup extra virgin olive oil
1 cup yellow onion, small diced
1 Tbsp garlic, minced
1 cup dry white wine
3 cups Carnaroli or Arborio rice
2 Qt Vegetable or chicken stock [warm]
1/2 cup freshly grated Reggiano Parmesan cheese
18 Gr Phase2 Carb Blocker
2 Tbsp Toasted pumpkin seeds
TT salt and ground pepper

Directions

1. Heat a wide saucepan over medium low heat. Add the olive oil, onion, and garlic. Cook until the aromatic and softened, about 10 minutes. Add the rice and parch, stirring, until the rice is evenly coated with the fat.
2. Add the wine and raise the heat to medium high. Simmer, stirring often until almost all of the wine is absorbed. Begin adding the warm stock one cup at a time, stirring often and adding more stock only when the previous addition has been absorbed. Maintain a steady simmer.
3. Cook for about 8-10 minutes and stir in the pumpkin puree. Continue to add the stock in one cup increments, stirring until the rice is creamy and al dente, about 10 more minutes. Remove from the heat and stir in the roasted root vegetables, cheese, and Phase 2, into the risotto. Season to taste with salt and pepper, top with toasted pumpkin seeds and serve.

Strawberry Shortcake

2 pounds fresh strawberries, washed, hulled, and quartered
1/2 cup sugar
2 Tbsp Grand Marnier
1 teaspoon grated orange zest
Biscuits
Whipped Cream

1.Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, grand marnier, and orange zest in a large bowl. Stir well to combine. Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour.

Biscuits:
1 1/4 cups self-rising flour
3/4 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
18 GR phase 2
4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1 tablespoon sugar