Baked Jalapeño Poppers

Ingredients:

• 12   Jalapeno Peppers (seeds and veins removed, halved lengthwise)
• 1 C  Lucini Organic Parmigiano Reggiano
• 1 C  Mozzarella cheese (grated, jack can substitute)
• 2 tsp       Smoked Paprika
• 1/2 tsp  Cayenne
• 1/4 tsp  Turmeric
• 1/2 tsp  Black Pepper (fresh, ground)
• 1 tsp       Salt (sea or kosher)
• 1/4  tsp Cumin (ground, preferably fresh)
• 2        Eggs
• 1 TB  Lucini Chili-Infused Extra Virgin Olive Oil
• 1 C       Bread Crumbs (preferably homemade)
• 1/2 C  All-purpose Flour

Preparation:

Preheat oven to 350 degrees F.  Line a medium baking sheet with a Silpat or lightly grease it with olive oil.

In a medium bowl, mix together 1 tsp paprika, cayenne, parmesan and mozerella (or jack) cheeses.  Stuff the jalapeño halves with this mixture.  Whisk together 1 tsp paprika, 1/2 tsp salt, turmeric, eggs and chili oil in a small bowl.  In another bowl, combine the bread crumbs, flour, 1 tsp paprika, 1/2 tsp salt and ground black pepper.  Dip each stuffed jalapeño half into the egg and oil mixture, then roll in bread crumbs to coat.

Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is just melting and the crust is dark gold/light brown, 25-30 minutes.

Cauliflower & Broccoli Pasta

Adapted from Chez Panisse Vegetables

Ingredients:

• 1  Cauliflower (whole head, core removed, quartered and cut into small florets)
• 1  Broccoli bunch (remove bottom of stalks and then cut into small florets and similar sized chunks of soft stalk)
• 2 C       Onion (sliced 1/4 inch, lengthwise)
• 1/4 C  Garlic (chopped fine)
• 1 tsp   Rosemary (fresh, chopped fine)
• 1 TB    Lucini Extra-Virgin Olive Oil
• 1 TB    Lucini Fig Balsamic Vinegar
• 2 TB    Lucini Chili-Infused Extra Virgin Olive Oil
• 2 TB    Golden Raisins
• 1/2 C  Walnuts (toasted)
• 1/4 C  Parsley (chopped fine)
• 1 C       Lucini Organic Parmigiano Reggiano Cheese (grated)
• Salt (sea or kosher)

Preparation:

Boil a large pot of salted water.   Saute the cauliflower and broccoli in olive oil in a large saute pan.  When the cauliflower begins to soften, season with salt and pepper and add the onion.   Saute over medium high heat until the vegetables are brown and tender.   The cauliflower and broccoli should still be slightly crunchy and should not look steamed.  Add the garlic and rosemary and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water.  Add the chili oil, vinegar and the pine nuts.  Taste and correct the seasoning for salt, chili oil and vinegar.  When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, then add the parsley and cheese, toss together and serve.