RAGOUT OF CIPOLLINI ONIONS W TOMATO, CINNAMON AND CUMIN (Mary/Rich)

2 garllic cloves, chopped
Cooking spray
1 1/4 pounds tomatoes, cut in half crosswise (about 3 large)
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 pounds cipollini onions, peeled
1 tsp ground coriander
1/4 tsp ground cumin
1 (2-inch) cinnamon stick
1 cup vegetable broth
1/4 cup dried currants
3 thyme sprigs
2 bay leaves
1 (3-inch) orange rind strip
2 TBS fresh orange juice
1 tsp brown sugar
2 TBS chopped fresh cilantro

Preheat oven to 375 degrees

Sprinkle garlic evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange tomoto halves, cut sides down, over garlic. Sprinkle with 1/4 salt and 1/8 tsp pepper; lighlty spray tomoto halves with cooking spray. Bake at 375 degrees for 55 minutes or until tender. Remove from oven; cool in dish.

Place tomato mixture in a blender or food processor, reserving liquid in baking dish. Process tomato mixture until smooth; strain through a sieve into a large bowl. Discard solids. Add reserved liquid to bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute for 8 minutes. Remove onions from pan. Add coriader, cumin, and cinnamon to pan, and saute for 1 minute. Add onions, pureed tomato mixture, 1/4 tsp salt, 1/8 tsp pepper, broth, and next four ingredients (broth through orange rind) to pan. Bring to a simmer over medium heat, and cook for 30 minutes or until onions are tender and sauce is thick, stirring occasionally. Remove from heat, and stir in orange juice and sugar. Remove cinnamon stick, bay leaves, and orange rind. Sprinkle with cilantro.

Yield: 6 servings

ZUCCHINI RIBBONS W SAFFRON COUSCOUS (Mary/Rich)

4 zucchinni (about 2 lbs)
2 TBS olive oil, divided
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced carrot (about 1 small)
1 (14 oz.) can fat-free, less sodium chicken broth
1 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 1/4 cups uncooked couscous
1/2 cup frozen green peas
2 TBS chopped fresh cilantro

Using a vegetable peeler, shave zucchini into ribbons; set aside

Heat 2 teaspoons oil over medium-hign heat in a medium saucepan. Add onion and carrot; saute 3 minutes. Add broth, 1/2 tsp salt, saffron, and 1/8 tsp pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5minutes. Fluff with a fork. Keep warm.

Heat remaining 4 tsps oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and saute 1 minute or until tender. stir in remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Serve over couscous mixture. Sprinkle with cilantro.

Yield: 8 servings

CUCUMBER SALAD WITH MINT (John)

Serves 6
One finely peeled cucumber, sliced thinly. Put in a bowl and add mint. Combine lemon juice, olive oil, orange flower water and pepper in a small bowl or screwtop jar. Whisk or shake well to combine. Pour dressing over cucumber slices and mix well. Remove pith from orange rind. Cut rind into thin strip, blanch in boiling water and arrange over cucumber slices to serve.

CARROT RAISIN SALAD (John)

Serves 8
2 pounds baby carrots
4 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoone cayenne pepper
2 tablespoons olive oil
1/2 cup minced parsley
2 cups raisins

Directions:
Slice carrots diagonally into two-three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper; stir to dissolve sugar and salt. Stir in olive oil, parsely and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occassionally. Serve on lettace leaves, if desired. Makes six cups.

LIBATIONS (George)

MR. PIMM
Ingredients
• 2 cups Pimm's No. 1*
• 1 cup Gin (do not use $$$ gin)
• 2 lemons, thinly sliced
• 1 orange, halved, thinly sliced
• 1/4 cup fresh mint leaves
• 1 1/2 cups chilled club soda
• 4 1/2 cups chilled Ginger Ale
• Ice cubes
• Cucumber spears (for garnish)
* A blend of gin, liqueurs, and fruit extracts; available at Bev Mo. Pimm's No. 1 Cup is a traditional English drink.
Preparation

* Combine all ingredients, except Ginger Ale, in large pitcher and place pitcher and Ginger Ale in fridge for at least 2 hours. Serve in a tall glass with ice cubes. Add to fill ½ with mixture and top-off with ginger ale and stir well. Garnish with a cuc spear.
Serves: 8-12
Also served
Razor’s Edge Shiraz/Grenache, Australia, ’06, ripe blackberry, plum, cherry and exotic spices
Martin Codak Albarino, Spain, ’06, zings with bright, white fruit flavors; rich on the palate; frisky in the aftertaste
Snoqualmie Riesling, Washington, ’08, aromas of ripe apples and peaches
Chateau Ste Michelle Riesling, Oregon, ’08, full of green apple flavors; medium sweet and crisp

Duvel Belgian Ale, flavors of oranges, pear brandy, and apples

DESSERT (Dena/Sam)

BERRIES AND CREAM (Dena and Sam)

• 1 cup heavy cream
• 1/3 cup mint leaf (about 15 leaves)
• 4 cups strawberries, divided (or other type berry)
• 1/2 cup zinfandel
• 6 peppercorns
• 1 teaspoon fennel seed
• 1 cardamom pod
• 3 tablespoons sugar
Directions
1. 1Bring the cream to a boil and immediately submerge the mint leaves. Cover and remove from heat to steep for 30 minutes.
2. Cool, discard the mint leaves and set aside.
3. Bring 2 cups of strawberries to a light boil with the remaining ingredients (Zinfandel, peppercorns, fennel seeds, cardamom and sugar). Simmer for 30 minutes.
4. Cool and discard the spices. (Would be better if the strawberries and mixture were mashed at this point)
5. Slice the remainder of the strawberries and divide into 6 martini glasses.
6. Pour minted creme over strawberries, dividing evenly. Garnish with mint leaves.