Caper-Rosemary Tuna

6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons drained capers
4 teaspoons liquid from capers in jar
4 teaspoons finely grated lemon peel
2 teaspoons finely minced fresh rosemary
1 teaspoon fine sea salt
Large pinch of dried crushed red pepper
6 6-to 7-ounce 1-inch-thick tuna steaks

Whisk first 8 ingredients in large bowl. Transfer mixture to an 8 by 8 in glass baking dish. Add tuna; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.

Bake in preheated 375 degree oven, turning as necessary, until done as desired.

Zucchini Parmesan

3 small or 2 larger zucchini
2 eggs, beaten
1 cup flour
1/2 teaspoon each onion and garlic
powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
2 12-16 cans diced tomatoes
2-3 garlic cloves mashed

Wash zucchini, remove ends and slice evenly into 1/3 inch
thick coins.

In a shallow bowl, beat eggs until thick and lemon colored. In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.

Dip sliced zucchini into beaten egg, then into flour mixture.

Pour olive oil into a skillet and heat. Place zucchini in hot olive oil(don't overload the pan as they should cook separated in the oil), turn zucchini over as they become golden brown and cook the other side.

Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. Other types of cheese may be used, such as Provolone or Muenster (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).

Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra
flavor.

Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.

Banana coconut muffin

3/4 cup all-purpose unbleached flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3 very ripe bananas, mashed
1 stick (1/2 cup) unsalted butter, melted
1/2 cup sugar
1 large egg
1 tbsp milk or soy milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line 8 muffin cups with liners.

Whisk together flour, baking powder, spices and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, milk or soy milk and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Vichyssoise

2 cups finely diced raw potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
a dash of nutmeg
11/2 to 2 cups sour cream or heavy cream
Chopped chives

Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

Oatmeal whole wheat flaxseed bread

1 1/4 C. lukewarm water
1 egg yolk
2 tbsp olive oil
1 tbsp sugar
1 tbsp vital wheat gluten
1 tbsp dry milk
1 1/2 tsp salt
1 1/2 C. unbleached flour
1/2 C. oatmeal
1 C. whole wheat flour
1/3 flax seed
2 1/4 tsp. yeast

egg white wash:

1 egg white
2 tbsp. cold water
flaxseed and oatmeal to sprinkle on top

Add ingredients in bread machine, select dough cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1 inch over the rim of the pan. When ready to bake, spread egg white wash on top, sprinkle with flax seed and oatmeal. Bake the bread in a preheated 350°F oven for 35 to 45 minutes.

Coconut cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Olive oil bread

Starter:
3/4 (1) C. water
1 1/2 (2) C. bread flour
1/2 (1/2) tsp. yeast

Place all ingredients in the bread machine pan. Start dough cycle, and stop after 10 minutes of mixing. Let the starter sit in the pan for 12 - 18 hours.

Dough:

1/4 (1/2) C. water
3 tbsp. (1/4 C.) olive oil
1 1/2 (2) C. bread flour
2 tsp. (1 tbsp) sugar
1 (2) tsp gluten
1 1/2 (2) tsp. salt
1 3/4 (2) tsp. yeast

Add remaining ingredients to bread pan. Do a complete dough cycle. When finished, transfer to an oiled bread pan, and let sit for about 45 minutes. Bake in preheated 350 F oven for 30-40 minutes.

Basic recipe is 1 1/2 pound loaf, measurements are in parenthesis for 2 pound loaf.