Directions

 Prepare pasta:

1. Cook spaghetti al dente based on package directions

Prepare salad:

1. Add olive oil, shallot, garlic and crushed red pepper to skillet.
2. Add lemon
3. Add cherry tomatoes and press on them with the back of a large spoon which “pops” them and helps them cook faster
4. Add mustard and corn
5. Add salt
6. Add chicken broth
7. Let the mixture thicken

Prepare crab:

1. Break open crab and place crab pieces into the sauce skillet to warm through

Assemble salad:

1. Add pasta to the saucepan and stir to combine
2. Add arugula to large bowl
3. Place spaghetti on top of arugula and stir to combine. 
4. Top with a squeeze of fresh lemon, sprinkle of parm and fresh black pepper.

For the full recipe and to try all of Mia’s amazing recipes check out her cookbook FOODWISE!

Directions

Servings: 2 medium pot pies

Heat oven to 400 degrees.

Prepare crust:

1. Roll out pastry shells to the size of your palm
2. Place one pastry shell on the bottom of a medium sized ramekin, poke holes in the bottom and bake for 10 minutes.
3. Save the other pastry shell for the top

Bechamel Sauce:

1. Melt butter in small saucepan on low heat
2. Add 2 forkfuls of flours to the saucepan and whisk the butter and flour together.  Whisk until toasted and it no longer smells like flour (appx. 45 seconds)
3. Add pinch of freshly grated nutmeg
4. Drizzle half and half into the saucepan whisking the entire time.
5. Add 1/2 cup flour and more grated nutmeg continuing to whisk.
6. Add pinch of ground cayenne
7. Once thickened, remove saucepan from the heat
8. Sprinkle in sugar and whisk together

Prepare filling:

1. Add corn, peas, carrots, and 1 spoonful of green chilis to bechamel sauce
2.  Add diced turkey
3. Fold in cheese

Add filling to ramekin with precooked pastry shell on the bottom.  Set uncooked pastry shell on top, scrunch the sides and poke 3-4 holes in the top.

Bake for 10-12 minutes until the puff pastry is browned and puffed up.

Serve & enjoy!

Directions

 Ice Cream Base:

1. Mix sugar, dry instant milk powder, and xantham gum in a bowl.
2. Heat corn syrup and milk in saucepan on medium-high heat until corn syrup is melted.  Stir frequently.
3. Slowly add dry ingredients to the corn syrup and milk mixture.  Stir until sugar crystals are dissolved.  Note:  Do not allow mixture to boil.
4. Once dissolved, add heavy whipping cream and mix together.
5. Transfer to a thin plastic tupperware container, place in the back of the refrigerator and allow to cool completely.

Prepare graham crackers

1. Place graham crackers in plastic bag and crush into small pieces

Prepare ice cream:

1. Remove cold ice cream base from the refrigerator and place in cold bowl.  Mix in room temperature goat cheese with hand mixer.
2. Pour into ice cream maker
3. Mix together
4. Add in crushed graham crackers and jam

Serve and enjoy!

Directions

Prepare vinaigrette:

1. Finely dice shallot bulbs and place in bowl
2. Add champagne vinegar, honey and dijon mustard
3. Add salt and pepper, to taste
4. Add extra virgin olive oil
5. Cover and shake
6. Add more honey to sweeten, if desired

Prepare bread:

1. Toast sourdough baguette
2. Rub garlic clove on baguette
3. Cut into bite sized pieces

Prepare salad:

1. Dice peaches into 1/2 inch bite sized pieces
2. Cut English cucumber, approximately 1/4 inch by 1/2 inch
3. Cut tomatoes into quarters
4. Add peaches, cucumbers, and tomatoes into large mixing bowl
5. Drizzle vinaigrette over the top, mix and let sit
6. Add spring mix, arugula, and basil leaves to serving bowl
7. Dice mozzarella cheese into 1/2 inch by 1/2 inch pieces
8.  Add peaches, cucumber, and tomato mixture into serving bowl with spring mix, arugula, basil and mozzarella.
9. Use tongs to mix
10. Add more vinaigrette to continue to break down the lettuce and meld the flavors
11. Add baguette to the middle and pour vinaigrette directly on top
12. Add mozzarella cheese
13. Mix together and add more vinaigrette over the top
14. Add pepper, to taste

Serve & enjoy!