Marinated Lamb, Phyllo Crisps & Mint Oil from Zalaya Pamela Mathis, owner of Zalaya. Goat Cheese and Caramelized Onion Phyllo Crisps Serve with marinated lamb and mint oil 2 T. melted unsalted butter 4 sheets of frozen phyllo dough 2 oz. Cypress grove chevre 1 oz. caramelized onions Preheat oven to 350Å. Unroll four sheets of frozen phyllo dough. Lay a damp paper towel over three of the sheets while spreading melted butter with a pastry brush over the other. Lay a second sheet over the first and repeat spreading with melted butter. Fold the buttered sheets in half, left over right and then fold the left and right edges towards the middle to create a quarter-inch crimp on each side. Place 1 oz. goat cheese and 1/2 oz. caramelized onions in bottom right-hand corner. Working quickly to avoid drying out the phyllo, fold in a triangular method, working upwards until the top of the sheet has been reached and you have a nicely stuffed phyllo triangle, edges sealed. Brush more melted butter on outside of phyllo package and lay on baking sheet. Repeat process for next two sheets. Once completed, bake in oven for 15 to 20 minutes or until golden brown. Let them rest for a few minutes before serving. Marinated Lamb Serve with phyllo crisps and mint oil 1 5 oz. lamb loin chop 1 3 oz. lamb rib chop 2 T. coriander seed 1 T. black peppercorns 1 T. kosher salt 2 T. olive oil Toast peppercorns and coriander seeds in sauté pan over medium heat until smoke starts to rise from the spices and they begin to smell nutty. Stir often to prevent them from scorching. Grind the spices in a coffee grinder to a fairly fine powder. Using a shallow bowl or plate, completely coat the lamb pieces with the spices. Let the lamb sit, covered, in the refrigerator overnight. When you are ready to cook the lamb, take it out of the fridge and let it warm to room temperature. Just before cooking sprinkle the meat liberally with salt. Grill from rare to medium-rare and let it rest a few minutes before serving.   Mint Oil Serve with marinated lamb and phyllo crisps 1/2 a bunch of mint salted, boiling water 1/4 C. extra virgin olive oil Blanch mint in boiling water. Drain mint and blend in blender or food processor along with the olive oil. Strain the oil, removing mint. Season with salt and garnish plate with the bright green oil. Zalaya owner Pamela Mathis recommends serving this meal with red Spanish wine, particularly the following two: Legaris, Timta fina, D.O. Ribera Del Duero, Reserva 1999 $42.00 or Raimat, Tempranillo, D.O. Costers Del Segre, 2001, $21.00       Unchicken Strips & Spicy Rice with Cashews from Sundance Natural Foods Beverly Lynn Bennett and Joel Straw of Sundance Natural Foods. Unchicken Strips Makes 4 – 6 servings 1 lb. tofu 3 t. extra virgin olive oil 3 t. tamari 2 t. red wine vinegar 4 t. granulated garlic 4 t. onion powder 6 t. nutritional yeast flakes Preheat oven to 375°. Slice tofu into four equal sized slabs. Cut each slab into four equal strips. Lay flat on a lightly oiled baking sheet pan. Combine the next three ingredients to make the marinade. Pour over the tofu strips. Combine the last three ingredients to make the spice mix. Divide the spice mix into two equal amounts, setting one half aside. Sprinkle the remaining half of the spice mix over the marinated tofu strips. Bake in the preheated oven for 20 minutes. Remove from oven and carefully flip the tofu strips. Sprinkle the reserved half of the spice mix evenly over the tofu strips. Return tofu to oven and bake 20 to 30 minutes more, until golden brown. Serve hot with all of your favorite side dishes.   Spicy Rice with Cashews Makes 4 – 6 servings 4 C. filtered water 2 C. brown basmati rice 1 1/2 T. curry powder 1 1/2 t. cinnamon 1 1/2 t. ground coriander 1 1/2 t. sea salt 1/2 t. ground cloves 1/2 t. black pepper 1 1/4 C. cashews 3/4 C. frozen peas, thawed 1/3 C. chopped fresh parsley 1/4 C. sliced green onions 1/4 C. currants 1/4 C. toasted sesame oil 1 T. minced garlic Preheat oven to 350°. In a large saucepan, combine the water, rice, spices, sea salt and black pepper and place over high heat. Bring to a boil. Cover, reduce heat, and simmer for 20 to 25 minutes or until all of the water is absorbed. Remove saucepan from the heat, leave covered, and set aside for 10 minutes to allow the rice to steam. Meanwhile, place the cashews in a pie pan. Bake at 350° for 4 to 6 minutes or until golden brown and fragrant. Remove cashews from the oven and set aside to cool. After the rice is done steaming, transfer it to a large bowl. Add the toasted cashews and the remaining ingredients and toss well to combine. Serve hot or cold.     Portobello Biscuit Fricassee with Biscuit Topping and Portobello Veloute from DISH Comfort Cuisine Makes three entrees Mark Stern of DISH Comfort Cuisine. Biscuit Topping: 1 C. unbleached flour    1 1/2 t. baking powder    1/8 t. salt 3 T. vegetable shortening 1/3 C. buttermilk or non-dairy milk Mix dry ingredients together. Cut shortening in until pea sized crumbs form. Add buttermilk until mix just comes together. Let rest. Roll out on a floured board to 3/8" thick. Depending on the shape of baking pan you will use, cut dough into appropriate shape; individual rounds, sheet, etc. Refrigerate. Portobello Filling: 4 portobello mushrooms, stems removed and reserved, gills scraped, cut into wedges 1/2 C. yellow onions, diced       2 C. butternut squash or jewel yams diced, tossed in olive oil, salt & white pepper, roasted in 375° oven for 25 minutes 1/4 t. dried thyme 2 cloves garlic, minced 1/4 C. white wine 1/2 C. pearl onions Mushroom stock (recipe follows) Mushroom veloute (recipe follows) 1 T. olive oil 1 T. minced fresh herbs (thyme, marjoram or tarragon in any combination) Salt and pepper to taste Sauté yellow onions in olive oil on medium heat until translucent. Add portobellos and garlic. Cook 5 minutes. Add wine and reduce completely. Add thyme, pearl onions, and mushroom stock. Simmer 3 minutes. Remove from heat. Add cooked squash or yams and enough veloute to cover. Add mixed fresh herb mince. Heat oven to 425°. Arrange filling in baking dish or baking pan. Add biscuit topping. Place fricassee on lower oven rack. Cook for 18 to 22 minutes or until filling is slightly bubbling and biscuit is golden brown. Portobello Stock Cover reserved stems with water. Simmer 25 minutes. Portobello Veloute Make a 1/4 C. roux by combining equal parts flour and oil or butter. Cook while stirring to thicken.       Two Way Thai from Three Square Justin West of Three Square 1 lb. peeled and de-veined prawns 1/4 C. each yellow & red curry paste 1 12 oz can coconut mile 2 C. julienned vegetables of your choice 3 C. cooked angel hair pasta Oil for stir frying Chopped cilantro for garnish Combine curry pastes and coconut milk in saucepan and simmer 15 minutes. Meanwhile, heat wok to high temperature and stir fry prawns and veggies in the oil until the veggies wilt. Add the simmered sauce to the wok and cook until the prawns are done, about 3 minutes. Serve over cooked pasta and garnish with chopped cilantro.       Spinach Dip from Turtles Gil Flores of Turtles. 1 5 lb. tub cream cheese 1/2 C. mayonnaise 1/2 C. chopped red onion 2 15 oz. cans chopped artichoke hearts, chopped 1.5 lb. frozen spinach, pressed to remove as much water as possible 1/2 C. minced garlic 1/2 T. garlic salt 1/2 T. coarsely ground black pepper 4 C. grated Parmesan cheese Mix all ingredients except Parmesan cheese together in large bowl then fold in cheese.