Artichoke Pine Nut Stuffed Cremini Mushrooms

15 medium cremini mushrooms
9 ounces baby artichoke hearts in olive oil

1/4 cup toasted pine nuts

1/4 cup finely chopped roasted red bell pepper

1 sourdough dinner roll, chopped into small pieces

1/4 cup freshly grated parmesan cheese

2 garlic cloves, crushed
1/2 small white onion, chopped

1/2 cup chopped fresh parsley

Extra Virgin olive oil

Sea salt and black pepper

Clean mushrooms with a damp cloth (don't wash!). Remove stem and season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the mushrooms. Arrange mushrooms on a 12" round baking dish. Set aside.

Preheat oven to 400 F.

Drizzle extra virgin olive oil (about 1 tablespoon) in a large deep sided frying pan on medium high heat. Add onions and garlic, saute until cooked. Remove artichoke hearts from oil and add to the pan, continue sauteing a further 3 minutes. Remove from the heat and add the rest of the ingredients, toss to combine. Season with sea salt and black pepper. Fill the mushrooms. Drizzle extra virgin olive oil on top. Bake for about 6 minutes or until crispy on top.

Garnish with extra parsley and drizzle olive oil over the top. Serve hot.

Crispy Garlic Chickpea Stuffed Red Pepper

4 red peppers

4 cups cooked chickpea

3 garlic cloves, crushed

3 tablespoons fresh Italian parsley

3 tablespoons fresh dill

1 tablespoon cumin powder

1 lemon, juice

Sea salt and black pepper

Preheat oven to 400 F

Combine all the ingredients (except peppers). Season with sea salt and black pepper. Arrange in a single layer on a greased baking sheet and baking, turning occasionally until crispy and brown (about 10 to 15 minutes).

Cut off stems and remove seeds from inside peppers. Stuff the peppers full with chickpeas. Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper. Garnish with fresh herbs and enjoy!

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.

Parmesan Cheese Herb Rolls

2 tablespoons butter, melted

3 large eggs

1 cup milk

1 cup parmesan cheese

2/3 cup all purpose unbleached flour

Pinch of Salt

1 tablespoon fresh herbs of choice, chopped (I used dill)

Preheat oven to 425 F. Grease muffin pan or 12 small ramekins.

Melt butter. Beat eggs with a electric mixer until well combined, then beat in the milk and melted butter.

Stir together flour, salt, and parmesan cheese. Add to the wet ingredients and continue beating with the mixer to fully combine.

Fill prepared pans half full with batter.

Bake 20-25 minutes until golden. Serve warm.