Salmon With Guinness Mustard Glaze
NOTE: This glaze would be yummy on chicken, too!
Serve 8

• 2.5 pounds salmon, cut into fillets
• 2 tablespoons coarse-grained Dijon mustard
• 1 tablespoon regular Dijon mustard
• 1 tablespoon Guinness stout (or other stout or porter beer)
• 1 teaspoon honey

Pre-heat oven to 400 degrees Fahrenheit.  Arrange salmon fillets (skin side down) on a lined baking dish.  Spread the glaze on the salmon (enough to coat).  Bake for 8 minutes or until desired doneness.

Nutritional Info:
210 calories, 8.99 grams fat, 1.39 grams saturated fat, 28.13 grams protein, 1.89 grams carbohydrates, 77.96 milligrams cholesterol, 197 milligrams sodium, 0 grams fiber

Kale Mashed Potatoes
Serves 8

• 1 1/2 cups 1% milk
• 1 tablespoon butter
• 1 large shallot, chopped
• 1 clove garlic, chopped
• 4 cups kale, rinsed and coarsely chopped
• 3 pounds russet potatoes, peeled and cut into 1-inch pieces

Combine milk and garlic in a sauce pan. Warm to steep the garlic and then turn off and set aside (do not boil).

Melt 1 tablespoon butter in a large sauté pan. Add shallot and sauté until light brown, about 3 minutes. Add kale and 1 tablespoon water. Cook until tender, about 10 minutes.

Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.

Combine kale mixture and milk in a food processor. Pulse to combine but have some large pieces of kale remaining. Mash into potatoes and season with salt and pepper.

Nutritional Info:
186 calories, 2.3 grams fat, 1.27 grams saturated fat, 6.5 grams protein, 36.2 grams carbohydrates, 6.6 milligrams cholesterol, 126.3 milligrams sodium, 4.43 grams fiber

As the name implies, you can you get a lot of something (for a reasonable amount) in the bulk aisle, but you can also get just a little, too. How’s that helpful? Well, say you’re making a recipe that calls for an unusual ingredient, you probably just want to buy what you’ll need for the dish rather than an entire package that will likely go to waste (i.e. wasted money).

The bulk aisle works great for when you want to try new ingredients, too. I like being able to weigh out a little bit of a grain or a spice without having to commit to the whole package.  Better still, the bulk aisle always has fresh ingredients.

More bulk-aisle basics to know:
• Just because the ingredients are sold/displayed in bulk doesn’t mean you have to buy in bulk. Only weigh out as much as you need.
• Buying bulk ingredients is eco-friendly — there’s less energy and packaging used during manufacturing and you can store your goodies in reusable containers at home.
• Look for hidden treasure and get creative in the kitchen. My grocer carries millet, amaranth, mung beans, split peas and kamut, to name a few.
• Bulk items are of equal or greater quality to their packaged counterparts…especially if you shop somewhere with high turnover.

To give you a sense of the savings, I compared some pantry staples at my local grocer and here is what I found:

TELL US: What do you buy from the bulk section?

Katie Cavuto Boyle, MS, RD, owns HealthyBites, LLC.

Millet Basics
You can consider these little yellow kernels to be ancient grains — they’ve been used in African, Asian and Indian cuisine for thousands of years. Commonly called a grain, it’s actually a seed and manufacturers have to hull it before we can eat it; after hulling, the germ remains, which maintains its nutritional integrity. Millet is gluten free and packed with magnesium and fiber.

So, where do you get this groovy grain and how do you use it? Depending on the store, millet is available pre-packaged and in bulk (the cheapest option I’ve found has been less than $2.00 a pound). You can also buy it in flour form, which is wonderful for baking. When purchasing and storing millet, keep it in an airtight container so it is free of moisture.

Cooking With Millet
Adding this grain to dishes is a lot of fun. Depending on the amount of liquid you use while cooking, the consistency of the final product can be creamy or light and fluffy. You can use millet in hot cereals, savory side dishes and even baked goods — it’s very versatile! If you toast your millet dry in a pan before cooking it, you can add a nutty, earthy flavor. Always rinse your millet before cooking to remove any dirt and grit.

Here’s a basic recipe: Add 1 part millet 2 1/2 parts liquid in a pot. Bring to a boil, cover and simmer for 25 minutes. For a creamier texture, just stir the millet every 5 minutes or so and add extra liquid gradually throughout the cooking process.

When you are ready to get creative, try one of these tasty recipes.

Millet Mashers
Servings: 4

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 cup millet
2 cups cauliflower, chopped
3 cups water or low sodium vegetable stock
2 tablespoons fresh chives

Heat the oil in a medium saucepan and sauté the onions and garlic with a pinch of salt until tender (2 to 3 minutes). Add the millet and toast for 1 to 2 minutes. Add the cauliflower and liquid, cover and bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes or until millet is tender. Remove the pan from the heat, season with salt and pepper and mash. Add the chives and mash to combine and serve.

Nutrition Info (per serving):
Calories: 255
Total Fat: 5.5 grams
Saturated Fat: 1 gram
Total Carbohydrate: 44 grams
Protein: 7 grams
Sodium: 197 milligrams
Cholesterol: 0 milligrams
Fiber: 7 grams

Millet Breakfast Cereal
Servings: 4

1 cup millet
3 cups water
1 cup pear, peeled and diced
1/4 cup dried cranberries
1/4 teaspoon ground cinnamon
2 tablespoons sliced almonds
4 teaspoons honey or agave nectar, divided

Combine millet, water, apple, cranberries and cinnamon in a pot. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until tender. Serve with a garnish or almond slices and a drizzle of agave nectar or honey.

Nutrition Info (per serving):
Calories: 270
Total Fat: 3.5 grams
Saturated Fat: 0 gram
Total Carbohydrate: 55 grams
Protein: 6 grams
Sodium: 0 milligrams
Cholesterol: 0 milligrams
Fiber: 6 grams

I don’t know about you but I believe in the old saying: the fastest way to a person’s heart is through his or her stomach!

Katie’s Veggie Frittata
Servings: 4

• 4 large eggs
• 1/2 cup egg whites
• 1/4 cup milk skim milk
• 1/2 teaspoon thyme
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 onion, sliced
• 1 cup wild mushrooms (or cremini), sliced
• 1/4 pound asparagus, woody bottoms removed and cut into 1-inch pieces
• 1/2 cup cherry or grape tomatoes

Preheat the oven to 350°.

In a medium bowl, beat the eggs with the milk, and thyme; season with salt and pepper. Set aside.

In an ovenproof skillet, heat olive oil over moderate heat. Add the garlic and onion and cook 3 minutes to soften. Add the mushrooms and cook 3-5 minutes to brown. Add the asparagus and tomatoes and cook 3 minutes until tender.

Pour in the eggs. They should almost or just cover the vegetables. Cook the frittata over medium/low heat until the edges set, about 2 to 3 minutes. Transfer the skillet to the oven and cook for 15 to 20 minutes, or until the frittata is set in the center and browned on top. Serve hot or at room temperature. Serve with Oven Roasted Potatoes (recipe below).

Note: The frittata can be prepared the night before, refrigerated and reheated or served at room temp the next day.

Nutrition Info:
Calories: 126.5; Fat: 7.44 grams; Saturated Fat: 1.71 grams; Protein: 9.9 grams; Carbohydrates: 5.78 grams; Cholesterol: 156 milligrams; Sodium: 243 milligrams; Fiber: 1.4 grams

Roasted Potatoes with Rosemary and Shallots
Servings: 4

• 1 pounds fingerling potatoes, halved lengthwise
• 1 tablespoons olive oil
• 2 tablespoons rosemary, chopped
• 1 medium shallot, halved then sliced
• Salt and pepper to taste

Preheat the oven to 400°.

In a bowl, toss the potatoes with the olive oil, rosemary, shallots, salt and pepper. Once evenly coated, arrange the potatoes in a single layer on a sheet pan or roasting pan.

Roast for 30 to 45 minutes. Flip them after 30 minutes (don’t flip them if they stick when you try to move them…just let them keep cooking).

Nutrition Info:
Calories: 114; Fat: 3.7 grams; Saturated Fat: .56 grams; Protein: 2 grams; Carbohydates: 19 grams; Cholesterol: 0 milligrams; Sodium: 140 milligrams; Fiber: 2.87 grams

Learning this concept has been integral to my healthier cooking because a low-cal dish’s flavorful heart comes from its seasoning. To introduce you to some new flavor profiles, I’m focusing a series of blogs on different international cuisines. This way, next time you reach into the spice cabinet, you’ll feel more comfortable with the flavors looking back at you.

To kick it off, let’s sample Greece, where I spent two weeks last summer creating great memories and even better food! I fell in love with the taste of the Mediterranean because the area’s flavors are vibrant and naturally healthy.

Greek food, like many European cuisines, finds inspiration from the products grown and raised there, including tomatoes, eggplants, olives, fish, lemons, oregano, dill, thyme, mint and basil. These are common ingredients that show up in many Greek dishes and their flavors balance each other perfectly.

Here are two quick recipes that are recreations of what I savored in Greece – just with a healthier spin. They are easy enough to serve for dinner any night of the week.

Quick Shrimp Saganaki (shown above)
Servings: 4

• 1 1/4 pounds large shrimp, peeled and deveined (tail on)
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 clove garlic, thinly sliced
• 2 cups grape or cherry tomatoes, halved
• 1/4 cup pitted kalamata olives, rinsed
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tsp dried oregano
• 2 ounces Greek feta cheese, crumbled
• 1-2 teaspoons red pepper flakes (depending how hot you like your food)
• Pepper, to taste

Heat olive oil in a large skillet over medium high heat. Add the onion, garlic and red pepper flakes and cook for about 5 minutes to soften. Add the shrimp, tomatoes, olives and oregano and cook about 3 to 5 minutes until shrimp are pink and mostly cooked; stir occasionally. Add the fresh herbs and feta and cook 1 to 2 minutes to heat through. Serve with crusty bread.

** You can use a 15-ounce can of fire-roasted, diced tomatoes (strained) but it increases the sodium. In this case, add the tomatoes and oregano once the onions are soft and cook 5 minutes. Then, follow the recipe above to complete the dish.

NUTRITION INFO:
Calories: 267; Fat: 11.5 grams; Saturated Fat: 2.7 grams; Protein: 31.8 grams; Carbohydrates:, 8.5 grams; Cholesterol: 226 milligrams; Sodium: 481 milligrams; Fiber: 1.41 grams

NOTE: The sodium in the actual recipe is less than what’s calculated because the juice from the canned tomatoes is strained. To decrease the sodium further, soak your olives in water prior to adding to the dish.

Chicken Gyros With Tzatziki
Servings: 4

• 1 1/4 pound boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 1/2 lemon, juice and zest
• 1 1/2 cups non-fat Greek yogurt
• 1 1/2 cups cucumber, peeled and thinly sliced
• 1-2 cloves garlic, minced finely
• 1-2 tablespoons fresh dill
• 1/2 small red onion, thinly sliced
• 2 large whole grain pitas, cut in half
• Salt and pepper, to taste

Cut chicken into pieces and place in a bowl. Add olive oil, oregano and zest and juice of one lemon. Cover and refrigerate for at least one hour (it’s even better overnight).

While the chicken marinates, combine the yogurt, cucumber, garlic, remaining lemon juice and zest (1/2 lemon) and dill in a small bowl. Season with salt and pepper, cover and refrigerate (you can refrigerate overnight).

Place chicken in a medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat a large, non-stick skillet to medium-high heat. Add chicken pieces and sauté until brown and cooked through, about 5 to 8 minutes. Transfer to plate. Serve with onions, pita and tzatziki.

NOTE: You can add more or less garlic and dill to the tzatziki depending on your taste. Also, if you prefer a less chunky tzatziki, shred the cucumber or combine all the ingredients in the food processor.

NUTRITION INFO:
Calories: 274 calories; Fat: 5.5 grams; Saturated Fat: 1 gram; Protein: 35 grams; Carbohydrates:35 grams; Cholesterol: 80 milligrams; Sodium: 338 milligrams; Fiber: 2.82 grams

We tend to associate nutritious fruits and veggies with bright beautiful colors, but don’t be fooled — these earthy gems are packed with nutrients. They’re an excellent source of vitamin D and contain selenium, niacin, riboflavin and potassium. Better still, they’re low in calories, fat free, cholesterol free and revered by many eastern cultures for their immunity-building properties.

Mushrooms come in a variety of shapes, flavors and textures (more on that below). As for that distinct earthy flavor, mushrooms are an excellent example of umami, the fifth basic taste that roughly translates to “savory.” 

Some Mushroom Basics

BUYING:
• Make sure fresh mushrooms have a firm, smooth, plump appearance.
• Skip the slimy mushrooms.
• Dry mushrooms should be uniform in color and free of insect holes.
• Buy dried mushrooms in bulk to save money and enjoy them out of season)

STORING:
• Mushrooms will keep for about a week in their original packaging.
• Once out of their package, re-store them in a paper bag, not plastic, which can trap moisture and cause them to get mushy.
• Don’t store mushrooms in the crisper.
• Cooked mushrooms will last for one month in the freezer; dried ones keep for up to one year.
• Don’t freeze fresh mushrooms.

USING:
• Brush off dirt with a clean towel or your fingers.
• You can rinse mushrooms quickly under cold water but avoid soaking them as they will absorb the water. Dry them immediately.
• Soak dried mushrooms in warm water to rehydrate them; save the water for a delicious broth.

Common Types
• White (a.k.a. “button”): mild, juicy, inexpensive and great for the mushroom novice.
• Cremini: similar to the button mushroom in size and shape but brown in color and earthy in flavor;  great on the grill, sautéed or roasted.
• Portobello: a relative of the cremini but much larger in size; provides a rich, meaty texture and flavor that’s good for grilling or as a meat substitute.
• Shitake: concentrated earthy, almost woody, flavor; goes well with fish, meat and poultry (be sure to remove the stems).
• Enoki Mushrooms: delicate and mild with a bit of crunch; great addition to stir-fries.
• Morels: a wild mushroom that’s distinct for its honeycomb appearance; great for a special occasion (they’re pricey, dried ones are cheaper); avoid eating them raw as they can cause digestive upset.
• Chantrelles: a wild mushroom with a beautiful golden color and aromatic fruity aroma.

So now what you know the basics, how about a simple dish? This quick mixed mushroom sauté works as a side, with rustic bread or as the perfect topper for chicken, beef, pork or even fish.

Mushroom Sauté
Serves 4

• 2 tablespoons olive oil
• 2 pounds mushrooms, mixed varieties
• 2 garlic cloves, thinly sliced
• 2 teaspoon lemon zest
• 2 tablespoon fresh thyme

Heat the oil in two large, non-stick skillets over high heat. Add half of the mushrooms, garlic, lemon zest and thyme to each skillet (if you crowd the mushrooms they will steam instead of brown). Cook for 5 to 8 minutes until browned.  Season with salt and pepper and cook 2 to 3 minutes longer or until tender.

NOTE: Don’t salt your mushrooms at the beginning of the cooking process or they will not brown.

Nutrition Info:
Calories: 89; Fat: 4.3 grams; Saturated Fat: .6 grams; Protein: 7.5 grams; Carbohydrates: 11.4 grams; Cholesterol: 0 milligrams; Sodium: 145 milligrams sodium; Fiber: 3.75 grams

As you may know, I’m very passionate about living “green,” so I thought I would share a few simple ways you can green up your life — particularly your kitchen — for 2010.

Even if being green is not your thing, these changes can help to save you money, make you healthier and introduce you to some tasty eats. Try one or them all — every little step helps.

1) Join a Community Supported Agriculture (CSA) program, buying club or food co-operative.
Though each program is a bit different, they have similar goals. These programs connect the community with local farms to supply people with seasonal (and often organic) produce and, in turn, members get yummy food, support local farmers and businesses and help decrease gas waste and pollution because your food does have to travel far from farm to plate. It’s a win-win! Prices and commitments vary for each type of programs, so find the one that meets your needs or go in on a membership with friends and family.

2) Eat one locally sourced meal a week.
What does that mean? Well, try to prep a full meal with fresh foods you’ve grown at home, picked up a local farmer’s market or confirmed were from your home state — if not, your local area. According to the book Animal, Vegetable, Miracle, a typical food item in an American meal has traveled an average of 1,500 miles to get to the supermarket and ultimately to your plate. If we ate at least one locally sourced meal a week, we could reduce our country’s demand on our oil supply by 1.1 million barrels a week.

Just a few facts to mull over the next time you go to grab those raspberries in January. Eating local goes hand in hand with buying seasonal foods, which tend to cost less because they are in abundance during their peak and come from nearby. Better still, local produce is packed with nutrients; a plant’s nutrients start to deplete as soon as it’s picked from the plant and starts its long-distance travels. Check out the Food Network Winter Produce Guide for information on produce to look for at your grocery store right now (like that beautiful swiss chard above).

3) Start composting.
“Yard trimmings and food residuals together constitute 26 percent of the U.S. municipal solid waste stream,” according to the United States Environmental Protection Agency. Composting — that is, the act of taking food scraps and letting them break down to biological matter — is not difficult and has huge benefits, such as reducing the use of fertilizers and methane gas production, helping keep plants healthy, saving money and conserving natural resources.

If you want to start at home, you’ll need a few basic tools, including a bucket to collect kitchen food scraps. Many local organizations give out composting buckets (some even collect the compost for you like this local Philadelphia business that I love). For more information on how to get started, visit the Environmental Protection Agency’s website.

5) Eat one meatless meal a week.
You don’t have to be a vegetarian to enjoy a meatless meal and serving one a week can help reduce the reliance on meat and the impact its production has. A recent UN report stated that “a full 18 percent of global warming emissions come from raising chickens, turkeys, pigs and other animals for food.” That’s more than all the vehicles on the road as well as all forms of transport combined (they total 13 percent). Food advocate Michael Pollan has said, “Even one meatless day a week — a meatless Monday, which is what we do in my household. If everybody in America did that, that would be the equivalent of taking 20 million mid-size sedans off the road.”

Meatless meals not only decrease your environmental impact, but they’re good for your health — eating more veggies means you’re upping the vitamins, fiber and antioxidants in your diet and decreasing saturated fat and cholesterol, which can, in turn, decrease our risk of heart disease, obesity and diabetes.

Not convinced? A meatless meal is also a great way to save money and save a few animals in the process. Here are some great recipes — and more info — to get you started.

TELL US: What’s your favorite way to be green?

When it comes to creating soups, the possibilities are endless. Here is a creamy one that’s as filling as you can get and includes some hearty cool-weather veggies. My friend shared this recipe (originally from a Moosewood Cookbook) after she made it for Thanksgiving. I reworked it a bit and made it my own.

Potato and Kale Soup
8 servings

1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup yellow onions, finely chopped
1 cup leeks, sliced
1/2 cup celery
1/4 cup white wine
4 cups low-sodium vegetable broth
2 cups water
3 cups potatoes, peeled and diced (I kept the skin on; you can see flecks of brown in the sauce)
1 1/2 cups parsnips, sliced
1/2 cup carrots, diced
1 tablespoon Dijon mustard
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1 teaspoon dried sage
1 cup 1% milk
1 bunch of kale, stems removed and diced
Salt and pepper, to taste

In a large dutch oven, heat the olive oil over medium heat. Sauté the garlic, onions, leeks, celery and carrots for 5 minutes until softened. Add the wine and cook for another 2-3 minutes to reduce. Add the stock, potatoes and parsnips. Simmer for about 20 minutes, partially covered, until the potatoes and parsnips are tender. Use an immersion blender to puree the soup until smooth. Stir in the mustard, herbs and milk.

In a sauté pan, gently wilt the kale with 1 to 2 tablespoons of water. When the kale is tender, add it along with the cooking liquid to the soup. Season with salt and pepper and serve.

Nutrition Info:
Calories: 132; Fat: 2.45 grams; Saturated Fat: .5 grams; Protein: 4.5 grams; Carbohydrates: 23.5 grams; Cholesterol: .85 milligrams; Sodium: 396 milligrams; Fiber: 4.1 milligrams

Making homemade ravioli might sound like a lot of work (and my mom-mom and great aunts always made a day out of it), but it really is much simpler then you think.  We made 150 in little less then two hours and they are beautiful!

Ravioli Dough Recipe
Makes 50 ravioli (10 servings of 5 ravioli each)

3 cups all-purpose flour
4 large eggs

Pile the flour on a clean counter space. Make a well in the center. Crack the eggs into the well and beat lightly with a fork to combine the yolk and white. Gradually pull some flour into the eggs mixing as you go.  Once the dough starts to form and the egg is mixing in, knead the dough to form a ball. The dough should be a bit sticky but not wet. If your dough is too dry, add water, one tablespoon at a time. Once the dough comes together, knead it for 4 to 5 minutes. Cover the dough with plastic and refrigerate for 30 minutes.

While the dough is resting, you can make your filling. You can opt for a simple ricotta cheese filling, but I like to get creative. This year, we made two types: chicken sausage and ricotta. For a vegetarian option, we used broccoli rabe with sautéed greens and ricotta.

Chicken Sausage Ravioli Filling
Yields enough for 50 ravioli (5 ravioli per serving)

15 ounces part skim ricotta cheese (I use an organic variety)

8 ounces raw chicken sausage (I used a Tuscan pepper chicken sausage from Whole Foods)

2 tablespoon fresh basil
Salt and pepper, to taste

Remove chicken sausage from casing. Heat a small sauté pan on medium-high heat. Add the chicken sausage to pan and cook for 5 to 8 minutes, chopping it up as you go. Once the chicken sausage is cooked through, remove it from the pan and cool.

Once cooled, place the meat in a food processor along with the ricotta cheese and basil . Pulse to combine.  Season with salt and pepper. When preparing the ravioli, you can decrease the amount sodium by using a raw chicken sausage and a low-sodium pasta sauce (or making your own).

Nutrition Info (includes 1/2 cup plain marinara sauce):
Calories: 347; Fat: 10 grams; Protein: 16 grams; Carbohydrates: 44.6 grams; 10 g fat, 3.81 g sat fat, 148 mg chol, 667 mg sodium, 2.6 g fiber

Broccoli Rabe Ravioli Filling
Yields enough for 50 ravioli (5 ravioli per serving)

1 cup broccoli rabe
2 cups greens (kale, escarole, spinach or combination), chopped
3 large garlic cloves, thinly sliced
1 tablespoon olive oil
15 ounces part-skim ricotta cheese
Salt and pepper, to taste

Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 4 cups of salted water for about 3 minutes (just until tender). Remove the broccoli rabe from the water and place in a large bowl of ice and cold water to stop the cooking process. Once cool, drain well in a colander.

Heat oil in a medium sauté pan over medium-high heat. Add greens and garlic. Cook 3 to 4 minutes until wilted. Add broccoli rabe and sauté for 2 to 3 minutes to heat through. Remove from heat and cool.

Once vegetable mixture is cool, add to food processor with ricotta cheese. Pulse to puree. Season with salt and pepper.

Nutrition Info (includes 1/2 cup plain marinara sauce):
Calories: 299; Fat: 8.5 grams; Saturated Fat: 3.1 grams; Protein: 14.6 grams; Carbohydrates: 42 grams; Cholesterol: 130 milligrams; Sodium: 459 milligrams; Fiber: 3.19 grams

Preparing the Ravioli
Now that you’ve made your filling, you can go back to the pasta making. Remove dough from refrigerator and cut it into four equal portions (keep the unused dough covered).

We use a pasta machine to make the prep easier. Roll the dough out or run it through a pasta machine, starting at the highest (thickest) setting. After each turn through the machine, flour your pasta sheet a bit and adjust the setting smaller. My pasta machine goes from 1 to 6 — with 6 being the thinnest. I stop at 4 for ravioli.

Lay the rolled sheet out on a floured counter space. Add about 1 tablespoon of your mixture of choice to the lower half of the pasta sheet, separating them by about 3/4 of an inch. Fold the top half of the pasta sheet down to cover the filling.  Using a pasta cutter or knife, cut out the individual ravioli into squares.  If you use a knife, you will need to seal and finish the ravioli with a fork.

Cooking the Ravioli
To cook the pasta, drop them gently into a large pot of boiling, salted water. When the ravioli is cooked, it will rise to the surface (3 to 5 minutes). Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.

As a chef, I love using my culinary creativity when giving gifts, and these are a few ideas I’ve tried that foodies will appreciate and be sure to use.

Salt Sampler
I can’t get enough of all of the gourmet salts at the markets these days. Buy some colorful flavorful salts in bulk — I like Himalayan, Hawaiian or smoked sea salt. Put a bit of each into small candy bags, and arrange then next to one another in a little box (make sure you label them). Tie a bow around the box and that’s it!

Flavored Oils
This is a quick and easy gift that looks beautiful. Your local craft store probably sells a variety of bottles in different shapes and sizes with cork lids. They are usually about $1.00 each. Fill each bottle with a decent-quality olive oil then add some flavor. I do that by throwing in some fresh rosemary, thyme and/or dried chili peppers — I love the way look and taste in oil. Tie a ribbon around the top, add a holly leaf or a decorative holiday charm and it’s good to go.

Homemade Dog Biscuits
Who says the food has to only be for humans? This is the perfect gift for dog lovers because healthy pets are important, too! Make your own dog biscuits and wrap them up in a colorful bag or box with a handmade label. For good recipes, check out ThePoop.com (the treats are more appealing than the name!).

Gift-wrapping tip: Wrap your gift in a re-usable grocery bag, an old food magazine or even some colorful comics. I went this eco-friendly route last year and it was a big hit.