Artichoke-Bacon Bites

24 authentic restaurant-style tortilla chips
1 can (14 oz) artichoke hearts in water, drained
4 oz Monterey Jack cheese (1 cup grated), divided
1 small plum tomato
1/2 cup loosely packed fresh cilantro, divided
1/2 cup mayonnaise
4 slices cooked bacon, crumbled
1 tbsp Crushed Peppercorn & Garlic Rub

Directions:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.

Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.

Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.

Yield: 24 appetizers

Nutrients per serving: (2 bites): Calories 170, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 4 g, Sodium 460 mg, Fiber 1 g
Cook's Tips: Cook's Tips: To cook bacon, cut into 1/4-in. (6-mm) pieces and cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

If desired, 2 garlic cloves, pressed and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the Crushed Peppercorn & Garlic Rub.

Grilled Summer Peach & Tomato Salad

from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.

4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)

Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill

Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.

Drizzle with olive oil and top with sliced basil and sea salt.

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I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!

Shamrock Dip

1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt

· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle

with the chopped fresh basil.