Recipes from the Hart
Baked Honey Shrimp

Juice of 2 lemons
1/2 cup olive oil
2 T. soy sauce
2 T. honey
2 T. Cajun seasoning
1 T. chopped fresh parsley
1/4 tsp. red pepper
Lemon zest (optional)
2 lbs. large shrimp, peeled and deveined

Mix the first 7 ingredients together in a medium bowl. Add shrimp to the marinade, cover, and refrigerate for at least one hour, stirring occasionally.

Prior to serving, preheat the oven to 450 degrees. Arrange the shrimp in one layer on a foil-lined baking sheet. Bake the shrimp 8-10 minutes. Sprinkle the shrimp with parsley and lemon zest if desired.

Serve with French bread. Also goes well with rice dishes such as paella.

Stacy Hart-Vance
Adapted from "The Joy of Cooking"

Baked Brie with Apricot Jam

1 package of frozen puff pastry sheets
1 wheel of brie with the rind
1 jar of apricot jam
1/4 cup slivered almonds
2 tablespoons brown sugar
1 egg

Take one pastry puff and let set for about 30 minutes. Roll out the pastry on a floured surface to a larger square. Scrape off the top layer of the brie. Place it in the middle of the square. Add the brown sugar, 1/3 jar of apricot jam, and the sliverd almonds. Gather the pastry around the brie, folding as you go so that none of the filling will fall out. Mix the egg with a tablespoon water and the this egg wash over the top of the pastry.

Bake 350 degrees for 30 minutes or until it is puffed and goldern.

Serve with crackers.

Wilma Hart


2 1/2 cups drained pitted black olives*
1 garlic clove, minced
2 T. pine nuts
1-2 T. extra-virgin olive oil

Chop half of the olives and set aside. In a food processor, blend remaining olives with garlic, pine nuts, and 1 T. olive oil until mixture is somewhat smooth. Add more oil if needed. Stir in chopped olives. Serve with toasted bread, tomatoes and fresh mozzarella. Also good as pasta topping. Best served at room temperature. Should refrigerate for about a week.

*best with Spanish, Italian, or Greek olives

Stacy Hart-Vance
Taken from "Moosewood Restaurant Cooks at Home"

Spinach Artichoke Dip

1 pkg. frozen chopped spinach
1 can (14oz) quartered artichoke hearts
1 cup low-fat mayonnaise
1 cup shredded parmesan cheese
1/2 lg. red onion
Pumperknickel bread or tortilla chips & salsa

Preheat oven to 425 degrees. Thaw spinach and squeeze excess water from leaves. Drain artichoke hearts and cut into smaller pieces. Mix all ingredients and spread dip into a med-size baking dish. Sprinkle the top with parmesan cheese. Bake for 20-30 minutes, until cheese melts. Serve with pumperknickel bread (bread bowls make a nice serving dish!) or tortilla chips and salsa.

Stacy Hart-Vance






To report a problem or suggest a change, please contact Paul Hart


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