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all recipes below

Cranberry Cooler

Stuffed Artichoke Hearts with Gingerbread & Pine Nuts
Chuck Cline

Smoked Mozzarella with Radicchio and Rosemary Basil Vinaigrette
Chuck Cline

Marinated Tofu and Greens

605 SHOW

Cranberry Cooler

Mix well and serve



1 1/2 teaspoons pure cranberry extract

2 ˝ 2 1/2  tablespoons orange juice concentrate

6-8 ounces water, sparkling mineral water or filtered water

3-5 ice cubes

Stuffed Artichoke Hearts with Gingerbread & Pine Nuts

Mix the butter, sugars, molasses, fresh ginger, eggs and vanilla until creamy.  In a separate bowl, mix the flour, baking soda and ground ginger.  Gradually add the dry ingredients to the butter mixture.  

Next add the sour cream and milk.  Mix very well.  Pour into a 10 inch cake pan and bake at 350 degrees for 30-35 minutes, OR if using a shallower baking pan 15-25 minutes.  Remove the cake from the pan when cool and crumble into small pieces.  

Mix in the parsley, pine nuts, thyme, salt and pepper to taste.  Stuff this mixture into the artichoke hearts, and, if using fresh artichokes, you can also stuff the gingerbread in between the outer leaves.  

Place the artichokes on a baking sheet and bake in a 350 degree oven for 15 minutes.  Drizzle Lemon Garlic Aioli over and under the artichoke and serve.


In a blender or food processor, add the garlic, lemon juice and egg yolks.  Process to a paste, then slowly drizzle the olive oil in while blending, until the texture resembles a thin mayonnaise. Add salt and pepper to taste.


20 medium canned artichoke hearts, drained, bottoms trimmed flat OR;

4 fresh artichokes, top thistles and bottoms trimmed flat, insides scooped out and blanched for 5 minutes.

1/4 cup chopped parsley

1/4 cup toasted pine nuts

1 tsp. chopped fresh thyme, stems removed

salt and pepper to taste 


1/4 pound unsalted butter

1/3 cup brown sugar

1/2 cup sugar

1/4 cup molasses

1 egg

1 tsp. vanilla

1 tsp. fresh ginger, peeled and grated against the grain

1 1/2 cups flour

1 tsp. baking soda

3/4 tsp. ground ginger

1/2 cup sour cream

1/4 cup milk

Lemon Garlic Aioli 

6 cloves garlic, peeled

2 lemons, juiced

3 egg yolks

1/2 cup olive oil

salt and pepper, to taste.

Smoked Mozzarella with Radicchio and Rosemary Basil Vinaigrette


Remove the core and peel the layers of radicchio.  Blanch 12 good size leaves of the radicchio in boiling water for about 5 seconds, and set each leaf out on a work surface. 

Place a cube of cheese in the center of each leaf.  Place a spoonful of the olive paste on top of each piece of cheese, then wrap the leaf around the cheese and use the rosemary sprig to skewer it closed. Set aside. 
Prepare the vinaigrette.  

Puree the onion in a blender with the red wine vinegar.  Add the remaining ingredients and blend well.  Pour into a jar and cover. Refrigerate the unused portion. Will keep for several weeks.

On a grill, toast the radicchio wraps, while brushing with olive oil.  Grill the French bread slices until browned.  

Place each wrap on top of a French bread slice and drizzle with the vinaigrette and diced peppers (optional) to garnish.


1 1/2 pounds smoked mozzarella cheese, cut into 12 equal size cubes

1 large head radicchio

12 straight sprigs of rosemary, make the stem end sharp with a 45 degree knife cut

1/2 cup black olive paste, Kalamata olive used in this recipe

12 slices French bread, brushed with olive oil, garlic salt and pepper

diced peppers for garnish (optional)


1 cup red onion, finely chopped

2 cups red wine vinegar

1/8 cup ground black pepper (yes, 1/8 cup!)

2 1/2 tsp. salt

1 cup olive oil

1 1/4 cups corn oil

1/2 cup lemon juice

1/2 tsp. chopped garlic

1/4 cup sugar

1 cup basil leaves

1 tsp. mixture of oregano, thyme and crushed red pepper

Marinated Tofu and Greens


Mix the dressing and set aside.

In a medium skillet, heat the water and Hoisin sauce.  Add the mushrooms and saut╚ until softened. 

Remove the mushrooms with a slotted spoon, reserving the sauce in the skillet.  Add the jicama, cayenne and salt to the skillet and saut╚ until the jicama have softened and browned.

Place the greens in a bowl and toss with the dressing.  Plate 4 individual portions of greens.  

Evenly distribute the mushrooms and jicama on top of the greens, then a thin layer of shredded carrots, then the tofu last.  

Serve immediately.   
Serves 4. 



1 Tb. Hoisin sauce

2 Tb. water

1 tsp. olive oil

1 1/2 cups sliced mushrooms

1/4 of a jicama, cut into matchsticks

sprinkling of cayenne, to taste

pinch of salt, to taste

1 carrot, shredded

8 ounces baked teriyaki-flavored tofu, cut into dice size cubes

1  10 ounce bag of mixed greens of choice 


1/4 cup almond oil

1 ˝ 1 1/2 teaspoons shoyu sauce

2 teaspoons seasones rice vinegar

10-12 drops sesame oil

little pinch of salt

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