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Osso Bucco of Veal 1/4 cup flour 1 tsp kosher salt 1 tsp. black pepper 4 each Veal shanks (order from your favorite meat department) 2 tbs. plain olive oil 3 garlic cloves, minces 1/2 yellow onion, dices 2 carrots, diced 2 celery stalks, diced 1 tbs. fresh rosemary, chopped 2 tbs. fresh thyme, chopped 1 cup good red drinking wine 2 tbs. tomato paste, to taste 4 cups beef broth* salt and pepper to taste Preheat oven to 375°. Place dutch oven on medium heat on stove. Season veal shanks with salt and pepper. Dredge seasoned shanks in flour. Add 3 tbs olive oil to dutch oven. Place floured shanks in hot oil to brown on both sides. Do not turn until shanks are brown on first side, approx. 5 minutes. When shanks are browned on both sides remove from pot and place on a plate. Add 2 tbs. olive oil to pot and add garlic, onion, carrots and celery. Saute for 5 minutes, add rosemary, thyme, wine, tomato paste and beef broth. Simmer for 2 minutes. Place shanks back into pot, cover tightly and place in oven for approximately 2 hour (or until meat is tender enough to fall off the bone). Remove shanks and keep warm in oven. Puree remaining ingredients until smooth with wand mixer or cool somewhat and use blender (careful because hot material will cause lid to blow off blender if not cool enough). Serve with freshly roasted carrots and potatoes. Garnish with lemon slice and parsley. * Beef broth can be made with Minors Beef Base which can be purchased from www.cooks4u.com. Go to link at Soupbase.com located at the bottom of this page. ck_recipe_002  Click here to download a printable 3x5 Recipe Index Card     Summery Chicken Salad 3 Lb. cooked Chicken 1 Cup Kraft Mayonnaise 3 Slices (1 small can) fresh pineapple chopped 3 small green onion chopped (use 3/4 including green) 1/4 cup chopped fresh chives 1/2 cup chopped yellow onion 1 cup diced celery 2 tsp. salt and pepper to taste 2 tsp. Lavender honey (or other infused flower honey) Coarsely chopped cooked chicken and add celery, onions, chives and pineapple. Combine Mayonnaise, honey, approximately 2 tsp. pineapple juice. Toss with chicken mixture and salt and pepper to taste. Cover and refrigerate. Rosemary Cristinis: Slice a baguette loaf of French bread into 1/2 inch slices. Place 1/4 cup extra virgin olive oil into a small bowl. Chop 1/2 tsp. fresh rosemary into oil. Reserve end of rosemary stem to brush infused oil onto cut French bread. Toast in 350° oven 15 minutes, flip and toast an additional 5 min. until crusty. When ready to plate arrange a bed of leaf lettuce, top with a large scoop of chicken salad. Arrange around the perimeter of the plate green grapes, red grapes and strawberries, melon slices or other fresh fruit. Place rosemary Cristinis upright into chicken salad. ck_recipe_001  Click here to download a printable 3x5 Recipe Index Card