6 large strawberries, sliced
1/4 cup heavy cream
1/4 teaspoon pure vanilla
1 tablespoon sugar
1 ounce chocolate, shaved

1. Combine cream, vanilla and sugar and beat until light and fluffy.
2. Place strawberries in a bowl, cover with whipped cream and top with chocolate shavings.

Makes 1 serving

1 cup vegetable broth
1 cup peas
1 clove garlic, crushed
2 tablespoons fresh basil or mint, chopped
1 tablespoon heavy cream
black pepper

1. Bring vegetable broth to a boil in a sauce pan. Reduce the heat to a simmer and add the garlic and peas.
2. Cook the peas until tender, about 10 minutes. Stir in the basil or mint and season with black pepper.
3. Use a hand blender or otherwise to puree the soup to a smooth consistency.
4. Stir in heavy cream to serve.

Makes 1 serving

2 tablespoons butter
1 small onion, chopped
19 ounces canned Romano beans
4 cups button mushrooms, sliced
4 cloves garlic, minced
1 teaspoon oregano
1 tablespoon cilantro, chopped
1/4 cup chicken stock
1/2 cup half and half
1 tablespoon chipotle adobo
salt and pepper

1. Melt butter in a large skillet over medium-high heat. Sauté onions until soft.
2. Add the beans, mushrooms and garlic and cook until mushrooms have softened, stirring occasionally.
3. Season with oregano, cilantro, salt and pepper to taste.
4. Combine chipotle adobo with stock and stir into the mushrooms and beans. Cook until most of the liquid has been absorbed or evaporated.
5. Stir in the cream. Cook until mixture is thick, then serve.

Makes 4 servings

10 ounces canned clams
4 slices bacon, chopped
1 medium onion, chopped
1-1/2 cups water
4 medium potatoes, peeled and cubed
3 cups half and half cream
3 tablespoons butter
salt and pepper

1. Place bacon in a large pot over medium-high heat and cook until almost crisp.
2. Reduce the heat to medium, add the onions to the pot and cook in the bacon fat until tender, about 5 minutes.
3. Add the potatoes and water and bring to a boil. Cook uncovered until potatoes are fork tender, about 20 minutes.
4. Season the broth with salt and pepper to taste.
5. Reduce heat to a simmer and add the cream and butter. Adjust seasoning as necessary.
6. Add the clams and half of the liquid and allow to heat thoroughly. Serve immediately.

Makes 8 servings

1-1/2 cups lima beans
1 clove garlic, minced
1 tablespoon butter, softened
1 tablespoon heavy cream
salt and pepper
water

1 slice whole wheat bread, crusts removed
1/2 teaspoon sage
1 tablespoon olive oil
salt and pepper

1. Boil salted water and add lima beans. Cook until tender.
2. Meanwhile, slice bread into equal sized squares, brush with olive oil and season with sage, salt and pepper.
3. Lightly fry the bread over medium heat in a non-stick skillet until golden brown, then flip and fry the other side. You could also bake them, if you like.
4. Once lima beans are cooked, drain them and transfer them to a food processor.
5. Pulse lima beans with garlic, butter, salt and pepper until pureed.
6. Serve puree topped with croutons and a splash of heavy cream.

Makes 2 servings

2/3 cup strong coffee
2 teaspoons sugar
1 ounce Irish whiskey
1/4 cup heavy cream

1. Combine coffee, sugar and whiskey in a coffee cup or latte mug.
2. Whip heavy cream and add to the top of the coffee.

Makes 1 serving

8 ounces dry linguine
4 cloves garlic, minced
1 ounce canned tomato paste
1/4 cup heavy cream
1/4 cup butter
1/4 cup black olives, sliced
1/4 cup sun-dried tomatoes, sliced
1/4 cup feta, crumbled
1/4 cup fresh basil
water

1. Boil salted water and add linguine and cook until al dente.
2. Meanwhile, melt butter with tomato paste in a large skillet and add garlic, olives, tomatoes and basil.
3. When pasta is done, add the cream to the sauce and toss pasta to coat.
4. Top with feta cheese and serve.

Makes 4 servings

1 pound potatoes, peeled
1/4 cup butter, softened
1/4 cup heavy cream
3 cloves roasted garlic
1 teaspoon wasabi
water
salt and pepper

1. Bring salted water to a boil in a large pot and add the potatoes, cooking until tender, about 30 minutes.
2. Drain potatoes and set aside.
3. Melt butter with cream in the potato pot and whisk in the garlic and wasabi.
4. Add the potatoes and mash with the mixture and season with salt and pepper.

Makes 4 servings

2-3/4 cups all-purpose flour
1/2 cup butter, softened
1/4 cup ice water

5 eggs
1/2 cup swiss, grated
1/2 cup monterey jack, grated
1/2 cup mozzarella, grated
1 cup half and half cream
1/2 cup ricotta, feta or cottage cheese
1 tablespoon onion, minced
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon marjoram
salt and white pepper

1. Blend flour and butter together and gradually add ice water, tablespoon by tablespoon, working in until you form a smooth dough. Refrigerate.
2. Preheat oven to 400 degrees.
3. Roll out dough into a large circle and transfer to a pie plate.
4. Sprinkle grated cheese on top of the pie shell.
5. Whisk together remaining ingredients and pour over cheese.
6. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
7. Cool for several minutes before serving.

Makes 6 servings

2 cups broccoli flowerets
1 cup chicken broth
1 cup cheddar cheese, shredded
1 cup cream
salt and pepper

1. Bring chicken broth to a boil and cook broccoli in it until tender.
2. Reduce heat and stir in cream and cheese.
3. Let warm, season with salt and pepper and serve.

Makes 4 servings