Malzemeler: Ingredients:

• 150 gr gün kurusu kayısı 0.3 lb dried apricot
• 1/2 yemek kaşığı tereyağ 1/2 tablespoon butter
• 3 karanfil 3 cloves
• 1/2 su bardağı su 1/2 cup water
• 2 yemek kaşığı dövülmüş ceviz içi 2 tablespoons walnuts
• tarçın (arzuya göre) cinnamon (optional)

Hazırlanması: Instructions:

1. Kayısıları dörde bölüp tereyağında orta hararetli ateşte kavurun. Quarter the dried apricots and sautee in butter on medium heat.
2. Suyu ve karanfili ilave edip kayısılar suyu çekene kadat pişirin. Add the water and cloves and cook until apricots absorb all the water.
3. Ateşten alıp servis tabağına koyun ve içinden karanfilleri çıkarın. Üzerine dövülmüş ceviz ve arzuya göre tarçın serpip servis yapın. Remove from the heat and transfer to a plate and remove all the cloves. Top with walnuts and cinnamon (optinal) before serving.

Ingredients:

• 1/4 cup rice
• 1/2 cup water
• 2 cups cold milk
• 1 cup sugar
• 1 tablespoon rice flour
• 1 teaspoon vanilla
• cinnamon

Instructions:

1. Wash the rice and cook with the water until rice absorbs all the water.
2. Add the milk and the sugar, stir couple times and let it boil.
3. Meanwhile, dissolve the rice flour with 1 tablespoon of water in a cup. Add couple spoons milk from the boiling mixture to temper the rice flour mixture.
4. Add the rice flour mixture to the boiling rice and milk mixture and let it cook for 10 minutes.
5. Remove from heat and stir in the vanilla.
6. Pour the rice pudding to small dessert bowls and top with cinnamon.

Ingredients:

• 2 tablespoon olive oil
• 3 shallots (minced)
• 4 ounces shiitake mushrooms (stemmed; sliced 1/4 inch thick)
• 6 ounces cremini mushrooms (sliced 1/4 inch thick)
• a pinch of salt
• 2 garlic cloves (minced)
• 1/2 teaspoon dried thyme
• 2/3 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/2 lb campanelle (about 3 cups)
• 2 tablespoons grated cheese (Parmesan)
• 1 tablespoon  chopped fresh parsley
• 1 teaspoon limon juice
• blackpepper

Instructions:

1. Heat olive oil over medium heat in a 10-inch skillet. Add the shallots and cook until softened, 2 to 3 minutes. Increase the heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and salt, and cook until golden brown, about 6 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Transfer the mushrooms to a bowl and cover to keep warm.
2. Stir the broth into the skillet and bring to boil, scraping up any browned bits. Stir in the cream, bring to a simmer, and cook until the sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice to the pasta and toss to combine. Adjust the sauce consistency with the reserved cooking water as desired.

Ingredients:

• 1 teaspoons extra virgin olive oil
• 1 medium zucchini (halved lengthwise; sliced 1/4 inch thick)
• 1/2 cup cherry tomatoes (halved)
• 1 medium carrots (peeled; sliced 1/2 inch thick)
• 1 small onion (sliced thin)
• 1/2 medium red bell pepper (stemmed; seeded; cut into 1/4-inch pieces)
• pinch of salt
• 1 1/2 tablespoons tomato paste
• 2 medium cloves garlic (minced or pressed)
• red pepper flakes
• 3/4 cups low-sodium chicken broth
• 1/4 pound rotini pasta (about 1 1/2 cups)
• 1 1/2 cups baby arugula (washed; stemmed)
• 2 tablespoon minced fresh basil
• ground black pepper
• grated Parmesan cheese (for serving)

Instructions

1. Bring 4 quarts of water to a boil in a large pot for the pasta.
2. Meanwhile, heat 1 teaspoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes and toss to combine and wilt slightly. Transfer to a large bowl and set aside.
3. Add 1 more teaspoon oil to the now-empty skillet and return to medium-high heat. Add the carrots, onion, red pepper, and 1/4 teaspoon salt. Cover and cook until the onions and peppers have softened, about 5 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
4. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until al dente. Reserving 1/2 cup of the pasta water, drain the pasta and return it to the pot. Gently stir the sautéed zucchini-tomato mixture, carrot-sauce mixture, arugula, basil, and remaining olive oil into the pasta. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Add the reserved pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste. Serve, passing the Parmesan cheese separately.