Vanilla (Lime Balm) Ice Cream

Ingredients

1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, scraped into milk
2/3 cup crushed/chopped lime balm leaves (optional)
1/2 cup sugar
4 egg yolks

Directions

Heat cream, milk, vanilla, (and lime balm) over low heat until simmering but not boiling. Meanwhile, whisk egg yolks and sugar. When milk mixture is ready, pour slowly into egg mixture, whisking steadily. Return mixture to heat, stirring constantly, until mixture coats the back of a spoon. Refrigerate for several hours, then chill in ice cream maker.

Apricot-Balsamic Pork Kebabs

Ingredients

1 - 1.5 lbs boneless pork loin, cut into 1.5-inch pieces
1 t olive oil
salt & pepper
1/4 cup apricot preserves
1 T white balsamic vinegar

Directions

Heat grill to medium-high. Thread pork onto skewers and brush with olive oil; season as desired with salt and pepper. Grill, turning often, for 10-12 minutes

Whisk together preserves and vinegar. For the last two minutes of cooking, baste frequently with apricot glaze.

Serve with couscous mixed with green onions and a little olive oil. Also recommended: lightly grilled plum quarters, brushed with olive oil.

Parsley Breadcrumb Salmon

Ingredients

3 slices white bread
1 cup parsley
1 T olive oil
salt & pepper
4 skinless salmon fillets (6 oz each)
Dijon mustard

Directions

Preheat oven to 450'. In a food processor, pulse bread, parsley, and olive oil until coarse crumbs form. Brush salmon with mustard and top with breadcrumbs. Bake until opaque, 11-13 minutes.