ROASTED SUNFLOWER SEEDS
KEY LEO INGREDIENTS: Sunflower seeds

2 cup sunflower seeds (shelled)
4 teaspoons tamari

Spread seeds out evenly on baking dishes, Bake in 325 degree oven. Stir occasionally to roast evenly. Check after 10 minutes. When seeds are golden, sprinkle with tamari and stir to coat evenly. Allow to cool. Store sealed in a dry place.

SERVINGS: serves 4-6
TIME: 20 minutes with cooling time
Note: Seeds or nuts can be roasted three to four days in advance.
Substitutions: Pumpkin seeds, almonds, pecans and filberts can be tamari-roasted too.
 

LEMON & EGGDROP SOUP (Greek Avgolemono Soup)
KEY LEO INGREDIENTS: Lemon

8 cups chicken broth
1 cup uncooked long grain rice
4 large egg whites
4 large egg yolks
4 tablespoons lemon juice

In a large kettle, bring chicken broth to boiling then add rice.
Simmer covered for about 20 minutes. Remove from the heat
and set aside.

In a bowl, beat egg whites until stiff; add egg yolks and beat
well. Beat continuously adding lemon juice 1 teaspoon at a time. Then add about 1 cup of the broth, beating continuously. Pour this
mixture back into the broth/rice mixture. Mix well over heat
but, to avoid curdling, do not allow to come to a boil.

SERVINGS: makes 8 servings
TIME: 30 minutes
 

SPINACH-ORANGE SALAD WITH AVOCADO
KEY LEO INGREDIENTS: Spinach, oranges, honey

1/2 cup fresh orange juice
1/4 cup Sherry wine vinegar
3 tablespoons honey
1 tablespoon fresh lime juice
3/4 teaspoon chili powder
3/4 cup olive oil
2 6-ounce packages or 2 large bunches baby spinach (washed and dried)
4 oranges, peel and white pith removed, quartered, cut crosswise into
1/4-inch-thick slices
1 avocado, peeled, seeded, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro

Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

SERVINGS: serves 8
TIME: 15 minutes
 

WALNUT CHICKEN WITH POMEGRANATE SAUCE
KEY LEO INGREDIENTS: Pomegranate, walnuts, honey

3/4 cup chopped walnuts
1/2 cup all purpose flour
4 skinless boneless chicken breast halves
1 egg, beaten to blend
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup chicken broth
1/2 cup pure pomegranate juice
1 1/2 teaspoons pomegranate molasses
1 teaspoon honey
2 tablespoons chopped chives or green onion for garnish

Finely chop walnuts with flour in processor. Transfer to plate.

Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side.
Transfer to plate; tent with foil to keep warm.

Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.

SERVINGS: serves 4
TIME: about 1/2 hour
Note: Pomegranate molassas can be found at health food, middle eastern and persian markets. Some supermarkets caryy the juice under the brand name of POM. You can make your own juice (2 pomegranates produces about 1 cup) by putting the seeds in a food processor and then straining the pureed mixture
Substitutions: This dish can also be made with turkey cutlets.
 

LINGUINI WITH WALNUT BASIL PESTO
KEY LEO INGREDIENTS: Walnuts, basil

1 lb dried pasta (linguine or other)
2 cups chopped fresh basil (about 2 large bunches)
3 to 4 tablespoons chopped fresh parsley
1 garlic clove, chopped
1 teaspoon salt
1 cup toasted walnuts (toasted and cooled)
1/3 cup olive oil
1/3 cup grated Parmigiano-Reggiano (3/4 ounces) plus additional for serving
1/4 teaspoon black pepper

Cook pasta in a 6-quart pot of salted boiling water until al dente.
While pasta is boiling, blend basil, parsley and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.

Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.

SERVINGS: makes 4 to 6 servings
TIME: 25 minutes
 

LEMON-LINE POPPYSEED POUND CAKE
KEY LEO INGREDIENTS: Citrus, poppy seeds

For cake
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons freshly grated lemon zest
1 tablespoon freshly grated lime zest
1/2 cup poppy seeds
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice

For glaze
1/2 cup plus 3 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice, 1 tablespoon fresh limes juice

Make cake:
Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.

In a bowl whisk together flour, baking powder, salt, poppyseeds and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk, lemon and lime juice and beat in remaining flour mixture until just combined.

Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

Make glaze while cake is cooling:
In a small bowl whisk confectioners's sugar, a little at a time, into lemon/lime juice until smooth and thick.

When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered. Serve cake at room temperature.

SERVINGS: serves 8-10 depending on slices
TIME: 1 hour 15 minutes plus cooling time