Ooh...this could easily be my favorite category! I should try to find my baklava recipe! k

Israeli Goat Cheese and Sun-dried tomato Lasagne (From Joan Nathan's The Foods of Israel Today). Unfortunately, this takes a while to make. And it never seems to last long. In fact, the last time I was at my parents I made two with the intent of freezing the second, but it never made it anywhere close to the freezer! Ingredients: 3 TBSP butter 1 large onion - chopped 3 cloves garlic - minced 4 Tsp flour 1 cup veg broth 1 cup heavy cream 1.5 cups milk 12 oz feta or other goat cheese - crumbled Salt and epper to taste 0.5 tsp ground nutmeg 1 lb lasagne noodles 1 cup sundried tomatoes (posters note: save a step and get the kind in a jar that are already cut and you dont need to soak!) 1 lb ricotta cheese 0.5 cup pesto 0.25 cup grated parmesan 1. Make the sauce: Melt butter in a heavy pan over med-low heat. Saute onions and garlic until translucent (~5 mins). Stir flour and some veg broth into a paste. Whisk into the sauce with remaining veg broth. (I think I just whisked the flower right into the sauce without the paste step). Add cream and milk and stir until sauce thickens (~5 mins). Stir in goat cheese, nutmeg "lots of pepper" and "salt if needed." 2. Cook lasagne noodles. (I usually get the kind you dont have to cook. Or just dont cook the kind you are supposed to. It usually works out.) 3. Preheat oven to 350. Grease a 9x13 inch baking dish. (I dont think I greased it. But I may have.) Soak sundried toms in boiling water for a few mins then drain and chop. (Or just buy pre-soaked, pre-chopped, and save step). 4. Spread a few tbsp of sauce on bottom of baking dish. Make lasagna - layer in this order: - 5 strips of noodles. - Half of ricotta. - Noodles. - Half of sauce - half of sundried toms - Pesto - Noodles - Ricotta - Noodles - Tomatoes - Sauce - Parmesan. 6. Bake 25 mins or until top is "bubbly." Wait a few mins before serving.

Where's the baklava recipe?? I've been looking for one because it's so yummy. And, if you have a tried and true one, please share.

Here's the baklava recipe, again. k

This is the recipe from " Spirit of the Marathon " outakes if you stayed to watch them after the movie. Deena Kastor makes these and you practially drool at how good they look. They are on my list of things to make very very soon! Avocado Enchiladas Ingredients: Sauce: 2 Tbs vegetable oil 1/2 yellow onion, finely diced 2 cloves garlic, minced 1Tbs sugar 4Tbs cumin 3Tbs oregano 1 can beer 1 twenty-eight ounce can crushed tomatoes 1 cup chicken broth or water Filling: 8 ripe avocados, peeled and seeded 1/2 red onion, finely diced 1 cup cilantro leaves, roughly chopped Juice of one lime 1 jalapeno, seeded and diced 3/4 teaspoon salt 20 corn tortillas 1/3 cup grapeseed or canola oil 1 pound Monterey Jack Cheese, grated Instructions: Here is the recipe many of you asked for. I made one of my favorite recipes while shooting the documentary Spirit of the Marathon. It is a great dish to make when avocados are on sale. Watch Spirit of the Marathon to see the "secret ingredient" I add to the sauce after it has simmered. For the sauce: See below for "those on the run". Heat 1 tsp oil in sauce pan. Add onion and saute for 5 minutes or until soft. Add garlic, sugar, cumin and oregano saute 2 more minutes. Add beer, tomatoes broth let simmer for 20 minutes. Can be made two days in advance cool, cover and refrigerate until used for enchiladas. Chop avocado and toss with cilantro, red onion, jalapeno, lime juice and salt. Heat oven to 400 degrees. In saucepan, heat oil (grapeseed and canola oil tolerate high heat and do not become toxic at high temperatures) over medium flame for about 5 minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown and blistered. Remove and blot on brown grocery bag or paper towel (if you skip frying the tortilla, the enchiladas will not hold form). Spread 1/2 cup red sauce on bottom of casserole dish. Dip fried tortillas in pot of remaining red sauce, spoon 3 heaping tablespoon of avocado filling in each tortilla. Roll up and arrange rolled tortillas side by side in casserole dish. Pour remaining sauce over tortillas sprinkle with cheese. Cover and bake for 25 minutes take foil off and bake for another five minutes. Serve two enchiladas on a plate with rice, black beans and a side salad. For those on the Run: Instead of making your own sauce, combine a 28oz can of enchilada sauce and 14oz can of crushed tomatoes simmer for 10 minutes.