Food for thought

INGREDIENTS
Butter and cocoa powder to prepare baking pan
2 cups organic sugar
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
Cocoa powder for top (optional)
2 cups thickly-sliced fresh strawberries


METHOD:
1. Preheat oven to 350F. Butter a 13x9x2-inch pan, then dust with cocoa powder (this makes a nicer-looking presentation than dusting with white flour).
2. In a large bowl, combine sugar, flour, cinnamon, baking soda, and salt. In a heavy-bottomed saucepan over medium-low heat, whisk the buttermilk, butter, and cocoa until butter melts.
3. Pour butter mixture over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour batter into prepared pan.
4. Bake in preheated oven until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely.
5. Run knife around pan sides to loosen cake. Invert onto a plate, then invert again onto serving plate. Dust top with cocoa, if desired. Surround cake with fresh strawberries and serve.

Ingredients:
224 g linguine pasta
15 ml olive oil
6 cloves garlic, minced
120 ml chicken broth
60 ml white wine
1 lemon, juiced
1 g lemon zest
salt to taste
4 g freshly ground black pepper
455 g fresh shrimp, peeled and deveined
55 g butter
10 g chopped fresh parsley
3 g chopped fresh basil


DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute.
3. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
4. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.


Preparation time: 15 mins
Cooking time: 25 mins

INGREDIENTS:
4 skinless, boneless chicken breasts
2 g paprika
salt and pepper to taste
1 g garlic powder
55 g butter
1 onion, sliced into thin rings
455 g fresh mushrooms, sliced


METHOD:
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.


Preparation time: 15 mins
Cooking time: 25 mins