Rosemary Chicken, Avocado & Pancetta Panini

Yield: 24 sandwiches

24 boneless, skinless chicken breast halves (about 5 oz. each)
Olive oil as needed
3 T. rosemary, finely chopped
12 cloves (1-1/2 oz.) garlic, finely chopped 6 California avocados (3 lbs.)
Rosemary Chicken, Avocado & Pancetta Panini
1/3 c. lemon juice
48 pieces focaccia (4 inches x 5 inches each)
Salt and pepper as needed
6 tomatoes, thinly sliced (about 3 lbs.)
24 slices of pancetta, fried crisp (or two thick slices of fried bacon
per sandwich)
Arugula leave as needed
3/4 c. lemon aioli (Stir 1 T. finely chopped lemon zest into 1-1/2 c.
aioli; let stand1 hour to marry flavors.)

Pound chicken breast halves to even thickness, about 3/8-inch. Lightly
coat each piece with olive oil; rub each with some of the rosemary and
garlic. Marinate for 3 hours, refrigerated. Just before serving,
roughly mash avocado; stir in lemon juice; reserve. Season chicken
with salt and pepper to taste. Grill chicken until just firm to the
touch, about 2 minutes per side; reserve. For each sandwich, spread 1
piece focaccia with 1/4 c. avocado mixture; spread 1 piece with 1/2 T.
lemon aioli; reserve. Layer avocado with sliced tomato, 1 piece
chicken; 1 slice pancetta and arugula leaves. Top with remaining piece
of focaccia, aioli side down. Lightly film a hot frying pan with olive
oil. Pan grill sandwich, lightly pressing it down with a spatula,
until focaccia is browned. Turn; repeat procedure. Cut in half on
diagonal.

Recipe and photo credit: California Avocado Commission (www.avocado.org)

Caramelized Secret Chocolate Cake

Yield: 12 servings

Cake
6 oz. unsweetened chocolate
1 c. finely diced yellow onion
1 c. vegetable oil, divided
2 c. sugar
2 eggs
1 t. vanilla
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. milk, soured with 1 T. vinegar

Easy Fudge Icing
8 oz. unsweetened chocolate
1/2 c. butter
5 c. powdered sugar

Melt chocolate in saucepan, stirring over low heat, or in microwave
oven. Caramelize onion by sautéing over medium low heat for 8-10
minutes in 2 T. oil in skillet until soft. In large bowl, beat
remaining oil with sugar, eggs and vanilla until thoroughly mixed and
fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and
caramelized onions. Mix flour with baking soda and salt; stir into
batter alternately with milk. Divide batter into two well-greased and
floured 8-inch-round layer cake pans. Bake at 350 degrees for 25-35
minutes or until a pick inserted into center comes out dry. Cool 15
minutes then invert onto wire racks to thoroughly cool. Spread on
icing. Easy Fudge Icing: Melt 8 oz. unsweetened chocolate with 1/2 c.
butter in saucepan, stirring often over very low heat. Mix in 1/2 c.
hot water then turn into mixing bowl. Beat in about 5 c. powdered
sugar, a portion at a time. (Adjust as needed to make a good
consistency.) Quickly fill and frost cake while icing is still warm.
If some icing gets too cool to spread easily, place it in
microwave-safe bowl and microwave shortly just until softened and
lustrous. Makes about 3-1/2 c.

Recipe and photo credit: National Onion Association (www.onions-usa.org)

Pear & Walnut Rice Salad with Blue Cheese Vinaigrette

Yield: 6 servings

3 c. cooked medium or long grain brown rice
1 large firm pear, such as Anjou or Bartlett, cored and diced
3 medium green onions, chopped
1/2 c. coarsely chopped toasted walnuts
1/3 c. crumbled blue cheese
1/3 c. prepared vinaigrette (garlic, herb or raspberry)
1/2 t. salt
1/4 t. pepper

Combine all ingredients in medium bowl; toss to coat. Serve
immediately over lettuce leaves and top with dried cranberries, if
desired.

Recipe and photo credit: USA Rice Federation (www.usarice.com)