French toast strata with apple cider syrup

For the french toast :

1 pound french bread,  cut into cubes

8 oz cream cheese cut into small cubes

8 eggs

2 1/2 cup milk

6 t butter or margarine, melted

1/4 c maple syrup

Layer half of the bread in a greased 9x13 baking dish. Top with the cream cheese and remaining bread. Blend the eggs, milk, butter ad maple syrup in a blender ; pour over the bread and cheese. Press the layers down with a spatula. Refrigerate, covered, 2-24 hours, then bake, uncovered, at 325 for 35-40min or until center is set and edges are golden brown. Let stand for 10 min before serving.

For the syrup :

1 tsp cinnamon

8 tsp cornstarch

1 C sugar

2 T lemon juice

2 C apple cider or juice (if cider is no longer in season)

4 T butter or margarine

Combine the cinnamon, cornstarch and sugar in a small saucepan and mix well. Stir in the lemon juice and cider. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook for 2 min longer. Remove from heat and stir in the butter. Can be made 1 day ahead.

Grilled flank steak with warm bean salad

- Serves 4 -

1 1/4 / 565g beef flank, sirloin or flat iron steak

1 clove garlic, crushed

3 tbsp / 45ml balsamic vinegar

salt and pepper to taste

1 (16 ounce or 450g) can cannellini beans, drained

1 cup / 250ml grape tomatoes, halved

1/2 cup / 125ml thinly sliced red onion

1 tbsp  / 15ml extra virgin olive oil

1 bunch arugula or baby spinash, steams trimmed

Rub garlic over steak

Marinate steak in 2 tablespoons / 30ml balsamic vinegar in refrigerator for 30 to 60 min.

Preheat grill. Remove steak from marinade and pat dry ; discard marinade. Sprinkle steak with salt and pepper, and grill to 135F / 55C for medium. Move to cutting board and let rest 10 to 12minutes.

Heat beans in saucepan ; stir in tomatoes, onion, oil and remaining balsamic vinegar.  Season to taste with salt and pepper.

Spoon bean mixture onto four plates. Cut steak crosswise into thin slices. Arrange slices on plates, overlapping beef slightly. Top with arugula.

Summeripe peach & chicken salad

- Serves 4 -

3 summeripe peaches, pitted & thinly sliced

3 cooked chicken breast halvesm skin removed

3 cups Fresh express mixed salad greens

3 tablespoons currants

12 walnut halves, coarsely chopped

4 ounces Gorgonzola cheese

2 tablespoons white wine vinegar

5 tablespoons walnut oil or extra-virgin olive oil

Julienne the chicken breasts

Divide the greens evenly among 4 salad plates

Add to each plate 1/4 of the greens, currants, chicken, peach slices and cheese.

Sprinkle with the walnuts

Mix the vinegar and oil together and drizzle over each salad plate