Kiwi Cheesecake Bars - To Try

http://www.wellandgood.com/good-food/gluten-free-vegan-cheesecake-dessert-recipe/slide/2/

Adapted to leave out the word "vegan." :)

Ginger Kiwi Cheesecake Bars

Yields 16 

Ingredients2/3 cup raw almonds
1 1/2 cups (about 12) medjool dates, pitted and chopped
1/2 cup and 1 Tbsp melted virgin coconut oil, divided
2 cups raw cashews, soaked for 4 to 6 hours in cold water or 1 hour in hot water, then drained
1/3 cup agave nectar 
1/3 cup fresh lemon juice
1 tsp pure vanilla extract
Pinch of sea salt
2 Tbsp fresh ginger, finely-grated
1/2 cup fresh greens, such as spinach or kale
4 green kiwis, peeled

1. Line a 8×8 inch baking dish with parchment paper, extending the paper up over the sides for a little overhang. Set aside.

2. First, make the crust by combining almonds, medjool dates, and one tablespoon of melted coconut oil in a food processor and blend on high to mix. Once the mixture is finely-ground, transfer it to the prepared baking dish and use your hands to press it down firmly, then use the back of a spoon to flatten it out.

3. Next, make the filling by combining the remaining half cup of melted coconut oil, drained cashews, agave, lemon juice, vanilla extract, and sea salt in a high-powered blender and blend on high until smooth and creamy. Pour a little less than half of the filling into a small bowl and set aside. Add the ginger to the blender and blend on high until well-combined. Evenly pour this ginger filling on top of the crust, then transfer the dish to the freezer.

4. Pour the remaining filling back into the unwashed blender, then add in the greens and two kiwis. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this kiwi filling on top of the ginger layer. Smooth it over with the back of a spoon or an offset spatula, then transfer the dish back into the freezer to chill for three to four hours (or overnight) until completely firm.

5. Once firm, thinly slice the two remaining kiwis and arrange on top of the cheesecake. Slice into 16 equal servings and serve immediately.

6. Store leftover cheesecake in an airtight container in the fridge for about a week or freeze for longer-term storage (up to one month).

Mushroom, Leek, Bacon Frittata

1 lb bacon - chopped, cooked, drained
1 package pre-chopped mushrooms
2-3 leeks, chopped and cleaned
1/2 white onion, chopped
2 cloves garlic, chopped
tab butter

Eggs:
12 eggs
1/2 cup half and half
1/2 cup parmesan
1 1/2 cups shredded gruyere (or gouda)
pinch cayenne
pinch cumin
pinch thyme
pinch coriander
salt / pepper

chopped herbs (basil)
1/2 cup shredded gruyere

1. Preheat oven to 400
2. Mix up all the ingredients under "Eggs" in a bowl, set aside
3. Saute the butter and garlic in frittata pan (oven ready)
4. Add leeks - saute until softened and starting to caramelize
5. Remove onion/leek mixture; saute mushrooms until golden and water has been released
6. Add bacon, and add onion/leeks back - on low heat, add the egg mix - pour slowly and give it one stir - sprinkle herbs on top, then sprinkle final cheese
7. Let frittata sit on stove until partially set - keep on low heat to prevent scorching (~15 min) and run spatula around edges as it cooks
8. Once top is jiggly but not pure liquid, put into oven for 15 min.
9. Take out of oven, rest for 15 min. - run spatula around edges again.
10. Slide out of pan, garnish with more herbs, and voila!

Green Goddess Dressing

In progress - still tweaking


1 avocado
1/2 c mayo
2 green onion
1/2 lemon
1 garlic clove
4 tbsp white wine vinegar
1 handful basil
2 handful cilantro

salt /pepper