Rachael Ray's Non-profit Organization Yum-o!

What is your favorite nutritious dish to make with family or friends?

Dante's Rack of Lamb at Christmas – it's a fabulous appetizer!

HOW DO THEY HELP?

Dante prepares the spice rub and marinade, while Mom trims the excess fat off the lamb.

CAN YOU GIVE THE DANTE'S BARBECUED RACK OF LAMB RECIPE?

Yes, I’d love to share it! It serves about eight people.

INGREDIENTS:

• 4 racks of lamb
• 1/2-3/4 cup extra virgin olive oil (EVOO)
• 6 sprigs rosemary
• 8 cloves garlic
• Dante's special herb mix (Make your own! Can include salt, pepper, oregano, lemon zest...)
• Worcestershire sauce

DIRECTIONS:

1. Trim all fat from racks of lamb.
2. Blend EVOO, garlic, rosemary and herb mix and set aside.
3. Sprinkle worcestershire sauce on lamb.
4. Marinate overnight.
5. Grill on barbecue until medium-rare (7-8 minutes, depending on your grill)

WHAT IS YOUR FAVORITE DISH YOU REMEMBER EATING AS A CHILD?

Noni Jim's Raisin Apricot Pie

DO YOU HAVE THE RECIPE?

I sure do!

INGREDIENTS:

• Pie dough, enough for bottom and top crust (store-bought, or make your own favorite recipe)
• 1 cup raisins
• 6 tablespoons sugar
• Canned apricots (15 ounce can, about 2 cups)
• 1/2 teaspoon almond extract

DIRECTIONS:

1. Make your favorite pie dough. Set aside in refrigerator.
2. Preheat oven to 350°F.
3. Soak raisins in water and three tablespoons sugar. Add to saucepan and boil until tender, and then add an additional three tablespoons sugar. Add canned apricots and stir gently, 4-5 minutes.
4. Pour fruit mixture into prepared pie crust or into pie dish prepared with your own crust. Top with second crust.
5. Bake for 50 minutes or until top is browned. Delicious!
   

    

WHAT IS YOUR FAVORITE CHILDHOOD MEMORY INVOLVING COOKING AND EATING TOGETHER WITH YOUR FAMILY MEMBERS?

I'm Italian and my grandmother involved me in the kitchen at a very young age. I remember how important I felt when she taught me how to chop with a knife! She would make the Raisin Apricot Pie recipe that I've shared and hand me and my grandfather each a fork to eat the entire pie together – and we would!

I remember watching her make everything from scratch, including olives, wine, cheese, butter, pasta and ravioli. She made it look so easy, but now I know how hard it was to make all of those delicious dishes. I made her ravioli once with a friend...it took so long that I demanded that my family take at least an hour to eat them!

My parents were also great cooks. Christmas always meant having a ton of people over sharing lots of food. We each learned to make something special for the holidays and prepared our recipe for the dinner table for all to enjoy. We have carried this tradition on with our family. My son Dante loves making his Rack of Lamb for the appetizer. It's always a hit!

WHAT TIPS OR ADVICE DO YOU HAVE FOR SOMEONE WHO IS NEW TO THE KITCHEN OR JUST GETTING THEIR KIDS INVOLVED IN THE KITCHEN?

It's never too early to involve your children. It's a great way to share stories, and eventually your kids will prepare some of the best meals for your family!

My son creates a special blend of tea for us each evening to have with a baked treat. And there have even been Sunday mornings where freshly baked cinnamon rolls are a part of a breakfast buffet that would blow your mind. He's only eleven and has developed a love for cooking – yeah!