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My good friends Chuck and Phyllis Cline, owners and operators of Sedona’s famous Heartline Cafe, have graciously permitted the reprinting of selected recipes from Chuck’s marvelous cookbook, Recipes From Sedona’s Heartline Cafe.

Enjoy your cuisine explorations and stop by to taste the Chef’s magic at the Heartline Cafe next time you visit Sedona. There’s nothing like the real thing.

Linguine with Grilled Shrimp Puttanesca

Four to six servings

1 pound linguine

½ cup plus 1 tablespoon olive oil

3 cloves garlic, minced

1 tablespoon capers

¾ cup black olives

6 anchovy fillets, chopped (optional)

2 cups ripe tomatoes, diced

¼ cup parsley

2 tablespoons plus 1 teaspoon chopped fresh thyme

2 tablespoons olive oil

1 ½ pounds shrimp, peeled and deveined

Linguine

Cook linguine according to package directions. Drain and toss with one tablespoon olive oil to prevent sticking. Set aside.

Puttanesca Sauce

In a large sauté pan, heat the one-half cup olive oil and garlic over medium-low heat until scent of garlic starts to expand, one to two minutes. Add capers, black olives and anchovies and sauté for two minutes. Add tomatoes, parsley, and two tablespoons thyme. Continue to sauté until tomatoes soften and create a sauce-like consistency.

Add pasta to this mixture and toss well to thoroughly coat and warm pasta. Leave in sauté pan to keep warm while grilling shrimp.

Brush shrimp with olive oil. Grill over medium heat until cooked through, about two minutes. Because shrimp overcook quickly, it is important to cook them until barely white inside, remaining very moist and tender.

Presentation

Divide pasta among four pasta bowls or plates and arrange shrimp on top. Garnish with remaining teaspoon of thyme. At The Heartline, we serve this dish with foccacia bread.

My good friends Chuck and Phyllis Cline, owners and operators of Sedona’s famous Heartline Cafe, have graciously permitted the reprinting of selected recipes from Chuck’s marvelous cookbook, Recipes From Sedona’s Heartline Cafe.

Enjoy your cuisine explorations and stop by to taste the Chef’s magic at the Heartline Cafe next time you visit Sedona. There’s nothing like the real thing.

Chuck’s notes: This was our prize-winner in a local chili cookoff.

Moroccan Lamb Chile

Six to eight servings

2 tablespoons olive oil

2 teaspoons chopped garlic

1 small red onion, diced

1 teaspoon freshly grated ginger root

1 teaspoon turmeric

10 threads saffron

1pound leg of lamb, boned and diced
into half-inch cubes

2 1/2 cups cooked garbanzo beans
(drained if using canned beans)

1 cup red lentils

1/2 cup Roasted Peppers

2 cups crushed tomatoes

3 cups Oak Creek Nut Brown Ale
(or similar)

1/2 cup raisins

2 tablespoons brown sugar

1 1/2 teaspoons coriander

1 teaspoon crushed red pepper

2 teaspoons ground cumin

1/2 teaspoon oregano

kosher salt and pepper to taste

fresh mint and sour cream for garnish

Lamb

In a large stewpot or Dutch oven, saute the garlic and onion in the olive
oil. Add the ginger, turmeric, and saffron. Saute until fragrant.
Add the lamb and stir to brown it. Add all the remaining ingredients
except garnish. Simmer, covered, for two hours or more,
until lamb is very tender.Taste and correct seasonings.

Presentation

Garnish with fresh mint and sour cream, if desired,
and serve with Potato Flatbread.

My good friends Chuck and Phyllis Cline, owners and operators of
Sedona’s famous Heartline Cafe, have graciously permitted
the reprinting of selected recipes from Chuck’s marvelous cookbook,
Recipes From Sedona’s Heartline Cafe.

Enjoy your cuisine explorations and stop by to taste the Chef’s magic
at the Heartline Cafe next time you visit Sedona.
There’s nothing like the real thing.

Warm Gorgonzola Torte

with Caramelized Pears

Six servings

1 pound Gorgonzola cheese, crumbled

3 large eggs, beaten

puff pastry sheets cut into six-inch squares, a total of 6 six-inch squares

6 pears, Bosc, Bartlett, or other (choose the sweetest and ripest you can find), peeled, cored and halved

½ cup melted butter

kosher salt and pepper

2 tablespoons sugar

fresh thyme sprigs or fresh basil

Pastry

Preheat oven to 375 degrees. Divide cheese among pastry squares. Brush beaten egg along all four edges of pastry square. Fold each corner inward to the center, creating a square “pillow” that is half the size of the flat pastry square you began with, and pinch to seal. Brush top of pastry with beaten egg. Repeat with remaining squares.

Pears

Gently toss pears in a large mixing bowl with melted. Place pastries and pears on a greased or parchment-lined baking sheet. Pears will caramelize best if placed flat side down. Bake until pastry is browned and flaky, about 12 minutes. Remove baking sheet from oven and carefully lift pastries from sheet. Test pears; they may require more baking time if they are not fully ripe. (Alternatively, you can caramelize the pears in a heavy skillet on the stove while the pastries are baking.)

Presentation

Place a Gorgonzola torte on each plate and accompany it with pear slices.