Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Ingredients:

1 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
3/4 cup walnuts, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled


Directions:

1.In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.

2.Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.

3.In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled. Enjoy!

Artichoke Pizzas With Lemony Green Bean Salad

Ingredients:

2 pita breads, split horizontally
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar artichokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano
1 9-ounce package frozen French-cut green beans, thawed
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper


Directions:

1.Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.

2.Top with the red peppers, artichokes, almonds, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.

3.Divide the green beans among bowls. Drizzle with the lemon juice and the remaining oil. Season with salt and pepper. Serve with the pizzas. Enjoy!

Cuban Black Beans and Rice

Ingredients:

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro



Directions:

1.Cook the rice according to the package directions.

2.Meanwhile, heat the oil in a saucepan over medium-high heat.

3.Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.

4.Stir in the cumin and cook for 1 minute.

5.Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.

6.Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro. Enjoy!

Thai Spiced Tofu

Ingredients:

8 ounces firm tofu, cut into four 1/2-inch slices
3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
3 tablespoons sugar
2 tablespoons fish sauce (or tamari, for vegetarians who don't eat fish)
1/2 pound green beans
1/2 cup vegetable broth
1 tablespoon peanut oil


Directions:

1.Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.

2.Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.

3.In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.

4.Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with the green beans. Enjoy!

Whole Wheat Spaghetti With Asparagus

Ingredients:

1 bunch asparagus, ends trimmed
12 ounces whole-wheat spaghetti
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan


Directions:

1.With a vegetable peeler, shave the asparagus lengthwise into long ribbons.

2.Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.

3.Drain the spaghetti and asparagus and return them to the pot.

4.Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.

5.Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top. Enjoy!

Deep Dish Polenta Pizza

Ingredients:

1 tablespoon olive oil, plus more for the pan
1 cup polenta (not instant)
1/4 cup grated Parmesan (1 ounce)
kosher salt and black pepper
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, thinly sliced
4 ounces mozzarella, cut into 1/2-inch pieces


Directions:

1.Heat oven to 425° F. Oil a 9-inch springform pan or pie plate; set aside.

2.In a medium saucepan, bring 2¼ cups water to a boil.

3.Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes.

4.Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.

5.In a bowl, combine the radicchio, tomatoes, and mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

6.Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 20 to 25 minutes. Enjoy!

Mashed Sour Cream and Scallion Potatoes

Ingredients:

10 large Idaho potatoes (7 pounds), peeled and quartered
5 garlic cloves, peeled
1 cup reduced-fat sour cream
1/2 cup milk
4 tablespoons unsalted butter, softened
7 scallions, white and light green parts, thinly sliced


Directions:

1.Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot.

2.Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot. Enjoy!

Baked Spinach and Gruyère

Ingredients:

1 tablespoon olive oil, plus more for the dish
6 shallots, thinly sliced
kosher salt and black pepper
6 large eggs
1 cup heavy cream
1 cup whole milk
1/4 teaspoon grated nutmeg
4 10-ounce boxes frozen leaf spinach, thawed
1/2 cup grated Parmesan (2 ounces)
2 cups grated Gruyere (8 ounces)
1 cup dry white wine


Directions:

1.Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.

2.Heat the oil in a large skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.

3.Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper.

4.Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyère, and Parmesan into the egg mixture. Transfer to the prepared baking dish.

5.Bake until bubbling and the top is golden brown, 45 to 55 minutes. Enjoy!

Bacon Brussels Sprouts

Ingredients:

12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 pounds Brussels sprouts, trimmed and halved, if desired
Coarse salt and freshly ground black pepper
Sugar, optional


Directions:

In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes. Enjoy!

Cheesy Chard Mashed Potatoes

Ingredients:

2 pounds whole Russet or Yukon gold potatoes
1 stick butter
1 cup milk
salt and pepper to taste
1 pint grape tomatoes
olive oil
1 bunch Swiss Chard
1/2 pound grated gruyere cheese


Directions:

1. Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning.

3. Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Mashed Potatoes.

4. Finish by adding Add 1/2 pound grated gruyere to Classic Mash. Stir until well blended and enjoy!

Winter Lentil Soup

Ingredients:

1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)


Directions:

1.Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

2.Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

3.Spoon into bowls and top with the Parmesan, if using. Enjoy!

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients:

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper


Directions:

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Roasted Carrot and Parsnip Soup

Ingredients:

1 pound carrots, peeled and cut into 1/2-inch rounds
1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
kosher salt and pepper
1/2 baguette, cut into 16 thin slices


Directions:

1.Heat oven to 400° F.

2.In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.

3.Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.

4.Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast. Enjoy!

Spiced Shrimp With Green Beans and Lime

Ingredients:

1 cup long-grain white rice
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
1/2 pound green beans, halved crosswise
4 cloves garlic, chopped
1 to 2 red jalapeño peppers, thinly sliced
kosher salt and black pepper
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons chili powder
1/4 cup fresh lime juice



Directions:

1.Cook the rice according to the package directions. Fluff with a fork and fold in the cilantro.

2.Meanwhile, heat the oil in a large skillet over medium-high heat.

3.Add the green beans, garlic, jalapeños, and ¼ teaspoon each salt and black pepper. Cook, tossing frequently, for 3 minutes.

4.Season the shrimp with the chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper and add to the skillet.

5.Cook, tossing occasionally, until opaque throughout, 3 to 5 minutes. Stir in the lime juice and serve over the rice. Enjoy!

Alton Brown's Good Eats Roast Turkey

This is one of the best recipes I've found for roasting a turkey. Alton Brown has created an amazing, flavorful and moist bird. The brine and aromatics gave the turkey a lot of great flavor.

Ingredients:

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil


Directions:

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Creamed Spinach

Ingredients:

2 10-ounce packages frozen chopped spinach, thawed
2 teaspoons extra-virgin olive oil
2 small shallots, finely chopped (about 1/2 cup)
4 teaspoons all-purpose flour
1 1/2 cups low-fat (1%) milk
1/2 cup low-sodium chicken broth
2 tablespoons evaporated milk
Pinch of ground nutmeg
Kosher salt and freshly ground pepper


Directions:

Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.

Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.

Mashed Potatoes with Roasted Garlic

There are many different versions of the mashed potato. If you like garlic, you'll love this recipe.

Ingredients:

For the Garlic Paste:

1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil


Directions:

Start with the roasted garlic: Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes:

Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Sauteed Green Beans and Mushrooms

Ingredients:

Green Beans
Mushrooms
French-fried onions, canned


Directions:

Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

Thanksgiving and Holiday Recipes

Much of the food that traditionally goes around the table for Thanksgiving and Holiday meals is similar. There are many variations on typical Holiday fare, but between now and the end of the year, I'll be sharing some of my favorite dishes. Some a tried-and-true dishes, others are new takes on traditional favorites, and some are just fun ways to celebrate the holidays through food.

I've already shared an easy recipe for hot apple cider, but will be posting many more to whet your appetite.

For some of my favorite baked goods, both holiday and everyday, don't forget to check out my sister blog, Baking - My Favorite Recipes and Tips.

Basil Pesto Pasta With Zucchini and Mint

Ingredients:

1 pound dried pasta
1 small clove garlic
1/4 cup pine nuts
3 cups loosely packed fresh basil leaves, washed
kosher salt and pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup (about 1 ounce) grated Parmesan
2 small zucchini, thinly sliced
1/4 cup fresh mint, torn


Directions:

1.Cook the pasta according to the package directions.

2.Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.

3.Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.

4.Divide the pasta among bowls and spoon the pesto and zucchini over the top. Enjoy!

Gazpacho

Ingredients:

3 small fennel bulbs, roughly chopped
4 stalks celery, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion, roughly chopped
2 cloves garlic, roughly chopped
3 red bell peppers, seeded and roughly chopped
2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups (32 ounces) tomato or vegetable juice
1/3 cup fresh lemon juice
1 teaspoon hot pepper sauce (optional)
3 limes, halved



Directions:

1.Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.

2.Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.

3.Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the lime wedges. Enjoy!

Sweet Potato, Chipotle and Apple Soup

This silky soup gets its smoky sweetness from pureed chipotle peppers, a Mexican staple, and the surprising addition of apples. It’s creamy without containing any cream.


Ingredients:

2 tablespoons vegetable oil, plus 1 cup for frying
1/2 medium white onion, finely chopped
2 garlic cloves, smashed
1 teaspoon finely grated fresh ginger
2 Gala apples—peeled, seeded and coarsely chopped
1 celery rib, thinly sliced crosswise
1 3/4 pounds sweet potatoes, peeled and thinly sliced
1 quart chicken stock or low-sodium broth
3 cups water
1 small canned chipotle in adobo sauce, seeded and minced
Salt and freshly ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar
3 yellow corn tortillas, cut into 1/2-inch strips


Directions:

1. In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.

2. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

3. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

Tip: The soup can be refrigerated for up to 1 week. The tortilla strips can be stored at room temperature for up to 2 days.

Quick and Easy Cheese Quesadillas

These cheese quesadillas are quick and easy to make. If you want something with a little more protein, add some chicken or beef to these.


Ingredients:

4 (6 inch) flour tortillas
1/2 cup salsa
2/3 cup shredded Cheddar cheese


Directions:

1. Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Lasagna with Mushrooms and Lamb Sausage

This is a gourmet version of a home-style favorite.


Ingredients:

1/2 pound(s) merguez (lamb sausage)
3 tablespoon(s) extra-virgin olive oil, plus more for drizzling
1 pound(s) oyster mushrooms, stems discarded and large caps halved lengthwise
1 pound(s) shiitake mushrooms, stems discarded and caps thinly sliced
Salt and freshly ground pepper
1 large red onion, thinly sliced
2 tablespoon(s) all-purpose flour
3 cup(s) mushroom stock or chicken stock
1/4 cup(s) dry red wine
1/2 pound(s) lasagna noodles, preferably flat (see Tips & Techniques)
4 cup(s) fresh ricotta cheese
1/2 pound(s) truffled pecorino cheese, coarsely shredded
2 tablespoon(s) unsalted butter, softened, plus more for greasing
2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
Parsley leaves, for garnish


Directions:

1.Heat a large, deep skillet. Add the merguez, cover, and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes. Transfer the merguez to a plate. Let cool and thinly slice.

2.Add 2 tablespoons of olive oil to the skillet. Add the oyster and shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened and browned, about 15 minutes. Stir in the red onion and the remaining 1 tablespoon of olive oil, cover, and cook, stirring, until the onion is softened, about 7 minutes. Remove from the heat and stir in the flour. Set the skillet over moderately high heat and gradually stir in the chicken stock and wine until smooth. Simmer, stirring, until slightly thickened, about 1 minute. Add the merguez and season with salt and pepper.

3.In a large pot of boiling, salted water, cook the lasagna noodles until just tender, about 3 minutes. Drain the noodles; transfer to a bowl of cold water or let stand for 1 minute. Pat the noodles dry, then toss lightly with olive oil. In a large bowl, blend the ricotta with the pecorino and season with salt and pepper.

4.Preheat the oven to 375 degrees F. In a well-buttered 9-by-13-inch, deep ceramic baking dish, arrange 2 to 3 lasagna noodles in a single layer. Spread half of the mushroom mixture over the noodles. Cover with more noodles and dollop half of the cheese mixture on top. Cover with another layer of noodles, pressing gently to spread the cheese in an even layer. Continue layering with the remaining mushroom mixture, noodles, and cheese mixture, ending with a layer of noodles. Spread the softened butter on the top and garnish with the grated Parmigiano-Reggiano cheese.

5.Cover the lasagna with foil and bake for about 40 minutes, until heated through. Uncover and preheat the broiler. Broil the lasagna about 4 inches from the heat until golden brown and crisp on top, about 2 minutes. Let the lasagna rest for 15 minutes. Garnish with parsley leaves, cut into squares, and serve.

Berry Delicious Smoothie

This healthy and refreshing snack is perfect for a hot day or anytime you want a treat.


Ingredients:

2 cups frozen mixed berries
1 cup strawberry flavored yogurt
1 banana, sliced
1 cup milk
1/2 teaspoon white sugar (optional)


Directions:

1. In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve. Enjoy!

Rosé Sangria with Cranberries and Apples

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.


Ingredients:

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving


Directions:

1. In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.

2. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Sautéed Shrimp on Warm Black Bean Salad

This easy main dish is ready in under 30 minutes and is perfect for your busy day.

Ingredients:

1 1/4 pound(s) large shrimp, shelled and deveined
2 teaspoon(s) olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 teaspoon(s) ground cumin
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
2 tablespoon(s) chopped fresh cilantro leaves


Directions:

1. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.

3. Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Pad Thai

Pad Thai is one of Thailand's national dishes and is a staple in Thai restaurants. Recipes for this popular dish vary, but use this version as a basic Pad Thai to enjoy with friends at home.


Ingredients:

8 ounce(s) thin rice noodles (about 1/8-inch wide), angel-hair pasta or thin spaghetti
4 ounce(s) firm tofu, cut into 1/2-inch cubes (about 3/4 cup)
3 tablespoon(s) lower-sodium fish sauce, plus additional for serving
1/4 cup(s) fresh lime juice (from 2 to 3 limes)
2 tablespoon(s) sugar
8 ounce(s) ground chicken
2 clove(s) garlic, finely chopped
1/4 teaspoon(s) ground red pepper (cayenne)
2 large eggs, lightly beaten
2 cup(s) (packed) thinly sliced Napa cabbage (about 5 ounces)
1 cup(s) (about 3 ounces) fresh bean sprouts
1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
1/4 cup(s) unsalted roasted peanuts, coarsely chopped
2 teaspoon(s) vegetable oil
2 green onions, thinly sliced
Lime wedges


Directions:

1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.

2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.

3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking.

4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl.

5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.

6. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish sauce mixture. Using tongs or 2 forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.

Baked Penne with Sausage and Creamy Ricotta

This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It's then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.


Ingredients:

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pound hot or sweet Italian fennel sausage, casings removed
One 28-ounce can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
Salt and freshly ground pepper
1 pound penne
3 cups Creamy Ricotta
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese


Directions:

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.

2. Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

3. Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.

Basil Chile Chicken Stir-Fry

This simple chicken stir fry recipe takes just 30 minutes and is a delicious and easy meal to create.


Ingredients:

1 cup(s) quick-cooking short-grain brown rice
4 clove(s) garlic
1 tablespoon(s) vegetable oil
1 teaspoon(s) vegetable oil, combined with above
1 pound(s) green beans, trimmed and cut into 1-inch pieces
Salt
Pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1 1/4 chicken-breast tenders, very thinly sliced crosswise
2 tablespoon(s) lower-sodium fish sauce
1 teaspoon(s) lower-sodium soy sauce
2 teaspoon(s) sugar
1 cup(s) packed fresh basil leaves, plus additional basil leaves for garnish


Directions:

1. Prepare rice as label directs, but do not add any salt.

2. Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.

3. In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl.

4. In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally.

5. Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted.

6. To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves.

Crispy Oven Fries

With this easy recipe you too can make delicious, crispy, oven-baked fries at home.

Ingredients:

4 medium (8-ounce) baking (russet) potatoes
1 tablespoon(s) olive oil
3/4 teaspoon(s) kosher salt
1/4 teaspoon(s) coarsely ground black pepper


Directions:

1. Preheat oven to 450 degrees F. Scrub potatoes well; pat dry with paper towels.

2. With knife, cut potatoes lengthwise into 1/2-inch-thick slices, then cut slices lengthwise into 1/2-inch-wide sticks.

3. Evenly spray two 15 1/2" by 10 1/2" jelly-roll pans with nonstick cooking spray. In one pan, carefully toss all potato sticks with olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon coarsely ground black pepper. Transfer half of potatoes to second jelly-roll pan.

4. Bake potatoes on two oven racks 30 to 35 minutes or until browned and crispy, rotating pans between upper and lower racks and stirring potatoes once halfway through cooking.

Hot Apple Cider

It's fall and a good cup of hot apple cider on a blustery fall day just feels (and tastes) good.


Ingredients:

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips


Directions:

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. Enjoy!

Linguine with Broccoli Rabe-Walnut Pesto

The bitterness of the broccoli rabe in this earthy pesto, made with garlic, toasted walnuts, and grated salty pecorino cheese makes for a pleasing Italian dish.


Ingredients:

1/3 cup(s) walnuts
2 tablespoon(s) walnuts, combined with above
1/2 pound(s) broccoli rabe, trimmed
1 clove(s) garlic
1/3 cup(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil, combined with above
Pinch of crushed red pepper
1/3 cup(s) grated pecorino cheese, plus more for serving
Kosher salt and freshly ground pepper
3/4 pound(s) linguine


Directions:

1.Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts.

2.In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe.

3.In a food processor, mince the garlic. Add the 1/3 cup of walnuts; pulse until coarsely chopped. Add the broccoli rabe, olive oil, and crushed red pepper and process until the broccoli rabe is very finely chopped. Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl.

4.In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce. Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.

Orecchiette with Veal, Capers, and White Wine

Ingredients:

2 tablespoon(s) extra-virgin olive oil
1 medium onion, finely chopped
1 clove(s) garlic, minced
1 pound(s) ground veal
Salt and freshly ground pepper
1/2 cup(s) dry white wine
1 1/2 cup(s) chicken stock
1 teaspoon(s) chopped thyme
1/2 teaspoon(s) chopped rosemary
2 tablespoon(s) small capers, rinsed
3/4 pound(s) orecchiette
1/2 cup(s) grated Parmigiano-Reggiano
1/4 cup(s) chopped flat-leaf parsley
2 tablespoon(s) unsalted butter


Directions:

1.In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper, and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

2.Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary, and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

3.Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley, and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve immediately.

Fusilli with Roasted Eggplant and Goat Cheese

A delicious vegetarian pasta dish.


Ingredients:

1 medium eggplant, sliced lengthwise 1/2-inch thick and cut crosswise into 1/2-inch sticks
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound(s) fusilli
2 tablespoon(s) pine nuts
1 large garlic clove, thinly sliced
Pinch of crushed red pepper
1 1/2 tablespoon(s) fresh lemon juice
3 tablespoon(s) coarsely chopped flat-leaf parsley
1 1/2 teaspoon(s) finely grated lemon zest
2 ounce(s) fresh goat cheese, crumbled


Directions:

1.Preheat the oven to 375 degrees F. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.

2.Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3.In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.

4.Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice, and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.

Penne Rigate with Brussels Sprouts and Gorgonzola

This pasta dish full of bold flavors is easy to make.


Ingredients:

2 tablespoon(s) extra-virgin olive oil
1 small red onion, thinly sliced
1 pound(s) brussels sprouts, trimmed, loose outer leaves reserved and sprouts thinly sliced
1 long red fresh chile, halved, seeded and sliced crosswise 1/4-inch thick
1 teaspoon(s) chopped thyme
Salt and freshly ground pepper
1/2 pound(s) penne rigate
4 ounce(s) Gorgonzola cheese, preferably dolce latte, crumbled


Directions:

1.In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile, and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover, and remove from the heat.

2.Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper. Transfer the pasta to bowls, top with the Gorgonzola, and serve right away.

Orecchiette with Pancetta, Peas, and Fresh Herbs

A quick and deliciously hearty pasta dish.


Ingredients:


1 pound(s) orecchiette pasta
Salt
2 tablespoon(s) unsalted butter
4 ounce(s) thickly sliced pancetta, finely diced
2 clove(s) garlic, minced
1 large jalapeño, seeded and minced
1 cup(s) frozen peas, thawed
1/2 cup(s) freshly grated Pecorino-Romano cheese
Freshly ground pepper
2 tablespoon(s) snipped chives
2 tablespoon(s) chopped flat-leaf parsley
2 tablespoon(s) chopped mint


Directions:


1.Cook the pasta in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.

2.Melt the butter in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the peas and toss to coat. Add the pasta along with the reserved pasta water and the cheese. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes. Stir in the chives, parsley, and mint and serve right away.

Pico de Gallo Chicken Quesadillas

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. This is some of the best pico de gallo I've ever tasted.


Ingredients:

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping


Directions:

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender.

4. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

5. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla.

6. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side.

7. Remove quesadilla from skillet and cut into quarters.

8. Repeat with remaining ingredients.

9. Serve quesadillas with sour cream and remaining pico de gallo.

Here's a quick and easy way to flip it. When the tortilla is ready to flip, take a dinner plate and lay it upside down in the pan on top of the tortilla. Put your hand on top of the plate and flip the entire pan over so that the plate and tortilla are now in your hand. Now, simply slide the tortilla back into the pan and "voila" your flipped without the mess!

Ultimate Tuna Casserole

A layer of creamy spinach adds color and taste to this traditional tuna casserole.


Ingredients:

1 (7 oz) package macaroni, cooked per package directions
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 (7.06 oz) pouch albacore tuna
1/2 cup milk
1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach souffle, thawed
1 1/2 cups french-fried onions


Directions:

1. Preheat oven to 350 degrees.

2. Spray a 2 quart casserole dish with cooking spray and set aside.

3. In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.

4. Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, then top with remaining macaroni.

5. Cover and bake for 55 minutes or until casserole is bubbling.

6. Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.

Korean-Style Marinated Skirt Steak

Grilled or seared, this Korean-style marinated skirt steak is a delicious way to serve up a steak.

Ingredients:
2 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons sake (optional)
4 large cloves garlic, finely chopped
5 scallions (white part only), minced
2 teaspoons finely chopped fresh ginger
2 teaspoons toasted sesame oil
1 pound skirt steak, trimmed and cut into four portions
2 teaspoons vegetable oil
Salt and freshly ground black pepper to taste

Directions:

1. Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved.

2. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet.

3. Add the steaks to the marinade and let them sit for 20 minutes, covered, turning them once after 10 minutes.

4. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking.

5. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare. The steaks should be very rosy pink.

6. Transfer the steaks to a cutting board, tent with foil, and let rest for 3 minutes.

7. Cut the steaks into 1/4-inch-thick slices and serve.

Spinach Salad with Smoked Chicken, Apple, Walnuts and Bacon

Ingredients:

3/4 cup walnuts, chopped
1/4 pound sliced bacon
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup cooking oil
2/3 pound smoked and sliced boneless chicken breast
1 pound spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces


Directions:

1. Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Let cool.

2. In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

3. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.

4. In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.

Easy Chunky Guacamole

Freshly chopped avocado and diced ripe tomatoes make for an incredibly delicious and gorgeously green guacamole. Warm up some tortilla chips and dig in!


Ingredients:

8 Haas ripe avocados
6 tablespoons squeezed lemon juice
1 minced jalapeno pepper
1 cup small-diced red onions
3 large minced garlic cloves
2 teaspoons kosher salt
2 teaspoons black pepper
4 medium seeded and small-diced tomatoes

Directions:

1. Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.

2. Add the lemon juice, jalapeno pepper, onion, garlic, salt and pepper and toss well.

3. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes.

4. Mix well and salt and pepper to taste.

Broccoli Lover's Salad

This easy salad is a broccoli lover's delight and pairs well with just about any lunch or dinner entrée. Feel free to omit the raisins, it's still delicious without them.

Ingredients:

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

Directions:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Missouri Baby Back Ribs with Apple Slaw

These luscious, extra-porky ribs are based on a recipe from chef Michel Nischan's mother, a talented Southern cook, used to make. "Mom would stand in front of the grill, flipping the ribs and basting them with ham stock every few minutes until they got incredibly tender. It took forever, but it was so worth it," Nischan recalls. This version uses a broiler and a warm oven instead of a grill.


Ingredients:

8 pounds baby back ribs, membranes removed, cut into 4-rib sections
Finely grated zest of 2 lemons
1/4 cup finely chopped flat-leaf parsley
2 tablespoons minced chives
1 tablespoon minced tarragon
1 tablespoon minced thyme
1 1/2 cups Ham Hock Stock
Salt and freshly ground pepper
3 tablespoons grapeseed oil
2 tablespoons cider vinegar
1 pound Napa cabbage, finely shredded (4 cups)
2 large Granny Smith apples, julienned


Directions:

1. Preheat the broiler. Peel the membrane from the underside of the ribs and place them, skinned side up, on 2 rimmed baking sheets. Broil the ribs 6 inches from the heat, turning once, until browned on both sides, 8 to 10 minutes per sheet.

2. Preheat the oven to 350°. In a small bowl, mix the lemon zest with 2 tablespoons of the parsley and the chives, tarragon and thyme. Brush the ribs with some of the Ham Hock Stock over the ribs and sprinkle with half of the herb mixture. Season the ribs with salt and pepper and bake for about 1 hour, without turning, until very tender; baste the ribs with the stock and sprinkle with the herb mixture several times while baking. Transfer the ribs to a cutting board and cut into individual ribs.

3. Meanwhile, in a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the cabbage, apples and the remaining 2 tablespoons of chopped parsley and toss to coat. Serve with the ribs.

Concord Grape Sorbet

This Laura Silverman recipe was adapted from Meredith Kurtzman, the inspired pastry chef at Mario Batali's Otto restaurant.

Serves 8

Ingredients:

1 teaspoon fennel seeds

1 teaspoon fennel pollen (or sub another teaspoon of fennel seeds)
2 lbs Concord grapes

1/2 cup organic sugar

juice of 4 medium lemons
2 generous pinches of sea salt

1/2 cup agave nectar
2/3 cup water

Directions:

Lightly toast the fennel seeds in a small skillet over a low flame, then coarsely grind them in a mortar and pestle. Set aside.

In a large bowl, combine the grapes, sugar, lemon juice, salt, ground fennel seeds and fennel pollen, and mash well with an immersion blender or potato masher. Cover and refrigerate overnight or for at least 6 hours (the longer it steeps, the more deeply purple it becomes).

Remove from fridge and push mixture through a fine strainer into another bowl, discarding solids. Stir in agave nectar and water. Taste and add more lemon juice and/or salt as needed.

Chill for at least 6 more hours in refrigerator, then process in your ice-cream maker. Transfer to an airtight container and place in freezer to firm up for a couple of hours.

Fusilli with Creamed Leek and Spinach

This simple pasta dish is quick and easy to prepare and will be enjoyed by all.


Ingredients:

3/4 pound(s) fusilli
1 1/2 tablespoon(s) extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup(s) heavy cream
4 cup(s) packed baby spinach, coarsely chopped
1/2 cup(s) lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper


Directions:

1.In a large pot of boiling salted water, cook the fusilli until al dente, then drain.

2.Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.

3.Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Easy Hearty Chili

This hearty chili recipe is sure to be a hit with your friends and family. Take it to a potluck or the game, it'll quickly be gone, with echoes for "more, more!"

Ingredients:

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos® (optional)
1 (8 ounce) package shredded Cheddar or Monterey Jack cheese (optional)

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4. To serve, ladle into bowls, and top with corn chips and shredded cheese, if desired.

Linguine with Shrimp and Creamy Roasted Tomatoes

This linguine is a decadent yet simple pasta dish.


Ingredients:

1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine
1 cup(s) heavy cream
3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley


Directions:

1.Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

2.Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.

3.Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

Ravioli with Zucchini

By using pre-made refrigerated whole wheat cheese ravioli, this delicious pasta and zucchini main dish can be thrown together for a quick and delicious weeknight dinner. Coarsely chopped walnuts add a crunchy texture and nutty flavor to this ravioli dish. Eighteen minutes from start to finish makes this recipe a favorite of any busy person or family.

Ingredients

1 9-oz. pkg. refrigerated whole wheat cheese ravioli
1/2 cup walnuts, coarsely chopped
2 Tbsp. olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4-inch thick
1/2 cup milk
1 cup finely shredded Parmesan cheese (4 ounces)

Directions

1.Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.

2.Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender.

3.Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese.

Makes 4 servings.

Arroz con Pollo

Arroz con Pollo in Spanish means "chicken with rice." It is typically made with chicken, tomatoes, green pepper, seasonings, and sometimes saffron. For a new twist, this recipe adds wine and asparagus and is baked in a casserole dish until the chicken is cooked and the rice is tender.

Ingredients:

1 3- to 3-1/2-lb. broiler-fryer chicken, cut up
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil or cooking oil
2 Tbsp. tomato paste
1 medium green pepper, coarsely chopped
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, coarsely chopped
1 cup beer or chicken broth
3/4 cup chicken broth
1/4 cup dry white wine
1 bay leaf
1/2 tsp. salt
1/4 tsp. thread saffron (optional)
1 cup uncooked short- or long-grain rice
8 oz. asparagus spears, cooked crisp-tender and drained (optional)
1/2 cup frozen peas, cooked and drained (optional)
1 Tbsp. sliced pimiento (optional)
1/8 teaspoon pepper

Directions:

1.If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly. Stir in tomato paste to help color the chicken. Remove chicken.

2.Add green pepper, onion, and garlic to skillet and cook about 5 minutes or until vegetables are tender. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and the 1/8 teaspoon pepper. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 10 minutes.

3.Transfer to a 13x9x2-inch baking dish or 3-quart casserole; top with chicken. Cover and bake in a 350 degree F. oven for 40 to 50 minutes or until chicken and rice are tender. Remove bay leaf. If desired, transfer to a serving platter. Garnish with asparagus, peas, and pimiento.

Makes 4 to 6 servings.