Raspberry Lemon Bars

Raspberry Lemon Bars

For the crust:

1 1/2 cup graham cracker crumbs

6 tablespoons salted butter, melted

1/4 cup sugar

Zest of one lemon

 

For the filling:

 

2 large egg yolks

1-14 oz. can fat free sweetened condensed milk

1/2 cup fresh lemon juice

1 teaspoon lemon zest

6 ounces fresh raspberries

 

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken.  Gently fold in the raspberries. Fold carefully so you don’t break the raspberries. Pour the lemon raspberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days. *Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Baby Bok Choy with Cashews

Baby Bok Choy with Cashews

 

2 T. olive oil

1 C. chopped green onions, including green ends

3 cloves garlic, chopped

1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

1/2 tsp. dark sesame oil

Salt

1/2 C. chopped, roasted, salted cashews

 

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.  Gently mix in cashews.

Halibut with Heirloom Tomato Salad

Halibut with Heirloom Tomato Salad

Four 6 oz pieces halibut loin, skin off

2 oz red onion, julienned

12 oz heirloom tomato wedges, use your favorite, I like the ‘slicer’ varieties for this dish, large, juicy tomatoes

4 oz. ricotta salata

2 cups arugula, packed

A pinch of sea salt and a couple of turns of cracked black pepper.

 

For the vinaigrette:

1 oz garlic cloves, minced

1 oz. shallots

1 ½ oz basil leaves

½ cup red wine vinegar

2 cups olive oil

 

Combine the garlic, shallots, basil and vinegar in a blender. Puree on medium speed while slowing adding the olive oil in a steady stream. Remove to a container and set aside. Cook the halibut to your liking. It can be pan seared, oven roasted or grilled. In a mixing bowl, combine the red onions, tomatoes, arugula and ricotta salata. Season with the sea salt and black pepper. Toss together with enough of the basil vinaigrette to moisten. Divide the salad over 4 plates. Top with the halibut and finish with a little more of the basil vinaigrette.

Butternut Squash & Swiss Chard White Lasagna

Butternut Squash & Swiss Chard White Lasagna

 

1 medium to large butternut squash, sliced lengthwise and seeds removed

1/4 C. Parmesan

1 lb lasagna noodles

Olive oil

 

1 large bunch Swiss chard, chopped

1 medium onion, diced

15 oz ricotta cheese

1 T. olive oil

1 tsp. chopped fresh sage

1 tsp. smoked paprika

1/4 tsp. salt

1/4 tsp. white pepper

1/8 tsp. nutmeg

 

3 C. milk

3 T. grated Parmesan

3 T. butter

3 T. flour

2 cloves garlic, minced

salt

white pepper

 

Preheat oven to 400. Brush the butternut squash with the additional olive oil. Place cut side down on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides. Mash. It should yield about 3 1/2 to 4 C. of squash. Set aside.  Meanwhile, cook the noodles according to package instructions. Drain and arrange in a single layer on baking sheets until ready for use.  For the filling: Heat the oil in a large skillet. Saute the onion until fragrant, then add the chard and sage. Saute until the chard is soft. Allow to cool slightly then combine with the ricotta, nutmeg, salt, pepper and paprika.  For the sauce: In a medium pan, melt the butter. Add the flour along with a sprinkle of salt and pepper, garlic and whisk until smooth. Add the milk and whisk together until slightly thickened. Stir in Parmesan.  To assemble: Preheat oven to 375. Spread some sauce on the bottom of a 9×13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce.   Repeat until the pan is full, then top with a final layer of noodle, the remaining sauce and Parmesan.  Bake covered for 30-40 minutes or until bubbly. Allow to sit about 5 minutes before slicing and serving.

Clam and Red Pepper Penne

Clam and Red Pepper Penne

Notes: For a shortcut, you can substitute 1 can (10 oz.) whole baby clams for the fresh clams. Skip step 1; instead, drain clams, reserving juices. Add juices, 1 bottle (8 oz.) clam juice, 2 C. wine, and enough broth to make 8 C. total in step 3.

 

About 4 pounds clams in shells suitable for steaming (2 in. wide), scrubbed

2  C. dry white wine such as Pinot Grigio or Sauvignon Blanc

1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped

1 onion (8 oz.), peeled and finely chopped

1 T. butter or olive oil

2 T. mustard seeds

1 T. grated lemon peel

3/4 tsp. dried thyme

4 to 5 C. fat-skimmed chicken broth

12 ounces dried penne pasta (about 4 cups)

Grated parmesan cheese

1/2  C. finely chopped parsley or fresh cilantro

 

Put clams in a 5- to 6-quart pan and add 1 C. wine. Cover and bring to a boil over high heat; reduce heat and simmer until clams have opened, 8 to 10 minutes. Remove from heat. Using tongs, lift clams out; extract meat and put in a small bowl. Reserve some of the shells for garnish if desired. Slowly pour clam juice into another small bowl, leaving grit behind; rinse pan. Combine red pepper, onion, and butter in pan; stir often over high heat until vegetables are limp, 5 to 8 minutes. Add mustard seeds, lemon peel, and thyme. Pour remaining 1 C. wine and juice from clams into a 2-quart glass measure; add enough broth to make 8 C. total. Pour into pan. Bring mixture to a boil over high heat. Add penne, reduce heat, and simmer, stirring occasionally, until pasta is tender to bite, about 10 minutes. Mix in clams, remove from heat, and let stand, uncovered, 5 to 8 minutes. Ladle pasta and liquid into wide soup bowls; add a few clam shells to garnish if desired. Sprinkle with parmesan to taste, then top with parsley.

Curry Noodles with Chicken

Curry Noodles with Chicken

 

1 pound green beans

3/4 pound boned, skinned chicken breasts

8 to 9 ounces fresh fettuccine

1 can (14 oz.) coconut milk

1 T. Thai red curry paste

1 1/2 tsp. sugar

1 tsp. rice vinegar

1 to 2 T. Asian fish sauce (nuoc mam or nam pla)

Fresh basil or cilantro leaves (optional)

 

In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Meanwhile, rinse green beans; trim and discard ends, then cut beans into 2- to 3-inch lengths. Rinse chicken and pat dry; thinly slice crosswise into 1/8-inch-thick strips. Stir fettuccine and beans into boiling water; cook, uncovered, until pasta is barely tender to bite, 2 to 3 minutes. Pour into a colander, rinse with hot water, and drain. Rinse pan and set over medium heat. Stir in 1/4 C. coconut milk and curry paste. Add chicken; stir until no longer pink in the center (cut to test), about 3 minutes. Add remaining coconut milk, 1/4 C. water, sugar, vinegar, and 1 T. fish sauce; mix. Add pasta and beans to pan; mix until noodles are hot, about 2 minutes. Add more fish sauce if desired. Pour into a wide bowl. Sprinkle with basil leaves.

Roasted Vegetable Salad

Roasted Vegetable Salad

 

4  C. peeled, diagonally sliced carrots (1/4 in. thick)

3  C. cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained

3  C. broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained

1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips

2 jars (about 6 oz. each) marinated artichoke hearts

3 T. lemon juice

2 T. extra-virgin olive oil

1 T. red wine vinegar

2 tsp. Dijon mustard

1 tsp. minced garlic

1 can (6 oz.) whole pitted ripe black olives, drained

Salt and pepper

 

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.

Roasted Artichoke Salad with Lemon and Mint

Roasted Artichoke Salad with Lemon and Mint

3 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see “Trimming Baby Artichokes,” below)

3 T. olive oil

1/4 tsp. salt

1/4 tsp. pepper

2 T. lemon juice

3 T. chopped fresh mint

2 ounces parmesan cheese

 

In a 12- by 18-inch baking pan, mix artichokes with 2 T. oil, the salt, and the pepper to coat. Bake in a 450° oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes. Spoon artichokes into a bowl and add lemon juice, mint, and remaining 1 T. oil; mix thoroughly. Using a vegetable peeler, shave parmesan cheese over salad. Serve warm.

 

Trimming baby artichokes: Cut off the stem at the base of the artichoke, using a sharp knife. Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top. Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.

Five ways to enjoy pluots

Five ways to enjoy pluots

 

1. Grilled: Cut pluots in half and brush with equal parts honey and Dijon mustard. Grill until browned on both sides. While you’re at it, grill pork or lamb chops to serve with the pluots.

 

2. Glazed: Halve and pit pluots and put, cut side up, in a pie pan. Spoon apricot jam or orange marmalade generously over the top and broil until bubbly and browned. Serve over plain yogurt sweetened with jam or marmalade. Sprinkle with granola.

 

3. Brûléed: Spread sliced or bite-size chunks of pluots in a shallow baking dish and sprinkle with brown sugar. Broil until bubbly and browned. Serve hot with vanilla ice cream or sour cream.

 

4. In salsa: Use chopped pluots instead of tomatoes in fresh salsa; mix with lime juice and chopped chiles, onion, and cilantro. Great on grilled meats of all kinds.

 

5. In salad: Add sliced pluots and crumbled blue or feta cheese to baby greens. Dress with a balsamic vinaigrette.

Chicken Fettuccine with Mushroom Brie

Chicken Fettuccine with Mushroom Brie

 

2 1/2 to 3 1/2 C. fat-skimmed chicken broth

2  C. dry white wine such as Pinot Grigio or Sauvignon Blanc

1/2  C. whipping cream

1 T. grated lemon peel

1/2 tsp. fennel seeds

About 1/2 tsp. pepper

1/4 to 1/2 tsp. hot chile flakes

8 ounces mushroom-flavored brie cheese

12 ounces dried fettuccine

2  C. coarsely shredded cooked chicken (8 oz.)

Grated parmesan cheese

About 1 C. watercress leaves, rinsed and drained

 

In a 4- to 5-quart pan, combine 2 1/2 C. chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 tsp. pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes. Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks. Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won’t melt). If you want saucier pasta, add up to 1 C. more broth and stir over high heat until steaming. With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves. Note: Tasty mushrooms: Since mushrooms release liquid as they cook, it’s important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat. To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice. To cook: In a 12-inch frying pan over high heat, melt 2 T. butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

Tasty Mushrooms

Tasty Mushrooms

 

Since mushrooms release liquid as they cook, it’s important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat.

 

TO PREP: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice.

 

TO COOK: In a 12-inch frying pan over high heat, melt 2 T. butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

 

TO SERVE: Season with salt, pepper, and fresh herbs, then use sautéeed mushrooms to liven up anything from chicken breasts to eggs Benedict. Mix with chopped tomatoes for a bruschetta topping, toss into a spinach-feta salad, or stir into polenta.

 

Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

 

2 T. extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 T. butter

4 cloves garlic, chopped

2 shallots, chopped

2 T. all-purpose flour

1/2 C. white wine

1 lemon, juiced

1 C. chicken broth or stock

3 T. capers, drained

1/2 C. flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

 

Heat a deep nonstick skillet over medium high heat. Add a T. of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another T. extra-virgin olive oil and 1 T. butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 T. butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

 

Pan Seared Shrimp and Scallop Skewers

Pan Seared Shrimp and Scallop Skewers

 

8 (6 to 8-inch) bamboo skewers

16 jumbo deveined, peeled shrimp

16 sea scallops

Salt and pepper

1 tsp. sweet paprika, 1/3 palmful

1/2 tsp. crushed red pepper flakes, eyeball it

1 lemon zested and juiced

2 T. chopped flat leaf parsley, a handful

1 T. extra virgin olive oil, 1 turn of the pan

Directions

Preheat a large nonstick skillet over medium high to high heat. On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 tsp.), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

Skillet Cauliflower

Skillet Cauliflower

1 large cauliflower (white, purple or orange)

1/4 C extra-virgin olive oil

4 plump garlic cloves, peeled and sliced

1/4 tsp red pepper flakes

1/2 tsp salt

 

Tear off the outer leaves of the cauliflower and core it, separating it into florets. Next, cut the florets into slices roughly 1/2″ thick.  Heat the olive oil in a large skillet or sauté pan over medium-low heat. Scatter the garlic slices and pepper flakes into the oil, and cover them with the cauliflower; sprinkle the salt over the florets, toss everything together well, and cover. Let the cauliflower sweat for about 4 minutes, shaking the pan occasionally, then toss thoroughly with a spoon. Cover, allow to cook for another 3 minutes or so, and toss again. The edges of the cauliflower should be starting to brown; if not, turn up the heat a little. Continue cooking in this fashion until the cauliflower is tender and beautifully caramelized, about 12-15 minutes total time.

Brussels Sprouts with Parmesan and Pine Nuts

Brussels Sprouts with Parmesan and Pine Nuts

 

1 T. olive oil

2 garlic cloves, minced

3/4 pound brussels sprouts, trimmed and quartered

1/4 C. vegetable broth

2 T. toasted pine nuts

Kosher salt and freshly ground black pepper

3 T. freshly grated parmesan cheese

 

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.

Stir-fried Eggplant and Tofu

Stir-fried Eggplant and Tofu

 

3 T. vegetable oil

1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks

2 garlic cloves, minced

1 pound eggplant, cut into 1- by 3-in. strips

1 small red or green bell pepper, cut into 1-in. pieces

1/3 C. reduced-sodium soy sauce

2 T. sugar

2 T. oyster sauce

1/4 C. fresh basil leaves

 

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Pesto Arugula Wraps

Pesto Arugula Wraps

 

2 sheets lahvosh flatbread (or Substitute 4 flour tortillas (10 in. wide).)

1 C. pesto

12 ounces fresh mozzarella cheese, thinly sliced

6 C. lightly packed arugula (about 3 oz.)

 

Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 C. pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed. Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.

Nectarine Tart

Nectarine Tart

Â

3/4 cup amaretti cookies

1/4 cup sugar

1/4 cup almonds

6 Tablespoons butter

 

Place cookies, sugar and almonds in food processor and pulse until fine crumbs form. Add melted butter and whir a few seconds longer to blend. Press into 9″ tart pan and bake at 350 for 10 minutes.

 

6 or 7 nectarines

 

1 1/2 tbsp all-purpose flour

3 tbsp unsalted butter

1 large egg

1/4 cup sugar

2 tsp lemon juice

1 tbsp Chambord or brandy

1/4 tsp salt

 

Make and pre-bake a tart shell according to a recipe of your choice.  Set aside to cool completely.  Melt butter in small saucepan over medium heat, whisk occasionally until butter solids begin to brown, about 5 mins. Remove from heat, set aside.  In medium bowl, whisk egg, sugar, lemon juice, Chambord and salt until light in color and double in volume, about 2 minutes. Add flour and reserved brown butter, whisk until well combined.  Slice nectarines into 1/8 inch slices. Make roses by loosely coiling a thin slice of nectarine for the center, then wrapping each additional slice around it, offsetting each slice from the previous one. Make and transfer enough roses to fill tart shell, filling any gaps with extra nectarine slices.

 

I pitted the nectarines, split them in half, then sliced each pitted half with a mandoline. You could use a knife too, but it’s harder to get slices with a uniform thickness. If you make the slices too thick, they’ll be resistant to curving into a circular shape. Too thin and they disintegrate or they’re a mess to handle. The nectarines should not be dead ripe, but not rock hard either. Somewhere in the middle is perfect. Once you have slices, then cut them in half down the middle. Work on one nectarine at a time to get the hang of it. Don’t slice all of them at once. Using a knife, make a little hole in the center. This will make it easier to roll nicely. You’ll see what I’m talking about once you start making the roses. OK, now take one little slice of the nectarine and coil it around on itself. Stand it up on end. The moisture in the fruit will help the slices stick to each other. Take another slice and wrap it around the last one you rolled. Continue with this procedure. Keep going. You’re getting there. Ah yes. That’s it. Now place (carefully) each rosette on the cooked pastry shell.

 

Whisk filling briefly, pour evenly over fruit, using a spoon to fill empty spaces. Bake at 375F, rotating tart halfway through, until filling has slightly puffed, about 40 mins. (When tart came out of oven, I brushed the rosettes with a little melted apricot jam, and filled in the empty spaces where the filling looked sparse. Actually I think you could eliminate the filling entirely and this tart would taste delicious with only the rosettes and apricot jam.)  Cool on wire rack. Makes one 9 inch tart.

Organic Rosemary Roast Chicken

Organic Rosemary Roast Chicken

1 (4-pound) whole organic chicken

8 garlic cloves, minced

4 T. chopped fresh rosemary

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

Cooking spray

Preheat oven to 425°. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine garlic and rosemary. Rub seasoning mixture under loosened skin and into the body cavity. Sprinkle salt and pepper evenly over entire outside surface of chicken. Place chicken in a shallow roasting pan coated with cooking spray. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 1 hour or until a thermometer registers 180°. Let stand 5 minutes.

Minted Chutnry Roasted Peppers

Minted Chutnry Roasted Peppers

 

3  red bell peppers (about 1 1/2 pounds)

2  tablespoons  balsamic vinegar

1  tablespoon  extra-virgin olive oil

1  tablespoon  mango chutney (such as Major Grey’s)

2  tablespoons  capers

1  tablespoon  chopped fresh mint

1  (5.25-ounce) package foccacia or other flatbread

 

Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread

Tapas Platter

Tapas Platter

 

1 C. (4 ounces) Manchego cheese, cut in 1/2-inch cubes

1 C. whole roasted almonds

1 C. assorted ripe olives

Minted Chutney-Roasted Peppers

4 ounces thinly sliced Serrano ham (dry-cured Spanish ham) or prosciutto

 

Place cheese, almonds, olives, and Minted Chutney-Roasted Peppers in separate small bowls. (Be sure to have an empty bowl on hand for olive pits). Fan ham in overlapping slices on a plate. Give guests small plates, or place all bowls on a single tray (ham may be placed directly on tray, along with flatbread for peppers). Serve with toothpicks.

Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

 

1 1/2 C. water

1/2 C. long-grain brown rice

1/8 tsp. saffron threads, crushed

2 garlic cloves, minced

1/4 C. fresh chopped flat-leaf parsley

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 (14.5-ounce) can diced tomatoes, drained

10 piquillo peppers (about 1 [7.76-ounce] jar)

Cooking spray

1/4 C. (1 ounce) shredded Manchego cheese

Flat-leaf parsley sprigs (optional)

 

Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat. Preheat oven to 400°. Spoon about 3 T. rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

Herbed Spinach and Goat Cheese Strata

Herbed Spinach and Goat Cheese Strata

1 (10-ounce) package frozen spinach, thawed

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

½ teaspoon salt, divided

Coarsely ground black pepper

¼ teaspoon freshly grated nutmeg

8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)

1 cup (6 ounces) crumbled goat cheese

1 cup shredded sharp Cheddar cheese

2¾ cups 2% reduced-fat milk

8 eggs

1 to 2 tablespoons whole-grain mustard

2 teaspoons minced fresh rosemary

1 tablespoon minced fresh thyme or 1/2 teaspoon dried

 

Place thawed spinach in colander and squeeze out excess water. Chop finely.  Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.  Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.  Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.  Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

 

Yield: 10 servings

Calories: 310

Fat: 16g

Finer: 1g

Grilled Pancetta-Radicchio Wraps with Goat Cheese

Grilled Pancetta-Radicchio Wraps with Goat Cheese

 

6 ounces fresh chèvre (goat cheese)

6 radicchio leaves (about 3 by 5 in. each), rinsed

6 slices pancetta (1 1/2 to 2 oz. total)

2 T. balsamic vinegar

 

Divide the cheese equally among the radicchio leaves, placing it in the center. Fold one edge of each leaf over cheese, then roll up gently to enclose. Wrap a slice of pancetta around each roll and secure with one or two toothpicks (it’s okay if pancetta tears a little). Lay radicchio rolls on an oiled barbecue grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn rolls as needed until pancetta is lightly browned and crisp on all sides, 5 to 8 minutes total. Arrange rolls on a platter and drizzle with vinegar. Serve warm or at room temperature.

Spinach, Pear, and Pancetta Salad

Spinach, Pear, and Pancetta Salad

 

2 ounces pancetta or bacon, coarsely chopped

1 small shallot, minced

3 T. extra-virgin olive oil

1 1/2 T. sherry vinegar

1/2 tsp. Dijon mustard

1/2 tsp. finely chopped fresh thyme leaves

Salt and freshly ground black pepper

5 ounces baby spinach leaves, washed well and dried thoroughly

1 Bosc pear, cored and thinly sliced

2 ounces fresh, mild goat cheese, crumbled

 

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 T.. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Spaghetti Carbonara with Pancetta, Leeks, and Peas

Spaghetti Carbonara with Pancetta, Leeks, and Peas

 

1 leek (about 8 oz.)

12 ounces dried spaghetti

8 ounces pancetta, diced (1/2 in.; see notes)

1 1/2 C. shelled fresh peas or thawed frozen petite peas

About 1/2 C. whipping cream

3 large egg yolks (see notes)

3/4 C. fresh-grated parmesan cheese

1 tsp. salt

1/4 tsp. fresh-ground pepper

1 T. chopped parsley

 

Trim and discard root end and tough green top from leek; peel off and discard outer layer. Cut leek in half lengthwise and hold each half under cold running water, flipping layers to separate and remove grit. Thinly slice crosswise. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. Drain. Meanwhile, in a 12-inch frying pan or 4- to 5-quart pan over medium-high heat, stir pancetta until fat is rendered and pancetta is crisp and brown, about 8 minutes. Transfer to a paper towel-lined plate. Discard all but 2 tsp. fat from pan. Lower heat to medium and add leek to pan; stir often until limp and slightly golden, 2 to 3 minutes. Stir in peas and cook until warmed through, 2 minutes longer. Reduce heat to low. Whisk together 1/2 C. cream, egg yolks, cheese, salt, and pepper. Add hot pasta and cream mixture to pan with leek and peas; mix gently to coat. Stir in pancetta. If desired, add a little more cream to thin sauce. Pour into a large bowl and sprinkle with parsley.

Polenta-Sausage Ragout

Polenta-Sausage Ragout

 

2 whole links hot Italian sausage

1 1/4 C. chopped red bell pepper

1 1/2 C. frozen whole-kernel corn

2 C. chopped onion

1 (8-ounce) package mushrooms

8 (1/2 -inch-thick) slices polenta

1/8 tsp. dried thyme

1/4 tsp. freshly ground pepper

1 T. olive oil

Cooking spray

 

Remove casings from Italian sausage, and combine with bell pepper, corn, onion, and mushrooms in a large skillet over medium-high heat. Cook, stirring frequently, 7 minutes or until the sausage is crumbled and browned. Set aside. Sprinkle one side of each polenta slice with thyme and ground pepper. Heat oil in large skillet over medium-high heat; cook 4 minutes or until browned. Coat tops of slices with cooking spray; turn and cook 2 minutes or until browned. Spoon 1/2 C. sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.

Halibut Kebabs with Grilled Bread and Pancetta

Halibut Kebabs with Grilled Bread and Pancetta

 

1/4 C. olive oil

1 T. coarsely chopped fresh rosemary

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks

4 C. 1 1/2-in. cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper-thin

 

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers, each 10 in. long, for the kebabs.

Fast Fruity Delight

Fast Fruity Delight

3/4 C. boiling water

1 C. thawed COOL WHIP Whipped Topping

1 package Jell-O (Strawberry, Raspberry, Orange, or Berry Blue)

2 C. Frozen fruit (Strawberries, Raspberries, Mixed Fruit Blend, or Blueberries)

Add boiling water to 1 pkg. (3 oz.) JELL-O Gelatin in large bowl; stir 2 min. until completely dissolved. Stir in 2 C. frozen fruit until gelatin starts to thicken. Add 1/2 C. gelatin mixture to COOL WHIP; stir with whisk until blended. Spoon into 4 dessert cups; cover with remaining gelatin mixture. Refrigerate 15 min. or until set.

Yellow Tomato Custard

Yellow Tomato Custard

 

 

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 tablespoons of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In a flat skillet (more surface area allows better and faster evaporation), sauté the yellow tomato chunks in olive oil over medium-high heat until they are soft and start to fall apart. Continue to cook for 10 minutes to allow the tomatoes to get really soft and thicken up a bit; stirring frequently. You want the tomato purée to reduce down to approximately 2 cups Meanwhile, grease your baking container(s) with softened butter and arrange them in a deep, large baking pan. Preheat the oven to 325 °F. After cooking the tomatoes for 10 minutes, take the skillet off the heat and allow the tomatoes to cool down for 5 minutes. Measure out only 2 cups of the tomato purée and put it into a blender, add the eggs, salt, and saffron; liquefy. Put the liquefied mixture through a fine-meshed strainer. You should end up with 4 cups of the custard mixture. Pour the custard into prepared container(s). Put the large baking pan in which you have put the filled container(s) into the preheated oven. carefully pour boiling water into the large pan just until the inner container(s) is/are half-way submerged. Bake until the custard is set around the edges and is slightly jiggly in the middle. Baking times vary depending on the size of your containers. It takes exactly 30 minutes for the custard to set in an 11×7 ceramic baking dish.

Creamy Caramel-Peanut Butter Dip

Creamy Caramel-Peanut Butter Dip

 

25 KRAFT Caramels (1/2 of 14-oz. bag)

1/4 C. milk

2 T.. peanut butter

3 red or green apples, each cut into 8 slices

1/2 C. PLANTERS Dry Roasted Peanuts, chopped

 

Place caramels, milk and peanut butter in microwaveable bowl. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Serve warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.

Roasted Chicken-Artichoke Calzones

Roasted Chicken-Artichoke Calzones

 

1 (14-ounce) can artichoke hearts, drained and finely chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

2 C. thinly sliced fresh spinach leaves

1 1/4 C. (5 ounces) shredded sharp provolone cheese

1 C. shredded cooked chicken breast (about 5 ounces)

1 tsp. olive oil

2 tsp. cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

 

Preheat oven to 425°. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 C. spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Cilantro-Serrano Pesto with Grilled Chicken and Penne

Cilantro-Serrano Pesto with Grilled Chicken and Penne

 

1 1/2 C. fresh cilantro

1/2 C. fresh mint

1/2 C. cotija cheese

3 T. toasted pecan halves

1 tsp. kosher salt

2 garlic cloves

1 serrano chile, seeded and sliced

2 T. extravirgin olive oil

2 tsp. sherry vinegar

1/8 tsp. freshly ground black pepper

3/4 pound boneless, skinless chicken breast

Cooking spray

6 C. hot cooked penne pasta (about 3 ounces uncooked)

2 C. cherry tomatoes, halved

 

Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Quinoa Salad with Vegetables and Tomatillo Vinaigrette

 

3/4 C. coarsely chopped onion (about 1/2 medium)

1/2 C. chopped fresh cilantro

3 T. fresh lime juice

1 1/2 T. extravirgin olive oil

1 1/2 tsp. Champagne vinegar

1/2 tsp. salt

1/2 pound tomatillos (about 4 medium), husked and quartered

1/2 serrano chile, minced

1 garlic clove, minced

Dash of freshly ground black pepper

3 C. water

2 C. uncooked quinoa (about 3/4 pound)

1 C. thinly sliced peeled English cucumber

4 large radishes, halved and thinly sliced

1 small red bell pepper, thinly sliced

1/2 C. (2 ounces) queso anejo, crumbled

2 T. chopped fresh parsley

 

Place first 10 ingredients in a blender or food processor, and process until smooth. Set aside. Place 3 C. water in a large saucepan over medium-high heat, and bring to a boil. Stir in quinoa; cover, reduce heat, and simmer 15 minutes or until water is absorbed. Transfer to a large bowl. Drizzle with tomatillo mixture; stir well to combine. Cool. Add cucumber, radish, and red bell pepper to cooled quinoa mixture; toss gently to combine. Divide salad among each of 6 plates; top evenly with cheese and parsley.

Pimiento-Ham Spread

Pimiento-Ham Spread

 

4 C. (16 ounces) shredded reduced-fat extra sharp cheddar cheese

1 C. diced baked ham (about 5 ounces)

2/3 C. fat-free mayonnaise

1/4 C. finely chopped Walla Walla or other sweet onion

1 (4-ounce) jar diced pimiento, drained

 

Combine all ingredients in a large bowl, stirring well. Cover and chill.

Spaghetti with Anchovies and Breadcrumbs

Spaghetti with Anchovies and Breadcrumbs

 

Breadcrumbs:

1 ounce day-old Italian or French bread, torn into large pieces

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1 T. minced fresh parsley

1/4 tsp. freshly ground black pepper

 

Pasta:

1 pound uncooked spaghetti

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1/2 tsp. salt

1/2 to 3/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

3 canned anchovy fillets, minced

1/2 C. fat-free, less-sodium chicken broth

1/2 C. (2 ounces) grated fresh Parmesan cheese

 

Preheat oven to 450°. To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted. Heat 1 T. oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 tsp. garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 tsp. black pepper. To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain. Heat 1 T. oil in pan over medium heat. Combine 1 1/2 tsp. garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

Cranberry and Chestnut Dressing

Cranberry and Chestnut Dressing

 

Cooking spray

1 C. chopped onion

3/4 C. chopped pancetta (about 5 ounces)

3 garlic cloves, minced

1/4 C. dry white wine

1 C. dried cranberries

1/2 C. coarsely chopped bottled chestnuts

1 T. chopped fresh sage

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

8 ounces day-old Italian or French bread, torn into 1-inch pieces

2 1/4 C. fat-free, less-sodium chicken broth

 

Preheat oven to 400°. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat. Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined. Combine pancetta mixture and bread in a large bowl. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until golden brown.

 

Best Ever Sugar Cookies

Best Ever Sugar Cookies

 

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter (I use Irish butter which I think makes ALL the difference)

1 cup Caster sugar (super-fine sugar, also called baker’s sugar)

1 large egg

2 tbsp milk (I used some creamy almond milk)

sparkling sugar, for rolling (you could also use turbinado sugar if you didn’t want a color)

 

In a large bowl, combine the flour, baking powder, and salt. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment,, cream together the butter and sugar until light an fluffy, 3-5 minutes. Add in the egg and milk and beat for another few minutes until fully combined. Turn the dough out onto a clean workspace (a silicone baking mat works great), knead it a few times until it comes together, and then divide it into two equal pieces. Wrap each half in plastic wrap and store in the fridge overnight (or at least 2 hours, but I think longer is better). When ready to bake, preheat oven to 375 degrees. Remove the dough from the fridge and form each ball into a log 1 1/2-2 inches in diameter. They dough will be quite firm so you will have to work with it a bit. Roll the logs in the sugar until the outside is completely coated. Put the dough logs back in the fridge for about 10 minutes so they can firm up a bit. Slice 1/3 inch thick rounds off of the logs and place on a cookie sheet lined with a silicone baking mat about 1 inch apart. Bake for 8-9 minutes until the edges just start to turn golden. Cool on the cookie sheet for 2 minutes before transferring to a wire rack to cook further.

Pomegranate Lemon Panna Cotta

Pomegranate Lemon Panna Cotta

5 tbsps lemon juice

2 tsps powdered unflavored gelatin

1 cup whole milk

1 cup heavy cream

1/2 cup sugar

2 tbsps lemon peel, grated

1 cup plain non-fat yogurt

1 tsp vanilla extract

 

Sprinkle the powdered gelatin over the lemon juice and let sit for ten minutes until softened. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved. Remove from heat and stir in the lemon peel, yogurt, and vanilla extract until smooth. Pour into serving glasses (only half of 3/4 way) and refrigerate.

 

2 oz. water, boiling hot

1 1/2 tsp powdered unflavored gelatin

8 oz. pomegranate juice

1 tsp sugar (optional)

 

Stir the gelatin and hot water together until the gelatin has dissolved. Pour the pomegranate juice and sugar (if using) into the mixture and stir. When the panna cotta has firmed (depending on size of glass, but be sure not to take it out too early) pour a layer of pomegranate gelatin over each panna cotta and let set up in refrigerator.

 

Chicken with Provencal Sauce

Chicken with Provencal Sauce

 

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/2 T. olive oil

1 garlic clove, minced

1 C. fat-free, less-sodium chicken broth

1 1/2 tsp. dried herbes de Provence

1 tsp. butter

1 tsp. fresh lemon juice

Fresh thyme sprigs (optional)

 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C. (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.