Spring Pea Soup

Spring Pea Soup

1/2 C. Reduced Fat Italian Dressing
2 C. cubed peeled potatoes (1 inch)
2 pkg. (9 oz. each) frozen peas and pearl onions
2 cans (14 oz. each) low sodium chicken broth
1/2 C. Light Sour Cream
2 T. chopped fresh mint

Mix all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender. Transfer vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream. Serve warm sprinkled with mint.

Yield: 7 servings, 1 C. each
Calories: 110
Fat: 5g
Fiber: 1g

Greek-Style Couscous Salad

Greek-Style Couscous Salad

1 C. whole wheat couscous, uncooked (or 4 C. cooked bulgur wheat)
1 C. halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) Crumbled Reduced Fat Feta Cheese
1 tsp. dill weed (optional)
1/2 C. Reduced Fat Italian Dressing

Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in a large bowl; cool 10 min. Add remaining ingredients; toss lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Yield: 6 servings
Calories: 190
Fat: 6g
Fiber: 5g

Springtime Sauteed Spinach

Springtime Sauteed Spinach

1/4 C. Kraft Zesty Italian Dressing
2 cloves garlic, minced
8 C. packed baby spinach leaves
2 T. Real Bacon Bits

Heat dressing in large deep skillet or Dutch oven on medium heat. Add garlic; cook and stir 1 minute or until tender. Add spinach; cover. Cook an additional 4 to 6 minutes or until spinach is wilted, stirring after 3 minutes. Sprinkle with bacon bits. Variation: Prepare as directed, substituting Swiss chard for the spinach and increasing the cooking time to about 15 minutes, stirring occasionally.

Yield: 4 servings
Calories: 80
Fat: 5g
Fiber: 3g

Tuscan Bread Salad

Tuscan Bread Salad

3 C. cubed Italian bread, toasted
2 C. washed torn arugula
1 C. chopped seeded tomato
1 C. chopped cucumber
1/2 C. Shredded Parmesan Cheese 3/4 C. Italian Dressing

Toss bread with arugula, tomato, cucumber and cheese in a large salad bowl. Add dressing just before serving; mix lightly.

Yield: 8 servings
Calories: 170
Fat: 10g
Fiber: 1g

4 Minute Spicy Garlic Shrimp

4 Minute Spicy Garlic Shrimp

2 T. extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 tsp. crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails intact
2 tsp. grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 T. chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Yield: 8 servings
Calories: 191
Fat: 9g
Fiber: 0g

Grilled Red Onion Marmalade

Grilled Red Onion Marmalade

5 medium red onions, peeled, cut in 1/2-inch slices
3 tablespoons extra virgin olive oil plus more for brushing
1 teaspoon salt
Freshly ground pepper
2 cloves garlic, minced
1 medium jalapeno chile, seeded, minced
1/2 cup balsamic vinegar
3 tablespoons each: creme de cassis, grenadine, zinfandel or other full-bodied red wine

Prepare a grill or broiler. Brush onion slices with 1 tablespoon of the olive oil; season with 1/2 teaspoon of the salt and pepper to taste. Grill 2 minutes on each side. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat; add grilled onions, garlic and jalapenos. Cook, stirring, 3 minutes. Add vinegar, creme de cassis, grenadine and zinfandel, stirring occasionally, until liquid is evaporated, about 15 minutes. Season with remaining 1/2 teaspoon of salt and pepper to taste. Transfer to a food processor; pulse 5-7 times until finely chopped but not pureed. Serve at room temperature or refrigerate up to 2 weeks.

Yield: 2 C.
Serving Size: 1 T.

Calories: 21
Fat: 1g
Fiber: .3g

Mahi-Mahi With Corn & Tomatillo Salsa

Mahi-Mahi With Corn & Tomatillo Salsa

6 mahi-mahi filets, 3 oz. each
1/3 C. pistachios, ground

Salsa:
5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
1/2 jalapeño, seeded
2 T. cilantro

Sauce:
1 C. fresh squeezed orange juice
1 tsp. lemon juice
2 T. pistachio nut oil

Salsa, Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve. Sauce, Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve, Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish.

Yield: 6 servings
Calories: 340
Fat: 11g
Fiber: 7g

Asian Pear Slaw with Chilies

Asian Pear Slaw with Chilies

6 celery ribs
4 T. fresh lime juice
4 T. seasoned rice vinegar
1 tsp. ginger root
6 Asian Pears, sliced 1/4-inch thick
3 scallions, thinly sliced on diagonal
1/4 C. Cilantro leaves
1/2 tsp. Fresno chili or Jalapeno chili, finely chopped

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Yield: 6 servings
Calories: 67
Fat: 0g
Fiber: 1g

Poached Asian Pears in Raspberry Sauce

Poached Asian Pears in Raspberry Sauce

4 Asian pears
1 C. apple juice
1 C. dry white wine
1/2 C. water
Few strips of lemon or orange peel

Raspberry Sauce:
1 C. fresh or frozen raspberries, thawed
2 T. sugar

Core Asian pears if desired, or leave stem and core intact. In a saucepan, combine the apple juice, wine, water, and lemon or orange peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer, partially covered, 20 minutes, spooning liquid over pears frequently during cooking. (Pears will still be firm after cooking.) Chill pears in liquid. Meanwhile, prepare Raspberry Sauce: In a blender or food processor bowl, place berries. Cover and process till smooth. Add sugar; process again. If desired, strain sauce to remove seeds. Cover and chill sauce till needed. To serve, spoon some of the Raspberry Sauce onto 4 dessert plates; place a pear in center of sauce in each plate. Pass any remaining sauce to spoon over pears.

Yield: 4 servings
Calories: 161
Fat: 0g
Fiber: 2g

Bacon, Ham and Leek Quiche

Bacon, Ham and Leek Quiche

6 strips turkey bacon
1/2 C. low-sodium ham, diced
12 leeks, thinly sliced
1 1/2 C. low-fat Swiss cheese
1 T. flour
1 C. egg substitute
1 C. fat-free half and half
1 C. skim milk
1 prepared 9-inch pie shell

Fry bacon until crisp. Drain. Reserve 1 T. of drippings. Fry leeks and ham in bacon drippings until leeks are tender (5-10 minutes). Drain. Mix Swiss cheese with flour. Set aside. Beat egg substitute add cream, and milk. Add cheese and flour mixture. Mix well. Stir in crumbled bacon, ham and leeks. Mix well. Pour mixture into a 9-inch pie shell. Bake at 375 degrees for about 45 minutes or until knife inserted in center comes out clean.

Yield: 8 servings
Calories: 186
Fat: 4g
Fiber: 1g

Shrimp and Pluot Stir Fry

Shrimp and Pluot Stir Fry

1 tsp. safflower oil
1 clove garlic, minced
1/2 tsp. ginger, grated
2 green onions, chopped
1 tsp. cornstarch
1/4 C. chicken broth
2 T. sherry
1 tsp. soy sauce
1 tsp. brown sugar
1/2 lb. shrimp, shelled, de-veined
4 pluots, sliced
4 oz.water chestnuts
1/4 lb. broccoli, diagonally sliced

Combine oil, garlic, ginger and onions in a microwave-safe casserole. Cook on high 30 seconds. Add cornstarch, chicken broth, sherry, soy sauce and brown sugar. Microwave on high for 1 minute. Stir in remaining ingredients. Cover, cook on high 2 to 3 minutes, stirring once.

Yield: 2 servings
Calories: 328
Fat: 6g
Fiber: 6g

Ground Beef One Pan Dinner

Ground Beef One Pan Dinner

2 C. water
1 bay leaf
1 beef stock cube
1 clove garlic, crushed
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
31/2 oz. brown rice, uncooked
1 T. parsley, finely chopped
2 T. tomato paste
7 oz. cabbage, finely shredded
1 T. polyunsaturated oil
2 carrots, shredded
17 1/2 oz. lean ground beef
1 onion, large, finely sliced
3 T. shallots or chives, finely chopped

Shred cabbage and carrots; put to one side. Place oil in a large skillet and stir-fry garlic and onion over low heat until golden. Add beef and stir-fry until brown. Season with beef cube, bay leaf, thyme, tarragon, parsley and chives. Add rice, water and tomato paste. Reduce heat, cover and simmer over low heat for 30 minutes. Add cabbage and carrots to rice and stir fry just to mix and slightly soften. Serve immediately.

Yield: 6 servings
Calories: 245
Fat: 9g
Fiber: 3g

Potatoes and Onions, Alsatian Style

Potatoes and Onions, Alsatian Style

2 1/2 to 3 pounds Yukon Gold or medium-sized white or red-skinned potatoes, peeled and thinly sliced

1 large sweet onion, thinly sliced

1/2 pound Alsatian Muenster cheese, shredded (2 C.)

1 garlic clove, minced

Kosher salt and freshly ground black pepper

2 C. half-and-half

1 C. heavy cream

2 T. butter, cut into pieces

 

Preheat oven to 425° F. Thoroughly butter a shallow 8-x-10-inch baking dish. Divide potatoes, onion, cheese and garlic into thirds. Layer 1/3 of potatoes in the dish and sprinkle with 1/3 of garlic, onion and cheese. Season with salt and pepper to taste. Repeat layering 2 more times, ending with cheese. Pour half-and-half and cream over top. Scatter butter on top. Bake 30 minutes; Reduce temperature to 375°. Bake until potatoes are golden and tender, about 1 hour.

Roast Pork with Apples, Cabbage, and Turnips

Roast Pork with Apples, Cabbage, and Turnips

1 (3-pound) boneless pork loin roast, trimmed

2 C. finely chopped onion

1 slice applewood-smoked bacon, chopped

5 C. thinly sliced peeled tart apple (about 1 1/2 pounds)

3 C. thinly sliced green cabbage

3 C. (1-inch) cubed peeled turnips

3/4 C. dry white wine

2 T. maple syrup

2 T. cider vinegar

1 tsp. salt

1/4 tsp. freshly ground black pepper

 

Preheat oven to 375º. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.

 

Herbed Turkey Meatballs with Cranberry Sauce

Herbed Turkey Meatballs with Cranberry Sauce

1 T. unsalted butter

1/2 yellow onion, finely chopped

1 small celery stalk, finely chopped

1 lb. ground turkey

1 C. fine fresh bread crumbs

1 egg

2 T. chopped fresh oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

2/3 C. fresh orange juice

1 C. fresh or frozen cranberries

1/4 C. sugar

Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately.

Lemon and Mint Cake

Lemon and Mint Cake

150gr flour

100gr sugar

100gr butter

2 eggs

3 organic lemons

Small bunch of fresh mint

16gr baking powder

 

Grind sugar and mint together. Then add the eggs and whisk until you get a smooth mixture. Add butter, flour, juice of 2 lemons and their rinds and finally the baking powder. Slice the remaining lemon, place the slices at the bottom of your baking tin, and then pour the mixture on top. Bake at 180 C for about 40 minutes or until golden on top. Let it cool completely then turn it upside down and serve.

Maui Corn Cakes

Maui Corn Cakes

1 C. flour

¾ C. cornmeal

1 scant T. baking powder

½ tsp. soda

1 T. sugar

¼ tsp. cayenne

½ tsp. pepper

½ tsp. kosher salt

2 large eggs, separated

6 T. butter, melted

1½ C. buttermilk

1 C. finely diced Maui sweet onion

1 C. corn kernels

¼ C. minced scallions

2 T. finely diced bell pepper

1 T. minced fresh cilantro

1 T. minced chives

 

Combine first 8 dry ingredients. Beat egg yolks slightly and stir in with butter and next 7 ingredients. Beat egg whites to form soft peaks; fold in. Drop 1/3 C. batter on oiled skillet to make 3-inch cakes. Cook until bubbles form on top; turn like pancakes. Serve hot.

Pan-fried Chicken with Bacon and Thyme Gravy

Pan-fried Chicken with Bacon and Thyme Gravy

2 skinless, boneless chicken breast halves

¼ C. buttermilk

3 tsp. chopped fresh thyme or 1 tsp. dried

3 T. plus 2 tsp. flour

3 T. cornmeal

2 bacon slices, chopped

2/3 C. chicken broth

2 green onions, chopped

 

Combine chicken, buttermilk and 1 tsp. thyme; turn to coat chicken well. Mix 3 T. flour and cornmeal. Add chicken to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper. Cook bacon until brown and crisp. Drain. Add chicken to skillet drippings. Fry until cooked through and brown on both sides, about 5 minutes per side. Transfer to plates. Whisk broth, remaining thyme and flour. Add to skillet and boil until thickened and reduced to 1/3 C.. Whisk in onions and bacon and bring to boil. Season with salt and pepper. Spoon gravy over chicken and serve. Serves 2.

Grilled Tri Tip with Black Olive Aioli

Grilled Tri Tip with Black Olive Aioli

1 tri tip steak, approximately 2.5 pounds

2 T. of olive oil

3 T. of fresh rosemary leaves, chopped

1 T. of freshly ground pepper

1/4 C. finely chopped pitted oil-cured black olives

Cayenne pepper

1 T. kosher salt

 

Place steak in a small, nonreactive baking dish. Combine the olive oil, rosemary and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic and wrap and refrigerate for 8 hours or up to 24 hours. (I marinated the steak for about 1.5 hours on the counter while working out, tasted great). Remove the tri tip from the refrigerator for 1.5 hours before cooking. Prepare and light a charcoal grill for direct grilling, or heat gas grill on high. While the grill is warming up start the aioli. When the grill is ready, remove the tri tip from the marinade and season with a liberal amount of kosher salt on both sides. The more the better, don’t be shy. Place the steak on the cooking grate directly over the coals, cover the grill, and cook, turning once, for 18 to 24 minutes, until a thermometer inserted into the thickest part reads 130 degrees for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes. The meat should be ready to cut now. You will want to cut it into thin slices, across the grain of the meat. Serve with aioli, which was awesome!

 

Black Olive Aioli

 

1 small clove garlic

1/2 tsp. kosher salt

1 tsp. Dijon mustard

2 tsp. of fresh lemon juice

2 egg yolks

1 C. olive oil

 

To make the aioli in a food processor, place the garlic and salt in the work bowl and process to chop as finely as possible. Wipe down the sides of the food processor to push the pieces back to the bottom. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor running, add the olive oil in a SLOW, thin, steady steam until all of it has been incorporated and the mixture is thick and completely emulsified. Add the olives to the aioli, mix and season with cayenne to taste.

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

4 T. clarified unsalted butter

1 medium onion, thinly sliced

4 strips smoked bacon, cooked until crisp and then crumbled or diced

2 1/2 pounds red-skinned potatoes, peeled

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

2 T. olive oil

1 T. chopped fresh parsley leaves

Preheat the oven to 450 degrees F. Meanwhile, put 1 T. of clarified butter in a sauté pan over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well. Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sautéed onion over the potatoes, and then top with the remaining potatoes in an even layer. Sauté over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes. To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up. Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside. Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

Leeks Vinaigrette

Leeks Vinaigrette

8 medium leeks (3 1/2 pounds)

2 tsp. salt

2 oz thinly sliced pancetta, chilled

5 T. extra-virgin olive oil

1 T. red-wine vinegar

1 tsp. Dijon mustard

1 tsp. chopped fresh flat-leaf parsley

 

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels. While leeks simmer, finely chop pancetta, then cook in 1 T. oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes. Whisk together vinegar, mustard, remaining 1/4 C. oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.

Summer Squash and Onion Sauté

Summer Squash and Onion Sauté

2 T. Vegetable Oil

3 small Yellow Squashes, trimmed and cut into 1/4” slices

1 small Onion, sliced

2 T. minced Fennel Fronds

1/4 C. low fat Sour Cream

Salt and Pepper

1 T. minced Fresh Chives

 

Heat oil in nonstick skillet over medium heat. Add squash and onions and toss until vegetables are coated with oil. Reduce heat to low, cover and cook, stirring occasionally, until vegetables are just tender, about 6 minutes.  Stir in fennel and sour cream; season with salt and pepper to taste. Cook, uncovered, just until heated through 1 to 2 minutes. Sprinkle with chives and serve.

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

4 squab

1/4 C. olive oil

1 tsp. salt

1/2 tsp. ground black pepper

2 T. minced shallots

1 tsp. minced garlic

1 C. fresh cherries, pitted and halved

1/4 C. balsamic vinegar

1/2 C. reduced dark chicken stock

1 T. chopped sage

1 T. unsalted butter

Fried Sweet Potato and Beet Nests:

1/2 pound beets, peeled and cut into threads on a turning mandoline

1/2 pound sweet potatoes, peeled and cut into threads on a turning mandoline

2 C. flour

Salt and freshly ground black pepper

Haricots Verts, recipe follows

 

Preheat the oven to 475 degrees F. Cut the backbone out of the squab and gently flatten with the palm of your hand. Lightly season the squab on both sides with salt and ground black pepper. Heat the oil in a large saute pan or skillet over medium-high heat. Add the squab, skin-side down, and cook for 3 minutes. Turn and place in the oven. Roast until the birds are cooked through and tender, about 7 minutes. Remove from the oven and transfer to a platter. Cover with aluminum foil. Drain all but 1 T. of fat from the pan and place over medium-high heat. Add the shallots to the pan and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the cherries and cook, stirring, for 1 minute. Add the balsamic vinegar and cook, stirring, to deglaze the pan. When nearly all the vinegar has evaporated, add the chicken stock and sage. Cook until reduced by 25 percent in volume, about 1 1/2 to 2 minutes. Remove the sauce from the heat, add the butter and stir. Adjust the seasoning, to taste. For the Fried Nests: Preheat a fryer to 360 degrees F. Dredge the beets and sweet potatoes in the flour, shaking off any excess. Place the sweet potatoes and beets in the fryer and cook until golden brown, about 4 to 5 minutes. Remove the beets/sweet potatoes from the fryer with a spider to a paper towel lined plate and season with salt. To serve, place the potato nest on a platter. Place squab on top and top with sauce. Arrange the haricots verts around the sides and serve immediately.

 

Haricots Verts:

12 ounces haricots verts, ends trimmed, or small thin green beans

2 T. unsalted butter

 

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts, and cook, stirring, for 3 minutes.

Swiss Chard with Chickpeas and Couscous

Swiss Chard with Chickpeas and Couscous

1 10-ounce box couscous

1/2 C. pine nuts

3 T. olive oil

2 cloves garlic, thinly sliced

1 15.5-ounce can chickpeas, rinsed

1/2 C. raisins (dark or golden)

2 bunches Swiss chard, stems trimmed

3/4 tsp. kosher salt

1/2 tsp. black pepper

 

Place the couscous in a bowl. Add 1 1/2 C. boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts. Tip: It’s easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

Roasted Garlic and Butternut Squash Cassoulet

Roasted Garlic and Butternut Squash Cassoulet

1 whole garlic head

4 ounces pancetta, chopped

2 C. vertically sliced onion

1 T. olive oil

1 T. white wine vinegar

4 1/2 C. (1/2-inch) cubed peeled butternut squash (about 2 pounds)

1/2 C. organic vegetable broth (such as Swanson Certified Organic)

1/2 tsp. dried thyme

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

4 (16-ounce) cans cannellini or other white beans, rinsed and drained

1 bay leaf

2 (1-ounce) slices white bread

2 T. grated fresh Parmesan cheese

1/2 tsp. olive oil

1 T. chopped fresh parsley

Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins. Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 T. oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar. Preheat oven to 375°. Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 C.. Combine breadcrumbs, Parmesan cheese, and 1/2 tsp. olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.

Caramelized Leeks with Roasted Salmon Fillets

Caramelized Leeks with Roasted Salmon Fillets

2 leeks

1 1/2 tsp. butter

1 tsp. light brown sugar

1/2 tsp. kosher salt, divided

1/2 tsp. fresh lemon juice

4 (6-ounce) salmon fillets

Cooking spray

1/4 tsp. freshly ground black pepper

1/8 tsp. ground red pepper

 

Preheat oven to 400°. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips. Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 tsp. salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm. Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. red pepper. Bake salmon at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 T. leek mixture.

Saffron Shrimp Soup with Tubettini

Saffron Shrimp Soup with Tubettini

1 T. each of olive oil and unsalted butter

1 tsp. dried tarragon

1 small carrot, diced

1 small onion, diced

1/4 C. dry white wine

1 tsp. saffron threads

4 C. chicken broth

2 C. fish stock or clam juice

4 fresh plum tomatoes, seeded and cut into fine dice

1/2 C. tubettini

1 pound shrimp, (weighed before peeling) peeled, deveined and chopped

1 C. thawed frozen petite peas

Salt and cayenne pepper, to taste

2 T. chives, snipped

 

Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a T.ful of white wine, cover and cook. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer. Season to taste with salt and pepper and garnish with chives or scallions.

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

12 whole chicken wings from meat case of market (drumettes and tips)

Salt and freshly ground black pepper

2 T. vegetable oil (2 turns of the pan)

1/4 to 1/3 C. spicy deli mustard (eyeball it)

1/2 C. orange juice

2-inch piece fresh gingerroot, peeled

2 T. hot sauce (eyeball it)

2 tablspoons soy sauce (eyeball it)

1/2 tsp. crushed hot red pepper flakes

3 T. honey (a healthy drizzle)

1/4 C. chopped fresh cilatnro or flat-leaf parsley (a handful)

2 to 3 tablspoons chopped chives

 

Preheat the oven to 400°F. Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes and honey. Bring up to a simmer over high heat, then lower the heat and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce. After the wings brown, drain off some of the fat and drippings. Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time. Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives. Serve hot or at room temperature.

Garlic Avocado Burger with Horseradish Mustard

Garlic Avocado Burger with Horseradish Mustard

1 lb. ground sirloin

2 large cloves garlic, minced

1/2 tsp. Tabasco sauce

1 T. Worcestershire sauce

Salt and pepper to taste

2-3 slices sharp cheddar cheese

2-3 slices Muenster cheese

2 or three hamburger buns, toasted the on grill

Sliced avocado

Sliced baby dill pickles

Horseradish mustard (recipe follows)

 

Combine ground sirloin, garlic, Tabasco, Worcestershire, salt and pepper in a bowl and mix well. Form into 2-3 larger patties and place on grill. For medium burgers, grill for 4 minutes at 500 degrees then flip burgers and turn down the heat to 275 degrees for about 3 or 4 more minutes. Turn the grill off and add the cheese to the tops of the burgers. Cover the grill and let cheese melt for about 1 minute, then remove burgers. Place buttered buns on the grill to let toast while cheese is melting on the burgers. Remove burgers and buns from the grill and assemble burgers with horseradish mustard, avocado, pickles, and serve.

  

 

Horseradish Mustard

 

1 T. horseradish

2 T. Dijon mustard

 

In a small bowl mix horseradish and Dijon mustard. Spread on burgers or chicken to add a kick to your meat.

 

Pan Seared Tilapia with Shallots and Bacon

Pan Seared Tilapia with Shallots and Bacon

8 strips of bacon

4 shallots

4 tilapia fillets

1/2 C. water or fish stock

2 tsp. balsamic vinegar (or more, to taste)

2 tsp honey (or more, to taste)

kosher salt

 

Begin by heating a pan over medium heat. While the pan heats, coarsely chop the bacon and slice the shallots into discs about a quarter-inch thick. When the pan is heated, add the bacon, stir briefly and then let it sit for six minutes (or as directed on your bacon’s packaging). Flip the pieces, and gently stir in the shallots. Let the mix cook an additional four minutes. Turn up the heat just a bit, and remove the bacon and shallots with a slotted spoon. By the time you’ve got the bacon and shallots out of the pan, it should be hot enough for the fillets. Place them gently in the pan and sear on one side about two minutes. Flip, and sear on the other side an additional two minutes. Don’t move them or mess with them or anything. You want constant, prolonged contact with the pan to get good caramelization. Remove the fillets to plates, then add the stock to the pan to deglaze it. Add the honey and vinegar to bring some sweetness and acid to the sauce and reduce the hit to low for several minutes. Taste and add salt if necessary. Drizzle the sauce on the fillets, then top with a smattering of the bacon and shallots. Enjoy!

Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon

1/4 pound sliced smoked salmon

12 eggs

1/2 C. heavy cream

Salt and freshly ground black pepper

2 T. butter

12 to 15 blades of fresh chives, finely chopped

 

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal:

1/4 C. balsamic vinegar

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

2 tsp. extravirgin olive oil

1 tsp. grated lemon rind

2 tsp. chopped fresh sage

2 garlic cloves, minced

4 (8-ounce) veal chops, trimmed

Cooking spray

1/8 tsp. salt

 

Salad:

1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound)

1 pound portobello mushrooms, stemmed

1/4 C. low-sodium soy sauce or tamari

1 T. fresh lemon juice

1 tsp. honey

1 T. chopped fresh chives

1 T. chopped fresh flat-leaf parsley

1/4 tsp. freshly ground black pepper

 

Sauce:

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

1 tsp. red currant jelly

 

To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan. To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 T. juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 tsp. pepper; toss gently. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 C. (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

Roasted Orange and Thyme Chicken Thighs

Roasted Orange and Thyme Chicken Thighs

10 boneless, skinless chicken thighs

Olive oil

Salt

Pepper

3 T. olive oil

1 small red onion, diced

3 C. of orange juice

2 tsp. thyme, dried

Scant 1/4 C. pure maple syrup

2 T. soy sauce

1/2 tsp. pepper

1/2 tsp. salt

 

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside. Heat 3 T. of olive oil in a small saucepan and saut̩ onions for about 8 minutes. After onions have saut̩ed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to saut̩ed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 C. stirring occasionally. When orange juice mixture has reduced to 1/2 C., add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 Р3 minutes. Remove from heat. Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 Р15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.

Tofu & Scallions Braised in White Wine

Tofu & Scallions Braised in White Wine

 

 

1 square Firm Tofu

2/3 C. Flour

2 Eggs, lightly beaten

4 Scallions, minced

1 T. minced, peeled, fresh Ginger

1/3 C. Chicken Stock

1/4 C. Dry White Wine

2 tsp. Oriental Sesame Oil

1/2 tsp. Salt

1/2 C. Peanut Oil, for frying

 

Cut tofu into 1/2” slices. Quarter each slice crosswise. Dredge pieces in flour and then in egg; set aside on wax paper. Combine scallions and ginger and set aside. Combine stock, wine, sesame oil and salt in another bowl and reserve. Lightly cover bottom of frying pan with oil and preheat over medium high heat until hot. Arrange tofu pieces in a single layer in the pan and fry until golden, 2 to 3 minutes. Turn, add more oil if necessary, and fry until underside in golden, another 2 to 3 minutes. Reduce heat to low and pierce each piece of tofu with a fork. Sprinkle evenly with scallion mixture and then with stock mixture. Cook, uncovered, until liquids are absorbed, 3 to 5 minutes.

L’Etoile’s Braised Cremini Mushrooms with Leeks, Herbs & Cheese

L’Etoile’s Braised Cremini Mushrooms with Leeks, Herbs & Cheese

4 C. Chicken stock

2 tsp. Olive oil, divided

2 lg Shallots, finely diced

1/2 C. Madeira wine

3 Fresh thyme sprigs, plus 1 T. chopped thyme leaves

1 Fresh rosemary sprig, plus 1 tsp. chopped rosemary leaves (reserved)

Salt and freshly ground black pepper, to taste

12 large Cremini mushrooms (about -1/2 lb) stems discarded

2 Leeks, white parts only, cleaned and chopped

2 T. Chopped fresh parsley

1/4 C. finely shredded aged Goat Cheese or other aged hard cheese such as Asiago or Parmesan

 

In a medium saucepan, bring chicken stock to a boil over high heat. Boil until reduced to 1 C. and reserve. Preheat oven to 350 degrees. In a large nonstick sauté pan, heat 1 T. oil over medium heat. Add shallots and sauté until lightly browned, 5 to 7 minutes. Remove from heat, add Madeira and carefully return to high heat. Boil until reduced to a syrup. Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper. Cook over high heat until mixture is slightly reduced, 3 to 5 minutes. Pour into a shallow casserole, add mushroom caps, stem sides up. Cover and braise in the over for 30 minutes. Take casserole from oven, remove mushroom caps and set aside. Strain braising liquid and set it aside. Heat remaining 1 tsp. oil in a nonstick sauté pan over medium-high heat. Add leeks and stir until translucent. Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 minutes. Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley. Stuff mushroom caps with leek filling; arrange caps on a small baking sheet. Preheat broiler. Just before serving, sprinkle stuffed mushrooms with cheese. Broil until heated through and cheese melts, about 1 minute.

Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

5 medium potatoes, cut in chunks

About 3 – 4 T. olive oil

3/4 C. seasoned bread crumbs

1/2 C. Parmesan cheese

 

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don’t burn. The potatoes should be tender and lightly browned.

Creamy Garlic Dressing

Creamy Garlic Dressing

2 garlic cloves

2 T. fresh lemon juice

5 T. double / heavy cream

1 T. olive oil

1/2 tsp. Dijon mustard

Salt and pepper, to taste

 

Boil the garlic in 2 inches water in a small saucepan for 15 minutes, or until it is tender, and drain it.In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste Whisk until the mixture is slightly thickened. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.

Spiral Stuffed Turkey Breast with Cider Gravy

Spiral Stuffed Turkey Breast with Cider Gravy

Stuffing

2 tsp. extra-virgin olive oil

1 C. finely chopped onion

1/2 C. finely chopped celery

2 cloves garlic, minced

1/2 C. fresh whole-wheat breadcrumbs

3 T. chopped fresh parsley

1 T. chopped fresh thyme or 1 tsp. dried

1 1/2 tsp. chopped fresh sage or 1/2 tsp. crumbled dried (not ground)

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

 

Turkey & gravy

1 2-pound boneless turkey breast half

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

4 tsp. extra-virgin olive oil, divided

1 C. apple cider

1/2 C. reduced-sodium chicken broth

1 C. coarsely chopped onion

2 cloves garlic, crushed and peeled

8 sprigs fresh thyme or 1 tsp. dried

4 tsp. cornstarch

2 T. water

1/4 C. reduced-fat sour cream

1 1/2 tsp. Dijon mustard

1 tsp. lemon juice

 

Preheat oven to 300°F.. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 tsp. salt and pepper. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast. Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string. Sprinkle the turkey roulade with 1/4 tsp. salt and pepper. Heat 2 tsp. oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat. Heat the remaining 2 tsp. oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy.

Grilled Asparagus, Zucchini and Halloumi Salad

Grilled Asparagus, Zucchini and Halloumi Salad

1 C. cherry tomatoes (sliced in half)

1 tsp. olive oil

Salt and pepper to taste

1 handful asparagus (trimmed)

1 zucchini (sliced thinly)

1 tsp. olive oil

1/2 pound halloumi (sliced 1/4 inch thick)

1/2 lemon (juice)

2 T. basil pesto

1 T. olive oil

1/2 lemon (juice)

2 handfuls spinach

 

Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet. Roast the tomatoes in a preheated 400F oven for 10-15 minutes. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes. Brush the olive oil onto the gill and grill the halloumi cheese. Pour the lemon juice onto the halloumi. Mix the pesto, olive oil and lemon juice in a bowl. Toss everything together.

Crab Salad Bites on Endive

Crab Salad Bites on Endive

6 ounces lump white crab meat, broken into small pieces with your fingertips

1/4 red bell pepper, finely chopped

1 shallot, finely chopped

1 orange, zested

3 radishes, grated

3 T. chopped celery greens

Salt and pepper

1/4 C. mayonnaise

3 T. heavy cream

24 endive leaves

Chopped parsley or chives, to garnish

 

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.