Pan-Fried Brussels Sprouts with Ghee

Pan-Fried Brussels Sprouts with Ghee

Pan-Fried Brussels Sprouts with Ghee

1 lb brussels sprouts, bottoms cut off and halved

2 T. ghee

1 cup white wine, we used La Crema Monterey Pinot Gris

salt and pepper, to taste

 

Add pan to high heat. Add ghee, let melt. When ghee is melted, add in brussels. Be careful when standing near pan- they can pop and splatter a bit when giving off moisture. When brussels sprouts are lightly browned, deglaze pan with wine. Let wine cook off, and taste. If brussels need salt, add a pinch at a time (ghee can be very salty, so be careful when adding extra salt.) Cook until brussels are soft. Serve hot.

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

 

4 cups seasonal mushrooms (chanterelles, oyster, shiitake, or cremini), roughly chopped

1/2 cup extra-virgin olive oil, plus more for brushing bread and drizzling

¼ cup minced garlic

1 small sweet onion, thinly sliced

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh Italian parsley

Salt

Freshly ground black pepper

12 pieces of sliced baguette, cut 1/4 inch thick diagonally

2 tablespoons chopped fresh chives

1/4 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Combine the mushrooms, oil, garlic, onion, rosemary, and parsley in a large bowl. Stir to combine, then salt and pepper to taste. Spread the mushroom mixture in an even layer on a large baking sheet, and roast for 10 to 15 minutes, or until the mushrooms are lightly caramelized. Meanwhile, brush the baguette slices with oil on both sides. Sprinkle lightly with salt. When the mushrooms are done, toast the bread for about 5 minutes, turning once, or until light golden brown on both sides. Arrange the warm baguette toasts on a serving platter. Top with the warm mushroom mixture, drizzle with additional oil, and garnish with chopped chives and Parmesan. Serve immediately.

Marinated Goat Cheese with Honey and Hazelnuts

Marinated Goat Cheese with Honey and Hazelnuts

Marinated Goat Cheese with Honey and Hazelnuts

4oz. log Goat Cheese

¼ C. Hazelnut Oil

1 1/2 tablespoons honey

2 tablespoons chopped toasted hazelnuts

Sea salt

Freshly ground black pepper

 

Place the goat cheese in a serving dish just a little deeper and wider than the log itself. Pour the oil over the cheese, then drizzle the honey on top. Let sit at room temperature for 1 hour, turning once or twice. Sprinkle the hazelnuts, salt, and pepper on top, and serve spread on bread or crackers.

Donut Muffins

Donut Muffins

Donut Muffins

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

 

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 1/2 cups white long grain rice

1 tablespoon olive oil

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

4 cloves garlic, minced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, thinly sliced

1 pound dry red beans

1 1/2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried sage

2 sprigs fresh thyme

2 bay leaves

4 cup low sodium vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 teaspoon hot sauce, or more, to taste

2 green onions, thinly sliced

 

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes. Serve immediately with rice and hot sauce, garnished with green onions, if desired.  Note: If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Sunshine Chicken

Sunshine Chicken

Sunshine Chicken

 

3 pounds chicken thighs

½ tsp. salt

¼ tsp. ground pepper

½ tsp. dried tarragon

1/2 C. orange juice

1 navel orange, peeled, sectioned

2 T. brandy

2 tsp. cider vinegar

1 tsp. grated orange peel

5 tsp. cornstarch

2 tsp. sugar or honey

1/2 seedless grapefruit, peeled, sectioned

1 C. chicken broth (from the last chicken you cooked)

 

Preheat to 350 deg. Arrange chicken skin up in 12x8x2″ baking dish. Season w/salt and pepper. Bake for 45 min.  In pan, mix cornstarch and sugar. Stir in broth, o.j., brandy, vinegar, peels and tarragon. Cook, stirring over med. heat until sauce boils and thickens, about 3 min. Stir in orange, grapefruit sections.  Spoon sauce and fruit over chicken. Return to oven for 15 min. longer, until chicken is “fork tender”.

Charred Spring Onions

Charred Spring Onions

Charred Spring Onions

1 bunch spring onions, trimmed, rinsed, and patted dry

3 tablespoons Roasted Garlic Oil

1 small dried guajillo chile, toasted in a dry skillet until fragrant and ground in a spice grinder

Kosher salt and freshly ground black pepper

 

Preheat the oven to 4OO°F. Rub the onions with some of the garlic oil and arrange in a large cast-iron skillet. Season with the chile and salt and pepper to taste. Roast for 25 minutes, basting the onions with more oil even- 5 minutes, until the bulbs are soft and the outer layer is charred.

Grilled Nopales with Cheese

Grilled Nopales with Cheese

Grilled Nopales with Cheese

1 Pound Fresh Nopales (small to medium size preferred)

6 ounces Queso Fresco

 

For grilling: Grill nopales for 4 to 5 minutes over a low flame until lightly charred and cooked through on one side. The nopales will darken in color when completely cooked. Turn nopales to continue cooking the other side and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Grill nopales for an additional 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat. For stove-top cooking: Roast the nopales on a comal, griddle, or grill pan over low heat for 6 to 8 minutes until lightly charred and cooked through on one side. Turn nopales and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Cover and let cook for another 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat

ASADO-ROAST BEEF (Peru)

ASADO-ROAST BEEF (Peru)

ASADO-ROAST BEEF

3 tablespoons vegetable oil

2 pounds eye round, fat removed

1 large red onion, cut in six pieces

3 tomatoes, cut in four pieces each

4 garlic cloves

5 dried mushrooms

3/4 bottle red wine

4 cups water

1/3 cup soy sauce

2 tablespoons Worcestershire sauce

1 1/2 tablespoons potato starch (chuno)

Salt and pepper

Cooked rice (optional)

Mashed potatoes (optional)

 

This is a homey dish, usually served with rice and mashed potatoes on the side, and it’s one more of Antonella Delfino’s delicious family recipes. The type of meat used (eye round), needs to cook for a long time in a flavorful broth. You may want to marinate the beef overnight to infuse it with more taste, but that is only if you have the time to do it.

 

Heat the oil in a heavy saucepan over high heat, add the meat, and sear it until it forms a golden crust all over. Add the onions, tomatoes, and garlic, and stir until they start to release their juices. Meanwhile, cover the dried mushrooms for 30 minutes with one cup boiling water. Strain the liquid through a colander covered with paper towels (they are full of dirt, so you want to get rid of it). Squeeze the mushrooms, and cut in 1/2-inch slices. Reserve the liquid. Add half the bottle of wine to the pan, along with the soy sauce, Worcestershire sauce, dried mushrooms with soaking water, and the remaining water. Season with salt and pepper. Turn the heat to low, cover with a tight-fitting lid, and cook undisturbed for an hour. Take the beef out of the saucepan, drain well, put on a chopping board, and thinly slice it into Vi-inch pieces. An electric knife is very helpful for this, but a sharp knife is fine. Strain the vegetables and put the cooking liquid back in the saucepan. Add the remaining wine and more water if necessary. Put the slices of meat back in the saucepan, and season with salt, pepper, and more soy sauce, to taste. Continue cooking over low heat until the meat is fork tender (about 1 more hour). When the meat is ready, dissolve the potato starch in 3 tablespoons water and gradually add it to the saucepan, stirring constantly with a wooden spoon until the sauce becomes thick enough to lightly cover the spoon. Serve with rice or potatoes on the side, if desired.

 

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

1 pound loaf Ciabatta bread

1 pound broccoli rabe

1  pound Italian Sweet Sausage, casings removed

2 tablespoon olive oil

2 red onions, diced

3/4 cup diced celery

1/2 cup chopped parsley

1/3 cup shaved parmesan cheese

3 eggs

2 1/4 cups chicken broth

1/2 cup white wine or dry vermouth

butter for baking dish and foil

Kosher salt

pepper

 

Time-Saving Tip:  Cook the broccoli rabe in advance, cool and store until ready to continue.  Prepare the stuffing a day in advance and bring to room temperature before baking.

 

Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil.  Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later.  Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil.  Sauté while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper.  Sauté for 5-6 minutes until the meat starts to brown.  Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone.  Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper.  Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish.  Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

 

4 large eggs

1   cup low-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, white and green parts, sliced

4 cups cubed ciabatta

8 ounces fully cooked chicken sausage (2 or 3 links), halved lengthwise, then sliced crosswise 1/4 inch thick

2  tablespoons chopped fresh flat-leaf parsley, for garnish

 

Lightly coat a 1 1/2-quart souffle dish or a 7-cup round heatproof glass container with olive oil or nonstick cooking spray. In a bowl, whisk together the eggs, broth, salt, and pepper. Stir in the green onions, bread, and sausage, making sure all of the bread is coated with the egg mixture. Pour the mixture into the prepared dish, cover tightly with aluminum foil, and refrigerate overnight.  The next morning, fold a 2O-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the still covered souffle dish to act as a sling for lifting the dish in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet. Holding the ends of the foil sling, lift the dish and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and wearing heat-resistant mitts, grasp the ends of the foil sling and lift the dish out of the pot. Uncover the dish, taking care to avoid getting burned from the steam. Let the strata rest for 10 minutes before serving. Sprinkle the strata with the parsley, then slice and serve warm.

Avocado-Lime Black Beans

Avocado-Lime Black Beans

Avocado-Lime Black Beans

One 15-ounce can black beans

1/2 lime, juiced

1/2 cup fresh cilantro leaves, chopped

1 small shallot, diced

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 avocado, to serve

 

Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.  The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

4 Sausage Patties, cooked & halved

4 large rolls, such as ciabatta, Italian or brioche

2 tbsp. butter, melted

1 small bunch rapini (broccoli rabe), stems trimmed as needed

1/4 cup sliced mushrooms (button, crimini or shiitake)

8 grape or cherry tomatoes, halved

4 eggs, brought to room temperature for 30 minutes

Fresh thyme leaves (optional)

Salt & freshly ground black pepper, to taste

 

Preheat oven to 375Fill medium saucepot with lightly salted water & bring to a boil over medium-high heat. Blanch rapini for 30 seconds & drain well. Cut rapini into smaller pieces when cool. 2. With small knife, cut off tops off rolls & remove some of the interior making a nice “bowl” for your ingredients. Lightly brush rolls, including interior, with butter & bake on rimmed baking pan for 5-6 minutes or until interior of rolls are lightly toasted. 3. Equally divide & arrange sausage, rapini, mushrooms & tomatoes in rolls, leaving centers open for eggs. Top each with cracked egg, seasoning with salt & pepper & sprinkling with thyme leaves if desired. Return to oven & bake for 10-12 minutes or until rolls are a toasty golden brown & the egg whites have just set. Enjoy while still warm from the oven for best flavor & texture.

Chef’s Tip: Can’t find rapini? Try using baby kale greens, chard or spinach. In a pinch for time? Use Smithfield Fully Cooked Sausage Patties to make this easy recipe even quicker!

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

1/2 medium yellow onion

One 15-ounce can chickpeas, drained and rinsed

Handful of fresh parsley

Juice of 1/2 lemon

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

3 garlic cloves

4 tablespoons whole-wheat all-purpose flour (or gluten-free all-purpose flour)

2 tablespoons olive oil, divided

 

1 cup plain full-fat Greek yogurt

3-inch piece cucumber, grated

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and freshly ground black pepper

 

4 pita pockets or lavash, warmed in the oven

Thinly sliced cucumber

Thinly sliced radishes

Thinly sliced red onion

Roughly chopped pea shoots

 

Preheat the oven to 4OO°F. To make the falafel, simply whiz all the ingredients (leaving out 1 tablespoon of the olive oil) in a food processor until mostly smooth (with a few remaining chunks). Grease a baking sheet with the remaining tablespoon of olive oil. Using a tablespoon measure, place heaping scoops of the falafel mixture on the baking sheet, then flatten them with the back of the spoon. Bake the falafel rounds for 10 minutes, flip them, and then bake for another 10 minutes, until edges are crisp, and tops are golden. While the falafel bakes, mix together all the sauce ingredients in a medium bowl. Serve the baked falafel with warm pita pockets or lavash, yogurt sauce, sliced vegetables, and pea shoots.

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche.

About 1 ¼ to 1 ½ pounds rhubarb trimmed and rinsed

¾ cup sugar (1/2-cup for rhubarb, ¼ cup for caramelizing)

1 ½ T. unsalted butter

 

1 cup all-purpose flour

1 tsp. baking powder

Pinch of fine sea salt

3 large eggs room temperature

¾ cup packed light brown sugar

Finely grated zest of 1 orange

1 ½ tsp. pure vanilla extract

8 T. unsalted butter, melted and cooled

 

Left over rhubarb syrup

Strawberry jam

 

2 cups of Strawberries, hulled and cut in half.

8 oz. Crème Fraiche

First make the Rhubarb Topping:

 

If your rhubarb is not young and thin, peel it.  Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Drain the rhubarb and reserve the syrup to make the glaze. Butter a 9 inch round cake pan with sides at least 1½ high. Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool. Next, make the cake: Preheat oven to 350 degrees F. Whisk the flour, baking powder and salt together in a small bowl. In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla. Pour in the butter in 3 additions. Whisk well. Add the dry ingredients in 3 additions whisking gently. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake Place the serving plate over the cake and turn the cake over onto the platter. Wait for a minute then lift off the pan. Finally, make the Glaze: Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.  To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

1/2 pound carrots, shredded

1/2 pound daikon, shredded

1 teaspoon kosher salt

6 lime leaves

1/2 cup hot water

1/2 cup rice wine vinegar

2 tablespoons white sugar

1/4 teaspoon coriander seeds

 

Toss carrots and daikon with kosher salt in a bowl; let sit for 30 minutes. Rinse carrots and daikon with cold water, drain, and transfer to a small bowl; add lime leaves. Whisk hot water, rice wine vinegar, sugar, and coriander seeds together in a separate bowl until sugar is dissolved; pour over carrots and daikon. Cover bowl with plastic wrap and let it sit until it comes to room temperature before refrigerating for at least 1 hour.

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

6 small to medium onions

8 tablespoons (1 stick) unsalted butter, softened

2–3 tablespoons finely chopped fresh sage

1 teaspoon finely grated lemon zest

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

 

Preheat the oven to 375°F (190°C). Peel off the loose outer layer of each onion’s skin, leaving the majority. Slice the onions in half lengthwise and place them faceup on a baking sheet or in a roasting pan. Roast uncovered for 30 minutes, then cover and roast for another 30 minutes. While the onions are cooking, combine the butter with the sage, lemon zest, pepper, and salt, and mix until well combined. When done, the onions will be soft and cooked through, but still juicy. I like them to be just slightly browned on top. If they are not browned, you can finish them off under the broiler for 2 to 3 minutes. Remove from the oven and put 1 to 2 teaspoons of the compound butter on each onion. It will melt into the layers and disappear. Serve the remaining butter at the table. (Any leftover butter will keep in the refrigerator for 5 to 7 days.) Serve the onions in their skins. While it is easy to separate the skins and set them aside, they also tend to soften as they cook, so I eat them skin and all.

Green Garlic Soup

Green Garlic Soup

Green Garlic Soup

5 tablespoons unsalted butter

24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)

3/4 cup water

1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered

6 cups (1 1/2 quarts) chicken or vegetable broth

1/2 cup heavy cream

1 1/2 teaspoons salt

2 to 2 1/2 teaspoons white wine vinegar, to taste

ground pepper to taste

thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)

 

Melt butter in large, heavy bottomed stock pot. Add garlic and 1/4 cup of water. Bring to a simmer, then cover and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 more minutes. Allow to cool slightly. Puree the soup in batches in a blender for 2 minutes until smooth. If a smoother texture is desired, pass the puree through a medium-fine sieve and return to saucepan. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you. Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

Steak Tacos with Pineapple

Steak Tacos with Pineapple

Steak Tacos with Pineapple

3 tablespoons soy sauce

1 tablespoon finely grated garlic

1 tablespoon finely grated peeled fresh ginger

1 1/2 pounds skirt steak, cut into 5-inch lengths

Salt

Pepper

Warm corn tortillas, for serving

Diced fresh pineapple, for serving

Thinly sliced red onion, for serving

Cilantro leaves, for serving

 

In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Homemade Berry Syrup

Homemade Berry Syrup

Homemade Berry Syrup

 

1 cup berries, fresh or frozen

Sugar

Grated lime peel

 

In a small saucepan, heat berries and a few spoonfuls of sugar, along with a splash of water, over low heat until berry juices start to release. Pull the berry-sugar mixture from the heat and let cool for a moment. Divide the mixture and reserve half. Purée the other half in a blender until smooth. Pour it through a strainer to remove the skins and seeds (you can compost these). Put the strained syrup back in the saucepan and heat over low heat. Grate in a bit of lime peel and cook until just heated through. Add the remaining whole berries and heat until about to burst, 4 to 6 minutes. Remove from heat and serve immediately.  NOTE: Follow the same instructions with just about any berry. Try varying the citrus as well. Strawberries love orange, and raspberries love lemon. This berry syrup will keep refrigerated for two weeks, or frozen in an airtight container for four to six weeks.

Steak with a Lavender-Black Pepper Crust

Steak with a Lavender-Black Pepper Crust

Steak with a Lavender-Black Pepper Crust

 

2 teaspoons dried lavender flowers

2 teaspoons freshly ground black pepper

2 teaspoons olive oil

1 pound skirt steak or New York strip steak

Salt

Fresh parsley sprigs, for garnish

 

Finely powder the lavender flowers in a spice grinder or with a mortar and pestle. Combine the powdered lavender with the pepper in a small bowl. Drizzle 1 teaspoon of the oil on one side of the steak, sprinkle generously with salt and half of the lavender mixture, and rub the seasonings into the meat. Flip the steak and repeat on the other side. Let this rub infuse the meat with its flavor for at least 1 hour and up to 24 hours. When you’re ready to cook, pat the meat dry of any moisture. Heat a cast-iron skillet over medium-high heat. When it’s hot enough that a drop of water flicked in the skillet jumps right up, place the meat in the pan. Reduce the heat slightly to prevent smoking. Let the steak cook, undisturbed, to your desired doneness. (To cook a 1 2/2-inch steak to medium doneness, 4 to 5 minutes per side is about right.) Flip the steak and cook on the other side. Remove the steak from the pan and let rest for 3 to 5 minutes before slicing and serving. For a hint of green, garnish with fresh parsley.

Instant Pot Beef Barbacoa Tacos

Instant Pot Beef Barbacoa Tacos

instant pot beef barbacoa tacos

1/4 cup apple cider vinegar

2  tablespoons freshly squeezed lime juice

3  cloves garlic, minced

1   chipotle chile in adobo, minced

2  teaspoons ground cumin

2 teaspoons dried oregano

1   teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

2  tablespoons vegetable oil

2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks

1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock

2 bay leaves

Small (6-inch) corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

 

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside. Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes. Add the vinegar sauce and the chicken broth (be careful steam may whoosh up!), and then the bay leaves. Stir to combine. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

 

8 ounces spinach (about 4 packed cups)

1 large or 2 medium grapefruit

1/2 cup pumpkin seeds

 

1/2 cup olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

1 teaspoon finely chopped tarragon

Pinch of salt

 

Tear the spinach into bite-size pieces, if necessary, and place in a large bowl. Section the grapefruit: Cut the top and bottom off the grapefruit so that the flesh of the fruit is exposed, and it will sit flat on a cutting board. Cut the peel and pith from the fruit using a sharp knife or vegetable peeler. Set the grapefruit on one of its flat ends on a cutting board. The sections of the fruit will face up. Cut out the sections, slicing from the outside toward the center of the fruit, just inside the membranes. You can leave the sections whole or cut them into bite-size pieces. Toast the pumpkin seeds in a skillet over medium heat, stirring often, until they are lightly browned, have puffed up, and begin to pop, 4 to 7 minutes. Prepare the dressing: Combine the oil, lemon juice, vinegar, mustard, shallot, tarragon, and salt in a bowl and whisk together. Stir in any grapefruit juice that may have puddled on the cutting board while you were sectioning the fruit. Pour the dressing over the spinach. Depending on how much dressing you like, you may have some left over, and it will keep in the fridge for up to 1 week. Toss the spinach well, then add the grapefruit and pumpkin seeds and toss gently again to combine.

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

1 bunch of dandelion greens

4 medium sized potatoes, chopped into 2 inch chunks

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1-15 ounce can of cannellini beans

¼ cup roasted red peppers, chopped

1 Tablespoon parsley, chopped

¼ cup Parmesan cheese

 

Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes. Heat the extra virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes. Sprinkle with Parmesan cheese and parsley and serve.

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

2 tsp. olive oil

2 leeks white and light green parts (see notes)

12 oz whole wheat rigatoni (see notes)

1 small bunch garlic scapes (see notes)

1 large zucchini cut into quarter moons

1/4 tsp. red pepper flakes

1 tsp. dried oregano

1/4 tsp. salt scant (adjust depending on how salty your broth is – mine was not salty)

pinch ground black pepper

1 tsp. lemon zest loosely packed

1 T. lemon juice

1/2 cup white wine of choice

1/2 cup plain , unsweetened almond milk

2 cups low-sodium vegetable broth

fresh basil

 

Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened – about 7-10 minutes. Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.

 

To use white, instead of whole wheat pasta, increase the liquid by about 1 cup (please note that I haven’t tested yet with this recipe, but a similar substitution has worked in other recipes). Other pasta shapes should also work. My opinion is that spaghetti/linguine are the best choice, since the more textured pasta shapes can get slightly gummy – they still taste great, though.

 

If you intend to use this for leftovers then I would recommend adding another small drizzle of olive oil to the cooking liquid, to help keep the pasta from sticking together when it cools.

Raw Nettle Pesto

Raw Nettle Pesto

Raw Nettle Pesto

Nettles have tiny hairs on them that contain formic acid.  While harmless, formic acid stings the skin on contact.  For this reason, it is a good idea to handle fresh nettles with gloves, unless you want to be stung…the sting, is harmless, just a bit uncomfortable.  The formic acid is neutralized when the cell wall of the plant is broken through cooking, freezing, drying or thoroughly pureeing.  This last option allows us to make delicious raw nettle pesto!

 

1/3 cup sunflower seeds

2 packed cups fresh nettle leave

2 cloves garlic (or to taste)

olive oil

salt and freshly ground pepper

 

Toast sunflower seeds in a skillet over medium heat until golden brown and aromatic, about 4 – 6 minutes.  Let sunflower seeds cool slightly before combining in the food processor with the nettle leaves, garlic, a twist of freshly ground black pepper and 1/4 cup olive oil.  Blend until smooth, adding more olive oil to get desired consistency.  Season to taste with salt.

Apple Puff Omelet

Apple Puff Omelet

Apple Puff Omelet

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

¼ cup brown sugar

1 teaspoon ground cinnamon

4 eggs

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar

 

Preheat oven to 450°F. Peel, core, and thinly slice the apples.  Heat the butter in a medium-sized skillet, and sauté the apples for 5 minutes over low heat. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss, and continue to sauté the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.  Spoon the mixture into an 8-inch-square baking dish, and keep hot in the oven.  Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.  In a large bowl beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.  Pour the egg mixture over the apples, and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven, and sprinkle with the confectioners’ sugar. Serve immediately.

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

1 tablespoon honey

¼ teaspoon cinnamon

¼ teaspoon cayenne

salt, to taste

½ cup whole pecans

2 pears, Blade C, noodles trimmed

5 cups mizuna greens (or similar green, such as arugula)

For the dressing:

3 tablespoons extra virgin olive oil

¼ cup crumbled goat cheese

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon freshly minced parsley

salt and pepper, to taste

 

Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly. Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)

While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside. When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

1 pound ground beef

1-3/4 cups water

2/3 cup barbecue sauce

1 tablespoon prepared mustard

2 teaspoons dried minced onion

1/2 teaspoon pepper

2 cups uncooked instant rice

1 cup shredded cheddar cheese

1/3 cup chopped dill pickles

5 bacon strips, cooked and crumbled

 

In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

Slow Cooker Golden Chickpea Soup

Slow Cooker Golden Chickpea Soup

Slow Cooker Golden Chickpea Soup

 

2 tablespoons coconut oil

1 large onion, diced

2 cloves garlic, minced

1 tablespoon ground turmeric

2 teaspoons ground coriander

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pound dried chickpeas

8 ounces Yukon gold potatoes, peeled and diced

8 cups (2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

1 medium lemon, cut into wedges

Chopped fresh cilantro

 

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker. Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours. Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary. Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

Instant Pot Brown Butter Steel Cut Oatmeal

Instant Pot Brown Butter Steel Cut Oatmeal

Instant Pot Brown Butter Steel Cut Oatmeal

 

2 tablespoons unsalted butter

1 1/2 cups steel-cut oats

4 1/2 cups water

1/2 teaspoon kosher salt

Brown sugar, for serving

Heavy cream, for serving

 

Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge setting and set the cooking time for 12 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid. Ladle the oatmeal into bowls and serve with brown sugar and cream.

 

VARIATIONS

Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.

Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and 3/4 teaspoon pumpkin pie spice with the water.

Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.

Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.

Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

1 red onion

6-8 chicken thighs

1-1.5 lb. baby potatoes

1 lemon

2 T. olive oil

2 T. honey

4 cloves garlic

1/2 T. fresh thyme leaves

sea salt

pepper

bunch thin green asparagus

 

Peel and slice red onion and add to the bottom of the slow cooker in one layer. Add chicken thighs on top in one layer. Wash and half baby potatoes and add to slow-cooker. In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker. Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low). 15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take. optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden. Enjoy!

Instant Pot Chicken Bacon Chowder

Instant Pot Chicken Bacon Chowder

Instant Pot Chicken Bacon Chowder

1 T. olive oil

1 yellow onion, diced

2 cups chicken broth

6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts

3 carrots

3 celery ribs

3 large Russet potatoes

1 (16 oz) bag frozen corn

1 (4 oz) can diced green chiles

1 (3 oz) package real bacon bits

1 (8 oz) package cream cheese

1 red bell pepper

4 green onions

Salt and pepper

 

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the diced onion. Sauté for about 4 or 5 minutes. Pour in the broth. Let the sauté setting stay on while you prepare the rest of your ingredients.  Cut excess fat off of your chicken. Cut the chicken into 1 inch cubes. Peel and slice the carrots into ½ inch rounds. Dice the celery. Peel potatoes, if desired. Cut them into 1 inch cubes. Add chicken, carrots, celery and potatoes into the Instant Pot. Add in the frozen corn and the green chiles. Stir. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button then use the manual or pressure cook button).

Dice up your bell pepper and green onion. Lay the cream cheese on the counter to get a little soft.

When the time is up let the pot sit there for an additional 5 minutes (L0:05) and then move the valve to venting. Remove the lid. Stir in the bacon, cream cheese, red pepper and onions. Once the cream cheese is melted test the soup. Add salt and pepper to taste.  Ladle into bowls and enjoy!

 

Yield: 10 servings

Calories: 398

Fat: 16g

Fiber: 4g

Instant Pot Cheesy Ham Chowder

Instant Pot Cheesy Ham Chowder

Instant Pot Cheesy Ham Chowder

 

1 T. olive oil

1 cup diced onion

2 cups chicken broth

2 cups sliced carrots

2 ½ cup diced potatoes (peeled or with skins on…any variety of potato will work, I used yellow)

1 ½ cups frozen corn

½ tsp. pepper

¼ tsp. dried thyme

2 cups cubed ham

2 cups half and half

3 T. cornstarch

½ cup bacon crumbles

1 ½ cups grated sharp cheddar cheese

 

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 4 minutes. Pour in the broth. Add in the carrots, potatoes, corn, pepper, thyme and ham. Turn off the sauté setting. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes (if you don’t have a SOUP button just use the manual/pressure cook button). When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. Stir ¼ cup of hot broth into the half and half and stir to temper it. Then pour the half and half into the pot. In a small bowl stir together 3 T. of cornstarch with 3-4 T. of water, until smooth. Then pour the mixture into the Instant Pot. Turn your Instant Pot to the sauté setting. The cornstarch mixture will thicken up contents of pot quickly. Stir in the bacon and cheddar. Turn off the sauté setting.

Ladle into bowls and serve.

 

8 servings

Calories: 419

Fat: 22g

Fiber: 3g

Nigella Plum Jam

Nigella Plum Jam

Nigella Plum Jam

 

4 pounds plums, pitted and halved

2 1/2 cups sugar

1 1/2 cups water

1/4 cup nigella seeds, lightly crushed

1 lemon, outer peel grated, halved and juiced, (seeds reserved in a muslin bag)

 

Prepare jars for canning. You’ll need to sterilize jars for this recipe. Put a small plate in the freezer (you will use this later to check the jam set). Put the plums, sugar, water, nigella seeds, seed bag, lemon juice, and lemon halves into a large saucepan and bring to a boil over medium-high heat. Stir the mixture constantly for about 15 minutes, then drop the heat to medium-low, holding the jam at a constant simmer but making sure not to burn it. After about 10 minutes, remove half of the plums with a slotted spoon and set aside in a small bowl. This helps keep some plums whole in the final jam. Continue cooking the rest until thickened. When the jam is thick, return the reserved whole plums to the stockpot and cook a few minutes more.  Test the jam set, using the plate in the freezer. Continue cooking on low for a thicker jam. When set is reached, remove the seed bag and lemon halves and compost them. Put the plum jam into sterilized jars and gently tap the bottom of the jars on the counter to release any air bubbles. Using a clean damp towel, wipe the rims of the jars and place lids and rings on jars. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the jars with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with date and contents. Store in a cool, dark cupboard until ready to use, for up to a year. NOTE: Nigella Plum Jam is really delicious served alongside a gamy meat like roasted duck or venison chops. It also imparts a simple sweetness to a cheese-filled crepe or blintz. Fennel seeds are a great substitute for nigella seeds. You can also substitute chamomile flowers for nigella seeds in the same measurement for a more floral-scented jam. If you prefer a completely smooth jam, place nigella seeds in the lemon seed bag and leave out of the final jam.

Cabbage and Beef Soup

Cabbage and Beef Soup

Cabbage and Beef Soup

1 pound lean ground beef (90% lean)

1/2 teaspoon garlic salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 celery ribs, chopped

1 can (16 ounces) kidney beans, rinsed and drained

1/2 medium head cabbage, chopped

1 can (28 ounces) diced tomatoes, undrained

3-1/2 cups water

4 teaspoons beef bouillon granules

Minced fresh parsley

 

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

 

Serving Size: 1 Cup

Calories: 116

Fat: 3g

Fiber: 3g

Pinwheel Steak Potpie

Pinwheel Steak Potpie

Pinwheel Steak Potpie

 

2 tablespoons butter

1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes

1/4 teaspoon pepper

1 package (16 ounces) frozen vegetables for stew

2 tablespoons water

1/2 teaspoon dried thyme

1 jar (12 ounces) mushroom or beef gravy

1 tube (8 ounces) refrigerated crescent rolls

 

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm. In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat. Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. Bake, uncovered, until golden brown, 16-18 minutes.

 

Serving Size: 1/8 recipe

Calories: 365

Fat: 18g

Fiber: 1g

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

 

1/3 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

Black pepper

 

2 Bose or Anjou pears, spiralized with BLADE c

3 cups shredded chard (see Tip)

1/2 cup quartered fresh figs

About 20 pieces fontina cheese, in Mt-inch-thick matchsticks

1/4 cup roasted and salted pistachios

 

Make the dressing: Pulse the ingredients in a food processor until fully combined. Prepare the salad: Combine the pear noodles, chard, and figs in a large bowl. Toss the noodles with the dressing and serve, topped with fontina strips and pistachios. Tip: To shred the chard, cut away the tough white stems. Roll up the leafy parts like a cigar and cut into Vs-inch slices. When you’re finished, the chard will be shredded

Chicken with Provençal White Bean and Vegetable Ragout

Chicken with Provençal White Bean and Vegetable Ragout

Chicken with Provençal White Bean and Vegetable Ragout

4 boneless, skinless Chicken Breasts (about 6 oz. each), pounded to ½” thickness

½ tsp. Salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons olive oil, divided

1 small onion, chopped

1 large carrot, peeled and finely diced

1 small zucchini, diced

4 ounces thin green beans or haricots verts, trimmed and cut into i-inch pieces

2 garlic cloves, minced

2 teaspoons chopped, fresh thyme, or 1/2 teaspoon dried

2 tablespoons tomato paste

cups low-sodium chicken broth

1 (15-ounce) can low-sodium white beans, such as cannellini, drained and rinsed

½ cup packed fresh basil leaves, sliced into ribbons, divided

1 tablespoon freshly squeezed lemon juice

 

Season the chicken with V4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add two pieces of the chicken, lower the heat to medium, and cook until they are browned on both sides and cooked through, 3 to 4 minutes per side. Transfer the cooked chicken to a plate and cover it with foil to keep warm. Repeat with another tablespoon of oil and the remaining two pieces of chicken, transferring the chicken to the plate and covering with foil. Add the remaining tablespoon of oil to the pan, then add the onion and carrot and cook, stirring frequently, to dissolve any browned bits from the chicken still in the pan, until the onion is softened, about 3 minutes. Add the zucchini, green beans, garlic, thyme, and remaining 1/4 teaspoon each of the salt and pepper and cook, stirring for 1 minute. Stir in the tomato paste to incorporate, then add the broth and beans and bring to a boil. Lower the heat to medium and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in V4 cup of the basil and the lemon juice. To serve, spoon the vegetable mixture onto serving plates and top each with a piece of chicken. Garnish with fresh basil. The chicken and vegetable mixture will keep in an airtight container in the refrigerator for up to 4 days.