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Summer Squash with Basil Pasta

from Epicurious

Ingredients

  • 1/4 cup olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1 teaspoon Aleppo-style pepper, plus more for serving
  • 12 ounces paccheri, ziti, or other large tube pasta
  • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1/2 cup basil leaves

Directions

Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Step 3

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Pork Shoulder with Zesty Basil Sauce

from Epicurious

Ingredients

For the pork:

  • 8 garlic cloves, finely chopped
  • 1/4 cup olive oil
  • 3 tablespoons whole grain mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons oregano leaves, finely chopped
  • 1 1/2 teaspoons smoked paprika
  • 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

For the sauce:

  • 1 large shallot, finely chopped
  • 2 cups basil leaves, finely chopped
  • 1 1/4 cups extra virgin olive oil
  • 1/4 cup oregano leaves, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 cup fresh lemon juice

Special Equipment:

A (4-quart) slow cooker

Directions

Step 1

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.

Step 2

Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.

Step 3

Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.

Step 4

Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.

Do Ahead

Step 5

Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Cooks’ Note

Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.

Scallops with Basil Risotto

from Epicurious

Ingredients

2 cups pineapple juice

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Directions

Step 1

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Step 2

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Step 3

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Step 4

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Step 5

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Step 6

Divide the risotto among serving plates and top with the scallops.

Step 7

Garnish with microgreens and serve.

Lemon Dream Cheesecake

from Taste of Home

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lemon zest
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 10 drops yellow food coloring, optional
  • 5 large eggs, room temperature, lightly beaten

Directions

  1. Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 1 to 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
  3. Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove side of pan.

Corn Caserole

from EagleTribune.com

Ingredients

  • 1 box Jiffy corn muffin mix (8.5 oz)
  • 8 oz sour cream
  • 1 stick butter or margarine
  • 1 egg
  • 1 can cream corn (14.75 oz)
  • 1 can kernel corn, drained (15.25 oz)

Directions

  1. Preheat a well-oiled cast iron skillet in an oven set to 375°. I put my skillet in when I turn on my oven, when the oven is preheated, the skillet is ready.
  2. In a large mixing bowl, mix together melted butter, egg, sour cream, and Jiffy corn mix. I do this by hand, not with a mixer.
  3. Add drained whole kernel corn and can of creamed corn.
  4. Pour mixture into hot skillet and bake at 375° for 45 minutes or until medium-dark golden brown on top & a bit crunchy around edges.
  5. Cool 5-10 minutes.
  6. Turn quickly to your choice of serving platter.
  7. This recipe doubles very well if you have a large enough cast iron skillet. The well seasoned cast iron skillet is the trick in this recipe.

Spinach and Artichoke Lasagna

from NYTCooking.com

Ingredients

  • ¼ cup olive oil
  • 1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
  • 1 (5-ounce) package baby spinach
  •  Salt and black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups half-and-half (or 2 cups each whole milk and heavy cream)
  •  Freshly grated nutmeg
  • 12 dry lasagna noodles (10 to 12 ounces)
  • 8 ounces cottage cheese (heaping 3/4 cup)
  • ½ cup grated Parmesan (2 ounces)
  • 1 large egg
  • 1 cup shredded low-moisture mozzarella cheese (4 ounces)

Directions

  1. Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
  2. Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become like jam and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
  3. Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
  4. Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
  5. Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
  6. Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won’t collapse when transferred to plates.

Raspberry Ricotta Cake

from Epicurious.com

Ingredients

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1½ cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries or blackberries, divided

Directions

Step 1
Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Step 2
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

Step 3
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Step 4
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Sausage Stuffed Artichokes

from foodandwine.com

Ingredients

  • Kosher salt
  • 4 large fresh artichokes
  • 1 pound fresh pork sausage (such as bratwurst), casings removed
  • 1 cup 1/4-inch-cubed best-quality baguette
  • 1 cup dry white wine (such as Chardonnay), divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped garlic
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds baby Yukon Gold potatoes
  • Baguette slices and country Dijon mustard, for serving

Directions

  1. Bring a large pot of water to a boil over high. Lightly salt boiling water, and add artichokes. Place a heatproof dish on top of artichokes to keep them submerged, and boil until a paring knife can be inserted halfway through stem, about 15 minutes. Remove artichokes, and let drain, stem sides up, until cool enough to handle.
  2. Meanwhile, preheat oven to 325°F. Place sausage, bread cubes, 1/4 cup wine, parsley, garlic, egg yolks, and pepper in a medium bowl. Using your hands, toss until thoroughly combined. (Mixture should have a rustic meatball texture.)
  3. Using paring knife, peel and trim artichoke stems. Carefully loosen leaves in center of artichokes; using a spoon, remove and discard center chokes. Stuff sausage mixture evenly into centers of artichokes.
  4. Place artichokes, stem sides down, in a wide Dutch oven or casserole dish. Arrange potatoes around artichokes; add water to a depth of 1 inch and remaining 3/4 cup wine to Dutch oven. Bring to a simmer over medium-high. Cover and transfer to preheated oven. Bake until potatoes and artichokes are tender and sausage is cooked through (an internal temperature of 160°F), about 55 minutes. Remove from oven, and let stand 10 minutes. Serve artichokes and potatoes with baguette slices and mustard.

Make Ahead

Artichokes may be prepared through Step 3, covered, and chilled for up to 8 hours.

Suggested Pairing

Floral, citrusy white Burgundy.

Thai Peanut Dressing

from closetcooking.com

Ingredients

  • 1/4 cup peanut butter
  • 1/2+ cup water (or coconut milk)
  • 2 tablespoons soy sauce (or fish sauce)
  • 2 tablespoons rice vinegar (or cider vinegar or
  • lime juice)
  • 2 tablespoons brown sugar (or honey or palm
  • sugar)
  • 1 tablespoon chili sauce (or to taste)
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
  • 2 tablespoons peanuts roasted and chopped
  • 1 teaspoon toasted sesame oil (optional)
  • 1 tablespoon cilantro (optional)

Directions

  1. Puree everything in a blender or food processor.

Roasted Red Pepper Sauce

from gimmesomeoven.com

Ingredients

  • 1 jar (15.5 Ounces) roasted red peppers
  • 1 small white onion, diced (about 1 cup diced)
  • 4 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 cup chicken stock (or vegetable stock)
  • 1 Tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper, more/less to taste
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 cup roughly-chopped fresh basil
  • 1/4 cup shredded or grated Parmesan cheese

Directions

  1. Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
  2. Heat olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer.
  3. Stir in the remaining sauce ingredients (stock, honey, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5-10 minutes