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Scallops with Basil Risotto

from Epicurious


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


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


  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar
  • 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


  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



  • 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)


  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



  • 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)


  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



  • 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


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



  • 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


  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



  • 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)


  1. Puree everything in a blender or food processor.

Roasted Red Pepper Sauce



  • 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


  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 

Spinach Artichoke Dip



  • 2 tablespoons Olive Oil
  • 1 Large Garlic Clove (finely chopped)
  • 1 12-ounce bunch Fresh Spinach (finely chopped, or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
  • add pinch Red-Pepper Flakes (optional)
  • add Kosher Salt And Black Pepper
  • 1 (14-ounce) can Quartered Artichoke Hearts (drained and coarsely chopped)
  • 8 ounces Cream Cheese (cut into 1-inch pieces)
  • 4 ounces Fresh Mozzarella (torn or shredded)
  • 4 ounces Full-Fat Greek Yogurt (or sour cream)
  • ¼ cup Parmesan (or Pecorino Romano, finely grated)


Heat olive oil in a medium pot over medium heat. Add garlic and cook,
stirring until it’s softened and fragrant, about 30 seconds.

Add spinach to pot one handful at a time, letting each handful
completely wilt before adding the next. Add crushed red pepper, if
using, and season with salt and pepper. Continue to cook, stirring
frequently, until most of the liquid from the spinach has evaporated
(no need to drain), about 3 minutes. Add artichokes and season with
salt and pepper. Cook for a few minutes, just to take the raw edge off
the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a
wooden spoon or spatula, stir until all the cheese has melted, about 3
minutes. Stir in sour cream and pecorino, and season with more salt
and pepper. You can certainly eat this dip straight from the pot (or
transferred to a serving bowl), but running it under the broiler for a
crispy top is also an excellent option. To do so, transfer dip to a small
ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is
golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two
before serving.

Lemon Curd Tart

from Gourmet Magazine


For shell:

  • 2 tablespoons almonds with skins, toasted and cooled
  • 3/4 cup all-purpose flour
  • 1/4 cup confectioners sugar
  • Pinch of fine sea salt
  • 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd:

  • 3 large lemons (~3/4 cup lemon juice and 1 T. zest)
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons fruity olive oil (preferably French)


To make tart shell:

  1. Preheat oven to 425°F with rack in middle.
  2. Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  3. Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
  4. Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
  5. Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

To lemon curd:

  1. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
  2. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
  3. Remove from heat and whisk in butter and oil until smooth, waiting until your curd is thick enough to coat the back of a spoon before adding cubes of butter.

Assemble tart:

  1. Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Other variations:

Mangoes and berries may need a bit of citrus to get properly tart, but many other fruits can be used alone: Cranberry, passionfruit, and rhubarb all make excellent choices for curd. While you could put any fruit through a juicer or blender raw for curd, rhubarb and cranberry do well when cooked down with a bit of sugar and mashed.

Ginger, mint, vanilla, and cardamom all add nuance to lemon, lime, and cranberry curds, while a bit of pepper adds a pleasant punch to grapefruit or tangerine curds.