Ingredients
- 6 strips bacon
- 1 15 ounce package rolled refrigerated unbaked piecrust (2 crust)
- 2/3 cup finely shredded Parmesan cheese
- 3/4 cup finely chopped sweet onion
- 4 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/4 cup fresh basil, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 8 ounce package cream cheese, softened
- 1/4 cup mayonnaise
- 1 egg yolk, lighlty beaten
- 1 teaspoon finely shredded lemon peel
- 3/4 cup thinly sliced leaf lettuce
- Lemon wedges (optional)
Directions
- Preheat oven to 400 degrees F. In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside.
- Let piecrust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
- Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.
- Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
- Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt, and 1/4 tsp. of the pepper. Stir to combine.
- In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
- Spoon cream cheese mixture into piecrust.Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.
- Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.
- Top with leaf lettuce and serve with lemon wedges.
Ingredients
- 1 pound cavatappi pasta
- 1 tablespoon olive oil
- 1 tomato, cored and diced
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 cup store-bought pesto
- 1 cup shredded Parmesan cheese
Directions
- Bring 4 quarts of water to a boil in a large pot. Add pasta and cook until tender, about 12 minutes. Drain well.
- Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until some liquid has been released and the tomatoes are heated through, about 5 minutes.
- Stir in the wine and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
DIRECTIONS
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Courtesy of BHG.com
Ingredients
- Nonstick cooking spray
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 6 large tart cooking apples, peeled (if desired) and cut into 1/2-inch wedges (10 cups)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Dash salt
- 1/4cup unsalted butter, cut into pieces
- 1/2 cup chopped walnuts
- Vanilla ice cream (optional)
Directions
- Coat a 2- to 4-quart slow cooker with cooking spray; set aside.
- In an extra-large bowl combine 3 tablespoons granulated sugar, lemon juice, cornstarch, ginger, and 1/4 teaspoon cinnamon. Gently stir in apples. Transfer apple mixture to the prepared cooker.
- For topping, in a small bowl stir together flour, 1/4 cup granulated sugar, brown sugar, 1/4 teaspoon cinnamon, nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle topping over apple mixture.
- Cover and cook on low-heat setting about 4 hours or on high-heat setting about 2 hours or
until apples are tender. If desired, serve with ice cream.
Ingredients
- 2 teaspoons grated lime peel
- 1/4 cup lime juice
- 1/4 cup olive or vegetable oil
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 small jalapeño chile, seeded, finely chopped
- 1 clove garlic, finely chopped
- 4 boneless skinless chicken breasts (1 1/4 lb)
Directions
- 1 To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
- 2 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
- 3 Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Courtesy of Food Network’s Anne Burrell
Ingredients
Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano
Directions
Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Courtesy of Food Network
Ingredients
Dough:
3 1/2 cups all-purpose flour, plus more for dusting
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold, plus more for greasing the baking dish
1 tablespoon white or cider vinegar
1/3 cup ice water, plus more if needed
Filling:
3 1/2 pounds tomatoes, sliced 1/4-inch thick
3 teaspoons kosher salt
1 teaspoon light brown sugar
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon fresh thyme leaves
1 cup shredded pepper Jack
1 cup shredded mozzarella
1/2 cup fresh parsley leaves, chopped
3 scallions, sliced
1/4 cup mayonnaise
1/4 cup plus 1 tablespoon breadcrumbs
1 small clove garlic, minced
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten
Directions
Special equipment: an 8-inch-square baking dish
For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
Turn the dough out on a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish.
For the filling: Toss the tomatoes with 2 teaspoons salt in a large colander set over a large bowl. Let stand, gently tossing about every 10 minutes, until the tomatoes release some of their juices, about 30 minutes. Drain the juices from the bowl, add the drained tomatoes and toss with the brown sugar and the remaining 1 teaspoon salt.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Transfer the onion to a medium bowl, stir in the thyme and let cool. Add the pepper Jack, mozzarella, parsley, scallions, mayonnaise, 1/4 cup of the breadcrumbs and the garlic to the onions and stir to combine.
To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment; roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up and then continue rolling). Roll the remaining dough into a rough 12-inch square.
Transfer the larger piece of dough to the prepared baking dish. Gently press the dough along the bottom and up the sides of the dish. There will be overhang on all sides. Sprinkle the bottom with the remaining 1 tablespoon breadcrumbs; top with the cheese mixture spreading it in an even layer. Then add the tomatoes. Dot with the butter. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie.
Bake until the crust is dark golden brown and the filling bubbles out a little through the slits, 1 hour to 1 hour and 10 minutes. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 2 hours before serving.
Courtesy of Food Network
Ingredients
2 tablespoons hot sauce, such as Frank’s
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill
Directions
Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw.
INGREDIENTS
LENTILS
- 3 sprigs fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 small bay leaf
- 1 Tbs. olive oil
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced leek (white and light-green parts only)
- 1/2 cup French green lentils (lentils du Puy)
- 2 cups lower-salt chicken broth or water
- kosher salt and freshly ground black pepper
MUSTARD CREAM
- 1 cup crème fraîche
- 2 lbs. Dijon mustard
- 2 T. whole-grain Dijon mustard
- 1 1/2 tsp. honey
- 1 tsp. red wine vinegar
- Kosher salt and freshly ground black pepper
POTATOES AND SALMON
- 2 lb. Yukon Gold potatoes; sliced 1/2 inch thick
- Kosher salt
- 1/2 cup dry white wine
- 1/3 cup lower-salt chicken broth
- 1 Tbs. finely chopped shallot
- 12 oz. salmon fillet, preferably skin on
- 2 Tbs. olive oil; more needed
- Freshly ground black pepper
- 1 oz. microgreen or baby greens; for garnish (optional)
DIRECTIONS
LENTILS
Bundle the parsley, thyme, and bay leaf in a square of cheesecloth secured with kitchen twine.
Heat the olive oil in a 4-quart saucepan over medium heat. Add the carrot, celery, and leek; and cook stirring occasionally until tender but not browned; 3 to 5 minutes. Add the lentils, chicken broth,1 tsp. salt, 1/2 tsp. pepper, and the herb-bundIe. Bring to a boil, reduce to a simmer and cook until lentils are just tender; about 25-30 minutes.
Drain and then spread the lentils on a rimmed baking sheet to cool quickly. (The lentils may be cooked up to 2 days ahead; cover and refrigerate. Return to room temperature before serving)
MUSTARD CREAM
In a small bowl, combine the crème fraìche, both mustards, the honey, and vinegar, season to taste with salt and pepper. Cover and refrigerate for up to 2 days.
POTATOES
Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by1 inch. Bring to a boil over medium-high heat, and cook for 5 minutes; the potatoes will still be a little hard in the center. Drain and transfer to a rimmed baking sheet. Drizzle the wine and chicken broth over the hot potatoes and sprinkle with the shallot. Let sit, turning once or twice, for at least 30 minutes and up to 8 hours; cover and refrigerate if holding more than 2 hours.
GRILL
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire, brush the salmon generously with olive oil, season lightly with salt and pepper; and grill, flipping once, until barely opaque in the center; 6 to7 minutes.
Meanwhile, brush the potatoes with olive oil and season well with salt and pepper. Grill; flipping once, until tender and nicely marked, 5 to 7 minutes.
SERVE
Flake the salmon into large pieces. Spread half of the mustard sauce on a large plate after or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with the micro-greens,and serve with the remaining mustard cream on the side.
Courtesy of Food Network
Ingredients
2 tablespoons roasted no-salt-added creamy peanut butter
1 tablespoon spicy mustard
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons peeled and grated fresh ginger
2 teaspoons honey or agave nectar
Juice of 1 lime (about 2 tablespoons)
6 cups packed thinly sliced red cabbage (about 1/2 medium head)
1/4 cup thinly sliced fresh basil
2 tablespoons chopped fresh cilantro
3 scallions, green and white parts, thinly sliced on the diagonal
2 to 3 tablespoons roasted unsalted peanuts, chopped
Directions
Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
Transfer to a platter, sprinkle with the peanuts and serve immediately.
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