Ingredients
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
1/4 teaspoon salt
14 teaspoon ground pepper
3 cups diced peeled jicama (from about 1 pound)
1/4 cup chopped fresh basil
1/4 cup chopped pepperoncini
1/4 cup chopped sun-dried tomatoes
Directions
Combine oil, garlic, salt and pepper in a
large bowl. Add jicama,basil, pepperoncini
and sun-dried tomatoes. Toss to coat.
Serves 4 about 3/4 cup each
Ingredients
6 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh dill, plus more for garnish
2 tablespoons lemon juice
1 tablespoon minced shallot
1 tablespoon capers, rinsed and chopped
1 small clove garlic, minced
3/4 teaspoon ground pepper, divided
1/2 teaspoon kosher salt, divided
4 plum tomatoes, halved
2 medium zucchini and/or summer squash, sliced lengthwise (1/4 inch thick)
1 small eggplant, sliced lengthwise (1/4 inch thick)
1 medium red bell pepper, sliced (2 inches wide)
1 16- to 18-ounce tube prepared polenta , sliced into 8 rounds
1 15-ounce can no-salt-added white beans, rinsed
Directions
- Preheat grill to medium-high.
- Whisk 2 tablespoons oil, dill, lemon juice, shallot, capers, garlic and 1/4 teaspoon each pepper and salt in a Large bowl. Set aside.
- Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in another large bowl.
- Oil the grill rack. Grill the vegetables and polenta until hot and lightly charred, 3 to 4 minutes per side, removing them as they’re done.
- Coarsely chop the vegetables. Add to the reserved dressing along with beans and gently toss to coat.
Serve with the polenta.
Add more dill to garnish.
Ingredients
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf
Enchiladas:
Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Spicy Black Beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Yellow Rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Recipe courtesy of Tyler Florence
On lightly floured surface, roll out 1 sheet frozen(thawed) puff pastry to 1Oin.
Square. Brush sheet with 3 Tbsp, Dijon mustard, sprinkle with 1/4 C- grated pecorino
cheese and line with 2 to 3 large slices of very thinly sliced prosciutto. With sharp
knife or pizza cutter, cut sheet in half; then cut halves into twenty 1/2-in-wide, 5-wi-long
strips, Wrap each strip around 1 stalk of asparagus, trimmed, prosciutto side facing in.
Place on 1 or 2 lg. parchment-paper-lined cookie sheets.
Lightly spray wrapped asparagus spears with nonstick cooking spray.
Bake in 425 F oven for 20 to 25 minutes or until golden.
Makes 40.
Toss 2 1/2 lbs. chicken drumsticks and thighs
with 1/4 c hoisin sauce and 1/2 tsp. each salt
And pepper. Arrange on foil lined rimmed
baking sheet. Roast in 450F oven 30 min.
or until cooked through (165°F). Boil 1 lb.
snow peas 5 min. or until tender; drain and
toss with 1/2 tsp crushed red pepper,
2 tsp. toasted sesame oil and pinch salt.
Serve chicken over snow peas, garnished
with chopped cilantro.
Yield: 16-20
Ingredients
- 1 (16 oz.) can refrigerated buttermilk biscuits (non-flaky)
- 5 mozzarella cheese sticks (cut into 4) or 20 mini mozzarella balls
- 2 large cloves garlic, minced
- 1/3 cup fresh parmesan, grated
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- kosher salt, to taste
Directions
- Preheat oven to 400º F and lightly grease 2 mini muffin tins or 1 large baking sheet with butter or non-stick spray.
- Take refrigerated biscuits and cut each one in half, then roll each half out until it’s 1/4-inch thick.
- Place one mozzarella ball on the edge of your dough strip and roll dough over the cheese until it wraps over itself.
- Repeat with remaining dough bombs and transfer to greased muffin tin(s) or baking sheet.
- In a microwaveable bowl, combine butter with minced garlic and microwave until melted (30-45 seconds)
- In a large bowl, whisk together melted butter, parmesan, parsley, Italian seasoning and salt, then brush 1/2 butter mixture over the dough balls.
- Place them in oven and bake for 10 minutes, or until golden brown.
- Remove garlic bombs from oven and toss them all in remaining butter/cheese mixture and serve immediately.
Yield: 1-3 dozen, depending on size of muffin tin(s)
Ingredients
- 8 oz. uncooked macaroni pasta
- 1 cup whole milk
- 1 cup cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated
- 1/4 cup Panko or seasoned breadcrumbs
- 3 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1/8 teaspoon nutmeg
- kosher salt and freshly ground pepper, as needed
- tomatoes, sliced, garnish
Directions
- Preheat oven to 400º F, bring a large pot of salted water to boil and lightly grease your muffin tin(s) with butter or non-stick spray.
- Cook pasta according to packaging directions, or until just al dente, then drain and set aside.
- In a large saucepan over medium-high heat, melt 2 tablespoons butter, then whisk in flour and stir until mixture is smooth and paste-like.
- Cook roux for 1-2 minutes (to cook out the flour flavor), then slowly whisk in the milk.
- Stir mixture until smooth, then add in cheddar, mozzarella and nutmeg, and mix until completely melted and combined.
- Pour drained pasta into the cheese sauce and mix until evenly coated.
- Using an ice cream scoop or a large spoon, fill muffin tin molds to the top with macaroni.
- Melt remaining butter and, in a small bowl, whisk in breadcrumbs and parmesan cheese.
- If using tomatoes, place one slice on each macaroni cup, then evenly sprinkle breadcrumb mixture over the top.
- Place muffin tins in oven and bake for 15-20 minutes, or until tomatoes are roasted and breadcrumb topping is golden brown.
- Remove from oven and serve immediately or at room temperature.
Recipe adapted from Food And Wine
Ingredients
- 3 navel oranges
- 1/2 Napa cabbage, thinly sliced (about 6 cups)
- 1/2 cup thinly sliced red onion
- 2 tbsp. olive oil
- 3 tsp. cider vinegar
- 2 lbs. sea scallops
- 4 tbsp. butter
- 1 clove garlic, finely chopped
- 1 tbsp. finely chopped Scallion
Directions
Zest the oranges. Cut off the peel to remove the pith and outer membrane.
Working over a large bowl, cut between the membranes to release the segments into the bowl;
squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 tbsp. oil
and 1 tsp. vinegar. Season the salad with salt and pepper and toss to coat.
Season the scallops. In a large skillet, melt 1 tbsp. butter over medium-high heat. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center;5 to 6 minutes. Transfer the scallops to a plate.
Reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the garlic and cook, stirring;
until starting to brown; about 1 minute. Add the remaining 2 tsp. vinegar; stir 10 seconds. Off heat,
add the orange zest, the remaining 3 tbsp. butter and the scallion; stir until the butter melts. Return to the heat, add the scallops and toss quickly to coat: season.
Serve with the salad.
Contributed to Food&Wine by Grace Parisi
INGREDIENTS
- 1 cup walnut halves (4 ounces)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup fat-free plain Greek yogurt
- 1 cup coarsely grated zucchini (from about 1 medium zucchini)
HOW TO MAKE THIS RECIPE
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
MAKE AHEAD
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
Recipe courtesy of Ina Garten
Ingredients
2 tablespoons good olive oil
4 ounces good bacon or pancetta. diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon
and cook over medium heat for 8 to 10 minutes, until
lightly browned. Remove the bacon to a plate with a
slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat
dry. Liberally sprinkle the chicken on both sides with salt
and pepper. When the bacon is removed, brown the
chicken pieces in batches in a single layer for about 5
minutes. turning to brown evenly. Remove the chicken to
the plate with the bacon and continue to brown until all the
chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon
pepper to the pan and cook over medium heat for 10 to 12
Minutes, stirring occasionally, until the onions are lightly
browned. Add the garlic and cook for 1 more minute. Add
the Cognac and put the bacon, chicken. and any juices
that collected on the plate into the pot. Add the wine,
chicken stock, and thyme and bring to a simmer. Cover
the pot with a tight fitting lid and place in the oven for 30
to 40 minutes, until the chicken is just not pink. Remove
from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir
into the stew. Add the frozen onions. In a medium sauté
pan, add the remaining 1 tablespoon of butter and cook
the mushrooms over medium-low heat for 5 to 10
minutes, until browned, add to the stew. Bring the stew to
a simmer and cook for another 10 minutes. Season to
taste. Serve hot.
dianemdaugherty 