Ingredients
2 bell peppers (1 red. 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced,
Plus 1/4 cup chopped fronds
1 red onion, sliced into ¼-inch-thick rings
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 9-ounce package spinach or cheese tortellini
1 5-ounce package baby kale (about 8 cups)
4 cloves garlic sliced
2 tablespoons white wine vinegar
½ cup torn fresh basil
- Preheat the oven to 425 F. Toss the bell peppers, fennel,
red onion, 2 tablespoons olive oil, ½ teaspoon salt and a few
grinds of pepper on a rimmed baking sheet. Bake, stirring
occasionally, until the vegetables are tender and lightly browned.
about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the
tortellini and cook as the label directs; drain. Put the kale in a
large bowl and top with the warm tortellini and roasted vegetables.
3 Heat the remaining ¼ cup olive oil in a small skillet over
medium heat. Add the garlic and cook, stirring occasionally, until it
just starts browning, about 2 minutes. Remove from the heat and
add the vinegar; pour over the tortellini mixture and toss to coat. Add
the basil and fennel fronds season with salt and pepper and toss.
Ingredients
3 red grapefruits (2 segmented, 1 juiced)
1/2 small jicama, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup fresh cilantro
Juice of 1 lime, plus wedges for serving
2 tablespoons extra-virgin olive oil, plus more for the grill pan
Kosher salt and freshly ground pepper
8 corn tortillas
2 tablespoons agave syrup (or 1 tablespoon honey)
1 chipotle Chile pepper in adobo sauce, chopped,
plus 2 teaspoons sauce from the can
1 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
- Combine the grapefruit segments, jicama, red onion, cilantro,
lime juice and 1 tablespoon olive oil in a medium bowl; season
with salt and pepper and toss. Set aside.
- Brush a grill pan with olive oil and heat over medium-high heat.
Working in batches, grill the tortillas until toasted, 1 to 2 minutes
per side. Wrap in foil to keep warm; set aside.
- Meanwhile, combine the grapefruit juice, agave, chipotle and
adobo sauce and cumin in a small saucepan over medium-high heat.
Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Toss the shrimp with the remaining 1 tablespoon olive oil and
season with salt and pepper. Brush the grill pan with more olive oil.
Grill the shrimp over medium-high heat, brushing with some of
the grapefruit sauce, until lightly charred, about 1 minute per side.
Continue to cook, flipping and brushing with the remaining sauce.
Until charred and cooked through, about 2 more minutes. Season
with salt. Divide among the tortillas. Serve with the grapefruit salad
and lime wedges.
Ingredients
1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
Instructions
- Put an inverted baking sheet on the lowest oven rack and preheat
to 400 F. Divide the pizza dough in half. Press and stretch 1 piece
into an 8-by-1O-inch rectangle on an oiled surface using oiled hands:
brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of the artichokes, salami and
provolone and 1/2 tablespoon parmesan on the dough, leaving a
1-inch border on the short sides and a 2-inch border on the long sides.
Fold in the short sides, then the long sides, stretching to cover the
filling; pinch at the seam. Repeat to make a second Stromboli.
- Arrange the Stromboli seam-side down. 2 to 3 inches apart.
on a piece of parchment; slide onto another inverted baking sheet.
Cut a few slits into the tops and brush each with 2 teaspoons
olive oil; sprinkle with the remaining 1 tablespoon parmesan.
Slide the Stromboli (on the parchment) onto the hot baking sheet.
Bake until the crust is golden brown, about 25 minutes. Cool slightly.
- Toast the walnuts in a dry skillet over medium heat, 5 minutes;
cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons
olive oil, the lemon juice and walnuts in a large bowl; season with salt
and pepper, Cut each stromboli in half and serve with the salad.
Ingredients
1 1/2 c. flour
1/2 c. confectioners’ sugar
1 T. poppy seeds
Pinch of salt
2 sticks butter, softened
Filling
1 c. Greek yogurt
6 oz. cream cheese
1/2 c. sugar
1/2 c. heavy cream
1/2 lemon, zested and juiced
Instructions
Combine flour, confectioners’ sugar, poppy seeds and salt.
Work in butter with your fingers until clumps form.
Press into a foil lined 9-inch square baking dish.
Bake at 350 until lightly browned ~ 25 minutes. Let it cool.
For filling, puree yogurt with cream cheese, sugar, heavy cream, lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.
Ingredients
1/2 c. hazelnuts, toasted
1/3 c. unsweetened coco powder
3/4 c. chocolate-hazelnut spread
1/2 c. Greek yogurt
Instructions
Combine hazelnuts and coco powder in a food processer and pulse until finely ground.
Add chocolate-hazelnut spread and yogurt and pulse until smooth.
Refrigerate until firm (about 4 hours). Roll into 1/2-inch balls; roll in more cocoa powder
(makes 24)
Ingredients
1 stick butter, melted
3/4 c. brown sugar
1/2 c. Greek yogurt
1/2 c. overripe bananas, mashed
1/2 c. chocolate chips
2 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. cinnamon
1/2 t. salt
1/4 t. baking soda
1/4 t. ground ginger
Instructions
Whisk butter, brown sugar, Greek yogurt, bananas, chocolate chips, eggs and vanilla.
In a separate bowl, whisk flour, baking powder, cinnamon, salt, baking soda and ground ginger.
Whisk in the banana mixture.
Divide among 12 lined muffin cups
Bake at 350 until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.
Blueberry Coffee Cake
Ingredients
1 1/4 sticks butter, softened
1 c. granulated sugar
2 eggs
2 t. vanilla
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 c. Greek yogurt
1 1/2 c. blueberries
2 3/4 c. flour
2/3 c. brown sugar
1/2 t. cinnamon
5 T. cubed butter, cold
Instructions
Beat softened butter and sugar with a mixer until
Light and fluffy (3 minutes).
Beat in eggs and vanilla.
In a separate bowl, whisk 2 cups flour, baking powder,
Baking soda and salt. Beat into the butter mixture
In batches, alternating with yogurt.
Fold in blueberries. Pour into an oiled 9-inch spring form pan.
Mix 3/4 cup flour with 2/3 cup brown sugar and a pinch of salt.
Work in 5 T. cubed cold butter with fingers and sprinkle over
The batter.
Bake at 350 until golden brown, 1 hour.
Pesto Pasta with Shrimp
Ingredients
3 c. fresh basil
2 T. pine nuts
1 clove garlic
1/2 c. Greek yogurt
2 T. parmesan cheese, grated
2 T. olive oil
12 oz. bucatini pasta
1 lb. asparagus, chopped
8 oz. shrimp
breadcrumbs
Instructions
Toast pine nuts. Pulse basil, pine nuts and garlic
In a food processor. Pulse in yogurt, parmesan
And oil. Cook bucatini and reserve 1/2 cup cooking
Water. Steam asparagus and sauté shrimp.
Toss the pasta with the pesto, steamed asparagus,
Shrimp and reserved water.
Top with breadcrumbs.
Olive Bread
INGREDIENTS
- 1 cup water, plus
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1⁄4 tablespoons bread machine yeast
- 3⁄4 cup olive, pitted and coarsely chopped
