Braised Brisket and Creamy Wild Mushrooms

Ingredients
4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 beef brisket, first-cut (4 pound)
freshly ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
3 large onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley
1/2 bunch thyme
3 bay leaves
1/4 cup all-purpose flour
1 pound mixed wild mushrooms (oyster, portabello, crimini, shitake), quartered
3 cloves garlic
3 tablespoons horseradish
1/2 cup sour cream
1 cup brisket stock (strained brisket jus)
4 sprigs of thyme
extra-virgin olive oil
kosher salt and freshly ground black pepper
Directions
Preheat oven to 325 F.
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley, thyme and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain the stock and spoon out some of the excess fat.
Meanwhile, prepare the mushrooms. Heat up a large saut? pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme. Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon. When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.

Spicy Ginger Spinach

Ingredientes
2 teaspoons olive oil
1 1-inch piece ginger root, peeled, thinly sliced into matchsticks 1 small jalapeño, seeded, minced
2 pounds washed baby spinach leaves
1/4 teaspoon salt
Directions
Heat a large, deep skillet with sides over medium heat, warm the olive oil. Add the ginger and jalapeño and cook for 30 seconds.
Carefully place the spinach into the skillet and sprinkle with salt. Add one to two tablespoons water and cook 2-3 minutes, turning occasionally until spinach wilts but is still bright green. Serve immediately.
Prep Time:10 mins
Total Time:14 mins

Sicilian Spaghetti

Ingredients
1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Prep Time:10 Min
Cook Time:5 Min
Ready In:15 Min

Balsamic-Glazed Salmon Fillets

Ingredients
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Prep Time:10 Min
Cook Time:20 Min
Ready In:30 Min

Chicken Salad with Tomato Vinaigrette

Ingredients
3/4 cup(s) oil-and-vinegar salad dressing
4 boneless chicken thighs or breast halves, 1 to 1 1/2 pounds
1 1/2 cup(s) plum tomatoes, diced
1 large red onion, sliced 1/4-inch thick (do not separate rings)
1 bag(s) (10 ounces) mixed salad greens
1/2 English cucumber, cut in half lengthwise and thinly sliced
Directions
Pour 1/3 cup dressing over chicken, marinate 15 minutes. Pour remaining dressing over tomatoes and set aside.
Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through.
To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens, top with tomato vinaigrette.

Grilled Chicken with Vegetables and Avocado

Ingredient

4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
Salt and pepper
1 lime
2 tablespoon(s) olive oil
2 large (10 ounces each) tomatoes, cut crosswise into 1/2-inch-thick slices
2 medium (4 to 6 ounces each) red, orange, and/or yellow peppers, each cut into quarters
1 ripe avocado, cut into 1/2-inch chunks
1 cup(s) (10 to 12 ounces) chopped jicama
1/4 cup(s) loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
1/8 teaspoon(s) ground red pepper (cayenne)
Directions
Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
From lime, grate 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In small bowl, combine peel, 1 tablespoon juice, oil , 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once.
While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, cilantro, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice . Stir to combine. Makes 2 1/2 cups salsa.
Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.

Lasagna Toss Bolognese

Ingredients

1 package(s) (16-ounce) lasagna noodles
2 tablespoon(s) olive oil
1 pound(s) lean ground beef or meatloaf mix (ground beef, pork, and veal)
1/2 cup(s) dry red wine
1 jar(s) (24-ounce) marinara sauce
1/3 cup(s) whole milk
3/4 cup(s) part-skim ricotta cheese
1/2 cup(s) fresh basil, chopped
1/4 cup(s) freshly grated Pecorino Romano cheese
Pepper
1/3 cup(s) shredded part-skim mozzarella cheese
Directions
Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5 minutes.
In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.
Drain noodles; return to saucepot. Add meat sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of ricotta mixture.