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.

Ravioli and Zucchini Lasagna

Ingredients
2 medium (about 1 pound total) zucchini, cut lengthwise into 1/4-inch-thick slices
1 package(s) (26 ounces) frozen large cheese ravioli
3 teaspoon(s) olive oil
1 small onion, chopped
8 ounce(s) lean ground beef, 90% fat free
1 jar(s) (26 ounces) tomato-basil sauce
1 cup(s) shredded part-skim mozzarella cheese
1/4 cup(s) freshly grated Parmesan cheese
Directions
Preheat oven to 375 degrees F. Line cookie sheet with paper towels . Grease 2-quart ceramic baking dish.
Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top.
Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Italian Polenta Casserole

Ingredients
12 ounce(s) hot Italian turkey sausage, casings removed
12 ounce(s) meatloaf mix (veal, pork, and beef) or ground beef chuck
1 (1-pound) jumbo onion, chopped
2 clove(s) garlic, finely chopped
1 can(s) (28-ounce) whole tomatoes in puree
1 small (1-pound) eggplant, cut into 1/2-inch pieces
4 cup(s) water
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 1/2 cup(s) cornmeal
1/2 teaspoon(s) salt
3/4 cup(s) freshly grated Pecorino Romano or Parmesan cheese
Directions
In 5- to 6-quart Dutch oven, cook sausage and meatloaf mix on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time . Remove from microwave, whisk in Romano.
Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim.
Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing

Chicken-Vegetable Meatloaf

Ingredients

4 slice(s) firm white bread
2 pound(s) ground chicken
1 package(s) (10 oz.) frozen classic mixed vegetables, thawed
3 tablespoon(s) fresh dill, chopped
3 large eggs, lightly beaten
Salt and pepper
Directions
Preheat oven to 400°F. While oven preheats, place bread slices on cookie sheet in oven and toast 10 to 15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup.) Line 15 1/2" by 10 1/2" jelly-roll pan or 13" by 9" metal baking pan with nonstick aluminum foil.
In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9" by 5" loaf, handling meat as little as possible for best texture.
Bake meatloaf 45 to 55 minutes or until meat thermometer inserted in center reaches 165°F. (Temperature will rise to 170°F upon standing.)
Let meatloaf stand 10 minutes to set juices for easier slicing.

Spinach-Ricotta Gnocchi

Ingredients
1 package(s) (10-ounce) frozen chopped spinach, thawed, drained, finely chopped
2 eggs
2 egg yolks
16 ounce(s) ricotta cheese
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) nutmeg
1 cup(s) grated Parmigiano-Reggiano
1 cup(s) flour
Extra-virgin olive oil, for serving
Shaved Parmigiano-Reggiano, for serving
Directions
Stir spinach with whole eggs, yolks, ricotta cheese, sea salt, pepper, nutmeg, grated Parmigiano-Reggiano, and flour until just combined into a very soft dough.
On a lightly floured surface, gently shape into 1/2-inch-thick ropes. Cut into 1-inch pieces and cook in batches in a large pot of boiling salted water, 4 minutes. Serve drizzled with extra-virgin olive oil and shaved Parmigiano-Reggiano.

Best Banana Bread

Ingredients
4 large extra ripe bananas
6 ounce(s) chocolate chips or chunks
1/2 cup(s) raisins
1 stick(s) butter, softened
1 cup(s) sugar
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
2 cup(s) cake flour, plus an additional 2 Tablespoons of cake flour
1 teaspoon(s) baking soda
Directions
Cream the bananas and add chocolate chips/chunks. Set aside.
In large bowl cream the butter and the sugar. Add the vanilla and almond extracts. Stir in the banana mixture, mixing well.
Add the cake flour and baking soda to banana mixture. Stir till mixed. Pour into 2 loaf pans. Bake at 350 for one hour or till firm to tap.

Curried Chicken Salad

Ingredients
4 medium (about 1 pound) skinless, boneless chicken-breast halves
1 medium onion, cut into quarters
1/4 cup(s) mango chutney
2 medium celery stalks
1 large mango
1 medium Granny Smith apple
1/3 cup(s) plain nonfat yogurt
1/4 cup(s) reduced-fat cholesterol-free mayonnaise dressing
2 tablespoon(s) golden raisins
2 teaspoon(s) curry powder
1 1/2 teaspoon(s) grated peeled gingerroot
1/4 teaspoon(s) salt
Lettuce leaves
Directions
Place chicken breasts in 10-inch skillet. Add onion and enough water to cover the chicken; over high heat, heat to boiling. Remove skillet from heat; cover skillet and let chicken sit in poaching liquid for 20 minutes or until chicken loses its pink color throughout. Remove chicken to plate; cool until easy to handle.
Meanwhile, chop chutney and celery. Peel mango. Cut mango and unpeeled apple into 1/2-inch chunks. In large bowl, combine chutney, celery, mango, apple, yogurt, mayonnaise dressing, raisins, curry powder, ginger, and salt.
When chicken is cool, cut into 1/2-inch chunks. Add chicken to mixture in bowl; toss to coat. Serve chicken salad on lettuce.

Chicken Salad Wrap

Igredients

2 cup(s) cooked skinless chicken, shredded
1 can(s) (1-ounce) mandarin oranges , drained
1/2 cup(s) shredded coconut, toasted
1/2 cup(s) roasted cashews
1 bunch(es) scallions, chopped
Juice of 1 lime
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/3 cup(s) mayonnaise
1 handful(s) lettuce leaves (optional), for garnish
Directions
Combine first 8 ingredients in a large bowl. Add mayonnaise, tossing to coat evenly.
Place lettuce on flour tortillas, if you like. Add chicken mixture and roll up.

Lentil Soup with Cauliflower and Bacon

Ingredients
6 slice(s) bacon, cut crosswise into thin strips
1 onion, chopped
1 cup(s) lentils
2 teaspoon(s) salt
1/4 teaspoon(s) fresh ground black pepper
1 1/2 teaspoon(s) dried rosemary, crumbled
1 bay leaf
9 cup(s) water
1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart)
1/3 cup(s) chopped fresh parsley
Directions
In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.
Add the lentils, salt, pepper, rosemary, bay leaf and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.
Stir the parsley into the soup. Serve the soup topped with the bacon.
Variation: Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.
Wine Recommendation: Look to South Africa's native pinotage grape for something a little unusual to accompany this savory soup. Pinotage produces supple, spicy red wines with a smoky tang and a delicious berry fruitiness.

Fresh Corn Soufflé with Bacon

Ingredients
Unsalted butter, for rubbing
Freshly grated Parmesan cheese , for coating
Salt
4 ear(s) corn, shucked
1/4 pound(s) thickly sliced bacon, cut crosswise into 1/3-inch strips
1 cup(s) milk
Freshly ground pepper
3 large egg yolks
2 cup(s) shredded Comté cheese (6 ounces)
1/2 teaspoon(s) chopped thyme
6 large egg whites
Directions
Preheat the oven to 350 degrees F. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.
Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comte and thyme. Cover with plastic wrap and let cool to room temperature.
In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.

Grilled Asparagus with Pepper

Ingredients
3 large egg yolks
1 large egg
3 tablespoon(s) vin santo or other lightly sweet dessert wine
2 tablespoon(s) unsalted butter, softened
1 tablespoon(s) heavy cream
1 teaspoon(s) freshly ground pepper
Kosher salt
2 pound(s) large asparagus
2 tablespoon(s) extra-virgin olive oil
3 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
Directions
Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano, and serve.

Three-Bean Casserole

Ingredients
3 poblano peppers
1 cup(s) reduced-fat sour cream
1/4 cup(s) (1%) low-fat milk
9 corn tortillas
2 cup(s) salsa verde
1 1/2 cup(s) cooked black beans, or 1 can (15 ounces) low-sodium black beans
6 ounce(s) (1 1/2 cups) Monterey Jack cheese, shredded
1 can(s) (16 ounces) refried beans
1 1/2 cup(s) (cooked pink beans) or 1 can (15 ounces) low-sodium pink beans
1/4 small red onion, very thinly sliced
1/2 cup(s) fresh cilantro leaves, chopped
Directions
Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblano peppers in single layer. Broil 10 to 15 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool. Reset oven control to 350 degrees F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; thinly slice peppers.
In medium bowl, combine sour cream and milk until well blended. In 9-inch by 9-inch ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit. Top with one-third each of the salsa and the sour cream mixture, all of the black beans, one-third of the cheese, and one-third of the sliced poblano peppers, in that order, spreading each in an even layer. Repeat layering two more times, with refried beans in center layer and pink beans on top. (Can be prepared to this point up to 1 day ahead; cover and refrigerate.) Place baking dish on jelly-roll pan to catch any drips, and bake uncovered 40 to 55 minutes or until mixture bubbles and top browns.
Cool in dish on wire rack 10 minutes. Sprinkle with onion slices and cilantro sprigs to serve.

Chiles Rellenos Casserole

Ingredients
6 large eggs
1 cup(s) (2%) reduced-fat milk
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) sweet paprika
Salt
Pepper
2 can(s) (5.75 ounces each) whole green chiles, drained and thinly sliced
1 medium (8 to 10 ounces) red pepper, cut into 1/4-inch pieces
4 ounce(s) extra-sharp Cheddar cheese, shredded
1/2 cup(s) packed fresh cilantro leaves, finely chopped
Directions
Preheat oven to 350°F. Grease shallow 2-quart ceramic or glass baking dish.
In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chiles, pepper, Cheddar, and half of cilantro; pour into prepared dish.
Bake casserole 35 to 40 minutes or until puffed and golden brown and center still jiggles slightly.
Cool in casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.

Penne with Sausage and Broccoli Rabe

Ingredients
1 bunch(es) (1 pound) broccoli rabe
12 ounce(s) penne pasta
1 (4 ounce) link sweet Italian sausage, cut into 1/2 inch-thick-slices
2 shallots, finely chopped
2 clove(s) garlic, crushed with press
1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
Salt and pepper
Directions
Heat large covered saucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, and drain again. In same saucepot of boiling water, cook penne as label directs.
Meanwhile, heat deep 12-inch skillet on medium-high until hot. Add sausage in single layer; cook 4 to 5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browning too quickly.) Add shallots and garlic; cook 2 minutes or until tender, stirring. Remove 1 1/2 cups water from saucepot with pasta; add to skillet. Heat to boiling, stirring occasionally.
Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Divide among shallow bowls; sprinkle with additional Parmesan if you like.

Vegetable Pot Pie

Ingredients

4 medium carrots
1 large russet potato
1 large sweet potato
1 large (1 1/2 pounds) celery root
1 (1 pound) jumbo onion, cut into 3/4-inch chunks
2 tablespoon(s) olive oil
1 teaspoon(s) fresh thyme leaves, finely chopped
Salt
Pepper
1 can(s) (14 to 14.5 ounces) lower-sodium chicken broth, or 1 3/4 cups
1/3 cup(s) dry white wine
2 tablespoon(s) water
1 tablespoon(s) cornstarch
1 cup(s) frozen peas
1/4 cup(s) heavy or whipping cream
Biscuit Topping
1 cup(s) all-purpose flour
1 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) fresh thyme leaves, finely chopped
Salt
Pepper
2 tablespoon(s) butter, or trans-fat free vegetable shortening
1/2 cup(s) low-fat buttermilk
1 tablespoon(s) fresh dill, chopped
Directions
Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into 3/4-in. pieces. In 15 1/2-inch by 10 1/2-inch jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting. (Can be prepared to this point up to 1 day ahead; transfer to airtight container and refrigerate.)
Meanwhile, in 4-quart saucepan, heat broth and wine to boiling on medium-high. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
Spoon vegetable mixture into 8-inch by 8-inch ceramic or glass baking dish, spreading mixture evenly.
Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. With pastry blender or two knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-in. round (1/2 in. thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds 1/2 inch apart. (There should be 12 biscuits on top.)
Bake 16 to 20 minutes or until Biscuit Topping is puffed and golden brown and Vegetable Filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill to serve.

Herb Roasted Turkey

Ingredients

* 1 (12 pound) whole turkey* 3/4 cup olive oil* 2 tablespoons garlic powder* 2 teaspoons dried basil* 1 teaspoon ground sage* 1 teaspoon salt* 1/2 teaspoon black pepper* 2 cups water Directions. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Sauteed Zucchini with Garlic and Herbs

Ingredients
2 tablespoons extra-virgin olive oil
2 large or 3 medium zucchini, sliced 1/4-inch thick
2 scallions, chopped
1 teaspoon crushed garlic
2/3 cup vegetable stock
2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground black pepper
Directions
In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

Chicken Broccoli Quiche

Ingredients
Crust:
1 1/2 cups cooked rice
1/2 cups cottage cheese
1 egg white (reserve yolk for filling)
2 tablespoons chopped parsley leaves
Butter, for greasing
Filling:
2 tablespoons unsalted butter
1/2 cup chopped onion
3 sliced mushrooms
1 cup cooked broccoli florets
1 cup cooked chicken (preferably dark meat), diced
1 teaspoon salt
1/4 teaspoon pepper
3 eggs plus the reserved yolk
1/2 cup milk
1 cup grated Cheddar
Directions
To make the Crust: Preheat oven to 350 degrees F.
Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.

Vegetable Quiche with Cheddar and Parmesan

Ingredients
1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables
1 cup part-skim ricotta cheese
3/4 cup grated Cheddar
1/4 cup low fat milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan
Directions
Preheat oven to 375 degrees F.
Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

Italian Meatloaf

Ingredients
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt

1/2 teaspoon black pepper
1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve

Toasted Spiced Ham Drizzled in Honey

Ingredients

1 boneless country ham
2 cups honey, for glazing ham
2 tablespoons Toasted Spice Rub, recipe follows
1 tablespoon thyme, chopped fine
6 celery stalks
Directions
Preheat oven to 425 degrees F.
Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
*Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.