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Ingredients 6 oz. (2 cups) uncooked rotini (spiral pasta) or short fusilli (curly spaghetti) 2 tablespoons olive oil 1 cup sliced fresh carrots 1/2 cup chopped onion 2 cups sliced zucchini 1/2 lb. cooked ham, cut into 2x1/2x1/4-inch strips 1/4 teaspoon fennel seed Preparation Cook rotini to desired doneness as directed on package. Drain. Meanwhile, heat oil in large skillet over medium heat until hot. Add carrots and onion; cook and stir 2 to 3 minutes or until crisp-tender....

Ingredients 1 tsp veg. oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cup vegetable broth 1 tsp ground cumin 1/4 tsp cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 oz) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro (optional) Preparation Heat oil in medium saucepan over medium heat. Stir in the onion and garlic, adn saute until lightly browned....

Ingredients Vegetable oil mustard vinegar lemon zest Preparation mix and play with the proportions.

Ingredients 1 1/2 T olive oil 1 garlic clove, minced 3 T thinly sliced scallion 1 T fresh rosemary chopped 1/2 bread crumbs salt and pepper 1 1/4 lb rack of lamb 3 T mayonnaise 2 T Dijon mustard Preparation Preheat oven to 475. In small skitted heat oil over medium heat. Add garlic, scallion, rosemary for 10 seconds. Stir in bread crumbs. Salt and pepper to tast. Remove from heat....

Ingredients 1 head radicchio (10 ounces), broken into individual leaves 1 small lemon 1 teaspoon whole-grain mustard 1/2 teaspoon sugar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup packed fresh mint leaves Preparation Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry. Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop....

Ingredients 1/2 cup block style 1/3 less fat cream cheese, softened 1/4 c. powdered sugar 1 tbsp fat free milk 2 tsp grated lime rind 1 package mini phylo shells 15 small raspberries Preparation Combine first 4 ingredients in a small bowl, beat with a mixer at med speed 2 mins or until smooth. Spoon cream cheese mix evenly into phyllo shells. Top each tartlet with 1 raspberry.

Ingredients 1 bunch spinach, washed well and dried 3 1/2 tablespoons unsalted butter, divided 1/2 cup fresh ricotta cheese 3 ounces freshly grated Parmigiano-Reggiano cheese, divided Pinch of freshly grated nutmeg Coarse salt and freshly ground white pepper 2 pieces Basic Pasta Dough 4 large egg yolks 2 ounces fresh or jarred white truffles or black truffles, shaved Preparation Place spinach in a steamer basket set over simmering water. Cook until spinach is wilted; drain....

Ingredients 1 lb. Marris piper potatoes, peeled & quatered. 1 x Small red onion, peeled & finely chopped. 1 oz. x butter 1/4 pint of milk. Preparation Boil potatoes in plenty of salted water for about 20 mins. Heat butter in med’ sized non stick frying pan over a med’/low heat & sweat onions ’till soft ( not brown ). Set aside. Drain potatoes, add the milk & mash to a smooth consistency....

Ingredients 3 heads broccoli chopped 1 box rigatoni garlic… 2-3 cloves olive oil salt and lots of pepper parm. chz Preparation steam chopped broccoli for about 5 min cook rigatoni al dente in saute pan, heat garlic and olive oil and add broccoi and saute then add cooked rigatoni add salt and LOTS of pepper add parm chz at end

Ingredients 6 cups lower-salt chicken broth; more as needed 3 medium ears fresh corn, shucked and halved crosswise 2 Tbs. extra-virgin olive oil 2 medium cloves garlic, minced 3 packed cups trimmed arugula Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 medium leek (white and light-green parts only), finely diced (about 3/4 cup) 1/4 lb. hot Italian pork sausage, casings removed and broken into chunks 2 cups arborio or carnaroli rice...

Ingredients 4- 5 small beets baby arugula 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar salt and pepper to taste goat cheese cut into small pieces aprox. handful Preparation Cover baking sheet with aluminum foil. Preheat over to 400. put whole unpeeled beets on baking sheet and roast for 1.5 - 2 hrs till beets are tender. Remove from oven. Let cool and peel. slice beets into small cubes....

Ingredients Ingredients 1 medium carrot, peeled and rough chopped 1 medium onion, roughly chopped 2 stalks celery, roughly chopped 1/2 bunch fresh sage 1 1/2 pounds loose sweet Italian sausage Extra-virgin olive oil Kosher salt and freshly ground black pepper 5 cups cubed sourdough bread, crusts removed 1 pound roasted chestnuts 1 cup low-sodium chicken stock 1/2 cup heavy cream 1 large egg Preparation Directions Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish....

Ingredients Tomatillo Sauce 1 1/2 lb. tomatillos, husks removed 3 small Jalapeno chilies, seeded 1 c. chopped cilantro 2/3 c. vegetable broth (chicken ok too) 1/3 c, green onions, chopped 1 tsp. sugar 1/4 tsp. salt Enchiladas 1 small butternut squash (1 1/2 lb.)peeled, seeded, and diced 2 medium red bell peppers, halved and cut into wedges 1 large red onion, cut into wedges 1 1/2 Tbs. olive oil 1 tsp....

Ingredients 2 lbs baby carrots (two 16 oz bags) 1 1/2 tsp olive oil 1/2 tsp table salt 1 Tbs butter 1 Tbs maple syrup Preparation Adjust oven rack and heat oven to 475°. Toss carrots, oil, and salt in broiler pan bottom. Spread into single layer and roast 10 minutes. After 10 minutes, while carrots continue to roast, heat butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute....

Ingredients 3 c a/p flour 1/4 t yeast 2 t chopped fresh rosemary 2 t lemon zest Preparation Combine all ingredients in large bowl. Add 1 5/8 c water and stir until blended; the dough will be very shaggy and sticky. Cover bowl and let rise at warm room-temp until surface is dotted w/bubbles, 12-18 HRS Dump dough out onto lightly floured work surface. Sprinkle with a little flour and fold the dough over on itself once or twice....

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1/4 cup basil pesto 1/2 cup shredded pepper Jack cheese (2 oz) 1/2 cup shredded deli rotisserie chicken 1/4 cup from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles, drained Preparation Heat oven to 375°F. Separate dough into 4 rectangles on ungreased cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon pesto on half of each rectangle to within 1 inch of edge....

Ingredients 1/4 cup balsamic vinegar 1 ea whole wheat & white baguette 1/4 cup extra virgin olive oil 1/2 ea whole garlic bulb 1/2 # fresh salmon 1/2 # fresh tuna 6 ea lemon 4 tsp extra virgin olive oil 2 tsp cilantro - minced 2 tsp Thai bird chili - minced to taste salt and fresh ground pepper optional: individual leaves of cilantro make a great garnish on top of each piece....

Ingredients 2 cups (16 ounces) salsa 1/3 cup honey 1 tablespoon finely grated peeled fresh ginger 2 teaspoons fresh lime juice 3 pounds chicken wings, cut in half at joint (wing tips removed) Coarse salt and ground pepper Lime wedges Preparation Preheat oven to 475 degrees. Combine salsa, honey, and ginger in a blender and puree until smooth. Transfer to a medium saucepan and bring to a boil over medium-high; reduce to a simmer and cook until mixture is reduced by half, 15 to 20 minutes....

Ingredients 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1 1/2 cups whipping cream 1 teaspoon grated lemon peel 1 1/2 cups chopped meringue cookies 4 tablespoons red raspberry preserves 18 oz fresh raspberries Mint leaves, if desired Preparation Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet. Bake 10 to 15 minutes or until crust is golden brown....

Ingredients 1 rack pork side ribs Marinade: 1 bottle Rickard’s Red (341 mL) 1 tablespoon chopped garlic 1 teaspoon salt 1 teaspoon pepper 1 cup brown sugar Preparation Tip: ensure you have enough propane or charcoal for your barbeque - ribs cook for 3.5 hours Combine all marinade ingredients in a large freezer bag. Add uncooked ribs and place bag in refrigerator overnight. About four hours before you begin grilling, take the bag out of the fridge to bring it to room temperature....