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Ingredients 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice (from 2 lemons) 5 cups mixed salad greens 1 rotisserie chicken, skin discarded, meat shredded (4 cups) 1 medium zucchini, cut into matchsticks 1/4 red onion, very thinly sliced 1/2 cup toasted almonds, chopped Coarse salt and ground pepper Lemon wedges, for serving Preparation In a large bowl, whisk together olive oil and lemon juice. Add salad greens, chicken, zucchini, red onion, and almonds, and toss to combine....

Ingredients 1 cup mayonnaise 3/4 cup low-fat buttermilk 1 teaspoon celery seed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon dry mustard powder Pinch of paprika Pinch of cayenne pepper Preparation In a medium bowl, combine ingredients. Use immediately or store in an airtight container in the refrigerator up to 5 days.

Ingredients 1 c corn meal 1 c sifted flour 1/4 c sugar 3 tsp baking powder 1 tsp salt 1 egg 1 c milk 1/4 c melted shortening Preparation Combine dry ingredients. Add milk, egg, & shortening. Stir lightly. Pour into well greased 9 in. square pan. Bake in hot oven (425 deg. F) 20-25 minutes. Cut into squares, serve hot.

Ingredients 1/2 bottle rich, full-bodied red wine, preferably Amarone 2 tablespoons sugar 6 whole cloves 1/2 teaspoon grated nutmeg 1/2 teaspoon cinnamon 1 teaspoon orange zest 2 8- to 12-ounce rib-eye steaks, about 1/2-inch thick Salt and pepper Preparation Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool....

Ingredients 1/2 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all purpose flour 1/4 teaspoon salt 3 tablespoons cocoa powder 2 tablespoons red food coloring 2/3 cups chocolate chips (optional) Preparation Preheat oven to 350. Butter and flour an 8 x 8 cake pan. In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste....

Ingredients 2 lbs rhubarb cut into 1-inch pieces 1/2 lb strawberries, sliced 1 c sugar plus some for sprinkling 3 T flour 1 t finely grated orange zest 1/4 t ground cinnamon 1/8 t kosher salt 2 laarge eggs 2 store bought pie crusts Preparation Heat oven to 375. In large bowl toss everything but eggs and crust. Then lightly beat one egg and add to mixture. Fit one of pie crusts into pie dish....

Ingredients 2 tablespoons butter or olive oil 350g veal, cut in cubes 2 tablespoons tomato paste 30g fresh basil leaves, chopped 2 tablespoons chopped parsley 3/4 cup (185ml) veal stock (you could use beef) extra 2 tablespoons olive oil 2 cloves crushed garlic 1 medium leek, sliced thinly 2 cups (440g) arborio rice 200ml red wine (something strong, eg. chianti) 1.5 litres boiling beef or veal stock 2 handfuls of chopped parsley (flat leaf is best)...

Ingredients 4 chicken thighs or breasts, skinless, boneless 1cup Buttermilk (marinade) 1/4cup all-purpose flour 3 large egg, lightly beaten 1 box of Ritz crackers 1/4cup vegetable oil for frying Preparation Preheat oven to 350degreesF. Slice chicken thighs or breasts into strips. (Make them as thick or thin as you like). Put the sliced chicken into a freezer bag with the buttermilk and leave in the fridge to marinade for up to 2 days....

Ingredients 1 ½ pounds broccoli ¼ cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 2 tablespoons fresh lemon juice, more to taste 1/3 cup freshly grated Pecorino Romano cheese Preparation Position a rack in the center of the oven and heat oven to 450° F. Tear off any broccoli leaves and trim the bottom of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about ¼ inch thick at the stem end....

Ingredients 1 small butternut squash, peeled, halved lengthwise, seeds removed, and cut into 1/2-inch pieces 1 tablespoon olive oil Course salt and freshly ground pepper Preparation Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes. Related Video

Ingredients 4 cup water 2 vegetable or chicken stock cubes 1 cup corse polenta 1 tbsp. fresh ground rosemary fresh ground pepper to taste 1/2 cup shredded Kashkaval (or any comparable shredded cheese) 1 tbsp. olive oil 1 diced tomato 1 sliced avocado 1/4 cup salsa verde (optional) 1 can black beans (optional) Preparation Bring water to rolling boil with stock cubes. Sift in polenta while stirring continuously. Mix in rosemary and pepper....

Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter Juice of 1 lemon 1/4 teaspoon saffron 6 whole chicken wings Coarse salt and freshly ground black pepper Preparation Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top of the foil; set aside. In a small saucepan, combine olive oil, butter, lemon juice, and saffron. Heat over low heat, stirring occasionally, until butter is melted and mixture is combined....

Ingredients 3 tablespoons unsalted butter 1 tablespoon finely chopped garlic 6 thinly sliced sage leaves Preparation Melt butter in a small skillet over medium heat. Add garlic and cook, stirring, until garlic is golden brown and butter is beginning to brown, about 3 minutes. Stir in sage. Related Video

Ingredients letuce romain apples berries or grapes walnuts halved mabe a couple green onies sliced sliced red and green peppers sweet cherry tomatoes sliced in half ranch dressing chicken breast cut in small chunks Preparation first clean your ingrdients tear your letuce and romain in bite size pieces. slice tomatoes in half.cut onions into pieces. slice peppers in thin strips. peel apples and cut them inchunks.grapes can be whled or sliced in half....

Ingredients Spiced Pecans 2 c pecan halves ¼ t nutmeg 2.5 T vegetable oil ¼ t cloves ¼ c sugar ½ t ginger 1 t salt ½ dry mustard 1 t cinnamon Salad 12 cups mixed salad greens 2 large apples, cored and thinly sliced 1 c thinly sliced fennel bulb 4 oz. crumbled Chevre or feta cheese Preparation Place nuts in small bowl and cover with boiling water for 15 minutes....

Ingredients 4 oz rice stick 3 tablespoons peanut oil, divided 1 teaspoon red chili flakes 3 cloves garlic, minced about 20 snow peas 4 medium carrots, diced broccoli florets from 2 heads broccoli 2 boneless, skinless chicken breasts, diced 1/2 cup teriyaki sauce, or to taste peanuts for garnish Preparation Soak rice stick in hot water for about 5 minutes. Drain and set aside. In medium frying pan or wok, heat 1 tablespoon peanut oil on medium-high heat....

Ingredients 1 pkg. (10 oz.) dried rigatoni 2 Tbsp. extra-virgin olive oil 1/2 cup finely chopped onion 1/4 cup chopped celery 1/4 cup chopped carrot 3 cloves garlic, minced 8 oz. lean ground beef 1 can (28 oz.) CONTADINA® Crushed Tomatoes 1/2 cup beef broth 1/3 cup dry red wine 1/4 cup chopped fresh Italian parsley Preparation Cook pasta according to package directions; drain. Heat oil in large skillet over medium-high heat....

Ingredients 16 oz frozen Brussel sprouts. 3 tablespoons olive oil 1 tablespoon water salt and pepper 1 tablespoon Panko bread crumbs Preparation Heat oven to 400 degrees. Toss brussels sprouts, oil, 3/4 tsp salt, bread crumbs and 1/4 tsp pepper until sprouts are coated. Transfer sprouts to rimmed baking sheet. Ccook until sprouts are well browned and tender for 40-45 mins, stirring every 10 minutes. Transfer to serving platter, season with a bit more salt and pepper to taste, and serve....

Ingredients 1 1/4 pounds Brussels sprouts, trimmed and halved 2 tablespoons canola oil Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses Seeds from 1 pomegranate 1/2 cup coarsely chopped toasted hazelnuts Finely grated zest of 1 lime 1 tablespoon finely grated orange zest Preparation Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper....

Ingredients Ingredients: 6 red potatoes, quartered 2-3 carrots, sliced at an angle into chunks 3 tablespoons extra-virgin olive oil 2 teaspoons cumin ¼ teaspoon cayenne 1/8 teaspoon cinnamon Preparation Directions: Preheat oven to 450 F. Scrub carrots and potatoes (remove any eyes). Cut up vegetables and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over vegetables. Mix vegetables with a wooden spoon so they are evenly coated....