Hershey's Double Chocolate Mint Cookies

From hersheys.com

Ingredients

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips

Directions

1. 1. Heat oven to 350°F.
   
   
2. 2. Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
   
   
3. 3. Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies.

Curried Red Lentil Soup

Serves 6
From Eating Well

*canola oil
*1 large onion, chopped
*3 cloves garlic, minced
*2 tbsp fresh ginger, minced
*1 jalapeno, seeded and minced
*1 1/2 tsp curry powder
*1 1/2 tsp cinnamon
*1 tsp ground cumin
*2 bay leaves
*1 1/2 cups red lentils
*8 cups chicken broth
*3 tbsp fresh cilantro or parsley
*2 tbsp lemon juice
*pepper to taste
*1/3 cup plain nonfat yogurt
*2 tbsp mango chutney

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally until softened. Add garlic, ginger, jalapeno, curry, cinnamon, cumin and bay leaves, stirring often, for about 5 minutes more.

Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes. Discard bay leaves, stir in cilantro and lemon juice. Season with pepper. Ladle soup into bowls and garnish with yogurt and chutney.

Quinoa Cakes

Makes about 12
From Everyday Food

*1 cup cooked quinoa (or brown rice)
*3/4 cup flour
*2 tsp baking powder
*1/2 tsp salt
*1 large egg, plus one large egg white
*1 tbsp unsalted butter, melted
*1/4 cup low fat milk
*2 tbsp pure maple syrup
*fruit for serving

In a medium bowl, whisk together quinoa, flour, baking powder and salt. In another bowl, whisk together egg, egg white, butter, milk and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

Lightly coat a non stick skillet with cooking spray and heat to medium high. Drop batter by heaping tablespoons into skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Repeat until you've used all the batter. Serve with maple syrup and fresh fruit.

Spicy Butternut Squash Meatloaf

Serves 6
From Everyday Food

*olive oil
*small onion, diced
*2 garlic cloves, minced
*1 1/2 cups butternut squash, peeked and diced
*3 oz. bacon, diced
*2 tsp fresh sage, chopped
*1 tsp red pepper flakes
*1 lb. ground turkey
*1 cup grated Parmesan
*2 slices sandwich bread, diced
*1 large egg

Preheat oven to 350.

Heat oil in a skillet. Add onion, garlic, squash bacon and cook, stirring until onion begins to brown and vegetables soften, 5 minutes. Add sage and red pepper, season with salt and pepper and cook, one minute.

In a large bowl, combine cheese, bread, egg and turkey. Add vegetable mixture and season with 2 tsp salt and 1/2 tsp pepper. Mix until ingredients are combined. Transfer to a parchment-lined baking sheet and form a loaf. Bake until meatloaf is cooked through, 40 minutes, rotating the sheet halfway through. Let rest 15 minutes before slicing.

Butternut Squash Baked Risotto

Serves 3
From Everyday Food

*olive oil
*2 shallots, diced
*2 garlic cloves, minced
*1 tsp thyme
*1 1/2 cups Arborio rice
*salt and pepper
*1/2 cup white wine
*4 cups butternut squash, peeled and diced
*4 cups vegetable broth
*small bunch kale
*Parmesan for serving

Preheat oven to 400. In a Dutch oven (or heavy ovenproof pot with tight-fitting lid), heat oil. Add shallots and cook til soft. Add garlic and thyme and cook til fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring until completely absorbed. Add squash and broth, bring mixture to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. Serve sprinkled with Parmesan.

Roasted Pumpkin Apple Soup

Serves 4
From Eating Well

*15 oz. can pumpkin puree
*1 large or two medium Braeburn apples, unpeeled, cored and cut into eights
*1 tbsp olive oil
*1/3 tsp salt
*pinch freshly ground pepper
*1 tsp fresh sage, chopped
*1/2 tsp cinnamon
*15 oz. can vegetable broth
*3 tbsp hazelnuts, chopped and toasted

Preheat oven to 450.

Toss apple, olive oil, salt and pepper in a bowl. Spread in a single layer on a baking sheet and bake for 20 minutes, stirring once. Stir in sage and roast 5 minutes more. Transfer apples, pumpkin, cinnamon and broth to a blender. Puree until smooth. Transfer to a Dutch oven, season with salt to taste and heat through, stirring. Serve topped with hazelnuts.

Barley Hoppin' John

Serves 4
From Eating Well

*olive oil
*medium onion, chopped
*small red bell pepper, chopped
*2 cloves garlic, minced
*1 can vegetable broth
*1 cup quick-cooking barley
*1 tbsp fresh thyme
*2 tsp lemon juice
*1/4 tsp crushed red pepper
*salt
*2 can black eyed peas, rinsed

Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook until vegetables soften, about 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from heat and stir in black eyed peas. Cover and let stand five minutes. Serve hot.

Florentine Hash Skillet

Serves 2
From Eating Well

*olive oil
*1 cup frozen shredded hash browns
* 1 cup spinach
*2 eggs
*salt and pepper
*1/4 cup shredded cheddar cheese

Heat oil in a nonstick skillet. Spread hash browns and then spinach out in the skillet. Crack the eggs on top and sprinkle with salt, pepper and cheese. Cover and reduce heat to low and cook until hash browns are browned, eggs are set and cheese is melted, about 5-8 minutes.

Bean and Butternut Tacos

Serves 4
From Eating Well

*4 cups butternut squash, peeled and diced (1/2")
*3 small dried red chiles
*2 cloves garlic, unpeeled, whole and smashed
*olive oil
*3/4 tsp Mexican oregano, divided
*1/2 tsp salt, divided
*1/4 tsp cumin
*1 can pinto beans, drained and rinsed
*1/2 tsp chili powder
*pepper
* 8 6-inch corn tortillas
*1/2 fresh cilantro
*1/2 cup cabbage, finely chopped
*queso fresco or feta for topping

Preheat oven to 400.

Using kitchen shears, finely snip chiles into pieces into a medium bowl. Add squash, garlic, oil, 1/2 tsp oregano, salt and cumin. Toss to coat. Arrange in a single layer on a baking sheet and bake until soft and beginning to brown, about 20 minutes. Peel and finely chop the garlic when cool enough to handle and stir into the squash.

Meanwhile combine in a small saucepan the beans, 1/4 tsp oregano, salt, cumin, chili powder and pepper. Cook over medium-low heat for about 10 minutes.

Warm the tortillas until soft and pliable. Spoon 1/4 cup of the bean mixture into each tortilla and divide roasted squash evenly among the tacos. Top with cilantro, cabbage, salsa and cheese.

Enchiladas with Pumpkin Sauce

Serves 4
From Everyday Food

*cooked chicken
*6 scallions, thinly sliced
*salt and pepper
*15 oz. can pumpkin puree
*4 garlic cloves, peeled
*1 jalapeno, quartered
*1 tsp chili powder
*8 corn tortillas
*1 1/2 cups white cheddar cheese, grated

Preheat oven to 425. In a medium bowl, combine chicken and scallions, season generously with salt and pepper.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour one cup of sauce in the bottom of a shallow 2-quart baking dish.

Lay tortillas on a work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake til cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 minutes before serving.

Falafel Sandwich

Serves 2-3
From Everyday Food

*1 package falafel mix
*2-3 large pitas
*lettuce
*2-3 plum tomatoes
*1/2 cup cucumber, sliced
*1/4 cup red onion, sliced
*babaganoush

Prepare falafel according to package instructions. Warm the pitas and cut in half. Fill halves with lettuce, tomatoes, red onion, babaganoush and falafel patties as desired.

Babaganoush

Makes 4 cups
From Everyday Food

*3 lbs. eggplant
*1/2 cup tahini
*1/2 cup fresh lemon juice
*2 to 3 garlic cloves, chopped
*salt and pepper
*olive oil for serving
*parsley for serving
*Kalamata olives for serving

Pierce eggplants several times with sharp knife. Grill or roast until blackened all over and very soft, 20-30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into colander and strain, discard skins.

Process tahini, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper in food processor until smooth. Add eggplant and process until smooth.

Transfer to a serving dish and top with olive oil, parsley and olives, if desired.

Spinach Salad with Roasted Fall Vegetables

From Everyday Food Magazine

*3 tbsp olive oil
*1 tbsp white-wine vinegar
*1 tsp Dijon mustard
*salt and pepper
*spinach
*roasted fall vegetables
*feta cheese, sliced

Place oil, vinegar and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, toss to coat. Dividing evenly, place spinach on plates, top with roasted fall vegetables and feta.

Roasted Fall Vegetables

Adapted from Everyday Food

Any combination of seasonal fall vegetables:

*butternut squash or other winter squash, peeled, seeded and cut into 1 1/2 inch pieces
*sweet potatoes, scrubbed and cut into 1 1/2 inch pieces
*red onion, peeled and cut into wedges
*carrots

And also:

*garlice cloves, peeled and sliced
*olive oil
*salt and pepper


Preheat oven to 450. Divide vegetables and garlic between two rimmed baking sheets, toss with oil and sprinkle with salt and pepper. Roast until vegetables are tender and beginning to brown, 20 to 35 minutes.

Baked Tilapia with Fresh Herbs

From Everday Food
Serves 2

*two tilapia fillets
*salt and pepper
*2 tbsp mayonanaise
*1/4 cup parsley, finely chopped
*1 tbsp fresh dill, chopped
*lemon wedges, for serving

Preheat oven to 375. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayo evenly over top of fillets and spread with a butter knife. Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.

Scrambled Eggs in Toast Cups

From Everyday Food Magazine
Serves 2

*2 slices bread
*2 tbsp butter, softened
*3 eggs
*salt and pepper
*fresh herbs, chopped

Preheat oven to 400. Butter both sides of each slice of bread and firmly press into two 8 oz. custard cups or a jumbo muffin tin. Bake until crisp, 15 minutes; set aside. Meanwhile, whisk the eggs with salt and pepper. Scramble the eggs in a nonstick skillet until eggs are just set. Spoon eggs into toast cups; garnish with herbs.

Breakfast Bulgur Porridge

From Everyday Food Magazine
Serves 2

*1 cup milk, plus more for serving
*1/2 cup bulgur
*1/4 raisins
*salt
*1 tbsp brown sugar
*fresh fruit for serving

In a medium saucepan, combine milk, bulgur, raisins, salt and 1 cup water; bring to a boil. Reduce heat and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal, 10 to 15 minutes.

Divide between two bowls, sprinkle with brown sugar. Serve warm with fresh fruit and milk to taste.

Bulgur Salad with Kale, Salami and Olives

From wholefoodsmarket.com
Serves 4 to 6

*2 cups vegetable broth
*1 1/2 cups bulgur wheat
*1/4 lb. roughly chopped kale
*1/4 lb. thinly sliced salami, roughly chopped
*1/4 cup chopped parsley
*1/4 cup chopped pitted olives
*3 tbsp balsalmic vinegar
*1 tbso chopped garlic
*salt and pepper to taste

Bring broth to a boil in a large pot. Stir in bulgur and cover, simmering about 10 minutes. Uncover and scatter kale over the top, cover and cook until wilted and tender, about 5 minutes. Set aside from heat, covered, about 5 minutes and then uncover and fluff with fork.

Transfer bulgur and kale to a large bowl and add salami, parsley, olives, vinegar, garlic, salt and pepper and gently toss to combine. Serve warm or at room temperature.

Mediterranean Tuna Melt

From Everyday Food Magazine
Serves 4

*12 oz. canned tuna
*1 can chickpeas, drained and rinsed
*1/4 cup minced red onion
*1/4 cup fresh lemon juice
*1/4 cup green olives, chopped
*2 tbsp capers, rinsed
*1 tbsp olive oil
*1 tbsp Dijon mustard
*salt and pepper
*1 baguette, split lengthwise
*1/2 cup Parmesan, grated

Heat broiler. In a bowl, combine first eight ingredients (through mustard); season with salt and pepper.

Lay bread, cut side up, on a baking sheet; top with tuna mixture and sprinkle with cheese. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.

Cheese Enchiladas

From Homesick Texan blog
http://homesicktexan.blogspot.com/2007/01/essence-of-tex-mex.html

Chili Gravy (from Robb Walsh)
Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy

Method:
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.

Sweet Potato-Peanut Bisque

Eating Well
Serves 5

*2 large sweet potatoes
*1 tbsp canola oil
*1 small yellow onion, chopped
*1 cloves garlic, minced
*3 cups reduced-sodium tomato juice
*2 oz. canned diced green chiles
*2 tsp minced fresh ginger
*1 tsp ground allspice
*15 oz. can vegetable broth
*1/2 cup natural peanut butter
*pepper to taste
*cilantro for garnish

Prick sweet potatoes with a fork and microwave until just cooked through, 7-10 minutes. Let cool. Meanwhile, heat oil in a Dutch oven at medium-high heat. Add onion and cook 2-4 minutes, then add garlic and cook one minute more. Stir in juice, green chiles, ginger and allspice and boil gently. Cook fir 10 minutes.

Peel the sweet potatoes and cut into bite-size pieces. Add half to the pot. Place the other half in a blender along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pot, stirring to combine. Thin with water, if desired and heat through. Season with pepper and serve, garnished with cilantro.

Louisiana Catfish with Okra & Corn

From Eating Well
Serves 4

*2 cups fresh or frozen okra
*1 1/2 cups fresh or frozen corn kernels
*1 medium onion, diced
*olive oil
*1 3/4 tsp Cajun seasoning
*1 lb. catfish fillet, cut into 4 portions

Preheat oven to 450. Combine okra, corn, onion, 3/4 tsp Cajun seasoning and 2 tsp oil in a large bowl. Spread the mixture on a rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 minutes.

Meanwhile, sprinkle both sides of the catfish the remaining 1 tsp Cajun seasoning. Heat one tsp oil in a nonstick skillet over medium-high heat. Reduce heat to medium, add fish and cook until cooked through and just starting to brown, 4 minutes each side. Serve with the roasted vegetables.

Curried Eggplant with Peas and Cashews

From Everyday Food Magazine
Serves 6

*3 medium eggplants, cut into 1" cubes
*olive oil
*salt and pepper
*10 oz. frozen peas
*3 tbsp lime juice
*2 tbsp vegetable oil
*1 tsp curry powder
*1/2 cup roasted cashew, chopped
*1/2 cilantro, chopped

Preheat oven to 475. Divide eggplant between two rimmed baking sheets. Drizzle olive oil and salt and pepper, toss to coat. Spread in a single layer and roast, turning once, until golden and tender, 25 minutes.

Cook peas according to package. In a large bowl whisk together lime juice, vegetable oil, curry powder and salt and pepper to taste. Add the eggplant, peas, cashews and cilantro. Toss to combine.

Roasted Vegetable Salad with Feta

From Everyday Food Magazine
Serves 4

*1lb (1 medium) eggplant, peeled and cut into 1" pieces
*2 red or yellow bell peppers
*1 medium red onion, halved and cut into 1" pieces
*1 or 2 summer squash, halved lengthwise and cut into 1" pieces
*4 tbsp olive oil, divided
*salt and pepper
*2 tbsp lemon juice
*8 oz. arugula
*feta cheese

Preheat oven to 425. In a large bowl, toss vegetables with 3 tbsp of oil; season generously with salt and pepper. Transfer to a rimmed baking sheet and roast, turning halfway through, until vegetables are tender and browned, about 30 minutes. Let cool at room temperature.

In a large bowl, whisk together 1 tbsp olive oil and lemon juice. Add arugula and roasted veggies and toss with the dressing. Serve sprinkled with feta.

Stuffed Squash with Bulgur and Goat Cheese

Serves 2
From Everyday Food

*2 large summer squash
*2 tbsp olive oil
*1/2 cup onion, finely chopped
*1/4 cup sliced almonds
*salt and pepper
*1/2 cup bulgur wheat
*4 oz. goat cheese

Preheat oven to 400. Halve each squash lengthwise; slice off a sliver of skin from each half so that they sit flat. Scoop out flesh with a small spoon, leaving a 1/4 inch border; chop finely and reserve.Place squash halves on a rimmed baking sheet, skin sides down; set aside.

Heat oil in a large skillet. Add reserved squash, onion, almonds, 1/2 tsp salt and a dash of pepper. Cook, stirring frequently, until mixture is dry, 5-7 minutes. Add bulgur and 1 cup water; simmer over medium heat until liquid is absorbed, 10-12 minutes. Remove from heat and stir in goat cheese.

Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 20 minutes.

Ruby Fruit Salad

Adapted from Everyday Food Magazine
Serves 2

*3 tablespoons light brown sugar
*juice of one lime
*2 plums, pitted and cut into 1/2 inch pieces
*1 1/2 cups cherries, halved and pitted
*1/2 pint blueberries
*2 tbsp mint

In a medium bowl, stir sugar and lime juice and let stand 10 minutes. Add the fruit and mint and toss to combine.

Ratatouille with Sausage and Chickpeas

Serves 4
From Everyday Food Magazine

*olive oil
*1 medium onion, chopped
*2 garlic cloves, minced
*1 lb. eggplant, peeled in strips and cut into 3/4 inch cubes
*1 lb. zucchini, cut into 1 inch cubes
*salt and pepper
*2 yellow or red bell peppers, cut into 3/4 inch cubes
*2 tomatoes, diced
*1 tsp dried thyme
*1/4 cup chopped basil
*8 oz. fresh sausage
*1 can chickpeas, drained and rinsed

In a Dutch oven, heat oil over medium heat. Cook onions, until soft and then add garlic, about one minute. Stir in eggplant and zucchini; season generously with salt and pepper. Add 3/4 cup water; cover and simmer, stirring once, until vegetables begin to soften, about 5 minutes. Stir in peppers, simmer covered about 5 minutes. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low and simmer, partially covered, 15 minutes.

Meanwhile, cook sausage in a saute pan. Stir the chickpeas into the Dutch oven, then stir in the basil and the sausage.

Summer Vegetable Frittata

Serves 4
From Everyday Food Magazine

*2 medium zucchini, cut into 1" rounds
*1 large red bell pepper, cut into 1" squares
*1 small red onion, cut into 1/2" wedges
*olive oil
*salt and pepper
*9 eggs
*1/2 cup Parmesan cheese

Preheat oven to 475. Toss vegetables with oil, salt and pepper on a rimmed baking sheet. Roast until vegetables are tender and browned in spots, about 25 minutes. Lower oven temperature to 400. Brush a 9" pie plate with 1 tsp olive oil and place roasted vegetables in pie plate. In a large bowl, beat the eggs with Parmesan, salt and pepper and pour over vegetables. Bake until top is golden and center is set, 25 to 30 minutes. Let cool for 5 minutes before serving.

Orzo with Chicken, Corn and Green Beans

From Everyday Food Magazine
Serves 4

*1/2 lb. orzo
*8 oz. green beans, trimmed and cut into 1" pieces
*1 tbsp olive oil
*4 garlic cloves, minced
*10 oz. frozen corn, thawed
*3 cups chicken, cooked
*salt and pepper

Cook orzo according to package instructions, adding green beans during last 6 minutes. Drain. Meanwhile, heat oil in a nonstick skillet. Add garlic and cook for 1 minute. Add corn and salt and cook til warmed through. Toss pasta and green beans with corn mixture and chicken. Season with salt and pepper.

Bruscetta with Havarti, Fig and Honey

*1 loaf ciabatta bread
*20 dried figs, quartered
*8 oz. Havarti cheese
*honey

Slices the ciabatta loaf in half and then cut each half into slices about 2 inches wide. Toast the bread slices, either in the oven or on the grill until edges begin to brown, 3-5 minutes. Place a slice of Havarti on each piece of bread and toast until cheese melts, 2 minutes more. Remove the toasts and place two fig quarters on each, then drizzle with honey.

Strawberry-Watermelon Smoothie with Ginger

From Bon Apetit Magazine
Serves 2

*3 cups 1-inch cubes seedless watermelon
*2 cups frozen strawberries
*1 1/2 tsp finely grated, peeled fresh ginger
*1 1/2 tsp fresh lime juice

Put all ingredients in a blender and process until smooth.

Summer Garden Pasta

From Barefoot Contessa
Serves 6

*4 pints cherry tomatoes, halved
*6 cloves garlic, minced
*18 basil leaves, julienned, plus extra for serving
*1/2 tsp crushed red pepper flakes
*salt
*pepper
*1 pound angel hair pasta
*1 1/2 cup grated Parmesan cheese, plus extra for serving

Combine cherry tomatoes, 1/2 cup olive oil garlic, basil leaves, red pepper flakes, 1 tsp salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbswp salt to boil and add the pasta. Cook pasta al dente, 2 to 3 minutes. Drain pasta well and add to bowl with cherry tomatoes. Add cheese and some fresh basil leaves and toss well. Serve in bowls with extra cheese and another splash of olive oil.

Whiskey Sour

From Brooke
Serves 1

*1 oz. sugar
*1 oz. lemon juice
*2 oz. water
*1 1/2 oz. whiskey
*garnish (cherry, basil, or mint)

Combine all ingredients and pour over ice.

Warm Goat Cheese in Phyllo

From Barefoot Contessa
Serves 2

*4 sheets phyllo dough, defrosted
*2 tbsp unsalted butter, melted
*1 tbsp plain dry bread crumbs
*4 oz. fresh goat cheese

Preheat the oven to 375 degrees.

Unroll the phyllo dough on a flat surface and cover with a slightly damp towel. Working quickly so the dough doesn't dry out, place one sheet of phyllo dough on a board, brush lightly with melted butter and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.

Cut the goat cheese in half and put one half in each of the phyllo squares. Bring the corners of the phyllo together around the goat cheese and gently twist, making a little round package. Brush the packages with melted butter and place on a sheet pan with a Silpat. Bake for 10-15 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes before serving.

Pappa al Pomodoro

From Barefoot Contessa
Serves 6

*1/2 cup olive oil
*2 onions, chopped
*3 medium carrots, diced
*2 tbsp fennel seeds
*4 garlic cloves, minced
*1 loaf ciabatta bread, divided, crusts removed and diced
*2 28 oz. can crushed tomatoes
*4 cups chicken stock
*1/2 cup dry red wine
*1 cup chopped basil leaves

For the topping
*2 oz. thickly sliced pancetta, chopped
*24 fresh basil leaves
*3 tbsp olive oil

Heat oil in a large stockpot over medium heat. Add onion, carrots, fennel and garlic, cooking over medium-low heat until tender. Add half the ciabatta cubes and cook for 5 more minutes. Add the tomatoes, chicken stock, wine, basil, 1 tbsp salt and 1 1/2 tsp pepper. Bring soup to a boil, lower the heat and allow to simmer partially covered, 45 minutes.

Meanwhile preheat the oven to 375 degrees. For the topping, place the rest of the ciabatta cubes, pancetta and basil on a sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and toss well. Cook, 10 to 15 minutes, until all ingredients are crisp. The basil leaves will turn dark and crisp.

Stir Parmesan cheese into the soup and taste for seasoning. Serve hot, sprinkled with topping and drizzled with additional olive oil.

Confetti Corn

Adapted from Barefoot Contessa
Serves 4

*2 tbsp olive oil
*1/2 cup chopped onion
*1 orange bell pepper, 1/2-inch diced
*kernels cut from 5 ears of corn
*salt
*pepper
*2 tbsp julienned fresh basil, miced chives and/or minced fresh parsley

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until onion is soft. Stir in bell pepper and saute for two more minutes. Add the corn, add salt and pepper to taste. Cooking, stirring occasionally, until the corn just loses its starchiness. Gently stir in herbs and serve hot.

Dinner Spanakopitas

Adapted from the Barefoot Contessa
Serves 6

*1 chicken sausage link, casings removed
*olive oil
*1/2 cup chopped onion
*2 scallions, white and green parts, chopped
*5 oz. fresh spinach
*1 egg, lightly beaten
*2 tbsp grated Parmesan cheese
*plain dry bread crumbs
*1 tsp salt
*1/2 tsp pepper
*1 tbsp toasted pine nuts
*12 sheets phyllo dough, defrosted
*4 tbsp unsalted butter, melted
*flaked sea salt for sprinkling

Preheat oven to 375 degrees. Cook chicken sausage in a medium sautee pan over medium heat, breaking it up into small pieces. Transfer meat to a large bowl, and using the juices from the meat, cook the onion over medium-low heat. Add scallions and cook until scallions are wilted but green. Add spinach to the pan and cook until spinach is cooked down. Add the onion, scallions and spinach to the bowl. Mix in the eggs, Parmesan cheese, 1 tbsp bread crumbs, salt and pepper. Gently fold in the pine nuts.

Place one sheet of phyllo dough flat on a work surface. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with bread crumbs. Use just enough bread crumbs so the layers of phyllo don't stick together. Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach-sausage filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet pan, seam sides down. brush with melted butter, sprinkle with flaked salt and bake for 20 minutes, until the phyllo is browned and crisp. Serve hot.

Chicken and White Bean Salad

From Eating Well Magazine
Serves 4

*1 15 oz. can white beans
*2 1/2 cups diced, cooked chicken breast
*2 small diced zucchini
*1/4 cup crumbled goat cheese
*1/3 cup chopped, well-drained, oil-packed sun dried tomatoes
*1 cup coarsely chopped basil
*vinaigrette
*salt and pepper
*4 cups torn lettuce leaves

1. Combine beans, chicken, zucchini, cheese and sun dried tomatoes in a large bowl. Add basil and vinaigrette and toss til combined. Season to taste with salt and pepper.

2. Toss remaining vinaigrette with lettuce. Serve the salad on top of the greens.

Pork Chop Suey

From Eating Well Magazine
Serves 4

*1 cup chicken broth
*3 tbsp soy sauce
*2 tbsp molasses
*1/4 tsp freshly ground pepper
*5 tsp cornstarch
*2 tbsp canola oil, divided
*1 lb. pork tenderloin, trimmed, halved lengthwise and cut into 1/4 inch pieces
*1 medium onion, slivered
*1 medium red bell pepper, thinly sliced
*3 cups mung bean sprouts
*1 tbsp minced fresh ginger

1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tbsp of the mixture to a small bowl; stir cornstarch into small bowl until combined. Set aside.

2. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until almost all pink is gone, 2 to 3 minutes. Transfer to a plate.

3. Increase heat to medium high. Add remaining oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Stir in broth mixture and bring to a boil. Reduce heat to medium; add the reserved cornstarch mixture and pork (with accumulated juices) and cook, stirring until slightly thickened, about 1 minute.

Tortellini Primavera

From Eating Well Magazine
Serves 4

*1 14 oz. can vegetable broth
*2 tbsp all-purpose flour
*1 tbsp extra-virgin olive oil
*3 cloves garlic, sliced
*1 cup shredded Parmesan cheese
*1 tbsp fresh tarragon, chopped
*1/8 tsp salt
*1 16 oz. bag frozen mixed vegetables
*1 9 oz. package cheese tortellini

1. Put a large pot of water to boil.

2. Whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring until just beginning to brown, 1 minute. Add the broth mixture to the pan, bring to a boil and stir occasionally, until the sauce is thick enough to coat the back of the spoon, about 3 minutes. Remove from heat and stir in cheese, tarragon and salt.

3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; pour the sauce over the pasta and vegetables, toss to coat.

White Pizzas with Arugula

Serves 2 or 3
Adapted from Barefoot Contessa Back to Basics

For the pizza:

*3/4 cup warm water
*2 1/4 tsp dry yeast
*1 1/2 tsp honey
*olive oil
*2 cups flour, plus extra for kneading
*Kosher salt
*2 garlic cloves, sliced
*3 sprigs fresh thyme
*pinch of red pepper flakes
*freshly ground black pepper
*4 oz. raclette cheese, grated
*3 oz. ricotta cheese
*4 oz. chevre goat cheese, crumbled

For the salad:

*1/4 cup olive oil
*1/8 cup fresh squeezed lemon juice
*4 oz. baby arugula


For the dough, combine water, yeast, honey and 1 1/2 tbsp olive oil in a bowl. When yeast is dissolved, add 1 1/2 cups flour, 1 tsp salt and mix together with a fork. Add 1/2 to 1 cup more flour to make a soft dough. Knead dough for 5-10 minutes until smooth, sprinkling with flour as necessary to keep it from sticking to the bowl. The dough should be smooth and elastic. Place dough in well-oiled bowl and turn it to cover it lightly with oil. Cover bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile make the garlic oil. Place 1/4 cup olive oil, the garlic, thyme and red pepper flakes in a pan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat oven to 500. Divide dough into two pieces for larger personal-sized pizzas, and three pizzas for smaller personal-sized pizzas. Place balls of dough on parchment-lined sheet pan, stretching each into an 8-inch circle. Brush the pizzas with garlic oil an sprinkle each liberally with salt and pepper. Sprinkle pizzas evenly with raclette, , ricotta and goat cheese. Drizzle each pizza with one tablespoon more or the garlic oil and bake for 10 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, for the vinaigrette, whisk together 1/4 cup olive oil, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. When pizzas are done, place the arugula in a large bowl and toss with just enough vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.

Roasted Potato Leek Soup

Serves 6 to 8
Adapted from Barefoot Contessa Back to Basics

*2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
*4 leeks chopped, white and light green parts, cleaned of all sand
*1/4 cup olive oil
*kosher salt and freshly ground black pepper
*3 cups baby arugula, lightly packed
*1/2 cup dry white wine, plus extra for serving
*6 cups chicken stock
*3/4 cup whole milk
*8 oz. creme fraiche
*1/4 cup grated Parmesan cheese, plus extra for garnish

Preheat oven to 400.

Combine potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt and 1/2 tsp pepper and toss to coat the vegetables evenly. Roast for 20-30 minutes, turning with a spatula a few times during cooking, until potatoes are very tender. Add the arugula and toss to combine. Roast for 3 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add the milk, creme fraiche, 2 tsp salt and 1 tsp pepper and check seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tbsp white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese.

Strawberry-Rhubarb Pie Filling

*3 cups rhubarb, sliced crosswise into 3/4 " pieces
*3 cups strawberries, sliced
*1 cup sugar
*2 tbsp cornstarch
*pinch of salt

Preheat the oven to 400 with rack in the lowest level.

In a large bowl, toss rhubarb and strawberries with sugar, cornstarch and salt. Pour into pie shell. Either cover the pie with a top crust and make slits with a knife, or sprinkle with a crumble topping. Place on a foil-lined, rimmed baking sheet. Place in oven and reduce heat to 375. Bake about 50 minutes, when crust is lightly browned.

Lentil Salad with Bacon and Lettuce

Serves 4
Adapted from Everyday Food Magazine

*1 cup brown lentils
*4 strips bacon, cut cross-wise into 1/4 inch pieces
*1/2 medium onion, finely chopped
*2 carrots, finely chopped
*2 garlic cloves, minced
*3 tbsp red wine vinegar
*1 tbsp Dijon mustard
*3 tbsp olive oil
*coarse salt and ground pepper
*6 cups frisee or spinach or other lettuce

In a medium saucepan, combine lentils and 4 cups of water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain.

Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp. Transfer to a paper towel-lined plate to drain. Add onion and carrots to rendered fat in skillet; cook, stirring occasionally, until carrots are tender. Add garlic and cook until fragrant, about 2 minutes.

In a medium bowl, whisk together vinegar, mustard and oil; season with salt and pepper. Combine lettuce and 1/3 of the dressing in another bowl, toss to coat. Add lentils, onion and bacon to bowl with the rest of the dressing and toss to coat.

To serve, divide lettuce among plates and top with lentil salad.

Pecan Crusted Snapper

Serves 3

Breading:
*1 cup pecan pieces
*1/2 cup bread crumbs
*1/2 tsp each dried basil, oregano, thyme, granulated garlic, granulated onion, white pepper

Pulse all breading ingredients until medium-fine. Then put on a flat dish and set aside.

*3 snapper fillets
*1 egg
*1/2 cup milk
*1/2 cup flour
*1/2 cup olive or canola oil

In a flat dish, whisk milk and egg together. Put flour in a flat dish. Dredge snapper fillets in the flour, patting off excess flour. Pass floured fillet through egg wash, wetting the entire fillet. Place fillet in breading, lightly pressing the mixture onto both sides. Shake off excess.

Heat oil in a large skillet over medium-high heat until it shimmers. Saute fillets until golden brown.

Hot Chile Grilled Cheese

From Eating Well Magazine
Serves 4

*4 poblano peppers
*1 14 oz. can pinto beans
*3 tbsp prepared salsa
*1/8 tsp salt
*1/2 cup shredded cheddar or monterey jack cheese
*2 tbsp plain yogurt
*3 scallions, sliced
*2 tbsp chopped fresh cilantro
*8 slices bread

1. Place peppers in microwave-safe bowl, cover with plastic wrap and microwave for 3 minutes. Let stand, covered, until cool enough to handle.

2. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.

3. When the peppers are cool enough to handle, slice each in half lengthwise and remove the stem and seeds. Heat a panini maker on high.

4. Spread 1/3 cup bean mixture on each of 4 slices of bread. Top with a heaping tbsp of the cheese mixture. Place two pepper halves over the cheese. Cover with the remaining slices of bread.

5. Grill the sandwiches in the panini maker about 4 minutes. Cut in half and serve immediately.

Bibb Salad with Basil Green Goddess Dressing

Serves 6
From Barefoot Contessa At Home

*1 cup mayonnaise
*1 cup chopped scallions
*1 cup chopped fresh basil leaves
*1/4 cup freshly squeezed lemon juice
*2 cloves chopped garlic
*2 tsp salt
*1 tsp freshly ground pepper
*1 cup sour cream
*3 heads bibb lettuce
*2-3 tomatoes

Place mayo, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend til smooth. Add sour cream and process just until blended.

Cut each head of lettuce into quarters, remove some of the cores and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

Pesto Pea Salad

Serves 4 to 6
From Barefoot Contessa At Home

*1/4 lb. baby spinach leaves
*10 oz. package frozen peas, defrosted
*1/2 cup prepared pesto
*1/4 cup freshly grated parmesan cheese
*1 tsp salt
*2 tbsp toasted pine nuts

Wash and dry the spinach leaves. Place the spinach and peas in a large bowl. Add pesto and parmesan and sprinkle with salt. Toss well, sprinkle with pine nuts and serve.

Lamb Burgers with Mache Salad

From Eating Well Magazine
Serves 4

*4 tsp extra virgin olive oil
*3/4 tsp lemon zest, divided
*2 tbsp lemon juice
*1 tsp honey
*1/2 tsp Dijon mustard
*1/2 tsp poppy seeds
*3/4 tsp salt, divided
*freshly ground pepper
*1/4 cup whole wheat bread crumbs
*2 tbsp fresh chives
*1 clove garlic, minced
*1 lb. ground lean lamb meat
*4 whole wheat sandwich buns
*4 cups mache (lamb's lettuce) or coarsely chopped butterhead lettuce
*1/2 cup fresh mint leaves

1. Whisk oil, 1/4 tsp lemon zest, lemon juice, honey, mustard, poppy seeds, 1/2 tsp salt and pepper to taste in a bowl. Set aside.

2. Combine breadcrumbs, chives, garlic, the remaining 1/2 tsp lemon zest, remaining 1/4 tsp salt and 1/2 tsp pepper in a bowl. Add lamb and gently knead until combined. Form into 4 patties.

3. Coat a large non-stick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.

4. Meanwhile, toast buns. Add mache and mint to the bowl with dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup).

Parker's Beef Stew

From Barefoot Contessa Back to Basics
Serves 6

*2 1/2 lbs. beef chuck, cut into 1 1/4 inch cubes
*1 bottle red wine such as Cabernet Sauvignon
*2 whole garlic cloves, smashed
*3 bay leaves
*6 oz. bacon, cut into 1 inch pieces
*2 cups plus 2 tbsp flour
*salt and freshly ground pepper
*2 cups chopped yellow onions
*olive oil
*6 garlic cloves, minced
*1 lb. small potatoes, halved or quartered
*1 lb. carrots, peeled and cut diagonally into 1 1/2 inch chunks
*1 can beef stock
*1 large branch fresh rosemary
*1/2 cup sun-dried tomatoes in oil, drained and sliced
*2 tbsp Worcestershire sauce
*1 10 oz. package frozen peas

1. Place the beef in a bowl with the red wine, garlic cloves and bay leaves. Cover the bowl and marinate the beef in the refrigerator overnight.

2. Brown the bacon in a large saute pan for 5-7 minutes over medium-low heat. Transfer to a Dutch oven.

3. Combine two cups of the flour, 1 tbsp salt and 1 tbsp pepper in a bowl. Lift the beef over the marinade, discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour mixture and shake off the excess. In the same saute pan, brown half the beef over medium heat for 5-7 minutes, turning to brown all sides. Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.

4. Preheat the oven to 300 degrees.

5. Lower the heat under the saute pan to medium-low, add the onions, and cook for 5 minutes, adding olive oil, if necessary. Add the carrots and potatoes and cook 5 more minutes. Place all the vegetables in the Dutch oven.

6. Add 2 1/2 cups of the marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tbsp salt and 2 tsp pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling instead of simmering, lower the heat to 275.

7. When the stew is done and the meat is tender, discard the rosemary branch. Ladle one cup of the pan juices into a bowl and whisk in the remaining 2 tbsp flour. Pour it back into the stew, stir gently and simmer for 3 minutes, until thickened. Stir in the frozen peas, season to taste, and serve.

Roasted Butternut Squash Soup and Curry Condiments

From Barefoot Contessa Back to Basics
Serves 4

*3-4 lbs. butternut squash
*2 yellow onions
*2 McIntosh apples, peeled and cored
*2 tbsp olive oil
*salt and freshly ground pepper
*2-4 cups chicken stock
*1/2 tsp curry powder

Condiments for serving:
*scallions, white and green parts, trimmed and diagonally sliced
*Flaked sweetened coconut, lightly toasted
*Roasted salted cashews, toasted and chopped
*Diced banana

1. Preheat the oven to425.

2. Cut the butternut squash, onions, and apples into the 1-inch cubes. Place them on a sheet pan and toss them with olive oil, 1 tsp salt and 1/2 tsp pepper. Divide the squash mixture between two sheet pans and spread in a single layer. Roast for 35-45 minutes, tossing occasionally, until very tender.

3. Meanwhile heat the chicken stock to a simmer. When the vegetables are done, put them through a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.

4. When all the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt, and 1/2 tsp pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments.

Goat Cheese Souffle

From Alice Waters' The Art of Simple Food
Serves 4

*6 tbsp butter, divided
*3 tbsp flour
*1 cup milk
*salt
*fresh-ground pepper
*pinch of cayenne
*1 thyme sprig, leaves only
*4 eggs
*4 oz. goat cheese

Melt 5 tbsp butter in a heavy saucepan over medium heat. Stir in flour and cook for 2 minutes. Little by little, whisking thoroughly between additions, stir in milk. Season the bechamel with salt, pepper, cayenne and thyme. Cook over low heat, stirring occasionally for 10 minutes. Remove from heat and cool slightly.

Separate the eggs, stirring the yolks into the white sauce. Add the goat cheese to the sauce. Taste for salt. It should taste slightly too salty to make up for the unsalted egg whites, which will be added later.

Preheat the oven to 375 and butter a 1-quart souffle dish with remaining 1 tbsp butter.

Whip the egg whites into moist firm peaks. Stir 1/3 of the whites into the souffle base. Then gently fold the base into the rest of the egg whites, taking care not to deflate them. Pour the mixture into the buttered dish and bake for 35-40 minutes, or until puffed and golden, but still soft in the center and jiggly when shaken gently. (Halve the bake time if baking in two smaller dishes.)

Breeding-Style Oatmeal

Serves 2

*1 cup milk or water
*1/2 cup rolled oats
*1/2 cup toasted pecans or walnuts
*1/2 cup dried cranberries
*2 tsp pure honey

1. In a saucepan, bring the milk/water to a boil. Stir in oats and heat on medium until oats have absorbed most of the liquid, 3-5 minutes. Turn off heat and cover saucepan for 3-5 minutes.

2. Stir in nuts, fruit and honey. Divide between two bowls.

Variations:
*Substitute fresh apples or pears for the cranberries
*Substitute pure maple syrup or brown sugar for the honey

Rachel's Bran Muffins

Makes 12 muffins

*1 1/2 cups wheat bran
*1 cup low fat buttermilk
* 1/3 cup canola oil
*1 egg
*2/3 cup brown sugar
*1/2 tsp vanilla extract
*1/2 cup all purpose flour
*1/2 cup whole wheat flour
*1 tsp baking soda
*1 tsp baking powder
*1/2 tsp salt
*2/3 cup raisins
*1 cup grated carrot

1. Preheat oven to 375 F and grease muffin cups.
2. Mix together wheat bran and buttermilk in a large bowl and let stand for 10 minutes.
3. In a medium bowl, beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Stir in raisins and carrots. In a small bowl, sift together flours, soda, powder and salt. Stir into bran mixture, until just blended. Spoon batter into prepared muffin cups. DO NOT OVERMIX!
4. Bake for 14 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

*To freeze, follow recipe exactly, but put muffin tin into freezer after all ingredients are combined. When ready to bake, heat oven to 375, and bake muffins for 19 minutes.

*Variations: replace carrots and raisins with nuts and fruit that's in-season.

Black Bean Soup

From Betty Crocker's Cooking for Two
Serves 2
Time: 1 hour

*1 can chicken or vegetable broth
*1 can black beans, drained and rinsed
*1 tsp chili powder
*1/2 tsp ground cumin
*1/8 tsp crushed red pepper
*1 clove garlic, finely chopped
*1 jalapeno, finely chopped
*1 small onion, chopped
*1 carrot, sliced
*2 tbsp tequila

Toppings
*diced jicama
*cheddar cheese, shredded
*tomato, chopped

1. Combine all ingredients but the toppings in a pot and heat to boiling. Reduce heat, cover and simmer for one hour.

2. Working in two or three batches, blend the soup in a blender until smooth. Pour into serving bowl and add toppings.

Black Eyed Peas with Pork and Greens

From Eating Well Magazine
Serves 6
Time: 45 minutes

*1 lb. boneless pork chops, trimmed and cut into 1/2" pieces
*1/2 tsp salt, divided
*1/4 tsp freshly ground pepper
*1 tbsp canola oil
*1 medium onion, chopped
*2 tbsp tomato paste
*1 cup instant brown rice
*8 cups roughly chopped kale, stems removed
*4 cloves garlic, minced
*1 can chicken broth
*2 tbsp cider or sherry vinegar
*1/2 tsp smoked paprika
*1 can black-eyed peas, rinsed

1. Toss pork with 1/4 tsp salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and remaining salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 10-15 minutes. Stir in the pork and the black eyed peas and heat for 1 minute.

Pea Guacamole

From Everyday Food Magazine
Makes 2 cups
Time: 20 minutes

*1 package (10 oz.) frozen peas, thawed
*1 ripe avocado, halved, pitted and scooped out
*1/3 cup cilantro leaves, chopped
*1/4 cup minced red onion
*2 tbsp fresh lime juice
*2 tsp minced jalapeno
*salt

In a food processor, puree peas until smooth. In a medium bowl, coarsely mash avocado. Stir in cilantro, onion, lime juice, jalapeno, salt and peas.

Carrot Bread

From my mother
Makes 1 loaf

*1 cup sugar
*3/4 cup cooking oil
*2 eggs
*1/4 tsp salt
*1 1/2 cup grated carrots
*1/2 cup walnuts
*1 tsp soda
*1 1/2 cups flour
*1/2 tsp cinnamon
*1/2 tsp nutmeg

Mix sugar and oil together. Add eggs and salt, mix well. Stir in carrots and nuts. Sift together dry ingredients and add to wet ingredients. Stir only until well-mixed. Pour batter into greased 9"x3" loaf pan. Bake at 350 for one hour.

Zucchini Bread

From my mother
Makes 2 loaves

*3 cups flour
*2 tsp baking soda
*1 tsp salt
*1/2 tsp baking powder
*3/4 cup chopped pecans
*3 eggs
*2 cups sugar
*1 cup vegetable oil
*2 tsp vanilla extract
*2 cups shredded zucchini
*1 8 oz. can crushed pineapple, well drained

Combine dry ingredients and pecans, set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 8"x4x3" loaf pans. Bake at 350 for one hour. Cool 10 minutes in pans; turn out on rack and allow bread to cool completely.

Peanut Butter Chocolate Chunk Cookies

From Barefoot Contessa Parties

*1/2 lb. unsalted butter, room temperature
*1 1/2 cups light brown sugar, packed
*3/4 cup granulated sugar
*2 eggs, room temperature
*2 tsp vanilla extract
*1 cup smooth peanut butter
*2 1/2 cups all-purpose flour
*1 tsp baking soda
*1 tsp kosher salt
*1 lb. semisweet chocolate chunks

Preheat the oven to 350. In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time. Add the vanilla and peanut butter and mix. Sift together flour, baking powder and salt in a medium bowl. Add to the batter, mixing only until combined. Fold in the chocolate chunks and drop the dough onto the cookie sheet. Bake for 17 minutes (the cookies will seem underdone. Do not overbake.

Southern Baked Rice

From Dawn
Serves 8 to 10

*2 cups rice
*2 tbsp butter
*2 1/2 tsp salt
*2 cans beef broth, plus 1/2 can water
*1/2 cup chopped almonds

Saute rice in butter and salt, stirring constantly until golden brown. Add liquid and nuts. Place in a greased casserole and bake in oven at 325 for one hour.

Macaroni & Cheese

From Barefoot Contessa Family Style
Serves 8

*kosher salt
*vegetable oil
*1 lb. elbow or corkscrew macaroni
*1 qt. milk
*1 stick unsalted butter, divided
*1/2 cup all-purpose flour
*12 oz. gruyere cheese, grated (4 cups)
*8oz. extra sharp cheddar cheese, grated (2 cups)
*1/2 tsp black pepper
*1/2 tsp nutmeg
*3/4 lb. fresh tomatoes, sliced
*1 1/2 cup bread crumbs

Preheat oven to 375. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil. Melt 6 tbsp butter in a large pot and add the flour. Cook over low heat for two minutes, stirring with a whisk. While whisking, add hot milk and cook for a minute or two, until thickened and smooth. Off the heat, add the cheeses, pepper, nutmeg and 1 tbsp salt. Add the cooked macaroni and stir well.

Pour into a 3 quart baking dish. Arrange tomatoes on top. Melt the remaining 2 tbsp butter, combine with fresh bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Spicy Pulled Pork

*2 3/4 lbs. boneless pork shoulder (or Boston butt)
*1 medium onion, diced
*1 28 oz. can crushed tomatoes
*1 14.5 oz. can whole tomatoes
*1 chipotle chile in adobo sauce
*1 tbsp adobo sauce
*1 tsp dried oregano
*2 dried bay leaves
*salt and pepper

In a 5-quart slow-cooker, combine onion, bay leaves, chile, adobo sauce, tomatoes and puree, 2 tsp salt and 1/2 tsp pepper. Add pork; toss to coat with sauce.

Cook on high setting til pork is pull-apart tender, 6 hours (do not uncover while cooking).

Transfer meat to a bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce. To serve, discard bay leaves and garnish with tortillas and grated cheese.

Dr. Pepper Chocolate Layer Cake

From Lambert's

For the cake:

*2 cup all purpose flour
*1 cup white sugar
*1 cup firmly-packed dark brown sugar
*1 cup unsweetened cocoa powder
*1 1/2 tsp baking soda
*1/2 tsp salt
*1 cup Dr. Pepper
*1/2 cup semisweet chocolate chips
*8 tbsp butter, softened and cut up
*2 large eggs
*1 cup buttermilk
*1/2 cup canola oil
*1 1/2 tsp vanilla extract

Preheat oven to 350. Grease and flour two 9" cake pans.

Heat the Dr. Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add chocolate chips and stir until melted. Turn off heat and stir in butter. Set aside to cool 10 minutes.

Sift together flour, sugars, cocoa, soda and salt. Set aside.

With electric mixer, beat the eggs, buttermilk, oil and vanilla for two minutes. At lowest speed, add Dr. Pepper mixture and beat for one minute. Gradually add the dry ingredients and beat til smooth.

Divide evenly between pans and bake for 30 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes, then invert onto cooling racks. Allow to cool completely before frosting.

For the Silky Chocolate Butter Frosting:

*3/4 cup white sugar
*1/4 cup flour
*3 tbsp cocoa
*1 cup milk
*1 cup butter
*1 tbsp vanilla extract
*1 cup bittersweet chocolate chips, melted and cooled

In a 2-quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth- don't worry if there are a few lumps because they will smooth out as you cook.

Turn heat to medium and cook, stirring, constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour.

In a large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate.

Frost the cake.

Chili-Roasted Sweet Potato Wedges

From Everyday Food

*2 medium sweet potatoes
*2 tbsp olive oil
*1 tsp chili powder
*salt and pepper

Preheat oven to 425. Cut potatoes lengthwise into wedges. Toss potatoes with oil, chili powder and 1 tsp salt and 1/4 tsp pepper. Roast until browned and tender, 15-20 minutes.

Turkey and Bean Chili

From Everyday Food Magazine
Serves 8

*3 lb. ground turkey
*2 onions, chopped
*4 garlic cloves, minced
*1 jalapeno, seeded and minced
*3 tbsp chili powder
*3 tbsp cocoa powder
*4 tsp ground cumin
*2 28 oz. cans tomatoes in puree
*2 tbsp molasses
*salt
*3 15.5 oz. cans beans, drained and rinsed

Cook turkey in heavy 5 quart pot. Add onion, garlic and jalapeno, stirring until soft. Stir in chili powder, cocoa powder and cumin. Stir in tomatoes. Add molasses, 1 cup water, 4 tsp salt and bring to a boil. Reduce to simmer, partially covered, 30 minutes. Add beans, continue cooking 30 minutes more.

Potato Salad

From Linda

Dressing:
*3/4 cup mayo
*1 tbsp country-style dijon mustard

Mix well and add more mustard, if necessary. Should be tangy.

Salad:
*2 medium-sized potatoes boiled
*2-3 slices bacon
*2 baby dill pickles, diced
*2 green onions, chopped, mostly greens
*black pepper to taste (don't use salt)

Peel and cube potatoes, add bacon, pickles and onions. Add dressing to taste until everything is well-coated.

Peach Cobbler

From Emily

Combine in baking pan:
*1 1/4 cup flour
*1 cup sugar
*1 tsp salt
*1/8 tsp baking powder
*1/2-3/4 cup milk
*1 stick butter, melted

The batter should have the same consistency as pancake batter.
Next, combine in a saucepan over medium heat for 5 minutes (or until syrupy):
*1 bag of frozen peaches
*1/2 cup brown sugar
*1/2 stick butter
*2 tsp cinnamon

Spoon the peaches over the batter. Drizzle a little bit of the syrup over the batter too. Bake at 350 for 30-45 minutes, when toothpick comes out clean.

Tortilla de Patatas

*1 large potato, peeled and diced
*3 eggs
*1/2 onion, chopped
*3/4 cup olive oil
*salt

Heat oil in a nonstick frying pan and then fry the potatoes until almost soft. Add the onion and fry until all are soft. Drain the oil.

In a large bowl, whisk the eggs with a fork and add salt to taste. Add potatoes and onion and mix well. Heat a little oil in a frying pan on moderate heat and pour in the egg mixture. Once the bottom of the omelet has set, turn the heat down low and cover the pan. After 10 minutes, turn the omelet and continue frying until it has set all the way through.

Basic Applesauce

From Everyday Food Magazine

*3 lbs. apples, a combination of gala, golden delicious and mcintosh
*1 cinnamon stick
*3/4 cup water
*2 tsp lemon juice

Peel, core and cut apples into 1/2" think slices. In large saucepan, combine apples, cinnamon stick and water. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, 30 minutes. Remove from heat, discard cinnamon stick. Stir in lemon juice.

Puppy Chow

*9 cups Chex
*1 bag chocolate chips
*1/2 cup peanut butter
*1/4 cup butter
*1 tsp vanilla
*1 1/2 cup powdered sugar

In large bowl, measure cereal and set aside. Melt chocolate, peanut butter and butter in an uncovered pot and stir until smooth. Stir in vanilla. Pour mixture over cereal, stirring to evenly coat. Pour into brown paper grocery sack with powdered sugar, fold the top over and shake until the cereal is coated with sugar. Spread on wax paper to cool.

Tuna Salad in Avocado Halves

From Everyday Food Magazine
Serves 2
Time: 5 minutes

Drain a 6 oz. can of water-packed tuna. Combine in a small bowl with 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, chopped pecans and 1 finely chopped celery stalk. Season with salt and pepper.

Halve and pit an avocado. Fill each half with tuna salad.

Saucepan Brownies

From Jeannine

Preheat oven to 350. In a heavy 3 qt. saucepan over low heat, melt 2 sticks butter, 2 cups sugar and 2/3 cup cocoa. Remove from heat. Mix in 4 eggs, one at a time.

Stir together 2/3 cup flour, 1/2 tsp salt, 1/4 tsp soda and then add to saucepan.

Mix in 2 tsp vanilla, 2 cups good chocolate chips, 1/2 to 1 cup chopped nuts. Macadamia nuts are good for a special occasion.

Spread in a greased 13" x 9" x 2" pan. Bake 30 to 40 minutes, or until sides pull from pan and top begins to crack. Don't overbake.

Ghiradelli Brownies

*2 eggs
*3/4 cup sugar
*1 tsp pure vanilla extract
*1/2 cup butter, melted
*3/4 cup Ghiradelli Sweet Ground Chocolate and Cocoa
*2/3 cup flour
*1/4 tsp baking powder
*1/4 tsp salt
*1/2 cup walnuts, chopped
*1 cup semisweet chocolate chips

Preheat oven to 350. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Sweet Ground Chocolate with flour, baking powder and salt. Stir into a greased 8" square pan. Bake for 20-30 minutes.

Cherry Cake

From Linda

*2 cups powdered sugar
*2 1/2 cups flour
*1 cup butter, softened
*3 eggs
*1 1/2 tsp vanilla
*1 can sour pie cherries, drained

Cream butter and sugar, add eggs and vanilla. Add flour.

Spread about half of batter in greased 7" x 11" pan. Cover with drained cherries. Drop remaining batter on top by spoonfuls and spread a bit, does not have to cover.

Bake 45 minutes (or a little longer) at 375. If dark on top but not done in middle, turn oven to 350 or 325.

Dust with powdered sugar.

Cranberry-Avocado Salsa

From Everyday Food Magazine

*1 tbsp fresh lime juice
*2 tbsp honey
*1 jalapeno, minced
*1/4 cup onion, chopped
*2 ripe avocados, cut into pieces
*3/4 cup fresh cranberries, halved
*2 tbsp cilantro

In a large bowl, whisk together lime juice, honey, jalapeno and onion. Add avocado, cranberries and cilantro. Season with salt and pepper.

Buttermilk Thyme Drop Biscuits

From Everyday Food Magazine
Makes 8 large biscuits

*2 cups all-purpose flour
*1 tbsp chopped fresh thyme or 1 tsp dried
*1 tbsp baking powder
*3/4 tsp salt
*1/2 tsp baking soda
*4 tbsp cold, unsalted butter, cut into pieces
*1 cup buttermilk

Preheat oven to 425. In a large bowl, combine flour, thyme, baking powder, salt and baking soda. Using fork or fingers, incorporate butter into flour mixture until it resembles coarse meal.

Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tbsp more buttermilk.

Drop 8 mounds onto a non-stick baking sheet. Bake until golden brown, 15-20 minutes.

Pecan Pie Tarts

From Linda

Crust:
*1/2 cup butter
*4 oz. cream cheese, softened
*1 cup flour

Mix all ingredients and form into balls. Press into muffin cups.

Filling:
*1 egg
*3/4 cup brown sugar
*1 tbsp melted butter
*1 cup pecans
*1 tsp vanilla
*powdered sugar for garnish

Combine all ingredients and mix well. Fill the crusts. Bake at 400 for 18 minutes. Sprinkle with powdered sugar when cool. Filling should be bubbly and edges of crust just starting to brown.

Skillet Gnocchi with Chard and White Beans

From Eating Well Magazine
Serves 6
Time: 30 minutes

*1 tbsp, plus tsp olive oil, divided
*1 16 oz. package shelf-stable gnocchi
*1 medium yellow onion, thinly sliced
*4 cloves garlic, minced
*1/2 cup water
*6 cups chopped chard leaves
*1 15 oz. can diced tomatoes with Italian seasonings
*1 15 oz. can white beans, rinsed
*1/4 tsp freshly ground pepper
*1/2 cup shredded mozzarella cheese
*1/4 cup shredded parmesan cheese

1. Heat 1 tbsp oil in a large skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add remaining 1 tsp oil and onion to pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until garlic is soft, 4 to 6 minutes. Add chard and cook, stirring, until starting to wilt. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Honey & Goat Cheese-Filled Fig Muffins

From Eating Well Magazine
Makes 1 dozen muffins
Time: 1 hour

*3/4 cup crumbled goat cheese
*2 tbsp honey
*1 tsp freshly grated lemon zest
*1 1/4 tsp vanilla extract, divided
*2 cups white whole-wheat flour
*1 1/2 baking powder
*1/2 tsp baking soda
*1/4 tsp salt
*2 large eggs
*1 large egg white
*3/4 cup packed brown sugar
*1 cup buttermilk
*1/3 cup extra-virgin olive oil
1 1/4 cup chopped dried figs
*3 tbsp turbinado (or granulated) sugar

1. Preheat oven to 425. Coat 12 muffin cups with cooking spray.
2. Thoroughly combine goat cheese, honey, lemon zest and 1/4 tsp vanilla in a small bowl and set aside.
3. Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, one minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
4. Spoon half the batter into the prepared muffin cups. Add one generous teaspoon of the reserved cheese filling to the center of each muffin and cover with the remaining batter (the filling should not be visible). Sprinkle muffins with sugar.
5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Black Bean and Salmon Tostadas

From Eating Well Magazine
Serves 4
Time: 25 minutes

*8 6-inch corn tortillas
*Olive oil
*6-7 oz. salmon (canned or fresh)
*1 avocado
*2 tbsp minced pickled jalapenos, plus 2 tbsp pickling juice
*2 cups shredded cabbage
*2 tbsp cilantro
*1 15 oz. can refried black beans
*2 tbsp prepared salsa
*2 scallions, chopped

1. Position racks in upper and lower thirds of oven; preheat to 375.
2. Brush tortillas on both sides with oil and place on baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Heat black beans and salmon in microwave and spread on top of homemade tostadas. Pile cabbage, avocado, jalapenos, salsa and scallions on top.

Inside-Out Lasagne

Adapted from Eating Well Magazine
Serves 4
Time: 30 minutes

*1/2 lb. ground sausage
*8 oz. whole wheat fusilli
*1 tbsp extra virgin olive oil
*1 small onion, chopped
*3 garlic cloves, sliced
*8 oz. white mushrooms, pre-sliced
*1/2 tsp salt
*1/4 tsp freshly ground pepper
*1 14 oz. can diced tomatoes with Italian herbs
*8 cups baby spinach
*1 cup shredded mozzarella cheese

1. Cook pasta according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage until cooked through. Add onion and garlic and stir, 3 minutes. Add mushrooms, salt and pepper and cook until mushrooms release their liquid, 5 minutes.
3. Add tomatoes and spinach and increase temperature to high, stirring until spinach is wilted. Stir in mozzarella.
4. Toss the sauce with the pasta and serve into four bowls.