Bacon Wrapped Chicken with Blue Cheese and Pecans

Cook Time: 20 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 4 pieces boneless, skinless chicken breast
* Salt and freshly ground black pepper
* 1 cup blue cheese crumbles
* 1/4 cup toasted pecans, chopped
* 2 scallions, sliced on bias
* 4 slices good-quality center cut bacon
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken stock
* 1/2 cup half-and-half or cream
* 2 tablespoons grainy mustard
* Special equipment: toothpicks

Directions

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but
not all the way through. Open the breasts up and pound lightly between
parchment paper. Peel paper away and season the meat with salt and
pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans
and scallions in equal amounts. Roll the chicken, wrap each roll with
bacon and secure with toothpicks. Season the outside of the rolls with
salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken
evenly all over, 5 to 6 minutes. Transfer the chicken to a small
baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over
medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let
thicken a minute then whisk in the half-and-half and grain mustard,
season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in
gravy or pour over top. Serve with rice and greens, if desired.

Ragu with Pancetta and Prosciutto

HOLIDAY GIFTS FROM HOME

Cook Time: 1 hour
Level: Easy
Yield: 4 (32-ounce) jars

Ingredients

* 2 ounces dried porcini mushrooms
* 1/4 cup olive oil
* 2 large onions, diced
* 2 carrots, diced
* 4 garlic cloves, peeled
* 8 ounces chopped pancetta
* 8 ounces chopped prosciutto
* 3 tablespoons tomato paste
* 2 cups beef broth
* 3 (26-ounce) jars marinara sauce (about 9 cups)

Directions

In a small bowl, pour just enough hot water over the porcini mushrooms
to cover. Let soften while beginning the sauce.

In a large, heavy pot warm the olive oil over medium heat. Add the
onion, carrot, and garlic and cook until softened. Add the pancetta,
prosciutto, and tomato paste and stir until the tomato paste is
dissolved.

Add the mushrooms and their soaking water, the beef broth, and the
jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into
jars.

Serve with fresh or dried pasta.

From: foodnetwork.com

Chocolate Tiramisu

Cook Time: 9 min
Level: Intermediate
Yield: 12 servings

Ingredients

* 6 ounces container mascarpone cheese
* 2/3 cup whipping cream
* 1/2 cup sugar
* Chocolate Zabaglione, recipe follows
* 2 1/2 cups espresso coffee, warmed
* 24 crisp ladyfinger cookies (recommended: Savoiardi)
* Unsweetened cocoa powder, for garnish
* Dark chocolate shavings, for garnish

Directions

Place the mascarpone cheese in a large bowl and set aside. With an
electric mixer, beat the cream and 1/4 cup of the sugar in a medium
bowl until soft peaks form. Fold the whipped cream into the
mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and
refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in
another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch
metal loaf pan with plastic wrap, allowing the plastic to extend over
the sides. Working with 1 cookie at a time, dip 8 cookies into the
espresso, and arrange in a single layer side by side over the bottom
of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat
dipping 8 of the cookies in the espresso and layering the cookies and
remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies
in the espresso and arrange side by side atop the tiramisu. Press
lightly to compact slightly (the last layer will extend above the pan
sides). Cover the tiramisu with plastic and refrigerate at least 6
hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a
platter. Remove the plastic. Sift the cocoa over the tiramisu, and
with a vegetable peeler or sharp knife, make dark chocolate shavings
and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium
heat, stirring often, until the chocolate chips are melted and smooth.
Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture. Cover and refrigerate to chill completely.

From: foodnetwork.com

Pasta with Pancetta and Tomato Sauce

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 6 ounces pancetta, diced
* 2 tablespoons olive oil
* 1 onion, chopped
* Sea salt
* 2 garlic cloves, coarsely chopped
* Pinch dried crushed red pepper flakes
* 1 (28-ounce) can tomato puree
* 1 pound linguine
* 1/2 cup grated Pecorino Romano

Directions

Add the pancetta to a heavy large skillet over medium heat. Add olive
oil and saute until golden brown, about 8 minutes. Add the onion and
saute until tender, about 5 minutes. Season with salt. Add the garlic
and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in
the tomato puree. Simmer uncovered over medium-low heat until the
sauce thickens slightly and the flavors blend, about 15 minutes.
Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water
until tender but still firm to the bite, stirring occasionally, about
8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the
reserved cooking liquid until the pasta is moist but being careful not
to dilute the sauce. Toss with the cheese. Season with salt, to taste.

From: foodnetwork.com

Fusilli with Tuna and Tomato Sauce

Cook Time: 1 hr 28 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound fusilli
* 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other
purchased marinara sauce
* 2 (6-ounces each) cans albacore tuna packed in oil, drained
* 1 tablespoon drained capers
* 1 teaspoon grated lemon peel
* Salt and freshly ground black pepper
* 1 tablespoon chopped fresh Italian parsley leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a
heavy large skillet. Using a fork, break the tuna into chunks. Simmer
to blend the flavors, about 5 minutes. Season with salt and pepper, to
taste.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat. Toss the pasta with enough reserved
cooking liquid to moisten. Stir in the parsley and serve.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy



1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Rigatoni with Vegetable Bolognese

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* 1-ounce dried porcini mushrooms
* 1 1/2 cups hot water
* 3 carrots, peeled and chopped
* 1 onion, peeled and chopped
* 1 red bell pepper, seeded and chopped
* 2 garlic cloves
* 1/4 cup olive oil
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon chopped fresh oregano leaves
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 5 ounces assorted mushrooms (like shiitake, cremini, and brown),
stemmed and chopped
* 2 tablespoons tomato paste
* 1/2 cup red wine
* 1/2 cup mascarpone cheese
* 1 pound rigatoni pasta
* 1/4 cup Parmesan

Directions

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups
very hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor.
Pulse the vegetables until finely chopped but still chunky. Place the
olive oil in a large, heavy skillet over medium-high heat. Add the
chopped vegetables, thyme, oregano, salt, and pepper and cook until
tender, about 6 minutes. Strain the porcini mushrooms, reserving the
porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms,
and tomato paste and continue cooking, stirring to dissolve the tomato
paste, until the mushrooms are softened, about 5 minutes. Add the
porcini mushroom liquid and red wine. Bring the liquid to a boil,
reduce the heat to low, and let the mixture simmer until the liquid is
reduced by half, about 10 minutes. Add mascarpone cheese and stir just
until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving
1/2 cup of the cooking liquid and add to the vegetable mixture. Add
some of the reserved pasta cooking liquid, if necessary, to moisten
the sauce. Toss with Parmesan and serve.

From: foodnetwork.com

Lemon and Basil Eggs over Foccacia

Cook Time: 50 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 large loaf foccacia bread
* 2 tablespoons Meyer lemon olive oil, or 2 tablespoons
extra-virgin olive oil combined with 1 teaspoon lemon juice
* 3 eggs
* 1/4 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup milk

Directions

Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the
top of the foccacia and the inside bread into 1-inch pieces and save
for the egg mixture. Brush the inside of the foccacia with the Meyer
lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese,
salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the
bread pieces.

Carefully pour the egg mixture into the toasted foccacia bottom.
Return to the oven and bake until the eggs have cooked, about 35 to 40
minutes.

Cut the baked foccacia into 6 to 8 pieces and serve immediately.

Tuna Spiedini

Cook Time: 12 min
Level: Easy
Yield: 12 skewers, 6 servings

Ingredients
Marinade:

* 3/4 cups extra-virgin olive oil
* 1 lemon, juiced
* 1 lemon, zested
* 2 tablespoons chopped fresh rosemary leaves
* 1 clove garlic, minced

Skewers:

* 1 pound tuna, cut into 1-inch cubes, about 24 pieces
* 12 green onions, trimmed
* 2 fennel bulbs
* 2 lemons
* 1 large red onion
* 12 cherry tomatoes
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 12 bamboo skewers, soaked in water for 30 minutes

Directions

For the marinade: Mix together all the marinade ingredients in a medium bowl.

For the skewers: Toss the cubed tuna in the marinade and let sit in
the refrigerator for 30 minutes. Bring a medium pot of salted water to
a boil over high heat. Add the green onions and cook until tender but
still firm to the bite, about 1 to 2 minutes. Transfer the green
onions to a medium bowl of ice water. When the green onions are cool,
pat dry with paper towels. Trim the stalks and the root end off the
fennel. Halve the fennel lengthwise then cut each half into 3 pieces.
Cut each lemon into 6 pieces. Cut the red onion in half from stem to
root end. Cut each half in half again lengthwise and cut each quarter
into thirds. There should be 12 pieces of each vegetable.

Preheat the oven to 400 degrees F.

Remove the tuna and toss the vegetables in the marinade. Thread each
skewer starting with a tomato. Then begin to thread the green onion
starting with the tip of the white end. Add a piece of tuna. Keeping
the ingredients near to the top of the skewer, ribbon the green onion
around a piece of tuna and back through the skewer. Next add the red
onion, and ribbon the green onion around again and onto the skewer.
Next add another piece of tuna, and ribbon the green onion around
again and onto the skewer. Next add a piece of fennel, and ribbon the
green onion around for the final time. Top with a piece of lemon.
Center the ingredients on the skewer.

Place on a baking sheet. Sprinkle both sides with salt and freshly
ground black pepper. Bake for 8 to 10 minutes. Serve warm.

Lemon Hazelnut Tiramisu

Cook Time: 30 min
Level: Intermediate
Yield: 8 servings

Ingredients
Lemon Syrup:

* 1/4 cup fresh lemon juice (from 1 lemon)
* 1/4 cup water
* 1/3 cup sugar

Tiramisu:

* 1 1/2 cups whipping cream
* 1/2 teaspoon ground cinnamon
* 5 tablespoons sugar
* 1 (15-ounce) container mascarpone cheese, at room temperature
* 1/2 cup hazelnut liqueur (recommended: Frangelico)
* 48 soft or hard ladyfinger cookies
* 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
* 1 lemon, zested

For the Lemon Syrup:
Directions

In a small saucepan, combine lemon juice, water and sugar over medium
heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring
occasionally, until the sugar has dissolved. Take the pan off the heat
and allow the syrup to cool.

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2
tablespoons of the sugar and continue to whip until the cream holds
soft peaks. In another bowl, cream together remaining sugar and
mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the
mascarpone. Using a rubber spatula, fold in the remaining whipped
cream. Set aside.

Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the
ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13
by 9 by 2-inch serving dish or other decorative serving dish. Spoon
any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of
the mascarpone mixture over the cookies. Top with 1/3 of the
hazelnuts.

Place the lemon syrup in a small shallow bowl. Dip 16 of the
ladyfinger cookies in the syrup and place on top of the hazelnuts.
Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3
hazelnuts. Dip remaining cookies in remaining syrup and place on top.
Spoon any remaining syrup over the dipped cookies. Spread with
remaining mascarpone and top with remaining hazelnuts and lemon zest.

Cover and refrigerate for at least 6 hours or preferably overnight.
Remove the tiramisu from the refrigerator for 1 hour before serving.

Roman-style Chicken

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 3 ounces prosciutto, chopped
* 2 cloves garlic, chopped
* 1 (15-ounce) can diced tomatoes
* 1/2 cup white wine
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 2 tablespoons capers
* 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In
a heavy, large skillet, heat the olive oil over medium heat. When the
oil is hot, cook the chicken until browned on both sides. Remove from
the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto
and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the
tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pan. Return the chicken to the pan, add the
stock, and bring the mixture to a boil. Reduce the heat and simmer,
covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to
combine and serve. If making ahead of time, transfer the chicken and
sauce to a storage container, cool, and refrigerate. The next day,
reheat the chicken to a simmer over medium heat. Stir in the capers
and the parsley and serve.

Croissant Panini

Cook Time: 8 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 croissants, sliced in 1/2 lengthwise
* 4 ounces smoked Gouda, grated (about 1 1/3 cups)
* 8 teaspoons grated Parmesan
* 4 ounces Genoa salami (about 24 slices)
* 5 ounces arugula

Directions

Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1
top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon
Parmesan. Top each side with about 3 slices of Genoa salami (about 1
ounce of salami per sandwich, total.) Top 1 half of the sandwich with
a small handful of arugula. Close the sandwich and continue with the
remaining sandwiches. Grill the panini until the cheese melts, about 3
to 4 minutes.

Cut each sandwich into thirds. Place the remaining arugula on a
serving platter. Place the warm sandwich slices on the arugula. Serve
hot.

Orechiette with Sausage, Beans, and Mascarpone

Cook Time: 15 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 pound orechiette pasta
* 2 tablespoons olive oil
* 1/2 pound turkey sausage, casing removed
* 1 small onion, chopped
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 tablespoons chopped fresh oregano leaves
* 1/2 cup mascarpone cheese
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of
the cooking liquid.

In a large, heavy skillet warm the olive oil over medium-high heat.
Add the sausage and onions. Using a wooden spoon break up the sausage
into bite-sized pieces as it browns.

Continue cooking until the sausage is golden and the onions are
tender. Add the beans and oregano cook for 2 more minutes. Add the cup
of pasta cooking liquid and stir, scrapping up any brown bits from the
bottom of the pan. Add the mascarpone cheese and stir until it
dissolved into a light sauce. Add the salt, pepper, and hot pasta.
Stir until coated and serve.

From: foodnetwork.com

Parmesan Popovers

Cook Time: 25 min
Level: Easy
yield: 6-8 servings

Ingredients

* 3 eggs
* 3/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon herbs de Provence
* 4 tablespoons chopped parsley leaves
* 1 cups whole milk
* 3/4 cup grated Parmesan (about 5 ounces)

Directions

Preheat the oven to 400 degrees F.

In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and
cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter
into the muffin cups, filling each cup 3/4 full. Bake until puffed and
golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack. Save in a
storage container to take to the picnic.

Italian Lemonade

Cook Time: 5 min
Level: Easy
yield: 4-6 servings

Ingredients

* 2 cups lemon juice, about 12 to 15 lemons
* 2 cups Basil Simple Syrup, recipe follows
* 2 cups cold or sparkling water
* Ice
* Lemon twists, for garnish

Directions

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher.
Store in the refrigerator until ready to serve. Pour over ice filled
glasses and garnish with a lemon twist.
Basil Simple Syrup:

1 bunch fresh basil, washed and stemmed

2 cups sugar

1 cup water

In a saucepan combine basil, sugar, and water and simmer until the
sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and
store in the refrigerator.

Farfalle with Broccoli

Cook Time: 20 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound farfalle pasta
* 2 heads broccoli, trimmed to florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 4 tablespoons butter
* 3 garlic cloves, chopped
* 5 anchovy fillets, diced
* 1/4 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook, stirring occasionally. After 5 minutes, add the
broccoli florets to the pasta and stir and cook for another 4 minutes.
Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over
medium heat. Add the garlic, anchovies, and red pepper flakes and cook
for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add
some of the reserved pasta water, if necessary, to make a light sauce.
Transfer to a serving platter and sprinkle with Parmesan.

From: foodnetwork.com

Swordfish with Citrus Pesto

Cook Time: 10 min
Level: Easy
yield: 4 servings

Ingredients
Citrus pesto:

* 1 bunch fresh basil, stemmed (about 3 cups)
* 1/2 cup pine nuts, toasted
* 1 clove garlic
* 1 lemon, zested and juiced
* 1 orange, zested and juiced
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1 cup grated Parmesan

Swordfish:

* 4 (6-ounce) swordfish steaks
* Extra-virgin olive oil
* Salt and freshly ground black pepper

Directions

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in
a food processor until the mixture is finely chopped. With the machine
running, gradually add the olive oil until the mixture is smooth and
creamy. Transfer to a bowl and stir in the Parmesan.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Brush both sides of the swordfish fillets with olive oil and
season with salt and pepper. Grill the swordfish about 3 to 4 minutes
on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus
pesto, and serve.

Parmesan, Basil and Lemon Wafers (Frico)

Cook Time: 5 min
Level: Easy
yield: about 12 wafers

Ingredients

* 1 cup shredded Parmesan
* 2 tablespoons shredded basil leaves
* 1/2 tablespoon grated lemon zest

Directions

Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon
of Parmesan mixture onto a silicone or parchment-lined baking sheet
and lightly pat down. A silicone baking sheet is highly recommended
for this recipe. Repeat with the remaining cheese mixture, spacing the
spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until
golden and crisp. Cool and use a flat spatula to transfer from lined
baking sheet.

Quick and Spicy Tomato Soup

Cook Time: 12 min
Level: Easy
yield: 4-6 servings

Ingredients

* 3 tablespoons olive oil
* 2 carrots, peeled and chopped
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
* 2 (14-ounce) cans chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 teaspoon red pepper flakes
* 1/2 cup pastina pasta (or any small pasta)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the
carrots, onion, and garlic and saute until soft, about 2 minutes. Add
the jar of marinara sauce, chicken broth, cannellini beans, red pepper
flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into
bowls and serve.

From: foodnetwork.com

Linguine with Shrimp and Lemon Oil

Cook Time: 15 min
Level: Easy
yield: 4-6 servings

Ingredients

For the lemon oil:

* 1/2 cup extra-virgin olive oil
* 1 lemon, zested

For the pasta:

* 1 pound linguine pasta
* 2 tablespoons olive oil
* 2 shallots, diced
* 2 garlic cloves, minced
* 16 ounces frozen shrimp
* 1/4 cup lemon juice (about 2 lemons)
* 1 lemon, zested
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 ounces arugula (about 3 packed cups)
* 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of
the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium
heat. Add the shallots and garlic and cook for 2 minutes. Add the
shrimp and cook until pink, about 5 minutes. Add the cooked linguine,
lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off
the heat and add the arugula. Using a mesh sieve, strain the lemon
zest out of the reserved lemon olive oil and add the oil to the pasta.
The zest can be discarded. Add the chopped parsley to the pasta and
toss to combine. Serve immediately.

From: foodnetwork.com

Fusilli alla Caprese

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound fusilli pasta
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup packed fresh basil leaves, torn
* 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and
reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with a
fork. Continue to cook until the tomatoes make a chunky style sauce,
about 4 minutes. Transfer the tomato sauce to the bowl with the pasta.
Toss to combine. Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is
moist. Serve.

From: foodnetwork.com

Conghilie with Clams and Mussels

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound conghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoons kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound small littleneck clams, scrubbed
* 1 pound mussels, debearded
* 1 cup white wine
* 1/3 cup chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook for 6 minutes, stirring occasionally. Add the broccoli
into the pasta water and continue cooking until the pasta is tender
but still firm to the bite, and the broccoli is blanched, about 2 to 3
minutes. Drain pasta and broccoli, reserving 1 cup of the cooking
liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium
heat. Add the garlic, red pepper flakes, salt and pepper and saute for
3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes,
making sure all the shells have opened. Discard any shells that remain
closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add
the reserved pasta water, 1/4 cup at a time, to moisten. Toss to
combine. Transfer to a serving platter and serve immediately

Parmesan Fish Sticks

Cook Time: 17 min
Level: Easy
Yield: 4-6 servings


Ingredients

Fish sticks

* 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
* 1/2 cup all-purpose flour
* 1/2 teaspoon fine sea salt
* 1/4 teaspoon freshly ground black pepper
* 3 egg whites
* 1 cup grated Parmesan
* 1 cup seasoned bread crumbs
* Olive oil, for drizzling

Dipping Sauce

* 1/3 cup reduced fat mayonnaise
* 1/3 cup lowfat plain yogurt
* 1 tablespoon Dijon mustard
* 1 tablespoon chopped fresh parsley or chives

Directions

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in
half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting
on the longest edge, slice the fillets into 1/2-inch pieces. Lay the
widest pieces, from the center, cut side down, and slice in half
lengthways so all the pieces are equally about 1/2 by 1/2 by 4
1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper.
Place the egg whites in another bowl and beat until frothy, about 30
seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any
excess flour. Dip the floured salmon in the egg whites and then into
the Parmesan mixture, gently pressing the mixture into the fish. Place
the breaded salmon pieces on a liberally oiled baking sheet. Drizzle
lightly with the olive oil. Bake for 15 to 20 minutes until golden
brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if
using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara
sauce, pesto, ranch dressing or vinaigrette.

From: foodnetwork.com

Veronica's Veggie Meatloaf with Checca Sauce

Cook Time: 1 hour 30 min
Level: Intermediate
yield: 4-6 servings

Ingredients

Checca Sauce:

* 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
* 3 scallions (white and pale green parts only), coarsely chopped
* 3 cloves garlic, chopped
* 8 fresh basil leaves
* 3 tablespoons olive oil
* Pinch salt
* Pinch freshly ground black pepper

Lentil Loaf:

* 3/4 cup lentils (about 5 ounces)
* 3 cups reduced-sodium vegetable broth
* 1 cup uncooked short-grain brown rice, rinsed well
* 1/2 cup finely chopped white onion
* 1/2 cup shredded carrots
* 1 celery rib, sliced
* 1/2 cup frozen corn kernels
* 2 tablespoons butter, divided
* 10 ounces fresh baby spinach leaves (about 4 cups)
* 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8
ounces total)
* 2 eggs, lightly beaten
* 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
* 1/3 cup chopped fresh basil leaves
* 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tomato, sliced

Directions

For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic,
basil, and oil in a processor. Pulse the tomatoes until they are
coarsely chopped, being careful not to puree. Set aside. Season the
sauce with salt and pepper.

For the Lentil Loaf: Place the lentils in a large saucepan of cold
water. Bring the water just to a boil over high heat. Carefully drain
the boiling water and rinse the lentils. Meanwhile, in a heavy large
saucepan over medium heat, bring the broth to a boil. Add the rice and
return the liquid to a boil. Decrease the heat to low, cover the rice,
and gently simmer without stirring for 10 minutes. Stir in the
lentils, onion, carrot, and celery. Cover and continue cooking without
stirring until the rice and lentils are tender and the liquid is
absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the
corn over the rice and lentils and let stand, covered, for 5 minutes.
Uncover and fluff the rice with a fork. Cover and let stand for 5 more
minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf
pan. In a heavy, large skillet, cook the spinach over medium heat
until the spinach wilts, about 3 minutes. Drain and squeeze the excess
liquid from the spinach. Transfer the spinach to a work surface and
coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the
mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt,
pepper, and half of the checca sauce. Spoon the mixture into the
prepared pan. Arrange the sliced tomatoes in a row over the lentil
mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and
2 tablespoons of Parmesan cheese. Dot the top with the remaining 1
tablespoon of butter.

Bake uncovered until the loaf is heated through and the topping is
melted and starting to brown, about 30 minutes. Let cool for 15
minutes. Slice the loaf into 2-inch slices, arrange on plates, and
serve with the remaining checca sauce.

From: foodnetwork.com

Foccacia Panino

Cook Time: 5 min
Level: Easy
yield: 4 servings

Ingredients

* 1/4 cup mayonnaise
* 2 tablespoons lemon juice (from 1/2 lemon)
* 2 cans Italian tuna, drained
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 (4 by 4-inch) pieces focaccia bread
* 3 tablespoons extra-virgin olive oil, plus extra for greasing
the panino pan
* 8 slices provolone cheese
* 1 bunch frisee lettuce, washed and dried

Directions

In a medium bowl, mix together the mayonnaise and the lemon juice. Add
the tuna, salt, and pepper, and stir to combine.

Cut the focaccia in half and brush the outside of the bread with olive
oil. Place a slice of cheese on the bottom half of the panino. Top
with tuna mixture, then the frisee, and then another slice of cheese.
Finish with the top half of the focaccia.

Preheat a panino grill, or heat a grill pan over medium heat. Drizzle
with olive oil to prevent sticking. Grill the panino until the cheese
melts and the bread is crisp and golden, about 5 minutes. Cut the
panino in half and serve.

Pizza Pockets

Cook Time: 16 min
Level: Easy
yield: 4-6 servings (about 16)

Ingredients

* 1 tablespoon olive oil
* 8 ounces Italian turkey sausage
* 1 cup tightly-packed arugula (about 1 ounce)
* 4 ounces cream cheese, room temperature
* 1/3 cup grated Parmesan, plus 1/4 cup
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (13.5-ounce) package of store-bought pizza crust (recommended:
Pillsbury)
* All-purpose flour, for rolling out pizza dough
* 1 egg, beaten (for egg wash)
* 1 1/2 cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy
skillet. Add the sausage and cook until crumbled and golden, about 5
minutes. Add the arugula and cook until wilted. Turn off the heat and
let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan,
salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a
lightly floured surface to a thin 20 by 12-inch rectangle. Cut the
rectangle in half lengthwise. The cut each half into 8 equal
rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry
brush, brush the edges of the rectangle with egg wash. Close the
rectangle of pizza dough over the topping. Use a fork to seal and
crimp the edges. Place the pizza pockets onto a parchment paper-lined
baking sheet. Brush the top of each pizza pocket with egg wash.
Sprinkle with the remaining Parmesan. Bake until golden, about 15 to
17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan.
Serve the hot pizza pockets with the marinara sauce alongside for
dipping.

Mediterranean Bruschetta

Cook Time: 6 min
Level: Easy
yield: 4-6 servings (about 16)

Ingredients
For the bread:

* 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
* 1/4 cup olive oil
* 1lemon, juiced (about 3 tablespoons)
* 1 teaspoon dried oregano
* Salt and freshly ground black pepper

For the topping:

* 1 (15-ounce) container whole milk ricotta cheese
* 2 large tomatoes, seeded and diced (about 2 cups)
* 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

For the bread:
Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread slices with olive oil. Grill the bread until
golden on both sides, about 2 to 3 minutes per side. Remove the bread,
and squeeze the lemon juice over the bread slices. Sprinkle the bread
slices with dried oregano, salt, and pepper.
For the topping:

In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint,
salt, and pepper. Gently stir to combine.

To serve, either spoon the cheese topping over the bread and sprinkle
more chopped mint over the bruschetta for garnish, or place the cheese
topping in a bowl and serve with the grilled bread alongside.

Gelato Cooler

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups Chocolate-Hazelnut Gelato, recipe follows
* 1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee
* 4 cups crushed ice
* 1/4 cup chopped chocolate-covered coffee beans, plus more for
garnish, optional

Directions

Combine all the ingredients in a blender and process until smooth.
Pour into glasses, sprinkle with chocolate covered coffee beans, and
serve with a straw.
Chocolate-Hazelnut Gelato:

2 cups whole milk

1 cup heavy cream

1/2 cup sugar, plus 1/4 cup

4 egg yolks

1/2 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium
heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining
sugar using an electric mixer until the eggs have become thick and
pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream
mixture into the egg mixture and stir. Add this mixture back into the
saucepan. Cook over very low heat, stirring constantly, until the
mixture becomes thick enough to coat the back of a wooden spoon, about
7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture
through the strainer. Stir in the vanilla and hazelnut spread until it
dissolves. Chill mixture completely before pouring into an ice cream
maker and follow manufacturer's instructions to freeze. To serve,
scoop gelato into serving bowls and top with hazelnuts.

Yield: about 4 cups gelato

Mascarpone with Raspberry and Pineapple

Cook Time: 7 min
Level: Easy
Yield: 4 servings

Ingredients

* 3 sheets phyllo dough (or 12 store bought phyllo cups)
* 1/4 cup mascarpone cheese
* 1/4 cup finely chopped pineapple, canned or fresh
* 1/4 cup raspberry yogurt
* Small block chocolate, for garnish
* Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin

Directions

Preheat the oven to 350 degrees F.

Layer the phyllo sheets on top of each other. Using the cookie cutter,
cut out 12 rounds and press them into the mini muffin tin. Bake until
golden brown and crisp, about 7 minutes. Remove from the oven and let
cool.

Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in
a small bowl and stir to combine. Spoon the mascarpone mixture into
the phyllo cups. Using a vegetable peeler, shave some chocolate onto
the top of the mascarpone mixture and serve.

From: foodnetwork.com

Olive Oil Muffins

Cook Time: 25 min
Level: Easy
Yield: 12 cookies

Ingredients

* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 4 large eggs
* 2 teaspoons orange zest
* 2 teaspoons lemon zest
* 2 tablespoons balsamic vinegar
* 2 tablespoons whole milk
* 3/4 cup extra-virgin olive oil
* 2/3 cup sliced almonds, toasted
* Powdered sugar, for sifting

Directions

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to
blend. Using an electric mixer beat the sugar, eggs, and zests in a
large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar
and milk. Gradually beat in the oil. Add the flour mixture and stir
just until blended. Crush the almonds with your hands as you add them
to the batter and stir until mixed. Fill the muffin tin almost to the
top of the paper liners. Bake until golden on top and a tester
inserted into the center of the cake comes out with moist crumbs
attached, about 20 to 25 minutes. Transfer to a wire rack and cool for
10 minutes. Remove the muffins onto a platter and let cool for 5 more
minutes. Sift powdered sugar over the muffins and serve.

Chocolate Hazelnut Biscotti

Cook Time: 12 min
Level: Easy
Yield: 36 cookies

Ingredients

* 1 1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1/2 cup butter, softened
* 1/2 cup chocolate hazelnut spread (recommended: Nutella)
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 3/4 cup chopped toasted hazelnuts

Directions

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, baking soda, and
salt. Set aside.

In another medium bowl combine the butter, chocolate hazelnut spread,
sugar, and brown sugar. Using an electric mixer, cream the ingredients
together, about 4 minutes. Add the egg and vanilla and beat until
smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir
in the flour mixture until just combined. Add the hazelnuts and stir
until just combined.

Using a tablespoon measure, spoon out the cookie dough onto a cookie
sheet, spacing the mounds about 4 inches apart. Use the tines of a
fork to flatten the cookie dough. Bake until lightly golden around the
edges, about 10 to 12 minutes. Use a metal spatula to transfer the
cookies to a wire rack and let cool.

From: foodnetwork.com

Roasted Chicken with Balsamic Vinaigrette

Cook Time: 1 hr
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup balsamic vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons fresh lemon juice
* 2 garlic cloves, chopped
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (4-pound) whole chicken, cut into pieces (giblets, neck and
backbone reserved for another use)
* 1/2 cup low-salt chicken broth
* 1 teaspoon lemon zest
* 1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and
pepper in small bowl to blend. Combine the vinaigrette and chicken
pieces in a large resealable plastic bag; seal the bag and toss to
coat. Refrigerate, turning the chicken pieces occasionally, for at
least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and
arrange the chicken pieces on a large greased baking dish. Roast until
the chicken is just cooked through, about 1 hour. If your chicken
browns too quickly, cover it with foil for the remaining cooking time.
Transfer the chicken to a serving platter. Place the baking dish on a
burner over medium-low heat. Whisk the chicken broth into the pan
drippings, scraping up any browned bits on the bottom of the baking
sheet with a wooden spoon and mixing them into the broth and pan
drippings. Drizzle the pan drippings over the chicken. Sprinkle the
lemon zest and parsley over the chicken, and serve.

Roasted Pork Loin with Roasted Garlic Vinaigrette

Cook Time: 1 hr 15 min
Level: Easy
Yield: 6 servings

Directions

Roasted Garlic:
Ingredients

* 2 heads garlic
* 2 tablespoons olive oil
* Salt

Pork Loin:

* 1 (3 1/2 to 4 1/2-pound) boneless pork loin
* Salt
* Freshly ground black pepper

Vinaigrette:

Roasted garlic, recipe follows

* 1/4 cup chopped fresh parsley leaves
* 1/2 cup balsamic vinegar
* 3/4 cup extra-virgin olive oil
* 1 teaspoon sugar
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons water

Preheat the oven to 475 degrees F.

For the Roasted Garlic:

Cut the bulbs of garlic in half crosswise into a top and bottom. Place
the garlic halves on a sheet of foil, drizzle with olive oil and
sprinkle with salt. Fold the foil up and around the garlic halves,
making sure they stay flat. Seal the foil into an airtight package.
Roast until golden and soft, about 60 minutes. Keep the garlic in the
foil and let cool slightly.

For the Pork:

Place the pork loin in a medium, heavy roasting pan. Season all sides
with salt and pepper. Place the pork in the oven 30 minutes after the
garlic has started roasting. Roast until an instant-read thermometer
registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the
roasting pan from the oven, tent the pork loin with foil, and let rest
for 15 minutes.

For the vinaigrette:

Remove the garlic from the foil. Remove the cloves by squeezing the
base of the garlic. Place the garlic, parsley, and balsamic vinegar in
a blender. Pulse the machine until blended. Drizzle the oil into the
blender while the machine is running. Add the sugar, salt, pepper, and
water and blend until incorporated.

To serve:

Slice the pork into 3/4-inch thick slices and transfer to a serving
platter. Drizzle some of the vinaigrette over the pork and pass the
remaining vinaigrette alongside the pork in a small dish.

Antipasto Salad

Cook Time: 10 min
Level: Intermediate
Yield: 4-6 servings

Ingredients

Red Wine Vinaigrette:

* 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
* 1/4 cup red wine vinegar
* 1 clove garlic
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3/4 cup extra-virgin olive oil

Antipasto Salad:

* 1 pound fusilli pasta
* 1/2 cup hard salami, cut into strips (about 3 ounces)
* 1/2 cup smoked turkey, cut into strips (about 3 ounces)
* 1/4 cup provolone cheese, cut into strips
* 1/4 cup grated Asiago cheese
* 2 tablespoons green olives, halved and pitted
* 2 tablespoons roasted red peppers, cut into strips
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard,
salt and pepper. Blend until the herbs are finely chopped. With the
machine running, drizzle in the olive oil until the dressing is
smooth.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining
salad ingredients. Drizzle with dressing and toss to coat. Serve.

From; foodnetwork.com

Grilled Eggplant and Goat Cheese Salad

Cook Time: 8 min
Level: Easy
Yield: 4-6 appetizer servings

Ingredients

* 3 tablespoons olive oil
* 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
* 1/2 cup toasted pine nuts
* 3 ounces goat cheese, crumbled
* 1/3 cup basil, thinly sliced
* 2 tablespoons chopped mint
* 3 tablespoons extra-virgin olive oil
* 3 tablespoons balsamic vinegar
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the olive oil over the slices of eggplant and toss to
coat. Grill the eggplants until tender and grill marks appear, about 3
to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with
the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin
olive oil, balsamic vinegar, salt, and pepper.

Cook's note: Plating the eggplant salad this way allowed the cheese to
stay bright white. The salt and pepper showed up on it. The herbs
remained green and fluffy. The grill marks on the eggplant were
distinct.

Baked Caprese Salad

Cook Time: 10 min
Level: Easy
Yield: 8-12 appetizer servings

Ingredients

* 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 5 Roma tomatoes, sliced
* 1 1/4 pounds fresh mozzarella, sliced
* 1 bunch fresh basil leaves, stemmed

Directions

Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some
of the olive oil and sprinkle with salt. Bake until the bread is pale
golden and crisp, about 5 minutes. Remove from the oven. Top each
slice of bread with a slice of tomato and sprinkle with salt and
pepper. Top each slice of tomato with a slice of mozzarella and
sprinkle with salt. Return the baking sheet to the oven until the
cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil
leaf. Using the brush, drizzle the remaining olive oil over the basil.
Sprinkle with salt and pepper, and serve.

Parmesan Broccoli and Cauliflower Salad

Ingredients

* 2 1/2 cups bite-sized broccoli florets
* 2 1/2 cups bite-sized cauliflower florets
* 2 eggs, lightly beaten
* 1 cup grated Parmesan
* 1/2 to 1 cup olive oil
* 1/2 teaspoon kosher salt
* 4 cups lightly packed fresh spinach leaves
* 1/2 lemon, zested
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1/2 teaspoon freshly ground black pepper

Directions

Place the broccoli and cauliflower in a large bowl. Toss with the
beaten eggs to coat evenly. Place the Parmesan in a large tray or
baking dish and dredge the vegetables in the cheese, pressing to coat
evenly.

Pour olive oil in a large heavy skillet until the olive oil is
1/4-inch deep, about 1/2 cup depending on the size of your skillet.
Warm the olive oil over medium-high heat. When the oil is hot,
carefully add the Parmesan-coated vegetables. Do not overcrowd the
pan. Cook in batches, if necessary. Let the vegetables cook until a
crust forms, about 3 minutes per side. Turn the vegetables only when
they easily release from the bottom of the pan. Drain on paper towels
and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the
lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
Drizzle the spinach with the vinaigrette and toss to coat. Add the
Parmesan coated vegetables. Toss and serve.

From: foodnetwork.com

Sicilian Penne with Swordfish and Eggplant

Cook Time: 15 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 pound penne pasta
* 1/3 cup olive oil, plus 2 tablespoons
* 3 garlic cloves, minced
* 1/2 teaspoon red chili flakes (plus more to taste)
* 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
* 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise,
then cut into squares
* 1 pound swordfish steaks, skin removed, cut into 1-inch cubes
* 1/3 cup white wine
* 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
* Extra-virgin olive oil, for drizzling
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, place a large, heavy skillet over medium-high heat. Add the
1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir
and cook until fragrant, about 1 to 2 minutes. Add the eggplant and
cook until tender, about 5 minutes. Remove the eggplant from the pan
and set aside. Season the swordfish cubes with salt and pepper.

Using the same pan, over medium-high heat, add the 2 remaining
tablespoons of olive oil and cook the swordfish until opaque, about 5
minutes. Add the white wine and cook until almost evaporated, about 2
minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta,
the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin
olive oil and sprinkle with the salt and pepper. Stir to combine.

From: foodnetwork.com

Creamy Baked Fettuccine with Asiago and Thyme

Ingredients

* 1 pound fettuccine pasta
* 2 cups grated Asiago cheese, plus 1/4 cup
* 2 (8-ounce) containers creme fraiche
* 1 cup grated Parmesan
* 1 1/2 tablespoons fresh chopped thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of
the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche,
Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid.
Gently toss until all the ingredients are combined and the pasta is
coated. Place the pasta in a buttered baking dish and sprinkle with
the remaining 1/4 cup asiago cheese. Bake until golden on top, about
25 minutes. Let sit for at least 5 minutes and serve.

Italian Doughnuts

Cook Time: 15 min
Level: Easy
Yield: 18 doughnuts

Ingredients

* 1 pound prepared pizza dough
* 3/4 cup sugar
* 1 1/2 teaspoons ground cinnamon
* Vegetable oil, for deep-frying
* Olive oil, for deep-frying

Directions

Roll out the dough on a lightly floured surface to 1/2-inch thickness.
Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a
floured 1-inch cookie cutter, cut out a hole in the center of each
doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the
cinnamon-sugar aside.

Pour equal parts of vegetable oil and olive oil into a large frying
pan to reach a depth of 2 inches. Heat the oil over medium heat until
a deep-fry thermometer registers 375 degrees F. Working in batches,
fry the doughnuts until they puff but are still pale, about 45 seconds
per side. Using a slotted spoon, transfer the doughnuts to paper
towels to drain. Cool slightly. While the doughnuts are still warm,
generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, cool the fried doughnuts to room temperature. Stir 3
ounces of milk chocolate and 1/4 cup of whipping cream in a heavy
small saucepan over medium-low heat until the chocolate melts. Set
aside until the chocolate sauce comes to room temperature but does not
set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle
with finely chopped toasted almonds or crushed espresso beans and set
aside until the chocolate is set.

Balsamic Chicken Drumettes

Cook Time: 35 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1/2 cup balsamic vinegar
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/4 cup soy sauce
* 5 sprigs of rosemary
* 5 garlic cloves, halved
* 10 to 12 chicken drumsticks
* 2 tablespoons toasted sesame seeds
* 1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs,
and garlic cloves, in a large, re-sealable plastic bag. Shake and
squeeze the contents of the bag to dissolve the honey and the brown
sugar. Add the chicken drumsticks to the bag and seal with as little
air as possible in the bag. Place in the refrigerator and marinate for
2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until
the skin is caramelized and very dark in spots, about 30 to 35
minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade
to a boil (in order to kill bacteria). Reduce the heat to simmer and
cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked
chicken. Place the chicken on a serving platter. Sprinkle with the
sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background.
Brushing the cooked drumettes with the reduced marinade helps the
flavors along. Also, re-moistening helps the parsley and the seeds to
adhere.

From: foodnetwork.com

Champagne Risotto

Cook Time: 35 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 4 thin slices prosciutto
* 3 cups reduced-sodium chicken broth
* 12 asparagus spears, cut diagonally into 1-inch pieces
* 2 tablespoons butter, divided
* 1 shallot, finely chopped
* 3/4 cup Arborio rice or medium-grain white rice
* 3/4 cup Champagne
* 1/4 cup freshly grated Parmesan
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake
until the prosciutto slices are almost completely crisp, about 6 to 8
minutes. The slices will crisp up even more as they cool. Reserve for
garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat
to a simmer. Blanch the asparagus in the chicken stock for 2 minutes.
Remove the asparagus with a slotted spoon. Set the asparagus aside and
keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the
shallot and cook until tender, about 3 minutes. Add the Arborio rice
and stir to coat in the butter. Continue toasting the rice, stirring
constantly, for about 3 minutes more. Add the Champagne and simmer
until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup
of the simmering broth and stir until almost completely absorbed,
about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup
at a time, stirring constantly and allowing each addition of broth to
absorb before adding the next, until the rice is tender but still firm
to the bite and the mixture is creamy, about 20 minutes total. Remove
from the heat. Gently stir in the asparagus, remaining butter,
Parmesan, salt, and pepper. Spoon the risotto into serving dishes and
garnish by breaking the crisp prosciutto into smaller pieces over the
top of the risotto. Serve immediately.

From: foodnetwork.com

Crab and Ricotta Cannelloni

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
* 1 cup whole milk ricotta cheese
* 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
* 1 egg yolk
* 1/2 cup chopped fresh basil leaves
* 1 pound lump crabmeat
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground white pepper
* Bechamel Sauce, recipe follows

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk,
basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered
baking dish. Top the filled cannelloni with the Bechamel Sauce and
sprinkle with the remaining Parmesan cheese. Bake until bubbly and the
top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:

5 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch freshly grated nutmeg

In a medium saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Gradually add the warm milk,
whisking constantly, until the sauce is thick, smooth, and creamy,
about 10 minutes (do not allow the sauce to boil). Remove from the
heat and stir in the salt, pepper, and nutmeg. (The sauce can be made
up to 3 days ahead. Cool and then cover and refrigerate.)

Yield: about 4 cups

Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

Cook Time: 45 min
Level: Intermediate
Yield: 4-6 servings (15 profiteroles)

Ingredients
Profiteroles:

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* Pinch salt
* 1/2 cup all-purpose flour
* 3 large eggs
* 3 tablespoons grated Parmesan
* Pinch freshly ground black pepper

Filling:

* 8 ounces goat cheese, room temperature
* 1/4 cup cream
* 1/2 cup diced sun dried tomatoes
* Pinch salt and freshly ground black pepper

Herb Oil:

* 3/4 cup fresh mint leaves
* 3/4 cup fresh basil leaves
* 1 cup olive oil
* Pinch salt
* Freshly ground black pepper
* 1 cup chopped toasted walnuts, for garnish

For the Profiteroles:
Directions

Preheat the oven to 350 degrees F. Line a heavy large baking sheet
with a silicon pad or parchment paper. Combine the water, butter, and
salt in a heavy medium saucepan over medium heat. Bring to a boil,
stirring until the butter melts. Add the flour and stir over medium
heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring
cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time.
Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the
prepared baking sheet, spacing 2 inches apart. Bake until the
profiteroles are puffed and golden, about 45 minutes. Allow the
profiteroles to cool completely.
For the Filling:

Combine the goat cheese and cream in a medium bowl. Using an electric
mixer, whip together the cheese and the cream. Stir in the tomatoes,
salt and pepper. Set aside.
For the Herb Oil:

Combine the herbs in a food processor and pulse to chop the herbs.
With the machine running add the oil, salt, and pepper. Transfer to a
small bowl, cover with plastic wrap and set aside.
To serve:

Using a serrated knife, cut off the top of the profiteroles. Fill each
profiterole with a spoonful of the goat cheese mixture and return the
top of the pastry. Place a few profiteroles on a serving plate,
drizzle with herb oil, and sprinkle with walnuts. Serve.

Ravioli with Balsamic Brown Butter

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
* 6 tablespoons unsalted butter
* 2 tablespoons balsamic vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup toasted, chopped walnuts
* 1/4 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the
ravioli and cook 4 to 5 minutes, until tender but still firm to the
bite, stirring occasionally. Drain ravioli onto a large serving
platter.

Meanwhile, in a medium saucepan cook the butter over medium heat,
stirring occasionally. When the foam subsides, and the butter begins
to turn a golden brown, about 3 minutes, turn off the heat. Let cool
for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown
butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

From: foodnetwork.com