California Turkey Chili

Turkey and chili!

Servings: 4

Ingredients

1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo

Simplest Quinoa and Pine Nut Pilaf:
1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

From:foodnetwork.com

Salmon with Lemon, Capers, and Rosemary

Got tuna, will bake tonight! 

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


Ingredients

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil


Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

From: foodnetwork.com

Spiced Cocktail Nuts

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings


Ingredients


Vegetable cooking spray
2 egg whites
2 cups roasted and salted almonds
2 cups roasted and salted cashew nuts
2 cups walnut halves
3/4 cup sugar
2 tablespoons Madras curry powder
1 tablespoon ground cumin
2 1/2 teaspoons garlic salt
1 1/4 teaspoons cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Directions

Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetablecooking spray. Set aside.

In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.

Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

From: foodnetwork.com

Thanksgiving Recipes (Turkey Recipes)

1. Raffy's Turkey Sausage and Chestnut Stuffing

2. Pancetta and Turkey Meatloaf Sandwiches

3. Mini Turkey Meatballs

4. Turkey and Artichoke Stuffed Shells with Arrabiata Sauce

5. Turkey Bolognese

6. Turkey with Herbes de Provence and Citrus

7. Turkey and Cranberry Ravioli

8. Turkey Osso Buco with Parsley and Rosemary Gremolata

9. Stuffed Zucchini and Red Bell Peppers

10. Penne with Turkey Meatballs

Giada de Laurentiis' Tomato Sauce

Spice it up with basil and your favorite meat (pork, beef, turkey or chicken!


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.

Open Faced Tuna Sandwich

Yield: 4 servings

Ingredients


Mayonnaise:

1/2 cup mayonnaise
1/2 cup finely diced sweet pickles (about 2 pickles)

Sandwiches:

4 (4 to 6-ounce) albacore tuna steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling, plus 1/4 cup
4 teaspoons herbs de Provence
4 slices sharp white Cheddar
1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)
2 cups arugula, thinly sliced


Directions


For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.


Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.

Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs

From: foodnetwork.com

Grilled Meat and Vegetables

Grilled Food = Summer! Marinate, grill and enjoy!

Ingredients


For marinade:

5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley


For grill:

3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored


Saffron Orzo, recipe follows


Directions

In a medium bowl, combine the marinade ingredients.


In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.


Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.


Saffron Orzo:


4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley


In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Yield: 6 servings

From: foodnetwork.com

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Cook Time: 15 min
Level: Easy
Yield: 6 to 8 servings


Ingredients

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves


Directions

Cook the asparagus in a large pot of boiling salted water until crisptender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.


Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

From: foodnetwork.com

Grilled Beef Skewers with Sun-Dried Tomato Relish

Marinate for atleast 6 hours and you'll have an Italian style BBQ!

Cook Time: 12 min 
Level: Easy
Yield: 4 to 6 servings 

Beef:

1/2 cup extra-virgin olive oil
4 cloves garlic, minced
3 tablespoons herbes de Provence
2 teaspoons kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)


Relish:

1/2 small red onion, finely diced, rinsed, and drained
1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
3 tablespoons extra-virgin olive oil
1 small avocado, peeled, pitted, and diced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)


Directions

For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.


For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.


Cook's Note: To prevent wooden skewers from burning, soak in water for 30 minutes prior to grilling.

From: foodnetwork.com

Lemon Ricotta Cookies

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

From: foodnetwork.com

Chicken Tetrazzini

One of Giada's famous recipes! Pasta, chicken and cheese! Yum!

Cook Time: 1 hr
Level: Intermediate
Yield: 6 to 8 servings


Ingredients


9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs


Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.


Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

From: foodnetwork.com

Aloha L.A. Cocktail

Prep Time: 5 min
Level: Easy
Yield: 4-6 servings


Ingredients

1 ripe pineapple, peeled, cored and cut into 1-inch cubes (to yield about 3 cups)
1 1/4 cups light rum
1/2 cup agave nectar
1/4 cup fresh lime juice (from 2 to 3 large limes)
2 cups ice
1 (1 liter) bottle ginger ale


Directions

Garnish: 2 limes, cut into wedges

Special equipment: a 60-ounce pitcher

In a blender, combine the pineapple, rum, agave nectar, and lime juice. Blend until the pineapple is almost pureed. Pour the pineapple mixture into a large pitcher. Add the ice and stir. Slowly pour in the ginger ale.

Pour the cocktail into glasses and garnish with lime wedges.

From: foodnetwork.com

Italian Chicken Salad in Lettuce Cups

Cook Time: 8 min
Level: Easy
Yield: 12 servings


Ingredients

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Directions

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

Yield: 1 3/4 cups

From: foodnetwork.com

Panettone French Toast

Because I'm already thinking of Christmas! :)

Time: 20 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Syrup:
1 cup water
1 packed cup brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

French Toast:
1 (1-pound) panettone, paper removed
6 large eggs
3/4 cup heavy whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter, divided
1/2 cup mascarpone cheese
Serving suggestion: powdered sugar and assorted fresh berries

Directions

For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).

For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.

Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.

Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

Cook's Note: The top of the panettone can be reserved and used for toast.

Source

Giada's Cookie Recipes

1. Dried Cherry and Almond Cookies with Vanilla Icing

2. Almond Blueberry Cookies

3. Chocolate Hazelnut Biscotti

4. Biscotti alla Parmigiana

5. Hazelnut Chocolate Chip Cookies

6. Pine Nut Cookies

7. Lemon Nut Cookies

8. Italian Chocolate Sandwich Cookie

9. Peppermint Chocolate Sandwich Cookies

10. Chocolate Chunk Cookies with Pine Nuts

11. Chocolate Hazelnut Smooches

12. Lemon Ricotta Cookies with Lemon Glaze

Grilled Salmon with Citrus Salsa Verde

Grilled salmon with fresh citrus..yum! This dish always remind me of summer! 

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


Ingredients

Salsa:

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper


Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil,lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

From: foodnetwork.com

Giada at Home - Body & Soul - California Chopped Salad w/ Shrimp

Giada's Asparagus Recipes

1. Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto


2. Asparagus and Smoked Salmon Bundles


3. Champagne Risotto

4. Individual Vegetable Lasagna

5. Giada's Carbonara


6. Penne with Asparagus and Cherry Tomatoes

Giada's Ravioli Recipes

1. Ravioli with Balsamic Brown Butter

2. Spinach and Mushroom Ravioli

3. Roasted Chicken Purses

4. Mozzarella Pillows

5. Turkey and Cranberry Ravioli

6. Butternut Squash Tortellini with Brown Butter Sauce

7. Ravioli Caprese

8. Fried Ravioli

9. Chocolate-Hazelnut Ravioli

Giada's Recipe for Will and Kate #3: Pea Pesto Crostini

Cook Time: 2 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Pesto:

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:

8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

From: foodnetwork.com