Grilled Vegetable, Herb and Goat Cheese Sandwiches

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


Ingredients

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach


Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.


In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.


To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

From: foodnetwork.com

Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

Cook Time: 35 min
Level: Easy
Yield: 1 (8-inch round cake)


Ingredients

1 cup dried cranberries
1/2 cup cake flour, plus extra for dusting the pan
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
3 tablespoons orange zest (from 2 large oranges)
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for greasing the pan
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs
1/3 cup fresh orange juice
2 cups Caramel-Walnut Sauce, recipe follows


Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.


Place the cranberries in a sieve set over a medium bowl. Spoon the flour over the cranberries and sieve the flour into the bowl. Set the flour-dusted cranberries aside.


Mix together the cornmeal, baking powder, and orange zest with the flour. Using a stand mixer with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Reduce the speed to low and add the orange juice. Add the flour mixture and mix until just incorporated. Fold in the cranberries.


Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden, about 30 to 35 minutes. Transfer the pan to a wire rack and let cool. (The cake can be made 1 day ahead. Store airtight in a plastic container.)


Remove the cake from the pan. Cut the cake into wedges and drizzle with the Caramel-Walnut Sauce
.

Caramel-Walnut Sauce

2 cups heavy whipping cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
3/4 teaspoon fine sea salt, optional


For the Caramel-Walnut Topping Sauce: In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature.

From: foodnetwork.com

Pancetta and Turkey Meatloaf Sandwiches

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


Ingredients

1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls


Directions

Preheat the oven to 375 degrees F.


In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.


On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.


In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.


To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

From: foodnetwork.com

Skewered Greek Salad

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Skewers:

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
Special equipment: 12 (6-inch) bamboo or wood skewers


Vinaigrette:

2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper


Directions

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.


For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.


Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

From: foodnetwork.com

Raspberry Cream Cupcakes

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


Ingredients

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting


Directions

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.


Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.


Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.


Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.


Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

From: foodnetwork.com

Pasta e Fagioli

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


Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil


Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.


Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.


*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

From: foodnetwork.com

Little Thimbles Sciue Sciue

Cook Time: 10 min
Level: Easy
Yield: 8 servings


Ingredients

1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped


Directions

Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.


Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.

From: foodnetwork.com