grilled roasted red pepper and ham sandwich

Ingredients

• Servings: 1
• 2 teaspoons mayonnaise, or condiment of your choice (optional)
• 2 slices sourdough bread
• 2 slices provolone cheese
• 2 thin slices ham
• 1/2 roasted red pepper packed in oil, drained and sliced
• 2 teaspoons butter
• 2 teaspoons grated parmesan or romano cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• spread mayonnaise one side of each slice of bread. on one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. top with the other slice of bread with the mayonnaise facing the filling. butter the outsides of the sandwich, and sprinkle a little bit of parmesan cheese the butter.
• heat a skillet over medium heat until warm. fry the sandwich on both sides until golden brown and cheese is melted. if you have an indoor grill, this sandwich may be grilled that way also. cut the sandwich in half, and serve.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Vidalia Onions

Ingredients

• Servings: 2
• 2 vidalia onions
• 2 tablespoons butter
• 2 cubes beef bouillon
• 2 dashes salt
• 2 dashes pepper
• 2 dashes ground paprika

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• peel and core onions, then slice halfway through. place onions on sections of aluminum foil large enough to wrap them completely. place a bouillon cube in the center of each onion; place pat of butter on top. season with salt, pepper, and paprika. wrap the onions in foil.
• roast in preheated oven for 15 minutes.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

leg of lamb with raspberry sauce

Ingredients

• Servings: 4
• 1 1/2 cups vegetable broth
• 2 cups frozen raspberries
• 1/4 cup raspberry jam
• 2 tablespoons red vinegar
• 1 (3 pound) boneless leg of lamb
• 1/2 teaspoon dried rosemary

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red vinegar. puree until smooth. pour into a large bowl, and set aside.
• heat a nonstick skillet over medium-high heat. sear the leg of lamb quickly on all sides, and remove from the pan. pierce the meat every inch or so with the tines of a fork. place into a bowl with the raspberry sauce. cover, and refrigerate for at least 12 hours to marinate. turn occasionally.
• preheat the oven to 350 degrees f (175 degrees c). remove the lamb from the marinade and pat dry. place on a roasting rack in a roasting pan.
• roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees f (62 degrees c). allow to stand for 10 to 15 minutes before carving. the temperature should go up by another 5 to 10 degrees while it rests for medium rare. if you like it more done, wait until it reaches 145 degrees f before removing from the oven.
• while the lamb is roasting, transfer the marinade to a saucepan. bring to a boil, and add the rosemary. boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. carve the lamb, and spoon sauce over it to serve.

Roasted Vidalia Onions

Ingredients

• Servings: 2
• 2 vidalia onions
• 2 tablespoons butter
• 2 cubes beef bouillon
• 2 dashes salt
• 2 dashes pepper
• 2 dashes ground paprika

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• peel and core onions, then slice halfway through. place onions on sections of aluminum foil large enough to wrap them completely. place a bouillon cube in the center of each onion; place pat of butter on top. season with salt, pepper, and paprika. wrap the onions in foil.
• roast in preheated oven for 15 minutes.

jerk chicken pizza

Ingredients

• Servings: 6
• 1 green bell pepper
• 4 teaspoons olive oil, divided
• 1 skinless, boneless chicken breast half - finely chopped
• 1 tablespoon jerk sauce, or to taste
• 3 cloves garlic, diced
• 1 portobello mushroom, finely chopped
• 1 (10 ounce) package pre-baked thin pizza crust
• 1/2 cup pizza sauce
• 1 (4 ounce) package thinly sliced salami
• 1 1/2 cups shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat the oven broiler. brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. broil about 5 minutes on each side, until skin begins to scorch. remove from heat, and seal in a plastic container for 15 minutes. cut into strips, remove seeds, pulp, and skin, and dice.
• preheat oven to 350 degrees f (175 degrees c).
• heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. cook and stir 5 minutes, until heated through.
• place the pizza crust on a pizza pan, and spread with pizza sauce. arrange the salami, then the chicken mixture evenly over the sauce. top with mozzarella cheese.
• bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

Buckwheat And Bacon Side Dish

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 2 bacon strips, chopped
• 1/4 cup uncooked medium roasted buckwheat groats
• 3/4 cup chicken stock
• 1/3 cup coarsely chopped flat-leaf parsley
• salt and coarsely ground pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 28 mins Ready Time: 48 mins


• heat the olive oil in a saucepan over medium heat. stir in the shallots and garlic; cook until softened and light brown. add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
• add the stock and bring to a boil over medium-high heat. reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. toss with the parsley, and season to taste with salt and pepper. serve immediately.

roasted asparagus with shallots

Ingredients

• Servings: 4
• 2 bunches fresh asparagus spears, trimmed
• 4 medium shallots, thinly sliced
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons red vinegar, divided
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. season with salt and pepper, and toss to coat evenly. spread the asparagus spears out in a single layer on a baking sheet.
• bake for 20 minutes in the preheated oven, or until tender and bright green. shake the pan about half way through to roll the spears over so they cook evenly. remove from the oven, and drizzle the remaining vinegar over the asparagus. toss lightly to coat, and serve immediately.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Greek Garlic-lemon Potatoes

Ingredients

• Servings: 12
• 3 pounds potatoes, peeled and cubed
• 3 cups hot water
• 1/2 cup fresh lemon juice
• 1/3 cup vegetable oil
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. season with oregano, salt, pepper, and garlic.
• roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. stir in the chopped fresh parsley, and serve.

asian marinated lamb chops

Ingredients

• Servings: 6
• 1 cup soy sauce
• 1/2 cup brown sugar
• 2 cloves garlic, crushed
• 1 tablespoon ground ginger
• 1 tablespoon ground cumin
• 1 tablespoon roasted red chili paste
• 6 (1-inch thick) lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the lamb chops into the marinade, and seal the bag. allow to marinate for 30 to 45 minutes.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the lamb chops from the marinade, and discard the marinade. shake off excess marinade, and grill the lamb chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees f (63 degrees c).

Roasted Pumpkin Seeds

Ingredients

• Servings: 1
• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• toss seeds in a bowl with the melted butter and salt. spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

greek pasta salad with roasted vegetables and feta

Ingredients

• Servings: 6
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 yellow bell pepper, chopped
• 1 medium eggplant, cubed
• 3 small yellow squash, cut in 1/4 inch slices
• 6 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
• 1/2 cup torn arugula leaves
• 1/2 cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 4 ounces crumbled feta cheese
• 1 (12 ounce) package farfalle pasta

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 450 degrees f (230 degrees c). line a cookie sheet with foil, and spray with non-stick cooking spray.
• in a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. arrange on the prepared cookie sheet.
• bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
• in a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
• drain the softened sun-dried tomatoes and reserve the water. in a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. season with salt and pepper to taste. serve immediately, or refrigerate until chilled.

chocolate hazelnut teacake

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 (1 ounce) squares bittersweet chocolate, chopped
• 2/3 cup sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup ground roasted hazelnuts

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour an 8x4 inch loaf pan.
• in a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. add the sugar and mix well. combine the flour, baking powder and baking soda, stir into the chocolate mixture. blend in the sour cream. beat in the eggs one at a time, then stir in the vanilla. finally, fold in the ground hazelnuts. spread the batter evenly into the prepared pan.
• bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. allow cake to cool for 10 minutes in the pan before inverting a wire rack to cool completely.

Parmesan Roasted Acorn Squash

Ingredients

• Servings: 4
• 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
• 1/4 cup grated parmesan cheese
• 8 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• toss squash slices, parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
• roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

peppers roasted with garlic, basil and tomatoes

Ingredients

• Servings: 6
• olive oil-flavored cooking spray
• 1 green bell pepper, halved and seeded
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 pint cherry tomatoes, halved
• 1/2 cup chopped fresh basil
• 8 cloves garlic, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon herb vinegar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• place the bell pepper halves open side up in the prepared baking dish. in a medium bowl, toss together the cherry tomatoes, basil and garlic. fill each pepper half with a handful of this mixture. season with salt and pepper. cover the dish with aluminum foil.
• bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. remove from the oven, and sprinkle with herb vinegar. these are equally good served hot or cold.

Parmesan Asparagus

Ingredients

• Servings: 2
• 10 fresh asparagus spears, trimmed
• cooking spray
• 1 tablespoon grated parmesan cheese
• 1/8 teaspoon garlic salt

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (205 degrees c). grease a baking sheet with cooking spray.
• lightly coat asparagus with cooking spray; place on prepared baking sheet. combine parmesan cheese and garlic salt in a small bowl; set aside.
• bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• sprinkle parmesan cheese mixture over asparagus.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

grilled mahi mahi with roasted pepper sauce and cilantro pesto

Ingredients

• Servings: 4
• 1/2 cup
• 1 shallot, minced
• 2 tablespoons shredded parmesan cheese
• 2 cloves garlic
• 1/3 cup chopped walnuts
• 1 tablespoon extra-virgin olive oil
• 1/4 cup packed fresh cilantro leaves
• 1/8 teaspoon ground black pepper
• 1 (12 ounce) jar roasted red bell peppers, drained
• 4 (6 ounce) mahi mahi fillets
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an outdoor grill for medium-high heat.
• place the and shallot in a saucepan over medium-high heat. bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. remove from heat and set aside.
• place the parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. remove the cilantro pesto from the food processor and set aside.
• place the red peppers into the food processor, pour in the reduction, and process until smooth. pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. reduce the heat to medium and simmer the sauce for 4 minutes. meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. spoon the red pepper sauce the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Roasted Vegetables

Ingredients

• Servings: 24
• 8 zucchini, peeled and chopped
• 1 eggplant, peeled and diced
• 8 carrots, diced
• 16 cherry tomatoes
• 2 red onions, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves, crushed
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. cover and chill for at least 2 hours, and preferably overnight.
• preheat oven to 400 degrees f (200 degrees c).
• on a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. remove from the oven and stir before returning to the oven for another 20 minutes. at this time reduce heat to 200 degrees f (95 degrees c) and continue cooking until vegetables are tender, turning every 20 minutes.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Roasted Pumpkin Seeds

Ingredients

• Servings: 1
• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• toss seeds in a bowl with the melted butter and salt. spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Asparagus With Balsamic Vinegar

Ingredients

• Servings: 6
• 2 pounds fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 pinch ground sea salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons balsamic vinegar

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (205 degrees c).
• place asparagus in a shallow 9x13-inch baking dish. sprinkle with oil, salt, and pepper; toss to coat.
• bake in preheated oven until lightly browned, 15 to 20 minutes. drizzle with vinegar just before serving.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.