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.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

jeannie's kickin' fried fish

Ingredients

• Servings: 4
• 1 pound tilapia fillets, rinsed and patted dry
• 1 egg
• 1/3 cup milk
• 1/2 cup italian seasoned bread crumbs (such as progresso®)
• 2 teaspoons roasted onion flakes
• 2 teaspoons minced garlic
• 1 teaspoon blackened seasoning (such as old bay®)
• 2 pinches crushed red pepper flakes (optional)
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon freshly ground sea salt, or to taste
• 1 1/2 tablespoons olive oil
• 2 teaspoons butter

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• beat the egg with milk in a shallow bowl. in another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
• dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet a plate. repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
• heat the olive oil and butter in a cast-iron frying pan over medium heat. lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. the fish should be opaque and flaky underneath the coating. remove and drain fillets on paper towels.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

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).

balsamic butternut squash with kale

Ingredients

• Servings: 6
• 12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 small yellow onion, cut into 1/2-inch pieces
• 3 tablespoons balsamic vinegar, divided
• 1 tablespoon brown sugar
• 2 teaspoons vegetable oil
• kosher salt and ground black pepper to taste
• 6 ounces kale, roughly chopped
• 1/4 cup vegetable broth

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. spread mixture in a single layer a baking sheet.
• bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• combine kale and broth in a heavy-bottom skillet; bring to a light simmer. cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Oven Roasted Red Potatoes

Ingredients

• Servings: 8
• 1 (1 ounce) envelope dry onion soup mix
• 2 pounds red potatoes, halved
• 1/3 cup olive oil

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• in a large plastic bag, combine the soup mix, red potatoes and olive oil. close bag, and shake until potatoes are fully covered.
• pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

roasted garlic lemon broccoli

Ingredients

• Servings: 6
• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. spread the broccoli out in an even layer on a baking sheet.
• bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. remove and transfer to a serving platter. squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Shrimpy Mashed Potatoes

Ingredients

• Servings: 8
• 2 (4 ounce) packages idahoan® roasted garlic flavored mashed potatoes
• 2 cups shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup sour cream
• paprika

Recipe

• preheat oven to 350 degrees f.
• prepare idahoan roasted garlic mashed potatoes according to package directions. set aside.
• saute shrimp in olive oil until cooked through.
• fold in gently the cheeses, sour cream and cooked shrimp to the mashed potatoes.
• place mixture in a glass baking dish coated with cooking spray. sprinkle with paprika.
• bake uncovered at 350 degrees for 25 minutes.

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.

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 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 brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

baby-and-me pilaf

Ingredients

• Servings: 4
• 1/4 cup millet
• 1/4 cup amaranth
• 1/4 cup quinoa
• 1/4 cup brown rice
• 1 cup soy milk
• 3/4 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt (optional)
• 1/4 teaspoon roasted garlic (optional)
• 1 pinch dill (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine millet, amaranth, quinoa, and brown rice in a bowl and rinse in warm water thoroughly, changing water 2 or 3 times.
• stir soy milk, water, and oil together in a baking dish. stir sea salt, roasted garlic, and dill into the soy milk mixture; add grains mixture and stir gently.
• bake in preheated oven until most of the liquid is absorbed, 30 to 45 minutes.

basil, roasted peppers and monterey jack cornbread

Ingredients

• Servings: 1
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup chopped onion
• 1 3/4 cups cornmeal
• 1 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 3 eggs
• 1 1/2 cups shredded pepperjack cheese
• 1 1/3 cups frozen corn kernels, thawed and drained
• 2 ounces roasted marinated red bell peppers, drained and chopped
• 1/2 cup chopped fresh basil

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (205 degrees c). butter a 9x9x2 inch baking pan.
• melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. add onion and saute until tender, about 10 minutes. cool.
• mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
• whisk buttermilk and eggs in medium bowl to blend. add buttermilk mixture to dry ingredients and stir until blended. mix in cheese, corn, red peppers, basil, and onion. transfer to prepared pan.
• bake cornbread until golden and tester inserted comes out clean, about 45 minutes. cool 20 minutes in pan. cut cornbread into squares.

Honey Roasted Red Potatoes

Ingredients

• Servings: 4
• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
• place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
• bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

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.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

ma lipo's apricot-glazed turkey with roasted onion and shallot gravy

Ingredients

• Servings: 30
• 1 cup apricot nectar
• 1 cup apricot preserves
• 2 tablespoons minced fresh ginger root
• 1 tablespoon honey
• 3/4 cup unsalted butter, softened
• 3 tablespoons chopped fresh sage
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 3 onions, thinly sliced
• 6 ounces thinly sliced shallots
• 22 pounds whole turkey
• 2 cups low-sodium chicken broth
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dried sage
• 2 cups low-sodium chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
• blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. set aside.
• melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. add onions and shallots; saute until very soft and light brown, about 20 minutes.
• position rack in lowest third of oven. preheat to 400 degrees f (200 degrees c).
• season turkey cavity with salt and pepper. place turkey, breast side up, on a rack in a large roasting pan. slide hand under skin of turkey breast to loosen skin. spread half of herb butter over breast under skin. rub remaining herb butter over outside of turkey.
• if stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. tie legs together loosely to hold shape of turkey.
• roast turkey for 30 minutes in the preheated oven. reduce oven temperature to 325 degrees f (165 degrees c), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. tent turkey with aluminum foil; roast 45 minutes longer.
• add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. continue to roast turkey uncovered, brushing occasionally with glaze. add more broth to the pan if necessary. bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees f (75 degrees c). place turkey on a platter, and tent with foil. let stand 30 minutes. reserve mixture in pan for gravy.
• pour contents of roasting pan into a strainer set over a large bowl. skim fat from pan juices using a large spoon. transfer the onion mixture to a blender. add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. transfer sauce to a large saucepan, and bring to a boil. cook until color deepens, skimming off any foam, about 5 minutes. season with salt and pepper.

roasted garlic lemon broccoli

Ingredients

• Servings: 6
• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. spread the broccoli out in an even layer on a baking sheet.
• bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. remove and transfer to a serving platter. squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

java style beef sate

Ingredients

• Servings: 8
• 1 head garlic, peeled
• 5 shallots, chopped
• 1 (1 inch) piece galangal, thinly sliced
• 8 red chile peppers, seeded and chopped
• 1 cup roasted macadamia nuts
• 1 teaspoon belacan shrimp paste
• 1/4 cup vegetable oil
• 2 pounds boneless beef sirloin steak, cut into 1/2 inch cubes
• 2 cups water
• 2 tablespoons palm sugar
• 1 beef bouillon cube
• 1 tablespoon salt
• 3 tablespoons kecap manis
• 6 kaffir lime leaves, finely chopped
• 32 wooden skewers, soaked in water for 15 minutes

Recipe

Preparation Time: 50 mins Cook Time: 25 mins Ready Time: 1 hr 35 mins


• in a mortar with a pestle, mash together the garlic, shallots, galangal, chile peppers, and macadamia nuts into a fine paste. add the shrimp paste and oil, continue mashing until incorporated. place the paste into a large skillet over medium-high heat, cook and stir until fragrant, about 3 minutes.
• stir the beef into the sauce and cook for 5 minutes, stirring constantly. pour in the water, palm sugar, bouillon cube, and salt. simmer until the water has evaporated, about 10 minutes, stirring frequently. stir in the kecap manis and lime leaves, then spread the beef out on a baking sheet or large dish, and allow to cool until cool enough to handle.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the beef cubes from the tray, and thread skewers, reserve any leftover sauce for basting.
• cook on preheated grill for a few minutes until slightly browned; baste occasionally with the leftover sauce.

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.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

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 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.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

bacon lamb tenderloin

Ingredients

• Servings: 6
• cooking spray
• 8 slices smoked maple bacon
• 3 tablespoons apple butter
• 2 tablespoons honey
• 1/3 teaspoon ground allspice
• 1/4 teaspoon chili powder
• 1 (3 pound) lamb tenderloin

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c). spray a broiler pan with cooking spray.
• place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown but is still flexible, about 5 minutes. mix apple butter, honey, allspice, and chili powder in a small bowl.
• wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks. brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon. brush remaining apple butter mixture over the meat. place tenderloin on prepared broiling pan.
• bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees f (65 degrees c), about 30 minutes.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. 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.

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.

molasses glazed sweet potatoes with sage & pecans

Ingredients

• Servings: 6
• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons crisco® pure canola oil, divided
• 15 fresh sage leaves
• 1/3 cup molasses
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• salt to taste
• 1/3 cup coarsely chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat oven to 375 degrees f. line 2 baking sheets with foil. coat sweet potatoes with 3 tablespoons oil. place on prepared baking sheets. bake 28 to 32 minutes until fork tender.
• heat remaining 3 tablespoons oil in large skillet over medium-high heat. add sage leaves. cook 1 to 2 minutes or until edges begin to brown. remove with slotted spoon.
• add sweet potatoes to skillet. cook 2 minutes over medium-high heat. add molasses, cinnamon and red pepper. cook 2 to 3 minutes, stirring occasionally, until molasses thickens. season with salt. place in serving dish. top with crumbled sage leaves and pecans.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted okra and cherry tomatoes

Ingredients

• Servings: 1
• 30 fresh okra, cut into 1-inch pieces, or more to taste
• 6 cherry tomatoes, quartered, or more as desired
• 2 tablespoons extra-virgin olive oil, or as needed
• kosher salt to taste
• 4 slices cooked bacon, crumbled
• 1 teaspoon minced garlic
• 2 tablespoons grated parmesan cheese, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• combine okra and tomatoes in a bowl. drizzle enough olive oil over okra mixture to coat; toss and season with salt. mix bacon and garlic into okra mixture and transfer to a baking dish.
• bake in the preheated oven until okra is tender, about 40 minutes. sprinkle parmesan cheese over okra mixture and bake until cheese melts, about 5 minutes more.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Vegetable Chicken

Ingredients

• Servings: 8
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 6 whole onions
• 4 carrots, cut into 2 inch pieces
• 4 stalks celery, chopped
• 6 potatoes, peeled
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• season chicken with salt and pepper to taste; place in a large roasting pan. arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
• roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees f (74 c). let chicken rest 10 minutes before carving.

Oven Roasted Vegetables

Ingredients

• Servings: 8
• cooking spray (such as pam®)
• 1/2 cup olive oil, or more as needed
• 1 (1 ounce) package dry onion soup mix, or more to taste
• 2 pounds potatoes, cut into 1-inch pieces, or more to taste
• 1 pound baby carrots
• 2 large bell peppers, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c). spray a baking pan with cooking spray.
• mix olive oil and onion soup mix together in a bowl. combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

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 red potato salad

Ingredients

• Servings: 8
• 10 red potatoes, cut into bite-size pieces
• olive oil, or as needed
• 3 hard-cooked eggs, chopped
• 1/2 stalk celery, chopped
• 1/4 cup chopped green onion
• 3 slices cooked bacon, chopped
• 1 cup mayonnaise
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 2 hrs 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread potato pieces a baking sheet and drizzle with olive oil.
• roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. cover and refrigerate for 1 hour to let flavors blend.

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.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

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 brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

s'more eyeballs

Ingredients

• Servings: 24
• 8 whole graham crackers, crushed
• 6 tablespoons butter, melted
• 1/4 cup confectioners' sugar
• 2 (1.5 ounce) bars milk chocolate candy bars (such as hershey's®)
• 12 large marshmallows, cut in half crosswise
• 1 dash red food coloring, or as needed
• 24 semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir graham cracker crumbs, butter, and confectioners' sugar together in a bowl; mix until evenly moistened and press into an ungreased mini-muffin pan to form shallow cups.
• bake in the preheated oven until the edges are bubbling, about 5 minutes.
• break each chocolate bar into 12 equal pieces; place one piece into each graham cracker cup.
• paint red circles and lines to resemble blood-shot eyes on top of each marshmallow using red food coloring. place painted marshmallows, painted-sides up, into graham cracker cups. press 1 chocolate chip into the center of each marshmallow.
• bake in the preheated oven until marshmallows are slightly softened, 1 to 2 minutes. cool in pan for 15 minutes before removing.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. 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.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

delightfully light green bean casserole

Ingredients

• Servings: 6
• reynolds wrap® pan lining paper
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1/3 cup finely crushed rich round crackers or fine dry bread crumbs
• 1 (10.75 ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• 1/4 cup slivered almonds
• 1/4 cup bottled roasted red sweet peppers, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 (9 ounce) packages frozen french cut green beans, thawed and drained

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f. line a 2-quart casserole with reynolds wrap® pan lining paper. in a small saucepan cook onion in hot butter over medium heat until tender. remove from heat. stir in crushed crackers set aside.
• in a large bowl combine soup, almonds, roasted peppers, salt, and black pepper. stir in green beans. transfer mixture to prepared casserole. sprinkle with cracker mixture.
• bake, uncovered, for 30 to 35 minutes or until heated through.

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.