Spring Delight Salad

Ingredients

• Servings: 6
• 1 red bell pepper, chopped
• 2 teaspoons vegetable oil
• 1 head romaine lettuce, torn
• 1/2 bunch fresh spinach, stems removed and chopped
• 3 roma (plum) tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• 1 cup alfalfa sprouts
• 1 cup raspberry vinaigrette salad dressing

Recipe

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


• preheat the oven broiler.
• brush the pepper with the oil, and place on a baking sheet. broil, turning occasionally, until black splotches appear on all sides. remove from heat, and wrap tightly in plastic. set aside for 15 minutes. remove seeds and pulp, and chop.
• in a large bowl, toss together the roasted red pepper, romaine lettuce, spinach, tomatoes, mushrooms, sprouts, and raspberry vinaigrette.

roasted broccoli

Ingredients

• Servings: 4
• 2 cups broccoli florets
• 1 yellow bell pepper, sliced
• 1 tablespoon montreal steak seasoning
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 tablespoon extra-virgin olive oil

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• combine the broccoli and bell pepper in a bowl. sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. spread the vegetables into a shallow baking dish.
• bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

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.

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.

Sue's Rigatoni With Roasted Red Peppers, Artichokes And Asparagus

Ingredients

• Servings: 8
• 3 large red bell peppers
• 1 1/2 (16 ounce) packages rigatoni pasta
• 1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (8 ounce) can artichoke hearts, drained and halved
• 1 tablespoon olive oil
• 4 1/2 tablespoons butter
• 6 1/2 tablespoons all-purpose flour
• 4 1/2 cups milk
• 2 1/4 cups packed shredded fontina cheese
• 3 cups grated parmesan cheese, divided
• salt and pepper to taste
• 2 (5 ounce) packages arugula - rinsed, dried and chopped

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 4 quart baking dish.
• roast peppers on a gas grill or under broiler until blackened on all sides. place in plastic bag for 10 minutes to loosen skins. peel and seed peppers; slice into 1/2 inch slices.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. drain and transfer to a large bowl; toss with olive oil.
• melt butter in a large skillet over medium-high heat. stir in flour and cook 2 minutes. gradually add milk, whisking until smooth. cook until sauce thickens, whisking frequently, about 8 minutes. remove from heat and stir in fontina cheese and 2 1/4 cup parmesan cheese. stir until cheeses are melted and sauce is smooth. season with salt and pepper. pour over pasta and stir in arugula and red bell peppers. pour into prepared baking dish and sprinkle with remaining 3/4 cup parmesan cheese.
• cover with aluminum foil and bake in preheated oven for 50 minutes. uncover and bake 10 minutes longer.

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.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

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


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. 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.

roasted balsamic cauliflower

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 3 cloves garlic, chopped
• 1 head cauliflower, chopped into bite size pieces

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil
• stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. add the cauliflower and toss to coat; spread the mixture the lined baking sheet.
• stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

roasted peppers in oil (peperoni arrostiti sotto olio)

Ingredients

• Servings: 6
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 3/4 cup extra-virgin olive oil
• 1 clove garlic, minced
• 5 leaves fresh basil leaves, finely sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an outdoor grill for high heat and lightly oil the grate. reduce grill heat to medium.
• grill whole peppers until charred on all sides, turning about every 5 minutes. place charred peppers in a plastic food storage bag and tie shut. allow peppers to cool in bag.
• combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
• remove cooled peppers from bag and scrape off charred skins. cut peppers in half and remove seeds and stems. slice peppers into long strips and place in oil mixture. mix well, assuring peppers are covered in oil. serve, storing leftover peppers in refrigerator for up to 5 days.

easy to do oven bbq chicken

Ingredients

• Servings: 6
• 1/2 cup ketchup
• 1/2 cup honey
• 1/4 cup red vinegar
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 6 cut up chicken pieces

Recipe

• in a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. mix well, cover and refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large skillet over medium high heat. add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, basting with the sauce every 15 minutes.

roasted asparagus with herbes de provence

Ingredients

• Servings: 4
• 1 bunch fresh asparagus spears, trimmed
• 2 tablespoons olive oil
• 1 tablespoon dried herbes de provence
• sea salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• toss the asparagus with olive oil, herbes de provence, salt, and pepper. spread the asparagus the baking sheet in a single layer.
• roast in preheated oven until tender and lightly browned, about 12 minutes.

Roasted Garlic

Ingredients

• Servings: 15
• 10 medium heads garlic
• 3 tablespoons olive oil

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange heads of garlic on a baking sheet. sprinkle garlic with olive oil. bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. remove, let cool, and serve.

oven-roasted asparagus

Ingredients

• Servings: 4
• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c).
• place the asparagus into a mixing bowl, and drizzle with the olive oil. toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper. arrange the asparagus a baking sheet in a single layer.
• bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. sprinkle with lemon juice just before serving.

spicy eggplant parmesan

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small eggplant, peeled and cut into 1/4-inch slices
• 1 1/2 teaspoons minced fresh basil
• 1 tablespoon grated parmesan cheese
• 1/2 cup ricotta cheese
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 1/2 teaspoons minced fresh basil
• 1 dash worcestershire sauce, or to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c). grease a baking sheet.
• combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. arrange on the prepared baking sheet.
• bake in preheated oven until golden brown, about 5 minutes. transfer to cool on a wire rack.
• reduce oven heat to 350 degrees f (175 degrees c). grease a 1-quart baking dish.
• arrange half the eggplant slices in the prepared baking dish. sprinkle with 1 1/2 teaspoons basil and 1 tablespoon parmesan cheese. spread ricotta cheese over eggplant. pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. season with worcestershire sauce. top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon parmesan cheese. cover baking dish with aluminum foil.
• bake in preheated oven for 20 minutes and remove foil. continue baking until cheese is melted, about 5 minutes more.

Cream Chicken With Asparagus

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 tablespoons butter
• 1 shallot, minced
• 1 cup sliced baby portabella mushrooms
• 1 cup bite-sized pieces fresh asparagus
• 1/4 cup chopped sun-dried tomatoes
• 1 cup chicken broth
• 1 cup
• 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
• 3 tablespoons heavy whipping cream
• 1 tablespoon softened butter
• 1 tablespoon all-purpose flour
• 1/4 cup grated parmesan cheese (optional)

Recipe

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


• bring a large pot of lightly salted water to a boil. cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
• melt 2 tablespoons butter in a large skillet over medium-high heat. cook and stir shallot in melted butter until fragrant, about 5 minutes. stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
• pour chicken broth and into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
• mix softened butter and flour into a paste in a bowl; stir into chicken mixture. cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with parmesan cheese to serve.

honey apple brined turkey

Ingredients

• Servings: 20
• 1 (32 fluid ounce) container chicken stock
• 3 cups apple
• 2 cups honey
• 2 cups kosher salt
• 2 bunches fresh thyme, divided
• 1 bunch fresh sage, divided
• 10 cloves garlic, peeled, or more to taste
• 1 tablespoon coarsely ground black pepper, or more to taste
• 4 cups water, or more if needed
• 1 (20 pound) whole turkey, neck and giblets removed
• 2 oranges, halved
• 2 lemons, halved, or more to taste
• 2 teaspoons olive oil, or more as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 5 mins


• combine chicken stock, apple , honey, and salt in a large bowl; stir until honey is dissolved. add 1/2 of the thyme, 1/2 of the sage, garlic, and black pepper; stir. add water and stir until brine is evenly combined.
• place turkey in a food-safe cooking bag and pour brine over turkey. inject the meaty parts of turkey with brine using an injector. gather bag tightly around turkey so that brine completely surrounds turkey, adding more water if needed. seal bag, place in a large pot, and refrigerate, 24 to 48 hours.
• preheat oven to 350 degrees f (175 degrees c). place a rack in a large 2 1/2-inch deep roasting pan.
• remove turkey from brine and pat dry inside and out. reserve about 1/2 of the brine. place turkey in a fresh oven-safe baking bag, breast-side down and place on the rack.
• squeeze oranges and lemons into the main cavity of the turkey. place squeezed oranges and lemons, remaining thyme, and remaining sage in the cavity. lightly coat turkey with olive oil and season with salt and black pepper. insert an oven-safe thermometer in the thickest part of the thigh without touching the bone.
• bake in the preheated oven, basting with brine every 30 minutes, for 2 1/2 hours. flip turkey and continue baking until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours more. the thermometer should read 180 degrees f (82 degrees c). allow turkey to rest 15 to 20 minutes before slicing.

Pasta Salad A La Honeybear

Ingredients

• Servings: 10
• 1 (16 ounce) package tri-color rotini pasta
• 1 small red onion, diced
• 1 cup diced roasted red peppers
• 1 cup cubed mozzarella cheese
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
• 1/4 pound salami, diced
• 3/4 cup sliced stuffed green olives
• 1 (4 ounce) can sliced black olives
• 1/2 cup sliced pepperoncini peppers (optional)
• 1 teaspoon italian seasoning
• 1/4 teaspoon garlic powder, or to taste
• 1 pinch seasoned salt, or to taste
• ground black pepper to taste
• 1/3 cup italian-style salad dressing (such as newman's own®)
• 1/4 cup mayonnaise (such as best foods®)
• 1/2 cup shredded parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. drain and run under cold water to cool.
• mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
• whisk italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. add parmesan cheese and mix well. refrigerate salad at least 2 hours 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.

roasted veggie pasta bake

Ingredients

• Servings: 6
• 1 onion, cut into 1-inch squares
• 1 small summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 eggplant, thinly sliced
• 1 red bell pepper, cut into chunks
• 2 tablespoons olive oil, or as needed
• salt and ground black pepper to taste
• 3/4 pound penne pasta
• 1 (16 ounce) jar alfredo sauce
• 1 (14 ounce) can low-sodium chicken broth
• 1/2 cup grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread the onion, summer squash, zucchini, eggplant, and red bell pepper out two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
• roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. decrease oven temperature to 375 degrees f (190 degrees c).
• while vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• grease a 2-quart casserole dish. in a saucepan, mix together the alfredo sauce with chicken broth, and bring to a boil. pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. cover the dish.
• bake in the hot oven until mixture is bubbling, about 30 minutes. remove cover, and sprinkle top of casserole with remaining 1/4 cup of parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 6 cloves garlic, peeled
• 1/4 cup olive oil
• 7 baking potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic cloves in a small baking dish. drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
• bring a large pot of lightly salted water to boil. add potatoes, and cook until tender but firm. drain, and transfer to a large mixing bowl.
• place roasted garlic, milk, parmesan cheese, and butter into the bowl with the potatoes. season with salt and pepper. beat to desired consistency with an electric mixer.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

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


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Kohlrabi

Ingredients

• Servings: 4
• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an oven to 450 degrees f (230 degrees c).
• cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. combine olive oil, garlic, salt and pepper in a large bowl. toss kohlrabi slices in the olive oil mixture to coat. spread kohlrabi in a single layer on a baking sheet.
• bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. remove from oven and sprinkle with parmesan cheese. return to the oven to allow the parmesan cheese to brown, about 5 minutes. serve immediately.

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.

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 tomatoes with garlic

Ingredients

• Servings: 6
• 4 cups grape tomatoes
• 4 cloves garlic, sliced
• 2 tablespoons olive oil
• salt and pepper to taste

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c). place a piece of aluminum foil over a baking sheet.
• place the tomatoes and garlic into a mixing bowl. drizzle with olive oil, and toss until evenly coated. season to taste with salt and pepper, then spread evenly the prepared baking sheet.
• bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

my amish friend's caramel corn

Ingredients

• Servings: 28
• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place the popped popcorn into two shallow greased baking pans. you may use roasting pans, jelly roll pans, or disposable roasting pans. add the peanuts to the popped corn if using. set aside.
• preheat the oven to 250 degrees f (120 degrees c). combine the brown sugar, corn syrup, margarine and salt in a saucepan. bring to a boil over medium heat, stirring enough to blend. once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• remove from the heat, and stir in the baking soda and vanilla. the mixture will be light and foamy. immediately pour over the popcorn in the pans, and stir to coat. don't worry too much at this point about getting all of the corn coated.
• bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. line the counter top with waxed paper. dump the corn out the waxed paper and separate the pieces. allow to cool completely, then store in airtight containers or resealable bags.

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.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

maple glazed sweet potatoes with bacon and caramelized onions

Ingredients

• Servings: 12
• 4 pounds sweet potatoes, peeled and cut in 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 slices smoked bacon, chopped
• 1 pound onions, thinly sliced
• 1 cup pure maple syrup
• 2 teaspoons fresh thyme

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 425 degrees f (220 degrees c). toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out a large rimmed baking sheet.
• roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. stir often. mix the onions with the bacon in the bowl, and set aside.
• pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. boil the syrup until reduced by half, 3 to 4 minutes. place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. transfer to a serving dish.

turkey goulash with penne

Ingredients

• Servings: 6
• 2 teaspoons extra-virgin olive oil, or to taste
• 1 sweet onion, cut into thin slivers
• 1 pound lean ground turkey
• 8 ounces sliced mushrooms
• salt and ground black pepper to taste
• 1 (26 ounce) jar spicy roasted red pepper tomato sauce
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon bottled minced garlic
• 8 ounces multi-grain penne pasta

Recipe

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


• heat olive oil in a large skillet over medium heat. cook and stir sweet onion in hot oil until translucent, about 5 minutes. add turkey to the skillet in small chunks; cook and stir until the turkey is no longer pink, 5 to 7 minutes. stir mushrooms into the turkey mixture; cook and stir until softened, 3 to 5 minutes. season the mixture with salt and pepper.
• pour tomato sauce and diced tomatoes over the turkey mixture; add garlic and stir. bring the mixture to a simmer and cook until the tomato sauce thickens, about 20 minutes.
• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain pasta and stir into the turkey mixture; toss to coat.

Garlic Sausage And Pasta In A Bechamel Sauce

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 cup all-purpose flour
• salt to taste
• white pepper to taste
• 4 cups milk
• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) package garlic chicken sausage (such as al fresco® all natural roasted garlic chicken sausage), sliced

Recipe

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


• melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. season with salt and white pepper. pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
• bring a large pot of lightly salted water to a boil. cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain and transfer to a serving bowl.
• remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. pour sauce over pasta; toss to coat.
• cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. stir sausage into pasta; season with salt and white pepper.

Thai Chicken Pizza With Carrots And Cilantro

Ingredients

• Servings: 6
• 1 (12 inch) pre-baked italian pizza crust
• 1/2 cup prepared thai peanut sauce*
• 2 tablespoons peanut butter
• 2 cups shredded chicken*
• 2 medium carrots, peeled and grated
• 3 green onions, thinly sliced
• 1/4 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro

Recipe

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


• adjust oven rack to lowest position, and heat oven to 450 degrees. place crust on a cookie sheet. mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. spread chicken over pizza.
• bake until the crust is crisp and golden, 10 to 12 minutes. remove from oven, and top with carrots, green onions, peanuts and cilantro. cut into 6 slices and serve.