Soba Noodles with Mushroom, Spinach & Tofu
Directions: 1. Bring a 5- to 6-quart pot of water to a boil. 2. In a 10- to 12-inch saute pan, warm canola oil over medium-high heat. Add… Read More »
Skillet Sausage and Potatoes
Directions: 1. To transport, pack ingredients, transporting sausage in an insulated cooler with ice packs. 2. To cook, pour 3 tablespoons oil into a heavy 12-inch ovenproof skillet;… Read More »
Sirloin Soup
Directions: 1. In a large saucepan, heat oil over medium heat and add onion. Cook until soft, about 5 minutes. Add ground beef and cook, breaking up chunks… Read More »
Shrimp Salad with Raspberry Vinaigrette
Directions: 1. Snap off and discard woody bases of asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender…. Read More »
Shrimp and Asparagus Salad
Directions: 1. In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander…. Read More »
Scoop-It-Up Chicken Salad
Directions: 1. For chicken salad, in a small bowl combine chicken, celery, mayonnaise dressing, salsa, and cheese; toss to mix. Spoon into a container; cover tightly. 2. Wrap… Read More »
Savory Millet Cakes
Directions: 1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic… Read More »
Roast Chicken Dal
Directions: 1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder… Read More »
Red Pepper & Goat Cheese Frittata
Directions: 1. Position rack in upper third of oven; preheat broiler. 2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof,… Read More »
Quinoa Salad with Dried Apricots & Baby Spinach
Directions: 1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve… Read More »
Pepper Pork Tamales
Directions: 1. For filling: In a 4-quart Dutch oven, combine pork, onion quarters, sliced garlic, and cracked black pepper. Add enough water to cover (about 4 cups). Bring… Read More »
Penne Salad with Italian Green Beans and Gorgonzola
Directions: 1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans… Read More »
Pasta Primavera
Directions: 1. Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm. 2. Meanwhile, heat 12-inch skillet… Read More »
Pappardelle with Roasted Tomatoes
Directions: 1. Preheat oven to 450 degree F. To roast tomatoes, line a 15x10x1-inch baking pan with foil. Place tomatoes, cut side up, in prepared pan. Drizzle with… Read More »
Mustard Glazed Ribs
Directions: 1. Heat oven to 400 degrees. Place ribs in a 13 x 9 x 2-inch baking dish and cover tightly with foil. Bake at 400 degrees… Read More »
Mushroom-Sauced Pork Chops
Directions: 1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place… Read More »
Mushroom & Leek Galette
Directions: 1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk… Read More »
Moroccan Shrimp with Pomegranate Sauce
Directions: 1. In a pot over high heat, stir together pomegranate juice, sugar and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1… Read More »
Moroccan Eggplant with Tomatoes
Directions: 1. Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1… Read More »
Minted Peas & Rice with Feta
Directions: 1. Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook… Read More »
Middle Eastern Chicken Kabobs
Preparation: 1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and… Read More »
Mango Salad with Smoked Turkey
Preparation: 1. Using a very sharp peeler or knife, slice mangoes into very thin pieces (about 1/8 inch thick). Set aside. 2. Divide salad greens among four salad… Read More »
Linguini with Fresh Veggies
Preparation: 1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside. 2. Heat oil in a large skillet over medium heat…. Read More »
Lemon-Sage Pork Salad
Preparation: 1. Trim fat from pork. Cut pork crosswise into 1/4-inch thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, pepper and salt…. Read More »
Heirloom Tomato and Onion Quiche
Directions: 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double… Read More »
Grilled Vegetables on Focaccia
Directions: 1. In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on… Read More »
Grilled Vegetable Salad
Preparation: 1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables… Read More »
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