Roasted Stuffed Peppers

4 small bell peppers (any color)
2 tablespoons butter
3 tablespoons olive oil
1 1/2 lbs. mushrooms (roughly chopped)
4 tablespoons chives (finely chopped)
4 oz. feta cheese
1 cup fresh white bread crumbs
1/3 cup Parmesan cheese
Salt & pepper to taste

Preheat oven to 350 degrees.

Halve peppers lengthwise, keeping stems intact. Remove seeds and ribbing carefully. Grease shallow baking dish with butter and arrange peppers side-by-side in the dish.

Warm butter and 1 tablespoon oilve oil in a skillet over medium heat. Add mushrooms and saute until golden and no excess liquid remains in pan (about 5-7 minutes). Stir in chives. Spoon mixture into pepper halves.

Crumble feta cheese over mushroooms. Mix bread crumbs and parmesan in small bowl; sprinkle on top. Season with salt & pepper to taste. Drizzle with remaining 2 tablespoons oil.

Roast uncovered 45 minutes. Serves 8.

Disappearing Buffalo Chicken Dip

This recipe is from our friend Lucia but it's actually one of Bobby Flay's. There's a reason why it is called "disappearing".

2 cups diced cooked chicken breast
1 cup mayo
1/4 cup Frank's Hot Sauce
1 teaspoon lemon juice
1 cup shredded cheddar cheese
2 tablespoons chopped green onions (optional)
1/2 cup crumbled bleu cheese

Combine all ingredients except for bleu cheese. Place in casserole dish, top with bleu cheese. Bake at 375 until brown and bubbly.

Ginger Teriyaki Sliders

For a spicier burger, stir a pinch of wasabi powder or a dash of hot sauce into the teriyaki-mayo before spreading on rolls.

1 package (12 per package) mini soft dinner rolls (such as King's Hawaiian)
4 ounces (1 1/2 cups) sliced mushrooms
2 scallions, trimmed and cut up, plus more for garnish
2 teaspoons peeled and coarsely chopped fresh ginger (1-inch piece)
1 pound ground pork
1/4 cup plus 1 teaspoon teriyaki stir-fry sauce (such as House of Tsang)
1/4 cup panko bread crumbs
1/4 cup light mayonnaise
1/4 teaspoon sugar

1. Heat broiler. Line a baking pan with foil, coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm.
2. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped. Transfer to a medium-size bowl and add pork, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend.
3. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.
4. Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce, and the sugar in a small bowl. Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

Per slider: 194 calories, 10 g fat, 17 g carbohydrate, 1 g fiber

Quick Apple Crisp

This recipe is from a Living Healthy magazine. Each serving contains 134 calories, 3 grams fat, no cholesterol, and 3 grams fiber.

1/3 cup graham cracker crumbs
1/3 cup quick oats
2 tablespoons brown sugar
1 teaspoon cinnamon
2 lbs. apples (about 6, medium size)
1/2 cup water
1 tablespoon butter

Preheat oven to 375. In a small bowl, mix graham cracker crumbs, oats, and brown sugar. Wash and peel apples. Quarter them; cut out core and seeds. Slice apple quarters. Spread apples in a 12-by-8-inch baking pan. Add 1/2 cup of water to the pan. Sprinkle cinnamon and topping mixture over apples. Dot with butter. Bake for about 45 minutes or until apples are soft and topping is browned.

For more crunch, add 1/3 cup of chopped walnuts.

Baked Whole Chicken

1 whole chicken
1 lemon (cut in half)
2 cloves garlic
butter
salt & pepper

Wash and clean chicken thoroughly. Pat dry. Salt & pepper chicken. Squeeze juice of lemon in cavity of chicken and place both pieces of lemon in cavity. Rub chicken completely with 2 cloves of garlic and then place the cloves in cavity. Rub entire chicken with butter and add more salt & pepper.

Bake at 425 for 45-50 minutes (or internal temperature of 165).

Lemon Vinegarette

1/4 cup lemon juice
1/4 cup white wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil

Mix altogether in glass jar and shake vigorously.

Scallops with Mushrooms and Spinach

Julie found this recipe in "Traditional Home" magazine. It looked like a very interesting combination of flavors with the scallops, spinach, mushrooms, and walnuts. It did not disappoint! It was fabulous! Even Peter, who can be a bit fussy, thought it was one of the best meals he has ever eaten..."restaurant quality" in his words!

20 sea scallops (about 2 pounds)
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup finely ground walnuts
1/4 cup whole wheat flour
2 to 3 tbsp. olive oil
1/4 cup unsalted butter (1/2 stick)
1 cup chopped shallots
8 oz. cremini mushrooms, thickly sliced (3 cups)
1/2 cup dry white wine
8 oz. fresh baby spinach
shaved Parmesan cheese
lemon slices for garnish

Preheat oven to 275. Pat scallops dry with a paper towel. Sprinkle with salt & pepper. In medium bowl, mix together walnuts and flour. Add scallops a few at a time, tossing to coat. Shake to remove excess flour.
Heat olive oil in large skillet. Add half the scallops and saute without moving them until browned, about 3 minutes. Turn scallops and cook about 2 minutes more. Transfer to heat-proof platter; keep warm in oven. Saute remaining scallops, adding remaining oil, if necessary, and add to platter. Bake for 5-8 minutes more, or until scallops are opaque.
Meanwhile, melt butter in same skillet as scallops; some brown bits will remain. Add shallots & mushrooms. Cook and stir for 4 to 5 minutes or until tender. Remove skillet from heat. Add wine; return to heat and bring to a boil. Reduce heat and boil gently for 2 minutes, stirring with wooden spoon to loosen brown bits.
Gradually add spinach to skillet, tossing to wilt each handful before adding more. When all spinach is wilted, season to taste with additional salt and pepper. Serve spinach with scallops and top each serving with Parmesan cheese. Garnish with lemon slices.

Arturo's Easy Sloppy Joes

This is easy and great when you come home from work and you're not in the mood for a lot of pots & pans. Serve with Jasmine rice or hamburger buns.

1 lb. ground beef (we use the healthy kind with only 4% fat)
olive oil
1 small onion, chopped
Soy sauce
1 small can tomato sauce

Saute chopped onion in olive oil until lightly browned. Add ground beef and brown until cooked all the way through (about 5 minutes). Add approximately 2 tablespoons of soy sauce (or as desired). Then add can of tomato sauce (you can add two cans if you like more liquid). Mix thoroughly and cook another couple of minutes.

Ana Maria's Piccadillo

This is a recipe from Julie's friend Ana. Ana was born in Cuba, so this recipe is very authentic and delicious. Thank you, Ana!

olive oil
1/2 green pepper (we used red)
1 small onion, chopped
2 tsp. garlic, minced
small can tomato sauce
1 lb. ground beef
1/2 cup white wine
green olives. to taste
1 cup cooked peas, optional
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
1 packet Goya sazon (Spanish seasoning)
white rice (we used brown)

Saute onions & garlic in olive oil 2-3 minutes, on med.-high heat. Add beef and saute a few minutes until cooked through. Add tomato sauce and lower heat to medium.
Add seasonings and white wine. Stir together. Add peas 7 olives. Serve over rice.

Chocolate Chip Coffeecake

You may have to hide this delicious coffeecake so it doesn't disappear before you want to serve it. It is that good!

Cake batter:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 tbsp. butter, at room temperature
1 (8oz.) package cream cheese, at room temperature
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla extract
1/4 cup milk
1 cup semisweet chocolate chip pieces

Pecan topping:
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup chopped pecans

To make batter:
Preheat the oven to 350. Grease well a 9" spring form pan; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Transfer to a piece of wax paper. In the same bowl, with an electric mixer on medium speed, cream together the butter, cream cheese, and sugar until light & fluffy. Add the eggs, one at a time, beating well after each. Mix in the vanilla. Add the dry ingredients in two additions alternately with the milk, beginning and ending with the dry ingredients. Stir in the chocolate chips. The mixture will be quite thick. Transfer to the prepared pan.

To make topping:
In a small bowl, mix all ingredients. Sprinkle the batter with the topping. Bake in the center of the oven 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 to 20 minutes then remove the ring from the pan. Cool then cake completely before cutting and serving. Makes 12 servings.

Summer Fruit Salad with Lemon-and-Honey Syrup

You can also use plums, nectarines, or berries in this recipe. Chop the fruit ahead of time, and store it in a zip-top plastic bag in the refrigerator. Toss the fruit with the syrup an hour before serving.(8 servings)

Syrup:
1 cup water
1/3 cup honey
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Salad:
3 cups chopped peeled cantaloupe
2 cups seedless grapes
1 1/2 cups sweet cherries, pitted and halved (about 1/2 pound)
1 1/2 cups chopped peeled peaches (about 2 peaches)
6 fresh figs, quartered
4 apricots, quartered and pitted (about 1/2 pound)
1/2 cup chopped fresh mint

To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes).

To prepare salad, place cantaloupe and the next 5 ingredients (cantaloupe through apricots) in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasionally. Toss with mint just before serving.

Salmon Croquettes with Remoulade

If you wish to omit the carrots, dollop all the rémoulade on the croquettes.

Rémoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
Dash of hot pepper sauce

Salmon croquettes:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs (optional)

To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Marinated London Broil

I think every mom in the 1950s, 60s, and 70s had some version of this dish, but it taught us how to take a less-expensive, tougher cut of meat and make it delicious.

1/2 cup chopped shallots
1/4 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme
1 teaspoon dried oregano
4 garlic cloves, minced
1 (2-pound) boneless top round steak, trimmed
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

These steaks are cut from a whole tenderloin, ask the butcher to cut them about an inch thick from the middle portion. Packaged beef tenderloin steaks are often labeled "filet mignon."

1/4 cup low-salt beef broth
1/4 cup dry red wine
1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper
Cooking spray
2 (4-ounce) beef tenderloin steaks
2 tablespoons chopped shallots
1 teaspoon chopped fresh parsley

Combine first 6 ingredients, stirring with a whisk.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.

Brown Rice Risotto with Pumpkin

Brown Arborio rice tends to be chewier than the regular white Arborio, the short-grain rice most commonly used in risottos. It's perfect for this dish.

4 cups organic vegetable broth (such as Swanson Certified Organic)
3 1/2 cups water
2 tablespoons olive oil
1/3 cup finely chopped shallots
1 (8-ounce) package presliced cremini mushrooms
2 garlic cloves, minced
1/2 cup dry white wine
1 1/4 cups uncooked brown Arborio or other short-grain rice
2 1/2 cups (1/2-inch) cubed peeled fresh pumpkin
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add wine; cook 1 minute or until liquid has evaporated. Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients.

Stir-Fried Pork with Broccoli and Cashews

Lean pork tenderloin allows liberal use of cashews and a splash of sesame oil.

Cooking spray
4 cups vertically sliced sweet onion
2 cups small broccoli florets
1 (1-pound) pork tenderloin, cut into thin slices
1/4 teaspoon crushed red pepper
1/2 cup chopped green onions
1 tablespoon sugar
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1/2 cup chopped dry-roasted cashews
2 teaspoons dark sesame oil
2 cups hot cooked long-grain rice

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add sweet onion; cook 8 minutes, stirring occasionally. Remove the sweet onion from pan; place in a bowl. Recoat pan with cooking spray. Add broccoli; stir-fry 3 minutes. Add broccoli to sweet onion. Recoat pan with cooking spray. Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and garlic, and cook 30 seconds, stirring constantly. Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve with rice.

Filet Mignon with Arugula Salad

Arugula, a peppery salad green, makes a tasty bed for pan-seared steak. Asiago garlic bread is a fitting accompaniment. Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1-inch-thick) French bread slices. Top each bread slice with 1 tablespoon grated Asiago cheese. Broil 2 minutes or until cheese melts and bread is toasted.

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

2. Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Spicy-Sweet Pork Tenderloin

Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.

1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
1 teaspoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup bottled salsa
1 tablespoon seedless raspberry preserves
2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a bowl.

Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.

Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

Herbed Chicken Parmesan

We recommend rice-shaped orzo pasta with this saucy entrée, but you can serve spaghetti or angel hair pasta instead.

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Grilled Grouper with Butter-Orange Couscous

Ruby red pomegranate seeds are a colorful and delicious addition to the couscous, but you can omit them if they are out of season. Using a stainless steel pan makes it easier to watch the browning process to prevent the butter from burning, but a dark-surface nonstick skillet can be used as well.

Couscous:
2 tablespoons butter
1/4 cup slivered almonds
1 cup uncooked couscous
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup coarsely chopped orange sections
1/4 cup pomegranate seeds
3 tablespoons chopped fresh parsley
1/4 teaspoon salt

Grouper:
1/4 teaspoon salt
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
Dash of ground red pepper
4 (6-ounce) grouper fillets
Cooking spray

To prepare couscous, melt butter in a large stainless steel skillet over medium-high heat. Add almonds; sauté 2 minutes or until almonds are toasted and butter is lightly browned. Add couscous; cook 1 minute, stirring constantly. Remove from heat.

Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and 1/4 teaspoon salt.

To prepare grouper, place 1/4 teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange fillets in pan; cook 4 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous.

Challah French Toast

For us, this is the BEST way to make French Toast. Make sure you buy the Challah fresh and unsliced. It tastes better when you slice it thick! Serve with your choice of maple syrup, jam, powdered sugar, or cinnamon. All these toppings are delicious! These directions are for 2 servings. Double, triple, etc. everything for a crowd.

2 thick slices Challah
1 egg
drop of vanilla extract
dash of nutmeg
1/4 cup milk OR half-half OR combined
butter

Heat large skillet over medium high. Generously butter pan. Place challah slices in pan. Lower heat to medium-low. Cook until brown. Then flip over and cook other side until brown and cooked through. Fabulous!

Chicken Marsala

Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.

4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Pork Chops with Lemon Spinach

A healthy and delicious way to serve pork chops.

3 tablespoons all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon olive oil
1/2 cup dry white wine
2 teaspoons lemon juice
1 tablespoon bottled minced garlic
1 (10-ounce) package fresh spinach

Combine first 5 ingredients in a shallow dish. Dredge pork in flour mixture.

Heat the oil in a large skillet over medium heat. Add pork, and cook 3 minutes on each side or until done. Remove from pan. Stir in wine and lemon juice, scraping pan to loosen browned bits; cook 1 minute. Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or until the spinach wilts. Serve with pork.

Chicken Scaloppine

Serve with baby carrots and roasted new potatoes. If you can't find cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet.

1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in parsley and capers. Remove chicken from pan. Garnish with lemon slices, if desired.

Seared Scallops Over Baby Spinach

This dish works magic when you want to seve an elegant meal but only have a few minutes to get dinner on the table. With a dish this simple, it pays to buy fresh ingredients. Use "dry-pack" scallops if possible. It will taste much better. Also, to toast the sesame seeds, place seeds in a dry skillet over low heat, shaking frequently (to prevent burning) until fragrant (3 minutes). This recipe makes 2 servings.

2 tbsp. vegetable oil
2 tsp. Asian sesame oil
2 cloves garlic, minced
1 (1 inch)piece ginger root, minced
1 (10 oz.) bag baby spinach
1 tbsp. soy sauce
1 tbsp. + 1 tsp. sesame seeds, toasted
fresh-ground black pepper, to taste
3/4 lb. sea scallops

Heat oven to 200. Heat 1 tbsp. oil and 1 tsp. sesame oil in heavy skillet over high heat. Add garlic and ginger. Cook, stirring 1 minute until garlic softens. Add spinach and cook 2 minutes until leaves soften and heat through. Add soy sauce, sesame seeds, and pepper. Toss to combine. Cover skillet and place in oven to keep warm while scallops cook.
Heat remaining 1 tbsp. oil and 1 tsp. sesame oil over medium heat ina grill pan or heavy skillet. Sear scallops 2 minutes per side until dark golden. Serve scallops over spinach.

Tomato, Sausage, & Pecorino Pasta

This is a light and delicious recipe from "Cooking Light." You can substitute chicken sausage if you ae looking for a healthier version. I have found that even though the chicken sausage is healthier, the sweet I talian sausage does have more flavor. Enjoy!

Yield
4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)

Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Shepherd's Pie

This is a great recipe for ground beef if you love meat & potatoes. Julie was looking for something to make with ground beef other than the usual burgers or spaghetti & meatballs. What a delicious alternative! This recipe was taken from "Everyday Food." Serves 8.

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Toffee Bars

This is an easy and delicious recipe. If you love toffee (and who doesn't?), you will love these bars. I made them with graham crackers but you can also use saltines, matzoh or any other cracker that you like.

24 graham or saltine crackers
2 sticks sweet butter
1 cup light brown sugar
1 bag of milk chocolate or semi-sweet chocolate chips
chopped walnuts

Take a large cookie sheet and line it with the crackers (touching each other).
Put aside. In a small saucepan, melt the butter and brown sugar until smooth. Pour this mixture over the crackers and bake at 400 for about 9 minutes. Remove from oven and put the chocolate chips into the top. Sprinkle with the walnuts. Refrigerate until firm. You can cut this up into pieces and freeze for use at another time.

Spinach Artichoke Bites

If you love the combination of spinach & artichokes, this recipe is a winner. I found this in the cooking blog world and it did not disappoint! As an alternative, you can leave out the phyllo cups and serve the dip with tortilla chips. Either way, it is delish!

30 phyllo cups or bag of tortilla chips
1 package (8oz.) cream cheese, softened
1 box frozen chopped spinach, thawed & drained
4 oz. marinated artichokes, drained & chopped
1 cup shredded mozzerella cheese
1/3 cup mayonnaise
1/2 tsp. black pepper
dash salt
1 tsp. garlic powder

Preheat oven to 350. Lightly coat mini-muffin tin with cooking spray.
Mix cream cheese, spinach, artichokes, mozzerella cheese, mayo, & seasonings in a medium bowl. Line prepared tins with phyllo cups. Using a small spoon, fill each cup with the mixture to almost the top. (If you serve with chips instead, put mixture in a medium size oven proof dish). Bake for 10-12 minutes until the filling is hot and melty. Let cool for 5 minutes before serving.

Sweet Onion Dip

This onion dip is fantastic. I also found this recipe in the cooking blog world. The onions came out a little burnt when I made it, so make sure you caramelize the onions on a very low heat.

1 large sweet onion, chopped (I used Vidallia)
olive oil
1 package (8oz.) cream cheese
1 cup mayonnaise
1 cup white cheddar cheese, shredded
dash garlic powder
kosher salt & black pepper, to taste

Preheat oven to 400.
Pour olive oil in a large skillet, enough to cover the bottom. Add the onions and cook on a medium-high heat until edges golden, 5-10 minutes. Turn heat to medium-low and continue cooking until caramelized, stirring often (30-40 minutes). Turn heat to very low and add remaining ingredients, stirring to combine. Remove from heat when all cheese is melted. Put mixture in 1 1/2 qt. baking dish and bake for 20 minutes until golden brown. Serve with crackers, pretzels, chips, or raw veggies.

Banana Bread

This version of banana bread is easy to make and delicious. The sour cream gives it a nice, moist flavor. It was taken from the "cookingthisandthat" blog. Enjoy!

1/2 cup shortening or vegetable oil
1 cup sugar
2 eggs
3 medium bananas, very ripe & mashed
3 tbsp. sour cream
1 tbsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Grease & flour loaf pan. Cream sugar & shorteneing in large bowl. Beat in eggs. Add bananas, sour cream, & lemon juice. Beat until mixed through. In a small separate bowl, whisk together flour, baking powder, baking soda, & salt. Add to banana mixture just until incorporated. Pour into loaf pan. Bake for about an hour or until toothpick comes out clean.

Shrimp Scampi

This is a lighter version adapted from The Italian-American Cookbook and only has 94 calories per serving.

Serves 4

2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1.5 pounds)
3 cloves garlic, minced
1/3 cup dry white wine (Sauvignon Blanc)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon fresh lemon juice

1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp, saute 1 minute.
3. Add garlic, saute 1 minute.
4. Stir in wine, salt and pepper, bring mixture to a boil.
5. Reduce heat to medium, cook 30 seconds.
6. Add parsley and lemon juice, toss well to coat.
7. Cook 1 minute or until shrimp are done.

Bacon Wrapped Filet Mignon with Bernaise Sauce

Peter made this for dinner tonight and it was fabulous!!! A delicious meal from the "Le Petit Pierogi" blog.

Ingredients:
2 servings of beef tenderloin (filet mignon) between 6 and 8 oz. each
4 slices bacon
salt
pepper
extra virgin olive oil

For the Bearnaise Sauce:
1 shallot, minced
1 1/2 teaspoons dried tarragon
2/3 cup white-wine vinegar
4 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
Coarse salt

Directions:
Let the beef come up to room temperature and season with salt and pepper on both sides. Pour extra virgin olive oil into a large skillet so it completely coats the bottom. Heat on medium high until almost smoking, and then add the beef. Cover and sear for about 3-4 minutes. Turn beef over and sear the other side for another 3-4 minutes, or until browned to your liking. Remove from pan and cover with foil. Let sit for a few minutes. Meanwhile, preheat oven to 400 degrees. Line a baking sheet with foil and cover with non stick spray, set aside. Wrap 2 slices of bacon around each filet, and secure the bacon to itself (do not poke holes in your beef!) with a toothpick. Place beef on the top rack of your oven and bake until beef is cooked to your liking. For us (our steaks were about 6 oz.) this took 15 minutes for medium, and 20 minutes for medium well. Let sit for about 5 minutes before cutting into it.

While letting the steaks cook in the oven, you can make the bearnaise sauce. In a small saucepan, bring shallot, tarragon, and vinegar to boil over medium. Cook until liquid reduces to 2 tablespoons, about 4 minutes; strain. Rinse pan; return mixture to pan. Whisk together egg yolks and 2 tablespoons water. Add to pan. Cook over low, whisking, until mixture thickens and forms thick ribbons when lifted with whisk, 3 to 4 minutes. Gradually whisk in butter (if sauce bubbles at any time, remove from heat, and whisk in a piece of butter). Continue whisking until all butter is incorporated, about 3 minutes. Transfer to a bowl. Season with salt.

Williams-Sonoma Big Blueberry Muffins

8 tablespoons (1 stick) unsalted butter, cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Remove the pan from the heat and set the butter aside to cool.

Preheat an oven to 375. Line a standard 12-cup muffin pan with paper liners.

In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.

In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.

Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.

Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.

Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. Let the muffins cool at least 15 minutes before removing them from the pan.

Makes 12 muffins

Creamed Cauliflower

1 1-pound head cauliflower, cored and separated into 2-inch florets
1 cup unsweetened soy milk
4 tablespoons soy margarine
Salt and cayenne pepper, to taste

Preheat the oven to 325. In a large pot, bring salted water to a boil and cook the cauliflower florets until tender, about 7 minutes. Drain and then spread the cauliflower on a large baking sheet. Bake for about 5 minutes, or until the cauliflower is slightly dried out.

In a small saucepan or in the microwave, combine the soy milk and margarine and heat until the margarine is melted.

Working in batches, puree the cauliflower in a blender with the soy milk mixture, then transfer the puree to a medium microwave-safe bowl.

Season with salt and cayenne to taste.

Makes 6 servings

Easy Golden-Brown Brussel Sprouts

24 Brussels sprouts
2 tablespoons olive oil
Salt and pepper, to taste

Trim the stems of the Brussels sprouts and remove the discolored outer leaves. Cut in half, from the stem to the top, and place into a medium bowl. Add 1 tablespoon of the oil and gently toss until coated.

Heat the remaining tablespoon of oil in a large pan over medium heat. Place the sprouts in the pan flat side down, season with salt and pepper, cover and cook for about 5 minutes, or until just tender.

Flip the sprouts and cook them for 1 to 2 minutes. Season with additional salt and pepper, if desired, and serve hot.

Makes 4 servings

Couscous

Simple Couscous...taken from "Sing for your Supper"

1 cup couscous
1 1/4cup chicken broth
1 tablespoon butter or olive oil (I used olive oil)
salt and pepper to taste
1/4 cup chopped fresh parsley
1/4cup grated Parmesan cheese
fresh lemon juice

Bring chicken broth and olive oil (or butter) to a boil. Remove from heat and add the couscous. Let sit for 5 minutes, then fluff with a fork. Add parsley, a squeeze of lemon juice, and parmesan cheese and st

Scallops Provencal

Another great recipe from Ina Garten:

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Pico de Gallo

Pico de Gallo is Spanish for "rooster's beak," and the name seems to indicate that it was once a finger-food. The story is that picking up pieces of finely chopped vegetables with the thumb and forefinger was thought to resemble a rooster's pecking beak.

4 medium tomatoes, diced
1 1/2 cups diced canned tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon seeded and diced jalapeno pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Place all ingredients in a food processor and mix briefly - vegetables should remain chunky.

Pour in a bowl with a cover and refrigerate. May be stored up to a week.

Fish Taco

FOR THE PICKLED ONIONS:
1 large onion, thinly sliced in rounds
2 tablespoons water
2 tablespoons white wine vinegar
Pinch salt

FOR THE SLAW:
4 cups shredded cabbage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro

FOR THE FISH TACO:
4 4-ounce grouper or halibut fillets
4 large whole-wheat flour tortillas, about 9-inches in diameter
1/2 cup Pico de Gallo

1. In a large saucepan or kettle, boil 1 quart of water. Place onion slices in a colander. Pour boiling water over onions and drain well. Set aside.

2. In a small bowl, combine water, vinegar and salt. Add onions and marinate covered for at least 1 hour at room temperature.

3. In a medium bowl, combine all ingredients for slaw. Set aside.

4. Preheat oven for grilling or broiling. Grill fish 3 to 5 minutes on each side to desired doneness.

5. Place tortilla flat on plate. Place fish in center of tortilla and fold into a cone shape. Garnish with 1/4 cup pickled onions, 1 cup slaw and 2 tablespoons Pico de Gallo.

Makes 4 servings (295 calories per serving, 32 gm carbohydrate, 7 gm fat, 5 gm fiber)

Easy Cranberry Sauce

1 package raspberry jello (powder)
1 bottle (large) Musselman's Chunky Applesauce
1 can whole cranberry sauce

Mix together and serve!

Thelma's Spareribs

This is a quick way to make ribs without having to BBQ them. This recipe was given to us by our dear friend, Thelma.

baby back ribs
1/2 bottle (5 oz.) soy sauce
1/2 cup ketchup
1/2 cup water
1/2 tsp. sugar
black pepper, salt, garlic powder to taste

Mix all ingredients together well. Marinate ribs for at least 8 hours. Bake at 375 for 1 hour. Yum!

Spanish Style Turkey Meatballs

This Spanish style version of meatballs tastes great, especially served with rice instead of the usual pasta.

1 pound ground turkey dark meat
1/2 tsp. sweet or spicy paprika
1 (15 oz.) can tomato sauce
1 cup dry red wine
1 egg
1/4 red onion, chopped fine
1/4 cup dry bread crumbs
1/2 tsp. alt
6 sprigs parsley, minced
1 tbsp. olive oil

Lightly mix the turkey, egg, onions, bread crumbs, salt, paprika and parsley in a medium bowl; form the mixture into 2-inch balls.

Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, 8 minutes until browned on all sides. Add the tomato sauce and wine to the skillet; reduce heat and simmer, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, 10-15 minutes until meatballs are cooked through. (makes 4 servings)

Herb-and-Butter-Sauteed Asparagus

This is a simple and delicious way to prepare fresh asparagus.

3 dozen firm asparagus, peeled
1/2 cup water
1/2 tsp. salt
5 tbsp. unsalted butter, cut into 5 pieces
2 tbsp. chopped fresh parsley
1/8 tsp. freshly ground pepper

Cut the peeled asparagus spears on the bias into 1 inch pieces.

Combine the water and salt in large heavy flat skillet; heat to boiling. Cook, uncovered, 1-2 minutes, depending on thickness of asparagus. Add the butter, piece by piece, keeping the mixture at a strong boil. Add the parsley.

The strong boiling will create an emulsion and bind the liquid and butter to a thickened creamy consistency. Remove the pan from the heat. Stir in pepper. Transfer to serving dish and serve immediately.

Grilled Corn on the Cob

To grill really tasty corn on the cob, just take off the husks, season them with salt and pepper, wrap them in foil and cook them on the grill for about 25-30 minutes, turning every 5 minutes or so. Top with butter and serve! Delish!

Grilled Zucchini and Summer Squash

Grilling veggies is a great way to use the BBQ without having to do any cooking inside the house. And everything tastes so fresh and healthy.

One large zucchini, sliced
Two small summer squash, sliced
Olive oil
salt, pepper, seasoning salt

In a large bowl, toss sliced zucchini and squash with olive oil (as much as you'd like), salt, pepper, and seasoning salt. Grill on one side for 3-5 minutes, then turn and cook for another 2-3 minutes.

Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

This is a recipe from Giada DeLaurentiis...enjoy!

3/4 cup drained, oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound mild Italian sausage, casings removed and crumbled (or chicken sausage)
12-ounce jar marinated artichokes, drained and chopped
2 large garlic cloves, chopped
3/4 cup chicken broth
1/2 cup dry white wine
14.5-ounce can diced tomatoes, undrained
8 ounces penne or other tubular pasta
1/2 cup finely shredded Parmesan cheese, plus more for serving
1 tablespoon fresh chopped basil or 1 teaspoon dried
2 tablespoons fresh chopped parsley or 2 teaspoons dried
8 ounces fresh mozzarella, cubed (optional)

Heat 1 tablespoon of the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausage and cook until brown, continually breaking the meat into bite-sized pieces, about 10 minutes. Transfer the sausage to a bowl lined with a paper towel.

Add the remaining tablespoon of oil to the same skillet; then add the artichokes and garlic and saute over medium heat until garlic is tender, about 2 minutes.

Add the broth, wine, diced tomatoes with juice, and sun-dried tomatoes. Bring to a boil over medium-high heat, stirring occasionally, until the sauce slightly reduces, about 8 minutes.

Meanwhile, bring a medium pot of salted water to a boil. Add the penne and cook until al dentem, about 10 minutes. Drain the pasta.

Add the pasta, cooked sausage, Parmesan cheese, basil, and parsley to the sauce. Toss until fully combined; then stir in the mozzarella, if using. Season to taste with salt, pepper, and extra Parmesan cheese.

Green Beans & Tomatoes

A delicious vegetable from Allrecipes.com.

1 1/2 pounds green beans, ends trimmed
1 tablespoon olive oil
1/2 cup chopped shallots (about 2 large)
1/2 cup red wine vinegar
1 pint grape or cherry tomatoes, halved
kosher salt and coarse ground black pepper, to taste

Bring a large pot of water to a boil. Add green beans and cook for 2-3 minutes until crisp-tender and bright green. Drain and plunge green beans into a bowl of ice water, drain and set aside.

Heat oil in a large skillet over medium-high heat. Add shallots, saute until golden and translucent, about 4 minutes. Stir in vinegar, cook 5 minutes or until slightly thickened. Add green beans, tomatoes, salt and pepper to pan, saute 2 minutes more.

Chill for 1-4 hours. Bring to room temperature before serving. (serves 6-8)

Whole Baked Carrots

Another winner form Ina Garten!

• 750g/1lb 10oz young bunched carrots, different colours if possible, washed and scrubbed
• olive oil
• herb or red wine vinegar
• sea salt and freshly ground black pepper
• a few sprigs of fresh thyme
• 3 cloves of garlic, crushed

Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good dash of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

Butternut Squash Risotto

A scrumptious side dish by Ina Garten.

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.