What You Need

• 1 3/4 cup uncooked Israeli cous cous (or 1 box Trader Joe's Israeli cous cous)
• Chicken broth or water for cooking
• 1 cup sliced cherry or heirloom tomatoes
• 3/4 cup diced fresh mozzarella cheese
• 1/4 fresh basil, chiffonade
• 3 tablespoons good olive oil
• 3 tablespoons good balsamic vinegar
• Salt and pepper to taste

What To Do

1. Prepare cous cous according to package directions, being sure to toast the cous cous in a pan before cooking. I use chicken broth for cooking to add extra flavor, but the package will most likely say use water. Either are fine.
2. Once cous cous is cooked, transfer to large bowl and allow it cool, bringing it to room temperature.
3. When cous cous is cooled, remaining ingredients to cous cous. Mix to coat all ingredients in olive oil and balsamic vinegar. Season with salt and pepper to taste.

What You Need

• 1/4 cup fresh lime juice, divided
• 10 teaspoon olive oil, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon Spanish smoked paprika
• 4 garlic cloves, chopped and divided
• 24 large shrimp, peeled and deveined (about 1 pound)
• 3/4 cup uncooked quinoa
• 1/2 cup chopped onion
• 1 cup water $
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon honey
• 1 cup cherry tomatoes, halved
• 1/2 cup canned organic chickpeas, rinsed and drained
• 1/2 cup diced peeled avocado
• 1 ounce feta cheese, crumbled
• Cooking spray
• 1/4 cup chopped fresh cilantro

What To Do

1. Preheat grill to high heat, or prepare saute pan.
2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.
3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Add chickpeas. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, avocado, and cheese; toss gently.
4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers if grilling. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Or saute 3 minutes on each side.
5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

What You Need

• 1 (15.5-ounce) can chickpeas, drained and rinsed - reserve 1/2 cup liquid
• 2 large cloves garlic
• Juice from 1 lemon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon smoked paprika, plus more for garnish
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon finely chopped flat leaf parsley
• 1/3 cup tahini
• Vegetables and pita chips for serving

What To Do

1. Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a food processor fitted with the metal blade and process until well mixed.
2. Add ¼ cup of the reserved liquid and process until smooth and almost fluffy. Add more liquid if necessary.
3. Scrape down the sides of the bowl once or twice. 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.)
4. To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. Serve with desired garnishes.

What You Need

• 1½ cup uncooked white rice
• Juice from 1 lime
• 2 tablespoons chopped cilantro
• 1½ pounds chicken
• ½ cup Chipotle BBQ sauce, or other favorite BBQ sauce flavor (can add more if you want it more saucy)
• 1 tablespoon olive oil
• Salt and pepper
• 8 store bought tostada shells
• 1 cup shredded Mexican cheese blend
• 1 can black beans
• 4 cups shredded cabbage
• 1 cups shredded purple cabbage
• Cherry tomatoes
For the Creamy Avocado Dressing
• 1 medium avocado
• 1 small jalapeno, seeded
• ¼ cup cilantro
• 1 lime, juiced
• 1 green onion
• 1 clove garlic
• ¾ cup buttermilk, plus 2 additional tablespoons for thinning
• ½ teaspoon ground cumin

What To Do

1. To make the dressing, place all ingredients in a blender and puree until smooth. The dressing should be thick but spreadable. I added the 2 extra tablespoons of buttermilk to achieve my desired consistency. Once the dressing is made, store in the fridge until ready to use.
2. Preheat oven 375 degrees. Place chicken in a baking dish and coat chicken with olive oil, salt and pepper. Bake chicken for 30 minutes, or until no longer pink.
3. While chicken is cooking, prepare rice according to package directions. When the rice is cooked, mix in juice from 1 lime and 2 tablespoons chopped cilantro.
4. Chop cabbage and combine green and purple cabbage in a bowl. Toss with desired amount of prepared salad dressing and set aside.
5. Drain black beans and place in a small sauce pan to heat.
6. Once chicken is cooked, remove from oven and let cool for 10 minutes (don’t turn off the oven). Cut chicken into 1 inch cubes. Place chicken in a bowl and toss with BBQ sauce.
7. Place the 8 tostada shells on a baking sheet. Distribute diced chicken evenly on top of each tostada shell. Top the chicken with 1/8 cup of shredded cheese. Place tostadas in the oven for 5 minutes, or until cheese has melted.
8. While tostadas are in the oven, distribute lime rice and black beans evenly, spread on the bottom of a dinner plate.
9. When tostadas are done and cheese has melted, remove from the oven and place 2 tostadas on top of one another on each plate.
10. Using a tongs, top the tostadas with 1¼ cups of the cabbage mixture. The tostadas should be covered. Garnish the plate with sliced cherry tomatoes and cilantro, if desired.

What You Need

• 1 cups ketchup
• 1/4 cup of chopped onion
• 1/4 cup of water
• 1/2 cans of chipotle chillies, chopped
• 1/8 cup brown sugar
• 1 tablespoons of oil
• 1 tablespoons of apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 cloves of garlic, minced
• 1/4 teaspoon of celery salt
• 1/4 teaspoon of ground black pepper

What To Do

1. Heat the oil in a saucepan. Add the onions and garlic. Saute until soft (about 3 to 5 minutes).
2. Stir in the brown sugar, celery salt and black pepper.
3. Add the remaining ingredients. Simmer until the sauce thickens. This will take around half an hour, maybe a bit longer. Keep an eye on it as it cooks, and as it thickens, stir regularly to prevent scorching on the base of the pan.
4. Remove from the heat. Allow to cool. It is now ready for use or can be stored in the refrigerator.

What You Need

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/2 cup egg substitute
• 1/3 cup plain low-fat yogurt
• 1/2 cup peanut butter chips chips
• Cooking spray

What To Do

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
4. Place peanut butter chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to peanut butter chips, stirring until well combined. Spoon peanut butter batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

What You Need

• 1 lb fresh salmon, skin removed
• Olive oil
• Seasoning salt (I used Jane's) and freshly ground black pepper
• 1/4 cup Greek yogurt
• 1-2 tablespoons Dijon mustard
• Juice from 1/2 lemon
• 1/8 teaspoon dried dill

What To Do

1. Preheat oven to 350 degrees.
2. Place salmon on a baking sheet lined with tin foil. Brush with olive oil and sprinkle with seasoning salt and freshly ground black pepper.
3. Bake salmon for 12-15 minutes or until cooked through.
4. While salmon is baking, combine Greek yogurt, Dijon mustard, lemon juice, and dill.
5. When salmon is finished baking, remove from oven and serve hot with sauce on the side.

What You Need

• 1 lb. boneless skinless chicken breast, cut into 1-inch pieces
• 1 green bell pepper, cut into strips
• 1 small onion, cut into strips
• 1 tablespoon olive oil
• 1 garlic clove, minced or 1 teaspoon jarred minced garlic
• 2 tablespoons white balsamic vinegar
• 1 teaspoon oregano
• Salt & pepper
• 2 slices provolone cheese
• 2 6-inch hoagie rolls, sliced in half but not all the way through

What To Do

1. Preheat oven broiler.
2. Heat a saute pan with 1 tablespoon of olive oil on medium-high heat. Add chicken and garlic and saute for 5 minutes, or until chicken is almost cooked through. Sprinkle chicken with oregano, salt, and pepper. Stir to coat.
3. Add green peppers, onions, and white balsamic vinegar. Saute vegetables until cooked through. Season with additional salt and pepper if desired.
4. Place buns on a baking sheet covered in foil. Distribute half of the chicken, peppers, and onions on top of the hoagie rolls. Top sandwiches with cheese. Place sandwiches in the oven on broil for 3 minutes, or until bread is browned and cheese is melted.
5. Remove sandwiches from the oven, slice in half and enjoy hot.

What You Need

• 1/2 cup of milk
• 1 cup vanilla frozen yogurt or ice cream
• 2 ripe bananas
• 1 heaping tablespoon of natural peanut butter

What To Do

1. Place all ingredients in a blender. Blend until ingredients are smooth and creamy. Pour into a glass and enjoy!

What You Need

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 6 ounces hot turkey Italian sausage
• 1 1/2 tablespoons minced garlic
• 1 cup water
• 3 cups fat-free, less-sodium chicken broth
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 cup uncooked small seashell pasta (about 4 ounces)
• 1/4 cup grated Romano cheese
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 (15-ounce) cans cannellini beans or other white beans, drained
• Minced fresh parsley (optional)
• Crushed red pepper (optional)
• Grated Romano cheese for garnish (optional)

What To Do

1. Heat the oil in a large saucepan over medium-high heat. Saute onions until they are transparent. Add sausage and garlic; sauté 2 minutes or until browned, stirring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.

Notes

What You Need

• 1 15-ounce can crushed tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons tomato paste
• 2 teaspoons garam masala Indian spice blend (mock recipe to follow)
• Kosher salt and black pepper
• 1 1/2 pounds boneless, skinless chicken breasts or thighs or mixed
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon fresh lemon juice
• 1 cup basmati rice
• 1/2 cup heavy cream
For the garam masala
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• Pinch of cayenne

What To Do

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 6-7 hours, or on high for 3 to 4 hours.
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Then, use a fork to break the tender chicken into pieces. Serve over the rice with the cucumber relish.

What You Need

• 2 tablespoons unsalted butter
• 2 medium-large onions, halved and thinly sliced
• 1 1/2 cups sour cream, at room temperature
• 1/2 pound cream cheese, softened
• 1 tablespoon finely chopped flat-leaf parsley
• 1-1 1/2 teaspoon onion powder
• 1 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• Potato chips and veggies for serving

What To Do

1. In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25-30 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
2. Transfer the onions to a cutting board and coarsely chop.
3. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Add additional seasoning if necessary. Serve at room temperature.

Notes

What You Need

For the Cake
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 6 large eggs, separated
• 12 tablespoons sugar
• 2 teaspoons vanilla extract
• Springform cake pan
For the Glaze
• 1/2 cup whipping cream
• 1/2 cup dark corn syrup
• 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

What To Do

1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
2. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
3. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
4. Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
5. For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
6. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

What You Need

• 2 medium-sized chicken breasts, cut into 1-inch pieces
• 1 cup quinoa, uncooked
• 1-2 mini cucumbers, sliced and then quartered
• 1/2 cup carrots, julienned or shredded
• 1/2 cup shredded cheddar cheese
• 1/2 cup - 3/4 cup Sweet Baby Ray's Buffalo Marinade and Sauce

What To Do

1. Cook quinoa according to package direction.
2. While quinoa is cooking, toss chicken pieces in 1/4 cup of buffalo sauce until evenly coated. Heat a saute pan on medium high heat. Cook chicken in pan until cooked completely. Once fully cooked, toss in another 1/4 cup of buffalo sauce. Remove from heat and set aside.
3. When quinoa in cooked, transfer to a large mixing bowl. Add chicken, cucumber, and carrots, and mix until evenly combined. Top with cheddar cheese, and mix to combine.
4. If desired, drizzle additional buffalo sauce on individual bowls, based on preference.
5. Serve slightly warm or at room temperature.

What You Need

• 1 tablespoon butter
• 1 leek (white and light green parts only), halved and thinly sliced, then well washed
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
• 4 large eggs
• 1 1/4 cups half-and-half (or milk)
• Ground nutmeg
• Store-bought or homemade pie crust fitted into a 9-inch pie plate, well chilled
• 1 cup shredded Gruyere cheese (4 ounces)

What To Do

1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

What You Need

• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1/4 cup vodka (optional)
• 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• 1 pound rigatoni
• 10 ounces baby spinach
• 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
• 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
• 1/4 cup grated Parmesan cheese

What To Do

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

What You Need

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/4 pounds semisweet chocolate chunks, such as Nestle's

What To Do

1. Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
3. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

What You Need

• 4 6-inch flour tortillas
• 1/2 pound of chicken, cut into small pieces
• 3 teaspoons olive oil, divided
• 2 cloves garlic, minced
• Juice from 1 lime
• 1 teaspoon Ancho chile powder
• 1 teaspoon cumin
• 1/2 onion, diced
• 1 4-ounce can diced green chiles
• 1/2 cup diced tomato
• 1 cup shredded Mexican blend cheese

What To Do

1. Heat 2 teaspoons olive oil in a pan over medium heat. Add minced garlic and lime juice. Once the garlic is heated lightly, add the chicken pieces to the pan. When chicken is half cooked, sprinkle chile powder and cumin over chicken. Continue cooking until chicken is fully cooked. Remove chicken from the pan, and set aside.
2. In the same pan, heat an additional 1 teaspoon olive oil. Add onions, and cook until tender. Add the chiles and tomatoes, and saute until all the vegetables are cooked through. Set aside.
3. Heat a second pan over medium heat, place the first tortillas in the pan. Sprinkle 1/4 cup of cheese over the entire tortilla. Place 1/4 of the chicken on half the tortilla. Place 1/4 of the vegetables on top of the chicken, again on only half of the tortilla. Fold the half of the tortilla with the cheese over the other side with the chicken and vegetables. Cook until browned and crispy on one side; flip until the other side is browned and crispy, as well. Once ready to eat, cut in half.
4. Repeat with the other 3 tortillas.

What You Need

• 1/2 cup pomegranate seeds (about 1 pomegranate)
• 1/2 cup julienne-cut peeled jicama
• 1/3 cup sliced seeded kumquats (about 6 medium)
• 2 medium ripe mangoes, peeled and cut into thin slices
• 2 tangerines or clementines, peeled and sectioned
• 2 blood oranges, peeled and sectioned
• 1 pear, thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon coarse sea salt

What To Do

1. Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.

Notes

What You Need

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta
For the dressing:
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
To assemble:
• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 3/4 pound good feta, 1/2-inch diced or crumbled
• 15 fresh basil leaves, cut into julienne

What To Do

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

What You Need

• 2 1/2 cups quick-cooking rolled oats
• 1 cup unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 1/4 tsp. kosher salt
• 3 Tbs. unsalted butter, at room temperature
• 2 Tbs. canola oil
• 1 cup firmly packed light brown sugar
• 1 egg white
• 1/3 cup apple butter
• 2 tsp. vanilla extract
• 2/3 cup raisins

What To Do

1. Position racks in the upper third and the lower third of an oven and preheat to 350°F. Line 2 baking sheets, preferably insulated sheets, with parchment paper.
2. In a bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, allspice and salt until well mixed. In a large bowl, using a wooden spoon, cream together the butter and canola oil until blended. Add the brown sugar and beat with the spoon until the mixture is fluffy and clings together, about 3 minutes. Mix in the egg white, apple butter, vanilla and raisins. The mixture may look slightly curdled. Add the dry ingredients and mix until a sticky dough forms.
3. Using 2 spoons, drop walnut-size balls of the dough onto the prepared baking sheets, spacing them 2 1/2 inches apart. For rustic cookies, dip the bottom of a glass in cold water and flatten each ball until it is 1/4 inch thick. For a more elegant shape, moisten your fingers, then flatten each cookie while smoothing the sides, making neat 2-inch rounds.
4. Bake the cookies for 7 minutes, then switch the position of the pans between the racks and rotate each pan 180 degrees. Continue to bake the cookies until they are cinnamon brown, about 6-7 minutes more. Remove from the oven and, using a wide spatula, carefully transfer the cookies to wire racks. Let cool completely. The cookies will crisp as they cool. Store them in an airtight container at room temperature for up to 2 weeks.

What You Need

• 1 2/3 cups quick-cooking oats
• 3 ounces all-purpose flour (about 2/3 cup)
• 2.33 ounces whole-wheat flour (about 1/2 cup)
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 1/2 cups fresh blueberries (can use frozen)
• 2 tablespoons all-purpose flour
• Cooking spray
• 2 tablespoons granulated sugar

What To Do

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Notes

What You Need

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
For the Pastry
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

What To Do

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
4. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Notes

What You Need

Dough and Filling:
• 2/3 stick (6 tablespoons) unsalted butter, softened, plus more for greasing
• All-purpose flour, for dusting surface
• 1 loaf frozen white bread dough, thawed overnight in refrigerator
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
Icing:
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup powdered sugar
• 1/3 cup cream cheese, softened
• 1 teaspoon vanilla extract

What To Do

1. For the dough and filling: Lightly butter two 8-inch round baking pans.
2. On a lightly floured surface, roll out the dough to a 15- by 7-inch rectangle. In a small bowl, combine the brown sugar and cinnamon; set aside. Spread the softened butter over the dough. Sprinkle the dough evenly with the cinnamon-sugar mixture.
3. Starting at the long edge, roll up the dough as for a jelly roll. Pinch the seam to seal. Cut the rolled dough into 16 slices and divide the slices between the prepared baking pans. Set aside in a warm place and allow the dough to rise until doubled in size, about 1 hour.
4. Preheat the oven to 400 degrees F. Bake until golden on top, about 15 minutes. Promptly invert the baking pan over a wire rack and lift the pan from the buns. Scoop any filling that has remained in the pans over the buns. Allow the buns to cool slightly, about 10 minutes.
5. Meanwhile, for the icing: In a medium bowl, beat the butter, sugar, cream cheese and vanilla with an electric mixer until fluffy. Spread the icing over the rolls. Serve warm.

What You Need

• 1 pound raw skinless salmon
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 slices thick-cut turkey bacon, each piece cut in half
• 2 tomatoes, sliced
• Lettuce for topping
• 1/2 cup mayonnaise
• 1 tablespoon adobo sauce (from a can of chipotles in adobo)
• 6-8 multigrain slider buns or dinner rolls, toasted if desired

What To Do

1. Heat a frying pan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.
2. Preheat broiler on high and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper.
3. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: This depends on the size of your salmon and power of your broiler.
4. In a small bowl, mix mayo with adobo until smooth. Spread sauce on each bun, top with a square of salmon, a slice of bacon, a tomato sauce and lettuce. Enjoy!

What You Need

• 1 (14-ounce) package water-packed extra-firm tofu, drained
• 1 tablespoon canola oil, divided
• 1/4 teaspoon black pepper $
• 3 1/2 teaspoons cornstarch, divided
• 3 large green onions, cut into 1-inch pieces
• 3 garlic cloves, sliced
• 1 tablespoon julienne-cut ginger
• 2 cups chopped broccoli
• 2 large carrots, peeled and julienne-cut
• 1 cup snow peas, trimmed
• 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
• 1/4 cup organic vegetable broth
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon dark sesame oil

What To Do

1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
3. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
4. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).

What You Need

• Pizza dough, homemade or store-bought
• 2 teaspoons cornmeal
• 2 teaspoons olive oil
• 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
• 2 cups sliced cremini mushrooms (about 4 ounces)
• 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
• 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon truffle oil
• 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
• 1/4 teaspoon sea salt or flake salt

What To Do

1. Preheat oven to 475°.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
3. Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.

What You Need

• 1 package active dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 1 1/4 cups cold water
• 2 tablespoons olive oil, plus a little additional
• 1 teaspoon sugar
• 1 teaspoon salt
• 26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided

What To Do

1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth.
3. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
5. Let stand at room temperature for 1 hour before using. You can also freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

What You Need

For the Dressing
• 1/4 cup + 1 tablespoon olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1-2 tablespoons lemon juice
• 1 1/2 tablespoons minced shallots
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
For the Salad
• 1 large bunch lacinato kale
• 1/2 cup pomegranate seeds (fresh or store-bought)
• 1/3 cup pine nuts

What To Do

1. To make the dressing, combine all ingredients in a bowl, and mix with a whisk until blended. Taste and adjust to preference. Set aside until salad is finished.
2. To make the salad, start by removing the thick center stem from each kale leaf by running a sharp knife along each side of the stem. Once kale is prepared, line up several leaves at a time, and chop until there are small, bite-sized piece.
3. In a small saute pan, toast pine nuts over medium heat until browned, being careful not to burn.
4. Remove seeds from pomegranate by cutting the fruit in half, and then submerging the fruit in a bowl of cold water. While under water, break apart the pomegranate and use your thumb to remove the seeds from the white membrane. Drain.
5. Mix kale, toasted pine nuts and pomegranate seeds in a large bowl. Toss with desired amount of dressing. Let the salad sit at room temperature, or in the fridge for 30 minutes. As the kale marinates, it softens and becomes slightly wilted.

What You Need

• 1 pound elbow macaroni or shells
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce (optional)
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard (optional)
• 10 ounces sharp cheddar, shredded

What To Do

1. In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2. Whisk together the eggs, milk, salt, pepper, hot sauce and mustard (if using). Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

What You Need

• 3 large baking potatoes (about 12 ounces each)
• 1/2 cup 1% low-fat milk
• 1/2 cup tub-style light cream cheese (about 4 ounces)
• 1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/4 cup finely chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• Sliced green onions (optional)

What To Do

1. Preheat oven to 400°.
2. Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
4. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well.
5. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese.
6. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.

What You Need

• 2 tablespoons corn oil
• 1 medium onion, chopped (1 cup)
• 2 cloves garlic, chopped
• 1/2 to 1 jalapeno pepper, stemmed, seeded and minced
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 cup chopped canned tomatoes
• 3/4 pound ground turkey
• 1/3 cup chicken broth
• 1/4 cup fresh cilantro leaves, roughly chopped

What To Do

1. Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes.
2. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes.
3. Stir in cilantro and season with salt and pepper, to taste.
4. Serve with corn or flour tortillas, and lettuce, tomatoes, cheese, salsa, guacamole, or any of your other favorite taco toppings.

What You Need

• 1 quarts whole milk  
• 1/2 cup heavy cream  
• 1/2 teaspoon salt, divided
• 1 1/2 tablespoons fresh lemon juice  
• 1/2 tablespoon extra-virgin olive oil, plus more for garnish
• 1/4 teaspoon freshly ground pepper
• 10 slices grilled bread
• Honeycomb (purchased at Whole Foods)

What To Do

1. To make the ricotta, line a large mesh strainer with cheesecloth and place it over a large bowl. In a large pot over medium heat, bring the milk, cream and 1/4 teaspoon salt to a rolling boil, stirring occasionally to prevent scorching. Add the lemon juice and reduce the heat to low. Simmer, stirring constantly, until the mixture begins to curdle (about 2 minutes). Pour the mixture into the lined sieve and let the cheese curds drain, at room temperature, for one hour. Discard the drained liquid and transfer the ricotta to a covered container. It’s best fresh, but can be kept in the
2. refrigerator for up to two days.
3. To serve: Pulse the ricotta, the olive oil, the remaining 1/4 teaspoon salt and the pepper in a blender or food processor for 2 to 3 seconds. (Be careful not to pulse too
4. long or ricotta will become soupy).
5. Spoon ricotta into a bowl or mason jar and garnish with a drizzle of olive oil and a sprinkle of salt and pepper. Serve with the grilled bread and honeycomb on the side or mixed through the ricotta.

What You Need

• 2 (3-ounce) square ciabatta rolls
• 1 garlic clove, halved
• 1/2 pound ground chicken
• 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Cooking spray
• 1/4 cup shredded part-skim mozzarella cheese, divided
• 8 basil leaves

What To Do

1. Preheat broiler.
2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
3. Preheat oven to 375°.
4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

What You Need

• 1 box Trader Joe's Candy Cane Joe-Joe's
• 1 pound milk chocolate
• 6 candy canes

What To Do

1. Using a meat mallet, break up the candy canes into small pieces.
2. Heat chocolate in the microwave at half power, being careful not to burn the chocolate.
3. Using a fork or dipping tool, submerge one cookie in the melted chocolate. Once the cookie is fully coated. Use the fork to pull out the cookie. Carefully shake the cookie, letting the excess chocolate drip off. Place cookie on wax paper and sprinkle with candy cane pieces.
4. Repeat with each cookie. Let cookies fully dry before removing from the wax paper.

What You Need

• 1 pound ground turkey
• 1 egg beaten
• 1/3 cup dry plain bread crumbs
• 1/2 yellow onion, minced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 2 teaspoons sesame seeds
• 2 tablespoons sriracha
• 3/4 teaspoon kosher salt
• 2 tablespoons peanut oil

What To Do

1. Preheat oven to 350 degrees.
2. Combine all ingredients except peanut oil in a bowl. Mix well to combine. Roll into 20 meatballs.
3. Heat peanut oil in a skillet over medium high heat. Cook meatballs until browned. Transfer to a baking dish.
4. Bake in the preheated oven for 20 more minutes or until cooked through.
5. Transfer to a serving platter sprinkle with more sesame seeds and chopped green onions if desired.

What You Need

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 envelope reduced-sodium taco seasoning
• 1 small onion, chopped
• 1 jar (16 ounces) salsa, divided
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
• 36 wonton wrappers
• Sour cream, chopped green onions and chopped ripe olives, optional

What To Do

1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
2. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
4. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

What You Need

• 4 cup raw potatoes, grated
• 1/2 large onion, grated
• 4 eggs
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons flour, breadcrumbs, or matzo meal (I used brown rice flour to make it gluten free)
• Ground pepper to taste
• Oil for cooking

What To Do

1. Peel large potatoes, soak several hours in cold water to keep them from turning colors. Drain. Grate potatoes using a food processor grating attachment, or hand grater (or use store-bought grated potatoes). Grate onion.
2. Place grated potatoes and onions in a dish towel and wring out the excess liquid. Keep wringing until all the liquid is gone.
3. Beat eggs well and mix with potatoes and the rest of the ingredients.
4. Heat vegetable oil in a large skillet over medium heat.
5. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn once. Remove from the pan when latkes are crisp and golden. Let them sit on paper towels for a few minutes. Serve hot with apple sauce or sour cream.

What You Need

• 1 pound linguine
• 1 pound turkey sausage or Italian turkey sausage, casings removed
• 6 cloves garlic, thinly sliced
• 3 yellow (or red) bell peppers, thinly sliced
• 4 tablespoons butter
• 4 tablespoons arugula, torn
• Coarse salt and ground pepper, for seasoning
• Freshly grated parmesan cheese

What To Do

1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
2. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
3. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
4. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Top with parmesan cheese. Serve immediately.