roasted beet and goat cheese salad

Ingredients

For the dressing:
1/4 cup minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

mixed baby greens
4 cooked red beets
1 carrot, peeled and very thinly diced 
1/2 of small red onion, very thinly sliced
3 tablespoons salted shelled pistachios (not dyed red)
4 oz soft goat cheese

Instructions

1. Make the dressing: Whisk together the first 5 ingredients. I like to use my Cuisinart SmartStick chopper attachment to make this dressing.
2. Mix all of the salad ingredients together (except the cheese). Slowly incorporate the dressing- you will likely not need it all. Top with crumbed goat cheese.

irish boiled dinner

Ingredients
*serves 4

4 pounds corned beef brisket (flat cut)
15 peppercorns
8 whole cloves
1 bay leaf
1 medium sized turnip, peeled and cut into 3-inch chunks
4 red new potatoes, peeled and halved
4 large carrots, cut into thirds
1 small head cabbage, cut into fourths

Instructions

 1. Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Add peppercorns, cloves, and a bay leaf to the pot. Bring to a boil, and cook for about 30 minutes at a rolling boil. 
2. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
3. Remove the meat and set aside, keeping the meat warm.
4. Add the vegetables to the pot. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of your vegetables.
5. Using a slotted spoon remove the vegetables and place on serving dish.
6. Slice the meat against the grain and add to serving dish.

italian wedding soup

Ingredients

For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup panko breadcrumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (about 2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup white wine
1 cup small pasta, like tubetini, stars, or orzo
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.

2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.)
3. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
4. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally.
5. Add the chicken stock and wine and bring to a boil.
6. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender.
7. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

*Adapted from Ina Garten

easy weekday salad

Ingredients

Dressing:
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. whole grain mustard
1/8 tsp Kosher salt
fresh ground pepper

Salad Fixings:
Lettuce: Boston lettuce or mixed baby greens work well
1 carrot, shaved using a vegetable peeler
1/4 red onion, very thinly sliced or grate using the largest setting on a box grater
1/4 cup soft cheese, goat or blue work well
1/4 cup nuts, walnuts or almonds work well
anything else in your fridge you need to get rid of! (we've tried corn, blanched green beans, green onions, and beets before- yum!)

Instructions

1. Whisk together the olive oil and the vinegar. Add the mustard, salt, and pepper and whisk vigorously until emulsified.
2. Add the carrot, onion, nuts, etc. and combine with dressing. At the last minute, mix the greens in.

beef daube provençal

Ingredients
*Serves 4

2 tsp. olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
1 1/2 cups chopped onion (about 2) 
2 cups chopped carrot (about 4)
1/2 cup less-sodium beef broth
1 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1-2 bay leaves
wide egg noodles

Instructions

1. Preheat oven to 300°.
2. Heat Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 
3. Increase heat to medium-high. Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan (in small batches). Cook 5 minutes, browning on all sides. Remove beef from pan. 
4. Add dash of wine to pan and saute onions for 8 minutes. Add more wine if the pan gets dry.
5. Add the rest of the wine to the pan bring to a boil, scraping pan to loosen any remaining browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 7 ingredients (through bay leaf), and bring to a boil.
6. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

* Adapted from Cooking Light

spicy asian chicken and noodle soup

Ingredients

3 cups, low-sodium chicken broth
1 1/2 cups water
1 1/2 cups shredded rotisserie chicken breast
1/2 cup grated carrot (about 1 medium)
1/2 cup thinly sliced snow peas
2 tsp. Sriracha
2 tsp. low-sodium soy sauce
1 1/2 tsp. Thai red curry paste
1 (2-inch) piece peeled fresh ginger
6 cups water
3 oz uncooked wide rice sticks (rice-flour noodles)
1 tbsp. fresh lime juice
1/4 cup chopped fresh mint
1/4 cup fresh cilantro
1/4 cup thinly sliced green onions

Instructions

1. Bring first 9 ingredients to simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of the 4 bowls.
3. Discard ginger. Add juice to broth mixture, stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tbsp. each mint, cilantro, green onions.

*From Cooking Light

zuppa de farro (Italian wheat soup)

After taking an Italian cooking class at the Cambridge School of Culinary Arts with my mom and sister, this was one recipe I knew I had to make again. It is a delicious, hearty, Tuscan Italian soup recipe from Roberta L. Dowling.

Ingredients

1 1/2 cans, cannellini beans
1 1/4 cups, Farro (Emmer)
salt and pepper to taste
2 oz. pancetta, cut in 1/4-inch dice
2 tbsp. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/2 cup white wine
1/2 cup Italian peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp. fresh rosemary, finely chopped
4+ cups chicken stock
4 large leaves of kale, julienned
2 tbsp. parsley, finely chopped
1/2 cup Parmesan cheese, grated

Instructions

1. In a large stock pot, gently saute the pancetta in 2 tbsp. olive oil, when pancetta is rendered, add the chopped vegetables (onions, carrots, celery, and garlic). Add the white wine and allow it to evaporate. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
2. Set aside 3/4 cup of the cooked beans. Puree the the remaining beans and their liquid in a food processor and add to the soup. Add the reserved beans. Bring to a simmer, add the Farro and stir to mix well. The liquid should be fairly dense, but not sticking to the bottom of the pan. Add additional stock if necessary or desired. Cover the pan and cook the Farro for about 50 minutes or until the grains are swollen and soft, adding stock if necessary.
3. After a half hour of cooking add the kale. Correct the seasoning with salt and pepper.
4. Garnish the soup with the chopped parsley and Parmesan cheese.
 

warm french lentils

Ingredients

2 tbsp. olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, peeled and 1/2-inch-diced
2 tsp. minced garlic
2 cups French green lentils
2 whole onions, peeled and stuck with 6 whole cloves
2 white turnips, cut in half
2 tsp. unsalted butter
8 tsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. freshly ground pepper

Instructions

1. Heat the olive oil in a 12-inch saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 8 cups of water, onions, and turnips in a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onions and turnips and drain the lentils. Place them in a medium bowl and add the butter.
3. Meanwhile, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.
4. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll need.

*Adapted from Ina Garten

buffalo chicken salad

If you like buffalo chicken salads, but are weary of all the calories, try this healhier version. Instead of fried chicken, I bake the chicken with panko crumbs. The salad dressing recipe is from the America's Test Kitchen Healthy Family Cookbook, they revamped the otherwise calorie loaded creamy dressing. Give it a try you won't notice the missing calories- lots of flavor!

Ingredients

For the dressing:
1/4 cup crumbled blue cheese
1/4 cup buttermilk
1/4 cup light mayonnaise
1/4 cup low fat sour cream
2 tbsp. water
2 tsp. white wine vinegar
1/4 salt
1/4 tsp. garlic powder
1/8 tsp. pepper

For the salad:
2 chicken breasts, cut into tender-sized pieces
1/2 cup flour
1 egg
dash of milk
2 cups panko crumbs
Franks hot sauce
lettuce, romaine or mixed greens works
4 celery sticks, chopped
4 carrots, peeled and chopped
1/2 red onion, finely diced
1 package of cherry tomatoes, halved
1 English cucumber, diced
blue cheese, for serving

Instructions

For the dressing:
1. Mash the blue cheese and buttermilk together with a fork in a bowl until the mixture resembles cottage cheese with small curds. Stir in the remaining ingredients until well combined.

For the salad:
1. Preheat the oven to 350 degrees F.
2. Set up to batter the chicken. Pour panko crumbs and flour on separate plates. Beat the egg in a medium sized bowl and add a dash of milk. Take 1 chicken tender and dredge in flour, shake off excess flour. Coat in egg mixture, shake off excess egg. Then coat with panko. Place on half sheet fit with a cooling rack. Repeat the battering process with all the pieces of chicken. Cook in the oven until chicken is done, about 10-15 minutes (internal temperature should be 160), the chicken will be crispy on the outside and slightly golden brown. Remove from the oven and let cool.
3. Assemble your salad. Toss together the lettuce, onion, celery, carrots, cucumber and tomatoes.
4. When the chicken has cooled, place 1 tender at a time in a medium sized bowl. Pour hot sauce over the chicken. Using kitchen tongs turn the tender until it is completely coated with hot sauce. Repeat this process with all other pieces.
5. Finish the salad with the buffalo chicken pieces and homemade dressing. Top with extra blue cheese.

curried chicken salad sandwich

Despite what the picture looks like, I promise you this is delicious!

Ingredients

1 rotisserie chicken
1 carrot, shredded
1 celery stick, finely diced
1/2 red onion, finely diced
1 cup lowfat mayonnaise or Greek yogurt
1 tbsp. hot curry powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
sourdough bread, sliced
1/4 lb. extra sharp cheddar cheese, Boar's Head recommended
tomato, sliced

Instructions

1. De-bone and remove all the fat from the chicken. Dice chicken into 1-inch cubes. Place chicken in a large bowl. Add the shredded carrot, diced celery and onion.
2. In a small bowl mix together mayonnaise, curry powder, salt, cayenne and black pepper. Slowly incorporate mayo. mixture into chicken using a fork to shred the meat- you will likely not want it all.
3. Build the sandwich: bread, cheese, slice of tomato, then chicken salad. Grill in panini press to melt the cheese.

Guinness lamb stew

This is a delicious recipe, but it takes a while on the stove so leave plenty of time or save it for the weekend.

Ingredients

8 tsp. olive oil, divided
2 cups chopped onion
1 tbsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
3 tbsp. all-purpose flour
1 lb. boneless leg of lamb, trimmed and cut into 1-inch cubes
1 tsp. salt
3/4 tsp. freshly ground pepper
2 cups Guinness Stout
1 tbsp. tomato paste
3 cups beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potatos
2 cups 1-inch-thick diagonally sliced carrot
8 oz. baby turnips, peeled and quartered
1 tbsp. whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Instructions

1. Heat a large Dutch oven over medium heat. Add 2 tsp. oil to pan; swirl to coat. Add onion, thyme, and rosemary; saute for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Dredge lamb in flour, and shake off excess. Return pan to medium heat. Add 1 tbsp. oil to pan; swirl to coat. Add lamb mixture to pan; saute for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture.
2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
3. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 tsp. salt, the remaining 1/4 tsp. pepper, and 1 tbsp. mustard.
4. Sprinkle fresh parsley over each bowl.

*adapted from Cooking Light

crispy black bean tacos with feta and cabbage slaw

A healthy, quick, weeknight vegetarian meal from Bon Apetit.

Ingredients

1 15-oz. can black beans, drained
1/2 tsp. ground cumin
5 tsp. olive oil, divided
1 tbsp. fresh lime juice
Red cabbage, shredded
1 carrot, shredded
2 green onions, chopped
4 white or yellow corn tortillas (try and find the smaller ones unlike the picture!)
1/3 cup crumbled feta cheese
bottled hot sauce

Instructions

1. Place beans and cumin in a small bowl; partially mash.
2. Mix 2 tsp. olive oil and lime juice in a medium bowl; add cabbage, carrots, green onions (and cilantro if desired) and toss to coat. Season with salt and pepper to taste.
3. Heat 1 tbsp. olive oil in large nonstick skillet over medium heat. Add tortillas in a single layer.
4. Spoon 1/4 of the bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
5. Fill tacos with feta and slaw.
6. Pass hot sauce alongside.

* Adapted from Bon Apetit

shredded carrot and beet salad

Ingredients

For the salad:

2-3 carrots, shredded using a box grater

4 beets, thinly sliced (I'm in love with LOVE Beets- the beets are already cooked and vacuumed sealed- saves a ton of time!)

2 lbs. of mixed greens

1/4 cup of cheese- I like goat or blue cheese for this salad, but whatever you have on hand will work

For the dressing:

2 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tsp. light brown sugar

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 cup extra virgin olive oil

Instructions

1. To make the vinaigrette, in a medium bowl whisk together balsamic vinegar, red wine vinegar, mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.

2. Assemble salad and enjoy.

slow cooker beef stew

Ingredients

1 (5 lb.) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
salt and pepper
2 tbsp. vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 tbsp. tomato paste
2 cups chicken broth
2 cups beef broth
2 bay leaves
1 tsp. dried thyme
2 lbs. red potatoes (6 medium), scrubbed
1 lb. carrots, peeled and cut into 1-inch pieces
1/2 cup flour
1 cup frozen peas
1/4 cup minced fresh parsley

Instructions

1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half the beef, about 10 minutes. Then add to slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp. of oil and the remaining beef.
2. Add the remaining 2 tsp of oil to the empty skillet and return to medium-heat until shimmering. Add the onions and the 1/4 tsp. salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scrapping up any brown bits. Simmer until the wine has reduced by half, about 3 minutes. Then pour into the slow cooker.
3. Add the chicken broth, 1 1/2 cups of beef broth, bay leaves, and thyme to the slow cooker. Nestle the potatoes and carrots into the slow cooker around the edges, leaving the meat in the center. Cover and cook either on low or high until the meat is tender, 9-10 hours on low or 6-7 hours on high.
4. When the meat is tender remove the potatoes using a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the reaming 1/2 cup of beef broth until smooth. Then stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce is thickened and no longer tastes like flour, about 15-30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Notes: To make ahead, the night before or day in advance prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them. Be sure to store the browned meat in one container and the liquid and vegetables in another container.

* From America's Test Kitchen

carrot and ginger soup

Ingredients

1 tbsp. butter
1 tbsp. olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tbsp. finely chopped fresh ginger
2 tsp. ground cumin
1 tsp. curry powder
1 lb. carrots, chopped
1 large sweet potato, diced
1 large potato, diced
6 1/4 cups chicken stock
1 tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper

Instructions

1. Melt the butter and oil in a large pan over medium heat. Add the onion, garlic, and ginger and saute over low heat until golden, about 10 minutes. Add the cumin and curry powder and continue to cook for 1 minute. Add the vegetables and stock and simmer until the vegetables are tender, about 30 minutes.
2. Use an immersion blender to puree until smooth. On low heat, stir in the honey, salt, and pepper. If desired, garnish with shredded mint, grated carrot, toasted sesame seeds and/or honey.

*From the cookbook Soup!

Turkish carrots and lentils

Ingredients

3 tbsp. olive oil

1.5 cups thinly sliced onion

3 garlic cloves, minced

1 tbsp. tomato paste

1/2 tsp. ground Aleppo pepper

1 lb. carrots, halved lengthwise and thinly sliced

3/4 tsp. sea salt, divided

3 cups water

1 cup uncooked dried green lentils

1/4 tsp. freshly ground black pepper

Greek yogurt

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 tsp. salt; cook 1 minute. Remove from heat.

2. Combine water and lentils in another large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 tsp. salt and freshly ground pepper. Cover with a kitchen towel, and cool to room temperature.

3. Serve with yogurt.

*Adapted from Cooking Light

Emeril's chicken and rice soup

This is the perfect soup for a sick day!

Ingredients

2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch dice
1 tbsp. Emeril's Original Essence or Creole Seasoning
1 tbsp. olive oil
2 cups diced onions (small dice)
1 1/2 cups diced carrots (small dice)
1 1/2 cups diced celery (small dice)
1 tbsp. minced garlic
1 tsp. dried basil
1/4 tsp. crushed red pepper
2 quarts low-sodium chicken broth, plus more if needed
1/2 cup uncooked long-grain white rice
1 (5-oz) bag pre-washed spinach

Instructions

1. Place the chicken in a medium bowl, season with the Essence, and set aside.
2. Heat the olive oil in a 6-quart (or larger) soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the garlic, basil, salt, and crushed red pepper, and continue to cook for 1 minute.
4. Add the chicken and cook for 3 minutes. Add the broth and the rice, cover the pot, and bring to a boil over high heat. Remove the cover, reduce the heat to a simmer, and cook until the rice is just tender, about 12 minutes.
5. Stir in the spinach, and serve immediately.

*Adapted from Emeril

Scott's short ribs

Ingredients

6 beef short ribs, trimmed of fat

kosher salt

freshly ground black pepper
1/4 cup good olive oil

1 1/2 cups chopped onion (2 onions)

4 cups large-diced celery (6 large stalks)

2 carrots, peeled and large-diced

1 small fennel, fronds, stems, and core removed, large-diced

1 leek, cleaned and large-diced, white part only

3 garlic cloves, finely chopped

1 (750ml) bottle of burgundy or other dry red wine

fresh rosemary sprigs

fresh thyme sprigs

1 tbsp. brown sugar

6 cups beef broth

Instructions
 1. Preheat over to 400 degrees F.
2. Place short ribs on a sheet pan, sprinkle with salt and pepper, and roast 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

3. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1/2 tbsp. salt and 1 tsp. pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

4. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

5. Carefully remove the short ribs from the pot and set aside. Discard the herb branches tied in twine (the actual herb leaves should not be attached to the stems anymore) and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced.
6. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce over mashe potatoes.

*from Ina Garten

chicken stew

Ingredients

For the Chicken:
2 large whole chicken breasts bone in, skin on
olive oil
Kosher salt
ground pepper

For the Stew:
5 cups chicken stock
2 chicken bouillon cubes
1 stick unsalted butter
3 cups chopped yellow onions (3 small-medium onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10 oz. package frozen peas (2 cups)
1 1/2 cups frozen pearl onions
1/2 cup minced fresh parsley

Instructions

1. Preheat the oven to 375 degrees F.
2. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through (the thickest part of the breast should be 160 degrees). 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 4-6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
4. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 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 tsp. salt, 1/2 tsp. pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Cook over medium heat until heated through.
5. Serve with biscuits- yum!

* Adapted from Ina Garten

carrot cake with cream cheese frosting

Ingredients

For the Cake:
2.5 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
4 large eggs, at room temperature
1 1/2 cups sugar
1/2 cup light brown sugar
1 1/2 cups vegetable oil
1 lb. carrots, peeled and grated (definitely use your food processor to quickly grate)
1 cup chopped walnuts, toasted

For the Frosting:
8 oz. cream cheese, softened
5 tbsp. unsalted butter, softened
1 tbsp. sour cream
1/2 tsp. vanilla extract
1 1/4 cups confectioners' sugar

Instructions

1. Adjust oven rack to the middle position and heat the oven to 350 degrees F. Lightly coat a 9 x 13-inch cake pan with vegetable oil spray.
2. Whisk all the dry cake ingredients in a medium sized bowl.
3. Whisk the eggs and sugars together in a large bowl (I use my stand mixer for this part) until frothy and the sugar is mostly dissolved, about 1 minute. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified, about 1 minute. Whisk in the flour mixture until no streaks of flour remain. Stir in the carrots and walnuts.
4. Pour batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35-40 minutes, rotating the pan halfway through baking.
5. Let the cake cool in the pan on a wire rack, about 2 hours.
6. Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.
7. Frost the cake and eat! I like to decorate the sides of the cake with coconut, but you could use chopped walnuts too.

* from America's Test Kitchen