crispy proscuitto, asparagus, and brie grilled pizza

Ingredients

1 ball of store-made pizza dough
1/4 cup olive oil
4 garlic cloves, miced
red pepper flakes
kosher salt
1 small bunch of asparagus, ends removed and sliced into thirds
6-8 slices prosciutto
8 ounces brie cheese, thinly sliced
freshly ground black pepper

Instructions

1. Blanch the asparagus. Drop asparagus into boiling, salted water and cook for 3 minutes. Using an Asian strainer remove cooked asparagus and place in bowl of ice water to immediately cool. When completely cooled, drain and place on paper towels to dry.
2. Fry the prosciutto. Heat a non-stick pan over medium heat. Lay a couple pieces of prosciutto at a time on the pan and cook until crispy, flipping halfway though.
3. Make the garlic oil. Heat the oil in a non-stick pan over medium heat. Add minced garlic and cook for 30 seconds - 1 minute, do not let it brown. Add a generous pinch of red pepper flakes and salt and remove from heat.
4. Meanwhile lightly flour your counter and roll out the pizza dough. For a thinner crust, I recommend using only half of a standard sized dough ball per pizza.
5. Turn all burners to high if using a gas grill. Brush and oil the grill.
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook for 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Spread a generous portion of garlic oil over crust. Sprinkle cheese over dough. Arrange asparagus and prosciutto over the cheese. Sprinkle with freshly ground black pepper
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 

lamb kebabs with mint pesto

Ingredients

For the pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup olive oil
 
For the kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares

Instructions

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
1. Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
2. Prepare grill (medium-high heat). Thread lamb on skewers alternating with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper.
3. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
4. Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

*From Epicurious.com

cauliflower and chickpea tacos with cilantro pesto

Ingredients

Roasted Cauliflower:

1 medium head cauliflower, separated into florets
2 tablespoons olive oil
1/4 teaspoon salt  

Crispy Chick Peas:
1 can (15 oz.) chick peas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano

Cilantro-Pepita Pesto:
2 cups fresh cilantro leaves
1/3 cup pepitas
3 cloves of garlic, cut in half
1-2 jalapeño chiles
2 tablespoons fresh lime juice
1/4 cup olive oil 

8 white corn tortillas, toast or grill before serving 

Instructions
1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Stir until evenly coated. Arrange on baking sheet. Bake 15 minutes; then flip. Bake 15 to 20 minutes longer or until cauliflower is tender and browned. 
2. Meanwhile, mix together the ingredients for the crispy chick peas. Spread on baking sheet. Bake 15 minutes; then flip. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro. 

* Adapted from Betty Crocker.com

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

stir-fried beef with green beans and shiitakes in ginger soy sauce

 

Ingredients

4 Tbsp. soy sauce
2 Tbsp. sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
½ cup low-sodium chicken broth
1 Tbsp. rice vinegar
¼ tsp. red pepper flakes
1 tsp. cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, vinegar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

* From America's Test Kitchen

grilled vegetable and fontina pizza

 

Ingredients

2 portobello mushroom caps
1 tbsp. minced garlic
1 large red bell pepper, cut in half, seeded, and flattened with hand
1 medium zucchini, cut into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges
5 tsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
pizza dough
4 ounces (1 cup) shredded fontina cheese
1/4 cup thinly sliced fresh basil leaves
1/2 tsp. crushed red pepper

 

Preparation

1. Turn all burners to high if using a gas grill.
2. Prepare the veggies. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Skewer the red onion and zucchini slices on BBQ skewers.
3. Arrange vegetables on grill rack coated with vegetable oil; grill 8 minutes or just until tender. Slice mushrooms and red bell pepper to 1/2-inch slices.
4. Meanwhile roll dough on a lightly floured surface. 
5. Brush and re-oil the grill. 
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Sprinkle cheese over dough. Arrange vegetable mixture over cheese. 
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 
9. You may consider popping it under the broiler if the cheese is melted, but not crispy enough.
10. Sprinkle pizza with basil leaves and red pepper.

*Adapted from Cooking Light

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

rosemary roasted potatoes

Ingredients

1 1/2 pounds small red or white-skinned potatoes (mixed fingerling potatoes would be great here)
1/8 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Instructions

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters (focus on keeping the pieces more or less the same size for even cooking) and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
3. Remove the potatoes from the oven, season to taste, and serve.

*Adapted from Ina Garten

white fish baked in foil with zucchini and tomatoes

 

Ingredients

2 zucchinis, sliced into 1/4-inch slices

2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces

2 tbsp. olive oil

2 garlic cloves

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick

1/4 cup dry white wine

1/4 cup chopped fresh basil

lemon wedges

Directions

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

*From America's Test Kitchen

cuban rice and beans

Ingredients

3/4 cup brown rice, dry
1 (15 oz can) black beans
1 medium yellow onion, diced
4 cloves of garlic, minced
1 red bell pepper, seeded and diced
1 jalepeno pepper, seeded and diced
1 tsp chili powder
2 tbsp tomato paste
1 tbsp red wine vinegar
4 cup low sodium chicken stock
1 tbsp extra virgin olive oil

Instructions

1. Saute garlic, pepper, onion and jalepeno in olive oil on medium heat until soft, 4-6 minutes
2. Add tomato paste, vinegar, and chili powder and cook an additional 3 minutes
3. Add rice, beans and vegetable stock and cover
4. Bring mixture to a boil and then reduce heat to medium low
5. Keep covered and simmer for 20. Uncover and simmer for an additional 20-30 minutes, or until rice and beans are cooked through and stock is absorbed.

*Adapted from GenerationYFoodie.com

orzo with roasted vegetables

Ingredients

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper

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
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 lb. orzo

4 scallions, minced
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced
15 fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Pour a little at a time over the pasta, mixing to incorporate- don't need it all!
6. Let cool to room temperature then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temp.

* Adapted by Ina Garten

classic stuffed bell peppers

Ingredients

table salt
4 medium bell peppers (red, yellow, or orange) 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tbsp. olive oil
1 medium onion, chopped fine (about 1 cup)
12 oz ground beef, preferably ground chuck3 medium cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained, 1/4 cup juice reserved5 oz Monterey Jack cheese, shredded (1 1/4 cups)
2 tbsp chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup

Instructions

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tbsp. salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees F.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

*From America's Test Kitchen

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

flat roasted chicken with rosemary

Ingredients

whole chicken, about 3 lbs.
salt and pepper
1/4 cup rosemary leaves
6 large garlic cloves, sliced
2 tsp. red pepper flakes
olive oil
1 lemon, sliced

Instructions

1. Wash the bird and pat it dry. Remove the backbone with a pair of poultry shears or with a sharp knife. Push down on the breast bone to open the bird like a book.
2. Put the chicken in a roasting pan and season generously on both sides with salt and pepper. Sprinkle with the rosemary, garlic, and red pepper flakes. Drizzle with about 2 tbsp. of olive oil. Now, with your hands gently smear the seasonings all over the bird.
3. Turn the chicken breast side up in the roasting pan, top with the lemon slices, cover, and refrigerate a couple of hours.
4. Bring the chicken to room temperature. Preheat the oven to 400 degrees F. Roast the chicken for about an hour, or until it is beautifully browned and the juices run clear from the leg when pierced. Remove from the oven and let rest for 15 minutes.
5. Put the bird on a cutting board and cut into 6 pieces with a heavy knife or a cleaver.

*From Heart of the Artichoke

pasta alla norma

Ingredients

1 large eggplant, cut into 1/2 inch chunks
salt and pepper
2 tbsp. olive oil
4 garlic cloves, minced
2 anchovy fillets, rinsed and minced
1/4 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes, San Marzano are the best!
1/3 cup chopped fresh basil
12 oz. whole wheat penne
1/2 cup Pecorino Romano, grated

Instructions

1. Line a large microwave-safe plate with a double layer of paper towels and lightly spray with vegetable oil spray. Toss the eggplant with 1/2 tsp. of salt and spread evenly over the plate. Microwave the eggplant on high until dry to the touch and slightly shriveled, about 10 minutes, tossing halfway through the cooking time. Set aside to cool slightly.
2. Gently toss the cooled eggplant with 1/2 tsp. olive oil in a bowl. Heat 1/2 tsp. more olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the eggplant and cook, stirring occasionally, until softened and browned, about 10 minutes. Transfer to bowl and set aside.
3. Add the remaining tbsp. oil, garlic, anchovies, and red pepper flakes to the skillet and cook over medium heat, stirring frequently, until the garlic is fragrant and lightly browned, about 1 minute. Stir in the tomatoes, bring to a simmer, and cook until slightly thickened, 8-10 minutes.
4. Stir in the eggplant and simmer until it is heated through, 3-5 minutes. Off the heat, stir in the basil and season with pepper to taste.
5. Meanwhile, bring water to a boil in a large pot. Add the pasta and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
6. Add pasta to the eggplant-tomato mixture and toss to combine. Before serving, add the reserved cooking water as needed to loosen the sauce and sprinkle with cheese.

*from America's Test Kitchen Healthy Cookbook

wilted spinach

Ingredients 

1 1/2 tbsp. olive oil

1/2 tbsp. white wine vinegar

1/2 tsp. Dijon mustard

1/4 tsp. freshly ground black pepper

1/8 tsp. salt

3 garlic cloves, minced

9 oz. baby spinach

1/4 cup red onion, sliced

Instructions

1. Combine the first 6 ingredients in a small bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat.

2. Add onion and garlic; saute for 2 minutes.

3. Gradually add spinach; toss until just wilted.

* adapted from Cooking Light

garlic-roasted cauliflower

I ABSOLUTELY LOVE this recipe!

It makes a perfect side dish or a light vegetarian meal all by itself.

Ingredients

1 whole head of garlic, cloves peeled (cut largest cloves in half)

1 large head of cauliflower, trimmed and cut into large florets

4 1/2 tbsp. olive oil

Kosher salt and black pepper

1/4 cup minced fresh parsley

3 tbsp. pine nuts, toasted

2 tbsp. freshly squeezed lemon juice

Instructions

1. Preheat the oven to 450 degrees F.

2. On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

3. Scape the cauliflower in a large bowl with the garlic and pan juices. Add 1 tbsp. olive oil, parsley, pine nuts, and lemon juice. Season to taste. Toss well and serve hot or warm.

*Adapted from Ina Garten

lemon chicken breasts

Ingredients
1/4 cup olive oil
3 tbsp. minced garlic (about 9 cloves)
1/3 cup white wine
1 tbsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme
salt and pepper
4 boneless chicken breasts, skin on
1 lemon

Instructions

1. Preheat oven to 400 degrees F.
2. Warm olive oil in a small saucepan over medium-low heat, add the garlic, and cook for 1 minute. Don't let the garlic brown. Off the heat, add the wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt and pour into a 9 x 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon into 8 wedges and tuck in among the pieces of chicken.
4. Bake 30-40 minutes, until the chicken is done and the skin in lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
5. Serve with pan juices over couscous.

*Adapted from Ina Garten

fresh salsa

Ingredients

5 ripe tomatoes, coarsely chopped
1/2 red onion, chopped
3 garlic cloves, minced
1 bunch of cilantro, coarsely chopped
2 limes, juiced

Instructions

1. In a food processor, pulse red onion, garlic, and cilantro. Remove contents from bowl and set aside.
2. In the food processor, pulse small batches of tomatoes until desired consistency, then set aside in large bowl. Repeat until all tomatoes are processed.
3. Drain any excess juice from the tomatoes until you have the desired amount of liquid.
4. Mix in onion and cilantro mixture.
5. Add lime juice.

roasted garlic hummus

Ingredients

1 garlic bulb

1 can of chickpeas, drained

1/2 lemon, juiced

2 tbsp. olive oil

1/2 tsp. oregano

Instructions

1. Preheat the oven to 350 degrees F.

2. Cut the top off the garlic bulb so the tops of the individual cloves are exposed. Drizzle olive oil over the top of the bulb. Season with a pinch of salt. Cover in aluminum foil. Cook in the oven for 45-60 minutes, until the garlic is soft and the tops of the cloves are golden brown.

3. When the garlic bulb has cooled, remove all cloves from their skin and place in food processor.

4. Combine the rest of the ingredients in the food processor and puree. Add olive oil if you desire a different consistency.