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.

grilled cajun fish

Ingredients

1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
1/4 cup olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact (we used Grouper)
Lime wedges, for garnishing

Directions

1. Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
   
2. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
   
3. Transfer fish fillet to a plate. Set aside to cool slightly.

*Adapted from Martha Stewart.com

avocado and romaine salad with lime vinaigrette

 

Ingredients

juice of 1-2 limes
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly-ground pepper

pinch of cayenne pepper

pinch of cumin
1 lb. baby romaine leaves
3 tablespoons crumbled queso fresco/blanco or feta cheese
3 tablespoons toasted pepitas
1 ripe avocado, sliced

Instructions

1. Place lime juice in a large bowl. Slowly whisk in olive oil. Add salt, pepper, cumin, and cayenne. Toss romaine in dressing.
2. Lightly fold in cheese, pepitas, and top with avocado slices.

*Adapted from SpryLiving.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

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

southwestern pinto bean burgers

Ingredients

Burgers:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained and rinsed
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves
avocado, sliced
tomato, sliced
red onion, sliced

Directions

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

*Adapted from Cooking Light

artichoke and arugula pizza with prosciutto

Ingredients

1 tablespoon cornmeal
pizza dough
2 tablespoon pesto
1/2 cup (2 ounces) shredded mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained or 1 small can
2 ounces thinly sliced prosciutto
2 tablespoons shredded Parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

Directions

1. Position oven rack to lowest setting. Preheat oven to 500° F.
2. Sprinkle pizza stone with cornmeal. Roll out dough on a lightly floured surface and place on pizza stone. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place pizza stone on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. 

*Adapted from Cooking Light

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

grilled corn and potato chowdah

Ingredients

1 pound small red potatoes, quartered

1 tablespoon salt, divided

3 tablespoons softened butter, divided

6 ears shucked corn

Cooking spray

3/4 cup finely chopped onion

1/8 teaspoon ground red pepper

3 cups 2% reduced-fat milk

1/2 cup half-and-half

2 thyme sprigs

3 tablespoons finely chopped chives

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper 

Instructions

1. Preheat grill to medium-high heat.

2. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

3. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with canola oil. Place potatoes on a grill pan. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.

*Adapted from Cooking Light

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

summer lemon-vegetable risotto

Ingredients
 
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic chicken broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Instructions

1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

*from Cooking Light

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

chickpea cakes with cucumber-yogurt sauce

Ingredients

2 slices white sandwich bread, torn into pieces

1 cucumber, peeled, halved lengthwise, seeded, and shredded

salt and pepper

1 1/4 cups plain Greek yogurt

6 scallions

1/4 cup cilantro

2 cans chickpeas, rinsed

2 large eggs

10 tsp. olive oil

1 tsp. garam masala

1/4 tsp. cayenne pepper

1 shallot, minced

lime wedges

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 minutes or so. Let cool to room temperature.

2. Meanwhile, toss the cucumber with 1/2 tsp. salt in a colander and let drain for 15-30 minutes. Combine the drained cucumbers, 1/4 cup of the yogurt, 2 tbsp. of the scallions, and 1 tbsp. of the cilantro in a bowl and season with salt and pepper.

3. Pulse the chickpeas in a food processor to a coarse puree with large pieces remaining, about 8 pulses. In a medium bowl, whisk the eggs, 2 tbsp. of the oil, garam masala, cayenne, and 1/8 tsp. of salt together. Add the processed chickpeas, breadcrumbs, remaining 1/2 cup yogurt, remaining scallions, remaining 3 tbsp. cilantro, and shallot until just combined. Divide the chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.
4. Heat 2 tsp. more oil into a 12-inch nonstick skillet over medium-low heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 5-6 minutes per side.
5. Transfer the cakes to a plate and tent loosely with foil. Return the skillet to medium high and repeat with the remaining 2 tsp. oil and remaining burgers. Serve with the cucumber yogurt sauce and lime wedges.

* from America's Test Kitchen

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

mushroom and pea risotto

Ingredients

8 cups canned low-sodium chicken broth
1/2 oz dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Instructions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

*from Giada

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

panko-crusted salmon

A delicious fish recipe coming from a non-fish lover!
The picture was just that good in Ina's new cookbook, "How easy is that?"

Ingredients

2/3 cup panko
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest
kosher salt and black pepper
2 tbsp. olive oil
4 salmon fillets, skin on
2 tbsp. Dijon mustard
2 tbsp. vegetable oil
lemon wedges, for serving

Instructions

1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Generously brush the top of the fillets with mustard and then sprinkle with pepper. (The mustard helps the panko adhere.)
4. Press the panko mixture thickly on top of the mustard on each fillet.
5. Heat the vegetable oil over medium-high heat in a ovenproof pan (preferably a shallow pan). When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
6. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with aluminum foil and allow to rest for 5-10 minutes.
8. Serve salmon with lemon wedges.

*Adapted from Ina Garten

curried butternut squash bisque

Ingredients

2 large butternut squashes, peeled and seeded

2 large onions

2 apples, peeled and cored

3 tbsp. olive oil

salt and pepper

2-4 cups chicken broth

1/2 tsp. curry powder

1/2 cup heavy cream

Instructions

1. Preheat oven to 425 degrees F.

2. Cut butternut squash, onions, and apples into 1-inch cubes. Put them on a sheet pan and toss with olive oil, 1 tsp. salt and 1/2 tsp. pepper. Roast for 35-45 minutes.

3. When vegetables are done put them in a large dutch oven. Add chicken broth, curry powder, 1 tsp. salt, 1/2 tsp. pepper, and heavy cream. Using an immersion blender, puree the ingredients. Add more chicken broth or water until you achieve the desired consistency.

4. Heat on the stove until the soup is warm throughout.

*Adapted from Ina Garten

pesto portobello pizza

Ingredients

1 tsp. pine nuts, toasted
1 tbsp. olive oil
3 portobello mushroom caps, sliced
1/2 cup pesto, homemade is best
1 tomato, sliced or chopped
1-2 cups shredded mozzarella cheese
pre-made pizza crust
handful of fresh basil leaves

Instructions

1. In a nonstick frying pan, toast your pine nuts then remove from pan.
2. Add olive oil to hot pan and saute the mushrooms until softened.
2. Begin to build your pizza: Spread a thin layer of pesto on crust. Sprinkle 1 cup of shredded cheese. Then layer mushrooms. Then layer tomatoes. Then top with a final cup of cheese. Sprinkle on pine nuts.
3. Cook until crust is golden brown and the cheese has melted in a 400 degree F oven, about 10 minutes.
4. When finished cooking, remove from oven and sprinkle with fresh basil leaves.