BULGUR-TOMATO SALAD WITH HERBS AND POMEGRANATE MOLASSES (EETCH)

 

INGREDIENTS

• 3 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 medium red bell pepper, stemmed, seeded and finely chopped
• 6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
• Kosher salt and ground black pepper
• 3 medium garlic cloves, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
• 1 cup coarse bulgur
• 1 tablespoon pomegranate molasses, plus more if needed
• 1 pint grape tomatoes, halved
• 3/4 cup chopped fresh mint or flat-leaf parsley

DIRECTIONS

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Stir in the bulgur, the tomato paste mixture and ½ teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.

MXF

Charred Eggplant and Walnut Pesto Pasta Salad

 From Smitten Kitchen

Servings: 3 to 4 as a light meal; double it for a party 
Time: 30 minutes

Ingredients 

• Salt
• 1/2 pound pasta (I used Setaro’s organietti, but other radiatore shapes are great here)
Additional olive oil
• 1 medium eggplant (1 pound)
• Freshly ground black pepper
• Additional sherry or red wine vinegar
• 2 ounces ricotta salata, crumbled
• 2 tablespoons chopped flat-leaf parsley or basil

Dressing

• 3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
• 3 tablespoons grated Parmesan cheese
• 1 small garlic clove, peeled
• 2 sprigs of thyme, cleaned
• Salt
• 2 teaspoons sherry vinegar, plus more at end
• 1/4 cup olive oil, plus more at end
• 2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
• Freshly ground black pepper and/or red pepper flakes

Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.

Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush both sides with olive oil and sprinkle with salt and freshly ground black pepper. Heat grill to medium-high. Arrange eggplant in one layer and cook until charred underneath, about 8 minutes. (If it’s sticking to the grill, it wants to cook longer.) Flip pieces over and cook until charred on second side, about 5 to 8 minutes more. Set aside to cool slightly then chop into chunks.

No grill? Heat oven to 425. Trim eggplant and slice into 1/2-inch coins. Coat a baking sheet generously with olive oil, arrange eggplant on top and sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release easily; if they don’t want to, cook them a few minutes longer. Flip each piece, sprinkle again with salt and pepper, and roast on the second side for 10 to 12 minutes, or until charred underneath again.

Make dressing: In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.
Assemble salad: Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2 tablespoons extra vinegar in total). Chop eggplant into chunks, add to bowl and toss again. Adjust seasonings to taste, then stir in cheese and herbs.

My Notes: I really like this and I like the flexibility of this. Ricotta or mozzarella or a harder cheese. Sun-dried tomatoes or artichokes or roasted red peppers. Maybe an anchovy? Maybe some salami? MXF

Root Vegetable Gratin

•     Olive oil
•     1 large onion, sliced (1 1/2 cups)
•     2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
•     3 cloves garlic, minced (1 tablespoon)
•     1 pound sweet potatoes, peeled and sliced 1/4-inch thick
•     1 pound celery root, peeled and sliced 1/4-inch thick
•     1 pound yukon gold, peeled and sliced 1/4-inch thick
•     1 cup heavy cream (see Note up top)
•     2 cups chicken or vegetable stock or brother
•     2 cups grated gruyere cheese (6 ounces with rind)
•     2 teaspoons minced fresh thyme leaves
•     Kosher salt and freshly ground black pepper
•     2 1/2 cups coarse fresh breadcrumbs or panko (what I used)
•     2 to 3 tablespoons melted butter

Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.

Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.

Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.

Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.

Notes: To make this ahead of time, you have many options but since a dish like this doesn't need to be baked a la minute to taste good, I’d go ahead and assemble and bake it as soon as you can. If just 1 to 3 days out, keep it in the fridge. 3 or more, freeze it. Make sure it spends a day in the fridge defrosting and then an hour on the counter shaking off its final chill before going in the oven (the last part mostly about protecting your stoneware, should it not be a friend to big temperature changes).

My Notes: This was really simple and totally tasty. I did a blend of gruyere and edam so it wasn't quite as "stinky" which I think made it more palatable. To reheat I put it in a 350 oven for 30 minutes. MXF

Asparagus with Bacon and Hard Boiled Eggs

Adapted from Bon Appetit

Servings: 8

•     4 oz. bacon (about 4 slices)
•     2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick
•     Kosher salt
•     ½ small shallot, finely chopped
•     3 tablespoons Sherry vinegar or red wine vinegar
•     1 tablespoon pure maple syrup
•     1 teaspoon whole grain mustard or Dijon
•     2 tablespoons olive oil
•     Freshly ground black pepper
•     4 hard-boiled large eggs, chopped
•     2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.

Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

Make Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.

My Notes: Super simple and really tasty. I skipped the shallot because I didn't have it and used Dijon instead of whole-grain mustard for the same reason. Also used red wine vinegar instead of sherry.

 MXF

Roasted Carrots with Vinaigrette

The Pioneer Woman

Serves 10

Ingredients

• 1/4 cup Olive Oil
• 2 Tablespoons Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Minced Garlic
• 3 sprigs Fresh Thyme, Leaves Removed And Minced
• 1 sprig Fresh Rosemary, Leaves Removed And Minced
• 5 pounds Carrots, Trimmed And Peeled
• Salt And Pepper, to taste

Prep time: 15 min / Cook time: 15 min

Preheat the oven to 475 degrees.

Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)

To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.

Will keep for two days in the refrigerator. Serve at room temperature or reheat.

My Notes: These are amazingly good. Best carrots ever.

MXF

Nancy's Chopped Salad

Smitten Kitchen

Makes 6 meal-sized salad or 12 side portions

OREGANO DRESSING:

•  4 cloves garlic
•  1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
•  2 teaspoons kosher salt
•  Freshly ground black pepper
•  2 tablespoons lemon juice, or juice of 1 lemon
•  1/4 cup red wine vinegar
•  1/4 cup olive oil, ideally extra-virgin

SALAD AND ASSEMBLY:

•  1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
•  1 small red onion, peeled and sliced into paper-thin rings
•  1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
•  1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
•  4 medium or 8 small pickled pepperoncini, sliced into rings
•  3/4 pound cherry tomatoes
•  Sea salt
•  1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
•  1 head radicchio, halved, cored and cut in 1/4-inch ribbons
•  2 tablespoons dried oregano for garnish (optional)

Make dressing:

Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.

Assemble salad:
Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.

To serve:
When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

Jude's Perfect Potato Salad

Saveur

SERVES 8

• 2 lb. russet potatoes
• 1 tbsp. celery seeds
• 5 eggs, hard-boiled, peeled, and roughly chopped
• 2 stalks celery, finely chopped
• 1 small yellow onion, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 cups mayonnaise
• 2 tbsp. Dijon mustard

Boil potatoes in a 4-qt. saucepan of salted water; drain and chill. Peel and roughly chop potatoes; place in a large bowl. Add celery seeds, eggs, celery, onion, salt, and pepper. Using a potato masher, gently mash potatoes. Stir in mayonnaise and mustard.

Potato Salad

Saveur

SERVES 4–6

• 2 lb. small Yukon Gold potatoes, peeled and quartered
• 2 ribs celery, minced
• ½ medium red onion, minced
• ½ cup mayonnaise
• 2 tbsp. dill pickle relish
• 2 tbsp. finely chopped parsley
• 1 tbsp. yellow mustard
• 1 tsp. kosher salt
• Freshly ground black pepper, to taste
• 2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

Lexington-style Red Slaw

Saveur

SERVES 6

• ⅔ cup ketchup
• ½ cup apple cider vinegar
• ½ cup sugar
• 2 tsp. mild hot sauce
• 2 tsp. kosher salt
• 2 tsp. ground black pepper
• 1 medium head cabbage, cored and finely chopped

n a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

My Notes: Most reviewers liked it, but said there was too much ketchup and sugar, so be judicious.

Green Salad with Grilled Corn, Cheese, Basil and Grilled Tomato Vinaigrette

Martha Stewart

Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.

Servings: 6

• 2 ears corn, husked
• 1 large tomato (3/4 pound)
• 4 tablespoons extra-virgin olive oil, divided
• Coarse salt
• 2 teaspoons red-wine vinegar
• 1/2 teaspoon minced garlic (from 1 small garlic clove)
• 2 heads Boston lettuce, trimmed, leaves separated
• 1 cup fresh basil leaves
• 4 ounces caciocavallo or Parmesan cheese, shaved

Prep time: 45 mins / Total time: 45 mins
Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.

Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.

Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

Greek Mac and Cheese

Saveur

Serves 8–10

• 3 slices crustless white bread, torn into small pieces
• 9 tbsp. unsalted butter, melted
• Kosher salt, to taste
• 8 oz. hollow pasta, preferably elbow macaroni 
• ¼ cup flour
• 3 cups milk
• 4 cups grated graviera or kefalotyri cheese (about 12 oz.)
• ¾ tsp. ground cinnamon
• ⅛ tsp. freshly grated nutmeg
• Freshly ground black pepper, to taste
• 2 tbsp. extra-virgin olive oil
• 8 large shallots, finely chopped
• 16 oz. baby spinach, roughly chopped
• 8 scallions cut into ¼"-thick rounds
• ⅓ cup roughly chopped fresh dill
• 1¾ cups crumbled feta (about 8 oz.)

Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.

Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

Four-Cheese Macaroni and Cheese

Adapted from Saveur

Serves 6–8

• Kosher salt, to taste
• 13.5 oz. hollow pasta, preferably elbow macaroni or shells
• 3 slices crustless white bread
• 6 tbsp. unsalted butter
• ½ tsp. paprika
• 3 sprigs fresh thyme
• 2 shallots, minced
• 1 bay leaf
• ¼ cup flour
• ⅛ tsp. cayenne pepper
• 3 cups milk
• 10 oz. grated sharp white cheddar (about 4 cups)
• 10 oz. grated Gruyère (about 4 cups)
• 6 oz. Velveeta, cut into ½" cubes (about 1¼ cups)
• 1 oz. blue cheese, crumbled (about ¼ cup)
• Freshly ground black pepper, to taste

 
Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.

Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.


Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.

Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.

Hawaiian-style Sesame Cabbage Slaw

From Saveur

• 1 large head green cabbage, shredded into 1/4-inch ribbons
• 6-8 scallions, white and green parts, sliced thin (about 2 cups)
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 2 tbs. sugar
• 1/2 tbs. kosher salt
• 1/2 tsp. white pepper
• 1/4 cup sesame oil
• 1/4 cup vegetable oil
• 1/4 cup toasted sesame seeds
• 1/4 cup black sesame seeds
• 1 package instant ramen noodles, crushed lightly (save the seasoning packet for another use, or discard)

In a large bowl, combine the cabbage and scallions. In a medium bowl, whisk together mirin, vinegar, sugar, salt, and white pepper. Combine the sesame and vegetable oils in a separate vessel and slowly add into mirin mixture, whisking steadily, until all the oil is added and the dressing has emulsified. Add vinaigrette to the bowl of cabbage and scallions, top with sesame seeds and crushed ramen noodles. Toss to combine and serve immediately.

Apple and Herb Stuffing for All Seasons

Smitten Kitchen

• 6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
• 5 tablespoons unsalted butter
• 1 large Spanish or sweet onion, chopped small
• 1 large or 2 small stalks celery, diced small
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon table salt, plus more to taste
• Freshly ground black pepper
• 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
• 1/4 cup roughly chopped flat-leaf parsley
• 3 sage leaves, minced
• 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
• 1 large egg

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

Variations:
Apple, Herb and Cornbread Stuffing: You can replace two cups of the bread chunks with chunks of cornbread. This recipe is a good basic one for croutons.

Apple, Herb and Sausage Stuffing: Brown a half-pound of breakfast sausage, cut into 1/2-inch coins, in the pan, before adding the apple. Cook it until it’s just cooked through (it will have lots of time to finish in the oven). Remove it from the pan and add the apples and remaining ingredients as directed above.

Breakfast Stuffing: Bake this stuffing in a buttered loaf pan. Let it cool. Slice it off with a serrated knife with a gentle sawing motion (it’s going to break up a bit; it doesn’t matter) and toast each slice until a little brown on the cut sides. Top with a fried egg.

Green Bean Casserole

 

The Pioneer Woman

Servings: 8

•     2 pounds Fresh Green Beans, Ends Cut Off
•     4 slices Bacon, Cut Into 1/4 Inch Pieces
•     3 cloves Garlic, Minced
•     1/2 whole Large Onion, Chopped
•     4 Tablespoons Butter
•     4 Tablespoons All-purpose Flour
•     2-1/2 cups Whole Milk
•     1/2 cup Half-and-half
•     1-1/2 teaspoon Salt, More To Taste
•     Freshly Ground Black Pepper, To Taste
•     1/8 teaspoon Cayenne Pepper
•     1 cup Grated Sharp Cheddar Cheese
•     1 jar (4 Ounce) Sliced Pimentoes, Drained
•     Extra Milk For Thinning If Necessary
•     1 cup Panko Bread Crumbs

Prep Time: 20 Minutes / Cook Time: 30 Minutes

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

 My Notes: This is really good. A step up from the classic version, but not as complicated as Martha Stewart. I used a combo of panko and crushed fried onions. The bacon brings it all together.

MXF

Israeli Couscous Salad with Smoked Paprika

Giada de Laurentiis

6 servings 

   

DRESSING

• ⅓ cup extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 ½ teaspoons smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

COUSCOUS

• 1 tablespoon extra-virgin olive oil
• ⅓ cups (8 ounces) Israeli couscous, sometimes called pearl couscous
• ½ teaspoon kosher salt
• 2 cups packed baby spinach leaves, coarsely chopped
• 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved
• 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into ½-inch pieces
• 1 cup jarred red bell peppers, drained and coarsely chopped
• ½ cup chopped fresh flat-leaf parsley
• ⅓ cup slivered almonds, toasted
• ¼ cup chopped fresh mint
• ¼ tsp Kosher salt and freshly ground black pepper

Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.

Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

My Notes: Wow, this was so good! Instead of jarred peppers, I used gardeniere. I also used less oil--1/4 cup.

MXF

Roasted Mushrooms with Shallots and Herbs

Food & Wine

SERVINGS: 4 to 6 

2 1/2 tablespoons Asian sesame oil
4 garlic cloves, minced
3 tablespoons minced fresh ginger
1 1/2 tablespoons low-sodium soy sauce
1 1/4 pounds mixed mushrooms—such as white, cremini and shiitake—large caps quartered
Salt
10 small shallots, peeled
1/3 cup chopped mint
1/3 cup chopped parsley
1 tablespoon chopped dill
1 tablespoon roasted black sesame seeds

ACTIVE: 20 MIN TOTAL TIME: 50 MIN  

Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.

Make Ahead The roasted mushrooms and shallots can be kept at room temperature for up to 4 hours. Reheat in a 400° oven before serving.

My Notes: Tasty and healthy. The fresh herbs are key. The mint is especially nice. I cooked them ahead of time and regretted it somewhat. They'll taste best fresh from the oven.

MXF

Potato Stuffed Grilled Bell Peppers

Southern Living, 2005

Makes 8 servings

    4 large baking potatoes (3/5-4 lbs)                            
    4 large red bell peppers                                       
    16 ounces sour cream                                           
    1/2 cup shredded gouda cheese                                  
    1/4 cup scallion sliced                                        
    3 tablespoons butter                                           
    3 tablespoons chop fresh flat-leaf parsley                     
    3/4 teaspoon salt                                              
    1/2 teaspoon pepper                                            
    1/4 teaspoon paprika                                           

Prep: 25 min/Bake: 1 hr., 30 min/Cool: 15 min/Grill: 18 min.
Don't forget to bake the potatoes before the guests arrive.

Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.

Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.

Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.

Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.

Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.

Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice.

Grilled Stuffed Potatoes:
Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350° for 20 minutes or until thoroughly heated.

Caribbean Catfish with Spicy Island Sweet Potatoes

Southern Living, 2005

Makes 6 servings

    7 tablespoons lime juice                                       
    6 tablespoons dark molasses                                    
    2 tablespoons soy sauce                                        
    2 tablespoons mince fresh ginger                               
    1/4 teaspoon ground allspice                                   
    1/4 teaspoon ground red pepper                                 
    3 cloves garlic mince                                          
    3 sweet potatoes peel, shred (2 lb)                            
    1 teaspoon mince canned chipotle peppers                       
    1 teaspoon adobo sauce (fr. chipotle)                          
    1 teaspoon ground cumin                                        
    Salt and pepper                                                
    1 1/2 tablespoons canola oil                                   
    1/2 cup mince green onions                                     
    Aluminum foil                                                  
    2 1/2 pounds catfish filets (6 fillets)                        
    Cooking spray                                                  
    2 1/2 tablespoons fresh chop cilantro                          

PREP 30 MIN/COOK 27 MIN/BROIL 8 MIN

Bring 6 tablespoons lime juice, molasses, and next 5 ingredients to a boil in a small heavy saucepan over medium heat. Reduce heat to medium low, and simmer, stirring occasionally, 15 minutes or until mixture is reduced to 1/2 cup; cool.

Saute sweet potatoes and next 4 ingredients to taste in a large nonstick skillet in hot oil 6 to 7 minutes or just until tender. (Do not brown.) Stir in green onions and remaining 1 tablespoon lime juice. Remove from heat; cover with foil to keep warm.

Place catfish fillets on a broiler pan coated with cooking spray; season fillets with salt.

Broil 6 inches from heat 3 minutes; brush molasses mixture evenly on fillets, and broil 3 to 5 minutes or just until fish flakes with a fork.

Spoon sweet potato mixture evenly onto 6 serving plates; top each with 1 fillet.  Sprinkle evenly with minced cilantro. Garnish, if desired.

per serving: 314 cal (25% fr. fat); 8.7g fat (1.5g sat, 3.5g mono, 2.6g poly); 30g protein; 30g carb; 2.6g fiber; 99mg chol; 3.8mg iron; 517mg sodium; 156mg calc

Balsamic Onion Stacks

Southern Living, 2005

Makes 4 servings

    1 sweet onion slices (3 onions)                                
    1/3 cup balsamic vinegar                                       
    1/4 cup olive oil                                              
    1 1/2 teaspoons paprika                                        
    1 teaspoon salt                                                
    1/2 teaspoon pepper                                            
    8 ounces mozzarella cheese cut 4-in rounds                     
    8 lg. fresh basil +M4 garnish                                  
    4 slices 1/2-in tomatoes (ab 2)                                

Prep: 15 min/Chill: 8 hrs/Grill: 7 min.

Arrange onion slices in a single layer in a 13- x 9-inch baking dish.

Stir together vinegar and next 4 ingredients. Pour over onion slices. Cover and chill 8 hours, turning once.

Remove onions from dressing with a slotted spatula, reserving dressing.

Grill onion slices, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or until crisp-tender and golden.

Layer half of grilled onion slices each with 1 cheese round, 2 basil leaves, and 1 tomato slice; top with remaining half of onion slices.

Grill onion stacks, covered with grill lid, over medium-high heat 3 minutes or until cheese melts. Serve onion stacks with reserved dressing. Garnish, if desired.