Arugula Endive Salad with White Wine Vinaigrette Ingredients:2 tablespoons white wine 2 tablespoons lemon juice 1/2 teaspoon honey 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces arugula 2 heads of endive, chopped 1/3 cup toasted walnuts Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the blender running gradually add the oil. Season the vinaigrette to taste with more salt and pepper if desired. In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette if desired. Serve immediately Excess vinaigrette can be store in an air tight container for 3 day but should be brought to room temperature before using.
Arugula-Prosciutto Pizza Ingredients:1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting Cornmeal for dusting 4 tablespoons extra-virgin olive oil 1 clove garlic, grated 1/2 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 1/2 cup part-skim ricotta 1 cup shredded mozzarella cheese 4 cups baby arugula 1 small shallot, thinly sliced Juice of 1/2 lemon 3 ounces thinly sliced prosciutto Shaved Parmesan cheese, for topping Place a pizza stone or upside-down baking sheet in the oven and preheat to 450° F. Roll out the dough on a lightly floured surface into a 12 inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste. Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 minutes. Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan. Cut into slices
Asian Lettuce Wraps Ingredients:1 head of Boston lettuce 2 teaspoons vegetable oil 1 pound ground beef 2 inch piece ginger, peeled and finely grated 2 scallions, chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 teaspoons red pepper flakes 1/4 cup hoisin sauce 1/4 cup chopped peanuts salt and freshly ground black pepper Separate the lettuce leaves, clean and dried. In a skillet over medium high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
Asian Red Cabbage Slaw with Peanuts Ingredients:2 tablespoons roasted no-salt added creamy peanut butter 1 tablespoon spicy mustard 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 2 teaspoons peeled and grated fresh ginger 2 teaspoons honey or agave nectar juice of 1 lime (about 2 tablespoons) 6 cups packed thinly slice red cabbage 1/4 cup thinly sliced fresh basil 2 tablespoons chopped fresh cilantro 3 scallions, green and white parts, thinly sliced on the diagonal 2 to 3 tablespoons roasted unsalted peanuts, chopped Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat. Transfer to a platter, sprinkle with the peanuts and serve immediately.
Barley with Sautéed Leeks, Peas, and Parsley Ingredients:1 cup pearl barley kosher salt pepper 2 tablespoons olive oil 2 leeks (white and light green parts only) 1 cup frozen peas 2 teaspoons grated lemon zest 1/2 cup chopped fresh flat-leaf parsley In medium saucepan, combine the barley, 3 cups of water and 1/4 teaspoon salt, and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and transfer the barley to a large bowl. Heat the oil in a medium skillet over medium hear. Add leeks, season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the peas and lemon zest and cook, stirring occasionally, until heated through, about 3 minutes; stir in the parsley. Fold the mixture into the barley.
Basil Pesto - Food Network Television Ingredients:2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Bruschetta with Sauteed Swiss Chard (Food Network) Ingredients:Kosher Salt Freshly ground black pepper 3 pounds fresh green or rainbow Swiss chard Olive oil 2 garlic cloves thinly sliced 1 round county break halved and thinly sliced crosswise 1/2 inch thick 1 garlic clove cut in half 1 lemon Parmesan cheese Bring a large pot of water to boil and add a tablespoon of salt. Wash and trim the stems on the Swiss chard. Cook in boiling water for 3 minutes, drain immediately but do not squeeze out the water. Warm 3 tablespoons of oil in a large saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the Swiss chard, sprinkle with salt and pepper and saute for 3 minutes, tossing frequently. Toast or grill 8 slices of bread. Once they are nicely brown rub each side with the cut side of the sliced garlic. Place 2 slices of toasted bread on each plate, garlic side up, and spread chard onto the toast. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese. Drizzle with olive oil and serve warm.
Bucatini with Swiss Chard and Garlicky Breadcrumbs Ingredients:5 tablespoons olive oil, divided, plus more for drizzling 4 garlic cloves, thinly sliced 1/3 cup panko (Japanese breadcrumbs) Kosher salt, freshly ground pepper 12 ounces bucatini or spaghetti 5 oil-packed anchovy fillets, finely chopped 1 Serrano chile, thinly sliced 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups) 3 tablespoons unsalted butter, cut into pieces 1 cup coarsely chopped mint 2 teaspoons finely grated lemon zest 2 teaspoons fresh lemon juice Finely grated Pecorino (for serving) Heat 2 tablespoons oil in a small skillet over medium heat. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon. Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl and garlic. Cook pasta in a large pot of boiling salted water, stirring occasionally, util very al dente. Drain, reserving 1 cup of pasta cooking water. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook anchovies, mashing them with a spoon, until only a few flecks remain, about 4 minutes. Add the Serranos, and Swiss chard and cook until the Swiss chard is slightly wilted. Add butter, pasta and 1/2 cup pasta water to the Swiss chard mixture and cook, tossing often with tongs and adding more pasta water if sauce looks dry, until sauce is emulsified and coats the pasta. Remove from heat and stir in mint, lemon zest, and lemon juice. Divide pasta among bowls. Drizzle with oil, top with garlicky breadcrumbs and Pecorino
Cabbage and Kohlrabi Slaw Ingredients:1 medium kohlrabi juice of 1/2 lemon 1/4 chopped dill 1/2 clove minced garlic 1 teaspoon dijon mustard Salt and pepper Olive oil 1/4 head of shredded savoy cabbage Peel 1 medium kohlrabi and cut into match sticks. Whisk the lemon juice, dill, garlic, dijon mustard, salt and pepper in a bowl, whisk in 3 tablespoons olive oil. Toss with the kohlrabi, cabbage and add salt and pepper to taste.
Cajun Cabbage Skillet - Food Network Television Ingredients:2 tablespoons canola oil 8 ounces chicken andouille sausages, sliced diagonally 1/4 inch thick 1 small yellow onion, thinly sliced (about 2 cups) Kosher salt 1/2 small head green cabbage, cored, halved cross wise and sliced 1/4 inch thick (about 6 cups) 1/4 teaspoon crushed red pepper 2 cloves garlic, minced 3 tablespoons apple cider vinegar 1 tablespoon unsalted butter 1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8 inch thick (about 3/4 cup) 1 large scallion, thinly sliced (about 1/4 cup) Hot sauce, for serving Heat a large cast-iron skillet or high-sided sauté pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside. Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6-8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water. Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally. Sprinkle with the scallion and serve immediately with hot sauce alongside.
Cheddar Dill Scones - The Barefoot Contessa Cookbook Ingredients:4 cups plus 1 tablespoon all purpose flour, divided 2 tablespoons baking power 2 teaspoons salt 3/4 pound cold unsalted butter, diced 4 extra large eggs lightly beaten 1 cup cold heavy cream 1/2 pound extra-sharp yellow cheddar, small-diced 1 cup minced fresh dill 1 egg beaten with 1 tablespoon water or milk for egg wash Preheat oven to 400° Combine 4 cups of flour, the baking powder, and salt in the bowl. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Mix together the cheddar, dill and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated. Knead the dough on a well floured surface for 1 minute until the cheddar and dill are well distributed. Roll the dough to 3/4 inch thick, and cut into 4 inch squares and then in half diagonally. Brush tops with egg wash. Bake on a parchment lined baking sheet for 20-25 minutes or until the outside is crusty and the inside id full baked.
Cheesy Cabbage Gratin Ingredients:1 medium head of green or savoy cabbage (about 3 1/2lb), cut through core into 8 wedges 2 tablespoons extra virgin olive oil 1 1/2 teaspoon kosher salt, plus more 1 teaspoon freshly ground black pepper, plus more 2 medium shallots, quartered through root end 4 garlic cloves 2 cups heavy cream 1 tablespoon thyme leaves, plus more for serving 1 tablespoon unsalted butter 3 oz. Gruyére, grated (about 1 1/9 cups) 1/2 oz Parmesan, finely grated (about 1/2 cup) Place oven racks in the upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40-45 minutes. Meanwhile, bring shallots, garlic, cream, 1 tablespoon thyme, 1 1/2 teaspoon salt, and 1 teaspoon pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15-20 minutes, Let cool slightly. Transfer to a blender, blend until smooth. Rub the inside of a 3 quart shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30-40 minutes. Let cool 30 minutes. Heat broiler. Sprinkle Gruyére and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme. DO AHEAD: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.
Chipotle-Style Cilantro-Lime Rice Ingredients:1 cup white jasmine rice 1 teaspoon kosher salt 3 tablespoons finely chopped cilantro 2 tablespoons unsalted butter 1 tablespoon fresh lime juice Rise rice several times with cold water until water runs clear. Drain well in a fine-mesh sieve. Transfer rice to a medium pot. Add salt and 1 1/4 cups of water, cover, and bring to a boil over high heat. Reduce heat to low and cook, cover, until rice is tender and liquid is absorbed, 18-21 minutes. Remove from heat. Let stand, covered and undisturbed, 10 minutes. Use a fork to fluff, then gently fold in cilantro, butter, and lime juice.
Chocolate Beet Cake Ingredients:3/4 cup vegetable oil, plus more for greasing the pan 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon kosher salt 3 large eggs 1 3/4 cups granulated sugar 3 ounces semi- sweet chocolate baking bar or chips 2 cups puree cooked beets 1 teaspoon vanilla extract Chocolate Fudge Frosting 2/3 cup melted unsalted butter 2 cups milk chocolate or semi sweet chocolate chips 2 teaspoons vanilla extract 1 teaspoon instant coffee granules (optional) Penuche Frosting 1/2 cup unsalted butter 1 cup packed brown sugar 1/4 cup half and half 2 cups confectioners sugar Preheat oven to 350° Grease two 8 pans with vegetable oil In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy. Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over a pot of simmering water. Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean. 45 to 50 minutes. Let cool 5 minutes in the pans and then turn out onto cooling racks to cool completely Penuche Frosting - melt butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and half and bring to a full boil for another 2 minutes. Remove from the heat to cool 10 to 15 minutes. Use to frost between the layers. Chocolate Fudge Frosting - Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, and stir until smooth. Makes about 3 cups. Chill and then use to ice the outside of the cake
Cilantro Vinaigrette Ingredients:1 huge bunch of fresh cilantro (2 cups packed) 1/2 cup olive oil 2 tablespoons white vinegar 1 clove garlic 1 teaspoons kosher salt 1/2 teaspoon red pepper flakes 1/4 to 1/2 cup water, if needed Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste. Put on everything ! v
Colcannon Ingredients:5 medium Yukon Gold potatoes ( about 1 3/4 pounds) Kosher salt 6 tablespoons unsalted butter, divided 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise 2 garlic cloves, thinly sliced 2 cups (packed) shredded savoy cabbage, divided 1 1/4 cups milk 1/2 cup heavy cream freshly ground black pepper 1 scallion, thinly sliced Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30-40 minutes. Drain, let cool slightly, and peel. Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8-10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. add 1 cup cabbage and cook, stirring constantly until wilted. Add milk and cream and bring to a simmer. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 tablespoons butter and sprinkle with scallion.
Couscous Salad with Tomatoes and Mint - Food Network Television Ingredients:3 cups cherry or grape tomatoes halved 2 kirby cucumbers, seeded, and diced 1 lemon, juiced 2 teaspoons kosher salt 1 1/2 cups instant couscous (a 10 oz box) 2 cups water 2 wide strips lemon zest 1/4 cup extra-virgin olive oil Pinch cayenne 1/2 cup torn mint leaves, stems saved 1/2 cup roughly chopped flat leaf parsley, stems saved 3 scallion (white and green), chopped 1/2 cup toasted pine nuts, optional Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid , plate or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Couscous with Scallions Ingredients:1 tablespoon canola 1 1/2 cups fat free reduced sodium chicken broth or water 1/2 cup chopped scallions 1 cup plain couscous 2 tablespoons chopped flat-leaf parsley salt and pepper In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes. When the couscous has absorbed all the liquid, fluff it with a for, and add the parsley, salt and pepper. Serve warm
Crab and Asparagus Soup Ingredients:1 1/4 cups chopped sweet onions 1 stalk celery chopped 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon seafood seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 cup water 1 1/2 teaspoons chicken bullion granules 2 medium red potatoes cubed 8 ounces of fresh asparagus cut into 3/4 inch pieces 2 cups half and half cream 1 can (6-1/2 ounces) lump crab meat drained Optional toppings: chopped fresh parsley and cracked pepper In a large saucepan, saute onion and, and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended: gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered for 10 minutes Add asparagus; cook 8-12 minutes or until vegetables are tender. Stir in the cream, crab and parsley; heat through. If desired, sprinkle with parsley and pepper.
Cucumber - Cilantro Margarita Ingredients:4 thin slices peeled cucumber 2 tablespoons fresh cilantro leaves, plus 1 sprig 2 tablespoons sugar 3 lime wedges 2 1/2 ounces silver tequila 2 ounces triple sec juice of 1 fresh lime large ice cubes kosher salt Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shakes heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.
Daikon Radish Salad Ingredients:1 pound diakon radish 1 tablespoon sugar 1/2 tablespoon Korean red pepper powder 1 teaspoon salt 2 green onions thinly sliced 2 clovers garlic minced 1 1/2 tablespoons white vinegar Peel the radish and cut into really thin strips. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt green onion and garlic. Sprinkle the mixture with vinegar and mix well. Adjust to taste, adding additional salt, sugar and vinegar if needed. Refrigerate until ready to serve
Dandelion Salad Ingredients:1 teaspoon minced shallot 1 teaspoon of Meaux Mustard 1 tablespoon red wine vinegar 1 anchovy fillet, minced Salt and freshly ground pepper 3 tablespoons olive oil 1 bunch of dandelion greens (about 10 ounces) rinsed and dried 1 ounce piece of Parmesan cheese Whisk together the shallot, mustard, vinegar and anchovy. Season with salt and pepper to taste, and whisk in the oil in a slow stream. Toss the dandelion greens with the dressing, and top with Parmesan shavings.
Fettuccine with Walnuts and Parsley Ingredients:12 ounces whole - wheat fettuccine 2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish 1/4 cup olive oil 5 cloves garlic, minced 1/2 cup low-sodium chicken stock 1/2 cup chopped parsley leaves, plus more for garnish 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 ounce grated Parmesan (about 3/4 cup) 2 cups arugula leaves, gently packed Cook the pasta al dente according to package direction, then drain in a colander. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes. In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4, minutes. Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine. Arrange 1/2 cup of arugula leaves on 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese., the reserved walnuts and more parsley. Serve hot
Fresh Mint Martini Ingredients:cucumber slices 4 or 5 mint leaves 1 teaspoon sugar 1 tablespoon lime juice 3 ounces gin or vodka ice Combine 1 or 2 slices of cucumber, 4 or 5 mint leaves, 1 tablespoon lime juice and 1 teaspoon sugar in a shaker and crush with a muddler or spoon. Add 3 ounces gin or vodka and fill with ice. Cover and shake, then strain through a sieve into a chilled martini glass. Garnish with a cucumber slice
Fried Cabbage - Food Network Television Ingredients:2 tablespoons unsalted butter 4 slices bacon (about 3 ounces) sliced crosswise into 1/2 inch strips 1 medium onion, diced 3 cloves garlic, sliced 1/2 large head green cabbage quartered, cored and sliced crosswise into 1/2 inch thick slices Kosher salt and freshly ground black pepper 2 teaspoons Worcestershire sauce Place the butter and the bacon in a large Dutch oven or pot with a lid over medium high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). Using a slotted spoon, remove the bacon to a paper-towel-lined plate and reserve (do not wipe out pot). Add the onion, garlic, and 1/2 teaspoon salt to the pot, stirring frequently with a wooden spoon and scraping up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 8 minutes. With the heat at medium-high, add the cabbage, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage starts to soften, 5 minutes. Reduce heat to medium-low or low and cook, covered, until the cabbage is very tender, with a little bit of texture remaining in the thicker rib pieces, 12 to 15 minutes, stirring occasionally to make sure the bottom isnt getting too dark. Uncovered the pot and increase heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid in the pot. Add more salt and pepper, if necessary, transfer to a serving bowl and top with the reserved bacon bits.
Frozen Mint Mojito Ingredients:5 cups ice cubes 1 cup mint leaves (not packed), plus 4 sprigs, 1 cup silver rum 3/4 cup simple syrup 1/2 cup freshly squeezes lime juice plus 1 lime, sliced Combine ice, mint, rum simple syrup, lime juice and half of the lime slices in the carafe of a blender. Blend until the mint and lime are pureed and the mixture is homogeneous and slightly thick. Pour into chilled serving glasses and garnish each glass with the remaining lime slices and a sprig of mint. Serve immediately
Garlicky Jersey Fresh Broccoli Rabe (Rapini) Ingredients:Broccoli Rabe Olive Oil Garlic Red Chili Flakes Salt and Pepper Parmesan Cheese Wash and trim the broccoli rabe stems. Cook in a large pot of salted water until tender. Remove and drain squeezing out as much of the water as possible. Over medium heat, drizzle a few tablespoons of olive oil in a large skillet. Saute 2-3 cloves of minced garlic and red chili flakes for 1-2 minutes. Add the cooked broccoli rabe and saute for a few minutes. Season with salt and pepper to taste. Sprinkle with Parmesan Cheese and serve.
Glazed Radishes Ingredients:3 large bunches of radishes 1/4 cup water 1 tablespoon butter 1 tablespoon sugar 1 teaspoon salt Trim and wash radishes. Transfer radishes to a skillet and add water, butter, sugar, and salt. Cover, bring to a boil and cook until almost tender, about 4 minutes. Uncover and cook until the liquid evaporates and the radishes are glazed, 4 to 5 more minutes.
Grilled Bacon Wrapped Asparagus Ingredients:1 1/2 lbs of asparagus spears trimmed Extra-virgin olive oil for drizzling Black pepper Bacon slices Lightly coat asparagus spears with the olive oil. Season with black pepper. Bundle 4-5 spears and wrap tightly with the bacon Repeat with remaining ingredients. Place bundles on hot grill and cover. Cook 10-12 minutes or until bacon is crisp and asparagus bundles are tender.
Grilled Romaine with Balsamic Dressing Ingredients:BALSAMIC DRESSING 1/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 3 tablespoons crumbled Gorgonzola 6 leaves fresh basil, chopped 1 clove garlic, chopped Kosher salt and freshly ground black pepper GRILLED ROMAINE 2 romaine hearts, halved lengthwise Canola oil, for brushing 1/4 cup crumbled Gorgonzola, for garnish 4 leave fresh basil, torn, for garnish For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped. For the grilled romaine: Preheat a grill or grill pan to medium heat. Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up. Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.