Pasta with Proscuitto and Parmesan

2 cups uncooked fusilli (corkscrew) pasta
2 tablespoons olive or vegetable oil
1 package (8 oz) sliced fresh mushrooms
6 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, coarsely chopped
1 clove garlic, finely chopped
1 package (3 oz) thinly sliced prosciutto or smoked ham, cut into thin strips
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese (1 oz)



Cook and drain pasta as directed on package.

Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.

Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.




--Adapted from Betty Crocker Quick and Easy Cookbook

Mushroom and Cheddar Tarts

1 sheet puff pastry (half a 17.3-ounce package), thawed
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives



Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.

Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.





--Adapted from Real Simple magazine

Sausage and Chard Saute with cheese grits

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
1 cup instant polenta
1/4 cup Parmesan cheese
4 cloves garlic, sliced
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Cook the grits according to the package directions, stirring in the Parmesan when done.

Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage. Serve the sausage and chard mixture over the grits.




--Adapted from Real Simple magazine

Hangar Steak with Arugula and Balsamic Mushrooms

2 tablespoons vegetable oil
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.

Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.




--Adapted from Real Simple magazine

Pastrami-style Salmon

1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
1 (1 1/2-pound) center-cut salmon fillet or 4 individual filets/steaks
1/2 teaspoon olive oil
Cooking spray


Prepare grill.

Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.

Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

Alternatively, roast on a broiler pan in a 400 degree oven for 10 minutes.



--Adapted from Cooking Light

Mozzarella and Basil with Marinara sauce

Great appetizer.

8 oz fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups marinara sauce
French baguette slices 1

Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.

Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.



Adapted from Betty Crocker Quick and Easy Cookbook

Mediterranean Stuffed Zucchini

1 tablespoon olive oil
1/2 pound Italian sausage links, casings removed
1/4 cup grated Asiago
2 tablespoons pine nuts
2 tablespoons chopped sun-dried tomatoes
2 chopped scallions
4 medium zucchini, halved lengthwise


Heat oven to 400° F.

Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.

In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.

Using a teaspoon, hollow out the zucchini. Place on a rimmed baking sheet. Fill with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.






--Adapted from Real Simple

Sausage with White Beans and Tarragon

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
2 medium carrots, thinly sliced on the bias
1 onion, chopped
kosher salt and black pepper
1 15-ounce can white beans, rinsed
3/4 cup dry white wine
1 tablespoon fresh tarragon


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.

Add the carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.

Add the beans and wine and simmer for 5 minutes. Fold in the sliced sausage and tarragon.





--Adapted from Real Simple

Provencale Tuna

1/2 cup chopped sun-dried tomato
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niçoise olives (or capers)
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons dried herbes de Provence
1/4 teaspoon salt
Cooking spray
Chive sprigs (optional)



Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.

Prepare grill.

Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.




--Adapted from Cooking Light

Mu Shu Vegetables with Asian Pancakes

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick® Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce


Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.

Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.

Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.

Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.






--Adapted from Betty Crocker Quick and Easy Cookbook

Gemelli with Tuna and Sun-dried tomatoes

Surprisingly good. Very quick and easy. A tablespoon or so of dried parsley/basil works just fine. You want something to help absorb all the tasty sauce.


3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/4 cup sun-dried tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta, cooked
1/3 cup flat-leaf parsley, chopped
20ish fresh basil leaves, shredded




Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic sizzles, add tuna and mash into oil with the back of a wooden spoon. Turn the heat off, and let the tuna sit in the oil 5 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.





--Adapted from Rachel Ray

Crispy Pork Cutlets with Spicy Noodles

Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.


4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced


In a large pot, bring the chicken broth and ginger to a boil.

Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.

Slice the pork and serve over the noodles. Sprinkle with the scallions.





--Adapted from Real Simple

Vegetable Stir Fry

1 cup long-grain white rice
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped


Cook the rice according to the package directions.

Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.

Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.

Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.





--Adapted from Real Simple magazine

Zucchini Au Gratin

Very tasty. It's rather soupy though, so it needs to stand and thicken up before serving.

2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add zucchini and onions, season with salt and pepper and saute for 5 to 1o minutes, stirring frequently, until zucchini rounds are crisp-tender.

Heat butter in a small saucepan over medium heat. When butter is completely melted, whisk in flour to form a roux. Cook until slightly brown. Whisk in milk, until sauce is thickened. Season with nutmeg and pepper. Stir in grated Parmesan cheese.

Transfer sauteed zucchini to a casserole dish. Pour sauce over the veggies and cover with shredded sharp cheddar. Broil for 3-4 minutes until cheese is bubbly.






--Adapted from Rachel Ray

Meatball Stew

2 potatoes, cut into 1/2-inch cubes
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs

Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.






--Adapted from Southern Living magazine

Rigatoni with Sausage and Broccoli

1/2 pound rigatoni (1⁄2 box)
1 bunch broccoli, cut into florets
3 tablespoons olive oil
kosher salt and black pepper
1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces
1/4 cup grated Parmesan (1 ounce)
red pepper flakes, to taste


Cook the pasta according to the package directions.

While pasta cooks, thoroughly brown sausage in the olive oil. Remove from pan. Deglaze the pan with 1/2 cup pasta water. Add broccoli. Cook broccoli over medium heat, 3 minutes or until crisp tender, adding more water if necessary.

Return sausage and pasta to pan. Top with Parmesan and red pepper flakes.

Easy Chicken Soup

3 cups water
1 package ramen noodles, chicken flavor
2 cups cooked cut up chicken
1 bundle swiss chard
1 medium carrot, thinly sliced into rounds
1 teaspoon sesame oil


Heat water to boiling in a saucepan. Break up noodles, reserving seasoning packet. Stir noodles, chicken, and carrots into water. Return to boil. Boil 5 minutes, stirring occasionally.

Stir in chard, sesame oil, and seasoning packet. Serve immediately.



--Adapted from Betty Crocker Quick and Easy cookbook

Spiced Pork and Sweet Potato Stew

2 1/2 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
kosher salt and black pepper
5 green onions, sliced
2 cups low-sodium chicken broth
1/3 cup apricot preserves
1 tablespoon cider vinegar
2 tablespoons cornstarch
1 15-ounce can chickpeas, rinsed
1 medium sweet potato, peeled and sliced thin
cooked couscous, sliced scallions, and chopped roasted almonds, for serving


In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.

In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and sweet potatoes. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.




--Adapted from Real Simple

Meatballs with Couscous and Feta

1 pound ground lamb or beef
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1/4 cup sliced green onions
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled



Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped green onion, ½ teaspoon salt, and ¼ teaspoon pepper.

Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Meanwhile, place the couscous in a bowl. Add 1 cup boiling water, cover, and let sit for 5 minutes. Fluff with a fork.

In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.

Serve the couscous with the meatballs, tomatoes, cucumber, Feta. Drizzle with the dressing.



--Adapted from Real Simple

Sweet Potato and Brie Flatbread

4 pieces Naan or other premade flatbread
1 medium sweet potato, peeled, halved, and thinly sliced
4 green onions, thinly sliced
8 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and black pepper
4 ounces Brie, sliced



Heat oven to 425° F.

In a medium bowl, toss the sweet potato, shallots, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Scatter the potato mixture over the flatbread and top with the Brie. Bake until golden brown and crisp, 15 to 20 minutes.




--Adapted from Real Simple