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Place mushrooms in a medium bowl and cover with hot water

  • 1 ounce dried mushrooms (preferably shiitake or porcini)
  • Kosher salt
  • 16 ounces fresh or 10 ounces dried ramen noodles
  • 2 small heads baby bok choy, quartered lengthwise
  • 1 tablespoon toasted sesame oil, plus more
  • 1 pound ground pork, beef or chicken
  • 1/2 teaspoon freshly ground black pepper
  • 4 scallions, thinly sliced, divided
  • 3 tablespoons white or yellow miso paste
  • 6 cups low-sodium chicken, beef or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons Sriracha, plus more for serving
  • 1 medium carrot
  • 1 medium zucchini
  • 4 large soft-boiled eggs (optional)
  • 1/4 cup coarsely chopped basil
4/5 (16 Votes)

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Pizza Pesto Combine all ingredients in a food processor until throughly mixed

  • Pizza Toppings
  • 1 sheet of puff pastry (can use Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets), thawed out overnight in refrigerator
  • 1 1/2 firm-ripe avocados, cubed 1/2 inch
  • 2 med. tomatoes, seeded, cored and diced 1/2 inch
  • 1/2 med. red onion, thinly sliced
  • 1 1/3 cups shredded Italian Five Cheese blend
  • Pizza Pesto
  • 3 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. lemon juice
  • 1/2 tsp. honey
  • 1/8 tsp. turmeric
  • 1/4 tsp paprika
  • 1/2 cup chopped cashews
  • 2/3 cup fresh cilantro, roughly chopped
  • 2 garlic cloves
  • 2 green onions, roughly chopped
  • 1/2 Tbsp. sugar
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1/4 cup olive oil
  • Avocado Sauce
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 Tbsp. milk
  • 1 green onion, roughly chopped
  • 2 garlic cloves
  • 1/2 cup cilantro, roughly chopped
  • 1 avocado
  • squeeze of fresh lemon juice
  • salt and pepper
4.9/5 (7 Votes)

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A full elegant meal of rich slow-cooked leg of lamb, bright cabbage, savory rosemary noodles, sweet squash, and cri...

  • 5 pounds organic boneless leg of lamb
  • 3 cups water
  • 1 teaspoon dried organic mint
  • 1 teaspoon dried rosemary
  • Salt, pepper and garlic powder
  • 1 head organic green cabbage
  • 6 cups water
  • 1/2 cups organic cane sugar
  • 1/2 cups organic apple cider vinegar
  • 1 tablespoon dill seed
  • 2 ounces organic salt pork, sliced thin
  • 1/4 cup organic white flour
  • 1 package extra wide egg noodles
  • 2 sticks organic grass fed butter
  • 2 sprigs organic Rosemary, remove stem
  • 1 cup organic gluten free bread crumb
  • Salt, pepper and garlic powder, to taste
  • 1 large organic butternut squash
  • 2 tablespoons organic grass fed butter
  • 1 tablespoon organic light brown sugar
  • 1 tablespoon organic maple syrup
  • 1 bunch organic asparagus
  • 1 quart organic strawberries, rinsed, trimmed and quartered
  • 1 pint organic blackberries, rinsed
4.9/5 (7 Votes)

By

Mom Dougherty

  • 1 1/2 lbs sausage
  • 3 green peppers
  • 3 large onions
  • 1 can crushed pineapples
  • SAUCE
  • 1 small bottle bbq sauce
  • juice from pineapple
  • 2 tbsp. or more corn starch
  • (sauce needs to cling to sausage)
  • worcestershire and garlic powder to taste
4.8/5 (8 Votes)

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A fresh take on a weekend favorite snack

  • Pizza dough
  • Isabel NaturTuna Solid Light Tuna in Water
  • Oregano
  • Bacon
  • Tomato Sauce
4.4/5 (11 Votes)

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This salad is best when made the day before, so it is also a perfect make ahead dish

  • 1/2 head of red cabbage, shredded fine
  • 1/2 cup cranberries
  • 1/4 cup balsamic vinegar
  • 3 teaspoons lemon juice
  • 2 tablespoons agave nectar or honey
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • sliced apples for garnish
4.9/5 (7 Votes)

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Filled with the flavors of sweet peach tea yogurt, crispy salad greens, fresh mango, strawberries, and crunchy peca...

  • FOR THE SALAD:
  • FOR THE DRESSING,
  • 1 (6-ounce) container Yoplait Original 99% Fat Free Peach Sweet Tea Yogurt or similar flavor
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground ginger
  • 6 cups spring mix salad greens
  • 1 large mango, peeled, sliced, about 1 cup
  • 1 cup sliced strawberries
  • 1/4 cup broken pecans
4.9/5 (7 Votes)

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Mix the yeast, 1 tablespoon sugar, and cream together in the bowl of a stand mixer (or a large mixing bowl)

  • 4 1/2 teaspoons (2 envelopes) active dry yeast
  • 1 cup sugar, divided
  • 1/2 cup heavy cream
  • 8 cups all-purpose flour
  • 1 cup (1/2 pound) unsalted butter, softened at room temperature for 2 hours
  • 1 lemon, zested
  • 1 tablespoon salt
  • 1 teaspoon nutmeg
  • 2 large eggs
  • 2 large egg yolks, plus extra for garnish
  • 2 cups whole or 2% milk, warmed
  • 1 cup chopped blanched almonds, plus extra to garnish
  • 1 cup golden raisins, plumped in warm water and drained well
4.7/5 (9 Votes)

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Seasoned red snapper filets served with goat cheese gnocchi and a delicious saffron broth

  • Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
  • Kosher salt and ground black pepper
  • 1/4 cup olive oil
  • 2 cups white wine
  • 1/2 cup heavy cream 1 teaspoon saffron threads
  • 3 tablespoons unsalted butter
  • 4 ounces plain potato gnocchi
  • 1 ounce goat cheese
4.5/5 (13 Votes)

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1. Heat oven to broil, and cover a baking sheet with foil

  • 10 oz shredded mozzarella (or mozzarella slices from a ball)
  • 7 oz prepared basil pesto
  • 1 jar of favorite pasta sauce (16 oz)
  • 12 frozen breaded eggplant cutlets (thawed)
  • 4 fresh basil leaves (garnish)
4.9/5 (8 Votes)

By

Preheat oven to 400 degrees F

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 6 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 5 tablespoons cold butter, cut into 1/4-inch cubes
  • 1/2 cup raisins, chopped
  • 3/4 cup whole milk, plus more for brushing
  • Juice of 1 orange
  • Raw sugar, for sprinkling
4.6/5 (8 Votes)

By

laura bullock

  • 2 lbs medium shrimp, deveined and steamed
  • 1 cup sour cream
  • 1 cup mayonnaise (preferably Hellmann's)
  • 1/2 cup fresh dill, chopped (or to taste)
  • 2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
  • salt & freshly ground black pepper
  • lettuce leaf
4.2/5 (12 Votes)

Any burning questions? Our chefs answer!

Shrimp and Grape Salad With Dill Quick Ramen with Carrots, Zucchini & Bok Choy