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Recipes
Penne with Ricotta Cheese and Greens
By Mike_67
Adapted from a Williams-Sonoma recipe
- Coarse kosher salt, to taste
- 2 bunches Tuscan kale or hearty greens, thick stems trimmed, leaves cut crosswise into 2-inch pieces
- 16 ounces penne
- 2 tablespoons extra-virgin olive oil
- 1 heaping tablespoon minced fresh thyme
- 2 shallots, minced
- 2 teaspoons grated lemon zest
- 1 cup grated Parmigiano-Reggiano cheese
- 1 cup fresh fat-free ricotta cheese
- Freshly ground pepper, to taste
Minted Couscous with Roasted Vegetables
By Mike_67
Put the prepared eggplant, zucchini, onion and garlic into a large bowl with the basil and rosemary
- 1 red pepper, grilled, skinned, quartered & seeded
- 1 yellow pepper, grilled, skinned, quartered & seeded
- 1 large eggplant, cut into chunky batons
- 2 large zucchini, cut into chunky batons
- 1 large red onion, cut into 8 wedges
- 20 cloves garlic, skin removed
- 10 basil leaves, torn roughly
- 1 sprig freshly chopped rosemary
- 3 tablespoons olive oil
- 12 ounces whole Golden mushrooms, quartered
- 20 pitted black olives
Smoked Turkey Club Roll Ups
By Mike_67
Place tortilla on work surface
- 4 (10 inch) flour tortillas
- 2 tablespoons Dijon mustard
- 1 tablespoon mustard
- 12 slices Swiss or cheddar cheese
- Baby spinach or basil leaves
- 2 tomatoes, thinly slice
- 12 thin slices smoked turkey
Minted Couscous
By Mike_67
Put the couscous into a large bowl and pour the boiling water over it
- 10 ounces couscous
- 2 cups boiling water
- 1/3 cup chicken broth
- 1 tablespoon olive oil
- Zest and juice of 2 lemons
- 1 yellow pepper, seeded and finely chopped
- 6 green onions, finely chopped
- 4 tablespoons freshly chopped mint
- Salt and black pepper to taste
Spinach-Black Bean Lasagna
By Mike_67
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside
- 2 large eggs, lightly beaten
- 1 (15-ounce) container ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and well drained
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
- 2 (16-ounce) cans black beans, rinsed and drained
- 1 (2-pound, 13-ounce) jar pasta sauce
- 1/2 teaspoon ground cumin
- 9 precooked lasagna noodles
- Garnish: chopped fresh cilantro
Creole Baked Cod
By Mike_67
Preheat oven to 350°F. Sauté bell pepper and onion in hot oil in an ovenproof skillet over medium heat until t...
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1/4 cup dry white wine
- 28 ounce can diced tomatoes
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon pepper
- 2 teaspoons hot sauce
- 4 (6 ounce) cod fillets
Pearl Couscous with Olives and Roasted Tomatoes
By Mike_67
Roast tomatoes and make dressing: Preheat oven to 250°F
- For roasted tomatoes and dressing
- • 2 pints red grape or cherry tomatoes (1 1/2 pound)
- • 3 large garlic cloves, left unpeeled
- • 1/4 cup extra-virgin olive oil
- • 1/4 cup warm water
- • 1 teaspoon fresh lemon juice
- • 1 teaspoon salt
- • 1/4 teaspoon black pepper
- For couscous
- • 2 3/4 cups chicken broth
- • 2 1/4 cups pearl (Israeli) couscous
- • 1 tablespoon olive oil
- • 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
- • 1/3 cup chopped fresh flat-leaf parsley
- • 1/4 cup chopped fresh mint
- • 1 teaspoon chopped fresh thyme
Shrimp Dijon Salad
By Mike_67
Divide salad ingredients among four dinner plates
- For the salad:
- 1 large bag washed baby spinach
- 8 ounces sliced mushrooms
- 1 cup shredded carrots
- 2 cups cherry tomatoes
- 1/2 purple onion, sliced very thin
- 8 ounces crumbled feta cheese
- 1/2 cup chopped Kalamata olives
- 1 1/2 pounds cooked shrimp, peeled and deveined
- +++++
- For the dressing:
- 16 ounces buttermilk
- 16 ounces sour cream
- 1/4 cup low-fat Parmesan cheese
- 1/4 cup Dijon mustard
- 3 tablespoons fresh lemon or lime juice
- 1/2 teaspoon freshly ground black pepper
Dijon Potatoes with Garlic
By Mike_67
In a large mixing bowl combine sliced potatoes, minced garlic cloves, chopped rosemary, 1 tablespoon olive oil and ...
- 3 pounds tiny new potatoes, sliced
- 4 large cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon Dijon-style mustard
- Fresh ground pepper, to taste
Vegetarian Beef and Mushroom Stroganoff
By Mike_67
Prepare noodles according to package directions
- 16 ounces wide noodles, cooked
- 2 tablespoons all-purpose flour
- 16 ounce carton sour cream
- 4 teaspoons instant beef bouillon granules
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 20 ounces sliced Portabella mushrooms
- 12 ounces Boca beef crumbles
- 2 cups chopped onion
- 4 cloves minced garlic
- Chopped fresh parsley