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Kelly's butternut squash soup

Kelly's butternut squash soup

By

1. In a large pot, heat oil to medium-low

  • 2 Tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced small
  • 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
  • 2 medium carrots, peeled and chopped
  • 1 potato, Yukon gold or russet, cut into 1 inch cubes
  • 4 cups vegetable stock or water
  • 1 cup canned coconut milk
  • Salt and pepper as needed
4.2/5 (26 Votes)

Tartar Sauce

Tartar Sauce

By

1. Combine all ingredients in a small bowl; stir well

  • 1/2 cup Mayonnaise
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons minced onion
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
0/5 (0 Votes)

Spicy Tuna Tartare

Spicy Tuna Tartare

By

This spicy tuna tartare is served on waffle chips

  • 1 tablespoon mayonnaise
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon Sriracha (Asian chili sauce)
  • 8 ounces fresh tuna, cut into 1/4-inch dice
  • 1 tablespoon thinly sliced fresh chives, plus 1-inch pieces for garnish
  • Gaufrettes or waffle-cut potato chips, for serving
0/5 (0 Votes)

Porcini and Bacon Sauce

Porcini and Bacon Sauce

By

by Bruce Aidells and Nancy Oakes

  • 2 ounces dried porcini mushrooms
  • 2 cups boiling water
  • 1/4 pound sliced bacon, chopped
  • 9 garlic cloves, sliced
  • 2 shallots, thinly sliced
  • 1 pound button mushrooms, sliced
  • 3 cups dry red wine
  • 4 cups low-salt chicken broth
  • 1 cup beef broth
  • 1 large fresh rosemary sprig
  • Reserved roasting pan with juices
  • 1/4 cup (1/2 stick) chilled butter, diced
4.8/5 (16 Votes)

Asparagus and Two Cheese Quiche with Hash Brown Crust

Asparagus and Two Cheese Quiche with Hash Brown Crust

By

All the goodness of hash browns, rich Fontina and goat cheese with fresh green asparagus and tarragon

  • 4 medium russet potatoes, peeled, about two pounds
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 4 medium shallots, thinly sliced
  • 6 large eggs, room temperature
  • 1 1/4 cups half-and-half
  • 1 teaspoon mustard powder
  • Pinch grated nutmeg
  • 1 tablespoon tarragon, finely chopped
  • 5 ounces Fontina cheese, grated, about 1 1/2 cups
  • 4 ounces fresh goat cheese, crumbled, about 3/4 cup
  • 1/2 bunch asparagus, ends trimmed, about 1/2 pound
4.1/5 (41 Votes)

Mustard-Peppercorn Steak and Arugula Salad

Mustard-Peppercorn Steak and Arugula Salad

By

In a spice mill or in a mortar with a pestle, coarsely grind the peppercorns and mustard seeds

  • 2 tsp. peppercorns
  • 1 tsp. mustard seeds
  • 1 Tbs. minced fresh rosemary
  • 2 tsp. coarse kosher salt
  • 1 1/4 lb. top sirloin steak, about 1 inch thick
  • Olive oil as needed
  • 1/2 cup balsamic vinegar
  • 1/4 cup minced shallots
  • 1 tsp. firmly packed brown sugar
  • 6 cups arugula
  • 1/4 red onion, thinly sliced
  • 1/2 bunch radishes, thinly sliced
  • 1/2 lemon
0/5 (0 Votes)

Prosciutto-Wrapped Breadsticks

Prosciutto-Wrapped Breadsticks

By

Recipe courtesy Giada De Laurentiis

  • 1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
  • 1/3 cup grated Parmesan
  • 24 paper-thin slices prosciutto
0/5 (0 Votes)

Mesclun Salad With Chickpeas and Dried Cherries

Mesclun Salad With Chickpeas and Dried Cherries

By

6 ounces mesclun (6 cups) 2 carrots, halved lengthwise and thinly sliced on the bias 1 15-ounce can chi

  • 6 ounces mesclun (6 cups)
  • 2 carrots, halved lengthwise and thinly sliced on the bias
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup dried cherries
  • 1/4 cup fresh dill sprigs
  • 4 to 5 tablespoons Balsamic-Dijon Vinaigrette
  • or bottled balsamic vinaigrette
5/5 (1 Votes)

Shepherd's Pie

Shepherd's Pie

By

Recipe courtesy Melissa d'Arabian

  • 4 large russet potatoes, peeled and quartered
  • 10 whole garlic cloves, peeled
  • 1/2 cup sour cream
  • 1/4 to 1/2 cup beef broth
  • 4 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Nonstick cooking spray
  • 4 slices bacon, cut into thin strips
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 1 teaspoon sugar
  • 1 pound ground beef
  • 2 to 3 medium carrots, roughly chopped, (about 1 cup)
  • 3/4 cups frozen peas, thawed
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) bottle light or dark beer
  • 1/2 cup beef broth
  • 1 teaspoon finely minced fresh rosemary leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Swiss or Cheddar
  • 2 tablespoons chopped fresh parsley leaves
0/5 (0 Votes)

Scalloped Potatoes with Cheese

Scalloped Potatoes with Cheese

By

Cooking Light APRIL 1997

  • 1 garlic clove, halved
  • Butter-flavored cooking spray
  • 6 medium peeled red potatoes, cut into 1/8-inch-thick slices
  • 2 tablespoons margarine, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 1 cup skim milk
4.6/5 (31 Votes)