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Recipes
Whole-Wheat Pasta with Kale and Fontina
By Margannl
Directions Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 ...
- 4 slices bacon (2 ounces), cut into 1/2-inch strips
- 3 garlic cloves,
- thinly sliced 1 bunch kale (1 pound), thick stems trimmed, leaves coursely chopped
- Coarse salt and ground pepper
- 2 cups reduced-sodium canned chicken broth
- 1 pound whole-wheat spaghetti
- 1/2 cup coarsely chopped fontina cheese
Crab Puffs
By Margannl
1. Melt butter in a medium saucepan over medium heat
- 2 * 2 ounces (4 tablespoons) unsalted butter
- 1/4 * 1/4 cup minced shallot (from 2 shallots)
- 1/4 * 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 * 1 1/2 cups whole milk
- 4 * 4 ounces lump crabmeat
- 1 * 1 ounce Parmesan cheese, grated (1/3 cup)
- 1 * 1 tablespoon minced fresh flat-leaf parsley plus 1/4 cup whole leaves, for garnish
- 1/2 * 1/2 teaspoon finely grated lemon zest
- * Cayenne pepper
- * Coarse salt and freshly ground pepper
- 3 * 3 large eggs
- 1 1/2 * 1 1/2 cups fresh breadcrumbs
- * Vegetable oil, for frying
- 2 * 2 tablespoons large brine-packed capers, rinsed and dried, for garnish
Chef Meg's Tomato Soup
By Margannl
Top this with a bit of blue cheese (nutrition not included) for a real pop of flavor
- 2 T olive oil
- 1 yellow or white onion, chopped
- 3 cloves garlic, minced 2 pounds tomatoes, de-seeded, chopped
- 1/4 t red pepper flakes
- 1 T brown sugar
- 1/2 t thyme,
- dried 4 oz. bread, crust removed (about 4 small slices)
- 12 oz chicken or vegetable stock
- 1 T balsamic vinegar
- black pepper to taste
- 1/2 cup croutons (optional)
- 2 T blue cheese crumbles (optional)
Chicken Marsala with Pancetta & Cream
By Margannl
Coat a large skillet lightly with olive oil and set it over medium-high heat
- Olive oil
- 2 oz. pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch dice
- Flour for dredging (about 1/2 cup)
- 4 thin chicken breast cutlets, about 1/2 lb. total
- Coarse salt
- Freshly ground black pepper, preferably on the coarse side
- 1/2 cup dry Marsala wine
- 2 to 4 Tbs. heavy cream
- Minced fresh flat-leaf parsley (optional)
Spicy Peanut Noodles with Ground Pork and Shredded Vegetables
By Margannl
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How t...
- Kosher salt
- 1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
- 1 Tbs. Asian sesame oil
- 3/4 lb. small chunks of pork
- 1/2 cup crunchy peanut butter
- 1/4 cup seasoned rice vinegar
- 1-1/2 Tbs. fish sauce
- 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
- 2 medium carrots (about 6 oz.), grated
- 1 large yellow squash or zucchini (about 1 lb.), grated
- 2/3 cup coarsely chopped fresh mint
- Lime wedges, for serving
Dry-brined turkey recipe
By Margannl
This is the bird everyone has been talking about
- 1 1 (12- to 16-pound) turkey
- Kosher salt
Farmers’ Market Quesadillas
By Margannl
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes
- 5 Tbs. vegetable oil
- 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
- 1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
- Kosher salt and freshly ground black pepper
- 1 cup fresh corn kernels (from 2 medium ears)
- 1/8 tsp. chipotle chile powder
- 1 cup diced tomato (from 2 small tomatoes)
- 1/4 cup chopped fresh cilantro
- 1 Tbs. fresh lime juice
- Four 9-inch flour tortillas
- 2 cups grated sharp cheddar (8 oz.)
- Sour cream for serving (optional)
Holiday Pumpkin Soup
By Margannl
Directions 1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in ...
- 2 tablespoons finely chopped onion
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 2 15 ounce cans pumpkin
- 2 14 ounce cans chicken broth
- 1 tablespoon packed brown sugar or maple syrup (optional)
- 1 cup half and half, light cream or milk
- Dairy sour cream (optional)
- Fresh sage leaves (optional)
Lemony Orzo with Tuna and Artichoke Hearts
By Margannl
This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta
- Kosher salt
- 1-1/2 cups dried orzo (about 9 oz.)
- 1 Tbs. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Freshly ground black pepper
- 1/3 cup dry vermouth or white wine
- 1 14-oz. can artichoke hearts, drained and quartered
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 5-oz. can water-packed solid white tuna, drained
- 3 Tbs. crème fraîche or sour cream
- 3 Tbs. fresh lemon juice
- 3 Tbs. coarsely chopped fresh basil
Asparagus Frittata
By Margannl
Fresh asparagus, Swiss cheese and fresh tomatoes adorn this open-face omelet
- 1-1/2 * 1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
- 1/2 * 1/2 cup shredded reduced-fat Swiss cheese (1/2 cup = 2 oz)
- 1/4 * 1/4 cup fat free milk
- * PAM® Original No-Stick Cooking Spray
- 10 * 10 fresh asparagus spears, cut into 1-inch lengths
- 1 * 1 small onion, thinly sliced
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground black pepper
- 1 * 1 medium tomato, coarsely chopped