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Recipes
Chicken with Artichoke Pan Sauce
By joanmarie
Step 1 Combine stock and flour in a small bowl, stirring with a whisk; set aside
- 1 cup lower-sodium chicken stock (such as Swanson)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Cooking spray 1/2 cup thinly sliced shallots
- 1 tablespoon chopped fresh rosemary
- 2 ounces pancetta, finely chopped
- 1 tablespoon chopped garlic
- 1/2 cup dry sherry
- 1 cup frozen artichoke hearts, thawed and halved
- 4 teaspoons chopped fresh flat-leaf parsley, divided
Shrimp-Corn Ceviche
By joanmarie
Combine the shrimp, corn, hearts of palm and grapefruit in a large bowl
- 1 pound cooked shrimp, cut into 1/2-inch pieces
- 1 cup frozen fire-roasted corn, thawed
- 1/2 cup finely chopped canned hearts of palm
- 1 small grapefruit, peeled and chopped
- 1/4 cup fresh lime juice (from 2 limes)
- 2 tablespoons fresh orange juice
- 1 teaspoon sugar
- 1 teaspoon adobo (from a can of chipotle chile peppers)
- Kosher salt and freshly ground pepper
- 2 scallions, thinly sliced
- Tortilla chips, for serving
ROASTED SQUASH TOSS
By joanmarie
Preheat oven to 425 degrees F
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons dark brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons red chili flakes
- 1 teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
- 1/2 cup almond slivers
- 1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)
glazed sweet potatoes
By joanmarie
Cut each of the yams into 8 evenly shaped wedges
- 4 tablespoons butter, plus 1 tablespoon for greasing
- 4 medium yams or sweet potatoes, peeled
- 1/2 cup brown sugar
- 3 tablespoons maple syrup
- Freshly grated nutmeg, to taste
- Directions
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana
By joanmarie
Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick
- 8 sage leaves
- 8 slices prosciutto di Parma
- 8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet
- 4 tablespoons butter, divided
- 1/2 cup dry white wine
- Salt and pepper, to taste
sweet and sour salad
By joanmarie
Whisk together the oil, sugar, vinegar and soy sauce
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Honey-Dijon Chicken Paillards with Zucchini Slaw
By joanmarie
Step 1 Combine 1 tablespoon oil, honey, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 4 (6-oz.) skinless, boneless chicken breasts, split horizontally into 8 cutlets
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 cups grape tomatoes, halved
- 1 (8-oz.) zucchini, grated on the large holes of a box grater (about 1 1/2 cups) 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh oregano
Guy's Kickin' Quesadilla
By joanmarie
Preheat a griddle or nonstick pan over medium heat
- 2 whole wheat tortillas
- 1 cup shredded Cheddar, jack or a cheddar-jack mix, divided
- 1/4 cup cubed, grilled skinless chicken
- 1/4 cup cubed, peeled pre-cooked potatoes
- 1/4 cup cubed roasted bell peppers
- 1/4 cup cooked and strained black beans
- 1/4 cup chopped artichoke hearts
- 1/4 cup chopped broccoli
- 1/4 cup cooked corn kernels
- 1/4 cup chopped black olives
- 1/4 cup shredded carrots
- Serving suggestions: pico de gallo, salsa, guacamole, sour cream
Pork Chops Italiano
By joanmarie
Heat 1 teaspoon olive oil in a skillet over medium heat
- 1 teaspoon olive oil
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 6 (3/4 inch thick) pork loin chops
- 2 cloves garlic, crushed 1 cup chopped onion
- 1 (14.5 ounce) can diced Italian tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water, if necessary
- 1 large green bell pepper, cut in 6 pieces
Stewed Escarole with Feta
By joanmarie
Bring a large pot of salted water to a boil
- Kosher salt
- 2 heads escarole, roughly chopped
- 1/2 cup extra-virgin olive oil
- 3 onions, chopped
- 2 tomatoes, seeded and diced
- 3/4 pound feta cheese, crumbled
- Freshly ground pepper