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Turkey Pastrami Appetizer

Turkey Pastrami Appetizer

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Super Easy Turkey Pastrami Appetizer

  • 1/2 lb turkey pastrami, sliced 1/4-inch thick
  • 2 ounces cream cheese, softened
  • 1 teaspoon beaver hot cream-style horseradish sauce
  • 1 garlic clove, minced
  • kosher salt
  • freshly cracked black pepper
  • 8 leaves curly green leaf lettuce
  • toothpicks
4.3/5 (3 Votes)

Basic Green Soup

Basic Green Soup

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1. Heat 2 tablespoons oil in a large skillet over high heat

  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large yellow onions, chopped
  • 1 teaspoon salt, divided
  • 2 tablespoons plus 3 cups water, divided
  • 1/4 cup arborio rice
  • 1 bunch green chard (about 1 pound)
  • 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
  • 4 cups vegetable broth, store-bought or homemade
  • Big pinch of cayenne pepper
  • 1 tablespoon lemon juice, or more to taste
4.5/5 (2 Votes)

Swedish Yellow Split Pea Soup with Ham

Swedish Yellow Split Pea Soup with Ham

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Place split peas in a medium bowl

  • 3 cups yellow split peas (about 1 1/2 pounds)
  • 4 cups reduced-sodium chicken broth
  • 4 cups water
  • 2 cups diced yellow onion
  • 1 cup diced carrot
  • 1 cup finely diced celery
  • 8 ounces ham, trimmed and diced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon dried marjoram
  • Freshly ground pepper to taste
4.6/5 (16 Votes)

Tuna Pasta with Olives & Artichokes

Tuna Pasta with Olives & Artichokes

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Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes

  • 8 ounces tuna steak, cut into 3 pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 6 ounces whole-wheat gobbetti, rotini or penne pasta
  • 1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
  • 1/4 cup chopped green olives
  • 3 cloves garlic, minced
  • 2 cups grape tomatoes, halved
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh basil or parsley for garnish
4/5 (1 Votes)

Classic French Bread-Peter Reinhart

Classic French Bread-Peter Reinhart

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by Peter Reinhart and Leo Gong

  • 5-1/3 cups (24 oz / 680 g) unbleached bread flour
  • 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
  • 2-1/4 teaspoons (0.25 oz / 7 g) instant yeast
  • 2 cups (16 oz / 454 g) lukewarm water (about 95°F or 35°C)
4.6/5 (22 Votes)

Key Lime White Chocolate Tart

Key Lime White Chocolate Tart

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1. Preheat oven to 350˚F

  • Crust:
  • 2 cups vanilla wafer crumbs (beaten in food processor)
  • 4 Tbs melted butter
  • 4 Tbs sugar
  • pinch of salt
  • Filling:
  • 3/4 c. sugar
  • 1/3 c. cornstarch
  • 1/8 tsp. Kosher salt
  • 1 1/2 c/ water
  • 4 egg yolks, separated
  • 1 T grated key lime zest
  • 2/3 c. key lime juice (about 14-18 limes depending on size and ripeness)
  • 2 T unsalted butter
  • 8 oz. good white chocolate, chopped
4.5/5 (42 Votes)

Kale and Sweet Potato Soup with Cumin and Lemon

Kale and Sweet Potato Soup with Cumin and Lemon

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Any kind of kale can be used in this soup

  • 2 large leeks, white and light green only, 6 oz. trimmed (180 g.)
  • 1 large onion (250 g.)
  • 2 Tbs. olive oil
  • 1 1/2 tsp. sea salt, more to taste
  • 12 oz. sweet potatoes (350 g.)
  • 1 small Yukon gold or white potato (100 g.)
  • 12 oz. black or Russian kale (350 g.)
  • 4 green onions, sliced (75 g.)
  • 2/3 cup chopped fresh cilantro (45 g.)
  • 2- 2 1/2 cups vegetable broth, as needed (about 1/2 liter)
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • garnish: additional fruity green olive oil
  • optional garnish: crumbled feta cheese
4.4/5 (7 Votes)

Beet, Greens and Cheddar Crumble

Beet, Greens and Cheddar Crumble

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Preparation 1. Combine beets, thyme branches, garlic and peppercorns in a large pot

  • 1 pound medium beets
  • 3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
  • 2 garlic cloves, peeled
  • 1/4 teaspoon black peppercorns
  • Kosher salt and black pepper
  • 1 1/4 pounds beet greens, Swiss chard or a mix of both
  • 11 tablespoons cold unsalted butter, more for greasing pan
  • 150 grams all-purpose flour (1 1/3 cups)
  • 2 cups milk
  • 9 ounces sharp Cheddar, preferably clothbound, grated (2 1/4 cups)
  • 2 to 3 tablespoons English mustard powder, to taste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce, more as needed
  • 25 grams rolled oats (1/4 cup)
  • 20 grams toasted hazelnuts, chopped (3 tablespoons)
  • 1 1/2 teaspoons grated Parmigiano-Reggiano
  • 1/4 teaspoon freshly grated nutmeg
4.7/5 (12 Votes)

Bolognese with Homemade Noodles

Bolognese with Homemade Noodles

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Mix the bread flour and flax seed meal together on a clean surface or in a bowl

  • Homemade Noodles
  • 2 cups bread flour
  • 1 tablespoon flax seed meal
  • 2 eggs
  • Sauce Bolognese
  • 1 pound ground beef (85% lean)
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 carrot, shredded
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 42 ounces canned crushed tomatoes (such as San Marzano®)
  • 2 cups water
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese, plus extra for serving
4.4/5 (11 Votes)

Holiday Season Cranberry Bread

Holiday Season Cranberry Bread

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Keep this cranberry bread on hand for holiday visitors

  • 2 cups flour
  • 1/2 to 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter, melted or canola oil
  • 3/4 cup orange juice, freshly squeezed
  • 1 egg, well beaten
  • 2 cups fresh cranberries, halved
  • 1 cup walnuts or hazelnuts, chopped
4.4/5 (47 Votes)