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Recipes
Pan-roasted Chicken with Asparagus and Shiitakes
By Fred
1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until...
- 2 tablespoons olive oil
- 4 boned skinned chicken breast halves (8 oz. each)
- 2 large shallots, minced
- 3 garlic cloves, minced
- 1 cup reduced-sodium chicken stock
- 3 sprigs thyme, plus chopped thyme for garnish
- 8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
- 1/2 About 1/2 tsp. salt
- 1/4 About 1/4 tsp. freshly ground black pepper
- 1 pound slender asparagus, trimmed
- 1/4 cup freshly and finely shredded parmesan
Whole-wheat Lasagna with Butternut Squash and Kale
By Fred
Nutritional Information Calories: 424 (38% from fat) Protein: 20g Fat: 18g (sat 7
- 4 tablespoons olive oil, divided
- 1 medium red onion, peeled and sliced
- 3 peeled garlic cloves (1 minced, 2 left whole)
- 2 cans (14 oz. each) crushed tomatoes
- 1 teaspoon dried oregano
- 1 About 1 tsp. each salt and freshly ground black pepper, divided
- 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
- 1/2 tsp. dried thyme
- 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
- 9 whole-wheat lasagna noodles (about 8 oz.)
- 1 container (15 oz.) part-skim-milk ricotta cheese
- 1/8 teaspoon ground nutmeg
- 2 cups shredded mozzarella cheese, divided
Braised Whole-pod Fava Beans with Dill
By Fred
1. Put oil and onion in a large pot over medium-high heat
- 1/3 cup olive oil
- 1 sweet onion, halved and thinly sliced
- 1 1/2 pounds fava bean pods, ends trimmed and strings removed
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup chopped dill, plus 1 tbsp. for garnish
- Plain whole-milk or Greek-style yogurt
Roasted Asparagus
By Fred
1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off
- 2 bunches asparagus (about 2 lbs.)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup packed freshly shredded parmesan cheese
- 2 teaspoons fresh lemon juice
Lazy Lasagna Bolognese
By Fred
1. Rinse mushrooms; trim off and discard discolored stem ends
- 1/2 pound mushrooms
- 1 onion (1/2 lb.), peeled and chopped
- 2 tablespoons olive oil
- 1 cup finely chopped parsley
- 1 pound ground beef chuck
- 1/2 pound mild Italian sausages, casings removed
- 1/2 teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- 1 can (6 oz.) tomato paste
- 1 can (8 oz.) tomato sauce
- 2 cups fat-skimmed chicken broth
- Béchamel sauce
- 1 box (9 oz.) oven-ready dried lasagna
- 1 1/4 About 1 1/4 cups shredded parmesan cheese (about 5 oz.)
- 1/4 teaspoon ground nutmeg
Fresh Peas with Mint and Green Onions
By Fred
1. Bring a large pot of water to a boil
- 4 pounds English peas
- 2 green onions
- 12 large mint leaves
- 2 teaspoons unsalted butter
- 1/4 cup chopped chives
- Salt
Béchamel Sauce
By Fred
1. In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 min...
- 1 onion (6 oz.), peeled and finely chopped
- 1 tablespoon butter or olive oil
- 1/2 teaspoon ground nutmeg
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat milk
- 2 cups fat-skimmed chicken broth
Asparagus and Butterhead Lettuce Salad
By Fred
1. Hold the end of an asparagus stalk and bend until it snaps off
- 1 bunch asparagus (about 1 lb.)
- 2 heads butterhead lettuce such as Boston or Bibb (see Notes)
- 3 tablespoons extra-virgin olive oil
- 5 teaspoons fresh lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly shredded lemon zest
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dry mustard
- 4 ounces perlini mozzarella (tiny balls; see Notes)
- 2 tablespoons pine nuts
Braised Spring Vegetables
By Fred
Preparation 1. If using favas, bring a large pot of water to a boil
- 2 pounds fava beans in the pod, shelled (about 2 cups; see Notes)
- 1 lemon
- 4 large artichokes
- 1 fennel bulb, fronds attached
- 5 green garlic stems (see Notes)
- 5 green onions
- 1/4 cup olive oil
- 1/2 About 1/2 tsp. salt
- 1 pound English peas in the pod, shelled (about 1 cup)
- 2 tablespoons extra-virgin olive oil
Sweet Corn Ice Cream
By Fred
1. Set a box grater in a large bowl
- 2 ears corn
- 1 cup heavy whipping cream
- 1 1/2 cups milk
- 1/2 cup sugar
- 4 egg yolks
- 1/2 teaspoon vanilla extract