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Overnight Soft Herb Rolls

Overnight Soft Herb Rolls

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In a large bowl, sprinkle yeast over 1/4 cup cool (70-degree) water

  • 1 tablespoon active dry yeast
  • 3 tablespoons sugar
  • 1 teaspoon table salt
  • 1 tablespoon EACH minced flat-leaf parsley, dill, chives and rosemary eaves
  • 2 tablespoons butter, melted
  • 1 egg plus 1 tablespoon lightly beaten egg
  • 1 cup milk or half-and-half
  • 3 1/4 cups flour
  • 1 tablespoon kosher salt
4.6/5 (19 Votes)

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

By

Position a rack in the center of the oven and heat the oven to 450°F

  • 3 Tbs. olive oil
  • 3 medium cloves garlic, minced (1 Tbs.)
  • 4 medium portabello mushrooms, stemmed, gills removed
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. cream cheese, softened
  • 3 Tbs. mayonnaise
  • 1-1/2 tsp. fresh thyme
  • 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
  • 1/2 cup fresh breadcrumbs or panko
  • 1/3 cup finely grated Parmigiano-Reggiano
4.6/5 (13 Votes)

Harissa

Harissa

By

Soak the dried chilies in hot water for 30 minutes

  • 10-12 dried red chili peppers
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon cumin
4.8/5 (6 Votes)

Spicy Roasted Corn, Avocado and Chicken Salad

Spicy Roasted Corn, Avocado and Chicken Salad

By

Preheat broiler to high

  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 4 ears fresh supersweet corn, husk and silk removed
  • 2 cups diced cooked chicken (about 10 ounces)
  • 1 cup halved grape or cherry tomatoes
  • 1/4 cup sliced radishes
  • 2 fully ripened Mexican avocados, halved, pitted and peeled
  • Spicy Salad Dressing, recipe follows
  • 4 cups mixed salad greens in bite-sized pieces
4.6/5 (18 Votes)

Savory Cheddar Cheese Biscuits

Savory Cheddar Cheese Biscuits

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These tasty biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash

  • 2 cups King Arthur Unbleached Self-Rising Flour or All-Purpose Baking Mix
  • 4 ounces cheddar cheese, the sharper the better; we prefer Cabot extra-sharp
  • 1 cup heavy cream
4.5/5 (16 Votes)

Apple Crumb Squares with Apple Cider Sauce

Apple Crumb Squares with Apple Cider Sauce

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These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also ...

  • Apple Cider Sauce:
  • 1 cup old-fashioned rolled oats
  • 3/4 cup whole-wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon freshly grated lemon zest
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons canola oil
  • 1/4 cup apple-juice concentrate, thawed
  • 3 medium tart apples, such as Granny Smith, peeled and thinly sliced
  • 1/4 cup coarsely chopped walnuts, toasted
  • Apple Cider Sauce, (recipe follows)
  • 2 cups low-fat vanilla ice cream, or nonfat frozen yogurt
  • 2 cups apple cider
  • 2 teaspoons cornstarch
  • 4 teaspoons water
  • 1 tablespoon butter
4.5/5 (14 Votes)

Chocolate Chip Blondies

Chocolate Chip Blondies

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1. Preheat oven to 350 degrees F

  • For the Ganache:
  • 1 cup Gold Medal all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
4.3/5 (18 Votes)

Whole-Wheat Lemon Raspberry Muffins

Whole-Wheat Lemon Raspberry Muffins

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Preheat oven to 350 degrees F

  • 1 1/2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon, about 1 to 1 1/4 teaspoons
  • 1/2 cup (1 stick) butter, softened but not melted
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (no need to defrost)
4.5/5 (11 Votes)

Eggplant Cannelloni with Pine Nut Romesco Sauce

Eggplant Cannelloni with Pine Nut Romesco Sauce

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To make the eggplant, preheat oven to 350°F (180°C)

  • For the Eggplant:
  • 2 large eggplants, peeled and sliced lengthwise 1/2-inch (1.3 cm) thick
  • 2 medium red bell peppers, seeded, coarsely chopped
  • 1 medium onion, peeled, coarsely chopped
  • 1 cup (128 g) chopped carrots
  • 1/2 cup (50 g) chopped celery
  • 4 cloves garlic, peeled
  • 8 ounces (227 g) baby spinach
  • 1 teaspoon no-salt Italian seasoning blend
  • 1 cup (185 g) cooked quinoa, kamut, barley or spelt brown rice
  • 2 cups (480 ml) no-salt-added or low-sodium pasta sauce
  • 6 ounces (170 g) nondairy Mozzarella-type cheese, divided
  • For the Sauce:
  • 2 cloves garlic, peeled
  • 1/2 cup (170 g) roasted red bell peppers, in water
  • 2 Tablespoons (30 ml) water
  • 2 Tablespoons (30 ml) red wine vinegar
  • 1 teaspoon ancho chili powder
  • 2 Tablespoons (17 g) pine nuts or almonds (see note)
  • 1/2 tomato, chopped
  • 2 Tablespoons (16 g) nutritional yeast
4.5/5 (4 Votes)

Brazilian Skirt Steak with Golden Garlic Butter

Brazilian Skirt Steak with Golden Garlic Butter

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Based on a dish you’ll find in restaurants in Rio de Janeiro, this recipe uses few ingredients but packs a lot of...

  • 6 medium cloves garlic
  • Kosher salt
  • 1-1/2 pound skirt steak, trimmed and cut into 4 pieces
  • Freshly ground black pepper
  • 2 Tablespsoons canola oil or vegetable oil
  • 2 ounce (4 Tablespoons) unsalted butter
  • 1 Tablespoon chopped fresh flat-leaf parsley
4.5/5 (54 Votes)