Tuna Niçoise Salad

The traditional Nicoise is made with canned tuna, but using ahi steaks adds a level of sophistication. The original also includes potatoes, so if you’re feeling so inclined add some boiled and chopped new potatoes to the salad.

Serves 4

Ingredients

2 (8-ounce) ahi tuna steaks, cut in half crosswise

Kosher salt

Lemon pepper

2 tablespoons vegetable oil

1 tablespoon, plus 1 teaspoon fresh-squeezed lemon juice

¹⁄₃ cup olive oil

¹⁄₄ cup sherry vinegar

¹⁄₄ teaspoon dry mustard

1 teaspoon chopped fresh basil

¹⁄₄ cup sliced black olives, drained

1 tablespoon capers, rinsed and drained

3 anchovy fillets, if desired

Fresh lemon wedges

1. Pat the tuna steaks dry with paper towels. Lightly season with salt and lemon pepper. Heat the vegetable oil in a small, heavy-bottomed skillet over high heat until almost smoking. Add the tuna steaks and cook until the underside is golden, about 3 to 4 minutes. Turn the steaks and continue to cook until no redness appears in the center. Remove from heat and drizzle 1 tablespoon of the lemon juice over the steaks. Let cool to room temperature.

2. Combine the remaining teaspoon of lemon juice, the olive oil, vinegar, and dry mustard in a small bowl; whisk until emulsified. Set aside.

3. Transfer the tuna steaks to a clean work surface, reserving any accumulated pan juices. Using a fork, flake the tuna into large pieces and roughly chop into bite-sized pieces. Transfer the chopped tuna and any accumulated pan juices to a medium-sized mixing bowl. Add the basil, olives, and capers, and lightly toss. Add half of the dressing mixture and toss to combine. If needed, add more dressing, 1 teaspoon at a time, until desired consistency is achieved. Taste and adjust seasoning as desired. Refrigerate until ready to serve. Garnish with anchovy fillets, if using, and lemon wedges.

Smoked Turkey and Hazelnut Salad

A lovely salad to serve when it’s hot out and grapes are in season. You can skip skinning the hazelnuts if you’re short on time …

Serves 4

Ingredients

3 cups sliced smoked turkey breast

¹⁄₂ cup coarsely chopped skinned and toasted hazelnuts

1 cup thinly sliced celery

¹⁄₂ cup halved seedless green grapes

¹⁄₂ cup halved seedless red grapes

¹⁄₂ cup mayonnaise

¹⁄₄ cup plain yogurt

1 tablespoon honey

1 tablespoon fresh-squeezed lemon juice

¹⁄₂ teaspoon ground ginger

¹⁄₈ teaspoon salt

Freshly cracked black pepper

1. In a large mixing bowl, combine the turkey, half the hazelnuts, the celery, and grapes. Set aside.

2. In a small mixing bowl, combine the remaining ingredients except the remaining hazelnuts. Add the dressing mixture to the turkey and lightly toss to coat. Serve on chilled plates and garnish with the remaining hazelnuts.

Sirloin Steak Salad

A filling salad that meat eaters will drool over, here’s a dinner that’s made easier to assemble with a grill pan. Serve with a warm loaf of sourdough as a carb and you’re good to go.

Serves 2

Ingredients

2 teaspoons olive oil

8 ounces top sirloin, 1 inch thick

Salt and fresh-cracked black pepper, to taste

¹⁄₄ cup sliced scallions (2-inch pieces)

¹⁄₂ cup red pepper strips (about ¹⁄₄-inch strips)

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1 teaspoon sesame oil

1 teaspoon minced fresh ginger

¹⁄₄ teaspoon kosher salt

4 cups salad greens, rinsed and dried

1. Heat the oil in a large nonstick skillet over medium-high heat. Season the steak with salt and pepper.

2. Place the meat, scallions, and red peppers in the hot skillet and cook until the vegetables begin to brown and the steak is medium-rare, about 10 minutes total, turning the steak once and stirring the vegetables occasionally. Transfer the cooked meat and vegetables to a plate and tent with tinfoil to keep warm. Let the meat rest for 5 minutes to allow the juices to reabsorb.

3. Combine the soy sauce, vinegar, sesame oil, ginger, and kosher salt in a salad bowl and whisk to combine. Add the greens and toss with the dressing. Divide between 2 large dinner plates.

4. Slice the meat against the grain into very thin slices. Fan the meat over the salad greens and arrange the cooked scallions and peppers alongside the meat.

Flavored Vinegars

There is a variety of fruit and herb vinegars available, including raspberry, tarragon, dill, hot chili, and other specialty blends. These flavored vinegars are generally used for specific applications.

Sesame Eggplant Spinach Salad

This aromatic salad makes for a hearty meal with flavors that intensify overnight; be sure you make enough for leftovers the next day!

Serves 4

Ingredients

2 tablespoons soy sauce

1¹⁄₂ teaspoons sesame oil

1 teaspoon sugar

2 tablespoons thinly sliced scallions

3 tablespoons, plus 1 teaspoon peanut oil

1 pound eggplant, peeled and cut into ¹⁄₂-inch dice

1 tablespoon minced fresh ginger

2 tablespoons minced garlic

12 ounces baby spinach leaves

2 tablespoons chopped unsalted dry-roasted peanuts

¹⁄₂ lime, cut into wedges

1. In a small bowl, mix the soy sauce, sesame oil, sugar, and scallions; set aside. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook until soft and browned, stirring often, about 9 minutes.

2. Make a well in the center of the eggplant and add the ginger, garlic, and the remaining 1 teaspoon of oil to the center. Cook until fragrant, about 15 seconds. Stir together with the eggplant. Remove the pan from the heat, add the soy mixture, and toss to coat.

3. To serve, place the spinach leaves on a serving platter. Spoon the warm eggplant mixture on the center of the spinach. Top the eggplant with the chopped peanuts and garnish with the lime wedges. Serve a light vinaigrette on the side.

Portion Sizes

Calculate 1¹⁄₂ cups of cleaned greens for each side salad portion. Plan on at least 2 cups of cleaned greens for each entrée salad portion.

Chicken, Blueberry, and Nectarine Salad

This is a classic summertime salad, featuring a delicious bounty of fresh, in-season fruit. If mango chutney isn’t your favorite, substitute any flavor that tickles your fancy.

Serves 4–6

Ingredients

2 cups cubed cooked chicken breast

1¹⁄₂ cups blueberries

3 nectarines, sliced

³⁄₄ cup mayonnaise

¹⁄₄ cup mango chutney

¹⁄₂ teaspoon curry powder

In serving bowl, combine chicken, blueberries, and nectarines and toss gently. In small bowl, combine mayonnaise, chutney, and curry powder and mix well. Spoon over chicken mixture and toss gently to coat. Serve immediately.

Chutney

Chutney is a cooked sauce made of fruit juices, dried fruits, and spices. You can usually find pineapple chutney, mango chutney, or cranberry chutney in the condiment aisle of your grocery store. There are also many recipes for making your own chutney; blueberry is a homemade favorite.

Black Bean Soup

Serve this delicious soup with sour cream and chopped avocado for toppings, a spinach salad, and crisp tortilla chips. It comes together in minutes and freezes well!

Serves 6

Ingredients

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 15-ounce cans black beans, drained and rinsed

1 14-ounce can diced tomatoes with green chilies

2 14-ounce cans chicken broth

¹⁄₂ teaspoon cumin

¹⁄₈ teaspoon white pepper

In heavy saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 to 4 minutes, until crisp-tender. Meanwhile, place black beans in a colander, rinse, and drain thoroughly. Using a potato masher, lightly mash some of the beans. Add all beans to saucepan along with remaining ingredients. Bring to a simmer; cook for 10 to 12 minutes, until blended.

Dried Beans

You can substitute dried beans for canned to reduce sodium. Rinse the beans and sort to remove any dirt or pebbles. Cover with cold water, bring to a boil, and boil for 1 minute. Cover and let stand for 1 hour. Drain the beans and cover with cold water. Simmer for about 2 hours, until beans are tender.

Chicken Noodle Soup

A soup this simple can’t be tasty, right? Wrong! This combination of flavors is a perennial hit, no slow cooker needed.

Serves 4

Ingredients

2 teaspoons margarine

1 medium onion, peeled, chopped

2 teaspoons bottled minced garlic

1 rib celery, thinly chopped

12 baby carrots, cut in half

5 cups reduced-sodium chicken broth

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

1 teaspoon dried parsley leaves

1 leftover cooked chicken breast, chopped

1 cup leftover cooked pasta

1. Heat the margarine over medium-high heat. Add the onion and sauté until it begins to soften. Stir in the minced garlic and cook for another minute until it begins to brown and the onion is softened.

2. Stir in the celery and carrots. Cook for a minute.

3. Add the chicken broth. Cover and turn the heat up to medium-high to bring to a boil.

4. Stir in the salt, pepper, and parsley. Add the chicken and pasta.

5. Turn the heat down to medium-low, cover, and simmer for 2 to 3 minutes. Serve the soup hot.

Creamy Broccoli Soup

Quick, rich, delicious, filling, and flavorful, this soup lets broccoli play a starring role.

Serves 4

Ingredients

1¹⁄₂ pounds broccoli

³⁄₄ cup chopped celery

¹⁄₂ cup chopped yellow onion

Salt

2 tablespoons butter

2 tablespoons all-purpose flour

2¹⁄₂ cups chicken stock

¹⁄₈ teaspoon freshly grated nutmeg

Freshly cracked pepper

¹⁄₂ cup heavy cream, at room temperature

¹⁄₂ cup shredded Cheddar cheese, for garnish

1. Trim the woody stalks from the broccoli and chop the remaining tender stems and tops into medium dice. Combine the broccoli, celery, and onions in a medium-sized saucepan. Add just enough water to cover the vegetables, and salt generously. Bring to a boil and cook until the vegetables are tender, but not mushy, about 8 minutes.

2. Use a slotted spoon to transfer the vegetables to a food processor fitted with a metal blade (or a blender). Process until smooth, adding a few tablespoons of the cooking liquid if needed.

3. Melt the butter in a medium-sized saucepan over medium heat. Add the flour and whisk until smooth. Cook until smooth and bubbly, about 4 minutes. Slowly add the chicken stock, whisking constantly. Bring to a simmer and cook for 2 minutes until thick.

4. Stir in the broccoli purée, the nutmeg, and salt and pepper to taste; bring to a simmer and cook to allow the flavors to blend. Slowly pour in the cream, whisking to blend. Heat through but do not boil. Taste and adjust seasoning as desired. To serve, ladle soup into bowls and top with shredded cheese. Serve hot.

Soup Garnishes

The more complex the soup, the simpler the garnish should be. For hot soups, you can use chopped fresh herbs, minced scallions, a dollop of sour cream, or grated Parmesan.

Sausage and Tortellini Soup

Lightning fast to pull together, this recipe is one to turn to when the seasons are turning from cool to cold. Try serving with rye crackers and a simple warm Brussels sprouts salad.

Serves 6–8

Ingredients

1 pound sweet Italian bulk sausage

1 8-ounce package sliced mushrooms

4 cloves garlic, minced

3 14-ounce cans beef broth

1¹⁄₂ cups water

1 teaspoon dried Italian seasoning

¹⁄₈ teaspoon pepper

1 24-ounce package frozen cheese tortellini

1. In large saucepan over medium heat, brown sausage with mushrooms and garlic, stirring to break up sausage. When sausage is cooked, drain thoroughly. Add broth, water, Italian seasoning, and pepper to saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 8 to 10 minutes.

2. Stir in frozen tortellini and cook, stirring frequently, over medium-high heat for 6 to 8 minutes or until tortellini are hot and tender. Serve immediately.

Frozen or Refrigerated Tortellini?

Refrigerated fresh tortellini is found in the dairy aisle of the regular grocery store. It is generally more expensive than the frozen, and package sizes are smaller. Frozen tortellini and tortelloni take a bit longer to cook. Either type will work in this recipe.

Italian Vegetable Soup with Sausage

Modify this recipe according to your family’s tastes. For example, you could go milder on the sausage, use turkey bacon instead of pork, and slice porcini mushrooms instead of white mushrooms. It all works!

Serves 4

Ingredients

2 tablespoons olive oil

1 tablespoon minced garlic

¹⁄₂ cup chopped yellow onion

8 ounces hot Italian sausage, cut into ¹⁄₂-inch pieces

12 ounces bacon, cut into 1-inch pieces

1 cup sliced white mushrooms

1 cup sliced zucchini (about ¹⁄₄-inch slices, cut in half)

1 teaspoon garlic salt

4 cups baby spinach leaves

3 cups chicken stock

Freshly cracked black pepper

1 cup half-and-half, at room temperature

1. Heat the oil in a large saucepan over medium-high heat. Add the garlic and the onions and sauté until the onions are soft. Do not allow to brown or burn. Add the sausage and bacon and brown fully, about 8 minutes, stirring often to prevent burning or sticking.

2. Add the mushrooms, zucchini, and garlic salt, stirring often, and cook until tender. Add the spinach and cook until slightly reduced, about 5 minutes. Add the chicken stock and pepper, and bring to a simmer. Reduce heat to medium-low. Slowly add the half-and-half, stirring constantly, and heat through. Serve hot.

Chicken Veronique

The addition of grapes to a chicken dish automatically makes it feel fancier than weeknight fare. Serve with rice to soak up the delicious sauce.

Serves 4

Ingredients

¹⁄₄ cup flour

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon pepper

¹⁄₂ teaspoon dried marjoram leaves

4 boneless, skinless chicken breasts

¹⁄₄ cup butter

1 cup chicken stock

¹⁄₂ cup white grape juice

1 cup red grapes, cut in half

1. On a shallow plate, combine flour, salt, pepper, and marjoram. Coat chicken breasts in this mixture. In a heavy skillet over medium heat, melt butter. Add chicken breasts and cook for 4 minutes. Turn chicken over and cook 3 to 6 minutes longer, until chicken is just done. Remove chicken from pan and cover with foil to keep warm.

2. Add stock and grape juice to pan and bring to a boil, scraping up pan drippings. Boil over high heat for 6 to 8 minutes, until sauce is reduced and thickened. Return chicken to pan along with red grapes, and cook over low heat for 2 to 3 minutes, until grapes are hot and chicken is tender.

Chicken with Peaches

Here’s an ideal summer midweek meal option due to the abundance of peaches and the quick assembly and cook time. Refrain from using overripe fruit as you don’t want it to turn to mush when cooking.

Serves 4

Ingredients

1¹⁄₂ pounds chicken breast halves

¹⁄₃ cup orange juice

1 tablespoon white or cider vinegar

1 tablespoon brown sugar

2 tablespoons vegetable oil

¹⁄₂ teaspoon paprika

3 large peaches, thinly sliced

¹⁄₂ teaspoon ground allspice

1. Chop the chicken breasts into bite-size pieces.

2. In a small bowl, combine the orange juice, vinegar, and brown sugar.

3. In a large skillet, heat the oil on medium-high heat. Turn the heat down to medium, add the chicken, and cook, stirring frequently, until the cubes turn white and are nearly cooked through. Stir in the paprika while the chicken is cooking.

4. Add the peaches and cook, stirring, for about 2 minutes. Stir in the allspice.

5. Add the orange juice mixture. Bring to a boil. Turn down the heat and simmer for 5 more minutes. Serve hot.

Quick Chicken Cacciatore

A stir-fry version of a classic Italian chicken dish retains all the flavor of the original while cooking up quickly in a sauté pan on the stovetop.

Serves 4

Ingredients

1 pound boneless, skinless chicken thighs

3¹⁄₂ tablespoons dry white wine, divided

1 teaspoon dried oregano

Black pepper, to taste

2 teaspoons cornstarch

1 shallot, peeled and chopped

¹⁄₄ pound sliced fresh mushrooms

1 red bell pepper, seeded, cut into thin strips

3 tablespoons low-sodium chicken broth

3 tablespoons diced tomatoes with juice

¹⁄₂ teaspoon granulated sugar

3 tablespoons olive oil, divided

1 tablespoon chopped fresh oregano

1. Cut the chicken into thin strips about 2" to 3" long. Place the chicken strips in a bowl and add 2¹⁄₂ tablespoons white wine, oregano, pepper, and cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.

2. While the chicken is marinating, cut the vegetables. In a small bowl, combine the chicken broth, diced tomatoes, and sugar. Set aside.

3. Heat 1 tablespoon oil in a preheated wok or heavy skillet. When the oil is hot, add the chopped shallot. Stir-fry for a minute, until it begins to soften, then add the sliced mushrooms. Stir-fry for a minute, then add the red bell pepper. Stir-fry for another minute, adding a bit of water if the vegetables begin to dry out. Remove the vegetables from the pan.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the chicken. Let the chicken brown for a minute, then stir-fry for about 5 minutes, until it turns white and is nearly cooked through. Splash 1 tablespoon of the white wine on the chicken while stir-frying.

5. Add the chicken broth and tomato mixture to the middle of the pan. Bring to a boil. Return the vegetables to the pan. Stir in the fresh oregano. Cook, stirring, for another couple of minutes to mix everything together. Serve immediately.

Stir-Fry Tips

When stir-frying, always make sure the oil is hot before adding the food. Stir vegetables continually, to keep them from sticking to the bottom of the pan. When stir-frying meat, allow it to brown briefly before you begin stirring.

Pineapple-Glazed Turkey Cutlets

Turkey cutlets are a great alternative to chicken and beef; they add a bit of variety to what can become monotonous with weeknight dinners. Add pineapple mix and you’re in for a truly exotic meal!

Serves 4

Ingredients

5 tablespoons olive oil, divided

1 onion, minced

1 8-ounce can crushed pineapple, drained

¹⁄₃ cup pineapple preserves

1 tablespoon finely minced gingerroot

8 turkey cutlets

¹⁄₄ cup flour

1 teaspoon salt

¹⁄₈ teaspoon white pepper

1. In small saucepan, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook and stir for 5 to 6 minutes, until onion begins to brown around the edges. Stir in pineapple, pineapple preserves, and gingerroot; bring to a boil. Lower heat to medium-low and simmer while preparing turkey.

2. Meanwhile, combine flour, salt, and pepper on shallow plate. Dip cutlets, one at a time, into flour mixture. Heat 3 tablespoons olive oil in large skillet over medium-high heat. Sauté cutlets, three or four at a time, for 2 to 3 minutes on each side, until browned and thoroughly cooked. Place on serving platter and top with pineapple mixture; serve immediately.

Sweet and Spicy Turkey Tenderloin

While this recipe is really meant to be cooked on the grill, you could also broil the tenderloin — just be sure to monitor it closely so it doesn’t char or overcook.

Serves 4

Ingredients

1 pound turkey tenderloin

¹⁄₂ cup orange juice

2 tablespoons Dijon mustard

¹⁄₄ cup honey

2 garlic cloves, minced

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon pepper

1. Prepare and preheat grill. Butterfly the tenderloin by cutting it in half lengthwise, being careful not to cut all the way through. Stop about one inch from the other side. Spread the tenderloin open, cover it with plastic wrap, and pound gently with a meat mallet or rolling pin to flatten.

2. For marinade, combine remaining ingredients in a large resealable plastic bag. Add the turkey, close the bag, and knead the bag, pressing the marinade into the turkey. Let stand at room temperature for 10 minutes.

3. Cook turkey about 6 inches above medium-hot coals for 5 minutes; brush with any leftover marinade. Turn turkey and cook for 4 to 6 minutes on second side, until thoroughly cooked. Discard any remaining marinade.

The Tenderloin

Whether you are cooking beef tenderloin, pork tenderloin, or turkey tenderloin, remember that this popular cut is low in fat and should be cooked quickly.

Spicy Shrimp and Rice

This spicy shrimp dish would benefit from a side salad of mixed greens with cooling cukes and homemade tortilla chips for scooping and eating.

Serves 4

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 cup Texmati rice

1¹⁄₂ cups chicken broth

1 14-ounce can diced tomatoes with green chilies, undrained

1¹⁄₂ pounds medium raw shrimp, cleaned

¹⁄₂ teaspoon dried oregano leaves

¹⁄₈ teaspoon cayenne pepper

1. In large saucepan, heat olive oil over medium heat. Add onion; cook and stir until crisp-tender, about 3 to 4 minutes. Add rice and stir to coat. Add chicken broth, bring to a boil, then cover, reduce heat, and simmer for 15 minutes.

2. Add tomatoes to rice mixture and bring to a simmer. Add shrimp, oregano, and pepper, and simmer for 4 to 6 minutes, until rice is tender and shrimp are pink and curled. Serve immediately.

Shrimp Pad Thai

For this quick weeknight version of a familiar Thai takeout dish, you use a mixture of tomato sauce, lemon, vinegar, and brown sugar to mimic the taste of tamarind juice — the more obscure ingredient that’s traditionally used.

Serves 4

Ingredients

8 ounces rice stick noodles

2 tablespoons lemon juice

2 tablespoons white vinegar

1¹⁄₂ tablespoons tomato sauce

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 teaspoons bottled minced garlic

1 tablespoon bottled chopped red jalapeño peppers

20 large shrimp, peeled, deveined

2 eggs, beaten

1 cup mung bean sprouts

1 cup chopped fresh cilantro leaves

¹⁄₃ cup chopped peanuts

1. In a microwave-safe bowl, bring 4 cups of water to a boil (this will take 3 to 5 minutes). Remove the bowl from the microwave. Place the noodles in the boiling water to soften. In a small bowl, stir together the lemon juice, vinegar, tomato sauce, and brown sugar.

2. Heat the vegetable oil in a wok or skillet. When the oil is hot, add the garlic and chopped jalapeños. Stir-fry for a few seconds, then add the shrimp. Cook until the shrimp turn pink (about 2 minutes).

3. Push the shrimp to the side and add the beaten egg in the middle. Scramble the egg in the pan.

4. Add the softened noodles. Stir the lemon juice and tomato sauce mixture and pour over the noodles.

5. Stir in the mung bean sprouts. Stir in the cilantro leaves. Stir-fry for a couple of minutes to combine the ingredients. Garnish with the chopped peanuts.

A Southeast Asian Specialty

Thailand’s signature noodle dish, pad thai — literally meaning Thai fried dish or mixture — has a universal appeal. The distinguishing characteristic of pad thai is the intriguing mixture of sweet-and-sour and spicy flavors. For an extra touch, serve the pad thai with an assortment of lime wedges, red chilies, and extra peanuts.

Roasted Salmon with Horseradish-Dijon Butter

If you’re concerned about contamination in your salmon or the environmental impact of your food choices, opt for wild salmon over farmed as the latter gets poorer grades on both counts.

Serves 4

Ingredients

4 (6-ounce) center-cut salmon fillets (skin on), about 1 inch thick

2 tablespoons olive oil

¹⁄₈ teaspoon salt

Freshly cracked black pepper, to taste

6 tablespoons (³⁄₄ stick) butter, at room temperature

3 tablespoons bottled horseradish, drained

2 tablespoons grainy Dijon mustard

1 tablespoon minced shallot

Snipped fresh chives, for garnish

1. Preheat oven to 375°.

2. Line a medium-sized baking dish with tinfoil. Place the salmon, skin-side down, in the prepared pan, evenly spaced. Drizzle the olive oil over the salmon and season with salt and pepper. Bake the salmon for about 10 to 12 minutes, until medium-well.

3. Combine the butter, horseradish, mustard, and shallot in a small bowl and blend with a fork. Season with salt and pepper and divide into 4 portions.

4. To serve, place the salmon fillets on serving plates and top each with a portion of the horseradish butter. Garnish with snipped chives, and serve hot.

Easy Cleanup Tip

Visit a local restaurant supply store and buy a small quantity of disposable foil baking pans. Use these pans for baking items that have sauces that may be messy or difficult to clean. These pans are also great for use during grilling; use a pan for raw foods and another pan for cooked foods. They can be easily run through the dishwasher and can also be discarded if they’re too difficult to clean.

Seared Ahi Tuna Steaks

Take the time to get your fish from a reputable fish market and then make sure to cook it within a day or two of purchasing for best results in this simple, but delicious dish.

Serves 4

Ingredients

4 (8-ounce) Ahi tuna steaks, 1 inch thick

¹⁄₂ teaspoon seasoned salt

Freshly cracked black pepper

3 tablespoons olive oil

4 tablespoons minced garlic

3 tablespoons Worcestershire sauce

Dash hot pepper sauce

1 tablespoon Dijon mustard

3 tablespoons fresh-squeezed lemon juice

1. Heat a heavy nonstick skillet over high heat until wisps of smoke start to appear. Pat the tuna steaks dry with paper towels and season with salt and pepper. Add the tuna steaks to the skillet and quickly sear until the underside is a rich golden brown, about 2 minutes. Flip the steaks and brown the other side. (The steaks will be very rare in the center.) Reduce heat and cook for several more minutes if you prefer the tuna less rare. Transfer the steaks to a plate and tent with tinfoil to keep warm.

2. Allow the pan to cool slightly and add the olive oil, garlic, Worcestershire, hot pepper sauce, and Dijon. Cook until the garlic is soft, but not brown, about 2 minutes. Stir in the lemon juice and any accumulated juices from the tuna. Adjust seasoning to taste.

3. To serve, place the tuna steaks on serving plates and drizzle the sauce on top. Serve hot.

Roasting Garlic

Roasted garlic can usually be substituted for fresh garlic in most recipes. To roast garlic, cut off the very top of a garlic bulb to expose the tips of the cloves. Sprinkle the bulb with a little olive oil, salt, and pepper, and wrap in tinfoil. Bake in a 350° oven for about 1 hour. Roasted garlic is a great spread on vegetables and a delicious flavor addition to sauces, soups, and stews. A full bulb will serve 4 adults and has 3g of carbohydrates per serving.

Sicilian-Style Swordfish

This decadent dish pairs wonderfully with a simple rice pilaf and a side of quick steamed green beans. Serve with lemon wedges for squeezing onto the fish.

Serves 4

Ingredients

¹⁄₃ cup olive oil

¹⁄₃ cup lemon juice

2 teaspoons bottled minced garlic

¹⁄₂ teaspoon dried oregano

2 teaspoons dried parsley

¹⁄₄ teaspoon black pepper

4 swordfish steaks

1. Preheat the broiler. Spray the broiling rack with nonstick spray.

2. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, parsley, and pepper.

3. Pour the marinade into a large resealable plastic bag. Add the swordfish and close up the bag. Marinate for 10 minutes, turning once or twice to make sure the steaks are coated.

4. Place the swordfish on the broiling rack approximately 4 inches from the heat source. Broil for 4 minutes, turn, and cook for 4 to 6 minutes more, until the swordfish is just done.

Weeknight Chili

Who has time to slice garlic and fresh herbs after a long day at work? Canned tomatoes with spices and garlic cooked into the mix make this chili a no-brainer!

Serves 4–6

Ingredients

1¹⁄₂ pounds ground beef

1 onion, chopped

2 tablespoons flour

1 4-ounce can chopped jalapeños, undrained

2 8-ounce cans tomato sauce with seasonings

2 14-ounce cans diced tomatoes with garlic, undrained

1 cup water

1. In large saucepan, cook ground beef and onion over medium heat, stirring frequently to break up meat, about 4 to 5 minutes. When beef is browned, drain off half of the liquid. Sprinkle flour over beef; cook and stir for 2 minutes.

2. Add remaining ingredients, bring to a simmer, and simmer for 10 to 15 minutes, until flavors are blended and liquid is thickened. Serve immediately.

Five-Way Chili

In Cincinnati, “five-way chili” means chili served with spaghetti, cheddar cheese, beans, and chopped raw onions. If you vary the additions, you’ll be serving “two-way” (with spaghetti), “three-way” (spaghetti and cheese), and “four-way” (three-way plus raw onions). “One-way,” of course, is plain chili.

Sweet-and-Sour Mini Meat Loaves

Kids will love eating their meat loaf when it’s served in adorable, individual muffin cups. Nuke some potatoes and throw together a green salad and you’ve got a complete meal. Best of all, you can freeze any leftover mini loaves for another weeknight meal.

Serves 4

Ingredients

1¹⁄₂ pounds ground beef

1 5.5-ounce can tomato paste

¹⁄₄ cup milk

3 tablespoons brown sugar

3 tablespoons vinegar

2 teaspoons soy sauce

1 egg, beaten

¹⁄₂ cup crushed bread crumbs

2 tablespoons minced onion

¹⁄₄ teaspoon salt, or to taste

¹⁄₄ teaspoon black pepper, or to taste

1. Preheat oven to 350°F. Spray a muffin tin with cooking spray.

2. In a large bowl, combine all the ingredients.

3. Fill muffin cups ²⁄₃ full with ground beef mixture

4. Bake for 25–30 minutes until the muffins are cooked through.

Grilled Rib-Eye Steaks with Chipotle Butter

Steak and butter might seem like an odd pairing, but this is a match made in heaven. Fire up the grill, plug in the mini food processor, and stick some spuds in the microwave and you can have a restaurant-worthy meal on the table on any given Tuesday.

Serves 4

Ingredients

4 (8-ounce) rib-eye steaks, about ³⁄₄ inch thick

2 tablespoons olive oil

Salt, to taste

Freshly cracked black pepper

¹⁄₄ cup butter, softened

1 tablespoon chipotles in adobo sauce

1. Clean and oil grill rack. Preheat grill to medium-high.

2. Pat the steaks dry with paper towels and brush both sides with the oil. Season the steaks with salt and pepper. Grill the steaks over medium-high heat until grill marks are evident, about 4 minutes per side for medium-rare. Transfer the steaks to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to reabsorb.

3. Combine the butter and chipotles in a small food processor and blend until evenly mixed.

4. To serve, place the steaks on serving plates and drizzle with any accumulated juices. Top each steak with a dollop of the chipotle butter, and serve hot.

Smoky Hot Stuff

Chipotles are actually dried, smoked jalapeños. They are available dried, pickled, or canned in adobo sauce.

Butterflied Orange Pork Tenderloin

Although this is an impressive, company-worthy dish, it can be made in less than a half hour. If you don’t have time to heat the grill, you can broil the tenderloins.

Serves 6–8

Ingredients

2 pounds pork tenderloins

1 teaspoon salt

¹⁄₈ teaspoon pepper

¹⁄₃ cup frozen orange juice concentrate, thawed

¹⁄₄ cup honey

¹⁄₄ cup Dijon mustard

1 tablespoon lemon juice

¹⁄₂ teaspoon dried oregano leaves

1. Prepare and heat grill. Cut pork tenderloins in half crosswise. Then butterfly the pork; cut the tenderloins horizontally in half, being careful not to cut through to the other side. Spread tenderloins open and place in large casserole dish. Sprinkle both sides with salt and pepper. In medium bowl, combine remaining ingredients and mix well. Spread on all sides of tenderloins and let stand for 10 minutes.

2. Grill tenderloins 6 inches from medium coals, covered, turning once, for 12 to 14 minutes, until a meat thermometer registers 160°F. Brush with any remaining marinade after turning. Discard remaining marinade. Slice tenderloins across the grain to serve.

Butterflying Meats

Butterflying meat cuts the cooking time almost in half. You can butterfly just about any cut of meat. Use a sharp knife and cut slowly, being sure not to cut all the way through to the other side. Spread the cut meat out, and if desired, use a meat mallet to gently pound it to flatten to an even thickness.

Sausage Pizza Casserole

This fun dinner will win kids over and usually is good for leftovers. Since this is essentially a pizza without a crust, you may want to serve it with a warm, sliced baguette for dipping!

Serves 4

Ingredients

2 tablespoons olive oil

1 pound Italian sausage, cut into 1-inch pieces

1 cup sliced red onion

1 cup red and green bell pepper strips

1 cup sliced button mushrooms

12 ounces pizza sauce

¹⁄₄ teaspoon garlic salt

1 cup grated mozzarella cheese

Red pepper flakes, to taste

Dried Italian seasoning, to taste

1. Preheat broiler to low.

2. Heat the oil in a medium-sized, ovenproof, nonstick skillet over medium-high heat. Add the sausage and cook until it starts to brown, stirring frequently, about 8 minutes. Add the onions, peppers, and mushrooms, and cook until soft, about 8 minutes. Remove from heat and stir in the pizza sauce and garlic salt. Top with the mozzarella.

3. Transfer the pan to the oven and broil until the cheese starts to brown, about 2 minutes. Remember that the handle will be very hot when taking the pan from the oven. Garnish with red pepper flakes and Italian seasoning and serve hot.

Preparing Cheese

To shred a soft or semisoft cheese, pop it in the freezer for about 30 minutes before grating to make it easier to handle. It also won’t stick to the grater as much.

Tofu and Cashew Stir-Fry

Draining the tofu earlier in the day means that this simple stir-fry can go from kitchen to table in under 15 minutes.

Serves 4

Ingredients

1 pound firm tofu, drained

¹⁄₂ cup vegetable broth

¹⁄₄ cup soy sauce

2 tablespoons lemon juice

1 teaspoon granulated sugar

1 teaspoon cornstarch

2 tablespoons vegetable oil

1 teaspoon minced ginger

2¹⁄₂ cups fresh stir-fry vegetables

2 tablespoons water, optional

¹⁄₂ cup unsalted cashews

1. Cut the tofu into ³⁄₄" cubes.

2. In a small bowl, stir together the broth, soy sauce, lemon juice, and sugar. Whisk in the cornstarch.

3. Heat the oil in a heavy skillet or wok over medium-high heat. Add the minced ginger. Stir for a few seconds, then add the stir-fry vegetables, pushing them around the pan constantly so that they don’t burn. (Add 1 or 2 tablespoons water if needed to keep the vegetables from burning.) Stir-fry for 2 to 3 minutes, until they are tender but still crisp.

4. Add the tofu cubes. Cook for 1 or 2 minutes, gently stirring the cubes, until they are browned.

5. Stir the sauce and swirl into the pan. Bring to a boil and cook for about 2 more minutes to heat through. Stir in the cashews. Serve hot.

Freezing Tofu

Freezing tofu gives it a chewy, meatier texture. For best results, use firm or extra-firm tofu. Drain the tofu before freezing and wrap tightly in plastic. Use the tofu within three months.

Pasta Frittata

This crowd-pleasing comfort dinner becomes hearty with the addition of pasta — something you don’t normally see on a brunch menu frittata. Leftover pasta can be used if you have it available.

Serves 4

Ingredients

1 handful linguine pasta

8 eggs, beaten

¹⁄₄ cup heavy cream

¹⁄₂ teaspoon dried Italian seasoning

¹⁄₂ teaspoon garlic salt

¹⁄₈ teaspoon garlic pepper

2 tablespoons olive oil

1 cup chopped mushrooms

1 cup grated Cotija or Parmesan cheese

1. Heat a large stockpot filled with water until boiling. Break linguine in half and add to pot. Cook linguine until almost al dente, about 5 to 7 minutes; drain well. Meanwhile, in large bowl, beat eggs with cream, Italian seasoning, garlic salt, and garlic pepper.

2. Preheat broiler. Heat olive oil in heavy ovenproof skillet over medium heat. Add mushrooms; cook and stir for 3 to 4 minutes, until almost tender. Add egg mixture to skillet along with drained pasta; arrange in an even layer. Cook over medium heat for 4 to 7 minutes, until eggs are almost set, lifting egg mixture occasionally to let uncooked mixture flow to bottom.

3. Sprinkle frittata with cheese and place under broiler for 3 to 5 minutes, until eggs are cooked and cheese is melted and beginning to brown. Serve immediately.

Menu Ideas

A frittata is a wonderful dish for a late-night supper. Serve it with a spinach salad made with sliced red and yellow bell peppers, croutons, and a creamy Italian salad dressing, and some toasted garlic bread.

Spicy Veggie Tacos

Cabbage, a main ingredient in slaw, has a cooling effect on these super-spicy fusion tacos. If you have time and the inclination, add sautéed peppers and onions to the black bean mixture for extra oomph.

Serves 6

Ingredients

6 taco shells

2 teaspoons vegetable oil

¹⁄₄ cup chopped red onion

2 cups drained canned black beans

6 tablespoons vegetable broth

4 teaspoons lime juice

1 teaspoon Asian chili sauce

¹⁄₄ teaspoon bottled minced garlic

¹⁄₄ teaspoon ground cumin

¹⁄₄ teaspoon salt

1 cup fresh shredded cabbage

³⁄₄ cup shredded Cheddar cheese

1. Preheat the oven to 350°F. Place the taco shells on an ungreased baking sheet. Bake for 5 to 10 minutes, until warm.

2. While the taco shells are heating, prepare the filling ingredients. Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened.

3. Add the black beans. Stir in the broth, lime juice, chili sauce, minced garlic, cumin, and salt.

4. Remove the taco shells from the oven.

5. Fill each taco with a portion of the black bean mixture. Add the shredded cabbage. Sprinkle with 2 tablespoons of cheese.

Portobello Mushroom Burgers

Combining garlic and mayonnaise is a quick and easy way to make aioli, a garlicky sauce from France that complements everything from vegetables to meat, poultry, and seafood. This recipe can easily be doubled to serve 8.

Serves 4

Ingredients

4 portobello mushroom caps

2 tablespoons balsamic vinegar

1 tablespoon vegetable broth

2 garlic cloves, finely chopped

¹⁄₄ cup mayonnaise

1 teaspoon lemon juice

¹⁄₄ teaspoon cayenne pepper, or to taste

1 tablespoon olive oil

1 shallot, chopped

¹⁄₄ teaspoon black pepper, or to taste

4 romaine lettuce leaves

4 hamburger buns

1. Wipe the mushrooms clean with a damp cloth and thinly slice.

2. In a small bowl, stir together the balsamic vinegar and broth. In a separate small bowl, stir together the garlic, mayonnaise, lemon juice, and cayenne pepper. Chill the mayonnaise mixture until needed.

3. Heat the oil in a skillet over medium-high heat. Add the shallot and cook until tender. Turn the heat down to medium and add the sliced mushrooms. Stir in the vinegar and broth mixture and the black pepper. Cook for 4 to 5 minutes until the mushrooms are tender.

4. Lay out the hamburger buns in front of you. Put a lettuce leaf on the bottom of each bun. Spread 1 tablespoon of the garlic/mayonnaise mixture inside the top of each bun and spoon one-quarter of the sautéed mushroom on top of the lettuce. Serve immediately.

Superfast Vegetable Lasagna

Make your microwave work for you on a busy weeknight by assembling this easy-breezy veggie lasagna and pressing a few buttons. Voilà! Dinner is served.

Serves 4

Ingredients

2 cups crushed tomatoes

1¹⁄₄ cups cottage cheese

¹⁄₄ cup mozzarella cheese

¹⁄₄ teaspoon dried basil

¹⁄₄ teaspoon dried oregano

¹⁄₈ teaspoon black pepper

2 zucchini, thinly sliced

1 cup frozen spinach, thawed and drained

3 tablespoons Parmesan cheese

1. In a medium bowl, stir together the crushed tomatoes and the cottage cheese. Stir in the mozzarella cheese, basil, oregano, and pepper.

2. Lay out one of the zucchini in a deep-sided casserole dish that is microwave-safe. Add half of the spinach.

3. Spoon about half of the cheese and tomato mixture over the spinach. Repeat with the remainder of the zucchini, spinach, and cheese and tomato mixture.

4. Cover the dish with microwave-safe wax paper. Microwave on high heat for 3 minutes. Give the dish a quarter turn and microwave for 2 minutes at a time until the cheese is cooked (total cooking time should be 7 to 9 minutes).

5. Sprinkle the Parmesan cheese over the top. Let stand for at least 5 minutes before serving.

Spicy Beef Lettuce Wraps

A staple at many Chinese restaurants, these fresh and spicy wraps are a hit with kids, who like to roll their own.

Serves 4

Ingredients

2 tablespoons peanut oil or vegetable oil

1¹⁄₂ pounds lean ground sirloin

¹⁄₄ cup diced red pepper

¹⁄₄ cup sliced scallions

¹⁄₄ cup chopped cilantro, plus extra for garnish

¹⁄₂ cup peanut sauce

Asian chili sauce, to taste

Salt, to taste

12 Boston lettuce leaves

¹⁄₂ cup chopped unsalted peanuts

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, stirring to break up the meat into small pieces. Cook, stirring frequently, until the meat starts to brown, about 5 minutes. Use a small ladle to remove and discard excess fat.

2. Add the red pepper and stir to incorporate; cook for about 3 minutes. Add the scallions, cilantro, peanut sauce, chili sauce, and salt; stir to blend. Cook until heated through, about 3 to 4 minutes. Taste and adjust seasoning as desired.

3. To serve, arrange the lettuce leaves on a serving platter. Spoon the beef mixture into the center of each leaf and garnish with the peanuts and cilantro.

Grading Beef

Prime cuts are usually the most expensive, tender, and flavorful meat with the highest amount of marbling, which is the streaks of white fat throughout the meat that indicate tenderness and flavor. Choice cuts are slightly below prime in cost and marbling. Select cuts are the leanest meats and therefore the least tender and usually require slower cooking methods to make them tender.

Roast Beef and Artichoke Calzones

Since these are flakier than traditional calzones because of the pie crust (instead of pizza crust), you probably won’t have any leftovers of this filling meal. If you want, you can heat some marinara for dipping.

Serves 6

Ingredients

1 package refrigerated pie crusts

1 7-ounce can artichoke hearts, drained

2 cups chopped deli roast beef

1¹⁄₂ cups diced Swiss cheese

¹⁄₃ cup sour cream

1. Preheat oven to 400°F. Let pie crusts stand at room temperature while preparing filling. Drain artichoke hearts, place on paper towels to drain further, and cut into smaller pieces. In medium bowl, combine artichoke hearts, chopped beef, cheese, and sour cream, and mix gently.

2. Place pie crusts on cookie sheet, placing the edges in the center of the cookie sheet, about 1 inch apart, and letting excess hang beyond the cookie sheet. Divide filling between pie crusts, placing on one half of each crust, leaving a 1-inch border. Fold the unfilled half of the pie crust (the part hanging beyond the cookie sheet) over the filling to form a half-moon shape. Press edges with a fork to firmly seal. Cut decorative shapes in the top of each crust. Bake for 18 to 24 minutes, until crust is golden brown and crisp and filling is hot. Let stand for 5 minutes, then cut into wedges to serve.

Smoked Salmon Focaccia Pizza

If focaccia isn’t easy for you to locate, you can also make this dish with a prepared store-bought pizza crust like Boboli brand. This pizza features a unique smoky flavor that breaks the monotony of run-of-the-mill pies.

Serves 4

Ingredients

1 10- to 12-inch focaccia bread

³⁄₄ cup garlic Alfredo sauce (from 10-ounce jar)

8 ounces cold smoked salmon

1 8-ounce jar plain artichoke hearts, drained

1¹⁄₂ cups shredded Gouda cheese

1. Preheat oven to 400°F. Place focaccia on baking sheet. Spread with Alfredo sauce.

2. Arrange salmon and artichoke hearts on pizza, then sprinkle with Gouda cheese.

3. Bake for 18 to 22 minutes, until pizza is thoroughly heated and cheese is melted and beginning to brown. Serve immediately.

Smoked Salmon

Salmon is available hot-smoked or cold-smoked. Hot-smoked salmon, also called kippered salmon, is usually hard and slightly chewy and is a deep red color. Cold-smoked salmon, or lox, is pink and tender and is sliced very thin. Either type of salmon will work in this easy pizza.

Mexican Chicken Pizzas

A fun alternative to tacos, these Mexican pizzas use tortillas as crusts. Kids love them!

Serves 8

Ingredients

8 flour tortillas

1 16-ounce can refried beans

¹⁄₂ cup taco sauce

¹⁄₂ teaspoon dried oregano

1 tablespoon chili powder

2 9-ounce packages refrigerated grilled cooked chicken strips

2 cups shredded Pepper Jack cheese

1. Preheat oven to 400°F. Place tortillas on two cookie sheets and bake for 5 to 8 minutes until tortillas are crisp, reversing the cookie sheets halfway through cooking time and turning tortillas over once.

2. In small bowl combine beans, taco sauce, oregano, and chili powder and mix well. Spread evenly over baked tortillas. Top with chicken strips and cheese. Bake for 12 to 18 minutes or until pizzas are hot and cheese is melted and beginning to brown, reversing cookie sheets halfway through cooking time. Cut into wedges and serve.

Meatball Pizza

The fact that this recipe is more about assembly than cooking makes it the perfect Friday night meal after a long work week. If you have a pizza stone, you can cook your pizza on that to get a nice crispy crust on it.

Serves 4

Ingredients

1 14-inch prepared pizza crust

1¹⁄₂ cups pizza sauce

¹⁄₂ teaspoon dried oregano leaves

¹⁄₂ teaspoon dry mustard

¹⁄₂ 16-ounce bag frozen meatballs, thawed

1 cup frozen onion and bell pepper stir-fry combo

2 cups shredded pizza cheese

1. Preheat oven to 400°F. Place pizza crust on a cookie sheet. In small bowl, combine pizza sauce with oregano and dry mustard and mix well. Spread over pizza crust.

2. Cut meatballs in half, and arrange, cut-side down, on pizza sauce. Sprinkle with onion and bell pepper stir-fry combo, then with pizza cheese. Bake at 400°F for 18 to 23 minutes or until crust is golden brown and cheese has melted and begins to brown. Serve immediately.

Pizza Cheese

Pizza cheese is usually a blend of Cheddar, mozzarella, and provolone or Monterey Jack cheeses, and sometimes Parmesan or Romano. It’s available preshredded in the dairy section of your supermarket. You can substitute Colby Jack cheese for the pizza cheese blend — it is a blend of Colby and Monterey Jack cheeses.

Puréed Cauliflower

A deliciously deceptive side dish that features cauliflower in a starring role previously reserved for potatoes. For a creamier consistency, add a splash of cream and decrease the stock a bit.

Serves 4

Ingredients

1 pound cauliflower florets, chopped

2 cloves garlic

¹⁄₃ cup vegetable stock

1 tablespoon butter

¹⁄₂ teaspoon salt

Freshly cracked black pepper

Snipped fresh dill, for garnish

1. Put the cauliflower, garlic, and stock in a medium-sized saucepan, cover, and simmer for about 10 minutes, until the cauliflower is tender.

2. Drain the cauliflower, reserving the cooking liquid.

3. Transfer the cauliflower to a food processor fitted with a metal blade. Process until smooth, adding the reserved cooking liquid as needed to reach the desired consistency. Add the butter and process. Season with salt and pepper to taste. Transfer to a serving bowl, garnish with dill, and serve immediately.

Sesame Snow Peas

Fresh snow peas have a crunch and muted sweetness that pairs perfectly with the slightly nutty infusion of sesame. Add peppers and peanuts to enhance the Asian flavors in this simple side dish.

Serves 4

Ingredients

1¹⁄₂ tablespoons sesame oil

1 pound fresh snow pea pods, rinsed, stem ends trimmed

1 cup sliced scallions

¹⁄₄ cup red pepper strips (about ¹⁄₄-inch wide)

¹⁄₄ cup pine nuts or chopped peanuts

1 tablespoon sesame seeds

¹⁄₂ teaspoon salt

Freshly cracked black pepper, to taste

1. Heat the sesame oil in a medium-sized nonstick skillet over medium heat. Add the snow peas, scallions, and red peppers; sauté over medium heat, stirring frequently, about 3 minutes.

2. Add the nuts, sesame seeds, salt, and pepper. Cook, stirring constantly, for about 2 minutes. Serve hot.

Garlicky Green Beans

When selecting green beans make sure they aren’t too large. Smaller beans are more tender and tasty; larger beans are tough to chew and too starchy.

Serves 6

Ingredients

1 pound green beans

4 cups water

1 tablespoon olive oil

1 tablespoon butter

6 cloves garlic, peeled and chopped

1 shallot, peeled and chopped

¹⁄₂ teaspoon salt

1. Trim the ends off the green beans and cut each bean in half crosswise. Place in heavy saucepan and cover with water. Bring to a boil over high heat, then lower heat to medium and simmer for 5 to 8 minutes, until beans are crisp-tender.

2. Meanwhile, combine olive oil and butter in heavy saucepan and add garlic and shallot. Cook and stir over medium heat until the garlic is fragrant and turns light brown around the edges.

3. Drain beans and add to garlic mixture in pan along with salt. Cook and stir over medium heat for 2 to 3 minutes, until beans are coated. Serve immediately.

Types of Garlic

There are several forms of garlic that you can buy. Garlic powder is powdered dried garlic; ¹⁄₈ teaspoon is equal to one clove. Garlic salt is garlic powder combined with salt; ¹⁄₄ teaspoon is equal to one clove. And garlic paste in a tube is puréed, concentrated garlic. One teaspoon is equal to one clove of garlic.

Stir-Fried Ratatouille

The effort in this dish comes with the chopping involved, but it’s still considerably easier than making a traditional ratatouille. The flavors get better the next day with this recipe!

Serves 2 as a main dish; 4 as a side dish

Ingredients

1 pound eggplant (one-half large eggplant), cut in ¹⁄₂" cubes

2 tablespoons vegetable or peanut oil

¹⁄₂ teaspoon salt, or to taste

1 zucchini, thinly sliced on the diagonal

1 onion, peeled and sliced

¹⁄₄ teaspoon dried oregano, or to taste

1 red bell pepper, cut in ¹⁄₂" cubes

1 tablespoon chicken broth, or as needed

¹⁄₂ cup canned tomatoes

¹⁄₈ teaspoon black pepper, or to taste

1. Place the eggplant in a microwave-safe dish and cover with water. Microwave the eggplant on high heat for 2 minutes, then continue microwaving for 30 seconds at a time as needed, until it is tender but still crisp.

2. Heat the oil and the salt in a heavy skillet on medium-high heat, tilting the skillet so that it covers the bottom of the pan and halfway up the sides.

3. Add the zucchini and the onion to the pan. Stir in the dried oregano. Cook the vegetables for 2 minutes, stirring constantly to keep them from burning.

4. Add the eggplant to the pan. Stir for a few seconds, then add the bell pepper. Cook, stirring for a few more seconds. (Total stir-frying time at this point should be about 3 minutes.) Stir in the chicken broth as needed, if the vegetables begin to dry out.

5. Turn the heat down to low-medium. Stir in the canned tomatoes. Simmer for 2 to 3 minutes, stirring occasionally to mix everything together. Stir in the pepper. Serve immediately.

Sautéed Kale and Red Wine Vinaigrette

You can now purchase kale prewashed and torn in the market, much like salad greens are packaged, so look for that to make prep for this tasty side dish close to nil.

Serves 4

Ingredients

1¹⁄₂ tablespoons olive oil

1 teaspoon Dijon mustard

¹⁄₂ teaspoon honey

2 teaspoons (or to taste) quality red wine vinegar

¹⁄₂ teaspoon salt

Freshly cracked black pepper, to taste

1¹⁄₂ pounds kale

1. Combine the olive oil, Dijon, honey, and vinegar in a small bowl and whisk to combine. Season with salt and pepper. Set aside.

2. Rinse the kale under cold, running water to remove any sand and grit hiding in the curly leaves. Pull off and discard the stems, and roughly chop the leaves.

3. Place the kale, with just the water that clings to the leaves, in a large nonstick skillet over medium heat. Cook, stirring constantly, until the kale wilts, about 5 minutes. Continue to cook until the leaves are crisp-tender, about 3 minutes. Add the olive oil mixture and stir to combine. Adjust seasoning to taste. Serve hot.

Thai-Style Rice

Delicious served with simple grilled chicken kabobs and a peanut dipping sauce for a trip to Thailand — without leaving home — on a random Thursday.

Serves 4

Ingredients

³⁄₄ cups chicken broth

³⁄₄ cup coconut milk

¹⁄₂ teaspoon curry powder

1¹⁄₂ cups cooked instant long-grain rice

2 teaspoons margarine

¹⁄₄ teaspoon salt, or to taste

Black pepper, to taste

1. Bring the chicken broth, coconut milk, and curry powder to a boil in a medium saucepan.

2. Stir in the rice, making sure it is thoroughly wet. Stir in the margarine, salt, and pepper.

3. Remove the saucepan from the heat.

4. Cover the saucepan and let stand for 5 minutes. Fluff up with a fork and serve.

Bacon and Cheese Spaghetti

This is a cheese-lovers special! You can easily substitute ham for the bacon and other forms of pasta for the spaghetti, but try to stay true to the rest of the ingredients for the creamiest results.

Serves 4

Ingredients

3 slices bacon

3 tablespoons butter

2 tablespoons cream cheese

2 teaspoons bottled minced garlic, or to taste

1 cup half-and-half

¹⁄₃ cup grated Parmesan cheese

¹⁄₂ teaspoon dried basil, or to taste

¹⁄₂ teaspoon dried oregano, or to taste

Black pepper, to taste

8 ounces cooked spaghetti

1. Place the bacon on a plate covered with a paper towel. Lay two more paper towels over the bacon. Microwave on high heat for 2 minutes, and then for 1 minute at a time until the bacon is cooked. Remove and chop.

2. Melt the butter in a saucepan over low heat. Whisk in the cream cheese. Stir in the garlic.

3. Turn the heat up and add the half-and-half. Add the Parmesan cheese and continue stirring with a whisk until the mixture has thickened. Stir in the oregano, basil, and pepper.

4. Place the cooked pasta in a large bowl. Toss with the sauce.

Reheating Leftover Pasta

The easiest way to reheat leftover cooked pasta is to place it in a colander and quickly rinse under hot running water, moving your fingers through to separate the strands. To reheat pasta in the microwave, place in a microwave-safe bowl covered with wax paper or plastic wrap. Microwave on high heat for 1 minute, and then for 30 seconds at a time until the pasta is heated through.

Shrimp and Pasta in Tomato Cream Sauce

Leftover cooked pasta works in this recipe, and cuts down on prep time. If you don’t have shallots on hand you can substitute one small onion for similar flavor.

Serves 4

Ingredients

³⁄₄ pound angel hair pasta

1 tablespoon olive oil

2 cloves garlic, minced

2 shallots, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1 tomato, chopped

1 pound peeled, deveined shrimp

2 tablespoons lemon juice

¹⁄₄ cup light cream

¹⁄₄ teaspoon black pepper

1. Bring a large pot with the water to a boil with 1¹⁄₂ teaspoons salt. Add the pasta to the boiling water. Cook according to package directions until the pasta is cooked al dente.

2. While the pasta is cooking, heat the olive oil in a skillet. Add the garlic and shallots. Sprinkle the dried basil and oregano over the shallots. Sauté for 3 to 4 minutes, until softened.

3. Add the tomato and the shrimp. Sauté the shrimp until they turn pink.

4. Add the lemon juice and cream. Cook until thickened. Stir in the pepper. Keep warm.

5. Drain the cooked pasta in a colander. Place in a large bowl. Toss the pasta with the sauce.

Pasta Cooking Tips

The key to making perfect pasta is to use plenty of water, giving the pasta room to move around, and stirring it to separate the strands. Ideally, pasta should be cooked until it reaches the al dente stage (an Italian term meaning “to the tooth”). Pasta that is cooked al dente is neither over- nor undercooked, but firm, slightly chewy, and offering a bit of resistance.

Tortellini in Wine Sauce

Simple, satisfying, and sophisticated, this recipe is one to turn to when you end up hosting an impromptu dinner party. No muss, no fuss, just lots of flavor.

Serves 4

Ingredients

1 14-ounce package frozen cheese tortellini

2 tablespoons olive oil

3 cloves garlic, minced

¹⁄₂ cup dry white wine

2 cups frozen baby peas

¹⁄₄ teaspoon onion salt

¹⁄₄ cup chopped flat-leaf parsley

1. Bring a large pot of water to a boil and cook tortellini as directed on package. Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic; cook and stir for 2 minutes, until garlic just begins to turn golden. Add wine, peas, and salt and bring to a simmer.

2. Drain tortellini and add to saucepan with wine. Cook over low heat for 4 to 5 minutes, until mixture is hot and slightly thickened. Add parsley, stir, and serve.

Greek Macaroni and Cheese

Here is a more adult version of the kid’s favorite mac ’n’ cheese, made by adding cheese and herbs traditionally used in Greek cooking to a basic white sauce and serving over pasta.

Serves 3

Ingredients

4 tablespoons unsalted butter

3 tablespoons flour

1 teaspoon bottled minced garlic

1 cup whole milk

¹⁄₃ cup crumbled feta cheese

¹⁄₄ teaspoon ground nutmeg, or to taste

1 teaspoon dried mint

¹⁄₄ teaspoon black pepper, or to taste

1 teaspoon lemon juice

¹⁄₂ pound cooked tubular pasta

1. Melt the butter on very low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux. Stir in the garlic.

2. Turn the heat up to medium low and slowly add the milk and cheese. Stir in the ground nutmeg and the dried mint. Continue stirring with a whisk until the mixture has thickened.

3. Stir in the pepper and lemon juice.

4. Toss the pasta with the sauce and serve immediately.

Chocolate Peppermint Mousse

If you’re a fan of Thin Mints, you’ll love this fluffy, rich-refreshing mousse. It’ll feel like such an indulgence to enjoy this kind of sweet treat midweek!

Serves 8

Ingredients

2 cups vanilla ice cream

2 cups mint chip ice cream

¹⁄₄ teaspoon peppermint extract

¹⁄₄ cup whipping cream

16 chocolate-mint-layered rectangular candies, coarsely chopped

In blender or food processor, combine vanilla ice cream and mint chip ice cream, peppermint extract, and whipping cream; blend or process until smooth and creamy. Quickly spoon into parfait glasses or custard cups and top with chopped candies. Serve immediately.

Chocolate Peanut Butter Pie

Chocolate with peanut butter combine here in a way that seems a lot more complicated than it really is. Probably because it rivals pies found in fancy bakeries!

Serves 8–10

Ingredients

30 fudge-covered graham crackers

¹⁄₃ cup butter, melted

3 pints chocolate ice cream

³⁄₄ cup peanut butter

5 ounces peanut butter cups, chopped

1. Crush graham crackers and combine with butter; press crumbs into 9" pie pan and set aside.

2. In blender container or food processor, combine ice cream and peanut butter; blend or process until combined. Fold in chopped candies and place in pie crust. Freeze until firm.

Graham Crackers

There are many varieties of graham crackers on the market. You can find chocolate-covered crackers, low-fat crackers, and cinnamon-flavored and honey-flavored crackers. Choose any of them to make a wonderfully easy and quick pie crust by crushing the crackers and mixing the crumbs with some melted butter, then pressing into a pie pan.

Crispy No-Bake Cookies

A simple, rounded cookie variation of the ubiquitous Rice Krispies treats, this is made with the addition of dried fruit and nuts and there’s no baking involved.

Serves 6

Ingredients

2¹⁄₂ cups crisped rice cereal

1¹⁄₂ cups dried fruit and nut mixture

2 tablespoons butter

1 cup granulated sugar

¹⁄₂ cup sweetened condensed milk

1 teaspoon vanilla extract

1. Combine the cereal and the fruit and nut mixture in a large mixing bowl. Set aside.

2. In a skillet, melt the butter and sugar on medium-low heat. Cook, stirring constantly, until the sugar is dissolved and bubbling (5 to 6 minutes).

3. Add the sweetened condensed milk and bring to a boil, stirring constantly, until it is just bubbling and is thickened (5 to 6 minutes).

4. Pour into the bowl with the cereal mixture. Stir in the vanilla extract. Chill in the coldest part of the refrigerator for 5 minutes.

5. Roll into small balls and place on two greased 9" × 13" baking sheets. Cool until ready to serve.

Evaporated or Condensed Milk?

Both evaporated and condensed milk have approximately 60 percent of the water removed through an evaporation process. However, in the case of condensed milk, the evaporated milk is sweetened with sugar. This makes it perfect for desserts and cookies such as the ones in this recipe.

Strawberries with Sour Cream

A sweet and sour pairing that not only looks regal in the glass serving bowl, but tastes like a dessert worthy of royalty.

Serves 6

Ingredients

2 pints strawberries, stemmed and sliced

1 cup sour cream

¹⁄₂ cup brown sugar

¹⁄₄ cup toasted pecans

In glass serving bowl, place one-third of the strawberries. Top with one-third of the sour cream, and sprinkle with one-third of the brown sugar. Repeat layers, ending with brown sugar. Top with toasted pecans and serve, or cover and refrigerate up to 8 hours.

Caramel Apple Parfaits

Layer upon layer of fall flavors come together quickly and deliciously in this apple pie shortcut. In 15 minutes, you have a dessert that makes the most of your autumn harvest.

Serves 8

Ingredients

¹⁄₂ cup sugar

1 teaspoon cinnamon

3 apples, peeled and chopped

¹⁄₂ cup butter

4 cups vanilla ice cream

8 shortbread cookies, crumbled

¹⁄₂ cup chopped toasted pecans

1. In medium bowl, combine sugar, cinnamon, and apples and toss to coat. Melt butter in a heavy saucepan and add apple mixture. Cook over low heat for 10 to 12 minutes or until apples are tender and sauce is lightly caramelized. Remove from heat, pour mixture into a heatproof bowl, and let stand for 10 minutes, stirring occasionally.

2. Make parfaits with apple mixture, ice cream, crumbled shortbread cookies, and pecans. Serve immediately.

Cooking Apples

There are apples that are best for eating out of hand, and those best for cooking. Cooking apples include McIntosh, Cortland, Rome Beauty, Jonathan, Haralson, and Granny Smith. The best apples for eating out of hand include Honeycrisp, Gala, Red Delicious, and newer varieties including Sweet Sixteen and Honeygold.