garlic

Provencal Salad

Provencal Salad

By
Stephanie Kinturi 

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 Provencal Salad
Servings
Ingredients
Salad
Dressing
Servings
Ingredients
Salad
Dressing
Instructions
  1. For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber  and proscuitto on the other side
  2. Sprinkle the eggs with black pepper, and radishes with salt (this brings out the  flavor)
  3. Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while  stirring vigorously with a wire whisk. Drizzle over the salad and serve  immediately
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Meatball Pizza

Meatball Pizza

By
Stephanie Kinturi

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 Meatball Pizza
Cuisine Italian
Servings
people
Ingredients
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Slice the ciabatta loaf in half horizontally. With your fingers, dig out a trough in the center. Make sure to leave enough bread on the  bottom and edges that your filling will not make the bread soggy
  2. With a pastry brush, evenly coat the ciabatta with olive oil. (This will allow the  bread to brown and get crispy so that the marinara sauce will not make it soggy.) · Bake the bread for 10­15 minutes
  3. While the bread is cooking, sauté the minced garlic in ½ Tbsp olive oil for 2­3  minutes. Add the crushed tomatoes, salt, pepper, and herbs. Stir to combine
  4. Add your frozen meatballs to the sauce. Cover and cook over medium heat until  the meatballs are heated through.
  5. Pour the meatball mixture evenly into the two ciabatta “pizza” crusts. Top each  with 1 cup of the shredded mozzarella. Return to the oven until the cheese is melted and bubbly.
  6. Slice and eat it hot.
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Curry Chicken Salad

By
Stephanie Kinturi

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 Curry Chicken Salad
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Combine the yogurt, curry powder, garlic, salt and ground red pepper in a  medium bowl. Mix well. Place chicken into mixture and stir until coated on all  sides
  2. Add in the red pepper, scallions, celery, and raisins. Mix well. Refrigerate for a  couple hours to allow all the flavors to combine.
  3. Just before serving, stir in the peanuts.
  4. Serve inside a whole wheat pita or tortilla or on a bed of lettuce
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Hummus with Seasonal Vegetables in Lemon Vinaigrette

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 Hummus with Seasonal Vegetables in Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Instructions
Humus
  1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
  2. Set aside. Hummus is better served at room temperature.
  3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc
Vinaigrette
  1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.
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Roast Salmon and Vegetables

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 Roast Salmon and Vegetables
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F.
  2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
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Eggplant Lasagna With Ricotta and Asiago

Eggplant Lasagna With Ricotta and Asiago

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 Eggplant Lasagna With Ricotta and Asiago
Course Main Dish
Cuisine Italian
Prep Time 20 min
Cook Time 20 min
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 20 min
Cook Time 20 min
Servings
people
Ingredients
Instructions
  1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
  4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
  5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
  6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.
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Crispy Chicken and Garlicky Collards

Crispy Chicken and Garlicky Collards

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 Crispy Chicken and Garlicky Collards
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
  3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
  4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.
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Chicken With Spinach and Mushrooms

Chicken With Spinach and Mushrooms

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 Chicken With Spinach and Mushrooms
An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms is sure to leave you satisfied but not overly full.
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
  3. Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
  4. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
  5. Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
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