extra-virgin olive oil

Chicken and White Bean Soup

Chicken and White Bean Soup

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Chicken and White Bean Soup
Prep Time 20 minutes
Cook Time 20 minutes
Servings
1 1/2 cups
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
1 1/2 cups
Ingredients
Instructions
  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
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Ground Beef and Potatoes Skillet

Ground Beef and Potatoes Skillet

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Ground Beef and Potatoes Skillet
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted, and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.
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Cauliflower-Broccoli Gratin

Cauliflower-Broccoli Gratin

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Cauliflower-Broccoli Gratin
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Instructions
  1. Position racks in upper and lower third of oven; preheat to 425 degrees F.
  2. Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat.
  4. When the vegetables are done, remove from the oven. Preheat the broiler.
  5. Transfer half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
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Sauteed Brussel Sprouts with Bacon and Onions

Sauteed Brussel Sprouts with Bacon and Onions

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Sauteed Brussel Sprouts with Bacon and Onions
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
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Oven-Roasted Squash with Garlic & Parsley

Oven-Roasted Squash with Garlic & Parsley

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Oven-Roasted Squash with Garlic & Parsley
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash)
  3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
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Cold Fusilli Pasta With Summer Vegetables

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Cold Fusilli Pasta With Summer Vegetables
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta, and cook according to package directions for the shortest recommended time, about 8–9 minutes.  Drain.  Rinse pasta under cold running water to cool, about 3 minutes.
  3. Place all the vegetables and beans in a large salad serving bowl.  Season with basil, salt, and pepper.
  4. Add the cooled pasta.
  5. Combine olive oil and vinegar in a small bowl.  Mix until completely blended.  Pour over vegetables and pasta.  Mix gently until well coated.
  6. Divide into four equal portions.  Top each with 2 tablespoons shredded parmesan cheese.
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Turnip Fries

Turnip Fries

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Turnip Fries
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Preheat half sheet pan.
  3. Cut the peeled turnips into one-inch matchsticks.
  4. Toss turnips with olive oil, then cornmeal, Parmesan and garlic salt.
  5. Spread out on sheet pan and bake for 10 minutes. Flip the fries, rotate pan in oven and cook another 5 minutes - or until browned.
  6. Serve hot with Smoky Date Not Ketchup
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/02/17/turnip-fries/

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Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette
Instructions
  1. In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
  2. Add the olive oil, whisking as you pour.
  3. In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
  4. Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
  5. Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
  6. Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/

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Baked Shrimp in Tomato Sauce

Baked Shrimp in Tomato Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Baked Shrimp in Tomato Sauce
Instructions
  1. Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
  3. Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
  4. Preheat oven to 425 degrees.
  5. Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
  6. Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
  7. Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
  8. Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
  9. Bake 15 minutes or until cheese begins to melt. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/

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Tuscan Salad

Tuscan Salad

By Stephanie Kinturi

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Tuscan Salad
Servings
Ingredients
Dressing
Salad
Servings
Ingredients
Dressing
Salad
Instructions
  1. Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a  non­stick cooking sheet and place into a 375 degree preheated oven for 15  minutes or until crispy and golden brown.
  2. While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
  3. Remove croutons from oven and add to salad while hot. Pour dressing over  croutons to coat and fold into salad. Serve immediately.
Recipe Notes

*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.

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