Harrington Cookbook

1 T oil 2 medium onions, chopped 2 cloves garlic, finely chopped 2 T chopped fresh cilantro or 1/2 t ground coriander 2 T lime juice 1 t ground cumin 1/2 t dried oregano leaves 1/4 t red pepper sauce 1/4 t salt 11 oz can whole kernel corn 1 can great northern beans, drained 1 can butter beans, drained 2 c. chopped cooked chicken breast Heat oil in 4 quart dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in remaining ingredients, except chicken. Heat to boiling, reduce heat. Simmer uncovered 30 minutes. Stir in chicken, simmer until hot.

1 small onion 3 cans stewed tomatoes 2 cans rotel 2 cans yellow corn (or frozen) 2 cans chicken broth 1 c. salsa 2 cloves garlic - minced 2-3 c. cooked rice Boil chicken, shred or cube. Combine rest of the ingredients, including cooked chicken and rice. Bring to boil, simmer 30 minutes. Serve with: Grated sharp cheddar cheese Chives Sour cream Tortilla chips Note : If freezing, leave out rice and add when warming up.

3 or 4 skinless, boneless chicken breasts cut into chunks 3 quarts water 1 quart chicken broth 12 oz dry sherry 2 lrg yellow onions, diced 3-4 garlic cloves, diced 1 28 oz can whole tomatoes in juice 12-16 whole green chiles, cut into smallish strips garnish with shredded mozzarella In large pot, saute onions and garlic in butter. Add chicken, broth, half the sherry, and water. Bring to a boil for 1 hour. While it cooks, place tomatoes and green chile in a large bowl. Tear the tomatoes with 2 forks and place bowl in fridge. After 1 hour, put tomatoes and chiles into pot with remainder of sherry. Salt to taste. Cook 30 more minutes. Place cheese cubes in bottom of soup bowls, pour stew over the cheese and serve. Good with cornbread.

John Lehndorff 3 medium red potatoes, sliced 3 small onions, chopped 12-15 cloves fresh garlic, sliced in 1/4" pieces 1 T dried basil 2 t dried tarragon 1/3 c. white wine 6-8 oz cream cheese (or sour cream), cut in cubes, at room temperature  1 c. milk 1 T canola oil 2 T butter 5 lrg fresh basil leaves 1 t salt 1/4 to 1/2 t freshly ground pepper chopped parsley to garnish Boil potatoes covered in water until soft.  Strain and reserve cooking water for later.  Saute onions in butter and oil, then sprinkle in dried herbs and continue sauteing for 5 minutes.  Add garlic and saute until onions are soft.  Add wine and simmer for 5 minutes.  Puree potatoes, onion, and garlic mixture, cream cheese/sour cream, and fresh basil with some of the potato cooking water.  Use a blender, not food processor for best consistency.  Add puree back into saucepan and add milk, salt, and pepper, and as much potato stock as ...

1/2 c. onion slices 2 T olive oil 1 lbs ground beef 2 cloves garlic, minced 2 14 oz cans tomatoes 2 8 oz cans seasoned tomatoes 1 3 oz can broiled sliced mushrooms 1/4 c. chopped parsley 1 1/2 t oregano or sage 1 t salt 1/2 t accent 1/4 t thyme 1 bay leaf 1 c water and wine In large skillet, cook onion in hot oil til almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2-2.5 hours or til sauce is thick - stir occasionally. Remove bay leaf. Serve over spaghetti.

Place in heavy saucepan: 1 c. white sugar 1 c. butter 1 c. almonds, chopped or slivered Cook mixture, stirring often until it becomes tan in color. Be careful here, too little cooking will make it sugary and too much will taste turned. When tan color has reached hard cracked stage - 300 °  - spread thin on cookie sheet. \ While candy is hot, place 3 Hershey bars on top and spread as they melt - like frosting. Over this, spread 1 cup finely chopped pecans. Press down so they stay when candy cools. Break into pieces. Some butter will separate during cooking and make an oily deposit on top. Pour it out and soak up excess with paper towels.

8 ounces wagon wheels pasta (cooked with 1/2 tsp red pepper) 8 ounces tricolor spiral pasta (cooked with 1/2 tsp red pepper) 2 medium red sweet pepper, cut into thin strips 2 medium yellow squash halved lengthwise and sliced 2 medium zucchini halved lengthwise and sliced 2 10 oz packages frozen peas, thawed 2 6 oz can pitted olives, drained 8 ounces smoked cheddar cheese, cubed 2 cups unlanched whole almonds, toasted 1 cup sliced green onion 2 cups cubed cooked chicken 1 16 oz bottle of Italian salad dressing 4 Tbs snipped fresh tarragon, oregano, basil, or dill Combine all ingredients in a large bowl. Add dressing. Toss gently to mix.  12 servings. 

Melt in saucepan: 1/2 c. butter Remove from heat, blend in: 2 1/2 T flour 1/4 t. salt Stir in slowly: 1/2 c. milk Bring to boil, stirring constantly. Boil 1 minute and remove from heat (curdled). Gradually stir in: 3 c. sifted powdered sugar 1/2 t. vanilla Place saucepan in ice water and beat until consistency to spread. Add: 1/2 c. raisins and/or nuts

1 lrg orange 7 medium-size Golden Delicious or Cortland apples (~2 1/2 pounds) - peeled, cored, cut into 1" slices 1/2 c. dried cherries or raisins 1 t. ground cinnamon 1/2 t. salt 1/2 t. ground nutmeg 1 c. plus 1/4 c. packed light brown sugar 2 T. plus 1/4 c. all-purpose flour 1/2 c. quick-cooking or old-fashioned oats, uncooked 3 T. butter Preheat oven to 425 °.  From orange, grate 1/2 teaspoon of peel; squeeze 1/4 cup juice. In a 2-quart glass or ceramic baking dish, toss orange peel, orange juice, apple slices, cherries, cinnamon, salt, nutmeg, 1/4 cup packed brown sugar and 2 tablespoons flour. In a small bowl, mix oats, 1/4 cup flour and 1/4 cup brown sugar. With pastry blender, cut in butter until mixture becomes coarse crumbs. Sprinkle over apple mixture Bake 35-55 minutes until apples are tender and topping is lightly browned, covering with foil if necessary.

Mix together: 4 c. white flour 1 1/2 t salt 1/2 c. shortening Cut shortening into flour and salt until like course cornmeal. Add water a little at a time to form a soft dough. Roll out dough 1/8" thick - cut into squares - drop into VERY hot fat 4-6" deep. Spoon hot fat over the top so they will puff. When one side is brown, turn to brown the other side.

6 eggs beaten 3/4 c. flour 1 1/2 tsp cinnamon 5 1/4 c. sugar 3 tsp vanilla 12 c. rhubarb or the smaller version 4 eggs beaten 1/2 c. flour 1 tsp cinnamon 3 1/2 c. sugar 8 c. rhubarb 2 tsp vanilla Mix together everything except the rhubarb and vanilla. Add the rhubarb, then vanilla.  Bake in a crust at 425 degrees  for 10 minutes then at  350 degrees for approximately 60  minutes . The crust uses between 5-7.5 cups of flour.  

For each large can of diced tomatoes (approx. 24 oz) add: 1 c. dry red wine 2-3 chopped/grated carrots 2 T dried onion pieces 1/4 c. dried parsley flakes Simmer about 45 minutes then add: 1/4 t oregano 1/2 t dried basil 1 t sugar salt and pepper 2 chopped garlic cloves paprika to taste Cook about 20 minutes. Can adjust seasonings to taste. Add tomato paste if too thin.

(Half recipe) Mix: 1 egg 1 T oil Add: 1 c. whole wheat flour 1/4 t soda 1/4 t salt Alternately with: 1 c. orange juice

1 mug of warm milk 1 heaping T cocoa powder (unsweetened) 1 scant tsp sugar (or to taste) generous dash of chile powder

4 cups wild rice (2 cups uncooked) Cook ahead for about 45-50 mins and set aside 2 large onions, diced 1/4 lb. mushrooms, diced 1 cup butter Sauté the above three items Add slowly: 2 cups flour 16 cups hot chicken broth Salt and pepper to taste 2 cups half-and-half 2-3 Tbsp. cooking sherry or dry white wine Serves 25.

Ingredients : 1/2 cup plain yogurt 1 cup heavy cream 1 pound asparagus, green part only, cut into 1-2" lengths 4 cups chicken broth 2 Tbs Butter 3 Tbs flour 1 cup milk salt, pepper Directions : 1. In small bowl combine sour cream and heavy cream. Let rest at room temp. 2. Boil chicken broth and asparagus, cover, lower heat, and simmer 15-20 mins. or until asparagus is tender. 3. Puree in blender 2 cups at a time. 4. Melt butter over med. low heat, stir in flour. Beating constantly, add the asparagus puree and cook, stirring until bubbly, 1-2 mins. 5. Stir in milk. Stir combined creams (step 1) into soup, add salt & pepper to taste. Heat to just below boiling. Serves 4-6

1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.

Large can baked beans 1/3-ish cup brown sugar  1-2 Tbsp dried onion 1-ishTbsp mustard 1/4-ish cup BBQ sauce Top w/ bacon and bake at 350 until bacon crisp, or until beans bubbling and crusting at edges, and then broil until bacon crisp.

Ingredients : 2 tablespoons olive oil 2 pounds green beans, rinsed and ends trimmed 1/3 cup minced garlic 1/4 cup dry white wine 1/4 cup lime juice ½ - ¾ cup cashews or walnuts in pieces Salt and fresh-ground pepper 2/3 cup shredded Manchego cheese 12 ounces chanterelle, oyster, or common mushrooms 3 tablespoons butter Directions : 1. Trim and discard tough or discolored stem ends from mushrooms and any bruised spots or blemishes. Cut mushrooms into bite-size pieces or quarter lengthwise. 2. In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are browned, 6 to 10 minutes. Add garlic for last 2 minutes until just fragrant. 3. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Trim off stem ends from beans, and remove any strings. Add beans to water and cook until barely tender to bite, 5 to 8 minutes. Drain. Return drained beans to pan...

3 minced garlic cloves 1 tsp. olive oil Vegetable cooking spray 3 1/2 lbs of new potatoes, cut into 1-inch pieces (no need to peel the potatoes for this dish) 3/4 cup or 3 oz. of shredded smoked Gouda cheese, divided 1 cup fat-free half and half 2-3 chipotle peppers in adobo sauce, minced 1/2 cup light margarine 1/2 package, or 8 oz. fat-free cream cheese, softened 1/4 tsp. salt Spray a 9x13 inch glass dish with vegetable spray. Cook potatoes in a pot of boiling water until tender. Drain. While the potatoes are boiling, sauté the minced garlic in olive oil for about 3 minutes, or until tender. Be careful not to burn the garlic. Set garlic aside. Mash the potatoes in a large bowl. Stir in garlic, 1/4 cup of Gouda cheese, half and half, and remaining 4 ingredients until blended. Spoon the potato mixture into the prepared pan evenly. Top with remaining 1/2 cup of shredded Gouda Cheese. Bake at 350 degrees for about 30 minutes or until thoroughly heat...

1 cup honey ¾ cup canola oil ½ cup brown sugar 1 tsp salt 2 tsp cinnamon 2- 6oz. packages of dried cranberries  1 cup sunflower seeds (dry roasted, no salt added) 2 cup almonds or pecans, chopped 8 cups whole oats ¾ cup warm water Preheat oven to 300 degrees In a large mixing bowl combine the honey, oil, brown sugar, salt, cinnamon, dried cranberries, sunflower seeds and nuts together. (The mixture should be very gooey) Once mixture is combined, add oats and warm water and stir thoroughly, making sure all the oats are covered and that all ingredients are evenly distributed. Transfer mixture to a large, 11x15 inch baking dish, and place in the oven for 40 minutes. Remove granola every 10 minutes and stir so that the oats evenly brown. (If granola still seems too wet, allow an additional 5 minutes of cooking time.) After baking, allow granola to cool for an hour or so and store in an airtight container. Enjoy!

1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced 1 cup organic quinoa 2 cups water 1 tsp. salt 2 Tbsp. olive oil, divided 4 cloves garlic, minced 2 Tbsp. shallots 1/2 cup egg substitute, such as Egg Beaters 1 cup shredded Gruyere cheese 1 slice Italian bread salt and pepper to taste Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray. If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing. Transfer squash and quinoa to a large (2 or 3-qu...

20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed 1 large onion, peeled and diced 1 Tbsp. olive oil salt and pepper, to taste 3 Tbsp. red wine vinegar 3 Tbsp. maple syrup 1 Granny Smith apple, peeled and cubed 1/4 cup chopped walnuts 1/4 cup dried cranberries, such as Craisins Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes. Remove squash from oven. Toss with apples, walnuts and cranberries. Serves 6.

Ingredients : For the Cauliflower : 1 head of cauliflower 2 Tbsp canola oil Freshly ground black pepper For the Black-Eyed Peas:  1 can black-eyed peas, drained and rinsed 1 Tbsp minced white onion 4 oz. jar chopped pimentos 1 Tbsp minced fresh parsley 2 Tbsp canola oil 3 Tbsp seasoned rice wine vinegar 1/2 tsp Dijon mustard 1/4 tsp black pepper Directions : For the cauliflower: Take the head of cauliflower and break into large chunk flowerets, or quarter the head. Slice the cauliflower into slices. Rub 1 Tbsp of canola oil over a half sheet pan. Lay out the sliced cauliflower in a single layer and drizzle remaining 1 Tbsp of oil over the top. Using a pepper grinder, twist several grinds over the top. Bake in a preheated 400 degree oven for 30 minutes. Let the cauliflower cool completely before adding to the salad. For the Black-eyed Peas: Place the drained and rinsed black-eyed peas in a large mixing bowl. Add in the onion, pimentos a...

3 large sweet potatoes (1.5-2 lbs total, peeled & diced) 1 med Golden Delicious apple - peeled, cored, and diced 1 cup fresh or frozen cranberries 3/4 cup firmly packed brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/3 cup OJ OR orange liqueur 1/2 cup coarsely chopped pecans In a 3 qt crock pot, combine sweet potatoes & apples. Sprinkle with cranberries. In a small bowl, mix sugar and spices; sprinkle over yam mixture. Drizzle with OJ or orange liqueur. Cover & cook on low till tender (8-10 hours). Meanwhile, toast pecans until golden (5-8 minutes on med heat). To serve, stir yam mixture lightly, sprinkle with pecans. Makes 6-8 servings.

Combine whatever cans are in the cupboard (such as): asparagus, diced tomatoes, corn, black beans (drain everything) and season with one of the Whole Foods rubs or something yummy. Top with leftover mashed potatoes and bake till lightly browned - about 30-40 min at 350 or 375

Combine & bring to boil: 12 oz fresh or frozen cranberries 1 cup chopped, peeled apples 1 cup golden raisins 1 cup chopped red onions ¾ cup chopped celery 1 cup white vinegar ¼ cup water 1 cup sugar 2 tsp cinnamon 1 ½ tsp ground ginger ¼ tsp ground cloves                               Reduce heat and simmer uncovered 30 minutes or until slightly thick, stirring occasionally.  Yield 4 cups. Freezes well. Serve w/ chicken salad sandwiches, chicken, pork, ham, over cheese & crackers, with chicken quesadillas.

canned albacore tuna mayonnaise dried onion celery seed lemon pepper

For a large bowl: 5 lbs Red potatoes, scrubbed but w/ skin left on. Boil till tender. Dice to bite-size.  Add: Mayo (I sometimes use half Wasabi mayo) mustard sweet pickles, diced w/ some of the juice salt & pepper 5 hard-boiled eggs stalk finely diced celery

equal parts tomatoes and cucumbers feta onions Kalamata olives parsley thin sliced romaine equal parts olive oil and olive juice oregano salt pepper lemon juice

Semolina Pasta Feta Cheese Artichoke Hearts Roma Tomatoes Black Olives Green Onions Dressing:  Canola Oil, Olive Oil, Red Wine Vinegar, Dijon Mustard, Lemon Juice

Ingredients 1 cup soy sauce 2 cups water 5 cloves garlic 1/2 tsp. ginger powder 1/2 tsp. pepper 4-5 Tbsp. white sugar 6 large chicken breasts Directions 1. Marinate for 2 hours. 2. Very slowly bring to a boil, then stop heat for 1 hour. 3. Take off heat and grill on high - 2 mins per side.

Ingredients 2 lbs. beef chunks in 1-1/2" cubes 3 Tbsp. salad oil 1/4 cup flour 2 cups beef broth 1 cup red wine 1 16-oz can whole tomatoes, crushed 2 garlic cloves, crushed salt to taste thyme to taste pepper to taste 1 bay leaf 2 onions, chopped 1 cup carrots 3 cups peeled rutabaga 3 medium Potatoes 2 stalks Celery 1 small bag green beans, or 3/4 lbs. fresh Directions 1. Brown meat in large pot. Remove all but 2 Tbsp. drippings. 2. Return meat to pot and sprinkle with flour. Over med. heat, toss beef to coat on all sides. 3. Stir in broth, scraping bottom of pan. 4. Add wine, tomatoes, garlic, salt, thyme, pepper, and bay leaf. 5. Reduce heat to low, and cover. Simmer 2 hrs., stirring occasionally. 6. Add chosen vegetables and cook until tender, add last the vegetables that take very little time to cook. [crock pot instructions: 1 cup broth, 1/2 cup wine. Brown as usual, add flour, broth and scrape; then transfer to crockpot...

Ingredients 2 tsp. ginger, grated 1 bunch asparagus, 5 cm pieces 1 red pepper, strips 1 bunch green onions, 3 cm pieces 1 Tbsp. oil 3 chicken breasts, strips 1 cup blanched and toasted almonds 1/2 -3/4 cup snow peas >3 tsp soy sauce >2 tsp sweet chili sauce Directions 1. Heat oil in frying pan and lightly fry red pepper and asparagus for 2 mins. Remove from pan and set aside. 2. Add grated ginger and stir-fry chicken in batches. 3. Place all chicken and pepper and asparagus in pan. 4. Add snow peas and green onions, then toasted almonds. 5. Combine ingredients. Over this pour soy sauce and chili sauce. 6. Serve with baked rice.

Ingredients 1 16-oz package Lasagna 1 qt. Spaghetti Sauce 1 32-oz can diced tomatoes 1 lb. ground beef 1 package mushroom 1 medium zucchini 1 cup water 1 15-oz Ricotta 1 egg, beaten 8-oz shredded Mozzarella 1/3 cup water 1/4 cup parmesan 1 Tbsp. parsley salt to taste pepper to taste 1/2 cup parmesan Directions 1. Brown beef, drain fat, add spaghetti sauce, water & boil. 2. In a large bowl mix: Ricotta, egg, mozzarella, water, 1/4 cup parmesan, parsley, diced tomatoes, chopped mushrooms, chopped zucchinis, (any other vegetables you want), salt, and pepper. 3. Use uncooked lasagna, but rinse in hot water before layering in a 9x13" pan. Layer as follows: 1-2/3 cup hot spaghetti sauce, lasagna, 1/2 of the cheese mix; then repeat. Top off with 1/2 cup parmesan. Bake for 40 mins, covered in a 375F oven. Bake an additional 15 mins, uncovered. Let stand 10 mins before serving.

Ingredients 3-6 slices bacon 2 lbs shrimp, cleaned and halved 1-1/2 cup grits 6 cups water and/or milk 1 small onion, very finely chopped 1/8 cup olive oil 2 cloves garlic 1/4 cup fresh lemon juice dash of Picapeppa 1 can tomatoes (optional) Directions 1. Fry bacon till crisp/tender. Remove and drain off most of the fat. 2. Add olive oil. 3. Lightly toss the shrimp in flour, then sauté; when the shrimp are almost done, add: garlic, lemon juice, picapeppa. 4. Meanwhile, prepare grits until silky (about 10 mins, add onion to grit water, or in with sautéed shrimp)

Pasta Ingredients : 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1 1/2 cups pesto (packaged or see recipe below) 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1 1/4 cups good mayonnaise 1/2 cup freshly grated Parmesan 1 1/2 cups frozen peas, defrosted 1/3 cup pignoli (pine nuts) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Directions 1. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. 2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature. Pesto...

Ingredients (pasta): 1/2 pound fusilli (spirals) pasta Kosher salt Olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as Kalamata, pitted and diced 1 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped Ingredients (dressing): 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed basil leaves, julienned Directions: 1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. 2.  Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. 3. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. 4. For the dressing, combine the sun-dried tomatoes,...

Ingredients: 4 Tbsp. unsalted butter 3/4 Cup chopped shallots 3 Cups chicken stock 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 1/2 Cups couscous 1/2 Cup toasted pine nuts 1/4 Cup dried currants 2 Tbsp. chopped fresh flat-leaf parsley Directions: 1. Melt the butter in a large saucepan. 2. Add shallots and cook for 3 minutes over med-low heat.  3. Add chicken stock, pepper and salt and bring to boil.  4. Turn off heat, stir in couscous, cover the pan and set aside for 10 minutes. 5. Add the pine nuts, currants and parsley and fluff with a fork to combine.  Notes: Serve hot or warm.  Re-heats nicely too.  The best thing about this recipe is that you can omit the butter, shallots and parsley, and change the pine nuts to pecans, and the currants to dried cranberries, and it is still delicious!  (serves 4-6)

Ingredients: 1 pint cherry tomatoes, halved (about 2 cups) 2 Tbsp. olive oil (more for drizzling) 1/2 tsp. Kosher salt 1/4 tsp. freshly ground black pepper (to taste) 10 sprigs fresh thyme 1 lb pasta (good with rigatoni or penne), cooked 1-1/2 cups fresh ricotta zest of 1 lemon Directions: 1. Preheat oven to 425F, arrange tomatoes in a single layer on a baking sheet. 2. Drizzle with 2 Tbsp. olive oil, season with salt and 1/4 tsp pepper. Scatter thyme on top. 3. Place in oven and bake until tomatoes are soft, about 15-20 mins. Then set aside to5F, arrange tomatoes in a single layer on a baking sheet. 2. Drizzle with 2 Tbsp. olive oil, season with salt and 1/4 tsp pepper. Scatter thyme on top. 3. Place in oven and bake until tomatoes are soft, about 15-20 mins. Then set aside to cool. 4. Divide cooled pasta into 6 bowls. Spoon some ricotta over each. 5. Top with some tomatoes and thyme springs. Drizzle with olive oil and sprinkle with lemon zest and pe...

Total ingredients: 3 Tbsp vegetable oil + ½ cup for tortillas 1 ¾ cup finely chopped onion; split to 1 ½ & ¼ 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped)  1 can chopped green chili (or equiv fresh green chili, chopped) 1 cup chopped fresh cilantro; split to two ½ cup servings 3 cups coarsely shredded cooked turkey 2 cups grated Monterrey Jack cheese; split to 1 ½ & ½ cups ¾ cup sour cream dozen 5-6” corn tortillas Sauce ingredients: 3 Tbsp vegetable oil 1 ½ cup finely chopped onion 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped)  1 can chopped green chili (or equiv fresh green chili, chopped) ½ cup chopped fresh cilantro Sauce Instructions: 1. Heat 3 tablespoons oil in large saucepan over medium heat. 2. Add 1 ½ cup onions (reserving ¼ cup from the 1 ¾ prepared) and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and gre...

In Cuisinart blend: 2 1/4 c. whole wheat flour 2 c. white flour 1 1/2 tsp salt 1 tsp cream of tartar 1/2 tsp baking soda 1 1/2 tsp baking powder 3/4 c. dry instant milk 1/2 c. cold butter

Ingredients : Assortment of fresh vegetables, paying attention to variety and color, such as: carrots onions snap peas cauliflower broccoli bok choy red pepper green, yellow pepper zucchini squash asparagus mushrooms garlic fresh grated ginger Whole Foods Ginger Sesame Seed Spices or sesame seeds Three Sister's sauce or some type of soy sauce/ marinade chicken, or beef, or shrimp, or tofu Directions 1. Chop into large bite-sized pieces, sauté in reverse order of density (the vegetables which take the longest to cook should go in first.)

Chicken Souvlaki Ingredients: 3 Tbsp. lemon juice 1/2 tsp. dried oregano 2 tsp. olive oil 1/2 tsp. salt 4 cloves mashed garlic 1/2 lb. chicken breasts, cubed Chicken Souvalki Directions: 1. Marinade in plastic bag for 30 mins- 1 hour. 2. Thread onto skewers and barbeque Serves 2-3; change proportions to increase Tzatziki Sauce Ingredients: 1 Tbsp. lemon juice 1/2 tsp. salt 1 garlic clove 1/2 cup cucumber; peeled, seeded, shredded chopped mint leaves Tzatziki Sauce Directions: 1. Combine ingredients. Traditionally served with Greek Salad and warm bread flour tortilla.

8 oz (1/2 pkg) lasagna 1 container (15 oz) ricotta cheese 2 cups shredded fresh spinach leaves 2 eggs, lightly beaten 1-1/2 tsp garlic powder Salt and pepper to taste 1 jar (26 oz) spaghetti sauce 2 cups (8 oz) shredded mozzarella cheese Preheat oven to 400. Cook and drain pasta according to package directions. In bowl combine ricotta, spinach, eggs, garlic powder, and salt and pepper to taste. Spread 1/2 cup spaghetti sauce in 13 X 9-inch baking dish. Layer with 3 lasagna pieces, half the ricotta, 1/2 cup mozzarella and 1/2 cup sauce. Repeat layers once. Top with remaining lasagna, sauce and mozzarella. Bake (uncovered) in oven for 35 to 40 minutes. Serves 6.

INGREDIENTS: 2 tablespoons olive or vegetable oil 1 garlic clove, minced 1 eggplant, peeled & cut into 1/4 inch slices 1 tablespoon minced fresh basil 1 tablespoon grated Parmesan cheese 1 medium tomato, thinly sliced 1/2 cup shredded mozzarella cheese DIRECTIONS: 1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack. 2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

4 Anchovy fillets or equivalent paste 3 garlic cloves, chopped 2 Tbsp olive oil 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1/2 tsp hot pepper sauce- Tabasco 1 1/2 cups mayo or plain yogurt 2 Tbsp + 1/4 cup freshly grated Parmesan cheese 2 Tbsp or more fresh lemon juice 3 hearts romaine, coarsely torn (about 12 cups) 2 cups croutons Blend anchovy, garlic, olive oil, Worcestershire sauce, mustard, hot pepper sauce in processor until smooth. Transfer to small bowl. Whisk in mayo, 2 Tbsp cheese, 2 Tbsp lemon juice. Season w/ salt and more lemon juice, if desired. Place romaine in large bowl. Add 3/4 cup dressing; toss to coat. Sprinkle w/ croutons, remaining 1/4 cup cheese, and pepper. Serve, passing remaining dressing separately.

Ingredients 9 cups sifted powdered sugar (about 2 lbs) 1 cup unsweetened cocoa powder 1 cup butter, softened 2/3 cup boiling water 2 tsp vanilla Directions 1. In a very large bowl combine powdered sugar and cocoa powder. 2. Add butter, boiling water, and vanilla. Adapted from Better Homes and Gardens Cookbook, 12th edition.

Ingredients 4 egg whites- stiffly beaten 1/2 lb butter 1-1/2 c sugar 2 cups sifted flour 4 beaten egg yolks 2 oz poppy seeds 1 cup sour cream or yogurt 1 tsp baking soda 2 tsp vanilla Directions 1. Beat egg whites until very stiff. Refrigerate. 2. Cream butter and sugar. Add the rest of the ingredients (except egg whites) to the butter mixture. 3. Fold in egg whites. 4. Pour cake batter into greased tube pan. Bake. Bake at 350F for 30+ mins

Ingredients 1/4 cup butter 1 (8oz) package cream cheese 1 lb. powdered sugar 2 tsp vanilla 1/2 cup chopped nuts (optional) Directions 1. Soften butter and cream cheese. Beat together. 2. Add sugar and vanilla, cream well. 3. Stir in nuts, if using nuts.

Cake Ingredients: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt (OR low-fat) 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice Glaze Ingredients: 1 cup confectioners' sugar 2 tablespoons freshly squeezed lemon juice Directions: 1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. 2. Grease and flour the pan. 3. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. 4. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. 5. Pour the batter into the prepared pan and bake for abo...