Roasted Tomato Soup & Grilled Cheese Sandwiches

Roasted Tomato Soup
original recipe by Tyler Florence

INGREDIENTS:

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Vine cherry tomatoes for garnish, optional
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup heavy cream, optional

DIRECTIONS:

1. Preheat oven to 450 degrees F.
2. Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Cook for 5 minutes at medium heat in a baking pan. Roast in the oven for 20 to 30 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
4. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Grilled Cheese with Bacon
original recipe found here
makes 4 sandwiches

INGREDIENTS:

• Dijon mustard
• Eight 1/2-thick slices country-style white bread
• 12 ounces farmhouse Cheddar, sliced
• 12 slices bacon, cooked to desired doneness
• 3 tablespoons unsalted butter

DIRECTIONS:

1. Heat a griddle or large skillet over medium-low heat. Alternatively, you can use a panini press if you have one.
2. Generously spread the Dijon on 4 slices of bread. Top each slice with some of the Cheddar, 3 pieces of bacon, some apple and additional Cheddar. Place a slice of the remaining bread on top of each sandwich and spread with the butter. Place a sandwich on the skillet buttered-side down and butter the remaining side. Cook until the cheese is slightly melted and the bread is browned. Flip the sandwich and continue to cook until the cheese is thoroughly melted and the sandwich is golden brown. Repeat with the remaining sandwiches.

Meatball Subs

Meatball Subs
recipe by Rachael Ray

INGREDIENTS:

Meatballs:

• 1 1/2 pounds ground sirloin
• 1 large egg, beaten
• 1 cup Italian bread crumbs
• 1 medium onion, chopped fine
• 4 cloves garlic, crushed and minced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons Worcestershire sauce,
• 1/4 cup flat-leaf parsley leaves, chopped
• 1/4 cup grated Parmesan
• Coarse salt and black pepper

5 Minute Marinara Sauce:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, crushed and chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons parsley, chopped
• 1/2 teaspoon dried oregano
• 1 (28 ounces) can crushed tomatoes
• Salt and freshly ground black pepper   

• 4 semolina crusty sub rolls
• sliced provolone 
• shredded mozzarella 
• caramelized onions

DIRECTIONS:

1. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. 
2. Divide mixture into balls using a medium ice-cream scoop (makes about 20 meatballs).
3. Place meatballs in oven and roast about 12 minutes. 
4. Heat a medium saucepan over medium heat.  Add oil and garlic.  When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper.  Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
5. Toast sub rolls with sliced provolone.  Combine meatballs and sauce and pile into sub rolls.  Top with caramelized onions and shredded mozzarella.  

-Alyssa

Sweet & Sour Chicken

Sweet & Sour Chicken
original recipe found here


INGREDIENTS:

PREP:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 to 1/2 cup vegetable oil
• 1/2 tablespoon toasted sesame seeds  

FOR THE SWEET AND SOUR SAUCE

• 3/4 cup sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
6. Transfer chicken to a serving dish and sprinkle with sesame seeds.  Serve immediately.

-Alyssa

Oh Tartar Sauce!

Homemade Tartar Sauce
makes 1/2 cup

INGREDIENTS:

• 1/2 cup mayonnaise
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon lemon juice
• 1 tablespoon relish, to taste
• salt and pepper, to taste
• minced dill, optional

DIRECTIONS:
Mix all ingredients together in a small bowl.  Allow sauce to sit for 30 minutes.

Easy Chicken Gyro

Easy Chicken Gyros

original recipe found here

INGREDIENTS

• 1 lb. boneless skinless chicken breast
• 1 Tb. lemon juice
• 2 Tb. olive oil
• 1 large garlic clove, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 tsp. dried oregano
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1/2 green pepper, sliced
• 1/2 onion, sliced
• julienne sliced pickles
• homemade naan
• homemade tzakziki sauce

DIRECTIONS

1. Preheat a large skillet to medium heat. Cut the chicken into thin slices, place in a medium bowl and add the olive oil, garlic, lemon juice, and spices. mix with hand or fork until all the chicken pieces are fully coated.  Allow chicken to marinate in the refrigerator for at least 30 minutes.
2. Using a small pan, heat 1 tablespoon olive oil over medium-low heat, and cook green pepper and onions for 5-10 minutes.  The veggies should be softened, but not soggy.
3. Place the chicken on the griddle and allow to cook for 5-7 minutes while stirring every few minutes. Remove from griddle and place in a warm flat-breads topped with tzakziki sauce, green peppers, onions, and pickles.  

-Alyssa

Homemade Naan

delicious when served with homemade tzakziki sauce

Homemade Naan
makes 4-6 pieces
original recipe found here

INGREDIENTS

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 garlic cloves (grated)
• 1/4 cup butter, melted

DIRECTIONS:

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.  
3. Roll individual balls into an oval shape, about 1/4" thick.
4. Heat a medium-large cast iron skillet to medium heat.  
5. Lightly brush one side of naan with a butter and lay in skillet.  Cover for 2 minutes; then brush exposed side of naan with butter and flip dough.  Cover and cook for another 2-3 minutes.  Repeat with the rest of dough.  

-Alyssa

Tzatziki Sauce

Tzatziki Sauce
original recipe found here

INGREDIENTS:

• 2 cups plain Greek yogurt
• 2 cups finely diced cucumber 
• ½ cup fresh dill - minced
• ¼ cup lemon juice
• 2 garlic cloves (grated)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTION

1. Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish!
2. Serve immediately or store in the refrigerator for up to 5 days.

-Alyssa

4th of July Rice Krispies Treats

recipe found here

4th of July Rice Krispies Treats

INGREDIENTS:

• 4.5 tablespoons butter
• 1 package mini marshmellows 
• 6 cups Kellogg's Rice Krispies cereal
• food coloring (Betty Crocker's gel food colors)

DIRECTIONS:

1. In a large sauce pan, melt 1.5 tablespoons butter over medium-low heat.   Once the butter is melted, add 2 cups of the mini marshmellows until melted (stirring occasionally).  Once the marshmellows are melted, add the gel food coloring (about 2 teaspoons blue). Stir until the color is uniform. Turn heat to low/simmer and add 2 cups of the cereal. Mix well and transfer to an 8x8 or 9x9 baking pan lined with wax paper. Use wax paper to press down the cereal.
2. Repeat with the next two layers (white, then red). 
3. Allow layers to set for 20 minutes. Cut into squares and serve.

-Alyssa

Pipe Rigate with Sausage Ragu

Original recipe found here

Pipe Rigate with Sausage Ragu

INGREDIENTS:

• 3 cups pipe rigate (or your favorite short pasta)
• 2 links Italian sausage, casings removed and torn into small chunks
• 2 Tbs. extra-virgin olive oil
• 2 carrots, peeled and minced
• 1/2 red onion, finely minced
• 3 cloves garlic, minced
• 1 pinch crushed red pepper
• 1 (10 oz) can tomato sauce
• 1/3 cup milk
• 3 cups baby spinach
• 1/3 cup freshly grated parmesan
• coarse salt and freshly ground pepper

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain and return to the pot.
2. In the meantime, bring a large skillet to medium high. Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes. Remove from the pan and set aside.
3. Back in the pan, add the oil and bring the heat back to a medium-high. Add the onions and carrots; sauté until they start to soften, 6 minutes. Add the garlic and crushed red pepper; sauté another minute or two. Add a pinch of salt and pepper.
4. Add the sausage back to the skillet. Then add the tomato sauce and stir to combine. Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.
5. Off the heat, add the pasta, spinach and parmesan cheese. Toss toss toss to combine and wilt the spinach, two minutes. Toss in another small pinch of salt and pepper. 

-Alyssa

Pork Tenderloin with Citrus Slaw

original recipe by Giada

Sliced Pork Tenderloin with Citrus Slaw

INGREDIENTS:

SLAW

• 2 large oranges
• 1 grapefruit
• 1 tablespoon safflower or grapeseed oil
• 1/2 tablespoon light agave nectar or honey
• 1/2 tablespoon apple cider vinegar
• 1/4 teaspoon prepared horseradish
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 small head of Napa cabbage, finely shredded (3 cups)

PORK

• Vegetable oil cooking spray
• 2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 (1-pound) pork tenderloins
• 1 tablespoon safflower or grapeseed oil

5 baked tortilla chips, crushed

DIRECTIONS:

1. For the slaw: Cut off the ends off 1 of the oranges and then use the knife to slice off all of the peel and white pith underneath. Using a paring knife, and holding the orange in your hand, slice between the membranes to release the segments. Cut the segments into ½-inch pieces and put into a bowl. Squeeze the juice from the membranes and reserve. Repeat with the remaining oranges and the grapefruit.
2. In a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper. Add the citrus segments and cabbage. Toss until coated. Refrigerate for 30 minutes.
3. For the pork: Position an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy baking sheet with vegetable oil cooking spray.
4. In a small bowl, mix together the cumin, cayenne pepper, and salt. Rub the spice mixture all over the pork. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160°F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing into ¼- to ½-inch-thick slices.
5. Divide the slaw among 4 plates. Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.

-Derek

Corned Beef & Cabbage

Corned Beef & Cabbage
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 3 sprigs fresh thyme
• 5 sprigs fresh flat-leaf parsley
• 3 1/2-4 lb corned beef brisket
• 2 bay leaves
• 1 tsp peppercorns
• 12 white boiling onions or 3 small white onions cut into wedges
• 6 large or 12 small carrots, cut into large chunks or left whole if small
• 2 lb small red-skinned or mixed-colored new potatoes
• 1 small head green cabbage, cut into 6-8 wedges
• 1 cup heavy cream
• 3 tbsp prepared horseradish
• salt

DIRECTIONS:

1. Tie the thyme and parsley sprigs together with kitchen string.  Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch.  Bring to a boil over medium-high heat, skimming off any foam from the surface.  Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.  
2. Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer.  Cook until the vegetables and brisket are fully tender, about 25 minutes.  
3. Meanwhile, in a bowl, whip the cream until soft peaks form.  Fold in the horseradish, then season with salt.  Cover and refrigerate the horseradish cream until ready to serve.  
4. Using a slotted spoon, transfer the vegetables to a large platter.  Transfer the brisket to a cutting board.  Cut the meat across the grain and arrange on the platter with the vegetables.  Serve, passing the horseradish cream on the side.  

-Alyssa

Beef Tacos with Salsa Verde

original recipe found here

Beef Tacos with Salsa Verde

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 3 -pound boneless beef chuck roast
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 16 -ounce jar salsa verde
• 1/2 white onion, thinly sliced
• 2 cloves garlic, smashed
• 1/2 cup chopped fresh cilantro
• 12 corn tortillas, warmed
• Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
• Lime wedges, for serving

DIRECTIONS:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
2. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
3. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
4. Serve the meat in tortillas and top as desired. Serve with lime wedges.

-Alyssa

Moroccan Chicken

Moroccan Chicken

from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 3 1/2lb assorted chicken pieces, skin on and bone in 
• salt and freshly ground pepper 
• 2 tablespoons olive oil
• 1/2 large yellow onion, finely chopped
• 3 bay leaves
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1/4 cup slice almonds, toasted

DIRECTIONS:

1. Season the chicken generously with salt and pepper.  In a large, heavy frying pan, heat the oil over medium-high heat.  Working in batches, sear the chicken, turning as needed, until golden brown, about 8 minutes.  Transfer to a plate.
2. Pour most of the fat from the pan and return it to medium high heat.  Add the onion and bay leaves and saute until the onion is golden, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the cumin, 1/2 teaspoon salt, several grindings of pepper, the wine, and the broth, and stir to scrape up any browned bits on the pan bottom.  Transfer the contents of the pan to a slow cooker and stack the chicken on the top.  Cover and cook on the low setting for 3 1/2 hours.  The chicken should be tender.  
3. Transfer the chicken to a platter and keep warm.  Remove and discard the bay leaves.  Let the braising liquid stand for a few minutes, and then skim the fat from the surface.  
4. If desired, remove the chicken skin.  Moisten the chicken with some of the braising liquid.  Garnish with the parsley and almonds, and serve.

-Alyssa

New England Halibut Stew

New England Halibut Stew
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 oz thick-cut bacon, chopped
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 2 carrots, coarsely chopped
• 3/4 lb small red potatoes, chopped
• 3 tablespoon chopped fresh thyme
• 1 1/2 cups vegetable broth or bottled clam juice
• 3/4 cup heavy cream
• 1/2 cup dry white wine
• 1 1/2 lb halibut fillets, cut into 2-inch chunks
• salt and freshly ground pepper

DIRECTIONS:

1. In a large, heavy pot, saute the bacon over medium-high heat until crisp and golden, about 5 minutes.  Drain on paper towels.  Add the onion, celery, carrots, and potatoes to the pot, raise the heat to medium-high, and saute about 5 minutes.  Stir in 2 tablespoons of the thyme.  Add the broth, cream, and wine and bring to a gentle simmer.  Stir in the reserved bacon.  
2. Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.  Season with salt and pepper.  Garnish the stew with the remaining 1 tablespoon thyme and serve.

-Derek

Chocolate White Chocolate Chunk Cookies

original recipe can be found here

Chocolate White Chocolate Chunk Cookies
makes about 40 cookies

INGREDIENTS:

• 1/2 pound unsalted butter at room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs at room temperature
• 2/3 cup good unsweetened cocoa
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 pounds good white chocolate, coarsely chopped

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

-Alyssa

Thai Green Chicken Curry with Asparagus

Thai Green Chicken Curry with Asparagus
from WIlliam Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 1/2 lb asparagus, trimmed and cut into 2-inch pieces
• 4 skinless, boneless chicken breast halves
• 2 tablespoons peanut or grapeseed oil
• 1 yellow onion, cut into 8 wedges
• 1 small red bell pepper, seeded and cut into matchsticks
• 1/2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 can (13.5 fl oz) unsweetened coconut milk (unshaken)
• 3 tablespoons Thai green curry paste
• 1 cup (8 fl oz) chicken broth
• 2 tablespoons Asian fish sauce
• 1/2 cup small Thai basil leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. Bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender-crisp, about 2 minutes.  Drain and refresh with cold water, and drain again.  Cut the chicken across the grain on a slight diagonal into sliced about 1/2 inch thick.  Season with salt.
2. In a large frying pan, heat the oil over medium-high heat.  Add the onion and bell pepper and saute until beginning to soften, about 3 minutes.  Stir in the ginger and garlic and saute until fragrant, about 30 seconds.  Transfer to a plate.
3. Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons of the thick cream on the top.  Return the pan to medium-high heat.  Add the coconut cream and curry paste and stir well.  Whisk in the remaining coconut milk, the broth, and the fish sauce.  Return the vegetable mixture to the pan, stir in the chicken, and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, about 5 minutes.  Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes.  Adjust the seasoning and serve, garnished with basil and lime wedges.

-Derek

Chicken Adobo with Spring Vegetables

Chicken Adobo
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 yellow onions, halved and sliced
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 tsp peppercorns
• 8 skinless, bone-in chicken thighs, about 3 lb
• 1/2 cup (4 oz) rice vinegar
• 1/2 cup (4 oz) soy sauce
• 1 tbsp sugar
• cooked white rice for serving

DIRECTIONS:

1. Spread half of the sliced onions in the bottom of a slow cooker.  Add 2 of the garlic cloves, the bay leaf, and the peppercorns.  Arrange the chicken in a single layer on top of the onions.  Top with the remaining onions and garlic.  Drizzle the vinegar and the 1/2 cup soy sauce over the ingredients and sprinkle with the sugar.  Cover and cook on the high setting for 4 hours or the low setting for 8 hours.  
2. Remove and discard the bay leaf.  Mound the steamed rice on a platter and top with teh chicken.  Skim any fat from the cooking juices in the slow cooker, then spoon the juices over the chicken and rice before serving.  
3. **May be served with a side of spring vegetables (recipe here).  

-Derek

Mustard-Crusted Salmon with Red Potatoes

Mustard-Crusted Salmon with Red Potatoes
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 lb red-skinned potatoes, cut into 1-inch pieces 
• 2 tablespoons olive oil
• salt and freshly ground pepper
• 1/4 cup (2 oz) Dijon mustard
• 2 tablespoons dry mustard
• 4 salmon fillets, about 6 oz. each, skin removed
• 4 tablespoons panko or fresh bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. In a large roasting pan, toss the potatoes with the olive oil and season with salt and pepper.  Spread the potatoes evenly in the pan.  Roast until the potatoes are golden, about 10 minutes.
3. Meanwhile, in a small bowl, stir together the Dijon and dry mustards.  Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, gently pressing to adhere.  
4. Arrange the fillets in the pan, breaded side up, next to the potatoes.  Bake until the fillets are barely opaque, the topping is golden brown, and the potatoes are tender, 15-18 minutes.  Arrange the salmon fillets alongside the potatoes on a platter or individual plates, sprinkle with the parsley, and serve.  

-Derek

William Sonoma's Banana Bread

Chocolate Chip Banana Bread
from the William Sonoma website


INGREDIENTS:

• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 medium very ripe bananas, peeled
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.
2. In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda. 
3. In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.
4. Add the flour mixture to the banana mixture and stir just until blended.
5. Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes. 
6. Gently run a table knife along the inside edge of the pan to loosen the bread from the sides. 
7. Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.

-Alyssa

William Sonoma's Salmon with Spring Vegetables

Salmon with Spring Vegetables
from William Sonoma's One Pot of the Day (2012)



INGREDIENTS:

• 1 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 small yellow onion, sliced
• 3 sprigs fresh tarragon
• salt and freshly ground pepper
• 4 salmon fillets, about 6 oz each
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 leeks, white and pale green parts, cut into 2-inch matchsticks
• 2 cups (10 oz) fresh or thawed frozen peas
• grated zest and juice of 1/2 lemon
• minced fresh chives for garnish

DIRECTIONS:

1. In a slow cooker, combine the wine, broth, onion, and tarragon.  Stir in 1/2 cup water, 1/2 tsp salt, and several grindings of pepper.  Cover and cook on the low setting for 30 minutes.  Add the salmon, re-cover, and cook for 1 hour.  The fish should be opaque throughout, firm, and very tender.  
2. About 15 minutes before the fish is ready, bring a saucepan of salted water to a boil.  Add the asparagus and cook until just tender, about 6 minutes.  Drain and refresh with cold water, and drain again.  
3. In a large frying pan, melt the butter with the oil over medium heat.  Add the leeks and saute for 2 minutes.  Add the peas and cook for 1 minute, then add the asparagus and saute until heated through, 1-2 minutes.  Stir in the lemon juice and remove from the heat.  
4. Transfer the salmon to a platter.  Use the braising liquid to moisten the fish, if desired.  Arrange the vegetables around the salmon.  Sprinkle with the lemon zest and chives, and serve.

-Derek

William Sonoma's Baked Rigatoni

Baked Rigatoni with Fennel, Sausage, & Peperonata
from WIlliam Sonoma's One Pot of the Day (2012)


INGREDIENTS:

• 2 tbsp EVOO, plus more for greasing
• 1 lb. rigatoni
• 1 fennel bulb
• 3/4 lb sweet Italian sausage, casings removed, crumbled
• 1 each red, yellow, and orange bell pepper, seeded and cut into matchsticks
• salt and freshly ground black pepper
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 1 cup (8 oz) prepared tomato sauce
• 1 1/2 cups (12 oz) heavy cream
• 2 cups (8 oz) shredded fontina cheese
• 1/4 cup grated Parmesan

DIRECTIONS:

1. Preheat the oven to 425 degrees F.  Lightly oil a 9x13 inch baking dish.
2. Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, 7-8 minutes, or according to package directions.  Drain and place in a large bowl.
3. Remove and discard the stalks and core from the fennel bulb and dice the bulb.  in a frying pan, heat 1 Tbsp of oil over medium heat.  Add the crumbled sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes.  Add the fennel and cook, stirring, until tender, 4-5 minutes.  Add to the bowl with the pasta.
4. Add the remaining 1 Tbsp oil to the pan, along with the bell peppers and a pinch each of salt and black pepper.  Cook, stirring occasionally, until the bell peppers are tender with a bit of a bite, 3-4 minutes.  Add the sugar and vinegar and continue cooking until the vinegar has reduced to a syrup, 1-2 minutes. Add the tomato sauce and cream and cook, stirring, until lightly thickened, 4-5 minutes.  Transfer to the bowl with pasta, add the fontina, and stir well.
5. Pour the pasta mixture into the prepared dish and top with the Parm.  Bake until the top is golden brown and the sauce is bubbling around the sides, 10-15 minutes.  Serve directly from dish.  

-Derek

Lemon Snickerdoodles

original recipe found here

Lemon Snickerdoodles

INGREDIENTS:

• 1 cup butter, softened (2 sticks)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 to 2 tablespoons lemon zest
• 1/4 cup of cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon ground cinnamon)

DIRECTIONS:

1. With an electric mixer, beat the butter and sugar. Add the eggs and vanilla.
2. In a large bowl, combine the flour, cream of tartar, baking soda, salt, and lemon zest.
3. Slowly add the flour mixture to the electric mixer bowl until you get a nice smooth dough.
4. (Refrigerate the dough while the oven preheats.)
5. Preheat oven to 375F.
6. Roll out cookie balls and toss them in the cinnamon sugar to coat. Place them on a well greased cookie sheet and then slightly flatten them with your palm.
7. Bake for 8-10 minutes.
8. Let them cook on a baking rack, store in an airtight container.

-Alyssa

Creamy Deviled Eggs

Martha Stewart's recipe can be found here

Creamy Deviled Eggs

INGREDIENTS:

• 8 large eggs
• 1/3 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon hot sauce, such as Tabasco
• Coarse salt and ground pepper
• Paprika, for garnish

DIRECTIONS

1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4. Cut a corner of a plastic sandwich bag and fill with yolk mixture.  Use the bag to pip mixture into the whites. 
5. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

-Alyssa

Giada's Lemon Chicken Soup

Giada's original recipe found here

Lemon Chicken Soup

INGREDIENTS:

• 6 cups homemade turkey stock (or low-sodium chicken broth)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1/2 to 1 cup grated Romano cheese (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

DIRECTIONS:

1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
2. Add the carrots and simmer until tender, about 5 to 8 minutes.
3. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

-Derek

Italian Wedding Soup

Ina Garten's recipe

Italian Wedding Soup

INGREDIENTS:

For the meatballs:

• 3/4 pound ground chicken (I subbed in ground white turkey.)
• 1/2 pound chicken sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt and freshly ground black pepper

For the soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

-Alyssa

Beef Shank Egg Casserole

original recipe found here

Beef Shank Egg Casserole

INGREDIENTS:

• 3 tablespoons fine, dry, plain breadcrumbs
• 1 medium onion, diced
• 1 1/2 to 2 cups diced cooked beef shank, diced/shredded
• 1 tablespoon unsalted butter
• 8 oz. sharp white cheddar, shredded
• 5 large eggs
• 1 cup heavy cream
• 1 cup milk 
• 1/2 teaspoon pepper
• Fresh chives on top

DIRECTIONS:

1. Preheat oven to 400 degrees F with rack in middle.
2. Butter quiche dish, then sprinkle all over with breadcrumbs. Create a prefitted foil top (in case of overbrowning).
3. Cook onions with ham in butter in a heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 to 8 minutes. Spread in dish over breadcrumbs, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk and pepper and pour over cheese. Sprinkle top with chives.
5. Bake until top is golden and custard is set in center, 35 to 40 minutes. If it's overbrowning on top and the center still in not set, loosely cover with the prefitted foil and place back into the oven for five to eight minutes or so.
6. Cool slightly before cutting into wedges.

**Note: To reheat the quiche, do so with foil on top at 350 degrees F for about 10-15 minutes or until it's hot. Always let it sit a bit before cutting.

-Alyssa

Chocolate Chip Pumpkin Bars

pumpkin bar recipe found here

Chocolate Chip Pumpkin Bars

INGREDIENTS

• 2 cups Flour
• 1 1/2 tsp Cinnamon
• 3/4 tsp Ginger
• 1/2 tsp Nutmeg
• 1/8 tsp Allspice
• 1/8 tsp Cloves
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 1 cup Butter, softened
• 1 1/4 cup Sugar
• 1 Egg
• 2 tsp Vanilla
• 1 cup Pumpkin Puree
• 1 bag Chocolate Chips

DIRECTIONS:

1. Preheat oven to 350. Prepare a 13×9 pan.
2. Mix together the flour, spices, baking soda and salt. (You could use 2 tsp pumpkin pie instead of all the spices if you had it).
3. Cream together the butter and sugar until smooth. Add in the egg & vanilla. Beat in the pumpkin puree. (It will look chunky and gross, but don’t worry, that is what it is supposed to look like).
4. Add the in the flour mixture, and stir until just combined. Stir in the chocolate chips.
5. Spread the batter into your pan. Bake for about 35-40 minutes. A toothpick will come out mostly clean. Cool completely in pan before cutting.

-Alyssa

Homemade Cranberry Sauce

Ina Garten's original recipe

Homemade Cranberry Sauce

INGREDIENTS:

• 1 12-ounce bag of fresh cranberries, cleaned
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored, and chopped
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• 3/4 cup raisins (optional)
• 3/4 cup chopped walnuts or pecans (optional)

Cook the cranberries, sugar, and 1 cup of water in a saucepan over medium heat for 15-20 minutes, or until the skins pop open.  Add the apple, zests, and juices and cook for 15 more minutes.  Remove from the heat and add the raisins and nuts.  Let cool, and serve chilled.

-Alyssa

Roasted Butternut Squash

Ina Garten's original recipe

Roasted Butternut Squash

INGREDIENTS:

• 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
• 3 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.  Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

-Alyssa