Try serving this easy, hearty kale soup recipe as the main course of a light meal.

In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!

Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.


Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.


Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.


Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.


Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.


These easy-to-make fritters are an absolutely delicious way to enjoy zucchini!

Let the grated zucchini tossed with the salt sit for about 30 minutes, then thoroughly wring out as much liquid as you possibly can (key for achieving crispy fritters). One method is to place the grated zucchini in a clean dish towel and wring out the liquid that way.

Stir in the eggs, onions, garlic and herbs. Then stir in the flour, Parmesan and spices.

Heat the oil in a skillet over medium-high heat. Once hot drop about 3 heaping tablespoons of batter per fritter in the skillet and fry on both sides until nicely browned. Place the fried fritters on paper towels to drain. Serve immediately while crispy. Serve with a dollop of sour cream and a sprig of fresh herb for garnish.

If you want an easy recipe with just a few ingredients that tastes really good and looks fabulous - look no further and try these Easy Chicken Legs with Creamy Mushroom Sauce.&nbsp;

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. &nbsp; On a large plate, dredge chicken legs in this seasoned flour mixture.

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. &nbsp;Add chicken legs skin side down and brown for about 4 minutes until the skin turn nice golden color. &nbsp;Flip chicken legs over to the other side and brown the other side for about 3 minutes. &nbsp;Remove browned chicken legs and set aside. Also remove those parts of olive oil that got too dark from browning the chicken with flour mixture. &nbsp;&nbsp;

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes. &nbsp;

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. &nbsp;Add 1/4 teaspoon of salt and stir.&nbsp;

Bring the chicken stock to boil, cover and reduce heat to simmer on low-medium. &nbsp;Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.&nbsp;

Remove the cooked chicken legs to a plate and keep warm.

Turn heat under skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third. &nbsp;Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker. &nbsp;

Add chicken legs back to the skillet to warm them up. &nbsp;Serve

Adapted from Michael Chiarello's The Tra Vigne Cookbook

Bring a large pot of water to a boil and add a big pinch of salt. Meanwhile, using a mandoline or Benriner turning slicer, cut the squash into long thin strips. Alternatively, cut the squash with a knife as thinly as you are able. Place the sliced squash in a colander in your sink. Cook the pasta until al dente, reserving ½ cup of the pasta cooking liquid .

Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, remove pan from the heat source if the garlic begins to brown.)

Drain the pasta over the colander containing the squash, then transfer pasta and squash to a large bowl. Add the garlic-red pepper oil to the bowl. (Note: I add all of the oil at once, because I like the pasta to be nicely coated, but if you are wary of oil, add about half of the oil to start, then add more as needed.) Add the zest and the herbs. Add the Parmigiano. Toss. Taste. Season with kosher salt (if necessary — I add a lot of salt to the pasta water so I usually don&#8217;t have to add any extra salt) and pepper to taste. If necessary, add some of the reserved cooking water, more olive oil, if necessary, or salt and pepper to taste.

Begin by boiling a large pot of water and cook pasta according to package directions.

In the meantime, start the cream sauce by heating a large skillet on medium heat.

Add the butter and once it's melted toss in the garlic and cook until aromatic about 30 seconds.

Working quickly so the garlic does not burn (you may need to turn down the heat), add in the flour and saute for about 30 seconds,then add in the heavy cream.

Whisk until thickened and coats the spoon about 2 minutes.

Add in the broth (you may need more or less depending on desired thickness of your sauce).

Turn off the heat and add in all the kale.

Once the pasta is done cooking, drain and add tagliatelle into the skillet with the kale and cream sauce.

Top with cheese and additional pepper if desired.

In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.

While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.

Once cabbage is tender, remove cover and add drained noodles.

Add remaining butter and cook to bring to serving temperature.

Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

This peach crisp yogurt bowl is a simple and delicious breakfast, perfect for busy mornings! Sweet peaches are the perfect pairing for creamy Greek yogurt.

Add the yogurt to the bottom of a medium-sized bowl.

This is one of our all-time favorite recipes, and for good reason: It&rsquo;s a modern take on the comforting classic, chicken and dumplings. Browning the chicken first gives the dish its flavor and eliminates the need for chicken broth. Here&rsquo;s how it works: You&rsquo;ll season the chicken and brown it in batches, then transfer it to a plate. Then, you&rsquo;ll add your veggies to the pot with the chicken drippings, which will give them all sorts of delicious flavor. And let&rsquo;s not forget the dumplings. &ldquo;How to make dumplings&rdquo; is half of the reason you ended up here in the first place, so we definitely don't want to skip over it. Making the dumplings is easy, you just whisk together some dry ingredients (flour, baking soda, baking powder, salt), add butter and buttermilk, and dollop the dough on top of your chicken stew mixture. It takes just six pantry ingredients (plus a pinch of salt and pepper) to create fluffy, delicious dumplings that make the soup simply irresistible. Read on for the full instructions for how to make chicken and dumplings so good, your family may think a professional chef whipped the dish up.

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with &frac12; teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.


Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).


Whisk together &frac12; cup of the flour, 2 cups of the cooking liquid, and &frac14; teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.


Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and &frac14; teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.RELATED: How to Make Delicious Dumplings in Minutes


Really, really good and moist- my kids eat it as quickly as I can make it.  Bread will freeze well, and keep in refrigerator for weeks.

Grease and flour two 8 x 4 inch pans.  Preheat oven to 325 degrees F (165 degrees C).


Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.


Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.


Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.


If using a homemade tomato sauce, prepare that first. If using jarred, heat in a pot and keep hot for assembling the dish.

Cut the eggplant, zucchini, onion and bell pepper into large chunks, 1-2 inches in size. Place into a large bowl.

Clean and cut the mushrooms in half or quartered depending on the size and add to the bowl.

Add the chopped garlic, olive oil, salt and pepper and toss to coat then divide evenly between the two prepared pans.

Roast for 15 minutes, toss the vegetables, turn and rotate the pans and bake for 15 minutes more. Remove from oven once roasted and reduce the oven to 350 degrees F.

While the vegetables are roasting, time the pasta so that it is done just as the vegetables come out of the oven. The pasta should still be a bit chewy; it will bake longer in the oven.

Save two cups of the pasta water and return the drained pasta to the pot along with the chopped parsley and three cups of the hot tomato sauce and the two cups of the hot pasta water then stir and heat to hot. Keep the burner on low until you are ready to assemble.

Spray the sides of a 9x13x3-inch casserole dish with non-stick cooking spray.

In a small bowl, toss the one cup of shredded mozzarella with the cup of grated Parmesan cheese and set aside.

Pour two cups of hot tomato sauce on the bottom of the prepared baking dish.

Spread one-third of the hot pasta mixture over the sauce and top with half of the hot roasted vegetables and half of the cubed mozzarella cheese.

Top that with another third of the hot pasta mixture, the rest of the hot vegetables and the rest of the cubed mozzarella cheese.

Finish with the remaining hot pasta mixture and the remaining hot tomato sauce. Then sprinkle on the shredded mozzarella and grated Parmesan.

Bake for 30 minutes then place under the broiler to brown the top.

Let rest ten minutes, sprinkle on the basil and serve.

Simple as it is special, this easy recipe for rosemary potatoes is a trusty side dish that works as well on a busy weeknight as on Christmas Day.

Arrange a rack in the center of the oven.Bring a large pot of water along with 1 1/2 teaspoon of the salt to a boil over high heat

Add in potatoes and cook for 10 minutes, until just tender

Transfer to a colander and drain for 5 minutes, until slightly drier.In a large bowl add potatoes, remaining salt, olive oil, garlic powder and rosemary

Toss until potatoes are completely coated.Spread potatoes out on a rimmed baking sheet in a single layer

Using a thin metal spatula, flip potatoes over and cook for another 15-20 minutes until crispy.

Adapted from the barley risotto with marinated feta in Yotam Ottolenghi's Jerusalem.

Heat the 4 tablespoons of the olive oil in a large sauté pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.

Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed or fresh tomatoes, and 4 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn&#8217;t sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end — each time I&#8217;ve made this, I&#8217;ve thinned it out with an additional cup of water, added incrementally.)

When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed

This is my mother's recipe.  Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.


Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.


Strawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.

Line a baking sheet with parchment paper.


Roll dough on a lightly floured surface into a 12-inch round about 1/8 inch thick. Transfer to the prepared pan.


Stir granulated sugar, crystallized ginger, fresh ginger and nutmeg (or pepper) in a large bowl. Add rhubarb and strawberries. Toss to coat. Sprinkle with cornstarch and toss to coat.


Distribute breadcrumbs (or semolina) over the center of the dough, leaving a 2-inch border. Evenly spread the filling over the breadcrumbs (or semolina). Lift the edge of the dough, folding it over and partly covering the filling and making slightly overlapping pleats as you work your way around. Gently press on the top and sides of the dough to ensure a good seal. Dot the exposed filling with butter. Whisk egg and water in a small bowl and brush over the dough; sprinkle with turbinado sugar. Chill the galette for 30 minutes.


About 20 minutes before baking, place a baking stone or inverted baking sheet on the center rack of oven; preheat to 400 degrees F.


Transfer the galette on the parchment to the heated surface. Bake until the filling is bubbling and the crust has browned, 40 to 45 minutes.


Let cool on a wire rack for at least 45 minutes before serving.


Adapted from Twelve Recipes by Cal Peternell
Notes:

Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. I've even made these with a mix of the green tops from my CSA carrots and onions.  
I like to give my greens a quick pulse in the food processor. The greens need to be chopped finely at some point, and I find it easier to do it before they are sautéed. You could chop them finely by hand, too.
If you have garlic scapes, you can purée them in the food processor after you pulse the greens. Use a few tablespoons of the scape purée in place of the garlic. Store the purée in an airtight vessel in the fridge. 
Basil or parsley can be substituted for the cilantro


If you haven’t made your bread crumbs yet, purée some stale bread in a food processor first. Transfer to a storage vessel. Set aside. No need to wash the processor.

Tear the greens into rough pieces; then pulse them in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

If you are using garlic scapes, purée them in the food processor, transfer to a storage vessel and set aside. 

If you are using Swiss chard, remove the leaves from the stems, and finely chop the stems. 

Heat a large skillet over medium heat and add the oil, onion, Swiss chard stems, if using, and salt. Cook, stirring occasionally, until soft and lightly browned, 7 to 10 minutes. Add the cumin seeds, and cook while stirring for 1 minute. Add the garlic or garlic scape purée, and cilantro. Cook for 1 minute more.

Add the greens to the pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the bread crumbs and feta. Mix well, then taste for seasoning. Add more salt and pepper to taste—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn&#8217;t hold together, add another egg. I usually find one egg to be enough.

The key, I think, before frying, is to really make sure you squeeze the portions into tight balls. 

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. 

Transfer to a serving platter. Let cool, then taste one. Sprinkle with sea salt if you wish and serve with lemon on the side. These are delicious warm, at room temperature or cold straight from the fridge.

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. Enjoy a slice of rhubarb cake for breakfast or dessert.

To make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.


To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.


A sweet and tangy side dish that makes a great side dish, garnish, or party treat. The sugar helps a lot to bring out the flavor in the peaches while refrigerating.

Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.


Oven baked and absolutely delicious! Fresh spicy jalapeno peppers are stuffed with a rich cheese filling and finished with crispy seasoned panko and flavorful bacon. After one taste I think you&#039;ll agree that this is the best way to make them!

Wearing food grade gloves remove seeds and ribs from jalapeños. You can do this by hand (fastest method) - just using your thumb to scrape it out. Or you can do this with a pairing knife (just be careful not to cut through peppers bottom side).

Transfer peppers cut side up to an 18 by 13-inch baking sheet.

In a medium mixing bowl add cream cheese, Monterey Jack cheese, 2/3 of the bacon (4 slices), 2 1/2 Tbsp green onions, cilantro, garlic, and season with salt and pepper to taste. Stir with a spoon until well combined.

Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping.

In a small mixing bowl using a fork stir together panko, chili powder, salt to taste and olive oil until mixture is evenly coated.

Bake in preheated oven until peppers are tender and cheese is melted, about 14 - 18 minutes.

Garnish with remaining 2 slices of finely chopped bacon, and 1 Tbsp green onions. Serve warm.

This simple, sweet cake is studded with juicy, tart apricots and served with a tangy labneh whipped cream. Frozen apricot halves will work when fresh are unavailable, as will many fruits as the seasons change; try grapes, apples, or nectarines.

Preheat oven to 350&deg;F. Sift flour, 1/2 cup sugar, cornmeal, baking powder, and salt into bowl of a stand mixer fitted with the paddle attachment. Add butter, and beat on medium speed until ingredients are mostly incorporated, about 1 minute. Add egg, and beat on medium-high speed until ingredients are completely incorporated and dough starts to form a ball, about 30 seconds.


Transfer dough to a work surface, and gather into a ball. Press about 1 1/4 cups of the dough into a lightly greased 9- to 10-inch tart pan with removable bottom, pressing evenly onto bottom and up fluted sides. (Use a straight-sided measuring cup or a small straight rolling pin lightly coated with cooking spray to make a smooth and even surface on bottom.) Wrap remaining dough in plastic wrap, and chill with dough in pan 15 minutes. Arrange apricots, cut sides up, on chilled tart dough in bottom of pan, pressing slightly. Unwrap remaining dough; divide into 8 portions. Shape each dough portion into a ball (about 1 1/2 teaspoons each), and arrange dough balls over apricots in pan. Sprinkle with remaining 2 tablespoons sugar.


Bake in preheated oven until golden and dough is crisp, about 35 minutes. Transfer tart to a wire rack, and let cool 30 minutes.


Meanwhile, beat cream in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. Add labneh and powdered sugar, and beat until just combined, about 10 seconds.


Remove pan rim from tart, and cut into slices. Serve with labneh whipped cream. 


This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! 

For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don&#x27;t brown it), about 1 minute.

Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.

Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.

To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don&#x27;t walk away and keep and eye on them they&#x27;ll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides.

To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.

In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.

Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.

Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.

Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add 1/4 teaspoon) and black pepper, to taste.

To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.

Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven&#8217;t tried to be sure.

I love Caprese Salad so much it actually hurts! This version is made with thick slices of mozzarella cheese and whole slice tomatoes.

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

An incredibly flavorful, crispy, and absolutely delicious snack!

Line 3 baking sheets with parchment paper and set aside.

In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.

In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.

Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.

Place the squash in a single layer on the previously prepared baking sheet.

Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.

Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.

Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.

Roasted Red Pepper Sauce with garlic, onion and crushed tomatoes - Serve over pasta, chicken, fish or veggies and enjoy! Gluten Free + Paleo + Vegan

Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.

Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.

Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.

Pour the sauce over pasta, cooked chicken/fish or over veggies and serve. 

Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.

  Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small  bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.

Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt &amp; pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.

This easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.

Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 18 minutes.


Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.


I accidentally bought a jar of roasted red peppers, instead of the sun-dried tomatoes I really wanted. So I used them in this sandwich recipe.

Cook rice according to package directions. Try to time the rice so that it finishes cooking as the preparation of the dish nears the end. If rice is finishes too soon, fluff and leave at room temperature to cool.

Bring a large pot of salted water to a boil and blanch cabbage chunks for five minutes. Drain, cool and set aside.

In a large sauté pan over medium heat, place olive oil and bacon and cook until bacon is almost browned, about 4 minutes. Increase heat to medium high and add onions and sauté for three minutes. Add garlic and sauté for one more minute. Add red wine and deglaze the pan.

Move the cooked onion mixture to the edges of the pan and place all three meats into the center. Keep moving the meat around to brown and slowly work in onion mixture until the meat is fully browned.

Add tomato juice, tomato paste, vinegar, sugar, thyme, paprika, salt and pepper. Reduce to medium and simmer for five minutes.

Add in sauerkraut, cooked rice and cooked cabbage. Bring back up to heat and simmer for five more minutes.

This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Adapted from Food52 and The Essential New York Times Cookbook. I have made a double quantity here and have made a few minor adjustments: onion for shallot, no garnish, a bit more chicken stock...that's about it.

Heat a medium-size saucepan over low heat. Add the onion, garlic, and 1/2 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 5 to 7 minutes — the water will be nearly evaporated.

Add the squash and the chicken stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.

Using an immersion blender, purée until roughly smooth. (Alternatively, carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth.) Add the cider, 1/2 cup of the sour cream, and salt. Continue blending until well combined. Taste, add more salt if necessary. (I often add another teaspoon of kosher salt.) Add more sour cream if desired (I always do.). Thin out with more stock — you may need as much as another cup of stock. Taste, adjust seasoning again as necessary. Serve immediately with good bread.

Original, fussier recipe can be found here.
Homemade ricotta is easy and delicious.
Updates to the original recipe include skipping the salting and, in place of frying, roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I've also simplified the filling by omitting the thyme and lemon juice—I just use lemon zest, salt, and breadcrumbs.
The recipe is easily doubled: Use two sheet pans to roast the eggplant, rotating as necessary to ensure even cooking. Double the filling. Use a 9 x 13-inch baking vessel or two 9-inch vessels. Definitely double the recipe if making for more than 2 people ... I can nearly eat a single recipe on my own.
Regarding the breadcrumbs: I think they are only really necessary if your ricotta is particularly wet. I rarely use them anymore.

Preheat the oven to 425ºF. Line a sheetpan with parchment paper, a Silpat, or rub lightly with olive oil.Trim the stem end of each eggplant. Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on sheetpan. Pour about 3 tablespoons of oil into a small dish for convenience. Brush each eggplant slice with olive oil. Season with salt and pepper. Roast for 10 minutes. Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.

Meanwhile, make the filling. In a bowl, stir together the breadcrumbs, ricotta, lemon zest, and salt. Taste. Adjust with a pinch more salt if necessary.

Preheat the oven to 425ºF. Ladle tomato sauce (about 3/4 cup) into a 9-inch round baking dish or similar-sized vessel till bottom of dish is covered in a thin layer. Place a spoonful (about 2 teaspoons) of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Drizzle or brush the cream over the rolls to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the parmesan before serving.

Butternut sauce is an innovative alternative to traditional tomato sauce for pasta-based recipes. This sauce is smooth and rich with complex flavors from the squash, onion, garlic, tomatoes and wine. The half-and-half makes it extra creamy.

Heat the oil in a skillet over medium-high. Add the onion, and cook, stirring often, until just beginning to soften, about 3 minutes. Add the garlic; cook, stirring occasionally, 2 minutes.


Stir together the onion mixture, squash, tomatoes, stock, wine, rosemary, salt, black pepper, red pepper and basil sprig in a 5- to 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 4 to 5 hours.


Add the half-and-half to the slow cooker, stirring to combine. Using an immersion blender (or food processor in batches), process the squash mixture until smooth. Add the tortellini to the slow cooker; cover and cook until the tortellini is tender, about 25 minutes. Sprinkle the servings evenly with the shaved Parmesan, and garnish with the torn basil.


30 minutes, gluten free, keto friendly, super easy, and full of flavor — yup, this Broiled Parmesan Pork Chops &amp; Broccoli sheet pan dinner recipe has it all!

Line a rimmed baking sheet with foil, then spray with cooking spray. Wash broccoli, pat dry with a paper towel, and chop, placing pieces in a large bowl. Preheat the broiler to high.

Drizzle half of the olive oil mixture over the broccoli, and toss to coat. Arrange broccoli in a single layer on the prepared baking sheet, leaving room for the chops.

Place the pork chops in the bowl you just used for the broccoli. Drizzle with the other half of the olive oil mixture, and toss to coat. Add chops to the baking sheet.

Flip the pork chops and stir the broccoli. Sprinkle shredded Parmesan over everything.

Broil on high for another 5-6 minutes, or until chops are cooked through to 145 degrees.

You&#39;ll love this simple recipe for baked chicken leg quarters in the oven! You only need a few simple ingredients for perfectly juicy, crispy roasted chicken leg quarters every time.

Preheat the oven to 400 degrees F (218 degrees C). Line a baking sheet with foil and place an oven safe rack on top.

Pat the chicken leg quarters dry with paper towels, which will help them get crispy.

Brush the chicken drumsticks with olive oil. Season with paprika, garlic powder, onion powder, salt, and pepper.

Arrange the chicken on the rack, skin side down. Bake the chicken leg quarters in the oven for 15 minutes. Flip and bake for another 15-25 minutes, until the internal temperature reaches 170 degrees F (74 degrees C).

This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!

Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let the liquid pull out for 45 minutes to 1 hour.

When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don&#039;t want it to be too salty!

In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.

Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you&#039;ve pan-fried them all.

In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)

Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!

Serve hot and top with chopped basil, if using.

Korean Beef Bowls are bursting with flavor, budget friendly and on your table in less than 30 minutes!  They are made with lean ground beef, smothered in an irresistible sweet, savory, spicy Korean BBQ sauce, with stir fried veggies and steamed rice. They are a meal-in-one and one of the easiest dinners you will ever make! 

Whisk together Korean Sauce in a medium bowl. Set aside.

Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.

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