• Preheat your oven to 375°F.
• Toss shallots with olive oil to coat in a 9-inch pie plate.
• Sprinkle with a pinch each of salt and pepper.
• Roast, stirring occasionally, until deep brown and very tender, which takes about 30 to 35 minutes.
• Remove from the oven.
• You can roast the shallots ahead of time and chill them, covered, up to 2 days ahead.
• Increase the oven temperature to 425°F.
• Meanwhile, bring beef broth and port to a boil in a large saucepan over medium-high heat.
• Simmer until it’s reduced by half (about 1¾ cups left), which takes 25 to 30 minutes.
• Whisk in tomato paste.
• Pat the beef tenderloin dry, sprinkle it with dried thyme, and season with the remaining salt and pepper.
• Cook bacon in a large skillet over medium-high heat until it’s golden brown.
• Transfer it to a paper-towel-lined plate to drain.
• Add the beef tenderloin to the skillet and cook for about 7 minutes, turning to brown on all sides.
• Transfer the roast to a rack in a roasting pan.
• Roast until a meat thermometer inserted into the center registers 135°F for medium-rare, which usually takes about 35 minutes.
• Transfer it to a platter and tent with foil.
• Pour the reduced broth mixture into the roasting pan, stirring to scrape up the browned bits.
• Return this mixture to a saucepan and bring it to a simmer.
• Mix together flour and 1½ tablespoons of butter in a small bowl to form a smooth paste, then whisk it into the broth mixture.
• Simmer until it’s thickened, approximately 10 minutes.
• Whisk in the remaining 1½ tablespoons of butter.
• Stir in the roasted shallots and bacon.
• Cut the beef into ½-inch-thick slices.
• Spoon the sauce over the top and garnish with watercress (if using).
• Enjoy your Beef Tenderloin with Roasted Shallots!

• Put the unpeeled potatoes in a saucepan with enough salted water to cover.
• Bring to a boil over medium-high heat and cook, covered, until tender, about 10 minutes.
• Drain.
• You can cook and drain the potatoes and chill them, covered, up to 3 days ahead.
• Meanwhile, melt the butter in a 5-quart pot over medium-high heat.
• Add celery and onion and cook, stirring frequently, until they soften.
• Reduce the heat to medium-low.
• Add the diced cream cheese and milk; cook, stirring, until the cream cheese is completely melted and smooth.
• Stir in the cooked potatoes, shrimp, white wine, salt, and black pepper.
• Cook over medium-low heat, stirring occasionally, until heated through.
• Serve the shrimp chowder topped with crumbled bacon, freshly ground black pepper, and garnish with the celery leaves.
• Enjoy your homemade Shrimp Chowder!

• In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.
• Stir until blended.
• In a separate microwave-safe bowl, combine water and butter.
• Microwave in 15-second increments until the mixture is very warm but not hot to the touch (between 120°F and 130°F).
• Add this warm liquid to the flour mixture.
• Beat the mixture for about 2 minutes at medium speed using an electric mixer.
• Scrape the sides of the bowl as needed.
• Stir in enough remaining flour to make the dough easy to handle.
• Knead on a floured surface until the dough is smooth and elastic
• Shape the dough into a ball and let it rest for about 10 minutes.
• Roll the dough into a 15 x 10-inch rectangle using a rolling pin.
• Spread 3 tablespoons of soft butter over the dough, leaving at least a 1/2-inch border on the long sides.
• Sprinkle the cinnamon sugar mixture evenly over the butter.
• Starting at the long end of the rectangle, roll up the dough tightly.
• Pinch the seams to seal.
• Cut the rolled dough into 12 equal pieces.
• Place the rolls in a greased baking pan and let them rise in a warm place until they have doubled in size, which takes about 1 hour.
• Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes, or until they are golden brown.
• Once done, allow them to cool on a wire rack for at least 20 minutes.
• To make the frosting, combine all the frosting ingredients in a large bowl (begin with 2 tablespoons of milk and add more if needed) and beat until creamy.
• Spread the frosting over the cooled cinnamon rolls.
• Enjoy your delicious homemade cinnamon rolls!

• In a large saucepan, bring 1 cup of low-sodium chicken broth to a boil over medium heat.
• Once the broth is boiling, add the 16-ounce package of polenta cubes.
• Stir the polenta in the broth, breaking up any pieces, and cook until the polenta becomes smooth.
• This typically takes about 5 to 7 minutes.
• Remove the saucepan from the heat.
• Stir in ½ cup of grated Parmesan cheese and ½ teaspoon of black pepper.
• Mix until the cheese is well incorporated, and the polenta is creamy and seasoned.
• Sprinkle a dash of paprika on top for additional flavor and garnish.

• In a lidded 1-pint glass jar, combine all the vinaigrette ingredients except for the salad greens.
• Shake the jar vigorously until the ingredients are thoroughly combined.
• (You can store the dressing in the refrigerator for up to 2 weeks. Before serving, let it stand at room temperature for 1 hour and shake it well. )
• Drizzle the prepared vinaigrette over the mixed salad greens.
• Enjoy your favorite Balsamic Vinaigrette Salad!

• Heat olive oil in a small saucepan over medium heat.
• Add chopped onion and minced garlic.
• Cook, stirring occasionally, until the onion is tender, which should take about 3 to 4 minutes.
• Stir in the cauliflower florets and vegetable broth.
• Bring the mixture to a boil, then reduce the heat and simmer, covered, until the cauliflower is tender, approximately 15 minutes.
• Uncover and allow the mixture to cool slightly.
• Transfer the cooked cauliflower to a food processor.
• Add the shredded Parmesan cheese, water, and black pepper.
• Cover and pulse until the mixture is smooth.
• Meanwhile, cook the multigrain spaghetti according to the package directions, adding the broccoli and bell pepper during the last 5 minutes of cooking.
• Drain the pasta and vegetables, reserving 1/2 cup of the cooking water.
• Return the pasta and vegetable mixture to the pot and stir in the cauliflower sauce.
• Heat the mixture through, and stir in reserved cooking water (if needed) to reach your desired consistency.
• Garnish the dish with basil, lemon zest (if using), lemon juice, and additional Parmesan cheese.
• Enjoy your Pasta Primavera with a creamy cauliflower sauce!

For the Carnitas:

• Trim any excess fat from the pork shoulder.
• Cut the pork into 2-3 inch pieces and transfer them to a 4-quart slow cooker.
• Stir in the chopped onion, orange juice, cumin, 1 1/2 teaspoons of salt, dried oregano, and cayenne pepper.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
• Once done, transfer the pork to a large bowl and shred it using two forks.
• Add enough cooking liquid from the slow cooker to moisten the pork.

For the Lime Crema:

• In a small bowl, combine 2 tablespoons of lime juice with the Greek yogurt and 1/2 teaspoon of kosher salt.
• You can also dust it with chili powder for added flavor.
• For Assembling the Tacos:
• Serve the shredded pork in the soft yellow corn tortillas along with the shredded cabbage, sliced red onion, and pico de gallo if desired.
• Garnish with the lime crema and lime zest.
• Enjoy your delicious Zesty Carnitas Tacos with a zesty lime crema!

For the Cupcakes:

• Preheat your oven to 325°F (165°C).
• Line two muffin tins with 20 paper liners.
• If you prefer to make a cake instead, generously grease and flour a 10-inch Bundt pan.
• In a mixing bowl, combine the yellow cake mix and instant lemon pudding mix.
• Stir in the tangerine juice, vegetable oil, and eggs until the mixture is well blended.
• Fill each prepared muffin cup about two-thirds full with the batter.
• Bake until a toothpick inserted into the centers of the cupcakes comes out clean, which usually takes about 15 to 17 minutes.
• If making a cake, bake for approximately 35 minutes.
• Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

For the Glaze:

• In a separate bowl, stir together the tangerine juice, 1 tablespoon of lemon juice, and the powdered sugar until the glaze is well blended.
• Drizzle this glaze over the cooled cupcakes and sprinkle them with lemon zest.
• Enjoy your delightful Tangerine-Lemon Cupcakes with a zesty glaze!