Recipes

Vinaigrette for Mâche

Vinaigrette for Mâche

This dressing is a snap to make and keepswell. Double the recipe and store the remainder in a covered container in therefrigerator. Bring the dressing to room temperature before serving. Use 2 cupsof mâche not packed into the cup, for each salad.Gourmet greens are very delicate. Dress them lightly just before servingso the leaves don’t become soggy
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Ingredients

Instructions

  • Place the vinegar and salt in a bowl and stir to dissolve the salt.
  • Add the olive oil and whisk to blend.
  • Season with pepper
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Course; Dressing

Farmer Breakfast

Farmer Breakfast

Bacon, eggs, and toast — all the fixings ofan old-style farm meal — come together in minutes. Serve this for Sunday brunchfor two with a fruit salad on the side.
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Ingredients

Instructions

  • Arrange the strips of bacon in a large nonstick sauté pan.
  • Fry the bacon over high heat 2 minutes per side or until crisp.
  • Remove the bacon to a plate lined with paper towels.
  • Cover and keep warm while making the rest of the dish.
  • Pour off all but 1 tablespoon bacon fat in the skillet.
  • Using a cookie cutter, cut a 2-inch hole in the center of each bread slice.
  • Add the bread to the skillet and sauté 1 minute.
  • One at a time, break each egg into a cup and then pour them into the holes in the center of the bread slices.
  • Season each egg with 1/8 teaspoon salt and a dash of pepper.
  • Fry 3 minutes to slightly set the eggs.
  • Using a spatula, gently turn the eggs over.
  • Arrange the cheese slices over each egg.
  • Cover the sauté pan and cook 2 to 3 minutes or until the eggs are set and the cheese is slightly melted.
  • If the bacon is cold, return it to the pan for 1 minute to heat through.
  • Serve immediately.

Notes & Wine Advice

Vary It!
Slice a couple of tomatoes and sauté them with the bread slices.
Speed It Up! Use precooked bacon slices instead of raw. To start the recipe, melt 2 tablespoons of butter or margarine in the sauté pan. Add the bread, eggs, and cheese as directed. Either add the bacon strips during the last minute to heat through or heat separately in a microwave oven, following the package directions.
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Course; Breakfast / Pork

Linguine with Shrimp and Broccoli

Linguine with Shrimp and Broccoli

This all-in-one meal takes almost no efforton your part, yet it yields an elegant dish. It doesn’t hold up well, so makethe dish just before you’re about to sit down to dinner. You can put a kitchenhelper to work browning a small, chopped onion in a little butter. Add theonion to the finished dish just before serving.
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Ingredients

Instructions

  • Fill a large pot with water and add the salt.
  • Add the shrimp.
  • Partially cover and cook over high heat for 10 minutes or until the shrimp are pink and firm and the water just comes to a boil.
  • Scoop out the shrimp with a slotted spoon and set aside.
  • Skim off any foam from the water.
  • Keep the water over high heat.
  • Add the linguine and cook 8 minutes.
  • Add the broccoli and cook another 2 to 3 minutes or until the linguine and broccoli are both tender.
  • Drain the pasta and broccoli well and return to the pot.
  • Add the shrimp, half-and-half, crushed red pepper flakes, and pepper.
  • Cook over medium heat 1 minute or until the half-and-half thickens slightly and coats a spoon.

Notes & Wine Advice

Vary It!

Substitute asparagus cut into 1-inch lengths for the broccoli.
Speed It Up! Substitute 1 pound frozen, cooked shrimp for raw. To change the recipe, bring the water to boiling. Add the linguine and broccoli as directed. If the shrimp are still frozen, add them with the broccoli. Otherwise, add thawed shrimp with the half-and-half.
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Course; Fish / Pasta

Tortellini and Sugar Snap Peas with Alfredo Sauce

Tortellini and Sugar Snap Peas with Alfredo Sauce

Tortellini are stuffed pasta squares (filled with meat, cheese, vegetables, or a combination of these ingredients) folded and formed into rings. I recommend using fresh tortellini, because it’s plumper and more filling, and it cooks faster. Find fresh pasta in the supermarket refrigerator cases near the cheese products. Add a salad of mixed greens and a vinaigrette dressing to round out this meal.
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Ingredients

Instructions

  • Bring a large pot of water to a boil.
  • Add the salt.
  • Add the tortellini and sugar snap peas.
  • Cook 5 minutes or until the tortellini are tender and float.
  • Drain the tortellini and sugar snap peas well and return them to the pot.
  • Add the half-and-half, butter, cheese, chives, and pepper.
  • Cook over medium heat for 3 to 5 minutes or until the half-and-half thickens slightly and coats the tortellini.
  • Speed It Up!
  • Substitute 1 1/2 cups of Alfredo sauce for the half-and-half, butter, and cheese.
  • You can find refrigerated Alfredo sauce near the fresh pasta.
  • You can also use a jar of Alfredo sauce.
  • Include the fresh chives for color and flavor.
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Course; Pasta

Sweet Potato and Bean Soup

Sweet Potato and Bean Soup

This hearty soup is flavored with the sweet, nutty taste of roasted garlic. Just open a can of diced tomatoes with garlic. Round out the soup with salad from a bag.
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Ingredients

Instructions

  • Heat oil over high heat in a medium pot.
  • Add onion and sauté 3 minutes.
  • Add chickpeas, sweet potato, tomatoes, cumin, pepper, salt, and chicken broth.
  • Bring to a boil.
  • Reduce heat to low and simmer for 15 minutes or until potato is tender.
  • Stir in the basil (if desired) and simmer for 1 minute more.
  • To serve, spoon into 2 large soup bowls and garnish each serving with 2 tablespoons of grated Parmesan cheese.
  • Speed It Up!
  • Cut the total preparation and cooking time to 10 minutes by substituting 1 cup of canned, diced sweet potatoes.

Notes & Wine Advice

Vary It!

For a vegetarian dish, use vegetable broth in place of the chicken broth. For a heartier dish, add a cup of leftover cooked chicken or pork cubes.
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Course; Soup

Chicken Stew with Winter Vegetables

Chicken Stew with Winter Vegetables

Use canned tomatoes and their liquid to make this saucy stew. Vary the tomatoes, substituting fire-roasted tomatoes or tomatoes with roasted garlic to change the flavor each time you make this recipe. Take a look at the chicken thighs when you’re shopping. Choose brands that are trimmed of fat, saving you time and money. For an accompaniment, open a bag of mixed greens and add your favorite salad dressing.
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Ingredients

Instructions

  • repare the rice while the chicken is cooking.
  • Combine 1 1/2 cups of water and 1/4 teaspoon salt in a medium-size pot and bring to a boil.
  • Stir in the rice.
  • Cover the pot, reduce the heat to low, and simmer 18 to 20 minutes, or until the rice is tender, and the liquid is absorbed.
  • While the rice is cooking, heat the olive oil over medium-high heat in a large nonstick skillet.
  • Place the chicken in a plastic bag with the flour, salt, and pepper and shake to coat.
  • Add the coated chicken to the skillet in a single layer and brown 3 minutes per side.
  • Remove the chicken from the skillet and set aside.
  • Add the curry powder and cumin to the skillet.
  • Add the tomatoes with their liquid.
  • Using a wooden spoon, scrape up any browned bits from the bottom of the skillet.
  • Return the chicken to the skillet and add the sweet potatoes.
  • Stir well.
  • Cover and simmer the dish for 5 minutes or until the sweet potatoes are hot.
  • Serve by dividing the rice among 4 plates and topping each serving of rice with a portion of chicken and sauce.
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Course; Chicken / Stew

Kale and Cannellini Beans

Kale and Cannellini Beans

Beans and greens make a hearty yet quick vegetarianentree. To boost the protein and calcium in the dish, sprinkle a tablespoon ofgrated Parmesan cheese over each serving. Serve this dish with whole-grainbread and a simple vegetable.
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Ingredients

Instructions

  • Heat the oil in a 5-quart pot.
  • Add the onion and garlic and cook over low-medium heat 2 minutes.
  • Coarsely chop the kale into 1- to 2-inch pieces.
  • Place in a colander and run under cold water.
  • Do not pat dry.
  • Add the kale to the pot.
  • You’ll have about 12 cups, but it will quickly cook down.
  • Cook over high heat 5 minutes, stirring frequently, until kale wilts.
  • Add the broth, beans, red pepper flakes, salt, and pepper.
  • Cook at medium-high heat 10 minutes, or until the kale is tender, stirring occasionally.
  • Sprinkle with lemon juice just before serving.
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Course; Side Dish / Vegetables

Tuna, Pepper, and Rice Salad

Tuna, Pepper, and Rice Salad

Start with leftover cooked rice and addcanned vegetables and tuna for a tasty dish. This recipe calls for canned, roastedtomatoes, which you can find in most natural food stores and some supermarkets.I like the smoky taste of the tomatoes. If you can’t find this product, useyour favorite canned, diced tomatoes. You can also make this rice salad a dayin advance and chill. Adjust olive oil and lemon juice, adding more to taste ifnecessary.
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Ingredients

Instructions

  • Place the rice in a large bowl.
  • Add the corn, tuna, tomatoes, chiles, green onions, peppers, cumin, cilantro (if desired), and garlic.
  • In a cup, stir together the oil, lemon juice, salt, and pepper.
  • Add the dressing to the rice mixture.
  • Toss gently but well.

Notes & Wine Advice

Vary It!

Add a little variety by substituting 2 cups of cooked pasta or bulgur for the rice.
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Course; Fish / Rice / Salad

Pepperoni, Pesto, and Pepper Pasta Salad

Pepperoni, Pesto, and Pepper Pasta Salad

Combine typical ingredients like olives andpepperoni in an antipasto plate and add farfalle pasta, and you have a meal.Serve this dish at room temperature for the best flavor.
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Ingredients

Instructions

  • Place the farfalle in a salad bowl.
  • Add the pepperoni, olives, tomatoes, and peppers.
  • Toss gently but well.
  • Combine the pesto, 1 tablespoon of olive oil, vinegar, and pepper in a small bowl.
  • Mix well.
  • Spoon the pesto dressing over the salad.
  • If the mixture looks dry, add the remaining tablespoon of olive oil.
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Course; Pasta / Salad

Three-Berry Smoothie

Three-Berry Smoothie

Buy bags of frozen loose berries, so you canmeasure out what you need and keep the remainder frozen. Unsweetened berriesare preferable, so you can adjust the sweetness to your preference.
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Ingredients

Instructions

  • Place the berries in a blender container.
  • Add the 2 cups buttermilk, honey, and nutmeg (if desired).
  • Turn on the blender to low speed for 30 seconds, then increase the speed to high and blend for 1 minute or until the fruit is pureed and the mixture is light and frothy.
  • If the smoothie is too thick for your taste, add more buttermilk by the quarter cup to reach the desired consistency.
  • Pour into cups and serve immediately.

Notes & Wine Advice

Vary It!
Use 1 cup of vanilla yogurt and 1 cup of buttermilk.
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Course; Fruit / Smoothies