The Most Delicious Foods

Ingredients:

2 x 375g packets all-butter puff pastry
Olive oil, for frying
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
Pinch of ground cumin
Pinch of ground cinnamon
½ tsp paprika
300g minced beef
4 tbsp pitted green olives, chopped
1 tsp dried oregano
½ tsp dried chilli flakes
Pinch of sugar
2 hardboiled eggs, finely chopped
1 large egg, beaten
Sea salt and freshly ground black pepper

FOR THE CHIMICHURRI SAUCE

Bunch of flat leaf parsley
3 garlic cloves, peeled
1 tbsp chopped fresh oregano leaves, or 1 tsp dried oregano
1 tsp dried chilli flakes, to taste
1 tbsp red wine vinegar
1 tbsp lemon juice
5 tbsp olive oil

Preparation:

MAKES 18 EMPANADAS

Roll out both blocks of pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or saucer. Cover the discs with cling film and chill while you prepare the filling.

Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.

Add the beef, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.

Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.

Chill the empanadas for 20 minutes to firm up. Meanwhile, preheat the oven to 180ºC/Gas 4.

Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18–20 minutes until the pastry is golden brown.

Meanwhile, make the chimichurri. Place the parsley, garlic and fresh oregano (if using) in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season. (If using dried oregano, add it at this stage.)

Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.

Ingredients:

2 large ripe avocados, peeled and stoned
3–4 tbsp runny honey, to taste
1 tsp vanilla extract
50g raw cacao powder

Preparation:

Put the avocados into a food processor and blend until smooth.

Add 3 tablespoons of the honey with the vanilla and cacao powder and blend again until completely combined. Taste and add more honey if necessary.

Spoon the mousse into 8 shot or sweet wine glasses and put them into the fridge for an hour before serving.

HOW TO MEASURE HONEY

Because honey is so sticky, it can be difficult to measure it accurately – so much can be left behind on the spoon! If, however, you coat the measuring spoon with a thin layer of flavourless oil like groundnut, it will slip right off, ensuring that the right amount of honey makes it into your cooking.

Ingredients:

120 Grams Self Rising Flour + additional to coat
175 Grams White Fleshed Fish (such as Cod)
1 Medium Egg White
160 ML (1/2 cup or little under half a bottle) Light Beer or Lager
1 Large Waxy Potato, Peeled
Sunflower Oil
Salt
1 Teaspoon Curry Powder (used twice)
1 Teaspoon Baking Powder

For the Tartar Sauce

1 Tablespoon of Gherkins, chopped
50 Grams Creme Fraiche
200 Grams Mayonnaise
3/4 Shallot Diced
Lemon Juice (about 1 Teaspoon)
Hot Sauce (Optional)

Cooking Intructions:

Get oil in pan medium-high heat for frying before assembling ingredients. Do not need a deep pan or pot, a large pan will do

In a bowl whisk together flour, baking soda, curry powder and beer. Then whisk egg whites till there are stiff peaks and fold into batter (if too heavy add some water)

Add teaspoon of curry powder to dredging flour for more seasoning (optional)

Season fish with salt, then coat with flour. Knock off excess flour and put into batter mixture. Make sure fish is fully battered and ad to oil

Once fish is in, baste the fish with oil. Let first side cook until golden brown and flip. Basting fish with oil on other side. Take pan on and off oil so that the oil does not get too hot. Fish should be in oil 3-3 1/2 minutes. Once finished put on plate with paper towel and put in warm oven

Chop potato into square, then chop into tall skinny fries (the skinnier the fry the quicker they will cook). Then roll in paper towel to dry any excess moisture. Add new oil to pain then add potatoes to high heat. Once fries are browned, remove from oil on to paper towel and add salt.

Add all Tartar ingredients together and mix. Add salt to taste and hot sauce if you want heat.

Assemble together and enjoy!

Ingredients:

3 Pork Sausage
3 Peeled Potatoes, Chopped
1 Red Onion, Sliced
3 Garlic Cloves
1 Bunch of Chives, Chopped
2. Rosemary Sprigs
1 Teaspoon Sugar
4 Tablespoons of Beef Stock (or other stock)
Olive Oil
Butter
2 Teaspoons of Worcestershire Sauce
3 Tablespoons of Balsamic Vinegar
1 Tablespoon Grain Mustard
Smoked Salt

Cooking Instuctions:

Preheat oven to 160 Degrees Celsius/325 Fahrenheit. Bring pot to a boil with enough water to cover potatoes.

Add potatoes to pot once boiling and cook.

Heat pan to medium-high heat and cover pan with olive oil and add sausage. Take a cocktail stick and poke casing so it doesn't burst. Smash garlic and add to pan. Then add rosemary sprigs. Brown the sausages in pan then add 4 knobs of butter to pan. Once butter is melted, baste sausages. Add one more knob of butter and add to oven to cook.

Take another pan and turn to medium-high heat and add olive oil to cover pan. Once warm, add onions. Once onions have cooked for about a minute, add sugar then season with salt. Then add 4 knobs of butter. After butter melts and add balsamic (4 tablespoons or enough to cover onions) as well as worcestershire. Reduce mixture. Once reduced add stock and bring to a boil and reduce mixture.

Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. Taking the potatoes on and off the heat as you do. Once nicely mashed add a glug (2 tablespoons) of olive oil to the mixture and mix in. Then lower the heat and add smoked salt, mustard and chives. Mix thoroughly and plate.

As the onion mixture is reduced, add one knob of butter and melt and mix. Place sausages on top of potatoes and add onion mixture

Ingredients:

1 tsp allspice
40g chopped red onion
80g chopped green onions
2 tbsp extra-virgin olive oil
60ml fresh orange juice
1 tbsp lime zest
2 tbsp soy sauce
2 tbsp thyme leaves, freshly chopped
2 tbsp jalapeno chillies, seeded, diced
2 tsp freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

Preparation:

1) Puree all of the ingredients, except the chicken and lime wedges, in a food processor. Place the marinade and chicken in a resealable plastic bag, mix thoroughly and allow the chicken to marinate, refrigerated, for 4 to 8 hours.

2) Preheat the oven to 180C/Gas 4. Heat the grill to high, remove any excess marinade from the chicken and place on the grill. Grill each side of the chicken for 3 to 4 minutes then place on a tray and finish in the oven for 15 minutes.

3) Squeeze a lime wedge over each piece of chicken and serve.

Ingredients:

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
Salt and freshly ground black pepper
1 cup thickly sliced chestnut mushrooms
1 cup pearl onions, peeled
1 cup diced red peppers
1 head garlic, roasted
1/2 teaspoon red chilli flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Preparation:

Preheat the oven to 160°C.

Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.

Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.

In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.

Serve the cacciatore on a large serving platter, garnished with parsley.

Ingredients:

1 medium aubergine, cut into 1cm cubes
2 cloves garlic, smashed and roughly chopped
1 tbsp extra-virgin olive oil
250g orzo pasta
150g crumbled feta cheese, divided
100g diced red onion
4 tbsp minced Italian parsley
2 tbsp red wine vinegar
2 red peppers, roasted, peeled and chopped into 0.5cm pieces
1 medium cucumber, peeled, seeded and diced
3 tbsp capers
2 tbsp chopped sundried tomatoes (0.5cm pieces)
16 kalamata olives, pitted and chopped fine
50g chopped marinated artichoke hearts (0.5cm pieces)
2 tbsp liquid from marinated artichoke hearts
2 tsp lemon zest
2 tsp minced fresh mint
1 tsp sea salt
1 tsp freshly ground black pepper
4 to 5 cos lettuce leaves

Preparation:

1) Heat the oven to 200C/Gas 6. In a small bowl, toss the cubed aubergine with the garlic and oil. Spread on a sheet pan and place in the preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning.

2) Meanwhile, cook the pasta according to the packet directions and drain. Remove the aubergine to a large nonmetallic bowl. Add the pasta and stir in half the feta while the pasta and aubergine are still warm. Set aside to cool while preparing the other ingredients.

3) Add in the rest of the ingredients, except the cos leaves, and gently stir to combine, adding the remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of cos leaves on a large platter.

Ingredients:

For the Almond Crumble Topping
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
For the Crumble
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon

For the Topping

1 cup mascarpone cheese

Preparation:

Preheat the oven to 175°C.

For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.

For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.

For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.

To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.

Ingredients:

115g butter
1 medium-sized onion, chopped
65g chopped carrot
80g chopped celery
140g plain flour
475ml chicken stock
1 (340ml) bottle pale ale or other beer of choice
200g extra-mature Cheddar, grated
200g processed Swiss cheese, grated
475ml single cream
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
450g smoked sausage

Preparation:

1) Melt the butter in a stockpot over a medium heat. Add the chopped onion, carrot and celery and saute until softened. Add the flour and cook for about five minutes, stirring often.

2) Add the chicken stock and beer and heat until it comes to a boil. Slowly add the cheese while stirring, until just boiling and smooth. Add the single cream, salt, dry mustard and Worcestershire sauce.

3) Reduce the heat to low and cook until the soup has thickened. Cut the smoked sausage into 1cm pieces and place in a saucepan. Saute the sausage over a medium heat until heated through, about five to seven minutes.

4) Add the sausage to the soup and stir in to distribute. Transfer to a large serving bowl, or to individual soup bowls, and serve hot.

Ingredients:

250g mango, peeled, pitted and roughly chopped
70g coriander leaves
2 chipotle peppers in adobo, plus 1 tbsp adobo sauce
2 tbsp unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tbsp fresh lemon juice
1 tbsp grapeseed oil, plus extra for grill
2 tsp salt
1 tsp freshly cracked black pepper
1kg chicken thighs and drumsticks, bone-in, skin-on

Preparation:

1) Put the mango, coriander, chipotle, vinegar, garlic, lemon juice, 1 tbsp of oil, and salt and pepper in a food processor and puree until smooth. Adjust seasonings, to taste.

2) Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

3) Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side. Use the rest to baste the chicken.

4) Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

5) Grill the chicken turning and basting about every 5 minutes with the mango sauce until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Ingredients:

For the salad

350g pancetta, sliced 1cm thick
2 punnets cherry tomatoes
Good olive oil
Salt and freshly ground black pepper
2 large heads cos lettuce
90g freshly grated Parmesan
For the dressing
1 extra-large egg yolk at room temperature*
2 tsps Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
120ml freshly squeezed lemon juice (3 lemons)
2 tsps salt
1/2 tsp freshly ground black pepper
370ml good mild olive oil
45g frehsly grated Parmesan cheese

For the dressing

1 extra-large egg yolk at room temperature*
2 tsps Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
120ml freshly squeezed lemon juice (3 lemons)
2 tsps salt
1/2 tsp freshly ground black pepper
370ml good mild olive oil
45g frehsly grated Parmesan cheese

Preparation:

For the salad:

1) Preheat the oven to 200°C/gas mark 6.

2) Cut the pancetta into 1cm cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.

3) Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.

4) Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 3cm slices. place them in a large mixing bowl.

5) Toss the lettuce with enough dressing to moisten well. Add 90g grated parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

For the dressing:

1) Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.

2) With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.

*Raw egg warning.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

All these ingredients can be made in advance. be sure they're room temperature when you assemble the salad.

If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.

Pancetta is Italian rasher bacon which you can find it in your Italian grocery or a specialty food store. Insist that it's 1cm thick.

Ingredients:

250g good rasher bacon
1 extra large egg yolk, at room temperature
2 tsp dijon mustard
2 large garlic cloves, chopped
125ml freshly squeezed lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
24 tbsp good olive oil
50g freshly grated parmesan, plus 125g chunk very good Parmesan
Mesclun greens for 4, washed and spun dry

Preparation:

1) Preheat the oven to 200°C/gas mark 6.

2) Lay the rasher bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.

2) For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 50g grated parmesan and pulse 3 times.

3) Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the parmesan into large shards and arrange them on the lettuce. Sprinkle the diced rasher bacon over the salad and serve.

Ingredients:

6 beef short ribs, trimmed of fat
Salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock

Preporation:

Preheat the oven to 200°C. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 150°C.

Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Article from: https://foodnetwork.co.uk/recipes/beef-short-ribs/

Ingredients:

1 1/2 cups Arborio rice
5 cups simmering chicken stock
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Preparation:

1. Preheat the oven to 175°C degrees.

2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

3. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Ingredients:

For the peas

250g of frozen peas
2 tbsps pine nuts, toasted
300g baby spinach leaves

For the pesto

30g walnuts
30g pine nuts
3 tbsp garlic, chopped
100g basil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
350ml olive oil
100g grated parmesan

Preparation:

For the pesto:

1) Place the walnuts, pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.

2) Add the parmesan and puree for a minute. Use right away, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

For the peas:

1) Cook the peas in a saucepan of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water and leave to fully cool.

2) Meanwhile, place the pine nuts in a dry frying pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

3) Place the spinach leaves in a salad bowl. Drain the peas and sprinkle them over the spinach. Sprinkle the toasted pine nuts over the top. Add 4 tablespoons of the pesto and toss to combine.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil on top or cover with cling film with all the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Ingredients:

For the cake:

6 extra-large eggs
2¼ cups vegetable or olive oil
¾ cups plus 1 tablespoon granulated sugar
¾ cup lightly packed light brown sugar
2¼ cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
2½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
Pinch of ground cloves
¾ teaspoon kosher salt
1½ pounds carrots, peeled and finely grated
¾ cup golden raisins (optional)
¾ cup chopped pecans (optional)
For the cream cheese frosting:
4 cups confectioners’ sugar
1 (8-ounce) package cream cheese, at room temperature
2 sticks (1 cup) butter, softened
1 tablespoon pure vanilla extract

Directions:

For the cake, preheat the oven to 350˚F. Grease and flour two 9-inch round cake pans.

With a hand or stand mixer, mix the eggs and oil. Add the sugars and mix well. In a medium bowl, mix the rest of the cake ingredients except the carrots (and raisins and nuts, if using). Add the flour mixture to the sugar mixture and mix well. Add the carrots (and raisins and nuts, if desired) and mix until incorporated.

Divide the batter evenly between the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often. (If making ahead, cover and refrigerate; re-whip before using.)

Spread the frosting over each cooled cake layer, then assemble the carrot cake.

Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) butter
½ cup brewed coffee
⅓ cup unsweetened natural cocoa powder
3 extra-large eggs
½ cup buttermilk
2 teaspoons pure vanilla extract
Frosting of your choice

Directions:

Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.

In a big bowl, mix the flour, sugar, baking soda, and salt.

In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.

In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth

.

Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.

Frost with the frosting of your choice... like that Swiss Buttercream!

Ingredients:

1 cup plus 2 tablespoons sugar
2 cups graham cracker crumbs
1 stick (½ cup) butter, melted and hot
Kosher salt
Cooking spray
1 whole vanilla bean, scraped (you can use 2 teaspoons pure vanilla extract, but the flavor of a whole bean is extraordinary)
3 (8-ounce) packages cream cheese, at room temperature
2 extra-large eggs plus 1 egg yolk, at room temperature
2 tablespoons cornstarch
1 cup sour cream, at room temperature

Directions:

Make sure all the ingredients are at room temperature (except the butter). Don’t even try to make this cheesecake with cold ingredients. You’ll fail and blame me.

Preheat the oven to 350˚F. Place a large cake or casserole pan full of water on the lower rack. Make sure this never goes dry during the baking process. This will help keep your cheesecake from forming a skin and cracking.

In a medium bowl, mix 6 tablespoons of the sugar, the graham cracker crumbs, the butter, and a pinch of salt. Lay the crumb mixture in the bottom of a 10-inch cake pan and press it down very firmly and flat. Get this part right—it really affects how this cheesecake cuts later on. Using all your weight, really press down on the crust. Find something flat and heavy like a jar with a lid on it. Use the lid side to press the crust perfectly even. Also, I make the crust totally level—I don’t round it up the sides of the pan. That way it doesn’t break when you cut it.

Once your crust is perfect, lightly spray the sides of the cake pan with cooking spray. Cut a few long strips of “parchment paper and line the sides of the cake pan. Spray the paper with the cooking spray and place the pan in the freezer.

In the bowl of a stand mixer fitted with the paddle attachment (not the whisk!), cream the remaining ¾ cup sugar, the vanilla seeds, cream cheese, and a pinch of salt on medium speed until smooth. Add the eggs, yolk, and cornstarch and slowly blend until combined, stopping and scraping the bowl at least twice. Add the sour cream and slowly mix it in, stopping and scraping the bowl twice.

Pull the bowl off the machine and bang it hard on the counter 10 times. Let it sit for 10 minutes. Watch the top—you’ll see little air bubbles come up to the top and burst. If they don’t pop by themselves, use a bamboo skewer. Those little air bubbles will kill a cheesecake. They are evil. They will expand in the oven and instead of getting a smooth cheesecake, you’ll get a mealy one. Also, your cheesecake will soufflé in the oven and crack on top.

Slowly pour the batter onto the crust, filling it to about ¼ inch from the top. Don’t let the mix get behind the paper.

Bake for 30 minutes, then lower the oven temperature to 315˚F and bake for 45 to 50 minutes more, until the center is set. Turn off the oven and crack the door open (this is why your oven door has that spot where it will stay open a crack) and leave the cake in the oven for 90 minutes.

Let the cheesecake cool at room temperature for 1 hour, then freeze it for 2 hours.

GETTING CHEESECAKE OUT OF A CAKE PAN

To remove a cheesecake from a regular cake pan, run a paring knife around the edge behind the paper wrapper and make sure nothing is stuck to the sides of the cake pan. Turn on the stove and hold the bottom of the pan briefly over the flame or burner to melt anything that’s making the pan stick to the bottom of the cheesecake. Lay out a lightly sprayed piece of parchment paper and slam the pan face down on it. Punch the bottom of the pan a few times and bang the edges until the cheesecake comes out on its own. Remove any paper stuck to the cheesecake. Get your hand under the parchment and under the cheesecake, flip it over onto a flat plate, and remove the top piece of parchment. Let the cheesecake thaw before serving.

Article from: https://www.today.com/recipes/duff-goldman-s-bomb-cheesecake-recipe-t136317

Ingredients:

Makes one 11 x 17-inch pan

10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
Juice of 1 lemon
1 large can pineapple, drained and diced
3/4 cup sugar
Pinch salt
1/2 cup finely chopped nuts
2 sticks unsalted butter
1/4 cup vegetable oil
1 pound package phyllo dough
Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs

Directions:

As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.

Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.

Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.

Preheat the oven to 350 degrees F.

In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.

On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.

Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.

Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.

Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.

Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.

Cut into pieces while still hot so the crust won't break.

Ingredients:

Choux Pastry:

3/4 stick (6 tablespoons) butter
1/2 teaspoon salt
1 cup water
1 cup bread flour
4 extra-large eggs

Whipped Cream:

4 ounces (1/2 cup) cream cheese, softened
1/4 cup plus 1 tablespoon granulated sugar
Seeds from 1 vanilla bean
1 1/2 cups heavy cream

Chocolate Glaze:

8 ounces chocolate, chopped or discs
5 tablespoons butter
1/4 cup plus 1 tablespoon light corn syrup
2 tablespoons cocoa powder

Poured Fondant Glaze:

3 cups confectioners' sugar
1 tablespoon light corn syrup
1/4 cup water

Special equipment: a pastry bag fitted with a large tip (No.808 round or Nos.866, 867 or 868 star); a pastry bag fitted with a medium round tip

Directions:

For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt, and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot.

Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes.

Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape.

Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool.

For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip.

For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate.

For the poured fondant glaze: Combine the confectioners' sugar, corn syrup, and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using.

Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip-filled eclairs into the glazes and place on a rack to set.

Ingredients:

120 ml Plain yogurt
120 ml oil
3 cups sifted all-purpose flour
2 teaspoons lemon zest, finely granulated
3 large eggs
1 tablespoon baking powder
11/2sticks unsalted butter
¾ teaspoon salt
2 cups granulated sugar
¾ cup icing sugar

Instructions :

1.Preheat the oven to 180 degrees.

2.Butter a baking pan and place parchment paper. Butter and dust with flour the parchment paper.

3.Put 3 cups of flour, salt, and baking powder in a bowl.

4.In another bowl, mix the yogurt, lemon zest, oils, eggs, sugar. Add the dry ingredients gradually into the wet ingredients as you beat the mixture.

5.Pour the batter into the baking tin and bake for 30 to 45 minutes.

6.Take out the baking tin from the oven and turn it upside down on a cool surface. Allow the cake to cool.

7.In a mixer at medium speed, beat the buttercream until creamy and light. Add in the sugar and the eggs one at a time.

Jamie Oliver lemon yogurt cake recipe baking tips:

●Before putting your ingredients together and baking, read through the recipe at least once.
●Do not leave your batter out for long before putting it in the oven. Leaving the butter out for too long will cause air bubbles to form.
●Check all ingredients to ensure they are fresh and not near or past expiration dates. Using ingredients that are almost going bad will affect the quality of your cake.

Ingredients:

4 oranges
50 ml vegetable oil
50 ml whisky or brandy
150 g clear runny honey
2 large free-range eggs
260 g self-raising flour
200 g dark brown sugar
50 g ground hazelnuts or almonds
2 teaspoons ground cinnamon
1 teaspoon ground star anise
1 teaspoon ground ginger
2 tablespoons quality cocoa powder
100 g quality dark chocolate (70%)
300 g dried figs
120 g hazelnuts
50 g crystalised ginger

CHOCOLATE GLAZE

25 ml clear runny honey
50 g caster sugar
25 ml whisky or brandy
1 orange
1 tablespoon orange blossom water
125 g quality dark chocolate (70%)
75 g unsalted butter (at room temperature) , plus extra for greasing

Method:

Preheat the oven to 180ºC/350ºF/gas 4.

Finely grate the zest of 2 oranges into a large bowl, then squeeze in the juice of all 4 - you need about 150ml.

Measure the oil, brandy and honey into the bowl. Crack in the eggs into a mug, lightly beat with a fork, then tip into the bowl.

Sift the flour into a separate large bowl, then add the sugar, nuts, spices, cocoa powder and big pinch of sea salt.

Chop the chocolate, halve the dried figs, and then roughly chop the hazelnuts. Finely dice the crystalised ginger, then tip into the bowl of dry ingredients, along wth the figs, nuts and chocolate.

Pour the wet mixture over the dry ingredients and fold until well combined (be sure not to overwork it as the cake may become a bit too dense).

Transfer to a buttered tin and place in the centre of the oven for 25 minutes. Rotate the tin in the oven, then continue to bake for another 10 to 15 minutes.

Test the cake by briefly removing it from the oven and pressing gently in the centre – it should feel rather firm without any sinking. (The skewer test won’t work here as there is so much fruit and chocolate.) Then listen to the cake: it should be silent; if you hear a crackling or hissing, bake for a little longer.

Remove from the oven and allow to cool in the tin for 15 to 30 minutes. Flip to release from the tin. (If using a springform tin, you can leave it to cool completely in the tin before releasing, but bundts are best released while the cake is still warm.)

To prepare the chocolate glaze, place the honey, sugar and whisky or brandy in a pan. Squeeze in half the orange juice, then measure in the orange blossom water, and 40ml of cold water. Bring to a rapid boil for 1 minute, then remove from the heat. Rest for 3 minutes.

Finely chop the chocolate and dice the butter. Add the chocolate to the pan and whisk to combine, until melted.

Next, add the butter a little at a time, mixing continuously until everything is melted and looking lovely and shiny.

Allow the glaze to cool slightly before drizzling all over your cake to serve (you can make the glaze a day ahead if you like – gently warm it up just before drizzling).

Tips

Bake in a large bundt cake tin for the best ratio of glaze to cake. If you don’t have one, a 23cm springform tin will do.

Ingredients:

300 g unsalted butter , plus extra for greasing
300 g gluten-free plain flour , plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
1 teaspoon vanilla extract
1 teaspoon gluten-free baking powder
¼ teaspoon xanthan gum
6 tablespoons cocoa powder
3 tablespoons milk

FOR THE FILLING

200 g icing sugar
4 tablespoons cocoa powder
100 g unsalted butter
100 g cream cheese
70 g fresh raspberries
quality dark chocolate (75% cocoa solids) , to serve

Method:

Before you start, remove the butter from the fridge and allow to come up to room temperature.

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.

Ingredients:

¼ cup red-wine vinegar
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
8 cups chopped romaine (about 2 romaine hearts)
16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
1 cup halved cherry or grape tomatoes
½ European cucumber, sliced
½ cup crumbled feta cheese
¼ cup slivered fresh basil
¼ cup sliced Kalamata olives
¼ cup slivered red onion

Directions:

Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.

Article from: https://www.eatingwell.com/recipe/257315/greek-salad-with-edamame/

Ingredients:

4 cups chopped kale
1 ½ cups shredded cooked chicken
1 cup cooked quinoa
¼ cup sliced jarred roasted red peppers
¼ cup Greek salad dressing (see Tip)
1 ounce Crumbled feta cheese

Directions:

Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.

Article from: https://www.eatingwell.com/recipe/262450/greek-kale-salad-with-quinoa-chicken/

Ingredients:

2 cups mixed salad greens
4 dried figs, stemmed and sliced
1 ounce fresh goat cheese, crumbled
1 ½ tablespoons slivered almonds, preferably toasted
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon honey
Pinch of salt
Freshly ground pepper to taste

Directions:

Combine greens, figs, goat cheese and almonds in a medium bowl. Stir together oil, vinegar, honey, salt and pepper.

Just before serving, drizzle the dressing over the salad and toss.

Article from: https://www.eatingwell.com/recipe/259815/fig-goat-cheese-salad/

Ingredients:

½ cup extra-virgin olive oil
6 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
1 ½ teaspoons honey
1 ½ teaspoons Dijon mustard
¼ teaspoon crushed red pepper
3 cups cooked quinoa, cooled (see Associated Recipes)
2 cups thinly sliced English cucumber
1 ½ cups thinly sliced red onion
1 cup halved grape tomatoes
½ cup halved pitted Kalamata olives
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 cup crumbled feta, divided
3 cups baby spinach (about 3 ounces)

Directions:

Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, chickpeas and 1/2 cup feta. Toss gently to combine. Cover and refrigerate for 30 minutes.

Add spinach, and gently toss to combine. Sprinkle with the remaining 1/2 cup feta and serve immediately.

Article from: https://www.eatingwell.com/recipe/278401/mediterranean-quinoa-salad/

Ingredients:

1 (8 ounce) boneless, skinless chicken breast, trimmed
4 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus 1/4 teaspoon, divided
2 small lemons, thinly sliced and seeded
1 cup low-sodium chicken broth
½ cup quinoa
8 ounces broccoli with stems (about 1 medium head)
¼ cup red-wine vinegar
1 tablespoon Dijon mustard
2 cups arugula
¾ cup chopped walnuts, toasted
½ cup dried cranberries
½ cup chopped fresh mint

Directions:

Preheat oven to 425 degrees F.

Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast for 10 minutes. Place lemon slices on the other side of the baking sheet. Roast, turning once, until an instant-read thermometer inserted into the thickest part of the chicken reaches 160 degrees F and the lemons are browned, 7 to 9 minutes more.

Meanwhile, bring broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.

Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and the remaining 3 tablespoons oil and 1/4 teaspoon salt.

Shred the chicken. Add the chicken, the remaining lemon slices, the broccoli, the quinoa, arugula, walnuts, cranberries and mint to the dressing; toss to combine.

Article from: https://www.eatingwell.com/recipe/268704/quinoa-chicken-broccoli-salad-with-roasted-lemon-dressing/

Ingredients :

½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
10 cups mixed salad greens
1 (15 ounce) can low-sodium cannellini beans, rinsed
1 cup halved cherry or grape tomatoes
½ cucumber, halved lengthwise and sliced (1 cup)

Directions:

Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Article from: https://www.eatingwell.com/recipe/265886/tomato-cucumber-white-bean-salad-with-basil-vinaigrette/

Ingredients:

8 ounces whole-wheat farfalle pasta
6 cups broccoli florets
½ cup chopped red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
¾ cup mayonnaise
½ cup finely chopped sun-dried tomatoes in oil, drained
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper

Directions:

Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.

Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.

Tips

To make ahead: Refrigerate in an airtight container for up to 1 day.

Article from: https://www.eatingwell.com/recipe/278020/mediterranean-broccoli-pasta-salad/

Ingredients:

8 ounces whole-wheat farfalle pasta
6 cups broccoli florets
½ cup chopped red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
¾ cup mayonnaise
½ cup finely chopped sun-dried tomatoes in oil, drained
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper

Directions:

Arrange greens, cucumber and carrot on a large plate. Drizzle with oil and vinegar. Sprinkle with salt and pepper. Serve with pita and hummus.

Article from: https://www.eatingwell.com/recipe/259821/green-salad-with-pita-bread-hummus/

Ingredients :

2 cups mixed salad greens
¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
⅓ cup canned white beans, rinsed and drained
½ avocado, diced
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste

Directions:

Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

Article from : https://www.eatingwell.com/recipe/259819/white-bean-veggie-salad/

Ingredients:

1 medium sweet potato, peeled and cut into 1/2-inch-thick wedges
½ red onion, cut into 1/4-inch-thick wedges
2 tablespoons extra-virgin olive oil, divided
½ teaspoon garlic powder
¼ teaspoon salt, divided
8 ounces chicken tenders
2 tablespoons whole-grain mustard, divided
1 tablespoon finely chopped shallot
1 tablespoon pure maple syrup
1 tablespoon cider vinegar
4 cups baby greens, such as spinach, kale and/or arugula, washed and dried
½ cup cooked red quinoa, cooled
1 tablespoon unsalted sunflower seeds, toasted

Directions:

Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.

Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.

Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.

When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.

Article from: https://www.eatingwell.com/recipe/262573/quinoa-power-salad/

Ingredients:

¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 15-ounce can white beans, rinsed
2 10-ounce swordfish steaks
1 teaspoon herbes de Provence
12 cups chopped escarole
¼ cup very thinly sliced red onion

Directions:

Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.

Whisk oil, lemon juice, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.

Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining 1/4 teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.

Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.

Article from: https://www.eatingwell.com/recipe/251345/escarole-white-bean-salad-with-swordfish/

Ingredients:

¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon chopped fresh oregano, plus more for garnish
¼ teaspoon salt
¼ teaspoon pepper
1 large cucumber
1 cup halved cherry tomatoes
½ cup thinly sliced red onion
½ cup cubed feta cheese
¼ cup sliced pitted Kalamata olives

Directions:

Whisk oil, vinegar, oregano, salt and pepper in a large bowl.

Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into "noodles." Cut the noodles into 2-inch lengths.

Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.

Tips

Equipment: Spiral vegetable slicer with chipper blade attachment

Article from: https://www.eatingwell.com/recipe/257558/spiralized-cucumber-salad/

Ingredients:

2 cups arugula
⅓ cup cherry tomatoes, halved
⅓ cup sliced cucumber
1 tablespoon chopped red onion
1 ½ tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
⅛ teaspoon ground pepper
1 tablespoon feta cheese
1 4-inch whole-wheat pita
¼ cup hummus

Directions:

Toss arugula in a bowl with tomatoes, cucumber, onion, oil, vinegar and pepper. Top with feta. Serve with pita and hummus.

Article from : https://www.eatingwell.com/recipe/258521/cucumber-tomato-arugula-salad-with-hummus/

Ingredients:

2 tablespoons hummus, original or roasted red pepper flavor
1 tablespoon lemon juice
1 tablespoon chopped roasted red pepper
2 cups mixed salad greens
½ cup cooked quinoa
½ cup chickpeas, rinsed
1 tablespoon unsalted sunflower seeds
1 tablespoon chopped fresh parsley
Pinch of salt
Pinch of ground pepper

Directions:

Stir hummus, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.

Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.

Article from: https://www.eatingwell.com/recipe/259996/quinoa-chickpea-salad-with-roasted-red-pepper-hummus-dressing/

Ingredients:

1 ½ pounds 93%-lean ground turkey
½ cup panko breadcrumbs
¼ cup grated red onion, plus 3/4 cup quartered and thinly sliced
1 large egg, lightly beaten
1 tablespoon minced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided
3 teaspoons minced garlic, divided
2 teaspoons olive oil plus 3 Tbsp., divided
¾ teaspoon salt
½ teaspoon ground pepper
3 (6 inch) whole-wheat pita breads
3 tablespoons red-wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 large English cucumber, sliced
1 ¾ cups diced plum tomatoes (3-5 tomatoes)
¾ cup sliced pitted Kalamata olives

Directions:

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.

Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.

Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.

Article from: https://www.eatingwell.com/recipe/280176/pita-panzanella-salad-with-meatballs/

Ingredients:

1 pound boneless, skinless chicken breast, trimmed
¼ cup pesto
¼ cup low-fat mayonnaise
3 tablespoons finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 5-ounce package mixed salad greens (about 8 cups)
1 pint grape or cherry tomatoes, halved

Directions:

Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Article from: https://www.eatingwell.com/recipe/251161/creamy-pesto-chicken-salad-with-greens/

Ingredients:

Crispy Tofu

1 14- to 16-ounce package extra-firm water-packed tofu, drained
5 tablespoons extra-virgin olive oil, divided
¼ cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon ground pepper
⅛ teaspoon kosher salt
¼ cup all-purpose flour
2 large eggs
⅔ cup grated Parmesan cheese
⅓ cup whole-wheat panko breadcrumbs

Salad

4 ripe medium tomatoes, each cut into 6 wedges
2 cups halved and thinly sliced sweet onion
½ cup Castelvetrano olives (see Tips)
¼ cup chopped pitted Kalamata olives
3 tablespoons chopped fresh basil, divided
2 teaspoons chopped fresh oregano, divided
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon lemon juice
¼ teaspoon ground pepper
⅛ teaspoon kosher salt

Directions:

To marinate tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

Combine 2 tablespoons oil, 1/4 cup lemon juice, 2 tablespoons basil, 2 teaspoons oregano, 1 teaspoon pepper and 1/8 teaspoon salt in a 9-by-13-inch glass or ceramic baking dish. Add the pressed tofu and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours, turning from time to time.

To prepare salad: Toss tomatoes, onion, olives, 2 tablespoons basil, 1 teaspoon oregano, oil, vinegar, lemon juice, pepper and salt in a large bowl. Set aside, tossing occasionally.

To cook tofu: Discard the marinade and pat the tofu dry. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and panko in a third shallow dish. Dredge the tofu in the flour, shaking off excess, then dip in egg, shaking off excess, then dredge in the cheese mixture, pressing to coat.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add half the tofu, reduce heat to medium and cook, turning once, until browned, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining 1 tablespoon oil and tofu.

Transfer the salad to a serving bowl. Top with the tofu and the remaining 1 tablespoon basil and 1 teaspoon oregano.

Article from: https://www.eatingwell.com/recipe/259673/tomato-onion-salad-with-crispy-tofu/

Ingredients:

3 cloves garlic, minced
1 teaspoon salt, divided
5 tablespoons extra-virgin olive oil
3 teaspoons fennel seeds, crushed, divided
½ teaspoon ground pepper, divided
10 ounces mushrooms, quartered
4 medium carrots, sliced 1/2 inch thick
1 medium onion, cut into 3/4-inch wedges
1 ½ cups water
1 cup quinoa
1 pound chicken tenders, halved crosswise
3 tablespoons sherry vinegar or red-wine vinegar
8 cups torn escarole or curly endive

Directions:

Preheat oven to 475 degrees F.

Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.

Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Article from: https://www.eatingwell.com/recipe/251244/roasted-chicken-vegetable-quinoa-salad/

Ingredients:

2 tablespoons plain hummus
1 tablespoon water
2 teaspoons extra-virgin olive oil
½ cup chopped red bell pepper
½ cup canned quartered artichoke hearts, drained and cut in half
1 cup lightly packed baby kale
4 pitted Kalamata olives, roughly chopped
1 (3 ounce) can no-salt-added light tuna in water, drained
½ cup cooked farfalle, preferably whole-wheat
1 tablespoon crumbled feta cheese
1 tablespoon toasted chopped walnuts
1 tablespoon Juice from 1/4 lemon

Directions:

Whisk hummus and water in a small bowl. Set aside.

Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.

Tips

To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Article from: https://www.eatingwell.com/recipe/273195/mediterranean-pasta-salad/

Ingredients:

¼ cup thinly sliced red onion
½ teaspoon ground cumin
⅓ cup whole-milk plain yogurt
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
¾ teaspoon salt, divided
½ teaspoon ground pepper
4 cups bite-size broccoli florets (about 8 ounces)
1 (15 ounce) can low-sodium chickpeas, rinsed
½ cup pomegranate seeds

Directions:

Soak onion in a small bowl of cold water for 10 minutes. Drain well.

Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Add yogurt, tahini, oil, lemon juice, 1/2 teaspoon salt and pepper; whisk until smooth. Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine. Let stand 10 minutes. Season with the remaining 1/4 teaspoon salt and toss again.

Tips

To make ahead: Refrigerate for up to 1 day.

Article from: https://www.eatingwell.com/recipe/259682/broccoli-chickpea-pomegranate-salad/

Ingredient:

¾ cup chopped walnuts
1 cup lightly packed parsley leaves
2 cloves garlic, crushed and peeled
½ teaspoon plus 1/8 teaspoon salt
⅛ teaspoon ground pepper
2 tablespoons olive oil
⅓ cup grated Parmesan cheese
1 ½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
8 ounces green beans, trimmed and halved crosswise (2 cups)
2 cups cauliflower florets (8 oz.)

Directions:

Bring a large pot of water to a boil.

Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping.

Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.

Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

Article from: https://www.eatingwell.com/recipe/270567/chicken-vegetable-penne-with-parsley-walnut-pesto/

Ingredient:

1 medium serrano pepper, cut into thirds
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped (1-inch)
6 tablespoons canola oil or grapeseed oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon kosher salt
2 15-ounce cans chickpeas, rinsed
2 teaspoons garam masala
Fresh cilantro for garnish

Directions:

Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Article from: https://www.eatingwell.com/recipe/255186/chickpea-curry-chhole/

Ingredients:

⅓ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound peeled and deveined large shrimp (16-20 count), patted dry
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced

Directions:

Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Article from : https://www.eatingwell.com/recipe/274095/charred-shrimp-pesto-buddha-bowls/

Ingredients:

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions:

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Article from: https://www.eatingwell.com/recipe/248881/chicken-white-bean-soup/

Ingredients:

1 ½ tablespoons extra-virgin olive oil
½ cup panko breadcrumbs, preferably whole-wheat
1 small clove garlic, minced
8 tablespoons grated Parmesan cheese, divided
3 tablespoons finely chopped fresh parsley
3 large egg yolks
1 large egg
½ teaspoon ground pepper
¼ teaspoon salt
1 (9 ounce) package fresh tagliatelle or linguine
8 cups baby spinach
1 cup peas (fresh or frozen)

Directions:

Put 10 cups of water in a large pot and bring to a boil over high heat.

Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.

Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.

Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.

Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.

Article from: https://www.eatingwell.com/recipe/269786/easy-pea-spinach-carbonara/

Ingredients:

2 teaspoons Dijon mustard
1 clove garlic, minced
¼ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon extra-virgin olive oil
1 (1 pound) skinless salmon fillet, fresh or frozen
Olive oil cooking spray
Chopped fresh parsley and lemon wedges for garnish

Directions:

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Sprinkle with parsley and serve with lemon wedges, if desired.

Article from: https://www.eatingwell.com/recipe/267223/walnut-rosemary-crusted-salmon/