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FDMARGEPERRY2024

<div class="description"> 
 12 ounces fettuccine or Linguine 
 2 tablespoons extra-virgin olive oil 
 6 garlic cloves, sliced 
 &frac12; teaspoon dried basil 
 1 cup bottled clam juice 
 &frac12; cup dry white wine 
 2 pounds clams in shells, scrubbed 
 1 10-ounce can chopped clams, drained and rinsed 
 2 tablespoons chilled unsalted butter, cut into small pieces 
 1/3 cup fresh parsley, chopped 
 1 teaspoon lemon zest 
 1/4 — 1/2 teaspoon red pepper flakes, optional 
 1. Bring a large pot of water to a boil over high heat. Stir in the pasta and cook until pasta is al dente, about 8 minutes or according to package directions. Reserve &frac14; cup of the pasta cooking water, and drain. 
 2. Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the garlic and basil; cook 1 minute. Pour in the clam juice and wine, bring to a boil and cook until slightly reduced, about 3 minutes. Add the canned and fresh clams; cover and cook until the clams open, about 4-5 minutes. (Discard any that are unopened). 
 3. Remove the pan from the heat and stir in the butter until melted. Add the pasta and reserved pasta cooking water; toss and add the parsley, lemon zest, and red pepper flakes if using; toss well to coat. 
 MAKES 3 to 4 SERVINGS 
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Columnists

Marge Perry

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Pasta with clam sauce

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<div class="description"> 
 2 tablespoons olive oil, divided 
 3 garlic cloves, minced 
 1 medium white onion, chopped, about 1 cup 
 1 teaspoon dried oregano 
 1 tablespoon minced canned chipotle chilies in adobo sauce 
 2 (14.5-ounce) cans petite diced tomatoes, drained 
 &frac34; cup chicken or vegetable broth 
 &frac14; teaspoons salt 
 &frac14; cup cilantro, coarsely chopped and divided 
 5 ounces tortilla chips 
 4 large eggs 
 2 tablespoons grated Parmesan 
 1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and all but &frac14; cup of the onion and cook, stirring occasionally until lightly golden, about 5 to 6 minutes. Stir in the chipotle and oregano and cook 1 minute. Add the drained tomatoes and cook until slightly thickened, 5 minutes. Remove from the heat and cool 5 minutes. 
 2. Transfer to a blender, add the broth and salt, and puree. Return to the skillet and cook over medium until hot, about 1 to 2 minutes. Remove from the heat and gently stir in the tortilla chips and about half the cilantro until the chips are coated. Keep warm. 
 3. Heat the remaining 1 tablespoon of oil in a clean nonstick skillet over medium. Add the eggs and cook until the whites are set and the yolks are cooked through but still creamy, 4 to 5 minutes. 
 4. To serve, divide the tortilla mixture among four plates then top each with an egg. Garnish with remaining &frac14; cup onions, remaining cilantro and Parmesan cheese. 
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Chilaquiles

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<div class="description"> 
 6 ounces cream cheese 
 2 teaspoons vanilla, divided 
 &frac12; cup confectioner’s sugar 
 3 large eggs 
 8 tablespoons butter (at room temperature) 
 &frac34; cup sugar 
 &frac34; cup sour cream 
 1 teaspoon vanilla 
 1 &frac34; cup flour 
 1 teaspoon baking soda 
 1 teaspoon baking powder 
 &frac12; teaspoon salt 
 1 1/4 cup chopped strawberries 
 1. Preheat the oven to 425. Coat muffin cups with cooking spray or line with paper liners. 
 2. Make the filling: Combine the cream cheese, 1 teaspoon of the vanilla, confectioner’s sugar and 1 egg and beat with an electric mixer (Hand or stand) until smooth. 
 3. In a clean bowl (with clean attachments), beat the butter and sugar until creamy and smooth. Beat in the remaining 2 eggs, sour cream and remaining 1 teaspoon vanilla. 
 4. Combine the flour, baking soda, baking powder and salt in a small bowl. Use a spoon or spatula to stir the dry ingredients into the wet. Do not overwork the dough, but stir until the ingredients are well-combined. Stir in the strawberries until they are evenly dispersed in the batter. 
 5. Spoon enough batter in each muffin cup to come up about a third of the way. Use the back of the spoon to spread the thick batter to the edges of the muffin cups. Top with the cheesecake filling, using all of it evenly in the 12 cups. Top with the remaining batter, spreading it to the edges of the muffin cup. 
 6. Bake 5 minutes, then reduce the heat to 350 and bake another 15 minutes, until a toothpick come out with only cheesecake filling and no batter. 
 Cool in the pan 5 to 10 minutes, then remove and cool on a wire rack. 
 MAKES 12 MUFFINS 
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Strawberry cheesecake muffins

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<div class="description"> 
 1 jalape&ntilde;o chili, finely minced (about 3 tablespoons) 
 &frac34; cup unsweetened coconut flakes 
 3/4 teaspoon salt, divided 
 3 tablespoons canola or olive oil, divided 
 4 6-ounce pieces salmon 
 &frac14; teaspoon black pepper 
 &frac12; cup coconut milk 
 2 tablespoons lime juice 
 1 tablespoon honey 
 1 tablespoon low sodium soy sauce 
 Cilantro for garnish (optional) 
 1. Preheat oven to 425 degrees. 
 2. Combine the jalape&ntilde;o, coconut and &frac14; teaspoon salt in a small bowl. Heat 2 tablespoons of the oil in a large oven-safe skillet over medium; add the coconut mixture and cook, stirring, until browned, about 2 minutes. Transfer to a bowl and wipe out the skillet. 
 3. Season the salmon with the remaining &frac12; teaspoon salt and the pepper. Add the remaining 1 tablespoon of oil to the skillet and heat it over medium. Add the salmon, skin (or skinned) side up, and cook until the underside is deeply golden brown, about 3 to 4 minutes. Turn it over and place the skillet in the oven until the fish is just cooked through, about 4 to 5 minutes. 
 4. While the salmon is in the oven, combine the coconut milk, lime juice, honey and soy sauce in a bowl, whisking to dissolve the honey. 
 5. Spoon the sauce on each plate and place the salmon on the sauce. Top each piece of salmon with the toasted coconut-chili. Serve with additional lime wedges and cilantro if desired). 
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Salmon with coconut chili crisp

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<div class="description"> 
 3 tablespoons olive oil 
 2 tablespoons lemon juice 
 1 tablespoon Dijon mustard 
 1 tablespoons fresh rosemary leaves, finely chopped 
 1 garlic clove, finely minced 
 8 bone-in chicken thighs, about 2 1/2 pounds 
 &frac12; teaspoon salt 
 &frac14; teaspoon black pepper 
 1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Combine the olive oil, lemon juice, mustard, rosemary and garlic in a bowl. Add the chicken and toss thoroughly. Allow to marinate for anywhere from 15 minutes to overnight. 
 3. Place the chicken on the prepared sheet pan and sprinkle with the salt and pepper. Roast in the oven until the thighs reach 170 degrees, about 30 minutes. 
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Weeknight chicken recipe

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<div class="description"> 
 1 &frac12; pounds carrots, cut at a steep angle into &frac14;-inch thick slices 
 Grated zest of 1 orange 
 3 tablespoons unsalted butter 
 3 tablespoons sugar 
 &frac12; teaspoon fresh thyme (plus more for garnish) 
 &frac12; teaspoon salt 
 1. Place the carrots, zest, butter, sugar, thyme and salt in a 12-inch skillet. Add enough water to just cover the carrots, about 2 &frac12; to 3 cups. 
 2. Bring to a gentle boil over medium heat and cook, stirring occasionally, until the water evaporates and the carrots are tender and shiny, about 25-30 minutes. 
 MAKES 6 SERVINGS 
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Orange-scented candied carrots

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<div class="description"> 
 5 eggs, separated 
 8 ounces semisweet chocolate, melted and slightly cooled 
 &frac34; cup olive oil 
 1 &frac12; cups sugar 
 &frac12; cup brewed coffee 
 1 cup almond flour 
 1 tablespoon vanilla 
 &frac12; teaspoon cinnamon 
 Passover confectioner’s sugar (optional) 
 Mixed berries for garnish 
 1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray. Line the bottom with a round of parchment paper and spray the paper with cooking spray. 
 2. Beat the egg whites with an electric mixer until stiff peaks form. (They don’t fall over when you lift the beater.) 
 3. Meanwhile, melt the chocolate in a double boiler or microwave and allow it to cool slightly. 
 4. Whisk the olive oil, sugar and egg yolks together; stir in the coffee, chocolate, almond flour, vanilla and cinnamon until fully combined. 
 5. Gently stir in about one-fourth of the egg whites. When they are fully incorporated, fold in the remaining egg whites, working it only until the egg whites are just combined. Transfer to the prepared pan and bake in the center of the oven about 45 minutes, until a toothpick inserted in the center has only a little residue on it. The top will have cracks in it. 
 6. After the cake cools about 5 minutes, run a knife along the sides, and then allow it to fully cool before removing the sides of the pan. To serve, sprinkle with Passover confectioner’s sugar and decorate with edible flowers and berries if desired. 
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Chocolate olive oil cake

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<div class="description"> 
 1 teaspoon ground cumin 
 1 teaspoon smoked paprika 
 &frac12; teaspoon ground cinnamon 
 &frac12; teaspoon salt, divided 
 4 tablespoons olive oil, divided 
 14 ounces extra firm tofu, drained and cut in &frac34;-inch cubes 
 1 red, yellow or orange bell pepper, cut in &frac12;-inch dice 
 1 red onion, chopped (about 1 cup) 
 8 cups baby spinach 
 1 tablespoon honey 
 1 tablespoon balsamic vinegar 
 1. Combine cumin, paprika, cinnamon and &frac14; teaspoon of the salt in a bowl. Add the tofu and toss gently but thoroughly. 
 2. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Add the tofu and cook until lightly browned, about 7 to 8 minutes. Transfer to a bowl. 
 3. Heat the remaining 1 tablespoon of oil in the skillet. Add the onion and bell pepper and cook until slightly softened, about 2 to 3 minutes. Toss in the spinach and remaining &frac14; teaspoon salt and cook, tossing the spinach until it is wilted, about 1 to 2 minutes. Stir in the honey and balsamic and cook 1 minute. Stir in the tofu and cook until it is warmed through, about 1 minute. 
 MAKES 2 SERVINGS 
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Moroccan-inspired vegetable skillet dinner

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<div class="description"> 
 12 ounces peeled and deveined shrimp (16-20 per pound) 
 &frac12; teaspoon ground cumin 
 &frac34; teaspoon ground coriander 
 1/8 teaspoon cayenne (or to taste) 
 2 tablespoons olive or canola oil, divided 
 1 small onion, chopped (about 1 cup) 
 2 garlic cloves, minced 
 2 teaspoons minced fresh ginger 
 1 teaspoon madras curry powder 
 2 cups cauliflower florets 
 2 cups bite-sized pieces winter squash, such as kabocha or butternut 
 1 cup unsweetened coconut milk 
 1 teaspoon sugar 
 &frac14; teaspoon salt 
 2 teaspoons fresh lime juice 
 1 tablespoon chopped cilantro 
 1. Toss the shrimp with the cumin, coriander and cayenne. Heat 1 tablespoon of the oil in a large, deep nonstick skillet over medium heat. Add the shrimp in a single layer and cook until just cooked through, about 1 &frac12; minutes per side; transfer to a plate. 
 2. Heat the remaining 1 tablespoon of oil in the skillet and add the onion, garlic, ginger and curry powder; cook, stirring, 1 minute, until well-combined. Stir in the cauliflower and squash and cook 1 minute. Add the coconut milk, &frac12; cup water and sugar; bring to a boil, reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 8 minutes. Uncover, stir in the salt, and cook until the sauce is slightly thickened, 1-2 minutes. Add salt or additional cayenne to taste. Stir the shrimp back in and cook until heated through, about 2 minutes. Remove from the heat and stir in the lime juice and cilantro. 
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Coconut curried shrimp

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<div class="description"> 
 &frac12; cup vegan or regular mayonnaise 
 1 teaspoon sriracha 
 5 tablespoons olive oil, divided 
 1 onion, finely chopped (about 1 cup) 
 2 garlic cloves, minced 
 1 cup cooked brown rice 
 1 15-ounce can black beans, drained and rinsed 
 1 cup slivered almonds 
 &frac12; cup rice flour (or all-purpose) 
 1 teaspoon chili powder 
 1 teaspoon smoked paprika 
 1 teaspoon cumin 
 1 teaspoon salt 
 &frac14; teaspoon black pepper 
 4 hamburger buns (Gluten free or regular) 
 Sliced tomato 
 Arugula 
 1. Combine the mayo and sriracha and set aside. 
 2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring occasionally, 5-6 minutes until softened. Transfer to a food processor and add the rice, black beans, almonds, rice flour, chili powder, smoked paprika, cumin, salt and pepper. Pulse until the mixture holds together when squeezed. Form into four 4-inch wide and &frac34;-inch high burgers. 
 3. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat. Add the patties and cook 4 minutes. Add the remaining 2 tablespoons of oil to the pan and flip the patties over; cook another 4 minutes. 
 4. Split the buns and place arugula (or other lettuce) on the bottom, top with tomato slices and then the burgers. Spoon about 2 tablespoons of the sriracha mayo over each burger, close the buns and serve. 
 MAKES 4 SERVINGS 
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Black bean burger

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<div class="description"> 
 1 &frac12;-pound eggplant, cut in 12 &frac12;-inch thick slices 
 5 tablespoons extra virgin olive oil, divided 
 &frac34; teaspoon salt, divided 
 &frac12; an English cucumber, peeled and cut in &frac12;-inch dice 
 1 large beefsteak tomato, cut in &frac12;-inch dice (about 1 &frac14; cups) 
 &frac14; cup parsley, chopped 
 2 tablespoons lemon juice, divided 
 3 tablespoons tahini 
 4 large pitas with pockets 
 1 cup hummus 
 4 large hard-cooked eggs, sliced 
 &frac12; cup sliced dill pickles 
 1. Preheat the oven to 425. Coat a sheet pan with cooking spray. Brush the eggplant slices on both sides with 3 tablespoons of the olive oil and sprinkle with &frac12; teaspoon of the salt. Roast in the oven 10 minutes, until lightly browned and tender. 
 2. Combine the cucumber, tomato, parsley, 1 tablespoon of the lemon juice, the remaining 2 tablespoons olive oil and the remaining &frac14; teaspoon salt. 
 3. Combine the tahini with the remaining 1 tablespoon lemon juice and 2 tablespoons water. Stir until smooth. 
 4. Cut about 1 inch off the end of each pita. Spread the inside bottom of each pita with &frac12; cup of the hummus. Top with three eggplant slices, a sliced hard cooked egg, and &frac12; cup of the cucumber-tomato salad. Drizzle with 1 tablespoon of the tahini dressing and add pickle slices. Pass any extra tahini sauce. 
 MAKES 4 SERVINGS 
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Sabich, an Iraqi-Israeli sandwich

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<div class="description"> 
 4 (7-ounce) boneless chicken breasts, pounded to 1/3-inch thickness 
 1 teaspoon salt, divided 
 &frac14; teaspoon black pepper 
 &frac12; cup flour 
 2 large eggs, lightly beaten 
 2 cups panko bread crumbs 
 1/3 cup finely grated Parmesan 
 &frac34; cup olive or canola oil (for frying) 
 8 cups baby arugula 
 1 tablespoon lemon juice 
 3 tablespoons extra virgin olive oil 
 &frac12; cup shaved or coarsely grated Parmesan 
 1. Season the chicken with &frac34; teaspoon salt and the black pepper. Place the flour in one bowl and the eggs in another. Combine the panko and finely grated Parmesan in a third bowl. 
 2. Working with one piece at a time, dip the chicken in the flour, then egg, then panko mixture. 
 3. Heat the frying oil in a large nonstick skillet over medium high. When the oil is hot but not smoking, add two pieces of chicken to the skillet and cook 3-4 minutes until golden on the underside. Turn and cook another 3-4 minutes until golden and cooked through. Drape to keep warm (or place on a baking sheet in a very low oven.) Repeat with the remaining chicken. 
 4. Toss the arugula with the lemon juice, 3 tablespoons olive oil, remaining &frac14; teaspoon of salt, and the shaved Parmesan. Serve with the chicken. 
 MAKES 4 SERVINGS 
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Chicken Milanese

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<div class="description"> 
 12 ounces rigatoni pasta 
 1 butternut squash, about 1 &frac34;-2 pounds, halved lengthwise 
 2 tablespoons olive oil 
 1 large red onion, finely chopped (about 2 cups) 
 4 garlic cloves, minced 
 2 cups no-sodium chicken or vegetable broth 
 1 cup grated Parmesan, divided 
 1 &frac12; cups grated gruyere cheese (about 6 ounces), divided 
 &frac12; cup shelled pistachios, coarsely chopped 
 &frac14; teaspoon salt 
 &frac14; cup basil leaves 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 
 2. Cook the pasta according to package directions (for the least amount of time listed). Drain and transfer to a large bowl. 
 3. Meanwhile, place the squash, cut side down, on the sheet pan and roast until it is fork- tender, about 25-30 minutes. Allow to cool while you cook the onions. 
 4. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, 9 to 10 minutes, until the onion is soft and golden. Transfer to a bowl with the pasta. 
 5. Use a spoon to scoop out the seeds from the squash and discard. Scoop the flesh out of the skins and place in a blender with the broth and &frac12; cup of the Parmesan. Puree and toss with the pasta. Stir in 1 cup of the gruyere, another &frac14; cup of the Parmesan and the pistachios. 
 6. Coat an 11 x 7 baking dish with cooking spray. Pour the mixture into the dish and sprinkle with the remaining &frac14; cup Parmesan and &frac12; cup of gruyere. Coat a piece of foil with cooking spray and tent (with the sprayed side facing down) over the casserole. Bake 15 minutes. Remove foil and bake another 5 minutes, or until lightly golden and bubbly. Just before serving, top with the basil leaves. 
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Butternut squash, pistachio and caramelized red onion pasta

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<div class="description"> 
 1 &frac12; pounds sweet potatoes, peeled and cut in 1-inch chunks 
 3 2 tablespoons olive oil, divided 
 &frac14; teaspoon ground cinnamon 
 Pinch nutmeg 
 1 teaspoon salt, divided 
 1 teaspoon chili powder 
 1 teaspoon ground cumin 
 &frac12; teaspoon smoked paprika 
 1/8 teaspoon black pepper 
 1 &frac12; pound pork tenderloin 
 &frac12; cup cherry preserves 
 &frac14; teaspoon ground chipotle chili powder (or to taste) 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 
 2. Toss the sweet potatoes with 1 tablespoon of the oil, cinnamon, nutmeg, and 1/2 teaspoon salt. Set aside 
 3. Combine the remaining &frac12; teaspoon salt, chili powder, cumin, smoked paprika, and black pepper in a small bowl. Rub the entire surface of the pork with 1 tablespoon of the oil. Sprinkle the spice mixture over the pork, patting it lightly to help it adhere. 
 4. Place the pork on the prepared sheet pan, and add the sweet potato chunks all around it. Roast 20 minutes. 
 5. While the pork cooks, combine the cherry preserves and chipotle powder in a small bowl. After the pork has roasted 20 minutes, brush about half the mixture over the tenderloin and toss the potatoes. Return to the oven and cook another until the thickest portion of the pork registers 140 degrees, about another 8 minutes. Brush with the remaining cherry-chipotle mixture, and cook 3 more minutes. Remove from the oven and let stand 5 minutes before slicing. 
 MAKES 3-4 SERVINGS 
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Cherry chipotle pork tenderloin with sweet potatoes

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<div class="description"> 
 Meringues 
 4 large egg whites, at room temperature 
 1/4 teaspoon cream of tartar 
 3/4 cup granulated sugar 
 1 teaspoon vanilla extract 
 Balsamic Syrup 
 &frac12; cup balsamic vinegar 
 &frac14; cup granulated sugar 
 Fruit 
 8 ounces strawberries 
 &frac12; cup blueberries 
 &frac12; cup blackberries 
 &frac12; cup raspberries 
 1 tablespoon granulated sugar 
 Whipped Cream 
 1/3 cup heavy cream 
 &frac14; teaspoon vanilla extract 
 2 tablespoons confectioner’s sugar 
 1. Preheat the oven to 250 degrees. Line 2 baking sheets with parchment paper. Draw four (4 to 5-inch) circles on one piece of the parchment, then turn it over so the pencil markings are against the baking sheet. Place egg whites and cream of tartar in a large bowl; beat with an electric mixer on high speed until very frothy. Add the sugar in a slow steady stream, about 1 tablespoon at a time, beating until stiff peaks form and the egg whites are very shiny. Beat in the vanilla. Use a small spatula to spread about &frac12; cup of the egg whites to fill each of the circles on the baking sheets. Fill a plastic zip-top bag with the remaining egg white mixture, snip a corner of the bag, and pipe it out onto the second lined sheet pan to make small cookies. 
 2. Bake at 250&deg;F for 45 minutes, rotating the baking sheets halfway through. Turn off the oven and allow meringues to cool in the oven for 30 minutes. Remove from the oven and allow to cool completely at room temperature. 
 3. Combine the balsamic and sugar in a saucepan and bring to a boil; immediately reduce to a gentle simmer and cook until the mixture is syrupy — a spoon drawn across the bottom of the pan will leave a trailing line. This should take about 8 minutes. Remove from heat and allow to cool. 
 4. Cut the strawberries lengthwise into quarters or eighths, depending on their size. Combine in a bowl with the blueberries, blackberries, raspberries and the sugar. Allow to stand at least 30 minutes. 
 Beat the cream to soft peaks; stir in the vanilla and confectioner’s sugar and whip to firm peaks. 
 To assemble: place a meringue nest on each plate and top with one-fourth of the berry mixture. Top with a dollop of the whipped cream and drizzle with the balsamic syrup. 
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Meringue berry love nests

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<div class="description"> 
 Sauce 
 1 &frac12; cups ketchup 
 1/3 cup apple cider vinegar 
 2 tablespoons Worcestershire 
 &frac12; cup brown sugar 
 1 tablespoon smoked paprika 
 2 teaspoons garlic powder 
 1 teaspoon chili powder 
 Rub 
 1 tablespoon smoked paprika 
 1 tablespoon brown sugar 
 2 teaspoons cumin 
 2 teaspoons salt 
 1 teaspoon chili powder 
 3 pounds chicken wings (flats and drumettes separated) 
 1. Make the sauce: combine all sauce ingredients in a small saucepan; bring to a simmer over medium heat and cook, stirring, 5 minutes. (May be made in advance and refrigerated for up to a week or frozen. Warm before using.) 
 2. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 3. Combine the rub ingredients in a large bowl. Add the wings and toss until evenly and well coated. Spread the wings out in a single layer on the sheet pan. Bake 18 minutes. Remove from the oven and brush liberally with the sauce. The remaining sauce may be served on the side for dipping, or reserved for future use. 
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Smokey-sweet barbecue wings

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<div class="description"> 
 1 cup finely diced red onion 
 2 teaspoons olive oil 
 3 cups red grapes 
 1 teaspoon fresh rosemary, finely chopped 
 1 teaspoon sherry vinegar 
 3/4 teaspoon salt, divided 
 1/4 teaspoon black pepper, divided 
 4 (6 to 7-ounce) swordfish steaks, about 1-inch thick 
 1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Toss the onion with the oil and combine with the grapes on the sheet pan. Roast until the grapes split and the onion is softened, about 12-15 minutes. Transfer to a saucepan or small skillet and (off the heat) toss with the rosemary, vinegar, &frac14; teaspoon of the salt, and 1/8 teaspoon black pepper. 
 3. Sprinkle the remaining &frac12; teaspoon salt and 1/8 teaspoon black pepper over the swordfish. Coat a grill pan with cooking spray or wipe it with olive oil. Heat the pan over medium high. Add the swordfish steaks and grill 4 minutes per side, until well-marked and an instant-read thermometer inserted in the center registers 145 degrees. 
 4. Meanwhile, when you turn the swordfish over, place the grape topping over medium heat, just to warm it through. When the fish is cooked on both sides, serve it topped with the roasted grapes. 
 MAKES 4 SERVINGS 
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Swordfish with roasted red grapes

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<div class="description"> 
 4 (6-ounce) salmon fillets 
 &frac34; teaspoon salt, divided 
 &frac14; teaspoon black pepper, divided 
 2 tablespoons olive oil, divided 
 3 garlic cloves, minced 
 1 pound plum tomatoes, diced 
 1 &frac12; teaspoons garam masala 
 &frac12; teaspoon ground coriander 
 &frac14; teaspoon ground ginger powder 
 1 &frac12; teaspoons honey 
 &frac12; cup unsweetened coconut milk 
 2 tablespoons chopped cilantro 
 1. Season the salmon with &frac12; teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the salmon, skinned side up, and cook until the underside is beautifully golden, about 4 minutes. Turn and cook another 4 minutes, until the salmon is nearly cooked through. Remove from the skillet. 
 2. Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and cook, stirring, 30 seconds. Add the tomatoes, garam masala, coriander, ginger powder, and remaining &frac14; teaspoon salt and 1/8 teaspoon black pepper and cook, stirring occasionally, until the tomatoes are wilted, about 3 to 4 minutes. Stir in the honey and cook 2 minutes. Stir in the coconut milk and simmer 1 minute. Nestle the salmon in the sauce and cook 1 minute, or to desired degree of doneness. To serve, sprinkle with the cilantro. 
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Salmon in tomato-coconut sauce

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<div class="description"> 
 3 tablespoons olive oil, divided 
 6 cups onion, thinly sliced 
 1 teaspoons salt, divided 
 &frac14; teaspoon black pepper, divided 
 4 (7-8 ounce) boneless chicken breasts 
 &frac12; teaspoon dried thyme 
 1 tablespoon flour 
 2 tablespoons Madeira or dry sherry 
 2 tablespoons Worcestershire 
 1 cup no salt chicken broth 
 &frac12; cup grated gruyere (2 ounces) 
 1. Heat 2 tablespoons of the oil a large nonstick skillet over medium heat. Add the onions, &frac12; teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring occasionally, until the onions are deeply golden but not brown, about 30 minutes. Transfer to a bowl. 
 2. Season the chicken breasts with the remaining &frac12; teaspoon salt and 1/8 teaspoon pepper. Add the remaining 1 tablespoon of oil in the pan over medium high heat. Place the chicken breasts smooth side down in the skillet and cook without moving until the underside is golden brown, 3 to 4 minutes. Transfer to a plate. 
 3. Return the onions to the pan, sprinkle with the thyme and flour and cook, stirring, until the flour is no longer visible. Pour in the Madeira, Worcestershire, and broth and cook, stirring, until the liquid is somewhat thickened, about 4 minutes. Add the chicken back to the pan (browned side facing up) and spoon a little of the onion over the breasts. Cover and cook until an instant-read thermometer inserted horizontally into the center registers 160 degrees, about 20 minutes. Sprinkle each piece of chicken with about 2 tablespoons of the cheese, cover the pan and cook until the cheese is melted, another 2 minutes. 
 MAKES 4 SERVINGS 
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French onion chicken

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<div class="description"> 
 2 tablespoons olive oil 
 1 red onion, thinly sliced 
 5 garlic cloves, thinly sliced 
 1 &frac12; teaspoons curry powder (or garam masala) 
 2 bell peppers, cut in &frac14;-inch strips 
 1 medium zucchini, halved lengthwise and cut across in &frac14;-inch slices 
 2 cups broccoli florets 
 10 asparagus, cut in 1-inch pieces 
 1 15-ounce can chickpeas, drained and rinsed 
 1 cup canned unsweetened coconut milk 
 &frac34; teaspoon salt (or to taste) 
 Black pepper to taste 
 1. Heat the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 3 to 4 minutes. 
 2. Add the curry powder and cook, stirring, 15 seconds. Add the bell peppers and zucchini and cook 3 minutes, until just starting to soften. Stir in the broccoli and asparagus and cook 1 minute. Add chickpeas and cook 1 minute. 
 3. Add the coconut milk and salt and cook 1 minute. Taste, adding black pepper and additional salt as desired. 
 MAKES 3-4 SERVINGS 
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Coconut curry vegetables

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<div class="description"> 
 2 tablespoons olive oil 
 2 cups chopped onion (about 2 medium onions) 
 2 carrots, chopped in 1/2-inch pieces 
 2 celery stalks, chopped 
 3 garlic cloves, minced 
 5-ounce package baby kale 
 &frac12; small head savoy cabbage, cut in thin shreds 
 12 ounces russet potatoes, cut in &frac12;-inch pieces 
 1 (12-ounce zucchini), cut in 1-inch pieces 
 12 ounces green beans, cut in 1-ionch pieces 
 2 (15-ounce) cans low sodium cannellini beans, drained and rinsed 
 6 cups unsalted vegetable or chicken broth 
 1 28-ounce can diced tomatoes 
 1. Heat the oil in a large pot over medium high. Add the onions, carrots, celery and garlic and cook, stirring often, until the vegetables are slightly softened, about 5-7 minutes. 
 2. Add the kale, cabbage and potatoes, and cook, tossing, until the kale is wilted and brightly colored, about 5 minutes. Stir in the zucchini, green beans, cannellini, broth and tomatoes; cover and simmer 1 hour. 
 MAKES 6-8 SERVINGS 
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Hearty vegetable soup

Hearty vegetable soup

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<div class="description"> 
 1 8-ounce baguette, cut in about 16 &frac12;-inch slices 
 2 cups black seedless grapes, halved lengthwise 
 1 tablespoon olive oil 
 &frac12; teaspoon finely chopped fresh rosemary 
 &frac14; teaspoon salt 
 1/8 teaspoon coarsely ground black pepper 
 3 ounces cream cheese at room temperature 
 &frac12; cup ricotta 
 &frac12; teaspoon orange zest 
 Rosemary sprigs for garnish 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray and lay the bread out in a single layer. Toast 5 minutes, or until the tops of the bread feels crunchy and toasted. Remove from sheet pan and set aside. Wipe the sheet pan off to remove crumbs and again coat with cooking spray. 
 2. Toss the grapes with the olive oil, rosemary, salt and pepper. Spread on the sheet pan and roast until the grapes are softened but hold their shape, about 5 to 7 minutes. Allow to cool. 
 3. Combine the cream cheese, ricotta and orange zest in a bowl and mash with a fork until the mixture is smooth. 
 4. Spread the cheese mixture on the breads and top with the grapes. Garnish the platter and a few of the crostini with small rosemary sprigs. Serve at room temperature. 
 MAKES ABOUT 16 CROSTINI 
</div>

FDMARGE241226_G

Roasted grape and ricotta crostini

FDMARGE241226_photos

<div class="description"> 
 4 boneless chicken breast cutlets, about 6 ounces each 
 1 teaspoon ground coriander 
 &frac14; teaspoon cinnamon 
 3/4 teaspoon salt, divided 
 1/8 teaspoon black pepper 
 2 tablespoons olive oil, divided 
 1 medium red onion, thinly sliced 
 3 garlic cloves, thinly sliced 
 &frac12; teaspoon saffron threads 
 1 cup chicken broth 
 15-ounce can low sodium chickpeas, drained and rinsed 2 tablespoons 
 1 cup dried apricots, cut in half 
 2 tablespoons lemon juice 
 2 tablespoons honey 
 &frac14; cup parsley, chopped 
 1. Preheat the oven to 350 degrees. 
 2. Season the chicken with the coriander, cinnamon, &frac12; teaspoon of the salt and the pepper. 
 3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until lightly browned, about 3 minutes per side. Transfer to a plate and reserve. 
 4. Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon oil. Add the onion and garlic, and cook, stirring occasionally, until somewhat softened, about 2 to 3 minutes. Add saffron and cook 15 seconds. Stir in the broth, chickpeas, apricots, lemon juice and honey. Bring mixture to boil and remove from the heat. Season with remaining &frac14; teaspoon salt. 
 5. Add the chicken back to the skillet, transfer to the oven and bake until an instant-read thermometer inserted into the thickest portion of the breast registers 160 degrees, about 12 to 14 minutes. Sprinkle with the parsley just before serving. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241219_G

Apricot saffron chicken

FDMARGE241219_photos

<div class="description"> 
 2 tablespoons canola oil, divided 
 4 ounces wonton wrappers, cut in half diagonally to form triangles 
 2 teaspoons toasted sesame oil, divided 
 1 tablespoon minced fresh ginger 
 3 garlic cloves, minced 
 4 ounces shiitake mushrooms, stems removed and thinly sliced 
 1/8 teaspoon salt 
 12 ounces lean ground turkey, chicken, or pork 
 12 ounces bok choy, thick stems removed, leaves cut into 1/2-inch wide ribbons 
 1/2 cup shredded carrots 
 2 scallions, thinly sliced 
 2 tablespoons rice vinegar 
 2 tablespoons lower sodium soy sauce 
 1 1/2 teaspoon chili-garlic sauce (or more to taste) 
 1. Bring 3-4 cups of water to a boil in a saucepan over medium heat. Toss the wonton wrappers with 1 tablespoon of the canola oil. Add about one-fourth of the wonton triangles to the water and cook 45 seconds. Use a slotted spoon to remove them from the water and transfer to a bowl filled with cold water. Repeat with the remaining wonton wrappers. 
 2. Heat the remaining 1 tablespoon canola oil and 1 teaspoon of the sesame oil in a large nonstick skillet. quart saucepan over medium. Add the ginger and garlic and cook, stirring, until fragrant, 45 seconds. Add the mushrooms and salt; cook, stirring often, until softened, about 4 minutes. Add the ground meat and cook, breaking into smaller pieces with a wooden spoon, until just cooked through, about 5 minutes. Stir in the bok choy, carrots and scallions; cook, stirring often, until the vegetables wilt, about 3 minutes. Stir in the remaining 1 teaspoon sesame oil, vinegar, soy sauce and chili-garlic sauce; cook 1 minute. Drain the water from the reserved wonton triangles and add the wrappers to the saucepan; cook, stirring gently, until heated through, about 1 minute. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241212_G

Deconstructed dumplings

FDMARGE241212_photos

<div class="description"> 
 1 teaspoon garlic powder 
 &frac12; teaspoon ground coriander 
 &frac14; teaspoon ground allspice 
 &frac34; teaspoon salt, divided 
 4 (1-inch thick) bone-in pork chops, about 8 ounces each 
 2 tablespoons olive oil, divided 
 2 medium onions, thinly sliced 
 6 garlic cloves, thinly sliced 
 &frac14; teaspoon ground black pepper 
 1 (12-ounce) bottle hard cider 
 &frac12; cup heavy cream 
 1. Combine the garlic powder, coriander, allspice and &frac12; teaspoon of the salt and sprinkle over both sides the pork chops. 
 2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the pork chops and cook until browned, about 2-3 minutes per side. Transfer to a plate. 
 3. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the onions, garlic, remaining &frac14; teaspoon salt and pepper and cook, stirring occasionally, about 3 minutes until somewhat softened. Return the pork chops to the skillet and pour in the cider. Bring the mixture to a boil, then immediately reduce the heat to low, cover and gently simmer until the pork is tender, 45-55 minutes. 
 4. Transfer the pork chops to a plate. Increase the heat under the pan to medium-high and bring the braising liquid to a boil. Stir in the cream, return to a boil, and cook until slightly thickened, about 8-9 minutes. Reduce the heat to medium-low, return the pork chops to the skillet, cover and cook until heated through, 5-6 minutes. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241205_G

Hard cider-braised pork chops

FDMARGE241205

<div class="description"> 
 Filling: 3 eggs, lightly beaten 1 (15-ounce) can unsweetened pure pumpkin 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice &frac14; teaspoon salt 
 Streusel Topping: 1/3 cup all-purpose flour 1/3 cup light brown sugar 1/3 cup oats 1/3 cup coarsely chopped pecans &frac12; teaspoon cinnamon 4 tablespoons cold butter, cut in bits 1 (7.5-ounce) pastry dough 
 1. Preheat the oven to 375 degrees. 2. Combine the eggs, pumpkin, sweetened condensed milk, vanilla, pumpkin pie spice and salt in a bowl and mix well. 3. Make the topping: combine the flour, sugar, oats, pecans and cinnamon in a bowl. Cut in the butter (using your fingertips or a pastry fork) until the mixture is even coarse crumbs. 4. Unroll the pie dough and fit into a 9-inch pie plate. Crimp the edges decoratively and fill with the pumpkin mixture. Sprinkle the streusel over the top and bake 40-45 minutes, until it no longer jiggles, and a toothpick inserted in the center comes out clean. Allow to cool fully before refrigerating. 
</div>

FDMARGE241121_G

Pumpkin pie with pecan streusel

FDMARGE241121_photos

<div class="description"> 
 Filling: 
 1 tablespoon canola oil 
 2 cloves garlic, minced 
 1 large onion, chopped (about 1 &frac12; cups) 
 1 red or green bell pepper, diced 
 1 (19-ounce) can low sodium red kidney beans 
 1 (19-ounce) can low sodium black beans 
 1 28-ounce can diced tomatoes 
 1 cup frozen corn 
 1 tablespoon chili powder 
 2 teaspoons ground cumin 
 2 teaspoons dried oregano 
 1 tablespoon cocoa powder 
 &frac34; teaspoon salt 
 &frac14; — &frac12; teaspoon black pepper 
 1 ounce semisweet chocolate 
 2 cups shredded Cheddar cheese 
 Topping:&nbsp; 
 1 8.5-ounce box cornbread mix 
 1/3 cup milk 
 1 large egg 
 &frac12; cup sour cream 
 &frac14; cup canola oil 
 1. Preheat the oven to 400 degrees. Heat the oil in a large oven-safe skillet over medium high. Add the garlic, onion and bell pepper; cook 4-5 minutes until softened. Add the red and black beans, tomatoes, corn, chili powder, cumin, oregano, and cocoa powder and cook, stirring occasionally, 10- to 15 minutes, until somewhat thickened. Remove from the heat and stir in the salt, pepper, and chocolate. 
 2. While the filling cooks, make the topping. Combine the cornbread mix with the milk, egg, sour cream and canola oil. Stir until just combined. (Don’t worry if there are small lumps.) 
 3. Sprinkle the filling with the cheese. Spoon the cornbread topping over it. Bake 20 minutes, until a toothpick inserted in the center of the cornbread comes out clean. 
 MAKES 4 to 6 SERVINGS 
</div>

FDMARGE241114_G

Skillet tamale pie

FDMARGE241114_photos

<div class="description"> 
 2 cups Greek yogurt, divided 
 1 &frac12; teaspoon finely minced ginger, divided 
 2 teaspoons lemon juice 
 1 tablespoon + 1 &frac12; teaspoons garam masala 
 1 (4 to 5-pound) chicken, cut up 
 &frac12; teaspoon lemon zest 
 4 tablespoons olive oil, divided 
 1 cup cilantro, chopped 
 1 &frac14; teaspoons salt, divided 
 2 cups butternut squash cut in 1-inch cubes 
 3 cups cauliflower florets 
 1. Preheat the oven to 425 and coat a sheet pan with cooking spray. 
 2. Combine 1 cup of the yogurt with 1 tablespoon ginger, lemon juice and 1 tablespoon garam masala in a bowl. Place the chicken in a flat baking dish or platter and smear the yogurt mixture over the chicken. Allow it to marinate 30 minutes to 8 hours. (If marinating longer than 30 minutes, refrigerate). 
 3. Meanwhile, combine the remaining 1 cup of yogurt with the lemon zest, remaining &frac12; teaspoon ginger, remaining 1 &frac12; teaspoons garam masala, 2 tablespoons of the olive oil, cilantro and &frac14; teaspoon of the salt. Set aside. 
 4. Toss the butternut squash with 1 tablespoon of the olive oil and &frac14; teaspoon of the salt. In a separate bowl, toss the cauliflower with 1 tablespoon of olive oil and &frac14; teaspoon salt. 
 5. Remove the chicken from the marinade and wipe it off lightly with a paper towel. Place the chicken on the sheet pan and sprinkle with the remaining &frac12; teaspoon salt. Bake 15 minutes. 
 6. Remove from the oven, add the squash to the pan all around the chicken, and bake 10 minutes. Remove from the oven, add the cauliflower to the pan, and bake another 5-6 minutes. 
</div>

FDMARGE241107

Garam masala sheet pan chicken dinner

FDMARGE241107 Garam Masala Sheet Pan Chicken Dinner

<div class="description"> 
 2 tablespoons gochujang 
 1 tablespoon honey 
 2 teaspoons rice vinegar 
 2 teaspoons light soy sauce 
 1 teaspoon minced fresh ginger 
 1 &frac12; pounds salmon, cut in bite-size chunks 
 12 ounces green beans 
 1 teaspoon canola oil 
 &frac12; teaspoon salt, divided 
 2 tablespoons mayonnaise 
 &frac12; teaspoon lime zest 
 1 teaspoon lime juice 
 1 mango, diced (about 1 cup) 
 1 cup diced peeled English cucumber 
 2 tablespoons cilantro, chopped 
 4 cups cooked rice 
 Sesame seeds for garnish, optional 
 1. Preheat the oven to 450 degrees. Coat a sheet pan with cooking spray. Combine the gochujang, honey, rice vinegar, soy sauce and ginger in a bowl. Add the salmon and toss to coat. 
 2. Toss the green beans with the oil and &frac14; teaspoon of the salt. 
 3. Combine the mayonnaise, lime zest and lime juice in a bowl. Add the mango and cucumber and toss well. Stir in the remaining &frac14; teaspoon salt and the cilantro. 
 4. Spread the salmon and green beans out on the sheet pan and cook for 6 minutes, until the glaze is set and the salmon is just cooked through. 
 5. Spread one cup of rice in each shallow bowl or plate and top with piles of the salmon, green beans and mango-cucumber salad. Sprinkle the salmon with sesame seeds if desired. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241031

Gochujang salmon bowl

FDMARGE241031_photos

<div class="description"> 
 12 ounces fettuccine or tagliatelle 
 1 pound mixed mushrooms, such as shiitake, cremini, Portobello, etc. 
 2 tablespoons olive oil 
 &frac12; teaspoon salt, divided 
 1 cup thinly sliced red onion 
 3 garlic cloves, minced 
 2 tablespoons coarsely chopped fresh sage, divided 
 2 teaspoons thyme leaves, chopped 
 &frac14; cup balsamic vinegar 
 2 tablespoons butter 
 2 4-ounce burrata at room temperature 
 1. Cook the pasta in plenty of salted boiling water according to package directions. Before draining, reserve about 1 cup of the pasta liquid. 
 2. Cut the mushrooms in coarse pieces. Heat the olive oil in a large nonstick pan over medium high. Add the mushrooms and &frac14; teaspoon of the salt and cook, stirring occasionally, until they release liquid, 7 to 8 minutes. 
 3. Add the onion, garlic, 1 tablespoon of the sage and 1 teaspoon of the thyme and cook until the mushrooms are deeply browned, 4 to 5 minutes. Stir in the balsamic and butter and cook, stirring, 1 minute. Add the pasta and remaining &frac14; teaspoon salt and cook 1 minute, until hot. Stir in about &frac14; cup of the pasta cooking liquid, until the pasta looks coated. (Use some of the remaining pasta liquid as needed.) Toss in the remaining 1 tablespoon sage and 1 teaspoon thyme. 
 4. To serve, cut each burrata in half and place a half on each serving. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241024

Fettuccine with mushrooms and burrata

FDMARGE241024_photos

<div class="description"> 
 SKEWERS 
 1 teaspoon Dijon mustard 
 2 tablespoons olive oil 
 &frac12; teaspoon finely chopped fresh rosemary 
 &frac12; teaspoon salt 
 1/8 teaspoon black pepper 
 24 ounces swordfish, cut in 1-inch cubes 
 MOROCCAN TOMATO JAM 
 1 tablespoon olive oil 
 2 garlic cloves, minced 
 &frac14; teaspoon ground turmeric 
 &frac14; teaspoon ground ginger 
 &frac14; cup finely chopped onion 
 1 28-ounce can petite diced tomatoes, drained 
 &frac14; cup water 
 1 tablespoon tomato paste 
 &frac34; teaspoon cinnamon 
 2 tablespoons honey 
 &frac14; teaspoon salt 
 1. If using wooden skewers, soak them in water while you proceed with the recipe. (This prevents them from burning). 
 2. Marinate the swordfish: Whisk the mustard, olive oil, rosemary, salt and pepper in a bowl. Add the swordfish and toss thoroughly to coat. Marinate 20 to 30 minutes. 
 3. Meanwhile, make the tomato jam: Heat the oil in a large nonstick skillet over medium high. Add the garlic and cook, stirring, 30 seconds. Stir in the turmeric and ginger. Add the onion and cook until it just begins to soften, about 2 minutes. Add the tomatoes, water, tomato paste&nbsp;and cinnamon. Bring the mixture to a boil and cook, stirring often, until the mixture is very thick, about 10 to 12 minutes. Remove from the heat, stir in the honey and salt and set aside. 
 4. Thread the fish on the skewers, taking care to not pack them too tightly. Coat a grill pan with cooking spray or wipe with oil and place over medium high heat. Add the skewers and cook 2 minutes. Turn a quarter of the way and repeat, cooking all four sides 2 minutes each. Serve the skewers with the jam. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241017

Grilled swordfish kebabs with tomato jam

FDMARGE241017_photos

<div class="description"> 
 2 medium delicata squash 
 2 tablespoons olive oil 
 2 tablespoons maple syrup 
 &frac12; teaspoon cumin 
 &frac12; teaspoon salt 
 &frac14; teaspoon cinnamon 
 &frac14; teaspoon black pepper 
 1. Preheat the oven to 425 degrees. Coat two sheet pans with cooking spray. 
 2. Cut the squash in half lengthwise, scoop out the seeds, and cut across in &frac14;-inch slices. 
 3. Combine the olive oil, maple syrup, cumin, salt, cinnamon&nbsp;and black pepper in a bowl. Add the squash and toss well. Lay the squash out on the baking sheet pans. 
 4. Bake 20 — 25 minutes, until the squash is fork-tender. 
 MAKES 4 to 6 SERVINGS 
</div>

FDMARGE241010

Maple and black pepper roasted delicata squash

FDMARGE241010_photos

<div class="description"> 
 2 cups cooked rice 
 1 tablespoon Thai roasted red chili paste (or more to taste) 
 3 tablespoons canola oil, divided 
 &frac14; cup light soy sauce 
 3 tablespoons lime juice 
 1 tablespoon fish sauce 
 1 tablespoon brown sugar 
 2 teaspoons grated ginger 
 1 teaspoons sesame oil 
 2 cups thinly sliced red cabbage 
 1 pound lean ground chicken 
 &frac12; teaspoons salt 
 1 red pepper, cut in thin strips 
 1 English cucumber, peeled, halved lengthwise and cut across in &frac14;-inch slices 
 &frac12; cup chopped scallions, divided 
 2 cups shredded carrots 
 1 cup cilantro leaves, torn 
 &frac12; cup mint leaves, torn 
 &frac12; cup chopped peanuts 
 1. Coat a sheet pan with cooking spray. Heat the oven to 400 degrees. 
 2. Toss the rice with the chili paste and 1 tablespoon of the canola oil and spread it on the sheet pan. Bake 15 minutes until browned, toasted&nbsp;and crisp. Stir and set aside. 
 3. Combine the soy sauce, lime juice, fish sauce, brown sugar, grated ginger and sesame oil in a bowl. 
 4. Heat 1 tablespoon of canola in a large nonstick skillet over medium high. Add the cabbage and cook, stirring, 2 minutes, until it is slightly softened but still crisp. Transfer to a large bowl. 
 5. Wipe out the skillet, add the remaining 1 tablespoon canola&nbsp;and heat over medium high. Add the chicken and salt and cook, stirring to break it up, for 2 minutes. Add 2 tablespoon of the sauce and cook, continuing to break it into small crumbles, until the chicken is no longer pink, another 2 minutes. Add the chicken to the bowl with the cabbage and stir in the red pepper, cucumber, about half the scallions and the remaining sauce. Stir in the cilantro, mint, and crispy rice and spread on a platter. Serve topped with the remaining scallions and peanuts. 
 MAKES 4 SERVINGS 
</div>

FDMARGE241003

Chicken, rice and vegetable salad with Asian kick

<div class="description"> 
 1/3 cup mayonnaise (regular, canola, or light) 
 2 tablespoons chopped fresh basil 
 3/4 teaspoon grated fresh lemon zest 
 8 slices applewood smoked bacon, cut in half 
 4 (1/2-inch thick) beefsteak tomato slices (1 large tomato) 
 4 (6-ounce) skinless salmon fillets, each about 3/4-inch thick 
 1/4 teaspoon salt 
 1/8 teaspoon ground black pepper 
 8 slices country style sourdough bread 
 1 cup baby arugula 
 1. Combine the mayonnaise, basil and lemon zest in a small bowl and set aside. 
 2. Cook the bacon in a large skillet over medium heat until crisp, turning once, about 6 to 7 minutes. Transfer to a plate lined with paper towel to drain. 
 3. Pour off all but about 1 tablespoon of the fat from the skillet and return to the stove over medium heat. Add the tomato slices and cook 2 minutes, turning once. Transfer to a plate and reserve. 
 4. Season the salmon with the salt and pepper and add the salmon fillets, flesh side down. Cook until they are golden brown on both sides and barely translucent in the center, about 4 to 5 minutes per side. Transfer to a plate. 
 5. While the salmon cooks, toast the bread. Spread the top of four slices with the mayonnaise and top with the arugula, tomato, salmon and bacon, in that order. Top with the remaining bread and serve. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240926

Salmon BLT

FDMARGE240926_photos

<div class="description"> 
 8 ounces sweet potatoes, peeled and cut in 1/2-inch dice 
 1 tablespoon olive oil 
 2 tablespoons unsalted butter 
 &frac12; medium onion, diced (1/2 cup) 
 2 celery stalks, diced (1/2 cup) 
 1 medium carrot, diced (1/2 cup) 
 &frac14; teaspoon dried thyme 
 1/3 cup white wine 
 &frac14; cup all-purpose flour 
 2 cups no-salt chicken broth 
 2 cups diced cooked chicken 
 &frac12; cup frozen peas 
 &frac34; teaspoon salt 
 &frac14; teaspoon ground black pepper 
 1 7-ounce refrigerated pie crust 
 1 egg, lightly beaten 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. Coat a pie plate with cooking spray. 
 2. Toss the sweet potato with the olive oil and spread out on the sheet pan. Roast until the sweet potato is fork-tender and just begins to brown, about 15 minutes. Remove from the oven and let cool. 
 3. Melt the butter in a large nonstick skillet over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally until the vegetables begin to soften, about 3-4 minutes. Add the wine and bring to a boil; cook until the liquid is nearly evaporated, about 3 to 4 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1 minute. Stir in the broth, bring to a boil, and cook until the liquid is thickened, 1 to 2 minutes. Remove from the heat and stir in the sweet potatoes, chicken, peas, salt and pepper. Transfer the mixture to the prepared pie plate. 
 Top the pie with the crust and crimp the rim with your fingers. Brush the crust with the beaten egg (you won’t use all of it) and place in the oven for 20-23 minutes, until the crust is golden and cooked through. (When you tap it, the crust will feel and sound hollow). 
 MAKES 4 SERVINGS 
</div>

FDMARGE240919

Chicken pot pie

FDMARGE240919_photos

<div class="description"> 
 12 ounces linguine pasta 
 &frac34; cup panko breadcrumbs 
 1 pound peeled and deveined large shrimp (16-20 per pound) 
 &frac34; teaspoon salt, divided 
 6 tablespoons extra virgin olive oil, divided 
 1 medium onion finely chopped 
 6 garlic cloves, minced 
 &frac14; teaspoon crushed red pepper flakes 
 &frac34; cup dry white wine 
 1 tablespoon fresh lemon juice 
 1 teaspoon grated fresh lemon zest 
 6 tablespoons unsalted butter 
 &frac12; cup fresh parsley, coarsely chopped 
 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Before draining, scoop out and reserve &frac34; cup of the pasta cooking water. 
 2. Season the shrimp with &frac14; teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp to the skillet and cook 2 minutes per side. Transfer to a plate. 
 3. Wipe out the skillet with a paper towel and heat 2 tablespoons of the oil over medium heat. Add the panko and cook, stirring often, until toasted, about 3-4 minutes; transfer to a small bowl. 
 4. Return the skillet to the stove over medium heat and heat the remaining 3 tablespoons olive oil over medium. Stir in the onion, garlic&nbsp;and red pepper flakes; cook, stirring occasionally, until the garlic&nbsp;is golden, about 3 minutes. Pour in the wine, increase the heat to medium-high, bring to a boil and cook 2-3 minutes, until the onion is translucent. Add the reserved pasta water, return to a boil and cook 2 minutes until slightly reduced. 
 5. Reduce the heat to medium. Stir in the shrimp, lemon juice&nbsp;and zest; cook 1 minute until heated through. Stir in the butter until melted, then add the pasta and cook, tossing, 1 minute until hot. Stir in the reserved panko and remaining &frac12; teaspoon salt and serve. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240912

Shrimp scampi over linguine

FDMARGE240912_photos

<div class="description"> 
 1 pound sweet potatoes, halved lengthwise 
 1 &frac34; cups flour 
 1 teaspoon baking soda 
 1 teaspoon cinnamon 
 &frac14; teaspoon nutmeg 
 &frac12; teaspoon salt 
 2 large eggs 
 &frac12; cup canola oil 
 1 cup brown sugar 
 &frac14; cup maple syrup 
 1 teaspoon vanilla 
 1. Preheat the oven to 425 degrees. Coat the cups of a muffin pan with cooking spray (or line with papers). 
 2. Prick the surface of the sweet potatoes and microwave them cut side down, until they are very soft. (Test by sticking a fork or toothpick in the center). Allow to cool. 
 3. Combine the flour, baking soda, cinnamon, nutmeg&nbsp;and salt in a bowl. 
 4. Scoop the potato out of the skins and mash with a fork. (You do not have to get every lump out, but it should be fairly smooth.) Measure out 1 &frac12; cups of the mash. 
 5. Crack the eggs into a bowl and beat lightly with a fork. Add the sweet potato, canola, brown sugar, maple syrup, and vanilla and stir until well combined. Pour into the dry mixture and stir until the mixture is well-combined (you can no longer see any flour), but do not overwork. 
 6. Spoon into the muffin cups and bake 5 minutes. Turn the oven temperature down to 350 and bake another 16 minutes, until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan before removing. 
 MAKES 12 MUFFINS 
</div>

FDMARGE240905

Sweet potato muffins

FDMARGE240905_photos

<div class="description"> 
 4 tablespoons olive oil (regular or extra virgin), divided 
 1 small red onion, chopped (about 1 cup) 
 5 garlic cloves, thinly sliced 
 1 &frac12; pounds Roma tomatoes (about 4-5 tomatoes), diced in &frac12;-inch pieces 
 1 tablespoon balsamic vinegar 
 1 teaspoon sugar 
 &frac34; teaspoon salt, divided 
 &frac14; teaspoon black pepper, divided 
 1/3 cup basil leaves, thinly sliced 
 4 6-ounce salmon fillets 
 1. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the garlic just begins to brown, about 3 to 4 minutes. Stir in the tomato and cook, stirring occasionally, until it begins to wilt, about 3 to 4 minutes. Add the vinegar, sugar, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, 30 seconds. Remove from the heat and stir in about half the basil. Cover to keep warm. 
 2. Season the salmon with the remaining &frac12; teaspoon salt and 1/8 teaspoon pepper. Wipe out the skillet and add the remaining 1 tablespoon of olive oil. Place over medium heat and add the salmon, skin side up, and cook until deeply golden on the underside, about 6 minutes. Turn and cook until the underside is golden, about another 5 minutes. 
 3. Stir the remaining basil into the topping. Serve the salmon topped with the tomato mixture. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240829

Salmon with balsamic-tomato topping

FDMARGE240829_photos

<div class="description"> 
 Skirt Steak 
 3 tablespoons tequila 
 2 tablespoons lime juice 
 2 tablespoons olive oil 
 2 teaspoons sugar 
 1 teaspoon ground cumin 
 1/2 teaspoon powdered garlic 
 &frac14; teaspoon ground chipotle chili powder 
 1 pound skirt steak 
 &frac12; teaspoon salt 
 1/8 teaspoon black pepper 
 Salsa 
 1 mango, peeled and diced (about 1 cup) 
 1 avocado, peeled and diced (about 1 cup) 
 1 small jalape&ntilde;o pepper, finely chopped 
 1/3 cup diced red onion 
 1/3 cup cilantro, chopped 
 1 tablespoon lime juice 
 &frac14; teaspoon salt 
 8 6-inch flour tortillas 
 1. Marinate the steak: Combine the tequila, lime juice, olive oil, sugar, cumin, garlic powder&nbsp;and chipotle powder in a baking dish or plastic bag; add the steak and turn to coat. Refrigerate for about 1 hour. 
 2. Make the salsa: Combine the mango, avocado, jalape&ntilde;o, onion, cilantro, lime&nbsp;and salt in a bowl. 
 3. Prepare the grill for direct, high-heat grilling (450 to 550 degrees). While it preheats, let the steak sit out so it comes to room temperature. 
 4. Remove the steak from the marinade and season it with the salt and pepper. Grill with the lid closed for 2 to 3 minutes, until it no longer sticks to the grill surface. Turn and grill another 2-3 minutes. Remove from the heat and allow the steak to rest 5 minutes before slicing. 
 5. While the steak rests, warm the tortillas on the grill just long enough to become pliable, about 1 minute. 
 6. To serve, place some of the steak and salsa on one half of each tortilla, and fold in half to close. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240822

Tequila-marinated skirt steak tacos

FDMarge240822

<div class="description"> 
 SALSA 
 2 black plums, cut in half and pit removed 
 1 teaspoon + 1 tablespoon olive oil, divided 
 &frac12; cup finely diced red onion 
 &frac12; cup diced cucumber 
 &frac12; jalape&ntilde;o, finely minced 
 1 tablespoon lime juice 
 &frac12; cup cilantro, chopped 
 &frac14; teaspoon salt 
 1/8 teaspoon black pepper 
 SWORDFISH 
 &frac12; teaspoon cumin 
 &frac12; teaspoon salt 
 &frac12; teaspoon paprika 
 &frac14; teaspoon black pepper 
 4 (6-ounce) swordfish steaks, about &frac34;-inch thick 
 1. Wipe the cold grill rack lightly with oil or coat it with cooking spray. Heat the grill for direct heat grilling (about 400 degrees). 
 2. Make the salsa: Rub the cut side of the plums with the 1 teaspoon of oil. Place them cut side down on the grill for 2 minutes, until they are well-marked and slightly softened. Allow to cool slightly, then cut in &frac12;-inch dice. Combine in a bowl with the red onion, cucumber, jalape&ntilde;o, lime juice, cilantro, salt, pepper&nbsp;and remaining 1 tablespoon olive oil. 
 3. Make the swordfish: Combine the cumin, salt, paprika and black pepper and season the fish evenly with the mixture, patting lightly to help it adhere. Place the steaks over direct heat and grill 1 &frac12; minutes, until they are well-marked. Turn them a quarter turn (same side down) and cook another 1 &frac12; minutes, until you have a nice cross hatch pattern. Turn the steaks over and repeat on the second side, cooking until they reach 145 degrees. 
 4. Serve the fish topped with the salsa. 
</div>

FDMARGE240815

Grilled swordfish with plum and cucumber salsa

<div class="description"> 
 12 ounces orecchiette pasta 
 24 ounces multicolored cherry tomatoes, halved 
 1 grated garlic clove 
 1 teaspoon salt 
 1 8-ounce zucchini, halved lengthwise and cut across in thin half-moons 
 2 tablespoons olive oil 
 1 tablespoon balsamic vinegar 
 1 cup lightly packed basil leaves, cut in thin strips 
 2 avocados, diced 
 8 ounces fresh mozzarella, diced 
 1 cup grated Parmesan 
 &frac14; — &frac12; teaspoon red pepper flakes (to taste) 
 1. Cook the pasta in plenty of salted boiling water until al dente, about 9-10 minutes. Scoop out 1 cup of the pasta water and drain. 
 2. While the pasta cooks, combine the tomatoes, garlic and salt in a large bowl and smash with your hands or a potato masher until they are somewhat broken up. Top with the zucchini slices. 
 3. Pour &frac12; cup of the reserved hot pasta water over the zucchini and top with the drained pasta. Stir in the olive oil, balsamic vinegar, basil, avocado, mozzarella&nbsp;and Parmesan cheese. Allow the pasta to sit for 5 minutes, stir again, and add some of the remaining pasta water if the dish seems on the drier side. Stir in the red pepper flakes to taste and serve at room temperature. 
 MAKES 4 to 6 SERVINGS 
</div>

FDMARGE240808

Tomato and avocado pasta salad

<div class="description"> 
 4 (6-7-ounce) boneless, skinless chicken breasts 
 &frac12; teaspoon salt 
 &frac14; teaspoon black pepper 
 1 &frac14; cups panko breadcrumbs 
 &frac12; cup plus 2 tablespoons grated Parmesan cheese, divided 
 2 teaspoons dried oregano 
 3 tablespoons all-purpose flour 
 2 eggs 
 &frac14; cup olive oil 
 &frac12; cup marinara, plus more for the table 
 4 ounces mozzarella, cut in 4 slices 
 &frac14; cup thinly sliced fresh basil 
 1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Place the chicken breasts on your work surface and drape with plastic wrap. Pound lightly (with a mallet or rolling pin)&nbsp;until they are evenly about &frac12;-inch thick. Season the chicken with the salt and pepper. 
 3. Combine the panko, &frac12; cup of Parmesan&nbsp;and oregano in a bowl. Place the flour on a plate. Lightly beat the eggs in a bowl. 
 4. Working with one piece of chicken at a time, dredge it in the flour and shake off the excess. Dip it in the egg, then coat it on both sides with the panko, pressing lightly to help it adhere. Let the chicken stand for 10 minutes. (This helps it adhere.) 
 5. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook until it is golden on the underside, about 2-3 minutes. Turn and cook another 2-3 minutes. Transfer to the prepared backing sheet. 
 6. Spread 2 tablespoons of sauce on the top surface of each piece of chicken&nbsp;and top with a slice of mozzarella. Sprinkle with the remaining 2 tablespoons grated Parmesan and bake until the internal temperature reaches 160, about 18 — 20 minutes. (Insert the thermometer horizontally until the tip is in the center.) 
 7. While the chicken cooks, warm the remaining sauce on the stove. Sprinkle the cooked chicken with the basil and pass the warmed sauce. 
 MAKES 4 SERVINGS 
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FDMARGE240801

Chicken Parmesan

<div class="description"> 
 1/3 cup orange juice 
 3 tablespoons lime juice 
 1 garlic clove, minced 
 &frac12; serrano or jalape&ntilde;o pepper, seeded and minced 
 3 tablespoons olive oil 
 2 teaspoons chili powder 
 2 pork tenderloins, about 1 &frac12; pounds 
 &frac34; teaspoon salt 
 1 &frac12; teaspoons cornstarch dissolved in 2 teaspoons water 
 1. Combine the orange juice, lime juice, garlic, chili pepper, olive oil&nbsp;and chili powder in a bowl or baking dish. Add the pork, turn to coat, and refrigerate up to 2 hours. 
 2. Preheat the grill for direct medium high cooking (350 to 450 degrees). 
 3. Remove the pork from the marinade and pour the liquid in a small saucepan. 
 4. Season the pork on all sides with the salt. Place the tenderloins on the grill and cook, turning occasionally, for 8-10 minutes, until an instant-read thermometer inserted in the center of the thickest part registers 140 degrees. 
 5. Meanwhile, stir the cornstarch slurry into the marinade and bring to a boil. Cook, stirring occasionally, 3 minutes. Remove from heat. 
 6. Brush the sauce on the pork and grill another 1-2 minutes until the glaze is set. Remove from the grill and allow to rest 5 minutes before slicing. 
 MAKES 4 SERVINGS 
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FDMARGE240725

Marinated grilled pork

Marinated grilled pork tenderloin

FDMARGE240725_photos

<div class="description"> 
 2 pounds ripe plum tomatoes, cored and cut in half 
 2 red bell peppers, cut in chunks (seeds and core removed) 
 1 10-inch English cucumber, peeled and cut in chunks 
 1 small white onion, cut in chunks (about 1 cup) 
 1 clove garlic, lightly minced 
 1 tablespoon sherry vinegar 
 1 teaspoon salt (or to taste) 
 &frac34; cup extra virgin olive oil 
 1. Combine the tomatoes, red peppers, cucumber, onion, garlic, sherry vinegar and salt in a blender and pur&eacute;e. With the machine running, add the oil in a slow, steady stream. 
 2. Refrigerate at least 2 hours, and preferably 4-6, before serving. 
 MAKES 4 to 6 SERVINGS 
</div>

FDMARGE240718

Tomato gazpacho

FDMARGE240718_photos

<div class="description"> 
 Homemade Classic Barbecue Sauce 
 &frac34; cup ketchup 
 &frac34; cup beer 
 &frac12; cup molasses 
 2 tablespoons orange juice 
 2 tablespoons cider vinegar 
 1 tablespoon Worcestershire 
 2 teaspoons Dijon mustard 
 &frac12; teaspoon onion powder. 
 (hot sauce as desired) 
 Combine all ingredients except the hot sauce in a saucepan and bring to a simmer over medium high heat, stirring often. Reduce the heat to maintain a gentle simmer (just a few bubbles along the edges) and cook, stirring occasionally, for 25 minutes, until reduced to about 1 &frac12; cups. Stir in hot sauce as desired. 
 Grilled Salmon 
 1 large navel orange, cut in 8 thin slices 
 4 (6-ounce) pieces salmon fillet 
 &frac12; teaspoon salt 
 1. Heat the grill for direct high heat cooking. Place the orange slices on the grill in groups of two, with each pair lined up to support a piece of fish. Place the fish on top of the orange slices and sprinkle with the salt. Close the grill cover and grill 5-6 minutes. Brush with barbecue sauce and grill one more minute. 
 2. Remove from the grill by sliding the spatula underneath the orange slices. The fish may be served over the orange slices, or (if they get too charred) they may be discarded. 
</div>

FDMARGE240711

Grilled salmon with barbecue sauce

FDMARGE240711_photos

<div class="description"> 
 RELISH 
 1 large white onion, peeled and cut through the root end into 4 wedges 
 2 teaspoons olive oil 
 1 small jalape&ntilde;o pepper, seeded and finely chopped 
 2 tablespoons chopped fresh cilantro 
 1 tablespoon lime juice 
 1 teaspoon sugar 
 &frac12; teaspoon salt 
 1. Brush the onion with the oil and grill over direct high heat, with the lid closed, turning occasionally, until the onion is well marked and crisp tender. Transfer to a cutting board and let cool 5 minutes. 
 2. Cut the onion into &frac14;-inch dice and transfer to a bowl. Stir in the jalape&ntilde;o, cilantro, lime juice, sugar&nbsp;and salt. 
 STEAK 
 1 &frac12; pounds skirt steak 
 3 tablespoons olive oil 
 1 tablespoon Worcestershire sauce 
 1 tablespoon Dijon mustard 
 1 tablespoon balsamic vinegar 
 &frac34; teaspoon salt 
 &frac14; teaspoon ground black pepper 
 1. Combine the skirt steak, oil, Worcestershire sauce, mustard and vinegar in a bowl. Refrigerate at least 1 hour and up to 2 hours. 
 2. Prepare the grill for direct high-heat grilling (450 to 550 degrees). 
 3. Remove the steak from the marinade. Season with the salt and pepper. Grill the steak over direct high heat, with the lid closed, for 5 to 6 minutes, turning once for medium-rare. Transfer to a cutting board and let stand 3-5 minutes before slicing. Serve topped with the relish. 
</div>

FDMARGE240704

Grilled skirt steak with onion relish

FDMARGE240704_photos

<div class="description"> 
 2 tablespoons extra-virgin olive oil 
 3 garlic cloves, minced 
 1 tablespoon chopped fresh oregano 
 1 teaspoon grated lemon zest 
 2 tablespoons fresh lemon juice 
 2 teaspoons Dijon mustard 
 1 teaspoon chopped fresh thyme 
 &frac34; teaspoon fennel seeds, crushed 
 1/8 teaspoon crushed red pepper 
 4 (6-ounce) bone-in center-cut pork chops 
 &frac12; teaspoon salt 
 1. Combine the olive oil, garlic, oregano, lemon zest, lemon juice, mustard, thyme, fennel seeds&nbsp;and crushed red pepper in a baking dish. Add the pork, turning to coat. Cover with plastic wrap, and marinate in the refrigerator for 2-4 hours, turning occasionally if possible. 
 2. Coat the grill rack or grill pan with cooking spray (or wipe it lightly with oil) and preheat it for direct high-heat cooking. 
 3. Transfer the pork to a plate and discard the marinade. Season the chops with the salt and place them on the grill rack directly above the heat source. Grill until the chops are well-marked and cooked to an internal temperature of 140 — 145 degrees, about 3 to 4 minutes per side. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240627

Marinated Grilled Pork Chops

FDMARGE240627_photos

<div class="description"> 
 &frac34; cup balsamic vinegar 
 &frac12; cup brown sugar 
 1 tablespoon butter 
 4 (6-ounce) boneless skinless chicken breast cutlets 
 &frac12; teaspoon salt 
 1/8 teaspoon black pepper 
 1 tablespoon olive oil 
 &frac12; cup basil leaves, divided 
 1 medium beefsteak tomato, cut in 4 &frac14;-inch thick slices 
 4 1-ounce slices fresh mozzarella cheese 
 &frac12; cup no-salt chicken broth 
 1-pint cherry tomatoes 
 1. Combine the balsamic and brown sugar in a small saucepan; place over medium high heat and stir until the sugar is dissolved. Gently boil until the mixture is thick enough to coat a spoon. (If you draw your finger through it, the line will not close back up.) Remove from the heat and swirl in the butter until melted. Set aside. 
 2. Meanwhile, slice most of the basil in thin strips. Leave a few whole leaves for garnish. 
 3. Season the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook until the underside is golden, about 5 minutes. Turn and cook another 5 minutes. Place a large basil leaf on each piece of chicken. Top with a tomato slice and a slice of the mozzarella. Pour the broth in the pan around the chicken and add the cherry tomatoes. Cover and cook over medium low heat until the chicken registers 165 degrees in the thickest part, about 10 more minutes. 
 4. Drizzle the balsamic sauce over the chicken and sprinkle with the sliced basil and whole leaves. Spoon some of the pan liquid around the chicken and serve. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240620

Chicken caprese with balsamic drizzle

FDMarge240620

<div class="description"> 
 1 &frac14; pounds peaches (about 3 medium), cut in &frac12;-inch wedges 
 3 tablespoons olive oil, divided 
 &frac14; teaspoon salt 
 1/8 teaspoon black pepper 
 2 medium heads Romaine, cut or torn in bite-size pieces 
 1 &frac12; pounds jumbo (16-24s) shrimp, peeled 
 1 (5-ounce) baguette, cut in &frac12;-inch thick slices 
 1 tablespoon mayonnaise 
 3 tablespoon grated Parmesan cheese, divided 
 <h2>Caesar&nbsp;Salad Dressing</h2> 
 &frac14; cup mayonnaise 
 2 oil-packed anchovies, finely minced 
 1 garlic clove, finely minced 
 1 tablespoon lemon juice 
 2 teaspoons Dijon mustard 
 1 teaspoon Worcestershire sauce 
 &frac14; teaspoon black pepper 
 4 tablespoons olive oil 
 1. Toss the peaches with 1 tablespoon of the olive oil, &frac14; teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet. Add about half the peaches in a single layer and cook 1 minute per side, until lightly browned. Transfer to a bowl and add the remaining peaches to the skillet, again cooking 1 minute per side. Transfer to the bowl and set aside. 
 2. Allow the skillet to cool slightly and wipe it out with a damp paper towel. Heat 1 tablespoon oil over medium, and add about half the shrimp in a single layer. Cook 2 minutes per side until no longer translucent. Transfer to a bowl; add the remaining shrimp and again cook 2 minutes per side. 
 3. Spread the 1 tablespoon of mayonnaise over the top of each slice of bread. Sprinkle with 1 tablespoon of the Parmesan. Place under the broiler until the cheese melts, about 1 minute. 
 4. Make the dressing: Combine the mayonnaise, anchovies, garlic, lemon juice, mustard, Worcestershire and pepper in a bowl. Slowly whisk in the olive oil until the dressing becomes thick and creamy. 
 5. Toss the lettuce with the dressing. Add the peaches and shrimp and divide among four plates. Serve each plate with two slices of the Parmesan toasts and sprinkle with the plates with the remaining 2 tablespoons of Parmesan cheese. 
</div>

FDMARGE240613

Caesar salad with shrimp and peaches

FDMARGE240613_photos

<div class="description"> 
 1 &frac34; cups all-purpose flour 
 1 teaspoon baking soda 
 1 teaspoon baking powder 
 &frac12; teaspoon salt 
 1 stick (8 tablespoons) unsalted butter 
 &frac12; cup granulated sugar 
 &frac12; cup brown sugar, divided 
 2 large eggs 
 &frac12; cup sour cream 
 1 teaspoon vanilla extract 
 &frac14; cup milk 
 1 &frac12; cups blueberries 
 &frac34; cup chopped strawberries (cut in bits the size of the blueberries) 
 &frac12; teaspoon ground cinnamon 
 1. Preheat the oven to 350 degrees. Coat the cups of two mini muffin pans with cooking spray. Line with paper liners, then spray the liners with cooking spray. 
 2. Combine the flour, baking soda, baking powder and salt in a bowl. 
 3. Beat the butter, granulated sugar and &frac14; cup of the brown sugar with an electric mixer until light and fluffy. Add 1 egg and beat until incorporated; add the second egg and again beat until it is incorporated into the batter. Add the sour cream and vanilla and beat on medium speed until well combined. Reduce the speed to low and slowly add the dry ingredients and milk; beat until fully incorporated. Stir in the blueberries and strawberries. 
 4. Combine the remaining &frac14; cup brown sugar and cinnamon. Spoon the batter into the paper liners: you should get about 40 muffins. Sprinkle the tops with the brown sugar-cinnamon mixture. Bake 12-14 minutes, until a toothpick inserted in the center come out clean. Leave in the pan to cool for at least 10 minutes, then gently lift out and place on a platter. 
</div>

Marge Perry easy recipes to make right now: Pasta, chicken, vegetables and more

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