Vegetarian Kofta Curry

1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
3 green cardamom pods
2 whole cloves
1 cinnamon stick
1 bay leaf
1/2 onion, grated
1 (2 inch) piece ginger root, peeled and grated
1 clove garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt, or to taste
1/4 cup whole milk yogurt
24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
1/4 cup hot water, or as needed

Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute.
Stir in onion, ginger, and garlic.
Cook and stir until onion is softened and just starting to brown, about 5 minutes.
Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt.
Bring mixture to a gentle simmer; add yogurt and stir well.
Add frozen vegetable balls.
Pour in hot water to thin sauce slightly to desired consistency.
Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Donut Delight

1/4 cup milk
1 egg, beaten
1 slice cooked bacon, crumbled
1 pinch dried chives
1 breakfast sausage patty
1 glazed donut, halved
1 slice American cheese

Stir milk, egg, crumbled bacon, and chives together in a 2-cup glass measuring cup.
Cook in microwave oven until the egg mixture is solid in the center, 90 seconds to 2 minutes.
Heat a small skillet over medium heat; cook sausage patty in hot skillet until hot in the center, 2 to 3 minutes per side.
Sandwich the cooked egg, sausage, and cheese between the donut halves.

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Prosciutto Parmesan Pasta

1 (8 ounce) package bow tie pasta or pasta of your choice
1/2 pound prosciutto, sliced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 (10 ounce) can peas, drained
salt to taste
1/2 cup freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil.
Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
Lightly grease a skillet with cooking spray.
Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes.
Remove from heat, drain excess fat and set prosciutto aside on paper towels.
Meanwhile, heat the cream in a saucepan over medium-low heat.
Slowly stir in 1 1/2 cup Parmesan cheese in small amounts.
When all the cheese has been melted, stir in the peas and prosciutto.
Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly.
Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.

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Pickle and Onion Grilled Cheese

3 tablespoons softened butter
2 slices whole wheat bread
2 slices sharp Cheddar cheese
1 dill pickle, sliced
2 thin slices Vidalia or other sweet onion

Butter one side of each slice of bread with 1 tablespoon of butter.
Melt the remaining tablespoon of butter in a skillet over medium heat.
Place one bread slice butter-side-down into the skillet, and top with cheese, pickles and onion.
Place the remaining slice of bread butter-side-up onto the sandwich.
Cook until crispy and golden brown on both sides, 5 to 7 minutes.

Shrimp Perloo

4 thick-cut bacon slices (about 6 oz.), chopped
2 cups chopped sweet onion
1 1/2 cups chopped celery
1 cup red bell pepper, chopped
3 tablespoons minced garlic
1/2 teaspoon black pepper
3 teaspoons kosher salt, divided
1/2 cup dry white wine
2 (14.5 oz.) cans fire-roasted diced tomatoes, drained
1/2 teaspoon crushed red pepper
7 cups seafood stock
3 cups uncooked basmati rice
3 tablespoons unsalted butter
1 1/2 pounds raw medium shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley

Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes.
Transfer bacon with a slotted spoon to a plate lined with paper towels to drain,
reserving 1/4 cup of the bacon drippings in Dutch oven.
Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven;
cook, stirring often, until vegetables soften but haven’t begun to brown, about 5 minutes.
Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute.
Add wine, stirring and scraping to loosen browned bits from bottom of skillet.
Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
Stir in stock, rice, and butter; bring to a boil.
Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.
Remove from heat.
Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes.
Stir in remaining 2 teaspoons salt.
Top servings evenly with parsley and bacon.

Blackened Ranch Pan-Fried Chicken Thighs

1 tablespoon vegetable oil
4 chicken thighs
2 tablespoons Hidden Valley Ranch dressing mix
salt to taste
1 pinch fresh cracked black peppercorns

Heat oil in a cast iron skillet over medium heat.
Rub 1 tablespoon ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs.
Flip and repeat on the other side.
Place chicken thighs, skin-side down, into the hot oil.
Cook over medium heat without moving to blacken skin, about 12 minutes.
Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes.
An instant-read thermometer inserted into the center should read at least 165 degrees F.

Udon Stir Fry

2 Tbsp. vegetable oil, divided
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (7-oz.) packages instant udon noodles, flavor packets discarded
2 tsp. toasted sesame oil
8 oz. ground pork
5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 tsp. finely grated peeled ginger
1 tsp. crushed red pepper flakes
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
Tbsp. toasted sesame seeds, plus more for serving

Heat 1 Tbsp. vegetable oil in a large skillet or wok over medium-high.
Cook cabbage, tossing often, until edges are browned, about 4 minutes.
Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender,
about 4 minutes longer. Remove from heat; set aside.
Place noodles in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water.
Let sit 1 minute, stirring to break up noodles, then drain.
Transfer noodles back to bowl and toss with sesame oil.
Add reserved cabbage and wipe out skillet.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork,
breaking up and spreading across surface of pan with a spatula or tongs.
Cook pork, undisturbed, until underside is browned, about 3 minutes.
Break up meat into smaller pieces and continue to cook, tossing,
just until meat is cooked through and no longer pink, about 1 minute.
Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook,
tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute.
Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits,
until noodles are coated in sauce, about 45 seconds.
Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.
Divide noodles among bowls and top with more sesame seeds.

Pusser's Painkiller

2 parts Pusser’s Dark Rum
4 parts pineapple juice
1 part orange juice
1 part cream of coconut
Ground nutmeg
Orange slices & maraschino cherries for garnish

Mix together rum, pineapple juice, orange juice and cream of coconut. Serve over ice. Generously sprinkle nutmeg on top and garnish with orange slice & maraschino cherry.

Beef Rouladen

2 (6 ounce)s (1/4 inch thick) slices of beef round
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
4 strips bacon
1 teaspoon paprika, or to taste
1/2 onion, sliced into half-rings and separated
6 dill pickle spears
1 tablespoon vegetable oil
Gravy:
2 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
salt to taste

Place slices of beef on a work surface, Season both sides with kosher salt and pepper.
Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika.
Arrange onion slices cross-wise on the beef.
Then evenly space 3 pickle slices across each slice of beef.
Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll.
Rolls should be nice and tight.
Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end.
Trim excess string.
Heat vegetable oil over medium-high heat in a large saucepan.
Cook beef, turning and browning well on all sides, about 8 minutes.
Remove meat from pan. Reduce heat to medium-low.
Melt butter in the pan; whisk in the flour, cooking for about 1 minute.
Pour in cold beef broth and whisk vigorously to combine.
Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
Transfer beef rolls to pan along with accumulated juices.
Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours.
When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
Transfer meat to dish to allow it to rest.
Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute.

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Muffuletta

Olive Salad

5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 cup Castelvetrano or green Cerignola olives, pitted, chopped
3/4 cup Picholine or Spanish olives, pitted, chopped
1/2 cup chopped drained piquillo peppers or roasted red peppers from a jar
1/3 cup olive oil
3 tablespoons chopped drained capers
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Kosher salt, freshly ground pepper
Assembly
1 large ciabatta loaf or other soft Italian bread
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced hot capocollo
1/4 pound thinly sliced provolone cheese
1/2 pound mozzarella
1/4 pound thinly sliced mortadella
1/4 pound thinly sliced prosciutto

Olive Salad
Combine Olive Salad ingredients in a medium bowl; season with salt and pepper.
Do Ahead: Olive salad can be made 1 day ahead. Cover and chill.

Assembly
Split bread in half along the equator line.
Divide olive salad, including any liquid, between halves.
Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto.
Close sandwich and wrap tightly in plastic.
Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly.
Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.

Chicken Salad Chick Egg Salad

12 hard boiled eggs
1/2 cup mayonnaise may need 1 to 2 tablespoons more
3 tablespoons sweet pickle relish
1 teaspoon sweet pickle juice
1 teaspoon tarragon vinegar plain is ok
1 teaspoon salt
1/2 teaspoon ground black pepper

Chop hard-boiled eggs finely.
Mix together all other ingredients.
Mix in chopped egg very gently.

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Hello

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Chicken Salad Chick Chicken Salad

1 1/2 pounds chicken tenders
32 ounces low sodium chicken stock
1/2 cup mayonnaise
1/3 cup pickle relish
2 tablespoons finely minced celery
2 teaspoons dry Ranch salad dressing mix
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook the chicken by poaching in chicken stock.
Fill a large pot with the chicken tenders and chicken stock.
Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment.
Or you can shred the chicken tenders with two forks.
In a medium sized bowl add celery, pickle relish, mayonnaise, Ranch dressing mix, salt and black pepper.
Stir until well blended.
Add shredded chicken and mix in well.
Store chicken salad in an air tight container.
The chicken salad tastes better if prepared a couple of hours before it is consumed.
Serve in a sandwich or on a bed of lettuce.

Chicken Salad Chick Egg Salad

1 1/2 pounds chicken tenders
32 ounces low sodium chicken stock
1/2 cup mayonnaise
1/3 cup pickle relish
2 tablespoons finely minced celery
2 teaspoons dry Ranch salad dressing mix
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook the chicken by poaching in chicken stock.
Fill a large pot with the chicken tenders and chicken stock.
Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment.
Or you can shred the chicken tenders with two forks.
In a medium sized bowl add celery, pickle relish, mayonnaise, Ranch dressing mix, salt and black pepper.
Stir until well blended.
Add shredded chicken and mix in well.
Store chicken salad in an air tight container.
The chicken salad tastes better if prepared a couple of hours before it is consumed.
Serve in a sandwich or on a bed of lettuce.

Cajun Chicken Cassoulet

1 (16-oz.) package Cajun smoked sausage, cut into 1/2-inch slices
6 skinned and boned chicken thighs
1 teaspoon salt
1 large onion, chopped
1 medium-size green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
2 cans cannellini beans, drained and rinsed
1 can 14 1/2-oz. diced tomatoes
1 1/2 cups chicken broth
1/2 package 16-oz. frozen sliced okra, thawed
1 1/2 teaspoons Cajun seasoning
Toasted Herbed Breadcrumb Topping (optional)

Preheat oven to 400°.
Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally,
4 to 5 minutes or until browned.
Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven.
Sprinkle chicken with salt.
Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned.
Remove from Dutch oven.
Add onion and next 3 ingredients to Dutch oven, and cook, stirring often, 5 minutes or until onion is tender.
Add beans, next 4 ingredients, chicken, and sausage; cover with lid.
Bake, covered, at 400° for 40 minutes or until bubbly.
If desired, sprinkle with Toasted Herbed Breadcrumb Topping.

Orange-Ginger Grilled Chicken Thighs

1/3 cup orange juice
3 tablespoons rice wine vinegar
3 tablespoons lite soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
8 skinned and boned chicken thighs
Garnishes: fresh cilantro sprigs, orange slices

Combine orange juice and next 5 ingredients in a shallow dish or large zip-top freezer bag; add chicken.
Cover or seal, and chill at least 1 hour, turning occasionally.
Remove chicken thighs from marinade, and discard marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
Garnish, if desired.

Sesame-Chicken Thigh Paillard

6 skinned and boned chicken thighs
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1/4 cup sesame seeds
1/4 cup canola oil
Peanut Sauce
1/2 cup creamy peanut butter
1/3 cup lite soy sauce
1/4 cup loosely packed fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons honey
3 tablespoons dark sesame oil

Place each chicken thigh between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness,
using a rolling pin or flat side of a meat mallet.
Sprinkle thighs with 1 tsp. salt and 1/4 tsp. pepper.
Place flour in a shallow dish. Place eggs in a second dish.
Stir together panko, sesame seeds, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish.
Dredge chicken in flour; shake off excess.
Dip in eggs, and dredge in panko mixture, pressing to adhere.
Cook 3 chicken thighs in 1 Tbsp. hot oil in a large nonstick skillet over medium heat 3 minutes.
Add 1 Tbsp. oil, turn chicken, and cook 3 minutes or until done.
Keep warm in a 200° oven.
Repeat procedure with remaining oil and chicken.

Peanut Sauce

Process all ingredients in a blender or food processor until smooth.
Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.

Roast Chicken Thighs with Peas and Mint

6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
1 Tbsp. ground coriander
Kosher salt
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced 1/2" thick
4 garlic cloves, thinly sliced
5 (2x1") strips lemon zest
2 bay leaves
1/3 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves, torn if large

Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander.
Season generously all over with salt.
Heat oil in a large high-sided or cast-iron skillet over medium.
Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes.
Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more.
Transfer chicken to a plate.
Pour out all but 2 Tbsp. fat from skillet and return to medium heat.
Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes.
Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds.
Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer.
Return chicken to skillet, arranging skin side up.
Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes.
Transfer chicken to a plate.
If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes.
If using frozen, cook just until warmed through, about 1 minute.
Toss in mint; season with more salt if needed.
Arrange vegetables and chicken in a large shallow bowl or on a platter.

Spinach and Potato Frittata

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese

Heat olive oil in a medium skillet over medium heat.
Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm.
Mix in spinach, green onions, and garlic. Season with salt and pepper.
Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk.
Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese.
Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Croque Madame Casserole

12 slices day-old white bread
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1/4 teaspoon freshly grated or ground nutmeg
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 1/4 cups grated Gruyère (about 10 ounces), divided
1/4 cup Dijon mustard
12 thin slices Black Forest ham
6 large eggs
Nonstick vegetable oil spray

Arrange racks in top and middle of oven; preheat to 375°F.
If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake,
flipping once, until dry to the touch but not toasted, 5–10 minutes.
Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices.
Trim bread to fit in 2 even layers in a 13x9" baking dish,
with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches.
Remove from dish.
Melt butter in a medium pot over medium heat.
Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown),
and mixture is light gold and thickened, about 3 minutes.
Slowly add milk, whisking constantly to prevent lumps from forming.
Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4–6 minutes.
Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce.
Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more.
Béchamel with cheese added is actually a Mornay sauce.
You should have about 3 1/2 cups of sauce.
Spread one-third of the Béchamel in the dish.
Arrange 6 whole slices of bread in a single layer in dish.
Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
Spread another third of the Béchamel over ham.
Sprinkle evenly with 1 cup Gruyère.
Place 6 bread slices with holes on top to form 6 sandwiches.
Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
Crack 1 egg into each hole.
Sprinkle with remaining 1/4 cup Gruyère.
Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8–12 minutes. Let cool 10 minutes before serving.

Ricotta Pancakes and Blueberry Compote

1 1/2 cups (6 oz.) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon lemon zest
1/3 cup whole milk ricotta cheese
Butter for greasing griddle
BROWN BUTTER-MAPLE SYRUP
4 ounces (1/2 cup) salted butter, diced
1/4 cup maple syrup
Blueberry Compote

Prepare Pancakes: Stir together first 4 ingredients in a large bowl.
Whisk buttermilk, egg yolks, and zest in a medium bowl.
Stir buttermilk mixture into flour mixture.
Gently stir in ricotta cheese.
Beat egg whites at high speed with an electric mixer until soft peaks form.
Gently fold egg whites into batter.
Heat a nonstick griddle or 12-inch nonstick skillet over medium.
When hot (350°F), coat lightly with butter.
Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes.
Turn with a wide spatula, and cook until set in the middle, about 4 more minutes.
Wipe griddle clean; coat with more butter, and repeat with remaining batter.
Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.
Prepare Brown Butter-Maple Syrup:
Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes.
(The butter will foam; when the foam subsides, little brown flakes will appear.)
Remove from heat, and whisk in maple syrup.

Blueberry Compote

3 cups fresh blueberries
1/4 cup granulated sugar
1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
1 tablespoon water

Combine ingredients in a small saucepan; bring to a boil over medium-high.
Boil, stirring often, until blueberries break down, 8 to 10 minutes.

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Creamy Spring Pasta Bake

PASTA
1/2 cup (4 oz.) salted butter
2 cup (2 oz.) all-purpose flour
1 teaspoons dry mustard
1/2 teaspoon table salt
1/4 teaspoon black pepper
2 teaspoon cayenne pepper
2 cups half-and-half
1 cups whole milk
2 blocks 16-oz. Swiss cheese, shredded
1 ounce Parmesan cheese, shredded (about 2/3 cup)
1 package 16-oz. farfalle (bow-tie pasta), prepared according to directions
1 1/2 package 12-oz. cubed boneless ham (about 2 cups)
1 cup frozen baby sweet peas, thawed
TOPPING
1 cup sea salt-and-pepper croutons
1 ounce Parmesan cheese, shredded (about 2/3 cup)
1 tablespoon butter, melted

Preheat oven to 350°F.
Melt butter in a Dutch oven over medium.
Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes.
Whisk in dry mustard, salt, black pepper, and cayenne pepper.
Gradually whisk in half-and-half and milk; cook, whisking constantly, until thickened, 8 to 10 minutes.
Whisk in Swiss cheese and 2 oz. Parmesan cheese.
Remove from heat.
Stir in pasta, ham, and peas.
Pour mixture into a lightly greased 13- x 9-inch baking dish.
Prepare Topping: Process croutons and 2 oz. Parmesan cheese in a food processor until finely ground.
Add 1 tablespoon melted butter, and process until combined.
Sprinkle over pasta mixture.
Bake in preheated oven until golden, about 30 minutes.
Let stand 10 minutes.

On The Grill

On The Grill

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Gnocchi with Bacon and Roasted Cauliflower

1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 16 ounce package potato gnocchi
4 slices bacon
2 tablespoons pine nuts or roughly chopped hazelnuts
2 cloves garlic, thinly sliced
2 tablespoons roughly chopped fresh chives

Preheat the oven to 450 degrees F.
Toss the cauliflower, capers and 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper.
Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Add the gnocchi and cook as the label directs.
Reserve 1/2 cup cooking water, then drain.
Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes.
Remove to a paper towel¿lined plate, reserving the drippings in the skillet.
Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes.
Add the pine nuts and garlic to the skillet and cook, stirring,
until the pine nuts are lightly toasted and the garlic is softened, about 2 minutes.
Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water,
adding more cooking water as needed to loosen.
Remove from the heat.
Crumble the bacon and stir into the gnocchi along with the chives.
Season with salt and pepper.

Ultimate Nachos

Grilled chicken:
2 tablespoons olive oil, plus more for grilling
2 tablespoons lime juice
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
Pinto bean dip:
1 tablespoon olive oil
1/3 cup chopped red onion
2 cloves garlic, chopped
3 tablespoons chopped red-bell pepper
3/4 teaspoon chili powder
1 15-ounce can low-sodium pinto beans, rinsed and drained
1/2 tablespoon red-wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Nachos:
1 13-ounce bag restaurant-style tortilla chips
1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
8 ounces Monterey jack cheese, grated (about 2 cups)
1 medium tomato, chopped
1/2 small red onion, very thinly sliced
Sour cream, for serving
Cilantro leaves, for serving
Additional toppings (pick one or more):
Guacamole with Aleppo Pepper
Tomatillo Salsa with Serranos , or storebought tomatillo salsa
Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa

Grill the chicken:
In a small bowl, whisk the oil, lime, garlic, chili powder, salt, and pepper together.
Place the chicken in a resealable plastic bag and pour the marinade over.
Toss to coat and marinate for 30 minutes.
Heat a lightly oiled grill or grill pan over medium-high heat.
Grill the chicken turning once until cooked through, about 4 to 5 minutes per side.
Allow to cool, then cut chicken in 1/2-inch cubes.
Make the bean dip:
In a large skillet over medium heat, heat the olive oil.
Add the onion and cook until softened, 4 to 5 minutes.
Add the garlic and bell pepper and cook, stirring, until softened, 4 to 5 minutes more.
Stir in the chili powder and cook until fragrant, 1 minute more and remove from heat.
To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup water and pulse to combine.
Add the onion mixture and pulse to combine.
If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.
Assemble the nachos:
Preheat oven to 400°.
Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeño slices and cheeses.
Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes.
Top with tomato, onion, sour cream, grilled chicken, and cilantro.

Yield
Makes 12 servings
Active Time
45 minutes
Total Time
1 hour 15 minutes