EGG DISHES

1. Eggs with Soldiers: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5
minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.

2. Medium-Boiled Eggs: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 7 to 8
minutes. Drain, peel and halve; top with herbed butter.

3. Breaded Eggs: Make Medium-Boiled Eggs (No. 2); peel, then roll in flour, dip in beaten eggs and roll in
panko. Shallow-fry in vegetable oil, turning, until crisp.

4. Scotch Eggs: Make Medium-Boiled Eggs (No. 2); peel. Pat bulk sausage around each egg to encase it.
Roll in flour, dip in beaten eggs, then roll in panko. Shallow-fry in vegetable oil, turning, until crisp.

5. Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a
simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold
water.

VEGETABLE DISHES

1. Carrots with Spiced Yogurt- Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2
tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at
425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil;
season with cayenne and salt. Drizzle over the carrots.

2. Carrots with Walnuts -Cook 8 bunches (2 1/2 pounds, trimmed) baby carrots in boiling salted
water until tender, 8 minutes; drain. Saute in 2 tablespoons butter with a 3.5-ounce jar walnuts
in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. Sprinkle with
chopped chives.
3. Sweet-and-Sour Carrots -Saute 1 chopped onion in 3 tablespoons butter over medium heat, 5
minutes. Add 3 pounds chopped rainbow carrots and 1/2 cup water. Cover and cook 8 minutes.
Stir in 3 tablespoons each raisins, honey and cider vinegar; season with salt and pepper. Sprinkle
with capers.
 4. Creamy Dijon Turnips -Peel 3 pounds turnips and cut into 1-inch chunks. Brown in olive oil in a
large pot over medium-high heat, stirring occasionally, 10 minutes. Season with 1 teaspoon
kosher salt. Reduce the heat to medium low and add 1/2 cup water. Cover and cook, stirring
once, until tender, about 5 minutes. Reduce the heat to low, uncover and add 1/2 cup heavy
cream and 3 tablespoons Dijon mustard. Cook, stirring, until thickened, 1 to 2 minutes. Season
with salt.
5. Roasted Turnips with Parsley Oil Puree- 1 cup fresh parsley, 1/4 cup olive oil, 1 garlic clove, 1
tablespoon each capers and chopped anchovies and 1/2 teaspoon each grated lemon zest and
kosher salt. Peel 3 pounds turnips and cut into 1/2-inch wedges; toss with 2 tablespoons olive
oil. Season with salt and pepper. Roast at 425 degrees F until browned and tender, 30 minutes.
Top with the parsley oil.

POULTRY DISH RECIPES

Tahini Roasted Chicken

Ingredients

½ cup tahini

¼ cup honey

2 teaspoons kosher salt

1 teaspoon black pepper

1 (3 ½-lb.) whole chicken

Lemon wedges

Fresh oregano leaves

How to Make It

Preheat oven to 375°F. Stir together tahini, honey, salt, and pepper. Rub half of tahini mixture under
chicken skin. Rub remaining mixture on chicken. Roast in preheated oven 45 minutes. Tent with
aluminum foil. Roast until a thermometer inserted in thickest portion registers 165°F, about 10 minutes.
Let stand 10 minutes. Carve chicken, and garnish with lemon wedges and oregano leaves.
 Chicken Marsala

Ingredients

16 fresh sage leaves

8 large, thin slices prosciutto

8 chicken cutlets

2 tablespoons all-purpose flour

1 1/2 teaspoons freshly ground black pepper

1 tablespoon olive oil

3 tablespoons butter

3/4 cup Marsala wine

2 tablespoons capers in brine, coarsely chopped

2 tablespoons chopped fresh flat-leaf parsley

How to Make It

1. Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each
cutlet in the prosciutto.
2. Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1
tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming,
add 4 of the cutlets, seam-side down.
3. Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat
with 1 tablespoon of the butter and the remaining cutlets.
4. Transfer the baking dish to oven and cook the cutlets for 5 minutes.
5. Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3
minutes, stirring constantly and scraping up browned bits.
6. Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the
chicken.

Chicken Sandwiches With Melted Cheese

Ingredients

3 tablespoons unsalted butter, at room temperature8 slices white or whole wheat bread1/2 rotisserie
chicken, meat shredded (2 cups)4 ounces blue cheese1 Granny Smith apple, cored and thinly sliced

How to Make It

1. Heat oven to 350º F.

2. Spread the butter on one side of each slice of bread. Lay 4 slices on an ungreased baking sheet,
butter-side down.
3. Divide the chicken among the 4 slices and top with some of the cheese and apple slices.
4. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes.
5. Turn and bake until crispy and golden, about 10 minutes more.
6. Cut in half and serve immediately.

Curried Chicken With Pears

Ingredients

3 tablespoons olive oil

4 skinless, boneless chicken breast halves

2 fresh pears, unpeeled, cored, and cut into eighths

1 onion, sliced

1 tablespoon curry powder

1 tablespoon all-purpose flour

1 1/2 cups chicken broth

1 tablespoon ketchup

How to Make It

1. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken.
Cook 5 minutes per side or until browned. Transfer to a plate.
2. Add the pears and cook, stirring, for about 2 minutes. Remove from the skillet.
3. Add the onion and remaining tablespoon of oil to the skillet and cook until soft, stirring
occasionally, about 2 minutes.
 4. Stir in the curry powder and flour. Add the broth and ketchup and bring to a boil.
5. Return the chicken and pears to the pan and coat with the sauce.

Quick Chicken Curry

1 cup dry red wine2 tablespoons chutney (chopped if very chunky)8 skinless, boneless chicken-breast
halves (about 3 pounds), cut into 1-inch pieces1 teaspoon kosher salt1/2 cup salted shelled peanuts1/2
red bell pepper, slivered3 scallions, slivered

How to Make It

1. Cook the rice according to the package directions.

2. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown,
about 10 minutes.
3. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and
chutney and simmer for 2 minutes to blend the flavors.
4. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10
minutes. Add the salt.
5. Serve the chicken over the rice. Top with the peanuts, bell pepper, and scallions.

SEA FOOD DISHES

Lemon-Garlic Shrimp and Grits

Ingredients
3/4 cup instant grits

Kosher salt and freshly ground black pepper

1/4 cup grated parmesan cheese

3 tablespoons unsalted butter

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper (optional)

Juice of 1/2 lemon, plus wedges for serving

2 tablespoons roughly chopped fresh parsley

Directions
1. Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly
whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and
cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon
butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

2. eanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a
large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing,
until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the
lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

3. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon
wedges.

Salmon-Avocado Poke Bowls

Ingredients

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes

1 teaspoon low-sodium soy sauce

1 teaspoon sambal olek

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

Pinch kosher salt

2 cups warm, cooked white or brown rice

1 avocado, pitted, peeled and thinly sliced

Thinly sliced scallions

Toasted sesame seeds or furikake (Japanese seasoning blend)

Directions

1. In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and
refrigerate for 2 hours.
2. Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the
avocado. Sprinkle with scallions and sesame seeds and serve.

Portuguese-Style Fish Stew

Ingredients

3 tablespoons extra-virgin olive oil

2 bay leaves

2 teaspoons paprika (smoked or sweet)

1 small onion, thinly sliced

1 small green bell pepper, thinly sliced

1 14.5-ounce can diced tomatoes

1 clove garlic, finely chopped

1/4 cup chopped fresh cilantro

Kosher salt and freshly ground pepper

1 1/2 pounds skinless striped bass, cut into 2-inch chunks

4 slices crusty bread, toasted

Directions

1. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and
paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2
tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are
softened, about 10 minutes.
2. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then
nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked
through, 5 to 7 minutes.
3. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with
the remaining 2 tablespoons cilantro. Serve with the bread.

Broiled Halibut with Ricotta-Pea Puree

Ingredients

3 small carrots, quartered lengthwise

1 medium red onion, thinly sliced

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)

1/2 teaspoon smoked paprika

1 10-ounce package frozen peas

1/3 cup ricotta cheese

1 tablespoon unsalted butter

Directions

1. Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
2. Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and
pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and
sprinkle with the paprika; brush to coat the fish evenly with paprika.
3. Carefully remove the pan from the oven, place the fish in the center and scatter the onion and
carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
4. Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes.
Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of
salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots,
onion and pan juices.

Salmon with Lemon, Capers, and Rosemary

Ingredients

4 (6-ounce) salmon fillets

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon minced fresh rosemary leaves

8 lemon slices (about 2 lemons)

1/4 cup lemon juice (about 1 lemon)

1/2 cup Marsala wine (or white wine)

4 teaspoons capers

4 pieces of aluminum foil

Directions

1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the
each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and
1 teaspoon of capers.

2. Wrap up salmon tightly in the foil packets.Place a grill pan over medium-high heat or preheat a gas
or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick
piece of salmon. Serve in the foil packets.