Soup Dish

Broccoli Chowder

Prep/Total Time: 30 min.

*6 servings

Ingredients

3 cups fresh broccoli florets

2 cups diced peeled potatoes

2 cups water

1/3 cup sliced green onions

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons butter

3 tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

2 cups whole milk

1/2 cup shredded cheddar cheese

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for
12-14 minutes or until vegetables are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through.
Sprinkle with cheese.
Soup Dish

Name: Fennel Carrot Soup

Ingredients

1 tablespoon butter

1/2 teaspoon fennel seed

1-1/2 pounds carrots, sliced

1 medium sweet potato, peeled and cubed

1 medium apple, peeled and cubed

3 cans (14-1/2 ounces each) vegetable broth

2 tablespoons uncooked long grain rice

1 bay leaf

1/4 teaspoon curry powder

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons minced fresh parsley

Directions

In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until
lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer.

Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes
or until vegetables and rice are soft.

Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to
pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through,
stirring occasionally. Sprinkle with parsley.
Starch Dish

Name: Fettuccine Alfredo

INGREDIENTS

kosher salt

1 lb. fettuccine

1/2 c. heavy cream

1/2 c. butter

1/2 c. freshly grated Parmesan, plus more for sprinkling

Freshly ground black pepper

2 tbsp. chopped parsley

DIRECTIONS

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup
of pasta water then drain.

Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted
and the cream is heated through. Whisk in Parmesan and season with salt and pepper.

Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1
tablespoon at a time. Garnish with parsley and serve immediately.
Starch Dish

Name: Cacio e Pepe

INGREDIENTS

1/2 lb. pasta

2 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

Coarsely ground black pepper

3/4 c. freshly grated Pecorino, plus more for garnish

3/4 c. freshly grated Parmesan, plus more for garnish

DIRECTIONS

In a pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve ⅔
cup pasta water and drain pasta.

In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black
pepper and toast until fragrant, about 1 minute.

Add ⅓ cup reserved pasta water and bring to simmer. Whisk in butter then, using tongs, toss pasta into
butter mixture.

Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the
cheese has melted. (If sauce is too thick, loosen with more pasta water.)
Egg Dish

Name: Smoked Salmon Deviled Eggs

Ingredients

16 hard-boiled large eggs

4 ounces cream cheese, softened

1/3 cup mayonnaise

2 tablespoons snipped fresh dill

1 tablespoon capers, drained and finely chopped

1 tablespoon lemon juice

1 teaspoon horseradish sauce

1 teaspoon prepared mustard

1/2 teaspoon freshly ground pepper

3/4 cup flaked smoked salmon fillet

SAUCE:

1 cup mayonnaise

1/4 cup plus 2 tablespoons ketchup

1 tablespoon horseradish sauce

1 tablespoon prepared mustard

1/4 cup smoked salmon fillets, optional

Directions

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream
cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon.
Spoon into egg whites. Refrigerate, covered, until serving.

For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs
with salmon mixture; serve with sauce.
Egg Dish

Name: Southwestern Hash with Eggs

Ingredients

1-1/2 pounds pork steak, cubed

1 teaspoon vegetable oil

1 large potato, peeled and cubed

1 medium onion, chopped

1 garlic clove, minced

1/2 cup chopped green pepper

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 beef bouillon cube

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

4 eggs

3/4 cup shredded cheddar cheese

Directions

In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic
and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and
cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally.
Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until
the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
Poultry Dish

Name: Pan-Roasted Chicken Breasts

Ingredients

4 boneless chicken breast halves with

skinsalt and freshly

ground black pepper to taste

1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)

2 tablespoons olive oil

1/4 cup apple cider vinegar

4 tablespoons cold butter, cut into small pieces

1 tablespoon chicken broth (or water), if needed to thin sauce

Directions

Season chicken on both sides with salt and pepper.

Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in
skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or
6 minutes. Turn chicken.

Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan
with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165
degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Poultry Dish

Name: Chicken Marsala Over White Rice

Ingredients

1 cup uncooked white rice

2 cups water

1 cup all-purpose flour

salt to taste

ground black pepper to taste1 pinch dried oregano to taste1 pound skinless, boneless chicken cutlets,
pounded to 1/4-inch thickness1 tablespoon olive oil2 tablespoons butter, divided1 clove garlic, minced1
cup sliced fresh mushroomssalt and ground black pepper to taste1/2 cup Marsala wine1/2 cup chicken
stockAdd all ingredients to list

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and
simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.

In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts
into the flour mixture to coat, and shake off the excess flour.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken
in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes
per side. Drain the cooked chicken on a paper towel-lined plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any
brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and
stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black
pepper, then stir in the Marsala wine and chicken stock.

Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-
high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened,
about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Meat Dish

Name: Beef Bourguignon

INGREDIENTS

8 slices turkey bacon

2 teaspoons canola oil

2 pounds beef tip sirloin, or similar cut, trimmed of visible fat and cut into 1-inch chunks

1/3 cup quick-mixing flour, plus 2 tablespoons, divided use

16 small white onions

1 1/2 cups baby carrots, or 2 small carrots, chopped

2 tablespoons brandy

3 cloves garlic, crushed or minced

3/4 teaspoon salt, optional

1/2 teaspoon thyme leaves, crushed

1/4 teaspoon pepper

1 bay leaf

1 cup red Burgundy wine

1 cup low-sodium beef broth

3/4 pound sliced mushrooms

INSTRUCTIONS

In large, nonstick frying pan over medium-low heat, cook bacon strips until just crisp (you can use the
microwave instead, cooking 4 strips at a time on a double thickness of paper towels for about 4
minutes). Break up into bits.

Put 1/3 cup flour in a medium-sized bowl or large sealable sandwich bag. Add beef chunks and coat well
with flour. Heat oil over medium-high heat in the frying pan. Add beef chunks, spray the top with canola
cooking spray, and cook, turning until browned on all sides.

Put the browned beef and remaining ingredients in slow cooker. Stir, and then cook on LOW until beef is
cooked throughout and onions are fork-tender (about 10 hours). Serve with bread, if desired.
Meat Dish

Name: Okinawa Shoyu Pork

Ingredients

1 1/2 pounds whole pork belly

1/2 cup soy sauce

1/2 cup packed brown sugar

1/2 cup water

1/2 cup mirin (Japanese sweet wine)

2 teaspoons ground ginger

1 clove garlic, or to taste

Directions

Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over
medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch
above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the
pork begins to soften, about 1 hour.

Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes,
then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.

Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and
bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low,
and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is
tender, 30 to 45 minutes, turning the pork several times to cook evenly.
Fish Dish

Name: Tilapia with Corn Salsa

Ingredients

4 tilapia fillets (6 ounces each)

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) whole kernel corn, drained

1/2 cup Italian salad dressing

2 tablespoons chopped green onion

2 tablespoons chopped sweet red pepper

Directions

Drizzle both sides of fillets with oil; sprinkle with salt and pepper.

Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl,
combine the remaining ingredients. Serve with the fish.
Fish Dish

Name: Garlic Tilapia with Spicy Kale

Ingredients

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 teaspoon fennel seed

1/2 teaspoon crushed red pepper flakes

1 bunch kale, trimmed and coarsely chopped (about 16 cups)

2/3 cup water

4 tilapia fillets (6 ounces each)

3/4 teaspoon pepper, divided

1/2 teaspoon garlic salt

1 can (15 ounces) cannellini beans, rinsed and drained

1/2 teaspoon salt

Directions

In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add garlic, fennel and pepper flakes; cook
and stir 1 minute. Add kale and water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or
until kale is tender.

Meanwhile, sprinkle tilapia with 1/2 teaspoon pepper and garlic salt. In a large skillet, heat remaining oil
over medium heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with
a fork.

Add beans, salt and remaining pepper to kale; heat through, stirring occasionally. Serve with tilapia.
Vegetable Dish

Name: Maple Bacon Carrots

INGREDIENTS

12 medium carrots, peeled

12 strips bacon

1/4 maple syrup

Freshly ground black pepper

DIRECTIONS

Preheat oven to 400°. Wrap each carrot in one strip of bacon, and place bacon ends down on a large
baking sheet. Brush all over with maple syrup and season with black pepper.

Bake 10 minutes, remove from oven, and brush with remaining maple syrup. Bake 15 minutes more, or
until carrots are tender and bacon is crisp. Serve.
Vegetable dish

Name:Vegetable Curry

Ingredients:

2 Tablespoons olive oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

Spices:

1 Tablespoon fresh ginger, finger grated

1 Tablespoon. ground coriander

1-1/2 teaspoon. ground cumin

3/4 teaspoon ground turmeric

1/2 teaspoon. cayenne

1 Tablespoon. tomato paste

2 cups vegetable broth

1 cup light coconut milk

1 teaspoon cinnamon

Salt and Pepper

Vegetables:

1 cauliflower or broccoli head, chopped into florets

3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced

2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)

1 cup frozen peas

4 cups (handfuls) spinach, light packed

1.whole lime, juiced and zested

2 Tablespoons fresh cilantro, chopped

Basmati rice for serving

Directions:

In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown,
about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the
coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even
distributed throughout the spices, about 1 minute.

Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil.
Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.

Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve
over rice and garnish with cilantro.