Shrimp with Sesame Noodles
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Crispy ginger stir fried shrimp with cold sesame noodles and cucumbers will guarantee you won’t be ordering in tonight.

Shopping List

• 1 bunch scallions
• 1 inch piece ginger
• 1 cucumber
• 6 Tbsp tahini paste
• 1 lb chinese egg noodles
• 1.5 lbs shrimp, shelled and cleaned

Pantry Items

• Brown sugar
• Garlic
• Peanut oil
• Rice wine vinegar
• Sesame oil
• Sesame seeds
• Soy sauce

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  Sauvignon Blanc with its good, natural tartness and crisp feel on the palate is good grape to consider here.  Try, for example, the 2010 Cherverny Sauvignon Blanc from the Loire Valley in France as it interestingly includes a dose of weightier Chardonnay that results in a mellow crispness that should be great with this meal.
• Dessert: Blood orange custard

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Trim and slice the scallions.
  • Peel and mince the garlic and ginger. Add half the amount to a mixing bowl with 1 Tbsp peanut oil and 1 Tbsp soy sauce.
  • Rinse and dry the shrimp and add to the ginger garlic soy mixture in the mixing bowl.  Stir to combine and allow to rest 10 minutes.
  • In another mixing bowl, combine the sesame paste, 3/4 cup water, 1 Tbsp vinegar, 1/2 tsp sesame oil, 3 Tbsp soy sauce, 1 1/2 tsp brown sugar, half the chopped scallions, and the ginger and garlic. Stir to combine and set aside.
  • Peel and seed the cucumber.  Slice into thin slices and add to the sesame soy mixture.
• Start Cooking
  • When the water in the pasta pot comes to a boil, add the noodles and cook 8-10 minutes.  Drain, run under cold water, drain again.  Transfer to a mixing bowl. Toss with 1/2 tsp sesame oil and refrigerate 10-15 minutes.
  • Heat a large nonstick skillet over medium heat, add 1 Tbsp peanut oil and the shrimp.  Cook 3-5 minutes per side until no longer pink.  Remove and transfer to a serving platter.  Scatter the chopped scallions over all.
  • Remove the noodles from the refrigerator and toss with the sesame soy cucumber sauce.  Sprinkle with 1 Tbsp sesame seeds.
  • Bring everything to the table.  Don’t forget the chopsticks.

Wow that was fast; let’s eat!

	Lamb Chops Served with Rosemary Potatoes & Watercress
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

The lamb chops cook up quick and juicy while the potatoes crisp with olive oil and rosemary in this simple delicious meal.

Shopping List

• 1 bunch watercress
• 1 bunch rosemary
• 6 yukon gold potatoes
• 8 loin lamb chops

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Nonstick skillet
• Tongs

Suggestions

• Wine:  Merlot often has herbal nuances that allow it to pair well with any fresh herbs and usually offers enough tannin to match the rich lamb chops.  Try, for example, the 2006 Benziger Family Winery Merlot.
• Dessert: Brown sugar glazed kumquats with vanilla creme fraiche

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass.
• Prep
  • Rinse, dry and trim the watercress. Transfer to a large bowl.
  • Rinse, peel and cut the potatoes into 1 inch cubes.
  • Pick the rosemary leaves off the stem and mince to yield 2 Tbsp.
  • Pat the lamb chops dry and transfer them to a flat plate.  Season them with 1 Tbsp olive oil, salt and pepper on both sides.  Let rest 5 minutes.
• Start Cooking
  • Heat a nonstick skillet over medium heat, add 2 Tbsp olive oil and the potatoes, stir to coat all sides. Allow to brown undisturbed 5 minutes, turn with tongs to brown all sides, about 7 minutes. Sprinkle with rosemary, 1 tsp salt and 1/4 tsp pepper and cook 2 minutes. Remove from heat and let rest.
  • Toss the watercress with 2 Tbsp olive oil, 1 tsp balsamic, 1 tsp salt and 1/4 tsp pepper.  Transfer to a serving platter.
  • Heat a heavy skillet over medium high heat, add lamb chops, do not crowd the pan. This might have to be done in two batches. Brown lamb chops 3 minutes, turn over and cook another 3 minutes. Transfer to the watercress lined serving platter. Garnish with the remaining whole rosemary sprigs.
  • Transfer the potatoes to a serving bowl.
  • Bring everything to the table.  Don’t forget the wine.

Wow that was fast; let’s eat!

	Chicken with Prosciutto & Sage Served with Spinach Mashed Potatoes
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

Chicken breasts with prosciutto and sage are served atop mashed potatoes with spinach and a madeira pan sauce over all.

Shopping List

• 1 bunch sage
• 12 oz baby spinach leaves
• 2 large russet potatoes
• 1 shallot
• 1 lemon
• 4 oz heavy cream
• 4 slices prosciutto, sliced thin
• 4 -6 oz boneless chicken breast halves
• Madeira

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt
• Unsalted butter

Tools

• Chef’s knife
• Food processor
• Measuring cups and spoons
• Medium saucepan
• Nonstick skillet
• Paring knife
• Tongs
• Vegetable peeler
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  There is enough in this menu to support a heavier white or even a red, but with its tropical fruit flavors, a hint of oak at the fringes, and clean, fresh acidity, we like Wyatt Chardonnay from California.  Best of all, this is a real bargain at around $ 12.00 a bottle.
• Dessert: Maple walnut ice cream

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel and mince the shallot.
  • Zest the lemon.
  • Peel the potatoes, cut into one inch chunks. Transfer to medium saucepan and cover with water and 2 tsp salt.
  • Rinse the spinach leaves.
  • Pick 8 whole sage leaves and set aside.
  • Lay the chicken breast halves on a flat surface. Season with salt and pepper. Place 2 sage leaves on each chicken piece and cover completely with a slice of prosciutto.
• Start Cooking
  • Set the pot with the potatoes over medium heat. Cook, uncovered 8 minutes until tender. Add spinach leaves, cover pot and cook 1-2 minutes. Drain and transfer to a food processor. Add 2 Tbsp butter, 2 oz cream, 1 tsp salt, 1/4 tsp pepper and process until smooth. Taste for seasoning and transfer to a serving bowl. Cover to keep warm.
  • In the meantime, heat a skillet over medium high heat, add 1 tsp olive oil and the chicken breasts prosciutto side down. Cook 5 minutes until nicely browned, turn over, cover and cook 5-7 minutes. Remove chicken and keep warm. Add the minced shallots to the skillet, stir and cook 2 minutes, add 1/4 cup madeira, stir and let reduce until it is half the volume. Add the rest of the cream and stir, cook another 3 minutes.
  • Transfer the chicken breasts to a serving platter. Garnish with lemon zest. Pour a few tablespoons sauce over them and bring the rest of the sauce to the pass at the table.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Seared Scallops with Lemony Whole Wheat Linguini
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

Blackened scallops with a lemony sauce and whole wheat pasta and brocolini star in this delightful healthy pasta dish.

Shopping List

• 1 bunch broccolini
• 1 bunch parsley
• 1 1/2 inch piece fresh ginger
• 1 lemon
• 2 oz asiago cheese
• 16 oz whole wheat spaghetti
• 1 lb. sea scallops

Pantry Items

• Black pepper, freshly ground
• Garlic
• Kosher or sea salt
• Soy sauce

Tools

• 9X13 baking dish
• Chef’s knife
• Grater
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  With its good acidic balance, clean white fruit flavors and nuances of citrus, a Verdicchio from Marches will pair nicely with this menu.
• Dessert: Lemon pudding

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse and trim the 1/2 inch of the stem ends from broccolini.
  • Peel and mince 1 clove garlic.
  • Juice and zest the lemon.
  • Rinse and pick 2 Tbsp leaves parsley, mince and reserve.
  • Peel and mince the ginger.
  • Mix the minced ginger with 2 tsp soy sauce in a flat dish.
  • Rinse and dry the scallops; add to the ginger and soy in the dish, toss to coat both sides and let rest 5 minutes.
  • Grate the cheese and reserve.
• Start Cooking
  • Heat a large nonstick skillet over medium high heat, add 2 tsp olive and oil, garlic  and the scallops. Cook 2 minutes per side and remove.
  • When the water comes to a boil in the pasta pot, add the whole wheat pasta and cook 8 minutes, add broccolini, cook another minute. Drain. Remove broccolini from strainer and set aside. Transfer pasta to serving bowl. Toss with 2 Tbsp olive oil, 2 Tbsp lemon juice and zest, 1 tsp salt, the grated cheese and parsley.
  • Top with scallops and broccolini.
  • Bring everything to the table.  Don’t forget the wine!

Wow that was fast; let’s eat!

	Lentil Soup Served with spinach
	Serves 4 Prep time: 15 minutes Total time: 40 minutes

This is a hearty, peppery, one pot meal.  Enjoy it immensely, and serve a loaf of crispy bread alongside.  Thank you Peter Berley for this perfect Meatless Monday menu!

Shopping List

• 10 ounces (1 bag) washed baby spinach
• 1 lemon, 2 tablespoons freshly squeezed lemon juice
• 1/2-inch piece fresh ginger
• 1 bunch rosemary
• One 15 oz. can chopped tomatoes, with their juice
• 1 1/2 cups red lentils, rinsed
• 1-2 loaves crisp baguette

Pantry Items

• Bay leaf
• Black pepper, freshly ground
• Extra-virgin olive oil
• 8 garlic cloves
• Sea salt or kosher salt

Tools

• Bread knife
• Cheesecloth
• Chef’s knife
• Kitchen twine
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Wooden spoons

Suggestions

• Wine:  Serve an organic Bergerac Sec here with nice, rich berry aromas, such as the Richard 2009 Cuvée Naturel (it’s $11.99). You’ll be happy you did.
• Dessert:  Fresh and Seasonal Fruit Salad, drizzled with local honey

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse the spinach and spin it gently dry.
  • Peel the ginger and cut it into 4 slices.
  • Separate 1 sprig of rosemary from the bunch.
  • Peel 8 cloves garlic.  Leave 4 cloves whole. Dice the other four.
  • Make a bouquet garni by tying 1 bay leaf, the ginger and the rosemary sprig in a square of cheesecloth with kitchen twine.
  • Squeeze 2 tbsps. juice from the lemon.
• Start Cooking
  • In a heavy sauce pan combine 6 cups of water with the lentils, tomatoes and 2 tbsps. oil. Add 2 tsps. salt and bring to a boil over high heat.
  • Add the bouquet garni and 4 cloves of the garlic to the pot. Cover, and reduce the heat to low. Simmer until the lentils are soft, 15 minutes or so. Remove the lid and discard the bouquet garni.
  • Increase the heat under the pot to medium.  Stir in the spinach and cook the soup until the spinach is wilted. Stir in the lemon juice, and the 4 cloves minced garlic.  Cook for another 5-10 minutes, then taste for seasoning, adding plenty of pepper.
  • To serve, simply divide the soup among 4 soup bowls ,and take it to the table!  This was an easy one.
  • Don’t forget the wine.

Wow that was fast; let’s eat!

	Roasted Salmon with White Bean Puree Served with Broccoli Rabe
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

Garlicky roasted salmon fillets sit atop a luscious smooth white bean puree and the bite of spicy broccoli rabe in this easy to prepare menu.

Shopping List

• 1 bunch broccoli rabe
• 1 lemon
• 1 bunch rosemary
• 1 15.5 oz can white beans
• 4 5.5 oz salmon fillets

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• 4 garlic cloves
• Kosher or sea salt
• Red pepper flakes

Tools

• 9X13 baking dish
• Chef’s knife
• Food processor
• Measuring cups and spoons
• Mixing bowls
• 2 Nonstick skillets
• Tongs
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine: A crisp, clean Sauvignon Blanc should do the trick.
• Dessert: Roasted grapefruit halves with honey and creme fraiche

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel and mince the garlic.
  • Pick leaves from rosemary to equal 1 1/2 Tbsp, mince.
  • Rinse and cut the broccoli rabe into 1 ” chunks.
  • Juice and zest the lemon.
  • Combine half the lemon zest with 1 tsp lemon juice, 1 Tbsp olive oil, 1 tsp minced garlic, 1 tsp salt and 1/4 tsp pepper in flat dish.
  • Rinse and dry the salmon fillets and lay them in the lemon juice and olive oil mixture, coating both sides. Let rest 5 minutes. Then transfer them to a baking dish.
  • Drain the white beans.
• Start Cooking
  • Transfer salmon to oven and roast for 10 minutes until browned on top. Remove from oven.
  • Heat a nonstick skillet over medium heat, add 2 Tbsp olive, 1 tsp salt and the broccoli rabe, cook 3 minutes, stirring occasionally. Add 1/4 water, 1 tsp red pepper flakes, cover and cook 5 minutes.
  • Heat another nonstick skillet over medium heat, add 2 Tbsp olive oil and the rest of the minced garlic. Cook, stirring constantly 2 minutes, add the drained white beans, the rosemary, 1 tsp salt and 1/4 tsp red pepper flakes and let heat through about 3 minutes. Transfer mixture to the bowl of a food processor, add 1/4 cup water and puree until the mixture is very smooth . Taste and adjust seasoning if necessary.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Chinese Barbecued Chicken Wings Served with Baby Bok Choy & Brown Rice
	Serves 4 Prep time: 10 minutes Total time: 30 minutes

Sticky gooey barbecued chicken wings are so easy to make you’ll forgo the ordering in tonight. Sauteed bok choy and healthy brown rice round out this menu.

Shopping List

• 1 bunch scallions
• 3 bunches baby bok choy
• 2 lbs. chicken wings

Pantry Items

• Brown rice
• Canola oil
• Chinese chili paste
• Hoisin sauce
• Ketchup
• Kosher or sea salt
• Soy sauce
• Sesame seeds

Tools

• 9X13 baking dish
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick skillet
• Tongs
• Wooden spoons

Suggestions

• Wine:  There is a wide range of interpretations of pale ale available today.  British pale ales tend to be maltier in flavor and less hoppy than their American counterparts so they can be enjoyed with a wider variety of foods, including barbecue dishes from Asia.  Here, try Bass Ale, arguably the defining example of this style.
• Dessert: Pear Ginger tart

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim, and slice the scallions.
  • Rinse, trim and slice the bok choy into bite size pieces.
  • In a large mixing bowl, combine 1/2 cup ketchup, 1/2 cup hoisin sauce and 2 Tbsp chinese chile paste. Add chicken wings and toss to coat. Let sit 5 minutes and transfer chicken wings to baking sheet.
• Start Cooking
  • In a medium saucepan combine 1 cup brown rice, 2 cups water and 1 tsp salt. Bring to boil over medium high heat, reduce heat to low, cover and cook 30 minutes. Remove from heat. Transfer to serving bowl.
  • Transfer chicken to oven and cook 15 minutes. Turn wings over and cook another 15 minutes. Remove from oven and transfer to serving platter. Garnish with sliced scallions.
  • In the meantime, heat a skillet over medium high heat, add 1 Tbsp oil, the bok choy and cook 5-7 minutes, stirring occasionally. Add 1 tsp soy sauce, 1 tsp sesame seeds and stir. Transfer to serving platter.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Zuppa de Pesce
	Serves 4 Prep time: 10 minutes Total time: 30 minutes

This classic Italian menu, pasta with clams, mussels, shrimp and calamari in a light tomato sauce comes to us from chef Matt Zappoli with Diane Henderiks. It is made with healthful homemade whole wheat linguini but you substitute the dried variety. Here is a great video that will show you how it is made!

Shopping List

• 1 bunch flat-leaf (Italian) parsley
• 1 bunch basil
• 1 32 oz can whole peeled tomatoes, San Marzano
• 16 oz fish stock
• 16 littleneck clams
• 16 mussels
• 16 medium shrimp
• 8 oz. calamari
• 16 oz. whole wheat linguini
• White wine

Pantry Items

• Black pepper, freshly ground
• Dried oregano
• Extra-virgin olive oil
• Kosher or sea salt
• 4 garlic cloves

Tools

• Chef’s knife
• Dutch oven
• Food processor
• Large stockpot or pasta pot
• Measuring cups and spoons
• Tongs
• Wooden spoons

Suggestions

• Wine:  A crisp, dry rose will stand up to the tomatoes and enhance the briny quality of this dish.  Look for one that’s dry and refreshing and has the fruit qualities you enjoy.  Ask your retailer for an appropriate recommendation.
• Dessert: Afogato

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel, trim and mince 4 cloves garlic.
  • Remove 2 whole tomatoes from can; dice and reserve. Puree remaining tomatoes with juice in food processor.
  • Clean clams, mussels and calamari; cut the body into 1/2 inch rings, chop tentacles into bite size pieces. Peel and clean shrimp.
• Start Cooking
  • In a Dutch oven, over medium heat, add 3-4 Tbsp olive oil and the minced garlic. Cook, stirring 2-3 minutes, do not allow to brown. Add 1 1/2 Tbsp oregano and the chopped tomatoes, cook 2 minutes more. Turn heat to high, add 8 oz white wine, 16 oz fish stock and the pureed tomatoes; stir and cook 2-3 minutes. Reduce heat to medium, add clams, cover and simmer 4 minutes. Uncover and add the rest of the seafood, 2 tsp salt and 1/2 tsp pepper, stir, cover and cook about 2 minutes, until the mussels open.
  • Add the chopped basil and parsley to the seafood and stir.
  • Meanwhile, when the water in the pasta pot comes to a boil, add the linguini and give it a stir. Cook 2 minutes for fresh pasta or 8-10 minutes for dried variety. Drain.
  • Make a well in the middle of the seafood sauce, spreading the seafood to the edges of the pot. Drop the cooked linguini in the well and toss with the tomato sauce for 1-2 minutes. Season the pasta with salt and pepper. Transfer to serving platter.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Caldo Gallego Soup
	Serves 4 Prep time: 10 minutes Total time: 30 minutes

This is a dense Galician white bean, sausage and turnip soup that is more like a stew and very satisfying on a cold winter night.

Shopping List

• 1 onion
• 2 turnips, with greens attached
• 1 russet potato
• 2 15.5 oz cans white beans
• 2 15 oz cans chicken stock
• 6 oz chorizo sausage
• 1 crusty loaf bread

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt

Tools

• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Vegetable peeler
• Wooden spoons

Suggestions

• Wine:  Albariño, known as the “White Rhine” because of its similarity to Riesling, is an indigenous white grape variety grown in northwest Spain. It has become one of the most sought-after white wines in the world due to its unique and complex flavor profile. Here, a fairly full-bodied Albarino should pair nicely with this Galician soup. Try, for example, Bodegas Fillaboa Albarino.
• Dessert: Tapioca pudding with dried cranberries

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, peel, trim and dice the turnip and greens.
  • Peel, trim and dice the onion and potatoes.
  • Dice the chorizo.
  • Drain the beans.
  • Slice the bread.
• Start Cooking
  • In a Dutch oven over medium high heat, add 2 Tbsp olive oil, the onion and chorizo. Cook, stirring occasionally 3-5 minutes. Add turnips, greens, beans, 1 tsp salt, 1/4 tsp pepper and chicken stock. Cover and cook 15 minutes until potatoes and turnips are tender. Transfer to serving bowls. Drizzle with olive oil.
  • Bring everything to the table and don’t forget the wine.

Wow that was fast; let’s eat!

	Black Bean and Sweet Potato Stew
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

Try this hearty black bean and sweet potato stew tonight which is chock full of vegetables and flavor.

Shopping List

• 1 lime
• 1 bunch cilantro
• 1 avocado
• 1 onion
• 1 carrot
• 1 rib celery
• 1 sweet potato
• 1 jalapeno pepper
• 1 red pepper
• 2 15 oz cans black beans
• 1  8 oz container sour cream
• 1 loaf crusty bread

Pantry Items

• Black pepper, freshly ground
• Chicken stock (1.5  cups)
• Chili powder
• Cumin
• Extra-virgin olive oil
• Red pepper flakes
• Molasses

Tools

• Chef’s knife
• Dutch oven
• Immersion blender
• Measuring cups and spoons
• Mixing bowls
• Wooden spoons

Suggestions

• Wine:  Pinot Noir will pair well with this bean soup as Pinot often has an earthy complexity and spicy nuances.  Try, for example, the 2010 Argyle Willamette Valley Pinot Noir.
• Dessert: Coconut custard cream pie

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, trim and dice the onion, carrot, sweet potato and celery.
  • Trim, remove seeds from red pepper and jalapeno and dice.
  • Pick 3 Tbsp cilantro leaves and reserve.
  • Peel, seed and dice the avocado.
• Start Cooking
  • Heat the Dutch oven over medium heat, add 3 Tbsp olive oil, the diced vegetables, 1 tsp salt, 1/4 tsp pepper, 1 tsp cumin, 1 tsp chili powder and cook stirring occasionally 10 minutes. Add  1.5 cups chicken stock, beans, 1 Tbsp molasses, the juice of one lime, cover and cook another 15 minutes.
  • Top with sour cream and some diced avocado.  Bring everything to the table.  Don’t forget the wine.

Wow that was fast; let’s eat!

	Catalan Fish and Potato Soup
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

This Northern Spanish fish soup is made with mild white fish fillets and flavored with parsley, garlic, Spanish brandy, onion and tomatoes. It is thickened with an earthy picada made from bread, garlic and ground almond paste in classic Spanish style.

Shopping List

• 1 bunch flat-leaf (Italian) parsley
• 1 onion
• 1 1/2 lbs red potatoes
• 2 lbs white fish fillets such as halibut or sea bass
• 13 oz fish stock
• 16 oz can whole peeled tomatoes
• 1 slice stale country style bread
• 12 roasted almonds
• 3/4 cup Spanish brandy or cognac

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Flour
• 4 garlic cloves
• Kosher or sea salt

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Food processor
• Measuring cups and spoons
• Mixing bowls
• Whisk
• Wooden spoons

Suggestions

• Wine:  This wonderful Catalan dish deserves an equally significant Catalan wine to match and when it comes to Catalan wine, Priorat is hard to beat.  Priorat is one of the most fashionable wines of Spain these days and for good reason, it can be extraordinary.  Look for a reasonably priced one that’s not monstrously alcoholic and made in a modern style.  Your retailer will be able to guide you.
• Dessert: Chocolate Bread Pudding

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, peel and cut potatoes into bite size pieces.
  • Peel, trim and dice the onion.
  • Peel, trim and mince the garlic.
  • Rinse, dry and pick leaves from parsley to yield 2 Tbsp; mince.
  • Drain tomatoes. Break up into bite size pieces with your hands.
  • Place almonds with 2 tsp minced garlic and 1 slice stale bread in the bowl of food processor. Turn on processor and as it is grinding add about 1-2 tsp olive oil until it forms a paste. Reserve.
  • Season 1 cup flour with 1 tsp salt, 1 tsp smoked paprika and 1/4 tsp pepper. Transfer to flat plate.
  • Rinse, dry and remove any bones from the fish. Cut into bite size pieces. Roll in flour mixture. Shake off any excess.
• Start Cooking
  • In a Dutch oven over high heat, add 1 Tbsp olive oil and the fish cubes a little at a time, do not crowd the pan. Brown 1-2 minute per side and remove to a plate. Repeat with all the fish. Add fish back to pot, sprinkle with the remaining garlic and parsley. Add 3/4 cup brandy and carefully ignite. When flames die out, remove fish from pot and set aside.
  • In same pot, add 1-2 Tbsp olive oil and the onion and tomatoes. Cook, stirring ocassionally 5-7 minutes. Add potatoes and fish stock to cover. Cover and cook 15 minutes. Uncover, add the almond paste mixture, stir. Add the fish back to pot and cook 5-7 minutes until heated through. Taste for seasoning. Transfer to serving bowls.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Smoked Pork Chops with Stewed Collards Served with Buttermilk Biscuits
	Serves 4 Prep time: 5 minutes Total time: 30 minutes

Smoky pork chops with silky stewed greens and buttermilk biscuits with spicy pepper jelly, wow, what a comforting winter meal.

Shopping List

• 1 large bunch collard greens
• 1 onion
• 4 smoked pork chops
• 3 oz bacon
• 4 buttermilk biscuits
• Pepper jelly

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt
• Red pepper flakes
• Sherry vinegar
• Unsalted butter

Tools

• Chef’s knife
• Dutch oven
• Heavy skillet
• Measuring cups and spoons
• Tongs
• Wooden spoons

Suggestions

• Wine:  A fruity Syrah/Shiraz which often has its share of smoke and spices will go well with this meal.  Try, for example, the food friendly Novey Winery’s Syrah from the Santa Lucia Highlands region just outside of Sonoma.
• Dessert: Pear Cobbler

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse and trim the collards, removing tough center stem. Slice into 1/2 inch pieces.
  • Dice the bacon.
  • Peel, trim and dice onion.
• Start Cooking
  • Heat 2 Tbsp olive oil in dutch oven over medium high heat, add bacon, onion and cook 5-7 minutes, stirring occasionally. Add 1 tsp red pepper, 1 tsp salt, collards, 1/4 cup water, stir, reduce heat, cover and cook 25 minutes. Uncover, transfer to serving dish. Drizzle with 1 tsp sherry vinegar.
  • In the meantime, heat a heavy skillet over medium high heat. Add pork chops, cook 3-5 minutes, turn and brown other side. Reduce heat, spoon 1 tsp pepper jelly over top of each chop, cover and cook 10 minutes until heated through.
  • Bring everything to the table. Don’t forget the biscuits, pepper jelly and butter.

Wow that was fast; let’s eat!

	Gnocchi with Marinara Served with a Simple Green Salad
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Potato gnocchi baked with a simple fresh marinara sauce and melted fontina cheese is paired with a green salad in this quick tasty menu.

Shopping List

• 1 bunch fresh basil
• 1 bunch romaine lettuce
• 1 lb potato gnocchi
• 6 oz fontina cheese
• 1 15 oz can whole tomatoes

Pantry Items

• Black pepper, freshly ground
• Dried oregano
• Extra-virgin olive oil
• Garlic
• Kosher or sea salt
• Red wine vinegar

Tools

• 9X13 baking dish
• Chef’s knife
• Grater
• Large stockpot or pasta pot
• Measuring cups and spoons
• Nonstick skillet
• Salad spinner
• Whisk
• Wooden spoons

Suggestions

• Wine:  Go Italian all the way here and reach for a wine from the Chianti region Italy.  The predominant grape variety in Chianti is Sangiovese and this grape marries particularly well with tomato sauces and mild herbs like basil.  Ruffino and Antinoriare among the many excellent producers of Chianti so look for an entry-level Chianti made by either of them or someone else you retailer recommends.
• Dessert: Blood orange slices with amaretti cookies

Game Plan:

• When you walk in the door
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 Tbsp salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel, trim and mince 2 cloves garlic.
  • Peel trim and dice 1/2 the onion.
  • Rinse, dry and pick 5 basil leaves. Slice into thin slices.
  • Rinse, dry and break the lettuce into bite size pieces. Transfer to salad bowl.
  • Grate the fontina cheese.
• Start Cooking
  • Heat a nonstick skillet over medium high heat, add 2 Tbsp olive oil, the garlic and onion, 1 tsp dired oregano, 1 tsp salt and 1/4 tsp pepper. Saute, stirring occasionally 5 minutes. Add canned tomatoes, breaking them up with a wooden spoon. Cook 10 minutes. Add basil and stir.
  • When the water in the pot comes to a boil, add gnocchi, stir and cook 10 minutes. Drain.
  • Add gnocchi and marinara sauce to baking dish, mixing well. Sprinkle with cheese. Transfer to oven and bake 20 minutes.
  • In the meantime, add 1/4 cup olive , 2 Tbsp vinegar, 1/2 tsp salt and pinch pepper to the salad greens and toss.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Apricot Glazed Chicken Served with Dried Fruit & Nut Quinoa
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

Savory and sweet chicken breasts are glazed, baked and served with dried apricot and almond spiked quinoa in this simple supper menu.

Shopping List

• 1 bunch flat-leaf (Italian) parsley
• 2 carrots
• 3 oz dried apricots
• 1 1/2 oz sliced almonds
• 2 oz apricot jam
• Quinoa
• 4 chicken breast halves, with skin and bones

Pantry Items

• Black pepper, freshly ground
• Cumin
• Extra-virgin olive oil
• Kosher or sea salt
• Soy sauce

Tools

• 9X13 baking dish
• Chef’s knife
• Grater
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Spatula
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine: Riesling is the noble grape of Germany and is used to make dry, semi-sweet, sweet and sparkling white wines. For this meal, look for a light, elegant, semi-sweet version. Try, for example, Schloss Schonborn Riesling.
• Dessert: Butterscotch pudding

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the wine
• Prep
  • Rinse, dry and pick parsley leaves to yield 3 Tbsp; mince.
  • Rinse, peel and grate carrots.
  • Dice apricots.
  • In a small mixing bowl, combine the apricot jam with 2 Tbsp soy sauce.
  • Rinse, dry the chicken breasts. Season with salt and pepper; spread 1/4 of the jam mixture over top each breast and transfer to baking dish.
• Start Cooking
  • Transfer chicken to oven and bake 35 minutes until nice and browned on top. Remove from oven. Transfer to serving platter.
  • In the meantime, combine 2 cups water, 1 tsp salt and 1 cup quinoa in a medium size saucepan. Bring to a boil over high heat, reduce heat to medium, cover and cook 15 minutes until all water is absorbed. Remove from heat and keep covered another 5 minutes. Remove from heat, add almonds, apricots, parsley, shredded carrots,1 tsp cumin, 1/4 tsp pepper and 1 Tbsp olive oil; fluff with fork. Transfer to serving dish.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Quinoa Cakes with Fried Eggs Served with Watercress Salad
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Quinoa pancakes stuffed with veggies and crispy fried eggs pair so well with this crunchy refreshing watercress and endive salad in this easy week night meal.

Shopping List

• 1 bunch parsley
• 1 bunch chives
• 1 onion
• 1 red pepper
• 2 bunches watercress
• 1 endive
• 1 lemon
• 10 eggs
• 1 cup quinoa
• 2 oz parmesan cheese
• 1/4 cup panko bread crumbs

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt

Tools

• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• 2 Nonstick skillets
• Vegetable peeler
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  Look for a Chardonnay from a cool to moderate climate that is steel fermented to go with this meal – one ideally that offers citrus on the palate with good acidity.   Nice examples of this style come from Washington State, so seek one out here.  For example, Airfield Estates Unoaked Chardonnay.
• Dessert: Lemon pudding

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, trim and pick parsley leaves to equal 2 Tbsp; mince.
  • Peel, trim and mince half the onion.
  • Rinse, trim, remove seeds from red pepper, mince half the pepper.
  • Mince half the chives.
  • Juice and zest the lemon.
  • Grate half the parmesan cheese finely and reserve. Shave the other half with a vegetable peeler into long strips.
  • Rinse, chop the endive and watercress. Transfer to salad bowl. Toss with 3 Tbsp olive oil and 1 Tbsp lemon juice.
  • Combine 1 cup quinoa with 2 cups water and 1 Tsp salt. Set over medium heat. When water boils, lower heat to medium low, cover and cook 20 minutes. Remove from heat, keep covered. After 5 minutes, remove cover and transfer to a mixing bowl.
  • Add two eggs, 1/4 cup panko bread crumbs, 2 Tbsp grated parmesan cheese, 1 tsp salt, 1/4 tsp pepper, the minced parsley, red pepper and onion to the cooked quinoa in the mixing bowl and mix well. Form the mixture into 8 pancakes and set out on a flat surface.
• Start Cooking
  • In a large nonstick skillet, over medium high heat, add 1 Tbsp olive oil and 4 pancakes, cook 5 minutes per side until nicely browned, remove and repeat with remaining patties,adding more olive oil if necessary.
  • In the meantime, heat another nonstick skillet over medium high heat, add 1 Tbsp olive oil, crack 4 eggs into the skillet, cover and cook 3-4 minutes, until yolk turns opaque, but still runny. Remove eggs and repeat with remaining eggs , adding more oil as necessary.
  • To serve, place two quinoa pancakes on plate and top with shaved parmesan, two fried eggs and some minced chive and lemon zest. Bring everything to the table. Don’t forget the salad.

Wow that was fast; let’s eat!

	Mustard Crusted Sea Bass Served with Potatoes & Peas
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

This quick and easy baked sea bass gets its crunch from mustard and thyme flavored panko bread crumbs and is paired with buttery potatoes and peas.

Shopping List

• 1 lemon
• 1 bunch thyme
• 8 yukon gold potatoes
• 10 oz frozen peas
• 1 1/2 lbs sea bass fillets
• 4 oz mustard flavored panko breadcrumbs

Pantry Items

• Black pepper, freshly ground
• Kosher or sea salt
• Mayonnaise
• Unsalted butter

Tools

• 9X13 baking dish
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Small saucepan
• Spatula
• Strainer

Suggestions

• Wine: Austrian white wines, particularly those made from its own grape variety, the Gruner Veltliner, are considered to be among the most exciting wines in the world these days. Here, ask your retailer for a riper, more structured version – one with a peppery quality ideally as this will go nicely with mustard crusted seafood. Try, for example, Walter Glatzer Gruner Veltliner.
• Dessert: Pear and Apple Crisp with Cinnamon Ice Cream

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the wine
• Prep
  • Place 1 cup panko in rimmed flat plate or on wax paper.
  • Pick thyme leaves to yield 2 Tbsp, mince and add to the bread crumbs, mix well.
  • Rinse and pat dry the fish fillets. Season with salt and pepper. Transfer to baking dish. Spread 1 Tbsp mayonaisse over top of each piece of fish and sprinkle with bread crumbs. Press bread crumbs onto fish with spatula.
  • Cut the lemon into 1/2 inch thick slices. Scatter lemon slices over top and around fish.
  • Rinse, dry and cut the potatoes into bite size pieces. Transfer to medium size saucepan, cover with water and 1 tsp salt.
  • Place the peas in small saucepan, cover with water, cover with lid.
• Start Cooking
  • Transfer fish to oven and bake 12 minutes. Remove from oven and transfer to serving platter.
  • In the meantime, cook peas over medium high heat 5-7 minutes. Drain.
  • At the same time, over medium high heat, bring potatoes to a boil. Reduce heat to medium, cover and cook 10-12 minutes until tender. Drain. Add back to saucepan with the peas and 2 Tbsp butter. Transfer to serving bowl.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Smoked Turkey and Black Bean Chili Served with Cornbread Croutons
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

This is the quickest tastiest chili you will ever make… we promise..ingredients like chipotle chilis in adobo sauce and a hint of coco powder intensify the usual chili spices and bring it to new heights.

Shopping List

• 1 onion
• 1 bunch scallions
• 1 green pepper
• 8 oz. sour cream
• 4 oz. cheddar cheese
• 1 14.5 oz. can whole tomatoes
• 1 15.5 oz. can black beans
• 1 lb. smoked turkey breast
• 1 loaf corn bread

Pantry Items

• Black pepper, freshly ground
• Chili powder
• Chipotle chilis in adobo sauce
• Coco powder
• Extra-virgin olive oil
• 5 garlic cloves
• Kosher or sea salt

Tools

• Baking sheet
• Bread knife
• Chef’s knife
• Dutch oven
• Grater
• Measuring cups and spoons
• Spatula
• Wooden spoons

Suggestions

• Wine: Porter is a darker colored style of beer, although it is lighter than stout. It can stand up to the smoky flavor and spicy taste of this meal. A great choice here would be Anchor Porter, but there are many wonderful porters available in the grocery stores these days so select one you haven’t tried or one you’re particularly fond of.
• Dessert: Chocolate Chip Cookies

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
• Prep
  • Trim, peel and chop the onion and garlic.
  • Rinse, trim and chop the green pepper.
  • Trim, and chop 4 scallions.
  • Dice the turkey breast.
  • Dice 1 chipotle pepper.
  • Grate the cheese.
  • Slice the cornbread into 1 inch thick sticks. Transfer to baking sheet. Brush both sides with a little olive oil.
• Start Cooking
  • In a Dutch oven, over medium heat, add 3 Tbsp olive oil, the onion and peppers and cook 5 minutes, stirring occasionally. Add garlic, cook 1 minute more. Add 1 tsp cumin, 1 tsp coco powder, 2 tsp chili powder, chipotle pepper, 1 Tbsp salt, 1/2 tsp black pepper, 1 Tbsp adobo sauce and stir. Cook 2 minutes.
  • Add beans, tomatoes, crushing them with a wooden spoon, and turkey. Reduce heat to low, cover and cook 25 minutes. Remove from heat and transfer to serving bowls.
  • In the meantime, transfer cornbread croutons to oven. Cook 5-7 minutes until lightly toasted, turn over and toast the other side about 5 minutes more. Remove from oven and transfer to serving plate.
  • Bring everything to the table. Don’t forget the sour cream, grated cheese and scallions.

Wow that was fast; let’s eat!

	Spinach Fettucini with Vodka Sauce
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

A one dish meal this spinach fettucini is served over a bed of buttery sauteed spinach and topped with a light creamy vodka sauce… no need for a salad even… unless you want one. Pass the parmesan and dig in.

Shopping List

• 10 oz. baby spinach leaves
• 1 onion
• 1 32 oz. can whole tomatoes
• 1 cup heavy cream
• 2 oz. vodka
• 4 oz. parmesan cheese
• 1 lb. spinach fettucini

Pantry Items

• Black pepper, freshly ground
• Dried oregano
• Extra-virgin olive oil
• 4 garlic cloves
• Kosher or sea salt
• Nutmeg
• Red pepper flakes
• Tomato paste

Tools

• Chef’s knife
• Dutch oven
• Grater
• Immersion blender
• Large stockpot or pasta pot
• Measuring cups and spoons
• Small saucepan
• Steamer
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine: Look for a light to medium bodied Italian red wine with high acidity that will stand up to the acidity from the tomatoes and cut through the richness of the sauce. Wines made from the Barbera and Sangiovese grape will do nicely, so ask your retailer to make a recommendation along those or similar lines.
• Dessert: Fresh Clementines and Bittersweet Chocolate Truffles

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Rinse the spinach and place in steamer basket.
  • Trim, peel and chop the onion and garlic.
  • Grate the cheese and transfer to serving bowl.
• Start Cooking
  • In a Dutch oven, over medium heat, add 3 Tbsp olive oil and the onion. Cook 5 minutes, stirring occasionally. Add garlic, cook 1-2 minutes, add 1 tsp oregano, pinch nutmeg, 1 tsp salt and 1/4 tsp pepper, 1/4 tsp red pepper flakes and 1/4 cup vodka. Cook 5 minutes. Add 1 Tbsp tomato paste and the tomatoes breaking them up with a wooden spoon. Reduce heat, cover and cook 10 minutes. Uncover, add 1/2 cup heavy cream and cook another 5 minutes.
  • Fill a steamer with 2 cups water. Set over high heat. When water boils, add spinach, cover and cook 2 minute until just wilted. Remove from heat, reserve.
  • When the water in the pasta pot comes to a boil, add pasta, stir and cook 8-10 minutes. Drain.
  • Divide the fettucini between 4 plates or bowls. Add some spinach, season with salt and pepper and a drizzling of olive oil. Top with some of the sauce.
  • Bring everything to the table. Don’t forget the parmesan.

Wow that was fast; let’s eat!

	Spanish Tapas
	Serves 4 Prep time: 15 minutes Total time: 20 minutes

This menu utilizes some of the best products, spicy chorizo, buttery manchego cheese, shrimp and salty Serrano ham, from your local speciality food shop or supermarket. Combining them with sauteed swiss chard, red peppers and chick peas makes for a quick and fun to put together supper.

Shopping List

• 1 bunch Swiss chard
• 1 red pepper
• 8 oz chorizo
• 8 oz Serrano ham, thinly sliced
• 8 oz manchego cheese
• 13 oz can chickpeas
• 1 lb cooked shrimp
• Quince paste (membrillo) or quince marmalade
• 1 baguette
• Rioja wine

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• 4 garlic cloves
• Kosher or sea salt
• Mayonnaise
• Sherry vinegar
• Smoked paprika

Tools

• Bread knife
• Chef’s knife
• 2 Heavy skillets
• Mixing bowls
• Paring knife
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Spain has a long wine history dating back to the Roman Empire and has the most acreage under vine of any nation in the world.  For this meal, a fine Cava (Spain’s sparkling wine made using the so-called “traditional method”), a wonderful Albarino from the Rias Baixas region, or a traditional Rioja will all work nicely.  Ask your retailer to recommend one of these or let your (and your retailer’s) imagination run free and pick another Spanish wine made from one of the country’s really interesting native grape varieties.
• Dessert: Flan

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, dry, trim and slice the Swiss chard into thin ribbons.
  • Rinse, trim, seed and thinly slice the red pepper.
  • Peel, trim and mince the garlic cloves.
  • Thinly slice the chorizo.
  • Rinse and clean the shrimp if necessary.
  • Wrap each shrimp in a piece of serrano ham. Transfer to serving platter.
  • Mix 1/2 cup mayonaisse with half of the minced garlic and 1/4 tsp sherry vinegar. Transfer to a small serving bowl and place next to the shrimp.
  • Slice the cheese and bread and set out on a platter with the quince paste.
• Start Cooking
  • Heat a skillet over medium heat, add 1 tsp olive oil and the chorizo. Cook 3-4 minutes per side until browned. Add 1/2 cup red wine to skillet, reduce heat and cook 5-7 minutes. Transfer chorizo and wine sauce to serving bowl.
  • At the same time, heat another skillet over medium heat, add 2 Tbsp olive oil, remaining garlic, red pepper slices, 1 tsp salt and 1/4 tsp smoked paprika and cook, stirring occasionally 5 minutes. Add swiss chard, chickpeas, and stir, reduce heat, cover skillet and cook 5-7 minutes. Transfer to serving bowl; drizzle with 1 tsp sherry vinegar.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Winter Frittata Served with Apple Endive Salad
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

This frittata is filled with winter vegetables, sharp Irish cheedar and buttery brioche bread cubes and makes a very satisfying supper combined with a refreshing apple and endive salad.

Shopping List

• 1 bunch flat-leaf (Italian) parsley
• 1 bunch Swiss chard
• 3 endive
• 1 apple
• 1 bunch chives
• 1 yellow onion
• 1 red pepper
• 6 oz. Irish cheddar cheese
• 3 oz. walnuts
• 1 loaf brioche bread

Pantry Items

• Black pepper, freshly ground
• 10 eggs
• Extra-virgin olive oil
• Kosher or sea salt
• Milk
• Nutmeg
• Unsalted butter

Tools

• Baking sheet
• Bread knife
• Chef’s knife
• Grater
• Measuring cups and spoons
• Medium saucepan
• Nonstick skillet
• Strainer
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine: A sparkling wine or Champagne is a delicious complement to egg dishes served as a main course. Try, for example, Nicolas Feuillate Brut “Blue Label”. This widely available Champagne is reasonably priced (as far as Champagne’s go), light-bodied, floral, subtle and delicious.
• Dessert: Gingerbread with whipped cream

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the wine
• Prep
  • Whisk 10 eggs with 1/2 cup milk, 1/2 tsp salt, 1/4 tsp pepper and pinch grated nutmeg.
  • Cut the brioche bread into 1 inch cubes to yield 3 cups. Add to eggs and stir to combine. Let rest 5 minutes.
  • Trim, peel and dice 1/2 the onion.
  • Mince the chives to yield 2 Tbsp.
  • Rinse, trim, and dice the red pepper.
  • Rinse, dry, remove tough stems and slice the swiss chard into thin ribbons.
  • Rinse, dry and slice the endive into bite size pieces. Transfer to salad bowl.
  • Peel and grate the apple over the endive. Add 1/4 cup walnuts, 3 Tbsp olive oil, 1 Tbsp red wine vinegar,1 tsp salt and 1/4 tsp pepper and toss.
  • Grate the cheese.
• Start Cooking
  • In a large non stick oven proof skillet, melt 1 Tbsp butter over medium high heat. Add onion and peppers, cook 3-5 minutes, transfer to a plate.
  • Melt another Tbsp butter in same skillet , over medium high heat, add swiss chard,1/4 tsp salt, 1/8 tsp pepper and stir, cover and cook 5-7 minutes until wilted. Transfer to strainer, press down with spatula to remove any excess liquid.
  • Melt 2 Tbsp butter in skillet, over medium heat, add eggs and vegetables and grated cheese. Cook 5-7 minutes on top of stove then transfer to oven and bake 15 minutes until set and browned slightly. Remove, invert onto serving platter, garnish with chopped chives.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Smoked Salmon Pizza Served with Radicchio & Endive Salad
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

The pizza crust is baked on its own and then topped with dill infused creme fraiche and gorgeous salty smoky salmon slices in this retro inspired menu.

Shopping List

• 1 bunch dill
• 1 head radicchio
• 2 endive
• 1 lemon
• 1 red onion
• 1 oz capers
• 4 oz creme fraiche or sour cream
• 6 oz smoked salmon
• 8 oz prepared pizza dough

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher salt
• Sherry vinegar

Tools

• Baking sheet
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Pastry brush
• Small saucepan
• Tongs
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  The light red wines of the Loire Valley in France are bright and earthy, allowing them to work well with this dish.   Try one from the Chinon AOC.  These wines are made mostly from the Cabernet Franc grape, with the balance from Cabernet Sauvignon, and go really well with food.
• Dessert: Tiramisu

Game Plan:

• When you walk in the door
  • Preheat the oven to 500F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • On a lightly floured surface, roll out pizza dough to a 10 inch circle. Place on baking sheet. With a pastry brush, brush top of dough with 1 Tbsp olive oil and sprinkle with 1/2 tsp salt.
  • Trim, peel and slice half the onion into thin slices.
  • Zest the lemon.
  • Pick 2 Tbsp dill and chop. Add to 3/4 cup creme fraiche; season with 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp pepper and mix well.
  • Rinse, trim, dry and chop the endive and radicchio. Transfer to a salad bowl.
• Start Cooking
  • Bake the pizza crust 10 minutes until lightly browned. Remove from oven and allow to cool 5-7 minutes.
  • In the meantime, heat a nonstick skillet over medium high heat, add 1 Tbsp olive oil and the onion slices. Cook 8-10 minutes until onions are soft and translucent. Set aside.
  • Spread the creme fraiche over the baked pizza; top with red onions and cover with smoked salmon slices. Transfer to a serving platter. Garnish with 2 Tbsp capers.
  • Add 1/4 cup olive oil, 2 Tbsp vinegar, 1 tsp salt and 1/4 tsp pepper to the lettuces in the bowl and toss.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Curried Butternut Squash Soup Served with Mustard Greens
	Serves 4 Prep time: 10 minutes Total time: 40 minutes

This luscious soup combines roasted butternut squash with silky coconut milk and a hit of curry. It is served with garlic crostini and a bold winter salad of sturdy mustard greens.

Shopping List

• 1 yellow onion
• 2 lbs. butternut squash
• 1 bunch mustard greens
• 1 lemon
• 2 cups vegetable stock
• 1 13.5 oz can unsweetened coconut milk
• 1 1/2 oz pumpkin seeds
• 1 baguette

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Curry powder
• Dijon mustard
• Extra-virgin olive oil
• Garlic

Tools

• 2 Baking sheets
• Bread knife
• Chef’s knife
• Dutch oven
• Food processor
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Pastry brush
• Salad spinner
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Medium-bodied, fruity Sauvignon Blanc wines from California will hold up to this luscious soup.  Try, for example, Sterling’s Sauvignon Blanc.
• Dessert: Baked apples with cardamom scented creme fraiche

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Slice squash in half lengthwise, scrape out seeds and peel skin, cut into 1 inch dice, place on baking sheet. Add 2 Tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and mix well.
  • In the bottom of a salad bowl, combine 1/4 cup olive oil, 2 Tbsp vinegar, 1 Tbsp mustard, 1 tsp salt and 1/4 tsp pepper. Mix well.
  • Wash, trim, dry and slice the mustard greens into thin ribbons. Add to salad bowl and toss well. Set aside.
  • Trim, peel and dice onion and 1 clove garlic.
  • Peel the other garlic clove and leave whole.
  • Juice the lemon.
  • Slice baguette. With pastry brush, brush with olive oil on both sides of bread and lay out on a baking sheet.
• Start Cooking
  • Roast squash 20-25 minutes until tender. Remove from oven. Cool slightly and transfer to a food processor.
  • In a Dutch oven, over medium high heat, add 2 Tbsp olive oil, diced onion, garlic, 2 tsp curry powder, 1 tsp salt and 1/4 tsp pepper. Cook 5 minutes, stirring occasionally, until onion begins to turn translucent. Add stock and coconut milk and bring to a boil, reduce heat to low and cook 10 minutes. Remove from heat, add 1 tsp lemon juice and add to the squash in the food processor. You may have to do this in batches. Puree until smooth.
  • In the meantime, transfer the bread slices to the oven. Toast 5 minutes, remove from oven, turn over and toast the other sides for another 5 minutes. Remove from the oven and rub with the remaining whole garlic clove.
  • Transfer the soup to serving bowls. Garnish with the pumpkin seeds. Bring everything to the table. Don’t forget the crostini and the salad.

Wow that was fast; let’s eat!

	Rigatoni with Spicy Tuna Served with A Romaine Salad
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

Using a really good quality imported canned tuna is key to this recipe. You will love the complex flavor combination of tomatoes, briny olives, capers, anchovies and spicy tuna.

Shopping List

• 1 bunch parsley
• 1 head romaine lettuce
• 1 carrot
• 1 lemon
• 1 onion
• 1-28 oz can whole tomatoes
• 1 1/2 oz capers
• 4 oz nicoise olives
• 2 anchovy fillets
• 2 5 oz cans imported Italian tuna in olive oil
• 1 lb rigatoni

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Kosher or sea salt
• Red pepper flakes
• Red wine vinegar

Tools

• Chef’s knife
• Grater
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Salad spinner
• Strainer
• Vegetable peeler
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  Tuna and pasta is a classic Italian pairing, so with this dish try a bright, medium-bodied red wine made from Nero d’Avola, the Sicilian black grape variety.  Ask your retailer for some assistance, however, as Nero d’Avola comes in a range of styles and you’ll want to pick one that lives up to your expectations.
• Dessert: Lemon pudding

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim, peel and chop the onion and 2 cloves garlic.
  • Rinse , dry and pluck the leaves from the parsley to yield 3 Tbsp; chop.
  • Rinse, trim and chop the Romaine lettuce. Transfer to a salad bowl.
  • Rinse, trim, peel and grate the carrot. Transfer to the salad bowl.
  • Pit the olives.
  • Zest the lemon.
  • Drain the tomatoes, crush, breaking them up into large chunks.
  • Drain the tuna.
• Start Cooking
  • When the water in the pasta pot comes to a boil, add the rigatoni, give it a stir and cook 8-10 minutes. Drain.
  • In a large nonstick skillet over medium heat, add 2 Tbsp olive oil and the onion and cook 5 minutes. Add the chopped garlic and anchovies, cook 1 minute more. Add the tomatoes, olives, capers, 1 tsp lemon zest, 1/2 tsp red pepper flakes, 1 tsp salt and cook 5 minutes. Add the tuna, cook 3 minutes. Remove from the heat.
  • If you have room in the skillet add the cooked pasta and stir to combine. If not, combine the tomatoes and cooked pasta in a large mixing bowl. Add 1-2 Tbsp olive oil. Transfer to a serving bowl, garnish with the chopped parsley.
  • In the meantime, add 1/4 cup olive oil, 3 Tbsp red wine vinegar, 1 tsp salt and 1/4 tsp pepper to the romaine lettuce and toss.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Chicken Biryani Served with Parsley Salad
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

Think of this as chicken and rice with Indian spice; a quick easy one pot meal, just a little out of the ordinary. Serve this with curly parsley salad simply dressed with lemon and olive oil.

Shopping List

• 1 onion
• 1 lemon
• 1 large bunch curly parsley
• 1 oz golden raisins
• 1 oz sliced almonds
• 1 1/2 cups basmati rice
• 6 oz plain greek yogurt
• Naan bread
• 1 1/4 lbs boneless chicken thighs

Pantry Items

• Black pepper, freshly ground
• Cayenne pepper
• Extra-virgin olive oil
• Kosher or sea salt
• Garlic
• Ground cardamom
• Ground cinnamon
• Ground cloves
• Turmeric
• Unsalted butter

Tools

• Baking sheet
• Bread knife
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Paring knife
• Wooden spoons
• Zester

Suggestions

• Wine:  Kingfisher, “The King of Good Times”, is one of India’s most popular and widely available beers.  Their Premium Lager style beer is a light tasting, easy drinking beer with plenty of malt that will go down well with this Indian inspired dish.
• Dessert: Mango and coconut sorbets

Game Plan:

• When you walk in the door
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim, peel and dice the onion and 2 cloves garlic.
  • Cut chicken into 1 1/2 inch cubes.
  • Juice and zest the lemon. Add 1 Tbsp juice and 1/2 tsp zest to bottom of salad bowl. Add 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.
  • Rinse, dry and pluck leaves from parsley. Add to salad bowl and toss.
  • Transfer Naan to baking sheet.
• Start Cooking
  • In a Dutch oven over medium heat, add 2 Tbsp butter , 1 Tbsp oil, the onions, garlic, 1/8 tsp cayenne, 1/2 tsp cumin, 1/4 tsp black pepper, 1/4 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp turmeric, pinch ground cloves, and 2 tsp salt. Cook, stirring occasionally for 3-5 minutes.
  • Add chicken pieces and stir to coat with onion and spices. Cook 2 minutes. Add 1 1/2 cups basmati rice, 2 3/4 cup water and 1/2 cup yogurt. Stir, reduce heat to medium low, cover and simmer for 20 minutes. Remove from heat. Let rest 5 minutes, covered. Uncover, stir in 1/3 cup raisins and 1/3 cup almonds.
  • In the meantime, place Naan in oven for 10 minutes until warmed.
  • Transfer Biryani to serving bowls. Garnish with additional yogurt and a sprinkling of lemon zest.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Best of Autumn Baked Tilapia Served with Zucchini & Tomato Gratin
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

The fish and the vegetable gratin bake in the oven together, making this menu so quick, healthful and delicious. You can substitute your favorite type of mild white fish fillets.

Shopping List

• 1 medium zucchini
• 2 medium tomatoes
• 1 bunch parsley
• 1 lemon
• 2 oz parmesan cheese
• 3 oz panko breadcrumbs
• 4-6 oz tilapia fillets

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• 1 large egg
• Sea salt or kosher salt

Tools

• 9X13 baking dish (2)
• Chef’s knife
• Grater
• Measuring cups and spoons
• Mixing bowls
• Parchment paper
• Spatula
• Zester

Suggestions

• Wine:  Gruner Veltliner is a white grape variety that generally pairs beautifully with food, including fish and vegetables.  It is made into wines of many different types – from light and simple to rich and profound depending on where and how the grapes are grown.  Seek out an unoaked, dry version for this meal, for example a Hofer Gruner Veltliner from Austria.
• Dessert: Chocolate pudding

Game Plan:

• When you walk in the door
  • Refrigerate the fish
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Grate the parmesan.
  • Rinse, core and slice the tomatoes into 1/4 inch slices.
  • Rinse, trim and slice the zucchini on the bias into 1/4 inch slices.
  • Oil the bottom of the baking dishes with 1 tbsp olive oil. In one pan, lay the zucchini and tomato slices in one layer, slightly overlapping them. Sprinkle with 1 tsp salt, 1/4 tsp pepper and the parmesan.  Place in the oven.
  • Zest half the lemon reserve. Slice the other half into 4 pieces.
  • Rinse and shake dry the parsley. Remove 2 Tbsp leaves and mince them.
  • Place the panko crumbs, minced parsley and lemon zest on a piece of parchment paper and mix.
  • Break the egg into a shallow mixing bowl. Add 1 tsp salt and 1/4 tsp pepper and mix.
  • Remove the fish from the refrigerator.  Rinse and dry the fillets.  Dip each one in egg followed by bread crumbs and place in the other baking dish. Drizzle with 1 Tbsp olive oil.
• Start Cooking
  • After the vegetables have been cooking for 20 minutes, place the fish in the oven and cook for 10 minutes.
  • Remove the fish, garnish with lemon wedges, and zucchini from the oven and bring everything to the table.
  • Don’t forget the wine.

Wow that was fast; let’s eat!

	Best of Autumn Bloody Mary Meatloaf Served with Roasted Vegetables
	Serves 4 Prep time: 15 minutes Total time: 55 minutes

This zesty turkey meatloaf from Diane Henderiks gets its name from the popular brunch cocktail, with flavors like tomato, worcestershire and horseradish. The vegetables roast in the oven, alongside the meatloaf, which brings out their inherent sweetness. The recipe yields a big loaf; you will want to make meatloaf sandwiches with it later!

Shopping List

• 1 bunch fresh thyme
• 1 white onion
• 1 sweet potato
• 4 carrots
• 4 parsnips
• 1 lemon, preferably organic
• 1 oz. parmesan cheese, grated
• 2 lbs. lean ground turkey

Pantry Items

• Black pepper, freshly ground
• Cayenne pepper
• Celery seed
• Dried cranberries
• Egg whites (2)
• Extra-virgin olive oil
• Ground flaxseed
• Garlic cloves
• Garlic powder
• Kosher or sea salt
• Onion powder
• Oregano
• Pecans
• Prepared horseradish
• Tomato paste
• Whole wheat bread crumbs
• Worcestershire sauce

Tools

• Baking sheet (2)
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Parchment paper
• Vegetable peeler
• Wooden spoons
• Zester

Suggestions

• Wine: Bloody Mary’s of course
• Dessert: Mango slices with lime zest

Game Plan:

• When you walk in the door
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Get someone to mix up a pitcher of Bloody Mary’s
• Prep
  • Lightly oil a baking sheet.
  • Peel the sweet potato, 4 carrots, 4 parsnips, onion, 2 cloves garlic and dice. Transfer to the baking sheet.
  • Remove the leaves from the thyme, chop to get 2 Tbsp. Add to the vegetables on the baking sheet. Sprinkle with salt and pepper, 1 1/2 Tbsp olive oil and mix well.
  • Zest the lemon add to a large mixing bowl along with the turkey, 1/4 cup tomato paste, 1/4 cup horseradish, 2 Tbsp Worcestershire sauce, 2 egg whites, 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 Tbsp celery seed, 2 Tbsp ground flaxseed and 3/4 cup bread crumbs.
  • Mix well and form into an oval shape about 9 × 5 and place on a parchment-lined rimmed baking sheet. Poke about 10 – 1/2 inch deep holes over top of the meatloaf with your fingers. Spread 1/4 cup tomato paste over top and sprinkle with 1 tsp. dried oregano.
• Start Cooking
  • Place meatloaf into oven and bake 40 minutes. Remove from the oven and let rest covered with aluminum foil. Right before serving slice and put on a serving platter.
  • At the same time, roast the vegetables. After 40 minutes, remove them from the oven, stir in the pecans and cranberries and place back in the oven for an additional 10 minutes, until the vegetables are tender and browned. Transfer to a serving platter. Garnish with some additional thyme leaves.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Best of Autumn Pappardelle with Zucchini Ribbons Served with Arugula Salad
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

A delicious blend of late summer flavors.

Shopping List

• 1 zucchini
• 1 bunch scallions
• 1 lemon, preferaby organic
• 1 bunch arugula
• 1 pint heavy cream
• 2 oz parmesan cheese
• 1 lb pappardelle
• White wine

Pantry Items

• Black pepper, freshly
• Extra-virgin olive oil
• Red wine vinegar
• Sea salt or kosher salt

Tools

• Chef’s knife
• Grater
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Paring knife
• Salad spinner
• Spatula
• Strainer
• Tongs
• Vegetable peeler
• Wooden spoons
• Zester

Suggestions

• Wine: Whatever you used for cooking
• Dessert: Lemon squares

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine, pour 1/2 cup to use in the pasta and refrigerate the rest
• Prep
  • Zest and juice the lemon. Reserve separately.
  • Rinse, dry and trim the zucchini. Using a vegetable peeler, peel the zucchini into ribbon thin slices. Reserve.
  • Trim the scallions. Cut the green part into 3 inch lengths and then cut these pieces into 1/2 inch slices. Reserve.
  • Rinse and dry the arugula. Put into a salad bowl.
  • Grate the cheese. Reserve.
• Start Cooking
  • When the water comes to a boil, add the pasta and cook for 8-10 minutes until done. Drain, reserving 1/4 cup pasta cooking water.
  • In the meantime, in a large skillet, add the heavy cream and wine and bring to a boil. Let boil 3-4 minutes until thickened somewhat. Add the lemon zest, scallions, zucchini ribbons, 2 tsp salt, 1/4 tsp pepper and half the cheese. Reduce heat and cook another 5 minutes.
  • Add 1/4 cup olive oil, the lemon juice, 2 tsp salt and 1/4 tsp pepper to the arugula in the salad bowl and toss.
  • Add the cooked pasta to the sauce in the skillet. Toss. If the sauce is too thick add 1 tbsp cooking water at a time until it loosens somewhat. Transfer to a serving bowl. Top with the rest of the parmesan cheese and some ground black pepper.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Best of Autumn Chicken Tacos Served with Black Bean Corn Salad
	Serves 4 Prep time: 15 minutes Total time: 20 minutes

Picking up a roasted chicken for this meal means dinner gets onto the table faster than you can imagine. Not only quick but fresh and tasty too.

Shopping List

• 1 avocado
• 3 limes
• 1 red pepper
• 1 ear corn
• 1 bunch cilantro
• 1 16 oz container sour cream
• 1 16 oz can black beans
• 1 roasted chicken
• 1 package flour tortillas

Pantry Items

• Black pepper, freshly ground
• Cumin, ground
• Extra-virgin olive oil
• Sea salt or kosher salt
• Smoked paprika

Tools

• Baking sheet
• Chef’s knife
• Food processor
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Spatula
• Steamer
• Strainer
• Tongs
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine: Coronas with lime wedges
• Dessert: Lime sorbet

Game Plan:

• When you walk in the door
  • Don’t refrigerate the roasted chicken
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open yourself a beer!
• Prep
  • Remove the skin from the chicken, pull the meat from the bones, cut into bite size pieces and place in a bowl. Sprinkle with 1/2 tsp cumin and 1/2 tsp smoked paprika and mix well. Set aside.
  • Juice and zest one lime. Cut the other 2 into quarters.
  • Trim, core and remove the flesh from the avocado. Place into the bowl of a food processor. Add the sour cream, 1 tsp lime juice, 1 tsp salt and 1/4 tsp pepper and blend well. Taste and adjust seasoning if necessary. Transfer to a serving bowl.
  • Trim, core and seed the pepper. Dice and transfer to a large mixing bowl.
  • Husk the corn and cut the kernels from the cob. Add to the mixing bowl.
  • Drain and rinse the black beans. Add to the mixing bowl.
  • Rinse and shake dry the cilantro. Pick about 1 cup leaves. Mince half the leaves and add them to the mixing bowl. Reserve the rest.
  • Add 1/4 cup olive oil, lime juice, zest, 1 tsp salt and 1/4 tsp black pepper to the ingredients in the mixing bowl and mix well. Taste and adjust the seasoning if necessary. Transfer to a serving bowl and refrigerate until ready to serve.
• Start Cooking
  • In the meantime, place the tortillas on the baking sheet and place in the oven to warm for about 7 minutes. Remove and place in a basket, cover to keep warm.
  • Heat a heavy skillet over medium heat, add 1 tsp olive oil and the chopped chicken. Heat, stirring for 6 minutes. Transfer to a serving platter, garnish with the additional cilantro leaves and some lime wedges.
  • Bring everything to the table, don’t forget the avocado cream, warmed tortillas, black bean salad and ice cold beers with lime wedges.

Wow that was fast; let’s eat!

	Best of Autumn Stuffed Sweet Potatoes Served with Lemony Kale Salad
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

Sweet Potatoes stuffed with creamy feta cheese, dried cranberries and roasted pepitas pair with a crisp lemony kale and apple salad in this colorful and healthful fall inspired menu.

Shopping List

• 1 bunch kale
• 1 bunch chives
• 1 apple
• 1 lemon
• 4 large sweet potatoes
• 2 oz crumbled feta cheese
• 2 oz dried cranberries
• 1 oz pepitas, or roasted pumpkin seeds

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt

Tools

• Baking sheet
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Zester

Suggestions

• Wine: Pinot Noir can be a watery, tart disappointment when grown with less than total care.   When done right, however, Pinot Noir is rich, elegant and seductive.  The 2007 Wild Horse Pinot Noir from the Central Coast is a food friendly, approachable and balanced wine with flavors of red fruit and dusty spices.  Look for this or another Pinot Noir from the Central Coast to try with this meal.
• Dessert: Baked apples with cinnamon ice cream

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Wash, dry and cut the sweet potatoes in half lengthwise, sprinkle with salt and pepper, lightly oil a baking sheet and place them cut side down. Transfer to the oven.
  • Rinse, dry and core the apple. Dice and reserve.
  • Rinse, dry and remove the tough core from the kale leaves. Finely slice the kale into paper thin slices. Transfer to a large mixing bowl.
  • Zest and juice the lemon.  Reserve separately.
  • Add 2 Tbsp lemon juice and 1/2 tsp salt to the kale in the mixing bowl. With your hands massage the kale and lemon about 1-2 minutes to break down the tough fibers. The volume will reduce by about 1/4.  Add 3 Tbsp olive oil, apples, 1 Tbsp lemon zest and black pepper and mix well. Taste for seasoning and transfer to a salad bowl.
  • Mince half the chives.
• Start Cooking
  • Bake the sweet potatoes 25-30 minutes until tender. Remove them from the oven. While still hot, mash the flesh with a fork. Divide the feta cheese among the potatoes and mash it into the warm potatoes. Top with the cranberries, pepitas and chives. Transfer to a serving platter.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Tuna Tartare Tacos
	Serves 4 Prep time: 10 minutes Total time: 10 minutes

From New York chef and restauranteur David Burke and Diane Henderiks, these tuna tacos are simple and delicious one biters! Perfect for any party and can be made with soft tacos as well. Create a weeknight party at home tonight.  Take a look at this video of  David and Diane preparing these tuna tartare tacos!

Shopping List

• 1 bunch cilantro
• 1 bunch parsley
• 1 head frisee
• 1 jalapeno
• 1 lemon
• 1 lime
• 1 shallot
• 1 avocado
• Ginger flavored oil
• 6 oz big eye tuna or sashimi grade tuna
• 8 oz sour cream
• 8 mini taco shells

Pantry Items

• Black pepper, freshly ground
• Capers
• Kosher or sea salt
• Horseradish sauce
• Soy sauce

Tools

• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Salad spinner
• Zester

Suggestions

• Wine:  Although certain styles of beer, Riesling and Sake will pair well with this meal, consider trying something festive and a bit more interesting, such as a pink sparkling wine.  Look for a brisk, clean version such as the brut roses produced by California’s J Vineyards or Domaine Chandon.
• Dessert: Mexican cinnamon cookies

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, dry, trim and separate the leaves of the frizee. Line a serving platter with several of the leaves.
  • Trim, peel and mince the shallot. Add 2 Tbsp to large mixing bowl.
  • Rinse, pick leaves from cilantro. Mince to yield 2 Tbsp; add to mixing bowl.
  • Rinse, pick leaves from parsley. Mince to yield 1/2 Tbsp; add to mixing bowl.
  • Chop 1 Tbsp capers; add to mixing bowl.
  • Trim and mince 1 jalapeno pepper; add to mixing bowl.
  • Juice and zest the lemon; add the zest to the mixing bowl.
  • Juice the lime; add 1/2 Tbsp to the mixing bowl.
  • Add 2 Tbsp soy sauce and 1/2 Tbsp horseradish to the mixing bowl.
  • Dice the tuna and add to the mixing bowl. Mix all ingredients well. Taste for seasoning and add black pepper to taste.
  • Peel, pit and dice the avocado. Mash in a mixing bowl to smooth paste. Add 1 tsp lemon juice and salt and pepper to taste.
  • Divide the mixture between the taco shells and place on frizee-lined platter. Garnish with sour cream, avocado and cilantro leaves.
• Start Cooking
  • Nothing to cook tonight. Take everything to the table, dinner is ready!

Wow that was fast; let’s eat!

	Chicken Tandoori NTO Style Served with Couscous
	Serves 4 Prep time: 10 minutes Total time: 45 minutes

Tandoori is the East Indian style of cooking in a clay oven. This recipe uses the versatile spice mixture to perfume chicken breasts and combines it with a couscous, cucumber, and flavorful tomato side dish; all without the single use of a tandoori oven but with all the benefits.

Shopping List

• 1 lemon
• 1 cucumber
• 1 one inch piece ginger
• 1 pint cherry tomatoes
• 1 bunch mint
• 1 bunch flat-leaf (Italian) parsley
• 1 cup Greek yogurt
• Couscous
• 4 6 oz. skinless, boneless chicken breasts

Pantry Items

• Black pepper, freshly ground
• Cayenne pepper
• Coriander, ground
• Cumin, ground
• Extra-virgin olive oil
• Garam masala
• Kosher or sea salt
• Sweet paprika
• Turmeric

Tools

• Chef’s knife
• Dutch oven
• Grater
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Vegetable peeler
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  A richer-style Sauvignon Blanc will be a good choice here, as it will go well the tanginess that is at the heart of yogurt and stand up to the aromatics in this dish.  A Sauvignon Blanc from California would be a great choice here, but ask your wine retailer for advice to ensure you get one made in a richer style.
• Dessert: Orange flower flavored panna cotta

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Juice and zest the lemon.
  • Peel and grate the ginger.
  • Trim, peel and mince 2 cloves garlic.
  • Rinse, dry and pluck the leaves from the parsley and mint to yield 1 cup. Chop and reserve.
  • Peel, seed and chop the cucumber.
  • Rinse, dry and slice the tomatoes in half.
  • In a mixing bowl, combine 1 cup yogurt, 2 Tbsp lemon juice, 1 tsp lemon zest, 1 tsp salt, 1 tsp cumin, 1 tsp tumeric, 1 tsp ground coriander, 1 Tbsp sweet paprika, 1 tsp cayenne, 1 Tbsp garam masala, the minced ginger and garlic, parsley and mint. Mix well. Remove 1/2 cup mixture and set aside.
  • Add the chicken breasts to the yogurt mixture in the mixture and mix to combine. Set aside 10 minutes.
• Start Cooking
  • Fill a saucepan with 2 cups water, 1 cup cous cous, 1 Tbsp salt and set over high heat. When water boils, turn off heat. Cover and let rest 10 minutes.
  • Heat a large heavy skillet with 1 Tbsp olive oil. Add the chicken breasts and saute 5-7 minutes per side until browned. Remove to a serving platter.
  • When the cous cous in done, remove cover, fluff with a fork, add the chopped cucumber and tomatoes, 2 Tbsp olive, and 1 tsp lemon zest, 1 tsp salt and 1/4 tsp black pepper. Transfer to a serving bowl.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Ravioli with Brown Butter and Sage Served with Frisee Salad
	Serves 4 Prep time: 10 minutes Total time: 15 minutes

This is a simple 2 ingredient sauce for cheese filled ravioli. The butter is browned, creating a nutty flavor, and the sage is fried crisp. A frizee salad is dressed with a hazelnut vinaigrette.

Shopping List

• 1 head frisee lettuce
• 1 bunch sage
• 1 oz shelled hazelnuts
• 16 cheese filled ravioli

Pantry Items

• Black pepper, freshly ground
• Hazelnut oil
• Kosher or sea salt
• Sherry vinegar
• Unsalted butter

Tools

• Baking sheet
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick skillet
• Salad spinner
• Strainer
• Wooden spoons

Suggestions

• Wine:  A crisp, dry Pinot Grigio will cut through the brown butter adding a freshness to the dish.  Seek out the wonderful and refreshing Pinot Grigio made by Kris.  These beautifully labelled wines are a great value.
• Dessert: Vanilla tapioca pudding

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Transfer the hazelnuts to baking sheet and place in oven for 3-4 minutes. Remove, transfer them to a kitchen towel. Rub the skins off with the towel. Chop the nuts and reserve.
  • Rinse, dry and tear the frizee into bit size pieces. Add to a salad bowl.
  • Add 1/4 cup oil, 2 Tbsp vinegar, 1 tsp salt and 1/4 tsp black pepper and toss.
  • Remove 8 large sage leaves, rinse, dry and slice 4 thinly. Keep the other leaves whole.
• Start Cooking
  • When the water in the stockpot comes to a boil, add the ravioli. Cook 5 minutes. Drain, reserving 1/4 cup cooking water.
  • In the meantime, in a non stock skillet,over medium heat, add 6 Tbsp butter, 1 tsp salt and 1/4 tsp pepper,the chopped sage and whole leaves. Cook 5 minutes until the butter browns. Remove whole sage leaves when brown and crisp. Add ravioli and 2 Tbsp cooking water to skillet and toss to coat, cook another 2 minutes.
  • Transfer to a serving platter. Garnish with whole sage leaves.
  • Garnish the salad with the chopped hazelnuts and bring everything to the table.

Wow that was fast; let’s eat!

	Crispy Balsamic Duck Breasts with Cranberry Orange Relish Served with Potato Galette
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

These duck breasts cook up so crispy in a flash. The tangy balsamic vinegar and just a few spices are the key. They are paired with a quick fresh cranberry orange ginger relish and crunchy potato thyme galette.

Shopping List

• 1 bunch thyme
• 5 medium yukon gold potatoes
• 12 oz fresh cranberries
• 1 orange
• 1 1/2 inch piece fresh ginger
• 4 Magret duck breast halves

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Brown sugar
• Chinese Five Spice powder
• Extra-virgin olive oil
• Kosher or sea salt

Tools

• Chef’s knife
• Food processor
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Spatula
• Tongs
• Zester

Suggestions

• Wine:  The cherry-berry flavors of a Merlot will enhance the flavor of the duck and relish here, and there is a just enough tannin in Merlot to balance the richness and texture of this dish.   Try a reasonably priced, good value Merlot here, such as those made by Bogle, Benziger or Chateau Ste Michelle.
• Dessert: Red wine and star anise poached pears with creme fraiche

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh. Season fat side with a mixture of 1 tsp salt, 1/4 tsp pepper, 1/2 tsp Chinese Five Spice powder.
  • Pour 1/4 cup balsamic vinegar into a shallow non reactive dish just wide enough to fit the duck breasts in one layer. Add duck, flesh side down and allow to marinate 10 minutes.
  • Peel and mince the ginger.
  • Rinse and zest the orange. Peel the pith and remove the orange segments. Add zest, orange segments and 1/4 cup brown sugar to the food processor along with the cranberries and ginger. Process 1-2 minutes, transfer to a serving dish and reserve.
  • Rinse,dry and slice the potatoes into 1/4 inch slices. Drain them on paper towels.
  • Rinse, dry and pick thyme leaves to equal 2 Tbsp; roughly chop the leaves and reserve.
• Start Cooking
  • Heat a heavy skillet over medium high heat. Add duck breasts, fat side down. Cover with screen to prevent splatter. Cook until crispy 5 -7 minutes. Remove duck breasts. Pour rendered fat out of skillet;replace over medium heat, add duck breasts flesh side down. Cook another 5-10 minutes more until done to your liking.
  • Remove from skillet to cutting board, let rest 5 minutes.
  • In the meantime, heat a non stick skillet over medium high heat. Add 1 Tbsp olive oil, then add potato slices overlapping them. Sprinkle with salt and pepper. Reduce heat to medium low, cook until browned on bottom, about 5-7 minutes. Flip galette out onto a plate, slide it back into skillet to cook and brown the other side, another 5 minutes. Remove from skillet onto a cutting board. Slice into wedges. Transfer to a serving platter. Garnish with 1 Tbsp chopped thyme leaves.
  • Slice the duck against the grain and transfer the slices and any juices to a serving platter. Garnish with a drizzle of balsamic vinegar and 1 Tbsp thyme leaves.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Quinoa with Roasted Acorn Squash, Broccoli & Parmesan
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

Roasted slices of acorn squash, grapes and broccoli florets sit atop nutty quinoa, drizzled with pomegranate molasses glaze and then topped with parmesan cheese in this simple savory week night supper.

Shopping List

• 2 acorn squash
• 1 head broccoli
• 8 oz grapes
• 2 oz parmesan cheese
• 1 cup quinoa
• 1 1/2 cups vegetable stock

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• 4 garlic cloves
• Kosher or sea salt
• Pomegranate molasses

Tools

• Baking sheet
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Tongs
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Garganega is a variety of white Italian wine grape widely grown in the Veneto region of North East Italy, particularly in the provinces of Verona and Vicenza.  This grape forms the basis of the easy to find Soave and produces medium bodied white wines that are lush and fruity, making them excellent choices for pairing with this savory week night meal.  Try, for example, the Soave from Tenuta Sant’Antonio.
• Dessert: Brownies

Game Plan:

• When you walk in the door
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, dry, slice acorn squash in half. Remove seeds. Turn cut side down and slice into 1/2 inch slices. Transfer to a baking sheet.
  • Rinse, dry grapes and transfer to baking sheet.
  • Rinse, dry, chop broccoli into equal size florets. Peel broccoli stems, slice into 1 inch chunks. Transfer to baking sheet.
  • Separate 4 garlic cloves. Add to baking sheet with other vegetables. Pour 2 Tbsp olive oil over all, season with salt and pepper and mix well. Place in oven to roast.
  • With vegetable peeler, cut strips of parmesan cheese, reserve.
• Start Cooking
  • Fill a medium saucepan with 1 1/2 cups vegetable stock, 1 tsp salt and 1 cup quinoa. Bring to boil, reduce heat, cover and cook 15 minutes. Turn off heat, keep covered at least 10 minutes. Remove cover. Fluff with fork and transfer to serving dish.
  • Roast vegetables 10 minutes, remove baking tray and give them a stir. Place back in oven for 10-15 minutes longer until tender. Remove from oven, squeeze softened garlic from cloves over vegetables and mix. Transfer to serving platter.
  • Drizzle with pomegranate molasses and garnish with parmesan strips.

Wow that was fast; let’s eat!

	Grilled Sardines Served with Garlic Cauliflower Puree and Escarole
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

Nutritious yet delicious, this menu will win you over with its bold, earthy comforting flavors combining crispy grilled sardines served over silky garlic and cauliflower puree and sauteed escarole with capers and raisins.

Shopping List

• 1 head escarole
• 1 bunch chives
• 1 head cauliflower
• 1 lemon
• 8-12 small whole sardines

Pantry Items

• Black pepper, freshly ground
• Capers
• Extra-virgin olive oil
• 4 cloves garlic
• Kosher or sea salt
• Raisins
• Unsalted butter

Tools

• Chef’s knife
• Food processor
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Paring knife
• Spatula
• Tongs

Suggestions

• Wine:  We recommend a nice Trebbiano such as the Zenato Lugana di San Benedetto (about $13) from Veneto.  With lemon and apple flavors and a bright and lean finish, the freshness and balance makes this wine convey accurate varietal character and will pair well with the sardines.

• Dessert: Hot Fudge Sundaes

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, dry and slice the escarole into thin ribbons.
  • Trim the cauliflower, discard core, and separate into florets.
  • Peel and mince 4 cloves garlic.
  • Mince the chives.
  • Quarter the lemon and reserve.
  • Rinse, clean if necessary, and dry the sardines. Lay them flat in a dish, pour 2 Tbsp olive oil over and season them well with salt and pepper. Reserve.
• Start Cooking
  • Transfer the cauliflower florets to a large saucepan, cover with 1 cup water, 2 tsp salt and set over medium heat. When it boils, cover and cook 10 minutes until cauliflower is soft. Transfer the cauliflower, the cooking liquid, 1 Tbsp minced garlic, 2 Tbsp butter, 1 tsp salt and 1/4 tsp pepper to the bowl of a food processor. Process until it is a smooth puree. Transfer to a serving bowl. Garnish with 2 Tbsp minced chives.
  • In the meantime, heat a large heavy skillet or grill pan over medium high heat. Grill sardines 3-4 minutes per side. Remove from skillet and transfer to a serving platter. Garnish with the lemon slices and 1 Tbsp minced chives.
  • At the same time, in a nonstick skillet, add 1 tsp olive oil, the rest of the minced garlic, 1/4 cup raisins, 2 Tbsp drained capers and stir. Cook 1 minute then add the escarole a little at a time, let it cook down a bit, about 2 minutes, then add more until you have added all the escarole. Cook 5-7 minutes, until soft. Season with salt and pepper. Transfer to a serving dish.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Ribollita
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

This is a Tuscan kale, white bean and tomato soup; more like a stew, thickened with bread cubes. Its robust flavors will surely satisfy on a cool autumnal evening and its a one pot meal that is quick and nutritious to boot. Could you ask for anything more?

Shopping List

• 1 bunch Tuscan kale
• 1 bunch thyme
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 1- 28 oz can whole tomatoes
• 1 -16 oz can white beans
• 6 oz pancetta
• 2 oz parmesan cheese
• Parmesan cheese rind (optional)
• 1 loaf stale country style bread

Pantry Items

• Bay leaf
• Extra-virgin olive oil
• Garlic
• Kosher or sea salt
• Red pepper flakes

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Grater
• Measuring cups and spoons
• Wooden spoons

Suggestions

• Wine:  With Tuscan stew, Tuscan wine.  Try the exceptional value of the Castello Banfi Centine Toscana (about $12).  Rich and smooth, firm yet supple tannins, and a brisk finish make this a very food friendly wine.
• Dessert: Espresso flavored tapioca pudding with amaretti cookies

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Wash, dry and slice the kale into 1 inch pieces.
  • Trim, peel, and mince 2 cloves garlic.
  • Trim, peel and dice the onion, carrots and celery.
  • Dice the pancetta.
  • Cut half the loaf of bread into 1/2 inch cubes, to yield 1 1/2 cups bread cubes.
  • Grate the parmesan cheese.
• Start Cooking
  • In a dutch oven,over medium heat, add 1 tsp olive oil and the pancetta. Cook 4-5 minutes until browned and crispy. Add onion, carrots, garlic, celery and stir. Cook 3-5 minutes until softened.
  • Add kale, canned tomatoes, drained white beans, bay leaf, 2 sprigs thyme, 1 tsp red pepper flakes, 1 tsp salt and parmesan rind. Stir and break up the tomatoes and crush the beans a bit. Add 1 1/2 cups water, cover and cook 15 minutes. Remove cover, add bread cubes. Cook another 5 minutes. Remove bay leaf and thyme sprigs and parmesan rind. Taste for seasoning and adjust if necessary.
  • Serve in individual soup bowls. Don’t forget the grated parmesan cheese.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Chicken Sausage, Broccoli Rabe Sandwiches with Ricotta Cheese
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

A sweet chicken and apple sausage is paired with spicy, garlicky broccoli rabe and creamy ricotta cheese in these open face sandwiches that are sure to please.

Shopping List

• 1 bunch broccoli rabe
• 1 lb. chicken apple sausage
• 1 16 oz. ricotta cheese
• 1 country white loaf bread

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• 4 garlic cloves
• Kosher or sea salt
• Red pepper flakes

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Paring knife
• Spatula
• Strainer

Suggestions

• Wine:  Depending on the circumstances, the Chardonnay grape can produce wines in a very wide range of styles, from lean and tart to extremely rich.  For this meal, look for a more full-bodied Chardonnay with a weighty, creamy texture.  For example, Clos du Val’s 2009 Chardonnay.
• Dessert: Apple pie a la mode

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse and trim the broccoli rabe.
  • Slice the sausages on the diagonal into 1/2 inch slices.
  • Peel and chop the garlic.
  • Slice the bread into 8 slices.
• Start Cooking
  • Fill a large saucepan 2/3 full with water , 1 tsp salt and the broccoli rabe. Set over medium high heat and bring to a boil
  • When it boils, reduce heat to medium and cook 10 minutes. Drain the broccoli well and reserve.
  • In the meantime, add 1 tsp olive oil to skillet and place over medium high heat. Saute the sausage pieces until browned, 5-7 minutes. Remove from skillet.
  • In the same skillet, add 1 Tbsp olive oil and the chopped garlic. Saute the garlic 5 minutes, add broccoli rabe, 1 tsp red pepper flakes and stir. Cook 3-5 minutes and remove from the heat.
  • In the meantime, toast the bread slices. When toasted, brush them with a little olive oil and season with salt and pepper.
  • Divide the ricotta cheese among the bread slices. Top with sausages and broccoli rabe. Transfer the open face sandwiches to a serving platter.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Spaghetti with Beets Served with a Green Salad
	Serves 4 Prep time: 15 minutes Total time: 35 minutes

Using whole wheat spaghetti really makes sense when pairing it with a roasted beet and garlic puree and topped with tangy goat cheese. It is served with a refreshing lemon vinaigrette salad.

Shopping List

• 1 head green leaf lettuce
• 1 shallot
• 1 lemon
• 1 bunch chives
• 1 lb beets
• 4 oz creamy goat cheese
• 2 oz pine nuts
• 16 oz whole wheat spaghetti

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• 4 garlic cloves
• Kosher or sea salt
• Unsalted butter

Tools

• 2 Baking sheets
• Chef’s knife
• Food processor
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Spatula
• Strainer
• Tongs
• Wooden spoons
• Zester

Suggestions

• Wine:  Try a medium to full-bodied red wine, such as a Malbec, with this.  The earthy, wood-like appeal, give this wine a rustic quality that will pair well with the pasta and beets.
• Dessert: Bittersweet chocolate pudding

Game Plan:

• When you walk in the door
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, dry and peel the beets. Cut into one inch pieces. Transfer to baking sheet. Pour 2 Tbsp olive oil and stir to coat. Add 4 cloves unpeeled garlic to baking sheet. Transfer to oven.
  • On another baking sheet, place the pine nuts.
  • Rinse, dry and chop the lettuce. Place in a salad bowl.
  • Trim, peel and mince half the shallot. Scatter atop lettuce in bowl.
  • Juice and zest the lemon.
  • Trim, and mince 3-4 chives to yield 2 Tbsp.
• Start Cooking
  • Roast beets and garlic 20 minutes until tender. Remove from oven. Let cool slightly. Transfer the beets to the workbowl of a food processor. Squeeze softened garlic cloves into beets. Add 2 Tbsp olive oil, 1 tsp grated lemon zest, 1 Tbsp butter,1 tsp salt and 1/4 tsp pepper. Process until mixture is a smooth paste.
  • Transfer pine nuts to oven and bake 3-5 minutes until browned. Remove from oven and pour into a bowl. Let cool.
  • When water in stockpot comes to a boil, add spaghetti, stir and cook 8-10 minutes until tender. Drain, reserving 1/4 cup cooking water. Transfer cooked spaghetti to serving bowl. Top with beet mixture and 2 Tbsp cooking water, mix and add more water, 1 Tbsp at a time if it seems dry.
  • Top with crumbled goat cheese, pine nuts and chives.
  • Add 2 Tbsp lemon juice, 1/4 cup olive oil,1 tsp salt and 1/4 tsp pepper to lettuce and toss.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Polenta with Mushrooms Radicchio & Taleggio Cheese
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

Kind of like a pizza; the polenta forms a soft cornmeal crust and the savory mushrooms, radicchio and escarole are topped with meltingly tangy and rich taleggio cheese.

Shopping List

• 1 bunch thyme
• 1 bunch rosemary
• 1 head radicchio
• 1 small head escarole
• 2 shallots
• 1/2 lb mixed wild mushrooms
• 1 lemon
• 8 oz taleggio
• 1 oz parmesan

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Kosher or sea salt
• Polenta
• Unsalted butter

Tools

• Baking sheet
• Chef’s knife
• Grater
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• 2 Nonstick skillets
• Paring knife
• Salad spinner
• Spatula
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  We’re thinking a nice Sicilian red wine with this menu.  We like Feudo Montoni Nero d’Avola.  It will be medium bodied,  richly flavorful, with friendly acidity, yet balanced with smooth tannins.
• Dessert: Persimmon and orange slices with honey and thyme

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, dry and pick leaves from thyme and rosemary to equal 1 Tbsp each herb. Mince and reserve.
  • Wipe and trim the mushrooms.
  • Rinse, dry, core and slice the radicchio into bite size chunks.
  • Rinse, dry , trim and slice half the escarole into thin ribbons.
  • Grate the parmesan
  • Trim rind and slice the taleggio into thin slices
  • Trim, peel and mince the shallots and 2 garlic cloves.
  • Zest the lemon.
• Start Cooking
  • Cook the polenta.  Bring 6 cups water  and 2 tsp. salt to a boil over high heat.  Add 2 cups polenta, reduce heat to medium, cook, stirring constantly for 5-8 minutes.  Stir in the parmesan and 1 Tbsp.   Remove from the heat and let cool.
  • Spread the polenta onto an oiled baking sheet, into a rectangle measuring 6″ by 12″.    Let cool and harden a bit.
  • Meanwhile, heat a large nonstick skillet over medium high heat, add 3 Tbsp olive oil and the mushrooms. Cook, stirring often, until the water that the mushrooms release evaporates and they begin to brown, 7-10 minutes. Add the shallots, garlic and herbs and cook 1 minute, add the lemon zest, season with salt and pepper and remove from the heat. Transfer to a large mixing bowl.
  • In another nonstick skillet, over medium high heat, add 1 Tbsp olive oil and the radicchio, season with salt and pepper and cook 5 minutes, stirring occasionally. Transfer to the large mixing bowl and combine with the mushrooms.
  • Add 1 Tbsp olive oil to the skillet and the escarole a bit at a time, season with salt and pepper, cook, stirring occasionally 5-7 minutes until wilted. Transfer to another mixing bowl.
  • Spread the escarole atop the polenta with a slotted spoon. Top with the mushrooms, radicchio and cheese and transfer to the oven. Bake 8-10 minutes until cheese has melted. Remove.
  • Slice and transfer the slices to a serving platter.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Seared Scallops in a Ginger and Green Tea Broth Served with Brown Rice
	Serves 4 Prep time: 5 minutes Total time: 35 minutes

This light and flavorful scallop recipe owes its flavor to spicy ginger, buttery edamame, crispy snow peas and bok choy and earthy shitake mushrooms. It is served in a green tea broth, very healthy and tasty indeed. A side of brown rice seems just right.

Shopping List

• 1 bunch scallions
• 2 bunches baby bok choy
• 1 cup shelled edamame
• 4 oz shitake mushrooms
• 1 cup snow peas
• 1 one inch piece ginger
• 1 1/2 lbs scallops

Pantry Items

• Asian chili paste, we like Sambal Oelek
• Brown rice
• Canola oil
• Green tea, 1 tea bag
• Honey
• Soy sauce

Tools

• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick skillet
• Tongs

Suggestions

• Wine:  Prosecco is a sparkling wine from northeast Italy that is refreshing, light and easy, like this meal.  Try one from Zardetto, Nino Franco or another producer your wine shop recommends.
• Dessert: Green tea sorbet

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse the bok choy and snow peas, trim; remove strings from snow peas. Slice bok choy into 1 inch pieces.
  • Peel and mince ginger.
  • Wipe mushrooms clean and slice into 1/2 inch slices.
  • Rinse scallions, trim and slice 3 into 1/2 inch pieces.
  • Clean scallops; if necessary, remove the muscle, and pat dry.
  • Brew one cup green tea. Let sit with teabag in place until ready to use.
• Start Cooking
  • Add 2 cups water, 1 cup brown rice, 1 tsp soy sauce to a medium saucepan and set over high heat. When it comes to a boil, reduce heat, cover and cook 30 minutes until water is absorbed and rice it tender.
  • In a non stick skillet, add 2 Tbsp oil, and place over medium high heat. Sear the scallops 3-4 minutes per side and remove them.
  • Add 1 more tsp oil, the vegetables, including minced ginger and scallions, to the same skillet and stir fry about 3 minutes. Add one cup green tea, 1 Tbsp soy sauce, 1 tsp honey; stir and cook 3 minutes more. Add 1 tsp chili paste, or more to taste and stir.
  • In the meantime. Remove the cover from the brown rice and transfer the rice to a serving dish.
  • Ladle the broth and vegetables into four serving bowls. Top with an equal amount of scallops. Bring everything to the table.

Wow that was fast; let’s eat!

	Penne with Broccoli Rabe Pesto Served with Autumn Greens
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Time for an autumnal pesto. This one is made from a zesty combination of bitter greens, buttery macadamia nuts, fruity olive oil, red pepper flakes and salty parmesan cheese. Move over, basil pesto, you might have met your match.

Shopping List

• 1 head broccoli rabe
• 1 large head radicchio
• 2 endive
• Roasted, salted macadamia nuts
• Parmigiano Reggiano, grated
• 1 lb penne

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Kosher or sea salt
• Red pepper flakes

Tools

• Chef’s knife
• Food processor
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Tongs
• Wooden spoons

Suggestions

• Wine:  A Chardonnay will add a nice flavor dimension to the buttery macademia nuts, olive oil and parmesan cheese included in this meal.   Try one of the full-bodied Chardonnays from Ferrari-Carano, such as their Sonoma County Chardonnay or their slightly more expensive Tre Terre Chardonnay.
• Dessert: Chocolate Almond Biscotti

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, trim and chop broccoli rabe.
  • Combine 1/4 cup olive oil, 2 Tbsp balsamic vinegar, 1 tsp salt and 1/4 tsp pepper in the bottom of a salad bowl.
  • Rinse radicchio and endive and remove core. Slice into thin ribbons and transfer to the salad bowl. Toss well.
  • Peel 3 cloves garlic and reserve.
• Start Cooking
  • When the water boils, add the broccoli rabe and cook 5 minutes. Remove with slotted spoon to the bowl of a food processor.
  • Bring the water back to a boil, add pasta, cook 8-10 minutes until al dente. Drain, reserve cooking liquid separately.
  • To the food processor, add 1/4 cup grated parmesan cheese, 1/4 tsp salt, 1/4 cup macadamia nuts and 3 cloves garlic. As it is processing, add 1/2 cup olive oil until the mixture becomes a smooth paste. Add more olive oil if you need to. Taste and adjust the seasoning.
  • Toss about 1 cup pesto with the pasta in a serving bowl. Add additional cooking liquid as necessary if dry. Season with red pepper flakes. Drizzle with a little olive oil.
  • Bring everything to the table. Don’t forget the salad and extra parmesan cheese.

Wow that was fast; let’s eat!

	Blue Cheese Burgers Served with Kohlrabi Slaw
	Serves 4 Prep time: 5 minutes Total time: 20 minutes

Rich, robust, hearty blue cheese burgers pair up with an autumnal slaw made with shredded saffron scented kohlrabi, garlic, lemon and mayonnaise.

Shopping List

• 2 lbs kohlrabi
• 1 lemon
• 1 shallot
• 1 bunch flat-leaf (Italian) parsley
• 1 1/2 lbs ground beef
• 4 oz blue cheese
• 4 challah rolls

Pantry Items

• Black pepper, freshly ground
• Dried mustard
• Garlic
• Ketchup
• Kosher or sea salt
• Mayonnaise
• Saffron
• Unsalted butter

Tools

• Chef’s knife
• Food processor
• Grater
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Spatula
• Strainer
• Vegetable peeler
• Whisk
• Wooden spoons
• Zester

Suggestions

• Wine:  Bitter, floral, citrusey pale ales generally work well with both burgers and blue cheese.  Try with this meal the popular Pale Ale made by Sierra Nevada or the highly regarded Doggie Style Classic Pale Ale from Flying Dog.
• Dessert: Milk chocolate pudding with caramel whipped cream

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Juice and zest the lemon.
  • Trim, peel and mince 1 garlic clove and the shallot.
  • Rinse, dry and pick leaves from the parsley to equal 1/4 cup. Mince and reserve.
  • In a large mixing bowl combine 1/3 cup mayonnaise, 2 Tbsp lemon juice, 1 tsp lemon zest, 2 tsp minced garlic, minced shallot, chopped parsley, 1 Tbsp salt and 1 tsp pepper, 1 tsp dried mustard and a pinch saffron.
  • Peel, trim and shred the kohlrabi using a hand grater or food processor. Transfer to a strainer, add 1 Tbsp salt, toss well and let drain for 10 minutes. Rinse and pat dry and add to the mixing bowl, toss well with the mayonnaise and set aside.
  • Place the ground beef in a bowl. Season with 1 tsp salt and 1/4 tsp pepper and mix well. Form 4 patties.
  • Cut the buns in half and spread each half with some butter.
• Start Cooking
  • Heat a large heavy skillet over medium high heat until smoking hot. Add burger patties, cook 4-5 minutes per side.  Add blue cheese on top of burgers, cover and cook to melt cheese about 2 minutes. Remove from heat and reserve.
  • Add buns, cut side down to the skillet and toast 1 minute and remove. Place burgers on buns. Give the slaw a final toss. Bring everything to the table.

Wow that was fast; let’s eat!

	Chicken with Hoisin Sauce Served with Roasted Broccoli
	Serves 4 Prep time: 5 minutes Total time: 25 minutes

Chicken breast halves are broiled then basted in a sweet hoisin sauce and served with scallions and roasted sesame broccoli and sweet potatoes.

Shopping List

• 1 head broccoli
• 1 bunch scallions
• 4 sweet potatoes
• 4 chicken breast halves with bone and skin

Pantry Items

• Black pepper, freshly ground
• Canola oil
• Hoisin sauce
• Kosher or sea salt
• Sesame seeds
• Spicy sesame oil

Tools

• 9X13 baking dish
• 2 Baking sheets
• Chef’s knife
• Measuring cups and spoons
• Spatula
• Tongs

Suggestions

• Wine:  The most prestigious red wine of the Loire Valley in France is Chinon, produced around the town of the same name.  Produced from Cabernet Franc, these wines are usually fragrant and fruity with light tannins and crisp acidity, suitable for drinking slightly chilled.  Try, for example, Olga Raffault’s Les Picasses Chinon which has a smoky character that should pair nicely with the hoisin sauce.
• Dessert: Fortune cookies with pistachio ice cream

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim and cut the broccoli into florets. Transfer to a mixing bowl. Add 1 tsp olive oil, 1 tsp sesame oil, 1 tsp salt and toss to coat. Reserve.
  • Trim, peel and cut the sweet potato into eight equal size pieces. Place on a baking sheet. Coat with 1 ts. canola oil, 1 tsp sesame oil, 1 tsp salt and mix well.
  • Place the chicken breasts on another baking sheet. Season them with salt and pepper on both sides.
• Start Cooking
  • Transfer the chicken and sweet potatoes to the oven.
  • After 15 minutes remove the chicken and the sweet potatoes. Coat the chicken pieces top and bottom with 1/2 cup hoisin sauce. Place back in oven for an additional 10-12 minutes.
  • Turn the sweet potatoes over, add the broccoli florets. Return to the oven for 12-15 minutes. Remove from the oven. Toss with 2 Tbsp sesame seeds and transfer to a serving platter.
  • Transfer the chicken to a serving platter.
  • Bring everything to the table.

Wow that was fast; let’s eat!

	Deep Dish Greens Pie
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

This savory deep dish pie comes to us from Terry Walters. She combines an earthy kale, collards and vegetable filling with a crunchy crust made from healthful grains. Its a meal in one, tasty and healthy and gorgeous to boot.

Shopping List

• 1 bunch fresh parsley
• 3 carrots
• 1 bunch kale
• 1 bunch collards
• 1 yellow onion
• 1 10 oz package frozen corn
• 1 10 oz package frozen peas
• Vegetable stock
• 1/4 cup plus 2 Tbsp millet
• 1/4 cup plus 2 Tbsp amaranth

Pantry Items

• Arrowroot powder
• Black pepper, freshly ground
• Extra-virgin olive oil
• Grapeseed oil
• Kosher or sea salt
• Mirin
• Tamari

Tools

• 9X13 baking dish
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Vegetable peeler
• Wooden spoons

Suggestions

• Wine:  The Pinot Gris grape (Pinot Grigio in Italian) is used to produce wines in a variety of styles, from the richer wines of Alsace to the light quaffers of Italy.  Instead of an old world version here, try one from Oregon, which has had a lot of success with this grape and produces Pinot Gris in a style that will pair nicely with this meal.  Beautiful examples are available from King Estate, A to Z, and Eyrie to name just a few.
• Dessert: Sliced apples with honey

Game Plan:

• When you walk in the door
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse, remove some leaves from the parsley to give you 2 Tbsp and mince.
  • Trim, peel and dice onion.
  • Rinse, trim, remove tough stems from collards and kale and slice into thin slices.
  • Trim, peel and dice the carrots.
  • In a small mixing bowl, combine 2 Tbsp tamari, 1 Tbsp arrowroot and 1 cup water, reserve mixture.
• Start Cooking
  • In a medium saucepan, combine 1/4 cup plus 2 Tbsp millet and 1/4 cup plus 2 Tbsp amaranth with 2 cups vegetable stock. Set over medium heat, bring to a boil, reduce heat to simmer, cover and cook 25 minutes until all liquid has been absorbed. Remove from heat, fluff with a fork and set aside.
  • In the meantime, heat a dutch oven over medium heat, add 1 Tbsp grapeseed oil and the onion and carrots. Cook, stirring until soft, about 5 minutes. Add 1 1/2 cups peas, 1 1/2 cups corn, stir and cook another 2-3 minutes. Add 2 Tbsp mirin, the chopped greens and stir. Continue cooking another 5-7 minutes until tender.
  • Add the arrowroot mixture to the greens, stir and cook until sauce thickens, 2-3 minutes. Remove from the heat and transfer to the baking dish.
  • Fold chopped parsley into the grains and season to taste with salt and pepper. Stir to combine and spread over greens in baking dish. Drizzle with 1 Tbsp olive oil. Place under broiler 5 minutes until topping is browned.
  • Remove from oven and serve hot.

Wow that was fast; let’s eat!

	Seared Beef Fillet with Horseradish Potatoes Served with Arugula Salad
	Serves 4 Prep time: 10 minutes Total time: 25 minutes

Beef and horseradish are a winning combination. In this festive fall menu tender beef fillets are seared and paired with creamy horseradish mashed potatoes. A side salad of spicy baby arugula greens complete this meal.

Shopping List

• 1 bunch chives
• 2 bunches baby arugula
• 4 russet potatoes
• 1 two inch piece fresh horseradish
• 8 oz creme fraiche (or sour cream)
• 4 six oz beef filets (about 3/4 inch thick)

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Kosher or sea salt
• Red wine vinegar
• Unsalted butter
• Worchestershire sauce

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Immersion blender