Grilled Ginger-Sesame Chicken Chopped

Salad

Dressing and Marinade

1/4 c low-sodium soy sauce

2 Tbsp finely minced ginger

3 Tbsp canola oil

2 Tbsp hoisin sauce

1 Tbsp toasted sesame oil

1 tsp Sriracha

1/2 tsp salt

1/4 cup red wine vinegar

1/4 cup chopped green

onions, green and white parts
Salad

255g or 2 boneless skinless

chicken breasts

1 lb napa cabbage thinly

sliced crosswise

2 medium carrots cut into

matchsticks

2/3 cup slivered almonds,

toasted

1/2 cup cilantro leaves,

chopped

1 tsp white sesame seeds,

toasted

3 chopped green onions

1 tsp black sesame seeds (or

an additional 1 tsp white,
toasted)

For the marinade:

Add chicken breasts to a large resealable bag and add 3 Tbsp of the
marinade mixture, reserving remaining.
For the dressing:

Add red wine vinegar and 1/4 cup chopped green onions to marinade
mixture and whisk to blend. Set aside
For the salad:

Cook Chicken. Transfer to a cutting board and let rest 10 minutes.

Then, cut chicken crosswise.
To assemble salad:

In a large bowl toss together cabbage, chicken, carrots, almonds, 3

chopped green onions, and cilantro with enough dressing to coat salad.
Sprinkle top with sesame seeds and serve.

Chicken Yakisoba
Serves: 6

head green cabbage cut

6 oz egg noodles

1 medium yellow onion sliced

1 tspn sesame oil

2 medium carrots shredded

cup soy sauce

1 small chopped broccoli

cup worcestershire sauce

1 bunch scallion

2 Tbsp ketchup

2 tbsn fresh ginger grated

1 Tspn sriracha

1 large chicken breast strips

1 Tbsp sugar $0.02

2 Tbsp vegetable oil

Prepare Ramen Noodles and toss with sesame oil to keep from sticking

Stir Fry the ginger then add the chicken strips and cook.

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup,

sriracha, and sugar. Use only tsp of sriracha if you dont want it
spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and
sugar are dissolved. Pour the sauce into the skillet with the chicken and
vegetables with the heat still on medium high. Add the noodles, stir to
coat everything in the sauce, and heat through.

Chicken in a Creamy Parmesan and Sundried

Tomato Sauce
Servings: 4

1 tablespoon oil

4 (~6 ounce) skinless and

boneless chicken breasts,
pounded thin

1/4 teaspoon red pepper

flakes

1/4 cup dry white wine (or

chicken broth)

2 cloves garlic, chopped

3/4 cup Chicken Broth

1/2 cup cream

salt and pepper to taste

1/4 cup oil packed sundried

tomatoes, chopped

1/4 cup parmigiano grated

1/4 cup fresh basil, thinly

sliced (or 1 teaspoon dried
basil)

Heat the oil in a pan over medium-high heat, add the chicken and cook
until lightly golden brown and set aside

Add the garlic and red pepper flakes and saute until fragrant, about a
minute.

Add the wine and deglaze the pan.

Add the broth, cream, sundried tomatoes and parmesan, bring to a

boil, reduce the heat and simmer until the sauce thickens a bit, about
3-5 minutes.

Mix in the chicken along with any juices, season with salt and pepper
to taste, remove from heat and mix in the basil.

Option: Add chopped spinach to the sauce. Serve with Quinoa and
Broccoli.

Chicken Parmesan Soup

Servings: 6

1 tablespoon oil

794g can diced tomatoes

1 onion, diced

2 tablespoons tomato paste

2 cloves garlic, chopped

1/2 teaspoon red pepper

flakes

1 teaspoon Italian seasoning

or oregano

6 ounces pasta

1/2 teaspoon fennel seeds,

crushed

1/2 cup parmigiano reggiano

(parmesan), grated

6 cups Chicken Stock

salt and pepper to taste

1 pound boneless skinless

chicken breasts or thighs

1 handful basil, chopped

Heat the oil in a large sauce pan over medium heat, add the onion and
cook until tender, about 5-7 minutes.

Add the garlic, red pepper flakes and fennel and cook until fragrant,
about a minute.

Add the chicken broth, chicken, tomatoes, tomato paste, Italian

seasoning, salt and pepper, bring to a boil, reduce the heat and
simmer for 10 minutes before adding the pasta and simmering until it
is cooked al-dente, about 10 minutes.

Remove the chicken, shred and mix it back into the soup.

Mix in the parmesan until it melts, season with salt and pepper to
taste, mix in the basil, remove from heat.

Chicken Breasts in a Mushroom, Tarragon and

Mustard Sauce

Servings: 4

1 tablespoon oil

4 small chicken breasts,

pounded thin and seasoned
salt
to taste
withand
salt pepper
and pepper

1/2 cup white wine or a

splash of brandy or 1/2 cup
chicken broth

1 tablespoon oil

1 cup chicken broth

8 ounces mushrooms, sliced

1/2 cup heavy cream

1 medium shallot, finely

diced

2 tablespoons grainy mustard

1 clove garlic, chopped

2 tablespoons tarragon,
chopped

salt and pepper

Heat the oil in a large pan over medium-high heat, season the chicken
with salt and pepper, add it to the pan and cook until browned, about
2-3 minutes per side and set aside.

Add the oil and mushrooms and saute until browned on both sides,
about 7-8 minutes.

Add the shallot and saute for 1 minute.

Add the garlic and saute for half a minute.

Add the wine, deglaze the pan, add the chicken broth and cream, bring
to a boil and let simmer until reduced by half, about 5-7 minutes.

Mix in the mustard and tarragon, season with salt and pepper, return
the chicken to the pan and cook for 2-3 minutes.

Caprese Tomato Spinach Soup

Serves 4

1 can (28 0z.) Organic Fire

Roasted Tomatoes

1 large bay leaf

teaspoon celery salt

1-1/2 teaspoons sea salt

teaspoon black pepper

2 teaspoons balsamic vinegar

3-4 cups vegetable stock

2-3 glugs extra virgin olive oil
5-7 Sun dried tomatoes,
chopped.

2 small shallots finely

chopped

Toppings:

1 medium garlic clove thinly

sliced

teaspoon dry basil

1 good pinch dry thyme

6-8 hand fulls of

spinach
1 shallot
Extra virgin olive oil to saute
Salt and black pepper to
taste
Fresh Mozzarella Ciliegine

Cook the chopped shallots, garlic, sun dried tomatoes, bay leaf saute

Add the dry basil, thyme salt and black pepper

Add the can of crushed fire roasted tomatoes

Add the water and simmer on low heat. Puree the soup

Add the Balsamic vinegar, taste,

Quick Saute the spinach in a skillet over medium -high heat, heat up
some olive oil, add shallots, garlic and saute for 15 seconds then add
the spinach and toss until they are partially wilted, and coated with the
hot oil, add salt and pepper. Set a side.

Scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and
top with the mozzarella buccatinis and broil.

Serve with some toasted ciabatta or crusty bread slices and rub some
garlic on the bread for extra flavor

Sesame Seed Crunch

1 cup white sesame seeds

 cup sugar
2 Tbsp honey

Start with greasing two big sheets of wax paper with a bit of vegetable
oil. Place one on an inverted roasting tray or on your counter top if it's
heat resistant.
Dry roast the sesame seed in a non stick pan on low heat. Remove
from heat and transfer on a plate.
In a pot mix sugar and honey, then place on a medium heat to melt
and boil, mixing constantly. Once it has reached a bubbling stage cook
for 2 minutes then remove from the heat. Add the sesame seeds. Blend
well and pour the mixture on one of the wax paper.
Cover with the other sheet and using a rolling pin, gently flatten out
the mixture to the desired thickness.
Using an oiled knife cut the candied 'sheet', while it's still warm.

Sear-Roasted Beef Tenderloin with CognacPeppercorn Cream Sauce

For the beef

For the sauce

1 trimmed whole beef

tenderloin (3-1/2 to 4 lb.)

2 Tbs. unsalted butter

1/4 cup minced shallot

1/2 cup Cognac

3 cups unsalted or lower-salt

chicken stock or broth

4 small sprigs fresh thyme

2 cups heavy cream

2 tsp. freshly cracked black

pepper

1/4 oz. finely grated

Parmigiano-Reggiano (1/4
cup using a rasp grater)

2 tsp. Dijon mustard

2 tsp. fresh lemon juice; more

as needed

2 tsp. Worcestershire sauce

Kosher salt

1 Tbs. Dijon mustard

1 Tbs. Worcestershire sauce

1 medium clove garlic,

mashed to a paste

1 tsp. honey

1 tsp. soy sauce

1 tsp. finely chopped fresh

thyme

Freshly ground black pepper

2 Tbs. olive oil

Sear-roast the beef

Fold the thinner end of the tenderloin under to create an evenly thick
roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it
in butcher paper or plastic wrap, put it on a platter or rimmed baking
sheet, and refrigerate for at least 2 hours.
Remove and rest for at least 1 hour. Position a rack in the center of the
oven and heat the oven to 475F.
Combine the mustard, Worcestershire sauce, garlic, honey, soy sauce,
thyme, and a few grinds of pepper; set aside.
Brown the meat. Transfer to a cutting board; wipe out the pan.
Brush the glaze over all of the beef, return it to the roasting pan, and
roast to an internal temperature of 120F for rare, 16 to 20 minutes, or
125F for medium rare, 22 to 26 minutes. Transfer to a cutting board,
tent with foil, and let rest for 15 minutes.

Make the sauce

Cook butter with shallot

Add the Cognac, turn the heat up to high, and boil until reduced by
half, 2 to 3 minutes. Add the stock and thyme and boil until the
mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the
thyme sprigs.
Stir in the cream and black pepper and lower the heat to maintain a
gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2
cups and is a bit thicker than heavy cream, about 20 minutes.
Remove from the heat and whisk in the Parmigiano, mustard, lemon
juice, and Worcestershire sauce. Once the cheese has melted, season
to taste with more salt, pepper, or lemon juice.
Slice the tenderloin 1/2 inch thick and pour any juice that has
accumulated over the sliced beef. Serve the beef with the sauce.

*** The sauce may be made 1 day ahead

Roasted Veal Loin with Pickled Golden Raisins

SERVINGS: 12

2 tablespoons rosemary leaves, plus 3 sprigs, broken into 3-inch pieces

2 tablespoons thyme leaves, plus 8 sprigs
1/4 cup extra-virgin olive oil
One 5-pound boneless veal loin
Kosher salt and freshly ground pepper
6 tablespoons unsalted butter, cut into 6 pieces
24 garlic cloves, smashed and peeled
Pickled Golden Raisins, for serving
1. In a small bowl, combine the rosemary leaves, thyme leaves and 2
tablespoons of the olive oil. Set the veal in a baking dish and rub with
the herb oil. Cover and refrigerate for at least 2 hours or overnight.
One hour before roasting, remove the veal from the refrigerator.
2. Preheat the oven to 350. Season the veal well with salt and pepper. In
a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil
until almost smoking. Add the veal and sear over high heat until wellbrowned all over, about 8 minutes. Remove from the heat. Arrange the
rosemary and thyme sprigs on the roast and top with the butter.
Scatter the garlic around the meat. Roast for about 1 hour, basting
with the butter, until an instant-read thermometer inserted in the
center registers 140. Remove the veal from the oven and let rest for
at least 10 minutes.
3. Slice the veal 1/4 inch thick and arrange on a platter. Pile the roasted
garlic alongside. Spoon the pan juices over the veal and serve with the
Pickled Golden Raisins.

 2 teaspoons yellow mustard seeds

1/2 cup sugar
1 cup water
3 tablespoons Champagne vinegar
1 dried chile de rbol or other dried red chile, stemmed and crumbled
1 bay leaf
1 1/3 cups golden raisins (1/2 pound)
3 thyme sprigs
1 small rosemary sprig
1 teaspoon kosher salt
In a small saucepan, toast the mustard seeds over moderate heat,
shaking the pan, until the seeds just start to pop, 2 minutes. Add the
remaining ingredients and bring to a boil. Reduce the heat to low and
simmer gently until the liquid has reduced by half, about 8 minutes. Let
the raisins cool completely. Drain before serving.

MAKE AHEAD The raisins can be refrigerated in the pickling liquid for
3 days.

Quinoa Tomato Salad

8 SERVINGS

34 cup uncooked quinoa

112 cups water

2 large tomatoes, quartered,

cut into cubes

14 medium red onion,

chopped

3 tablespoons chopped fresh

Italian (flat-leaf) parsley

112 tablespoons olive oil

3 tablespoons balsamic
vinegar

12 teaspoon salt

2 cloves garlic, finely

chopped

14 teaspoon freshly ground

black pepper

3 tablespoons chopped fresh

basil leaves

2 teaspoons sugar

14 cup grated Parmesan

cheese

Get creative! Add a little feta cheese, olives, fresh chopped oregano, or

other cheeses and herbs.

Crunchy Paprika Chickpeas

2 cans chickpeas (15.5 oz each)

3 tablespoons olive oil

1 1/2 teaspoons salt

1 teaspoon paprika

Roast until deep brown and crispy 35-40min.

Remove and sprinkle with salt and paprika, roast until fragrant 23minutes.

Cool completely and store for 2 days in airtight container

Eggplant Caponata

2 tablespoons olive oil, plus more for

grilling

1 large onion, finely chopped

2 tablespoons golden raisins

2 tablespoons pine nuts

2 garlic cloves, thinly sliced

1/4 to 1/2 teaspoon crushed redpepper flakes

1 teaspoon unsweetened cocoa powder

2 tablespoons sugar, plus more if

needed

cubes

1/3 cup white-wine vinegar

Coarse salt

1/2 cup tomato paste

1.

1 small eggplant, cut into 1/2-inch

8 1/4-inch-thick diagonal slices

baguette
Fresh basil leaves, for garnish

Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until
onion has softened, 4 to 6 minutes.

2.

Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2
to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.

3.

Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10
minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.

4.

Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill,
turning once, until toasted and grill marks appear, about 2 minutes per side.

5.

Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to
5 days in an airtight container; let cool completely before storing.

Blender Salsa

YIELD: about 4 cups

INGREDIENTS:

one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
1 small yellow onion, peeled and roughly chopped
1 or 2 jalepeno peppers, de-stemmed and roughly chopped 3 cloves garlic, peeled and finely
chopped
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste
1/4 to 1 teaspoon granulated sugar, optional and to taste

1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)

about 3 tablespoons lime juice

Aubergine timbales with goat's cheese

Serves 6

olive oil, for frying

2 large aubergines, thinly sliced

1 red pepper, deseeded and finely

chopped

1 large courgette, yellow or green (or 1

small one of each colour), ends
trimmed and finely chopped

6 shallots, halved and thinly sliced

2 fat garlic cloves, chopped

2 tbsp balsamic vinegar

6 large vine-ripened tomatoes,

quartered

2 tbsp stoned black olives

1 tbsp caper

25g bunch basil, leaves only, shredded

80g vegetarian parmesan-style cheese,

25g grated, the rest in shavings

300g goat's cheese log (chvre), sliced

into 12

For the salad

200g baby leaf spinach

6tbsp vinaigrette

50g pine nuts, toasted

1.

Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until
softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.

2.

For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and
garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar
and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring
occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix
in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.

3.

Grease the moulds and line the bases with aubergine slices to fit. Top with veg
mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the
layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and
chilled for up to 1 day.

4.

To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to
come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15
mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining
basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the
nuts.

5.

Loosen the tops of the timbales with a table knife and up-end into the centre of the
salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and
serve

Stuffed Mushrooms With Arugula, Walnuts,

and Sun-Dried Tomatoes

3 tablespoons olive oil

1/3 cup (35 grams) red onion, finely diced
2 tablespoons garlic, finely chopped
4 cups (120 grams) baby spinach, finely chopped and packed
1/2 cup (55 grams) walnuts, toasted and finely chopped

1/2 cup (60 grams) oil-packed sun-dried tomatoes, drained and finely chopped
2 cups (100 grams) arugula, finely chopped and packed
1/2 cup plus 2 tablespoons (15 grams) flat-leaf parsley, finely chopped and
packed
1/2 cup (40 grams) panko bread crumbs
1 tablespoon plus 1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 1/2 pounds (680 grams) cremini mushrooms, 2 to 2 1/2 inches in diameter,
stemmed
1 tablespoon plus 2 teaspoons pine nuts

1.

DIRECTIONS

Position a rack in the middle of the oven and preheat it to 375F. Lightly oil a
rimmed baking sheet and set aside.

2.

Warm the oil in a medium skillet over medium heat. Add the onion and garlic
and cook, stirring frequently, until the mixture softens and turns fragrant, about 5
minutes.

3.

Reduce the heat to medium-low and add the spinach, walnuts, and tomatoes.
Saut for another 2 minutes, or until the spinach wilts.

4.

Add the arugula, 1/3 cup of the parsley, and the panko, and stir to combine. Turn
off the heat. Add the vinegar, salt, and pepper.

5.

To stuff the mushrooms, place them on the prepared baking sheet, tops down.
Fill each mushroom cavity with about 1 tablespoon of the filling, or however much it
can hold. Place a few pine nuts on top of each mushroom.

6.

Bake the mushrooms for 20 to 25 minutes, or until they are tender when pierced
with a knife. Remove the baking sheet from the oven and let the mushrooms cool
for 5 minutes. Garnish with the remaining 2 tablespoons of the parsley and let cool
for at least 3 minutes. Serve immediately or at room temperature.

whole grain pie crust

3/4 cup whole-wheat flour

1/2 cup old-fashioned oats, finely ground

2 teaspoons granulated sugar

1/2 teaspoon salt

1/3 cup cold butter, cut into small pieces

2 to 3 tablespoons very cold water

 INSTRUCTIONS
COMBINE flour, ground oats, sugar and salt in medium bowl.
Cut in butter with pastry blender or two knives until mixture is
crumbly. Sprinkle with water; blend together with a fork until
mixture holds together.
SHAPE dough into ball; place on lightly floured sheet of wax
paper. Top with additional piece of wax paper. Roll out dough
to 1/8-inch thickness. Remove top sheet of wax paper and
invert dough into 9-inch deep-dish (4-cup volume) pie plate.
Slowly peel away wax paper. Trim excess crust. Turn edge
under; crimp as desired.

 Greek Baked Fish With Tomatoes and

Onions

INGREDIENTS

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska
and Canada), porgy, striped bass or mahi mahi (United States)

Salt and freshly ground pepper

Juice of 1 large lemon

2 tablespoons extra virgin olive oil

1 pound onions, cut in half lengthwise and then sliced thinly across the grain

2 large garlic cloves, minced or pured

1 28-ounce can chopped tomatoeswith juice (in summer use 2 pounds grated or
peeled seeded ripe tomatoes)

teaspoon sugar

1 teaspoon sweet paprika

teaspoon cinnamon

1 tablespoon tomato paste dissolved in 1/4 cup water

cup dry white wine or red wine

Leaves from 1 bunch flat-leafparsley, chopped (about 1/2 cup)

PREPARATION

1.

Pat the fish dry and season to taste with salt and pepper. Oil one or two
baking dishes large enough to accommodate the fish in one layer. Lay the fish in
the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you
prepare the remaining ingredients.

2.

Preheat the oven to 375 degrees. Heat the oil over medium heat in a large,
heavy skillet and add the onions. Cook, stirring often, until they have softened and
begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic
and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the
tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley
and more salt and pepper to taste and bring to a simmer. Simmer uncovered,
stirring often, until the sauce has cooked down a bit and is very fragrant, about 15
minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining
parsley.

3.

Place in the oven and bake until the fish is opaque and pulls apart easily with
a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in
the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Chicken Marsala

Ingredients

4 (6-8oz) chicken breasts, boneless skinless, tenderloins removed

and trimmed
1 cup flour
Salt and pepper
1/4 cup vegetable oil
2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
8 oz white mushrooms, trimmed and sliced thin
1 garlic clove, minced
1 teas tomato paste
1 1/2 cups sweet Marsala wine
4 1/2 teas lemon juice
4 tbs unsalted butter, cut into 4 pieces and chilled
2 tbs chopped fresh parsley

Preparation

Adjust oven rack to middle position and heat oven to 200 degrees.
Halve chicken horizontally, then cover chicken halves with plastic wrap and
pound to an even 1/4 inch thickness with meat pounder. Place flour in a
shallow dish or pie plate.

Pat chicken dry with paper towels and season with salt and pepper.
Working with 1 cutlet at a time, dredge in four mixture, shaking off excess,
and transfer to large plate.

Heat 2 tbs oil in a 12 inch skillet over medium-high heat until

shimmering. Place 4 cutlets in skillet and cook until golden brown on first
side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until
no longer pink and lightly browned on second side, about 2 minutes longer;
transfer to large oven safe plate. Wipe out skillet. Repeat with remaining 2
tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer
to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat, stirring

occasionally and scraping up any browned bits, until crisp, about 5
minutes. remove pancetta with slotted spoon and transfer to paper towel
lined plate. Add mushrooms to skillet, increase heat to medium-high and

cook stirring occasionally, until softened and lightly browned, about 8

minutes. Stir in garlic and tomato paste, and crisp pancetta and cook until
tomato paste begins to brown, about 1 minute. Off heat stir in Marsala,
scraping any browned bits. Return to high heat, bring to a vigorous
simmer, and cook stirring occasionally, until sauce is thickened and
measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any
accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in
parsley and season with salt and pepper to taste. Pour sauce over chicken
and serve immediately.

Roast fillet of beef with mushroom

stuffing

Ingredients

25g dried porcini mushrooms

400g wild mushrooms

200g shallots

knob of butter, plus extra for roasting

2 tbsp olive oil

1 garlic clove, crushed

2 thyme sprigs

1 kg/3lb 5oz beef fillet

1 tbsp plain flour

3 tbsp brandy

400ml hot beef stock

2 tsp wholegrain mustard

2 tbsp crme frache

handful parsley, chopped

Parmesan puffs
Heat oven to 220C/200C fan/gas 7. Mix 50g flour, 150ml skimmed milk and 1 egg in a food processor or
bowl until smooth, then stir in 85g grated Parmesan. Can be made up to a day ahead and stored in the
fridge. Grease a 12-hole bun tin with a little oil, then heat in the oven for 2-3 mins. Pour a little batter
into each hole and cook for 10-15 mins until golden and puffed.

Method

1. Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to
soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop,
then strain the liquid (leaving behind the last drop as it might contain grit) and set
aside.
2. Set aside about half the wild mushrooms, choosing those with the best shape, then
finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the
butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium
heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan
for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme

sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave
to cool.
3. Place the beef on a board. Take a sharp knife and make a slice lengthways along the
fillet, about one-third of the way down, so it folds out like a book. One side of the beef
should now be thicker than the other. Make another lengthways slice along the thick
half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of
an A4 page. Spread the mushroom mixture all over the beef and season really well.
Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to
secure well.
4. Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a
high heat on the hob (ensure that it will fit in your oven beforehand). Heat some
more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple
of mins, until well browned all over. This will take about 10 mins.
5. Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for
20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a
thick piece of meat, it may take a little longer. Ten mins before the end of cooking,
stir the whole mushrooms around the pan, coating well in the oil and juices, then
leave to roast alongside the meat and shallots. Leave the meat to rest on a board for
10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.

Chicken Roll-ups with Asparagus

Serves 4

Chicken, spinach, Swiss cheese, asparagus and a creamy mushroom sauceseriously, what's not to love? These chicken roll-ups are both very impressive and
totally divine. If you are looking for a mouthwatering easy recipe to change up your
chicken dinner routine or a delicious main course to serve to company, this is for
you.

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For the Chicken

1. 2 boneless, skinless chicken breast

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2. 3 cloves garlic, pressed or finely minced

3. 2 Tbsp. olive oil
4. 3/4 Tsp. salt
5. 1/4 Tsp. black pepper
6. 1/2 Tsp. cumin
7. 1/2 Tsp. sweet paprika
8. 1/2 Tsp. oregano
9. juice of half a lemon

For the Spinach

1. 9 oz fresh spinach
2. 1 Tbsp. olive oil
3. 1-2 garlic cloves, pressed or finely minced
4. Salt, black pepper and crushed red pepper flakes to taste
5. Freshly grated nutmeg (just a pinch)

For the Mushroom Sauce

1. 8 oz button mushrooms, thinly sliced
2. 1-2 cloves garlic, pressed or finely minced
3. 1 Tbsp. olive oil
4. 1 Tbsp. flour
5. 1 Cup. low sodium chicken broth

6. 1/4 to 1/3 Cup heavy cream

To Assemble
1. 16 thin spears asparagus
2. 4 slices Swiss cheese

To finish
1. A handful chopped, flat-leaf parsley

Instructions
1. With a sharp knife, carefully halve the chicken breasts horizontally
separating each into 2 cutlets. Place halved cutlets in a freezer plastic
storage bag. I can usually fit 2 halves in a one gallon bag. With a rolling
pin, pound each half into 1/8-inch thick cutlets. Transfer the cutlets to a
medium bowl or deep dish.
2. In a small bowl combine the olive oil, sweet paprika, black pepper, cumin,
oregano, lemon juice and garlic. Whisk together to combine then add the
marinade to the chicken and mix well to ensure that each cutlet is
thoroughly coated. Cover, refrigerate, and let marinate for 30-45 minutes.
3. Meanwhile, heat some olive oil in a saut pan and saut some garlic and
crushed red pepper flakes over medium heat for a few seconds (5-7
seconds). Add the spinach, the salt, and black pepper to the pan, toss it
with the garlic and oil and cook it for 2 minutes. Turn the heat on high,
and cook the spinach for another minute, stirring with a wooden spoon,
until all the spinach is wilted. Like my mom, I always season spinach with
freshly grated nutmeg (a pinch goes a long way). Using a slotted spoon,
lift the spinach to a bowl and set aside to cool.
4. Remove lower stems from asparagus (this is done by bending the stalk
until it finds its own natural breaking point) and discard. Place asparagus
in a medium pot filled with boiling salted water for 2 minutes. Drain and
set aside.

5. Cover each piece of chicken with some spinach and one slice of Swiss
cheese. Starting with a short side of the breast, place a small bundle of 3
or 4 asparagus spears. Wrap and roll the chicken around the asparagus.
For extra protection, use toothpicks to keep the roll-ups nicely sealed.
6. Heat about 1 Tbsp. extra-virgin olive oil in a nonstick pan over medium
heat. When hot, using tongs, add the chicken roll-ups to the pan with
seam side down.
7. Cover the pan loosely with aluminum foil and cook 5 - 7 minutes, gently
turn the roll-ups over and cook for another 5-7 minutes or until the
chicken is cooked through (cook time might vary based on the thickness
of the chicken slices). Remove the cooked bundles onto a plate, cover with
aluminum foil and set aside while you make the mushroom pan sauce.
8. In the same pan (don't wash it, you want those brown bits) heat 1 Tbsp.
olive oil, garlic and sliced mushrooms over medium heat. Cook for a few
minutes. Whisk in 1 Tbsp. flour and cook for a few seconds. Stir in the
chicken stock, scraping up any drippings from the bottom of the pan and
simmer for a few minutes. Add some heavy cream, mix well and let it cook
until it thickens a bit. Stir in some chopped parsley and return the chicken
roll-ups to the pan to warm them up.

Beef Tenderloin with Parmesan-Herb Stuffing

tablespoons butter

cup sliced fresh cremini mushrooms

1/3

cup chopped shallots (about 3 medium)

tablespoons snipped fresh parsley

teaspoon snipped fresh rosemary

teaspoon snipped fresh thyme

cloves garlic, minced

ounces prosciutto, cut into 1/4-inch pieces

cup plain croutons, coarsely crushed

1/2

cup grated Parmesan cheese

Ground black pepper

4 pound center-cut beef tenderloin roast

Salt

tablespoons olive oil

medium onion, cut into quarters

tablespoon fresh rosemary leaves

tablespoon fresh thyme leaves

cloves garlic

tablespoon tomato paste

1/2

cup dry red wine

cups lower-sodium beef broth

Directions

1. Preheat oven to 425 degrees F. For stuffing, in a large skillet melt butter over
medium-high heat. Add mushrooms and shallots; cook until shallots are
tender. Stir in parsley, snipped rosemary, snipped thyme, and minced garlic;
cook and stir for 1 minute. Transfer shallot mixture to a medium bowl; stir in
prosciutto, croutons, and cheese. Season to taste with pepper. Spread
stuffing on a large plate or shallow baking pan; cool just until warm to the
touch.
2. Trim fat from meat. Make a lengthwise cut down the center of the meat,
cutting almost to, but not through, the other side. Open the meat like a book.
Sprinkle all sides generously with salt and additional pepper, pressing
seasoning into meat.
3. Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close.
Tie about every 2 inches with 100-percent-cotton kitchen string.
4. Place a large roasting pan over two burners. Add oil to pan; heat over
medium-high heat. Add meat; cook about 4 minutes or until brown, turning
once to brown evenly. Remove from heat. Scatter onion, rosemary leaves,
thyme leaves, and garlic cloves around meat.
5. Roast, uncovered, for 30 to 40 minutes or until an instant-read
thermometer inserted into meat (not into stuffing) registers 135 degrees F
for medium rare or 150 degrees F for medium. Transfer meat to a cutting
board. Cover with foil; let stand for 15 minutes. (Temperature of the meat

after standing should be 145 degrees F for medium rare or 160 degrees F
for medium.)
6. Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato
paste; cook over medium-high heat for 1 minute. Add wine, stirring to scrape
up crusty brown bits. Stir in broth. Bring to boiling; reduce heat. Boil gently,
uncovered, about 5 minutes or until sauce is reduced by about half and is
slightly syrupy. Season to taste with additional salt and pepper. Strain sauce
into a gravy dish.
7. Remove string from meat. Cut meat into 1-inch-thick slices. Serve meat with
wine sauce.

Beautiful baked Camembert With nutty

cranberry crumbles

250 g Camembert
1 clove garlic
a few tips fresh rosemary
olive oil

bite-sized pieces bread, stale

a few sprigs rosemary
olive oil
1 tiny pinch sea salt
1 small handful dried cranberries
1 small handful mixed nuts

Preheat the oven to 180C/350F/gas 4. Leaving it in the box, score around

the top of a 250g Camembert about cm in and cut off the top layer of
skin. Finely slice a peeled garlic clove and poke it into the top of the cheese
with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the
hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
Thread bite-sized pieces of stale bread onto stripped woody rosemary
sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them
crisp up then lay them on a tray and pop in the oven to cook with the
Camembert.

Finely chop a small handful of dried cranberries and mixed nuts and put
them in a little bowl. Once your bread skewers are golden and crisp and
your cheese is oozy, put everything out on a board then dunk a bit of
toasted bread in the gooey cheese and dip it in the cranberry and nuts a
little mouthful of 1980s heaven.
Best Skinny Eggplant Rollatini with Spinach
Skinnytaste.com

Ingredients:

2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when
sliced)

kosher salt and fresh black pepper, to taste

1 1/2 cups quick marinara sauce

1 large egg

1/2 cup part skim ricotta cheese

1/2 cup grated Pecorino Romano cheese, plus more for serving

8 oz frozen spinach, heated through and squeezed well

1 garlic clove, minced

1 cup (4 oz) shredded part-skim mozzarella (Polly-O)