Meal: Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese, Buttery Polenta, and Roasted Root Vegetables

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese:

Ingredients
1 whole garlic head
1/3 cup (3 ounces) goat cheese with herbs, softened
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes. Slice before serving on top of Buttery Polenta.

Cookinglight October 2007


Buttery Polenta: This side dish can also be easily adapted to accompany basic roasted chicken, pork, or beef by stirring in your favorite cheese at the end.

Ingredients
5 cups water
3/4 teaspoon salt
1 cup dry polenta
2 1/2 tablespoons butter
1/4 teaspoon freshly ground black pepper

Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter and pepper. Serve polenta topped with the stuffed chicken breast.

Cookinglight October 2007


Roasted Root Vegetables:

Ingredients
1 (9-ounce) fennel bulb with stalks
2 cups (1/2-inch) cubed peeled butternut squash
1 1/2 cups (1-inch-thick) slices parsnip
1 1/2 cups (1-inch-thick) slices carrot
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash freshly grated nutmeg
Cooking spray
1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional)

Preheat oven to 425°.

Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Cookinglight October 2007

Meal: Almond-Crusted Salmon, Orzo Pasta in Vinaigrette, and Broccoli Rabe

Almond-Crusted Salmon: Serve with broccoli rabe, orzo pasta, and pinot noir.

Ingredients
1/4 cup almond meal
1/4 cup panko
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
4 (6-ounce) salmon fillets, about 1-inch thick
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 lemon wedges

Preheat oven to 500°.

Combine first 4 ingredients in a shallow dish; set aside.

Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Cookinglight October 2007

Orzo Pasta in Vinaigrette:

Ingredients
1 1/2 cups uncooked orzo (rice-shaped pasta)
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1 1/2 tablespoons minced shallots
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons orange juice
1 teaspoon Dijon mustard
2 1/2 tablespoons extravirgin olive oil

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.


Cookinglight October 2007

Broccoli Rabe: This plant has a slightly bitter taste which is decreased when it is boiled prior to sauteeing.

Ingredients
2 pounds broccoli rabe (rapini), trimmed
1 tablespoon olive oil
2 large garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Cook broccoli rabe in boiling water 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Coarsely chop.
Heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes, stirring constantly. Stir in broccoli rabe, salt, and peppers.

Cookinglight December 2006

Tasty Tidbits: Asparagus and Prosciutto Rollups

Asparagus and Prosciutto Rollups:
I had something similar at a local restaurant and it was so delicious. I HAD to come up with my own version so I could enjoy this often. It makes a fabulous appetizer and it's so easy to prepare.

Ingredients
1 lb fresh asparagus spears
4 tbsp marscapone cheese
4oz prosciutto

Rinse asparagus and remove tough ends by bending the end of the asparagus until it snaps off. Cut each strip of prosciutto in half lengthwise. Thinly spread marscapone cheese on one side of the prosciutto. Wrap the prosciutto, marscapone side against the asparagus, around each spear so that it is wrapped along the entire length of the asparagus. Preheat a gas grill to medium. Lay each prosciutto wrapped asparagus onto the grill and cook for 2 minutes, rotate and cook for 2-3 minutes more . Enjoy immediately.

Meal: Orange Roughy a la Greque with Basil Lemon Couscous and Broiled Balsamic Glazed Zucchini

Orange Roughy a la Greque: I grew up loving Orange Roughy fish but learned a few years ago that they were being over-fished*. So while the recipe title remains the same I've started substituting other mild white fish so that I can still enjoy this recipe. You can use Tilapia, Halibut, Cod or Flounder.

*Grouper is also being over fished

Ingredients
4 oz feta cheese, crumbled (about ¾ crumbled)
¼ C plain low-fat yogurt
¼ C finely chopped red onion
3 tbsp drained capers
2 small plum tomatoes, seeded, chopped
2 tsp grated lemon peel
4 6-ounce ½-inch-thick Orange Roughy fillets (or other mild white fish)

Preheat oven to 400°F. Line baking sheet with foil. Lightly grease foil. Combine first 6 ingredients in medium bowl. Season with pepper. Arrange fish on prepared baking sheet. Spread cheese topping over fish. Bake until fish is just cooked through, approximately 10 minutes.

Bon Appétit




Basil Lemon Couscous: I thought this would be a refreshing and light pasta side dish.

Ingredients
1 cup dry couscous
1 cup water
1/2 tsp salt
1/4 tsp white pepper
2 tbsp fresh lemon juice
2-3 tbsp minced fresh basil leaves

Bring water up to a boil. Add in couscous, stir, cover and remove from heat. Allow the couscous to rest for 5 minutes while the water is absorbed. Fluff with a fork and add in salt, pepper, lemon juice, and basil leaves. Serve immediately.




Broiled Balsamic Glazed Zucchini: I wanted a quick but tasty way of cooking fresh zucchini.

Ingredients
1/2 cup balsamic vinegar
1/2 cup water
2 teaspoons fresh lemon juice
4 teaspoons packed light brown sugar
1 large or 2 medium zucchini
1/4 teaspoon salt
1/8 tsp pepper
1 tsp olive oil

In a small sauce pan combine ingredients, vinegar through sugar, and bring to a simmer for 10 to 15 minutes to reduce liquid.

Meanwhile, slice zucchini into 1/2-inch thick rounds. Toss in olive oil, salt and pepper. Place in an oven proof casserole dish. Broil for 5 minutes. Stir in balsamic glaze and broil for another 2-3 minutes or until zucchini is tender. Serve immediately.

Meal: Salt Encrusted Beef Tenderloin with Shitake Potatoes, Asparagus with Tarragon Vinaigrette, and Eggnog Gelatin Salad

Salt Encrusted Beef Tenderloin:
This is absolutely the most flavorful tenderloin ever. The salt crust causes a chemical reaction which draws the flavor of the herbs and garlic into the meat. Just remember that the salt crust is not to be eaten.

Ingredients
2 1/2 cups all purpose flour
1 1/2 cups coarse salt (Kosher)
1/2 cup minced assorted fresh herbs (such as rosemary, oregano, thyme and Italian parsley)
2 tablespoons ground black pepper
2 large egg whites
1/2 cup plus 4 tablespoons water
2 tablespoons olive oil
1 1 1/2-pound (thick-end) piece beef tenderloin, trimmed

To make the crust, stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend. Beat egg whites in medium bowl just until foamy. Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture. Using wooden spoon, stir until mixture begins to clump together. Knead in bowl, adding more water by tablespoonfuls until a firm slightly moist dough forms. Do not add too much water or the dough will be difficult to work with when covering the tenderloin. Turn dough out onto floured surface. Knead until smooth, about 4 minutes. Form into ball. Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.

Preheat oven to 400°F. Heat oil in heavy large skillet over medium-high heat. Add beef to skillet; brown on all sides, about 5 minutes. Transfer to plate and pat dry.

Roll out dough on floured surface to 13 x 10-inch rectangle. Working quickly, place beef at one end of the dough. Sprinkle 1/4 cup minced herbs all over beef. Roll the dough and meat tightly to encase the entire tenderloin in the dough; pinch edges firmly to seal. Place seam side up on roasting rack with narrow grates and place rack on a foil lined baking sheet.

Roast until thermometer inserted through dough into center of beef registers 120°F for rare, about 25 minutes. Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes). Cut crust to open. Remove beef, scrape off all remaining pieces of the dough, and cut into thick slices to serve.

Bon Appétit, March 1998




Shitake Potatoes:
My Aunt found this recipe one year and it's been a family favorite ever since.

Ingredients
6 new potatoes, scrubbed
1 tsp unsalted butter
8 oz shitake mushrooms
1 small round of whole Brie cheese
salt pepper
1 cup heavy cream
1 clove garlic
1 tsp dry thyme
3 tbsp Parmesan cheese
¼ cup bread crumbs

Slice potatoes thinly, cover in cold water for 30 minutes. Bring water to a boil to cook potatoes, drain and pat dry.

Preheat the oven to 450°. Coat a baking dish with butter. Slice mushrooms and cube Brie cheese; layer potatoes, mushrooms and cheese in the greased baking dish. Mix cream, garlic and thyme and pour over potatoes. Cover with foil and bake for 30 minutes. Sprinkle with bread crumbs and brown.



Asparagus with Tarragon Vinaigrette:
The first time I made this recipe I skipped the chopped egg; big mistake. It actually adds an incredible complexity to the flavors of this dish.

Ingredients
1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Blanch asparagus in salted boiling water until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

Gourmet, April 2002




Eggnog Gelatin Salad:
I confess I am an eggnog hater but I LOVE this gelatin salad. It does not taste a bit like eggnog but more like a creamsicle. It's so light and refreshing compared with all the heavy dishes that tend to adorn our holiday tables.

Ingredients
1 tsp unflavored gelatin
1/4 cup water
1 (16 oz) can sliced pears
1 (3 oz) pkg sugar-free lemon flavored gelatin
1 (8 oz) reduced-fat or fat-free sour cream
3/4 cup eggnog
1 (11 oz) mandarin oranges, drained

In a small bowl, combine unflavored gelatin and water; set aside. Drain pears, reserving juice and set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended. Cut the oranges and pears into chunks; add eggnog mixture. Pour into a gelatin mold. Chill until firm.

When ready to serve, draw a sink full of hot water. Dip the mold gently into the water bath keeping the rim of the jello mold above water. gently twist the mold to see if the gelatin begins to separate from the sides. Remove from water bath. Place the serving plate upside down over top of the gelatin mold and quickly flip the plate and mold over so that the serving plate is right side up. Gelatin should unmold. Chill in refrigerator until ready to serve.

*Can be made one day ahead

Meal: Outback's Alice Springs Chicken with Garlic Roasted Red Potatoes

Outback's Alice Springs Chicken:
This is my husband's favorite meal at Outback so we've tried to recreate it in order to enjoy it more often. A trick I use when measuring honey is to coat the measuring cup with cooking spray, then measure. The honey will easily pour out with little left behind in the cup.

Ingredients

Honey Mustard Marinade:
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp olive oil
1/2 tsp lemon juice

Chicken:
4 skinless boneless chicken breasts
1 tbsp olive oil
8oz mushrooms, sliced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1/4 tsp paprika
8 slices bacon, cooked
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese

For the marinade: Combine the mustard, honey, oil and lemon juice in a small mixing bowl. Whisk together for about 30 seconds. Pour 1/2 of the marinade over the chicken breasts and allow chicken to marinate in the refrigerator for about 2 hours. Reserve the remaining marinade in a sealed container in the refrigerator.

When the chicken is done marinating, preheat oven to 375 degrees. In a large oven proof skillet* heat 1 tsp olive oil. Remove chicken from marinade and place in the skillet (discard used marinade). Sear marinated chicken for 3 to 4 minutes on each side. Remove the skillet from the heat and set aside. In a small skillet melt the butter and saute the mushrooms for about 5 minutes or until tender.

Using about 2 tbsps of the refrigerated reserved marinade, brush the tops of the seared chicken breasts. Season chicken with salt, pepper, and paprika. Stack two pieces of cooked bacon, crisscrossed, on top of each chicken breast. Spoon sauteed mushrooms evenly on top of each bacon topped chicken breast. Sprinkle the Monterey cheese evenly on top of each. Repeat with Cheddar cheese. Bake in the oven proof skillet for 7 to 10 minutes or until cheese is thoroughly melted and bubbles. Remove from oven and serve with remaining reserved marinade on the side for dipping.


*If you do not have an oven proof skillet, you will have to transfer the seared chicken breasts into an oven safe baking pan with high sides before placing in the oven.


Garlic Roasted Red Potatoes:
Outback traditionally serves Alice Springs Chicken with garlic mashed potatoes. This is a nod to the entree but using roasted potatoes instead.

Ingredients
2-3 lbs red potatoes, roughly chopped into 1/2-1" pieces
3 cloves garlic + 1/8 tsp salt, crushed
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil

Preheat oven to 375 degrees. In a mixing bowl combine potatoes, 1/2 tsp salt, pepper, and olive oil. On a cutting board, using the back of a large knife press down on the garlic cloves to break them open. Sprinkle with the 1/8 tsp salt and continue to crush with the back of the knife until a soft paste in made. Place in the mixing bowl and toss all ingredients until combined. Spread out evenly on a baking pan. Roast potatoes for 20 to 30 minutes or until golden brown and tender; tossing every 10 minutes or so to allow for even cooking.

Meal: Salmon Wellington with Sauteed Green Beans

Salmon Wellington:
I somehow ended up with two packages of puff pastry in my freezer. I thought this dish would be a great way to use it up. The sauce is really optional as my husband will most times eat this without the sauce and it's still incredible.

Ingredients
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
3/4 cup fresh spinach chopped
5 tbsp Borsin cheese
1 egg beaten to blend (for glaze)

Bearnaise Sauce:
2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1 1/2 sticks unsalted butter, very soft
coarse salt

Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 2 teaspoons Borsin cheese. top with 1/4 of the chopped spinach. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Chill for 20 to 30 minutes. Remove from refrigerator and brush with glaze. Bake pastries until dough is golden brown, about 20 minutes.

Meanwhile, combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to consistency desired. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.

When wellingtons are done remove from oven; let stand 10 minutes. Cut pastries into thirds. Place sauce and pastries on 4 plates.

*Wellingtons can be made ahead of time. Refrigerate uncooked wellingtons up to 6 hours ahead of time. Remove from refrigerate and immediately place in a hot oven. Bake as directed.

Salmon Wellington: Bon Appétit September 1999
Bearnaise Sauce: Martha Stewart




Sauteed Green Beans:
Fresh green beans sauteed until just tender are light and refreshing when paired with the heavy Bearnaise sauce.

Ingredients
10 oz fresh green beans, stem ends trimmed
1 tbsp olive oil
1 tsp minced garlic
zest of 1 lemon
salt and pepper

In a skillet over medium heat, heat olive oil. Add garlic and green beans. Saute until green beans are tender but still crisp and brilliant green. Remove from heat. Add lemon zest and toss until combined. Season with salt and pepper to taste.

Meal: Honey-Mustard Pork Loin, Butternut Squash Souffle, and Green Bean Casserole

This meal has some preparation adjustments to help speed it along. It won't take too long before you're sitting down to dinner. The trick it to start cooking the squash in the microwave and while that is going on combine all the ingredients for the Green Bean Casserole and stick it in the fridge. Once the Butternut Squash Souffle has only 30 minutes left in the oven, pop the casserole and pork loin into the oven along with it. Everything will come out pipping hot at the same time!

Butternut Squash Souffle:
This recipe ends up tasting like creamy gingerbread or some have said its similar to pumpkin pie. I just know its delicious. It's one of my favorite ways to eat squash.

Ingredients
3 pounds butternut squash, peeled, seeded and cubed
3/4 cup milk
6 tablespoons butter, melted
3 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Peel, remove seeds, and cube squash. In a microwave safe bowl add 1/4 cup water and squash. Cook, on high, for 10 to 12 minutes or until squash can be easily pierces with a fork. With a hand mixer, beat in milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.


*If you are making this dish along with the Green Bean Casserole and Pork Loin, add the casserole and pork when the squash has 30 minutes left to cook. Turn the oven up to 375 degrees. Bake all three dishes for 30 minutes. The pork needs to reach 165 degrees when tested with a meat thermometer.



Taste of Home - Kathleen Cox; Wyoming, Michigan



Green Bean Casserole:
This is the classic casserole recipe. My husband calls them cream beans and has to have them every Thanksgiving. Since he didn't get them this year I've made it for him the week following turkey-day.

Ingredients
1 (10 3/4 oz) can reduced-fat cream of mushroom Soup
3/4 cup milk
1/8 tsp black pepper
2 (14 1/2 oz) cans green beans
1 1/3 cups Fried Onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350°F for 30 min. or until hot.* Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.

French's ®

Honey-Mustard Pork Loin: This recipe requires a 2 hour marinating time so plan accordingly.

Ingredients
1 lb pork tenderloin
1/4 cup stone ground mustard
2 tbsp honey
1 tbsp sherry vinegar or white wine vinegar

Cooking spray

Trim fat from pork. Combine pork, mustard, honey and vinegar in a large seal-able plastic bag. Seal and marinate in the refrigerator for 2 hours, turning occasionally. Remove pork from bag and reserve marinade.

Preheat oven to 375 degrees. Place on a broiler pan coated with cooking spray. Bake at 375 degrees* for about 40 minutes. Pork should reach 160 degrees when tested with a meat thermometer. Let it stand 10 minutes before slicing to retain moisture.

Cookinglight March 1999

Meal: Chicken Delicious and Stewed Tomatoes

Chicken Delicious:
This is a great crockpot meal for those busy fall days.

Ingredients
4 skinless, boneless chicken breast halves
1/2 tsp fresh lemon juice
salt and pepper to taste
1/4 tsp celery salt
1 tsp paprika
1 (10.75 ounce) can condensed cream of mushroom soup (reduced fat)
1 (10.75 ounce) can condensed cream of celery soup (reduced fat)
1 1/2 tbsp dry sherry
2 tbsp Parmesan cheese

1 cup uncooked rice


Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. In a medium size bowl mix the mushroom and celery soups with the sherry. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese. Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

Cook rice according to package directions. Serve chicken over hot rice.



Stewed Tomatoes:

My grandmother would make this in the winter time, it's like chunky tomato soup but better.

Ingredients
1 can crushed tomatoes
1/2 tsp minced garlic
1/2 tsp dried oregano
2 tbsp shredded chedder, divided

Empty tomatoes into a sauce pan. Add garlic and oregano. Bring the tomatoes to a low boil and simmer for 5-7 minutes. Serve into bowls and top with shredded chedder cheese.

Meal: Salmon Siciliano, Orzo Basil Pilaf and Asparagus with Balsamic Vinaigrette

Salmon Siciliano:
This is such a light but flavorful way of eating salmon.

Ingredients
1 tsp thyme leaves
1 garlic clove, minced
1 tsp dried oregano
1 tsp coarse kosher salt
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1/8 tsp pepper
2 4-oz salmon fillets

In a small bowl, blend dried thyme , garlic, dried oregano, salt, lemon juice and olive oil. Season herb sauce to taste with pepper. Rub the spice blend onto the salmon fillets. Grill or broil fish for 12 minutes, or until no longer pink.

Orzo Basil Pilaf:
Toasting the pine nuts brings out the oils which enhances the flavor. I recommend using fresh basil as the flavor is much fuller than with dried basil.

Ingredients
1 cups uncooked orzo
1 tablespoons grated lemon rind
3 tbsp fresh lemon juice from one lemon
1/4 tsp salt
1/8 tsp black pepper
1 tablespoons extravirgin olive oil
2-3 tbsp chopped basil

1/4 cup pine nuts
cooking spray

Cook pasta according to package directions, omitting salt and fat. Drain. Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. While pasta is cooling, heat a small skillet coated with cooking spray. Toast pine nuts until lightly browned. Stir in basil and pine nuts into cooled pasta.

Asparagus with Balsamic Vinaigrette:

Blanching asparagus is a quick way of cooking them until just tender and brings out a beautiful green color. When the vegetable turns this brilliant green the cells have opened up enough that all the nutrients have not been boiled off but are now more easily absorbed by the body.

Ingredients
1 bunch fresh asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp kosher salt
1/8 tsp pepper

Ice water bath

Wash asparagus and remove tough ends. This can be done by simply bending the end of the asparagus and the tough end will naturally break off. Fill a large skillet with high sides 3/4 full with water. Bring it to a boil a quickly add all asparagus at one time. Have the ice water bath ready. When asparagus turns a brilliant green (about 3 minutes) immediately remove the asparagus from the skillet into the ice water bath. This instantly stops the cooking process. After 1-2 minutes in the ice water bath, remove asparagus and drain. Arrange asparagus on a serving platter. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper, then toss gently.