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RECIPES

Salads

Kale and Roasted Cauliflower Salad

Good Housekeeping
Print Recipe
Course Salad
Servings 4 servings

Ingredients
  

Cauliflower Topping

  • 1 lb cauliflower florets
  • 2 tbsp extra virgin olive oil

Salad

  • 1/4 cup lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 bunch kale, ribs removed, chopped
  • 1/4 small red onion, very thinly sliced
  • 1/3 cup crumbled feta cheese
  • 1/3 cup golden raisins
  • 1/3 cup pine nuts (pignoli nuts)

Instructions
 

  • On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  • In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
  • To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.

Soups

Autumn Vegetable Soup

By Ellie Kreiger, Fine Cooking
Print Recipe
Course Soup
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 3 medium carrots, cut into medium dice
  • 1 large yellow onion, cut into medium dice
  • 2 medium garlic cloves, minced
  • 2 cups 1/2 cubed, peeled butternut squash or 20 oz packaged
  • 1/4 tsp ground allspice
  • pinch cayenne pepper to taste
  • 1 quart low salt chicken broth
  • 1 14.5 oz can no salt added, diced tomatoes
  • 4 sprigs fresh thyme
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup low salt canned chickpeas

Instructions
 

  • Heat the oil in a large pot over medium-high heat.
  • Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes.
  • Add the garlic and cook for one minute more.
  • Add the squash, allspice, cayenne, and 1 teaspoon salt and stir to combine.
  • Add the broth, tomatoes with their juice and thyme.
  • Bring to a boil, reduce the heat to medium, cover and simmer for ten minutes.
  • Add the kale and chickpeas and cook uncovered until the squash is tender and the kale has wilted, about ten minutes more.
  • Discard the thyme sprigs before serving. Season to taste with more salt and cayenne.

Pasta

Pesto

from The Essential Pasta Cookbook
Print Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb pasta
  • 3 tbsp pine nuts (pignoli nuts)
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/2 tsp salt
  • 3 tbsp freshly grated Parmesan cheese
  • 2 tbsp freshly grated Pecorino Romano cheese
  • 1/2 cup olive oil

Instructions
 

  • Cook the pasta in a large pan of rapidly boiling water until al dente. Drain, return to the pan and keep warm.
  • About 5 minutes before the pasta is cooked, add the pine nuts to a heavy-based pan and stir over low heat for 2-3 minutes, or until golden. Allow to cool. Process the pine nuts, basil leaves, garlic, salt and cheeses in a food processor for 20 seconds, until finely chopped. Scrape down the sides of the bowl.
  • With the motor running, gradually add the oil in a thin steady stream until a paste is formed. Add freshly ground black pepper, to taste. Toss the sauce with the warm pasta until the pasta is well coated.

Entrees

Rao's Famous Lemon Chicken

By Frank Pellegrino
Print Recipe
Course Main Course
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 2.5-3 lb broiling chickens, halved
  • 1/4 cup chopped Italian parsley
  • Lemon Sauce

Lemon Sauce

  • 2 cups fresh lemon juice
  • 1 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 1/2 tsp minced garlic
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions
 

Lemon Sauce

  • Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

Chicken

  • To attain maximum heat, preheat broiler for at least 15 minutes before using.
  • Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
  • Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
  • Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
  • Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
  • Remove from broiler and portion each chicken onto each of 6 warm serving plates.
  • Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Kathy Kraus
Nutrition