Add the flour and yeast to the bowl of a stand mixer fitted with a dough hook. Turn the mixer to low and pour in the beer. Add the brown sugar and the salt. Increase the speed and allow the ingredients to blend into a dough. The dough will form a ball in the center of the bowl. Scrape the sides of the bowl as needed. Let the mixer knead the dough for 4 minutes. Add the raisins and pecans and knead in the mixer for 1 more minute.

Turn the dough out onto a floured surface and knead by hand for 3 to 4 minutes until it's smooth and elastic. Form the dough into a ball and transfer it to a bowl that has been greased with cooking oil or butter. Cover it and let it proof until nearly doubled in size, about 90 minutes.

Punch down the dough and cut it into eight pieces, about 2½ ounces each. Roll the pieces into balls and place them on a small baking sheet covered in parchment paper. Preheat the oven to 375°F. Set the tray on the stove (may need to remove a burner grate to get the tray closer to the warmth on the stove), and let it proof for 45 minutes; the balls should puff up, increasing in size by about 50 percent. Brush the rolls generously with egg wash. Bake for 20 minutes, until they're golden brown.    Makes 8 rolls

Preheat oven to 400°F. Generously grease 6 jumbo muffin cups with butter or shortening. Place the muffin pan in the oven for 5 minutes. Stir together the flour and salt in a large bowl. In a medium bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir to gently combine. Divide the mixture among the hot muffin cups and bake until no longer doughy, about 28 minutes. Do not open the oven door during cooking! Let cool for a few minutes before unmolding.
Makes 6 Yorkshire Puddings

Preheat oven to 375°F. In a medium bowl, combine flour and salt, stirring with a whisk. In a large bowl, combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture, stirring well with a whisk. Stir in butter.

Coat 6 popover cups with cooking spray. Place popover cups in a 375°F oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake for 40 minutes or until golden. (Mine were done after 35 minutes.) Serve immediately.    Makes 6 popovers

In a large skillet, heat the oil over medium-high heat and scramble the eggs. Meanwhile, microwave the beans for 2 minutes or warm in a small saucepan. Warm or toast the tortillas. Place two tortillas on each plate. Distribute the eggs evenly over each tortilla. Top with black beans, then sprinkle on some cheese. Top with avocado slices and finely chpped cilantro and serve immediately.   Serves 2

Cook the bacon in the microwave. Place two paper towels on a microwaveable plate. Lay 4 slices of bacon on it. Place 3 more paper towels on top. Microwave for 4 minutes. Set bacon aside.

Whisk 3 cups water and the ranch seasoning in a medium saucepan and bring to a simmer over low heat. Stir in the oats and simmer until tender, but still a little chewy, about 6 minutes. (Since I used Old Fashioned oats, I just let it keep cooking while preparing the rest of the ingredients, until most of the water was gone.)

Once oatmeal is cooked, stir in the cheese, sour cream (if using) and scallions until the cheese is melted. Remove from the heat, cover and keep warm.

Heat the olive oil in a skillet over medium heat. Crack in the eggs and season with salt and pepper. Cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Divide the oatmeal among 2 bowls. Mound the spinach in the center and top with two fried eggs to wilt the spinach slightly. Break the bacon slices in half and add to the bowls along with the tomatoes, avocado and a dash of hot sauce over the eggs. Season with pepper.  Serves 2

Preheat the oven to 425°F. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of olive oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.

Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink inside, 8 minutes per side. Let rest 10 minutes, then slice. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach, dividing them evenly. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.  Serves 2

Start to bring 4 quarts water to boil. When pasta water is boiling, add pasta and 1 tablepoon salt and cook, stirring often, until al dente (I cooked 2 minutes longer than instructions on the box.)

Meanwhile, bring sliced fennel, oil, water, and 1/4 teaspoon salt to boil in pot over medium-high heat. Reduce heat to medium low, cover, and simmer until fennel is tender, 5 to 8 minutes.

Uncover and cook until liquid evaporates, about 2 minutes. Stir in garlic, fennel seeds, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Off heat, stir in fennel fronds and lemon zest and juice. Cover to keep warm.

When pasta is done, reserve 1/2 cup cooking water, then drain pasta and put into large bowl. Add fennel mixture and Parmesan to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.   Serves 2

Bring 3 quarts water to a boil in a Dutch oven or large pasta pot. Add pasta; cook 8 minutes (I like pasta more tender, so I cooked 9 minutes before adding shrimp.) Add shrimp to pot; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 3 plates; top each serving with pasta mixture.   Serves 3

Cook tortellini according to package directions. Drain.
Create pesto: blend basil, pine nuts, salt, pepper olive oil and parmesan.
Heat olive oil in a large skillet. Season chicken with salt and pepper. Add chicken and 1/4 cup sun-dried tomatoes to pan. Cook chicken over medium-high heat for 5 to 7 minutes or until chicken is no longer pink. Remove chicken and tomatoes from pan with a slotted spoon and set aside.

Add remaining 1/4 cup sun-dried tomatoes and asparagus to pan. Season with salt and pepper. Cook on medium-high heat for 5 to 7 minutes or until asparagus is tender.

In a large serving bowl, toss tortellini, cooked chicken mixture, asparagus, and grape tomatoes with pesto.   Serves 3

Season the steak with 3/4 teaspoon salt and a few grinds of pepper in a bowl. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the gnocchi and cook, stirring occasionally and reducing the heat as needed, until browned and crisp all over, 6 to 8 minutes. Season with a big pinch of salt; remove to a plate.

Add 1 more tablespoon vegetable oil to the skillet over medium-high heat. Spread out the steak pieces in the pan and cook, turning, until well browned all over, 2 to 3 minutes. Remove to another plate. Add the remaining 2 tablespoons vegetable oil to the skillet along with the onion, bell pepper, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables have softened and browned, 5 to 7 minutes. Add the garlic and paprika and stir for about 30 seconds, then drizzle in the vinegar and stir for a few more seconds. Return the gnocchi and steak to the pan and add half the parsley. Stir until heated through, about 1 minute. Sesason with salt and pepper, if needed. Top with the remaining parsley   Serves 2

Preheat the oven to 350°F. In a Dutch oven over medium-high heat, warm the olive oil until it shimmers. Add the chicken and season with 1 teaspoon of salt and 1/8 teaspoon of black pepper. Saute until lightly browned, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a dinner plate.

Add the butter and let it melt. Add the onion, carrots, and celery and stir to combine. Saute until the vegetables are softened, 6 to 7 minutes (I just cooked 5 minutes). Add the garlic and thyme and cook until fragrant, about 30 seconds. Add the chicken broth, noodles, and remaining 1/8 teaspoon of black pepper and stir to combine.

Cover the Dutch oven and bring the liquid to a boil. Once boiling, lower the heat to medium-low. Simmer vigorously, stirring a few times throughout, until the noodles are soft and most of the liquid is absorbed, 12 to 14 minutes. Remove the Dutch oven from the heat. Add the heavy cream, the parsley, and cooked chicken and stir until thoroughly combined. Cover and bake for 4 to 5 minutes, until the dish is just heated through. Season with additional salt and black pepper to taste and serve immediately.   Serves 4

In a large bowl combine first four ingredients (through mint). For vinaigrette, in a screw-top jar combine next four ingredients (through pepper). Cover and shake well. Pour vinaigrette over watermelon mixture, toss gently to coat. Sprinkle with cheese and walnuts.
Serves 2 as meal, 4 as a side dish

Drain tomatoes, reserving 2 tablespoons liquid. In a large skillet, cook beef over medium heat until no longer pink, crumbling meat; drain. Stir in bean dip, chili powder, and reserved tomato liquid. Remove from the heat.

In a large bowl, combine drained tomatoes, lettuce, cheese, onions and olives. Add beef mixture and toss. Top with chips. Serve immediately.     Serves 2

Combine the first 8 ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. Divide the salad greens between 2 plates. Top with tuna mixture and tomatoes and cucumber. If desired, sprinkle with additional dill.     Serves 2

To prepare salad, cook pasta according to package directions. Drain and rinse under cold water. Drain; place in a large bowl.

Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.     Serves 4

Toss cucumber and 1/2 tsp salt together and let drain in colander for 15 to 30 minutes.

(If you purchased a roasted chicken, decide how much chicken you want to use, and tear meat into chunks, skipping the cooking step.) Cook Chicken: pat chicken dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 teaspoon oil in nonstick skillet over medium-high heat until just smoking. Brown chicken well on first side, 6 to 8 minutes. Flip chicken, add 1/2 cup water, and reduce heat to medium-low. Cover and continue to cook until chicken registers 160 degrees, 5 to 7 minutes longer. Transfer chicken to cutting board, let rest for 5 minutes, then cut into 1/2-inch pieces.

Whisk goat cheese, vinegar, tarragon, and remaining 2 teaspoons oil together in large bowl. Add drained cucumber, chicken, apple, fennel, and shallot and toss to combine. Let sit at room temperature until flavors meld, about 5 minutes. Add romaine and toss gently to coat. Season with salt and pepper to taste, and serve.     Serves 3 because I bumped up quantities

Combine first 4 ingredients in a large bowl. Add pasta and remaining ingredients; toss gently to coat. Cover; chill 1 hour.     Serves 5

In a bowl, toss together spinach, balsamic vinegar, and olive oil. Add strawberries, feta, and candied walnuts. Add salt and pepper to taste. Toss and serve immediately.     Serves 4

Cook the orzo according to package directions. Rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning. Heat a frying pan on medium-high heat. Cook shrimp 1 minute per side. Set aside. Place asparagus in a microwave safe dish and microwave with 1 tablespoon water for 3 minutes. Drain. In a large bowl, combine orzo, asparagus, corn, shrimp and red pepper. Whisk together dressing ingredients and toss with salad.   Serves 3

1 large head of romaine lettuce, washed, outer bruised leaves removed and discarded, remaining leaves torn into small pieces
2 vine-ripened tomatoes, cut lengthwise into wedges
1/4 lb blue cheese, or Roquefort, crumbled
1/2 - 1 lb cooked thin steak (see below for how to cook)
Chopped chives or green onion for garnish

To cook steak, place a tablespoon of vegetable oil in cast iron pan and heat on medium-high for 3 minutes or until smoking. Cook steak for 3 minutes on one side. Flip and cook for 2 more minutes. Remove from heat and let it sit in pan for 5 minutes. Cut steak into 1/4-inch by 1 inch wide strips.

To make Blue Cheese and Anchovy Dressing: Put the garlic and anchovies in a food processor and process to a paste. Add the mustard, vinegar, oregano, and pepper. With the motor running, pour the oil through the feed tube to make a creamy dressing. Pour the dressing over the romaine and tomaotes and toss with the cheese to coat the leaves. Lay the beef strips on top and garnish with chives or green onions and serve.   Serves 4

Chili-Lime Vinaigrette
1/2 tblsp red wine vinegar
1 garlic clove, minced
grated zest and juice of 1/2 lime
1 tsp chili oil
Pinch of kosher salt and black pepper
1/3 cup extra-virgin olive oil

Preheat oven to 425°. Place the sweet potato cubes in a bowl and mix with olive oil, smoked paprika, garlic powder, pinch each of salt and black peper, and cayenne. Spread sweet potato mixture evenly on baking sheet. Roast for 20 to 25 minutes, until tender.

While the sweet potatoes roast, place the greens in a bowl with a pinch of salt and pepper. Once the sweet potatoes are done, add them to the greens (they can be warm or cool!), topping with the avocado, feta cheese, and some of the vinaigrette.   Serves 2 as a meal

Salad
1 lb boneless, skinless chicken or turkey breasts (I used thin sliced)
1 tbsp neutral oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cups thinly sliced iceberg lettuce
4 cups thinly sliced romaine
1½ cups chopped tomatoes
1 cup canned chickpeas, drained, rinsed
1 cup shredded mozzarella
1/2 cup thinly sliced salami (about 2 ozs), cut into half-moons
1/2 cup thinly sliced fresh basil

Place a rack in center of oven; preheat oven to 425°. Line a baking sheet with foil.

Create vinaigrette: In a medium bowl, whisk shallot, garlic, venegar, mustard, oregano, parsley, salt (if using), and pepper. While whisking, slowly add oil until emulsified. Whisk in Parmesan.

Rub chicken on both sides with oil; season with salt and pepper. Place on prepared sheet and roast until an instant-read thermometer inserted into thickest part registers 160°, 20 to 25 minutes. Let cool to room temperature. Transfer to a cutting board and cut into cubes. In a large bowl, combine lettuces, tomatoes, chickpeas, mozzarella, salami, basil, and chicken. Drizzle with dressing and toss to combine.   Serves 4

Preheat oven to 400°. Pat chickpeas dry with paper towels and spread in a single layer on a baking sheet. Roast chickpeas until golden brown and crispy, about 35 minutes. Transfer chickpeas to a medium bowl. Add olive oil, chili powder, garlic powder and toss to combine; season with salt and black pepper.

In a small bowl, combine yogurt, tahini, lemon juice, Dijon mustard and warm water. Add more water if needed to loosen to a pourable consistency. Add parsley, chives, and season with salt and pepper

In a large bowl, place romaine, avocado, cherry tomatoes, feta, and chickpea mixture. Drizzle with dressing and toss.   Serves 4

Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer to a large bowl; season with 1 teaspoon salt and 1/4 teaspoon black pepper. Pour 1/2 cup BBQ sauce over chicken. Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.

Meanwhile, prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, 3/4 teaspoon salt, and 1/4 teasoon black pepper until combined; set aside.

Grill chicken, turning and basting with marinade, until cooked through, about 5 minutes per side. Transfer to a cutting board. Let cool slightly, then cut into bite-size pieces. In a large bowl, toss chicken, lettuce, beans, tomato, cheese, corn, tortilla strips, and onion. Drizzle with remaining 1/4 cup of BBQ sauce. Serve with remaining dressing alongside.   Serves 4

Cook barley then let it cool in a large bowl. As long as barley has mostly cooled, you can combine all ingredients through mint. In a shaker jar, combine oil, lemon juice and seasonings. Shake and pour over barley vegetable mixture. Toss to coat. Chill. Serve on a bed of lettuce. (I just served as is without lettuce.)   Serves 4 to 6

Thinly slice the zucchini on the bias using a mandoline or knife. (I just sliced it thin with a knife.) Place in a colander and toss with 1 teaspoon salt. Set the colander in a bowl (I set in sink instead) and let stand until the zucchini has softened and released much of its liquid, about 15 minutes.

Meanwhile, toast the fennel seeds in a small skillet over medium-low heat until golden, 4 minutes. (I microwaved on a plate for 1 minute, instead.) Add to a large bowl along with the scallion, the garlic, lemon zest, thyme, red pepper flakes, vinegar and olive oil; season with salt and pepper (I would not add more salt, because the salted zucchini and artichoke hearts were salty enough.) Pat the zucchini dry, then add to the bowl along with the artichokes and peas. Toss. Remove the lemon peel. Add torn lettuce and toss. Top with ricotta salata.     Serves 4 to 6

Trim fat from beef. Cut across grain into thin slices; set aside. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.

Cook spaghetti according to package. Drain and put in a large serving bowl. Add coconut milk; toss well. Set aside; keep warm.

Heat oil in a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Add to spaghetti. Add bean sprouts, cucumber, cabbage, carrot, and basil to bowl; toss gently. The recipe recommends serving with a drizzle of lime-vinegar sauce (ick, I left off).     Serves 4

Heat oil in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium-low, and cook 12 minutes or until tender. Stir in mustard and crème de cassis. Sprinkle with salt and pepper.     Serves 4

Preheat oven to 475°F. Toss butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout in a bowl, then spread on a baking sheet; season with salt and pepper. Roast until golden and tender, about 35 minutes. Transfer to a platter.

Toss torn parsley with 1 tablespoon olive oil, red wine vinegar, and 1/4 teaspoon ras el hanout. Season with salt and pepper and pile on top of the squash.     Serves 4

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat pork dry with paper towels, then season with herbes de Provence, salt, and pepper. Place in baking dish and roast until center of meat registers 145 degrees, 25 to 30 minutes, flipping pork halfway through roasting. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Slice pork 1/4 inch thick.
Serves 2 - 3

If you are using breasts from a cooked chicken skip this first step. Thaw chicken slightly and then thinly slice across the grain. Saute in garlic and oil in a skillet over medium-high heat until lightly borwned, stirring constantly, about 5 minutes.

Grate half the Parmesan cheese and then toss all grated cheeses together in a bowl. Lay 4 tortillas on the counter and spread 1/4 cup cheese over bottom half of each. Drizzle 1 tablespoon dressing over cheese. Spread chicken and celery over dressing. Spread another 1/4 cup cheese over top. Fold empty half of tortilla over the filled side and press down.

Slide two of the cheese-covered tortillas into a 10-inch skillet over medium heat. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom of tortilla is crisp and browned. Turn them over, cover and cook 1 to 2 minutes more, or until lightly browned. Repeat this prcess for remaining quesadillas. Cut each quesadilla in half or thirds.

Toss lettuce with dressing and spread on top of quesadillas. Shave the remaining Parmesan cheese into thin ribbons and sprinle on top of lettuce. Serve immediately. (I put the lettuce, dressing, and Parmesan shavings in a bowl and tossed, then served on the side for us to serve ourselves.)
Serves 3 - 4

Mix all ingredients together except cheese and tortillas. Lay 4 tortillas on the counter and lay 2 slices of Provolone on bottom half of each tortilla. Spread 1/2 cup tuna mixture on top of the cheese. Place one slice of cheese over tuna. Fold the tortilla in half by bringing the empty half on top of the tuna and cheese half.

Heat a large nonstick frying pan over medium heat. Cook two quesadillas at a time, covering the pan, and cooking 1 to 2 minutes, until the bottom of the tortilla is crisp and browned. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut each tortilla in half to serve.   Serves 3 - 4

Pat chicken dry with paper towels and season with salt and pepper. Melt butter AND oil in 10-inch skillet over medium-high heat. Brown chicken on both sides, about 8 minutes; transfer to plate.

Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic and cook for 1 minute. Gradually whisk in broth and bring mixture to simmer, scraping up any browned bits and smoothing out any lumps. Return chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 5 to 10 minutes.

Transfer chicken to platter and tent loosely with aluminum foil. Whisk sour cream and egg yolk together in a small bowl. Whisking constantly, slowly stir 1/4 cup sauce into sour cream mixture to temper. Slowly whisk sour cream mixture back into sauce until smooth. Stir in lemon juice, tarragon, and nutmeg and season with salt and pepper to taste. Pour sauce over chicken and serve.   Serves 2

For the topping: Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Combine flour, baking powder, 1/8 teaspoon salt, 1/8 teaspoon pepper, and cayenne in bowl. Sprinkle butter pieces over top of flour mixture. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Stir in cream until just combined. Crumble dough onto prepared pan into irregularly shaped pieces ranging from 1/2 to 3/4 inch each. Bake until fragrant and starting to brown around edges, 6 to 8 minutes; set aside.

For the Filling: Meanwhile, line rimmed baking sheet with aluminum foil. Bring chicken and broth to simmer in medium saucepan. Reduce heat to medium-low, cover, and cook until chicken registers 160 degrees, 8 to 10 minutes. Transfer chicken to medium bowl. Pour broth through fine-mesh strainer into liquid measuring cup, reserving 1 cup.

Heat oil in now-empty saucepan over medium heat until shimmering. Add mushrooms, shallot, carrot, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until mushrooms have released their juices and vegetables are just tender, about 5 minutes.

Uncover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated and mushrooms are well browned, 5 to 7 minutes; transfer vegetables to bowl with chicken.

Melt butter in again-empty saucepan over medium heat. Stir in flour and cook for 30 seconds. Slowly whisk in reserved chicken broth AND milk. Bring to simmer, scraping up any browned bits, and cook until sauce fully thickens, about 1 minute. Off heat, stir in lemon juice and 2 teaspoons parsley, then stir in chicken mixture and peas. Season with salt and pepper to taste.

Pour chicken mixture into 8½ by 5½-inch baking dish (mom's old green casserole dish). Scatter crumble topping evenly over filling. Bake pot pie on prepared baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining 1 teaspoon parsley and serve.   Serves 2

Spread honey mustard evenly over 3 bread slices, and top each with sliced roast beef, about 1/4 cup cucumber slices, and two tomato slices. Top each with remaining bread slice.   Serves 3

Heat the oven to 450°F. Spray a large sheet pan with nonstick cooking spray. Place potatoes in a bowl, drizzle with 2 tablespoons olive oil, 2 tablespoons Parmesan, 1 clove garlic, and salt and pepper to taste (I used 1/2 tsp of each). Toss together well and spread evenly on pan. Bake for 6 to 8 minutes or until potatoes start to brown.

Meanwhile, in bowl, combine steak, 1 tablespoon olive oil, 2 tablespoons Parmesan, 2 cloves garlic, and salt and pepper to taste (I used 1/2 tsp of each). When potatoes are done cooking, push potatoes to the side of the pan and add steak in an even layer. Put asparagus into bowl and mix with 1 tablespoon oil, Parmesan cheese, and remaining garlic clove. Lay asparagus next to steak on pan. Bake for 6 to 8 minutes or until all ingredients reach desired doneness. Serve with additional grated Parmesan.
Serves 4

Heat the oven to 350°F. Cut the ribs into 1 to 3-rib sections (I cut 1 rib sections). Place the ribs in a roasting pan and sprinkle with salt. To make the sauce, combine the honey, chili sauce, soy sauce, vinegar, garlic, and ginger in a small bowl. Pour the sauce over the ribs and toss until well coated.

Bake the ribs uncovered for 1 hour, basting periodically with the accumulated drippings. (I basted twice during the baking, and worked great.) Check for doneness. The rib meat should be chewy-tender and start to pull away from the bone.

Meanwhile, toast sesame seeds by microwaving for 1 minute on a microwave safe plate. Sprinkle the ribs with the sesame seeds.
3 lbs Serves 4

In a large skillet or wok, heat oil over medium-high heat. Add beef and cook until browned, about 4 minutes. Move beef to side of pan. Add broccoli, red bell pepper, carrots, and green onion. Cook vegetables for about 3 minutes. Add garlic and cook for an additional 30 seconds. Stir in soy sauce and brown sugar. Cook until vegetables reach desired tenderness. Drizzle with sesame oil and sriracha and mix in. Place cooked stir-fry in a serving bowl and sprinkle with toasted sesame seeds.(I served rice in bowls, then let us scoop out the stir-fry into our bowls.)     Serves 4

In a large bowl, toss chicken, coriander, paprika, red pepper, cinnamon, salt, and pepper until combined. In a large skillet over medium heat, heat oil. Cook half of chicken mixture, tossing occasionally, until cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with 2 tablespoons oil and remaining chicken mixture.     Serves 3

In a medium bowl, combine ground beef, 1 cup of cheese, breadcrumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.

In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and enchilada sauce and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.     Serves 4

Preheat oven to 350°F. Scatter the shrimp into a 1½-quart casserole dish. If doubling up, use a 3-quart dish. (I used a 7x11 baking dish.) Pour the melted butter, wine, and lemon juice into the casserole dish. Sprinkle in the garlic, Italian seasoning, salt, and black pepper. Toss gently with a rubber spatula until the shrimp are coated.

To make the topping: In a bowl, mix together the butter, panko, Parmesan, parsley, garlic powder, and salt. Drizzle in the olive oil and stir until the bread crumbs are evenly moistened. Sprinkle the topping evenly over the shrimp. Bake for 18 to 20 minutes, until the topping is golden brown and the sauce bubbles at the edges. Serve immediately.     Serves 4

Preheat oven to 400°F. Grease a large oven-safe skillet with cooking spray. (Mine is 12 inch size, ok, but might be less dry with 10 inch.) In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Remove from oven.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses. Cover with foil and bake until cheese is melty, about 20 minutes.     Serves 4

Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 taspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tblsps. Remove from heat; stir in marmalade. Spoon sauce over chicken.   Serves 3

Pat chicken dry wth paper towels and sprinkle with salt and pepper. Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken on one side, 6 to 8 minutes. Flip chicken, add 1/2 cup water to skillet, and reduce heat to medium-low. Cover and continue to cook, 5 to 7 minutes longer.   Serves 3

Bring meat to room temperature and pat it dry. Preheat the oven to 400° and heat a cast-iron skillet over medium-high heat. Add a little vegetable oil to the skillet, salt one side of the meat and sear it salt-side down until browned, about 3 minutes. Salt the top of the steak and flip it over, then place the pan in the oven until the meat is almost to your desired doneness. (To check the temperature, insert a thermometer sideways into the thickest part of the steak.) For medium rare, roast to 125°, about 7 minutes, then let rest 5 minutes; the internal temperature will rise.   Serves 1

Preheat the oven to 350°F. In a Dutch oven over medium-high heat, warm the olive oil until it shimmers. Add the onion and saute until softened and translucent, 6 to 7 minutes (I cooked only 5 minutes). Add the spinach and continue cooking until it is mostly wilted, 2 to 3 minutes.

Add the sun-dried tomatoes, garlic, dill, and oregano and cook until fragrant, about 30 seconds. Add the orzo, salt, and black pepper and stir to coat. Pour the broth into the Dutch oven and stir to combine.

Cover and bring to a boil. Once boiling, lower the heat to medium-low and simmer vigorously, stirring every few minutes to prevent sticking, until the orzo is soft and most of the liquid is absorbed, 13 to 15 minutes. Stir in the beans and Parmesan. Cover and bake for 8 to 10 minutes, or until the Parmesan is fully melted and the orzo is heated through. Sprinkle with the fresh parsley and crumbled goat cheese and serve.     Serves 4

Preheat the oven to 375 degrees. Line a baking sheet with foil. Toss the fennel, carrots, onion and celery with the oil, salt and sugar, and place the vegetables on the baking sheet. Roast in the oven for 30 - 40 minutes until soft, turning the vegetables a couple times so they cook evenly. While the vegetables roast, add the broth and the dried herbs to a large pot and keep warm on low heat. Once the vegetables are browned and soft, remove from the oven and add them to the warmed broth. Remove the bay leaves and purée the soup with an immersion blender (or food processor in batches) until the soup is thick and almost smooth. Taste and adjust seasonining with salt and pepper as needed.     Serves 4

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 2 minutes. Adjust consistency with extra water as needed. Serve.     Serves 2

Pulse the ingredients to combine, then blend until smooth. Adjust consistency with extra apple juice as needed.     Serves 2

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 1 minute. Adjust consistency with extra water as needed.     Serves 2

In a saucepan, bring the milk cream, and sugar just to a boil over medium heat, being careful not to let the liquid boil over. Add the tea and simmer for 10 minutes. Remove from the heat and set aside. Remove and discard the tea bags.

Meanwhile, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Pour the reserved chai milk mixture into the bowl with the gelatin and stir until the gelatin is fully dissolved into the milk. Let the mixture cool to room temperature. Pour into 4 individual molds or teacups. Refrigerate until firm (a minimum of 3 hours).     Makes 4 servings

Chocolate Filling
2¼ cups cream cheese, at room temperature
1 tsp pure vanilla extract
2/3 cup granulated white sugar
3 large eggs
1 cup sour cream
1 cup Ghirardelli Semi-Sweet Chocolate Chips

Preheat the oven to 350 degrees. Grease 9-inch springform cake pan.
To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan. Press firmly to distribute the crust mixture onto the bottom of the pan. Chill the crust while making the filling.

To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixture at low speed until smooth. Gradually beat in thge eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.

Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 1¼ hours or until firm (I thought it seemed too dark, still tasted good, but start looking at it after an hour.) The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open about 5 inches.

Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. This cheesecake is best if eaten within 3 days of baking.     Makes 8 servings

Line a large baking sheet with parchment paper. In a mini food processor or spice grinder, pulse the freeze-dried bananas into a fine dust. Transfer to a medium bowl and add the flour, baking powder, salt, and nutmeg; whisk to combine and set aside.

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the eggs, vanilla, and bananas and beat until combined. Add the dry ingredients and pecans; beat until just incorporated.

(The dough is wet, so I used a spatula to control this next step.) Divide the dough in half on the prepared baking sheet. Form the dough into two 3-by-12-inch logs (okay for the logs to be flat on bottom side). Arrange logs side by side (leave at least 4 inches between them). Refrigerate about 1 hour.

Preheat the oven to 350F. Bake the logs until light golden and set, about 30 to 35 minutes. Transfer to a rack and let the logs cool for 10 minutes.

Transfer the logs to a cutting board and slice 1 inch thick on the diagonal (I just cut straight across.) Line the baking sheet with a clean sheet of parchment, if necessary. Arrange the slices cut-side down on the baking sheet, Bake until the biscotti feel dry on top, 12 to 14 minutes. (One more step.) Flip the biscotti and continue to bake until golden, 10 to 12 more minutes. Let cool completely on the pan.

Store the biscotti in an airtight container at room temperature for up to 5 days.    Makes about 24 cookies

In a large bowl, mix together all of the ingredients. Pour into a freezerproof container, cover the surface with plastic wrap, and freeze until firm, at least 2 hours. Serve plain or topped with chocolate sauce or liqueur.
Makes 1½ quarts

Preheat the oven to 350F. Set out a 10 by 4-inch tube pan with a removable bottom but do not grease. To make the cake, sift the cake flour, confectioners' sugar, cocoa, and cinnamon into a bowl. Whisk lightly to blend.

In a large bowl with an electric mixer on high speed, whip the egg whites, cream of tartar, and salt until foamy. Gradually add the granulated white sugar, about 1 tablespoon at a time, whipping until stiff, glossy peaks form. Whip in the vanilla just until blended. Did you remember the vanilla?

Sift the flour mixture, about one-quarter at a time, over the beaten whites, folding in after each addition just until the flour disappears. Repeat until all the flour mixture is incorporated. Spoon the batter into the tube pan. With a long spatula, gently cut through the batter several times to remove any air pockets.

Bake for 30 to 35 minutes, until the top springs back when lightly touched with a finger. Invert the tube of pan over the neck of an inverted funnel and let the cake cool thoroughly, at least 1½ hours.     8 to 12 slices

To prepare frosting, place butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add vanilla; beat well.
Frosts one 9" two-layer cake

Preheat the oven to 350°F and line a baking sheet with parchment paper. Make a syrup; pour a scant 1/2 cup water into a small saucepan, add the sugar, and bring to a boil to dissolve the sugar, then cook for 5 minutes and let cool.

To make the dough, combine the flour with the butter and salt, mixing the ingredients with your hands so that they form a dough that is not smooth but sandy in consistency. Add the sugar syrup and orange blossom water and knead briefly to make a dough.

Split the dough in half. Roll each half into a 15-inch tube. Slice the tubes on the diagonal in 1-inch increments. Form each slice into a long, leaf shape cookie and place them carefully on the baking sheet. Make an indentation in each cookie by pressing your thumb into the center. Bake for about 20 minutes, or until golden. (I did not make them flat enough, so had to bake for 30 minutes.) Remove and let cool to room temperature. Dust with confectioners' sugar, if using.     Makes 30 cookies

Place parchment paper on large cookie sheet, and set aside. Sift the cornmeal and flour together into a large bowl, make a well in the center, and add the butter, sugar, and a pinch of salt. Rub the butter quickly but thoroughly into the other ingredients. Stir in the eggs, add the lemon zest, and mix well. Knead gently to achieve a smooth, even dough (my dough was way too soft to knead, so I just kept mixing with a spoon. It continued to remain soft, so I could not make rings from it.) Place 16 balls of dough on parchment and flatten them a little. Place 2 inches apart as they will spread when baking. Refrigerate for 30 minutes or until firm.

Meanwhile, preheat the oven to 350°F. Bake dough for 20 minutes, or until golden. (I baked for 25 minutes.) Remove, let cool, and arrange on a platter or large plate. Dust with confectioners' sugar and serve with strawberries, if desired.     Makes 16 cookies

Preheat the oven to 350°F. Combine first four ingredients in a medium bowl; toss gently. Coat a 9-inch cake pan with cooking spray. Brush pan with 1 tablespoon melted butter. Sprinkle pan evenly with 1 tablespoon sugar. Pour nectarine mxiture into pan in an even layer; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl, stirring well with a whisk. Combine remaining 1 cup sugar and 5 tablespoons softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined. Spoon batter evenly over fruit mixture. Bake for 40 minutes or until cake is set and light brown (The wooden pick test isn't accurate for this cake since the fruit makes it appear wet when it's really done.) Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. (Yes, this will work, though you will also have to scoop fruit still in the pan onto the cake.) Serve warm or at room temperature. Serve with a scoop of vanilla ice cream.     Serves 8

In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Pour the boiling coffee into the gelatin and stir until the gelatin is fully dissolved. Add the sweetened condensed milk and Kahlúa and stir until the mixture is smooth. Let the mixture cool to room temperature. Pour into a 4-cup mold or 4 to 8 individual molds or serving cups. Refrigerate until firm. To serve, unmold or leave in the serving cups and top with whipped cream and shaved chocolate.
Makes 4 one cup molds

Preheat the oven to 350°F. Prepare an 8 x 4-inch loaf pan by lightly greasing it and coating it with flour. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars until pale and fluffy, about 5 minutes. Add the eggs in one at a time, mixing well between each addition, and then add the vanilla extract. Add the dry ingredients in 3 additions, alternating with a tablespoon of the milk in between. Add the white sesame paste, mixing until well incorporated. Scrape the batter into the loaf pan and bake it for 40 to 45 minutes, or until a cake tester comes out clean; rotate the pan halfway through baking (I did not do this and seemed fine to me.).     Makes 1 loaf

In a small pot, bring the water to a boil over high heat. Stir in the coconut sugar until dissolved. Add half the mint, and the chamomile, then remove the pot from the heat. Let the mixture steep for 15 minutes, covered, then strain out and discard the mint and chamomile.

In a blender, combine the cantaloupe, salt, and chamomile-mint water and blend until very smooth. Finely chop the remaining mint leaves, then pulse them into the cataloupe mixture until well distributed.

Pour the mixture into pop molds and freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid.   Makes 5 or 6 (3 ozs) pops

For the Bars
3/4 cup sugar
2 large eggs, at room temperature
1/4 tsp fine sea salt
1½ tsps pure vanilla extract
1/4 tsp pure almond extract
1 cup all-purpose flour
1 stick unsalted butter, melted and cooled

Center a rack in the oven and preheat it to 350°F. Lightly butter a 9-inch square baking pan and line it with parchment paper.

TO MAKE THE TOPPING: Put the confectioners' sugar in a medium bowl and pour over the egg whites. Using your fingers or a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they're coated with the sugared whites. Set aside while you make the batter.

TO MAKE THE BARS: Working in a large bowl, whisk the sugar, eggs and salt together until the mixture lightens in color and thickens a little, about 2 minutes. Whisk in the vanilla and almond extracts. Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. You'll have a thick batter with a lovely sheen. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.

Give the topping another stir, or a run-through with your fingers, and turn it out onto the batter. Use a spatula or your fingers to spread the almonds evenly over the mixture, making sure to get nuts into the corners too. Bake for 28 to 32 minutes (I baked for 35 minutes), or until a tester inserted into the center of the cake comes out clean or with only a few crumbs stuck to it. The meringue topping will be pale golden brown. Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature. Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. (Seemed too big to me, so do next part.) For smaller portions, cut each square into two triangles.

To store, wrap the bars and keep at room temperature for 4 to 5 days.     Makes 9 or 18 bars