Prizewinning Recipes BLUE CHEESE-STUFFED BURGERS WITH RED ONION AND SPINACH, PAGE 8

Prizewinning Recipes

Appetizers...... 1 Main Dishes...... 7 Sides...... 17 Desserts...... 25

© 2018 by Meredith Corporation . All rights reserved . Printed in United States of America . Appetizers

Four-Cheese Pimiento Dip, 2 Mini Gruyère Puffs, 5 Tandoori Chicken Wings, 2 Bite-Size Chicken Empanadas, 4 Grilled BLT Kabobs, 3 Shrimp and Feta with Garlic Bread Sleds, 6 Reuben Spread, 4 Strawberry-Goat Cheese Bruschetta, 6 Cheese-Stuffed Jalapeños, 4

CHEESE-STUFFED JALAPEÑOS, PAGE 4 FOUR-CHEESE PIMIENTO DIP TANDOORI CHICKEN WINGS

1½ teaspoons salt 1 teaspoon cumin seeds 1 teaspoon garam masala ½ to 1 teaspoon cayenne pepper (optional) ¼ to ½ teaspoon red food coloring 2 whole cloves

1. Place the chicken drumettes in a 3-quart rectangular baking dish, set aside. 2. For the tandoori masala, in a food processor or blender combine onion wedges, tomato sauce, yogurt, Four-Cheese 1. In a mixing bowl beat cream cheese coriander, garlic, ginger, salt, cumin Pimiento Dip for 30 seconds. Gradually stir in other seeds, garam masala, cayenne pepper cheeses. Beat in mayonnaise. Stir (if desired), red food coloring, and whole start to finish 35 minutes cloves. Process or blend to a very smooth makes 20 servings in pimientos, sweet pepper, onion, jalapeño, Worcestershire, and cayenne. paste. (The color will be deep red.) 3. Pour the tandoori masala over the 1 3-ounce package cream cheese, 2. Add chosen stir-ins or divide the chicken drumettes, turn chicken softened pimiento cheese into portions and add to coat. Cover and marinate in the 2 ounces extra-sharp cheddar a different stir-in to each. Serve with refrigerator for 4 to 24 hours. cheese, shredded (8 ounces) dippers. 4. Preheat oven to 400°F. Arrange as 2 cups extra-sharp white cheddar per ¼-cup serving 220 cal., 20 g fat, many of the chicken drumettes on the cheese, shredded (8 ounces) 39 mg chol., 275 mg sodium, 3 g carb., 1 g unheated rack of a broiler pan as will fit 1 cup Gruyère cheese, shredded fiber, 8 g pro. in a single layer. Bake for 25 minutes. (4 ounces) Turn oven to broil. Broil chicken 1 cup mayonnaise 4 to 5 inches from the heat for 6 to 1 4-ounce jar or two 2-ounce jars Tandoori Chicken 8 minutes or until chicken is no longer diced pimientos, drained Wings prep 45 minutes pink and pieces begin to blacken, 1/2 cup finely chopped green sweet marinate 4 to 24 hours turning once halfway through broiling. pepper bake 25 minutes at 400°F 5. Transfer drumettes to a serving 1/3 cup finely chopped onion broil 6 minutes platter. Repeat baking and broiling the 1 small jalapeño pepper, stemmed, makes 16 (3-drumette) servings remaining chicken. seeded, and minced (see tip, *Tip If you cannot find chicken page 4) 5 pounds chicken drumettes* drumettes, use 25 chicken wings 1 tablespoon Worcestershire sauce (about 50) instead. Cut off and discard tips of 1/4 teaspoon cayenne pepper 1 medium onion, cut into wedges chicken wings. Cut wings at joints to Optional Stir-Ins: crumbled crisp- 1 8-ounce can tomato sauce make 50 pieces. cooked bacon, toasted pecans, 1 6-ounce carton plain fat-free per serving 119 cal., 4 g fat, 62 mg chopped green onions, and/or yogurt chol., 363 mg sodium, 3 g carb., 0 g fiber, diced tomatoes 1 tablespoon ground coriander 16 g pro. Dippers: celery sticks, carrot 4 cloves garlic, coarsely chopped sticks, pita chips, and/or crackers 2 teaspoons chopped fresh ginger

2 APPETIZERS Grilled BLT Kabobs 4. For charcoal grill, arrange medium- prep 35 minutes grill 10 minutes hot coals around a drip pan. Place makes 4 servings bacon kabobs on grill rack over pan. Cover, grill 10 minutes or until bread 1/3 cup lemon juice is golden and bacon is cooked through 1/3 cup olive oil and just crisp, turning once. Add 2 tablespoons snipped fresh basil tomato kabobs and lettuce to edge of 1/4 teaspoon salt grill rack above coals the last 2 minutes 1/8 teaspoon pepper of grilling, turning once. (For gas grill, 1 heart of romaine lettuce, preheat grill, reduce heat to medium. quartered lengthwise Adjust for indirect cooking. Cover and 1 cup cherry tomatoes grill as above.) 1 medium avocado, halved, seeded, 5. To serve, place one lettuce quarter peeled, and cut in 11/2-inch chunks on each of four serving plates along 1/2 of a 16-ounce loaf ciabatta bread, with one tomato kabob and one or cut in 1-inch cubes two bacon kabobs. Serve with Basil 8 slices thick-sliced bacon Buttermilk Dressing and, if desired 1 recipe Basil-Buttermilk Dressing lime wedges. Lime wedges (optional) Basil-Buttermilk Dressing In a small bowl whisk together 1/3 cup 1. In a large bowl whisk together lemon buttermilk; 1/4 cup mayonnaise; juice, olive oil, basil, salt, and pepper. 1 tablespoon lime juice; 1 clove garlic, Brush some of the lemon mixture on minced; 1 tablespoon snipped fresh lettuce quarters. Add tomatoes and basil; 1/4 teaspoon salt; and 1/8 teaspoon avocado. Using a slotted spoon, toss cayenne pepper. gently to coat. Transfer tomatoes and *Tip Soak wooden skewers in water avocado to another bowl, set aside. 30 minutes before using. Toss bread cubes with remaining per serving 619 cal., 47 g fat, 26 mg lemon mixture. Set aside. chol., 1,227 mg sodium, 38 g carb., 5 g 2. Line a large microwave-safe plate fiber, 15 g pro. with a double thickness of paper towels. Place four of the bacon slices on the paper towels in a single layer. Cook, uncovered, on 100% power (high) 11/2 to 2 minutes or until bacon is almost cooked through but still pliable (do not cook crisp). Transfer bacon to another plate to cool slightly. Repeat with remaining bacon slices. 3. On four 12-inch skewers*, alternately thread tomatoes and avocado. Thread bacon slices accordion-style and bread cubes onto eight 12-inch skewers. REUBEN SPREAD

2. For filling, in a small bowl stir together shredded cheese, cream cheese, and cumin. Pack about 2 teaspoons of the filling into the cut in each jalapeño. 3. For batter, in a medium bowl combine flour, cornmeal, salt, and baking powder. Add beer. Beat until smooth. 4. Preheat oven to 300°F. In a heavy saucepan or deep-fat fryer heat 2 inches cooking oil or melted shortening to 375°F. Dip stuffed peppers into batter. Fry jalapeños, several at a time, in hot fat about 4 minutes or until golden brown, turning once. Drain on paper towels. Transfer to a baking sheet, keep warm in oven while frying the remaining jalapeños. If desired, serve with salsa. *Tip Because chiles contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chiles, wear plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails well with soap and warm water. per stuffed jalapeño 140 cal., 8 g fat, 11 mg chol., 179 mg sodium, 12 g carb., 1 g fiber, 3 g pro. Reuben Spread occasionally. Serve with rye bread and, prep 15 minutes if desired, pickles. Bite-Size Chicken slow cook 2½ to 3 hours (low) per serving 157 cal., 13 g fat, 38 mg Empanadas makes 20 (¼-cup) servings chol., 531 mg sodium, 3 g carb., 1 g fiber, prep 35 minutes 7 g pro. marinate 30 minutes 1 pound cooked corned beef, broil 12 minutes bake 12 minutes chopped oven 400°F makes 48 empanadas 1 16-ounce can sauerkraut, rinsed, Cheese-Stuffed (pictured on page 1) drained, and snipped Jalapeños 2 skinless, boneless chicken breast start to finish 1 hour oven 300°F 1½ cups shredded Swiss cheese halves (8 to 12 ounces total) makes 20 stuffed jalapeños (6 ounces) 2 tablespoons bottled French or 1 cup bottled Thousand Island Italian salad dressing 20 fresh jalapeños* salad dressing ½ cup cooked rice 1 cup shredded Monterey Jack 1 3-ounce package cream cheese, ¼ cup shredded cheddar cheese cheese (4 ounces) cut up (1 ounce) ½ of an 8-ounce tub cream cheese 1 tablespoon prepared horseradish ¼ cup bottled salsa with chive and onion 1 teaspoon caraway seeds ¼ cup finely chopped red sweet ¼ teaspoon ground cumin Rye bread or rye crackers pepper 1½ cups all-purpose flour Pickle slices (optional) 2 tablespoons finely chopped green ½ cup cornmeal sweet pepper 1 teaspoon salt 1. In a 3½- or 4-quart slow cooker 2 tablespoons chopped ripe olives ½ teaspoon baking powder combine corned beef, sauerkraut, Swiss 2 tablespoons finely chopped onion 1 12-ounce can beer or 1½ cups milk cheese, salad dressing, cream cheese, 2 tablespoons sour cream Cooking oil or shortening for horseradish, and caraway seeds. 1 tablespoon finely chopped deep-fat frying 2. Cover and cook on low-heat setting jalapeño* Bottled salsa (optional) for 2½ to 3 hours. Stir before serving. 1½ 17.25-ounce packages frozen puff 3. Serve immediately or keep warm, pastry, thawed (3 sheets total) 1. Make a T-shape cut in the side covered, on warm setting or low-heat of each jalapeño, remove seeds and 1 egg, beaten setting for up to 2 hours, stirring membranes.* 1 tablespoon water

4 APPETIZERS MINI GRUYÈRE PUFFS

1. Place chicken in a shallow dish. Pour salad dressing over chicken. Cover and marinate chicken in refrigerator for 30 minutes. 2. Meanwhile, preheat broiler. Drain chicken, discarding marinade. Place chicken on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through broiling. Cool slightly. 3. For filling, chop or shred chicken. In a large bowl combine chicken, rice, cheese, salsa, sweet peppers, olives, onion, sour cream, and jalapeño. 4. Preheat oven to 400°F. Lightly grease baking sheets, set aside. Place 1 sheet of the puff pastry on a lightly floured surface. (Keep remaining sheets covered until needed.) Roll puff pastry sheet to a 13-inch square. Using a 3-inch round cutter, cut pastry into 16 rounds. For each empanada, place a generous teaspoon of filling slightly off center on each round. Brush edges of the pastry rounds with cold water. Fold over the filling to make half-moons. Pinch edges with fingers or a fork to seal tightly. Prick with a fork. Place on prepared baking sheet. In a small until dough forms a ball that doesn’t bowl combine egg and the 1 tablespoon Mini Gruyère Puffs separate. Remove from heat. Cool for water; brush over the empanadas. prep 15 minutes cool 5 minutes 5 minutes. Repeat with remaining puff pastry and bake 20 minutes at 450°F/375°F 2. Add eggs, one at a time, to dough in the filling. stand 3 minutes saucepan, beating with a spoon after 5. Bake for 12 to 15 minutes or until makes about 20 (1-puff) servings each addition until smooth. Stir in golden brown. Serve warm. MINI GRUYÈRE PUFFS ½ cup water shredded Gruyère cheese. Drop dough *Tip Because chiles contain volatile ¼ cup butter by rounded teaspoons, about 2 inches oils that can burn your skin and eyes, ½ teaspoon dried basil, crushed apart, onto the prepared baking sheet.* avoid direct contact with them as much ¼ teaspoon garlic salt Sprinkle with Parmesan cheese. as possible. When working with chiles, Dash cayenne pepper 3. Bake for 10 minutes. Reduce oven wear plastic or rubber gloves. If your ½ cup all-purpose flour temperature to 375°F. Bake for 10 to bare hands do touch the chiles, wash 2 eggs 12 minutes more or until puffed and your hands and nails well with soap ½ cup shredded Gruyère or Swiss golden brown. Turn off oven. Let puffs and warm water. cheese (2 ounces) stand in oven for 3 minutes. If desired, per empanada 101 cal., 7 g fat, 8 mg 2 tablespoons grated Parmesan sprinkle with grated Gruyère cheese. chol., 63 mg sodium, 8 g carb., 0 g fiber, cheese Serve hot. 3 g pro. Grated Gruyère or Swiss cheese *Tip If you prefer to pipe the dough, fit a pastry bag with a ½-inch open star Grilling Directions For charcoal (optional) tip. Spoon dough into bag. Pipe small grill, grill chicken on the rack of an mounds of dough, about 2 inches apart, uncovered grill directly over medium 1. Preheat oven to 450°F. Grease a onto the prepared baking sheet. coals for 12 to 15 minutes or until baking sheet or line it with parchment 53 cal., 4 g fat, 31 mg chicken is tender and no longer pink paper, set aside. In a small saucepan per serving chol., 76 mg sodium, 2 g carb., 0 g fiber, (170°F), turning once halfway through combine the water, butter, basil, garlic 2 g pro. grilling. (For a gas grill, preheat grill. salt, and cayenne pepper. Bring to Reduce heat to medium. Place chicken boiling over medium heat, stirring on grill rack over heat. Cover and grill to melt butter. Add flour all at once, as above.) stirring vigorously. Cook and stir

APPETIZERS 5 Shrimp and Feta with 1. In a large bowl combine salad 2 to 4 minutes or until toasted. Turn Garlic Bread Sleds dressing and lime peel. Add shrimp. and broil about 1 minute more or until prep 30 minutes Toss to coat. Cover and chill for lightly toasted. Cool on a wire rack. chill 30 minutes 30 minutes. Cut into 1¼-inch slices. 2. To serve, combine undrained makes 18 servings Make-Ahead Directions Store Garlic shrimp, herbs, and feta cheese; toss Bread Sleds in an airtight container to mix. Season with salt and pepper. ½ cup bottled olive oil and vinegar at room temperature for up to 1 week Spoon shrimp mixture into a serving salad dressing or Italian salad before serving. bowl. Serve with Garlic Bread Sleds dressing per serving 95 cal., 5 g fat, 88 mg and lime wedges. 1 teaspoon finely shredded lime peel chol., 195 mg sodium, 1 g carb., 0 g fiber, Using a serrated 3 pounds large cooked shrimp Garlic Bread Sleds 12 g pro. ¼ cup snipped fresh herbs, such knife, cut an 8- to 12-ounce (18-inch- as dill, cilantro, and/or Italian long) baguette-style French bread (flat-leaf) parsley loaf in half crosswise. Arrange bread Strawberry-Goat ¼ cup crumbled feta cheese on a baking sheet. Spread cut side of Cheese Bruschetta Salt and black pepper each piece with about 4 tablespoons prep 15 minutes broil 4 minutes 1 recipe Garlic Bread Sleds softened garlic butter with olive oil. makes 4 servings Lime wedges Broil about 4 inches from the heat for 1 8-ounce baguette 1 tablespoon olive oil 1 4-ounce log goat cheese (chèvre) 11/2 cups sliced strawberries 1/2 cup arugula Olive oil Sea salt or coarse salt Freshly ground black pepper Snipped fresh herbs

1. Heat broiler. Halve baguette crosswise, then lengthwise. Place, cut sides up, on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 11/2 to 2 minutes SHRIMP AND FETA WITH GARLIC BREAD SLEDS or until lightly toasted. 2. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler, top with arugula. Drizzle additional oil. Sprinkle with salt, pepper, and herbs. per serving 346 cal., 16 g fat, 22 mg chol., 616 mg sodium, 37 g carb., 2 g fiber, 13 g pro.

STRAWBERRY-GOAT CHEESE BRUSCHETTA

6 APPETIZERS Main Dishes

Blue Cheese-Stuffed Burgers with Bacon and Blue Cheese Dinner Pies, 11 Moroccan Meat Loaf, 14 Red Onion and Spinach, 8 Ham-and-Asparagus-Stuffed Maple-Bourbon Glazed Salmon, 14 Stout-Soaked Porterhouse with Chicken, 12 Sweet Potato Hash with Spicy Beer Butter, 8 Grilled Chicken with Watermelon Hollandaise, 15 Beef and Bean Chili, 9 Glaze, 12 Butternut Squash Mac and Cheese, 16 Honey-Sweet Onion Ribs, 10 Green Onion Chicken with Melted Asian-Style Fried Rice and Beans, 16 Pork-Wasabi Tacos, 11 Tomatoes, 13

GRILLED CHICKEN WITH WATERMELON GLAZE, PAGE 12 BLUE CHEESE-STUFFED BURGERS WITH RED ONION AND SPINACH

STOUT-SOAKED PORTERHOUSE WITH BEER BUTTER

1 shallot, finely chopped 2 teaspoons olive oil 1/2 cup butter, softened

1. Place steak in a resealable plastic bag set in a shallow dish. Set aside 2 tablespoons beer. In a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally. 2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in Blue Cheese-Stuffed 3. Place burgers and onions directly reserved 2 tablespoons beer. Remove Burgers with Red over medium-high heat. Grill 5 minutes from heat. Cool 10 minutes. In a small Onion and Spinach per side or until no pink remains in bowl combine softened butter, shallot start to finish 28 minutes burger. Brush cut sides of buns with mixture, and remaining 1 teaspoon makes 4 servings olive oil. Grill, cut sides down, the last tarragon. Transfer to waxed paper, minute of grilling. shape into a log. Wrap and freeze for 1 pound ground beef 4. Serve burgers on buns with grilled 30 minutes to 1 hour. 1 tablespoon Worcestershire sauce onions, spinach, and remaining cheese. 3. Preheat broiler. Drain steak, reserve 1 teaspoon freshly ground black per serving 497 cal., 31 g fat, 89 mg marinade. Season steak with additional pepper chol., 638 mg sodium, 26 g carb., 2 g fiber, salt and pepper. Place steak on the 1/3 to 1/2 cup crumbled blue cheese 27 g pro. unheated rack of a broiler pan. Broil (2 ounces) 3 to 4 inches from heat to desired 1 medium red onion, sliced doneness, turning once, broiling 12 to crosswise Stout-Soaked 15 minutes for medium-rare (145°F) or Olive oil Porterhouse with 15 to 20 minutes for medium (160°F). 4 hamburger buns, split Beer Butter Transfer to platter. Tent with foil and prep 35 minutes marinate 4 hours 1 cup fresh baby spinach let stand 5 minutes. broil 12 minutes stand 5 minutes 4. Place reserved marinade in a small makes 2 to 3 servings 1. In a large bowl combine beef, saucepan. Bring to boiling. Reduce heat Worcestershire sauce, and black pepper. to medium and simmer, uncovered, 1 porterhouse steak, 1 inch thick On waxed paper, shape into eight 15 minutes. (Do not overcook, (about 11/4 pounds) thin 4-inch-diameter patties. Place marinade can become bitter.) 1 12-ounce bottle stout beer 1 tablespoon of the blue cheese in center 5. To serve, slice steak into portions. 1 tablespoon Dijon mustard of four patties. Top with remaining four Drizzle with some of the marinade 1 tablespoon Worcestershire sauce patties, pinch edges to seal. reduction, and top each with a slice of 2 teaspoons dried tarragon, crushed 2. Brush onion slices with olive oil, frozen butter. 1/2 teaspoon salt sprinkle with salt. per serving 502 cal., 25 g fat, 134 mg 1/2 teaspoon ground black pepper chol., 1,339 mg sodium, 12 g carb., 0 g fiber, 41 g pro.

8 MAIN DISHES Beef and Bean Chili 1. In a Dutch oven brown beef over prep 30 minutes cook 20 minutes medium heat, drain off fat. Add makes 8 servings onions, garlic, and peppers; cook about 5 minutes, until almost tender. Add 2 pounds lean ground beef chili powder and cumin; cook 1 minute, 2 large onions, chopped (2 cups) until fragrant. Add tomato sauce and 6 cloves garlic, minced 2 cups water, bring to boiling. Reduce 2 to 4 jalapeño peppers, seeded and heat to medium-low. Simmer, covered, finely chopped (see tip, page 4) for 10 minutes. 2 tablespoons chili powder 2. Mash one of the cans of beans. Stir 2 teaspoons ground cumin all beans into chili. Return to simmer; 1 15-ounce can tomato sauce cook about 5 minutes. Remove from 3 15- to 16-ounce cans kidney heat. Stir in chocolate until melted. Stir beans, rinsed and drained in 1/2 teaspoon salt and the cilantro. 1 ounce semisweet chocolate, Top with jalapeños and corn chips. chopped per serving 389 cal., 22 g fat, 85 mg 1/4 cup chopped fresh cilantro chol., 370 mg sodium, 20 g carb., 6 g fiber, Seeded and sliced jalapeños 28 g pro. Corn chips Honey-Sweet Onion Ribs remaining rub over both sides of ribs, prep 40 minutes chill 2 hours rub in. Place in 3-quart rectangular cook 20 minutes grill 11/2 hours baking dish. Cover, chill 2 to 24 hours. makes 6 servings 2. Meanwhile, for sauce, heat oil in saucepan over medium heat. Cook and 3 tablespoons packed brown sugar stir onion in hot oil 5 minutes or until 2 tablespoons paprika tender. Stir in tomato sauce, beer, honey, 2 tablespoons garlic powder Worcestershire sauce, vinegar and 1 to 2 tablespoons coarsely ground reserved 3 tablespoons rub. Simmer, black pepper uncovered, 20 minutes or until sauce is 2 teaspoons ground cumin reduced to 11/2 cups, stirring occasionally. 2 teaspoons dry mustard 3. For charcoal grill, arrange medium- 1 teaspoon salt hot coals around drip pan. Test for 31/2 to 4 pounds pork loin back ribs medium heat above pan. Place ribs, 1 tablespoon vegetable oil bone sides down, on lightly oiled grill 1 medium onion, finely chopped (1/2 cup) rack over drip pan. Cover, grill for 1 8-ounce can tomato sauce 11/2 to 13/4 hours or until ribs are tender, 1/3 cup regular or nonalcoholic beer brushing with sauce the last 5 minutes 1/4 to 1/3 cup honey of grilling. (For a gas grill, preheat 2 tablespoons Worcestershire sauce grill. Reduce heat to medium. Adjust 2 tablespoons vinegar for indirect cooking. Place ribs in a roasting pan. Grill as above.) 1. For rub, in small bowl stir together 4. To serve, cut ribs into portions. Pass brown sugar, paprika, garlic powder, remaining sauce. pepper, cumin, dry mustard, and salt. per serving 594 cal., 39 g fat, 131 mg Reserve 3 tablespoons of the rub. Sprinkle chol., 772 mg sodium, 28 g carb., 3 g fiber, 28 g pro. Pork-Wasabi Tacos prep 25 minutes grill 12 minutes makes 6 tacos

1 11/2-pound pork tenderloin, cut in 1-inch pieces 1/3 cup hoisin sauce 6 flatbreads or flour tortillas 1 to 2 teaspoons prepared wasabi paste 2 tablespoons water 2 tablespoons vegetable oil 1/2 teaspoon white wine vinegar 1/2 teaspoon sugar 1/4 of a head napa cabbage, shredded 2 carrots, shredded 1/2 of an English cucumber, thinly sliced

1. Thread pork on wooden skewers.* Brush with hoisin sauce. For charcoal grill, cook pork on rack of uncovered grill directly over medium coals for 12 to 14 minutes or until no pink remains (160°F), turning once. Add flatbreads the last 1 minute of grilling time, turning once to heat through. (For gas grill, preheat. Reduce heat to medium. Place pork over heat. Cover and grill as above.) 2. Meanwhile, for wasabi oil, in a small bowl combine wasabi paste, the water, oil, vinegar, and sugar. Whisk to combine. 3. Serve pork and vegetables on flatbreads. Drizzle with wasabi oil. Serve immediately. *Tip Soak wooden skewers in water BACON AND BLUE 30 minutes before using. CHEESE DINNER PIES per taco 447 cal., 13 g fat, 89 mg chol., 470 mg sodium, 50 g carb., 2 g fiber, 1 g pro. Bacon and Blue 2. Meanwhile, in a bowl combine Cheese Dinner Pies muffin mix, flour, chili powder, egg, prep 15 minutes and milk. Divide dough into four PORK-WASABI TACOS bake 15 minutes at 400°F portions. Place two portions each on a makes 4 servings greased baking sheet and press to 6- to 7-inch circles. 6 slices bacon 3. Top each circle with a layer of apple 1 8.5-ounce package corn muffin mix slices, leaving a 1-inch border. Fold edges 2/3 cup all-purpose flour around apple slices. Brush apples and 1 teaspoon chili powder crust with reserved bacon drippings. 1 egg, lightly beaten 4. Bake 10 minutes. Top with blue 1/4 cup milk cheese and bacon, bake 5 to 7 minutes 3 Granny Smith apples, cored and more until edges are golden and thinly sliced bottom of crust is set. Sprinkle with 1/3 cup blue cheese crumbles thyme, if desired. Fresh thyme (optional) per serving 524 cal., 19 g fat, 79 mg chol., 890 mg sodium, 72 g carb., 3 g fiber, 1. Preheat oven to 400°F. In a skillet 15 g pro. cook bacon until crisp. Drain, reserve 1 tablespoon drippings. Chop bacon.

MAIN DISHES 11 Ham-and-Asparagus- black pepper. Cover and process until Grilled Chicken With Stuffed Chicken ham is very finely chopped and almost Watermelon Glaze prep 30 minutes cook 20 minutes smooth, scraping processor bowl as (pictured on page 7) makes 4 servings needed. Set aside deviled ham while prep 20 minutes grill 50 minutes butterflying chicken breasts or cover stand 10 minutes makes 6 servings 1 cup diced cooked ham, rind and refrigerate up to 2 days. removed 2. To butterfly chicken breasts, place 1 recipe Watermelon Glaze 2 tablespoons mayonnaise each breast half on a flat surface or 1 whole chicken or 31/2 pounds 1 tablespoon finely chopped onion cutting board. With palm on chicken meaty chicken pieces 1 tablespoon snipped fresh and fingers away from knife blade, Olive Oil tarragon or parsley cut through one side of the chicken 1/2 teaspoon kosher salt 1 teaspoon Worcestershire sauce to within 3/4 inch of the opposite side. Black Pepper 1 teaspoon cider vinegar Open to lie flat. Pound chicken with flat Snipped fresh herbs (optional) 1 teaspoon Dijon or whole-grain side of meat mallet to ¼-inch thickness. mustard 3. To fill chicken, spread ¼ cup of the 1. Prepare Watermelon Glaze. Remove 1/8 teaspoon cayenne pepper deviled ham on half of each chicken 1/3 cup for serving, set aside. Black pepper piece. Top with 3 to 5 asparagus spears. 2. Remove chicken from packaging and 4 large skinless, boneless chicken Fold remaining half over stuffing. Tie pat dry with paper towels. To butterfly, breast halves (about 2 pounds) closed with 100% cotton kitchen string. using poultry or kitchen shears cut 8 ounces green, white, and/or Sprinkle chicken with salt and pepper. along each side of backbone to remove purple asparagus, trimmed 4. In a 12-inch skillet heat oil over it. Turn chicken breast side up. Open 1 tablespoon olive oil medium heat. Cook chicken in hot oil the two sides of the chicken as if for 10 to 12 minutes per side, until opening a book and lay it flat. Break 1. For deviled ham, in a food processor browned and no longer pink (170°F). breastbone by firmly applying pressure combine ham, mayonnaise, onion, per serving 399 cal., 17 g fat, 167 mg and pressing down. Tuck wing tips tarragon, Worcestershire, vinegar, chol., 929 mg sodium, 3 g carb., 1 g fiber, under upper wings. mustard, cayenne, and a few grinds of 54 g pro. 3. Prepare grill for indirect grilling. Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place, skin side down, on center HAM-AND-ASPARAGUS- of grill over indirect medium heat. STUFFED CHICKEN 4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180°F, brushing with glaze twice more. 5. Remove chicken from grill, brush with the reserved 1/3 cup glaze and then rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and, if desired sprinkle with herbs. Watermelon Glaze Cut half of one small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve. Place chunks in a food mill or juicer to collect the juice. Or place watermelon chunks in blender. Cover, blend until nearly smooth. Pour watermelon puree into a fine-mesh sieve over a bowl, discard solids. Reserve 1 cup of the juice. In a small saucepan melt one 12-ounce jar of apple jelly over low heat, stirring often so it doesn’t burn. Stir in the 1 cup watermelon juice and the juice and zest of a small lime. Add 2 teaspoons red chile flakes, 1 teaspoon jalapeño hot sauce, and a pinch of salt. Mix and

12 MAIN DISHES taste. Adjust seasoning as desired. 1. Skin chicken, if desired. In a Melted Tomatoes Preheat oven Remove from heat. Serve warm, or resealable plastic bag set in a shallow to 300°F. Place 2 pounds tomatoes, cool and transfer to a clean jar. Glaze dish place chicken, green onions, and cup up (about 7 cups) in an even will keep, tightly covered, in the olive oil. Sprinkle with salt and pepper. layer in a 3-quart baking dish. refrigerator up to 2 days. Turn chicken to coat in green onions. Drizzle with 3 tablespoons olive oil, per serving 539 cal., 27 g fat, 135 mg Cover and refrigerate at least 8 hours. then sprinkle with 1/4 cup snipped chol., 313 mg sodium, 39 g carb., 1 g fiber, Meanwhile, prepare Melted Tomatoes. fresh basil, 1/4 teaspoon salt, and 35 g pro. 2. For charcoal grill, arrange medium- 1/4 teaspoon ground black pepper. Bake, hot coals around drip pan. Test for uncovered, for 11/2 to 2 hours or until medium heat above pan. Place chicken, tomatoes are slightly dried and soft. Green Onion Chicken bone sides down, on grill rack over drip Cool 15 minutes. To serve, transfer with Melted Tomatoes pan. Cover and grill 30 minutes. Turn, tomatoes to serving platter. Add Green prep 15 minutes chill 8 hours then grill 25 to 30 minutes more or Onion Chicken, lemon wedges, and grill 55 minutes until chicken is no longer pink (180°F). fresh basil. Makes 4 servings. makes 4 to 6 servings (For gas grill, preheat grill. Reduce heat per serving 134 cal., 11 g fat, 0 mg to medium, adjust for indirect cooking. chol., 157 mg sodium, 11 g carb., 3 g fiber, 4 whole chicken legs (drumstick Grill as above.) 2 g pro. and thigh) per serving 436 cal., 34 g fat, 139 mg 1/2 cup chopped green onions, white chol., 280 mg sodium, 1 g carb., 0 g fiber, and green portions (about 4) 31 g pro. 1/4 cup olive oil Salt and ground black pepper 1 recipe Melted Tomatoes MAPLE-BOURBON GLAZED SALMON

MOROCCAN MEAT LOAF

Maple-Bourbon Glazed Salmon start to finish 30 minutes makes 4 servings

1/3 cup pure maple syrup or maple- flavor syrup 1/3 cup orange juice 3 tablespoons bourbon whiskey or orange juice 4 4- to 5-ounce skinless salmon fillets 1/4 cup coarsely chopped pecans or walnuts Fresh asparagus spears, cooked (optional) Fresh lemon juice (optional) Fresh thyme (optional)

1. Preheat broiler. For syrup glaze, in a small saucepan combine maple syrup, orange juice, and whiskey. Cook, uncovered, over medium heat while preparing salmon. Lightly sprinkle salmon with salt, curry powder, and 1/2 teaspoon 2. Moroccan Meat Loaf salt and pepper. Place on a lightly of the cinnamon. Pour 3/4 cup boiling prep 20 minutes greased broiler pan. Broil 3 to 4 inches water over mixture, cover. Let stand bake 20 minutes at 425°F from heat for 5 minutes. Remove 2 minutes. Add turkey and egg, mix well. makes 4 servings 2 tablespoons glaze and brush on all Pat mixture into a greased foil-lined sides of salmon. Turn salmon and broil 8×8×2-inch baking pan. Bake in the top 11/2 cups raisins 5 minutes longer or until salmon flakes third of oven for about 20 minutes or 1 small red onion, chopped easily when tested with a fork. 1/2 cup couscous, uncooked until cooked through (165°F). 3. Stir pecans into remaining glaze, 2. Meanwhile, for chutney, in saucepan 1 teaspoon salt heat on high for about 5 minutes or combine the remaining 1/2 cup 1 teaspoon curry powder until glaze reaches the consistency of raisins, and the remaining onion and 1 teaspoon ground cinnamon syrup. Serve salmon topped with pecan cinnamon, the tomatoes, and 1/4 cup 1 pound uncooked ground turkey syrup and, if desired, asparagus tossed water. Cook, covered, over medium- 1 egg, lightly beaten with a little lemon juice and thyme. high until tomato skins pop. Lift meat 1 pint grape tomatoes 386 cal., 20 g fat, 62 mg loaf from pan using foil. Slice and serve per serving chol., 215 mg sodium, 21 g carb., 1 g fiber, Preheat oven to 425°F. In a large with tomato chutney. 1. 24 g pro. mixing bowl combine 1 cup of the per serving 487 cal., 11 g fat, 142 mg raisins, half the onion, the couscous, chol., 721 mg sodium, 73 g carb., 5 g fiber, 27 g pro.

14 MAIN DISHES Sweet Potato Hash 1. In a 12-inch skillet cook bacon into water. Repeat with remaining eggs, with Spicy Hollandaise until crisp; drain on paper towels. allowing each egg an equal amount of start to finish 40 minutes Crumble half the bacon. Drain all but space. Simmer eggs, uncovered, for cook 10 minutes makes 4 servings 3 tablespoons drippings from skillet. 3 to 5 minutes or until the whites are Meanwhile, cook sweet potatoes in completely set and yolks begin to thicken 8 slices thick-sliced bacon boiling salted water for 3 minutes or but are not hard. Remove eggs with a 3 medium sweet potatoes, cut in just until tender, drain. slotted spoon and place them in a large 1/2-inch chunks 2. In the skillet cook onion in hot pan of warm water to keep warm. 1 medium onion, chopped drippings until tender. Add sweet 4. In a small saucepan combine milk, Salt and ground black pepper potatoes and cook until potatoes begin butter, and hollandaise sauce mix. 2 to 4 tablespoons pure maple syrup to crisp and brown. Season to taste with Whisk and heat over medium heat until 2 tablespoons cider vinegar salt and pepper, transfer to bowl. Stir in thickened and bubbly. Stir in peppers. 8 eggs crumbled bacon and syrup, keep warm. 5. To serve, transfer sweet potato hash 1 cup milk 3. Rinse skillet and fill half full of water. to serving plates, top each with two 1/4 cup butter Add vinegar to water, bring to boiling. poached eggs, then cover eggs with 1 0.9-ounce envelope hollandaise Reduce heat to simmer (bubbles should hollandaise sauce. Top with bacon sauce mix barely break the surface of the water). strips and chives. 1 tablespoon chopped canned Break one egg into a measuring cup. per serving 599 cal., 39 g fat, 485 mg chipotle peppers in adobo sauce Holding the lip of the cup as close to chol., 1,054 mg sodium, 38 g carb., 4 g Fresh chives the water as possible, slowly slide egg fiber, 23 g pro. BUTTERNUT SQUASH MAC AND CHEESE Asian-Style Fried Rice and Beans prep 20 minutes cook 14 minutes makes 4 servings

1/2 of a pineapple, peeled, cored, and sliced, or 8-ounce can pineapple slices 1 tablespoon vegetable oil 2 medium carrots, thinly bias-sliced 4 cloves garlic, minced 2 teaspoons grated fresh ginger* 2 cups cooked brown rice (leftover or quick-cooking microwavable rice) 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained 1 cup frozen peas, thawed 3 tablespoons reduced-sodium soy sauce 1/3 cup snipped fresh cilantro 1 lime, halved Fresh cilantro leaves (optional)

1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple, cook about 2 minutes per side or until golden brown. Remove from skillet and set aside. 2. Pour the remaining 1 teaspoon oil Butternut Squash 1/4 cup milk and flour, stir into squash into the hot skillet. Add carrots; cook, Mac and Cheese mixture. Bring to boiling, cook until stirring frequently, for 5 minutes or prep 15 minutes cook 40 minutes thickened, 2 to 3 minutes. Stir in just until tender. Add garlic and ginger, bake 14 minutes at 425°F 1 1/2 cups of the Gruyère until melted; cook 30 seconds. makes 6 to 8 servings keep warm. 3. Stir in brown rice, garbanzo beans, 3. Meanwhile, in an extra-large skillet and peas. Add soy sauce. Cook and stir 12 ounces dried rigatoni cook bacon until crisp. Drain on paper about 4 minutes or until heated through. 11/2 pounds butternut squash, peeled, towels. Crumble, set aside. Pour off Stir in cilantro. Return pineapple to pan. seeded, and cut into chunks all but 2 tablespoons bacon drippings. 4. To serve, squeeze lime over all. Top (3 1/2 cups) Return skillet to heat. with additional fresh cilantro leaves, if 2 3/4 cups milk 4. Add onions to skillet. Cover and desired. 1/4 cup all-purpose flour cook over low heat 10 minutes, stirring *Tip Ginger freezes beautifully. Place 2 cups smoked Gruyère cheese, occasionally. Uncover and increase unpeeled ginger in a freezer bag. When a shredded (8 ounces) heat to high. Cook 4 to 6 minutes more, recipe calls for fresh, peel and grate in its 8 slices bacon stirring, until onions are golden. frozen state—no thawing required. 2 small sweet onions, cut into 5. Add squash-cheese sauce, onions, per serving 350 cal., 6 g fat, 0 mg chunks and bacon to the bowl with the pasta. chol., 711 mg sodium, 65 g carb., 10 g 3 ounces sourdough bread Toss well to combine, then transfer to fiber, 11 g pro. 2 tablespoons butter, melted prepared baking dish. Fresh (flat-leaf) Italian parsley 6. Place bread in a food processor, pulse with two or three on/off turns to form large coarse crumbs (you should ASIAN-STYLE FRIED 1. Preheat oven to 425°F. Lightly butter RICE AND BEANS a 3-quart gratin or baking dish; set have about 2 cups). Transfer to a small aside. Cook pasta according to package bowl, mix with melted butter. Sprinkle directions. Drain, transfer to a large bowl. remaining Gruyère and the bread 2. Meanwhile, in a large saucepan crumbs over mac and cheese. Bake combine the squash and 2 1/2 cups of until top is browned, 14 to 15 minutes. the milk over medium-high heat. Bring Cool 5 minutes. Sprinkle with parsley. to boiling, reduce heat to medium, per serving 686 cal., 29 g fat, 79 mg and simmer 18 to 20 minutes until chol., 668 mg sodium, 77 g carb., 5 g fiber, the squash is tender when pierced 30 g pro. with a fork. Stir together remaining

16 MAIN DISHES Sides Green Beans and Pancetta with Roasted Tomato-Bread Toss, 21 Browned Butter, 18 Fresh Corn Salad, 22 Parmesan Potatoes au Gratin, 18 Potato Salad with Caramelized Onions and Spice and Honey Roasted Carrots, 19 Roasted Chile Vinaigrette, 22 Stacked Summer Vegetable Salad, 20 Asian Cabbage Salad, 23 Garden Three-Bean Salad with Fresh Chile-Cheddar Casserole Bread, 24 French Dressing, 20 Tuscan Polenta Bread, 24

TUSCAN POLENTA BREAD, PAGE 24 Green Beans and 2. In an extra-large skillet cook occasionally. Season to taste with salt Pancetta with pancetta over medium heat until and freshly ground black pepper. Top Browned Butter crisp. Drain pancetta on paper towels, with shallots and serve immediately . prep 20 minutes cook 14 minutes reserving drippings in skillet. per serving 213 cal., 13 g fat, makes 8 to 10 servings 3. Reduce heat to medium-low. Add 28 mg chol., 310 mg sodium, 20 g carb., shallots to reserved drippings. Cook for 4 g fiber, 6 g pro. 2 pounds thin green beans or 4 minutes or until golden brown and haricots verts, trimmed beginning to crisp, stirring frequently. 4 ounces pancetta Using tongs, transfer shallots to a Parmesan Potatoes 2 shallots, thinly sliced paper-towel-lined plate. Season to taste au Gratin prep 40 minutes 6 tablespoons butter with salt. bake 1 hour 35 minutes at 350°F 6 ounces peeled and roasted 4. Add butter to drippings in skillet. Melt stand 10 minutes makes 8 servings chestnuts, sliced butter over medium heat. Reduce heat to medium-low. Continue to cook, without 3 cups whipping cream 1. In a 4-quart saucepan cook green stirring, for 4 minutes or until butter 1 large clove garlic, minced beans, covered, in boiling salted water becomes light brown and fragrant. 2 tablespoons butter, softened 4 to 7 minutes or until crisp-tender. Reduce heat to low. Add chestnuts, 4 pounds red potatoes, peeled, Drain, set aside. green beans, and pancetta. Cook 2 to 4 minutes to heat through, stirring thinly sliced

GREEN BEANS AND PANCETTA WITH BROWNED BUTTER SPICE AND HONEY ROASTED CARROTS

4 ounces Parmigiano-Reggiano or Parmesan cheese, grated 2 tablespoons minced fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground white pepper Toppings: Shaved Parmigiano- Reggiano or Parmesan cheese, fresh Italian (flat-leaf) parsley sprigs, and/or freeze-dried or dried tomato slices (optional)

1. Preheat oven to 350°F. In a medium saucepan combine cream and garlic, bring just to a simmer over medium heat. Simmer, uncovered, 5 minutes (do not boil). Remove from heat, let stand. 2. Generously butter a 3- to 31/2-quart gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg, and pepper. Sprinkle one-third of cheese mixture. Repeat layers twice. Cover with foil. 3. Bake 11/4 to 11/2 hours, until potatoes are almost tender and liquid mostly absorbed. Uncover, bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and browned. Let stand 10 minutes. per serving 382 cal., 27 g fat, 96 mg chol., 384 mg sodium, 29 g carb., 2 g fiber, Spice and Honey Add hazelnuts; cook and stir 3 minutes 8 g pro. Roasted Carrots or until fragrant and toasted. Transfer prep 20 minutes to a glass bowl. Add the coriander, roast 25 minutes at 425°F sesame, and cumin seeds to the hot cook 10 minutes makes 6 servings skillet. Cook on medium-high heat for PARMESAN POTATOES AU GRATIN 2 minutes or until fragrant and toasted. 11/2 pounds carrots, scrubbed and Remove spices from heat and transfer peeled, if desired to another bowl. Cool for 10 minutes. 1 tablespoon olive oil 4. Using a spice grinder, coffee grinder, 1/2 cup coarsely chopped hazelnuts or mortar and pestle, grind or crush 1 tablespoon coriander seeds toasted spices just until coarsely 1 tablespoon sesame seeds ground or desired consistency. Add the 11/2 teaspoons cumin seeds hazelnuts, salt, and pepper, crushing 1/2 teaspoon salt nuts slightly. Remove carrots from 1/4 teaspoon ground black pepper the oven. Drizzle with honey, toss to 1 tablespoon honey evenly coat. Sprinkle carrots with half Lemon wedges the spice mixture*. Return to the oven, roast 5 to 10 minutes more. 1. Preheat oven to 425°F. Trim carrots, 5. Serve carrots with lemon wedges. reserving tops, if desired. Halve any *Tip Remaining spice mixture can be large carrots lengthwise. stored in a tightly sealed container up 2. Line a shallow roasting pan with to 2 weeks. Sprinkle on roasted, grilled, foil. Evenly spread carrots in pan. or steamed vegetables. Drizzle with olive oil. Roast carrots, per serving 152 cal., 9 g fat, 0 mg uncovered, for 20 minutes. chol., 274 mg sodium, 17 g carb., 5 g fiber, 3. Meanwhile, for spice mixture, heat 3 g pro. a small skillet over medium-high heat.

SIDES 19 STACKED SUMMER VEGETABLE SALAD

GARDEN THREE-BEAN SALAD WITH FRESH FRENCH DRESSING

1 cup radishes, quartered and/or sliced Freshly ground black pepper 1 recipe Fresh French Dressing

1. In microwave-safe bowl combine green beans with 1/4 cup water and 1 teaspoon salt. Toss to distribute salt Stacked Summer oil. Drizzle some of the dressing on among beans. Cook, uncovered, on Vegetable Salad layered vegetables. Repeat layering and 100% power (high) for 3 to 5 minutes prep 50 minutes chill 1 hour dressing twice. Cover and refrigerate or just until tender. Set aside and allow makes 6 to 8 servings 1 hour or up to 12 hours before serving. to cool. 3. To serve, sprinkle salad with fresh 2. Place salad greens in a large salad 3 medium yellow or green zucchini dill and pepper. Cut salad in rectangles bowl, add green beans, edamame, white Kosher salt with a sharp knife, lift out with a beans, and radishes. Add about half the 4 medium carrots spatula. dressing. Sprinkle with pepper and toss 1/4 of a small red onion per serving 117 cal., 9 g fat, 0 mg gently. Pass remaining dressing. 1 cup torn leaf lettuce chol., 202 mg sodium, 8 g carb., 2 g fiber, Fresh French Dressing In a 3 tablespoons lemon juice 2 g pro. blender combine 2 medium tomatoes, 1/4 cup olive oil or canola oil halved and seeded, 1/4 cup olive 1 tablespoon snipped fresh dill oil, 2 to 3 tablespoons red wine Freshly ground black pepper Garden Three-Bean vinegar, 2 tablespoons tomato paste, Salad with Fresh 1 tablespoon snipped fresh tarragon, 1. With a vegetable peeler or mandoline French Dressing and 2 teaspoons Dijon mustard. Cover shave zucchini in thin strips. Salt start to finish 40 minutes and process until thoroughly blended. lightly, then transfer to colander to makes 8 servings Season to taste with salt and pepper. drain, about 15 minutes. Meanwhile, Tomatoes vary in juiciness, if dressing 2 cups green beans, trimmed if shave carrots in lengthwise strips and is too thin, blend in additional tomato desired thinly slice onion. paste, 1 teaspoon at a time. Refrigerate 8 cups mixed greens 2. Rinse zucchini and allow to drain until serving time. 2 cups frozen shelled sweet in colander. To assemble salad, in a per serving with 1-tablespoon soybeans (edamame), thawed 2-quart square dish layer one-third dressing 175 cal., 9 g fat, 0 mg chol., 1 cup canned white beans, such as each of the vegetables and onion. 380 mg sodium, 18 g carb., 7 g fiber, 8 g cannellini, thoroughly rinsed and For dressing, in a glass measuring pro. drained cup whisk together lemon juice and

20 SIDES Roasted Tomato-Bread Toss prep 20 minutes roast 20 minutes at 400°F makes 8 servings

2 pounds cherry or grape tomatoes (about 6 cups) 6 cups torn baguette or Italian bread (12 ounces) 4 to 5 tablespoons olive oil 1/2 cup pitted Kalamata and/or green olives 2 tablespoons balsamic vinegar 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

1. Position one oven rack in upper third of oven. Preheat oven to 400°F. Line a 15×10×1-inch baking pan with parchment paper. Wash tomatoes, pat dry with paper towels. Arrange tomatoes in single layer in prepared pan. Place bread in large bowl, drizzle 2 to 3 tablespoons of the oil over pieces. Toss to coat. Arrange bread in single layer on a second large baking pan. 2. Roast tomatoes on upper rack and bread on lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once. 3. Transfer bread and olives to tomato pan. Combine remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives, and bread. Toss gently, transfer to serving bowl. per serving 215 cal., 10 g fat, 0 mg chol., 494 mg sodium, 28 g carb., 3 g fiber, 5 g pro. POTATO SALAD WITH CARAMELIZED ONIONS AND ROASTED CHILE FRESH CORN VINAIGRETTE SALAD

3. At serving time, transfer salad to serving bowl. Season with the remaining 1/2 teaspoon salt. Add the dressing, gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) per serving 77 cal., 1 g fat, 0 mg chol., 401 mg sodium, 17 g carb., 2 g fiber, 2 g pro.

Potato Salad with Caramelized Onions and Roasted Chile Vinaigrette prep 30 minutes roast 25 minutes at 425°F makes 10 to 12 (2/3 cup) servings

3 pounds Dutch yellow potatoes, halved 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup cherry or pear tomatoes, 1 large sweet onion, thinly sliced Fresh Corn Salad 2 tablespoons olive oil start to finish 35 minutes halved or quartered 1 tablespoon butter makes 8 servings 3 tablespoons parsley, finely torn 1 tablespoon basil leaves or buds, 1/2 cup seasoned rice vinegar 1/2 cup cider vinegar pulled apart 2 tablespoons granulated sugar 1/4 to 1/3 cup sugar 1 tablespoon fresh jalapeño, seeds 11/2 pounds fresh Anaheim chiles, 11/2 teaspoons kosher salt and veins removed, very finely roasted* and coarsely chopped, 1/2 teaspoon coarsely ground black diced (see tip, page 4) divided pepper 1 to 2 cups small arugula leaves 1 clove garlic, peeled 4 ears fresh corn 1/3 cup canola oil 1/2 cup finely diced red onion (cut to 1. For dressing, in a glass bowl whisk Kosher salt and freshly ground same size as the corn kernels), together vinegar, sugar, 1 teaspoon of pepper, to taste soaked in ice water for 20 minutes the kosher salt, and black pepper until Fresh cilantro and patted dry sugar is dissolved. Allow dressing to Preheat oven to 425°F. In a shallow 1/2 cup cucumber, seeded but not stand while preparing salad. 1. roasting pan toss together potatoes, peeled (if unwaxed), diced to 2. For salad, cut corn kernels from the 3 tablespoons olive oil, salt, and same size as onions cobs. In a large bowl toss corn and pepper. Roast potatoes, uncovered, for 1/2 cup red or orange sweet pepper, remaining ingredients except salt and 25 to 30 minutes, until the potatoes diced to same size as onions arugula leaves. can easily be pierced with a fork. Remove from oven to cool.

22 SIDES 2. Meanwhile, in a large skillet cook *Tip To roast Anaheim chiles, arrange 1. Prepare Peanut Butter Dressing. and stir onion in the 2 tablespoons them on a baking sheet, leaving space Toss shredded cabbage, peas, jicama, olive oil and butter over medium heat between chiles. Roast in a 425°F oven and green onions with the dressing. about 15 minutes, until softened and about 20 minutes or until skins are Cover and chill for 30 to 60 minutes. caramel color. browned. No need to brush with oil. 2. Just before serving, sprinkle with 3. For roasted chile vinaigrette, in a toasted almonds and cilantro. blender combine vinegar, sugar, about Peanut Butter Dressing In a 1/2 cup of the roasted chiles, and the Asian Cabbage Salad large bowl combine 1/3 cup peanut garlic. Cover and blend until well prep 25 minutes chill 30 minutes butter, 1 teaspoon curry powder, and combined. With blender running, makes 6 to 8 servings 1/2 teaspoon each salt, garlic powder, slowly add canola oil in a steady stream and ground ginger. Gradually whisk until vinaigrette is thickened. Season 1 recipe Peanut Butter Dressing in 1/3 cup water, 2 tablespoons lemon to taste with salt and pepper. 6 cups packaged shredded cabbage juice, and 2 tablespoons olive oil until with carrot (coleslaw mix) 4. In a large bowl gently toss roasted smooth. 1 cup fresh sugar snap peas, potatoes, caramelized onion, and per serving 176 cal., 14 g fat, 0 mg remaining chiles. Add 1 cup of the trimmed and thinly sliced chol., 277 mg sodium, 10 g carb., 3 g fiber, roasted chile vinaigrette, then toss lengthwise 6 g pro. to coat. Sprinkle with cilantro. Pass 1/2 cup coarsely shredded and peeled remaining vinaigrette. jicama 1/4 cup thinly sliced green onions per serving 284 cal., 15 g fat, 3 mg chol., 202 mg sodium, 35 g carb., 5 g fiber, 1/4 cup sliced almonds, toasted 4 g pro. Fresh cilantro (optional)

ASIAN CABBAGE SALAD Tuscan Polenta Bread CHILE-CHEDDAR (pictured on page 17) CASSEROLE BREAD prep 25 minutes bake 30 minutes at 375°F makes 8 to 10 servings

11/2 cups cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons olive oil 13/4 cups half-and-half or light cream 2 eggs, lightly beaten 9 slices bacon or 3/4 cup chopped pancetta, crisp-cooked and drained 1 8-ounce jar oil-packed dried tomatoes, drained and snipped 1 tablespoon chopped shallot 1 tablespoon snipped fresh rosemary Butter, softened (optional)

1. Preheat oven to 375°F. In a medium bowl stir together cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon of the oil to a 10-inch cast-iron skillet or 9×1/2-inch round baking pan. Place in oven for 5 minutes. Remove skillet or pan from oven, carefully swirl oil to coat bottom and sides. 2. Meanwhile, for batter, in a large bowl combine half-and-half, eggs, and Chile-Cheddar 1. In a large mixing bowl combine remaining oil. Crumble bacon. Stir Casserole Bread vegetable juice and yeast, let stand tomatoes, bacon, shallot, and rosemary prep 20 minutes rise 1 hour until mixture is foamy. Add sour into egg mixture until combined. Add bake 45 minutes at 350°F cream, onion, eggs, sugar, salt, ancho cornmeal mixture all at once to egg stand 10 minutes chile powder, and 1 cup of the flour. mixture. Stir just until moistened. cool 20 minutes Beat with an electric mixer on medium Pour batter into hot skillet or pan. Bake makes 8 to 12 servings for 2 minutes. Using a wooden spoon, 30 to 35 minutes or until a wooden stir in the remaining 11/2 cups flour, toothpick inserted near center comes 1/4 cup warm hot-style vegetable 1 cup of the cheese, and the green out clean. Cut in wedges. Serve warm juice (105°F to 115°F) chiles until a soft, sticky dough forms. with softened butter. 1 package active dry yeast 2. Transfer dough to a greased 2-quart per serving 367 cal., 18 g fat, 82 mg 1 cup sour cream oval or rectangular baking dish. Cover, chol., 553 mg sodium, 46 g carb., 2 g fiber, 1/4 cup finely chopped onion let rise in a warm place until double in 11 g pro. 2 eggs size (1 to 11/2 hours). 2 tablespoons sugar 3. Preheat oven to 350°F. Bake for 1 teaspoon salt 40 minutes, remove from oven and 1/2 teaspoon ancho chile powder sprinkle with remaining cheese. Return 21/2 cups all-purpose flour to oven, bake for 5 minutes more. 11/3 cups finely shredded sharp Transfer dish to a wire rack to cool for cheddar cheese (about 5 ounces) 10 minutes. Remove bread from dish. 1 4-ounce can fire-roasted diced Cool on rack for 20 minutes before green chiles, undrained serving. If desired, garnish with sliced Sliced green onion (optional) green onion and additional chile powder. per serving 203 cal., 8 g fat, 57 mg chol., 340 mg sodium, 24 g carb., 1 g fiber, 8 g pro.

24 SIDES Desserts Cherry-Blackberry Pie, 26 Chocolate-Filled Red Velvet Cupcakes, 30 Lemon Icebox Pie, 26 Strawberry Shortcake Icebox Bars, 30 Maple Pumpkin Pie with Salted Pecan Brittle, 27 Lemon-Lime Bars, 31 Apple Crisp, 28 Coconut Cheesecake Bars, 32 Chocolate-Cinnamon Pear Loaf Cake, 28 Old-Fashioned Gingersnaps, 33 Apricot Stack Cake, 29 Loaded Oatmeal Cookies, 33

CHOCOLATE-CINNAMON PEAR LOAF CAKE, 28 Lemon Icebox Pie prep 45 minutes stand 20 minutes chill overnight makes 12 servings

11/3 cups crushed shortbread cookies 4 tablespoons lemon drops, finely crushed 1/4 cup butter, melted 1 cup sugar 1 envelope unflavored gelatin 2 tablespoons cornstarch 1 tablespoon finely shredded lemon peel 6 tablespoons lemon juice 6 tablespoons water 6 egg yolks, lightly beaten 1/4 cup butter, cut up 1 32-ounce carton vanilla Greek yogurt 1/2 cup whipping cream 1 recipe Candied Lemon Slices (optional) Fresh mint leaves (optional) CHERRY- BLACKBERRY PIE 1. For crust, in a medium bowl combine cookie crumbs, 3 tablespoons of the crushed lemon drops, and melted Cherry-Blackberry Pie pattern. Press ends of strips into butter. Press into bottom of a 9- or prep 30 minutes stand 15 minutes bottom pastry rim. Fold pastry over 10-inch pie plate or an 8- or 9-inch bake 55 minutes at 375ºF ends of strips, crimp edges as desired. springform pan. Set aside.* makes 8 servings Brush pastry with milk, sprinkle with 2. For filling, in a medium saucepan additional granulated sugar. combine sugar, gelatin, and cornstarch. 3/4 cup granulated sugar 4. Place pie on baking sheet, cover edge Add lemon peel, lemon juice, and the 1/2 cup packed brown sugar with foil. Bake 30 minutes. Remove foil, water. Cook and stir over medium heat 6 tablespoons cornstarch bake 25 to 35 minutes more or until until thickened and bubbly. 1 teaspoon finely shredded orange filling is bubbly and pastry is golden. 3. Stir half of the lemon mixture into peel Cool on a wire rack. the egg yolks. Return egg mixture to 4 cups fresh or frozen* unsweetened Pastry for Double-Crust Pie In a large saucepan. Cook, stirring constantly, tart red cherries, pitted bowl stir together 21/2 cups all-purpose over medium heat until mixture 11/2 cups blackberries flour and 1 teaspoon salt. Using a pastry 1 recipe Pastry for Double-Crust Pie blender, cut in 1/2 cup shortening and 1/4 cup butter until pieces are pea size. 1. In a large bowl combine the sugars, Sprinkle 1 tablespoon ice water over cornstarch, and orange peel. Add part of the flour mixture, toss gently cherries and blackberries, toss to coat. with a fork. Push moistened dough to Let stand 15 minutes or until syrup side of bowl. Repeat with additional forms, stirring occasionally. ice water, 1 tablespoon at a time (1/2 to 2. Preheat oven to 375ºF. Prepare Pastry 2/3 cup total), until all the flour mixture for Double-Crust Pie. On a lightly is moistened. Gather dough into a ball, floured surface flatten one portion of kneading gently until it holds together. dough. Roll dough from center to edge Divide dough in half. Shape each portion into a 12-inch circle. Wrap pastry circle into a ball. around rolling pin. Unroll onto a 9-inch *Tip If using frozen cherries, let pie plate, easing dough into pie plate mixture in Step 1 stand 45 minutes without stretching. Trim pastry 1/2 inch or until cherries are partially thawed. beyond pie plate. Pour fruit filling into In Step 4, bake 45 minutes before pastry-lined pie plate. removing foil. 3. For lattice top, roll remaining dough per serving 512 cal., 19 g fat, 15 mg into a 12-inch circle. Cut pastry into chol., 351 mg sodium, 81 g carb., 4 g fiber, strips 3/4 to 11/2 inches wide. Weave 5 g pro. strips over fruit filling in a lattice LEMON ICEBOX PIE

26 DESSERTS MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE comes to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add cut-up butter, stirring until melted. Transfer to a bowl, cover with plastic wrap. Cool 20 minutes. 4. Place yogurt in a large bowl, gradually stir in lemon mixture. Carefully spoon into crust-lined pan. Cover and chill overnight. 5. For topping, in chilled medium mixing bowl beat whipping cream to soft peaks. Fold in the remaining 1 tablespoon crushed lemon drops. To serve, carefully loosen and remove sides of springform pan, if using. Mound topping on pie. If desired, top with Candied Lemon Slices and fresh mint. Candied Lemon Slices In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring syrup to a boil, reduce heat. Add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool.** *Tip For a crispier crust, bake in a 375ºF oven for 5 minutes, cool. **Tip Cover and chill the leftover syrup up to 2 weeks. Use for sweetening iced tea or toss with fresh berries for a quick dessert. per serving 335 cal., 17 g fat, 129 mg chol., 165 mg sodium, 37 g carb., 0 g fiber, 10 g pro.

Maple Pumpkin Pie with Salted Pecan 3. Carefully pour filling in pastry pin, unroll into a 9-inch pie plate, easing Brittle shell. To prevent overbrowning, cover it in without stretching. Trim pastry to prep 45 minutes edge of piecrust with foil. Bake for 1/2 inch beyond edge of pie plate. Fold bake 55 minutes at 375°F 30 minutes. Remove foil. Bake 25 to extra pastry under. Crimp as desired. chill 2 hours makes 10 servings 30 minutes more or until a knife Salted Pecan Brittle Line a baking pan inserted near center comes out clean. with foil and coat with nonstick cooking 1 recipe Single-Crust Pie Pastry Cool on wire rack. Cover, chill 2 hours. spray, set aside. In a small saucepan 1 15-ounce can pumpkin puree To serve, top with Salted Pecan Brittle. combine 3/4 cup sugar and 1/4 cup water. 2/3 cup pure maple syrup Single-Crust Pie Pastry Stir together Stir over medium heat until sugar 1/4 cup packed brown sugar 11/4 cups flour and 1/4 teaspoon salt. is dissolved. Bring to boiling. Boil, 1 teaspoon vanilla bean paste or Using a pastry blender, cut in 1/3 cup without stirring, until syrup turns a vanilla extract shortening until pieces are pea size. dark amber color, about 10 minutes. Stir 1/2 teaspoon salt Sprinkle 1 tablespoon cold water over in 3/4 cup toasted chopped pecans and 3 eggs, slightly beaten part of the mixture, gently toss with a 1/2 teaspoon sea salt. Remove from heat, 3/4 cup milk fork. Push moistened dough to the side immediately pour onto prepared baking 1 recipe Salted Pecan Brittle of the bowl. Repeat moistening dough, pan, spreading evenly. Immediately using 1 tablespoon of the water at a sprinkle with 1/2 teaspoon sea salt. Cool 1. Prepare Single-Crust Pie Pastry. time, until all the dough is moistened completely. Break into pieces. S tore in a Preheat oven to 375°F. (about 5 tablespoons total). Form dough covered container at room temperature 2. For filling, in a large bowl combine into a ball. Using your hands, slightly up to 1 week. pumpkin, maple syrup, brown sugar, flatten pastry on a lightly floured per serving 560 cal., 30 g fat, 113 mg vanilla, and salt. Add eggs, beat lightly surface. Roll pastry from center to chol., 566 mg sodium, 68 g carb., 3 g fiber, with a fork until combined. Gradually edges into a circle about 12 inches in 7 g pro. add milk. Stir to combine. diameter. Wrap pastry around rolling

DESSERTS 27 Chocolate-Cinnamon Pear Loaf Cake (pictured on page 25) prep 20 minutes cook 20 minutes bake 50 minutes at 350°F cool 10 minutes makes 10 servings

2 cups water 1/4 cup granulated sugar 1 tablespoon orange juice 1 3-inch stick cinnamon 3 8-ounce Bartlett pears, peeled and cored from bottom, leaving stems intact 12/3 cups all-purpose flour 3/4 cup packed brown sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 11/4 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup buttermilk APPLE CRISP 1/2 cup olive oil 1 tablespoon all-purpose flour 1 tablespoon unsweetened cocoa Apple Crisp baking dish. Cover apples with the crumb mixture. powder prep 30 minutes 3 ounces white baking chocolate bake 50 minutes at 375°F 3. Cover the crisp first with parchment, then foil. Place on a foil-lined baking cool 15 minutes In a large saucepan combine the sheet and bake in the preheated oven 1. water, granulated sugar, orange juice, for 20 minutes. Carefully remove foil 11/2 cups unbleached all-purpose flour and cinnamon stick. Bring to boiling, and paper from the opposite side of 1 cup granulated sugar stirring to dissolve sugar. Add pears. the pan (to keep steam away from your 1/3 cup packed brown sugar Return to boiling, reduce heat. Cover, face and hands). Return to oven, bake 3/4 teaspoon cinnamon simmer 20 to 25 minutes or until pears 30 to 40 minutes more or just until top 1/2 teaspoon kosher salt or are tender. Remove from heat. Discard is golden and apples are tender when 1/4 teaspoon salt cinnamon stick. Drain well, cool pears. pierced with the tip of a paring knife. 2/3 cup unsalted butter, cut in pieces Preheat oven to 350°F. Grease a Cool 15 to 30 minutes before serving. 2. 8 cups peeled apples, sliced 1/2 inch 9×5×3-inch loaf pan, set aside. In a large Serve with whipping cream or Rich thick bowl combine 12/3 cups flour, brown sugar, Custard Sauce. 2 tablespoons fresh lemon juice 1/3 cup cocoa powder, baking powder, Rich Custard Sauce Heat 1 cup 1/4 to 1/3 cup granulated sugar 1 teaspoon of the cinnamon, baking soda, milk and 1 vanilla bean, twisted but 1 tablespoon unbleached all- and salt. In a medium bowl whisk together not split, in a medium nonreactive purpose flour egg, buttermilk, and olive oil. Add to flour saucepan to just below the boiling 1/2 teaspoon kosher salt or mixture. Whisk until smooth. 1/4 teaspoon salt point. Remove from heat and let 3. Pour batter into prepared pan. In a stand, covered, for 10 minutes. Whisk 1/8 teaspoon freshly grated nutmeg small shallow dish combine 1 tablespoon together 4 egg yolks and ¼ cup plus Butter for baking dish flour, 1 tablespoon cocoa powder, and 2 tablespoons sugar. Remove vanilla Whipping cream the remaining ¼ teaspoon cinnamon. bean and whisk the hot milk into 1 recipe Rich Custard Sauce Roll pears in flour mixture to lightly the sugar-yolk mixture. Transfer to coat. Place pears, stem sides up, into Preheat oven to 375°F. In a large saucepan. Cook over medium heat, 1. center of batter. Bake 50 to 55 minutes bowl, combine the 1½ cups flour, stirring constantly, until custard or until a toothpick inserted near center 1 cup granulated sugar, brown sugar, coats back of a spoon. Do not simmer comes out clean. Remove, cool in pan cinnamon, and ½ teaspoon salt. Work or boil. Remove from heat and stir in on a wire rack 10 minutes. Remove from butter into flour mixture with your 1 cup whipping cream. Pour through a pan, cool completely. fingers until it begins to cling together. fine-mesh strainer. Stir in 2 teaspoons 4. In a small microwave-safe bowl melt For the filling, in a 4-quart bowl toss vanilla extract and ¼ teaspoon salt. 2. chocolate on high for 1 to 2 minutes, together apples and lemon juice. In a Cool, cover and chill. stirring every 30 seconds. Drizzle over small bowl combine the ¼ cup sugar, per serving 368 cal., 13 g fat, 33 mg loaf. 1 tablespoon flour, salt, and nutmeg. chol., 237 mg sodium, 64 g carb., 2 g fiber, per serving 352 cal., 15 g fat, 21 mg Place in a lightly buttered 2-quart 2 g pro. chol., 274 mg sodium, 53 g carb., 4 g fiber, 5 g pro. 28 DESSERTS Apricot Stack Cake 1. For apricot filling, drain syrup skillet. Spread batter to a 71/2- to 8-inch prep 25 minutes stand 15 minutes from the apricot halves into a small circle. Cook over medium heat for 1 to chill 2 hours makes 8 servings saucepan. Set apricot halves aside. 2 minutes, turning cake when surface is Bring syrup to boiling, remove from bubbly and edges are slightly dry. Cook 2 15-ounce cans apricot halves in heat. Add dried apricots. Let stand cake 1 minute more until golden brown. light syrup 15 minutes to soften. Drain and discard 4. Place cake in an 8-inch springform 1 cup dried apricots, chopped syrup. In a food processor or blender pan. Top with 1/3 to 1/2 cup of apricot 2 tablespoons honey combine the drained apricot halves and filling. Repeat with remaining batter 2 teaspoons finely shredded lime the softened dried apricots. Cover and and filling, finishing with apricot filling peel process or blend until smooth. Transfer on top. Yields 6 to 7 layers. Cover and 2 eggs, lightly beaten to a bowl. Stir in the honey and lime chill 2 hours or overnight. 11/4 cups buttermilk peel, set aside. 5. To serve, top with whipped cream, 1/4 cup melted butter 2. In a large bowl whisk together eggs, apricots, if desired, then sprinkle with 1 cup all-purpose flour buttermilk, and melted butter until lime peel strips, and drizzle with honey. 1/2 cup almond flour combined. Add flour, almond flour, per serving 391 cal., 17 g fat, 84 mg 1/3 cup granulated sugar sugar, baking powder, baking soda, and chol., 294 mg sodium, 58 g carb., 4 g fiber, 1 teaspoon baking powder salt. Whisk until smooth. 7 g pro. 1/4 teaspoon baking soda 3. Pour about 1/2 cup batter onto a 1/4 teaspoon salt hot, lightly greased griddle or heavy Whipped cream Fresh or canned apricots, quartered (optional) Lime peel strips Honey Chocolate-Filled Red Gradually add sugar, beat on medium Velvet Cupcakes 1. For filling, in a small saucepan until combined. Beat on medium prep 25 minutes freeze 1 hour combine chocolate pieces, cream, 2 minutes more, scraping sides of bowl bake 15 minutes cool 10 minutes and the 1 tablespoon butter. Stir over occasionally. Beat in egg, food coloring, oven 375°F makes 12 servings low heat until chocolate is melted. and vanilla. Alternately add flour Transfer to a small bowl, cool for mixture and buttermilk, beating on low 1 cup milk chocolate pieces 15 minutes, stirring occasionally. after each addition just until combined. 1/4 cup whipping cream Cover and freeze about 1 hour, until In a small bowl combine baking soda 1/4 cup plus 1 tablespoon butter fudgelike consistency. Divide filling and vinegar, stir into batter. 1 egg into 12 portions. Working quickly with 4. Divide half the batter among 1 cup all-purpose flour hands, roll each portion in a ball. Place prepared cups. Place a ball of filling 2 teaspoons unsweetened cocoa in freezer. on batter in center of each cup. Spoon powder 2. Meanwhile, let 1/4 cup butter and egg remaining batter into cups. 1/4 teaspoon salt stand at room temperature 30 minutes. 5. Bake 15 to 18 minutes or until tops 3/4 cup sugar Preheat oven to 375°F. Line 12 (21/2- spring back when lightly touched. 2 teaspoons red food coloring inch) muffin cups with paper bake cups. Remove from oven. Cool 10 minutes. 1/2 teaspoon vanilla In a small bowl stir together flour, cocoa Serve warm topped with raspberry 1/2 cup buttermilk powder, and 1/4 teaspoon salt, set aside. preserves, if desired. 1/2 teaspoon baking soda 3. In a medium mixing bowl beat the per serving 289 cal., 11 g fat, 39 mg 1/2 teaspoon vinegar 1/4 cup softened butter with mixer chol., 180 mg sodium, 44 g carb., 1 g fiber, Raspberry preserves (optional) on medium to high for 30 seconds. 3 g pro.

Strawberry Shortcake Icebox Bars (pictured on cover) prep 45 minutes chill 11/2 hours + overnight bake 40 minutes at 375°F makes 16 servings

4 cups strawberries, cut up 3/4 cup sugar 1 tablespoon cornstarch 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 2 tablespoons butter, cut up 2/3 cup butter, softened 2/3 cup shortening 11/2 cups sugar 2 teaspoons baking powder 2 teaspoons finely shredded lemon peel 1/8 teaspoon salt 2 eggs 2 teaspoons vanilla 4 cups all-purpose flour 2 cups strawberries, sliced 1 recipe Sweetened Whipped Cream 1 cup strawberries, sliced

1. For sauce, in a blender puree 4 cups strawberries until smooth. 2. In a medium saucepan combine 3/4 cup sugar and the cornstarch, stir in pureed strawberries. Cook and stir over medium heat until thickened. Cook and stir 2 minutes more. Stir in 1 teaspoon lemon peel, the lemon juice, and 2 tablespoons

CHOCOLATE-FILLED RED VELVET CUPCAKES butter. Remove from heat. Transfer to a bowl, cover surface with plastic wrap. Chill at least 11/2 hours. 3. Preheat oven to 375°F. For cookies, in a large mixing bowl beat 2/3 cup softened butter and the shortening with an electric mixer on medium for 30 seconds. Add 11/2 cups sugar, the baking powder, 2 teaspoons lemon peel, and the salt. Beat until combined, scraping sides of bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into fourths. 4. Grease a 9×9×2-inch baking pan. Line with parchment paper, evenly pat in a quarter of the dough. Bake 10 to 12 minutes or until edges start to brown. Cool in pan on wire rack for 1 minute. Turn out onto a wire rack, remove parchment and cool completely. As soon as pan is cool, repeat using remaining cookie dough to make two more layers. For the fourth layer, line pan with enough parchment to extend up two opposite sides of the pan. Bake 10 to 12 minutes. Cool final layer of cookie in pan on a wire rack. LEMON-LIME BARS 5. To assemble, spoon half the sauce over the baked cookie in the pan. Add another cookie layer, the Sweetened Whipped Cream, and sliced Lemon-Lime Bars the bottom and up the sides of the pan, strawberries. Add another cookie prep 35 minutes set aside. For crust, in a large bowl layer. Top with remaining sauce and bake 35 minutes at 350°F combine the 2 cups flour, powdered remaining cookie layer. Gently press makes 32 bars sugar, cornstarch, and salt. Using cookie layers down. Cover and chill a pastry blender, cut in butter until overnight. 2 cups all-purpose flour mixture resembles coarse crumbs. 6. Using the parchment paper, lift 1/2 cup powdered sugar Press firmly into bottom of prepared uncut bars from the pan. Cut into 2 tablespoons cornstarch pan. Bake 15 minutes. pieces. Top with additional whipped 1/4 teaspoon salt 2. Meanwhile, in a medium mixing bowl cream and sliced strawberries before 3/4 cup butter, cut up whisk together eggs, granulated sugar, serving. 4 eggs, lightly beaten half-and-half, and 3 tablespoon flour; Sweetened Whipped Cream In a 11/2 cups granulated sugar divide equally between two bowls. To large chilled mixing bowl beat 3/4 cup 1/3 cup half-and-half one bowl add lemon peel and lemon whipping cream and 1 tablespoon sugar 3 tablespoons all-purpose flour juice; to the other bowl add lime peel, until soft peaks form. 1 teaspoon finely shredded lemon lime juice, and green food coloring. Pour lemon filling over hot crust, bake To Freeze Transfer uncut bars to peel 10 to 12 minutes or until set. Carefully a freezer-safe container and cover. 1/3 cup lemon juice pour lime filling over lemon filling, bake Store up to 1 month. Transfer to the 1 teaspoon finely shredded lime peel 10 to 12 minutes more or until set. Cool refrigerator to thaw. If still icy, allow 1/3 cup lime juice completely in pan on a wire rack. to stand at room temperature until 1 drop green food coloring Use paper to lift from the pan. Cut thawed. Powdered sugar 3. into bars. Sift powdered sugar over per serving 497 cal., 27 g fat, 78 mg Thin strips of lemon and lime peel bars. Top with lemon and lime peel chol., 179 mg sodium, 60 g carb., 2 g fiber, (optional) strips, if desired. Cover and refrigerate 5 g pro. 1. Preheat oven to 350°F. Grease a to store. 13×9×2-inch baking pan. Line pan with per bar 129 cal., 5 g fat, 36 mg chol., parchment, pressing the paper onto 67 mg sodium, 19 g carb., 0 g fiber, 2 g pro.

DESSERTS 31 Coconut Cheesecake Bars prep 25 minutes cool 15 minutes bake 25 minutes chill 2 hours oven 350°F

1/2 cup raw chip coconut 3/4 cup graham cracker crumbs 2 tablespoons granulated sugar 1 teaspoon finely shredded orange peel 1/4 cup butter, melted 1 8-ounce package cream cheese, softened 1/3 cup granulated sugar 1 teaspoon vanilla 1/4 cup orange juice 1 egg 1 mango, halved, seeded, peeled, and chopped

1. Preheat oven to 350°F. Spread coconut in a 9×9×2-inch baking pan. Bake, uncovered, 4 to 5 minutes or until toasted, stirring once. Cool. For crust, place 2 tablespoons of the toasted coconut in the bowl of a food processor. Transfer remaining coconut to a bowl; cover and set aside. To food processor add graham cracker crumbs, the 2 tablespoons sugar, and the orange peel. Gradually add melted butter, processing with on-off turns until mixture begins to come together. Press mixture into the bottom of the baking pan. Bake 10 minutes. Cool for 15 minutes on a wire rack. 2. For filling, in a large mixing bowl beat the cream cheese, the 1/3 cup sugar, and vanilla with an electric mixer on medium until combined. Add orange juice; beat until smooth. Stir in egg. Pour filling over baked crust. Bake for 15 minutes or just until center is set. Cool on wire rack. Cover and chill at least 2 hours. 3. Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut. Makes 16 bars. each bar 144 cal, 9 g fat, 35 mg chol, 106 mg sodium, 13 g carb, 2 g pro.

32 DESSERTS Old-Fashioned Gingersnaps prep 40 minutes chill 1 hour bake 10 minutes per batch at 350°F makes 40 cookies

2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon kosher salt 1/2 cup unsalted butter, melted and cooled 1/4 cup unsulfured dark molasses (not blackstrap) 1/2 cup firmly packed light brown sugar 1/3 cup granulated sugar 3 tablespoons peeled and grated fresh ginger 1 large egg, beaten 1/2 cup coarse sugar, such as turbinado 1 recipe Orange Whipped Cream (optional) OLD-FASHIONED GINGERSNAPS 1. In a medium bowl whisk together flour, baking soda, the 2 teaspoons 1/4 cup wheat germ ground ginger, cinnamon, nutmeg, Orange Whipped Cream In a chilled 2 ounces dark chocolate, finely allspice, and salt, set aside. mixing bowl beat 1 cup whipping cream, chopped 2. In a large bowl whisk together melted 1 tablespoon sugar, and 1 teaspoon 1/4 cup dried cranberries butter, molasses, brown sugar, granulated finely shredded orange peel until soft 1/4 cup chopped walnuts, toasted sugar, the 3 tablespoons grated ginger, peaks form. and egg. Add the flour mixture. Stir to combine. Cover and chill 1 hour. To Store Place cookies between 1. Preheat oven to 350°F. In a large 3. Position oven racks in upper and sheets of waxed paper in an airtight mixing bowl beat butter with an lower thirds of oven. Preheat oven to container at room temperature up to electric mixer on medium to high 350°F. Line two baking sheets with 5 days or freeze up to 2 weeks. for 30 seconds. Add brown sugar, parchment paper, set aside. per cookie 78 cal., 3 g fat, 11 mg chol., granulated sugar, cinnamon, baking 4. Place turbinado sugar in a small 91 mg sodium, 13 g carb., 0 g fiber, 1 g pro. soda, and salt. Beat until combined, shallow bowl, set aside. Using a scraping sides of bowl occasionally. tablespoon, scoop out a ball of dough. Beat in egg and vanilla until combined. Roll dough between your palms to a Loaded Oatmeal Beat in flour. Stir in rolled oats, 1-inch-diameter ball. Continue with Cookies flaxseed meal, wheat germ, chocolate, prep 30 minutes remaining dough, then roll balls in cranberries, and walnuts (dough will bake 9 minutes per batch at 350°F turbinado sugar to evenly coat. Space be a little crumbly). makes 30 cookies balls 2 inches apart on prepared 2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie baking sheets. 1/4 cup butter, softened sheets. Bake for 9 to 11 minutes or 5. Bake 10 to 12 minutes, switching 1/2 cup packed brown sugar until tops are lightly browned. Cool baking sheets between racks and rotate 1/3 cup granulated sugar on cookie sheet for 1 minute. Transfer them front to back halfway through. 1 teaspoon ground cinnamon cookies to wire rack to cool. Bake until edges are crisp and centers 1/2 teaspoon baking soda per cookie 79 cal., 4 g fat, 11 mg chol., are soft. Remove from oven. Using a 1/8 teaspoon salt 45 mg sodium, 12 g carb., 1 g fiber, 2 g pro. spatula, transfer cookies to wire racks 1 egg to cool. Serve with Orange Whipped 1 teaspoon vanilla Cream, if desired. 3/4 cup all-purpose flour 3/4 cup rolled oats 1/4 cup flaxseed meal

DESSERTS 33 Index

APPETIZERS Lemon-Lime Bars, 31 Pork-Wasabi Tacos, 11 Bite-Size Chicken Empanadas, 4 Loaded Oatmeal Cookies, 33 Stout-Soaked Porterhouse with Beer Cheese-Stuffed Jalapeños, 4 Maple Pumpkin Pie with Salted Pecan Butter, 8 Four-Cheese Pimiento Dip, 2 Brittle, 27 Sweet Potato Hash with Spicy Hollandaise, 15 Grilled BLT Kabobs, 3 Old-Fashioned Gingersnaps, 33 Mini Gruyère Puffs, 5 Strawberry Shortcake Icebox Bars, 30 SIDES Reuben Spread, 4 MAIN DISHES Asian Cabbage Salad, 23 Tandoori Chicken Wings, 2 Asian-Style Fried Rice and Beans, 16 Chile-Cheddar Casserole Bread, 24 Shrimp and Feta with Garlic Bread Sleds, 6 Bacon and Blue Cheese Dinner Pies, 11 Fresh Corn Salad, 22 Strawberry-Goat Cheese Bruschetta, 6 Beef and Bean Chili, 9 Garden Three-Bean Salad with Fresh French Dressing, 20 Blue Cheese-Stuffed Burgers with Red Onion and Spinach, 8 Green Beans and Pancetta with DESSERTS Browned Butter, 18 Butternut Squash Mac and Cheese, 16 Apple Crisp, 28 Parmesan Potatoes au Gratin, 18 Green Onion Chicken with Melted Apricot Stack Cake, 29 Tomatoes, 13 Potato Salad with Caramelized Onions and Roasted Chile Vinaigrette, 22 Cherry-Blackberry Pie, 26 Grilled Chicken with Watermelon Chocolate-Cinnamon Pear Loaf Glaze, 12 Roasted Tomato-Bread Toss, 21 Cake, 28 Ham-and-Asparagus-Stuffed Chicken, 12 Spice and Honey Roasted Carrots, 19 Chocolate-Filled Red Velvet Honey-Sweet Onion Ribs, 10 Stacked Summer Vegetable Salad, 20 Cupcakes, 30 Maple-Bourbon Glazed Salmon, 14 Tuscan Polenta Bread, 24 Coconut Cheesecake Bars, 32 Moroccan Meat Loaf, 14 Lemon Icebox Pie, 26

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