Pasta with Sausage and Collard Greens

1 package of sweet Italian sausage, casing removed

1/2 large onion, diced

1/4 cup white wine

1/2 box elbow macaroni pasta

1 bunch collard greens, stems discarded and leaves chopped into 1 inch pieces

parmesan cheese

Brown sausage in saute pan over medium high heat. Add onions and continue to cook until translucent. Add white wine and cook until it is evaporated. Stir in collard greens and cook until slightly wilted. Meanwhile cook pasta, drain and add to sausage mixture. Season with salt and pepper. Place into bowls and top with parmesan cheese before serving.

Spring Onions, Fennel and Swiss Chard over Couscous

Last night I made a lot of chicken so tonight I served the leftover pieces of chicken with some new fresh vegetables and whole wheat couscous. The vegetable mixture was very tasty and didn't take much time to prepare.

Spring Onions, Fennel and Swiss Chard

Olive oil

1 garlic clove, smashed

1 spring onion, thinly sliced

1 small fennel bulb, thinly sliced

1/2 bunch Swiss Chard, stems cut into 1/2 inch pieces and leaves chopped

kosher salt and freshly ground pepper

1/4 cup white wine

1/2 zest of lemon

Coat large saute pan with olive oil and turn heat to medium high heat. Add garlic and cook until garlic becomes golden brown and very aromatic. Then remove the garlic from the pan and discard it. Add the onion, fennel and swiss chard stems, stir to coat with oil and season with salt and pepper. Stir in white wine and lemon zest. Cook, covered, for 5-6 minutes, until the veggies becomes soft and wilted. Remove the lid and cook until most of the liquid has reduced, another 3-4 minutes. Toss in the swiss chard leaves, stir to combine and cook another couple minutes. Serve hot.

Mustard Herb Chicken with Spinach and White Beans

I recently joined a veggie co-op and get fresh, organic vegetables once a week. You will be seeing a lot of recipes now with dark, leafy greens because that is mostly what we get from the co-op. Tonight I used the fresh spinach and sauteed it with some garlic and beans. (You could use any type of greens with this recipe, for instance, mustard greens, kale, or broccoli rabe). I also used the fresh herbs I got from the co-op for my chicken.

Mustard Herb Chicken

1 tsp fresh thyme

1 tbsp fresh parsley, chopped

2 tbsp Dijon mustard

3 tbsp olive oil

4 boneless, skinless chicken breasts, pounded thin

kosher salt and freshly ground pepper

Put the herbs, mustard, olive oil, and chicken in a zip-lock bag. Mix to coat chicken. Marinate in the fridge for at least 4 hours (8 hours would be better).

In a saute or grill pan, heat 1 tbsp olive oil. Add chicken (discarding bag the marinade was in) to the skillet. Sprinkle each breast with salt and pepper. Cook 5 minutes or until chicken is browned. Turn chicken over and cook until done.

Sauteed Spinach with White Beans

1 tbsp olive oil

1 large garlic clove

1 large bunch fresh spinach, chopped

1/2 can white beans, rinsed and drained

kosher salt and freshly ground pepper

1/2 cup chicken broth

Heat olive oil in large skillet over medium heat. Add garlic and cook until pale golden, about 1 minute. Add greens by large handfuls, stir until just beginning to wilt. Before adding more handfuls, toss to coat with oil. Add broth, cover and simmer until greens are tender. Add beans and simmer uncovered until beans are heated through and liquid is almost absorbed. Season with salt and pepper. Serve hot.

Spaghetti Squash with Turkey Meatballs submitted by Susan Hardy

Spaghetti squash:
Cut squash in quarters and put in baking dish with 1/4 cut water. Bake for 45 minutes at 400 degess or until fork tender.
Remove pan from oven and cool until the squash can be handled.
Scrape the "spaghetti" strands from the shell with a fork.
Return to the baking dish. (Drain the water before putting the Spaghetti in pan.)

Meatballs:
Mix 1 pound of ground turkey with:
1 tablespoon minced fresh sage
2 teaspoons fresh thyme leaves (no stems)
2 teaspoons crushed fresh rosemary
1/2 finely chopped onion
1 finely chopped clove of garlic
2 teaspoons Worcestershire Sauce
2 heaping tablespoons romano cheese
Salt and pepper to taste
1 egg, lightly beaten

Form into meatballs. Place on jellyroll pan sprayed with Olive Oil. Bake at 400 degrees along with the squash for about 30 minutes.

Sauteed Veggies:
Saute in 1 tablespoon Olive Oil until softened:
1 clove of garlic
1/2 roughly chopped onion
1 small zucchini, chopped
3 or 4 white mushrooms, chopped

Add:
2 rough chopped tomatoes

Heat through and pour over Spaghetti squash, service with meatballs and a green salad.

Smoky Spanish Style Pan Roast submitted by Christina Posencheg

Smoky Spanish style pan roast

Ingredients
1 pound small red new potatoes, halved
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound unpeeled large shrimp
1/4 pound Spanish chorizo, thinly sliced
1 pound green beans, trimmed
4 garlic cloves, chopped
1/2 cup pilsner beer
1/2 teaspoon Spanish smoked paprika
2 red bell peppers, cut into thin strips
1/4 cup fresh flat-leaf parsley leaves
Preparation
1. Preheat oven to 400°.

2. Combine potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake at 400° for 15 minutes or until potatoes are lightly browned.

3. While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.

4. Stir chorizo, green beans, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into pan. Bake at 400° for 10 minutes. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture. Bake at 400° for 10 minutes or until potatoes and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.

Healthier Oatmeal Raisin Cookies

Recently I bought coconut oil because I read about it great health benefits so I have been trying to figure out ways to use it. Today I made oatmeal raisin cookies and substituted half the butter for coconut oil... they were delicious. You can hardly taste the coconut oil so if you are serving to people that don't like coconut, they will never know it is in there!

1 stick unsalted butter, softened

1/2 cup coconut oil

1 cup dark brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla

1 tsp cinnamon

1 1/2 cups whole wheat flour

1/2 tsp salt

1 tsp baking soda

3 cups oats

1/2 cup raisins

Preheat oven to 350. Beat together butter, coconut oil and sugars. Add eggs and vanilla, mix well. Add cinnamon, flour, salt, and baking soda. Stir in oats and raisins.

Drop by rounded tablespoons on to un-greased cookie sheet. Bake 10-12 minutes. Let cool 1 minute on cookie sheet then transfer to a cooling rack.

More information on coconut oil:

• rich in lauric acid (which is a medium-chain fatty acid found in mother's milk that supports a healthy metabolism)
• supports a healthy thyroid function & proper weight management
• known to promote smooth and supple skin
• can be used in place of other oils including butter

Also~ it is solid (just like shortening) at room temperature but melts like butter when put on heat. I bought it at Whole Foods but you can get it anywhere.

Julia Child's Beef Bourguignon submitted by Allie Richardson

It is not the quickest dinner to make, but after I watched the Julie & Julia movie, I had to try making it. It was well worth the effort!

One 6-ounce piece of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Spicy Garlic Shrimp with Kale and Quinoa submitted by Rachel Renninger

This recipe comes from Healhty Green Kitchen (http://blog.healthy-green-lifestyle.com/spicy-garlic-shrimp-with-kale-and-quinoa.html)

For the quinoa:

1 cup quinoa

1 1/2 cups water

pinch of sea salt

Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Place in an uncovered 1 quart pan with water and bring to a boil. Reduce heat to simmer and cover. Cook until all water is absorbed (about 20 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork.

For the garlic shrimp with kale:

1 Tb. olive oil

1 Tb. butter

2 large garlic cloves, peeled and minced (use more if you really like garlic)

1/2 pound wild caught shrimp, preferably sustainably harvested

1-2 cups kale, chopped fine

1/2 cup tomato sauce juice from

1/2 lemon pinch or two of red pepper flakes

course sea salt

cooked quinoa

fresh parmesan cheese for serving-optional

In a large cast-iron skillet or other heavy-bottomed pan, heat the butter and olive oil. Add the garlic and saute for 1 minute, being careful so it doesn’t burn. Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through. Add tomato sauce and cook for another minute or so. Remove from the heat and add the lemon juice, red pepper flakes and salt. Taste and adjust seasonings, if necessary.

Serve over quinoa and sprinkle with fresh parmesan, if desired.

Pork Tenderloin with Goat Cheese Pasta and Rhubarb Crisp submitted by Ginny Smith

Trader Joe's Black Pepper and Garlic Pork Tenderloin

Preheat Oven to 350
Brown pork on both sides in skillet with 1T olive oil
Transfer to baking dish
Bake for 20 minutes per pound

Leeks, Walnuts and Goat's Cheese on Pasta (From All is Forgiven Move on by Janice Taylor)

Servings: 4

Ingredients:
Pasta - one lb. box - I used Conchiglie (shell shaped)
1 tablespoon butter
3 cloves garlic, chopped
2 large leeks, chopped
White wine, two splashes
3 ozs. goat's cheese
1/3 cup walnuts, shelled and shelled chopped into pieces
parsley leaves

Instructions:

Toast Walnuts for 5 minutes at 375

Cook pasta per package instructions
While pasta is boiling in a large saucepan, melt the butter
Add garlic and leeks, saute for 4 to 5 minutes
Splash in the white wine
Cook until the wine has reduced
Add to cooked pasta
Crumble in goat's cheese and the walnuts
Stir and garnish with chopped green onions

Rhubarb Crisp with Walnut Topping ( from rhubarbinfo.com)

Topping

1/3 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 Tb granulated  sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup softened butter

Filling

5 cups rhubarb, cut into 1" pieces - I  had 1/2 pint of raspberries that I threw in as well
3/4 cup granulated sugar

For Topping:
Spread walnuts on baking sheet & bake in 375 oven for 5 minutes
Let cool
In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg
Using a pastry blender or two knives, cut in butter until mixture is crumbly.
For Filling:
In large bowl, toss rhubarb with sugar
Arrange in even layer in buttered 8-in square baking dish
Sprinkle walnut topping evenly over rhubarb
Bake, uncovered, in 375 oven 35 minutes
Serve warm with vanilla ice cream

Chicken Marbella submitted by Erin Hardy Burns

I “made” Chicken Marbella from The Silver Palate Cookbook it is a recipe my Aunt Amy Haugh introduced to me over 10 years ago when it was a favorite of her small children!

Actually, I did all the prep work back on January 15, 2010 and put ½ of it in the freezer at the marinate stage. All that needed to be done today was to dump the frozen chicken out of the Ziploc bag into the crock pot, add the white wine and brown sugar and cook it all day. When I arrived home from work my house smelled like I had been cooking all day! I quickly roasted asparagus, cooked a basmati rice medley from Trade Joe’s and served it with some leftover yellow zucchini I had grilled this weekend. A home cooked meal after a long day at work that the whole family could enjoy, including my 13 month old daughter!

Chicken Marbella Recipe

2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on

1/2 head of garlic, peeled and finely puréed

2 Tbsp dried oregano

Coarse salt and freshly ground pepper to taste

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup pitted prunes

1/4 cup pitted Spanish green olives

1/4 cup capers with a bit of juice

3 bay leaves

1/2 cup brown sugar

1/2 cup white wine

2 Tbsp fresh Italian parsley or cilantro, finely chopped

1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. At this stage I separate it into 2 larger ziploc bags, ½ for now ½ for later!

2 Preheat oven to 350°F.

3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.

Serves 5.

Guest Chef Weeks

For those of you who don't know me...

Lola Susan entered this world on May 5th!

We are very excited and enjoying our new addition to the family!

Since I will be adjusting to life with 3 children I need your help to continue my blog entries for the next few weeks. This week starts the beginning "Guest Chef Week." Please send me recipes and pictures of meals you are making and I will feature you on the blog!

Jalapeno Poppers and Pork Tacos

Since I am having a baby next week on Cinco de Mayo, we did our Mexican fiesta last night.

I typically always buy flour tortillas instead of corn tortillas but I decided to change it up this time and we used corn. They are so much more flavorful and went perfectly with the pork.

Smoked Gouda-Chorizo Jalapeno Poppers (from Sunny Anderson on the Food Network)

2 links Mexican chorizo, casings removed (I actually bought already cooked chorizo from Whole Foods and just chopped it up into small pieces and didn't even have to precook it).

1/2 pound smoked gouda, shredded

1/4 cup finely chopped red onion

1 egg

1/2 cup cream cheese

3 tbsp sour cream

1 tbsp hot sauce

salt and pepper

12 jalapeno peppers, stemmed, seeded and halved

Preheat oven to 375. Brown chorizo in a skillet over medium-high heat. Drain and place into a mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, salt and pepper. Press into jalapeno halves and assemble on a parchment lined baking sheet or nonstick baking sheet. Bake until golden and bubbly, about 20 minutes.

Pork Tacos

1- 2 lb. boneless Boston Butt or Pork Shoulder

1/4 cup sugar

1/4 cup kosher salt

corn tortillas

guacamole

cilantro

cheddar cheese

sour cream

fresh salsa

Mix together sugar and salt and rub all over pork. Refrigerate overnight or at least 4 hours. Place in crock pot or in roasting pan in the oven at 300 for about 5-6 hours or until internal temperature is 195. Take pork out and shred with two forks.

Warm tortillas and layer with pork and your favorite toppings.

Grilled Vegetables Salad

When I put together the following ingredients for dinner: grilled veggies, feta cheese and leftover quinoa , the end result was healthy, refreshing and delicious!

1 eggplant, thinly sliced

1 zucchini, sliced lengthwise in strips

1 handful of grape tomatoes

2 carrots, cut into sticks

feta cheese, crumbled

1/2 cup quinoa, cooked

romaine lettuce

olive oil

kosher salt and pepper

Dressing: olive oil, balsamic vinegar and a few sprinkles of borsari seasoning

Sprinkle the eggplant slices with salt and let sit for about 30 minutes. Wipe off the excess water from the eggplant. Heat a grill pan or the grill. Brush each piece of eggplant and zucchini (on both sides) with olive oil. Grill until tender and cooked through. Meanwhile, place carrots on a cookie sheet and drizzle with olive oil, salt and pepper. Roast in 425 oven for 20 minutes or until slightly browned and cooked through.

Layer lettuce, quinoa, vegetables and feta. Drizzle with some dressing and serve.

Halibut with Artichokes and Tomatoes

I have never cooked in parchment paper before but it is now one of my favorite ways to cook fish! It was so simple and clean up was no pans...perfect for my night on "dish duty"! I served the fish over quinoa.

Halibut with Artichokes and Tomatoes (recipe from Whole Foods)

2 halibut fillets (skin-on)

olive oil

6 lemon slices

12 grape tomatoes, sliced

1 can water-packed artichoke hearts, drained and chopped

1 tbsp chopped basil

salt and pepper

Preheat oven to 350. Arrange 1 fillet of halibut in the middle of a 12-inch x 12-inch piece of parchment paper. Drizzle olive oil over fish. Top with lemon and arrange tomatoes, artichoke hearts, and basil over the top and around the sides. Season with salt and pepper. Fold up parchment, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and repeat process with second piece of fish. Bake until fish is just cooked through, about 20 minutes. Carefully open parchment paper to release steam before serving.

Pulled Chicken Sandwich

My sister found this recipe and it is great meal for any night of the week! It looks like a lot of effort goes into making the chicken but it is very simple. I served the chicken on hamburger buns with a big side salad.

Pulled Chicken (adapted from Cooking Light)

• 6 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon molasses
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground ginger
• 8 pieces of skinless, boneless chicken thighs
• 
  

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks and put back in saucepan with sauce.

Turkey and Artichoke Stuffed Shells

I am actually very surprised that both of my kids eat this dish because of the artichokes in it but they love it! It is the perfect dish to make ahead and freeze for future use or make ahead and bake when you are ready to serve dinner. I typically do both... eat some the night I make it and freeze the rest for another dinner. (This recipe is adapted from a www.foodnetwork.com recipe courtesy of Giada De Laurentiis).

• 1 (12-ounce) box jumbo pasta shells
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 small cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 5 cups Marinara Sauce
• 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of marinara sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining marinara sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Swiss Chard Gratin

I served the swiss chard gratin with roasted potatoes and lemon chicken. (search blog for lemon chicken recipe)

Once again I am experimenting with vegetables I have never cooked. Tonight we had swiss chard. I got this recipe from the whole foods website. It can be made a day in advance, stored in the fridge and baked right before serving. It was delicious!

2 bunches Swiss Chard leaves, chopped

1 cup water

1 tbsp olive oil

1 tbsp unsalted butter

1 cup lowfat milk

2 tbsp flour

kosher salt and freshly ground pepper

1/4 cup freshly grated parmesan cheese

1 tbsp bread crumbs

Preheat oven to 350. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, about 3-4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce has thickened, 3-5 minutes. Season with salt and pepper then stir in half the grated cheese. Stir in the swiss chard and transfer to a butter 9x9 inch baking dish. SPrinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve and enjoy!

Tofu and Bok Choy Stir Fry

I am always looking for new vegetables to cook and came across a version of this recipe on epicurious.com. I had never cooked bok choy but knew I liked it so we tried it out tonight. It was really good but would probably double the sauce next time because it was very mild.

1 1/2 tbsp low-sodium soy sauce

1 tbsp sherry

1 tsp sesame oil

1 tsp cornstarch

2 tbsp canola oil

2 garlic cloves, minced

1 tbsp minced peeled fresh ginger

1/8 tsp dried crushed red pepper

1 large bok choy, thinly sliced

3 green onions, cut into 1 inch pieces

1 red pepper, sliced into thin strips

1 package of extra-firm tofu, drained, cut into small pieces

1 cup brown rice, cooked

Combine first 4 ingredients in small bowl; mix well. Heat oil in large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Cook for about 30 seconds then add bok choy and red pepper. Cook another 2 minutes. Mix in green onions and tofu and cook another 5 minutes until tofu is heated through. Pour soy mixture over vegetables and stir fry until liquid boils and thickens slightly, about 1 minute. Serve hot over brown rice.

Skirt Steak Lettuce Wraps

These wraps could be prepared with marinated chicken, pork, steak, tofu, or even seafood. They are light yet very satisfying. I love the Soy Vey marinades. They are all delicious and I used the hoisin one with this dish, but any hoisin marinade would probably work. I like to put all the dishes on the table and let each person make their own wraps.

1 head of Bibb lettuce

1 skirt steak

1 bottle of Soy Vey hoisin- garlic marinade

1 red pepper, cut into strips

snow peas

1 tsp sesame oil

sesame seeds

1 tbsp butter

1 cup brown rice, cooked

Momokufu ginger scallion sauce - recipe follows

Marinade the steak in the hoisin marinade for 6 hours or overnight. Grill steak about 4 minutes per side (or until done to your liking). In a saute pan, melt butter, add red pepper strips and snow peas. Saute about 5-10 minutes, then add sprinkling of sesame seeds and sesame oil. Continue to cook another couple minutes then set aside.

Slice steak into strips. Carefully remove lettuce leaves and wash, making sure you keep each lettuce piece whole.

Layer lettuce leaf, rice, steak, vegetable mixture and ginger-scallion sauce. Enjoy and then repeat!

Ginger Scallion Sauce- Momofuku recipe

Makes about 3 cups Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

½ cup finely minced peeled fresh ginger

¼ cup grapeseed or other neutral oil

1½ teaspoons soy sauce, preferably usukuchi (light soy sauce), found in Asian markets

¾ teaspoon sherry vinegar

¾ teaspoon kosher salt, or more to taste

Pork Tenderloin with Fig Preserves

This dish is one of my all time favorites! I even don't really like figs but the sweetness of the preserves makes it taste so good I just forget I am eating figs! It is great dish to make for company or a crowd because you can make it ahead of time. You could probably even do this in a crock pot. The longer and slower you cook them the more tender they are.

1 package of pork tenderloins (typically 2 in each package)

garlic powder

seasoned salt

cayenne pepper (I don't add this when making for my kids)

1 or 2 - 28oz. can of crushed tomatoes (need enough to come up on both sides of the tenderloin, at least 3/4 of the side, but not go over the top)

mushrooms (optional)

1 small onion, chopped

1 jar of fig preserves

Coat the tenderloins with the dry seasonings (garlic powder, seasoned salt and cayenne pepper). Mix together the tomatoes, onions and mushrooms. (If you use fresh mushrooms you need to cook them thoroughly to get the water out or else your tomato sauce will be runny.) Pour into the bottom of a casserole dish. Place the coated tenderloins in the tomato mixture. Pour fig preserves over the tenderloins.

Bake, covered, at 350 for about 1 1/2 hours. When finished, slice the pork into medallions and put back into the sauce. Serve over brown rice or pasta.

Spaghetti Squash with Sausage and Spinach

If you have never cooked spaghetti squash, try it! It is simple to prepare (once you finally get it cut in half!!) and so healthy!! My kids think it is real spaghetti and don't even realize they are eating another vegetable. I never had it until I met my husband who introduced it to me. It is so delicious and this might be my new favorite way to cook it.

1 spaghetti squash

1/2 cup grated parmesan cheese (freshly grated, if you have it)

salt and pepper

12 ounces sweet Italian sausage, casing removed

1 bag fresh spinach, stems discarded

1/2 tsp crushed red pepper

Fill a large pot halfway full of water. Cut squash in half, lengthwise and place cut side down in the water. Bring water to a boil and set timer for about 20 minutes. While the squash is cooking, put a large skillet over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage and cook until no longer pink. Add the spinach and cook until wilted. (If you are serving kids, wait to put the red pepper flakes on each individual adult plate, if you are not serving kids, you can add the red pepper now). Season with salt and pepper.

When the squash is done, remove each half with a pair of tongs from the water. Using a fork, comb the squash into strands and place in a bowl. Mix the parmesan cheese with the squash. Top with the sausage mixture. Serve immediately.

Chicken Cordon Bleu

Once again I am finding ways to use up leftover ham. I made these last week...

Chicken Cordon Bleu

4 skinless, boneless chicken breasts, pounded to 1/4 inch thickness

Swiss cheese, slices or shredded (whatever you have on hand)

Cooked ham, slices or diced pieces

1/2 cup seasoned bread crumbs

2 tbsp butter, melted

Preheat oven to 350. Coat baking dish with cooking spray. Sprinkle each piece of chicken on both sides with kosher salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast and place in baking dish with seam side down. (can secure with a toothpick if you need to). Brush each piece of chicken with melted butter then sprinkle with bread crumbs. Bake for 30-35 minutes or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3-5 minutes, or until cheese is melted.

Serve and enjoy!

Avocado Fig Popsicles

My sister sampled this recipe at Whole Foods in Colorado and said they definitely tasted like a fudgesicle...we had to try this one out! If you are looking for a healthy frozen treat or trying to trick your kids into eating something healthy.... this might be the one!

Avocado Fig Popsicles

1 avocado

4 fresh black mission figs

4 pitted mejool dates

4 tbsp cocoa powder

Approx. 1 cup of water (enough water to smooth the consistency)

Blend all ingredients in a blender and pour into popsicle molds or popsicle maker. Freeze 1-6 hours.

Turkey London Broil

When spring arrives, it is time to break out the grill! Tonight we had marinated turkey london broil with a side of cucumber and tomato salad and couscous. The cucumbers and tomatoes were tossed with balsamic vinegar, olive oil, salt and pepper. Here is the simple marinade for the turkey london broil.

1/2 cup canola oil

3/4 to 1 cup soy sauce

3 tbsp brown sugar

4 garlic cloves, smashed

1 tsp fresh ginger, grated (or you can use 1 tsp ground ginger)

2 tbsp sherry (optional)

Mix all together and pour over meat. Turn occasionally. Then grill!!