In blender, place almonds, 1 tablespoon pistachios and the water.
Cover; blend on high speed 10 to 20 seconds or until smooth.
Add honey, ¼ teaspoon salt, the pepper, lemon peel and lemon juice.
Cover; blend until smooth.
With blender running on medium-low speed, slowly add oil through center opening in cap until dressing is thick and creamy.
Transfer to bowl or jar.
Cover; refrigerate at least 2 hours to blend flavors.
Heat oven to 350°F.
Line cookie sheet with foil; spray foil with cooking spray.
In 1-quart saucepan, cook butter, brown sugar and red pepper over medium heat 2 to 3 minutes, stirring frequently, until butter is melted and sugar is completely dissolved.
Add 1 cup pistachios; stir to coat.
Spread in single layer on cookie sheet.
Bake about 10 minutes, stirring once, until golden brown.
Immediately sprinkle with 1 teaspoon salt.
Cool on cookie sheet.
In large bowl, toss lettuce, onion and fennel; arrange on serving platter.
Top with avocados; sprinkle with candied pistachios.
Serve with dressing.
Notes / Tips / Wine Advice:
Make-Ahead Magic The Almond-Pistachio Dressing can be made up to 3 days before serving. It’s a creamy dressing that would be a big hit with anyone avoiding dairy products. The Candied Pistachios can be made the day before, and you can prep the lettuce, onion and fennel ahead, too. Then all you’ll have to do is peel and slice the avocados and assemble the salad.
1bunch8 oz fresh kale, ribs removed, cut into bite-size pieces (6 cups)
½shallotthinly sliced
2cupssliced fresh strawberries
¼cupshredded Parmesan cheese1 oz
Instructies
Heat oven to 400°F.
Line cookie sheet with cooking parchment paper.
Place bread cubes on cookie sheet; spray bread with cooking spray.
Bake 8 to 12 minutes, turning halfway through, until toasted.
Cool.
In large bowl, beat vinegar, mustard, honey and pepper with whisk.
Add oil; beat until smooth.
Add kale and shallot to the bowl; toss until kale is thoroughly coated.
Gently mix in strawberries.
Divide salad among 4 serving plates; top with croutons and cheese.
Serve immediately.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Bake the croutons the night before; store in an airtight container. Prepare the dressing up to 3 days in advance; cover and refrigerate. Just before serving, pour dressing into a large bowl and continue as directed in Step 3.
In food processor, place all dressing ingredients.
Cover; process until smooth.
On serving platter or individual plates, arrange arugula and pears.
Sprinkle with cheese and nuts.
Drizzle with dressing.
Serve immediately.
Notes / Tips / Wine Advice:
Kitchen Secrets
To toast nuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.This assertive-flavored salad is great paired with mildly seasoned meat or poultry.
In small bowl, mix mustard, vinegar and sugar with whisk.
Gradually add oil, beating constantly until well blended.
Season to taste with salt and pepper.
2 In large bowl, gently toss greens, tomatoes, cucumber and onion.
Pour vinaigrette over salad; toss gently to mix.
Serve immediately.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can make the dressing up to 24 hours in advance; cover and refrigerate. Stir before using. You also can slice the cucumber and onion and refrigerate in resealable food-storage plastic bags, making it even quicker to get the salad on the table when you’re ready!
Kitchen Secrets
Do you stay away from red onions because the flavor is too strong? After cutting the onions, place them in a small bowl of cold water to help mellow the flavor. Let stand at room temperature 30 minutes, or cover and refrigerate up to 24 hours. Drain and pat dry before using.
2tablespoonschopped fresh or ¾ tablespoon dried thyme leaves
1½cupsshredded Gruyère or fontina cheese6 oz
SWEET POTATOES AND PEARS
2lbdark-orange sweet potatoespeeled, cut into ¼-inch slices (6 cups)
1lbripe pearscut into ¼-inch slices (4 cups)
TOPPING
½cuppanko crispy bread crumbs
1tablespoonbuttermelted
1tablespoonchopped fresh or 1 teaspoon dried thyme leaves
Instructies
In 12-inch skillet, melt ¼ cup butter over medium heat.
Stir in flour until smooth.
Stir in leeks, garlic, nutmeg, salt and pepper.
Cook 4 to 6 minutes, stirring occasionally, until leeks are softened.
Add wine; heat to boiling.
Reduce heat; simmer 3 minutes.
Stir in whipping cream, broth and 2 tablespoons thyme.
Heat just to simmering.
Cook 7 to 8 minutes, stirring occasionally, until thickened.
Remove from heat; let stand 10 minutes.
Stir in cheese.
Arrange half of the sweet potatoes in casserole.
Pour half of the leek mixture over sweet potatoes.
Arrange pears over leek mixture.
Top with remaining sweet potatoes.
Pour remaining leek mixture over potatoes; press gently to submerge potatoes.
Cover with foil; bake 40 minutes.
In small bowl, mix bread crumbs and melted butter.
Add 1 tablespoon thyme; toss to mix.
Sprinkle topping over casserole.
Notes / Tips / Wine Advice:
Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
Microwave bags of beans on High 3 minutes 30 seconds.
Remove beans from bags to large bowl; set aside.
Meanwhile, in 12-inch skillet, melt ¼ cup butter over medium heat.
Cook leeks in butter 6 to 8 minutes, stirring occasionally, until tender.
Sprinkle flour, salt and pepper over leeks; cook and stir until well blended.
Gradually stir in milk and broth.
Heat to boiling, stirring constantly; boil 1 minute.
Stir in cheeses; cook about 1 minute, stirring constantly, until melted.
Pour over green beans in bowl; stir to combine.
Stir in bell pepper.
Spoon into ungreased 2-quart casserole.
In small bowl, mix bread crumbs and 2 tablespoons melted butter.
Sprinkle over casserole.
Bake uncovered 30 to 35 minutes or until bubbly and topping is golden brown.
Notes / Tips / Wine Advice:
Make-Ahead Magic You can prep this casserole through Step 4 up to 4 hours before baking. Cover and refrigerate. Uncover and continue as directed—except increase bake time to 45 to 50 minutes.Kitchen Secrets Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
1jar6 to 7.5 oz marinated artichoke hearts, drained, chopped
1package3 oz thinly sliced prosciutto, chopped
1eggslightly beaten
½cupunseasoned dry bread crumbs
2teaspoonsbuttermelted
1Heat oven to 400°F. Line cookie sheet with foil.
Instructies
Heat oven to 400°F.
Line cookie sheet with foil.
Remove stems from mushrooms.
Place caps, gill side down, on cookie sheet.
Brush with Italian dressing.
Bake about 15 minutes or until mushrooms begin to soften.
Meanwhile, in medium bowl, stir together arugula, cheese, roasted peppers, artichokes, prosciutto, egg and 6 tablespoons of the bread crumbs.
Turn mushroom caps over; spoon filling evenly into caps.
Toss remaining 2 tablespoons bread crumbs and the melted butter.
Sprinkle over filling.
Bake 10 to 15 minutes or until thoroughly heated and crumbs begin to brown.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Magic Mushrooms can be made ahead through Step 3 up to 4 hours before baking. Cover and refrigerate. Continue as directed—except increase bake time to 20 minutes.
Festive Touch
These flavorful stuffed mushrooms pair perfectly with roast beef, pork loin or grilled steaks and are great on a buffet as they are easy for guests to pick up.
Kitchen Secrets
Portabella mushroom caps can vary widely in size. Look for ones that are about 4 inches in diameter. If you find yourself with extra filling, use it as an omelet filling or stir it into scrambled eggs.
1large onioncut into ½-inch wedges (about 1½ cups)
2clovesgarlicsliced
1tablespoonfinely chopped gingerroot
¼cupwater
3tablespoonsvegetable oil
1teaspoongaram masala
1teaspoonground turmeric
½teaspoonground coriander
½teaspoonground cumin
¼teaspoonsalt
⅛teaspoonground red peppercayenne
½cupdried cranberries
Chopped fresh cilantroif desired
Instructies
Heat oven to 400°F.
Line 15x10x1-inch pan with cooking parchment paper.
2 In large bowl, stir together all ingredients except cranberries and cilantro.
Spoon mixture into pan.
3 Bake uncovered 30 to 35 minutes, stirring once, until vegetables are crisp-tender.
Add cranberries during the last 5 minutes of bake time.
Sprinkle with cilantro before serving.
Notes / Tips / Wine Advice:
Kitchen Secrets
Aloo Gobi is an Indian-style potato and cauliflower side dish. The bright colors and flavors make it a great side to any plain meat dish.
Kitchen Secrets
Many varieties of sweet potatoes are available. Those with a dark orange skin work well for this dish because they not only make the color richer, but also make the flavor sweeter.
Reduce heat; cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
Stir in water, zucchini and ravioli.
Heat to boiling.
Reduce heat; cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
Sprinkle with cheese.
Cover; heat about 5 minutes or until cheese is melted.
Notes / Tips / Wine Advice:
Quick Variation:
Certainly any flavor of refrigerated filled ravioli can be used. Try mushroom or chicken for a change of pace!
Time-saver:
You can cut up the eggplant ahead of time. But be sure to either brush it with a little lemon juice or dip it into 1 quart cold water mixed with 3 tablespoons lemon juice to prevent the flesh from discoloring.
