recipes

Bring a pot of salted water to a boil and prepare a bowl of ice water.

Cook green beans until bright green; transfer with a slotted spoon to ice water.

Drain and set aside.

In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine.

With the motor running, add olive oil in a steady stream until smooth, then season generously with salt and pepper.

In a large bowl, combine farro, tomatoes, chickpeas, and green beans, then pour over basil vinaigrette and toss gently to combine.

Season with salt and pepper.

Serve with Ricotta Salata, if desired.

Preheat oven to 400°F (200°C).

Place tortilla strips on a rimmed baking sheet and bake until crisp.

In a blender, purée avocado, yogurt, cilantro, lime juice, ¼ cup water, ¼ teaspoon salt, and ¼ teaspoon pepper.

Toss dressing with lettuce, then fold in beans, cucumber, and peppers.

Heat oil in a large skillet over medium-high heat.

Season shrimp with ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon pepper, and cook until opaque.

Serve shrimp over salad and top with tortilla strips.

Preheat oven to 350°F (175°C).

Line a sheet pan with parchment paper and place bacon strips without overlapping.

Bake until crispy, 20 to 22 minutes.

Meanwhile, make the dressing: In a small jar, add garlic, vinegar, mustard, salt, pepper, and oil.

Secure the lid tightly and shake until blended.

Keep the dressing in the refrigerator until ready to serve.

In a large non-stick skillet over medium heat, melt butter.

When it begins to bubble, fry eggs until whites are set and edges are crispy, but yolks are bright yellow and runny, 3 to 5 minutes.

In a large platter or bowl, toss kale with the prepared dressing.

Top with Parmesan cheese, sliced avocado, croutons, a fried egg, and crispy bacon.

Heat olive oil in a large skillet over medium-high heat.

Add chicken breasts, season with salt and pepper, and cook for about 6 minutes per side until no longer pink.

Pour buffalo sauce over chicken and stir until coated.

Remove chicken from skillet and slice.

In a small bowl, combine garlic, ½ tsp salt, lemon juice, egg yolks, mustard, and 1 tsp buffalo sauce.

Stir in grated Parmesan cheese.

In a large salad bowl, toss chopped romaine lettuce with the prepared dressing and sliced buffalo chicken.

Top with croutons and sprinkle with additional Parmesan cheese.

Cook the pasta according to the package’s instructions.

Drain excess water, rinse with cool water to bring the pasta to room temperature, and set aside.

In a large mixing bowl, beat the pineapple juice, milk, sugar and pudding mix until thoroughly combined, about 1-2.

Fold in the pasta, both kinds of pineapple, oranges, marshmallows and coconut.

Cover and refrigerate for at least 3 hours, or overnight, if you want to make it ahead.

In a large pot of salted boiling water, cook orecchiette according to package directions until al dente.

Drain, then transfer to a large serving bowl.

Add pesto and toss pasta until coated.

Add tomatoes, feta, and basil and toss.

Preheat oven to 350 degrees F.

Line sheet pan with parchment paper and 7 slices bacon (don’t overlap).

Bake until crispy, about 20 to 25, then chop into bite-size pieces and set aside.

Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5.

Add garlic and shallot and cook until softened, 2 to 3.

Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil.

Set aside.

On a large platter, layer romaine, eggs, bacon, and cheese.

On low heat, warm dressing; drizzle over salad.

Garnish with chives and season with black pepper.

Serve immediately.

In a large skillet, heat oil over medium-high heat.

Add turkey and season with salt and taco seasoning.

Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10.

Set aside and let cool 5.

Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler. )

In a large mixing bowl, combine pineapple, pudding mix, marshmallows, and pecans.

Set aside 1/2 cup Cool Whip, refrigerating it until you’re ready to serve the dish.

Fold the rest of the Cool Whip into the pudding-marshmallow mixture until the whole thing is tinted pastel green.

Refrigerate at least 45, or cover the bowl with plastic wrap and leave in the fridge overnight.

Place into individual serving cups and top with a spoonful of the remaining Cool Whip.

Sprinkle with chopped pecans and serve.