Flavorful Recipes

Directions:

1. Preheat the oven to 425˚F (220˚C).

2. Spread the radishes on a baking sheet and the asparagus on a second baking sheet. Drizzle both with oil and season with salt and pepper, tossing to evenly coat the vegetables. Spread the vegetables in an even, single layer.

3. Roast the radishes for 10 minutes. Give them a shake, then add the pan of asparagus to the oven.

4. Roast until both the radishes and asparagus are lightly golden and tender, 12 to 14 minutes.

5. While the vegetables are roasting, whisk together the vinegar and mustard, then slowly whisk in the 3 tablespoons oil. Season to taste with salt and pepper.

6. Transfer the radishes and asparagus to a serving platter. Lightly drizzle with the vinaigrette and sprinkle with tarragon. Serve immediately with extra vinaigrette on the side.

Directions:

1. Bring a large pot of water to a boil; add 8 ounces pasta and cook according to package directions. Reserve ½ cup of cooking water; drain the pasta and set aside.

2. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken pieces, salt and pepper; cook, stirring occasionally, until an instant-read thermometer inserted in thickest portion registers 165°F, 5 to 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon zest and lemon juice; bring to a simmer over medium-high heat, stirring occasionally. Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes. Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.

3. Stir in chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes. Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.

4. To assember the burritos: Spoon the filling down the center of each totilla. Springle the green onions over the filling, for each burrito, fold two sides of tortilla toard the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with seam side down to plates. 

Directions:

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Add garlic and cook, stirring, for 30 seconds. Add collards and water; reduce heat to medium and cook, stirring occasionally, until the collards are tender, 5 to 7 minutes. Season with pepper and salt.

2. Preheat a panini maker.

3. Brush one side of each slice of bread with some of the remaining 2 tablespoons oil. Turn 4 pieces over and spread 1 tablespoon Dijonnaise on each. Top with one-fourth of the collards mixture (about 3/4 cup), a slice of cheese and the remaining bread, oiled-side up.

4. Cook the sandwiches in the panini maker until golden brown and the cheese is melted.

Directions:

1. Make chicken: Combine sweet paprika, ground cumin, cinnamon, salt, pepper, and pinch of red pepper flakes. Rub onto chicken breasts. Heat olive oil in a large skillet on medium. Cook chicken breasts until golden brown, 2 to 3 minutes per side. Transfer to oven and roast at 425°F until just cooked through, 9 to 11 minutes.

2. Make tomato salad: Toss cherry tomatoes with olive oil, scallion, salt, and pepper.

3. Make slaw: Whisk together cider vinegar, honey, salt, and pepper. Toss with red cabbage. Let sit, tossing occasionally, at least 10 minutes or refrigerate up to 3 days.

4. Make pickled onions: Whisk together red wine vinegar, sugar, and salt. Toss with small red onion. Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.

5. Assemble bowls: Combine arugula, chicken, tomato salad, slaw, and pickled onions in bowl.

Directions:

1. Preheat oven to 400°. Pat chicken dry with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. Into a large, ovenproof skillet, pour 1 tablespoon oil. Arrange chicken in pan skin side down. Cook over medium heat, undisturbed, until golden brown on the bottom, 8 to 10 minutes. Turn and continue to cook until lightly browned on the bottom, 2 to 3 minutes. Using tongs, turn chicken on its side and cook until lightly browned, 1 to 2 minutes more.

3. Transfer skillet to oven and roast until an instant-read thermometer inserted into the center registers 165°, 20 to 30 minutes more. Transfer to a cutting board and let cool at least 10 minutes.

4. Meanwhile, in a large bowl, toss bread, 2 tablespoons oil, and 1/2 teaspoon salt. Spread on a large metal baking sheet, reserving bowl.

5. Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool.

6. Remove skin from cooled chicken and discard. Shred meat into bite-sized pieces and transfer to reserved bowl.

7. In another large bowl, whisk garlic, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, stream in remaining 1/4 cup oil until emulsified.

8. Transfer about one-third of dressing to bowl with chicken. Add croutons and toss to combine.

9. Add greens, asparagus, peas, dill, and mint to remaining dressing and toss to coat. Arrange on a platter or divide among plates. Top with chicken, croutons, and more dill and mint, as desired.

Directions:

1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.

3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours. If desired, garnish with mint and additional raspberries.

Directions:

1. Place 1-1/4 cups almonds in a food processor; pulse until finely chopped. Remove almonds to a shallow bowl; reserve for coating.

2. Add remaining 2-1/2 cups almonds to food processor; pulse until finely chopped. Add extract. While processing, gradually add honey. Remove to a large bowl; stir in apricots and cherries. Divide mixture into 6 portions; shape each into a 1/2-in.-thick roll. Wrap and refrigerate until firm, about 1 hour .

3. Unwrap and cut rolls into 1-1/2-in. pieces. Roll half the pieces in reserved almonds, pressing gently to adhere. Roll remaining half in pistachios. If desired, wrap each piece individually in waxed paper, twisting ends to close. Store in airtight containers, layered between waxed paper if pieces are unwrapped.

Directions:

1. Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned.

2. In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut.

3. Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.