While the grains are cooking, quickly sauté your "green" in a bit of oil. If it's pre-cooked or frozen, like our edamame, it'll only take a minute. If it's raw, cook it longer. Add some onion, garlic, or ginger, if you have it, and then a generous splash of soy sauce.

When the grains are finished, drain them and throw them into the skillet with the green. Then pour over one or two eggs that have been beaten. Cook over medium-high heat, until the eggs are scrambled in. Top with another drizzle of soy sauce.

We've made this dish with broccolini, kale, and chopped, roasted beets. Anything goes, really. The egg sort of pulls everything together and makes it a more filling, well-rounded dish. A super simple supper.

Baby Greens and Asparagus with Almond Vinaigrette

Mary Sue and Susan created this distinctive roasted almond salad dressing as the perfect compliment for spring greens and vegetables. Feel free to substitute your favorite veggies--everything from lightly steamed green beans to sautéed sugar snap peas to thinly sliced, pan seared baby artichokes.

Serves 6

18 asparagus spears (about 1 pound), trimmed
1 tablespoon extra virgin olive oil
1/2 pound white or oyster mushrooms, finely sliced
1 clove garlic, minced
2 tablespoons chopped fresh Italian flat leaf parsley
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound (6 cups loosely packed) baby greens, such as oak leaf, mache, and watercress
Almond Vinaigrette (see recipe below)

Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch-long pieces. Set aside.

Heat the olive oil in a medium skillet over medium heat until very hot. Sauté the mushrooms just to soften, about 1 minute. Add the garlic and sauté briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt, and pepper and set aside to cool.

In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.

In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.

Almond Vinaigrette

Makes 3/4 cup

1/2 cup slivered blanched almonds
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.

When the almonds are cool, transfer to a blender or food processor along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.

Crab Dip

2 7 oz. cans crab meat
1 8 oz. package cream cheese
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Old Bay seasoning
1 tablespoon Worcestershire
1/4 teaspoon Tabasco sauce
dash of cayenne pepper
salt to taste
3 cloves garlic, pressed

Soften cream cheese and combine with mayonnaise, sour cream, Tabasco, Worcestershire, cayenne, salt, garlic and Old Bay seasoning.

Stir in crab meat. Taste and adjust seasoning.

Make a few hours ahead and refrigerate.

Serve with potato chips, crackers, tortillas, etc.

Submitted by: CM

Hot Spinach-Artichoke Dip

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

30 min

Level:

Easy

Serves:

about 4 cups

Ingredients

• 1 (10-ounce) package frozen chopped spinach
• 2 (13 3/4-ounce) cans artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Hot Spinach and Artichoke Dip

Recipe courtesy Alton Brown

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

5 min

Level:

Easy

Serves:

1 batch

Ingredients

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Artichoke and Spinach Dip

Recipe courtesy Emeril Lagasse, 2005

Prep Time:

20 min

Inactive Prep Time:

hr min

Cook Time:

25 min

Level:

Intermediate

Serves:

8 servings

Ingredients

• 1/4 cup plus 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt
• Cayenne pepper
• 1/2 cup grated Parmesan (about 2 ounces)
• 1/2 cup grated Monterey Jack (about 2 ounces)
• 1 cup chopped onions
• 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
• 2 tablespoons chopped garlic
• 2 (15-ounce) cans artichoke hearts, drained and julienned
• 10 to 15 small corn tortillas, cut into fourths
• Vegetable oil, for frying

Directions

Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.

Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.

In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.

Spinach Artichoke Dip

Recipe courtesy Juan-Carlos Cruz

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

30 min

Level:

Easy

Serves:

6 servings

Ingredients

• 1 box frozen chopped spinach, thawed
• 1 cup light sour cream
• 1/2 cup grated Parmesan
• 1 cup shredded part-skim mozzarella
• 8 ounces reduced fat cream cheese, softened
• 4 cloves garlic, crushed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 teaspoon hot pepper sauce, plus more as needed
• 1 (14-ounce) can artichoke hearts, drained
• Carrot sticks, celery sticks or baked tortilla strips, for serving

Directions

Preheat oven to 350 degrees F.

Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.

Ingredients: (check the box next to the ingredients you would like to add to your list): • 1 13-3/4 oz. can artichokes in water (drained) • 1/2 cup reduced fat Mayonnaise • 1/2 cup Parmesan cheese • 3 oz. lite (Neufchatel) cream cheese • Add all the above ingredients Steps: Chop artichokes. Add mayonnaise, Parmesan cheese and cream cheese. Mix well. Bake at 350 °F for 30 minutes (until golden on top). Serve with French bread or crackers.

Yields: 12 servings Nutrition Facts Servings Per Recipe: 12 Amount Per Serving Calories 50 Total Fat 2.5g Saturated Fat 1.5g Cholesterol 5mg Sodium 250mg Total Carbohydrates 4g Fiber 1g Protein 2g The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.

• 1/3 cup freshly grated Parmesan cheese
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 4 cups (packed) baby arugula
• 1 cup halved cherry tomatoes

Preparation

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

Prep Time:

15 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 5 min

Level:

Intermediate

Serves:

1 pie

Ingredients

Crust:

• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water

Filling:

• 2 1/2 cups chopped red rhubarb, fresh
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• Large granule sugar

Crust Preparation:

Directions

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Chicken Piccata with Lemon, Capers and Artichoke Hearts

, 2006, Robin Miller, All rights reserved

Prep Time:

15 min

Inactive Prep Time:

hr min

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers
• 1 cup quick-cooking brown rice
• 1/2 cup frozen lima beans

Directions

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Baked Artichokes with Gorgonzola and Herbs

Recipe courtesy Giada De Laurentiis

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

55 min

Level:

Serves:

4 servings

Ingredients

Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil

Directions

Bring a large pot of salted water to a boil over high
heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke
so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the
sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and

Copyright 2009 Television Food Network G.P., All Rights Reserved

2

Baked Artichokes with Gorgonzola and Herbs

Recipe courtesy Giada De Laurentiis

squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30
minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and
pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the
cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread
crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until
the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25
minutes. Transfer the artichokes to a serving dish and serve.

Quick Tomato Sauce

Recipe courtesy Michael Chiarello

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

35 min

Level:

Easy

Serves:

3 1/2 cups

Ingredients

• 1 (28 ounce) can whole peeled tomatoes
• 3 tablespoons extra virgin olive oil or garlic oil
• 1 jalapeno pepper, optional
• 1 yellow onion, finely chopped
• 1 tablespoon minced garlic
• 2 bay leaves
• Salt and freshly ground black pepper
• 1/4 cup drained and chopped oil-packed dried tomatoes
• 1 tablespoon finely chopped fresh oregano leaves

Directions

Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.

Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve.

Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.

Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates.

Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.

Tomato Sauce

Recipe courtesy Alton Brown

Prep Time:

25 min

Inactive Prep Time:

0 min

Cook Time:

2 hr 30 min

Level:

Easy

Serves:

4 cups

Ingredients

• 20 Roma tomatoes, halved and seeded
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 1 cup finely diced onion
• 2 teaspoons minced garlic
• 1 tablespoon finely chopped oregano leaves
• 1 tablespoon finely chopped thyme leaves
• 1 cup white wine

Directions

Preheat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Baja Turkey Burger Be sure to spray the grill surface with nonstick cooking spray prior to preheating. Ingredients: (check the box next to the ingredients you would like to add to your list): • 1 pound lean ground turkey • 1/4 cup prepared Thick and Chunky Medium or Hot Salsa • 1 Tbsp. minced jalapeno pepper, seeded • 1 tsp. minced garlic • 1/2 cup finely chopped onion • 1/2 tsp. dried oregano • 1/8 tsp. salt • 1/8 tsp. black pepper • Nonstick cooking spray • Add all the above ingredients Steps: In a medium bowl, gently break up raw turkey. Mix in salsa, jalapeno, garlic, onion, oregano, salt and pepper. Combine well, but do not over mix. Portion into 4 burgers. Spray grill grates with nonstick cooking spray. Grill turkey burgers over preheated medium heat for 5-6 minutes per side or until burgers reach an internal temperature of 165 °F.

Prep Time: 10 minutes Ready In: 22 minutes Yields: 4 servings Nutrition Facts Servings Per Recipe: 4 Amount Per Serving Calories 170 Total Fat 8g Saturated Fat 2.5g Cholesterol 90mg Sodium 270mg Total Carbohydrates 4g Fiber 0.5g Protein 28g The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.

Linguini with White Clam Sauce

Recipe courtesy Rachael Ray

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 4 to 6 cloves garlic, finely chopped
• 1 tin flat fillet of anchovies, drained, 6 or 7 fillets
• 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
• 1 cup dry white wine
• 1 cup clam juice or chicken stock
• 1 can (15 ounces) fancy whole baby clams
• 1 lemon, zested
• 1 pound linguini, slightly undercooked, about 6 to 7 minutes
• 1/4 cup chopped parsley leaves
• Lots of black pepper and some coarse salt
• Crusty bread, for mopping

Directions

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Banana Cranberry Muffins Ingredients: (check the box next to the ingredients you would like to add to your list): • 1/2 cup dried cranberries, rehydrated (available in produce department) • 1 cup hot water • 2 cups all purpose flour • 1/2 cup + 2 Tbsp. (reserve for tops) low fat granola (crushed) • 1/3 cup sugar • 1 tsp. baking powder • 3/4 tsp. baking soda • 1/4 tsp. salt • 3/4 cup nonfat sour cream • 3/4 cup mashed ripe banana (approx. 1 1/2 bananas) • 1/4 cup skim milk • 2 Tbsp. vegetable oil • 1 tsp. vanilla • 1 egg • muffin tins • Add all the above ingredients Steps: Place cranberries in a bowl and cover with hot water. Combine flour and next 5 ingredients in a large bowl. In a separate bowl mix sour cream and next 5 ingredients, stir well. Stir sour cream mixture into dry mixture until combined and mixture is moistened. Drain cranberries, dry with a paper towel, and fold into muffin mixture. Spoon mixture into muffin cups and top with remaining 2 Tbsp. of granola. Bake for 22 minutes at 375 °For until inserted toothpick comes out clean. Remove from pans and cool. Makes 15 regular size muffins, or 1 dozen regular size plus 1 dozen mini-muffins.

Prep Time: 20 minutes Ready In: 42 minutes Yields: 12 servings Nutrition Facts Servings Per Recipe: 12 Amount Per Serving Calories 160 Total Fat 2g Cholesterol 14mg Sodium 115mg The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.

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Rigatoni with Four Cheeses Ingredients: (check the box next to the ingredients you would like to add to your list): • 1/2 box (8 oz) rigatoni • 3 Tbsp. margarine • 2 Tbsp. all-purpose flour • 1 Tbsp. chopped carrot • 1 Tbsp. chopped onion • 2 cups 2% milk • 1 Tbsp. parsley sprigs • 1/4 tsp. hot pepper sauce • 1/2 cup grated Parmesan cheese • 1/4 cup grated Romano cheese • 1 cup shredded cheddar cheese • 1 cup shredded part-skim mozzarella cheese • paprika • Add all the above ingredients Steps: Preheat oven to 350 °F. Cook rigatoni according to package directions. Meanwhile, in medium saucepan, melt margarine over medium heat. Stir in flour. Stir in carrot and onion and cook briefly. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat. Add parsley, hot pepper sauce and parmesan and Romano cheeses, stirring until blended. Combine with pasta in large bowl. In small bowl, combine cheddar and mozzarella cheeses. Place half of the pasta mixture in buttered 2-qt. casserole. Sprinkle 1/2 of cheese mixture over top; place remaining pasta mixture on top. Sprinkle rest of cheese on top. Sprinkle with paprika. Bake for 25 minutes or until bubbly. Prep Time: 30 minutes Ready In: 55 minutes Yields: 6 servings Nutrition Facts Servings Per Recipe: 6 Amount Per Serving Calories 400 Total Fat 21g Saturated Fat 8.5g Cholesterol 45mg Sodium 470mg Total Carbohydrates 32g Fiber 1g Protein 20g The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.

Baked Salmon in Foil Serving Suggestions: Sides: Serve with snow peas and artisan crusty rolls. Dessert: Chocolate Instant pudding is a refreshing dessert. Wine: Chardonnay Ingredients: (check the box next to the ingredients you would like to add to your list): • 1 lb fresh salmon filets, skin and pins removed • 2 tsp Simply Enjoy garlic flavored olive oil • 1/4 tsp each salt and pepper • 1/2 cup minced tomatoes, seeded and juices drained • 1/4 cup thinly sliced fresh zucchini • 1/4 cup chopped onions • Add all the above ingredients Steps: Cut salmon into 4 equal pieces. Cut four 12x12" squares of aluminum foil or parchment paper. Preheat oven to 425°F. Lightly brush both sides of filets with oil. Place each filet in center of foil and sprinkle with salt and pepper. Layer each filet with 2 Tbsp tomatoes, 1 Tbsp each zucchini and onion. Fold tightly, enclosing all ingredients and seal. Place on rimmed baking sheet. Bake in preheated oven 12-15 minutes or until salmon is cooked through. Ready In: 30 minutes Yields: 4 servings Nutrition Facts Servings Per Recipe: 4 Amount Per Serving Calories 230 Total Fat 13g Saturated Fat 2.5g Cholesterol 70mg Sodium 60mg Total Carbohydrates 2g Fiber 0.5g Protein 24g

Ingredients: (check the box next to the ingredients you would like to add to your list):

•		2 Tbsp. red wine vinegar
•		1 Tbsp. fresh lemon juice
•		5 tsp. olive oil
•		2 tsp. Herbs de Provence
•		1/2 tsp. each black pepper and salt
•		3 medium bell peppers (1 each red, yellow, and green)
•		1 medium zucchini
•		2 medium portobello mushroom caps
•		Vegetable cooking spray
•		8 8-inch flour tortillas
•		Add all the above ingredients

Steps:
Seed, core, and cut peppers into 6 wedges. Slice zucchini lengthwise into 1-inch strips and cut in half. Clean and slice mushroom caps into 1-inch strips. In a small bowl, mix together vinegar, lemon juice, oil, herbs, black pepper and salt. In a large dish, toss vegetables with herb mixture. Preheat grill to medium heat. Spray grill rack with vegetable cooking oil. Place vegetables on prepared rack and cook by direct heat method. Grill for 10 minutes per side. Vegetables should be cooked through and tender-crisp. Divide vegetables evenly among wraps and serve immediately.

	Yields:	8 servings

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving Calories 150

Total Fat 5g Saturated Fat 0.5g

Cholesterol 0mg

Sodium 270mg

Total Carbohydrates 26g Fiber 2.5g

Protein 4g

Ingredients:

•		3 oz. fresh baby spinach, stems removed
•		8 (8-inch) tortillas
•		1 (19 oz.) can black beans, rinsed and drained
•		2 plum tomatoes, chopped
•		2 avocados, pitted and sliced
•		1/2 cup salsa
•		Sour cream, grated cheddar cheese (optional)
•		Add all the above ingredients

Steps:
Divide and layer spinach among tortillas. Combine black beans, tomatoes, avocados and salsa in a bowl. Divide the bean mixture among the tortillas. Fold in the ends and then roll to close. Microwave on high for 1 minute. Serve with additional salsa, sour cream and grated cheese if desired.

	Yields:	4 servings

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving Calories 510

Total Fat 19g Saturated Fat 2.5g

Cholesterol 0mg

Sodium 1100mg

Total Carbohydrates 73g Fiber 13.5g

Protein 17g

Baked Ziti

From Food Network Kitchens

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

40 min

Level:

Easy

Serves:

about 6 to 8 main course servings

Ingredients

• 1 pound dried ziti pasta
• Kosher salt
• 3 1/2 cups Quick Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• 3/4 cup freshly grated Parmesan, divided
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright 2004 Television Food Network, G.P. All rights reserved

Yield: about 5 cups

Prep Time: 8 minutes

Cook Time: 20 minutes

Pumpkin Baked Ziti

Recipe courtesy Paula Deen, 2008

Prep Time:

20 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

• Butter, for greasing
• 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 tablespoons oil
• 1 (15-ounces) can pumpkin puree
• 1 cup chicken stock
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
• 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
• 2 tablespoons chopped fresh parsley leaves
• 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)

Directions

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.