Recipes

Ingredients

• 2  pounds  fresh Brussels sprouts, trimmed and halved
• 2  tablespoons  olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 6  (1/8-inch-thick) pancetta slices
• 1  tablespoon  freshly grated Parmesan cheese

Preparation

1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.

2. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.

3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.

Ingredients

• 1/2  cup  walnut pieces
• 8  heads Belgian endive (about 2 1/4 lb.)
• 1/2  cup  firmly packed fresh parsley leaves
• Dijon Vinegrette (Cumin)
• 2  red grapefruits, peeled and sectioned

Preparation

1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

2. Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. Top with grapefruit. Serve with any remaining dressing.

Ingredients

• 1/4  cup  olive oil
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  Dijon mustard
• 3/4  teaspoon  sugar
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  pepper
• 1  (5-oz.) package arugula, thoroughly washed*
• 6  radishes, thinly sliced
• 2  (4-oz.) packages thinly sliced smoked salmon
• 1  avocado, sliced

Preparation

1. Whisk together first 6 ingredients. Gently toss together arugula, radishes, and half of olive oil mixture in a large bowl. Arrange on a serving platter with salmon and avocado. Serve immediately with remaining olive oil mixture.

*1 (5-oz.) package spring mix, thoroughly washed, may be substituted.

Ingredients

• 1 1/2  pounds  Brussels sprouts, trimmed
• 4  bacon slices
• 1  Braeburn apple, peeled and diced
• 2  tablespoons  minced shallots
• 1  garlic clove, minced
• 1/4  cup  dry white wine
• 1/4  cup  low-sodium fat-free chicken broth
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 1/4  cup  freshly shaved Parmesan cheese

Preparation

1. Cut Brussels sprouts in half, and cut into shreds.

2. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.

3. Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; saute 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.

Ingredients

• 4  pounds  yellow squash, sliced
• 1  large sweet onion, finely chopped
• 1  cup  (4 oz.) shredded Cheddar cheese
• 1/2  cup  chopped fresh chives
• 1  (8-oz.) container sour cream
• 1  teaspoon  garlic salt
• 1  teaspoon  freshly ground pepper
• 2  large eggs, lightly beaten
• 2 1/2  cups  soft, fresh breadcrumbs, divided
• 1 1/4  cups  (5 oz.) freshly shredded Parmesan cheese, divided
• 2  tablespoons  butter, melted

Preparation

1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.

2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.

4. Bake at 350° for 35 to 40 minutes or until set.

Ingredients

• 5  bacon slices, diced
• 1  small onion, minced
• 1/2  cup  firmly packed brown sugar
• 1  (16-oz.) package frozen butterbeans
• 1/4  cup  butter
• 2  teaspoons  salt
• 1  teaspoon  cracked pepper

Preparation

1. Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.

2. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Ingredients

• 4 1/2  pounds  sweet potatoes
• 1  cup  granulated sugar
• 1/2  cup  butter, softened
• 1/4  cup  milk
• 2  large eggs
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 1 1/4  cups  cornflakes cereal, crushed
• 1/4  cup  chopped pecans
• 1  tablespoon  brown sugar
• 1  tablespoon  butter, melted
• 1 1/2  cups  miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Ingredients

• Sugared Curried Pecans
• 1  (6-oz.) package pecan halves
• 2  tablespoons  butter, melted
• 3  tablespoons  sugar
• 1/4  teaspoon  ground ginger
• 1/8  teaspoon  curry powder
• 1/8  teaspoon  kosher salt
• 1/8  teaspoon  ground red pepper
• Maple-Cider Vinaigrette
• 1/3  cup  cider vinegar
• 2  tablespoons  pure maple syrup
• 1  tablespoon  Dijon mustard
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  pepper
• 2/3  cup  olive oil
• Salad
• 1  (10-oz.) package fresh baby spinach, thoroughly washed
• 1  Gala apple, thinly sliced
• 1  small red onion, thinly sliced
• 1  (4-oz.) package crumbled goat cheese

Preparation

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Ingredients

• 1  (8.5-oz.) French bread baguette, cut diagonally into 1/4-inch slices
• Olive oil cooking spray
• 1  (15.5-oz.) can cannellini beans, drained and rinsed
• 1/4  cup  olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/2  cup  pitted kalamata olives, coarsely chopped
• 1/2  cup  diced jarred roasted red bell peppers
• 1  tablespoon  olive oil
• Garnish: torn basil leaves

Preparation

1. Preheat oven to 425°. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.

2. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.

Ingredients

• 1  (16-ounce) block sharp Cheddar cheese, shredded
• 1  cup  mayonnaise
• 1/2  cup  chopped onion
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/4 to 1/2  teaspoon ground red pepper
• 1  cup  chopped pecans, toasted
• 1  (8-ounce) can whole-berry cranberry sauce
• Garnishes: green onion strips, fresh cranberries, orange curls
• Crackers or bread rounds

Preparation

Beat first 6 ingredients at medium speed with an electric mixer until blended; stir in pecans.

Shape mixture into a 5- x 5- x 2-inch box, or spoon into a 5-cup mold. Cover and chill 8 hours or up to two days.

Spoon cranberry sauce over cheese mixture; garnish, if desired. Serve with crackers or bread rounds.

Note: To decorate the box, cut white part from 4 green onions. Blanch green onion tops in boiling water 1 minute or until tender, saving white part for other uses. Drain. Press 1 green onion strip into base of center of 1 side of box, pressing up sides until it meets center of top of box. Remove and discard excess green onion. Repeat with remaining green onion strips. Top center with fresh cranberries, orange curls, and additional strips of green onion, if desired.

Ingredients

• 1/2  (32-oz.) container plain low-fat yogurt
• 1  (12-oz.) jar roasted red bell peppers, drained and chopped
• 1/4  cup  crumbled feta cheese
• 2  tablespoons  chopped fresh dill
• 1  teaspoon  Greek seasoning
• 1  small garlic clove, pressed
• Pita chips

Preparation

1. Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.

2. Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.

Ingredients

• 5  bacon slices, chopped
• 1/2  medium-size sweet onion, chopped
• 2  garlic cloves, chopped
• 1/4  cup  dry white wine
• 1  (16-oz.) package frozen chopped turnip greens, thawed
• 12  ounces  cream cheese, cut into pieces
• 1  (8-oz.) container sour cream
• 1/2  teaspoon  dried crushed red pepper
• 1/4  teaspoon  salt
• 3/4  cup  freshly grated Parmesan cheese
• Garnish: dried crushed red pepper
• Assorted crackers, flatbread, and gourmet wafers

Preparation

1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

Ingredients

• 3  (8-oz.) blocks mozzarella cheese
• 1  (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2  cup  olive oil
• 3  tablespoons  finely chopped fresh flat-leaf parsley
• 1  teaspoon  garlic powder
• 1  teaspoon  onion powder
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  Italian seasoning
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.

2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Ingredients

• 12  thin slices pancetta (about 1/3 lb.)
• 1  Bartlett pear
• 1/2  (4-oz.) package goat cheese, crumbled
• Freshly cracked pepper
• Honey
• Garnish: fresh thyme sprigs

Preparation

1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

Ingredients

• 12  unpeeled medium-size fresh shrimp
• 12  jalapeño peppers
• 6  bacon slices, halved lengthwise

Preparation

Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Ingredients

• 2  (8-ounce) packages cream cheese, softened
• 3/4  cup  butter, softened
• 1  teaspoon  salt, divided
• 1/4  teaspoon  pepper
• 1 1/3  cups  sun-dried tomatoes in oil, drained
• 2  (3-ounce) packages cream cheese, softened and divided
• 1/3  cup  tomato paste
• 4  garlic cloves, chopped
• 1 1/2  cups  firmly packed fresh basil
• 1/4  cup  pine nuts
• 2  tablespoons  olive oil
• 2  tablespoons  fresh lemon juice
• 1/4  cup  grated Parmesan cheese
• Vegetable cooking spray
• Garnishes: fresh rosemary sprigs, sun-dried tomatoes
• Crackers or baguette slices

Preparation

Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.