Easy Salad Using Winter Fruit

This salad is so simple and it is great with a heavy entree.  Simply wash and dry however much ARUGULA you want to use.  Then core and thinly slice a PEAR or GREEN APPLE. If you are going to wait to use the fruit, in a large bowl fill with ice water and a tablespoon or so of lemon juice.  Let sit for 7 minutes and then drain and pat dry.  Place fruit in a plastic bag with a paper towel in it.   When ready to use, toss with arugula.  Then at the last minute toss with the vinaigrette recipe.  You could even add some crumbles of goat cheese or blue cheese.  I did find a great lemon/cracked pepper vinaigrette at Whole Foods. It certainly made this salad VERY easy...

ingredients

• 2 to 3 large garlic cloves
• 1 1/2 to 2 tablespoons coarsely ground black pepper
• 1 tablespoon grated lemon zest
• 1/3 cup fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh tarragon or basil (optional)

• preparation

  Mince garlic, then mash to a paste with 3/4 teaspoon salt.
  Whisk together garlic paste, pepper, lemon zest and juice, vinegar, and mustard, then whisk in oil until emulsified.
  Whisk in herb, if using.

Tarragon Roasted Halibut

Looking for a fish lite dish to cut through all of the party food?  Looking for a dish to stay trim and fit?  Then this is a dish for you.  And on top of that, it's simple.  

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

photo by Christopher Baker

Serves 6-8

ingredients

• 1/2 cup blanched hazelnuts
• 1 large bunch fresh tarragon
• 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh lemon juice
• Lemon halves

preparation

Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.

New Orleans Style BBQ Shrimp

I know.  Americans don't like to eat shrimp with the heads and tails on.  But it makes for a more flavorful dish.  Just have plenty of paper towels, bowls and lemon water to wash the digits...
Serves 4

photo by Linda Pulgiese, food styling by Chelsea Zimmer

ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon finely chopped garlic
• 1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Crystal hot sauce
• Juice of 1 lemon
• 2 teaspoons Creole seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1 teaspoon cracked black pepper
• 1 cup Abita or other amber beer
• 1 teaspoon minced rosemary leaves
• 1 loaf French bread, thickly sliced on the diagonal and warmed

preparation

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.

Steak with Red Wine Mushroom Sauce

There is almost nothing better than steak, mushrooms and red wine.  And pair that with some great roasted vegetable, and you've got a great meal.

Serves 6

photo by Con Poulos

• 6 skirt steaks, 4 ounces each
• Vegetable oil cooking spray
• 2 tablespoons olive oil, divided
• 1/2 pound French or regular carrots
• 1/4 pound baby summer squash, halved
• 1/4 pound pearl onions, peeled and halved
• 1/4 pound brussels sprouts, halved
• 8 ounces cremini mushrooms
• 4 ounces portobello mushrooms
• 4 ounces button mushrooms

• 1 medium white onion, diced
• 2 tablespoons chopped garlic
• 1/3 cup Cabernet Sauvignon
• 24 ounces low-sodium beef broth
• 3 tablespoons cornstarch
• 2 ounces tomato paste
• 2 tablespoons Italian seasoning

preparation

Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.

Per serving: 369 calories, 19 g fat (6 g saturated), 20 g carbohydrate, 4 g fiber, 30 g protein

Five Spice Fall Fruit Salad

This is great for a winter brunch.  Always need some balance to that bacon and eggs dish...

Serves 6-8

photo by Tara Donne, food styling by Diana Yen

ingredients

• 3/4 cup honey
• 1/2 vanilla bean, split and scraped
• 1 1-inch piece ginger, thinly sliced
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons fresh lemon juice
• 5 black plums, pitted and sliced
• 5 red plums, pitted and sliced
• 8 figs

preparation

Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.

In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.

An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.

do ahead:Syrup can be made in advance and stored in an airtight container in the fridge for up to 2 days.

Sauteed Pork Chops with Sweet Potatoes and Apples

This is a perfect marriage of foods.  You have the sweetness of the potato, the tartness of the apple and mustard, and the juicy goodness of pork chops.  I think I  might even throw in some crisped bacon...

Photo by Jody Horton

Serves 2
ingredients

• 1/2 cup/120 ml apple cider or juice, plus more if needed
• 1/4 tsp ground cinnamon
• Salt
• 2 boneless, center-cut loin pork chops, about 3/4 in/2 cm thick
• Freshly ground black pepper
• 2 tbsp olive oil
• 1 medium sweet potato, about 1/2 lb/225 g, peeled and very thinly sliced
• 1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced
• 1 shallot, minced
• 1 tsp Dijon mustard, smooth or whole-grain (see "it's that easy")
• 2 tsp minced fresh flat-leaf parsley

• preparation

1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.

2. Pat the pork chops dry and sprinkle all over with salt and pepper.

3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)

4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.

5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.

6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.

7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.

Spicy Roasted Brussels Sprouts

I love brussels sprouts and I love heat.  So, here's the perfect marriage.

Photo by Erin McDowell

Makes 4-6 side dish servings

Ingredients

1½ pounds brussels sprouts

½ cup extra-virgin olive oil

¼ cup rice-wine vinegar

¼ cup honey

2 tablespoons Sriracha, or more to taste

Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.

2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.

3. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.

4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Read more: Spicy Roasted Brussels Sprouts | Recipes - PureWow 

Spiced Sweet Potato Bundt Cake

Looking for something different to bake?  This is addictive.  Even the chocolate sauce:))

ingredients

• 1 cup unsalted butter, melted, slightly cooled, plus more
• 3 1/3 cups all-purpose flour plus more
• 1 1/2 lb orange-fleshed sweet potatoes, peeled, cut into large pieces
• 2 cups sugar
• 1 tbsp baking soda
• 1 tbsp ground cinnamon
• 1 tbsp ground allspice
• 1 tbsp grated nutmeg
• 1 tbsp ground ginger
• 1/2 tsp kosher salt
• 4 eggs
• 2 cups chocolate chips
• Chocolate-Chicory Sauce

Special Equipment:

• 12-cup Bundt pan

Preheat oven to 350°. Butter and flour pan.

In a medium pot, cover sweet potatoes with water. Bring to a boil; cook until potatoes are soft, about 15 minutes. Drain.

Whisk together flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt in a bowl.

Using a stand mixer fitted with paddle attachment, beat cooked sweet potatoes and eggs on medium speed until smooth. Add melted butter and beat until combined. Reduce speed to low, add flour mixture, and mix just until combined. Remove bowl from mixer and, with a wooden spoon, stir in chocolate chips. Spoon batter into prepared pan.

Bake until a toothpick or skewer inserted into center of cake comes out clean, 40-50 minutes. Transfer to a wire rack to let cool completely in pan, about 1 hour. Loosen cake from pan using tip of a dinner knife, then invert a rack over pan and turn cake out onto rack to cool.

Drizzle with chocolate sauce before serving.

cooks' note:Cake can be made 3 days ahead. Cover with plastic wrap and store at room temperature.

ingredients

• 10 oz bittersweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1/2 cup brewed chicory coffee, such as Café du Monde brand
• 1 cinnamon stick

preparation

Put chocolate in a heatproof bowl. In a small saucepan, combine cream, coffee, and cinnamon stick; bring to a simmer over medium heat. Pour hot cream mixture over chocolate.

Let stand, undisturbed, for about 2 minutes. Discard cinnamon stick; whisk until chocolate is completely melted and mixture is blended and smooth.

Reprinted from Brown Sugar Kitchen, by Tanya Holland with Jan Newberry, copyright 2014. Published by Chronicle Books.

Easiest Mashed Potatoes

This is a wonderful way to make mashed potatoes ahead of time.  Serve with your turkey or roasted chicken.  You can always make it lighter by using 2% skim milk or lower fat butter.

20-MINUTE MASHED POTATOES

A PureWow Original Recipe

MAKES 6 TO 8 SIDE-DISH SERVINGS START TO FINISH: 20 MINUTES

INGREDIENTS 4 russet potatoes, peeled and finely chopped  2 garlic cloves, thinly sliced 5 tablespoons butter, divided  2 cups whole milk  1 tablespoon salt, plus more as needed  2 teaspoons freshly ground black pepper, plus more as needed  ½ cup sour cream   DIRECTIONS 1. In a medium pot, combine the potatoes with the garlic, 2 tablespoons butter, milk, salt and pepper. (Note: The milk should come at least three-quarters of the way up the potatoes. If it doesn’t, use a smaller pot. Do not add more milk.) 2. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 15 minutes. Drain the potatoes over a bowl and reserve the starchy cooking milk. 3. Return the potatoes to the pot or place them in a bowl. Use a potato masher or large fork to mash the potatoes, adding the milk back ¼ cup at a time until you achieve your desired texture (for thicker mashed potatoes, use less milk; for a thinner consistency, use up to 1 cup). Stir in the remaining 3 tablespoons butter and the sour cream. Taste the mashed potatoes (lucky you) and season with additional salt and pepper, if needed. 4. Serve the potatoes piping-hot, right away. If you want to make them ahead of time, transfer the potatoes into a heat-safe serving dish and top with pieces of butter (about 2 tablespoons, chopped). Refrigerate until ready to serve, then reheat in the microwave for about 2 to 3 minutes. Resist the urge to stir too much, as doing so can make the potatoes gluey

Wasabi Salmon with Bok Choy, Green Cabbage an Shiitake Mushrooms

I love these type of dishes.  Growing up in South Texas we never ate salmon, bok choy or shiitake mushrooms.  We ate either La Choy or Chung King.  This is not only delicious but very good for you.

Photo by Romulo Yanes

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water. 

Texas Beef Brisket Chili

I'm from Texas and I learned early on that you do not use ground meat to make chili.  This is an updated "modern" style chili.  Not at all traditional but that doesn't mean it can't be good.  It is!  Serve with warmed tortillas, cornbread, and top with chopped pickled jalapenos, Cotija cheese.
Serves 8-10

Photo by Craig Cutler

Chipotle Chicken Tortilla Soup

Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired tortilla soup does the classic one better. Homemade broth is key here, providing a base for brown rice, black beans, and chunks of sweet potato. Cooling pieces of avocado play off of a warm, earthy undercurrent of chipotle chiles.  Instead of making stock, Swanson makes a great rotisserie stock.  Use that if making stock doesn't interest you  Serves 10-12.

Photo by Romulo Yanes

Beer Brined Chicken with Thyme

I normally brine my chicken in water, brown sugar, bay leaves, kosher salt and peppercorns.  Here is a different take.  Sounds good to me:))  Serves 4.  Timing depends on how you intend to cook it.  Here it's roasted but just as easy to cook on the grill.

Grilled Meatball Sandwich with Pesto Sauce

Photo by Alex Farnum

Although we don't follow any fashion rules as dictated by a calendar, this might be an after-Labor Day sandwich because it can be sloppy. If you don't have sauce on your face you aren't eating it right. And if we hear a fork or knife clanking on the plate, there will be hell to pay.

Chilaquiles with Fried Eggs

Photo by Romulo Yanes

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Roast Salmon with Broccoli and Chili, Caper Vinaigrette

Photo by Hersheimer and Hamilton

This my type of dish.  The peppers and capers cut through the oil of the fish and salmon always goes well with broccoli.  Serves 4.

Lazy Daisy Oatmeal Cake

This is a specialty of a friend of mine.  I can see why.  It looks so delicious.  Plus it's easy to make.

LAZY DAZY OATMEAL CAKE

1 ½ C. BOILING WATER

1 C. QUAKER OATS

½ C. MARGERINE

1 C. SUGAR

1 C. FIRMLY PACKED BROWN SUGAR

1 TSP. VANILLA

2 EGGS

1 ½ C. FLOUR

1 TSP. SALT

1 TSP. BAKING SODA

¾ TSP. CINNAMON

¼ TSP. NUTMEG

FROSTING

¼ C. MARGERINE

½ C. BROWN SUGAR

3 T. HEAVY CREAM OR ½ AND ½

½ C. CHOPPED NUTS

¾ C. FLAKED OR SHREDDED COCONUT

CAKE:  POUR BOILING WATER OVER OATS, STIR, COVER AND LET STAND 20 MIN.  BEAT BUTTER UNTIL CREAMY, GRADUALLY ADD SUGARS, BEATING UNTIL FLUFFY.  BLEND IN VANILLA AND EGGS.  ADD OATS, BLEND WELL.  SIFT TOGETHER FLOUR, SODA, SALT AND SPICES.  ADD TO CREAMED MIXTURE, BLEND WELL.  POUR BATTER INTO WELL-GREASED AND FLOURED 9” SQUARE PAN.  

BAKE AT 350 FOR 50-55 MIN.  DO NOT REMOVE FROM PAN.

FROSTING:  COMBINE ALL INGREDIENTS AND SPREAK EVENLY OVER WARM CAKE.  BROIL UNTIL FROSTING BECOMES BUBBLY.

Grilled Butterflied Prawns with Sriracha and Lemongrass Butter

Photo by Tara Donne

Americans don't tend to eat their shrimp with the heads or tails on.  It's a European thing.  But these are very good. A little messy but the shells actually add great flavor to the dish.Serves 4

Citrus Marinated Chicken Thighs

Photo by Hirsheimer and Hamilton

You can easily use boneless, skinless chicken breasts.  But I cook the thighs with skin on and then eat without it.  Very easy to make for a weeknight dinner.

Baked French Toast with Pecan Crumble

Photo by Jeremy Liebman

• Makes 8 servings
• 1 1-pound loaf challah, sliced 1" thick
• Unsalted butter, room temperature (for baking dish)
• 4 large eggs
• 4 large egg yolks
• 2 cups heavy cream
• 2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoons ground nutmeg
• 1/2 teaspoons kosher salt

• 1/2 cup pecans
• 2 tablespoons chilled unsalted butter, cut into pieces
• 2 tablespoons light brown sugar
• 1/2 teaspoons kosher salt
• Blackberry Syrup

preparation

For french toast:
Spread out bread on a rimmed baking sheet; let stand overnight.

Butter a 13x9" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.

Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.

DO AHEAD: Bread can be soaked 1 day ahead. Keep chilled.

For pecan crumble and assembly:
Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.

Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool slightly before serving with Blackberry Syrup.

DO AHEAD: Pecan mixture can be made 1 day ahead. Cover and chill.

Pasta with Grilled Sausage, Peppers and Eggplant

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

Photo by Tara Donne

Easy Chicken Tostadas

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

Photo by Romulo Yanes

• 2 large garlic cloves
• 1 or 2 fresh serrano chiles, stemmed
• 1/2 cup plus 2 tablespoon vegetable oil, divided
• 3 cups shredded iceberg lettuce
• 6 large radishes, halved and sliced
• 1/2 cup chopped cilantro, divided
• 1 rotisserie chicken, meat coarsely shredded (4 cups)
• 6 (6-inch) corn tortillas
• 1 (1-pound) can refried beans, heated
• 1 avocado, halved, pitted, and peeled
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata

• Accompaniments:sliced serranos; lime wedges

Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.

Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Mound lettuce mixture on top and sprinkle with cheese.

Serve with: Margaritas

Thai Beef with Basil

Where I grew up there was no such thing as Italian food or Chinese food unless it was in a can.  Thai?  I don't think so.  But I do have the south Texas requirement of heat in my foods.  So, I love this simple but flavorful recipe.  Serves 4

Photo by Hirsheimer and Hamilton

ingredients

• 2 tablespoons vegetable oil, divided
• 6 garlic cloves, thinly sliced
• 2 red chiles, thinly sliced, seeded for less heat if desired, divided
• 1 pound ground beef
• Kosher salt, freshly ground pepper
• 1/2 cup low-sodium chicken broth
• 3 cups fresh basil leaves, divided
• 2 medium carrots, julienned or coarsely grated
• 2 scallions, thinly sliced
• 4 tablespoons fresh lime juice, divided
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon sugar
• Steamed rice and lime wedges (for serving)

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Per serving: 240 calories, 12 g fat, 2 g fiber

Spicy Broccoli Rabe with Pine Nuts and Parmesan

Broccoli rabe can be expensive so you can easily substitute regular broccoli or even asparagus... Makes 4-6 servings.

Photo by David Ciccone

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

ingredients

• 2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1/2 to 3/4 teaspoon red pepper flakes
• 4 oil-packed anchovy fillets
• 1 teaspoon kosher salt, plus more for blanching
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
• 1/4 cup toasted pine nuts

preparation

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.

Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.

Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

• Calories240
• Carbohydrates8 g (3%)
• Fat14 g (21%)
• Protein11 g (22%)
• Saturated Fat3 g (14%)
• Sodium917 mg (38%)
• Polyunsaturated Fat2 g
• Fiber6 g (25%)
• Monounsaturated Fat8 g
• Cholesterol8 mg (3%)

Salted Caramel Apple-Pear Pie

I would buy the crust but that's just lazy me.  This, with some cinnamon ice cream?  Hummm baby!

For the dough

• 10 1/8 oz. (2-1/4 cups) unbleached all-purpose flour; more for dusting
• 1-3/4 oz. (1/2 cup) hazelnut meal
• 1/4 cup granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 5 Tbs. ice water
• Cooking spray

For the caramel

• 1/2 cup granulated sugar
• 1 oz. (2 Tbs.) unsalted butter
• 1 tsp. kosher salt
• 3 Tbs. heavy cream

For assembly

• 2 sweet apples (such as Golden Delicious), peeled, cored, and thinly sliced
• 2 medium-ripe pears (such as Bartlett or Anjou), peeled, cored, and thinly sliced
• 1 Tbs. all-purpose flour
• 1/4 tsp. ground cardamom
• Pinch kosher salt
• 1/2 oz. (1 Tbs.) unsalted butter, cut into 1/4-inch pieces
• 1 large egg yolk
• 1 Tbs. heavy cream
• 1 Tbs. white sanding sugar or turbinado sugar

Make the dough

Pulse the flour, hazelnut meal, sugar, and salt in a food processor to blend. Add the butter pieces and pulse until clumps the size of small peas form. Add the water, and pulse until the dough forms a loose ball. Split the dough onto two large pieces of plastic wrap and shape them into two flat disks about 6 inches in diameter. Wrap the disks and refrigerate until well chilled, at least 1 hour or up to 2 days.

Make the caramel

In a 2-quart heavy-duty saucepan, combine the sugar, butter, and salt with 2 Tbs. water. Cook over medium-high heat, stirring, until the butter melts and the sugar dissolves. Reduce the heat to low and cook, swirling the pan occasionally, until the mixture turns deep golden brown, 5 to 8 minutes. Remove from the heat and pour in the cream. Be careful; it will spatter. Return the pan to the heat and cook, stirring, until smooth, about 1 minute. Set aside to cool until warm.

Roll out the dough

Coat a 9- to 9-1/2-inch fluted tart pan with a removable bottom with cooking spray.

Let the dough sit at room temperature for 5 to 10 minutes to soften slightly, if necessary. Lightly dust a work surface and rolling pin with flour and roll one disk into a 12-inch round, lifting and turning the dough several times as you roll to prevent sticking, and dusting the work surface and the rolling pin with more flour as needed. Carefully roll the dough up around the pin, and unroll it over the prepared tart pan. Gently fit it into the pan without stretching. Run the rolling pin over the top of the pan to trim the dough even with the edge. Cover and refrigerate until the tart shell is firm, at least 30 minutes.

Meanwhile, roll the other disk into a 10-inch round. Using a fluted pastry wheel, pizza cutter, or a sharp knife, cut the dough into seven 1-inch-wide strips. Transfer the strips to a lightly floured large flat plate or small baking sheet, cover with plastic wrap, and refrigerate until ready to use.

Assemble the tart

Position a rack in the lower third of the oven, place a cookie sheet on it, and heat the oven to 400°F.

In a medium bowl, toss the apples and pears with the flour, cardamom, and salt. Arrange in an even layer in the crust. Drizzle the caramel evenly over the fruit (if hardened, melt briefly over low heat). Evenly space 3 strips of pastry on top of the tart. Evenly space the remaining 4 strips over the other strips at a 45° angle. Press the edges of the strips into the edge of the tart shell to secure. Dot the tart with the butter in between the strips.

In a small bowl, whisk together the egg yolk, cream, and 1 Tbs. water. With a pastry brush, coat the lattice strips with the egg mixture. Sprinkle with the sanding sugar.

Bake the tart on the heated cookie sheet until the filling is bubbling and the crust is golden brown, 40 to 45 minutes. Transfer the tart from the cookie sheet to a rack to cool completely, at least 2 hours and up to 1 day. Remove the outer rim from the tart pan and transfer the tart to a large, flat plate before serving.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 11; Protein (g): protein g 4; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 42; Polyunsaturated Fat (g):1; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 3;

PHOTO: COLIN CLARK