Spinach-Artichoke Dip

In the honor of the start of football season I figured it was time to learn how to make some healthy "comfort food" snacks. This is a fantastic recipe. It preserves all the rich taste and creamy goodness of the original, is simple to prepare, keeps as leftovers, and is nearly fat-free. That's right - I said it is nearly fat-free despite typically being one of the no-nos of snacking at bars.

Keep in mind, however, that even if we cut out the fat there are always hidden dangers. For instance, no matter how healthy you make the dip if you then dig in with full-fat, caloric, and salty chips you're piling on the damage still. Look for low-salt chips that reduce their calorie dent. Baked chips are the best but if you're not a big fan I have found that the white corn circular chips by Tostitos are far lower than the rest of their brand. Check them out! In the end, however, it's about moderation. So make this dish when you're watching football but make sure not to down it all yourself... at least, hold off until it's really needed such as your team losing by a touchdown in the Super Bowl.

Spinach and Artichoke Dip
There are many ways to vary this classic, but I went for a straightforward version this time around. You'll see that I do not have a lot to add here since the entire recipe is about 2 seconds long. But it's good.

I substituted all fat free cream cheese instead of using any 1/3 fat and still had excellent results. I also went for the softer cream cheese sold in tubs rather than the blocks. This was simply a personal preference to aid with mixing but it worked out much better than when I used the harder stuff in the past. I also chose to use more spinach than the recipe calls for. Since this is one of the redeeming qualities of the dip, and a delicious one at that, why not emphasize it? I used the entire 10 oz package and my dip was certainly not overly spinach-y at the end.

Feel free to experiment with this a bit! Add more black pepper for a stronger oomph to the recipe or leave it alone if that's not your thing. This is a recipe where experimentation is easy and rarely wrong - have fun with it and then root for the Eagles. (Or, you know, your team of choice of course.... but spinach IS green, I'm just saying.)

Servings: 16
Serving size: about 1/2 to 3/4 a cup
Nutrition: calories 90; fat 1.7g; carbs 8g; cholesterol 12.6mg; sodium 424mg; iron 4.2mg

Strawberry-Raspberry Shortcakes

That's right! I made dessert. You don't see that too often from me so get excited. In the hopes of prolonging summer I made Strawberry-Raspberry Shortcakes that hit the spot and reminded me that there is nothing like a juicy, fresh summer strawberry. The raspberries added variety and intensity to this American favorite and using fat free cool whip and a lower-fat shortcake helped to make this dessert, if not healthy, at least not awful.

This dessert is fairly fast to make. Get the shortcake ready while your meal is cooking and then pop them in the oven as you sit down to dinner. By the time you are done they'll be ready to serve! And, feel free to mix it up. Vary which berries you use and get creative. Just remember, if the strawberries are fresh this dessert will never fail to satisfy.

Strawberry-Raspberry Shortcakes
Check out Cooking Light's recipe for the base for my creation. You can basically follow the shortcake recipe as written. If you do not have Turbinado Sugar, do not despair. It's unrefined sugar, or basically, almost identical to brown sugar. You can feel free to substitute brown sugar (as I did) without a second thought or single worry.

You'll see that Cooking Light wants you to make a jelly-ish or almost pie-like filling to place on the shortcakes. After much deliberation I decided against that. I decided, and am glad that I did, to simply use fresh strawberries and fresh raspberries. First, I prefer raspberries to blackberries and wanted to see them used here for purely taste reasons. But second, I was against mixing my berries with jelly and lemon juice simply because to me, nothing is better than fresh berries. I did not want a pie filling but just warm, freshly made shortcakes topped with fresh berries and whipped cream. If you make the opposite decision and follow Cooking Light's lead, let me know how it goes. But otherwise just ignore that, chop up your strawberries, wash your raspberries, and toss on some handfuls when your shortcakes are ready to go.

Finally, the presentation is up to you. I simply took a shortcake wedge, put strawberries and raspberries on it (with some falling off) and then dollopped on some fat free cool whip. The picture at Cooking Light shows that they cut them in half to make mini sandwiches. Go whatever route you want, but mostly remember to enjoy this delicious dessert!

Peppercorn Lime Salmon, Manchego-Sun Dried Tomato Scones, and Garlicky Green Beans

Ready for a hearty yet healthy meal? These dishes emphasize the savory. The salmon was spiced with lime and peppercorn, creating a citrus blend with a slight kick to it. The scones were delicious and fluffy yet very flavorful from the sun dried tomatoes, herbs, and cheese. And to round it all out the garlicky green beans were a simple yet fitting addition to the meal.

This meal also cooks up surprisingly quickly. The scones were the longest part of the meal to cook, and so they are listed first in the directions below, but even they were surprisingly fast and easy to prepare. There is no rising time needed! And the salmon and green beans are actually deceptively simple considering they taste as if far more work has gone into them. But don't we love that? Making something quickly and having our guests feel as if we slaved over a stove all day? So let's get to it!

Manchego-Herb-Sun Dried Tomato Scones
Ready for some fantastic scones? You do not have to look any farther than here. You'll mix together the ingredients, form them into a round cylindrical shape and cut some wedges. I used a bit more sun dried tomato than called for since I am such a big fan. Make sure you buy it NOT in oil to save on unnecessary calories. If they are dehydrated, however, you'll want to soak them in warm water for a few minutes before using.

These scones were not only a great addition to dinner, but an excellent breakfast on the go as I was heading to work for the next several days. I also ended up making one into a mini pizza. I cut it in half, added tomato sauce and cheese, and toasted it. The result was delicious! It was a flavorful crust and surprisingly filling. So get creative with your leftovers and do not be afraid to experiment!

Broiled Salmon with Peppercorn Lime Rub
Ready for an even simpler recipe than the one above? Well you came to the right place! But do not be fooled - it doesn't taste simple.

Of course, I had to add more pepper. How is 1/4 of a teaspoon ever enough? I sprinkled it on fairly liberally and then added some ground green pepper as well for good measure. Green pepper is a bit more mild so if you find black pepper spicy it might be a good route to go.

Make sure to always use a broiling pan when there is liquid involved or it will drip off and burn. In this case, however, you can easily substitute a baking sheet or glass dish in place of a broiling pan. Because broiling is so hot, however, there is always the chance your baking sheet will slightly "pop" out of shape until it's once again removed from the oven. Do not be scared if this happens! It should go back to normal, but just in case, perhaps don't use that cookie sheet you really really love...

Garlicky Green Beans
To round out the meal I mixed up some simple garlic green beans. This is a very simple, fast recipe that provides surprisingly tasty results. But, in the end, it's still largely green beans so make sure that you are a fan before diving in!

Ingredients:
2 c. green beans, ends removed
3 garlic cloves, minced
1 tsp. olive oil
1 tbsp. lemon juice
pine nuts (optional)

Heat the olive oil in a pan over medium heat. Add the garlic. Saute for 2 minutes and then add the green beans. Stir. Add the lemon juice. Stir. You will need to let the green beans saute for 10-12 minutes or until soft. Stir frequently to keep them from burning. If you choose to add the pine nuts toss those in after the green beans have been in the pan for about 5 minutes.

Homemade Gnocchi and Tomato Sauce with Mozzarella

That's right, this week I decided to go all out and make gnocchi and tomato sauce from scratch. Meaning I started with about 3 lbs of potato and ten ripe vine tomatoes. It took much of my day, but with long periods in between when I could do other chores around the house. And, in the end, it was fully worth it. The sauce and gnocchi were fresh and light, clearly demonstrating my hard work. The gnocchi was light and fluffy; the sauce savory and delicately flavored with all of the ingredients blending together through the long simmering process. Definitely a success.

Read through the full recipe and start this around lunch time to be done in time for dinner! But, do not despair. Many of the hours are letting your tomato sauce simmer quietly, so as long as you are in the house to keep an eye on it you do not have to stay a slave to your stove. Read a book, watch a movie, do laundry, etc. Just... plan ahead or you'll be eating at 2 AM :)

Tomato Sauce
You'll want to get started with this first since it takes a loooooooong time. (Not that the gnocchi are fast.) I'd like to give credit to this recipe for providing a base for mine, but I am going to type up my entire recipe below since it varies a fair amount. I'm also trying out a new format - let me know if it works for you!

Ingredients:
10 ripe tomatoes
1 tbsp olive oil
1 onion, diced
1 green bell pepper, diced
5 garlic cloves, minced
1/4 c. fresh basil, chopped
1/8 c. fresh oregano, chopped
1 tsp Italian Seasoning
1 tsp Oregano
1 tsp Basil
1/2 tsp ground black pepper
1/4 c. red cooking wine
1 bay leaf
1/2 small can tomato paste

To start, you'll want to bring a large pot of water to a boil. I'm talking about your giant several gallon pot here! Drop the tomatoes, whole, into the boiling water and let them boil for 2-3 minutes or until the tomato skin begins to peel. Remove and place them in a bath of ice water until they are cool enough to hold. Chop 8 of the tomatoes into quarters and puree them in a food processor. Dice the remaining 2 tomatoes.

Heat the olive oil in a pan over medium heat. I know this sounds like a lot of olive oil, far more than I typically advocate, and you can use a bit less if you desire. However, since I was making so much tomato sauce I thought I'd spring for a little more. As well as being good for sauteing, olive oil actually does add a flavor of its own. Add the onion, green pepper, and garlic. Saute for 5 minutes, stirring to avoid burning/sticking. Add the fresh basil, oregano, and two diced tomatoes. Continue to stir somewhat frequently and saute another 5 minutes. Add pureed tomatoes, seasonings, and wine. Stir until its well combined. Add the bay leaf. Bring the sauce to a boil and then immediately reduce the heat to low, cover, and let it simmer for two hours. During this time I stirred every 20 minutes or so to keep an eye on the sauce but you can essentially just let it go.

After two hours stir in the tomato paste until it is well blended, cover, and let the sauce simmer for an additional two hours. Remove the bay leaf and it's ready to serve!

Potato Gnocchi
The gnocchi recipe came nearly entirely from here but because it is not exact, I'll follow the lead from above and type it up.

Start this recipe when your sauce has been simmering for just 1 hr (3 hrs to go) so that all of your food is done at roughly the same time.

Ingredients:
3 lbs potatoes
1 1/4 c. flour
2 large egg yolks
1/4 tsp. salt

To start, use a fork to make some prong marks in the potatoes and bake them for 1.5 hours at 400 degrees.

After the potatoes have cooled enough to touch, cut them in half and scoop out the potato. You can discard the skins. Mash the potatoes in a large bowl until all of the chunks are gone. Add 1 cup of flour, the egg yolks, and the pinch of salt and mix together well. I found this easiest to do with my hands rather than a spoon. Add some more flour, just a little at a time, until the dough is no longer sticky. (It will be slightly sticky, or tacky, still but it will not be actively sticking to your hands.)

Divide the dough into six balls. Shape each one into a long rope that is about 3/4 inch in diameter, or even a little less. (The dough expands when it is boiled.) Cut the ropes every inch so you have lots of little pieces. Roll them into a ball. You can use a fork to give gnocchi its requisite lines, but I decided to forgo that practice and just have ball-shaped, line-less gnocchi! It tastes the same and is far less work.

Boil water in a giant pot. Once the water is boiling add some gnocchi and boil for 3 minutes. At that point, the gnocchi should have risen to the surface. Remove from the pan. I had to boil in 3 shifts to accommodate all of my gnocchi but because they boil so quickly it's not a problem.

Once the gnocchi is cooked mix it with the sauce and top with mozzarella cheese. Cover the gnocchi for 5 minutes and the cheese will melt. Enjoy this incredibly fresh meal while it's warm!

Turbot with Grilled Mango Salsa with Shoestring Sweet Potato Fries

This meal was about sweetness and summer all rolled into one. I used Turbot for this dinner, something different, yet light and delicious. The large fillets looked extra fresh at the store so I substituted them for the snapper I was planning on using. A willingness to switch plans based upon what looks best is always useful! And, in this case, I prepared the fish the same way I would have before - with a delightful mango salsa that is light yet tasty and filling.

To add some starch to this meal I cooked up some sweet potato fries, which, of course, are actually baked and not fries at all. These thin shoestring fries might not have the crispness that comes from frying, but they were guilt-free and surprisingly similar to the fatty version. The sweetness of the fries paired well with the mango, rounding out the meal.

Turbo with Grilled Mango Salsa
This recipe was based almost entirely on Cooking Light. I used a grill pan instead of an outdoor grill, as usual. This meant my mango didn't develop the charred look that a real charcoal grill would provide, but the taste was remarkably similar. I also skipped the avocado, as you might be able to tell from the picture. I am a HUGE fan of avocado, but alas, I was sharing my meal with those who are not and skipped over it in a wish of pleasing all. Feel free to add it in or leave it out at your discretion.

I also prepared the fish on the grill pan. Again, if you have a house with a real grill handy, go for it, but remember that a good cook can always be creative and find other ways to prepare their meal!

Shoestring Sweet Potato Fries
This recipe surprised me a little upon first reading it, but it actually turns out quite well. Orange juice, you might ask? Well, I asked, too. But I trusted and tried it and was surprised to find that the fries did not taste the slightest bit orange-y. The juice also did a great job of holding the salt and pepper on the potatoes - probably it's intended purpose!

I skipped the ginger but piled on the black pepper. Feel free to do the same - spicing to your own tastes. I also am a big fan of "no sodium" salt, or rather "fake" salt. This way you can sprinkle it on for flavoring without worrying about sodium and your heart. You can buy it a normal grocery store.

Finally, I added two minutes of broiling after baking these potatoes to give a slight crisp to them. Remember, broiling is like toasting. It's also very hot for such thin fries so if you go this route keep the broiling time short.

Serve with ketchup or eat plain and enjoy!

Sweet Salmon with a Kick with Grilled Vegetable, Arugula, and Yellow Tomato Salad and Thyme Corn Bread

Once again, I must give full credit for this meal to the wonders that are Cooking Light. What would I do without you, dear magazine? This time it brings me a new twist on a staple - salmon - along with a positively ravishing simple salad and corn bread to boot. The salad especially surprised me beyond expectations. While it looks simple at the start, the flavors are refreshing and unique, and all who ate it declared it the best part of the meal.

Along with the salad, the salmon was sweet and savory all at once and the thyme in the corn bread provided something different from the typical corn bread. All in all, it was a sweet and savory, satisfying meal that hit the spot on a summer evening!

Sweet Salmon with a Kick
This entree builds upon some Asian flavors but with a tinge of sweetness as well. It combines five-spice and honey, rice vinegar and soy sauce. The combination is different and tasty all at once. Keep in mind that if you do not have a broiling pan the liquid will go to the side and burn... Make sure that you do not pool the liquid next to the salmon in that case.

This recipe also has you add fresh green onion at the end, but I skipped that step. I preferred the simplicity of the salmon with the sauce and it worked out well!

Grilled Vegetable, Arugula, and Yellow Tomato Salad
I thank whoever first thought of making this salad! I'm not sure if it was the dressing or the ingredients, but somehow this turned out wonderfully. The warmth of the vegetables combined with the fresh coolness of the salad and the light and sweet dressing with a slight kick at the end worked wonders together.

As mentioned in many previous posts, the lack of a grill made me get creative once again. I prepared the vegetables on a grill pan and it worked out nicely. I'm sure the real thing, with its charcoal flavor, would be even better but do not worry if you must make do last minute like I do! We did not hesitate in devouring the salad regardless.

Get the vegetables cooking while the salmon cooks and mix up the dressing. Combine everything last minute for the freshest results.

Thyme Corn Bread
Finally, I rounded out this meal with some freshly made thyme corn bread. I was intrigued by the recipe and looking for an interesting way to play with one of the most delicious breads that exists, and to make it in a healthy manner. Here is the result. Instead of just cornmeal, you are called upon to add fresh corn kernels and thyme to this mixture. I enjoyed the corn addition but used canned corn kernels instead since those were more readily available. If you choose to head down that path as well make sure to check the nutrition labels and select a healthier version; sometimes canned vegetables add salt for no discernible reason!

The thyme added a spark to the bread I had not expected, but I did enjoy it. Unfortunately, though, the bread came out rather dry. It was less fluffy and moist than most of the corn breads I have both made and tasted. No doubt this was partially due to making it healthier (i.e. less butter) but somehow it wasn't quite as exciting as I wished. I'm still suggesting you try it, but perhaps boost up the moisture content as you do so!

Mushroom Stroganoff and Stuffed Eggplant

Ready for a vegetarian-heavy meal? Here it comes! Reveling in the chance to cook vegetarian again, I made altogether too much food. The "main" part of the meal, if you could even choose between the two, was a Mushroom Stroganoff. I took the classic dish as an inspiration and base but made a vegetarian version that also removed the fat typical in this famous comfort food. Although there was no meat, however, there are not a lot of vegetables in the pasta dish either. I chose to make a stuffed eggplant as well to remedy that problem. That delicious, 100% vegetable dish rounded out the meal very well!

Each of these courses could stand alone for dinner. Feel free to make them separately or together if you want lots of leftovers. I packaged both up and took them to work for the rest of the week. Just come hungry if you are not going to follow that path!

Mushroom Stroganoff
Boil water and cook your favorite pasta! Especially good ones for this dish are your basic egg noodles or my personal choice, bow ties. As the water is boiling you can move on and continue with the next steps.

Saute a small amount of olive oil in a pan over medium to medium low heat. Add six cloves of fresh minced garlic. Saute for two minutes. Add 1/2 of a large Vidalia onion and 1.5 packages of sliced mushrooms. I used part baby Portobello and part basic Pennsylvania White. You can use whatever kind of mushroom that you most prefer, but typically stroganoff pairs best with simpler, more basic varieties such as the ones I used. Stir the onions, mushrooms, and garlic so that they don't burn and cook for 7-8 minutes or until the onions and mushrooms are wilting and soft. You want to make sure they are well cooked before moving along to the next step so add a few minutes if you need to in the process.

Add some ground black pepper to your mixture and stir. Add 1 16 oz container of fat free sour cream. Add 1-2 tablespoons of ketchup. Stir well so that the ketchup and sour cream blend and become smooth and sauce-like. Make sure the onions, mushrooms, and garlic are well coated and mixed throughout. Reduce heat to medium low if it is not there already and cook for another 5 minutes, stirring every couple minutes. Your sauce should be very smooth and off-white or slightly pink off-white in color.

Add the cooked, drained pasta to the pan. Stir well until the pasta is well coated with the sauce and mixed evenly throughout. Remove from heat and enjoy!

Stuffed Eggplant
And now it's time for the eggplant! I more or less made this up as I went along and wasn't entirely sure what to expect. In the end, it was delicious! And the best part? There are basically unlimited variations that are available so feel free to customize and experiment with the following recipe to your heart's content.

Preheat the oven to 400. Cut your eggplant in half. Make some scores in it by making 2 or 3 "x"s in the cut side. Put the cut sides down on a greased baking sheet and bake for 25-30 minutes. (The eggplant should be soft when it is done.)

Heat a small amount of olive oil in a pan over medium heat. Add 3 cloves of fresh minced garlic, 1/2 a package of sliced mushrooms, and diced onions. I used about 1/2 cup of diced onions, or maybe a little more, but you should feel free to adjust to your own taste. Stir to keep from burning and cook your vegetables for about 5 minutes, or until the mushrooms and onions have just begun to soften. Add a can of diced tomatoes, no salt added of course! Add fresh oregano and basil. Cook for another 5 minutes and then turn the heat all the way down to simmer as you prepare the eggplant.

When eggplant is done cooking let it cool until you can touch it (10ish minutes) and then scoop/cut out the inside, leaving a shell with a little bit of eggplant still on it so it doesn't fall apart. Cut up the part you scooped out and add it to your mixture on the stove.

Turn the oven down to 350 degrees.

Stir the eggplant into the mixture on the stove and cook for another 2 minutes. You do not have to cook this long since the eggplant was in the oven and you are simply trying to combine the flavors! Put the mixture back into the eggplant shells. Mine sagged down and didn't stay in a nice eggplant shape but that was fine - it all tastes the same in the end! I piled it pretty high since I had a lot of mixture. Sprinkle mozzarella cheese over the top (as much or as little as you want.)

Bake for 10 minutes and enjoy!

Sandwiches

Roasted Eggplant-Red Pepper-Caramelized Onion-Mozzarella-Sun Dried Tomato Spread Wraps
Grilled Cheese
Avocado-Brie Sandwiches
Salmon Burgers with Garlic Aioli
Chipotle Salmon Burgers
Tuna Burgers
Turbot Souvlaki
Three Cheese Onion Apple Panini
Avocado Tuna Melts
Grilled Caprese-Zucchini Sandwiches
Guacamole-Stuffed Beet Veggie Burgers

Salads

Mixed Greens Salad with Pears, Goat Cheese, and Fig Vinaigrette
Peaches and Mixed Greens Salad
Stone Fruit Salad with Toasted Almonds
Strawberry Salad with Poppyseed Dressing
Moroccan Tomato Salad
Grilled Vegetable, Arugula, and Yellow Tomato Salad
Mandarin Orange Salad
Pesto Caesar Salad
Strawberry-Mint-Goat Cheese Salad
Fresh Berry-Spiced Almond Salad
Thai Peanut Salad
Salad with Homemade Blueberry Vinaigrette
Grilled Citrus Zucchini-Squash Salad
Arugula-Roasted Fig Salad
Arugula-Pear Salad
Tomato-Peach Salad
Southwestern Salad with a Cilantro-Lime Vinaigrette
Fresh Caprese Salad
Grape-Macadamia-Goat Cheese Salad
Deviled-Egg Salad
Arugula Salad with Grilled Onions and Sesame Seeds
Pear-Goat Cheese Salad with Citrus Dressing
Mango-Papaya Salad
Blackened Tuna Caesar Salad
Strawberry Arugula Salad
Shrimp Summer Salad
Israeli Avocado Salad
Grilled Fig, Onion, and Tomato Salad
Apricot-Toasted Chickpea Salad
Cucumber-Fennel-Tomato Salad
Smoked Trout, Apple, and Pecan Salad
Avocado Mixed Greens Salad
Greek Artichoke and Spaghetti Squash Salad
Arugula Citrus Salad
Shrimp and Corn Salad with Lime Vinaigrette
Chickpea Salad with Curry and Yogurt Dressing
Cucumber and Watermelon Salad
Apple-Cheddar Kale Salad

Appetizers

Dips and Spreads
Babaghanouj
Spinach-Artichoke Dip
Eggplant-Fig Caponata
Chile Con Queso
Caramelized Onion Dip
Guacamole
Smoked Tomato Salsa
Cajun Crab Dip
Eggplant-Yogurt Dip

Hors d’oeuvres
Smoked Salmon and Cheese Mini Twice Baked Potatoes
Phyllo Potato Knish
Tomato Bruschetta
Vegetable Pakoras
Vegetable Gyoza
Deviled Eggs with Lox
Samosas with Tamarind Sauce
Fresh Spring Rolls with Peanut Dipping Sauce
Homemade Samosas
Papri Chaat
Fresh Cambodian Summer Rolls
Mushroom-Cheese-Chive Quesadillas
Beet-Goat Cheese Crostini

Breads

Quick-Breads
Beer Bread
Zucchini Bread
Manchego-Jalapeno Beer Bread
Thyme Corn Bread
Hot Buttered Rum Bread
Pecan-Topped Pumpkin Bread
Apple Cheddar Beer Bread
Corn Bread with Molasses-Bourbon Butter
Spiced Pumpkin Loaves
Corn Muffins with Herbs

Rising Breads
Asiago and Balsamic Caramelized Onion Focaccia
Cracked Pepper-Seed Bread
Manchego-Sun Dried Tomato Scones
Tomato Parmesan Focaccia with Caramelized Onions
Bakery Dinner Rolls with Maple Butter
Asiago Rolls
Challah
Buttermilk Biscuits
Chive-Cheese Challah

Desserts

Berry-Peach Cobbler with Sugared Almonds
Lemon Meringue Pie
Strawberry-Raspberry Shortcakes
Bread Pudding with Irish Cream Sauce
Apple Pie
Pumpkin Pie
Rum Bananas
Blueberry Crumb Cake
Passover Pavlovas
Strawberry Shortcake
Peach-Raspberry Crisp
Jewish Apple Cake
Banana Cheesecake with Caramel Rum Sauce
Chocolate Babka
Coconut-Almond Torte with Chocolate-Orange Liqueur
Lemon Squares
Chocolate and Raspberry Tiramisu
Peach-Blueberry Cobbler
Pumpkin Bread Pudding
Apple and Cranberry Pie
Pumpkin Cheesecake on Almond Cake
Chocolate Rugelach
Lemony Strawberry Shortcakes
Banana Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream
Sweet Poached Pears

Get Baked! By Alison
Chocolate-Dipped (or not) Macaroons

Breakfasts

Buttermilk Pancakes
Crepes
Spinach-Corn-Sun Dried Tomato Omelette
Crab Benedict

Soups

Cold
Gazpacho
Watermelon Gazpacho
Peach-Raspberry Soup
Avocado Soup with Chipotle Shrimp
Fresh Melon Gazpacho
Blueberry-Grape Gazpacho
Chilled Spinach and Pea Soup

Warm
Roasted Garlic and Shallot Potato Soup with Cheesy Croutons
Green Onion Egg Drop Soup
Roasted Butternut Squash and Shallot Soup
Creamy Pumpkin Soup
Grilled Corn and Potato Chowder
Broccoli-Cheese Soup
Leek and Garlic Soup
Crab Bisque
Mushroom and Chestnut Soup
Roasted Butternut Squash-Apple Soup with Garam Masala
Squash-Pasta-Parmesan Soup
Matzoh Ball Soup
Corn and Squash Chowder
Creamy Potato-Leek Soup
Potato-Leek-Squash Soup
Vegetarian Autumn Minestrone
Butternut Squash Curry Soup
Egg Drop Soup
Soba-Egg Noodle Bowl
Parsnip-Apple Soup
French Onion-Apple Soup
Potato-Leek-Garlic Soup
Fresh Tomato Soup with Gouda Toast
Squash and Pear Bisque
Roasted Cauliflower Bisque
Tomato Soup
Creamy Cauliflower-Shiitake Bisque

Sides

Vegetable
Broccoli-Mushroom Saute
Broccoli with Cheese
Artichokes in a White Wine Garlic Sauce
Honey Mustard Brussel Sprouts
Summer Squash with Tomato and Basil
Caramelized Onion, Cherry Tomato, and Green Bean Tian
Maple Glazed Acorn Squash
Corn on the Cob with Smoked Butter
Pan-Grilled Corn with Herbed Tomato and Mushrooms
Corn on the Cob with Lime Butter
Parmesan Zucchini Sticks
Herbed Bread-Stuffed Tomatoes
North African Corn on the Cob
Garlicky Green Beans
Jerk-Grilled Corn on the Cob
Honey-Chipotle Corn on the Cob
Spaghetti Squash Gratin
Lemon Scented Broccoli Souffle
Artichokes Stuffed with Smashed Potatoes and Browned Garlic
Green Beans with Toasted Hazelnut-Lemon Butter
Butternut Squash and Leek Gratin
Slow-Roasted Tomatoes
Apple Butter
Brown Sugar-Maple Acorn Squash
Turnip-Parsnip Gratin
Charred-Corn Succotash
Garlic Mushrooms
White Wine Snap Peas
Indian Spiced Squash
Chai Squash Puree
Spinach Kugel
Date Charoset
Sweet Potato and Turnip Gratin
Veggie Stir Fry
Squash Croquettes
Squash Gratin
Vegetable Kebabs with Tzatziki
Lemon Broccoli
Zephyr Squash Casserole
Zucchini Stuffed with Arugula, Cous-cous, and Mozzarella
Brussels Sprouts Afelia
Southern Succotash
Sauteed Squash with Asiago
Roasted Apples and Brussels Sprouts
Sauteed Plantains
Sweet Dumpling Squash in a Citrus Sauce
Exotic Winter Fruit Salad
Brussels Sprouts au Gratin
Sweet Dumpling Squash Stuffed with Dried Cranberry-Almond Quinoa
Sauteed Baby Artichokes
Parsnip-Corn Cakes
Garlic Broccoli Rabe with Pine Nuts
Lemon-Pecan Brussels Sprouts
Asparagus with Raisins and Pine Nuts
Leek Croquettes
Artichokes with a Duo of Dipping Sauces
Grilled Zucchini and Red Onion
Sauteed Spinach with Raisins
Stuffed Zucchini
Asparagus and Balsamic Tomato Saute
Citrus Grilled Zucchini and Squash
Garlicky Green Beans
Lemon Broccolini
Broccoli with a Cheddar and Beer Sauce
Red Kuri Squash Gratin
Spicy-Sweet Kabocha
Balsamic Asparagus
Italian Baked Cauliflower
Honeyed Root Vegetables
Sweet Blue Hubbard Squash Puree
Sauteed Garlic Broccoli Rabe
Apple-Cranberry Sauce
Green Bean and Mushroom Casserole
Pesto Spaghetti Squash
Cous Cous Stuffed Dumpling Squash
Roasted Tomatoes and Asparagus
Yellow Squash Ribbon Salad
Grilled Sweet Plantains
Garlic and Ginger Broccoli Rabe
Persian Stuffed Zucchini
Cumin Carrots
Grilled Brussels Sprouts
Spinach and Caramelized Onion Baked Potato
Pecorino Asparagus
Ribboned Summer Squash with Herbs and Lemon
Roasted Baby Artichokes
Garlic and Lemon Spinach
Brussels Sprouts with Almonds and Raisins
Crispy Brussels Sprout Leaves

Starch
Cajun Fingerling Potatoes
Garlic Fries
Potato Wedges
Roasted Rosemary Potatoes
Smashed Potatoes with Goat Cheese and Chives
Leek and Potato Fritters
Roasted Potatoes with Herb Vinaigrette
Sweet Potato Shoestring Fries
New Potatoes with Roasted Garlic Vinaigrette
Grilled Fries
Roasted Garlic Mashed Potatoes
Latkes
Potato-Leek Gratin
Bread Stuffing
Garlic Mashed Potatoes
Garlic Bread
Vegetable Couscous
Tomato-Mozzarella Risotto
Crisp Smashed Potato Cakes
Moroccan Flatbreads
Patatas Bravas (Potatoes with Garlic)
Veggie Fried Rice
Fontina-Stuffed Potatoes
Potato Kugel
Leek-Pea-Lemon Risotto
North Indian Roasted Potatoes
Cheesy Garlic Bread
Cheesey Mashed Potatoes
Stove-Top Macaroni and Cheese
Two-Cheese Macaroni
Buttercup-Radicchio Risotto
Smashed Potatoes and Turnips
Squash Cous Cous Pilaf
Rosemary-Shallot Smashed Sweet Potatoes
Apple Kugel
Butternut Squash and Cheese Bread Pudding
Garlic and Brie Potato Gratin
Almond Rice
Mac and Cheese (#3)
Roasted Garlic-Tomato Quinoa
Broiled Herb-Shrimp with a Goat Cheese-Artichoke Dinner Strata
Smoked Potatoes
Truffled Roasted Potatoes
Spring Vegetable Risotto
Orzo with Sweet Yellow Tomato Cruda
Parmesan Polenta
Mushroom and Fontal Polenta
Zucchini-Potato Pancakes
Pear Stuffing
Creamy Mashed Potato Casserole
Mushroom Orzo
Smashed Potatoes with Chives
Pecorino-Mushroom Orzo
Turnip Fries with Pomegranate Ketchup
Homemade Potato-Cheddar Perogies

Vegetarian Entrees

Pasta
Eggplant Caponata Pasta
Mushroom Stroganoff
Homemade Gnocchi and Tomato Sauce with Mozzarella
Vegetable Lasagna
Ziti with Spinach, Tomato, and Brie
Pumpkin Ravioli with Gorgonzola Sauce
Portobello-Walnut Spinach Ravioli with Leek Crisps
Pesto Pasta
Mushroom Bucatini
Mediterranean Orzo
Zucchini Pistou Pasta
Delicata Squash Pasta
Eggplant Marinara Pasta
Tofu Pad Thai
Butternut Squash Ravioli in a Lemon-Sage Brown Butter Sauce
Arugula-Shallot-Ricotta Basil Ravioli in a Chunky Tomato Sauce
Tofu and Broccoli Udon Noodle Salad
Caramelized Garlic and Parmesan Gnocchi with Broccolini
Creamy Butternut Squash Macaroni and Cheese
Exotic Mushroom Pastitsio
Pumpkin Ravioli in a Hazelnut Brown Butter Sauce
Gnocchi with Fresh Vegetables in a Vodka Sauce
Vegetable Chickpea Pasta
Parsnip and Butternut Squash Pasta
Four Cheese Ravioli with Vodka Sauce
Whole Wheat Pappardelle with Cherry Tomatoes, Asparagus, Squash, and Spinach
Butternut Squash, Leek, Spinach Lasagna
Pumpkin Lasagna
Whole Wheat Spaghetti with Fresh Tomato, Spinach, and Burrata
Kale, Whole-Wheat Spaghetti, and Poached Eggs
Mint-Pesto Fettuccine with Cherry Tomatoes
Lentil and Mushroom Veggie Burgers
Pea and Mushroom Fettuccine

Other Vegetarian
Spinach and Mushroom Pizza
Stuffed Eggplant
Risotto with Porcini Mushrooms and Mascarpone
Goat Cheese-Sun Dried Tomato-Corn Quesadillas
Vegetable Tagine
Exotic Mushroom Risotto
Roasted Vegetable Frittata
Squash-Crusted Pizza with Roasted Garlic, Mushrooms, and Sundried Tomatoes
Zucchini-Tomato-Eggplant Tian
Eggplant Parmesan
Butternut Squash Risotto
Creole Tofu
Veggie Jambalaya
Caprese Risotto
Mushroom-Root Vegetable Pot Pie
Triple Mushroom-Tofu Stir Fry
Vegetable Paella
(Vegetarian) Moussaka
ENTIRELY from scratch pizza - dough, sauce, and cheese
Broccoli Fried Rice
Grilled Eggplant with Tahini Yogurt
Corn, Asparagus, and Ginger Stir Fry
Peanut-y Tofu Triangles
Butternut Squash, Mushroom, and Swiss Chard Risotto
Fresh Falafel
Phyllo Beet Wellingtons
Delicata Squash and Gouda Souffle
Polenta with Zucchini Ragout
Arugula-Apple-Brie Quesadillas
Shrimp and Corn Salad with Lime Vinaigrette
Beet and Potato Hash with Poached Eggs
Broccolini-Tempeh Stir Fry
Mushroom-Green Bean Risotto
Mushrooms, Tomato, and Cheese Polenta
Broccoli Rice Bowl
Peanut-Crusted Tofu and Crisp Slaw Corn Tacos
Tomatoes Stuffed with Corn and Quinoa
Curried Lentils with Poached Eggs
Mushroom and Fontina Bread Pudding
Grilled Tofu with Ginger and Sesame
Spinach. Chickpeas, and Tomato Sauce with Eggs
Mushroom, Onion, and Caramelized Onion Enchiladas
Pea-Shiitake Risotto
Creamy Polenta with Zucchini, Mushrooms, and Cherry Tomatoes
Poached Eggs Over Bulgur and Broccoli Rabe
Sugar Snap Pea-Peanut Stir Fry

Seafood and Meat Entrees

Seafood
Shrimp and Scallop Pasta
Shrimp and Broccoli Pizza
Shrimp Cakes with Corn and Avocado Salsa
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Stir-Fried Noodles with Shrimp and Vegetables
Shrimp Scampi with Broccoli
Seafood Risotto
Moo Shu Shrimp
Chipotle Shrimp Tacos
Mushroom and Crab Shells with Basil Alfredo Sauce
Italian Herbed Shrimp Kebabs
Shrimp Stir Fry
Garlic-Whiskey Shrimp
Mojito Shrimp
Cajun Shrimp Linguine
Corn and Crab Fritters
Peppery Shrimp-Arugula Pasta
Shrimp Pad Thai
Sesame Shrimp Noodles
Seafood Pasta in a Fresh Tomato Sauce
Shrimp, Mango, Vegetable Rice Salad
Shrimp and Rice Stuffed Tomatoes
Citrus-Pepper Shrimp Scampi
Mango Curry Shrimp
Thai Pineapple-Coconut Shrimp Curry
Shrimp Korma
Garlic-Lemongrass Shrimp
Lox Veggie Pasta in Vodka Sauce
Teriyaki Shrimp Kebabs
Broiled Herb-Shrimp with a Goat Cheese-Artichoke Dinner Strata
Shrimp and Vegetable Korma
Homemade Sushi
Creole Pan-Fried Shrimp
Pesto Gnocchi with Shrimp and Asparagus
Shrimp Fettuccine Alfredo
Shrimp and Cajun Stuffed Potatoes
Stuffed Shells with Shrimp
Shrimp and Mango Kebabs
Shrimp-Corn Cakes with Fresh Heirloom Tomato Salsa
Mushroom, Shrimp, and Snap Pea Rice Bowl
Thai-flavored Shrimp Cakes
Fresh Mango Salad with Shrimp
King Crab Salad

Light Fish
Fish Tacos
Lemon-Macadamia Tilapia
Garlic and Herb Oven Fried Halibut
Steamed Trout in a Chive-Tarragon Butter
Turbot Meuniere
Cornmeal Crusted Tilapia with Tomatillo Salsa
Grilled Halibut with Fresh Mango Salsa
Hazelnut Crusted Trout
Roasted Tilapia with Caramelized Leeks
Margarita Fish Tacos
Turbot with Grilled Mango Salad
Sole en Papillote
Sauteed Grouper with a Mushroom Sauce
Blackened Cumin-Cayenne Tilapia
Cornflake-Crusted Turbot with Cilantro Aioli
Sicilian Cod
Sauteed Sole with Brown Butter
Sauteed Tilapia with Lemon-Peppercorn Sauce
Bass Crusted with Moroccan Spices
Beer Battered Fish and Chips
Rosemary-Garlic Grilled Trout
Basil-Mint Turbot
Cajun-Cornmeal Crusted Tilapia
Parmesan-Baked Haddock
Pesto Halibut
Fried Catfish with Hush Puppies and Tartar Sauce
Turbot en Papillote
Paprika Tilapia
Arugula-Pesto Crusted Tilapia
Potato-Crusted Haddock
Spiced Cornmeal Crusted Catfish
Roasted Thai Trout
Sweet Citrus Tilapia
Blackened Turbot with a Remoulade
Lemon Sole with Pine Nuts
Catfish-Cabbage Wraps
Lemon-Pesto Butter Tilapia
Cilantro-Curry Tilapia with Toasted Coconut
Pecan Crusted Trout
Rockfish with Sauteed Leeks
Provencal Turbot
Catfish Meuniere
Herb and Mustard Trout
Turbot with Caramel Leeks and Garlic-Shallot Puree
Curried Coconut Thai Shrimp
Cajun Tilapia with a Pineapple Relish
Pan-Fried Trout with a Tomato-Cucumber Salsa
Mango-Ginger Turbot
Sauteed Chilean Sea Bass
Broiled Branzini with Lemon
Blackened Tilapia Tacos
Freshly Smoked Trout
Turbot Fish Curry
Smoked Paprika Tilapia
Tilapia with Fresh Mediterranean Tomato Sauce
Lemon-Pepper Flounder
Pecan Trout
Sole with Cucumber-Tomato Salsa
Rockfish Tacos with Chimichurri
Cumin Paiche
Cod over Veggie Ragout

Dark Fish
Brown Sugar and Mustard Salmon
Sundried Tomato Arctic Char
Pepper Crusted Salmon
Greek Tuna Steaks
Pineapple Teriyaki Salmon
Moroccan Swordfish with Mint Yogurt Sauce
Bluefish in a White Wine Sauce
Smoked Salmon Pasta
Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
Blue Fish with Scallions
Southwest Arctic Char Caesar Salad
Rosemary Swordfish
Sweet Salmon with a Kick
Peppercorn Lime Salmon
Salmon with Apricot-Mustard Glaze
Swordfish Skewers with Cilantro-Mint Pesto
Grilled Tuna Steaks with Pineapple Salsa
Maple Salmon
Grilled Tuna with Basil Butter and Fresh Tomato Sauce
Bourbon Glazed Salmon
Zesty Swordfish Kebabs
Grilled Salmon with Roasted Corn Relish
Slow Roasted Brown Sugar and Dill Cured Salmon
Mediterranean Swordfish
Harissa Salmon
Snapper Provencale
Tuna Noodle Casserole
Mahi-mahi with Pineapple Chutney
Chipotle-Lime Arctic Char
Green Onion-Soy Salmon
Grilled Salmon
Tropical BBQ Swordfish
Cajun Arctic Char
Sweet and Sour Swordfish
Ginger and Honey Salmon
Coconut Curry Char with Greens over Basmati Rice
Tropical Mango-Kiwi Salmon
Crunch Pink-Peppercorn Crusted Mahimahi
Arctic Char over Arugula with Tomato Vinaigrette
Sweet Crusted Bluefish with Corn Vinaigrette
Brown Sugar and Tomato Grilled Swordfish
Moroccan Salmon
Swordfish in a Garlic White-Wine Sauce
Maple Salmon
Spiced Citrus Salmon over Spaghetti Squash
Sicilian Swordfish
Cilantro-Lime Bluefish
Sweet Coriander-Pepper-Sesame Crusted Salmon
Tuna with Onion, Mint, and Almonds
Maple-Citrus Glazed Salmon
Double Sesame Tuna
Tamarind-Coconut Crusted Salmon
Salmon Mango Salad
Blue fish with a Tomato Chutney
Tuna with Cannellini Bean-Grilled Onion Salad
Tuna Teriyaki
Creole Rockfish
Tuna with Avocado Aioli
Salmon and Squash Curry
Mustard and Spice Salmon
Roasted Shad with Potatoes
Whole Wheat Mushroom Ravioli in a Lox and Vegetable Vodka Sauce
Salmon and Vegetables en Papillote
Mango Salsa Mahimahi
Spiced Salmon
Grape Relish Grilled Salmon
Rockfish with Cilantro-Onion Salad
Asparagus and Cashew Mahimahi
Herbed Lemon Rockfish
Sweet Citrus Salmon
Mango Glazed Salmon with Forbidden Black Rice
Honeyed Salmon
Maple-Lemon Glazed Salmon
Mustard Spiced Salmon
Rosemary Swordfish
Tuna Avocado Tacos
Salmon Ravioli with Cucumber Sauce
Praline Salmon
Salmon with Yogurt and Cilantro
Mushroom-Bok Choy Albacore Tuna
Albacore Tuna with Avocado Salsa
Caramelized Lemon Salmon
Salmon with Peach and Tomato Salsa
Forbidden Black Rice with Salmon, Mango, Green Onions, and Spinach
Indian Spiced-Rubbed Salmon
Coconut Curry Salmon

Meats
Buffalo Tacos
Turkey with Truffle Gravy
Brisket
Blackened Brisket
Rosemary-Garlic Turkey with Pan Gravy