* Penne with Brussels Sprouts and Crisp Bacon *

Source:  Cooking LightPenne with Brussels Sprouts and Crisp Bacon
Makes:  6 servings (serving size:  1 1/2 cups)

12 ounces uncooked penne (tube-shaped pasta)
3 cups trimmed, halved Brussels sprouts (about 1 pound)
1/4 teaspoon salt
2 bacon slices
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon chopped hazelnuts, toasted
1/4 teaspoon freshly ground black pepper


Cook pasta according to package directions, omitting the salt and fat.  Drain well.

Steam Brussels sprouts, covered, for 7 minutes or until tender.  Drain and sprinkle with salt.

Cook bacon in a Dutch oven over medium-high heat until crisp.  Remove bacon from pan, reserving 1 teaspoon of the drippings in pan.  Crumble bacon and set aside.

Add Brussels sprouts to the bacon drippings in pan and sauté 5 minutes or until lightly browned.  Stir in cooked pasta.  Cover mixture and keep warm.

Combine milk, flour and broth, stirring well with a whisk.  Melt butter in a medium saucepan over medium heat.  Gradually add milk mixture, stirring constantly with a whisk until well blended.  Cook for 6 minutes or until thickened, stirring constantly.  Stir in 1/4 cup cheese until the cheese melts.  Pour the sauce over pasta mixture, tossing to coat.  Top with remaining 1/2 cup cheese, nuts, bacon, and pepper.  Serve immediately.

Nutritional Info:



* Cranberry Orange Sauce *

Source:  America’s Test Kitchen
Makes:  About 2 1/4 cups

Why this recipe works:
What combination of basic ingredients – cranberries, sweetener, and liquid – would give us a cranberry sauce recipe with a clean, pure cranberry flavor and with enough sweetness to temper the assertively tart fruit but not so much that the sauce would be cloying or candy-like?  It turned out that simpler was better.  White table sugar balanced the tartness of the cranberries without adding a flavor profile of its own.  As for liquid, water – not cider, orange juice, or cranberry juice – won out in our cranberry sauce recipe.  We also discovered that adding just a pinch of salt brought out an unexpected sweetness in the berries, heightening the flavor of the sauce overall.

The cooking time in this recipe is intended for fresh berries.  If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.  Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.

3/4 cup water
1 cup granulated sugar
1 tablespoon grated orange zest
1/4 teaspoon table salt
1 (12-ounce) bag cranberries, picked through
2 tablespoons orange liqueur (such as Grand Marnier or Triple Sec)

Bring water, sugar, orange zest, and salt to a boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.  Stir in cranberries; return to boil.  Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of the cranberries have popped open, about 5 minutes.  Remove from heat and stir in orange liqueur.  Transfer to a nonreactive bowl, cool to room temperature, and serve.

It can be covered and refrigerated up to 7 days.  If so, let stand at room temperature for 30 minutes before serving.

* Grilled Peaches w/ Raspberry Sauce *

Not sure where I got this recipe; it was scribbled down on a scrap of paper.

1 package (10 oz) frozen raspberries, thawed
1 & 1/2 teaspoons lemon juice

Combine raspberries and lemon juice in food processor fitted with metal blade.  Process until smooth.  Refrigerate until ready to serve over peaches seared on the grill.

Roasted Pork with Black-Eyed-Pea Salad

edf_jun06_prep_pork_vertSource:  http://www.marthastewart.com/326491/roasted-pork-with-black-eyed-pea-salad


For the Pork

  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 2 pork tenderloins (10 to 12 ounces each)
  • 1 tablespoon vegetable oil, such as safflower

For the Black-Eyed-Pea Salad

  • 1 teaspoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) black-eyed peas, drained and rinsed
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 red bell pepper (ribs and seeds removed), finely diced
  • 2 scallions, thinly sliced
  • Coarse salt and ground pepper


  1. Step 1

    Make pork: Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.

  2. Step 2

    Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.

  3. Step 3

    Make black-eyed pea salad: In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.

  4. Step 4

    Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.


* Slow-Roasted Glazed Pork Shoulder *

Recipe: Bon Appétit
Recipe Source: www.bonappetit.com/recipes/2012/09/slow-roasted-glazed-pork-shoulder
Serves: 8-10
Active: 30 minutes
Total: 12 1/2 hours (includes marinating and braising time)
Recipe: by Marc Vetri
by Christina Holmes
Issue: September 2012


1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7–8 pound skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 tablespoon apple cider vinegar
1/4 cup (packed) light brown sugar
Freshly ground black pepper
1 large carrot
1 apple (such as Granny Smith or Fuji)
4 cups stemmed mustard greens
1 tablespoon olive oil


Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle.  Transfer spices to a small bowl; add 1/4 cup salt and sugar.  Rub mixture all over shoulder.  Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.  Preheat oven to 325°.  Brush off spice rub from meat and place pork in a deep roasting pan.  Discard excess spice rub and any liquid in dish.  Add 1 cup boiling water to roasting pan and cover pan tightly with foil (create a tight seal to lock in the steam and juices).

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.  Remove pan from oven and discard foil.  Increase heat to 500°.  Stir 1/4 cup vinegar and brown sugar into juices in pan.  Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.

Transfer pork to a rimmed baking sheet and set aside.  Pour liquid in pan into a small saucepan.  Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat).  Season glaze with salt and pepper; set aside.  Using a peeler, peel carrot into thin ribbons.  Core, quarter, and thinly slice apple.  Mix carrot, apple, greens, oil, and remaining 1 tablespoon vinegar in a large bowl.  Season with salt and pepper.  Arrange on a platter and top with pork.  Pour reserved glaze over pork.  Serve with tongs.

Nutritional Information
9 servings, 1 contains:
Calories (kcal) 620
Fat (g) 29
Saturated Fat (g) 10
Cholesterol (mg) 255
Carbohydrates (g) 14
Dietary Fiber (g) 1
Total Sugars (g) 12
Protein (g) 74
Sodium (mg) 1580

* Lima Beans with Red Wine Vinaigrette *

Recipe Source:  Bon Appetit
Recipe Link:  www.bonappetit.com/recipes/2012/09/lima-beans-with-red-wine-vinaigrette
Servings:  8
Active Time:  20 minutes
Total Time: 9 hours 20 minutes (includes soaking time)
Recipe:  by Marc Vetri
Photograph:  by Christina Holmes
Issue:  September 2012

Dried beans that are older can take as much as an hour longer to cook. For younger beans, buy from busy stores likely to have quick turnover.


1 pound dried lima beans (or any other large white bean; about 2 cups)
2 celery stalks, cut into 2″ pieces
1 carrot, peeled, cut into 2″ pieces
1 small onion, cut into large wedges with some root end attached
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon minced fresh chives


Place beans in a large pot.  Pour in water to cover by 4″.  Let soak overnight at room temperature.

Drain beans; rinse and return to pot.  Pour in water to cover beans by 2″.  Add celery, carrot, and onion.  Bring to a boil.  Reduce heat to low; simmer gently until beans are tender, about 1 hour (keep at a gentle simmer or beans will get mushy and split).  Discard vegetables; drain beans and let cool.

Whisk oil and vinegar in a small bowl; season with salt and pepper.  DO AHEAD:  Beans and vinaigrette can be made 2 hours ahead.  Let stand at room temperature.

Transfer beans to a large bowl.  Add herbs and drizzle with vinaigrette; toss to coat.  Season to taste with salt and pepper.

Nutritional Information
7 servings, 1 serving contains:
Calories (kcal) 270
Fat (g) 9
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 37
Dietary Fiber (g) 12
Total Sugars (g) 1
Protein (g) 12
Sodium (mg) 95

* Tagliatelle with Prosciutto and Orange *

Recipe Source:  Bon Appétit May 2011
   (posted on Liz’s fridge with the comment “delicious and easy”)
Serves:  4

Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.

Kosher salt
12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1″ pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan


Bring a large pot of water to a boil.  Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried.  Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat.  Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil.  Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute.  Season with salt and pepper.  Stir in cheese and divide among warm bowls.

* Crushed New Potato Salad with Mustard Dressing (No Mayo) *

Recipe Source:  Melissa Clark (New York Times) on NBC’s The Today Show
Serves:  4


1 pound new or small red potatoes
3 tablespoons plain yogurt
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 to 3 tablespoons extra-virgin olive oil, to taste
2 tablespoons chopped fresh mint or chives, more for garnish


Place the potatoes in a large pot of salted water.  Bring to a boil and cook until just tender, about 25 minutes.  Drain well.

Meanwhile, make the vinaigrette:  in a small, whisk together the yogurt, shallot, mustard, salt, and pepper.  Place the warm potatoes in a large bowl and gently crush the potatoes (they should remain almost whole).  Add the dressing and olive oil and toss to combine.  Fold in mint.  Taste and adjust seasoning, if necessary.  Garnish with more mint.  This is best served warm.

* Pomatini *

Recipe Source:  Canyon Ranch NOURISH Cookbood
Makes 1 serving

Gorgeous and refreshing.

Nutrition Note:  Pomegranate juice has a wide spectrum of nutrients, from vitamin C to antioxidant polyphenols, with benefits in the areas of both cardiovascular disease and cancer.

1/2 cup white grape juice
2 tablespoons pomegranate juice
1 tablespoon fresh lime juice
Pinch sea salt
2 fresh mint leaves
1 cup ice cubes (you need extra ice to fill a 15-ounce glass.)

Combine the white grape juice, pomegranate juice, lime juice, salt, mint, and ice in a cocktail shaker.  Shake and strain the mixture into an 8-ounce martini glass.

100 calories
25g carbohydrate
0g fat
0mg cholesterol
1g protein
27mg sodium
1g fiber

* Limeade *

Recipe Source:  Canyon Ranch NOURISH Cookbook
Serves:  8

Notes:  Agave nectar is the naturally sweet juice extracted from the agave, or century, plant.  It has a mild sweet flavor and the benefit of being sweeter than sugar, while having less of an effect on blood sugar and a lower calorie count.  Look for it near other sweeteners in natural foods stores.

3/4 cup agave nectar
1 cup fresh lime juice
4 cups water

Combine the agave nectar and lime juice in a 2-quart pitcher.  Add the water and mix well.  Add ice and serve.

Can serve with a sprig of mint.

100 calories
27g carbohydrate
0g fat
0mg cholesterol
Trace protein
3mg sodium
Trace figer