Ingredients

• 4 bone-in pork loin chops, 1 1/4 to 1 1/2-inches thick
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 cup dry white wine
• ¼ cup finely chopped shallot (about 2 medium)
• 2 tablespoons butter
• 1 tablespoon Dijon-style mustard
• Chopped fresh Italian parsley

Directions

1. Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes.
2. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
3. Remove from heat; add oil. Swirl to coat bottom of skillet.
4. Return to medium-high heat. Add 2 pork chops. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it’s ready to be turned).
5. Turn and cook for 5 to 7 minutes more or until done at 145°F.
   
6. Remove meat from skillet to a plate; cover loosely and keep warm. Repeat with other two pork chops. Remove skillet from heat.
7. Carefully add wine and shallots to skillet (mixture will spatter). Return to heat.
8. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 8 to 10 minutes or until reduced by about half and slightly thickened.
9. Remove from heat. Whisk in butter and mustard.
10. Spoon sauce over pork to serve. Sprinkle with parsley.
    
    We served ours with a baked sweet potato and some steamed broccolini. The mustard-shallot sauce was wonderful on the veggies too!
    

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Ingredients

• 1½ pounds small Yukon Gold potatoes, unpeeled, halved
• 1 Tbsp. extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1½ pounds 85 percent lean ground beef
• ½ cup panko bread crumbs
• 1 packet Lipton Onion Soup and Dip Mix
• 1 Tbsp. Worcestershire sauce
• 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms, trimmed and sliced thin
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 2 tablespoons minced fresh chives

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Toss potatoes, olive oil, salt, pepper and garlic powder together in a large bowl. Pour potatoes onto a rimmed baking sheet lined with parchment paper and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.
   
   
3. Meanwhile, combine beef, panko, Worcestershire sauce and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick.
   
4. Melt 1 tablespoon butter in 12-inch cast iron skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.
   
   
5. Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute.
    
   

   
6. Stir in broth, bring to boil, and cook until thickened, about 1 minute.
   
7. Off heat, stir in remaining 2 tablespoons butter. Spoon sauce over steaks and sprinkle with chives. Serve potatoes with steaks.
   

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Ingredients

For the Sauce: (Yields 1 cup)

• 4 cloves garlic, minced
• 2 Tbsp. fresh ginger, chopped fine
• 2 tsp. sesame oil
• 4 Tbsp. rice vinegar
• 1/2 cup soy sauce
• 1/2 cup vegetable broth or water
• 2 Tbsp. sriracha
• 4 Tbsp. sugar
• 2 Tbsp. cornstarch

For the Stir-Fry:

• 3 Tbsp. peanut oil, divided
• 2 1/4 lbs. boneless chicken thighs, cut into 1″ pieces
• 1 bunch asparagus, cut on diagonal into 1 1/2″ lengths
• 3 bell peppers (red, yellow, orange), seeded and cut into 1″ cubes
• 2 bunches scallions, whites and light green cut on diagonal into 1″ lengths; dark greens finely sliced for garnish
• 1/2 cup fresh basil, roughly chopped for garnish

Directions

1. Make rice per package directions.
2. Combine all ingredients for the sauce in a small bowl or Tupperware and mix well, set aside.
3. Heat a flat-bottomed wok on high heat; when very hot add 1 tablespoon peanut oil and swirl in pan.
4. Add asparagus and scallion lengths to wok. Stir-fry for 2 minutes until slightly charred on outside. Place into a large bowl and cover with tinfoil.
5. Swirl another tablespoon of oil into wok, then add the bell peppers. Stir-fry continuously for 2-3 minutes until some are lightly browned. Move to same bowl with asparagus and recover.
   
6. Add final tablespoon of oil to wok, then put chicken pieces in one layer without disturbing for one minute (more time if needed) to get browned.
   
7. Divide the cooked veggies back into the wok with the chicken and the remainder into another hot fry pan (quantity depends how many are eating vegetarian).
   
8. Add the pre-made sauce to both the veggie and meat stir-fries, mix and let thicken slightly—about a minute and serve over steamed rice.
   
9. Garnish with chopped basil and/or scallion greens.
   

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Ingredients

• 1/2 cup rice vinegar

• 1/2 cup low-sodium soy sauce

• 1/2 teaspoon crushed red pepper flakes

• 1 garlic clove, minced

• 1/2 teaspoon minced fresh ginger root

• 1/3 cup thinly sliced green onions

• 1 teaspoon sesame oil

Directions

Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

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Ingredients

• 2 tablespoons vegetable oil
• 2 medium leeks, white and light green parts chopped and washed
• Coarse salt
• 2 tablespoons Thai red curry paste
• 4 cups mashed sweet potatoes (about 3 large)
• 1 13-ounce can unsweetened coconut milk
• 3 cups homemade chicken broth (or veggie broth or water)
• 1 lime, zested and juiced
• ¼ cup chopped fresh basil, for garnish
• Extra virgin olive oil, for garnish

Directions

1. If you don’t have left over sweet potatoes on hand, bake several in a 400° oven for about one hour until soft and tender. Let cool slightly, then peel and mash. (This can be done a day or two ahead.)
2. In a 4- to 5-quart saucepan heat 2 Tbsp. vegetable oil over medium. Add leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute.
   
   
3. Stir in sweet potatoes, coconut milk, 3 cups broth/water, and 1 teaspoon salt. Bring to boiling; reduce heat.
   
4. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove from heat. Let cool slightly.
5. Using an immersion blender, blend until smooth.
   
6. Stir in lime zest and juice; heat through.
   
7. Drizzle with olive oil, sprinkle with black pepper, and top with fresh basil.
   

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Ingredients

• 1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
• 2 teaspoons kosher salt or 1 teaspoon table salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 small onion, chopped medium (about 1/2 cup)
• 1 small stalk celery, chopped medium (about 1/4 cup)
• 6 medium garlic cloves, peeled and trimmed
• 1 bay leaf
• 1 medium sprig fresh rosemary
• ½ – 1 teaspoon juice from 1 lemon

Directions

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down. Cook until breast is lightly browned, about 5 minutes.
   
3. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until well-browned, 6 to 8 minutes.
   
4. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
5. Transfer chicken to carving board, tent with foil, and rest 20 minutes.
   
6. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).
   
7. Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
8. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
   
   

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Ingredients

• 1 large sweet potato, cut into 1″ cubes
• 1 lbs Brussels sprouts, trimmed and halved
• 1 1/2 Tbsp. olive oil
• 1 1/2 Tbsp. maple syrup
• 1 tsp. fresh rosemary, finely chopped
• 1 tsp. fresh sage, finely chopped
• Kosher salt
• Fresh ground pepper
• Optional: 2 strips smoked bacon, cooked and crumbled

Directions

1. Preheat your oven to 400 degrees and line the bottom of a large rimmed baking sheet with parchment paper.
2. Place the cubed sweet potatoes, and halved Brussels sprouts in a very large bowl and toss with the chopped herbs, olive oil, maple syrup, salt and pepper. Make sure to mix really well so all the vegetables are coated.
   
3. Spread out in a single layer on baking sheet, trying not overcrowd the veggies—you want them to brown, not steam.
   
4. Place the baking sheet in the preheated oven and bake for 20 minutes.
5. After 20 minutes, stir around the veggies. Bake an additional 10-15 minutes until the veggies are fork tender.
   
6. Transfer all the veggies into a large bowl, mix well and serve hot.

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Ingredients

• 1, 2-rib beef roast (4 1/2 – 5 lbs.)
• 1 Tbsp.kosher salt
• 3-4 garlic cloves, crushed to a paste
• Coarsely ground black pepper
• 14 fresh rosemary sprigs, (3-4″ each)
• Horseradish Cream Sauce (see below)

Sauce:

• 1/4 cup prepared horseradish sauce
• 1 cup sour cream
• 2 teaspoons Dijon mustard (optional)
• 1/4 cup finely chopped green onions or fresh chives

To make sauce: In a medium bowl whip heavy cream until it forms soft peaks. Stir in sour cream. Fold in horseradish sauce and Dijon mustard. If desired, top with green onions or chives.

Directions

1. Carve the meat off the bones. Season the meat(and the bones) all over with salt and pepper, and rub with garlic paste.
   
   
2. Wrap the roast in rosemary sprigs. Begin by laying 3 lengths of kitchen string long enough to wrap generously around the roast.
3. Set the rack on the strings. Now arrange at least 4, preferably more, rosemary sprigs on the bones perpendicular to the ribs.
   
4. Place the roast back on the ribs on top of the rosemary and add the remaining sprigs around the top circumference running in the same direction as the ones underneath.
5. Tie the strings tightly around the roast (helpful to have someone else assist you). Once it is secured, set the roast on a tray or in a shallow baking dish and refrigerate, loosely covered for 4 hours, or up to 1 to 2 days. Let sit at room temperature for 2 hours before roasting.
   
6. Heat the the oven to 450 degrees, 425 for convection.
7. Place the roast on a heavy-duty rimmed baking sheet or in a shallow roasting pan not much bigger than the roast itself. (No need for a rack.)
   
   Our expensive oven thermometer has been on the fritz (low battery maybe?), so we used an instant-read in the end.
8. Roast in the oven for 1 hour, then check the meat by inserting an instant-read thermometer in the center—the internal temperature of about 115 degrees for rare, or 120-125° for medium-rare. As you check for doneness, keep in mind that the high heat will cause the temp to rise rapidly. Once the roast gets above 100°, check every 5 minutes or so.
   
9. Transfer the roast to a carving board, and rest for 20-30 minutes. Snip the strings, discard the charred rosemary, lift the meat off the bones, and cut it into 1/4-to-1/2-inch-thick slices.
   
   
10. Spoon any juices over the meat as you serve it, and pass the horseradish cream sauce. (And you may have to fight over who gets the luscious bones to gnaw on!)
    
    

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Ingredients

• 1 lb. orecchiette pasta
• 1 Tbsp. extra-virgin olive oil, plus more to serve
• 1 lb. sweet or hot Italian sausage, casing removed
• 2 bunches scallions, sliced, white and green parts reserved separately
• 4 medium garlic cloves, chopped
• 2 tsp. fennel seeds
• ¼ cup dry vermouth or white wine
• 1 tsp. grated lemon zest
• 5 ounce container baby arugula, roughly chopped
• 1½ ounces parmesan cheese, finely grated (¾ cup), plus more to serve

Directions

1. In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of cooking water, then drain. Return the pasta to the pot.
2. While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes.
   
3. Using a slotted spoon, transfer to a paper towel–lined plate, then pour off and discard all but 1 tablespoon of the fat.
4. To the fat in the pan, add the scallion whites, garlic and fennel seeds. Cook over medium, stirring, until the scallions are softened, 2 to 3 minutes.
   
5. Add the vermouth and cook, scraping up any browned bits, until most of the liquid evaporates, about 1 minute.
6. Stir in the reserved cooking water, the lemon zest and half of the scallion greens. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes.
   
7. Pour the mixture over the pasta, then add the sausage. Cook over medium, stirring, until heated through, 1 to 2 minutes.
   
8. Add the arugula and toss to wilt. Off heat, stir in the Parmesan.
    
9. 

   
   Serve sprinkled with the remaining scallion greens and drizzled with oil; offer additional Parmesan on the side.
   

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Ingredients

• 8 ounces pad Thai rice noodles, preferably brown rice noodles
• 2 teaspoons canola oil
• ¾ pound lean ground beef
• 2 cups stringless snap peas
• 2 cups matchstick carrots
• ½ cup chopped scallions
• ½ cup prepared pad Thai sauce
• Chopped peanuts, cilantro and lime wedges for serving

Directions

1. Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes.
   
3. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
4. Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer.
   
5. Serve hot with chopped peanuts, cilantro and lime wedges.
   

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