Weeknight Dinners • Add one of

Dress up your cheesecake with one of these!

CHERRY-VANILLA SAUCE

Drain two 14.5-ounce cans tart cherries, reserving ⅓ cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, ⅔ cup sugar, ½ vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in ¼ teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.

MALTED GANACHE

Heat ⅔ cup heavy cream and ½ cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.

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TROPICAL FRUIT TOPPING

Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with ¼ cup sugar and ¾ cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in ½ teaspoon lime zest. Toss the ginger-lime syrup with ¾ cup chopped pineapple, 2 chopped kiwis and ½ chopped mango.

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PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH (11). CUBAN BLACK BEAN BOWL WITH CHICKEN, PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: JAMIE KIMM. TEX-MEX CHICKEN FRIED STEAK, PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM. MAC AND CHEESE WITH ASPARAGUS AND PEAS, PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.

Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at kohls.com/ foodnetwork.

RECIPES BY MELISSA GAMAN, YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON, ALEXIS PISCIOTTA AND JESSICA WIDMER

GNOCCHI WITH SAUSAGE AND CABBAGE

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 ⅓ cup walnuts Kosher salt 3 tablespoons unsalted butter 8 ounces mild Italian sausage, casings removed 1 small onion, chopped ½ small head green cabbage, cut into bite-size pieces (6 cups) Freshly ground pepper 1 17.5-ounce package potato gnocchi ⅓ cup grated parmesan cheese ¼ cup fresh parsley, roughly chopped

1. Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop. 2. Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl. 3. Add 1 more tablespoon butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat. 4. Meanwhile, add the gnocchi to the boiling water and cook as the label directs. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tablespoon butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen. 5. Divide the gnocchi among bowls. Top with the chopped walnuts, parmesan and parsley.

Per serving: Calories 630; Fat 36 g (Saturated 14 g); Cholesterol 148 mg; Sodium 1,492 mg; Carbohydrate 58 g; Fiber 7 g; Sugars 2 g; Protein 19 g

SLOW-COOKER ROAST PORK S ANDWICHES

ACTIVE: 25 min l TOTAL: 7 hr 25 min l SERVES: 4 2 pounds boneless pork shoulder, cut into 4 chunks Kosher salt and freshly ground pepper 1 tablespoon fennel seeds, coarsely ground 1 small sprig rosemary 1 bay leaf (preferably fresh) 4 cloves garlic, smashed 5 tablespoons extra-virgin olive oil 1 large loaf soft Italian or French bread 8 thin slices provolone cheese (about 4 ounces) 1 cup chopped giardiniera, plus brine for drizzling 8 jarred pepperoncini, thinly sliced 2 cups baby arugula

1. Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours. 2. Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper. 3. Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula. 4. Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

Per serving: Calories 750; Fat 43 g (Saturated 13 g); Cholesterol 134 mg; Sodium 1,289 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 4 g; Protein 45 g

CUBAN BL ACK BEAN BOWL WI TH CHICKEN

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 1 cup converted white rice ¼ cup orange juice ¼ cup white vinegar ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound skinless, boneless chicken thighs, cut into 1½-inch pieces ¾ teaspoon dried oregano 1 small red bell pepper, chopped 1 15-ounce can black beans, drained and rinsed 4 cloves garlic, finely chopped ¾ teaspoon ground cumin ½ cup fresh cilantro, roughly chopped, plus more for topping

1. Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, ½ teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, ½ teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes. 2. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining ¼ teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add ⅔ cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro. 3. Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.

Per serving: Calories 550; Fat 21 g (Saturated 4 g); Cholesterol 104 mg; Sodium 688 mg; Carbohydrate 59 g; Fiber 7 g; Sugars 3 g; Protein 30 g

SHRIMP AND POTATO SAL AD W

ITH ARU G UL A PESTO

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 1 pound small red potatoes, cut into 1-inch pieces Kosher salt 12 ounces green beans, trimmed 1 cup assorted cherry tomatoes, halved 5 ounces baby arugula (about 6 cups) ¼ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons pine nuts 2 tablespoons grated parmesan cheese 2 cloves garlic, chopped 1 teaspoon grated lemon zest, plus the juice of 1 lemon Freshly ground pepper Pinch of red pepper flakes 1 pound large shrimp, peeled, deveined and patted dry

1. Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot. 2. Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes. 3. Combine 2 cups arugula, ¼ cup olive oil, the pine nuts, parmesan, half of the garlic, half of the lemon juice, ¼ teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat. 4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat. 5. Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

Per serving: Calories 420; Fat 25 g (Saturated 4 g); Cholesterol 137 mg; Sodium 526 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 6 g; Protein 23 g

TEX-MEX CHICKEN-FRIED STEAK

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ pounds new potatoes, peeled and cut into chunks 3 cups low-fat milk Kosher salt and freshly ground pepper Vegetable oil, for frying 1¾ cups self-rising flour 2 tablespoons chili powder ¾ cup low-fat buttermilk 1 large egg 4 cube steaks (¼ inch thick; about 6 ounces each) 2 cups frozen peas and carrots Chopped fresh chives, for topping

1. Preheat the oven to 250˚. Combine the potatoes, milk, ½ teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 10 minutes. Remove to a bowl with a slotted spoon; reserve the milk. 2. Meanwhile, heat ¾ inch vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 375˚. Whisk 1½ cups flour with 1 tablespoon chili powder in a shallow bowl. Whisk the buttermilk, egg, remaining 1 tablespoon chili powder and a pinch of salt in a separate bowl. Season the steaks with salt and pepper. Coat the steaks in the flour, dip in the buttermilk, then coat in the flour again. 3. Working in batches, fry the steaks, turning once, until crisp and golden, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep warm in the oven. Reserve the cooking oil. 4. Put the peas and carrots in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until hot, 4 minutes. Mix 3 tablespoons of the reserved cooking oil and the remaining ¼ cup flour in a bowl with a fork. Return the milk to a boil, whisk in the flour mixture and cook, whisking, until thickened, 1 to 2 minutes. Season with salt and pepper. Reduce the heat to low and add the potatoes; warm through, 1 minute. Serve the steak with the potatoes and peas and carrots. Top with more gravy and chopped chives.

Per serving: Calories 890; Fat 31 g (Saturated 7 g); Cholesterol 162 mg; Sodium 1,853 mg; Carbohydrate 95 g; Fiber 8 g; Sugars 13 g; Protein 58 g

MAC AND CHEESE WITH A SPARAG US AND PEAS

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt 2 slices thick-cut bacon, chopped 2 scallions, sliced 2 tablespoons all-purpose flour 2 cups whole milk ½ teaspoon mustard powder Freshly ground pepper 8 ounces small pasta shells (about 2 cups) ½ pound thin asparagus, trimmed and cut into 1-inch pieces 2 ounces cream cheese ¼ cup grated parmesan cheese 1½ cups shredded monterey jack cheese ¾ cup frozen peas, thawed

1. Bring a pot of salted water to a boil. Cook the bacon in a dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel–lined plate. 2. Add the scallions to the dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, ½ teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes. 3. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water. 4. Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the parmesan and jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet. 5. Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens.

Per serving: Calories 610; Fat 29 g (Saturated 15 g); Cholesterol 78 mg; Sodium 901 mg; Carbohydrate 60 g; Fiber 4 g; Sugars 10 g; Protein 27 g

ROAST BEEF–POTATO HASH

ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

3 tablespoons vegetable oil 1 pound frozen shredded hash brown potatoes Kosher salt and freshly ground pepper 8 thin slices roast beef 8 thin slices white American cheese ½ small red onion, thinly sliced and separated into rings 2 tablespoons chopped fresh chives

1. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, ¾ teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds. 2. Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

Per serving: Calories 400; Fat 21 g (Saturated 7 g); Cholesterol 63 mg; Sodium 986 mg; Carbohydrate 25 g; Fiber 3 g; Sugars 4 g; Protein 24 g

CHICKEN CORDON BLEU Q UICHE

ACTIVE: 15 min l TOTAL: 40 min l SERVES: 4

2 teaspoons dijon mustard 1 frozen 9-inch deep-dish pie shell 1 cup shredded cooked chicken 3 slices Black Forest ham, chopped 1 scallion, sliced (white and green parts separated) 3 slices Swiss cheese, chopped 1 cup half-and-half 4 large eggs Kosher salt and freshly ground pepper 1 Persian cucumber 3 cups packed baby arugula (about 3 ounces) 1 tablespoon white wine vinegar

1. Put a rimmed baking sheet in the middle of the oven; preheat to 425˚. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, ½ teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens. 2. Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes. 3. When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.

Per serving: Calories 560; Fat 35 g (Saturated 14 g); Cholesterol 253 mg; Sodium 833 mg; Carbohydrate 33 g; Fiber 1 g; Sugars 4 g; Protein 27 g

T URKE Y–BASMATI RICE SAL AD

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

¼ cup plus 2 teaspoons vegetable oil 1 cup basmati rice 2½ teaspoons Madras curry powder Kosher salt 3 tablespoons fresh lime juice 1 tablespoon mango chutney, plus more for serving Freshly ground pepper 1 pound turkey cutlets (about 4 large or 8 small) 3 Persian cucumbers, thinly sliced 1 shallot, thinly sliced 4 cups baby kale (about 2 ounces) ½ cup pomegranate seeds ½ cup torn fresh mint

1. Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1½ cups water and ½ teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally. 2. Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, ¼ teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1½ teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes. 3. Heat ½ tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1½ to 2 minutes per side. Add the remaining ½ tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces. 4. Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.

Per serving: Calories 470; Fat 18 g (Saturated 2 g); Cholesterol 72 mg; Sodium 607 mg; Carbohydrate 45 g; Fiber 5 g; Sugars 5 g; Protein 33 g

AVOCADO HUMMUS BOWL

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 15-ounce can chickpeas, drained (liquid reserved) and rinsed 1 small avocado ¼ cup tahini 2 to 3 tablespoons plus 1 teaspoon fresh lemon juice 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 large or 2 small rainbow carrots, shaved with a vegetable peeler 1 Persian cucumber, shaved with a vegetable peeler 2 radishes, very thinly sliced ¾ cup microgreens or sprouts, chopped if long 2 tablespoons everything seasoning or other seed blend Warmed naan or crusty bread, for serving Avocados can be good for your skin: They contain nutrients that can promote elasticity and reduce inflammation.

1. Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, ¾ teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed. 2. Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently. 3. Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread.

Per serving: Calories 370; Fat 27 g (Saturated 4 g); Cholesterol 0 mg; Sodium 630 mg; Carbohydrate 26 g; Fiber 9 g; Sugars 5 g; Protein 10 g