MEALS & ENTRÉES

Basil Tomato Tart

Courtesy of: Ellen Patterson

Ingredients:

½ of 15 oz piecrust 1 ½ cups shredded mozzarella cheese 5 Roma or 4 medium tomatoes 1 cup loosely packed fresh basil leaves 4 cloves of garlic ½ cup mayonnaise ¼ cup grated parmesan cheese ⅛ tsp ground pepper

Directions:

1. Unfold piecrust according to directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge, press with tines of a fork. Pre-bake according to directions. Remove from oven.

Sprinkle with ½ cup of mozzarella. 2. Cut tomatoes into wedges, drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell.

Chop and mix basil and garlic. Sprinkle over tomatoes. 3. In a medium bowl, combine remaining mozzarella, mayo, parmesan cheese and pepper. Spoon mixture over basil mixture spreading evenly. 4. Bake in a 350 degree oven for 35-49 minutes or until top is golden and bubbly. 5. Serve warm. 22

Spinach & Feta Turkey Burger

MAKES 4 SERVINGS

Courtesy of: Fern Margolies

Ingredients:

1 ¼ lb lean ground turkey 1 ½ cups packed fresh spinach, finely chopped 4 ounces crumbled feta cheese 2 cloves garlic, minced ¼ cup Italian breadcrumbs ¼ tsp black pepper

Directions:

1. Mix together turkey, spinach, feta, garlic, breadcrumbs and pepper. 2. Divide into 4 equal portions, about 4" in diameter and 1" thick. 3. Preheat grill and grill burgers until no longer pink and juices run clear, about 5 minutes per side.

Summer Sailing Burger

MAKES 2 SERVINGS

Courtesy of: Tracy Boucher

Ingredients:

8 oz grass-fedbeef or ground turkey for a healthier option 6 oz mixed fresh mushrooms 1 clove garlic ¼ tsp salt 2 tsp cooking oil 1 oz shaved parmesan 2 Fresh Buns 2 ½ tsp Dijon Mustard 1 oz Arugula

Serve with salad or fries!

Directions:

1. Remove and discard any tough mushroom stems and finely chop the tender stems and caps, chop garlic. 2. Heat an iron skillet and add 1 tsp of cooking oil. 3. After the oil heats up over medium heat, add mushrooms and garlic. 4. Cook gently until liquid evaporates. 5. Transfer mushroom mixture to a bowl and let the mixture cool 6. Add the beef or turkey to the mushroom mixture and salt. 7. Using hands, mix together and form 2 patties. 8. Return skillet to medium-high, add 1 tsp cooking oil, add burgers and cook until well browned, then flip, add shaved parmesan, cover and cook a few more minutes (Approx 7 to 8 minutes for well done). 9. Open buns, spread dijon mustard on one half, add cooked burger, top with arugula.

Poacher Chicken

Courtesy of: Dee Donovan

Ingredients:

3 pounds chicken cutlets, or chicken with bones 1 cup brown sugar 1 large can of pineapple juice

Directions:

1. Mix sugar and juice until well combined. 2. Put the chicken in a ziploc bag, add marinade mixture, and mix until well coated. 3. Marinate to 1 -2 days. 4. Grill until done.

Savory Meatloaf

MAKES 2 SERVINGS

Courtesy of: Christine Stevens

Ingredients:

1 ½ pounds lean ground beef 1 cup milk 1 Tbsp Worcestershire sauce 1 tsp chopped fresh sage leaves or ¼ tsp dried sage leaves ½ tsp salt ½ tsp ground mustard ¼ tsp pepper ⅛ tsp garlic powder 1 egg 3 slices bread, torn into small pieces 1 small onion, chopped

GLAZE

½ cup chili sauce, or barbecue sauce or ketchup 1 Tbsp brown sugar

Directions:

1. Heat oven to 350 degrees. 2. Mix all ingredients except chili sauce and brown sugar (save for glaze). 3. Spread mixture in an ungreased loaf pan (8½"x4" or 9"x5") or shape into a 9x5 loaf on an ungreased cookie sheet. 4. Bake uncovered 1 hour, spread glaze on top for the last 15 minutes.

BBQ Pulled Pork

MAKES 12-16 SERVINGS

Courtesy of: Donna Mello

Ingredients:

1 boneless pork roast (loin or shoulder – I use loin, shoulder is fattier) 3 tbsp cooking oil 2 Large onions diced (I love Vidalia) 1 Cup Ketchup 1 Cup Beef Broth 2/3 Cup Chili Sauce 1/4 Cup Cider Vinegar 1/4 Cup Packed Brown Sugar 3 tbsp Worcestershire Sauce 2 Tablespoons prepared Mustard 2 tbsp Molasses 2 tsp Salt 2 tbsp Lemon Juice 1/4 tsp Cayenne Pepper 1/8 tsp Pepper Rolls, Cole Slaw, Pickles

Directions:

1. In a Dutch Oven, brown the roast on all sides in 1 tbsp of oil.

Remove and set aside. 2. Add the remaining 2 tbsp oil to pot and sauté onions until tender. 3. Mix up all remaining ingredients in a large bowl and add to onions. Bring to a boil. 4. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. 5. Add pork roast back into Dutch Oven and cover with the sauce. 6. Cover and put in 325 degree oven for 2 hours. 7. Turn roast and put back in for another 2 hours (or until meat is very tender). 8. Remove roast, place on large cutting board and take two forks and start shredding. 9. After its all shredded, return to pot and stir. Serve on rolls with coleslaw and pickles.

This can be made in the slow cooker also. After the sauce is done simmering, place on top of roast in the cooker. 4 lbs. will take about 6 hours!

Spicy Honey Boneless Chicken Thighs

Courtesy of: Janet Falco

Ingredients:

2 tsp garlic powder 2 tsp chili powder 1 tsp salt 1 tsp ground cumin 1 tsp paprika (I used smoked paprika) 1/2 tsp ground red pepper (or hot pepper flakes) 8 skinless, boneless chicken thighs Cooking spray 6 Tbsp honey 2 tsp cider vinegar

Directions:

1. Preheat broiler. 2. Combine the first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. 3. Place chicken on a broiler pan coated with cooking spray (I lined mine with foil first). Broil chicken 5 minutes on each side. 4. Combine honey and vinegar in a small bowl, stirring well.

Remove chicken from oven and pour the honey mixture on chicken thighs to coat. 5. Put back in the oven and broil another 2 minutes.

Marvelous Meatballs

Courtesy of: Denise Giantasio

Ingredients:

2 ½ lbs lean ground beef 3-4 links Italian sweet sausage, decased 6 eggs, beaten & combined with ½ cup of half & half 1 ½ sweet onion, chopped & carmelized by sauteeing long and slow in ½ olive oil or butter 3 large garlic cloves, minced and sauteed ¾ cup fresh parsley, chopped ½ cup fresh basil, chopped ¾ cup fresh cherry tomatoes, diced ⅓ cup of pignoli nuts, fried in olive oil and butter until golden ½ - ⅓ cup cooled fresh marinara sauce lots of fresh ground pepper & sea salt 1 cup grated Locatelli cheese pinch or 2 of herbs de Provence ¼ cup Worcestershire sauce 1 cup or more of Italian breadcrumbs

Directions:

1. Preheat oven to 425 degrees. 2. In a large bowl, mix all ingredients together. 3. Using hands, moisten with water and begin to shape into balls. You may need to remoisten every 6 meatballs or so. Don't over handle your meat mixture and wash hands thoroughly when finished! 4. Set onto greased cookie sheet. 5. Bake for 25-30 minutes. You want to take them out while still undercooked in the middle, so watch until they are a nice color on the outside. 6. Cool and transfer to a bowl. 7. Ladle your hot marinara over them when ready.

Chicken Marsala

Courtesy of: Paula Johnson

Ingredients:

½ cup bread crumbs 2 lbs. thin chicken cutlets ½ cup flour 4 Tbsp oil 1 tsp salt 4 Tbsp butter ⅛ tsp pepper ½ lb sliced fresh mushrooms ⅛ tsp paprika 1 cup dry Marsala wine ⅛ tsp oregano

Directions:

1. On a large sheet of waxed paper, blend crumbs, flour, seasonings and oregano all together. Dredge chicken in this dry mixture. 2. Heat large skillet with 1 Tbsp oil. Add 1 tbsp butter. When butter is melted, saute chicken until brown on both sides. 3. Transfer meat to a flat baking pan (I use a round casserole dish) as it browns. Use more oil and butter to finish browning, reserving some butter for mushrooms. 4. When all the meat is browned, melt the remainder of butter in a skillet and saute mushrooms over a high flame for 1 minute. 5. Pour wine onto mushrooms. Cook for 30 seconds. Pour wine and mushrooms over the meat. 6. Bake for 15 minutes at 350 degrees. Serve immediately. 30

"The Best" Mac & Cheese

MAKES 6 SERVINGS

Courtesy of: Geri Hackett

Ingredients:

1 Pound Elbow pasta

3 Tbsp Stick Butter 2 Tbsp Flour ¼-½ tsp Fresh Ground Nutmeg, to taste ½ Tbsp Spicy Mustard 1 ½ pounds of Grated Cheese Optional: 2 Tbsp Butter

Breadcrumbs

Directions:

1. Cook pasta till al dente in salted boiling water. 2. Meanwhile, warm the milk (I use the microwave). 3. Melt the butter in a saucepan. 4. Whisk in the flour, keep whisking to obtain a smooth base or roux. 5. Season with salt, pepper, nutmeg, and mustard. 6. Slowly add the warm milk to the roux, whisking until combined, the sauce should be on the thinner side, not too thick, we want it to stay moist after baking. 7. Once the sauce has thickened, add the cheese, slowly whisking after each addition. If the sauce gets too thick, add more milk. 8. *Optional, melt butter, add crumbs and combine. Sprinkle of the top before baking* 9. Bake at 375 degrees for 20-30 minutes, or till lightly browned and bubbly.

Thai Chicken Wraps

Courtesy of: Cheryl Yohai

Ingredients:

FOR THE PEANUT SAUCE: • ½ cup reduced-sodium chicken broth 2 Tbsp peanut butter ½ Tbsp Sriracha chili sauce 1 Tbsp honey 1 Tbsp soy sauce ½ Tbsp freshly grated ginger 1 clove garlic, crushed & chopped

FOR THE CHICKEN: • 1 -2 Tbsp sesame oil 16 oz ground chicken 1 Tbsp Sriracha chili sauce, to taste 4 cloves garlic, crushed 1 Tbsp fresh ginger, grated 1 Tbsp soy sauce ¾ cups shredded carrots ⅔ cup scallions, chopped ¾ cup shredded red cabbage (or coleslaw mix) 2 tbsp chopped peanuts cilantro leaves for garnish 4 lime wedges 8 iceberg or romaine lettuces outer leaves

Directions:

1. Prepare the sauce: In a small saucepan, combine chicken broth, peanut butter, ½

Tbsp sriracha, honey, 1 Tbsp soy sauce, ½

Tbsp fresh ginger, 1 clove crushed garlic and simmer over medium-low heat, stirring occasionally until sauce becomes smooth and thickens, about 6-8 minutes. 2. Meanwhile, heat a large non-stick skillet or wok over high medium until hot. 3. When hot, add sesame oil and sauté the chicken until cooked through and browned, breaking it up as it cooks, add the sriracha, remaining garlic and ginger and sauté 1-2 minutes. Add a Tbsp of soy sauce, and cook 1 minute, add shredded carrots, and ½ cup of the scallions and sauté until tender-crisp, about 1-2 minutes. Set aside. 4. Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts, and cilantro for garnish and serve with lime wedges.

Pear & Gorgonzola Ravioli

Courtesy of: Geri Hackett

Ingredients:

2 small Bosc or Anjou pears, small diced 1 shallot, minced

4 ounces whole milk ricotta cheese 4 ounces Gorgonzola cheese 2 ounces grated Parmesan cheese ½ tsp ground pepper 32 wonton wrappers 8 Tbsp unsalted butter

Directions:

1. In a large skillet Sauté pears and shallot on medium heat until the shallots are soft and the pears are just starting to soften up. 2. In a large bowl, add sautéed pear/shallot mixture (without liquid), ricotta cheese, Gorgonzola cheese,

Parmesan cheese, and ground pepper. Carefully stir together until combined. 3. Fill a small bowl with water and lay out wonton wrappers. Using your finger, wet two sides (in an L shape) and add about ½-1 tsp filling in the center of the wonton wrapper. Fold over the non-wet side down onto the wet edges. Carefully ensure there is no trapped air around the filling and seal the wrappers by pressing down on the edges. You should now have a triangle-shaped ravioli 4. Continue making your ravioli until all the wonton wrappers and filling are used. 5. Bring a big pot of water to boil on the stove and drop the raviolis into the water, about 6 at a time. Cook for about 1 minute, just to soften the wonton wrapper, remove from the water and lay onto a plate. 6. Once all your ravioli has been cooked add a stick of butter to a large skillet and cook over medium heat. Melt down until the butter is slightly brown and smells nutty. Once you have reached that point add in the remaining 1/2 tsp fresh thyme and remove from the heat 7. Toss each ravioli in the hot butter and plate. 8. Sprinkle with a little extra Gorgonzola cheese and fresh sage if desired.

Easy "No Fry" Crab Cakes

Courtesy of: Debra Sosnow

Ingredients:

¼ cup mayo 3 tbsp fresh chives 1 tbsp lemon juice 1 tsp honey 1 tsp Worcestershire Sauce ½ tsp dry mustard ½ tsp salt ¼ tsp cayenne pepper Panko breadcrumbs

Directions:

1. Preheat oven to 400 degrees 2. Mix together mayo, chives, lemon juice, honey, Worcestershire sauce & mustard 3. Fold in 12 oz. Crabmeat, drained and picked over for shells. 4. Add salt & cayenne pepper. 5. Stir in 4 tbsp Panko breadcrumbs until mixture just holds together. 6. Place ¾ cup Panko breadcrumbs in a separate bowl. 7. Roll crab mixture into walnut-sized balls. 8. Drop into Panko crumbs. Roll to cover. Place on a baking sheet. Gently press to flatten slightly. 9. Cover with plastic wrap and refrigerate for 30 minutes or up to 24 hours. 10. Bake crab cakes for 20 minutes or until crisp and golden. Serve with your favorite dipping sauce.

HERE'S ONE TO TRY:

1. Mix together ½ cup sour cream, ¼ cup mayo. 2 tbsp drained horseradish.

Chicken Continental

Courtesy of: Irene Pollaci

Ingredients:

Chicken cutlet

Bread crumbs Muenster cheese Butter

Directions:

1. Preheat a toaster oven at 375 or oven. 2. Spray an ovenproof casserole with cooking spray. 3. Coat a 6 oz chicken cutlet with plain breadcrumbs. 4. Place in casserole and put 2-3 pats of butter on top. 5. Place on middle rack and cook for 6-8 minutes. 6. Remove casserole momentarily and put muenster cheese evenly distributed on top-about 3 slices. 7. Continue to cook for about 4 minutes until cheese is melted. 8. Switch toaster oven or stove to broil and cook until Muenter Cheese is golden brown. 9. Serve with rice. For a variation you can put the cutlet on a bed of spinach and follow the same instructions.

Spicy Jamaican Jerk Salmon

MAKES 2 SERVINGS

Courtesy of: Maxvel Rose Courtesy of: Maxvel Rose

Directions:

Ingredients:

One Filet Salmon (1.32lbs)

• 2 Tbsp of jerk seasoning

Salt and pepper to taste

Glaze (honey, lemon)

• ½ cup Honey, ¼ cup Lemon Juice 3 Tbsp of dark rum 2 to 3 Tbsp of unsalted butter ¼ cup of brown sugar

Tsp of Grace Hot Pepper Sauce

Baked Potato Wedges

2-3 Potatoes ½ Tbsp of Sweet Paprika 2 Tbsp of any cooking oil

Salt and pepper to taste

Vinegar

Handful of Asparagus (½ lb)

•

Salt to taste 1 Tbsp of Olive oil

Honey Lemon Rum Glaze

1. Add all ingredients in a saucepan indicated above. Place on medium heat for 5-8 minutes stir counterclockwise until nice and creamy.

Spicy Jerk Salmon

1. Apply oil to pan, then season Salmon with salt, pepper and Jerk seasoning. 2. Use a gourmet pan or similar type or ovensafe baking pan, preheat oven to 375 degrees. 3. Place salmon in the oven approximately 20-25 minutes.

Baked Potatoes Wedges

1. Preheat oven to around 425 degrees. 2. Cut up potatoes into wedges . 3. Place one tablespoon of cooking oil in baking pan 4. Rinse in vinegar . 5. Place potatoes in a single layer over a baking pan. 6. Sprinkle Paprika, salt and pepper over potatoes. 7. Bake around 25-30 minutes, flip potatoes during the halfway mark. Finish when crispy.

Asparagus

1. Preheat grill high or medium. 2. Prepare asparagus by coating with olive oil, sprinkle with salt. Brush grill grates lightly with olive oil. You can use a grill pan for alternative use. 3. Grill the asparagus for about 3-5 minutes until lightly charred or heated grill marks making the asparagus tender. Make sure to turn on other side to cook evenly. 36