Big-batch Bolognese

Big-batch Bolognese
G W E P T S F S C M S L M

Ingredients

4 tbsp olive oil
6 smoked bacon rashers, chopped
4 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
8 garlic cloves, crushed
2 tbsp dried mixed herbs
2 bay leaves
500g mushrooms, sliced
1½ kg lean minced beef (or use half beef, half pork mince)
6 x 400g cans chopped tomatoes
6 tbsp tomato purée
large glass red wine (optional)
4 tbsp red wine vinegar
1 tbsp sugar
Parmesan, to serve

Roast Pheasant with Chestnut Fennel Fricassee

Roast Pheasant with Chestnut Fennel Fricassee
S G W E P S F S P C C M S L M A S

Ingredients

2 cups fresh chestnuts
3/4 cup wild rice
1 teaspoon salt, plus more to taste
1 pheasant (about 3 pounds)
1/4 cup fresh rosemary, finely chopped, plus whole sprigs for garnish
1 clove garlic, minced
6 shallots, 2 minced and 4 slivered lengthwise
Freshly ground pepper
2 tablespoons plus 1 teaspoon unsalted butter
1 teaspoon olive oil
2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
1 cup Brown Game Stock or chicken stock

Gluten-Free Low-Fat Vegan Oatmeal Muffins Recipe

Gluten-Free Low-Fat Vegan Oatmeal Muffins Recipe
L K K

Ingredients

1 cup (8 ounces) water
1/2 cup (1.75 ounces) gluten-free rolled oats
1 cup (about five ounces) brown rice flour
3/4 cup (about 5 ounces) packed dark brown sugar
1/2 cup (about 2.5 ounces) sorghum flour
1/4 cup (about 1 ounce) ground flax meal
1/4 cup (about 1 ounce) tapioca starch
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup dairy-free milk
1/2 cup (4 ounces) unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Recipe: Stuffed Chicken Breasts with Grapes, Hazelnuts, and Parmesan

Recipe: Stuffed Chicken Breasts with Grapes, Hazelnuts, and Parmesan
S K G W E P S F S P R C C M S L M A S F

Ingredients

2 medium bone-in, skin-on chicken breasts (approximately 1 1/2 to 2 pounds)
1/4 cup whole hazelnuts,
1/4 cup chopped seedless purple grapes
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter, softened and divided

avocado cup salads, two ways

avocado cup salads, two ways
S V V P D G W E P T F S P R C C M L M A S K

Ingredients

1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)
1 large bell pepper, finely diced (I used a mix of colors because we keep them around for the kid)
1/4 cup finely diced white or red onion
1 small jalapeno, seeded and minced
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon ground cumin
Dashes of hot sauce or pinches of cayenne, to taste
Chopped cilantro for garnish
4 ripe avocados
1 cup finely diced cucumber (from about half a long English or 2 small Persian cukes), seeds removed
1 cup finely diced radishes (from about 4 large red ones)
2 scallions, finely chopped
4 tablespoons toasted sesame oil
2 teaspoons white miso (shiromiso, which is more mild/less salty)
2 tablespoons rice vinegar
1/2 teaspoon finely grated or minced fresh ginger root (or more to taste)
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds
4 ripe avocados

Chocolate Chip-Almond Biscotti

Chocolate Chip-Almond Biscotti
L K V P P S F S P R C C M S L M A K

Ingredients

⅛ teaspoon canola oil
1¼ cups whole-wheat flour
½ cup all-purpose flour
½ cup sugar (see Tip)
1 teaspoon baking powder
½ teaspoon salt
¾ cup miniature semisweet chocolate pieces
½ cup chopped or sliced almonds
½ refrigerated or frozen egg product, thawed
2 tablespoons butter, melted
1 teaspoon almond extract

Spiced Carrots

Spiced Carrots
V P G W E P T S F S P R C C M S L M A F K

Ingredients

2 lb medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Olive Oil Pound Cake with Glazed Apples

Olive Oil Pound Cake with Glazed Apples
V P P S F S P R C C M S L M K

Ingredients

3 cups all-purpose flour
1½ tablespoons baking powder
½ teaspoon salt
4 large eggs
1¼ cups sugar
Zest of 2 lemons (about 2 tablespoons)
1½ cups extra-virgin olive oil
⅔ cup whole milk
⅓ cup brandy
⅓ cup fresh orange juice (from about 1 medium orange)
Glazed apples (recipe follows)
1 cup walnuts, toasted
Glazed apples
1 cup sugar
¼ cup water
4 honeycrisp apples–peeled, cored and cut into ¼-inch slices (about 4 cups)
½ cup apple cider
½ cup calvados

Old School French Onion Soup Gratinée

Old School French Onion Soup Gratinée
E P T S F S P C C M S L M S

Ingredients

2 pounds veal bones
2 carrots, cut in large pieces
1 white onion, cut in biggish pieces
1 skinny leek
1 bay leaf
1 handful fresh thyme on the branch
large sprig parsley
water to cover
salt and pepper
2 quarts veal stock (or your preference), which you made the day before
1 1/2 ½ pounds sweet onions (Vidalia, Maui etc.) sliced as thin as you can get them sliced
Butter
Olive oil
1 or 2 shots good cognac
Salt and pepper to adjust flavor
1 cup best gruyere you can find; grate it
Slices of crusty, day old baguette, cut to fit individual bowls (possibly bias cut)

Recipe: Fall Harvest Freekeh Salad

Recipe: Fall Harvest Freekeh Salad
D E P S F S C C S L M A S K

Ingredients

1/2 cup whole-grain freekeh
1 1/2 cups water
1 (1 1/2-pound) butternut squash, peeled, seeds removed and cut into 1/2-inch cubes
1 tablespoon olive oil
3 cups kale (center rib removed), finely shredded
1 medium apple, cut into 1/2-inch cubes
1 cup black beans, drained and rinsed
1/2 cup dried cherries
1/2 cup toasted pecans
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup olive oil