Directions:

In the work bowl of a food processor, add the cottage cheese and process, stopping to scrape down the sides of the bowl as needed, until velvety smooth, about 2 minutes. Set aside.

Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add shallot or onion and garlic and cook, stirring, until softened, about 2 minutes. Add spinach, stir to coat, and cover. Cook, stirring occasionally, until wilted but still bright in color, about 2 minutes. Drain off and discard any liquid.

Carefully add the hot cooked spinach to the cottage cheese in the food processor, sprinkle with the nutmeg and pulse a few times to finely chop. Serve at once.

Download recipe PDF

Directions:

Bring potatoes and enough water to cover to a boil in a large saucepan. Reduce heat and simmer until potatoes are fork-tender, 15–20 minutes. Drain; return potatoes to the pot. Mash with yogurt, egg, chives, onion, and salt. Let mixture cool 10 minutes, then shape into 12 (3-inch) patties. Place the panko crumbs on a sheet of wax paper and dredge patties into crumbs.

Heat 1 tablespoon olive oil and 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add half of the patties and cook until browned and crisp, 3–4 minutes per side. Carefully transfer patties to a serving platter. Repeat with remaining olive oil, canola oil and patties. Serve hot.

Download recipe PDF

Directions:

Preheat the oven to 425°F. Spray a large baking sheet with cooking spray.

Whisk together egg white and mayonnaise in a large bowl until blended. Add zucchini and toss until well coated. Place bread crumbs, cornmeal, flour, chili powder, and salt in a large food storage bag. Add zucchini, a few pieces at a time, shaking the bag to coat all sides.

Place zucchini in one layer on the baking sheet. Lightly spray with cooking spray. Bake until lightly golden and crisp, about 15 minutes.

Download recipe PDF

Directions:

Pulse cottage cheese in a food processor until smooth and creamy. Add mayonnaise, onion, lemon juice, curry powder, and garlic powder; process until smooth. Cover with plastic wrap and refrigerate until flavors are blended, at least 15 minutes.

To serve, spoon the dip into each bell pepper half.

Download recipe PDF

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onion and sugar and cook, stirring frequently, over medium-low heat, until the onion is very tender and caramelized, about 15 minutes.

Meanwhile, bring a large pot of water to a boil. Add beans and cook until tender-crisp, 6–8 minutes. Drain under cold running water and drain again.

Add green beans, butter, salt, and pepper to the skillet. Cook, stirring, until the beans are heated through. Sprinkle with the almonds just before serving.

Download recipe PDF

Directions:

Preheat the grill for direct grilling over high heat. Wrap unpeeled garlic cloves in heavy-duty aluminum foil, sealing to make a small packet.

Place eggplants and garlic packet on preheated grill and cook, turning occasionally with tongs, until eggplant and garlic are very soft, 25–30 minutes. Transfer to a plate and let cool.

Squeeze the garlic from the cloves and peel off and discard the burnt skin from the eggplants. Place both in a food processor and pulse several times to coarsely chop. Add lemon juice, parsley, tahini, oil, salt, and cayenne; pulse just to mix.

Line a small bowl with lettuce leaves and gently spoon in dip. Sprinkle with paprika and serve with lemon wedges and cut-up vegetables for dipping.

Download recipe PDF

Directions:

In large nonstick or cast-iron skillet, heat oil over high heat until almost shimmering hot. Arrange the squash in the skillet in a single layer (do in 2 batches if your pan can’t accommodate them all). Sprinkle with salt and let cook undisturbed until golden brown, about 5 minutes. Using tongs, flip over slices and continue cooking until golden brown on the second side, 4-5 minutes longer.

Transfer to a medium serving bowl. Gently toss with mint leaves, lemon zest, lemon juice, and pepper. Serve hot, warm, or chilled.

Download recipe PDF

Directions:

Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain; run under cold running water.

Peel the eggs and cut in half lengthwise. Remove the yolks. Discard one yolk. Mash remaining yolks with mayonnaise, salsa, yogurt, 1 tablespoon scallions, cumin, and pepper in a medium bowl until well mixed. Spoon the mixture into the egg white halves. Top evenly with the cheese and sprinkle with the remaining 1 tablespoon of scallions.

Place eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve.

Download recipe PDF

Directions:

Preheat oven to 375°F. Spray a 12-cup mini-muffin pan with nonstick spray.

Place 1 phyllo sheet on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Repeat with the remaining phyllo sheet to form a stack. With a sharp knife, cut the layered sheets lengthwise into four rectangles, then crosswise into three rectangles, making a total of 12 rectangles.

Place a rectangle into each muffin cup, pressing gently to form a shell. Sprinkle each shell evenly with the Parmesan cheese. Bake 3 minutes. Remove from the oven (leave the oven on). Place one tomato slice in each tartlet and sprinkle evenly with the mozzarella. Bake until cheese is melted and the phyllo is crisp and lightly browned, about 3 minutes. Top each tartlet with a basil leaf and serve at once.

Download recipe PDF

Directions:

For dressing, in a small bowl, combine mayonnaise, yogurt, sugar, and vinegar, stirring to dissolve the sugar.

Trim the broccoli and cut florets and stems into bitesize pieces. Place in a large bowl with tomatoes, onion, raisins, and cheese. Add the dressing and toss to coat well. Sprinkle with bacon.

Download recipe PDF

Directions:

To make the cheese crisps, heat a small dry nonstick skillet over medium-low heat. Spread 2 tablespoons cheese into a thin layer in the skillet; let melt and brown on the bottom, 1–2 minutes. With a small spatula, gently lift the edges of the cheese, then flip over. Cook until lightly browned, about 1 minute longer. Transfer to a paper towel-lined plate. Repeat with the remaining cheese, working with 2 tablespoons at a time. Let cheese crisps cool 5 minutes, then break into shards.

Whisk together vinegar, shallot, oil, garlic, and hot sauce in a large bowl until blended. Add tomatoes, bell pepper, cucumber, cilantro, and scallions to the dressing; toss until well combined. Serve topped with the cheese crisps.

Download recipe PDF

Directions:

In a medium bowl, gently toss all ingredients. Cover and chill thoroughly, at least 1 hour.

Download recipe PDF

Directions:

Preheat grill for direct grilling over high heat.

To prepare dressing, in small bowl, whisk together vinegar, oil, mustard, salt, and pepper; set aside.

In medium bowl, toss peach slices with oil and sprinkle with cayenne. Carefully place peach slices on grill and cook, turning once with tongs, until peaches are lightly scored with grill marks and flesh is slightly softened, about 2 minutes per side. Transfer to a plate to cool slightly.

Place pecan halves in a single layer between microwavesafe paper towels. Microwave on high, stopping every 10 seconds to stir, until fragrant and lightly browned, about 40 seconds. Set aside to cool, then coarsely chop.

In large bowl, combine salad greens and peach slices. Drizzle with dressing and toss to coat. Sprinkle with feta cheese and pecans and serve at once.

Download recipe PDF

Directions:

Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let stand until softened, about 15 minutes. Drain and coarsely chop. Reserve the soaking liquid.

Meanwhile, heat oil in a nonstick Dutch oven over medium-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook, stirring often, until the vegetables become very tender, 8–10 minutes. Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 45–50 minutes. Stir in the dill.

Ladle soup into each of 6 serving bowls. Top each serving with 1 tablespoon yogurt. Serve at once.

Download recipe PDF

Directions:

Heat oil in a large nonstick saucepan over medium-high heat. Add onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are very tender, about 8 minutes.

Add escarole, broth, beans, tomatoes, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the escarole is tender and the flavors are blended, about 15 minutes. Stir in the cheese. Serve at once.

Download recipe PDF

Directions:

In a medium bowl, whisk together yogurt, mayonnaise, lemon zest, lemon juice, and black pepper until smooth.

Add the chicken, celery, bell pepper, onion, basil, and almonds; gently toss to coat. Cover and chill thoroughly, at least 1 hour.

Download recipe PDF

Directions:

In a large bowl, whisk together lemon zest, lemon juice, and oil. Add the orzo, zucchini, chickpeas, feta, and dill. Gently toss to coat. Let stand 30 minutes to blend flavors.

Download recipe PDF

Directions:

Roast the peppers (can do 2–3 days ahead). Preheat your toaster oven to Broil and line the baking tray with foil. Place the bell pepper on the tray and roast, turning occasionally with tongs, until charred in spots, 30–40 minutes. Transfer the pepper to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Slice into 1-inch strips.

In a medium bowl, whisk together vinegar, olive oil, garlic, and black pepper; add the bell pepper strips, the cabbage, artichoke hearts, tuna, and olives. Toss gently to coat. Cover and refrigerate at least 1 hour to allow flavors to blend.

Download recipe PDF

Directions:

In a large nonstick saucepan or Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Drain and discard fat.

Add the zucchini, celery, onion, and garlic; cook, stirring, until onion is translucent, 5–8 minutes. Stir in tomato paste and cook, stirring, 1 minute longer.

Add stock, beans, and bay leaf; bring to a boil. Add the pasta and simmer until just tender, 8–10 minutes. Stir in spinach, turkey, and pepper; continue cooking until spinach is wilted, 5 minutes. Serve, sprinkling a tablespoon of grated Parmesan on top of each portion.

Download recipe PDF

Directions:

Preheat oven to 350°F. Spray an 8-inch square baking dish with nonstick spray.

In large nonstick skillet, heat oil over medium heat. Add onion, celery, and bell pepper; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add apples and continue cooking until softened slightly, 5–8 minutes more. Stir in cranberries and cook, stirring occasionally, until the cranberries begin to soften, about 6 minutes. Remove from heat and let cool slightly.

In small bowl, whisk together milk, eggs, honey, cinnamon, and black pepper; set aside. In large bowl, combine bread cubes with cooled apple-onion mixture and gently toss. Pour in egg-milk mixture and gently toss to coat. Spoon into prepared dish and bake until top is lightly browned and center is set, 30–35 minutes.

Download recipe PDF

Directions:

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add onion, bell pepper, and celery and cook, stirring occasionally, until tender, 8–10 minutes. (If the mixture gets too dry, add 2–3 tablespoons of water.) Stir in bacon. Transfer the mixture to a small bowl. Wipe the skillet clean.

Mash black eyed peas in a large bowl until coarsely mashed. Add onion mixture and flour until well combined. Shape the mixture into 6 (3-inch) patties. Heat oil in the same skillet over medium-high heat. Add the patties and cook until browned and crisp, about 4 minutes per side.

Download recipe PDF

Directions:

Preheat the oven to 425°F. Spray a large baking pan with cooking spray.

To make the dressing, combine mayonnaise, sour cream, blue cheese, lemon juice, and pepper in a small bowl. Cover and refrigerate to allow the flavors to blend, about 15 minutes.

Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed. With lightly moistened hands, form the mixture into 30 (1 1/4-inch) balls. Place on the baking sheet. Bake until meatballs are lightly browned and cooked through, 12–15 minutes.

Transfer meatballs to a large bowl. Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated. Serve with the dressing, celery, and carrot sticks.

Download recipe PDF

Directions:

Preheat oven to 350°F. Spray 6 (8-ounce) ramekins or custard cups with nonstick spray. Whisk together eggs and milk in a large bowl until blended. Add crabmeat, scallions, roasted red pepper, cheese, lemon zest, seafood seasoning, and nutmeg, until well combined. Evenly divide the filling among the ramekins.

Place the ramekins on a baking sheet and bake until puffed and golden, about 30 minutes. Let stand for 10 minutes before serving to allow juices to settle.

Download recipe PDF

Directions:

Preheat oven to 450°F. Spray two large baking sheets with cooking spray.

Separate onion rounds into 36 rings. Reserve any broken or smaller rings for another use. Place flour in a large food storage bag. Whisk together buttermilk, egg white, and hot sauce in pie plate or shallow bowl. Combine cornflake crumbs and salt on a sheet of wax paper.

Add onion rings, a few at a time, to the flour; seal the bag and shake until evenly coated. Dip the rings, one at a time, into the buttermilk mixture, then into the cornflake mixture. Transfer the rings to the baking sheets. Lightly spray with cooking spray and bake, without turning, until crisp and golden, 20–25 minutes.

Download recipe PDF

Directions:

Set the broiler rack 4–6 inches from the heat and preheat the broiler. Line the broiler tray with foil.

Halve the tomatoes lengthwise and scoop the flesh out of their centers and chop, reserving the tomato shells.

In a large nonstick skillet over medium heat, cook bacon until crisp, 3–4 minutes; drain and discard the fat. Remove the bacon with a slotted spoon to a paper towel-lined plate and reserve.

Add the onion, bell pepper, jalapeño, and garlic to the skillet and cook, stirring occasionally, over medium-high heat, until the vegetables are softened slightly, about 5 minutes. Stir in the reserved chopped tomato flesh, oregano, and black pepper and cook until soft, about 5 minutes.

Evenly divide the cooked vegetable mixture among the tomato shells and place in the broiler pan. Sprinkle each filled shell with 1 tablespoon of the cheese and scatter the bacon over the tops. Broil until the cheese is melted, 3–4 minutes. Serve immediately or at room temperature.

Download recipe PDF

Directions:

Bring a large pot of water to a boil. Add the cabbage leaves and return to the boil. Cook until cabbage is pliable, about 8 minutes; drain. Rinse the cabbage under cold running water; drain and transfer to a cutting board. Trim the thick ribs from the base of the leaves and discard.

Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until tender, about 8 minutes. Transfer mushroom mixture to a large bowl. Stir in ground turkey, rice, egg whites, and salt until well mixed.

Place 1/8 of the filling in the center of one cabbage leaf. Fold in the sides of the leaves over the filling and roll up. Repeat with the remaining filling and cabbage.

Spread about 1/2 cup of marinara sauce on the bottom of the baking dish. Put the cabbage rolls, seam-side down, in the baking dish. Stir together remaining marinara sauce, water, and vinegar in a medium bowl; pour over the rolls. Cover and bake until cabbage is very tender and the sauce is bubbly, about 1 1/2 hours.

Download recipe PDF

Directions:

Preheat grill (or a grill pan) for direct grilling over medium high heat.

In medium bowl, combine the mango, tomatoes, onion, jalapeño, lime zest and juice, cilantro, salt, and cayenne. You should have about 2 cups.

Brush fish with olive oil and sprinkle with the black pepper. Grill fish, turning once, until just opaque in center, 4–5 minutes per side.

Place cooked fish on a cutting board and let cool slightly. Chop into 1-inch chunks. Add fish to the mango-tomato salsa and toss gently. Serve with lettuce leaves, placing filling in the leaves and rolling up to eat.

Download recipe PDF

Directions:

In a medium saucepan, bring broth to a boil. Gradually whisk in cornmeal or polenta and when it is all incorporated, switch to a spoon and cook, stirring frequently, until thickened, 5–8 minutes. Stir in the pumpkin and sage and continue cooking 5 minutes.

Remove from the heat and add the 1/2 cup Parmesan, stirring until melted. Serve at once, topping each portion with 1 teaspoon of Parmesan.

Download recipe PDF

Directions:

Preheat the oven to 375°F. Spray a 1 1/2-quart baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, and celery and cook, stirring to break up the sausage, until the sausage is browned and the vegetables are tender, about 8 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes. Add the apple and cook, stirring, until the apple is crisp-tender, about 4 minutes. Remove from the heat; stir in the walnuts and parsley. Let cool slightly.

Combine the bread cubes, sausage mixture, chicken broth, egg, egg white, and poultry seasoning in a large bowl; toss to mix well. Spoon the stuffing into the baking dish, then drizzle with the melted butter. Cover the dish loosely with foil and bake until heated through, about 25 minutes. Remove the foil and bake until golden brown on top, about 10 minutes longer.

Download recipe PDF

Directions:

Line a broiler-pan rack with foil. Preheat the broiler.

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and garlic, and cook, stirring occasionally, until mushrooms are browned and any liquid is evaporated, about 10 minutes. Remove from the heat and let cool slightly.

Meanwhile, cut the zucchinis lengthwise in half and scoop out the seeds and centers with a small spoon, leaving a 1/4-inch-thick shell. Place the shells, cut-side up, on the broiler pan rack. Lightly spray with nonstick spray and broil, 6 inches from the heat, until the shells begin to soften slightly, about 5 minutes. Remove from broiler and let cool. Leave the broiler on.

In a medium bowl, combine the mushroom mixture, ricotta, 1/4 cup of the mozzarella, Romano cheese, basil, and pepper. Spoon the filling into the shells and place on the broiler pan rack. Top each with 1 tablespoon of the mozzarella. Return to the broiler and broil, 6 inches from the heat, until the filling is hot and the tops are lightly browned, 8–10 minutes.

Download recipe PDF

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 6 minutes.

Add the zucchini, corn, sage, salt, and pepper, and cook, stirring occasionally, until the zucchini is tender and lightly browned, about 8 minutes.

Add the potato and spread the vegetable mixture to form a single layer in the pan. Cook, without stirring, until the vegetables are crisp and browned on the bottom, about 6 minutes. Flip the mixture over in sections with a spatula and cook, without stirring, until browned on the bottom, about 5 minutes longer.

Download recipe PDF

Directions:

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Whisk together the cornmeal, flour, baking soda, thyme, cayenne pepper, and salt in a small bowl. Whisk together the egg and milk in a large bowl. Stir in the cornmeal mixture, zucchini, and corn until just blended.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Drop the batter by 1/4 cupfuls into the skillet to make 6 fritters and cook until browned, 2–3 minutes on each side. Transfer the fritters to the baking sheet. Repeat with the remaining oil and batter to make a total of 12 fritters. Transfer the remaining fritters to the baking sheet and bake until the fritters are heated through and slightly puffed, about 8 minutes.

Download recipe PDF

Directions:

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell pepper and mushrooms; sauté until lightly browned, 8 minutes. Stir in garlic and cook 30 seconds more. Add tomato sauce, diced tomatoes, water, parsley, Italian seasoning, sugar, garlic powder, pepper, and bay leaves. Bring to a boil; reduce heat and simmer, covered, 1 hour.

Spray large nonstick skillet with nonstick spray. Crumble in turkey and chicken; cook over medium-high heat until no longer pink. Add to sauce with slotted spoon and simmer 5 minutes. Remove and discard bay leaves.

Meanwhile, preheat oven to 350°F. Cook pasta according to package directions.

Cover bottom of 13x9-inch baking dish with 1/3 of sauce. Add 1/2 the pasta; sprinkle with 1/2 the cheeses. Top with another layer of sauce and pasta, then spread with the remaining sauce. Cover with foil and bake until bubbly, 25–30 minutes; remove foil and sprinkle with remaining cheeses. Bake until cheese melts, 5–10 minutes more.

Download recipe PDF

Directions:

Preheat oven to 350°F. Spray a 1 1/2-quart baking dish with cooking spray.

Cook pasta according to package directions. Add broccoli during the last 3 minutes of cooking time. Drain; transfer pasta and broccoli to a large bowl.

Meanwhile, heat oil in a large nonstick saucepan over medium-high heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in the milk; bring to a boil. Reduce heat and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, mustard, and salt, until the cheese is melted and the sauce is smooth.

Pour the sauce over the pasta and broccoli in the bowl; toss to coat well. Spoon into baking dish. Sprinkle bread crumbs evenly over top of the pasta mixture. Lightly spray with cooking spray. Bake until the edges are bubbly and the top is golden, about 25 minutes.

Download recipe PDF

Directions:

For the filling:

Spray a 13 x 9-inch baking dish or 2-quart casserole dish with nonstick spray.

Preheat oven to 350°F.

Place sliced carrots, onion, celery, and potato on 1 rimmed baking sheet; place cauliflower and garlic cloves on another baking sheet. Drizzle each with 2 teaspoons olive oil and toss to coat; place in the hot oven and roast, stirring occasionally, until vegetables are browned and almost caramelized, 30–40 minutes.

Place roasted cauliflower and garlic in a food processor or blender with 1/2 cup of the broth and pulse until very smooth, stopping to scrape down the sides as needed, about 1 minute.

Whisk evaporated milk and cornstarch in a small bowl until smooth. Pour the remaining broth into a medium saucepan and bring to a boil. Whisk in the milk-cornstarch mixture and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat and gently whisk in the yogurt.

In a large bowl, combine chopped chicken, the cauliflower puree, the roasted carrot-celery-potato mixture, peas, corn, and pepper. Gently stir in the broth mixture and thyme (filling will be thick). Spread the filling in the prepared baking dish.

For the crust/pie assembly:

Whisk together flour, baking powder, sugar, and baking soda in a medium bowl.

In another bowl, whisk together buttermilk and melted butter. Pour into the dry ingredients and mix with a fork just until blended.

Drop the dough in teaspoon-size bits all over the filling. Bake until filling is bubbly and topping is lightly browned, about 40 minutes.

Download recipe PDF

Directions:

To prepare the topping, in a medium saucepan bring the broth and 1 1/2 cups of water to a boil. Add the potatoes and garlic and cook until tender, 10–15 minutes, adding the cauliflower about halfway through cooking. (If pot appears dry, add a few tablespoons more water as needed.) Drain and let stand in the still-hot pot 3 minutes, uncovered, to dry out slightly.

Transfer the potato mixture to a food processor and add the yogurt, butter, salt, and chives, if using. Process, scraping down sides of workbowl as needed, until smooth. Set aside.

Place oven rack in upper third of oven. Preheat the oven to 350°F. Spray 6 (6-ounce) ramekins with nonstick cooking spray.

To prepare the filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, stirring to break up the meat, until no longer pink, 5 minutes. Transfer to a plate with a slotted spoon and return the skillet to the heat. Add mushrooms and onion and cook, stirring, until onion is tender and the pan is dry, about 8 minutes. Stir in mixed vegetables, tomato sauce, sage, thyme, and pepper, and simmer 5 minutes. Add turkey and any accumulated juices and heat through.

Evenly divide the turkey filling among the prepared ramekins, then top each with a layer of mashed potatoes, finishing with decorative swirls if desired. Place ramekins on a baking sheet and bake until filling is bubbling and topping is lightly golden, about 30 minutes. (If topping isn’t browning as much as you’d like, raise the oven temperature to broil and heat 2–3 minutes longer.)

Download recipe PDF

Directions:

Roast the peppers (can do 2–3 days ahead): Preheat your toaster oven to Broil and line the baking tray with foil. Place the bell peppers on the tray and roast, turning occasionally with tongs, until blackened in places, 30–40 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Finely chop peppers.

In a large nonstick saucepan or Dutch oven, heat oil over medium-high heat. Add onion, cauliflower, and garlic and cook, stirring, until vegetables are lightly browned, about 7 minutes. Add broth or stock and evaporated milk; cover and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 8–10 minutes.

Carefully transfer to a food processor or blender. Add half of the reserved roasted peppers (about 1 cup) and puree until smooth. Return to the pot and add the remaining roasted peppers; bring to a simmer. Remove from the heat and stir in 6 tablespoons of the cheese and 2 tablespoons of the green onions, stirring just until cheese melts.

Ladle into 6 serving bowls. Sprinkle each serving with 1 tablespoon each of the remaining cheese and green onions.

Download recipe PDF

Directions:

Place the rack on the lower third rung of the oven. Preheat oven to 450°F. Spray a large baking sheet with cooking spray.

Toss chicken, rosemary, oil, and garlic in a large bowl until well coated.

Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add chicken and cook until browned, about 5 minutes.

Meanwhile, place tortillas on the baking sheet. Spread 1 tablespoon of ricotta evenly over each tortilla. Top each evenly with a 1/4 of the chicken, 1/4 of the broccoli, and 1 tablespoon cheese blend.

Bake until the filling is hot and the cheese is melted and bubbly, 12–15 minutes. Serve immediately.

Download recipe PDF

Directions:

Prepare the pasta according to package directions, omitting salt; drain.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the water and garlic and cook, stirring, until the liquid is evaporated, about 1 minute.

Add half of the tomatoes and cook, stirring, over medium-high heat, until the tomatoes begin to soften slightly, about 1 minute. Add the pasta, remaining tomatoes, lemon zest, 2 tablespoons of the lemon juice, salt, and red pepper flakes. Cook, stirring, until pasta is heated through and the flavors are blended, about 5 minutes; remove from the heat. Add the ricotta, tossing gently to coat well. Taste for seasoning and add the remaining 1 tablespoon of lemon juice if needed. Sprinkle with the chives, if using, and serve at once.

Download recipe PDF

Directions:

Spray a large nonstick saucepan with cooking spray and set over medium-high heat. Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.

Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes. Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.

Ladle the chili into serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.

Download recipe PDF

Directions:

Place sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil, reduce heat, and simmer until barely tender, 6–8 minutes. Drain well in colander and pat dry with paper towels.

Heat oil in a large cast-iron skillet over medium-high heat until just starting to simmer. Pat potato cubes dry again with paper towels; add to skillet. Let cook undisturbed 3 minutes; turn and continue cooking until crisped and browned on most sides, about 10 minutes. Sprinkle with salt, sugar, and cayenne, if using; serve immediately.

Download recipe PDF

Directions:

Bring the water to a boil in a medium saucepan. Add rice and simmer, covered, until the liquid is absorbed and the rice is tender, about 45 minutes. Fluff rice with a fork. Let cool 15 minutes.

Whisk together orange juice, vinegar, olive oil, honey, five-spice powder, and salt in a large bowl. Add the cooled rice, turkey, apple, mint, celery, walnuts, and cranberries; toss until well mixed. Add arugula and toss until combined.

Download recipe PDF

Directions:

Sprinkle both sides of the chicken with the pepper. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium high heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

Add the onion and the remaining 1 1/2 teaspoons of oil to the skillet and cook, over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, cranberry juice, honey, and thyme and bring to a boil. Boil, stirring occasionally, until the liquid is thickened and is reduced by half, about 8 minutes. Add the rhubarb and salt and cook, over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5 minutes.

Return chicken and its juices to the skillet and cook, turning to coat, until heated through, 2–3 minutes.

Download recipe PDF

Directions:

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallots and cook, stirring until tender and lightly browned, about 8 minutes. Transfer mushroom mixture to a bowl and keep warm.

Sprinkle chicken with salt and pepper. Add remaining 1 teaspoon of oil to the skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Spoon the mushroom mixture over the chicken. Sprinkle with mozzarella and Parmesan cheese. Cover and cook, over medium heat, until cheese is melted, 3–4 minutes.

Download recipe PDF

Directions:

In small bowl or 2-cup measure, whisk together the broth, hoisin sauce, and cornstarch; set aside (you’ll have about 1 1/4 cups).

In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned, 5 minutes. Transfer with a slotted spoon to a plate.

Heat the sesame oil in the same skillet over medium heat. Add the onion, bell pepper, and mushrooms, and cook, stirring occasionally, until any liquid is evaporated and the vegetables are lightly browned, about 10 minutes. Add the carrots, broccoli, ginger, and water; cook, stirring until vegetables are tender-crisp, about 5 minutes.

Stir in the reserved chicken (and any juices), water chestnuts and the reserved broth mixture; bring just to a boil. Reduce the heat and simmer, stirring gently, until the sauce bubbles and thickens, about 5 minutes. Serve at once (try with brown rice or hot cooked rice noodles).

Download recipe PDF

Directions:

To prepare zucchini “noodles,” trim the ends of the zucchini. With a vegetable peeler, shave the zucchini lengthwise into long, thin strips. When you get to the seedy center of the zucchini, turn it over and slice from the other side until you get to the center again. Discard the center. Stack a few strips at a time and slice into 1/4-inch thick “spaghetti.” (Note: If you have a mandoline slicer, use the julienne blade to slice the zucchini into long, thin strips, discarding the strips from the seedy center.)

Place a large colander over a large bowl. Add the zucchini and toss with the salt; let stand 15 minutes (this draws out some of the water and makes the zucchini crisper). Rinse well and pat dry.

Meanwhile, prepare the pasta according to package directions, omitting salt; drain and rinse in a colander and set aside (you’ll have about 1 3/4 cups).

Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the scallions and ginger and cook, stirring, until the scallions are softened, about 3 minutes. Whisk together the broth, soy sauce, vinegar, and cornstarch in a small bowl. Add the broth mixture to the skillet; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce bubbles and thickens, 3–4 minutes.

Gently stir in the zucchini “spaghetti” and heat through. Sprinkle with the chopped bell pepper and red pepper flakes, if using; serve at once.

Download recipe PDF

Directions:

Spray a grill rack with nonstick spray. Preheat grill to medium-high.

Combine thyme, lemon zest, garlic, oil, and salt in a large bowl. Add chicken, grapefruit, bell pepper, and onion; toss to mix well.

Alternately thread the chicken mixture on 4 (10-inch) metal skewers. Place kebabs on the grill rack and grill, turning occasionally, until the vegetables are tender and the chicken is cooked through, 10–12 minutes.

Download recipe PDF

Directions:

Spray a grill rack with nonstick spray and preheat the grill. Or spray the broiler rack with nonstick spray and preheat the broiler.

To make the sauce, combine the bell pepper, parsley, cilantro, scallions, basil, 4 teaspoons of the oil, vinegar, anchovy, garlic, and black pepper in a food processor and pulse until smooth; set aside.

Brush both sides of the steaks with the remaining 2 teaspoons of oil and sprinkle with the seasoning. Place on the grill rack and grill until just opaque in the center, about 6 minutes. Or broil, 6 inches from the heat, without turning, until just opaque in the center, 6–8 minutes. Serve with the sauce.

Download recipe PDF

Directions:

In large, resealable plastic bag, combine lemon juice, soy sauce, Worcestershire sauce, oil, garlic, and black pepper; add steak. Seal bag, squeezing out air, and refrigerate for at least 8 hours, turning bag occasionally.

Preheat grill for direct grilling over medium heat.

Drain steak, discarding marinade. Grill, turning once, about 5–7 minutes per side, to desired doneness (130°–135°F for medium-rare, 140°–150°F for medium). Tent with foil and let stand 10 minutes before slicing.

Meanwhile, in small bowl, combine mayonnaise, yogurt, scallions, lemon zest, lemon juice, bacon, and horseradish; thin with 1 tablespoon water. Cover and chill.

To assemble sandwiches, thinly slice beef against the grain into 36 slices. Spread a scant tablespoon of Bacon-Horseradish Sauce on the bottom half of each roll. Top each with 3 slices of beef and arugula leaves; cover with top halves of rolls.

Download recipe PDF

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper and cook, stirring occasionally, until tender, about 8 minutes. Add 2 cups of the spinach and cook, stirring, until wilted, 3–4 minutes. Remove from the heat; let cool slightly.

Preheat the broiler. Line a broiler-pan with foil. Lightly spray the foil with cooking spray.

Transfer the mushroom mixture to a food processor. Add the TVP, bread crumbs, and salt; pulse just until blended. Shape into 6 (3-inch) patties. Place the patties on the pan and lightly spray with cooking spray. Broil, 4 inches from the heat, until the patties are heated through and lightly browned, about 4 minutes per side.

Place the pita breads on each of 6 plates. Evenly divide the remaining spinach among the pita breads. Top each with 1 patty, 1 tablespoon hummus, 1 tomato slice, and 1 tablespoon cilantro leaves. Serve at once.

Download recipe PDF

Directions:

To marinate the fish, combine maple syrup, teriyaki sauce, pineapple juice, ginger, and garlic in a gallon-size sealable plastic bag. Add fillets and seal bag, squeezing out air. Marinate in the refrigerator, turning bag occasionally, at least 1 hour or up to 24 hours. Drain and discard marinade.

To prepare the salsa, combine tomato, pineapple, bell pepper, jalapeño, brown sugar, and salt in a small nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until vegetables soften, about 5 minutes. Cool and refrigerate until ready to serve. Makes about 1 cup.

To grill the fillets, preheat grill for a hot fire. Spray a grill basket with cooking spray, place fillets in the basket skinside down and cook 3–4 minutes or until well scored with grill marks. Flip and cook for another 1–3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Download recipe PDF

Directions:

To make the salsa, gently stir together pineapple, mango, papaya, cilantro, lime juice, and brown sugarin a medium bowl.

Sprinkle salmon with pepper and salt. Spray a nonstick ridged grill pan with cooking spray and set over medium-high heat. Add salmon and cook just until opaque in the center, about 4 minutes per side. Place 1 fillet on each of 4 plates; top evenly with salsa.

Download recipe PDF

Directions:

Broil or grill the peppers (can do 2–3 days ahead). Preheat the grill to high (or your toaster oven to Broil, lining the baking tray with foil). Grill or broil the peppers, turning occasionally with tongs, until charred in spots, 25–30 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Slice lengthwise into about 24 long, 3/4-inch wide strips.

To grill the scallops, preheat grill for direct grilling over medium-high heat. Wrap a pepper strip around each scallop to cover sides completely, overlapping the pepper ends.

Alternately thread 2-3 scallion pieces with 2 pepper-wrapped scallops on 24 (6-inch) metal or bamboo skewers, using two skewers at a time to hold the food securely and anchor the pepper wrappings on the scallops. Brush lightly on both sides with the oil and sprinkle with pepper.

Grill, turning once, until scallops are almost firm to the touch and scallions are lightly charred, 3–4 minutes per side. Sprinkle with the lemon zest and lemon juice and serve at once.

Download recipe PDF

Directions:

In a food processor, pulse blueberries, onion, Worcestershire sauce, garlic, and dry mustard until smooth.

Place beef or bison in a medium bowl and add the blueberry mixture and bread crumbs. With your hands, gently combine to mix. Shape into 6 (1/2-inch-thick) patties. With your thumb, press an indentation into the center of each burger (this helps them hold their shape as they cook).

Spray a nonstick grill pan or skillet with nonstick spray and set over medium heat. Place the patties in the skillet and cook until an instant-read thermometer inserted into the side of a burger registers 160°F, about 5 minutes per side. Top each patty with 1 tablespoon of the blue cheese and cook until the cheese begins to melt slightly, about 2 minutes longer.

Place the burgers on buns; top each with a tomato slice and serve at once.

Download recipe PDF

Directions:

Preheat the oven to 425°F. Spray a large roasting pan with cooking spray. Combine rosemary, sage, 2 teaspoons of oil, garlic, and salt in a small bowl. Rub half of the herb mixture all over the pork. Place the pork in the center of the roasting pan.

Toss potatoes, squash, leeks, the remaining 1 tablespoon olive oil, and the remaining herb mixture in a large bowl until well coated. Scatter the vegetables around the pork.

Roast until an instant-read thermometer inserted into the center of the pork registers 145°F for medium and the vegetables are tender, 45–50 minutes. Transfer pork to a cutting board; cover loosely with foil, and let stand 15 minutes.

Spread vegetables in the roasting pan in an even layer; return to the oven and roast, turning once or twice, until vegetables begin to brown and crisp slightly, about 15 minutes longer. Cut pork across the grain into 16 slices and serve with the vegetables.

Download recipe PDF

Directions:

Preheat the oven to 350°F. Spray a medium roasting pan and rack with nonstick spray.

Combine the orange zest, rosemary, sage, oil, and garlic in a small bowl until well mixed. With your fingers, loosen the skin on the breast. Rub the herb mixture evenly on the meat under the skin. Press the skin back into place. Place the turkey, skin-side up, on the rack in the pan. Roast until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, about 1 hour 15 minutes.

Combine the marmalade fruit spread, maple syrup, and mustard in a small bowl until well mixed.

When the turkey reaches 140°F, remove from the oven and brush evenly with the marmalade mixture. Return to the oven and roast until the turkey is glazed and browned and an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15–20 minutes longer. Let stand 15 minutes.

To make the sauce, scrape the drippings from the roasting pan and transfer to a large glass measuring cup. Let stand 5 minutes; then skim off the fat and discard.

Whisk together the broth, orange juice, lemon juice, and salt in a small bowl. Stir into the skimmed pan drippings.

Heat the oil in a medium skillet over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2–3 minutes. Stir in the flour and cook 1 minute. Add the drippings mixture and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Remove from heat; swirl in the butter and rosemary.

Makes 1 cup sauce.

Carve the turkey into 24 slices and serve with the sauce. Remove the skin before eating.

Download recipe PDF

Directions:

Preheat the oven to 375°F. Spray a 9-inch springform pan with cooking spray.

To make the filling, combine flour, baking powder and salt in a small bowl. Whisk together buttermilk, sugar, applesauce, oil, egg, and vanilla in a large bowl until blended. Add the flour mixture and stir just until moistened. Scrape the batter into the pan. Scatter apricots and raspberries evenly over batter.

To make the topping, combine flour, sugar, melted butter and cinnamon in a small bowl, mixing with your fingers, until the mixture is crumbly. Sprinkle the topping evenly over the fruit. Bake until the topping is browned and bubbly, about 35 minutes. Let cool on a rack 20 minutes. Serve warm or at room temperature.

Download recipe PDF

Directions:

Combine water, sugar and cinnamon in medium long-handled skillet or flambé pan (not nonstick). Bring to a boil over medium heat, stirring to dissolve sugar; reduce heat and continue cooking and stirring until sauce thickens slightly, about 3 minutes.

Swirl in butter and, when it melts into sauce, add bananas and vanilla. Cook, shaking pan occasionally and gently turning slices over once, until bananas are caramelized but not mushy, 2–3 minutes.

(If preparing nonalcoholic version: Add lemon juice and rum extract, if using; heat through 30 seconds more, gently turning to coat bananas. Serve at once.)

Remove from heat and pour in rum; let rum heat a few seconds, then light the pan with lighter or long match. Let flame die down and serve at once.

Download recipe PDF

Directions:

In a small bowl, combine cornstarch and water, stirring to dissolve. Set aside.

Place drained cherries, brown sugar, and brandy in a medium skillet. Bring just to a boil and turn off heat. Light brandy in pan with lighter or long match. When flame dies down, stir in cornstarch mixture and vanilla; sauce will thicken up as it heats, about 1 minute.

Place a scoop of ice cream in 6 serving bowls; top each with 1/3 cup warm cherry sauce.

Download recipe PDF

Directions:

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Whisk together flour, cocoa powder, cinnamon, ginger, baking soda, cloves, and salt in a medium bowl. Whisk together 1/2 cup of sugar, oil, molasses, and egg in a large bowl. Add flour mixture and chocolate chips to the sugar mixture just until blended.

Sprinkle remaining 3 tablespoons of sugar on a small plate. Roll the dough into 1 1/2-inch balls, making a total of 24 balls. Roll the balls in the sugar and place on the baking sheets about 2 inches apart. Bake until cookies are cracked slightly and soft in the center, 12–15 minutes. Let cool 5 minutes, then transfer the cookies to wire racks to cool completely.

Download recipe PDF

Directions:

Preheat oven to 400°F. Spray 6 (4-ounce) ramekins or custard cups with nonstick spray.

Sprinkle 2 tablespoons of granulated sugar into a ramekin, turning to coat the bottom and side evenly. Pour the excess sugar into a second ramekin to coat. Repeat with the remaining ramekins. Spoon 1 teaspoon of the fruit spread in the bottom of each ramekin.

Whisk together 1/2 cup of the granulated sugar, cocoa powder, cornstarch, espresso powder, and salt in a medium saucepan. Whisk in milk and set over medium heat. Cook, stirring constantly, until mixture thickens and begins to boil, about 3 minutes.

Put the chopped chocolate in a medium bowl. Pour the hot milk mixture over the chocolate, stirring until chocolate is melted and smooth. Stir in egg yolk and vanilla. Let cool 15 minutes.

With an electric mixer on medium speed, beat egg whites and cream of tartar in a large bowl until soft peaks form. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in remaining egg whites just until no streaks of white remain.

Spoon the chocolate mixture into the ramekins, filling each about 3/4 full. Place the dishes in a large shallow baking pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20–25 minutes. Remove the soufflés from the water bath. Lightly dust with confectioners’ sugar and serve at once.

Download recipe PDF

Directions:

Combine raisins and cider in a small bowl. Let stand until plump, about 15 minutes.

Preheat oven to 350°F. Spray a 9 x 9-inch baking dish with cooking spray. Toss together the apples, 3 tablespoons of the sugar, 1 teaspoon cinnamon, and salt in a large bowl. Spoon into the baking dish. Sprinkle raisin mixture over the top.

To make the topping, using a fork, combine flour, oats, the remaining 2 tablespoons of sugar, oil, and remaining 1/2 teaspoon of cinnamon in a small bowl until well blended. Sprinkle evenly over the filling.

Bake until the filling is bubbly and the topping is golden, 45–50 minutes. If the topping starts to brown too quickly, loosely cover with a piece of foil during the last 15 minutes of baking time. Cool on a rack. Serve warm or at room temperature.

Download recipe PDF

Directions:

Sprinkle cornstarch over 1/2 cup of the nonfat milk in a small bowl and whisk to dissolve. Whisk in cocoa and sugar until smooth.

In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 1/2 cups nonfat milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the cocoa mixture into the milk.

Cook, whisking often, until the mixture comes to a full boil, about 3 minutes. Remove from the heat and, if using vanilla extract, stir it in now.

Add chopped chocolate and hot half-and-half; mix until smooth. Strain through a wire sieve into four mugs and serve at once. If not using immediately, cover surface with a piece of plastic wrap to prevent a skin from forming.

Cook’s Note:

Any kind of flavor (preferably sugar-free) can be added. Try raspberry, cinnamon, or holiday ginger-spice. Or substitute milk or white chocolate for the bittersweet chocolate. 

Download recipe PDF

Directions:

Bring cranberries, grape juice, sugar, ginger, cinnamon, and cloves to a boil in a medium saucepan. Cook, stirring and mashing the cranberries slightly, until thickened, 10–15 minutes. Remove the sauce from the heat; let cool 30 minutes.

Cover and refrigerate overnight to blend flavors. Remove ginger, cinnamon sticks, and cloves from the cranberry sauce before serving.

Download recipe PDF

Directions:

Combine all ingredients in a large soup pot or stockpot. Bring to a boil, reduce heat and simmer 10 minutes. Strain and transfer to large (14-cup or more) insulated serving container.

Download recipe PDF

Directions:

Bring 4 cups of water to a boil in a large saucepan. Remove from the heat. Add tea bags and steep 3–5 minutes. Remove teabags and pour the mixture into a 2-quart pitcher. Stir in 4 cups of cold water, mint sprigs, and agave nectar. Serve over ice with orange or lemon slices if desired.

Download recipe PDF

Directions:

Preheat oven to 350°F. Spray an 8-inch springform pan with nonstick spray. Bring a small saucepan of water to boil for the water bath. Wrap outside of pan with heavy-duty foil.

To make the filling, puree cottage cheese and ricotta in a food processor until smooth, about 2 minutes, stopping occasionally to scrape down sides of bowl. Add cream cheese and process until very smooth, about 1 minute. Add eggs, sugar, vanilla, and lemon juice and process until smooth, about 1 minute. Scrape the batter into the pan.

Place cheesecake in a large shallow roasting pan. Place the roasting pan on the oven rack and pour in enough boiling water to come 1/2-inch up the side of the springform pan.

Bake until cheesecake is set and the center jiggles slightly, about 45 minutes. Remove cheesecake from the roasting pan and remove the foil. Cool in the pan for 15 minutes. Refrigerate until chilled, at least 8 hours or up to 2 days.

To make the crust, combine graham cracker crumbs and butter in a small bowl until well mixed. Place cheesecake on a serving platter. Release the pan sides from cheesecake. Press the crumb mixture evenly around the sides of the cheesecake.

To make the glaze, whisk together confectioners’ sugar, cocoa, water or coffee, and vanilla, adding a little more water or coffee if needed, until smooth and pourable. Drizzle glaze over top of cheesecake.

Download recipe PDF

Directions:

Stir together flour, baking powder, and salt in a large bowl.

With an electric mixer on low speed, beat butter and sugar in a medium bowl until well blended. Add egg, egg yolk, vanilla, and peppermint extract; beat until smooth. Add the flour mixture and beat just until blended. Transfer half of the dough to a work surface. Beat the food coloring into the remaining dough until evenly colored.

Pat the colored dough into a rectangle on a 12-inch long piece of plastic wrap. Cover with another piece of plastic wrap. Roll out the dough to form a 6 x 12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough for 10 minutes. Remove the top sheets of plastic wrap from each rectangle of dough. Flip the colored dough on top of the uncolored dough; remove the plastic wrap. Using the bottom sheet of plastic wrap to help you roll, and starting from the long side, roll up the dough, jelly roll style, to form a tight log. Wrap in the plastic wrap and refrigerate until firm, at least 2 hours.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or foil.

Cut the log into 1/4-inch slices, making a total of 24 slices. Place on the baking sheets about 1 inch apart. Insert a lollipop stick (about 3/4-inch deep) into the bottom of each cookie. Bake until the cookies are set, about 12 minutes, rotating the baking sheets halfway through the baking. With a spatula, transfer the cookies to racks to cool completely. 

Download recipe PDF

Directions:

Preheat oven to 375°F. Spray a 24-cup mini-muffin pan with cooking spray.

Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.

Combine pumpkin puree, sugar, buttermilk, oil, and egg in a large bowl until well mixed. Add the flour mixture just until blended. Stir in pear and pecans.

Spoon the batter into the muffin cups. Bake until atoothpick inserted in the center comes out with a few moist crumbs attached, 20–25 minutes. Transfer to a wire rack to cool.

Download recipe PDF

Directions:

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together strawberries, blueberries, raspberries, sugar, flour, and lemon juice. Transfer to a 4-quart slow cooker. Cook on high until nearly heated through, 1 1/2 hours.

Meanwhile, in a medium bowl, use a fork to blend the baking mix, milk, 1 1/2 tablespoons of the sugar, and melted butter to form a crumbly dough. Combine remaining tablespoon of sugar and cinnamon in a small bowl and set aside.

Stir the berry mixture in the slow cooker. Drop bits of dough on top of the fruit in the slow cooker and sprinkle the reserved cinnamon-sugar on top. Continue to cook on high for 2 to 2 1/2 more hours until the topping has puffed and the fruit is bubbling. (Note: the topping will not be browned.)

Download recipe PDF

Directions:

Place all the ingredients in a blender. Blend, pulsing the machine if necessary, until smooth. Make sure the honey is dissolved. Serve immediately.

Download recipe PDF

Directions:

Preheat oven to 350°F. Spray a (5 x 9-inch) loaf pan with nonstick spray.

Whisk together all-purpose flour, cake flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

Whisk sugar, oil, applesauce, eggs, egg whites, brown sugar, and vanilla together in a large bowl until smooth. Add flour mixture and zucchini and stir just until combined.

Scrape batter into the pan; top with walnuts. Bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Remove loaf from pan and let cool completely on a rack.

Download recipe PDF

Directions:

In a food processor or blender, blend watermelon, water, sorbet, lemon zest, lemon juice, and mint leaves until very smooth. Cover and refrigerate until thoroughly chilled, at least 1 hour. Shake well and serve over ice in tall glasses, garnishing with lemon slices and mint leaves.

Download recipe PDF