Arlene's Favorites

Previous Months' Recipes

Grilled Pizza with Steak, Pear, and Arugula

Yield:  4 servings (1 pizza pie)

Vegetable cooking spray
1/2 lb. flank steak
Salt and pepper
1 tbsp. olive oil
1 1/2 tsp. white balsamic vinegar
1 (12-inch) prebaked pizza crust
1 red Bartlett pear, peeled and sliced
1 1/2 cups fresh arugula, divided
1/4 cup crumbled Gorgonzola cheese
Freshly cracked pepper

1. Coat cold cooking grate of grill with cooking spray and place on grill.  Preheat grill to 350º (medium heat).
2. Season flank steak with salt and pepper.
3. Grill steak, covered with grill lid, at 350º (medium heat) for 8 to 10 minutes on each side or to desired degree of doneness.  Cover and let stand 10 minutes.
4. Meanwhile, whisk together oil and vinegar in a small bowl.
5. Cut steak diagonally across grain into thin strips.  Cut strips into bite-size pieces (about 1 cup).
6. Place pizza crust directly on hot cooking grate.  Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.
7. Grill, covered with grill lid, for 4 minutes.  Rotate pizza one-quarter turn; grill, covered with grill lid, for 5 to 6 more minutes or until thoroughly heated.  Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.

Smoke-Roasted Mustard-Pepper Salmon

Makes 24-36 appetizer servings

2 ½-3 pounds salmon fillet, skin removed
4 tablespoons stone-ground mustard
2 teaspoons freshly ground black pepper
¼ teaspoon liquid smoke
Garnish:
6 slices crisp-cooked bacon, crumbled
4 tablespoons chopped fresh chives
1/3 cup crumbled feta cheese

Heat oven to 475° F. Line a large rimmed baking sheet with parchment paper, spray parchment lightly with nonstick cooking spray.

Arrange salmon on parchment in pan. In small bowl stir together mustard, pepper and liquid smoke; spread evenly over tops of salmon fillets. Bake 12-15 minutes, until salmon is just done and tender: It will start to flake easily with fork.

Remove from oven, place salmon on plate; cover and chill (4-24 hours). To serve, cut salmon into appetizer-sized pieces; place on pretty serving platter and garnish with bacon, chives and feta.

Caribbean-Style Roasted Salmon: Instead of rubbing salmon with the mustard mixture, rub top surface with a mixture of: 2 tablespoons chili powder, 2 teaspoons EACH ground cumin, coriander, cinnamon and brown sugar, 1 teaspoon EACH ground ginger and black pepper, and ½  teaspoon EACH red pepper flakes and salt. Roast as above; serve with your favorite fruit chutney.

 

Perfect Summer Panzanella

Makes about 12 cups, 6 entrée servings
1 1-pound loaf crusty Italian bread, sliced ¾-inch thick, cut into cubes (about 10–12 cups)
1 cup sliced fresh basil leaves
½ cup thinly sliced red onion, deflamed (see Tip)
2 pounds ripe tomatoes, cored, seeded (see Tip) and diced, about 6 cups
1 16-oz. can white beans, (navy or cannellini), drained and rinsed
1 red bell pepper, seeded and sliced
8 ounces fresh mozzarella, drained and cut into ½-inch cubes
3 cups field greens

Dressing:
Any tomato juice saved when seeding tomatoes
½ cup red wine vinegar
¼ cup olive oil
1 garlic clove, crushed
1 ½ teaspoon salt
½ teaspoon crushed red pepper
½ teaspoon freshly ground black pepper

Heat oven to 350°F. Arrange bread cubes in a single layer on baking sheet. Bake for 15 minutes, or until dried on surface. Remove from oven and place in a very large mixing bowl.

Add basil, onion, tomatoes, beans, bell pepper, and mozzarella to bread in bowl.

In a medium bowl, whisk together dressing ingredients, pour over salad, and toss well to thoroughly dress all ingredients.

Portion greens onto 6 dinner plates; top with salad.

Old Glory Frozen Torte

Makes 8 servings
1 10 ¾-ounce frozen pound cake
1 10-ounce jar raspberry spreadable fruit (like Smucker’s® Simply Fruit) melted (see Tip)
1 pint vanilla ice cream, softened (see Tip)
2 ounces (about 1/3 cup) finely chopped pecans & peanuts, (like Planter’s® Nut Topping)
1 pint raspberry sorbet, softened (see Tip)
1 pint fresh blueberries, rinsed
Whipped cream, as garnish
½ cup toasted sweetened coconut (see Tip)

Slice pound cake horizontally into three layers. Spread 2–3 tablespoons melted fruit spread on bottom layer, sprinkle with 3 tablespoons nut topping, spread half of softened ice cream. Cover with middle layer; repeat with melted fruit spread, nut topping and ice cream; cover with top layer. Place on aluminum baking sheet or tray and freeze 1–2 hours, until firm. Cover and reserve remaining fruit spread.

Thirty minutes before removing pound cake layers from freezer, soften sorbet in refrigerator (see Tip). Spoon sorbet over top and sides of pound cake and smooth with a large spatula. Cover; freeze 4 hours or overnight.

To serve: Chill individual dessert plates by placing in freezer. Re-melt fruit spread. Remove torte from freezer; use sharp knife to slice into 8 equal portions (dip knife in hot water, wipe dry, slide between slices); place portions on dessert plates from freezer. Drizzle each serving with melted fruit spread, top with some blueberries, a generous dollop of whipped cream, and a tablespoon of toasted coconut. Serve immediately!

Tip: To melt spreadable fruit, place in a small, heavy saucepan and stir constantly over medium-low heat until mix is of pouring consistency. This will only take about a minute or so. The fruit spread will set up again as it sits at room temperature, so when serving the torte, re-melt the spread for drizzling over individual servings.

Tender Pork Carnitas

Makes about 3 ½–4 cups; about 6–8 servings
2 ½–3 pounds boneless Boston butt pork roast, trimmed, cut into ¾–1-inch cubes
1 cup water
8 garlic cloves, peeled, crushed with the side of a chef’s knife
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 cup chopped cilantro

Heat oven to 350°F. Place pork in large, deep, oven-safe pot with lid; stir together water, garlic, salt, and pepper; pour over pork. Cover, place in the oven and let braise for about 3–4 hours (until pork is very tender).

Transfer pork and any remaining liquid to a shallow baking dish; let cool slightly. Cover and refrigerate for several hours or overnight to let any fat congeal on surface. Remove solidified fat from surface and discard.

Heat a large nonstick skillet over medium-high heat. Add pork, cook, and stir until any remaining liquid evaporates and pork is heated through. Place pork in serving bowl or arrange on platter, toss with lime juice, and serve garnished with cilantro.

Tip: For a make-your-own taco bar: Offer warmed flour tortillas, sliced radishes, chopped green onion, shredded lettuce, salsa, sour cream, and guacamole along with these can’t-stop-eating-them carnitas.

Mediterranean Appetizer Tart

Makes 1 large tart, serves 12–16
2 yellow onions, 1 pound, thinly sliced (about 4 cups)
2 tablespoons olive oil
¼ teaspoon each salt and freshly ground black pepper
1/2 package (1 sheet) frozen puff pastry sheets, such as Pepperidge Farm®
1 6-ounce jar marinated artichoke hearts, drained, chopped
1 7-ounce jar roasted sweet red pepper, drained, chopped
½ cup kalamata olives, pitted, halved
4 ounces goat cheese, crumbled, about 1 cup
2 tablespoons pine nuts

Asparagus, Goat Cheese & Bacon Tart

Serves 4-6
Pastry for single-crust pie
1 pound fresh asparagus, trimmed, peeled (see Note)
8 thin slices bacon, diced (see Note)
4 ounces fresh goat cheese (see Note)
4 eggs|
1 ½ cups milk or light cream (half and half)
¼ cup snipped fresh chives
1 teaspoon salt
¾ teaspoon ground white pepper (see Note)
1/8 teaspoon ground nutmeg

1. Heat oven to 450 degrees F. Roll out crust to fit a deep-dish 9- or 10-inch pie plate or quiche pan. Prick crust well on bottom and sides; bake for 10 minutes, remove from oven and set aside.
2. Cut trimmed asparagus into 1-inch pieces; toss with diced bacon and spread in a single layer on a rimmed cookie sheet.  Bake 10–12 minutes, until asparagus is crisp-tender and bacon cooked. Blot gently with paper towels and scatter bacon and asparagus evenly in bottom of baked crust. Crumble goat cheese over asparagus.
3. In large bowl whisk together eggs and milk with chives, salt, pepper, and nutmeg; pour custard into crust. Lower oven temperature to 350 degrees F; bake for 40–45 minutes, until custard is just set. Remove from oven and let stand 10 minutes before cutting into wedges to serve.

Note:

• If you have leftover cooked bacon from breakfast or have a package of convenient precooked bacon, go ahead and use it here. Just drizzle the asparagus with a bit of olive oil and roast it solo.
• I call for plain goat cheese here, which is wonderful. But if you happen to have some goat cheese with herbs, that’s good too—use it in place of the plain.
• White pepper is less pungent than black pepper so adds a subtler piquancy to dishes. It also has the advantage of not showing up in pale dishes such as this savory custard or in cream sauces and soups the way ground black pepper would.

Beef Tenderloin Steaks in Mushroom Wine Sauce

Cook’s Note:  Not a fan of beef?  Substitute 2 boneless, skinless chicken breasts for the beef.  Change beef broth to chicken and red wine to white.

Serves 2
2 beef tenderloin steaks (1 inch thick)
1 cup sliced, fresh, baby Portobello or cremini mushrooms.
1 small shallot, minced
1/3 cup beef broth
1/3 cup red wine                     
¼ teaspoon dried rosemary, crushed
1 Tablespoon butter
1 teaspoon olive oil
1 Tablespoon all-purpose flour
1/8 teaspoon salt
Dash of fresh, ground pepper
Salt and fresh ground pepper to taste (for steaks)

1. Sprinkle steaks evenly with salt and fresh ground pepper.
2. In a 10 inch skillet, heat butter and olive oil over medium-high heat.  Add steaks to hot oil and cook 5 to 6 minutes per side or until a meat thermometer reads 135 degrees (for medium rare.)
3. Remove steaks from skillet, reserving drippings.  Add shallots to pan drippings and sauté 2 minutes; add mushrooms and continue to cook for 3 more minutes (or until mushrooms are soft.)
4. Add to mushroom mixture: flour, salt, dash of pepper, and rosemary.  Stir to coat.
5. Gradually add beef broth and red wine, stirring until smooth.  Bring to a boil.  Boil and stir for 2 minutes. 
6. Spoon over steaks and serve immediately.

Ginger-Lemon Pork with Pea Snaps

Makes 4 servings
Ginger-Lemon Sauce
3 tablespoons light soy sauce
1 teaspoon sugar
1 tablespoon dry sherry
2-4 tablespoons grated fresh ginger root (see Note)
2 tablespoons lemon juice
Grated zest of one lemon, about 2 teaspoons
1 whole pork tenderloin, about ¾-1 pound (see Note)
1 tablespoon each light soy sauce, dry sherry, and grated ginger root
1 garlic clove, crushed
½ large onion, thinly sliced, about ¾ cup
8 ounces sugar snap peas, rinsed (see Note)
1 carrot, thinly sliced
2-3 tablespoons vegetable oil
2 green onions, sliced, garnish
¼ cup sliced almonds, toasted, garnish

1. Stir together all sauce ingredients in a small bowl and set aside.
2. Slice pork lengthwise into quarters, then crosswise into 1/8-inch pieces (this is easier if pork is partially frozen; see Note) Toss pork with soy sauce, sherry, ginger and garlic; set aside.
3. Heat large nonstick skillet over high heat until very hot; add 1 tablespoon of oil and rotate to coat pan. Add pork and stir-fry until seared, about 1 minute; remove from pan and keep warm.
4. Allow pan to come back to very hot temperature; drizzle in 1 more tablespoon oil; add onion, peas and carrot. Stir constantly until onion is wilted, peas are bright green and carrot crisp-tender, about 2 minutes.
5. Add meat back to pan and stir in sauce to coat all ingredients. Serve immediately over hot rice, garnished with green onion and almonds.

Note:

• For a super-zingy, big-ginger flavor, use the 4 tablespoons. If you want a somewhat more subtle ginger flavor, cut back to 2 tablespoons. Fresh mature ginger—which is found commonly in the produce department—has a tough, tan-colored skin that’s easily peeled away with a paring knife. Look for mature ginger with a smooth skin—if wrinkled, it’s past its prime. When you cut into it or scratch it, it should have a spicy, fresh aroma. After peeling a piece, grate it on a very fine grater (such as one of the rasp-type graters that are popular for hard cheese and perfect for ginger root) and add to your dish. Store peeled fresh ginger in a small jar covered with dry sherry; refrigerate for several months. Use a bit of the ginger-flavored sherry in place of grated fresh ginger. Or store unpeeled ginger root in a plastic bag in the vegetable crisper for 2-3 weeks. Dried ground ginger is quite different in flavor and personality than its fresh counterpart and shouldn’t be substituted for fresh ginger.
• Partially freeze the pork here by wrapping in plastic wrap and placing in the freezer for about 30 minutes, which will make it easier to slice.

Use fresh sugar snap peas, when available, or a partially thawed 8-ounce package of frozen sugar snap peas.

Chicken and Broccoli Pasta

3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves—cut into 1 inch pieces
½ cup chopped onion
4 cloves garlic, chopped
2 (14.5 ounce) cans Italian-style diced tomatoes
2 cups fresh broccoli florets
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
16 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper, oregano and red pepper flakes (if desired); stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.

Praline Cookies

Yield: 36 Cookies

1 1/2 packages graham crackers (from a 10 oz box)
1 ¼ cups butter (2 ½ sticks)
1 cup sugar
2 cups chopped pecans
2 teaspoons vanilla extract
½ cup toffee chips

1. Preheat oven to 350°.
2. Separate each graham cracker into 4 sections.
3. Line a 15 x 10 x 2 inch jelly roll pan with aluminum foil, spraying lightly with cooking spray.
4. Arrange graham crackers in prepared pan with edges touching.
5. In a small heavy-bottomed saucepan melt butter and stir in sugar and chopped pecans.
6. Bring to a boil and cook for 3 minutes, stirring frequently.
7. Remove from heat and add toffee chips and vanilla. Mixture will be lumpy.
8. Spread mixture evenly over graham crackers.
9. Bake for 12 minutes.
10. Cool completely, break into individual cookies, and then transfer cookies to an airtight container.

Pumpkin Soup

1 (15 oz) can pumpkin (not pie filling)
1 (14.5 oz) can reduced-sodium chicken broth
1 cup low-fat milk
½ cup chopped onion
1 small apple, peeled, cored and chopped
2 tablespoons brown sugar
1 /8 teaspoon nutmeg, freshly grated (see tip)
¼ teaspoon cinnamon
1 tablespoon butter
Salt and Pepper, to taste.

1. In a medium saucepan melt butter; add chopped onion and apple, and sauté until onions are soft.
2. Add pumpkin and chicken broth, simmer for about 8 minutes or until apples are tender.
3. Puree pumpkin mixture in blender until smooth.
4. Return puree to saucepan; add milk, brown sugar, nutmeg and cinnamon.
5. Stir over medium heat until heated through.
6. Add salt and pepper to taste.

Chili

Yields: 10 servings (2 ½ quarts)

1  pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (15 ½ oz., each) hot chili beans
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes with garlic and onion
1 can (8 oz.) tomato sauce
1 can (4 oz.) green chilies
2 tablespoons chili powder
½ teaspoon salt

1. In a Dutch oven or large saucepan, cook the beef, onion, and green pepper over medium heat until the meat is no longer pink.
2. Drain the beef mixture and return to heat.
3. Stir in the remaining ingredients. Bring to a boil.
4. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.



Gazpacho

1 lb. (3–5 whole) ripe tomatoes (peeled and seeded) cut into chunks
1 medium seedless cucumber (English cucumber) peeled and cut into chunks
1 red bell pepper (seeded) cut into chunks
1 small red onion (peeled) and cut into chunks
2 cloves garlic, crushed
2 Tablespoons extra-virgin olive oil
2 Tablespoons lime juice (the juice from two medium limes)
½ teaspoon cumin
¼ – ½ teaspoon salt

1. In a large bowl combine all vegetables, garlic, oil, lime juice, cumin and salt.
2. Transfer half of the mixture to a blender or a food processor and process until smooth.
3. Pour processed mixture into a large bowl and repeat with remaining vegetable mixture so that the entire mixture is puréed.
4. Cover and refrigerate for at least two hours or for up to two days.
5. Taste and adjust seasoning, adding more lime juice if desired.
6. Ladle the gazpacho into bowls and garnish each serving with finely diced red bell pepper and cucumber.



Cool Thai Chicken Salad

Makes 4 servings, about 3 ½  cups each
4 cups shredded chicken (from rotisserie chicken)
3 ½-4 cups crunchy lettuce blend
2 cups shredded carrot
1 seedless cucumber (3/4-1 pound), thinly sliced (about 4 cups)
1 bunch fresh cilantro, chopped
2 sliced green onions
Peanut Sauce (recipe below)

1. Make Peanut Dressing, set aside.
2. In very large bowl toss chicken, lettuce, carrot, cucumber, cilantro and onion drizzle Peanut Dressing over, toss again and serve on large dinner plates. If desired, garnish with extra cilantro sprigs or a few roasted peanuts.

Peanut Dressing: In blender or food processor, place ¼ cup rice vinegar, ¼ cup creamy peanut butter, 3 tablespoons reduced-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 1 tablespoon grated gingerroot, I crushed garlic clove and 1/8 teaspoon cayenne pepper; blend or process until smooth. Makes about ¾ cup.

Tips:

• Plan ahead—if you're grilling chicken breasts earlier in the week, grill 3 or 4 extra and reserve, refrigerated, for making this salad. Substitute for the deli chicken, if desired.
• Peanut Dressing can be made ahead and stored at room temperature for 3 or 4 days. Refrigerate any leftovers for longer storage. You may substitute bottled Thai peanut sauce for the Peanut Dressing; thin with a little rice vinegar if desired.
• "Seedless" cucumbers—a long, slender variety of the cucumber family-- do have seeds, but the seeds are digestible, making this variety of cucumber desirable as it doesn’t need to be seeded or peeled, as the skin is very tender.
• Look for 10-ounce bags of shredded carrot in the produce section.
• For a variation try rice noodles instead of lettuce



Star Spangled Berry Tart 12 servings)

1 18-oz. package refrigerated sugar cookie dough
1 12-oz. container softened cream cheese
1/3 cup sugar
1 tablespoon orange juice (or orange liqueur, such as Cointreau or Triple Sec)
1 teaspoon finely shredded orange peel
12 oz. fresh strawberries (preferably small), hulled and halved
½ cup fresh raspberries
1 ½ cups fresh blueberries
1/3 cup seedless raspberry jam or currant jelly, melted (see directions below)

1. Heat oven to 375 degrees F. Generously grease the bottom of a 12-inch pizza pan with shortening. 
2. Divide dough into thirds; set aside one-third and, with floured hands, gently press remaining (2/3) dough onto bottom of pan. Roll out remaining dough on lightly floured surface to 1/8-inch thick. Using a star-shaped cutter, cut cookies and place 2 inches apart on ungreased cookie sheet. Reroll dough left from trimming, repeat.  
3. Bake crust and cookies until golden (4-5 minutes for cookies, about 12-15 minutes for crust). Cool completely on wire rack.
4. In small bowl combine cream cheese, sugar, orange juice and peel; stir until well blended. Spread cream cheese mixture evenly on cooled crust. Top with berries (see directions below); brush with melted jelly to glaze and arrange a few cookies attractively on berries. Cut wedges or squares and serve with remaining cookies on the side. Tart can be served immediately or can be made up to four hours ahead; store refrigerated.

Special Instructions:

• Arrange blueberries around outer edge, arrange two concentric circles of strawberry halves working in towards center, and arrange raspberries in center.
• To melt jam or jelly, place in microwave-safe container and micro-cook on High power for 20-30 seconds; stir. Or place in a small saucepan and stir over medium heat on stovetop. Use immediately: melt jelly just before using, as it will re-gel upon setting.



Grilled Pork Chops with Mango-Mint Salsa 4 servings

4 pork chops (rib chops or loin chops, ¾-1 ½-inch thick)
Mango-Mint Salsa (recipe below)

1. Prepare medium-hot fire in grill (or turn gas grill to medium-high).
2. Prepare Mango-Mint Salsa and set aside.
3. Season chops to taste with salt and pepper; grill over direct heat to medium doneness (A total of 8-10 minutes for a ¾-inch-thick chop; or 15-18 minutes for a 1 1/2-inch thick chop). There will be a slight blush of pink in the center of perfectly-cooked chops.

Mango-Mint Salsa: In small bowl, stir together 2 ripe mangos (peeled, seeded and coarsely chopped), 4 tablespoons chopped fresh mint, 2 tablespoons fresh lime juice, 1 tablespoon honey, ¼ teaspoon crushed red pepper flakes and 1/8 teaspoon salt. Makes about 1 ½ cups.

Tips: Choosing and Grilling Pork

• Look for pork with dark pink or red color. "The Other White Meat" notwithstanding, very pale pork will be tough—darker pork will be juicier and more tender.
• Loin chops are cut from the lower part of the pork loin (beneath the rib area). Bone-in loin chops have a characteristic T-bone shape, and these meaty chops include a portion of the tenderloin. Boneless loin chops are also available, but these will not include tenderloin meat.
• Rib chops are cut from the center of the pork loin in the rib area and can be distinguished by the visible rib bone.
• Bone-in or boneless? Boneless chops grill nicely, but there's something pleasing about a grilled pork chop with a bone to gnaw on!
• Pork chops can be marinated, brined, rubbed with a spice or herb blend, sauced on the grill when they're almost done, or seasoned simply with salt and pepper.
• Pork chops will grill nicely over direct heat, with a medium-hot fire, if they are at least ¾-inch-thick. Turn once and don't overcook.
• To help determine doneness on the grill: Pork is perfectly done when, pushing gently in the center of the chop with tongs, there is a bit of "give".



Springtime Risotto with Fresh Peas 4 main-dish servings (about 1 ½ cups each)

½ cup finely chopped onion
1 tablespoon butter
1 tablespoon olive oil
1 cup medium-grained rice for risotto, like Arborio or Carnaroli
½ cup dry white wine
2 14 ½-oz. cans chicken broth, kept hot in deep saucepan on stove
8 ounces fresh sugar snap peas (about 2 cups), trimmed
1/3 cup finely shredded Parmesan cheese
2 ounces thinly sliced prosciutto or ham, cut into thin strips
4 ounces provolone, diced (about 1 cup)
¼ cup chopped chives
Freshly ground black pepper

1. In large deep skillet sauté onion in butter and olive oil over medium heat until translucent, about 3-4 minutes. 
2. Stir in rice and sauté briefly, about 1 minute. Add wine, cook and stir until wine has been absorbed. 
3. Add about a cup of hot broth to rice; cook and stir until liquid is absorbed. Add 1/2 cup of broth (about 1 ladleful), stirring constantly. Cook and stir until liquid is absorbed. Add peas, and continue adding broth, one ladleful (about ½ cup) at a time, cooking and stirring frequently, for about 20 minutes.
4. When all stock has been added and rice is creamy and tender, stir in prosciutto, cheese and chives. Stir to heat through (cheese does not need to melt completely). Season with pepper and serve in shallow bowls.





Ham and Pasta Salad with Chutney-Orange Dressing (4 servings, about 1 ½ cups each (without greens)

2 cups uncooked farfalle (bow tie) pasta (about 8 oz.)
1 9-oz. jar Major Grey Chutney, about 1 cup
¼ cup orange juice
8 oz. thinly sliced, fully cooked ham, cut into 2 x ½-inch strips (about 2 cups)
1 cup green or red table grapes, halved (about 6 oz.)
3 green onions, thinly sliced, including some green tops (about 2 Tlbs.)
¼ cup (about 1 oz.) slivered almonds, toasted
1 5-oz. package Spring Mix greens
Fresh cilantro sprigs

1. Cook pasta according to package directions; drain and rinse. slightly, about 5-8 minutes.
2. In large bowl whisk together chutney and orange juice; add warm, drained pasta and toss. Let pasta sit in this dressing for about 5 minutes, while preparing the other ingredients. Taste pasta and adjust seasoning with salt and freshly ground pepper.
3. Add ham, grapes, onion and almonds to pasta; toss to blend.
4. Arrange salad greens evenly on four dinner plates and arrange ham salad on top. Garnish each salad with fresh cilan



Lemon-Sauced Spinach & Artichoke Fettuccine (4 servings, about 2 cups each)

2 tablespoons butter
1 cup light cream (half and half)
1/4 cup fresh lemon juice
9 oz. pkg. frozen artichoke hearts, thawed and quartered (frozen hearts
are usually cut in half, so cut these halves in half)
1 6-oz. package baby spinach
4 oz. fettuccine, cooked according to package directions, kept hot
2 teaspoons fresh lemon zest
Freshly ground black pepper

1.  In large (14-inch) shallow skillet melt butter over low heat; add cream and lemon juice. Cook gently, stirring, until sauce thickens slightly, about 5-8 minutes.
2. Stir in artichokes, heat through.
3. Add spinach in batches. Using a pair of tongs, toss gently to slightly wilt spinach leaves. Add hot fettuccine and toss gently to coat pasta with sauce.
4. Serve immediately in warmed shallow bowls. Garnish each serving with a bit of lemon zest and a grind of fresh pepper.

Cook’s Note: Adding some leftover roasted chicken would make a great addition.



Beef Tenderloin Steaks in Mushroom Wine Sauce (Serves 2)

2 beef tenderloin steaks (1 inch thick)
1 cup sliced, fresh, baby Portobello or cremini mushrooms.
1 small shallot, minced
1/3 cup beef broth
1/3 cup red wine
¼ teaspoon dried rosemary, crushed
1 Tablespoon butter
1 teaspoon olive oil
1 Tablespoon all-purpose flour
1/8 teaspoon salt
Dash of fresh, ground pepper
Salt and fresh ground pepper to taste (for steaks)

1. Sprinkle steaks evenly with salt and fresh ground pepper.
2. In a 10 inch skillet, heat butter and olive oil over medium-high heat.  Add steaks to hot oil and cook 5 to 6 minutes per side or until a meat thermometer reads 135 degrees (for medium rare.)
3. Remove steaks from skillet, reserving drippings.  Add shallots to pan drippings and sauté 2 minutes; add mushrooms and continue to cook for 3 more minutes (or until mushrooms are soft.)
4. Add to mushroom mixture: flour, salt, dash of pepper, and rosemary.  Stir to coat.
5. Gradually add beef broth and red wine, stirring until smooth.  Bring to a boil.  Boil and stir for 2 minutes. Spoon over steaks and serve immediately.

Cook’s Note:  Not a fan of beef?  Substitute 2 boneless, skinless chicken breasts for the beef.  Change beef broth to chicken and red wine to white.



Garlic and Goat-cheese Smashed Potatoes (Serves 2)

1 lb small red potatoes cut in half
3 garlic cloves, peeled and sliced thin
1 teaspoon salt
3 Tablespoons butter
¼ cup goat cheese, crumbled
Salt and pepper

1. In a medium sauce pan, simmer potatoes, garlic and salt until tender (12 to 15 minutes.)  Drain potatoes and return to sauce pan.
2. Add butter and smash potatoes using a potato masher, leaving some chunks.
3. Stir in goat cheese and add salt and pepper to taste.
4. Using an ice cream scoop, mound potatoes on plate.
   Potatoes are great with some of the mushroom sauce from the steaks served on top.

Cook’s Note: Simmering the garlic along with the potatoes mellows the flavor of the garlic and adds just the right amount of garlic taste.  If you are not a fan of goat cheese, substitute parmesan or feta cheese



Raspberry Cream Cheese Brownies (Serves 6)

1 (10.25 oz) package fudge brownie mix
2 (3 oz) cream cheese, softened
1 egg, slightly beaten
2 Tablespoons granulated sugar
2 heaping Tablespoons Raspberry jam

1. Preheat oven to 350°. 
2. Prepare brownie mix according to package directions and set aside.
3. In a small mixing bowl, beat egg, sugar, and cream cheese until well combined.  Stir in raspberry jam.
4. Grease bottom only of an 8 inch square pan.  Spread half of the brownie mixture in the bottom of the pan.
5. Dollop cream cheese mixture over brownie layer.  Add remaining brownie mixture on top of the cream cheese and spread with a knife.  Using a knife, swirl the top of the brownie mixture, creating a marble effect.

Bake 28 to 30 minutes or until toothpick inserted in center almost comes out clean.  Cool 1 hour and cut into squares (or hearts using a heart cookie cutter.)

Cook’s Note:  For easy removal from the pan first line it with foil by cutting a piece of foil that is larger than the pan.  Turn the pan upside down and mold the foil around the bottom and sides of the pan.  Remove the foil and turn the pan right-side up and place the formed foil in the pan.  Allow the foil to extend beyond the edges of the pan.  Grease the top of the foil and add the batter and bake as directed.  After brownies are completely cool, lift them out of the pan, using the foil as handles, and cut into desired shapes.



Here's some useful resources from Arlene's kitchen to yours, check out these sites and recipes:

• For evaluation of cooking equipment and supermarket products:
  Cooks Illustrated
  
• For recipes and tips:
  Epicurious
  
• For recipes, tips and entertaining ideas:
  Southern Living
  
• For nutrition and safety information:
  USDA