Turkey Chops with Balsamic Honey Sauce

Turkey is a lighter alternative to lamb, and in this delicious recipe you won't miss a thing. Serves 4.

8 turkey chops
olive oil
3 shallots, sliced
2 cloves garlic, chopped
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken or turkey stock
kosher salt
black pepper
sprig of fresh thyme or rosemary (optional)

Coat the bottom of a large saute pan with olive oil and heat over medium flame. Add shallots and saute till translucent. Add chopped garlic and cook 30 seconds more till fragrant. Remove 1 Tbsp of the shallot-garlic mixture and place in small pot. Add balsamic vinegar, honey, stock and thyme or rosemary. Bring to a boil, then reduce to a simmer for about 12 minutes, till reduced by half. Set aside. Sprinkle chops with salt and pepper. Bring saute pan to medium high heat and sear the chops till nicely caramelized, about 5 minutes on each side. Remove from pan to a place. Add balsamic honey sauce to pan and scrape bits off the bottom of pan. Bring to a simmer, then add chops back to pan to coat with sauce. Serve 2 turkey chops over white or brown rice and drizzle plate with remaining sauce.

Strawberry Tiramisu

Ingredients:
1 1/4 cup strawberry preserves
1/3 cup plus 4 Tbsp orange liqueur, divided
1/3 cup orange juice
1 pound mascarpone cheese (or cream cheese)
1 1/3 cup chilled whipping cream
1/3 cup sugar
1 tsp vanilla extract
1 1/2 pounds fresh strawberries
52 crisp ladyfingers

Whisk preserves, 1/3 cup liqueur, and orange juice in a measuring cup. Place mascarpone and 2 Tbsp liqueur in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 Tbsp liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3 quart oblong serving dish or 13x9x2" glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries and arrange over tiramisu and serve.

Sticky Toffee Pudding

This is actually a cake, not a pudding. Its a classic British dessert and is sweet, sticky and really moist.
Ingredients:
7 oz pitted dates, finely chopped
1 tsp baking soda
2/3 cup water
3/4 cup butter
1 cup golden superfine sugar
2 eggs
1 tsp vanilla extract
1 3/4 cup self-rising flour
3/4 cup dark brown sugar
2 Tbsp butter, cut into chunks
1/4 cup heavy cream

Preheat oven to 350. Put the dates, baking soda and water in a saucepan and simmer for 5 minutes until the dates are softened. Set aside.

Beat butter with golden superfine sugar (if you can't find, mix 1/2 superfine sugar, 1/2 granulated brown sugar) until light and fluffy. then beat in the eggs, vanilla, and flour, then the dates and their cooking liquid. Grease an 8-inch round cake pan or baking dish with a little butter and add the mixture. Cook for about 35 minutes, checking after 20 minutes that it isn't burning. It is ready when a knife inserted into the center comes out clean.

Meanwhile, make the sauce: put the brown sugar, butter and cream into a saucepan and stir over low heat until fully mixed. Increase the heat and boil for 1 minute to thicken. Remove from heat and keep warm. To serve, place a piece of sponge on each of 4 plates and top with the sauce.
* If you are not serving right away, keep sauce covered tightly and stir before drizzling over cake.

Skirt Steak Fajitas with Chimichurri Sauce

Ingredients:
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
Flour tortillas
Spring mix lettuce
Avocado, thinly sliced

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper and pulse to combine. Remove 1 cup of the chimichurri sauce from the processor and transfer to a glass bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours.

Season both sides of the steak with the remaining salt and pepper. Transfer to large, resealable plastic food storage bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.

Preheat a grill or grill pan to medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Wipe the excess sauce from the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into strips.

Assemble tortillas: Take one flour tortilla. Fill with a bed of lettuce, avocado, slices of steak and top with chimichurri sauce.

Roasted Salmon With Potatoes and Mushrooms

Ingredients

• 1 pound small new potatoes (about 10), halved
• 8 ounces button mushrooms
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 1 1/4-pound piece skinless salmon fillet
• 1 tablespoon red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon honey
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

2. Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

3. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Salmon Cakes with Fresh Tomato Couscous Salad

Ingredients:
3 Tbsp Mayonnaise
2 tsp fresh lemon juice
3 Tbsp chopped chives
1 tsp mustard
1/8 tsp cayenne
1/2 lb skinless salmon fillet, chopped
8 Ritz or saltine crackers, coarselycrushed
1 large garlic clove
1 pint grape or cherry tomatoes
1/2 cup flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 Tbsp finely chopped rosemary
1/4 tsp hot red-pepper flakes
1 1/2 cups couscous
1 1/2 cups vegetable stock or water
2 Tbsp oil

Whisk together mayonnaise, lemon juice, chives, mustard, cayenne, and 1/4 tsp each of salt and pepper in a medium bowl. Stir together salmon, crackers, and mayonnaise mixture.

Using a food processor, drop garlic in while motor is running to chop finely. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper and pulse until tomatoes are finely chopped but not pureed.

Bring stock or water with oil to a boil. Add couscous, stir and cover and remove from heat. Leave covered for 5 minutes. Fluff with a fork.

Form salmon mixture into 4 3-inch patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve tomato salad over couscous and 2 salmon cakes.

Mediterranean Tilapia

Ingredients:
4 tilapia fillets
3 Tbsp flour
4 Tbsp canola oil, divided
1 medium onion, diced
1 medium red bell pepper, diced
10 pimento -stuffed olives, sliced
2 Tbsp capers, diced

Dredge tilapia in flour, coating both sides. Preheat the oven to 350 degrees. Heat 2 Tbsp oil in a large skillet until extremely hot. Place fillets in hot oil and sear 2-3 minutes until a crust has formed. Flip the fish and cook 2-3 minutes longer. Remove from pan and place the fillets in a 9x13 pan. Wipe out the skillet with a paper towel and add remaining oil. Add all diced vegies and saute until just softened, approximately 5-6 minutes. Spoon the sauteed vegetables over the tilapia and bake for 10-15 minutes or until fish just begins to flake. Serve hot.

Tuna Burgers with Carrot-Ginger Sauce

Ingredients:
For Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

1 lb fresh tuna
2 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp low-sodium soy sauce
juice of 1/2 lime
1/4 cup chopped cilantro
1 Tbsp grated fresh ginger
kosher salt and freshly ground pepper
1 tsp hot sauce (Sriracha) mixed with 1 Tbsp Mayonnaise (optional)
1 cup alfalfa sprouts
4 whole-grain hamburger buns
1/2 avocado, sliced

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Chop tuna into chunks. Place in food processor and pulse a few times to break up into pieces. In a bowl, mix 2 Tbsp olive oil, soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 tsp olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toast burger buns; smear spicy mayo on one side and place burger on top. Top with avocado and sprouts.

Lamb Patties Braised with Eggplant, Peppers & Tomatoes

Ingredients:
1/2 cup bread crumbs
1 1/4 lb ground lamb
1 large egg, beaten to blend
1 Tbsp chopped fresh mint
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 large eggplant, unpeeled, cut into 1" cubes
6 Tbsp extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2" wide strips
1 cup finely chopped onion
1 1/3 cup dry white wine
2 large garlic cloves, minced
2 cups canned diced tomatoes, drained

Combine breadcrumbs, lamb, egg, mint, salt and pepper. Shape into 12 oval patties about3/4" thick. Set aside. Preheat oven to 350 degrees. Combine eggplant and 4 Tbsp oil in bowl to coat. Spread eggplant on baking sheet, sprinkle with kosher salt and pepper and bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side. Transfer to plate and add peppers to skillet. Saute until beginning to soften, about 4 minutes. Transfer peppers to plate with lamb.

Reduce heat to medium and add 1 Tbsp olive oil and chopped onion. Cover and cook until onion is soft, stirring occassionally about 5 minutes. Add wine and garlic. Cook until wine is reduced to glaze, about 7 minutes. Return lamb and pepper to skillet. Add eggplant and tomatoes. Reduce heat to medium-low. Cover and simmer until lamb is cooked through, about 12 minutes. Season sauce with salt and pepper to taste. Serve over rice or couscous.

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Graham cracker crust
1 lb (2-8 oz) cream cheese
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
dash vanilla

Blueberry Sauce:

1 pint blueberries
1 lemon, zested nad juiced
2 T sugar

Preheat oven to 325. Beat cream cheese for 1 minute. Add egg one at a time. Gradually add sugar. Beat 1-2 minute. Add sour cream, lemon, and vanilla. Scrape sides and mix well. Pour in crust and bake 1 hour 15 minute (should still jiggle). Leave 30 minutes. Chill 4 hours.

For Sauce:
Simmer over medium heat 5 minutes.

Stuffed Chicken Roulades with Mushroom Sauce

Ingredients:
4-5 medium Yukon Gold potatoes, cut into cubes
4 cloves garlic, peeled
1/4 cup fresh thyme, chopped or 2 tsp dried thyme
2 Tbsp non-dairy butter substitute (such as Earth Balance)
1/4 cup soy milk, plus more if needed
salt and freshly ground pepper
4 butterflied chicken breasts, pounded thin or thin sliced cutlets
olive oil
white button mushrooms, sliced
1/4 cup dry white wine
2 Tbsp whipping cream

Preheat oven to 350 degrees. Bring pot of water to a boil. Add potatoes and garlic, and cook until tender, about 20 minutes. While still warm, mash potatoes with a fork. Add thyme, butter, soy milk, salt and pepper to taste.

Season chicken breasts with salt and pepper on both sides. Place the mashed potato filling at one end of chicken breast, leaving a little space at the end to seal. Roll chicken around potato filling. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet, seam side down, and brown on both sides. Do not overcrowd pan, cook in batches if needed. Remove chicken to baking dish and place in oven. Bake for 15 minutes or until heated through.

Add mushrooms and saute till soft, about 5 minutes. Add wine to deglaze pan, and cook another 3 minutes. Add cream and stir for 1 minute. Slice chicken breasts into 1 inch slices with serrated knife and serve with mushroom sauce.

Chicken Piccata

Ingredients:
2 boneless chicken breasts, butterflied & cut in half
sea salt and fresh ground pepper
flour for dredging
4 Tbsp butter substitute (like Smart Balance or Earth Balance)
5 Tbsp olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, minced
1/3 cup fresh chopped parsley

Season chicken with salt and pepper. Dredge in flour and shake off. In large skillet over medium heat, melt 2 Tbsp butter and 3 Tbsp oil. When sizzles add 2 pieces chicken and cook 3 minutes till browned. Cook 3 more minutes on other side. Transfer to plate. Melt another tablespoon butter and add 2 Tbsp oil. Cook other 2 pieces chicken and remove to plate. Add lemon juice, stock and capers to pan. Bring to a boil scraping up bits from pan. Return chicken to pan and simmer 5 minutes. Remove to platter. Add 1 Tbsp butter to sauce, whisk vigorously. Pour over chicken and garnish with parsley.

Green Goddess Salad Dressing

I found this amazing salad dressing recipe that can also be used with poached salmon or as a dip. Don't be scared off by the anchovy- you don't taste a fishy flavor at all.

Ingredients:
1/2 ripe medium avocado (about 7 oz)
3 Tbsp white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, very finely chopped
1 tsp fresh lemon juice
1/2 tsp fresh lime juice
1/4 tsp sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 Tbsp chopped fresh Italian parsley (or 1 Tbsp dried parsley)
2 Tbsp chopped fresh tarragon (or 2/3 Tbsp dried tarragon)
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/3 Tbsp dried basil)
1 small shallot, finely chopped (about 1 Tbsp)

Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.

Strawberry Tart with Hazelnut Crust

Ingredients:
FILLING:
2 12-oz baskets strawberries, hulled and diced
3/4 cup sugar
3 Tbsp vanilla
1 Tbsp fresh lemon juice
Pinch of ground cinnamon

CRUST:
Matzo cake meal (for dusting)
2 cups husked toasted hazelnuts
1 cup sugar
1/8 tsp salt
Pinch of ground cinnamon
1 large egg
1/4 tsp vanilla extract
3 pints baskets strawberries, hulled and thinly sliced

Combine all filling ingredients in a heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to a boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan.

Preheat oven to 350 degrees. Line 11" tart pan with removable bottom with heavy duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt, and cinnamon in food processor. Add egg and vanilla and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan.

Only right before serving fill crust with strawberries, making sure not to include too much liquid or crust will become mushy. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. Remove tart from pan. Cut into wedges and serve immediately.

* Filling tart too early will result in crust become soggy. Only fill crust when ready to serve.

Coconut Tomato Soup with Ginger

This soup is amazing- I learned how to make it in my cooking class. It makes a huge stock pot of soup so you can divide the recipe in half for a smaller portion that still serves 8.

Ingredients:
3 Tbsp olive oil
6 oz red onion, small dice
3 oz carrot, small dice
3 oz celery, small dice
1 jalapeno, seeded + diced small
2 Tbsp ginger, minced very small
2 tsp cumin
2 tsp coriander
2 oz flour
3 quarts (12 cups) vegetable stock
4 lb canned tomatoes
2 quarts (8 cups) coconut milk
fresh cilantro, chiffonade (optional)
scallions, sliced thinly (optional)
salt & pepper to taste

In a heavy saucepan, sweat the mirepoix (onion, carrot and celery) for 3 minutes. Add jalapeno, ginger, cumin, and coriander. Sweat for another 3 minutes. When softened, stir in flour to make a roux. Slowly whisk in stock, bring to a boil. Add tomatoes and simmer for 30 minutes.

You can either strain the soup through a strainer, pressing down to get all the juices, or I prefer to blend with an immersion blender to make a thicker soup. Return soup to a simmer and stir in coconut milk. Simmer for ten minutes to heat. Season with salt and pepper to taste. Serve with cilantro and scallions for garnish (optional).

Happy Purim Hamentashen!!

Ingredients:
3 eggs
1 cup sugar
3/4 cup vegetable oil
2 1/2 tsp vanilla
1/2 cup OJ
5 1/2 cups flour
1 Tbps baking powder
1 cup fruit preserves or chocolate filling

Preheat oven to 350 degrees. Grease cookie sheets. Beat eggs and sugar until light and fluffy. Add oil, vanilla and OJ. Combine flour and baking powder. Stir into batter to form stiff dough. If dough is not stiff enough to handle, add more flour. Roll out to 1/4 " thick. Cut into circles and spoon 2 tsp of filling into center. Pinch edges to form three corners. Bake 12-15 minutes until light brown.

Roasted Butternut Squash Couscous

Ingredients:
1 box couscous
2 cups butternut squash soup (Imagine brand)
1/2 tsp salt, plus more for sprinkling
1 Tbsp olive oil, plus more for drizzling
1 lb butternut squash, cut up
5-6 fresh sage leaves, torn
4 Tbsp non-dairy butter (Smart Balance)
1 Tsp brown sugar

Preheat the oven to 425 degrees. Combine soup, 1/2 tsp salt, 1 Tbsp oil to just a boil in medium pot. Add couscous and stir. Remove from heat and leave covered for 5 minutes. Fluff with a fork.

Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occassionally, until carmelized. Serve squash over couscous.

Warm Goat Cheese Salad with Beets, Pears and Walnuts

All I can say is yummm!!!! If you don't like goat cheese don't be scared off- when melted, the cheese has a mild, creamy flavor that you'll really love!

Ingredients:
1 1/4 cup flavored breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese log, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoons olive oil
8 cups spinach
2 roasted or canned beets, cut in half and sliced into 1/4-inch-thick slices
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices (optional)
1/3 cup chopped walnuts
1 Tbsp sugar

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spinach, beets and pears in large bowl.

Heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Add sugar and stir till completely melted. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Toss spinach, beets, and pears with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

Eggplant Parmesan

Ingredients:

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Strawberry Fool

Ingredients:
1 pint strawberries
6 Tbsp sugar
1 cup heavy cream

Puree strawberries and sugar in a blender or food processor until smooth. Whip cream until stiff. Partially fold berries into cream leaving streaks of puree. Spoon into parfait or wine glasses.

Veal Chops

Ingredients:
4 veal chops
salt and pepper
4 sprigs fresh rosemary
flour
paprika
4 oz butter substitute
4 oz white wine
1 pt stock (beef or chicken)
2 oz unsalted butter substitute

Season chops with salt and pepper. Press rosemary sprigs onto one side of each chop. Mix flour and paprika sprigs onto one side of each chop. Mix flour and paprika and dredge in mix. Heat butter in pan, place rosemary side down. Roast in 375 degree oven for 7 minutes. Turn carefully and roast 5-6 minutes more. Keep warm.

Deglaze pan with wine. Add stock and juices from chops and simmer to reduce to 8 oz. Season to taste.

Crispy Baked "Fried" Chicken

Ingredients:
8 chicken pieces
1/2 cup flour
kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup soy milk
2 tbsp dijon mustard
1/4 cup tsp cayenne pepper
1 1/2 tsp paprika
3/4 tsp ground sage

Preheat oven to 425 degrees. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 tsp pepper. Dredge each chicken piece through the flour so its fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush cornflakes in large ziplock bag. Pour crumbs onto a plate. In a large bowl mix soy milk, mustard, cayenne pepper, paprika and sage. Place each chicken piece in soy milk and then roll in cornflake crumbs. Place on baking sheet and cook for 15-20 minutes. Lower heat to 375 degrees and cook 25-30 minutes, until cooked through and crispy.

Roasted Baby Carrots

1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.

2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.

Amazing Veggie Burgers with Mushrooms

15 oz can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain breadcrumbs
2 scallions, finely chopped
2 Tbsp chopped parsley
2 Tbsp Worcestershire or soy sauce
kosher salt and fresh ground pepper
3 Tbsp olive oil
3 cups mushrooms, sliced
4 english muffins, toasted
garnish: mayo, mustard, baby spinach, sprouts

Smash the beans in a bowl with a fork until chunky. Add onions, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley 1 tsp sauce. Season with salt and pepper and mix with hands. Form mixture into 4 patties. Lightly coat with remaining 1/2 cup breadcrumbs. Heat 2 Tbsp oil in skillet over medium-high heat and cook patties till golden, 2-3 minutes per side. Heat 1 Tbsp oil over medium heat, add mushrooms + 1 tsp sauce. Season with salt and pepper and cook 3-4 minutes. Serve on english muffins with your choice of garnish.

Raspberry-Balsamic Glazed Chicken

Ingredients:
1 tsp. olive oil
1/2 cup chopped red onion
1/2 tsp. thyme
1/2 tsp. salt, divided
4 chicken breasts
1/3 cup raspberry preserves
2 TBS balsamic vinegar
1/4 tsp. pepper

Heat oil in nonstick skillet over medium high heat till hot. Add onion; saut 5 minutes. Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Roasted Orange and Thyme Chicken Thighs

10 boneless, skinless chicken thighs or regular chicken thighs
olive oil
salt
pepper
3 tablespoons olive oil
1 small red onion, diced
3 cups of orange juice
2 teaspoons thyme, dried
1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.

Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat.

Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.