lobster tenderloin

Ingredients

• Servings: 8
• 1 (3 pound) whole beef tenderloin
• 2 lobster tails
• 1 tablespoon butter, melted
• 6 slices bacon
• 1 cup sliced green onions
• 1 cup butter
• 1 cup dry white
• 1/8 teaspoon garlic salt
• 1 tablespoon lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place bacon in a skillet over medium-high heat. cook for just a few minutes, until just partly cooked. set aside.
• meanwhile, bring a pot of lightly salted water to a rolling boil. add lobster tails, and boil for 5 to 6 minutes, until colored. drain, and cool slightly. remove shells by snipping up the center with scissors, and peeling away to the side.
• slice a large pocket into the side of the tenderloin. (a butcher can do this for you also) stuff the lobster tails into the pocket. combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. close the pocket, and tie the roast closed with cotton string at 1 inch intervals. place the roast in a shallow roasting pan.
• bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. the internal temperature of the roast should be at least 145 degrees f (70 degrees c) for rare. lay bacon over the top of the roast, and continue baking until crisp.
• melt remaining 1 cup of butter in a saucepan over medium heat. add green onion, and garlic salt. cook until onion is tender. slice the roast, and arrange on a platter. spoon sauce over the meat.

Cheesy Ham And Corn Chowder

Ingredients

• Servings: 6
• 2 (15 ounce) cans chicken broth
• 1/2 cup sliced carrots
• 2 tablespoons chicken bouillon granules
• 3 bay leaves
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1 cup peeled and diced potatoes
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 (15 ounce) can cream-style corn
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 cup diced cooked ham

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. add potatoes and onion; cook for 10 minutes more. add celery; cook until all vegetables are fork tender, about 10 minutes more.
• melt butter in a saucepan over low heat. remove from heat and whisk flour into butter until smooth. return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• stir milk mixture into vegetable mixture; add corn, cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

cally's omelet

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 bermuda onion, sliced
• 7 baby portobello mushrooms, sliced
• 1/2 pound beef tip
• 1/2 cup egg substitute

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• melt butter in a medium saucepan over medium heat. stir in green bell pepper, red bell pepper, onion and portobello mushrooms. cook until tender, about 5 minutes.
• stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
• stir egg beaters into the mixture, and cook 10 minutes, or until firm.

Creamy Tomato Chicken

Ingredients

• Servings: 4
• 2 1/2 tablespoons butter
• 3 large cloves garlic, minced
• 2 tablespoons dried minced onion
• 4 skinless, boneless chicken breast halves
• 1 (6 ounce) can no-salt-added tomato paste (such as hunt's®)
• 3/4 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 tablespoon dried oregano
• 1/2 teaspoon chile-garlic sauce (such as sriracha®), or to taste
• salt to taste
• 2 tablespoons shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• melt butter in a large skillet over medium heat, and cook the garlic and dried onion until the garlic is softened, about 2 minutes; place the chicken breast halves into the hot skillet, and cook until the meat is no longer pink, the juices run clear, and the chicken is browned, about 8 to 10 minutes per side. an instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees f (74 degrees c).
• whisk the tomato paste with the cream in a saucepan over medium-low heat. bring the mixture to a simmer, and stir in the thyme, marjoram, oregano, and chile-garlic sauce. season to taste with salt. pour the sauce mixture over the chicken, and stir the sauce in the skillet to dissolve the butter, juices, and browned flavor bits into the sauce. serve chicken in sauce, sprinkled with mozzarella cheese.

Shiitake Delight

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 4 cloves garlic
• 8 shiitake mushrooms, chopped
• 1 cup vegetable broth
• 2 tablespoons butter
• italian seasoning to taste
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. mix in mushroom pieces, and cook 10 minutes, until tender.
• pour the broth into the skillet. stir in butter until melted. season with italian seasoning and salt.

marshall's dreamy oyster stew

Ingredients

• Servings: 2
• 3 tablespoons extra-virgin olive oil
• 1 yellow potato, cut into small dice
• 1/4 cup finely diced sweet onion
• 2 teaspoons minced garlic
• 1 pinch salt and ground black pepper to taste
• 1/4 cup all-purpose flour
• 1/2 pint raw oysters, cut into bite-size pieces and liquid reserved
• 2 1/2 cups skim milk

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• heat olive oil in a saucepan over medium heat. add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes.
• season the potato mixture with salt and black pepper.
• stir flour into the mixture to make a roux. increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes.
• pour reserved oyster liquid into the potato mixture. increase heat to medium-high.
• slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. season again with salt and black pepper as needed.
• reduce heat to medium-low. add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes.
• turn off the heat and continue to stir until you are sure soup will not boil after covered. cover and let stand 10 minutes for the flavors to blend.

roasted garlic avocado soup with herbed yogurt crackers

Ingredients

• Servings: 4
• 1 1/2 tablespoons crushed garlic
• 4 tablespoons avocado oil
• 2 cups avocado, pitted and scooped from shell
• 1 cup cucumber, cut into 1/2-inch slices
• 2 1/4 cups so delicious® dairy free cashew milk
• 3/4 cup so delicious® dairy free coconut yogurt, plain
• 4 1/2 teaspoons vinegar
• 1 tablespoon kosher salt
• 1 teaspoon ground white pepper
• 3 tablespoons chopped roasted cashews
• herbed yogurt crackers:
• 1 3/4 cups almond flour
• 1 tablespoon organic granulated sugar
• 1 1/2 teaspoons baking powder
• 2 teaspoons kosher salt
• 6 tablespoons cold vegan butter (soy-free), like earth balance®, cut into 1/2-inch pieces
• 1 cup so delicious® dairy free original yogurt, plain
• 1 tablespoon toasted sesame seeds
• 1 tablespoon dried herbs (oregano, rosemary, tarragon)
• 2 teaspoons kosher salt

Recipe

• in a small saucepan, add garlic and avocado oil, and place over medium heat. poach ("roast") garlic until just golden brown. strain garlic from oil, save garlic oil for topping soup.
• add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. season to taste. chill.
• serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. enjoy! yum! summer!
• herbed yogurt crackers: preheat oven to 375 degrees f (350 if using convection).
• add sifted almond flour to bowl, along with all dry ingredients. whisk until combined.
• using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
• using a wooden spoon, add yogurt and mix until just combined. dough will be super wet and sticky - and delicious!
• form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
• remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
• using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
• bake for about an hour, turning pan halfway through the process. bake until golden brown, and dry to the touch.

Tangy Rosemary Chicken

Ingredients

• Servings: 4
• 2 pounds bone-in chicken breast halves
• 1 large onion, sliced
• 2/3 cup ketchup
• 1/3 cup vinegar
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon salt, or to taste
• 1/2 teaspoon dry mustard

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• place chicken breasts in a 9x13 inch baking dish. put several slices of onion on top.
• in a medium saucepan over medium heat, stir in ketchup, vinegar, butter, garlic, rosemary, salt, and mustard. bring to a boil, then pour sauce over chicken.
• bake in a preheated oven for 30 minutes. turn chicken breasts over, and continue baking until done, about 20 to 30 minutes.

campanelle with cabbage and oven-roasted lamb ribs

Ingredients

• Servings: 8
• 1 (16 ounce) box barilla® campanelle
• 1 pound lamb spareribs
• 4 cloves garlic, minced, divided
• 1 sprig fresh rosemary
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup dry white
• 3 cups thinly sliced cabbage
• 1 cup chicken broth
• 1 tablespoon butter
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• marinate lamb ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
• place ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425 degrees f oven for 20 minutes; remove from oven, add , and bake uncovered for an additional 15 minutes.
• bring a large pot of water to a boil. cook campanelle according to package directions.
• meanwhile, saute in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color. add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
• remove meat from the ribs and add to the sauce; simmer for 5 minutes. drain campanelle and toss with the sauce.
• stir in butter and cheese and toss before serving.

sweet and spicy sriracha popcorn mix

Ingredients

• Servings: 12
• 1 cup pecan halves
• 1/2 cup hulled (green) pumpkin seeds
• 12 cups freshly popped popcorn (microwave, air-popped or stovetop)
• 1 cup dried cranberries
• 1/4 cup gay lea spreadables butter, cinnamon & brown sugar
• 1 tablespoon sriracha hot sauce, or to taste
• 1 teaspoon coarse sea salt

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• preheat oven to 350 degrees f (180 degrees c). spread pecan halves and pumpkin seeds on a rimmed baking sheet. toast for 6 to 8 minutes or until fragrant; cool slightly.
• meanwhile, melt spreadables butter with hot sauce.
• combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl. drizzle with butter mixture and toss to coat. sprinkle with salt and re-toss to distribute salt evenly. serve immediately.

Spinach And Mushroom Quiche With Shiitake Mushrooms

Ingredients

• Servings: 1
• 1 prepared 9-inch single pie crust
• 1/4 cup butter
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• 1 slice turkey bacon, cut into 1/2-inch pieces
• 1 (9 ounce) bag fresh spinach
• 1 (3.5 ounce) package shiitake mushrooms, sliced
• 1/2 cup chopped broccoli florets
• 1/4 cup shredded sharp cheddar cheese
• 4 eggs, beaten
• 3/4 cup milk
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• fit pie crust into a 9-inch pie dish.
• melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. cook and stir turkey bacon in the green onion mixture until fragrant.
• stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. mix in 1/4 cup cheddar cheese.
• spoon vegetable mixture into the pie crust.
• beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
• bake in the preheated oven for 15 minutes; sprinkle 1/2 cup cheddar cheese over the top of the quiche and bake 10 additional minutes. cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
• allow quiche to cool for 5 minutes before serving.

simply mashed potato soup

Ingredients

• Servings: 6
• 4 1/2 tablespoons butter
• 1 1/2 cups frozen chopped onions
• 1 1/2 (14.5 ounce) cans chicken broth
• 1 (24 ounce) package frozen hash brown potatoes (such as ore-ida® steam n' mash®) garlic seasoned potatoes)
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon garlic salt
• 1 1/2 dashes hot sauce (such as louisiana®)
• 1 (12 ounce) can evaporated milk

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• melt butter in a large skillet over medium heat; cook and stir onions until softened, about 5 minutes. slowly pour chicken broth over onions; add potatoes, flour, basil, salt, pepper, garlic salt, and hot sauce.
• bring chicken broth to a boil; reduce heat to low and simmer, stirring and mashing potatoes often using a potato masher, until soup is cooked through and smooth, 20 to 25 minutes. stir evaporated milk into soup.

Dad's Oyster Stew

Ingredients

• Servings: 2
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (8 ounce) can oysters
• 1 cup milk
• 1 (7.5 ounce) can mushrooms
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• stir cream of mushroom soup, oysters, milk, mushrooms, butter, salt, black pepper, and cayenne pepper together in a saucepan over medium heat; bring to a simmer and cook until hot, about 10 minutes.

Heart Chop Suey

Ingredients

• Servings: 5
• 2 pounds beef heart - rinsed and cut into thin strips
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 4 onions, peeled and thinly sliced
• 1 stalk celery, diced
• 2 cups beef broth
• 1/2 cup water
• salt and pepper to taste
• 1 tablespoon worcestershire sauce, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• roll the strips of beef heart in flour to coat. reserve flour. melt the butter in a large heavy skillet or dutch oven over medium-high heat. brown the beef lightly in the butter. add the onion, and saute for about 5 minutes, then add celery and just enough beef broth to cover the ingredients in the pan. cover the pan, and simmer for one hour over low heat.
• mix the reserved flour with water to make a paste. stir into the meat mixture. season with salt, pepper and worcestershire sauce. cook until sauce is thickened, then serve hot over rice or noodles.

halloween stew with lamb and butternut squash

Ingredients

• Servings: 10
• 1/4 cup olive oil, divided
• 2 pounds lamb loin, cut into 1-inch cubes
• 1/2 cup flour
• 3 large onions, cut into wedges
• 4 (14.5 ounce) cans chicken stock
• 1 butternut squash, peeled and cut into 1-inch cubes
• 10 cloves garlic, peeled
• 2 tablespoons minced garlic
• 1 (8 ounce) package baby carrots
• 4 stalks celery, chopped
• 2 (15 ounce) cans whole pitted black olives, drained
• 1 (8 ounce) package crimini mushrooms, sliced
• 1/3 cup cabernet sauvignon
• 4 fresh sage leaves, chopped
• 4 sprigs fresh oregano, chopped
• 4 sprigs fresh thyme, chopped
• 4 sprigs fresh rosemary, chopped
• 1/4 cup fresh basil leaves, chopped

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 45 mins


• heat 2 tablespoons olive oil in a large pot over medium heat. heat another 2 tablespoons oil in a skillet over medium heat.
• toss the lamb loin with the flour in a bowl to coat the lamb evenly.
• cook and stir the lamb in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
• pour the chicken stock into the large pot with the lamb loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. bring the chicken stock mixture to a boil and reduce heat to medium low. stir the cabernet sauvignon , sage, oregano, thyme, rosemary, and basil into the mixture. place a cover on the pot and allow the mixture to simmer until fragrant and the lamb loin is very tender, 2 to 3 hours.

oven chicken and linguini

Ingredients

• Servings: 9
• 1/2 cup butter
• 1 onion, chopped
• 2 tablespoons dried basil
• 1 tablespoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 pounds chicken thighs
• 1 pound linguine pasta
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
• stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. add chicken, turning to coat with onion mixture and ending skin-side up.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). remove chicken from dish.
• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• mix spinach into onion-butter sauce until thoroughly mixed; add linguine and parmesan cheese, tossing to combine. place chicken on top of pasta.

cherry glazed salmon

Ingredients

• Servings: 4
• 2 1/2 cups fresh cherries, pitted and quartered
• 1/4 cup unsalted butter
• 1/3 cup red vinegar
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1/3 cup cold water
• 4 (5 ounce) salmon fillets, about 1 inch thick
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• place cherries, butter, red vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. while the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. bring back to a simmer, stirring constantly until thickened, about 5 minutes. remove sauce from heat.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
• broil the salmon for 30 seconds, then remove from broiler and spoon the cherry glaze generously over the fillets. place back under broiler, and broil until salmon is opaque and the glaze has baked the fish, 8 to 10 minutes. remove salmon and reglaze with cherry sauce once or twice more during cooking. for slightly rare salmon that's still barely pink in the middle, check after about 5 minutes. let salmon stand 1 minute before serving with extra cherry sauce.

dan's fallin' apart lamb pot roast with cracked pepper gravy

Ingredients

• Servings: 1
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon freshly cracked black pepper
• 1 (3 1/2) pound lamb shoulder roast
• 1/2 cup -style butter injectable marinade (such as tony chachere's roasted garlic & herb marinade®)
• 1/4 cup butter
• 2 large shallots, chopped
• 2 cloves elephant garlic, chopped
• 1 cup water
• 3 sweet onions (such as vidalia®), peeled and quartered
• 7 red potatoes
• 10 large baby carrots
• 4 stalks celery, cut into 4 pieces
• 1 tablespoon freshly cracked black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 cups water
• 6 tablespoons dry brown gravy mix

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. place the spice mix into a large shallow bowl.
• inject the lamb roast all over with the marinade; blot moisture from the outside of the roast. rub the spice mix all over the lamb roast to thoroughly coat. melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. sear the coated lamb roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. place the roast into a roasting pan or dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. serve alongside the roast and vegetables.

mango-bacon-butternut squash hash

Ingredients

• Servings: 2
• 3 slices bacon, cut into 1/4-inch squares
• 1 butternut squash, peeled and cubed
• 1 teaspoon thyme
• 1 mango, peeled and cubed
• salt and ground black pepper, to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. add mango; cook and stir until heated through, about 5 minutes.

curry roasted cauliflower soup

Ingredients

• Servings: 8
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 teaspoons curry powder, or more to taste
• 2 teaspoons mustard seeds
• 5 tablespoons butter, divided
• 1/3 cup chopped sweet onion
• 6 cups chicken broth
• 3 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
• bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
• heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. add chicken broth and cauliflower to onion; bring to a boil. reduce heat to low and simmer.
• combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. stir roux into soup until smooth; season with salt and pepper.

seared liver with mushrooms and monterey jack

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 onion, sliced
• 8 ounces fresh mushrooms, quartered
• 1 pound calves' liver, sliced
• 6 ounces monterey jack cheese, cut into strips
• 1/2 cup dry
• 1/2 teaspoon dried rosemary leaves, crumbled
• 1/2 teaspoon dried basil, crushed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• melt butter in a large skillet over medium heat. stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. remove from skillet with a slotted spoon; set aside.
• in the same skillet, cook liver over medium heat until brown on both sides. add , rosemary, basil, and sauteed onion and mushrooms. top each liver piece with a strip of cheese.
• cover and simmer 10 minutes.