Oven-roasted asparagus Ingredients: 2 (1 pound) bunches, thin asparagus, trimmed 4 tablespoons olive oil 3 tablespoons grated parmesan cheese 2 cloves, garlic, minced ½ teaspoon salt ½ teaspoon black pepper 2 tablespoons lemon juice

Preheat oven to 435* Drizzle asparagus with oil in a large bowl to coat. Sprinkle with parmesan, garlic, salt, and pepper and toss again. Arrange asparagus in s single layer on a large, rimmed baking sheet.



























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Bake un l just tender, 12 to 15 minutes, depending on thickness. Sprinkle with lemon juice just before serving.

Herb-roasted potatoes/ feta cheese Ingredients: 2/3 cup of water ½ cup olive oil 3 tablespoons fresh lemon juice ½ teaspoon salt ¼ teaspoon black pepper 3 lbs. yellow, white, or Red Bliss potatoes, scrubbed and cut into 1-2-inch-thick wedges 2 tablespoons chopped fresh mint 1 tablespoon dried oregano 6 oz feta cheese crumbled

Preheat oven to 450* Wisk together water, oil, lemon juice, salt, and pepper in a large bowl. Add potatoes, toss un l well coated. Pour into 9X13 dish



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Roast un l potatoes are beginning to brown in spots, about 40 minutes. Add mint and oregano, toss to combine. Con nue roas ng un l potatoes are tender, about 30 minutes more. Toss with feta just before serving.

Spinach- stu ed steaks or burgers Stu ng ingredients: 10 oz pkg. frozen spinach, thawed, drained ¼ teaspoon salt ¼ teaspoon black pepper ½ teaspoon minced, fresh garlic 2 (3/4 lb.) steaks, strip, porterhouse, T-bone, or 1 ½ lb. ground beef. 6 slices bacon, cut into ½ “pieces 2 tbsp bu er or margarine SAUCE INGREDIENTS: 1 tbsp all-purpose our 1 cup water ¼ tsp salt 2 tbsp tomato paste ½ tbsp minced, fresh garlic 4 servings

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In a small bowl s r together all the stu ng ingredients; set aside. To prepare steaks, trim excess fat from steaks. Split each steak from the outer edges towards the bone, making a pocket. Divide spinach mixture, ll each pocket. To prepare hamburgers, divide ground beef into 3 equal por ons. Form into oblong (4X3”) pa es. Make an indenta on in the middle of each pa e. Fill each indenta on with the spinach mixture. In a 10” skillet cook bacon and bu er over med- high heat un l browned (5 min). Place steaks or hamburgers in the same skillet. Cook over med-high heat, turning once un l desired doneness (7 to 9 min for med steaks or 10-15 min for medium hamburgers) Place meat on pla er; keep warm while preparing sauce. Pour o fat, leaving bacon and brown par cles in pan. Reduce heat to med; s r in our. Cook, s rring occasionally un l mixture is smooth and bubbly (1 min). S r in the remaining sauce ingredients. Con nue cooking, s rring occasionally, un l thickened (4 to 5 min). Serve over steaks or hamburgers.

Summer fruits with lime cooler Dressing: ½ cup sour cream 2 tbsp sugar 1 tsp. grated lime peel 1 tbsp lime juice Fruit 4 plums, sliced 2 peaches, sliced 1 pt. strawberries, hulled, halved ½ pt. raspberries 6 servings



















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In small bowl s r together all dressing ingredients; set aside. In large bowl or individual fruit bowls toss together fruit. Serve dressing over fruit.

Nutmeg cream melon salad Ingredients: 3 oz pkg cream cheese, so ened 1 tbsp powdered sugar 1/4 teaspoon nutmeg 1/8 tsp salt 1 tbsp milk 2c seedless red or green grapes 2c cubed 1” cantaloupe 2c cubed 1” honeydew









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In large bowl s r together all ingredients except grapes, cantaloupe, and honeydew. Add remaining ingredients; toss to coat.

Ingredients Omelet 3 tablespoons bu er 1 cup sliced fresh mushrooms 1 medium (1 cup) zucchini, cut into 1/4-inch slices 4 eggs, slightly beaten 3 tablespoons water or milk 1/4 teaspoon salt 1/4 teaspoon pepper 2 ounces (1/2 cup) shredded mozzarella cheese Tomato sauce 1 tablespoon bu er 1 medium tomato, cut into 1/2-inch pieces 2 tablespoons chopped fresh parsley 1/2 teaspoon dried basil leaves 1/2 teaspoon nely chopped fresh garlic 1/8 teaspoon salt

Melt 2 tablespoons bu er in 10-inch nons ck skillet un l sizzling; add mushrooms and zucchini. Cook over medium heat, s rring occasionally, 4-5 minutes or un l vegetables are crisply tender. Remove from skillet; set aside.



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Combine all remaining omelet ingredients except 1 tablespoon bu er and cheese in bowl. Melt remaining 1 tablespoon bu er in same skillet un l sizzling; pour egg mixture into skillet. Cook over medium heat, li ing slightly with spatula to allow uncooked por on to ow underneath, 3-4 minutes or un l omelet is set. Place cooked vegetables and cheese onto half of omelet. Gently fold other half of omelet over lling. Cut omelet in half.



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Garden Grill Omelet

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Melt 1 tablespoon bu er in 1-quart saucepan; add all remaining sauce ingredients. Cook over medium heat, s rring occasionally, 4-5 minutes or un l heated through. Serve sauce over omelet.

Cheeseburger meatloaf Ingredients 1/2 cup ketchup, divided 1 egg 1/4 cup dry bread crumbs 1 teaspoon onion powder 1 pound lean ground beef (90% lean) 2 teaspoons prepared mustard 2 teaspoons dill pickle relish 6 slices process American cheese

Direc ons In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10x6-in. rectangle. Spread remaining ketchup over meat to within 1/2 in. of long sides and 1-1/2 in. of short sides. Top with mustard and relish. Place four cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, star ng with a short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11x7-in. baking pan.











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Bake at 350° for 45 minutes or un l meat is no longer pink and a thermometer reads 160°. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or un l cheese is melted. Let stand for 10 minutes before slicing.

Turkey and Quinoa Meatloaf ¼ cup quinoa ½ cup water 1 teaspoon olive oil 1 small onion, chopped 1 large clove garlic, chopped 1 (20 ounce) package ground turkey 1 tablespoon tomato paste 1 tablespoon hot pepper sauce 2 tablespoons Worcestershire sauce 1 egg 1 ½ teaspoons salt 1 teaspoon ground black pepper 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon water Direc ons Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to mediumlow, cover, and simmer un l the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a skillet over medium heat. S r in the onion; cook and s r un l the onion has so ened and turned translucent about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

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S r the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, salt, eggs, and pepper in a large bowl un l well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.



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Bake in the preheated oven un l no lo nger pink in the center, about 50 minutes. An instantread thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Ingredients 1 (3 1/2-pounds) whole chicken 5 teaspoons kosher salt, divided 2 teaspoons black pepper, divided 2 teaspoons black pepper, divided 1 medium shallot, peeled and halved lengthwise 1 bunch thyme sprigs plus 2 teaspoons chopped fresh thyme leaves, divided 4 small, sweet potatoes, peeled and cut lengthwise into quarters 3/4 pounds baby Yukon Gold potatoes, halved 2 medium carrots, peeled and cut into 1 1/2-inch pieces 1 medium parsnip, peeled and cut into 1 1/2-inch pieces 4 garlic cloves garlic

Direc ons

Remove giblets from chicken; discard or reserve for another use. Season chicken all over with 4 teaspoons salt and 11/2 teaspoons pepper, making sure to season the cavity. Stu cavity with shallot and thyme sprigs. Let stand at room temperature 30 minutes. Meanwhile, ll lid of a 4.1-quart Römertopf clay baker with water; let stand 30 minutes to allow water to soak into lid. Toss together sweet potatoes, Yukon Gold potatoes, carrots, parsnip, garlic, chopped thyme leaves, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in bo om half of clay baker. Place chicken on top of potato mixture, and tuck wing ps under chicken.

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Drain soaking water from lid. Cover chicken with lid, and place in lower third of a cold oven. Set oven temperature to 425°F and bake un l a thermometer inserted into thickest por on of breast registers 125°F, 45 to 55 minutes. Remove lid and con nue baking at 425°F un l a thermometer inserted into thickest por on of breast registers 155°F, 20 to 30 more minutes. Let rest 15 minutes before carving. (Temperature will con nue to rise to 165°F as chicken rests.) Serve chicken with vegetables.

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Römertopf-Roasted Chicken and Root Vegetables

Roasted Cauli ower Steaks Ingredients 2 heads cauli ower Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 2 tablespoons pine nuts 1/4 cup golden raisins 1 tablespoon unsalted bu er 1/4 cup fresh parsley, torn Direc ons Preheat the oven to 425 degrees F. Cut o the cauli ower stems, then place the heads cutside down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake un l golden brown, 20 to 25 minutes, ipping a er the rst 10 minutes. Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat un l golden brown, about 3 minutes. Add the raisins and bu er and season with salt. Cook, tossing, un l the bu er has melted and coats the pine nuts and raisins. O the heat, s r in the parsley.

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Transfer the roasted cauli ower to a serving pla er. Pour the pine nut-raisin mixture over the top. Season with salt.

Sweet Potato Stu ng Ingredients Decrease Serving 8 Increase Serving Adjust Original recipe yields 8 servings 6 tablespoons unsalted bu er 1 medium apple - peeled, cored, and diced ⅓ cup chopped onion 1 tablespoon white sugar 1 teaspoon salt ¼ teaspoon ground nutmeg 1 (16 ounce) can sweet potatoes, drained 2 cups so breadcrumbs

Direc ons

Preheat the oven to 375 degrees F (190 degrees C). Melt bu er in a large skillet over medium heat. Add apple and onion; cover and cook un l tender, 8 to 10 minutes. S r in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix un l all ingredients are combined. Transfer to a greased casserole dish.

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Bake in the preheated oven un l golden brown on top, about 1 hour.

Old-Fashioned Bread Pudding with Vanilla Sauce Ingredients Decrease Serving 20 Increase Serving Adjust Original recipe yields 20 servings

1 (5 ounce) package instant vanilla pudding mix 2 cups cold milk 1 (14 ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed 1 (16 ounce) package vanilla wafers 14 bananas, sliced Old-Fashioned Banana Bread Pudding Ingredients For Old-Fashioned Banana Bread Pudding

Bread pudding 1/4 c bu er 4 c cut 1” cubes from stale French or sourdough bread. 3 eggs 1/2 c sugar 2 c milk 1/2 tsp cinnamon









































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1/2 tsp nutmeg

1/4 tsp salt 1 c sliced bananas 1/4" thick VANILLA SAUCE 3 Tbsp bu er 2 Tbsp sugar 1 Tbsp cornstarch 3/4 c milk 1/4 c light corn syrup 1 tsp vanilla Direc ons Preheat oven to 375. In a 2 qt. casserole melt ¼ cup of bu er 4-6 minutes. S r in bread cubes. In a medium bowl slightly beat eggs; s r in remaining pudding ingredients, except bananas. s r in bananas. Pour over bread cubes; s r to coat. Bake 40-50 minutes or un l a knife comes out clean. Meanwhile in a 1qt. Saucepan melt 3 tbls. bu er over medium heat. S r in sugar and cornstarch; add in remaining ingredients except vanilla. Con nue cooking, s rring occasionally, un l sauce comes to a full boil. Boil 1 min. S r in vanilla.



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Serve sauce over warm bread pudding.