You will need:

You will need:

• 1/4 c red onion, thinly sliced and chopped
• 1 can (15.5 oz) artichoke hearts, rinsed and coarsely chopped
• 1 small tomato, chopped
• 3 T balsamic vinegar
• 1 T olive oil
• 1 t dried oregano
• Hot banana peppers, chopped and included to taste (optional)Salt and pepper, to taste
• 1 crusty loaf of bread, like a whole-grain baguette
• Margarine and pinch of garlic powder
• 1/2 c provolone or swiss cheese, shredded
• 2 c cabbage, shredded

Then you will…

1. In a medium bowl, stir together the red onion, artichoke, tomato, vinegar, oil and oregano in a medium bowl. Mix in the hot peppers if using. Season to taste with salt and pepper.
2. Preheat your broiler.
3. Cut bread into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Lightly butter with margarine and sprinkle with garlic powder.
4. Place the bread on a baking tray and broil until just starting to turn golden.
5. Sprinkle the bread with the cheese and return to oven to melt.
6. To assemble sandwiches, spread on the artichoke mixture and top with the cabbage.
7. Cover with the bread tops. Serve immediately.

You will need:

• 1 can (14 oz) reduced-sodium broth
• 1 c water
• 1 lb frozen broccoli florets
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1/4 t salt
• 1/4 t ground mustard
• 1/2 t pepper
• 1 c extra-sharp Cheddar cheese, shredded

Then you will…

1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until cooked through, about 6 minutes.
2. Stir in beans, salt, mustard and pepper. Cook until the beans are heated through, about 2 minutes.
3. Transfer half the mixture to a blender with half the cheese and puree. Transfer to a bowl.
4. Repeat with the remaining broccoli mixture and cheese. Serve warm with some crusty bread.

You will need:

• 1 T butter
• 2 T olive oil
• 10 oz baby Bella mushrooms, roughly chopped
• 4 cloves garlic, chopped
• 1 pkg (10 oz) frozen chopped spinach, thawed and excess water squeezed out
• 1/2 lb ground turkey, cooked through
• 15 oz fat free ricotta
• 1/2 c tomato sauce
• 1/2 t salt
• 1 t pepper
• 1 lb rigatoni
• 1 c stock
• 8 oz Gorgonzola, crumbled
• 1/2 c heavy cream
• 1/2 c shredded mozzarella

Then you will…

1. Bring a large pot of salted water to a boil. Cook the rigatoni to just about 2 minutes shy of al dente. Strain.
2. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
3. In a large, nonstick skillet, melt the butter in the olive oil over medium-high heat.
4. Add the mushrooms and garlic and saute until the liquid is evaporated.
5. Add in the spinach and cooked turkey. Cook another 3 minutes.
6. Remove from heat and stir in the ricotta and tomato sauce until well mixed. Season with salt and pepper.
7. In a medium saucepan, heat the stock over medium heat. Melt in the Gorgonzola. Stir in the cream and allow to simmer 5 minutes until it thickens.
8. In a large mixing bowl, mix together the rigatoni with the ricotta mixture and the Gorgonzola cream sauce.
9. Spread the pasta mixture into the baking dish. Top with the mozzarella.
10. Bake 30-45 minutes until bubbly and golden.

You will need:

• 2 T butter
• 1/2 c shallot, minced
• 2 cloves garlic, minced
• 1 T fresh ginger, peel cut away and then minced (about 1-2 inches)
• 2 t rosemary
• 2 t cumin
• 1 t ground coriander
• 2 t oregano
• 1 t cinnamon
• 1/2 t salt
• 1 lb large shrimp, peeled and deveined
• 1 lemon, juiced
• 1/4 c whiskey
• 2 T honey
• 1 c lite cream

Then you will…

1. In a large skillet, melt the butter over medium-high heat. Add the shallots, garlic and ginger to the pan and cook until soft, about 2 minutes.
2. In a small cup, combine the rosemary, cumin, coriander, oregano, cinnamon and salt.
3. Add the shrimp to the pan with the spice mixture, lemon juice, and whiskey. Cook until the shrimp are pink and cooked through, about 2 minutes.
4. Remove the shrimp from the pan with a slotted spoon and cover to keep warm.
5. Add the honey and cream to the pan and cook until thickened.
6. Add the shrimp back to the pan, and stir well to coat and warm through.
7. Remove the pan from the heat and serve hot.

You will need:

• 2 medium eggplants
• 6 cloves of garlic, lightly cracked and with skins on
• 2 lemons, juiced
• 1/4 c fresh parsley, minced
• Olive oil
• Salt and pepper, to taste

Then you will…

1. Preheat your oven to 375 degrees. Lightly coat a baking dish with nonstick spray.
2. Roast the eggplant in the baking dish until the skin is soft and wrinkly, about 45 minutes to an hour.
3. Place the garlic clove (with their skins on) in a small baking dish. Drizzle with olive oil. Roast for about 15 minutes or until fragrant and just turning golden. Remove the skins and reserve the garlic oil. On a small cutting board, use the broad side of a butcher’s knife to turn the garlic into a paste by scraping back and forth.
4. Remove the eggplant from its skin.
5. Combine the eggplant, roasted garlic, garlic-infused olive oil and lemon juice in a large bowl. Mash together (or use an immersion blender if you prefer a smoother dip).
6. Add the parsley and season with salt and pepper. If the consistency seems too thick, consider adding a bit more olive oil.
7. Serve with pita chips or crackers.

This recipe comes from Bon Appetit’s December holiday issue. My family swapped out tenderloin for a sirloin roast. We also added several cloves of garlic directly into the roast. It’s a very celebratory dish for special occasions.

You will need:

This recipe is loosely based on a sausage and peas stuffed manicotti recipe by Giadi De Laurentiis. I made a few tweaks and served this up pre-15 k race for some friends. It was a hearty dinner that got us through the race!

You will need:

• 3/4 c milk
• 1/2 c cream
• 3 c grated Italian hard cheese (ex. Pecorino Romano, Asiago etc.)
• 1/4 c fresh basil, chopped
• 2 T olive oil
• 1 lb chicken sausage, casings removed and broken into chunks
• 1/2 medium onion, minced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 c white wine
• 3/4 c frozen chopped spinach, thawed and drained and squeezed of excess water
• 1/2 c skim ricotta
• 12 manicotti shells
• 1 jar (26 oz) tomato sauce
• 2 c shredded mozzarella

Then you will…

1. Preheat oven to 350 degrees. Lightly spray a 9×13 glass baking dish with non-stick cooking spray.
2. In a medium non-stick saucepan, bring the milk and cream to a simmer over medium heat. Reduce heat to low, and whisk in the hard Italian cheese until melted and smooth.
3. Remove from heat and stir in the basil. Set aside.
4. Heat the olive oil in a large, non-stick skillet over medium-high heat. Add the sausage, onions and garlic. Cook until the sausage is cooked through and the vegetables have softened, about 10 minutes. As you cook, continue to break up the sausage into bite-sized pieces.
5. Increase the heat to high. Add the wine and scrape up any brown bits from the bottom of the pan.
6. Cook until the wine has just about evaporated, about 2 minutes.
7. Add the spinach, ricotta and 1 cup of the cheese sauce to the sausage mixture. Stir to mix evenly. Season with salt and pepper.
8. Bring a large pot of salted water to a boil. Add the manicotti and cook until just tender, about 7 minutes. Drain and rinse with cool water.
9. Spread half of the tomato sauce over the bottom of the prepared baking dish.
10. Using a small spoon or your fingers, fill the manicotti with the sausage and cheese mixture. Arrange in a single layer in the baking dish.
11. Pour the remaining tomato sauce over the top of the filled shells.
12. Drizzle the remaining cheese sauce over the top of the tomato sauce.
13. Sprinkle with the mozzarella. Bake until bubbly and golden, about 30-40 minutes.

You will need…

• 2 T olive oil
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 can (14 oz) light coconut milk
• 4 T curry powder (or more to taste)
• 1 lb of uncooked jumbo shrimp, peeled and deveined
• 1 bunch of asparagus, roughly chopped
• Salt and pepper, to tate

Then you will…

1. Heat the olive oil in a large, non-stick skillet over medium-high heat.
2. Add the sweet potato cubes and saute for about 5 minutes until starting to turn golden.
3. Add the coconut milk to the skillet and the curry powder. Bring to a boil.
4. Reduce the heat and allow to simmer for about 15 minutes, or until the sweet potato is soft and tender.
5. Add the shrimp and asparagus, stirring to coat evenly.
6. Allow to simmer until the shrimp is cooked through, about 5-6 minutes.
7. Season with salt and pepper to taste.
8. Serve with your favorite rice.

You will need:

• 4-lb roast, trimmed of as much fat as possible
• 1/2 t salt
• 1/2 t cracked pepper
• 1/2 t oregano
• 1/2 t basil
• 1/2 t garlic powder
• 1 c red wine
• 2/3 c ketchup
• 3 T soy sauce
• 1 T Dijon mustard
• 2 cloves garlic, minced
• 2 T brown sugar
• 1 medium yellow onion, sliced
• 3 T butter (optional)
• 3 T flour (optional)

Then you will…

1. Pat the roast dry with a paper towel.
2. In a small mixing bowl, combine the salt, pepper, oregano, basil and garlic powder. Rub the spice mixture onto both sides of the roast.
3. Heat a large nonstick skillet over medium-high heat and lightly spray with non-stick cooking spray.
4. Brown both sides of the roast, about 4-5 minutes each side.
5. Transfer to a slow cooker.
6. In a medium bowl, combine the red wine, ketchup, soy, mustard, garlic and brown sugar.
7. Top the roast with the sliced onion and pour the sauce over the top.
8. Cover and cook on LOW for 6 to 8 hours. Remove the roast for serving.
9. If you prefer a thicker sauce, melt 3 tablespoons of butter in a medium sauce pan. Mix in 3 tablespoons of flour. Add the sauce from the cooker and whisk together. Allow to simmer until thickened.