Ingredients

• 1 1/2 pounds beets
• 2 cups shredded beet greens
• 1 large orange
• 2 Granny Smith apples - peeled, cored and sliced
• 1 tablespoon olive oil
• 1 tablespoon raspberry vinegar
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 2 tablespoons unsalted sunflower seeds, toasted

Instructions

1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. Trim and peel off skins; cut into 8 wedges.
4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Ingredients

• 2 2/3 cups dried ziti or mostaccioli (8 ounces)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 - 1/4 teaspoon crushed red pepper (optional)
• 4 cups arugula and/or spinach, coarsely chopped
• 1/4 cup pine nuts or slivered almonds, toasted
• 1/4 cup crumbled Gorgonzola or Parmesan cheese

Instructions

1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
4. from the test kitchen
Fresh Tomato and Arugula Pasta with Chicken:
5. Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 heads of boc choy, cleaned and chopped
• 1 teaspoon powdered ginger
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Heat a large skillet over medium high heat. Add in 1 tablespoon olive oil.
2. Once the skillet is hot, sauté the garlic.
3. Add in boc choy, powdered ginger, salt and pepper. Stir fry for 2 to 3 minutes.
4. If your seasonings start to stick to the pan like mine did, you can use a little water to deglaze it.

Ingredients

• 5 slices bacon (cooked and crumbled)
• ½ sweet onion, chopped
• 2 garlic cloves, chopped
• ¼ cup dry wine
• 1 (16 oz.) package frozen chopped turnip greens (thawed and drained)
• 12 oz. cream cheese, cut into pieces
• 8 oz sour cream
• ½ teaspoon dried crushed red pepper
• ¼ teaspoon salt
• ¾ cup freshly grated Parmesan cheese, reserving ¼ cup for top.

Instructions

1. Pre heat oven to 350 degrees.
2. In large mixing bowl combine all ingredients well. Transfer into baking dish. Cook 20 minutes. Add ¼ cup Parmesan cheese and cook 5 more minutes on broil.
3. Use any sort of chip for dipping

Ingredients

• 1 recipe Pat-In-Pan pie dough, recipe follows
• 6 ounces bacon, chopped
• 3 cups thinly sliced onion
• 8 ounces thinly sliced button mushrooms
• 2 teaspoons fresh thyme
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 5 large eggs
• 4 ounces grated Gruyere

Instructions

1. Preheat the oven to 375 degrees F.
2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
3. Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
4. In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
For the crust:
5. 1 1/2 cups all-purpose flour
6. 1/2 cup oil
7. 1 teaspoon salt
8. 2 tablespoons sugar
9. 2 tablespoons milk
10. Preheat oven to 400 degrees F.
11. In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
12. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html?oc=linkback

Ingredients

• 2 cups (8 ounces) fresh mushrooms
• 3 tablespoons butter
• 2 medium onions, chopped
• 2 tablespoons all-purpose flour
• 5 cups chicken broth
• 1/2 teaspoon salt, optional
• Dash pepper
• 1/3 cup uncooked long grain rice
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Instructions

1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes.
3. Blend in flour; add broth, salt and pepper.
4. Cook and stir until mixture comes to a boil. Reduce heat.
5. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender.
6. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings (about 1-1/2 quarts).

Ingredients

• 1 bunch Kale
• 2 tablespoons extra virgin olive oil
• ½ lemon, squeezed
• kosher salt

Instructions

1. Preheat oven to 200 degrees. Wash kale and dry thoroughly and dry with paper towels or a tea towel. Toss the kale with the olive oil and lemon juice and place on a baking sheet. Sprinkle with kosher salt. Check after 30 minutes and toss kale as necessary. Cook about 30 more minutes. Watch kale in the last 5-10 minutes carefully as it can burn easily.

Ingredients

• 6 Tbsp unsalted butter
• 4 medium onions, thinly sliced
• 3 pounds fresh, young turnips, peeled and thinly sliced
• 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
• Salt
• 6 Cups of chicken stock*
• 1/4 teaspoon freshly grated nutmeg
• 2 Tbsp chopped fresh parsley for garnish

Instructions

1. In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
2. Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
3. Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.

Ingredients

• 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
• 1 teaspoon olive oil
• 1 medium onion, finely chopped
• 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
• 1 can butternut squash or canned pumpkin (not pumpkin mix)
• 1 quart chicken or vegetable stock
• 1 acorn squash
• Coarse salt and ground pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cut acorn squash in half and clean out seeds by scraping with a spoon.
3. Roast squash on a baking sheet for 15-20 minutes.
4. Cook bacon and set aside.
5. Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
6. Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
7. Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
8. Serve garnished with bacon