Relish-Recipe book

Brought to you by the Editors of Relish Magazine

2 food just became fun! relish.com
Food just became fun!
Welcome to the Relish Magazine Cooking Show. It’s our privilege to share
what we spend our life doing—cooking, eating and writing about good food.
Relish, America’s most widely read food magazine, is distributed in more
than 500 newspapers nationwide, including yours, and this book is just a
sampling of the great recipes you’ll find in every issue of the magazine.
Tonight you’ll experience Relish brought to life. We believe food is about
sharing, and we’re going to dish up tips, techniques and stories that will make
you scramble for your apron. Good things happen in the kitchen and around
the table, so pull up a chair and dig in.
Relish the show!
Editors Jill Melton and Candace Floyd
Relish was launched in February 2006 and is distributed through local
newspapers. For more information, recipes, blogs and stories, go to our
website at relish.com.
On the Cover: Ratatouille Tartlets, page 10

3celebrating America’s love of food
Our olive oils use imported
Chetoui, Chemlali, Arbequina and Hojiblanca olives.
Yes, we’re doing a little name-dropping.
We’re picky about olives. That’s why we pick only the
finest olives to create an olive oil that lives up to our name.
©/TM/®THEJ.M.SMUCKERCOMPANY

14
8
4
18
24
30
40
Contents
4
Breakfasts
8
Appetizers
14
Salads
20
Soups
26
Sides
32
Entrées
40
Desserts

Breakfasts
Alsatian Crustless
Breakfast Tarts

Alsatian Crustless Breakfast Tarts
Caramelized Onions
1 1/2 tablespoons unsalted butter
1 pound sweet onions, diced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
Tarts
2 cups half-and-half
2 whole eggs
2 egg yolks
1 teaspoon cornstarch
1/2 teaspoon ground nutmeg
2 teaspoons minced fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon hot sauce
Nonstick cooking spray
1/3 cup shredded Gruyère or Swiss cheese
1. Preheat oven to 350F.
2. To prepare caramelized onions, melt butter in a medium saucepan over medium heat.
Add onions, salt, pepper and sugar and cook, stirring occasionally, until golden brown,
about 20 minutes.
3. To prepare tarts, combine half-and-half, whole eggs, egg yolks, cornstarch, nutmeg,
thyme, salt and hot sauce. Whisk until well blended. Set aside.
4. Spray 12 muffin cups with nonstick cooking spray. Evenly divide caramelized onions
and cheese among muffin cups. Evenly divide custard among cups.
5. Bake 30 minutes, or until a wooden pick inserted in the center comes out clean.
Remove from oven, cool briefly, then serve. You may also refrigerate tarts for up to 4
days or freeze for up to 60 days. Makes 12 (2-inch) tarts.
Per serving: 110 calories, 8g fat, 90mg chol., 4g prot., 6g carbs., 1g fiber, 290mg sodium.
Recipe by Brian Morris.

Breakfast Frittata
I got this versatile recipe from a Spanish friend. Resembling a Spanish tortilla, it’s my
favorite when I want “breakfast for dinner.” Plus saying the word “frittata” is just so much
fun!—Teresa Blackburn, Relish Prop and Food Stylist
1 tablespoon olive oil
1 tablespoon butter
2 green onions, chopped
1/2 red bell pepper, cut into slivers
1 garlic clove, chopped
1 pound Yukon Gold potatoes, thinly sliced
6 eggs
1/4 cup heavy cream
Pinch of dried thyme and oregano
1/4 teaspoon salt
Freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
2. Place olive oil and butter in a heavy ovenproof skillet (or a well-seasoned iron skillet).
Heat over medium heat until butter melts. Add green onions, bell pepper and garlic;
sauté about 3 minutes. Scatter potatoes over all. Cover skillet and cook until potatoes
are fork-tender, 10 to 12 minutes.
3. Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are
tender, pour egg mixture evenly over top of potatoes. Jiggle skillet slightly to make sure
eggs run down between potatoes.
4. Sprinkle cheese evenly over top of eggs. Place skillet in oven and bake 8 to 10
minutes, until eggs are soft-set and cheese is melted. Remove from oven. Let stand
about 3 minutes. Cut into wedges and serve with slices of crusty buttered bread and
jam. Serves 6.
Recipe by Teresa Blackburn.

Open Sesame Pancakes
This recipe makes tender, textured pancakes full of deliciously grainy flavors. But it’s the
toasted sesame seeds that take it over the top.
Pancake Mix
1 cup sesame seeds
1 cup old-fashioned oats
3 cups whole-wheat flour
2 3/4 cups all-purpose flour
1 1/2 cups buckwheat flour
2 1/4 cup stone-ground yellow or white cornmeal
1 cup sugar
1 (12-ounce) container buttermilk powder
5 tablespoons baking powder
2 tablespoons salt
1. To prepare mix, toast
sesame seeds in a large cast-
iron skillet over medium-
high heat. Stir constantly,
until fragrant and light
brown, about 4 minutes.
Immediately remove from
the stove. Pour into a bowl
to cool.
2. Place oats into a food
processor and pulse until
powdery. Add sesame seeds
and pulse to grind. (Mixture
will be mostly powdery with
a few whole seeds here and
there. Don’t overgrind).
3. Transfer oatmeal mixture
to a large bowl. Add flours,
cornmeal, sugar and buttermilk powder. Stir well.
4. Sift baking powder, baking soda and salt over flour mixture. Stir well.
5. Transfer into 8 (1-pint) jars or zip-top bags. To prevent rancidity, both from the whole-
grain flours and sesame seeds, store in the freezer.
6. To prepare pancakes, beat 2 eggs and 1 cup water in a medium bowl. Whisk in 2 cups
pancake mix and 4 teaspoons vegetable oil; do not overbeat. Heat a heavy nonstick or
well-seasoned cast-iron skillet over medium heat. Ladle in batter. Cook 2 to 3 minutes; flip
and cook 1 to 2 minutes. Makes 4 (4-inch) pancakes.
Per (3-ounce) pancake: 260 calories, 10g fat, 105mg chol., 8g prot., 35g carbs., 5g fiber, 980mg sodium.
Recipe by Crescent Dragonwagon.

Appetizers
Ratatouille Tartlets. page 10

Pork Belly Puffs with Sweet Pickles and Horseradish BBQ
2 pounds pork belly, skin removed,
fat trimmed to ½-inch
(or substitute pork shoulder)
1 quart chicken broth, or enough to cover pork belly
1 bay leaf
4 sprigs fresh thyme
1 cup prepared barbecue sauce
3 tablespoons prepared horseradish
4 teaspoons coarse salt
2 teaspoons freshly ground black pepper
1 (11-ounce) package puff pastry sheets
(2 15x10-inch sheets)
1/4 cup all-purpose flour, for flouring surface
1/4 cup heavy cream
1/2 cup bread and butter pickles,
cut into ½-inch pieces
2. Place pork belly in a baking dish and cover with chicken broth. Add bay leaf and
thyme and cover with aluminum foil. Cook 6 hours, or until pork is meltingly soft.
Remove from oven and refrigerate overnight, leaving pork in its cooking liquid.
3. While pork is cooking, prepare sauce by stirring together barbecue sauce and
horseradish. (Add more or less horseradish to suit your taste.) Cover and refrigerate
overnight.
4. Remove pork from cooking liquid, reserving liquid for another use. Pull pork into
large chunks and place in a food processor. Add salt and pepper and pulse 8 to 10
times, until a chunky paste is formed. This will be the filling for your pastry.
5. Place half the flour on a work surface. Place 1 pastry sheet on floured surface. Roll
to 1/8-inch thick, long side facing you. Using a piping bag or your fingers, place a
½-inch log of filling along along edge of pastry. Gently roll pastry over filling until
it overlaps itself by ½-inch, creating a seam. Brush a small amount of heavy cream
on overlapping surfaces to seal roll, then cut finished roll away from remaining puff
pastry sheet. Transfer finished roll to a baking sheet lined with parchment paper.
6. Repeat to create 2 more rolls from the first sheet of pastry.
7. Repeat process with remaining pastry sheet and filling. (You may freeze the rolls
at this point to use later.)
9. Brush rolls with remaining heavy cream and bake 25 minutes, or until puffed
and golden brown. Remove and let cool slightly. Slice each roll into 10 pieces and
arrange on a serving platter. Drizzle with horseradish barbecue sauce and top with
sweet pickle. Makes 60 pieces.
Per piece: 100 calories, 9g fat, 10mg chol., 2g prot., 3g carbs., 0g fiber, 200mg sodium.

Ratatouille Tartlets (photo on page 8)
2 tablespoons extra-virgin olive oil
1/2 red onion, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 tablespoon coarse salt, divided
1 teaspoon freshly ground black pepper, divided
1 zucchini, diced
1 yellow squash, diced
1/2 eggplant, seeded and diced
3 garlic cloves, minced
1 ripe tomato, seeded and diced
45 precooked and frozen mini phyllo shells (3 boxes of 15)
5 to 6 ounces herbed cream cheese (such as Boursin, Rondelle, etc.)
1 ounce fresh basil, chiffonade
2. Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook
2 minutes. Add yellow and orange bell peppers, 1 teaspoon salt and ¼ teaspoon
pepper; cook 2 minutes. Add zucchini, yellow squash, eggplant, 1 teaspoon salt
and ¼ teaspoon pepper; cook 2 minutes. Add garlic, tomato, and remaining salt
and pepper; cook 1 minute. Transfer to a plate or tray to cool.
3. Arrange phyllo shells on baking sheets lined with parchment paper. Evenly
divide herbed cream cheese among shells, about 1/2 teaspoon in each. Top each
with about 1 teaspoon of ratatouille, or enough to fill.
4. Bake 8 minutes. Let cool 2 minutes. Arrange on a serving platter and top with
fresh basil. Makes 45 tartlets.

Spinach-Feta Dip
3/4 cup fat-free sour cream
1/2 cup 2%percent reduced-fat cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 green onions, thinly sliced
2 teaspoons lemon juice
1/3 cup crumbled feta cheese
1. Place sour cream and cottage cheese in bowl of a food processor; process
until smooth. Add spinach, green onions, lemon juice, salt and pepper; process
to combine. Add feta and pulse just until combined. Transfer to bowl. Cover and
refrigerate at least 1 hour. Makes 2 cups.
Per (1⁄4-cup) serving: 60 calories, 2g fat, 10mg chol., 4g prot., 6g carbs., 1g fiber, 250mg sodium.
Recipe by Jean Kressy.

Crunch Time
Bake up pita bread, sweet potatoes, poppadoms and wonton wrappers for new crunchy snacks
that will satisfy the munchies.
1. Sweet Potato Chips
Cut unpeeled sweet potatoes into very thin slices. Coat with olive oil cooking spray.
Sprinkle with turbinado sugar, cayenne pepper and coarse salt. Bake at 400F for 18
minutes.
2. Poppadoms
These crisp Indian snacks puff up like magic in the microwave. Coat with olive oil
cooking spray; sprinkle with onion salt and garlic powder and microwave according
to package instructions.
3. Sesame Wontons
Place wonton squares on baking sheet. Combine 2 tablespoons each honey and
soy sauce and 1⁄2 teaspoon garlic powder. Brush on wontons. Sprinkle with sesame
seeds. Bake at 400F for 7 minutes or until browned and crisp.
4. Pita Chips
Cut pita bread into triangles. Sprinkle with feta cheese, oregano and pepper. Bake at
400F for 12 minutes.
1
2
3
4

Savory Basil Slice-and-Bakes
If you like pesto, you’ll love these savory wafers that contain the same ingredients. Perfect for
parties.
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup grated Parmigiano Reggiano cheese
1 cup (2 sticks) butter
1 (8-ounce) package cream cheese
1/4 cup prepared pesto
1/4 cup fresh basil leaves, finely chopped
1 cup chopped walnuts, chopped almonds or whole pine nuts
Coarse salt
1. Sift together flour, peppers and salt. Stir in cheese.
2. Combine butter and cream cheese; using a mixer, beat until well combined. Add
pesto and mix well.
3. Add flour mixture, basil leaves
and nuts. Mix well.
4. Divide dough in half and roll
into logs 11/2 inches in diameter.
Roll each log in coarse salt. Wrap
in waxed paper and chill until
firm. If baking later, freeze shaped
dough and defrost slightly before
baking.
6. Slice dough 1/4-inch thick. Place
on ungreased cookie sheets. Bake
18 to 20 minutes, until edges are
golden. Transfer to a wire rack to
cool. Store in an airtight container
in the refrigerator up to a week,
or freeze up to a month. Makes 6
dozen.
Per cookie: 60 calories, 5g fat, 10mg chol., 1g
prot., 3g carbs., 0g fiber, 55mg sodium.
Recipe by Charmian Christie.

Salads
Celery and Fennel Salad

Celery and Fennel Salad
1 bunch celery hearts, washed
1 fennel bulb, core removed,
fronds reserved
2 tablespoons extra-virgin
olive oil
2 teaspoons fresh lemon juice
1 tablespoon coarse salt
2 teaspoons freshly ground
black pepper
6 ounces black walnuts pieces,
toasted
8 ounces gorgonzola cheese,
crumbled
1. Slice celery and fennel, using a vegetable peeler, mandolin or box grater, as thinly
as possible. Soak in ice water for at least 30 minutes to crisp.
2. Remove celery and fennel from ice water and pat dry. Place in a medium mixing
bowl. Add olive oil, lemon juice, salt and pepper and toss well.
3. Arrange salad on small serving plates and sprinkle with walnuts, gorgonzola and
reserved fennel fronds. Makes 25 small bites or 12 regular servings.
Per regular size serving: 190 calories, 17g fat, 20mg chol., 7g prot., 6g carbs., 3g fiber, 770mg sodium.
White Beans with Sun-Dried Tomato Vinaigrette
This recipe was inspired by one from Joyce Goldstein’s Mediterranean Fresh (W. W. Norton,
2008). To make it a main dish salad, add shrimp or sliced beef and toss it all together. Serve
cold or at room temperature.
Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons sun-dried tomato-
infused oil (from jar of sun-
dried tomatoes)
1 tablespoon red wine vinegar
1/4 cup chopped sun-dried
tomatoes
Freshley ground black pepper
Beans
2 (16-ounce) cans cannellini
or great northern beans, rinsed
and drained
1/3 cup diced red onion
6 basil leaves, chopped
1 ounce grated manchego or
Romano cheese
1. To prepare vinaigrette, whisk together all ingredients in small bowl.
2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let
stand at least an hour. Add onion, garlic, basil and cheese just before serving. Makes
3 1/2 cups. Serves 6.
Recipe by Relish Chef Jon Ashton.

Italian Beef and Bread Salad
1 pound flank steak
1/2 teaspoon salt, divided
1/2 red onion, chopped
1 garlic clove, pressed
2 teaspoons grated lemon rind
1/3 cup balsamic vinegar
1/2 cup extra-virgin olive oil
5 ripe tomatoes, seeded and chopped
1 green bell pepper, seeded and
chopped
1 yellow, orange or red bell pepper,
seeded and chopped
1 cucumber, peeled, seeded and
chopped
1/2 cup Nicoise or Kalamata olives,
pitted and halved
12 basil leaves, shredded
1 large round loaf peasant bread, cut
into 1-inch cubes (about 4 cups)
and lightly toasted
1. Preheat grill to medium high or 450F.
2. Sprinkle steak with 1/4 teaspoon salt and pepper. Grill 10 minutes on each side, or
until desired doneness.
3. Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large
bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes,
bell peppers, cucumber, olives and basil.
4. Cut steak into thin slices. Add to tomato mixture.
5. Add bread cubes 30 to 45 minutes before serving, tossing to coat. Let stand at
room temperature. Serves 8.
Recipe by Relish Chef Jon Ashton

Wheat Berry Salad
12 ounces wheat berries
1 cup chopped red bell pepper
1 cup chopped zucchini
3 cups roughly chopped baby spinach (5 ounces)
1 Granny Smith apple, unpeeled, cut into thick sticks
1 green onion, chopped
1/3 cup minced red onion
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon extra-virgin olive oil
1. Place wheat berries in a large bowl. Cover with water by about 2 inches and soak
2 hours. Drain well. Place wheat berries in a large saucepan, cover with water and
bring to a boil over medium-high heat. Reduce heat, cover and cook about 1 hour,
until somewhat tender and chewy. Drain and rinse. Combine wheat berries with
remaining ingredients and toss well. Refrigerate 2 hours before serving to allow
flavors to meld. Serves 12.
Per serving: 140 calories, 2.5g fat, 0mg chol., 4g prot., 25g carbs., 4g fiber, 170mg sodium.
Recipe by Relish Editor Jill Melton

Soups
Creamy Tomato Soup, page 21

Easy Posole
Serve with warm flour or corn tortillas. Leftovers are great the next day.
3 pound pork roast (shoulder roast or Boston Butt), trimmed
2 large onions, chopped
1 (15-ounce) can mild green chile enchilada sauce
4 (4-ounce) cans chopped green chiles
1 (15-ounce) can reduced-sodium chicken broth
1/2 teaspoon dried oregano leaves
2 (15-ounce) cans white hominy, undrained
2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
Sliced radishes, chopped cilantro and crumbled queso fresco cheese
1. Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions
through garlic).
2. Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and
shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce.
Cook 30 minutes.
3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese.
Makes 13 cups. Serves 8.
Per 1 1/2-cup serving: 370 calories, 12g fat, 110mg chol., 39g prot., 22g carbs., 4g fiber, 770mg sodium.
Recipe by Kerri Fivecoat Campbell.

Onion Soup
A lighter version of French Onion Soup, this soup uses chicken broth in place of the traditional
beef consommé.
2 tablespoons unsalted butter
3 cups thinly sliced Vidalia or sweet onions
(2 large onions)
21/2 tablespoons all-purpose flour
6 cups reduced-sodium chicken broth
1 cup white wine
1/4 teaspoon fresh thyme
1/2 teaspoon salt
6 baguette slices
1/2 cup shredded Swiss or Gruyère cheese
1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onions and
garlic; cook until very soft and golden, about 20 minutes, stirring occasionally.
2. Sprinkle flour over onions, stirring to coat thoroughly. Add broth, wine and thyme;
cover and simmer about 30 minutes. Add salt and pepper.
3. Top baguette slices with cheese and broil until melted. Ladle soup into bowls and
top with baguette slices. Serves 6.
Recipe by Donna Shields.

Creamy Tomato Soup (photo on page 18)
This recipe makes 10 cups—enough for a friend and some left over for you. The soup is on the
sweet side, so you may want to decrease the sugar.
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
1 bay leaf
1 garlic clove, minced
2 to 3 tablespoons brown sugar
Pinch of ground cloves
3 cups reduced-sodium vegetable broth
2 (28-ounce) cans crushed tomatoes
1/2 teaspoon salt
1/2 cup half-and-half
1. Heat olive oil in a large saucepan. Add onion, carrot and bay leaf; cook over
medium heat, stirring occasionally, until vegetables are soft, about 5 minutes. Add
garlic and cook, stirring, 1 to 2 minutes. Add brown sugar and cloves. Stir until
vegetables are well coated.
2. Add broth and tomatoes; bring to a simmer. Cover pan, reduce heat to medium-
low, and cook, stirring occasionally, 30 minutes.
3. Remove pan from heat. Remove bay leaf and discard. Purée soup with an
immersion blender or in a blender (working in batches) until smooth.
4. Add salt and pepper. Slowly pour in half-and-half, stirring constantly. Refrigerate
until serving time.
5. When reheating soup, do not to bring to a boil, or cream will curdle. If you plan to
freeze soup, do so before adding half-and-half. Makes 10 cups. Serves 6.
Per (12⁄3-cup) serving: 200 calories, 8g fat, 5mg chol., 5g prot., 31g carbs., 6g fiber, 630mg sodium.
Recipe by Amy Sgarro.

Potato Cheese Soup
This soup is super versatile—use any kind of cheese, or use dry white wine instead of beer. Any
kind of milk will work, too.
2 tablespoons butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
8 cups peeled and coarsely chopped potatoes
(russets or Yukon golds, about 3 pounds)
3 cups reduced-sodium chicken broth or water
1 cup beer
3/4 cup (3 ounces) grated Gruyère cheese
3/4 cup (3 ounces) grated Cheddar cheese
1/2 cup 2 percent reduced-fat milk
1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot.
Sauté 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth; cover and
simmer 20 minutes or until potatoes are tender.
2. Pour half the soup into a food processor and process until smooth. Return to
saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired
consistency is reached. Makes 11 cups; serves 7.
Per (1 1/2-cup) serving: 380 calories, 7g fat, 50mg chol., 17g prot., 46g carbs., 4g fiber, 420mg sodium.
Recipe by Relish Editor Jill Melton.

Creamy Chicken Soup
This soup is a real indulgence and best served in small portions.
4 tablespoons butter
1 onion, finely chopped
1/4 cup all-purpose flour
6 cups reduced-sodium chicken broth, heated
3 egg yolks
1 cup heavy cream
3/4 cup chopped cooked chicken
Freshly ground white pepper
1. Melt butter in a large saucepan over medium-low heat. Add onion and cook
8 minutes. Add flour, whisking until smooth. Cook 3 minutes. Add 1 cup of hot
chicken broth, whisking vigorously to blend. Whisk in 5 more cups of broth. Bring
to a simmer, stirring.
2. Whisk egg yolks and cream together in a large bowl. Ladle about 1/2 cup hot soup
into egg mixture, whisking slowly. Pour egg mixture back into pan, whisking slowly.
Heat slowly (do not boil), adding more broth if too thick. Add chicken, salt and
pepper, and heat thoroughly. Makes 8 cups; serves 8.
Per (1-cup) serving: 230 calories, 19g fat, 150mg chol., 8g prot., 6g carbs., 0g fiber, 660mg sodium.

Sides
Asparagus Sauce

Asparagus Sauce
1 1/2 pounds fresh asparagus
1/2 cup water
2 teaspoons lemon juice
½ teaspoon kosher salt
1. Rinse asparagus and snap off tough ends if
needed. Place in a large stockpot and cover
with water.
2. Bring to a boil over high heat. Cover and
cook 10 to 15 minutes, until asparagus is
tender when pierced with a fork. Drain well.
3. Place asparagus in the bowl of a food processor fitted with a metal blade. Add 1/2
cup water, lemon juice and salt. Process, adding more water if necessary, until purée
is thick and smooth. Pour purée into dated freezer containers; when cool, cover and
freeze. The purée will keep in the freezer up to 1 year. Makes 3 cups.
Per (1/2-cup) serving: 30 calories, 0g fat, 0mg chol., 2g prot., 5g carbs., 2g fiber, 190mg sodium.
Recipe by Robin Mather.
Bombay Sweet Potatoes
Make these ahead of time, wrap them in foil and reheat them on the hot grill. If you can’t find
black mustard seeds, just leave them out.
1 pound sweet potatoes
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 bay leaf
1 tablespoon grated fresh ginger
1 medium onion, diced
½ teaspoon turmeric
1 teaspoon chili powder
1 teaspoon lemon juice
1 teaspoon minced garlic
½ teaspoon coarse salt
2 tomatoes, chopped
1 tablespoon roughly chopped
fresh cilantro
1. Peel potatoes and cut into 2-inch pieces. Place in large saucepan and cover with
water. Bring to a boil over medium-high heat. Cook until beginning to soften. Drain.
2. Heat oil in a wok or large sauté pan over medium-high heat. Add mustard seeds
and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion
is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder,
lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, taking care not to
break the potatoes. Add tomatoes and a little water to release any sticking potatoes
and cook a few minutes more, until potatoes are tender. When ready to serve, top
with cilantro. Serves 6.
Per serving: 100 calories, 2.5g fat, 0mg chol., 2g prot., 19g carbs., 3g fiber, 210mg sodium.
Uses:
• Toss 8 ounces cooked pasta with 1
cup Asparagus Sauce, 1/2 cup grated
Parmigiano Reggiano or Asiago
cheese and a few chopped walnuts
for a springtime “pesto.”
• Make a cream of asparagus bisque
with 2 cups Asparagus Sauce, 2
cups milk, ½ teaspoon coarse salt,
¼ teaspoon freshly ground pepper,
a dash of freshly grated nutmeg and
lemon juice to taste.

Butternut Squash Filled with Spinach and Ricotta
Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small
“bells.” For this recipe, you’ll want a squash with an ample cavity for filling.
1 (2 1/2-pound) butternut squash
1 egg
6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided
2 tablespoons heavy cream or milk
1/2 cup whole milk ricotta cheese
Pinch of nutmeg
1 (10-ounce) package frozen chopped spinach,
thawed and water squeezed out
1 tablespoon canola oil
2. Cut squash into halves
lengthwise. Place squash, cut sides
down, in shallow baking dish. Add
about 1-inch water. Bake 40 to 45
minutes, until tender.
3. Combine egg, 2 tablespoons
Parmigiano Reggiano, cream,
ricotta, salt, pepper and nutmeg
in a medium bowl. Stir well. Stir in
spinach.
4. Remove squash from oven and
turn cut sides up. Scoop out seeds
with a spoon. Brush with oil and
fill cavities with spinach mixture.
Place on a baking sheet, return to
oven and bake 20 minutes or until a
knife inserted into spinach mixture
comes out barely clean. Let cool 5
minutes. Cut each half lengthwise
into halves. Top with remaining
Parmigiano Reggiano cheese.
Serves 4.
Per serving: 240 calories, 14g fat, 85mg chol.,
11g prot., 20g carbs., 3g fiber, 490mg sodium.
Recipe by Jean Kressy.

Fall Green Bean and Tomato Sauté
Coarse salt for salting water
1 1/2 pounds fresh French-style green beans, trimmed
2 tablespoons extra-virgin olive oil
1 large shallot, minced
1 cup grape tomatoes, cut into halves
1 tablespoon sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon salt
1. Bring a large pot of water and coarse salt to a boil. Add green beans and cook until al
dente, about 3 minutes.
2. Remove green beans and plunge immediately into a large bowl of ice water. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and
cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about
1 minute. Stir in green beans, vinegar, marjoram and basil and cook until thoroughly
heated. Sprinkle with salt and pepper. Serves 6.
Recipe by Marge Perry and David Bonom.
Creamy Cheese Polenta
2 cups whole milk
1 cup polenta or stone-ground yellow cornmeal
1/8 teaspoon dried thyme
1/2 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/2 teaspoon salt
1. Place broth and milk in a saucepan and bring to a boil over medium-high heat.
Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme and
cook, stirring constantly, until liquid is absorbed and polenta is creamy and
thoroughly cooked, 5 to 10 minutes.
2. Add cheese, butter and salt, stirring gently until incorporated. Serves 8.

Roasted Winter Squash with Cornbread Stuffing
1 small to medium winter squash (acorn, buttercup, baby pumpkin), about
1¼ pounds
2 tablespoons extra virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup reduced-sodium chicken broth
3 tablespoons chopped pecans
11/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Coarsely ground black pepper
1. Preheat oven to 400F. Cut squash into half lengthwise and discard seeds. Brush
cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet.
Roast 25 minutes or until tender.
2. Soak dried fruit in hot water 10 minutes; drain, discarding liquid, and set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion,
celery, sage and garlic; sauté 5 minutes.
4. Combine soaked fruit, onion mixture, chicken broth, pecans, cornbread, parsley,
salt and pepper.
5. Place an equal amount of cornbread mixture into each squash half. Return squash,
stuffed side up, to oven and bake until stuffing is thoroughly heated and golden
brown on top, about 20 minutes. Cut each squash half into halves. Serves 4.

Roasted Vegetables with Miso Sauce
We found these earthy roasted vegetables to be the perfect accompaniment to the turkey.
They’re also good without the miso sauce. Look for miso paste in small tubs in the refrigerated
dairy section of your supermarket.
2 large parsnips, cut into 1-inch
pieces
2 large red beets,
cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
24 Brussels sprouts, trimmed
2 large yellow bell peppers,
seeded and cut into 1-inch pieces
1/3 cup olive oil, divided
2 tablespoons miso paste
2 tablespoons mirin (sweet sake)
2 tablespoons seasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled
and finely grated
1 green onion, thinly sliced (optional)
1 teaspoon toasted sesame seeds
(optional)
2. Scatter parsnips, beets, carrots, Brussels sprouts and bell pepper on 2 baking
sheets. (Do not crowd.) Drizzle with 3 tablespoons olive oil and roast, tossing
occasionally, until golden and tender, about 1 hour.
3. In a small bowl, combine miso, mirin, vinegar and remaining oil. Whisk until
smooth. Stir in ginger.
4. Transfer roasted vegetables to a large platter and drizzle with miso dressing.
Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room
temperature. Serves 8.
Recipe by Corinne Trang.

Entrées
Jammin’ Caribbean-Braised
Chicken and Veggies

Jammin’ Caribbean-Braised Chicken and Veggies
Marinade and chicken
1 tomato, seeded and chopped
1 bunch green onions,
1 large yellow onion, chopped
3 garlic cloves, chopped
1 (2-inch) piece fresh ginger,
peeled, cut into large pieces
1 jalapeno pepper,
cut into halves
1 carrot, diced
1/4 cup fresh lime juice
1/2 teaspoon pumpkin pie spice
1/2 teaspoon grated nutmeg
2 bay leaves
2 tablespoons soy sauce
4 chicken leg quarters,
skin removed
1 teaspoon coarse salt

1. To prepare marinade, combine all ingredients (except chicken, salt and pepper) in
a large bowl or baking dish. Stir well. Add chicken. Cover and refrigerate overnight.
After marinating, remove chicken pieces and pat dry. Sprinkle with salt and pepper.
Reserve marinade.
2. Preheat oven to 300F
3. To prepare braise, heat oil in a large roasting pan over medium-high heat. Add
brown sugar and stir to dissolve. Add chicken pieces and cook until golden brown
on both sides.
4. Add reserved marinade, bouillon cube, coconut milk, broth and cornstarch. Bring
to a boil, then place in oven and cook 45 minutes.
5. Remove pan from oven and add kale, sweet potatoes, and figs. Return to oven and
cook 30 minutes more, or until vegetables and chicken are tender.
6. Remove from oven, and transfer chicken and vegetables with a slotted spoon to
a serving platter. Place roasting pan on stove and bring to a simmer over medium
meat. Cook until liquid is reduced by a third and adjust seasoning with salt and
pepper. Pour liquid over chicken and vegetables. Serve with rice and beans, or enjoy
without. Serves 8.
Braise
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 vegetable bouillon cube,
crumbled
2 cups coconut milk
2 cups reduced-sodium
chicken broth
1 tablespoon cornstarch
1 bunch kale, stems removed,
coarsely chopped
2 sweet potatoes, peeled,
4 dried figs, quartered
2 teaspoons coarse salt
Freshly ground black
pepper

Sicilian Shrimp and Penne Toss
1/2 pound asparagus, woody ends removed and discarded,
cut into 2-inch segments
1 pound penne rigate pasta
1/2 cup roasted red peppers in oil, roughly chopped, 2 tablespoons oil reserved
1/2 pound medium shrimp, peeled and deveined
1 teaspoon salt, divided
2 shallots, finely diced
2 garlic cloves, finely diced
1/4 cup white wine
1 tablespoon butter
1/2 cup green, fruity olives, pitted and cut into halves (Sicilian if available)
2 teaspoons finely grated lemon rind (about 1/2 lemon)
1 cup baby arugula
1/2 cup ricotta salata, pecorino, feta or other firm piquant cheese
1. Bring 6 quarts of water to a boil in a
large stockpot. Add 2 tablespoons salt.
Add asparagus and cook 2 minutes.
Remove and plunge into ice water. Once
chilled, remove and set aside.
2. Add penne to boiling water and cook
according to package directions, until al
dente. Do not overcook.
3. Heat olive oil and reserved oil from
peppers in a large nonstick sauté pan over
medium-high heat until just beginning to
smoke. Sprinkle shrimp with 1/2 teaspoon
salt and pepper and add to pan, cooking
45 seconds or until just cooked through.
Remove shrimp from pan and reduce heat
to medium.
4. Add shallots and garlic and cook 2 to 3 minutes or until soft and fragrant. Increase
heat to medium-high, add wine and scrape pan to loosen brown bits. Cook until only
1 tablespoon of liquid remains. Swirl in butter.
5. Return shrimp to pan, along with cooked penne, olives, lemon rind, and red
peppers. Toss and adjust seasoning with remaining salt and pepper.
6. Add arugula and cheese. Toss again and serve immediately. Serves 8.

Crispy Vegetable Lettuce Wraps
1/3 cup soy sauce
1/3 cup mirin
2 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 pint shiitake mushrooms, stems removed and thinly sliced
2 cups leftover, shredded cooked chicken, or roughly chopped cooked
pork or shrimp (optional)
1 (12-ounce) bag prepared slaw (Asian mixed, cole, broccoli)
2 cups mung bean or alfalfa sprouts
1/4 cup sesame seeds
1 teaspoon coarse salt
2 heads iceberg or romaine lettuce
1 bunch green onions, thinly sliced
1. Combine soy sauce, mirin and rice vinegar in a small bowl and let stand at least
10 minutes to allow flavors to meld.
2. Heat sesame and vegetable oils in a wok or large sauté pan over medium-high
heat until just beginning to smoke. Add mushrooms and cook 2 minutes. You may
also add chicken, pork or shrimp at this point (optional). Add slaw mix and cook 2
minutes. Add sprouts, sesame seeds and half the soy mixture and toss to coat. Add
salt and pepper. Transfer to a bowl or platter.
3. To serve, spoon vegetable mixture
into a lettuce leaf, garnish with green
onions and roll like a burrito. Use
remaining soy mixture as dip as
needed. Serves 8.
Per serving: 190 calories, 7g fat, 30mg chol., 16g
prot., 15g carbs., 4g fiber, 570mg sodium.

Rosemary Apricot Pork Tenderloin
Serve this tenderloin on top of Creamy Cheese Polenta (page 27) and drizzle sauce on top.
2 pounds pork tenderloin
6 tablespoons finely minced rosemary
1 teaspoon salt
1 cup apricot preserves
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
2. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper.
Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat.
Add pork and cook until brown on all sides, turning often, about 5 minutes.
3. Transfer pan to oven, and roast pork until meat thermometer registers 150F, about
15 minutes.
4. While pork roasts, combine preserves, lemon juice and garlic.
5. Remove pan from oven and brush preserves mixture over pork. Let rest 8 minutes.
Cut crosswise into 1/4-inch-thick slices. Serve on top of polenta. Drizzle sauce on top.
Serves 8.
Per serving: 300 calories, 7g fat, 85mg
chol., 30g prot., 27g carbs., 0g fiber,
360mg sodium.

Salmon Burgers with Quick Soy Cucumbers
These burgers are great with sweet potato fries. For a recipe, go to relishmag.com.
Cucumbers
1 tablespoon honey
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
Black pepper
1 unpeeled English cucumber,
thinly sliced
Burgers
1 1/2 pounds uncooked salmon, skinned
1 tablespoon minced garlic
3 tablespoons Dijon mustard
1/2 teaspoon salt
Black pepper
2 tablespoons canola oil
4 seeded hamburger buns
1. To prepare cucumbers, combine first 6 (honey through pepper) ingredients in a
bowl. Add cucumber and let marinate 15 minutes. Drain before using.
2. To prepare burgers, chop salmon into medium-size pieces, place in food processor
in 2 batches, and pulse to dice. Transfer to a bowl. Add garlic, mustard, salt and
pepper. Mix thoroughly.
3. Divide salmon mixture into four portions. Shape into patties.
4. Heat a large skillet over medium-high heat; add oil. When oil is hot, place patties
in pan and cook until browned, 3 to 4 minutes per side.
5. Toast buns. Top bun bottoms with salmon burgers and soy cucumbers. Place bun
tops on top. Serves 4.

Spaghetti Carbonara
This dish comes together in a snap since the eggs cook when mixed with the hot spaghetti.
After the eggs are added, they may appear to be slightly scrambled as they cling to the hot
spaghetti. Pancetta is an Italian-style bacon found in specialty food markets and some deli
counters of larger supermarkets.

8 ounces dried spaghetti
3 ounces pancetta or bacon, diced
¼ cup finely chopped shallots
3 eggs, lightly beaten
1 medium zucchini, cut into ribbons
½ cup grated Parmigiano Reggiano cheese
¼ cup half-and-half
1 teaspoon salt
1. Cook spaghetti according to package directions. Drain, reserving 1 cup of the
cooking water.
2. Heat a large, deep skillet over medium-high heat. Add pancetta; sauté until almost
crisp. Add shallots; sauté until shallots are golden and pancetta is crisp but not
burned.
3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; stir vigorously,
scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir
in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated,
adding some reserved pasta cooking water if the mixture seems too dry. Serves 6.
Recipe by Jennifer Perillo.

Garlic Pork Shoulder
Try this Cuban-inspired dish with barbecue sauce, in stews, on buns, or served with rice
and vegetables.
1 garlic head, separated into cloves and peeled
1 tablespoon coarse salt
1 tablespoon whole black peppercorns
2 cups loosely packed fresh oregano leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
1 (4- to 4 1/2-pound) bone-in pork shoulder
1. Place garlic, salt, peppercorns and oregano in the bowl of a food processor.
Process until garlic is chopped. Add olive oil and vinegar and process to form a
thick paste. Place pork in a large roasting pan fat side up and score top with a sharp
knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.
3. Place pork in oven and roast about 3 hours, until the internal temperature reaches
160F. Let pork cool slightly and then chop or tear into large chunks. Serves 12.
Recipe courtesy of Coon Rock Farm, Hillsborough, N.C.

Seared Tuna with Lemony Potatoes
This dish is perfect for outdoor dining. Toss in a tablespoon of capers if you like.

2 (8-ounce) tuna steaks
1/4 cup olive oil
1 tablespoon hot sauce, such as Tabasco
1/2 teaspoon salt
12 medium round red potatoes, cut into halves and boiled until tender
Finely grated rind and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley
1. Rinse tuna steaks and pat dry. Combine olive oil, hot sauce and garlic in a
measuring cup. Pour half the mixture into a shallow baking pan, reserving remaining
sauce. Add tuna to pan and let stand 1 hour, turning halfway though the marinating
time.
2. Preheat grill to high.
3. Remove tuna from marinade and sprinkle with salt and pepper. Discard marinade.
Grill 3 to 4 minutes per side, until desired degree of doneness.
4. Place hot boiled potatoes in a bowl. Break tuna into chunks and
add to potatoes. Add lemon rind and juice, parsley and reserved sauce. Toss and
serve. Serves 6.

Italian Fisherman’s Stew
Croutons
1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Soup
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and
juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
1 teaspoon salt
2 pounds sea scallops, cut into halves
1 pound shrimp, peeled
¼ cup chopped fresh basil
1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed
baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive
oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion,
carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and
crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock,
thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered,
30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10
minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and
stir in chopped basil.
3. Just before serving, add croutons to oil mixture and toss well. Divide croutons
among 10 serving bowls. Top with stew. Serves 10.

Desserts
Candied Orange and Gingersnap
Cheesecake Bites

Candied Orange and Gingersnap Cheesecake Bites
Candied orange peel
1 navel orange
1 cup, plus 1/4 cup,
granulated sugar, divided
Gingersnap crust
2 1/2 cups gingersnap
cookie crumbs
1/3 cup brown sugar
1/2 cup unsalted butter, melted
1/2 teaspoon salt
Custard
24 ounces cream cheese, softened
1/4 cup honey
1/2 cup powdered sugar
3 eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon orange extract
1 teaspoon vanilla extract
1/4 cup grated semisweet
chocolate
2. To prepare candied orange peel, cut strips of rind off orange using a sharp peeler.
Reserve remaining orange for another use. Place orange strips in a small saucepan.
Add enough water to cover and bring to a boil. Drain and repeat 2 more times, using
fresh water each time. (This removes the bitterness from the rind.)
3. Add 1 cup water to the blanched orange rind. Add 1 cup sugar and simmer 20
minutes or until soft and sweet. Drain and reserve the orange-infused sugar-water
for another use. Toss strips in remaining quarter cup sugar and let cool. Chop and
set aside.
4. To prepare crust, place all ingredients in a food processor and pulse to combine.
(The mixture should cake easily.) Place a level tablespoon of crust mixture into
each cup of a silicone mini muffin pan. Use the back of the tablespoon to tamp down
crust. Set aside.
5. To prepare custard, beat cream cheese, honey and powdered sugar with a mixer
at medium speed until smooth, about 3 minutes. Scrape down sides of bowl. Add
eggs, one at a time, beating well after each addition. (Be careful not to beat air into
the eggs, as this will make the cheesecake fluffy, not dense and smooth.) Add sour
cream, flour, orange extract, vanilla extract and 1 tablespoon of the candied orange
peel. Mix well. Spoon just enough batter into each crust to fill.
6. Place pans on baking sheets. Bake 12 minutes, or until the cheesecakes are
nearly set, but not cracking. Place pans on wire racks to cool, then carefully pop out
each cheesecake. Top each cheesecake with remaining candied orange peel and
chocolate. Arrange on a serving platter. Makes 48.

Peanut Butter Mousse with Bruléed Bananas and Raspberry
Preserve
Mousse
2/3 cup heavy cream
4 ounces cream cheese, softened
6 ounces creamy peanut butter
3 tablespoons half-and-half
1 teaspoon banana extract
Bananas
1 banana
1/3 cup turbinado sugar
1/2 cup raspberry preserves,
melted in microwave until
pourable
1. To prepare mousse, beat heavy cream with a mixer at medium-high speed until
medium peaks form.
2. Combine cream cheese, peanut butter, half-and-half, powdered sugar and banana
extract in a mixing bowl. Mix until smooth.
3. Mix half the whipped cream into peanut butter mixture. Then gently fold in the
remaining whipped cream, being careful not to deflate the mixture.
4. Spoon or pipe into serving dishes or glasses and refrigerate.
5. To prepare bananas, slice banana into diagonal ½-inch thick slices and arrange on
a baking sheet. Sprinkle turbinado sugar on top of each slice and heat with a brulée
torch or under hot broiler until sugar is melted and golden brown.
6. Remove mousse from refrigerator and top each portion with a drizzle of raspberry
preserves and one or two slices of bruléed banana. Serves 8.

Poached Pears with Port Syrup
4 large ripe pears, peeled
21/2 cups tawny port
2/3 cup sugar
1 cinnamon stick
2 star anise
1 tablespoon vanilla extract
1 cup whole-milk ricotta cheese
1. Place pears in a saucepan just large enough to hold pears in one layer. Add port,
sugar, cinnamon stick, star anise and vanill. Add enough cold water to just cover
pears. Bring to a simmer over medium-high heat. Reduce heat to medium and cook
until tender, about 15 minutes.
2. Transfer pears to a bowl. When cool, cut pears into halves and slice each half into
thirds. Continue to boil port mixture until it reduces to 11/3 cups, about 20 minutes.
Discard cinnamon and star anise. To serve, place 1/4 cup ricotta in a bowl, top with
sliced pears and drizzle with syrup. Serves 4.
Chewy Flourless Chocolate Cookies
Not only are these cookies delicious, they’re are gluten-free!
1¾ cups powdered sugar
½ cup Dutch process cocoa
2 teaspoons cornstarch
¼ teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or walnuts, toasted
2. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring
with a spoon until mixture forms a dough. (Mixture should be thick enough to form
into balls; if not add more powdered sugar and cocoa.) Add nuts; mix well.
3. Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16 to 19
minutes, until glossy and crackled. Cool completely. Makes 15 cookies.
Per cookie: 110 calories, 7g fat, 0mg chol., 1g prot., 16g carbs., 1g fiber, 45mg sodium.
Recipe by Tamar Haspel.

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