Ingredients:

•     1 cup sliced shallots (about 4 large) 
•     1 bay leaf 
•     1/4 teaspoon ground ginger 
•     1 teaspoon curry powder 
•     1 teaspoon chopped fresh thyme 
•     1/2 stick (1/4 cup) unsalted butter 
•     1 small boiling potato 
•     1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick 
•     1 3/4 cups chicken broth 
•     1 cup apple cider 
•     1 1/4 cups water 
•     3/4 teaspoon salt 
•     1/4 teaspoon black pepper 
•     1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Meanwhile, peel potato and cut into 1/2-inch cubes.

  Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

  Puree soup in 2 batches in a blender until smooth, transferring as blended to a large bowl. Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

 Ingredients:

•     15 fresh Brussels sprouts, halved lengthwise 
•     1 1/2 tablespoons butter 
•     1 1/2 tablespoons olive oil 
•     3 cloves garlic, smashed with the flat of a knife 
•     freshly grated parmesan cheese 
•     salt and pepper

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard.

  Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt & pepper to taste.

Ingredients:

•     Salt 
•     1 pound fettuccine 
•     3 tablespoons extra-virgin olive oil 
•     4 cloves garlic, finely chopped 
•     1 small onion, chopped 
•     2 (6-ounce) cans Italian tuna in water or oil, drained 
•     1/2 cup tender sun-dried tomatoes, thinly sliced 
•     1/2 cup dry white wine 
•     1 cup heavy cream 
•     salt and pepper 
•     1/2 cup frozen peas, thawed 
•     1/2 cup grated Parmigiano-Reggiano 
•     1 cup fresh basil, about 20 leaves, shredded

  Place pasta water on to boil. Salt water then add pasta and cook to al dente.

  While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Ingredients:

•     1/2 pound bacon 
•     1 pound ground round 
•     1 pound ground pork 
•     1 green bell pepper, diced 
•     1 yellow onion, diced 
•     6 jalapeno peppers, seeded and chopped 
•     6 habanero peppers, seeded and chopped 
•     8 Anaheim peppers, seeded and diced 
•     2 cloves garlic, minced 
•     1 1/2 tablespoons ground cumin 
•     1 tablespoon crushed red pepper flakes 
•     3 tablespoons chili powder 
•     2 tablespoons beef bouillon granules 
•     1 (28 ounce) can crushed tomatoes 
•     2 (16 ounce) cans whole peeled tomatoes, drained 
•     2 (16 ounce) cans chili beans, drained 
•     1 (12 fluid ounce) can beer 
•     3 ounces tomato paste 
•     2 cups water

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot. Remove bacon, drain on paper towels and chop.

  Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, and water.

  Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Ingredients:

•     Wooden toothpicks or bamboo skewers 
•     1 pound asparagus 
•     2 tablespoons dark sesame oil 
•     1 tablespoon soy sauce 
•     1 clove garlic, minced 
•     2 tablespoons sesame seeds 
•     Salt and black pepper

In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.

  Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.

  In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.

  When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

Ingredients:

•     2 cups mashed potatoes 
•     1/2 cup sour cream 
•     salt and pepper 
•     1 small onion, sliced thin 
•     1 small bell pepper, sliced thin 
•     4 tablespoons butter, divided 
•     1 1/2 cups grated Cheddar 
•     4 medium potatoes, cooked 
•     6 slices bacon, cooked crisp

Preheat oven to 350F. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Add salt and pepper to taste. Saute onion and bell pepper in 1 tablespoon of butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Melt remaining butter and drizzle over potatoes. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Ingredients:

•     1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets 
•     1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes 
•     5 tablespoons vegetable oil 
•     1/2 teaspoon cumin seeds 
•     3/4 teaspoon salt 
•     1 medium onion, finely chopped 
•     2 garlic cloves, finely chopped 
•     2 teaspoons minced fresh jalapeno, including seeds 
•     2 teaspoons minced peeled fresh ginger 
•     1 teaspoon ground cumin 
•     1/2 teaspoon ground coriander 
•     1/4 teaspoon turmeric 
•     1/4 teaspoon cayenne 
•     1/2 cup water

  Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475F.

  Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

  While vegetables are roasting, cook onion, garlic, jalapeno, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook  stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Ingredients:

•     1 lb. penne pasta, cooked according to package directions 
•     2 tablespoons butter 
•     1/2 cup extra virgin olive oil 
•     1/2 cup yellow onions, chopped 
•     3 cloves garlic, chopped 
•     1/2 lb. mushroom, sliced 
•     6 Italian sausage links, casing removed 
•     1/4 cup plus 2 tablespoons white wine 
•     2 tablespoons all-purpose flour 
•     1 quart heavy cream 
•     1/4 lb. prosciutto ham, chopped 
•     1 tablespoon fresh sage (or 1 tsp dry) 
•     1 tablespoon fresh parsley (or 1 tsp dry) 
•     1/2 lb. grated Parmesan cheese 
•     Salt to taste

  Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.

  Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.

  Add cooked, drained pasta to pan with sauce. Toss well. Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

Ingredients:

 1) Topping:

•     3/4 cup all purpose flour 
•     3/4 cup (packed) golden brown sugar 
•     1/2 cup old-fashion oats 
•     1/2 teaspoon ground cinnamon 
•     1/4 teaspoon ground cloves 
•     6 tablespoons (3/4 stick) unsalted butter, room temperature 
•     1/2 cup finely chopped walnuts

2)Filling:

•    1/2 pounds Golden Delicious apples, peeled, cored, cut into 
•    1/2-inch pieces (about 4 cups) 
•    3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups) 
•    3 tablespoons sugar 
•    2 teaspoons all purpose flour 
•    1/2 teaspoon vanilla extract 
•    Vanilla ice cream or frozen yogurt

  Mix first 5 topping ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in walnuts.

  Preheat oven to 400F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream or frozen yogurt.

Ingredients:

•     2 teaspoons cumin seeds 
•     2 tablespoons fresh lime juice 
•     2 teaspoons honey 
•     1/4 cup extra-virgin olive oil 
•     3 tablespoons chopped fresh dill 
•     4 cups fresh shelled peas (from about 4 pounds peas in pods) 
•       or 1 pound frozen petite peas 
•     1 bunch radishes, trimmed, halved, thinly sliced 
•     1 cup crumbled feta cheese (about 4 ounces)

 Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper.

  Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. Divide salad among bowls. Serve.