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FDMARGEPERRY2024

<div class="description"> 
 4 teaspoons lemon juice 
 2 teaspoons zest 
 2 teaspoons Dijon mustard 
 1 teaspoon salt 
 1/3 cup extra virgin olive oil 
 12 ounces farfalle (bow tie) pasta 
 1 pound asparagus, cut in 1-inch lengths 
 1 cup frozen peas 
 ½ cup basil leaves, thinly sliced 
 ½ cup grated pecorino 
 1. Make the lemon vinaigrette: Combine the lemon juice, zest, mustard and salt in a bowl. Add the olive oil in a slow, steady stream as you whisk. When the mixture is creamy (aka emulsified) set it aside. 
 2. Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to package directions, usually a total of about 13 minutes, until al dente. In the last 2 minutes of cooking, add the asparagus and peas. Drain, transfer to a bowl, and toss with the vinaigrette, basil and cheese. 
 MAKES 4 SERVINGS 
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Columnists

Marge Perry

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Spring bow tie pasta with lemon and Pecorino

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<div class="description"> 
 3 pounds sweet potatoes, peeled and cut in 1 ½-inch chunks 
 1 ½ pounds baby carrots (multicolored or orange) 
 3 cups prunes, divided 
 2 cups orange juice 
 1/3 cup brown sugar 
 1 teaspoon cinnamon 
 1 teaspoon salt 
 1 ½ cups water 
 1 cup apricots 
 ½ cup dried cranberries 
 1. Place the sweet potatoes, carrots and 1 cup of the prunes in a pot. Combine the orange juice, brown sugar, cinnamon, and salt, and pour into the pot. Add the water, cover, and bring to a boil. Immediately reduce the heat and simmer 45 minutes until the vegetables are fork tender. 
 2. Add the remaining 2 cups of prunes, apricots, and cranberries and simmer 15 minutes. 
 MAKES ABOUT 15 CUPS 
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Passover Tzimmes

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<div class="description"> 
 1 ½ cups dry rice 
 3 tablespoons brown sugar 
 1 canned chipotle in adobo sauce, seeded and minced 
 1 tablespoon adobo sauce (from the can) 
 3 tablespoons olive oil, divided 
 ¾ teaspoon salt, divided 
 1 tablespoon lime juice 
 1 ½ pounds thawed shrimp (size 16-20s) 
 3 bell peppers, cut in thin strips 
 2 medium red onions, thinly sliced (about 2 cups) 
 1 teaspoon dried oregano 
 2 tablespoons cilantro leaves, chopped 
 1 avocado, thinly sliced 
 1 cup chunky salsa 
 ½ cup sour cream 
 1. Cook the rice according to package directions. 
 2. Combine the brown sugar, chipotle, adobo sauce, 1 tablespoon of the olive oil, ½ teaspoon of the salt and the lime juice in a bowl. Add the shrimp and toss well. 
 3. Heat 1 tablespoon of the oil in a large skillet over medium high. Add the peppers, onion, oregano, and remaining ¼ teaspoon salt and cook, stirring, 4 minutes until vegetables soften. Add 1 tablespoon of the shrimp marinade and cook, stirring occasionally, 3 minutes. Transfer to a bowl. 
 4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high. Add the shrimp (with only the marinade clinging to it) and cook 1 ½ minutes per side. Transfer to a bowl and toss with the cilantro. 
 5. Place the rice in the bottom of each of four bowls. Top each with one-fourth the shrimp, pepper and onion mixture, salsa, avocado and sour cream. 
 MAKES 4 SERVINGS 
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Shrimp fajita bowls

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 1 medium head cauliflower (about 2 ½ pounds with the green outer leaves intact) 
 2 tablespoons olive oil, divided 
 ¾ teaspoon salt, divided 
 1 medium onion, chopped (about 1 cup) 
 2 cloves garlic, minced 
 5 sprigs thyme 
 1 bay leaf 
 4 cups unsalted chicken or vegetable broth 
 2 cups oat milk 
 4 tablespoons Worcestershire sauce 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 
 2. Cut the cauliflower into 1 ½-inch florets. Toss with the olive oil and ¼ teaspoon of the salt. Spread on the sheet pan and roast until browned on the edges, about 7 minutes. 
 3. Meanwhile, heat 1 tablespoon of the olive oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring, until somewhat softened, about 4 minutes. Add the remaining ½ teaspoon salt, 4 of the thyme sprigs, the bay leaf, the stock, oat milk and Worcestershire sauce. Reserve 12 or so of the roasted florets for garnish, and add the remaining cauliflower to the pot. Bring to a boil; immediately reduce to a gentle simmer, cover, and cook until the cauliflower is very tender when pierced with a fork, about 25 minutes. 
 4. Remove the thyme sprigs and bay leaf and, working in batches, puree the soup in a blender. 
 5. Ladle the soup into bowls and top each with several of the reserved roasted florets and leaves from the remaining thyme sprig. 
 MAKES 2 QUARTS 
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Roasted cauliflower soup

AIAudio - Roasted cauliflower soup


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<div class="description"> 
 1 (10-ounce) bag frozen brown rice, or about 2 cups cooked rice 
 1 medium white onion, chopped (about 1 cup), divided 
 3 plum tomatoes, about 1 pound, seeded and chopped (about 1 ½ cups) 
 1 jalapeño pepper, finely chopped 
 2 tablespoons chopped fresh cilantro 
 1 tablespoon fresh lime juice 
 ¾ teaspoon salt, divided 
 1 tablespoon olive oil 
 1 zucchini, 10-ounces, trimmed and cut in 1/2-inch pieces 
 1 cup fresh or frozen corn kernels 
 2 teaspoons chili powder 
 1 (15-ounce) can low sodium red kidney beans, drained 
 4 (8-inch) flour tortillas 
 ¾ cup shredded sharp cheddar cheese, divided 
 1. Preheat the oven to 350°F. Place a rack in the middle of the oven without any racks above it. Cut 4 (12-inch) lengths of foil and set aside. 
 2. Heat the rice in the microwave according to package directions and transfer to a bowl. 
 3. Make the pico de gallo: Combine ¼ cup of the onion, tomatoes, jalapeño pepper, cilantro, lime juice and ¼ teaspoon of the salt in a bowl. 
 4. Heat the oil in a large skillet over medium-high. Add the remaining ¾ cup of the onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add the zucchini, corn and chili powder and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes. Stir in the beans, rice and remaining ½ teaspoon salt; cook until heat through, 1-2 minutes. 
 5. Warm the tortillas in the microwave on high for 30 seconds to make them more pliable. Stack them on a plate and cover with a damp paper towel. 
 6. Coat the top of each foil sheet with cooking spray. Place a tortilla flat in the center of one piece of foil. Working with one tortilla at a time, scoop one-fourth of the bean mixture in the center and top with 2 tablespoons of the cheese. Fold the top and bottom edges of the tortilla in toward the center, and roll the sides closed to completely encase the filling. Place it seam side down in the center of the foil and spoon 2 tablespoons of the tomato mixture over the top of the burrito. Sprinkle with 1 tablespoon of the cheese. Bring the two sides of the foil up toward the center, well above the burrito, and crimp it closed. Crimp the sides closed as well, forming a package that looks like a purse. (You are trying to avoid having the foil touch the cheese on top.) Repeat with the remaining ingredients. 
 7. Place the packets on the oven rack and bake 20 minutes, until the burritos are heated through and the cheese is melted. Remove from the oven and serve immediately, passing the remaining pico de gallo. 
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Bean and vegetable burritos

AIAudio - Bean and vegetable burritos


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<div class="description"> 
 ½ teaspoon salt 
 ½ teaspoon ground cumin 
 ½ teaspoon ground coriander 
 ¼ teaspoon black pepper 
 2 1 ½-inch thick bone-in pork chops, each about 10 to 12 ounces 
 1 tablespoon canola oil 
 1. Preheat the oven to 425 degrees. 
 2. Combine the salt, cumin, coriander and black pepper in a small bowl. Season on both sides of each chop, patting the mixture in to ensure it adheres. 
 3. Heat the oil in a cast iron or other oven-proof pan over high heat. When the oil shimmers (just before it smokes) add the pork chops and cook 2 minutes per side, or until well-browned. Transfer to the oven and cook until the chops reach an internal temperature of 140 to 145 degrees, about 10 minutes. 
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Perfect pork chops

AIAudio - Perfect pork chops


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<div class="description"> 
 1 ½ pounds ground beef 
 2/3 cup panko bread crumbs 
 1 large egg 
 4 teaspoons chili powder, divided 
 2 teaspoons smoked paprika, divided 
 ½ teaspoon garlic powder 
 ¾ teaspoon salt 
 1 tablespoon olive oil 
 3 cups marinara (one 24-ounce jar) 
 1 4-ounce can diced mild green chiles, drained 
 1 cup shredded Cheddar 
 ¼ cup chopped scallions 
 1. Preheat oven to 375 degrees. 
 2. Combine the ground beef, panko, egg, 2 teaspoons of the chili powder, 1 teaspoon of the smoked paprika, garlic powder and salt. Mix without compressing the meat; then form into 16 (2-inch) balls. 
 3. Heat the oil in a large nonstick skillet over medium heat. Add the meatballs and brown a total of 5 to 6 minutes, turning occasionally. 
 4. Combine the marinara with the remaining 2 teaspoons chili powder, 1 teaspoon smoked paprika and drained chilies. Pour the mixture over the browned meatballs and transfer to the oven. Cook 15 minutes. Top with the cheese and return to the oven until the cheese is melted, about 2 minutes. Just before serving, sprinkle with the scallions. 
 MAKES 4 SERVINGS 
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Cowboy meatballs

AIAudio - Cowboy meatballs


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<div class="description"> 
 3 tablespoons olive oil 
 1 medium onion, cut in ½-inch pieces (about 1 cup) 
 2 medium carrots, cut in ½-inch dice 
 2 celery stalks, cut in ½-inch dice 
 4 garlic cloves, minced 
 1 teaspoon dried oregano 
 12 ounces turkey sausage, squeezed out of the casings 
 8 cups no-salt chicken broth 
 2 15-ounce cans cannellini beans, drained and rinsed 
 1 5-ounce container baby kale 
 1 teaspoon salt 
 2 tablespoons lemon juice 
 1. Heat the oil in a soup pot over medium heat. Add the onion, carrot, celery, garlic, and oregano, and cook until slightly softened, 5 to 6 minutes. Add sausage and cook, crumbling it into smaller pieces, until the sausage is cooked through and begins to brown, about 8 to 10 minutes. 
 2. Add the broth and beans and bring to a boil. Immediately reduce heat and simmer, covered, 10 minutes. 
 3. Stir in the kale and simmer, covered, another 5 minutes. Stir in the salt and lemon juice. 
 MAKES 4 SERVINGS 
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Lemony white bean, turkey sausage and baby kale soup

AIAudio - Lemony white bean, turkey sausage and baby kale soup


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<div class="description"> 
 4 tablespoons olive oil, divided 
 ½ teaspoon salt 
 2 cups cilantro (with small stems) 
 1 cup coarsely chopped scallions 
 1 garlic clove 
 2 tablespoons lime juice 
 3 tablespoons plus 1 teaspoon water, divided 
 2 tablespoons Greek yogurt 
 ¼ teaspoon + a pinch cumin, divided 
 16 peeled jumbo shrimp, about 1 pound 
 1. Combine 3 tablespoons of the olive oil, salt, cilantro, scallions, garlic clove, lime juice and 3 tablespoons of water in the blender; puree until smooth and set aside. 
 2. Combine the yogurt with the remaining pinch of cumin and 1 teaspoon water. Set aside. 
 3. Heat the remaining 1 tablespoon olive oil in a skillet; add the shrimp and sear 2 minutes per side. 
 4. Toss shrimp with half the sauce. Spread the other half on the bottom of the plates; top with the shrimp and drizzle with the yogurt sauce. 
 MAKES 2 SERVINGS 
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Green shrimp

AIAudio - Green shrimp


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<div class="description"> 
 2 pounds boneless chicken breasts 
 2 tablespoons Dijon mustard 
 1 tablespoon lemon juice 
 ¼ cup olive oil 
 1 garlic clove, grated 
 1 ½ teaspoons salt 
 1. Heat a grill pan or grill (rack) coated with cooking spray. 
 2. Cut the chicken horizontally into ¼-inch thick slices, or pound breasts to ¼-inch thickness. If you pound them, you may want to cut the cutlets in across half to make pieces about the size of your hand. 
 3. Combine the mustard, lemon juice, olive oil and garlic in a large, flat baking dish or bowl and toss to coat the chicken in the marinade. Allow it to marinate about 15 minutes. 
 4. Place the chicken on the grill and season both sides with the salt. (You will need to work in batches if you are using a grill pan). Cook about 3 minutes per side, or until nicely marked. (You can take the temperature by inserting an instant-read thermometer horizontally so the tip is at the thickest part of the cutlet. It should register 160 degrees.) 
 5. Allow the chicken to cool, then refrigerate, covered, and use within about 5 days. 
 Yields approximately 15-20 pieces. 
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Batch-grilled chicken

AIAudio - Batch-grilled chicken


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<div class="description"> 
 5 oranges, peel and pith removed and cut across in ¼-inch thick slices 
 1 tablespoon coarsely chopped pistachios 
 1 tablespoon pomegranate seeds (ariels) 
 1 tablespoon pomegranate molasses 
 2 teaspoons honey 
 1/8 teaspoon cinnamon 
 Flaky sea salt 
 1 tablespoon whole mint leaves 
 1. Arrange the orange slices on a platter. Sprinkle with the pistachios and pomegranate seeds. Drizzle with the pomegranate molasses and honey. Sprinkle with the cinnamon, salt and mint leaves. 
 MAKES 6 SERVINGS 
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Moroccan orange salad

AIAudio - Moroccan orange salad


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<div class="description"> 
 2 cups all-purpose flour 
 1 cup sugar 
 1 ¼ teaspoons baking powder 
 ¼ teaspoon baking soda 
 ¼ teaspoon salt 
 4 large eggs 
 ½ cup olive oil 
 2 teaspoons orange rind 
 ¼ cup orange juice 
 Glaze: 
 1 cup confectioner’s sugar 
 1 Tablespoon + 2 teaspoons orange juice 
 1. Preheat the oven to 350 degrees. Coat a 9-inch spring form pan with cooking spray and lightly dust with flour. 
 2. Combine the flour, sugar, baking powder, baking soda, and salt, in a bowl and form a well in the center. 
 3. In a second, smaller bowl, lightly beat the eggs. Add the olive oil, orange rind, and orange juice, and whisk until well combined. Pour this wet mixture into the well in the flour mixture and stir with a spatula until just combined. (There should not be visible streaks or lumps of flour, but you don’t want to overwork the batter.) 
 Pour into the prepared pan and bake 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 
 When the cake is cool, combine the confectioner’s sugar with the orange juice: stir until smooth. Pour over the cake, spreading it toward the edges so it drips down. MAKES 6-8 SERVINGS 
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Orange olive oil cake

AIAudio - Orange olive oil cake


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<div class="description"> 
 ¾ cup all-purpose flour 
 ½ cup whole-wheat flour 
 ¾ cup wheat bran 
 ½ cup old-fashioned oats 
 ½ cup sugar 
 ¼ cup yellow cornmeal 
 1 ½ teaspoons baking powder 
 ¼ teaspoon baking soda 
 ¼ teaspoon salt 
 1 ½ cups buttermilk 
 5 tablespoons butter, melted 
 1 large egg, lightly beaten 
 1 ½ teaspoons vanilla 
 1. Preheat the oven to 375°. Coat a muffin pan with cooking spray. 
 2. Combine the flours, wheat bran, oats, sugar, cornmeal, baking powder, baking soda and salt in a large bowl. Combine the buttermilk, melted butter, egg and vanilla extract in a separate bowl. Add the wet ingredients to the dry and stir until just moistened. 
 3. Spoon the batter evenly into the prepared muffin cups. (Muffin cups will be almost full.) Bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes. 
 4. Cool in the pan 5 minutes. Transfer muffins to a wire rack and cool at least 20 minutes before serving. 
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Morning glory muffins

AIAudio - Morning glory muffins


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<div class="description"> 
 8 ounces cream cheese 
 ½ cup pumpkin puree 
 1 tablespoon brown sugar (or more to taste) 
 ¾ teaspoon pumpkin pie spice blend 
 1. Blend all ingredients together in a food processor or with a hand mixer. Refrigerate until serving. 
 MAKES 1 ½ cups 
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Pumpkin pie dip

AIAudio - Pumpkin pie dip


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<div class="description"> 
 4 1 ½-inch thick bone in pork chops, about 3 pounds 
 1 teaspoon salt, divided 
 ¼ teaspoon black pepper 
 3 tablespoons olive oil, divided 
 1 red onion, thinly sliced 
 1 tablespoon fresh sage, chopped 
 2 apples (such as Gala), cut in ½-inch thick wedges 
 1 ½ cups apple cider 
 3 tablespoons apple cider vinegar 
 3 tablespoons maple syrup 
 4 teaspoons Dijon mustard 
 2 tablespoons butter 
 1. Preheat oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Season the chops with ½ teaspoon of the salt and the pepper. Heat 1 tablespoon of the oil in a large nonstick pan over medium high. Add the chops to the skillet and cooked until browned, about 3 minutes per side. Transfer to the baking sheet and roast 11 to 12 minutes. 
 3. Meanwhile, heat 1 tablespoon of the oil in the skillet over medium high. Add the onion and sage and ¼ teaspoon salt and cook, stirring, 1 minute. Add the apples and cook until they are lightly browned and crisp-tender, about 3 minutes. Transfer to a bowl. 
 4. Return the skillet to high heat and add the cider, vinegar, maple syrup, mustard and remaining ¼ teaspoon salt. Bring to a boil and cook until slightly thickened, about 6 to 7 minutes. Add butter and stir until melted. Stir in apples. 
 5. Serve the chops surrounded by the apples, and spoon some of the sauce over the pork. 
 MAKES 4 SERVINGS 
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Cider-Dijon pork chops

AIAudio - Cider-Dijon pork chops


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<div class="description"> 
 1 tablespoon low-sodium soy sauce 
 1 tablespoon lime juice 
 1 tablespoon honey 
 1 teaspoon Thai red curry paste 
 3 cloves garlic, thinly slices 
 12 ounces peeled shrimp 
 3 tablespoons canola or olive oil, divided 
 1 cup bite-size cauliflower florets 
 1 cup bite-size broccoli florets 
 1 cup Brussels sprouts, quartered lengthwise 
 ½ cup thinly sliced red cabbage 
 1 cup fresh basil leaves 
 1. Stir the soy sauce, lime juice, honey and curry paste in a bowl until the honey is dissolved. Add the garlic and shrimp, toss thoroughly, and set aside. 
 2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the cauliflower, broccoli, and Brussels sprouts and cook 1 minute, until the underside is lightly browned. Add 1/3 cup water, stir, and cook until vegetables are just slightly undercooked and the water is gone, about 2 to 3 minutes. Transfer to a bowl and stir in the cabbage. 
 3. Heat the remaining 2 tablespoons oil in the pan and add the shrimp (set aside the liquid) in a single layer. Cook 2 minutes without moving; turn over, add the vegetables and the marinade liquid and cook 2 minutes, until shrimp is cooked through and vegetables are crisp-tender. Remove from the heat, stir in the basil and serve. 
 MAKES 2 SERVINGS 
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Basil shrimp and vegetables

AIAudio - Basil shrimp and vegetables


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<div class="description"> 
 3 tablespoons olive oil, divided 
 1 tablespoon lime juice 
 1 tablespoon Worcestershire sauce 
 1 tablespoon Dijon mustard 
 ½ + ¼ teaspoon salt, divided 
 ¼ teaspoon black pepper 
 1 ½ pounds skirt steak 
 2 cups corn kernels 
 1 (15-ounce) can black beans, drained and rinsed 
 1 teaspoon ground cumin 
 1 teaspoon chili powder 
 3 cups cooked rice or 6 cups lettuce 
 1 avocado, sliced 
 1 pint cherry tomatoes, halved 
 1 cup bottled salsa 
 1 cup shredded cheddar and/or Monterey Jack cheese 
 1. Combine 2 tablespoons olive oil, lime juice, Worcestershire, Dijon, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Add the steak, toss, and allow to marinate 20 minutes to 2 hours. 
 2. Heat the remaining 1 tablespoon oil in a skillet: Add the corn and cook 2-3 minutes until bright yellow. Add the beans, cumin, chili powder and remaining ¼ teaspoon salt. Cook, stirring, 1 minute. 
 3. Heat the grill or grill pan for direct heat cooking. Add the skirt steak and grill about 4 minutes per side, or to desired degree of doneness. Allow to sit on your cutting board about 5 minutes. Cut each long strip into 3 to 4-inch sections. Next, slice each of these smaller sections into strips: Your knife should now be parallel to the uncut edge, which is against the grain. 
 4. Assemble the four bowls: Start with a layer of rice or lettuce across the bottom of each bowl. Arrange piles of the steak, black bean salad, avocado, cherry tomatoes, salsa and cheese. Garnish with a lemon wedge and pass additional salsa if desired. 
 MAKES 4 SERVINGS 
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Southwest steak bowl

AIAudio - Southwest steak bowl


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<div class="description"> 
 2 tablespoons olive oil 
 1 tablespoon fresh rosemary, finely minced 
 1 garlic clove, minced 
 1 teaspoon grated lemon zest 
 1 teaspoon salt 
 ½ teaspoon black pepper 
 1 5 to 6-pound whole chicken 
 1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Combine the olive oil, rosemary, garlic, lemon zest, salt and pepper in a small bowl. 
 3. Cut the chicken in half along the breast bone and backbone. Rub the rosemary blend evenly over the chicken. 
 4. Roast until a meat thermometer inserted horizontally into the thickest part of the breast registers 160 degrees, about 50 to 55 minutes (depending on the size of your chicken). 
 MAKES 4-6 SERVINGS 
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Weeknight whole roast chicken

AIAudio - Weeknight whole roast chicken


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<div class="description"> 
 2 tablespoons butter 
 2 tablespoons Buffalo-style hot sauce (like Frank’s) 
 2 tablespoons mayonnaise 
 2 tablespoons sour cream 
 1 teaspoon distilled vinegar 
 1 teaspoon Worcestershire sauce 
 4 ears corn, husk and silk removed 
 2 tablespoons coarsely chopped parsley 
 ¼ cup crumbled blue cheese or feta 
 1. Combine the butter and hot sauce in a small pot and cook, stirring, until the butter is melted. Set aside. 
 2. Stir the mayonnaise, sour cream, vinegar and Worcestershire together in a small bowl until smooth. 
 3. Fill a large pot about 3-4 inches high with water and bring to a boil. Add the corn and cook 3 minutes. 
 To serve, drizzle the corn with the two sauces and sprinkle with the cheese and parsley. 
 MAKES 4 SERVINGS 
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Buffalo-style corn on the cob

AIAudio - Buffalo-style corn on the cob


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<div class="description"> 
 2 garlic cloves, minced 
 1 teaspoon grated ginger 
 1 teaspoon turmeric 
 1 teaspoon paprika 
 5 tablespoons olive oil, divided 
 4 6-ounce pieces salmon 
 2 tablespoons lime juice 
 2 scallions, thinly sliced (about ¼ cup) 
 1 tablespoon chopped cilantro 
 1 tablespoon low-sodium soy sauce 
 1 teaspoon sugar 
 ½ teaspoon salt 
 2 Persian cucumbers, thinly sliced 
 1 cup mung bean sprouts 
 Cilantro sprigs 
 1. Combine the marinade ingredients: Stir the garlic, ginger, turmeric, paprika and 2 tablespoons of the olive oil together in a bowl or baking dish. Add the salmon and turn once to fully coat in the marinade. Allow to stand 30 minutes. 
 2. Meanwhile, preheat the oven to 400 degrees and coat a baking sheet pan with cooking spray. 
 3. Make the sauce: Combine the remaining 3 tablespoons of the olive oil, lime juice, scallions, cilantro, soy sauce and sugar, stirring until the sugar is dissolved. 
 4. Wipe the marinade off the fish, season with the salt and transfer to the prepared baking sheet. Bake 10 minutes, or to desired degree of doneness. 
 5. Place the salmon, cucumber, sprouts, cilantro sprigs on the plates and drizzle with the sauce. 
 MAKES 4 SERVINGS 
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Ginger-turmeric salmon

AIAudio - Ginger-turmeric salmon


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<div class="description"> 
 4 ounces chocolate, chopped 
 3 tablespoons unsalted butter 
 1 (10-ounce) package regular size marshmallows 
 6 cups Rice Krispies cereal 
 10 chocolate cookies, such as Oreo thins, crushed 
 1 1/3 cups marshmallow crème, such as Fluff, at room temperature 
 1. Line a 13 x 9 baking ban with parchment paper or foil and coat with cooking spray. 
 2. Place the chocolate in a microwave safe bowl. Microwave in 10 second increments, stirring in between each, until nearly melted. 
 3. Melt the butter in a large saucepan or deep skillet over medium heat. Stir in the marshmallows and cook, stirring, until melted and smooth. Stir in the cereal until thoroughly blended. 
 4. Use a rubber spatula to spread half the cereal mixture in a thin, even layer in the bottom of the prepared pan. Spread with the warm melted chocolate. Sprinkle the crushed chocolate cookies in a single layer over the chocolate. Dot the marshmallow crème over the chocolate, then spread it out to form an even layer. Top with the remaining cereal mixture, pressing lightly to adhere. Let the treats sit at room temperature for 30 minutes before cutting into squares. 
 MAKES 24 SQUARES 
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S'mores Rice Krispies bars

AIAudio - S'mores Rice Krispies bars


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<div class="description"> 
 1/4 cup chopped fresh cilantro 
 3 tablespoons olive oil 
 1 teaspoon smoked paprika 
 1 teaspoon ground coriander 
 1/2 teaspoon ground cumin 
 2 garlic cloves, minced 
 1 tablespoon + 1/4 cup agave nectar, divided 
 3 tablespoons lemon juice, divided 
 2 pounds skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces 
 3 tablespoons apricot preserves 
 1 tablespoon grated lemon zest 
 1 large red bell pepper, cut into 24 (1-inch) pieces 
 1 medium-size red onion, cut into 8 wedges and separated into layers 
 1/2 peeled fresh pineapple, cored and cut into 24 (1-inch) pieces 
 8 (13 1/2-inch) metal or soaked wood skewers (see note below) 
 1 teaspoon sea salt 
 1/4 teaspoon black pepper 
 1. Combine the cilantro, olive oil, smoked paprika, coriander, cumin, garlic, 1 tablespoon of the agave nectar, and 2 tablespoons of the lemon juice; add the chicken and stir to completely coat. Let stand at room temperature for 30 minutes. 
 2. Heat the preserves until just melted; stir in the remaining ¼ cup of agave nectar, remaining 1 tablespoon of the lemon juice and lemon zest. 
 3. Coat the grill rack with cooking spray and preheat the grill for direct cooking over medium heat (350-450 degrees). 
 4. Add the bell pepper, onion, and pineapple to the chicken and stir to coat. Thread the chicken, pineapple, bell pepper and onion alternately onto the skewers; season with the salt and pepper. 
 5. Place the skewers on the grill; close the grill and check the chicken in 3-4 minutes; if the underside is well-marked, turn them about 1/3 of the way. Close the grill and cook another 3-4 minutes until again well-marked. Turn the skewers one final time and brush the top with about half the agave glaze. Grill until cooked through, about another 2 minutes, and brush the skewers with the remaining glaze just before removing them from the grill. 
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Chicken-pineapple skewers

AIAudio - Chicken-pineapple skewers


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<div class="description"> 
 2 tablespoons extra-virgin olive oil 
 2 tablespoons fresh lemon juice 
 1 tablespoon chopped fresh oregano 
 2 teaspoons Dijon mustard 
 1 teaspoon grated lemon zest 
 1 teaspoon chopped fresh thyme 
 3/4 teaspoon fennel seeds, crushed 
 1/8 teaspoon crushed red pepper 
 3 garlic cloves, minced 
 4 (6-ounce) bone-in center-cut pork chops 
 1/2 teaspoon salt 
 1. Combine the olive oil, lemon juice, oregano, mustard, lemon zest, thyme, fennel seeds, crushed red pepper and garlic in a baking dish. Add the pork, turning to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2-4 hours, turning occasionally if possible. 
 2. Coat the grill rack with cooking spray or brush with oil. Heat for direct high heat cooking (450 to 550 degrees). 
 3. Transfer the pork to a plate and discard the marinade. Season the chops with the salt and place them on the grill rack directly above the heat source. Grill until the chops are well marked and cooked through, about 3-4 minutes per side. 
 MAKES 4 SERVINGS 
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Fennel-oregano pork chops

FDMARGE250612_photos

<div class="description"> 
 1 pint cherry tomatoes 
 1 teaspoon plus 2 tablespoons extra virgin olive oil, divided 
 &frac12; teaspoon salt, divided 
 &frac14; teaspoon sugar 
 1 pound zucchini 
 &frac14; cup basil leaves, cut in thin strips 
 1 tablespoon balsamic vinegar 
 4 ounces fresh mozzarella, cut in &frac12;-inch dice 
 1. Preheat the oven to 425 degrees. Coat a small sheet pan with cooking spray. 
 2. Toss the tomatoes with 1 teaspoon of olive oil, &frac14; teaspoon of salt and the sugar. Roast until the tomatoes are wrinkled but barely split, about 6 minutes. 
 3. Meanwhile, use a vegetable peeler to peel long strips, or ribbons, of the zucchini. Rotate around the zucchini as you work, and stop when you get to the seedy center (which may be discarded or used elsewhere). Toss the zucchini with the remaining 2 tablespoons olive oil, &frac14; teaspoon salt, basil, balsamic vinegar, fresh mozzarella and tomatoes. 
 SERVES 2 (for lunch) or 4 (as a side dish) 
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Zucchini caprese salad

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<div class="description"> 
 12 ounces fettuccine or Linguine 
 2 tablespoons extra-virgin olive oil 
 6 garlic cloves, sliced 
 &frac12; teaspoon dried basil 
 1 cup bottled clam juice 
 &frac12; cup dry white wine 
 2 pounds clams in shells, scrubbed 
 1 10-ounce can chopped clams, drained and rinsed 
 2 tablespoons chilled unsalted butter, cut into small pieces 
 1/3 cup fresh parsley, chopped 
 1 teaspoon lemon zest 
 1/4 — 1/2 teaspoon red pepper flakes, optional 
 1. Bring a large pot of water to a boil over high heat. Stir in the pasta and cook until pasta is al dente, about 8 minutes or according to package directions. Reserve &frac14; cup of the pasta cooking water, and drain. 
 2. Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the garlic and basil; cook 1 minute. Pour in the clam juice and wine, bring to a boil and cook until slightly reduced, about 3 minutes. Add the canned and fresh clams; cover and cook until the clams open, about 4-5 minutes. (Discard any that are unopened). 
 3. Remove the pan from the heat and stir in the butter until melted. Add the pasta and reserved pasta cooking water; toss and add the parsley, lemon zest, and red pepper flakes if using; toss well to coat. 
 MAKES 3 to 4 SERVINGS 
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Pasta with clam sauce

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<div class="description"> 
 2 tablespoons olive oil, divided 
 3 garlic cloves, minced 
 1 medium white onion, chopped, about 1 cup 
 1 teaspoon dried oregano 
 1 tablespoon minced canned chipotle chilies in adobo sauce 
 2 (14.5-ounce) cans petite diced tomatoes, drained 
 &frac34; cup chicken or vegetable broth 
 &frac14; teaspoons salt 
 &frac14; cup cilantro, coarsely chopped and divided 
 5 ounces tortilla chips 
 4 large eggs 
 2 tablespoons grated Parmesan 
 1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and all but &frac14; cup of the onion and cook, stirring occasionally until lightly golden, about 5 to 6 minutes. Stir in the chipotle and oregano and cook 1 minute. Add the drained tomatoes and cook until slightly thickened, 5 minutes. Remove from the heat and cool 5 minutes. 
 2. Transfer to a blender, add the broth and salt, and puree. Return to the skillet and cook over medium until hot, about 1 to 2 minutes. Remove from the heat and gently stir in the tortilla chips and about half the cilantro until the chips are coated. Keep warm. 
 3. Heat the remaining 1 tablespoon of oil in a clean nonstick skillet over medium. Add the eggs and cook until the whites are set and the yolks are cooked through but still creamy, 4 to 5 minutes. 
 4. To serve, divide the tortilla mixture among four plates then top each with an egg. Garnish with remaining &frac14; cup onions, remaining cilantro and Parmesan cheese. 
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Chilaquiles

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<div class="description"> 
 6 ounces cream cheese 
 2 teaspoons vanilla, divided 
 &frac12; cup confectioner’s sugar 
 3 large eggs 
 8 tablespoons butter (at room temperature) 
 &frac34; cup sugar 
 &frac34; cup sour cream 
 1 teaspoon vanilla 
 1 &frac34; cup flour 
 1 teaspoon baking soda 
 1 teaspoon baking powder 
 &frac12; teaspoon salt 
 1 1/4 cup chopped strawberries 
 1. Preheat the oven to 425. Coat muffin cups with cooking spray or line with paper liners. 
 2. Make the filling: Combine the cream cheese, 1 teaspoon of the vanilla, confectioner’s sugar and 1 egg and beat with an electric mixer (Hand or stand) until smooth. 
 3. In a clean bowl (with clean attachments), beat the butter and sugar until creamy and smooth. Beat in the remaining 2 eggs, sour cream and remaining 1 teaspoon vanilla. 
 4. Combine the flour, baking soda, baking powder and salt in a small bowl. Use a spoon or spatula to stir the dry ingredients into the wet. Do not overwork the dough, but stir until the ingredients are well-combined. Stir in the strawberries until they are evenly dispersed in the batter. 
 5. Spoon enough batter in each muffin cup to come up about a third of the way. Use the back of the spoon to spread the thick batter to the edges of the muffin cups. Top with the cheesecake filling, using all of it evenly in the 12 cups. Top with the remaining batter, spreading it to the edges of the muffin cup. 
 6. Bake 5 minutes, then reduce the heat to 350 and bake another 15 minutes, until a toothpick come out with only cheesecake filling and no batter. 
 Cool in the pan 5 to 10 minutes, then remove and cool on a wire rack. 
 MAKES 12 MUFFINS 
</div>

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Strawberry cheesecake muffins

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<div class="description"> 
 1 jalape&ntilde;o chili, finely minced (about 3 tablespoons) 
 &frac34; cup unsweetened coconut flakes 
 3/4 teaspoon salt, divided 
 3 tablespoons canola or olive oil, divided 
 4 6-ounce pieces salmon 
 &frac14; teaspoon black pepper 
 &frac12; cup coconut milk 
 2 tablespoons lime juice 
 1 tablespoon honey 
 1 tablespoon low sodium soy sauce 
 Cilantro for garnish (optional) 
 1. Preheat oven to 425 degrees. 
 2. Combine the jalape&ntilde;o, coconut and &frac14; teaspoon salt in a small bowl. Heat 2 tablespoons of the oil in a large oven-safe skillet over medium; add the coconut mixture and cook, stirring, until browned, about 2 minutes. Transfer to a bowl and wipe out the skillet. 
 3. Season the salmon with the remaining &frac12; teaspoon salt and the pepper. Add the remaining 1 tablespoon of oil to the skillet and heat it over medium. Add the salmon, skin (or skinned) side up, and cook until the underside is deeply golden brown, about 3 to 4 minutes. Turn it over and place the skillet in the oven until the fish is just cooked through, about 4 to 5 minutes. 
 4. While the salmon is in the oven, combine the coconut milk, lime juice, honey and soy sauce in a bowl, whisking to dissolve the honey. 
 5. Spoon the sauce on each plate and place the salmon on the sauce. Top each piece of salmon with the toasted coconut-chili. Serve with additional lime wedges and cilantro if desired). 
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Salmon with coconut chili crisp

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<div class="description"> 
 3 tablespoons olive oil 
 2 tablespoons lemon juice 
 1 tablespoon Dijon mustard 
 1 tablespoons fresh rosemary leaves, finely chopped 
 1 garlic clove, finely minced 
 8 bone-in chicken thighs, about 2 1/2 pounds 
 &frac12; teaspoon salt 
 &frac14; teaspoon black pepper 
 1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Combine the olive oil, lemon juice, mustard, rosemary and garlic in a bowl. Add the chicken and toss thoroughly. Allow to marinate for anywhere from 15 minutes to overnight. 
 3. Place the chicken on the prepared sheet pan and sprinkle with the salt and pepper. Roast in the oven until the thighs reach 170 degrees, about 30 minutes. 
</div>

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Weeknight chicken recipe

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<div class="description"> 
 1 &frac12; pounds carrots, cut at a steep angle into &frac14;-inch thick slices 
 Grated zest of 1 orange 
 3 tablespoons unsalted butter 
 3 tablespoons sugar 
 &frac12; teaspoon fresh thyme (plus more for garnish) 
 &frac12; teaspoon salt 
 1. Place the carrots, zest, butter, sugar, thyme and salt in a 12-inch skillet. Add enough water to just cover the carrots, about 2 &frac12; to 3 cups. 
 2. Bring to a gentle boil over medium heat and cook, stirring occasionally, until the water evaporates and the carrots are tender and shiny, about 25-30 minutes. 
 MAKES 6 SERVINGS 
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Orange-scented candied carrots

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<div class="description"> 
 5 eggs, separated 
 8 ounces semisweet chocolate, melted and slightly cooled 
 &frac34; cup olive oil 
 1 &frac12; cups sugar 
 &frac12; cup brewed coffee 
 1 cup almond flour 
 1 tablespoon vanilla 
 &frac12; teaspoon cinnamon 
 Passover confectioner’s sugar (optional) 
 Mixed berries for garnish 
 1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray. Line the bottom with a round of parchment paper and spray the paper with cooking spray. 
 2. Beat the egg whites with an electric mixer until stiff peaks form. (They don’t fall over when you lift the beater.) 
 3. Meanwhile, melt the chocolate in a double boiler or microwave and allow it to cool slightly. 
 4. Whisk the olive oil, sugar and egg yolks together; stir in the coffee, chocolate, almond flour, vanilla and cinnamon until fully combined. 
 5. Gently stir in about one-fourth of the egg whites. When they are fully incorporated, fold in the remaining egg whites, working it only until the egg whites are just combined. Transfer to the prepared pan and bake in the center of the oven about 45 minutes, until a toothpick inserted in the center has only a little residue on it. The top will have cracks in it. 
 6. After the cake cools about 5 minutes, run a knife along the sides, and then allow it to fully cool before removing the sides of the pan. To serve, sprinkle with Passover confectioner’s sugar and decorate with edible flowers and berries if desired. 
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Chocolate olive oil cake

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<div class="description"> 
 1 teaspoon ground cumin 
 1 teaspoon smoked paprika 
 &frac12; teaspoon ground cinnamon 
 &frac12; teaspoon salt, divided 
 4 tablespoons olive oil, divided 
 14 ounces extra firm tofu, drained and cut in &frac34;-inch cubes 
 1 red, yellow or orange bell pepper, cut in &frac12;-inch dice 
 1 red onion, chopped (about 1 cup) 
 8 cups baby spinach 
 1 tablespoon honey 
 1 tablespoon balsamic vinegar 
 1. Combine cumin, paprika, cinnamon and &frac14; teaspoon of the salt in a bowl. Add the tofu and toss gently but thoroughly. 
 2. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Add the tofu and cook until lightly browned, about 7 to 8 minutes. Transfer to a bowl. 
 3. Heat the remaining 1 tablespoon of oil in the skillet. Add the onion and bell pepper and cook until slightly softened, about 2 to 3 minutes. Toss in the spinach and remaining &frac14; teaspoon salt and cook, tossing the spinach until it is wilted, about 1 to 2 minutes. Stir in the honey and balsamic and cook 1 minute. Stir in the tofu and cook until it is warmed through, about 1 minute. 
 MAKES 2 SERVINGS 
</div>

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Moroccan-inspired vegetable skillet dinner

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<div class="description"> 
 12 ounces peeled and deveined shrimp (16-20 per pound) 
 &frac12; teaspoon ground cumin 
 &frac34; teaspoon ground coriander 
 1/8 teaspoon cayenne (or to taste) 
 2 tablespoons olive or canola oil, divided 
 1 small onion, chopped (about 1 cup) 
 2 garlic cloves, minced 
 2 teaspoons minced fresh ginger 
 1 teaspoon madras curry powder 
 2 cups cauliflower florets 
 2 cups bite-sized pieces winter squash, such as kabocha or butternut 
 1 cup unsweetened coconut milk 
 1 teaspoon sugar 
 &frac14; teaspoon salt 
 2 teaspoons fresh lime juice 
 1 tablespoon chopped cilantro 
 1. Toss the shrimp with the cumin, coriander and cayenne. Heat 1 tablespoon of the oil in a large, deep nonstick skillet over medium heat. Add the shrimp in a single layer and cook until just cooked through, about 1 &frac12; minutes per side; transfer to a plate. 
 2. Heat the remaining 1 tablespoon of oil in the skillet and add the onion, garlic, ginger and curry powder; cook, stirring, 1 minute, until well-combined. Stir in the cauliflower and squash and cook 1 minute. Add the coconut milk, &frac12; cup water and sugar; bring to a boil, reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 8 minutes. Uncover, stir in the salt, and cook until the sauce is slightly thickened, 1-2 minutes. Add salt or additional cayenne to taste. Stir the shrimp back in and cook until heated through, about 2 minutes. Remove from the heat and stir in the lime juice and cilantro. 
</div>

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Coconut curried shrimp

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<div class="description"> 
 &frac12; cup vegan or regular mayonnaise 
 1 teaspoon sriracha 
 5 tablespoons olive oil, divided 
 1 onion, finely chopped (about 1 cup) 
 2 garlic cloves, minced 
 1 cup cooked brown rice 
 1 15-ounce can black beans, drained and rinsed 
 1 cup slivered almonds 
 &frac12; cup rice flour (or all-purpose) 
 1 teaspoon chili powder 
 1 teaspoon smoked paprika 
 1 teaspoon cumin 
 1 teaspoon salt 
 &frac14; teaspoon black pepper 
 4 hamburger buns (Gluten free or regular) 
 Sliced tomato 
 Arugula 
 1. Combine the mayo and sriracha and set aside. 
 2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring occasionally, 5-6 minutes until softened. Transfer to a food processor and add the rice, black beans, almonds, rice flour, chili powder, smoked paprika, cumin, salt and pepper. Pulse until the mixture holds together when squeezed. Form into four 4-inch wide and &frac34;-inch high burgers. 
 3. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat. Add the patties and cook 4 minutes. Add the remaining 2 tablespoons of oil to the pan and flip the patties over; cook another 4 minutes. 
 4. Split the buns and place arugula (or other lettuce) on the bottom, top with tomato slices and then the burgers. Spoon about 2 tablespoons of the sriracha mayo over each burger, close the buns and serve. 
 MAKES 4 SERVINGS 
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Black bean burger

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<div class="description"> 
 1 &frac12;-pound eggplant, cut in 12 &frac12;-inch thick slices 
 5 tablespoons extra virgin olive oil, divided 
 &frac34; teaspoon salt, divided 
 &frac12; an English cucumber, peeled and cut in &frac12;-inch dice 
 1 large beefsteak tomato, cut in &frac12;-inch dice (about 1 &frac14; cups) 
 &frac14; cup parsley, chopped 
 2 tablespoons lemon juice, divided 
 3 tablespoons tahini 
 4 large pitas with pockets 
 1 cup hummus 
 4 large hard-cooked eggs, sliced 
 &frac12; cup sliced dill pickles 
 1. Preheat the oven to 425. Coat a sheet pan with cooking spray. Brush the eggplant slices on both sides with 3 tablespoons of the olive oil and sprinkle with &frac12; teaspoon of the salt. Roast in the oven 10 minutes, until lightly browned and tender. 
 2. Combine the cucumber, tomato, parsley, 1 tablespoon of the lemon juice, the remaining 2 tablespoons olive oil and the remaining &frac14; teaspoon salt. 
 3. Combine the tahini with the remaining 1 tablespoon lemon juice and 2 tablespoons water. Stir until smooth. 
 4. Cut about 1 inch off the end of each pita. Spread the inside bottom of each pita with &frac12; cup of the hummus. Top with three eggplant slices, a sliced hard cooked egg, and &frac12; cup of the cucumber-tomato salad. Drizzle with 1 tablespoon of the tahini dressing and add pickle slices. Pass any extra tahini sauce. 
 MAKES 4 SERVINGS 
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Sabich, an Iraqi-Israeli sandwich

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<div class="description"> 
 4 (7-ounce) boneless chicken breasts, pounded to 1/3-inch thickness 
 1 teaspoon salt, divided 
 &frac14; teaspoon black pepper 
 &frac12; cup flour 
 2 large eggs, lightly beaten 
 2 cups panko bread crumbs 
 1/3 cup finely grated Parmesan 
 &frac34; cup olive or canola oil (for frying) 
 8 cups baby arugula 
 1 tablespoon lemon juice 
 3 tablespoons extra virgin olive oil 
 &frac12; cup shaved or coarsely grated Parmesan 
 1. Season the chicken with &frac34; teaspoon salt and the black pepper. Place the flour in one bowl and the eggs in another. Combine the panko and finely grated Parmesan in a third bowl. 
 2. Working with one piece at a time, dip the chicken in the flour, then egg, then panko mixture. 
 3. Heat the frying oil in a large nonstick skillet over medium high. When the oil is hot but not smoking, add two pieces of chicken to the skillet and cook 3-4 minutes until golden on the underside. Turn and cook another 3-4 minutes until golden and cooked through. Drape to keep warm (or place on a baking sheet in a very low oven.) Repeat with the remaining chicken. 
 4. Toss the arugula with the lemon juice, 3 tablespoons olive oil, remaining &frac14; teaspoon of salt, and the shaved Parmesan. Serve with the chicken. 
 MAKES 4 SERVINGS 
</div>

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Chicken Milanese

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<div class="description"> 
 12 ounces rigatoni pasta 
 1 butternut squash, about 1 &frac34;-2 pounds, halved lengthwise 
 2 tablespoons olive oil 
 1 large red onion, finely chopped (about 2 cups) 
 4 garlic cloves, minced 
 2 cups no-sodium chicken or vegetable broth 
 1 cup grated Parmesan, divided 
 1 &frac12; cups grated gruyere cheese (about 6 ounces), divided 
 &frac12; cup shelled pistachios, coarsely chopped 
 &frac14; teaspoon salt 
 &frac14; cup basil leaves 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 
 2. Cook the pasta according to package directions (for the least amount of time listed). Drain and transfer to a large bowl. 
 3. Meanwhile, place the squash, cut side down, on the sheet pan and roast until it is fork- tender, about 25-30 minutes. Allow to cool while you cook the onions. 
 4. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, 9 to 10 minutes, until the onion is soft and golden. Transfer to a bowl with the pasta. 
 5. Use a spoon to scoop out the seeds from the squash and discard. Scoop the flesh out of the skins and place in a blender with the broth and &frac12; cup of the Parmesan. Puree and toss with the pasta. Stir in 1 cup of the gruyere, another &frac14; cup of the Parmesan and the pistachios. 
 6. Coat an 11 x 7 baking dish with cooking spray. Pour the mixture into the dish and sprinkle with the remaining &frac14; cup Parmesan and &frac12; cup of gruyere. Coat a piece of foil with cooking spray and tent (with the sprayed side facing down) over the casserole. Bake 15 minutes. Remove foil and bake another 5 minutes, or until lightly golden and bubbly. Just before serving, top with the basil leaves. 
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Butternut squash, pistachio and caramelized red onion pasta

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<div class="description"> 
 1 &frac12; pounds sweet potatoes, peeled and cut in 1-inch chunks 
 3 2 tablespoons olive oil, divided 
 &frac14; teaspoon ground cinnamon 
 Pinch nutmeg 
 1 teaspoon salt, divided 
 1 teaspoon chili powder 
 1 teaspoon ground cumin 
 &frac12; teaspoon smoked paprika 
 1/8 teaspoon black pepper 
 1 &frac12; pound pork tenderloin 
 &frac12; cup cherry preserves 
 &frac14; teaspoon ground chipotle chili powder (or to taste) 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 
 2. Toss the sweet potatoes with 1 tablespoon of the oil, cinnamon, nutmeg, and 1/2 teaspoon salt. Set aside 
 3. Combine the remaining &frac12; teaspoon salt, chili powder, cumin, smoked paprika, and black pepper in a small bowl. Rub the entire surface of the pork with 1 tablespoon of the oil. Sprinkle the spice mixture over the pork, patting it lightly to help it adhere. 
 4. Place the pork on the prepared sheet pan, and add the sweet potato chunks all around it. Roast 20 minutes. 
 5. While the pork cooks, combine the cherry preserves and chipotle powder in a small bowl. After the pork has roasted 20 minutes, brush about half the mixture over the tenderloin and toss the potatoes. Return to the oven and cook another until the thickest portion of the pork registers 140 degrees, about another 8 minutes. Brush with the remaining cherry-chipotle mixture, and cook 3 more minutes. Remove from the oven and let stand 5 minutes before slicing. 
 MAKES 3-4 SERVINGS 
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Cherry chipotle pork tenderloin with sweet potatoes

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<div class="description"> 
 Meringues 
 4 large egg whites, at room temperature 
 1/4 teaspoon cream of tartar 
 3/4 cup granulated sugar 
 1 teaspoon vanilla extract 
 Balsamic Syrup 
 &frac12; cup balsamic vinegar 
 &frac14; cup granulated sugar 
 Fruit 
 8 ounces strawberries 
 &frac12; cup blueberries 
 &frac12; cup blackberries 
 &frac12; cup raspberries 
 1 tablespoon granulated sugar 
 Whipped Cream 
 1/3 cup heavy cream 
 &frac14; teaspoon vanilla extract 
 2 tablespoons confectioner’s sugar 
 1. Preheat the oven to 250 degrees. Line 2 baking sheets with parchment paper. Draw four (4 to 5-inch) circles on one piece of the parchment, then turn it over so the pencil markings are against the baking sheet. Place egg whites and cream of tartar in a large bowl; beat with an electric mixer on high speed until very frothy. Add the sugar in a slow steady stream, about 1 tablespoon at a time, beating until stiff peaks form and the egg whites are very shiny. Beat in the vanilla. Use a small spatula to spread about &frac12; cup of the egg whites to fill each of the circles on the baking sheets. Fill a plastic zip-top bag with the remaining egg white mixture, snip a corner of the bag, and pipe it out onto the second lined sheet pan to make small cookies. 
 2. Bake at 250&deg;F for 45 minutes, rotating the baking sheets halfway through. Turn off the oven and allow meringues to cool in the oven for 30 minutes. Remove from the oven and allow to cool completely at room temperature. 
 3. Combine the balsamic and sugar in a saucepan and bring to a boil; immediately reduce to a gentle simmer and cook until the mixture is syrupy — a spoon drawn across the bottom of the pan will leave a trailing line. This should take about 8 minutes. Remove from heat and allow to cool. 
 4. Cut the strawberries lengthwise into quarters or eighths, depending on their size. Combine in a bowl with the blueberries, blackberries, raspberries and the sugar. Allow to stand at least 30 minutes. 
 Beat the cream to soft peaks; stir in the vanilla and confectioner’s sugar and whip to firm peaks. 
 To assemble: place a meringue nest on each plate and top with one-fourth of the berry mixture. Top with a dollop of the whipped cream and drizzle with the balsamic syrup. 
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Meringue berry love nests

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<div class="description"> 
 Sauce 
 1 &frac12; cups ketchup 
 1/3 cup apple cider vinegar 
 2 tablespoons Worcestershire 
 &frac12; cup brown sugar 
 1 tablespoon smoked paprika 
 2 teaspoons garlic powder 
 1 teaspoon chili powder 
 Rub 
 1 tablespoon smoked paprika 
 1 tablespoon brown sugar 
 2 teaspoons cumin 
 2 teaspoons salt 
 1 teaspoon chili powder 
 3 pounds chicken wings (flats and drumettes separated) 
 1. Make the sauce: combine all sauce ingredients in a small saucepan; bring to a simmer over medium heat and cook, stirring, 5 minutes. (May be made in advance and refrigerated for up to a week or frozen. Warm before using.) 
 2. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 3. Combine the rub ingredients in a large bowl. Add the wings and toss until evenly and well coated. Spread the wings out in a single layer on the sheet pan. Bake 18 minutes. Remove from the oven and brush liberally with the sauce. The remaining sauce may be served on the side for dipping, or reserved for future use. 
</div>

Smokey-sweet barbecue wings

Marge Perry easy recipes to make right now: Pasta, chicken, vegetables and more

Easy recipes for chicken, pasta, vegetables and more to make right now

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