A Taste of Home Cookbook

a tas t e of Home

a tas t e of

Cook let’s get

This cookbook was created during a challenging and unprecedented time – working, learning and living life from home. While we as an organization were connected through technology, there was one thing missing – sharing meals together. So, why not bring the comfort and camaraderie of cooking to the sales organization?

A Taste of Home is not only a collection of the food we love, but snapshots of what it’s like inside our homes. While we physically could not be together, we could share in the excitement of cooking and eating. I hope you enjoy experimenting with these tasty recipes as much as I enjoyed designing this book –it certainly made me hungry!

Susan Amerson

Tracy Auerbeck

Ashley Bradarich

Elizabeth Burr

Nina Cochrane

Anita Cox

Taryn Golin

Jessica Gonitzke

Frank Gregus

Hillary Lacher

Daisha Lahey

Dave Lamaster

Michelle Layden

Elizabeth Layton

Leslie Maniscalco

Stacy Matson

Jamasen McCarten

Christina Niles

Bob Parajon

Mitch Pope

Molly Quirin

Stacie Ruiz

Ashley Schumann

Yolanda Taylor

Lisa Townsley

Katelyn Uehling

Paula Vercammen

Sandra Wells

Anna Woods

Recipes

BREAKFAST: 7

Applesauce Bread

Protein Breakfast Cookies

Strawberry Bread

Túrós Palacsinta

Zucchini Blueberry Bread

SIDES & SNACKS: 19

1-2-3 Protein Bites

Cheese Crispies Cheesy Mashed Potato Puffs

Cheese Potato Bake

Chicken Lettuce Wraps

Chinese Slaw Salad

Endive “Nachos”

Podvarak

ENTREES: 35

Chicken Ramen Bowl

Crock-Pot Chicken with Pasta Cuban Chicken Fricassee English Sunday Roast Lasagna

Lemon-Pepper Orzo with Chicken

Maui-Style Beef Short Ribs

One-Pot Italian Sausage Pasta Penne with Squash and Goat Cheese Red Beans and Rice

Spring Risotto Stuffed Shells

Superfood Baked Salmon

Two-Sauce Chicken Wild Mushroom Turkey Meatloaf

DESSERTS: 69

Chocolate Chip Cookies

Chocolate Mousse Cranberry Swirl Cheesecake Easy Ice Cream Cake Italian Orange Cookies

Monkey Bread Peach and Blueberry Cobbler Strawberries and Cream Oatmeal Cookies INDEX: 86

Breakfast

“One should not attend even the end of the world without a good breakfast.”

CHAPTER 1

Applesauce Bread

My kids love this bread for breakfast! We leave out the raisins and nuts. it is awesome!

Christina

Prep time: 10 minutes Makes 10 Servings

Cook time: 60 minutes

WHAT YOU’LL NEED

• 8 tablespoons (1 stick)

softened butter

• 1 teaspoon vanilla

• 1 teaspoon allspice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 cup dark brown sugar

• 2 cups all-purpose flour

• 1 cup applesauce

• 2 eggs

• 1 cup raisins

• 1/2 cup chopped walnuts

WHAT TO DO

1. Preheat oven to 350°F. 2. Cream butter and brown sugar. Add the remaining ingredients except raisins and nuts.

3. Mix well until blended. Stir in raisins and nuts. Pour into greased and floured 8-by-4-by-3-inch loaf pan.

4. Bake for 60 to 65 minutes. Makes 1 loaf.

Gluten Free!

Protein Breakfast Cookies

Cook time: 12 minutes Prep time: 15 minutes Makes About 12 Servings

WHAT YOU’LL NEED

• 3/4 cup peanut butter

• 2 1/2 cups gluten-free oats

• 4 tablespoons protein powder (I use 2 scoops of the EVOLVE chocolate protein powder)

• 1/2 tsp baking soda

• Pinch of salt

• 1/2 teaspoon vanilla

• 2 teaspoons cinnamon

• 1/2 cup allergen-free chocolate chips

• 1/2 cup oat milk

• 3 tablespoons brown sugar

• 1 egg

WHAT TO DO

1. Preheat oven to 350°F.

2. Mix together all ingredients besides oats and chocolate chips, making sure to combine into a thick paste-like substance. Add in oats and chocolate chips and stir until evenly incorporated.

3. Roll into 2-inch balls and slightly flatten. Bake on sheet lined with parchment paper for 12 minutes.

4. Let cool. Enjoy!

...Because you should always start your day with chocolate. i make these weekly for a great on-the-go breakfast i can take to work. Just throw a few in a container the night before and you’re good to go!

Strawberry Bread

Delicious and sweet strawberry bread! from my grandmother, Anne. Taryn Golin, Associate Director of Business Development, Corporate Services

Prep time: 15 minutes Makes 10 Servings

Cook time: 60 minutes

WHAT YOU’LL NEED

• 3 cups flour

• 1 teaspoon salt

• 1 tablespoon cinnamon

• 2 cups sugar

WHAT TO DO

• 3 eggs beaten

• 1 cup oil

• 1 package frozen strawberries, thawed or 2 1/2 cups fresh

1. Preheat oven to 350°F. Grease and flour 2 loaf pans. 2. Combine dry ingredients and mix well. Combine eggs, oil, strawberries. Add strawberry mixture to dry ingredients. Mix well. 3. Bake in pans for 1 hour. 4. Let stand in pan until cool.

Túrós Palacsinta

Prep time: 20 minutes Makes 12 Servings

Cook time: Varies

WHAT YOU’LL NEED

For the Crêpes:

• 4 eggs, beaten

• 2 cups milk

• 2 cups sifted flour

• 1 teaspoon salt

• 2 teaspoons sugar

• Butter

For the Filling:

• 1 pound dry cottage cheese

• 1 egg well-beaten

• 1/4 to 1/2 cup sugar

• Few drops vanilla

WHAT TO DO

1. Mix flour, salt and sugar. Combine well-beaten eggs and milk. Add gradually to flour mixture, beating to a thin, smooth batter.

2. For the filling, mix all ingredients well, adding sugar to taste.

3. Spoon 3 tablespoons of batter on hot buttered or greased skillet. (Batter will be very thin.)

4. Brown lightly on both sides. Continue this until batter is used. Stack on warm plate.

Pro tips!

• Add a dash of vanilla to the batter

• Swirl the pan when adding the batter to spread evenly

• Use a spatula to flip

5. Spread each with cottage cheese filling and roll up. Place in buttered baking dish

6. Sprinkle with powdered sugar. Heat thoroughly in low oven. Serve topped with sour cream and strawberry preserves.

túrós palacsinta is Hungarian for cottage cheese pancakes and they are better known as crepes. i grew up listening to my maternal grandmother speak Hungarian while making me these sweet crepes. You can fill or top them with whatever you like!

every year my godmother invites us to her farm to pick fresh blueberries. they are the best in Alabama! she taught me this recipe. it's also good with fresh peaches..

Leslie Maniscalco, Regional Vice President, Canteen

Zucchini Blueberry Bread

Cook time: 60-90 minutes

Prep time: 20 minutes Makes 10 Servings

WHAT YOU’LL NEED

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 2 large eggs, beaten

• 1/2 cup canola oil

• 3/4 cup light brown sugar

• 1/2 cup granulated sugar

• 2 large carrots, grated

• 1 large zucchini, grated

• 1 cup blueberries

• 1/2 cup shredded sweetened coconut (optional)

WHAT TO DO

1. Preheat oven to 375°F. Spray 8-by-4inch loaf pan with cooking spray.

2. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a separate large bowl, whisk the eggs with the canola oil and both sugars until smooth.

3. Stir in carrots, zucchini and blueberries until combined.

4. Pour batter into prepared pan (sprinkle with coconut if desired). Loosely tent the pan with foil.

5. Bake for 90 minutes. Check after 1 hour for doneness.

6. Transfer to rack and cool for 30 minutes before turning out to cool completely.

7. Enjoy with a good cup of coffee!

*Can substitute carrot for an extra zucchini.

CHAPTER 2

Sides & Snacks

“everyone i know is looking for solace, hope and a tasty snack.”

Maira k alman

1-2-3 Protein Bites

these superfood snacks are packed with protein and goodness to keep you going. easy to make, this recipe yields about 28 bites. keep them in the fridge until they're gone.

Cook time: None Prep time: 10 minutes Makes 28 Servings

WHAT YOU’LL NEED

• 1/2 cup almond butter (or another nut butter)

• 1/4 cup honey

• 1/4 cup ground flax seed

• 1/4 cup coconut flour

Anna

• 1/4 cup cacao nibs (raw, unsweetened)

WHAT TO DO

1. Mix all ingredients 2. Use a teaspoon to scoop out mixture and roll into balls. 3. Tip: If time, refrigerate mixture for 30 minutes to an hour to make it easier to roll into balls 4. Roll balls in shredded coconut, cocoa powder or chia seeds for coating (optional)

Each ball is ~60 calories (when made as prepared, with almond butter)

Cheese Crispies

Delicious, crispy bites of cheesy goodness! these are great for parties year-round.

Anna Woods, Lead Content Editor, CCS

Cook time: 18 minutes Prep time: 10 minutes

WHAT YOU’LL NEED

Makes 48 Servings

• 1/2 pound New York sharp cheddar cheese

• 1/2 pound margarine sticks

• 3/4 teaspoon salt

• 1/4 teaspoon red pepper

• 2 cups all-purpose flour

• 2 cup Rice Krispies cereal

WHAT TO DO

1. Preheat oven to 325°F. 2. Mix all ingredients.

3. Drop teaspoon-sized balls onto baking sheet lined with parchment paper.

4. Bake for 18 minutes.

it’s a recipe i started using while shelter in place with left over mashed potatoes. i’ll make them in the morning and we can snack on them all day.

Cheesy Mashed Potato Puffs

Prep time: 15 minutes Makes 12 to 24 Servings

Cook time: 20 minutes

WHAT YOU’LL NEED

• 2 cups mashed potatoes

• 3 large eggs, beaten

• 1 cup grated cheese such as Parmesan or Gruyere, divided

• 1/4 cup minced fresh chives

• 1/4 cup diced cooked bacon or ham, optional

• Salt and freshly ground pepper

• Sour cream to serve, optional

WHAT TO DO

1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.

2. Whisk together the mashed potatoes, eggs, 3/4 cup of the cheese, the chives and ham.

3. Depending on how seasoned your mashed potatoes were to begin with, add salt and pepper as needed.

4. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.

5. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through.

6. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan.

7. Serve and enjoy.

My late mother's recipe and always a huge hit. she strictly used only Hellmann's mayonnaise and a mixture of cheddar and Velveeta cheeses. i also recommend baking until bubbly and slightly browned on top. if there's any leftover, hide it and consider yourself lucky!

Molly Quirin, Regional Sales Director, Chartwells K12

Cheese Potato Bake

Prep time: 10 minutes Makes 8 servings

Cook time: 38 to 43 minutes

WHAT YOU’LL NEED

• 6 to 8 medium potatoes, boiled with skins

• 1/2 cup onion, chopped

• 1/2 pound American cheese, diced

WHAT TO DO

1. Preheat oven to 350°F.

• 1 cup cheddar cheese, grated

• 1/2 cup mayonnaise

• 3/4 pound bacon

• Salt and pepper to taste

2. Dice potatoes and remove skins. Add onion, salt and pepper. Mix in mayonnaise and American cheese. Brown bacon and drain.

3. In casserole dish, place half of the potato mixture, top with half of the bacon and half of the grated cheddar cheese. Repeat.

4. Cover and cook in microwave for 8 minutes. Transfer to oven and bake 30 to 35 minutes.

Lettuce

A favorite in our household during hot texas summers, with it being light and refreshing and not to mention easy.

Stacie Ruiz, Regional Vice President, Canteen

WHAT YOU’LL NEED

For the Sauce:

• 3 tablespoons Thai sweet chili sauce

• 3 tablespoons hoisin sauce

• 3 tablespoons light soy sauce

• 2 tablespoons Sriracha

• 2 tablespoons vegetable oil

• 1 teaspoon sesame oil

• 1 1/2 tablespoons unseasoned rice vinegar

• 2 tablespoons minced garlic (about 4 cloves)

• 1 tablespoon minced fresh ginger

For the Filling:

• 1 pound ground chicken

• 3 tablespoons vegetable oil

• 8 scallions, thinly sliced, whites and greens kept separate

• 1 tablespoon minced garlic (about 2 cloves)

• 1 tablespoon minced fresh ginger

• 1/2 pound white mushrooms, trimmed, cleaned, and finely chopped

• 1/2 cup finely diced canned water chestnuts

• 1 small red bell pepper, finely chopped

• 2 heads butter lettuce, leaves separated

WHAT TO DO

1. In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.

2. In a separate bowl, mix 2 tablespoons of the sauce into the ground chicken.

3. In a large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.

4. Add the remaining 1 tablespoon oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.

5. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

6. Transfer the mixture to a bowl and set out with the lettuce leaves.

Chinese Slaw Salad

Cook time: None Prep time: 15 minutes Makes 8 Servings

WHAT YOU’LL NEED

For the Slaw:

• 1 package coleslaw mix

• 1 cup toasted sunflower seeds

• 1 bunch sliced green onions (small bite size)

• 2 packages ramen noodles chicken flavor, broken into pieces

For the Dressing:

• 1 cup vegetable oil

• 1/2 cup sugar

• 1/3 cup vinegar

• 2 ramen noodles season packages

WHAT TO DO

1. Take coleslaw mix and put in a bowl and mix in sunflower seeds, sliced green onions.

2. In a separate bowl mix all the dressing ingredients, stir up good and then pour onto the slaw salad mix. (Only pour dressing on when you are ready to eat it)

3. Then add the ramen noodles crushed.

4. Stir it all together and it’s ready. Delicious!

this is a hit every time we take to a party or family function. everyone loves it, and always asks for the recipe. enjoy!

Endive “Nachos”

this is a crowd-pleaser hors d'oeuvres perfect for summer with cocktails by the pool. i call them endive "nachos" because they're a delicious, healthy finger treat!

Prep time: 15 minutes Makes 4 Servings

Cook time: None

WHAT YOU’LL NEED

• 2 whole red endives

• 2 whole yellow endives

• 2 ounces walnuts, finely chopped

• 3 ounces blue cheese, finely crumbled (your preference)

• 1 lemon, zest and juice

• 2 tablespoons of extravirgin olive oil

• Pinch of salt

• 8 Castelvetrano, olives finely chopped

WHAT TO DO

1. Clean and pull apart endive spears. Mix the red and yellow spears on a tray.

2. In a separate bowl, mix walnuts, blue cheese, olives, lemon juice and salt.

3. Spoon mixture to center of each endive spear. Garnish with extra virgin olive oil, fresh lemon zest and serve!

Podvarak

Serbian Baked Sauerkraut

this is a traditional serbian dish that we served at thanksgiving. easy to make and your house will smell great! it can be prepared with turkey, chicken or pork. My preference is to use pork shoulder, port butt or ribs. it is a traditional dish that provides a lot of food for very little money.

Prep time: 20 minutes

Cook time: 24 hours

WHAT YOU’LL NEED

• 3 to 5 pounds pork butt, shoulder or ribs

• 3 bags of sauerkraut (I use Silver Floss because it is what my grandmother used, but any will do)

• 1 large head of green cabbage, cut into 5-inch strips

• 3 onions, preferably Vidalia, sliced

• 3 tablespoons paprika

• 1 pound bacon, diced

• 3 to 5 cloves garlic

• 2 to 3 bay leaves

• 1 bottle of beer, only use a kind you would enjoy drinking

WHAT TO DO

1. Rinse the sauerkraut at least five times and squeeze the juice out until it is no longer very sour. Put sauerkraut into a large roaster or crockpot. I use a large roaster that holds a 20-pound turkey, you can also do this in the oven, but a roaster or crockpot is easier and frees up your oven.

2. Saute the diced bacon in a large pan until crisp, add the onions and saute until soft. Add garlic and cabbage and continue to saute until the cabbage begins to soften. Add the bacon, onions, garlic and cabbage to the roasting pan with the sauerkraut, along with paprika and bay leaf and mix. Season with good salt and pepper.

Pro tip!

It is best cooked for at least 24 hours and can easily be frozen. One batch lasts for months in my house, we portion it out and freeze it.

3. Put the pork on top, cover and cook on low setting (200° to 250°F in the oven). Stir every few hours and baste with the beer when stirring. The longer it cooks, the better, at least 24 hours.

4. I like to use pork because the pork only gets better the longer you cook it. You can also use chicken or turkey, but you may want to add that after about 12 hours. I also like to use a lot of paprika, it gives it good flavor and great color. I suggest sweet paprika. If you have a large enough pan, you can use more pork as well.

CHAPTER 3

Entrees

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

- Julia child

At the Zen Box in Minneapolis, i discovered my love for ramen bowls. i've made this recipe at least 20 times and it's great every time. i make it spicy but you can adjust.

Mitch Pope, Director of Operations, Healthcare & Special Projects, CCS

WHAT YOU’LL NEED

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1/2 cup rice vinegar, or to taste

• 1/2 cup reduced-sodium soy sauce

• 2 tablespoons oyster sauce

• 2 tablespoons mirin

• 1 tablespoon fish sauce

• 1 tablespoon sriracha sauce

• 4 cups low-sodium chicken broth

• 1 cup water

• 1 cooked chicken breast, shredded

• 3/4 pound baby bok choy, quartered lengthwise

• 3 packages dried ramen noodles (3 ounces)

• 1 tablespoon vegetable oil

• 4 eggs

• 1 jalapeno pepper, sliced, or to taste

• 2 green onions, chopped, or to taste

• 1/4 cup chopped cilantro, or to taste

WHAT TO DO

1. Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine.

2. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.

3. Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.

4. While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.

5. Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.

6. Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Crock-Pot Chicken with Pasta

Prep time: 10 minutes Makes 6 Servings

Cook time: 75 minutes

WHAT YOU’LL NEED

• 2 rotisserie chickens, anis flavor

• 2 10 1/2-ounce cans cream of mushroom soup

• 1 packet Italian dressing seasoning mix

• 8 ounces sour cream

• 1 cup chicken broth

• Salt and pepper, to taste

• 1/2 tablespoon garlic powder

• 1 1/2 cups egg noodles or any pasta

• Parsley, optional

WHAT TO DO

1. With Crock-Pot on high, add soup, chicken broth, Italian seasoning, salt, pepper and garlic powder. Mix together until combined.

2. Shred rotisserie chickens and add to Crock-Pot. Let simmer for at least 1 hour.

3. Cook noodles or pasta separately until tender. Set aside.

4. Add sour cream to chicken mixture before pasta is ready. Mix well and simmer for 15 minutes.

5. Add noodles or pasta to Crock-Pot mixture or pour mixture over noodles or pasta.

6. Add parsley for garnish. Serve.

Best “set it and forget it” chicken dish. Susan

Cuban Chicken Fricassee

this is a dish i picked up from my cuban parents, who never followed recipes when they cooked (which is why there’s some flexibility in my measurements!). i grew up eating – and loving –this chicken fricassee, as did my wife and girls when i cooked it for them. i hope you love it, too!

Prep time: 10 minutes

Cook time: 40 minutes

WHAT YOU’LL NEED

For the sofrito:

• 3 slices bacon, cut into 1-inch squares

• 1 medium yellow onion, diced

• 1/2 a green bell pepper, diced

• 4 cloves garlic, finely chopped or minced

• 1 teaspoon Italian seasoning

For the main course:

• 1 1/2 to 2 pounds boneless skinless chicken thighs (but skins, bones –and drumsticks – work, too!)

• 8-ounce can tomato sauce (if you like saucier dishes or went with 2 pounds of chicken, add another 8-ounce can)

• 1/2 cup white cooking wine

• 1/2 cup sliced green olives (pimento stuffed)

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• 2 to 3 medium potatoes, cut into quarters

WHAT TO DO

1. Every Cuban meal begins with sofrito –the base of the dish’s flavor. I cook everything in the same deep skillet, so this one begins by frying the bacon over medium-high heat. When it’s almost fully cooked, reduce heat to medium and add the onion to cook off the bacon fat. Then add the green pepper and garlic, and, lastly the Italian seasoning. If the bacon didn’t produce enough grease, and anything’s sticking to the pan, just add a teaspoon of olive oil. Mix together until everything’s fully cooked (peppers are soft and onions translucent).

2. Add to the skillet the chicken, tomato sauce and wine, and all the other “main course” ingredients and cook over medium heat (a slow, bubbling boil) for 30 minutes, mixing ingredients every so often. If chicken isn’t already separating when mixing, reduce to medium-low heat for 10-15 minutes (especially if you added the potatoes, which may need the extra time).

3. Serve with white rice and enjoy!

English Sunday Roast

traditional sunday family dinner that i have loved and looked forward to every sunday at my nan’s house in London. to this day, whenever i am back home, i make sure to visit my Grandparents (with the rest of the family) and have picked up making myself. enjoy!

WHAT YOU’LL NEED

• 1 (5-pound) rib roast of beef, bone-in

• 1/2 bunch fresh rosemary (about 5 sprigs)

• 1 heaping teaspoon sea salt, plus more to taste

• 1 heaping teaspoon white or black peppercorns

• Olive oil

• 2 1/2 pounds russet potatoes

• 1 pound turnips (or substitute more potatoes)

• 3 1/2 tablespoons unsalted butter (1 1/2 ounces), at room temperature

• 2 tablespoons runny honey

• 1 whole head garlic, separated into cloves but not peeled

• 20 fresh bay leaves (yes, 20 –although they could be optional)

• 6 tablespoons red wine vinegar or cider vinegar

• Prepared horseradish

• English mustard

Pro tip!

Take the beef out of the fridge about 30 minutes before you intend to cook it.

WHAT TO DO

1. Preheat the oven to 475°F (246°C) and put your largest roasting pan in it to heat.

2. Bash the leaves from 2 sprigs rosemary into a paste with a heaping teaspoon each of salt and peppercorns. Add a drizzle of olive oil and then rub this paste all over the beef. Place the beef straight in the hot roasting pan, fatty side up, and roast it, uncovered, for 50 minutes for rare to medium-rare, a little longer for medium.

3. Meanwhile, put a large pan of salted water on to boil. Peel the potatoes and turnips, then halve or quarter them and cut them into roughly 1-inch chunks. Add them to the boiling water, return to a boil, and then cook until somewhat tender, about 10 minutes. Drain the root vegetables in a colander and toss them a few times to expel any excess moisture, and then let them dry. (They can sit here for as long as needed.)

WHAT TO DO (CONT.)

4. Carefully transfer the roast to a plate and set the roasting pan aside. Leave the oven on. Dot half the butter (or let’s just say 2 tablespoons, no need to be that precise) on top of the meat, then use the remaining rosemary sprigs to brush the honey all over the meat. Cover with a double layer of aluminum and a kitchen towel and let it rest for 30 minutes. Set the rosemary sprigs aside but do not discard them.

5. While the meat rests, quickly bash the unpeeled cloves of garlic, then add them to the fat in the hot roasting pan along with the rest of the butter and the 20 bay leaves. Pour in the vinegar and place the pan over 1 or 2 burners turned to mediumhigh heat. Add the potatoes and turnips. Keep moving everything around and season well with salt and pepper. When everything is sizzling away, put the pan and vegetables back into the hot oven for 30 minutes, or until crisp and golden.

6. When the vegetables are very nearly done, carve the beef. (You may want to use a couple of boards—one to carve on, one to serve on.) If the meat was tied by your butcher, discard any string. Pour any juices that collected on the plate into a small heatproof dish and place it in the oven to keep warm.

7. Grab a carving knife and first detach the roast from the bones in a single swoop by sliding the knife between the rib bones and the roast. Trim the upper cap, or fatty fat fat portion, of the roast and then trim and discard the visibly fatty portion of the cap and thinly slice the remaining meaty section. Slice the roast into chops by slicing between where the rib bones were. Chop the meaty ends of the ribs from the rib bones. Use the rosemary sprig brushes from earlier to paint the various cuts of meat with the flavorful juices left on the cutting board.

8. Serve the meat with the hot, crisp vegetables, the dish of hot juices, and a good schmear of horseradish and mustard.

“ I made this over Easter for myself and my partner during the quarantine- it definitely lifted our spirits. ” - Anita

Lasagna

Prep time: 20 minutes Makes 12 Servings

Cook time: 2 hours

WHAT YOU’LL NEED

• 1 pound ground beef

• 1 pound pizza pork sausage

• 3 8-ounce cans tomato sauce

• 2 6-ounce cans tomato paste

• 1 can stewed crushed tomatoes

• 2 teaspoons sugar

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• 3 eggs

• 3 tablespoons parsley, minced

• 2 cups small curd cottage cheese

• 1 8-ounce carton ricotta cheese

• 1/2 cup Parmesan cheese, grated

• 9 lasagna noodles cooked and drained or no-cook noodles

• 6 slices provolone cheese

• 2 cups mozzarella, shredded

WHAT TO DO

1. Preheat oven to 375°F.

2. Fry beef and sausage until done. Add next 7 ingredients, simmer uncovered for 1 hour.

3. In a separate bowl, combine eggs, parsley, cottage cheese, ricotta cheese and Parmesan.

4. Spread quite a bit of meat sauce mixture in the bottom of 13-by-9-inch casserole dish. Layer noodles, then 2 cups of meat sauce and remaining cottage cheese. Add 1 cup of mozzarella, then layer of noodles, then layer of meat sauce. Top with remaining mozzarella.

5. Cover and bake for 50 minutes. Uncover and bake for an additional 15 minutes. Remove from oven and let stand for 15 minutes before serving.

this is a family recipe for homemade lasagna that is simply delish! Great for family gatherings.

Lemon-Pepper Orzo with Chicken

i love this dish because it’s not only delicious and easy to make, but customizable based on ingredients you have (or don’t have). My whole family loves itincluding my 2-year-old.

Katelyn Uehling, Inside Sales Director, Canteen National Accounts

Cook time: 35 minutes Prep time: 15 minutes Makes 4 Servings

WHAT YOU’LL NEED

• 1/4 cup fat-free plain Greek yogurt, at room temperature

• 1 large clove garlic, minced

• Zest and juice of 1 lemon

• 3 teaspoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 3 boneless, skinless chicken thighs

• 1 cup whole-wheat or other whole-grain orzo

• 1 cup frozen petite peas, thawed and patted dry

• 2 ounces finely crumbled goat cheese, at room temperature

• 4 tablespoons chopped fresh herbs, such as basil and tarragon

WHAT TO DO

1. Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.

2. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well-combined.

3. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.

4. Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.

5. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

Maui-Style Beef Short Ribs

these are the best Maui ribs i have ever had! for a Hawaiian-style accent, try serving these ribs with grilled, fresh pineapple slices. You could also serve the ribs with steamed rice and a simple salad of sliced sweet onions and ripe tomatoes set on salad greens.

Frank Gregus, Regional Sales Director, Canteen Canada

Prep time: 12 to 24 hours

Cook time: 12 minutes

WHAT YOU’LL NEED

• 1 3/4 cup soy sauce (see step 1)

• 3/4 cup plus 2 tablespoons cane sugar

• 3 tablespoons finely chopped fresh ginger

• 1/3 cup grated yellow onion

• 3 medium garlic cloves, crushed

• 2 teaspoons sesame oil

• 8 thinly cut (about 1/2-inch thick; 4 bones each) strips of beef short rib

• Vegetable oil for the grill

• 2 green onions, thinly sliced

WHAT TO DO

1. Make marinade by placing the first 6 ingredients in a pot. Bring to a boil and cook and stir 1 minute to dissolve the sugar. Remove from the heat, cool to room temperature, and then stir in the sesame oil.

2. Place 1/2 cup of the marinade in a small bowl, cover and refrigerate until needed for drizzling on the cooked ribs. Set the rest of the marinade in the pot aside for a moment.

3. Place the ribs in a slightly overlapping layer in a 9- by 13-inch glass or other non-reactive (non aluminum) dish. Pour the marinade in the pot over the ribs.

Pro tip!

Because of the high sugar content in the marinade you need to cook the ribs over medium heat; any hotter than that and the sugar may burn before the ribs are done.

4. Cover, refrigerate and marinate the ribs, turning them occasionally, for at least 12 hours, or up to 24 hours if you want them nice and tender once cooked.

5. To cook the ribs, preheat an indoor or outdoor grill to medium heat. Remove the meat from the marinade; discard the marinade in the dish. Lightly oil your grill, and then grill the ribs 5 to 6 minutes per side, until cooked through but still juicy.

6. While the ribs cook, place the 1/2 cup of marinade you reserved in the bowl in a small skillet and bring to a simmer. Simmer until the mixture is reduced a bit and thickened very lightly.

7. When cooked, set the ribs on a platter, drizzle with the mixture in the skillet, sprinkle with green onions and serve.

One-Pot Italian Sausage Pasta

Prep time: 25 minutes Makes 4 Servings

Cook time: 30 minutes

WHAT YOU’LL NEED

• 4 teaspoons olive oil

• 4 spicy Italian sausages, casings removed, crumbled (About 400 grams)

• 1 onion, diced

• 4 garlic cloves, thinly sliced

• 1/2 teaspoon pepper

• 1/8 teaspoon salt

• 2 cups sodium-reduced chicken broth

• 3 cups mafalda pasta, or other short pasta such as farfalle

• 450 grams cherry tomatoes, halved

• 4 cups baby spinach

• 1 cup finely grated fresh Parmesan cheese

WHAT TO DO

1. Heat a large frying pan over medium-high heat. Add oil, then sausage. Cook, stirring occasionally, until browned, about 4 minutes.

2. Reduce heat to medium. Add onion, garlic, pepper and salt. Cook, stirring, until onion softens, about 5 minutes. Add broth and scrape up bits from bottom of pan. Add pasta. Bring to a boil.

3. Reduce heat to low and simmer for 5 minutes stirring frequently. Stir in cherry tomatoes and return to a simmer. Continue to cook until pasta is al dente and tomatoes break down slightly, 5 to 6 minutes more. Remove from heat. Stir in spinach until wilted, about 30 seconds. Stir in Parmesan.

4. Divide among bowls. Sprinkle with more Parmesan, if desired.

We love this recipe and all of our friends rave about it as well after they made it! Who doesn’t love a onepot dinner that is simple, flavorful and delicious.?

Penne with Squash and Goat Cheese

Cook time: 60 minutes

Prep time: 10 minutes Makes 6 Servings

to me this recipe means it's autumn. i love this dish, and have used the goat cheese and pasta from this recipe into other recipes as well. Goat cheese makes a great and easy pasta sauce.

Vegetarian!

WHAT YOU’LL NEED

• Vegetable oil cooking spray

• 1 container of precut butternut squash

• 1 Vidalia (sweet) onion, diced into 1/2-inch pieces

• Olive oil, for drizzling

• Salt and pepper

• 1 pound penne pasta

• 1 cup (8 ounces) goat cheese, crumbled

• 1 cup coarsely chopped toasted walnuts (optional)

• 1 packed cup chopped fresh basil leaves

• 1/3 cup finely grated Parmesan cheese

WHAT TO DO

1. Preheat the oven to 425°F.

2. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Add more cooking spray and season with salt and pepper.

4. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

5. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1/2 cup of the pasta water.

6. Mix the pasta water and goat cheese in a large bowl until the goat cheese is melted and becomes a thick sauce Add the pasta water a little at a time because you can always add more.

7. Add the pasta, squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Red Beans and Rice

so thick, so creamy and so flavorful! the beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage! i have also used shrimp instead of sausage and it was a hit with my family!

Prep time: 20 minutes

Cook time: 40 minutes

WHAT YOU’LL NEED

• 1 cup basmati rice

• 1 tablespoon vegetable oil

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

• 1 medium sweet onion, diced

• 1 green bell pepper, diced

• 2 celery ribs, diced

• 2 tablespoons tomato paste

• 3 cloves garlic, minced

• 1 1/2 teaspoons Cajun seasoning, salt-free

• 3 (15-ounce) cans red beans, drained and rinsed

• 3 cups chicken stock

• 1 teaspoon hot sauce

• 1 bay leaf

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons chopped fresh parsley leaves

WHAT TO DO

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3 to 4 minutes; set aside.

3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes.

4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

7. Serve immediately, topped with rice and garnished with parsley, if desired.

Spring Risotto

Prep time: 15 minutes Makes 4 Servings

Cook time: 30 minutes

WHAT YOU’LL NEED

• 1 bunch asparagus, cleaned and cut in 1-inch pieces on the diagonal

• 1 tablespoon extra-virgin olive oil

• 1 cup Arborio rice

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1/4 cup dry white wine

• 4 cups chicken or vegetable broth

• 1 cup peas, fresh or frozen

• 1 lemon, zest and juice

• 1 tablespoon butter

• 1/3 cup Parmesan cheese, grated

WHAT TO DO

1. Over medium heat sauté onion in extra-virgin olive oil for 3 minutes until translucent. Add in minced garlic and rice and sauté for 1 minute. Add in wine and stir until absorbed. Increase heat to medium-high and start adding in the broth 1/2 cup at a time.

2. Stir until liquid is absorbed by rice. Keep doing this until you’re down to last 1/2 cup of broth. Add asparagus and peas and stir until last of broth absorbed. Shut off heat and add lemon zest and juice, butter and Parmesan.

3. Serve immediately and enjoy!

A perfect spring recipe that’s fresh and delicious!

Stuffed Shells

A great, and easy italian vegetarian dish. the goat cheese adds a more vibrant taste to the filling, and the vegetables can be substituted too. i usually make a big batch and have meals for the week.

Greenwald, Art Director, CCS

Vegetarian!

WHAT YOU’LL NEED

• 1/2 box (8 ounces) large pasta shells

• 8 ounces part skim ricotta cheese

• 4 ounces goat cheese

• 1/4 cup reduced-fat Parmesan cheese

• Fresh parsley leaves

• Fresh basil leaves

• 1 egg

• Salt and pepper to taste

• 1 bag of prewashed baby spinach

•

1/2 Vidalia (sweet) onion, diced

• Olive oil

• 1 bag part skim mozzarella cheese

• Tomato sauce (amount as desired)

WHAT TO DO

1. Preheat the oven to 375º F.

2. Spray 8x8 glass cooking dish with nonstick spray.

3. Boil pasta shells in salted water. Drain, let cool for easy handling.

4. Mix all ingredients for cheese filling until well combined.

5. Sauté onions and spinach in olive oil until cooked.

6. Mix cheese filling and cooked vegetables until well combined.

7. Put a layer of tomato sauce in bottom of glass dish.

8. Add filling to shells and place in dish using enough shells to fill dish. Shells can be somewhat tightly packed.

9. Cover shells with tomato sauce and sprinkle with mozzarella cheese.

10. Spray aluminum foil with cooking spray and cover dish, spray side down.

11. Bake covered for 25 minutes. Uncover and continue cooking for another 25 minutes. Take out of oven and let cool for 10 minutes before serving.

Superfood Baked Salmon

this recipe is healthy, delicious and very easy to make! i discovered it during a paleo health journey, but you don't have to regularly eat paleo to enjoy it. this dish is a winner for family night or date night!

Cook time: 15 minutes Prep time: 5 minutes Makes 4 Servings

WHAT YOU’LL NEED

• 3 to 4 salmon fillets (4 to 5 ounces each)

• 2 cups Brussels sprouts (quartered)

• 1 cup fresh or frozen blueberries

• 1/4 to 1/3 cup chopped fresh basil

• 1/4 to 1/3 cup olive oil (divided)

• 3 tablespoons balsamic vinegar

• 2 cloves or 1 teaspoon minced garlic

• 1/4 to 1/2 teaspoon crushed black pepper

• Sea salt (divided)

• 2 lemons, one juiced and one sliced

WHAT TO DO

1. Preheat oven to 400º F.

2. Clean your salmon fillets and place skin-side down on lined sheet pan.

3. Clean and chop your Brussels sprouts. Place on pan with salmon.

4. Generously sprinkle sea salt on top of salmon and veggies. Set aside.

5. Next, place your blueberries in a bowl. Mash with a fork a bit.

6. Add in 1/4 cup olive oil, 1/4 tsp salt and pepper, basil, garlic, and balsamic vinegar. Mix all together.

7. Drizzle another 2 to 3 tablespoons olive oil over your salmon and Brussels sprouts.

8. Spoon the balsamic basil blueberry mixture over salmon fillets.

9. Squeeze fresh lemon on top of salmon and veggies. Place lemon slices on top of veggies on the sheet pan. Sprinkle with extra black pepper.

10. Place in oven and bake for 15 minutes

11. Broil for 1 to 2 minutes extra to make sure Brussels sprouts and baked salmon skin are extra crispy.

12. Remove from oven. Serve and enjoy!

One-pan Paleo Meal!

Two-Sauce Chicken

WHAT TO DO

Cook time: 20 minutes

Prep time: 15 minutes Makes 6-8 Servings

Chicken grilled this way turns a rich mahogany color, but does not burn if you keep extinguishing any flames with a convenient water bottle. The first sauce gives the chicken a pale tawny color; the second brings it to a reddish gold.

WHAT YOU’LL NEED

• 3 broiler-fryers, split, or 2, quartered, 2 to 2 1/2 pounds each

• 2 cups vinegar

• 2 teaspoons salt

• 3 tablespoons prepared mustard, preferably Dijon

• 3 tablespoons ketchup

• 1/3 cup lemon juice

• 1/2 teaspoon freshly ground pepper

• 1/4 cup sugar

• 1/3 cup butter, melted

• 1 tablespoon Worcestershire sauce

1. Place chicken in a large dish or in 2 plastic bags. Combine vinegar, 1 teaspoon salt, 1 tablespoon mustard, the ketchup, lemon juice and pepper. Pour over chicken and turn chicken in marinade. Cover and refrigerate overnight.

2. For the second sauce combine sugar, remaining 1 teaspoon salt, butter, remaining 2 tablespoons mustard, and Worcestershire sauce. Set aside.

3. Remove chicken from marinade and place on hot grill, bony side down and 4 to 6 inches above heat source for 5 minutes. Turn and baste with marinade until starting to brown, about 20 minutes. Grill 30 minutes longer, turning once or twice and basting lightly with the second sauce. Test for doneness and remove to platter. Serve hot with remaining butter sauce.

not a healthy dish but it’s delicious! Be careful if you’re grilling, the sauce tends to catch on fire!

Wild Mushroom Turkey Meatloaf

i modified this recipe from one that i found online. since i’m a mushroom forager, i always love incorporating the fresh ones i find in the woods. i sometimes add a glaze with Worcestershire sauce, ketchup and brown sugar.

Cook time: 90 minutes

Prep time: 30 minutes Makes 6 Servings

WHAT YOU’LL NEED

• 2 tablespoons vegetable or canola oil

• 1/2 pound wild mushrooms, such as chanterelles, cauliflower or black trumpets, sliced finely

• Salt and ground pepper, to taste

• 2 leeks, white and light green parts only, thinly sliced and washed thoroughly

• 4 garlic cloves, minced

• 1 cup shredded Gouda or fontina cheese

• 1/2 cup to 3/4 cup breadcrumbs

• 1 egg

• 1 tablespoon chopped fresh sage leaves

• 1 1/2 pounds ground turkey, lean preferred (above 85% lean)

WHAT TO DO

1. Preheat oven to 350º F.

2. Meanwhile, heat one tablespoon of oil over medium-high heat. Add half the garlic and cook until fragrant and slightly browned. Add mushrooms and cook 5 to 10 minutes, until soft and browned. Add salt and pepper. Transfer to a large mixing bowl.

3. Return skillet to medium and add one tablespoon of oil. Add leeks and remaining garlic and cook until soft. Season with salt and pepper. Add to the mushroom bowl and let cool to room temperature.

4. Add the shredded cheese, bread crumbs, egg and sage to the bowl and mix until thoroughly combined. Mix in the ground turkey, along with some salt and pepper, and form into loaf. Place in a pan (preferably covered) and bake for one hour.

5. Let sit 10 minutes prior to serving.

CHAPTER 4

Desserts

"A balanced diet is a cookie in each hand."

- Barbara Johnson

GlutenFree and Vegan!

Chocolate Chip Cookies

WHAT YOU’LL NEED

• 1/3 cup refined coconut oil (refined has less taste of coconut, but you can used unrefined)

• 1/2 cup organic coconut sugar

• 2 teaspoons vanilla

• 2 tablespoons nut milk (I use cashew or almond)

• 1 cup almond flour

• 1 cup oat flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup dairy-free chocolate chips (Trader Joe’s are good, and the organic brands also have options)

Prep time: 15 minutes Makes 18 Servings

Cook time: 12 minutes

WHAT TO DO

1. Blend oil and sugar until light and fluffy. Add vanilla and milk, blend well.

2. In separate bowl, mix flours, baking powder, soda and salt. Add dry ingredients to wet. Mix to incorporate thoroughly. Fold in chocolate chips.

3. Scoop into balls (approximately 2 tablespoons each) and place on cookie sheet lined with parchment paper.

4. Bake at 350⁰ F for about 12 minutes – lightly brown around edges. Let rest 5 minutes on cookie sheet before moving to rack to cool completely.

this is a vegan/glutenfree cookie recipe i created so that when family visited, everyone could enjoy. the result is a bit crunchy outside but still soft inside. Great for those with particular eating choices or restrictions.

Chocolate Mousse

As a child, my mom made this chocolate mousse on every holiday. it was a favorite amongst the whole family. i make it on special occasions to share with friends.

Stacy Matson, Regional Sales Director, Canteen

Cook time: None Prep time: 20 minutes Makes 8 Servings

WHAT YOU’LL NEED

• 1 bag semi-sweet chocolate chips (8 ounces)

• 1 pint heavy whipping cream

• 1 whole egg

• 1 tablespoon rum

• 2 eggs, separated

WHAT TO DO

1. Melt chocolate in double boiler. 2. After chocolate has melted, beat in whole egg and egg yolks from separated eggs and rum. Set aside. 3. Separately, beat egg whites until stiff with electric beater. Add heavy cream until you feel it’s the right consistency. 4. Fold heavy cream mixture into the chocolate mixture. Mix well. 5. Refrigerate. You can also freeze it in plastic containers.

HOME

Cranberry Swirl Cheesecake

this is a great dessert for the holidays. instead of a traditional cheesecake, you can also use a baking dish and cut the cheesecake into bars for easier portion control.

Cook time: 60 minutes Prep time: 40 minutes Makes 10 Servings

WHAT YOU’LL NEED

• 1/2 cup cranberries

• 1/2 cup frozen raspberries

• 1 teaspoon orange zest

• 1/4 cup orange juice

• 1 cup granulated sugar

• 1/4 cup (1/2 stick) unsalted butter

• 1 package chocolate wafer cookies

• 3 packages cream cheese

• 3/4 cup sour cream

• 2 tablespoons all-purpose flour

• 2 teaspoons pure vanilla extract

• 3 large eggs

Pro tip!

Make sure the cream cheese is at room temperature before you start! Otherwise the cheesecake will turn out lumpy and nobody wants that.

1. Press the crumb mixture into the bottom and up the sides of the pan. Bake for 10 to 12 minutes. Set aside.

2. Reduce oven temperature to 325⁰F.

3. Using an electric mixer, beat together cream cheese, sour cream, flour, vanilla, and remaining 3/4 cup sugar in a large bowl until smooth. Beat in the eggs one at a time. Transfer 1/2 cup of the filling to a bowl and set aside. Pour the remaining filling into the cooled crust.

WHAT TO DO

1. In a medium sauce pan, combine the cranberries, raspberries, orange zest and juice, and 1/4 cup sugar. Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 5 to 7 minutes.

2. Transfer the mixture to a food processor and purée until smooth. Strain into a medium bowl, let cool for 10 minutes, then refrigerate until ready to use.

3. Heat oven to 375⁰ F. Coat a 9-inch spring form pan with cooking spray.

4. Clean and dry the food processor. Pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate.

4. Whisk the reserved filling into the cranberry mixture and dollop in large spoonfuls over the cheesecake batter.

5. Using a butter knife, make decorative swirls by pulling the cranberry batter through the plain filling (do not overdo it or the colors will turn muddy).

6. Bake until cheesecake is set around the edges and the center jiggles just slightly when nudged, 45 to 50 minutes. Transfer the cheesecake to a wire rack and let cool completely in the pan, then refrigerate, loosely covered, for at least 4 hours or overnight.

7. Serve and enjoy!

Easy Ice Cream Cake

Cook time: None Prep time: 15 minutes Makes 8 Servings

WHAT YOU’LL NEED

• 1 box of ice cream sandwiches (6 count)

• 1 tub of whipped topping (8 ounces)

• Toppings as desired

Pro tip!

You can also use a loaf pan for shape support, or alternatively line ice cream sandwiches on top of parchment paper inside a 9” x 13” pan for a shallower cake. Adjust ingredients based on desired size.

WHAT TO DO

1. On large piece of parchment paper, put 2 ice cream sandwiches together side by side.

2. Top with a layer of whipped topping.

3. Repeat steps 1 and 2 twice, using the remaining whipped topping to cover the sides of the layered ice cream sandwiches.

4. Add toppings (colored sprinkles, crushed Oreo cookies, chocolate sauce, etc.) as desired.

5. Wrap whole dessert with parchment paper piece, then aluminum foil. Place in freezer for at least 1 hour.

6. Unwrap, slice and enjoy!

this summertime favorite is perfect for anyone with a sweet tooth, but not a lot of time. it’s also easy enough for kids to help with, which in our house means we’ll be cleaning up sprinkles for days.

Italian Orange Cookies

these cookies have been part of our family for years. My grandmother always made them for any occasion, or sometimes just made a batch to have as a dessert! i have a holiday cookie exchange every year and enjoy making these with our girls. Great tasting cookie and wonderful memories!

Cook time: 10 minutes

Prep time: 15 minutes Makes 12 Servings

WHAT YOU’LL NEED

For the Dough:

• 3/4 cup sugar

• 1 stick unsalted butter

• 2 large eggs

• 1/4 cup milk

• 1 teaspoon orange extract

• 2 3/4 cups all purpose flour

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

For the Icing:

• 1 cup confectioners’ sugar

• 4 to 5 teaspoons milk

• 1 teaspoon orange extract

WHAT TO DO

1. Heat oven to 325ºF.

2. Coat baking sheets with nonstick spray.

3. For the dough, beat first 5 ingredients in a large bowl with mixer until blended.

4. On low speed, add in final 3 ingredients until blended.

5. Drop tablespoon-sized scoops of dough onto baking sheet.

6. Bake 8 to 10 minutes until bottoms are lightly golden.

7. Move cookies to a wire rack to cool.

8. For the icing, whisk ingredients in a bowl till smooth.

9. Drop icing on top of cookies.

10. Sprinkle with colored sugar or sprinkles while icing is still wet.

11. Let icing set until dry.

12. Store at room temperature in an airtight container or freeze.

Monkey Bread

WHAT YOU’LL NEED

• 1 teaspoon ground cinnamon

• 1/2 cup granulated sugar

• 2 cans (16.3-ounce) Pillsbury Grands

Flaky Layers refrigerated original biscuits

• 3/4 cup butter, melted

• 1/2 cup walnuts, if desired

• 1/2 cup raisins, if desired

• 1 cup firmly packed brown sugar

Prep time: 15 minutes Makes 12 Servings

Cook time: 40 minutes

WHAT TO DO

1. Preheat oven to 350°F. Generously grease 12cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4. Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Peach and Blueberry Cobbler

We love baking special desserts together that taste great and are good for you. every year we go pick blueberries as a family and then come home and have this for dinner!

Prep time: 15 minutes

Cook time: 50 to 55 minutes

WHAT YOU’LL NEED

For the Filling:

• 8 large peaches, sliced

• 3 pints of blueberries

For the Crumble Topping:

• 1/2 cup almond flour

• 3/4 cup pecans

• 1/2 cup coconut flakes

• 3 tablespoons pumpkin seeds

• 1/4 cup almonds, raw, whole or sliced

• 3 tablespoons ground flaxseed

• 1/4 cup coconut oil

• 2-3 tablespoons maple syrup

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger

• 1 teaspoon vanilla extract

• Pinch of salt

Gluten-Free, Dairy-Free and Paleo!

WHAT TO DO

1. Preheat your oven to 350 degrees F.

2. Spray square baking dish with coconut oil then add peach and blueberry filling mixture.

3. In a food processor, add crumble ingredients and pulse together until it reaches a crumble texture. Pour over the top of the peaches and blueberries, filling in the corners and sides.

4. Bake for 50 to 55 minutes, or until crumble is starting to brown and peaches and blueberries are bubbling.

5. Finally let cool for at least 10 min then serve, preferably with coconut vanilla ice cream. Enjoy!

Strawberries and Cream Oatmeal Cookies

these cookies are so versatile and the fruit can be substituted. instead of dried strawberries, i've used dried cranberries, dried blueberries or raisins. Or use milk or dark chocolate instead of white chocolate.

Prep time: 15 minutes Makes 24 Servings

Cook time: 12 minutes

WHAT YOU’LL NEED

• 3/4 cup allpurpose flour

• 1/2 teaspoon baking soda

• Pinch salt

• 1 stick butter, softened

• 1/4 cup Splenda brown sugar

• 1/8 cup Splenda sugar blend

• 1 egg

• 1 teaspoon vanilla extract

• 1 1/2 cups rolled oats

• 1/2 cup chopped dried strawberries

• 1/2 cup chopped walnuts (optional)

• 1/2 cup white chocolate chips

WHAT TO DO

1. Preheat oven to 350°F.

2. In a small bowl, whisk together flour, baking soda and salt.

3. With an electric mixer, cream butter and sugars until light and fluffy. Slowly add egg and vanilla and continue mixing. Slowly add flour mixture, oats, dried strawberries, walnuts and white chocolate chips. Mix until combined.

4. Line 2 sheet trays with wax or parchment paper. With wet hands make 24 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.

5. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit for 5 minutes. Remove to cooling racks to cool completely.

Index

Biscuits: 81

AAll Spice: 9

Almond butter: 20

Almonds: 83

Applesauce Bread: 9

Asparagus: 58

B

Bacon: 23, 24, 33, , 41

Basil: 48, 55, 61, 62, 63

Bay leaves: 33, 43, 44, 57

Beans: 56, 57

Beef: 43, 44, 46, 51

Beer: 33

Bell pepper: 27, 41, 57

Blueberries: 16, 17, 62, 63, 82, 83, 84

Bok choy: 37 Bread: 13, 15, 17

Breadcrumbs: 67

Broiler-fryers: 64

Brussels sprouts: 62, 63

Butternut squash: 55

Cheese: 21, 23, 67, 24, 46, 31, 48, 49, 52, 54, 55, 58, 60, 61, 67

Cheese Crispies: 21

Cheese Potato Bake: 24

Cheesy Mashed Potato Puffs: 23

Chicken: 27, 28, 32, 33, 37, 38, 39, 40, 41, 48, 49, 52, 57, 58, 64

Chicken broth: 37, 52

Chicken Lettuce Wraps: 26

Chicken Ramen Bowl: 36

CCabbage: 33

Cacao nibs: 20

Cajun seasoning: 57

Carrots: 17

Catsup: 64

Celery: 57

Chinese Slaw Salad: 28

Chives: 23

Chocolate: 10, 11, 70, 73, 74, 75, 76, 84, 85

Chocolate Chip Cookies: 70

Chocolate Mousse: 73

Cilantro: 37

Cinnamon: 9, 10, 13

Coconut: 17, 70, 83

Coconut flour: 20

Coconut oil: 70, 83

Cole slaw: 28

Cookies: 10, 78, 84

Cottage cheese: 14, 15

Cranberries: 74, 75, 84

Cranberry Swirl

Cheesecake: 74

Cream cheese: 74, 75

Cream of mushroom soup: 38

Crepe-Suzettes with Cottage Cheese: 14

Crock-Pot Chicken with Pasta: 38

Cuban Chicken Fricassee: 40

GGarlic: 27, 33, 37, 41, 43, 44, 48, 49, 51, 52, 57, 62, 63, 67

Ginger: 27, 37, 51

Gluten Free: 10, 70, 83

DDairy-free: 70, 83

E

Easy Ice Cream Cake: 76

Egg noodles: 38

Endive “Nachos”: 30

Endives: 31

English Sunday Roast: 42

Goat cheese: 48, 49, 54, 55, 60, 61

Green onions: 28, 37, 51

H

Ham: 23

Hoisin sauce: 27

Honey: 20, 43, 44

Horseradish: 43, 44

Hungarian: 15

FFish sauce: 37

Flax seed: 20, 83

I

Ice cream sandwiches: 76

Italian dressing seasoning: 38

Italian Orange Cookies: 78

Italian seasoning: 38, 41, 46

RRaisins: 9, 81, 84

Ramen: 28, 36, 37

Raspberries: 74, 75

Red Beans and Rice: 56

Rice: 37, 41, 50, 56, 57, 58

Rice Krispies: 21

Rosemary: 43, 44

Rum: 73

Spring Risotto: 58

Sriracha: 27, 37

Strawberries: 13, 14, 84, 85

Strawberries and Cream Oatmeal Cookies: 84 Strawberry Bread: 13 Stuffed Shells: 60

Summer: 30

Sunflower seeds: 28 Superfood Baked Salmon: 62

VVegan: 70

Vegetarian: 55, 61 Velveeta: 24

Vinegar: 27, 28, 37, 43, 44, 62, 63, 64

SSage: 67

Salmon: 62, 63

Sauerkraut: 33

Sausage: 52, 56, 57

Scallions: 27

Serbian: 32

Serbian Baked Sauerkraut: 32

Sesame oil: 27, 51

Sour cream: 23, 38, 74, 38, 75

Soy sauce: 27, 37, 51

Spinach: 52, 61

TTarragon: 48

Thai sweet chili sauce: 27

Tomatoes: 46, 50, 52

Tomato paste: 46, 57

Tomato sauce: 41, 46, 61

Turkey: 32, 33, 67

Turnips: 43, 44

Turós Palacsinta: 14

Two-Sauce Chicken: 64

WWalnuts: 9, 81, 84, 85

Water chestnuts: 27 Whipped topping: 76

Whipping cream: 73 Wild Mushroom Turkey Meatloaf: 66 Wine: 41, 43, 58 Worcestershire sauce: 64

ZZucchini: 17 Zucchini Blueberry Bread: 17

No one who cooks cooks alone.

even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, and the advice and menus of cooks present.

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