Watercress, black pepper, and plain yogurt,
which are easier to find, can be substituted here.
1/2 cup goat’s milk yogurt
1/2 cup soft fresh goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon (scant) vanilla extract
2 tablespoons fresh lemon juice
24 ripe black Mission figs, halved lengthwise
Fleur de sel*
2 bunches cress or watercress, thick stems trimmed (about 4 cups)
1 cup (loosely packed) small mint leaves
Extra-virgin olive oil
1 dried Indonesian long pepper**
Whisk together first 5 ingredients in medium bowl. Season with salt and reserve. Sprinkle figs with fleur de sel; set in center of plate. Drizzle dressing on figs; scatter pepper cress and mint over. Season with olive oil and Indonesian pepper.
2 (1″-thick) boneless New York strip steaks (about 10 ounces each)
Kosher salt, freshly ground pepper
1 bunch arugula, tough stems removed
1/4 medium red onion, thinly sliced
1 red chile, thinly sliced
4 ounces caper berries, halved if large
2 ounces Parmesan, shaved
1 cup parsley leaves with tender stems
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for mediumrare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
Courtesy of Epicurious
YIELD: Makes 6 to 8 servings
2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoon ground cardamom
3/4 teaspoon ground coriander
6 small carrots, peeled, cut into 1/4″ dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 cup thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
2 cups baby or wild arugula
2 cups (packed) cilantro sprigs with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil
Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2″. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.
Courtesy of Epicurious
YIELD: Makes 4 servings
2 tablespoons warm water (115°F)
1/2 teaspoon active dry yeast
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
1/2 cup cool water (65°F to 70°F)
1 teaspoon coarse kosher salt
Cornmeal (for sprinkling)
3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
1/3 cup Kalamata olives, pitted, quartered
1 cup Parmesan cheese shavings
1 1/2 teaspoons chopped fresh rosemary
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
4 large eggs
2 cups (lightly packed) arugula
Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.
Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart. Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.
Courtest of Epicurious
YIELD: 8 Servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 1/2 hours
2 cups grated sharp cheddar cheese (about 8 oz.)
8 ounces cream cheese, room temperature
1/2 cup loosely packed, roughly chopped basil leaves
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 1/4 cups chopped toasted pecans
1 Bag Stacy’s® Fire Roasted Jalapeño Pita Chips
In the bowl of a food processor, pulse cheddar cheese, cream cheese, basil, honey, salt and pepper in a food processor until smooth. Place cheese mixture on a large piece of plastic wrap and use plastic wrap to shape into a ball; chill until firm, at least 2 hours.
Unwrap and roll cheese ball in pecans and let sit at room temperature 20 minutes before serving. Serve with Stacy’s® Fire Roasted Jalapeño Pita Chips.
Courtesy of Epicurious
2 tsp canola oil, divided
6 (6-8 oz) turkey tenderloins
¾ tsp salt, divided
¾ tsp pepper, divided
1/3 cup finely chopped red onion
1/3 cup finely chopped green bell pepper
2 Tbsp brown sugar
3 Tbsp cider vinegar
1½ tsp chopped fresh sage leaves
½ tsp celery seeds
2 cups cored, finely chopped pear
Preheat oven to 375°F.
Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over medium-high heat. Sprinkle turkey evenly with ½ teaspoon salt and ½ teaspoon black pepper. Add turkey to skillet; cook 2 minutes on each side or until browned. Remove from skillet. Reduce heat to medium; add remaining
1 teaspoon oil. Add onion and bell pepper to skillet. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, celery seeds, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper to skillet; bring to a boil. Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently. Place turkey in skillet on top of chutney. Cover skillet loosely with foil; bake for 20 minutes or until turkey is done.
This recipe comes from our Master Chef Herb Guide
YIELD: 4 Servings
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt, freshly ground pepperLemony Salsa Verde PREPARATION
Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde.
Lemony Salsa Verde
YIELD: Makes about 1 cup
1/2 lemon (with peel), seeded, chopped,
1 finely chopped small shallot
1 finely chopped garlic clove
Salt and pepper
1 cup olive oil
3/4 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1/4 cup chopped fresh chives
Combine 1/2 lemon (with peel), seeded, chopped, 1 finely chopped small shallot, and 1 finely chopped garlic clove; season with salt and pepper.
Let sit 5 minutes. Stir in 1 cup olive oil, 3/4 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 1/4 cup chopped fresh chives. Season with salt, pepper, and lemon juice, if desired.
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
YIELD: 4 Servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
1 1/2 pints cherry tomatoes, halved (about 3 cups)
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 (12–14″) soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup fresh ricotta (about 5 ounces)
3/4 cup coarsely grated Parmesan (about 3 ounces)
2 tablespoons fresh store-bought or homemade basil pesto
Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.