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Rachael Ray 30 Minute Get Real Meals

jglass

jglass

New member
French Bread Pizza


2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Salt and pepper
1/4 cup honey mustard
1 baguette, split lengthwise and halved crosswise
1/2 pound deli-sliced ham, chopped
2 cups shredded gruyère cheese
2 teaspoons chopped fresh thyme
1 small shallot, finely chopped
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
2 heads frisée lettuce, torn
1 English cucumber, thinly sliced
4 radishes, thinly sliced

1. Preheat the oven to 400°. In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.
2. Slather a quarter of the white sauce over each baguette quarter, then top with the ham, gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.
3. Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza.
 
Go Green Chicken Sammies

Go Green Chicken Sammies


2 tablespoons extra-virgin olive oil (EVOO)
1/3 cup chopped cilantro
2 scallions, finely chopped
2 tablespoons chopped fresh thyme
Grated peel of 1 lime plus juice of 2 limes
2 teaspoons hot pepper sauce
Salt and pepper
Four skinless, boneless chicken breasts
4 deli slices pepper jack cheese
2 avocados 1 small red onion, finely chopped
1 small plum tomato, seeded and finely chopped
2 jalapeño chiles, seeded and finely chopped
1 large clove garlic, grated or finely chopped
Juice of 1 lemon
4 hamburger buns or crusty rolls, split and toasted
1 head bibb lettuce or green leaf lettuce
Tortilla chips, for serving

1. In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.
3. In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.
4. Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.
 
Sliced Steak Gyros

Sliced Steak Gyros

2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded
romaine lettuce hearts; flat-leaf parsley leaves 4 lemon wedges


1. Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.
2. While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.
 
BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches


8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
Four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves


1. Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes.
2. In a small saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes.
3. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
4. Toast the bread and drizzle with EVOO. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.
 
Farmer's Muffin Stuffin' Hash and Eggs

Farmer's Muffin Stuffin' Hash and Eggs

3 tablespoons butter, softened
2 large corn muffins, halved
1 tablespoon extra-virgin olive oil (EVOO)
3/4 pound andouille sausage, casings removed and meat cut into small cubes 1 onion, chopped
1 green bell pepper, chopped
2 ribs celery from the heart with leafy greens, chopped
3 cloves garlic, chopped
Salt and pepper
1 2/3 cups chicken broth
2 cups shredded cheddar cheese
8 large eggs
1 tablespoon hot pepper sauce
2 scallions, chopped


1. Spread half the softened butter on the cut sides of the corn muffin halves. In a medium skillet, cook the muffins cut side down over medium heat until toasted, about 3 minutes. Transfer to a plate.
2. Add the EVOO, 1 turn of the pan, to the skillet. Increase the heat to medium-high, add the sausage and cook, stirring occasionally, until crisp at the edges, 2 to 3 minutes. Add the onion, bell pepper, celery and garlic and season with salt and pepper. Cook, tossing occasionally, until the vegetables are softened, about 5 minutes. Crumble in the muffins. Add the chicken broth and heat through, 1 to 2 minutes. Top the stuffing with the cheese, cover with foil and remove from the heat.
3. In a medium nonstick skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. In a medium bowl, beat the eggs with the hot sauce and season with salt and pepper. Add the eggs to the skillet and cook, scrambling, until set, about 5 minutes.
4. Serve a pile of stuffing topped with the scrambled eggs. Sprinkle the scallions on top.
 
Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes

Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes

4 baking potatoes, peeled and cut into 1-inch chunks
Salt
1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese


1. In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
2. While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.
3. In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
4. Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
5. Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.
 
Duck Breast á l'Orange

Duck Breast á l'Orange

1 tablespoon butter
1/4 cup chopped hazelnuts or walnuts
1 cup rice
2 cups chicken broth
1 small bunch asparagus, trimmed to 4 inches and sliced 1/2 inch thick on an angle
3 scallions, finely chopped
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 duck breasts
Salt and pepper
1/3 cup orange marmalade
1/4 cup dry sherry


1. In a medium saucepan, melt 1 tablespoon butter; add the nuts and toast for 2 minutes. Stir in the rice and chicken broth and bring to a boil. Lower the heat, cover and simmer until tender, about 15 minutes. Fluff the rice with a fork, add the asparagus and cook, covered, until the asparagus is crisp-tender, about 3 minutes. Stir in the scallions and parsley.
2. Using a small knife, make shallow cuts in a crisscross pattern into the skin of the duck breasts; season with salt and pepper. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck breast. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare.
3. Thinly slice the duck and arrange on 2 plates. Spoon the sauce on top and serve with the rice.
 
Whole Wheat Penne with Pesto and Ricotta

Whole Wheat Penne with Pesto and Ricotta


Salt
1 pound whole wheat penne rigate pasta
1/3 cup walnut pieces (a generous handful)
1 cup packed spinach or baby spinach leaves
1/2 cup packed arugula leaves
1/3 cup chopped flat-leaf parsley (a generous handful)
1 clove garlic, smashed and peeled
Pepper
1/3 cup extra-virgin olive oil (EVOO)
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
1 cup ricotta cheese
1 tablespoon honey

1. Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
2. In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
3. In a small bowl, combine the ricotta and honey, season with pepper and set aside.
4. Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta
 
Horseradish-Mashed-Potato Shepherd's Pie

Horseradish-Mashed-Potato Shepherd's Pie

5 baking potatoes, peeled and cut into 1-inch chunks
Salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons prepared horseradish
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 pounds ground beef sirloin
3 tablespoons flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chopped fresh chives

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
2. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
3. Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
4. Preheat the oven to 450°. Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.
 
Lemon Cream Chicken with Champagne Risotto and Asparagus

Lemon Cream Chicken with Champagne Risotto and Asparagus


3 cups chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 cloves garlic, chopped
1 cup arborio rice
Salt and pepper
1 split champagne or sparkling wine
3/4 cup heavy cream
One 3-inch piece peel and juice of 1 lemon
1 pinch cayenne pepper
2 skinless, boneless chicken breast halves
1/8 pound sliced pancetta, chopped
1 small bunch asparagus, cut on an angle into 1-inch pieces
1 large shallot, thinly sliced 1/2 cup grated parmigiano-reggiano cheese
3 to 4 sprigs thyme, leaves stripped and chopped

1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.
 
Smoky Chicken with Sweet Potatoes and Chorizo

Smoky Chicken with Sweet Potatoes and Chorizo


2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika (1/3 palmful)
1 teaspoon cumin (1/3 palmful)
Salt and pepper
3 tablespoons extra-virgin olive oil (EVOO)
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One 28-ounce can diced fire-roasted tomatoes,lightly drained


1. Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
2. While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
3. In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes. Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
4. Preheat a grill pan over medium-high to high heat. In a saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
5. Coat the chicken with the remaining 1 tablespoon EVOO and grill on the hot grill pan for 5 minutes on each side.
6. Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.
 
Pork Chops with Golden Apple Raisin Sauce and Broccoli Whole Wheat Mac 'n' Cheddar

Pork Chops with Golden Apple Raisin Sauce and Broccoli Whole Wheat Mac 'n' Cheddar

4 golden apples, cored and chopped
1 cup unfiltered apple cider
3 tablespoons brown sugar
One 1-ounce box golden raisins (a generous handful)
1 teaspoon cinnamon
Salt
1/2 pound whole wheat pasta shells or penne rigate
2 cups broccoli florets
2 tablespoons extra-virgin olive oil (EVOO)
Four 1 1/2-inch-thick center-cut pork loin chops (about 2 pounds)
Pepper
2 tablespoons butter
1 tablespoon flour
1 1/2 cups milk
1/2 pound extra-sharp white cheddar cheese, shredded
A few pinches grated or ground nutmeg
1/4 cup pure maple syrup
2 tablespoons spicy brown or grainy Dijon mustard


1. In a medium saucepan, cook the apples with the cider, brown sugar, raisins and cinnamon over medium-high heat until tender, about 15 minutes. Set aside.
2. Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. During the last 2 minutes of cooking, add the broccoli to the pasta. Drain the pasta and broccoli and return to the pot.
3. While the pasta is working, in a large heavy skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the pork chops with salt and pepper, add to the skillet and cook until browned, 6 to 7 minutes on each side.
4. While the chops cook, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and season with salt and pepper. Simmer, stirring for 2 minutes. Stir the cheese into the sauce and season with the nutmeg. Pour the cheese sauce over the pasta and broccoli and stir to coat.
5. Stir the maple syrup and mustard into the skillet with the pork chops and cook for 1 minute, turning the pork to coat.
6. Top the pork chops with the reserved apple raisin sauce and serve the broccoli mac 'n' cheddar alongside.
 
Chimichurri Steak, Chicken or Pork Chops with Asparagus and Tomato Couscous

Chimichurri Steak, Chicken or Pork Chops with Asparagus and Tomato Couscous

3 tablespoons capers
2 large cloves garlic, smashed and peeled
2 cups arugula leaves
1 cup flat-leaf parsley leaves
3 tablespoons red wine vinegar (eyeball it)
2 teaspoons anchovy paste
1/4 cup extra-virgin olive oil (EVOO), plus more for rubbing
1 1/2 cups chicken broth
2 tablespoons butter
2 tablespoons sun-dried tomato paste
1 1/2 cups instant couscous (from a 10-ounce box)
4 small strip steaks or 4 skinless, boneless chicken breast halves or 4 boneless pork chops, at room temperature
Salt and pepper
1 bunch asparagus, ends trimmed
Juice of 1/2 lemon


1. Using a food processor, finely chop the capers and garlic. Add the arugula, parsley, vinegar, anchovy paste and 1/4 cup EVOO and pulse until a coarse chimichurri sauce forms; set aside.
2. In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the sun-dried tomato paste and couscous, cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.
3. While the couscous is working, heat a grill pan or large skillet over medium heat. Rub the meat with EVOO and season with salt and pepper. Cook for 4 minutes on each side for medium-rare steak and 5 minutes on each side for chicken or pork. Let the meat rest for a couple of minutes.
4. Fill a deep, medium skillet with 1 inch of water and bring to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 2 minutes. Drain and toss with the lemon juice and a drizzle of EVOO.
5. Top the meat with the chimichurri and serve the asparagus and couscous alongside.
 
Five-Spiced Sesame Tuna and Avocado

Five-Spiced Sesame Tuna and Avocado


2 avocados
Juice of 1/2 lime
1/3 cup balsamic vinegar (eyeball it)
1/4 cup tamari (dark soy sauce)
3 tablespoons honey (eyeball it)
2 tablespoons vegetable oil
Four 6-ounce tuna steaks
2 teaspoons Chinese five-spice powder
Salt and pepper
1/2 cup toasted sesame seeds
1/4 cup snipped chives
1/2 head iceberg lettuce, shredded


1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.
 
Harvest Creamy Corn "Choup"

Harvest Creamy Corn "Choup"

2 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 to 5 large ears corn, kernels scraped from the cobs,
or one 10-ounce box frozen corn
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
One 32-ounce container (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.
Mussels in Roasted Red Pepper Sauce
Salt Two 9-ounce packages fresh linguine One 12- to 16-ounce jar roasted red peppers,
drained and halved 3 tablespoons extra-virgin olive oil (EVOO) 1 onion, chopped 3 to 4 cloves garlic, grated or finely chopped 1/2 teaspoon crushed red pepper 1 cup dry white wine One 14.5-ounce can crushed fire-roasted tomatoes Black pepper 36 mussels (about 2 pounds), debearded
1.
 
Mussels in Roasted Red Pepper Sauce

Mussels in Roasted Red Pepper Sauce

Salt
Two 9-ounce packages fresh linguine
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
36 mussels (about 2 pounds), debearded

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. While the pasta is working, using a food processor, puree the roasted peppers.
3. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.
 
Deviled Chicken and Grilled Stone Fruit

Deviled Chicken and Grilled Stone Fruit


1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
4 cloves garlic, grated
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown or Dijon mustard
1 tablespoon sweet smoked paprika
1 tablespoon hot pepper sauce
2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs
4 stone fruits (such as plums, nectarines or peaches), halved
Salt and pepper
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs rosemary, leaves stripped and chopped


1. Preheat a grill or grill pan to medium-high. In a large bowl, combine 1/4 cup EVOO and the garlic, Worcestershire sauce, mustard, paprika and hot pepper sauce. Add the chicken, turn to coat evenly and let marinate for 15 minutes. Grill, turning once, until the juices run clear when the chicken is pierced, about 5 minutes on each side.
2. Drizzle the stone fruits with EVOO and season with salt and pepper. Place on a grill, without touching the chicken, and cook until grill marks appear, 5 to 6 minutes.
3. In a small saucepan, bring the vinegar, brown sugar and rosemary to a boil. Lower the heat and simmer until reduced by about half, 6 to 7 minutes (watch carefully to avoid burning). Serve the chicken with the fruit alongside and drizzle the sauce over both.
 
Spicy Sausage, Chicken and Bean Pot

Spicy Sausage, Chicken and Bean Pot


2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound bulk hot italian sausage
3/4 pound andouille sausage, cut on an angle into 1-inch lengths
1 1/2 pounds skinless, boneless chicken thighs (about 8), cut into thirds
Salt and pepper
1 large onion, thinly sliced
3 to 4 ribs celery from the heart, thinly sliced
2 carrots, shredded
1 bay leaf
1 cup dry white wine
Two 15.5-ounce cans cannelloni beans
One 15.5-ounce can chicken broth
5 to 6 sprigs sage, leaves cut into thin strips and stems discarded
1/2 baguette
3 tablespoons butter, melted
Flat-leaf parsley, chopped (a generous handful)
3 to 4 sprigs thyme, leaves chopped and stems discarded

1. In a dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Crumble in the Italian sausage and brown lightly, about 3 minutes. Add the andouille and cook until crisp at the edges, 2 to 3 minutes. Drain on a paper-towel-lined plate.
2. Season the chicken lightly with salt and pepper, add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7 to 8 minutes. Add the wine and simmer until nearly dry, about 5 minutes. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
3. Preheat the broiler. Using a food processor, coarsely chop the baguette. Toss with the melted butter, parsley and thyme; season with salt and pepper. Scatter the bread over the sausage and chicken and broil until browned, 2 to 3 minutes. Serve from the pot, discarding the bay leaf.
 
Bay and Lemon Shrimp Skewers with Olive Couscous

Bay and Lemon Shrimp Skewers with Olive Couscous


1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
Grated peel and juice of 2 lemons
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
Salt and pepper
1 bunch bay leaves
2 cups chicken broth
One 10-ounce box couscous
1/2 cup pitted kalamata olives, chopped
1/2 cup pitted green olives, chopped

1. Preheat a grill or broiler. Soak eight 6- to 8-inch skewers in water. In a shallow dish, whisk together 1/4 cup EVOO and the lemon peel. Season the shrimp with salt and pepper and coat with the dressing. Thread the soaked skewers with alternating shrimp and bay leaves.
2. Grill or broil the shrimp skewers, turning once, until the shrimp are pink and firm, about 5 minutes. Drizzle the lemon juice on top.
3. In a medium saucepan, bring the chicken broth and remaining 1 tablespoon EVOO to a boil. Stir in the couscous and olives. Cover the pan, turn off the heat and let stand for 5 minutes; fluff with a fork.
4. Serve the couscous with 6 shrimp per person. Discard the bay leaves.
 
Stuffed Portobellos with Bread Salad

Stuffed Portobellos with Bread Salad


8 portobello mushroom caps, wiped clean
1/4 cup extra-virgin olive oil (EVOO), plus more for brushing
One 14-ounce can quartered artichoke hearts, drained well
One 10-ounce box frozen chopped spinach, thawed and wrung dry
1 1/2 cups ricotta cheese
1 large egg yolk
1 clove garlic, grated
Pinch nutmeg
Salt and pepper
1/3 cup grated parmigiano-reggiano cheese (a generous handful)
6 plum tomatoes, chopped
4 cups crusty bread, torn or coarsely chopped
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn

1. Preheat the oven to 425°. Using a pastry brush, coat the mushroom caps with EVOO. Place on a baking sheet and bake, top side up, until tender but firm, about 8 minutes. In a large bowl, combine the artichokes, spinach, ricotta, egg yolk, garlic and nutmeg; season with salt and pepper.
2. Divide the stuffing evenly among the mushroom caps. Sprinkle with the parmigiano-reggiano and cook until the filling is set and lightly browned, about 5 minutes.
3. Place the tomatoes in a salad bowl. Add the bread, onion, basil, the remaining 1/4 cup EVOO and lots of salt and pepper. Toss to combine. Serve 2 mushroom caps per person with a pile of bread salad alongside.
 
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