Steamed Edamame

Ingredients

• 6 cups water
• ½ teaspoon kosher salt
• 4 cups edamame in pods (frozen or fresh)
• ½ cup Tarragon Dipping Sauce (recipe follows)

Directions

1. Bring water to a boil and add salt.
2. Boil edamame until beans are tender, 4 to 5 minutes. Drain and serve with dipping sauce.

Tarragon Dipping Sauce

Ingredients

• ¾ teaspoon arrowroot
• ½ cup low-sodium chicken broth
• ¼ cup white wine vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 1 teaspoon minced tarragon
• 1 teaspoon minced shallot
• 1 teaspoon minced garlic
• ¼ cup olive oil

Directions

1. Dissolve the arrowroot in 1 tablespoon of chicken broth to make paste. Bring remaining broth to a boil.
2. Stir paste into broth and allow broth to thicken slightly. Remove from heat and add vinegar, mustard, salt, pepper, tarragon, shallot, and garlic.
3. Whisk in olive oil.

Recipes and photo courtesy The Culinary Institute of America. All rights reserved.

Honey Vinaigrette Marinade

Honey Vinaigrette Marinade

• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 clove garlic, chopped
• Salt and pepper, to taste

In bowl, whisk ingredients together and that’s it!

Vietnamese Spring Rolls

Vietnamese Spring Rolls

• 1 cup julienned carrots
• 1/4 cup shredded cabbage
• 2 cups mung bean sprouts
• 2 cups julienned seeded cucumber
• 1 cup minced scallions
• 1/2 cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds
• 16 rice paper wrappers
• Daikon sprout, for garnish

Dipping Sauce:

• 1/2 cup fresh lime juice
• 1/4 cup brown sugar
• 2 1/2 tablespoons fish sauce
• 1 1/2 teaspoons chili oil
• 2 tablespoons chopped fresh cilantro
• 1/4 cup crushed toasted peanuts

In large bowl, combine carrots, cabbage bean sprouts, cucumber, scallions, cilantro, and sesame seeds. One at a time, dip wrappers into cold water and gently shake off water. Place vegetable mixture on wrapper and fold like a burrito.

To prepare sauce: Toast and crush peanuts. Then whisk together lime juice, sugar, fish sauce, chili oil, and cilantro. Stir in peanuts and serve with spring roll wraps.

Double Chocolate Pancakes with Strawberry Sauce

Chocolate Pancakes with Strawberry Sauce (Courtesy of HarperCollins)

(Makes 6 servings)

Strawberry Sauce

• 1 16-ounce package frozen unsweetened whole strawberries
• 1 tablespoon pure maple syrup

Pancakes

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 tablespoons ground flaxseed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 egg
• 1 egg white
• 1 cup skim milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Sauce:

In large saucepan, combine frozen fruit, syrup, and 2 tablespoons water. Bring mixture to boil. Reduce heat to medium-low and simmer, about 10 to 15 minutes. As sauce simmers, break up whole berries with wooden spoon or fork.

Pancakes:

In large bowl, whisk flours, cocoa, sugar, flaxseed, baking powder, and salt. In medium bowl, lightly beat whole egg and egg white. Add the milk, oil, and vanilla, and whisk together. Pour the wet ingredients over dry and stir until just blended. Don’t overmix. Carefully fold in chocolate chips. Let batter rest for 10 minutes.
When strawberry sauce has reached syrupy consistency, remove from heat.
Coat large skillet or griddle with oil spray. Preheat over medium heat. When pan is hot (after about 2 minutes), ladle about 1/4 cup batter per pancake onto surface. Cook pancakes until small bubbles form around edges, 1 to 2 minutes. Flip pancakes over and cook about 1 minute longer. Recoat skillet between batches.
Serve 2 pancakes with 1/3 cup warm strawberry sauce and sprinkling of chocolate chips on each plate.

Upside-Down Pan Pizza with the Works

“One serving of this fun, upside-down concoction has far less calories, fat, and sodium than a traditional New York-style slice.” —Joy Bauer

• 1 1/4 pounds ground turkey or beef (at least 90 percent lean)
• 1 medium red onion, diced
• 1 green bell pepper, seeded and diced
• 2 portobello mushrooms, stems removed, caps diced
• 1 (28-ounce) can no-salt added crushed tomatoes
• 2 teaspoons dried oregano, plus extra for sprinkling
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3/4 cup whole-grain baking or pancake mix
• 1 1/2 cups skim milk
• 1 large egg
• 2 large egg whites

Preheat oven to 375 F. Coat 13 x 9-inch baking dish with oil spray and set aside. Coat large skillet with oil spray and preheat over medium heat. Add ground meat, onion, bell pepper, and mushrooms to skillet and saute until meat is cooked through, about 10 minutes.
Drain off any liquid. Add crushed tomatoes, oregano, basil, garlic powder, red pepper flakes, salt, and pepper, and stir with meat mixture.
Spoon tomato-meat mixture into prepared baking dish, and spread out to form even layer. Sprinkle with cheeses.
In medium bowl, whisk baking mix, milk, whole egg, and egg whites. Pour this batter over cheese-topped mixture. Batter may be runny but will cook through. Sprinkle additional oregano and crushed red pepper, if desired.
Bake 30 minutes or until top is golden-brown and knife inserted in center of crust comes out clean.
Let cool for 5 minutes, then cut into 6 pieces and serve.

Canning

Tomato Sauce

(1 pint-sized jar holds 2 cups)

• 7 cups prepared tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter or margarine
• 3/4 cup chopped onion
• 1/2 cup chopped green peppers
• 1 large clove garlic, minced
• 1 teaspoon oregano
• 2 basil leaves, snipped
• 1 teaspoon salt
• 1/2 teaspoon sugar

Wash tomatoes and dip 4 or 5 at a time in boiling water for 30 seconds, using a steaming basket for easy retrieval. Dip in cold water for 30 seconds. Slip off skins and remove stem ends. Cut into quarters into measuring cup and then into bowl. When you have 7 cups, prepare rest of sauce.

Heat oil and butter or margarine. Stir in onions, peppers, and garlic. Cook until onion is soft.

Add tomatoes, oregano, basil leaves, salt, and sugar. Stir until mixture boils. Reduce heat and simmer for 15 minutes or until mixture is thick.

Canning

Pour hot tomato sauce into hot, clean jars, leaving 1/2 inch head room. Adjust lids and closure. Place on a rack in a pressure saucepan and process 30 minutes at 10 pounds pressure (10 minutes in standard pressure canner). Remove from heat and do not open canner until pressure has returned to 0.

Melon Fruit Salad with Honey Mayonnaise

Fruit Salad with Honey Mayonnaise

(Makes 6 servings)

• 6 large leaves iceberg lettuce
• 1/2 cup fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup sliced fresh peaches
• 1/2 cup melon balls, honeydew, and cantaloupe combined
• 1/2 cup fresh pineapple, cubed
• 1 recipe Honey Mayonnaise
• 6 small sprigs fresh mint

[Note: Fruits can be substituted according to what's in season. Nutrition facts apply to the above ingredients.]

To serve salad individually, place one lettuce leaf on each plate. Arrange equal amounts of fresh fruit attractively on plates, leaving room in center for Honey Mayonnaise. Garnish dressing with mint, if desired, and serve chilled. Fruit can also be arranged on lettuce leaves on one large platter with Honey Mayonnaise in center or in a hollowed-out melon.

Honey Mayonnaise

Honey Mayonnaise

(Makes 6 servings)

• 1 egg
• 1 tablespoon honey
• 1/4 teaspoon ginger
• 1 teaspoon dry mustard
• 1 tablespoon vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup corn or safflower oil

Combine egg, honey, ginger, vinegar, garlic powder, salt, and ¼ cup oil in blender. Process on lowest speed. Immediately begin adding remaining oil in slow, steady stream. Turn off blender when last drop of oil has been added.