Grilled Cilantro Lime Chicken

• 2 lb skinless, boneless chicken breasts
• 2 tbsp olive oil
• Grated zest from 2 limes
• Juice from 2 limes
• 3 tbsp cilantro, chopped 
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin.

Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight.

Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.

Oven Roasted Sprouts, Squash & Onion

• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg, ground
• 1/2 tsp sage, rubbed
• 1lb brussel sprouts
• 1 medium butternut squash, peeled and cut into chunks
• 1 lg red onion, peeled and chopped
• 3 tbsp olive oil

Preheat oven to 450 degrees.  Mix seasoned salt, pepper, nutmeg and sage in a small bowl.  Toss vegetables with olive oil in a large bowl.  Sprinkle seasoning mixture over vegetables, and toss to coat.

Spread vegetables in a single layer on a foil lined baking pan.

Bake 30-35 minutes or until vegetables are tender and golden brown.

Meatballs w/ Spaghetti Squash Pasta

• 1 medium spaghetti squash
• Kosher salt
• 3 tbsp extra-virgin olive oil, plus more for brushing
• 2 stalks celery, chopped
• 1 med carrot, roughly chopped
• 1 med onion, roughly chopped
• 6 cloves garlic
• 1 c fresh parsley leaves
• 1 lb ground beef
• 1 lb ground pork
• 2 lg eggs
• 1 c Italian-style breadcrumbs
• 1 c plus 3 tablespoons grated parmesan cheese
• 2 28-oz cans tomato puree
• 2 lg sprigs basil
• 1 tsp  dried oregano

Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup Parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.

Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon Parmesan.

Spaghetti Squash Fritters w/ Sriracha Mayo

• 1 (2-lb) spaghetti squash
• 8 oz fresh baby spinach
• 1/2 c panko breadcrumbs
• 2 tbsp Parmesan cheese, grated 
• 1 tbsp garlic, minced 
• 1/2 tsp fresh ground black pepper
• 1/4 tsp baking powder
• 2 lg egg whites
• 1 tbsp olive oil, divided
• 5 tsp canola mayonnaise
• 2 tsp milk
• 1 tsp Sriracha 
• 1 tsp cider vinegar

Preheat the oven to 350 degrees.

With a sharp knife, carefully cut the spaghetti squash in half lengthwise.  Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

When the squash is cooked and cooled, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. 

Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.

Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.

Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

Chickpea Chili

• 1 c dried chickpeas
• 2 qt boiling water
• 2 tbsp olive oil, divided
• 1 1/2 c onion, chopped 
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp ground red pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 2 1/2 c chicken broth
• 1/2 c water
• 2/3 c pimiento-stuffed olives, sliced 
• 1/2 c golden raisins
• 28-oz can whole tomatoes, undrained and crushed
• 4 c butternut squash, peeled & chopped 
• 1 c frozen green peas, thawed
• 6 c hot cooked couscous
• 8 lime wedges
• 1/4 cup chopped fresh cilantro

Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.

Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

Cranberry, Apple & Raisin Crisp

• 1/2 c  old-fashioned oats
• 1/2 c flour
• 1/2 c dark brown sugar
• 5 1/2 tbsp cold butter, cut into 1/4-inch pieces
• 12 oz cranberries
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
• 1/2 c raisins
• 3/4 c granulated sugar
• 2 tbsp flour
• Grated zest of 1 orange
• 1/2 c orange juice (from 1 orange)
• 1/4 tsp ground cloves

Heat the oven to 375°F. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.

In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.

Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.

Roast Turkey Breast

• 6 lb fresh turkey breast, on the bone, rinsed and dried
• 2 tbsp unsalted butter, softened
• Kosher salt 
• Freshly ground black pepper
• 1 stalk celery, cut into 2 inch pieces
• 1 small carrot, peeled & cut into 2-inch pieces
• 2 small onions, peeled & quartered

Preheat oven to 325 degrees.

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.

Carve the breast and serve.

Whipped Sweet Potatoes & Bananas w/Honey

• 5 med sweet potatoes, cleaned
• 4 bananas, unpeeled
• 1 c unsalted butter, at room temperature
• 1/4 c honey
• Kosher salt
• 1/2 c all-purpose flour
• 3/4 c dark brown sugar
• 1 1/2 c pecans, chopped

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-recipe2/index.html?oc=linkback

Herb Stuffing

• 1 c butter
• 2 c celery, chopped 
• 1 c onion, chopped 
• 2 tsp thyme leaves
• 1 1/2 tsp poultry seasoning
• 1 tsp  seasoned salt
• 1/2 tsp black pepper
• 12 c dry unseasoned bread cubes
• 4 c chicken broth

Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes.  Stir in thyme, poultry seasoning, seasoned salt and pepper.

Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.

Bake 35 minutes or until heated through and lightly browned.

Homemade Cranberry Sauce

• 1 c sugar
• 1 c water
• 12 oz  fresh cranberries, rinsed and drained
• 1/2 tsp cinnamon, ground
• 1/2 tsp grated orange peel
• 1/2 tsp vanilla extract

Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.

Remove from heat. Stir in vanilla. Cool to room temperature. Cover.

Refrigerate until ready to serve.

Broccoli & Cauliflower Casserole

• 1/2 c plain dry bread crumbs
• 2 tbsp grated parmesan cheese
• 2 tbsp butter, melted
• 1 1/2 tsp Italian seasoning, divided
• 16 oz broccoli florets
• 16 oz cauliflower florets
• 2 tbsp butter
• 1 lg onion, chopped
• 2 tbsp flour
• 1 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 c milk
• 4 oz cream cheese, cubed
• 1/4 c grated parmesan cheese

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.  Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Creamy White Bean Stew w/Bacon

• 12 oz smoked bacon, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• Pinch sea salt
• ½ tsp fresh ground black pepper
• 6 (15 ounce) cans small white beans (or navy beans), drained and rinsed
• 4 c chicken stock, hot
• 2 tbsp flat-leaf parsley, chopped
• 1 tsp lemon zest
• 2 tbsp lemon juice

Place a large Dutch oven over medium-high heat; once hot, add in a small drizzle of olive oil, and the chopped bacon; crisp the bacon completely until browned, then remove with a slotted spoon, drain it on paper towels, and set it aside; reserve 1 tablespoon of the bacon fat, and set aside, wipe out the pot, and return it to medium-high heat.

Next reserved  bacon fat to the pot, along with the olive oil and the butter, and allow them to melt together; once melted and hot, add in the diced onion, carrots and celery, and allow them to soften for about 5 minutes; next, add in the garlic, cook for 30 seconds, add in 2/3 of the reserved bacon, the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine  Next, add in the hot chicken stock, stir, and allow the stew to gently simmer for about 40-45 minutes, partially covered with lid.  About half way through the cooking process, mash the beans a little bit with the with a potato masher, to break up the beans a little.  After about 40 minutes, turn the heat off and finish the stew by adding in the chopped parsley, the lemon zest and the lemon juice; serve the stew with some crusty bread, and garnish with some of the remaining crisped bacon.

Un-Stuffed Cabbage Rolls

• 1 tbsp olive oil
• 1 1/2 to 2 lb ground beef or turkey
• 1 lg onion, chopped
• 1 clove garlic, minced
• 1 sm cabbage, chopped
• 2 cans diced tomatoes
• 1 can tomato sauce
• 1 tbsp cider vinegar or wine vinegar
• 1/2 tsp ground cinnamon
• dash nutmeg
• 1/2 tsp ground black pepper
• 1 tsp sea salt

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Serve by itself or over long grain brown rice.

Butternut Squash Stuffed Shells

20 jumbo shells
2 1/2 cups cubed butternut squash
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 shallot, chopped
1 garlic clove, minced
1 1/2 tablespoons mascarpone cheese
1 tablespoon grated parmesan cheese

Sauce
2 tablespoons butter
2 tablespoons flour
2 cups milk (I used 2%)
1/4 pinch of nutmeg
salt & pepper to taste

Topping
1/4 cup grated parmesan cheese
1/3 cup mozzarella cheese
10-15 sage leaves

Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed.

Prepare shells according to directions. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish with nonstick spray. Spoon about 1 1/2-2 tablespoons of squash into each shell, then lay in the dish. Repeat.

To make the sauce, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.

Salmon Tacos w/Caper Dill Sauce

• 1 lb salmon fillet
• 2 tsp olive oil
• 1 tbsp butter, melted
• 2 sprigs fresh dill
• 2 tbsp capers, drained, divided
• ¼ tsp dried dill
• ¼ c plain yogurt
• Zest of 1 lemon
• 1 tsp fresh lemon juice
• Pinch of salt
• 6 corn tortillas
• Cooked brown rice

Preheat your oven to 350 degrees F.

Place the salmon fillet on a long piece of foil. Drizzle melted butter and oil over the fillet. Sprinkle with salt, pepper, and capers.

Lay 2 sprigs of fresh dill on the salmon fillet and wrap it in the foil.

Place the foil packet on a baking sheet and bake for 12 to 15 minutes, or until the salmon is cooked through.

In a small bowl, combine all ingredients for the caper-dill sauce and stir well.

Assemble tacos by adding cooked brown rice, salmon, and caper-dill sauce to corn tortillas.

Cheesy Spaghetti Squash & Broccoli

• 2 tbsp butter
• 3 tbsp flour
• 1 small onion, finely chopped
• 1 1/2 tsp mustard powder
• 1 lg  bunch broccoli
• 1 1/2 c milk
• 4 c cooked spaghetti squash, drained
• 2 1/2 – 3 c cheddar cheese, grated

Cutting the broccoli into medium sized pieces.  Steam broccoli for approximately 4 minutes, or until still firm, but softened and bright green.  Rinse the broccoli under cold water to stop it from cooking any longer.  Drain well, then pour out onto a cutting board and chop until no large pieces remain.  Set aside.

Preheat the oven to 350 degrees.

In a small pot, melt the butter over medium heat.  Add the onion and turn the heat down slightly.  Saute for 4-5 minutes until softened before adding the flour and whisking together.  Allow the butter, onion and flour mixture to cook for a couple minutes while whisking to prevent it from burning.  Whisk the mustard powder into the mixture, and then add the milk and whisk to combine the flour and the milk, starting with 1 1/4 cups and adding a 1/4 cup later after the cheese is added if it is too thick.  Cook until the mixture thickens and comes to a boil.  Add 2 cups of cheese and mix well.  Cook just until the cheese has melted into the sauce then remove from the heat.  Taste and add a little more cheese as needed, keeping in mind the vegetable will then the sauce somewhat.

In a large bowl, combine the already chopped broccoli, spaghetti squash that has previously been cooked and drained to remove as much liquid as possible and the cheese sauce.  Mix well.  Pour into a prepared casserole dish.  Top with the remaining cheese and bake for 30-40 minutes.  Turn on the broiler and broil just until the cheese on top is golden.  Remove from the oven and cool 5-10 minutes before serving.

Spinach And Feta Pie

• 10oz frozen spinach, thawed & liquid squeezed dry
• 1/2 c scallions, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 c feta, crumbled
• 2 tbsp Parmesan, grated 
• 1/2 c white whole wheat flour
• 1 tsp baking powder
• 2/3 c fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray

• Preheat oven to 400°. Lightly spray a pie dish with cooking spray.
• Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.
• Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
• Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Roasted Cabbage

• 1 tsp olive oil
• 2 tbsp real bacon bits
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Medium Head of Cabbage

Preheat the oven (or grill) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. 

Prepare the cabbage. Rinse it under water and remove loose leaves.

Cut the cabbage into quarters. 

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon marinade evenly across each cabbage quarter making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 30-45 minutes.

Buffalo Chicken Meatball Subs w/Garlic Blue Cheese Sauce

• 1/2 lb ground chicken
• 2 T. bread crumbs
• 2 T. dry ranch mix
• 1/4 c onion, chopped
• 1 garlic clove, minced
• 1/4 c hot sauce
• 1 egg

• 1 T. unsalted butter
• 2 garlic cloves, minced
• 1 T. flour
• 3/4 c milk
• 2 T. crumbled blue cheese
• salt and pepper to taste

Preheat the oven to 400F. Line a baking tray with foil or parchment paper.

In a medium bowl, combine the chicken, breadcrumbs, ranch mix, onion, garlic, hot sauce and egg until well mixed. Roll into 12 meatballs and place on the tray. Bake 20 minutes or until cooked all the way through.

While the meatballs are baking, in a medium saucepan, melt the butter. Add the garlic and cook until the garlic starts to brown. Whisk in the flour until a paste forms. Slowly whisk in the milk until everything is smooth. Bring to a boil and cook for a few minutes or until thickened. Add the blue cheese and whisk until melted. Remove from the heat.

Depending on the size of the sandwich rolls, add about 3 or 4 meatballs per sandwich. Top with blue cheese sauce.

Scrambled Eggs w/Kale & Swiss

• 1 tbsp olive oil
• 1/4 c onion, chopped 
• Pinch of red pepper flakes
• 1 c kale,thinly sliced
• 4 eggs, beaten
• 1/2 c of grated Swiss or mozzarella cheese
• 1/2 tsp Italian seasoning
• Salt and ground black pepper to taste

Heat olive oil in a non stickpan on medium high heat. When the oil is hot, add the onion and red pepper flakes, cooking for one minute.

Add the kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is wilted.

Reduce heat to medium. Add the eggs to the pan. Stir until the eggs begin to set. Then stir in the cheese and Italian seasoning.  Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.

Blackened Cod Sandwich w/Chipotle Mayo & Slaw

Slaw

• 1 garlic clove, finely chopped

• 1 shallot, finely chopped

• 1 1/2  tbsp white balsamic vinegar

• 1 tbsp extra virgin olive oil

• sea salt

• freshly ground black pepper

• 1 c shredded red cabbage

• 1/4 c coarsely chopped cilantro

• 1 scallion, thinly sliced (white and green parts)

Sandwich

• 2 1/2 tbsp light mayonnaise

• 1 chipotle pepper in adobo sauce, finely chopped

• 1 tsp adobo sauce

• 1 1/2 tsp freshly ground black pepper

• 1/2 tsp chile powder

• 1/4 tsp ground cumin

• sea salt

• 1 tsp olive oil

• 2 5-oz skinless cod filets

• 2 toasted ciabatta rolls

Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.  Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.

Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.

Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.  Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan.

Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.

Spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.

Spicy Sausage & Tomatoes w/Fried Polenta

• 1 tbsp olive oil
• 2 links Italian chicken sausage
• 1 link hot Italian sausage
• 1 c chopped onion
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 2 cans diced tomatoes, undrained
• 3 tablespoons sundried tomatoes in oil
• 1/4 c red wine
• 1/2 c chopped fresh basil, divided
• Prepared polenta, chilled and sliced
• 3/4 c grated Parmesan cheese, divided

Add 1 tablespoon olive oil to a large saucepan over medium-high heat. Brown the sausage (cutting it out of its casing, if it has one, and crumbling it in the pan). Add the onions and cook for 5 minutes until tender. Add the garlic and cook for just 30 seconds or so, until fragrant but not burnt, before adding the tomatoes, oregano, red pepper flakes, sundried tomatoes, and wine. Use a wooden spoon to scrape up the sausage bits off the bottom of the pan. Bring this mixture to a boil before reducing the heat and allowing it to simmer for 15 minutes, stirring occasionally.

While the mixture is simmering, heat the other 1 tablespoon of olive oil in a skillet over medium heat. When the pan is hot and the oil is shimmering, add the slices of polenta, frying them for a few minutes on one side, until golden brown. Sprinkle them with salt and pepper before flipping them to fry, salt, and pepper the other side. When they’re almost done, sprinkle them with a little Parmesan cheese. Remove them to your serving plate.

Stir 1/4 cup of basil and 1/2 cup Parmesan cheese into the tomato mixture. Cook for 5 more minutes before spooning the mixture over the fried polenta, sprinkling with a little extra grated Parmesan and basil, and serving.