How To Prepare
Directions
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, and tomatoes, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
How To Prepare
VINAIGRETTE: Combine wine, olive oil, vinegar, rosemary, black pepper, and salt in a jar with tight fitting lid. Shake well.
FISH: Measure thickness of fish to determine cooking time; place fish in a glass dish.
Pour 2 tablespoons vinaigrette over fish, add garlic and turn to coat. Reserve remaining vinaigrette for salad dressing. Marinate 15 to 30 minutes, turning once.
Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals (or grill). Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade (but keep vinaigrette for salad dressing).
SALAD: Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.
Print Recipe
Provencal Grilled Tuna Salad
How To Prepare
Heat oil in a large nonstick skillet. Brown chicken breasts on both sides and transfer to a plate. Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; Simmer for 20 minutes, until chicken is cooked.
How To Prepare
1.Heat oven to 400 degrees F. Mix oil, pepper medley, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
1.Mix potatoes, oil, and black pepper in large bowl. Place around beef in pan.
2.Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
3.Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Makes 8 servings.
Print Recipe
Peppery Roast Beef
Ingredients
Sweet Potatoes and Brussel Sprouts:
Ingredients
Sweet Potatoes and Brussel Sprouts:
|
|
How To Prepare
1. Heat olive oil in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon black pepper, and red pepper; keep warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.
Print Recipe
Pan-Roasted Fish with Mediterranean Tomato Sauce
How To Prepare
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in and 1/4 teaspoon pepper.
3. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in potato flour.
4. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.
Print Recipe
Mushroom-Stuffed Chicken
How To Prepare
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Return the pasta to the pot and add the chicken mixture. Toss to mix evenly.
Divide the pasta among the plates. Garnish each with black pepper. Serve immediately.
Print Recipe
Pasta with grilled chicken, white beans and mushrooms
How To Prepare
1) Mix chicken broth and marinade; set aside.
2) Cook broccoli & garlic in hot oil in large skillet on medium-high heat until crisp-tender.
3) Remove from skillet; cover to keep warm.
4)Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
5) Add broth mixture; mix well.
6) Bring to boil.
7) Reduce heat to medium-low.
8) Stir in mustard until well blended.
9) Return broccoli mixture to skillet; mix lightly.
10) Cook until heated through, stirring occasionally.
Print Recipe
Broccoli Chicken Dijon
How To Prepare
PREHEAT: oven to 400 degrees F (200 degrees C).
TOSS: together the zucchini, potato, red bell pepper, garlic, potato flour, paprika, pepper and olive oil in a bowl.
Spread on a baking pan that is big enough so that you have only one layer of veggies.
BAKE: 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Print Recipe
Zucchini and Potato Bake
