Ingredients
1 large head broccoli (about 1 1/2 pounds), washed, trimmed and cut into 1-inch pieces
3/4 cup sour cream
1/4 cup grated Parmesan cheese
3 tablespoons butter
1/2 cup bread crumbs
1/2 cup shredded Swiss cheese
To make
01. Bring about an inch of water to a boil in a medium saucepan over high heat. Add broccoli; cover and cook until just crisp-tender, about 3 minutes. Drain; keep warm.
02. Mix sour cream and Parmesan in a large bowl. Melt butter in a small skillet over medium-high heat. Add bread crumbs; stir until well coated with butter and toasted.
03. Preheat broiler. Toss broccoli and sour cream mixture well to coat; turn into a shallow baking dish. Sprinkle with toasted bread crumbs and Swiss cheese. Broil 3 inches from heat for about 4 minutes or until cheese is melted.
Perfect partner: Crunchy chicken
Dip chicken pieces in melted butter, then roll in cornflake crumbs seasoned with salt and pepper, coating evenly. Bake at 350°F for about 1 hour.
Ingredients
6 medium carrots (about 1 pound)
3 medium parsnips (about 14 ounces)
1 tablespoon salt
2 large cloves garlic, peeled
4 sprigs fresh thyme, plus 1 tablespoon leaves, plus more for garnish
2 tablespoons butter
1 tablespoon heavy cream
Freshly ground pepper
To make
01. Peel the carrots and parsnips and cut into approximately 2-inch chunks. Fill a medium saucepan with 6 cups cold water, bring to a boil, and add salt. Place carrots, garlic, and 4 sprigs of thyme in the water, reduce heat, and simmer for about 5 minutes. Add parsnips and continue cooking until both carrots and parsnips are soft, about 15 minutes.
02. Remove from heat, drain, and discard thyme sprigs. Transfer carrots, parsnips, and garlic to the work bowl of a food processor. Add butter, cream, and 1 tablespoon thyme leaves and process until completely smooth. Season to taste with salt and pepper. Serve immediately, garnished with fresh thyme, if desired. This can be made ahead of time and warmed in a saucepan over low heat to serve.
Sprigs of herbs tucked inside the husk lend their fresh flavor to the corn.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup fresh oregano leaves, plus 8 sprigs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 ears corn (about 2 1/2 pounds)
To make
01. Heat oven to 375°F. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chop with a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
02. Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
03. Use a pastry brush to spread the herb butter evenly over the kernals and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husks back up to enclose corn and herbs. Wrap kitchen strinaround the tip of the ear and tie.
04. Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, abut 25 minutes. Remove string. Pull back the husks and tie them in a knit, if desired. Season to taste and serve.
Ingredients
4 large globe artichokes (about 1 pound each)
3 lemons
4 teaspoons salt
1/2 cup extra-virgin olive oil
1 teaspoon sherry vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground pepper
2 tablespoons finely chopped shallots (about 2 small)
1/4 cup oil-cured olives, pitted and finely chopped
1/4 cup freshly grated parmesan
To make
01. Trim 1 inch from artichoke stems and a quarter inch from tops. Remove touch outer leaves. Using scissors, cut sharp tips of leaves. Fill a large saucepan with 5 quarts cold water. Squeeze the juice of 2 lemons into waterand ad lemon halves to saucepan. Add artichokes, 3 teaspoons salt, and 2 tablespoons olive oil. Place a smaller lid on top to keep artichokes submerged and bring to a boil. Gently boil over medium-high heat until artichokes are tender when pierced in theeart with a paring knife, 25-30 minutes. Drain and let cool.
02. In a small bowl, combine juice from remaining lemon (2-3 tablespoons), vinegar, mustard, remaining salt, and pepper. Whisk in remaining olive oil, shallots, olives and 2 tablespoons Parmesan.
03. Cut stems of artichokes flush to the baseand serve on the side, if desired. Spoon dressing evenly over artichokes. Sprinkle with remaining Parmesan and serve.
If possible, use European hothouse cucumbers. They have fewer seeds and are usually not waxed.
Ingredients
2 cucumbers (about 1 pound each), peeled if waxy
2 tablespoons extra-virgin olive oil
1 teaspoon sherry vinegar
2 ounces feta cheese, diced
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 tablespoon fresh oregano leaves, coarsely chopped
To make
01. Slice cucumbers lengthwise and remove seeds. Cut 1 cucumber half into 1/4-inch dice and transfer to a small bowl. Add olive oil, vinegar, feta cheese, salt, and pepper and toss well to combine. Add oregano and toss again.
02. Use a vegetable peeler to remove 1 or 2 long strips of peel (if cucumbers are already peeled, remove a strip of flesh) from the underside of each cucumber half so they will sit without tipping.
03. Slice cucumbers on a slight diagonal into 1 1/2-inch sections and serve immediately.
Ingredients
12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon
To make
01. Heat oven to 375°F. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roll potatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until col enough to handle.
02. Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
03. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
These old-fashioned egg noodles are the perfect accompaniment to the Spring Chicken Ragout.
Ingredients
1 tbsp plus 3/4 tsp salt
8 oz wide egg noodles
2 tbsp butter, at room temperature
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp snipped chives (about 1/2 bunch)
1 1/2 tsp grated lemon zest
1/8 tsp freshly ground pepper
To make
01. Fill a large saucepan with cold water, bring to a boil, and add 1 tbsp salt. Add noodles and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
02. Add butter, parsley, chives, lemon zest, remaining 3/4 tsp salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with foil, until ready to serve.
Ingredients
2 lbs baking potatoes, cut into 1 inch pieces
8 oz cream cheese
1 cup plain nonfat yogurt
1/2 tsp garlic powder
1/4 tsp salt
Vegetable cooking spray
2 Tbsp butter, melted
1/2 tsp paprika
To make
01. Place potato in a saucepan; add water to cover and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender; drain.
02. Combine poato, cream ceese, and next 3 ingredients in a bowl; beatat edium speed of an electric mixer 2 minutes or until smooth.
03. Spoon into an 11 x 72 inch baking dish coated with cooking spray; drizzle butter over potato mixture. Sprinkle with paprika.
04. Bake, uncovered, at 350°F for 30 minutes.
1 Tbs olive oil
1 onion, finely chopped
1 clove garlic, chopped
Kosher salt and pepper
1/2 8oz bar reduced fat cream cheese
3/4 C 1 percent milk
1 10oz packages frozen chopped spinach, thawed
1/4 tsp nutmeg
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, until soft, 6-7 minutes.
- Add the cream cheese and milk and cook, stiffing, until the cream cheese is melted.
- Squeeze any excess liquid out of the spinach, add the spinach to the sauce, and cook until the mixture is heated through and thickened, 3-4 minutes. Sprinkle with the nutmeg.
