INGREDIENTS 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped INSTRUCTIONS In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

INGREDIENTS 1 (16 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 pound bulk Italian sausage 2 cloves garlic, minced 2 1/2 cups chicken broth 1/8 teaspoon crushed red pepper flakes 1 bunch broccoli rabe, trimmed 1/4 cup butter 1 1/2 cups grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper INSTRUCTIONS Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve. Nutrition Facts Per Serving: 393 calories; protein 18.6g; carbohydrates 35.9g; fat 19.8g; cholesterol 43.3mg; sodium 707.4mg. ...

INGREDIENTS cooking spray Filling 1/3 cup water 1/4 cup white sugar 3 cups chopped rhubarb Topping 1/2 cup old-fashioned oats 2 tablespoons whole wheat flour 1 teaspoon ground cinnamon 4 teaspoons pure maple syrup, room temperature 2 teaspoons unsalted butter, melted Crust 2/3 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons unsweetened cashew milk, room temperature 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract 4 tablespoons white sugar INSTRUCTIONS Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray. Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl. Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside. Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl. Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated. Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb. Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving. Cook’s Notes You can use millet flour instead of whole wheat flour, coconut oil instead of butter, and gluten-free flour instead of all-purpose, if you’d like. ...

INGREDIENTS cooking spray 1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces 1 (15 ounce) can chili with beans 1 (8.5 ounce) package cornbread mix 1 egg, beaten 1/3 cup milk INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving. NUTRITION FACTS Per Serving: 397 calories; protein 13.1g; carbohydrates 30.9g; fat 24.9g; cholesterol 63.4mg; sodium 1411.6mg. ...

INGREDIENTS 1 tablespoon vegetable oil 1 pound ground turkey 2 (10.75 ounce) cans low sodium tomato soup 2 (15 ounce) cans kidney beans, drained 1 (15 ounce) can black beans, drained 1/2 medium onion, chopped 2 tablespoons chili powder 1 teaspoon red pepper flakes 1/2 tablespoon garlic powder 1/2 tablespoon ground cumin 1 pinch ground black pepper 1 pinch ground allspice Salt to taste INSTRUCTIONS Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. Coat the inside of a Crock Pot with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. Cover, and cook 8 hours on Low or 4 hours on High.

INGREDIENTS 1 pound cremini mushrooms 1 large sweet Vidalia or yellow onion (about 12 ounces) 2 cloves garlic 2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 teaspoon kosher salt, divided, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1 medium lemon 1/4 bunch fresh parsley 1/4 cup dry white wine, such as sauvignon blanc INSTRUCTIONS Trim and thinly slice 1 pound cremini mushrooms into 1/4-inch pieces. Halve 1 large sweet Vidalia or yellow onion, then slice into 1/4-inch-thick half-moons. Mince 2 garlic cloves. Heat a large skillet over high heat. Add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When the butter melts, add the mushrooms and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until the mushrooms release their liquid and the liquid is almost evaporated, 5 to 10 minutes. Add the onion and season with the remianing 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions and mushrooms are tender and golden-brown in spots, 7 to 10 minutes. Meanwhile finely grate the zest from 1 medium lemon until you have 1/2 teaspoon. Juice the lemon until you have 2 tablespoons. Pick and finely chop the leaves from 1/4 bunch fresh parsley until you have 2 tablespoons. Add the garlic to the onion and mushroom mixture and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup dry white wine and coo until completely evaporated, 1 to 2 minutes. Remove the skillet from the heat. Add the lemon juice, lemon zest, and parsley and toss to combine. Taste and season with more kosher salt and black pepper as needed. NOTES Substitutions: The white wine can be substituted with red wine or a fortified wine such as marsala, sherry, or vermouth, which will provide a more distinct flavor profile. Replace the parsley with any leafy, tender green herb such as cilantro, basil, or dill. Tarragon is also a lovely substitution but a stronger herb, so start with 1 1/2 tablespoons and add more as needed. ...

INGREDIENTS 1 1/2 pounds chicken tenders, cubed 1 1/2 cups chicken broth 1 1/2 cups diced carrots 1 1/2 cups diced celery 1 cup corn kernels 1 large onion, diced 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme 1 cup heavy cream 1/2 cup frozen peas INSTRUCTIONS Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid. Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

INGREDIENTS 1/3 c. mayonnaise Juice of 1/2 lemon 1/2 tsp. crushed red pepper flakes (optional) 2 (6-oz.) cans tuna 1 ribs celery, finely chopped 2 dill pickles, finely chopped 1/4 c. finely chopped red onion 2 tbsp. freshly chopped parsley Kosher salt Freshly ground black pepper 8 slices bread, such as sourdough 2 tbsp. butter 1 tomato, sliced 8 slices cheddar INSTRUCTIONS Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using). Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

INGREDIENTS 1 medium onion, chopped 1 celery stalk, chopped 1 small carrot, peeled, chopped 3 Tbsp. extra-virgin olive oil 1 lb. ground beef chuck (20% fat), patted dry Kosher salt 3 oz. thinly sliced pancetta, finely chopped 1 cup dry white wine 1/3 cup tomato paste 1 bay leaf Pinch of finely grated nutmeg 2 cups (or more) homemade chicken stock or low-sodium chicken broth 1 cup whole milk 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni 2 oz. finely grated Parmesan (about ½ cup), plus more for serving INSTRUCTIONS Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl. Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill. ...

INGREDIENTS 1 lbs Carrots 1 lbs Onions 2 lbs Potatoes (Russet) 1 oz Butter Salt & Pepper To Taste EQUIPMENT Instant Pot or other pressure cooker Food processor or box grater Vegetable peeler Potato masher INSTRUCTIONS Peel, and cut your potatoes into medium-sized pieces. With a vegetable peeler, peel the carrots. Using a food processor or box grater, grate the onions and carrots. Put them into the Instant Pot Add the potatoes and 250ml (1 cup) of water. Season with some salt & pepper. Cook on high pressure for 12 minutes Do a quick release. Drain any liquid from the Instant Pot insert Add the butter, and mash it all together. Taste, and add seasoning if necessary.