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INGREDIENTS 6 baby eggplants or 1 large globe eggplant 1/2 cup olive oil Kosher salt and freshly ground black pepper 1 large Spanish onion finely diced 2 medium carrots, finely diced 1 small celery stalk, finely diced 4 garlic cloves finely chopped to a paste with the side of a chef’s knife and 1/4 teaspoon kosher salt 1/4 to 1/2 teaspoon Calabrian chili flakes, depending on how spicy you like it 1 cup dry red wine 2 (28 ounce) cans plum tomatoes, with their juices 1 teaspoon sugar 1/4 cup chopped fresh basil leaves 2 tablespoons finely chopped fresh oregano INSTRUCTIONS Preheat the oven to 350°F. Peel half the skin from the eggplants in 1-inch sections (so the eggplant looks striped). Slice each eggplant crosswise into 1/2-inch-thick rounds and cut each round into 1/2-inch dice. Heat 3 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and pepper, and cook, stirring continuously, until the eggplant takes on some color and becomes soft, about 5 minutes, Spread the eggplant on a baking sheet in an even layer, Add 3 tablespoons of the oil to the pan and repeat with the remaining eggplant. Transfer the eggplant to the oven and bake until very soft, turning once, about 15 minutes. Remove from the oven and let cool. Heat the remaining 2 tablespoons oil in a Dutch oven over high heat. Add the onion, carrots, and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chili flakes and cook for 30 seconds more. Stir in the wine and bring to a boil. Cook until the liquid has completely reduced, about 5 minutes. Add the tomatoes with their juices and the sugar and bring to a boil. Reduce the heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and cook, stirring occasionally, until the sauce has thickened, about 20 minutes more. Fold the eggplant, basil, and oregano into the sauce. Season with salt and pepper. Use immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Serves 4 to 6 ...

INGREDIENTS Kosher salt 1 pound fresh penne pasta 1 tablespoon olive oil 1/2 pound bacon, diced 4 cups small broccoli florets (from 1 large head) 3/4 cup pine nuts 1 1/2 cups shredded aged cheddar cheese, or more to taste 1 teaspoon crushed red pepper flakes INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium high heat. Add the olive oil and then the bacon. Cook until the bacon is almost crisp, about 2 minutes. Add the broccoli and pine nuts and cook until the pine nuts are light golden brown and the bacon is fully crisp, about 1 minute. Add the reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook for 1 minute. Reduce the heat to low and stir in the cheddar and red pepper flakes. When the cheese is melted and fully incorporated, add the cooked pasta to the pan, stirring it into the sauce. Serve immediately, topping with more cheddar if desired. Serves 4 ...

INGREDIENTS 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil INSTRUCTIONS Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. ACTIVE TIME 40 minutes ...

INGREDIENTS 1 lb (16 oz) boneless skinless chicken thighs or breast 2 teaspoons salt 2 tablespoons ground cumin 2 tablespoons paprika 1 teaspoon freshly ground black pepper 5 medium cloves garlic, minced 2 tablespoons white vinegar 1 lime, juiced 1 tablespoon extra virgin olive oil 1 onion, sliced 1 red pepper sliced 1 can (14 oz) chickpeas or garbanzo beans, drained and rinsed INSTRUCTIONS In a small bowl, combine salt, cumin, paprika, ground pepper, lime juice, minced garlic, vinegar and olive oil until it forms a paste. Once it’s combined, rub it evenly all over the meat. Cover and let it marinade at least an hour- 24 hours in the fridge. Preheat the oven to 425 degrees F (218 C). On a roasting pan or large baking sheet (line it with foil for easy cleaning), place sliced onions and beans on the bottom. Place chicken on top of onions, red peppers and beans. Roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F (71 C) on a meat thermometer, about 40 min to an hour.

INGREDIENTS 1 pound dried red beans, rinsed 1 (1 pound) package smoked sausage, sliced 1 bay leaf 2 tablespoons Cajun seasoning, or to taste 1/2 clove garlic, chopped 1/2 onion, chopped 1 stalk celery, chopped 1/2 green bell pepper, chopped 1 teaspoon salt 1 teaspoon dried parsley 1/4 teaspoon ground cumin 5 cups cold water, or as needed INSTRUCTIONS Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer’s directions (do not go over line inside of pot). Stir to combine. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve. YIELD 8 servings ...

INGREDIENTS 2 stalks celery, thinly sliced (1 cups) 3 tbsp. butter 2 tbsp flour (I use cornstarch) 1 14 oz. can chicken or veggie broth 2 cups refrigerated diced potatoes with onion (1/2 a 1lb 4oz pkg) 1 1/2 c. milk 1 c. half and half 4 slices bacon, cooked and crumbled (optional) salt and pepper INSTRUCTIONS In saucepan cook celery in hot butter over med heat about 5 min. or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 min. or until tender. Slightly mash potatoes. Stir in milk, half and half and bacon. Heat through. Add variation ingredients; heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings. 2 1/2 c. whole milk may be substituted for the milk/half and half. VARIATIONS Seafood and Sweet and Spicy Red Pepper ...

INGREDIENTS 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil INSTRUCTIONS In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. YIELD 2.5 cups ...

INGREDIENTS 2 slices pancetta (1 ounce), minced 2 large leeks, washed, dried, and minced 1/2 cup grated carrots (grated on larger grates) 1/2 cup grated celery root (grated on larger grates) 1 small bunch kale, washed and cut into 1 inch pieces 3 cups fat-free, reduced-sodium chicken broth 2 cups reduced-sodium V8 juice Salt Freshly ground black pepper 1/2 cup fresh basil leaves 1 ounce Parmigiano-Reggiano, grated INSTRUCTIONS Heat the pancetta in a large sauté pan over medium-high heat, stirring until it is lightly browned and its fat is released, about 2 minutes. Add the leeks, carrots, celery root, and kale. Reduce the heat to medium, cover, and cook until the vegetables are soft, about 5 minutes. Add the chicken broth and V8; bring to a simmer for 5 minutes. Season with salt and pepper and add the basil. Ladle the soup into 4 soup bowls and top each bowl with the Parmigiano.

INGREDIENTS 2 tablespoons olive oil, plus more for baking sheet 2 tablespoons plus 1 teaspoon honey mustard 2 tablespoons ketchup 1 pound ground beef chuck 1 large egg, lightly beaten 1/2 cup panko (Japanese breadcrumbs) 1 cup shredded white cheddar (about 4 ounces) Coarse salt and ground pepper 1 pound white new potatoes, scrubbed and quartered 1 tablespoon red-wine vinegar 1 head Boston lettuce, torn into bite-size pieces INSTRUCTIONS Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

INGREDIENTS 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter INSTRUCTIONS Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast YIELD 10 servings ...