Categories: Uncategorized

• Roasted Zucchini w/ Thyme

  Prep: 10 minutes
  Total: 40 minutes

  Ingredients
  Serves 4

  3 zucchini (1 1/2 pounds)
  1 onion
  2 tablespoons olive oil
  1 teaspoon dried thyme
  1/2 teaspoon salt
  1/8 teaspoon pepper

  Directions

  Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
  On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

  Read more at Marthastewart.com: Roasted Zucchini With Thyme and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

• Asparagus and Shiitake Stir-Fry

  To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

  Prep: 15 minutes
  Total: 25 minutes

  Ingredients
  Serves 4

  1 tablespoon dark sesame oil
  1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
  8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  1 tablespoon sesame seeds toasted
  Coarse salt and freshly ground pepper

  Directions

  Heat oil in a large [...]

• Baked Plum Tomatoes

  Prep: 10 minutes
  Total: 30 minutes

  Ingredients
  Serves 4

  4 plum tomatoes, halved
  1/4 cup finely grated Parmesan cheese
  2 tablespoons plain breadcrumbs
  1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
  1 tablespoon olive oil
  1/4 teaspoon salt
  1/8 teaspoon pepper

  Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in a baking dish.
  In a small bowl, toss together 1/4 cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, 1/2 teaspoon mixed [...]

• Ratatouille

  This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta. Ratatouille can be frozen in airtight containers for up to three months; reheat in the microwave or on the stove. Leave out the basil until just before serving.

  Prep: 40 minutes
  Total: 1 hour

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• Roasted Broccoli and Cauliflower

  Prep: 10 minutes
  Total: 40 minutes

  Ingredients
  Serves 4

  1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
  1 large head cauliflower (about 2 pounds), broken into florets
  3 tablespoons olive oil
  4 garlic cloves, thinly sliced
  2 lemons, thinly sliced
  Coarse salt and ground pepper

  Directions

  Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from [...]

• Honey Glazed Carrots

  Prep: 10 minutes
  Total: 30 minutes

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• 15 Minute Salmon and Spinach meal

  Prep: 5 minutes
  Total: 10 minutes

  Ingredients
  Serves 4

  4 skinless salmon fillets (6 ounces each)
  Coarse salt and ground pepper
  1 tablespoon olive oil
  2 bags (5 ounces each) baby spinach
  1/2 cup feta, crumbled (2 ounces)
  1/3 cup pine nuts
  2 teaspoons fresh lemon juice

  Directions

  Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
  Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; [...]

• Couscous and Zuchhini

  http://www.jnoelle.com/recipes/Mediterranean-Couscous.pdf

• Cobb Salad With Balsamic Vinaigrette

  Serves 4 Hands-On Time: 25m Total Time: 25m

  Ingredients

  8 slices bacon
  2 tablespoons extra-virgin olive oil
  2 tablespoons balsamic vinegar
  kosher salt and pepper
  1 2 1/2- to 3-pound rotisserie chicken
  2 heads green-leaf lettuce, torn into pieces
  4 ounces blue cheese, crumbled
  1 pint cherry tomatoes, cut in half
  1 avocado, chopped
  1 small red onion, chopped

  Directions

  Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Transfer 1 tablespoon of the bacon drippings to a small bowl.
  Add the oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bacon [...]

• Stuffed Chicken Breasts With Tomato Salad

  Serves 4 Hands-On Time: 20m Total Time: 35m

  Ingredients

  1 6.5-ounce jar artichoke hearts, drained and chopped
  2 tablespoons grated Parmesan
  2 tablespoons fresh thyme leaves
  4 6-ounce boneless, skinless chicken breasts
  2 tablespoons plus 1 teaspoon extra-virgin olive oil
  kosher salt and pepper
  2 beefsteak tomatoes, cut into bite-size pieces
  1 shallot, thinly sliced
  1 tablespoon red wine vinegar
  8 baguette slices, toasted (optional)

  Directions

  Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
  Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket. Rub the chicken breasts with [...]