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Recipes
Grilled Vegetable, Herb and Goat Cheese Sandwiches
By KristaSteinbuhler
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
- 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
- 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
- 1 cup (6 1/2 ounces) goat cheese, at room temperature
- 1 1/2 cups baby spinach
Emeril's Never Enough Pork Beer-Braised Sauerkraut
By KristaSteinbuhler
Preheat the oven to 325 degrees F
- 2 pounds fresh or jarred sauerkraut
- 4 tablespoons unsalted butter or duck, chicken, or goose fat
- 1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
- 3 medium yellow onions, peeled and sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 1/2 teaspoons black peppercorns
- 8 juniper berries, lightly crushed
- 1 head garlic, split in 1/2 crosswise
- 2 ham hocks, scored
- 2 cups chicken stock
- 2 cups dark or amber beer (recommended: Abita Amber)
- 1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
- 1 pound bratwurst or veal sausage, cut into 3-inch lengths
- 4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
- Creole, whole-grain, or Dijon mustard, for serving
Chicken Almond
By KristaSteinbuhler
stir fry chicken then remove from pan add vegs
- 2 cups sliced chicken
- 1/2 cup olive oil
- 2 cups celery
- 1 cup diced bok choy
- 1 can sliced water cestnuts
- 3 cups chicken broth
- 2 table spoons soy sauce
- 1/2 cup toasted almonds
- corn starch mixed in water
Three-Cheese Ravioli with Baby Spinach & Spicy Arrabbiata Sauce
By KristaSteinbuhler
1.Add basting oil to large skillet or braising pan on MEDIUM-HIGH
- 2 pkgs (9 oz each) Italian Classics Three-Cheese and Spinach Ravioli (Dairy Dept), prepared per pkg directions, keep warm
- 2 Tbsp Wegmans Basting Oil
- 1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
- Salt and pepper to taste
- 1 container (13 oz) Italian Classics Arrabbiata Sauce (Dairy Dept)
- 2 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)
- link
Curried Chicken with Mango Salad
By KristaSteinbuhler
Position rack in upper third of oven; preheat broiler
- 1/2 cup low-fat plain yogurt
- 2 tablespoons mango chutney
- 2 teaspoons garam masala (see Note) or curry powder, mild or hot
- 4 bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
- 1/2 teaspoon kosher salt, divided
- 1 mango, diced
- 1/4 cup finely diced red onion
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons red-wine vinegar
- 2 teaspoons brown sugar
Irish Lamb Stew
By KristaSteinbuhler
Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you
- 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
- 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
- 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, thinly sliced
- 1 14-ounce can reduced-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup packed fresh parsley leaves, chopped
Fried Egg and Ham Sandwich
By KristaSteinbuhler
Butter both sides of each slice of bread with 2 tablespoons of the butter
- 8 slices of white sandwich bread
- 4 tablespoons butter, at room temperature
- 4 large eggs
- 1/2 pound sliced pre-cooked ham
- 1/4 pound sliced Yellow Cheddar cheese
- 8 slices of tomatoes