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Recipes
Grilled Salmon with Apricot-Mustard Glaze
By Fred
Friends and family will beg for the recipe when you serve this sophisticated take on salmon
- Salmon:
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Glaze:
- 1/4 cup apricot nectar
- 1/4 cup apricot preserves
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Remaining ingredient:
- Cooking spray
Thai Red Fish Curry
By Fred
1. Bring 6 cups water to a boil in a medium saucepan
- 3 cups jasmine rice
- 1/2 teaspoon salt
- 1 large sweet potato
- 2 cans (13 1/2 oz. each) light coconut milk, divided
- 2 tablespoons Thai red curry paste (see Notes)
- 2 teaspoons freshly grated lime zest (green part only; see Notes)
- 2 tablespoons Asian fish sauce
- 2 tablespoons firmly packed dark brown sugar
- 1 1/2 pounds firm fish fillets, such as halibut or tilapia
- 6 ounces fresh whole spinach leaves
- 1 cup loosely packed basil
- 1 cup loosely packed mint leaves
- Lime wedges
Red Chile Pork Tacos with Caramelized Onions
By Fred
Sweet, succulent onions are the perfect foil for this savory pork taco filling
- 1 tablespoon ancho chile powder
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 pound pork tenderloin, trimmed
- Cooking spray
- 1 teaspoon vegetable oil
- 3 cups thinly sliced onion
- 8 hard taco shells
- 1/2 cup chopped tomato
- 8 teaspoons chopped green onions
Chicken with Tomatoes, Apricots, and Chickpeas
By Fred
1. Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper
- 4 4 boned, skinned chicken breast halves (about 2 lbs. total)
- Kosher salt
- freshly ground black pepper
- 1 tablespoon 1 tablespoon olive oil
- 2 teaspoons 2 teaspoons ground cumin
- 1 1/2 teaspoons 1 1/2 teaspoons ground coriander
- 1/4 teaspoon 1/4 teaspoon cayenne
- 1 can 1 can (14.5 oz.) diced tomatoes
- 1/3 cup 1/3 cup chopped dried apricots
- 1 tablespoon 1 tablespoon sugar
- 3 3 garlic cloves, minced
- 1 can 1 can (15.5 oz.) chickpeas (garbanzos), drained and rinsed
- 1/4 cup 1/4 cup chopped flat-leaf parsley
Tilapia with Quinoa & Black Beans
By Fred
1. Cook quinoa as package directs
- 1 cup quinoa
- 1 cup canned black beans (rinsed)
- 1 cup chopped tomatoes
- 1 cup sliced zucchini
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 4 tilapia fillets (about 1 lb. total)
- 1/3 cup sliced green onions
Romesco Soup
By Fred
1. Warm olive oil in a large pot over medium-high heat
- 2 tablespoons olive oil
- 2 medium onions, halved and thinly sliced
- 1/2 About 1/2 tsp. salt
- 6 garlic cloves, minced
- 1/2 teaspoon hot Spanish or Hungarian paprika, or regular sweet paprika
- 1/2 cup hulled red lentils, sorted to remove debris and rinsed
- 3 jars (12 oz. each) roasted red peppers, drained and rinsed of any charred bits
- 1 can (28 oz.) diced tomatoes
- 1 1/3 About 1 1/3 cups chicken or vegetable broth or water
- 2/3 cup nonfat dry milk
- 1 About 1 tbsp. good-quality red-wine vinegar
- 1/4 cup sliced almonds, toasted
- Roasted almond oil or extra-virgin olive oil for drizzling (optional)
Veal Scaloppine with Mushroom Marsala Sauce
By Fred
1. In a bowl, combine flour, 1 tsp
- 1/3 cup flour
- 1 About 1 tsp. salt, divided
- 1 About 1 tsp. black pepper, divided
- 1 teaspoon dried oregano
- 1 pound veal cutlets, pounded to about 1/4 in. thick
- 2 tablespoons olive oil
- 3 tablespoons butter
- 12 ounces mushrooms, sliced
- 3 tablespoons chopped garlic
- 2/3 cup sweet marsala wine
- 1/2 cup reduced-sodium beef broth
- 1/2 cup whipping cream
Fire and Fruit Yellow Tomato Salsa Share
By Fred
1. In a medium bowl, combine tomatoes, chile, mango, red onion, and ginger
- 1/2 pound firm-ripe yellow tomatoes, cut in wedges
- 1/2 medium serrano chile, very thinly sliced
- 3/4 cup chopped mango
- 2 tablespoons finely chopped red onion
- 1 1/2 teaspoons minced fresh ginger
- 1 tablespoon olive oil
- 1 teaspoon cracked coriander seeds*
- 1 tablespoon packed light brown sugar
- 2 tablespoons unseasoned rice vinegar
- 1/2 teaspoon kosher salt
- 1 green onion, diagonally sliced
Spiced Grilled Chicken with Fire and Fruit Yellow Tomato Salsa
By Fred
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in
- 4 chicken breast halves with bones and skin
- Olive oil
- Unseasoned rice vinegar
- Salt
- freshly ground black pepper
- Fire and Fruit Yellow Tomato Salsa
Sicilian Bruschetta
By Fred
This recipe for Sicilian bruschetta is sure to get your guests' appetites going with crispy bread adorned with a de...
- 1 (1-pound) loaf crusty Italian bread such as ciabatta, cut into 1/3-inch thick slices
- 6 About 6 tablespoons olive oil, divided
- 1 large eggplant, cut into 1/2-inch dice, about 4 cups
- 2 tablespoons minced garlic
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup green olives, drained and chopped
- 1/4 cup red wine vinegar
- 1/4 cup tomato paste
- 1/2 cup raisins
- 1/2 cup toasted pine nuts
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh flat leaf parsley
- 1 cup ricotta cheese