• 2 cups water
• 1 ounce dried mushrooms
• 1 cup Pinot Noir or other red wine
• ¼ ounce dried porcini mushrooms
• 1 6-ounce salmon filets, skins removed
• 2 tablespoons minced shallots
• 4 ounces cremini mushrooms, sliced (about 2 cups)
• 1 tablespoon balsamic vinegar
• 1 large red jalapeño, chopped
• ½ teaspoon sugar
• ½ teaspoon cornstarch (if needed)
• 2 teaspoons cracked pink peppercorns (optional)

• 1 cup (uncooked amount) Chinese black rise or brown rice, cooked
• 1 teaspoon dark sesame oil
• ¼ cup parsley, chopped

DIRECTIONS:

1. In a 1-quart saucepan, bring water, mushrooms, and wine to a boil.  Reduce to about 1 cup.  Strain through a coffee filter and return to pan to keep warm.

2. Grind porcinis to a fine powder in a spice mill or coffee grinder.  Season salmon fillets with salt and pepper.  Spread mushroom powder on a plate, and coat salmon filets evenly with powder.  Heat a large sauté pan over high heat, then add 1 tablespoon of the olive oil.  Sear salmon in oil to 3 minutes per side, depending on thickness.  Remove to a platter and tent with foil to keep war,.

3. In same pan, heat remaining oil.  Add shallots and cremini mushrooms.  Sauté until soft and beginning to brown.  Add vinegar, jalapeño, and sugar.  Whisk cornstarch into the mushroom-wine reduction, add to sauté pan, and cook, stirring constantly, until thickened.  Add pink peppercorns, if using.

4. Toss the cooked rice with sesame oil, and portion onto plates.  Top rice with cremini mushroom sauce, place a portion of salmon on top, and sprinkle with parsley.

SERVES 4

• ½ ounce dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon extra virgin olive oil
• 8 ounces fresh shiitakes, stems removed
• 2 cloves garlic
• 1 large bay left
• ½ cup dry white wine
• 1 pound fettuccine
• ¼ cup crème fraîche
• ¼ cup chicken stock
• 1 teaspoon freshly ground black pepper
• 1 cup finely shredded Gruyère cheese
• 1 tablespoon extra virgin olive oil
• 8 ounces Portobello mushroom caps, cut into ½-inch-wide slices
• ½ cup chopped parsley

DIRECTIONS:

1. Pour nearly boiling water over dried porcini mushrooms and let stand until softened, at least 20 minutes.  Take out mushrooms and squeeze them, saving the water.  Chop mushrooms finely and reserve.  Heat pot of water for pasta.

2. In a large sauté pan, heat olive oil over medium-high heat.  Add chopped shiitakes and sauté until they give up some liquid.  Add garlic bay leaf, wine, ½ cup of the mushroom soaking water, and chopped porcinis.  Bring to a boil and reduce until mixture is dry.

3. Cook pasta in pot of boiling water.  Heat a skillet over high heat until very hot.  Pour in olive oil, then add sliced portobellos.  Cook, turning often, until mushrooms shrink to about half their size and get quite golden brow, about 3 to 4 minutes.  Remove from heat.

4. Toss in cheese and stir to melt, then add drained pasta to pan and toss to coat.  Cook for a minute, adding a little of the remaining mushroom water if pasta appears too dry.  Season to taste with salt and pepper.  Transfer to a serving bowl and top with chopped parsley and seared portobellos.

SERVES 4

• 1 tablespoon extra virgin olive oil
• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 bunch scallions, trimmed and cut into ½-inch pieces (scant 1 cup)
• ¼ cup dry white wine
• 1 ¼ pounds asparagus, trimmed and cut into 1 ½-inch pieces
• 1 pound spaghetti
• ½ cup freshly chopped flat-leaf parsley
• 1 teaspoon freshly grated lemon zest
• ½ cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Bring a large pot of well-salted water to a boil.

2. Meanwhile, heat oil in a large sauté pan over medium heat.  Add bacon and cook until almost crisp, about 7 minutes.  Add scallions (leaving bacon and fat in pan), sauté, stirring occasionally, until tender and beginning to brown in spots, about 4 more minutes.  Add white wine and bring to a boil, scraping bottom of pan with a wooden spoon to dislodge any caramelized bits.  Simmer for 1 minute, then remove from heat and set aside in a warm place.

3. When water boils, drop in asparagus and cook until crisp-tender, about 2 minutes.  Transfer asparagus with a slotted spoon to a colander.  Rinse with cold water and set aside to drain.

4. Return water in pot to a rapid boil and add pasta.  Boil until al dente, stirring occasionally.  Drain, reserving about ½ cup of pasta cooking water.  Heat bacon and wine mixture over medium-high heat.  Add drained pasta, asparagus, and a few tablespoons of the reserved pasta cooking water.  Add parsley, lemon zest, cheese, and a generous amount of black pepper, and toss well.  Season to taste with salt and more pepper.  Serve in warm bowls, topping each with additional freshly ground black pepper and Parmesan, as desired.

SERVES 4

Courtesy of Fresh, Frugal, Fabulous

INGREDIENTS:

• 1 ½ c. water
• 1 c. coconut milk, very well stirred
• 1 ½ c. basmati rice
• 1 t. salt
• 2 scallions, minced
• 1 T. fresh cilantro, minced

DIRECTIONS:

1. Place a medium sized saucepan over medium heat.

2. Add the water, coconut milk, rice, and salt and stir to combine.

3. Bring to a boil over medium heat.  Cover tightly and simmer for 20 minutes.  Remove from heat and allow to stand, covered, for five minutes.

4. Fluff with a fork, and stir in the scallions and cilantro.  Serve with Sear Roasted Salmon with Soy Lime Reduction.

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SERVES 4

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning:

• 2 tablespoons
• Olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

DIRECTIONS:

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.

SERVES 4

• 2 ½ cups water
• ¼ teaspoon salt
• 1 cup long-grain white rice, preferably jasmine or basmati
• 2 cups whole milk
• 1 14-ounce can coconut milk
• ½ cup packed light brown sugar
• 4 rough-cut brown sugar cubes
• 1 teaspoons finely grated lime zest
• 2 large firm ripe mangoes, peeled, pitted, and cut into 3/8-inch cubes
• 2 tablespoons fresh lime juice

DIRECTIONS:

1. Bring water and salt to a boil in a large heavy saucepan over high heat.  Add rice, reduce heat to low, cover, and cook for 20 minutes.  Remove pan from heat and let rice stand, covered for 10 minutes.

2. Stir in milk, coconut milk, and sugar into rice and bring mixture just to a boil over medium-high heat.  Reduce heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until mixture is thick and creamy and rice is very soft, about 30 minutes.  Transfer to a bowl and let cool to room temperature, stirring frequently to prvent a skin from forming.

3. Refrigerate rice pudding, tightly covered, until thoroughly chilled and set, at least 4 hours or overnight.

4. Crush sugar cubes with a mortar and pestle until broken up into small pieces.  Add zest and stir until well combined.  Stir together mango and lime juice in a medium bowl.

5. To serve, spoon a layer of ½ cup rice pudding into each of 8 short glasses.  Add 2 tablespoons of mango to each, top with a generous ¼ cup pudding, and add another 2 tablespoons of mango.  Garnish each serving with lime zest and sugar mixture.  Serve immediately.

SERVES 8

• 8 no-boil lasagna noodles
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 5-ounce package, washed baby spinach (or 8 ounce frozen spinach leaves, thawed and squeezed dry)
• 1 ½ cups shredded part-skim mozzarella, divided
• 1 cup part-skim ricotta
• ½ cup freshly grated Parmesan cheese, divided
• 1 large egg
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon freshly ground pepper
• 1 to 3 cups tomato sauce

DIRECTIONS:

1. Preheat oven to 375°F.

2. Place noodles and enough water to cover in a 2-quart microwave-safe, ovenproof casserole dish.  Cover and microwave on high until noodles are softened, about 4 minutes.  Drain off water and arrange noodles on a plate to cool.  Dry casserole dish.

3. Meanwhile, heat oil in a large non-stick skillet.  Add garlic and sauté until fragrant, 30 seconds.  Add spinach and 1 tablespoon water, then stir to coat leaves and cover pan.  Cook, shaking pan occasionally, until wilted, about 1 minute.  Spread cooked spinach out on a cutting board to cool, then finely chop.

4. In a medium bowl, combine 1 cup of the mozzarella, ricotta, ¼ cup of the Parmesan cheese, egg, nutmeg, and pepper.  Stir in cooled spinach mixture at base of each noodle and roll up.  Place rolls seam-side down in casserole; pour remaining sauce over rolls.  Sprinkle with remaining mozzarella and Parmesan.  Cover with foil and bake 25 minutes.  Uncover, and bake until cheese bubbles, 5 to 10 minutes more.  Let stand 5 minutes before serving.

SERVES 4

INGREDIENTS:

• ½ cup vegetable oil
• 2 cups thinly sliced shallots (about 4 large)
• 1 tablespoon peeled and minced fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 2 14.5 ounce cans zesty diced tomatoes, including juice
• 1 cup bottled clam juice or chicken broth
• ¼ teaspoon hot red pepper flakes, or to taste
• 1 cup canned unsweetened coconut milk
• 1 pound cleaned squid (calamari)
• ½ pound sea scallops, rinsed
• 1 pound mahi mahi, haddock, bass, or other firm fish fillets

• Cooked rice as an accompaniment
• ½ cup chopped fresh cilantro

DIRECTIONS:

1. In a large heavy-bottomed pot, heat oil over medium-high heat. Add shallots in batches and cook until golden. Transfer them to brown paper with a slotted spoon, and sprinkle with salt. Set aside.

2. Remove pot from heat, add ginger, garlic, and curry, and stir 1 minute. Add tomatoes, clam juice, and pepper flakes and simmer for 15 minutes, stirring occasionally. Stir in coconut milk, squid, scallops, and fish and simmer, stirring gently, for 10 minutes or until seafood is cooked through.

3. Ladle curry over some rice in bowls and top with fried shallots and cilantro.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 cups onion, chopped
• 1 garlic clove, finely chopped
• 1 cup long grain white or Basmati rice
• ½ teaspoon cumin, ground
• 1 ½ cups carrot, diced (about 3 medium)
• 1 tart apple, quartered, cored, peeled, and diced
• ½ teaspoon fresh ginger, grated
• 2 cups low-fat chicken broth
• ½ teaspoon coarse salt
• ½ cup walnuts, coarsely chopped

DIRECTIONS:

1. Heat olive oil in a large deep skillet (sauté pan) or broad shallow pan over medium heat until hot enough to sizzle a piece of diced onion. Add all of the onion and sauté, stirring often, 12 minutes or until golden. Stir in the garlic and sauté 1 minute. Add the rice and cumin and sauté, stirring, 1 minute or until rice is coated with oil.

2. Add carrot, apple, ginger, chicken broth, and salt and heat, stirring, to a gentle boil. Cook, covered, over medium heat 15 minutes or until all the broth is absorbed and the rice is tender. Do not stir the pilaf or uncover once it begins to cook.

3. Let the rice stand, covered, off the heat 5 minutes before serving. Spoon into a serving dish and sprinkle with walnuts. Serve.

SERVES 5

INGREDIENTS:

• 4 cups vegetable broth (approximately)
• 1 cup onion, diced fine
• 1 bunch asparagus
• 1 tablespoon extra virgin olive oil
• 1 cup Arborio rice
• ½ cup white wine
• ½ teaspoon salt or to taste
• ¼ cup Parmesan cheese, shredded
• Freshly ground black pepper
• 3 ounces chévre cheese

DIRECTIONS:

1. Pour stock in a pan and bring to a boil. Slice the tips of the asparagus into pieces about 3 inches long. Drop into simmering stock to blanch for 3-4 minutes. Use a slotted spoon to remove asparagus and keep warm. Keep stock barley simmering.

2. Thinly slice the remaining stems of the asparagus, discarding the tough base. In a heavy-bottomed pan sauté onion and sliced asparagus stems until soft. Add rice and sauté, stirring to coat with oil. When rice is hot, add wine and cook until dry. Add ladlefuls of hot stock to rice and cook, stirring, until the stock is absorbed before adding more. Start testing the rice for doneness about 15 minutes from when you added the wine. If you run out of stock, finish with water. When rice is just tender but not mushy, remove from heat and stir in Parmesan and goat cheese over low heat just to melt the cheeses. Serve topped with asparagus tips.

SERVES 4