flour-based gnocchi

Today you have homework - to enjoy these you need to seek out the recipe for Semolina Gnocchi (Gnocchi Alla Romana) that is in the May/June 2015 issue of Cook's Illustrated magazine.  Here is the website to join:  http://www.cooksillustrated.com/


I made the version with prosciutto and chives on a Sunday so we could bake, top with tomato sauce, and enjoy on a Monday.

maple-mustard seared tuna steak

A tasty quick meal that I enjoyed from the May 2015 issue of Cooking Light magazine:http://www.cookinglight.com/food/quick-healthy/fish-shellfish-recipes/maple-mustard-seared-tuna-steaks

breakfast tostada

Thanks to Cooking Light magazine, I'll enjoy these for any meal!:  http://www.myrecipes.com/recipe/smoky-egg-cheese-tostada

grilled asparagus with polenta, pancetta, and fried eggs

This is a variation on one of our standard dinner favorites.  Heat a grill pan over high heat and coat it with cooking spray.  Also coat trimmed asparagus spears with cooking spray and cook in the hot grill pan about 7 minutes or until charred, turning occasionally.  Season with salt and pepper and keep warm on a baking sheet in a low oven.  Add slices of refrigerated store bought polenta to the hot grill pan (coat the polenta slices with cooking spray first) and cook about 2 minutes per side, until grill marks appear.  Add polenta to pan with asparagus and keep warm.  At this point we sprinkle fresh grated Parmesan over both the asparagus and the polenta slices.  Now heat a nonstick skillet over medium-high heat.  Add chopped pancetta to this pan and saute 2 minutes or until it begins to brown, add some sliced onion, crushed red pepper flakes, and thinly sliced garlic; saute 6 minutes or until onion is lightly browned.  Add onion mixture to pan with polenta and asparagus; keep warm.  Return skillet to medium-high heat.  Add a tiny bit of butter; swirl to coat.  Fry eggs to your degree of preferred doneness in it.  Divide polenta, asparagus, and onion mixture amongst plates; top each with an egg and sprinkle with salt and pepper; drizzle with olive oil.

rosemary lamb chops and a spinach salad

For the lamb I just mixed up some chopped fresh rosemary, salt, pepper, and minced garlic - rubbed this over the lamb chops - and sauteed them in a tiny bit of olive oil over medium-high heat 3-5 minutes per side (until desired degree of doneness).  Let sit 5 minutes before serving.

Spinach Salad with Berries and Goat Cheese

Serves 4.   From the May 2015 issue of Cooking Light magazine.  The honey adds just the right touch of sweetness.  119 calories per serving. 

            2 Tbs. olive oil

            4 tsp. balsamic vinegar

            ½ tsp. honey

            ¼ tsp. kosher salt

            ⅛ tsp. fresh ground pepper

            1 c. fresh raspberries

            ¼ c. chopped red onion

            1 (5-oz.) pkg. baby spinach

            ¼ c. crumbled goat cheese

Combine first 5 ingredients in a small bowl, stirring with a whisk. 

Combine berries, onion, and spinach in a large bowl.  Add oil mixture; toss.  Top with cheese.

strip-loin steaks with garlic-sake sauce

Yes, as yummy as it sounds.  Another winner from the April 2015 issue of Food and Wine magazine:
http://www.foodandwine.com/recipes/strip-loin-steaks-with-garlic-sake-sauce

spinach and garlic gratin

Deliciously rich - I found this in the April 2015 issue of Food and Wine magazine:
http://www.foodandwine.com/recipes/creamy-spinach-and-garlic-confit-gratin

(I used cornstarch instead of arrowroot because that is what I had in the pantry)